Sautéed Shrimp Salad

Happy Wednesday!

We are officially halfway through the week! Jaxie starts school next week and he is so excited!!! As a former teacher I get super giddy about all the things school related..I have a special school themed breakfast planned for him and I have his lunch box, back pack, and nap mat ready to go!! He thinks he is such a big boy getting to eat his lunch at school this year!!! I am definitely going to be making a highlight of bento box lunches to give other mamas some helpful and healthy lunch ideas!

The other day we had meet the teacher and I was pressed for time. I really didn't plan out dinner but saw that we had shrimp in the freezer so I just pulled it out. When it comes to shrimp I am really picky.. Shrimp should always be WILD caught!! I prefer to buy the whole shrimp and then just peel and devein them myself. I also love going to my local seafood monger and buying the shrimp from there too! 

I decided a salad would be easy but I wanted to elevate it just a bit..so I pulled out a few veggies, a shallot, and my FAVORITE Tesse mae poppy seed dressing! I love this brand of dressing so much because it works as an actual marinade AND dressing. So flavorful and also very clean. 

It turned out phenomenal! I had a few friends message me for the recipe and they loved it!! I have been asked to make a blog post so here we are!! I hope y'all enjoy!

Ingredients: this recipe serves two. Double for more.

1 lb wild caught gulf shrimp

1 lemon

4 garlic cloves minced

1 cup cooked quinoa

1 shallot

1 yellow squash

handful of grape tomatoes

1 red bell pepper sliced 

feta cheese

salt and pepper

romaine lettuce

spinach

Method:

Start by setting half of the spinach and romaine in a salad bowl then set aside in the fridge. Make sure lettuce is rinsed and dried..if you are making it for a crowd go ahead and use all of your romaine and spinach.

Meanwhile-devein and peel your shrimp. ( you CAN Buy it deveined and peeled so you can skip this step)  pat your shrimp dry and set inside another bowl. Salt and pepper the shrimp and add the minced garlic and juice of 1/2 lemon. Add about 4 large tablespoons of the Tesse Mae marinade and mix together well. Set in fridge for 15 minutes.

In a large pan over medium high heat start heating up some olive oil or avocado oil ( both work well with this!) add in the sliced squash, shallot, red bell pepper and grape tomatoes. Cook down until almost caramelized and then add the shrimp in!! Take care to dump all of the shrimp ( with the marinade) into the pan. Cook until shrimp are pink and tails are curled!!!!

Next assemble your salad

On top of the lettuce add in the quinoa, and top with the sautéed shrimp and veggies. Add some feta and some extra dressing if desired. I also added some marcona almonds and they were phenomenal!!!! Squeeze extra lemon juice on top if desired as well!!

I am so sorry I don't have a picture of this! I was not planning on making this into a post!! So you may just have to make it yourselves and snap a picture :)

Happy cooking!!!!!

Versatile Fish Recipe

Hello all!! I have received quite a few DM's on instagram about different ways to cook fish!! I have been showing a lot of seafood lately because during the summer my family and I tend to cook very LIGHT suppers. My husband loves to offshore fish so he is constantly bringing back fresh fish so I might as well cook with it! Am I right! YES! So over the years I have come up with quite a few ways to cook fish so that it isn't so mundane when we are eating it a few times a week. I apologize for the lack of pictures but I did NOT take any pictures of my dinner from last night!!! Y'all will just have to exercise your imagination to dream of what it may look like :) 

Below is a VERY simple and versatile way to cook just about any fish! I LOVE to use this simple seasoning on shrimp, redfish, snapper, you could also use it on tilapia or cod. Just about any fish will work with this recipe with the exception of salmon. 

Ingredients:

Chille Powder

Tony Sachery seasoning 

2 limes

1 stick of butter sliced into pats ( small squares)

olive oil

Baking sheet ( covered with Aluminum foil)

Method:

pat your fish or shrimp dry and place on the baking sheet. Rub the fish down on both sides with some olive oil and liberally season the fish with both chilli powder and some Tony Sachery seasoning. squeeze the juice of a lime on top and then layer each filet with butter pats ( if you are using shrimp you will cook with a different method and I will list that below) cook the fish in the oven at 400 for 20 minutes or until the fish flakes. 

*** For shrimp: Go ahead and season just as I described above. In a large deep pan add in 1/4 stick of butter or olive oil. Then add your shrimp. Cook about 3 minutes each side or just until the shrimp turn pink and the tails curl in.  

One Pot Southern Shrimp!!!!

Welcome back!!!!!!

I just wanted to say thank you to each and every one of you who has taken the time to post one of my recipes, thrown me a shout out on Instagram, and for ALL the continued encouragement!!!!

I am not sure of the future for Kitchen Diaries but I know one thing. I LOVE to cook and I love to inspire other mamas to cook!!!! One reader or a thousand.. I will continue to keep on posting for you wonderful ladies :)

It is such a pretty day here in San Antonio!! The boys and I got an amazing workout this morning, headed off to vote, then grabbed some lunch on our way home to nap. I think we are going to spend the evening outdoors too!! Weather like this just makes me happy!!!

A while back on stories I created a one pot dinner that included a southern style of shrimp and a variety of veggies!! I cooked it southern style and it came out beautifully!!! I substituted white rice for Cauliflower but again, like with all of my recipes YOU can choose where you would like to mix and match your veggies and starches. 

Ingredient List:

 1 LB wild caught gulf shrimp, cleaned and deveined

1 green bell pepper chopped

1 yellow medium onion chopped

8 oz package sliced mushrooms

1 tub of cauliflower rice

almond flour

worstechire sauce

hot sauce

chicken broth

butter

parmesean cheese

Method:

In a dutch oven ( favorite) or any large pot melt 2 table spoons of butter over medium high heat. Add the onion, mushrooms, bell pepper and cook down a bit. Add the cauliflower rice and cook that down until its nice and browned. Add extra oil if you need too.. you can also salt and pepper and season these veggies how you like.  Once the veggies are browned add parmesan cheese to this and let it mix well. 

In a separate bowl combine your shrimp with a few glugs of worstechire and hot sauce ( we love louisiana). Coat well and let marinate for about 10 minutes. 

In another separate bowl combine a 1 cup of chicken broth with 1/2 cup almond flour and whisk together until slightly thickened. 

add the shrimp to the pot of veggies and pour the almond flour and chicken stock over everything. 

Bake at 350 for 15 minutes or until shrimp is cooked. DO not overcook the shrimp.

SO EASY!!!

 

Shrimp Pasta

Happy Thursday Friday Eve!!!!

Tuesday night I decided to get a little crafty in the kitchen and ignore my crockpot..
I pulled out a few pans..some basic ingredients and set out to make a simple shrimp pasta. Tuesday is not my grocery store day so I needed to make use of what I already had in my fridge. This pasta could not have turned out better and it was made with only  a few simple ingredients!!!! I chose shrimp because when I make a seafood pasta shrimp is always my go-to and as always, it did not disappoint.

When  I am making a seafood pasta my two favorite types of noodles to use are linguine or angel hair pasta. I used whole wheat linguine this time but honestly if you are watching your carbs- zoodles ( zucchini noodles) are a great option and taste just as yummy in my opinion!!!!

This recipe took me about 15 minutes to pull together...not difficult at all!!!

Enjoy!!!

Ingredients:

Juice of a lemon

Linguine noodles/zoodles/angel hair pasta

grape tomatoes - halved

2 cloves of garlic minced

1 onion- chopped and diced

butter

handful of spinach

1/2 cup dry white wine

1/2 LB shrimp - salt and peppered and lightly dusted in flour ( or almond flour)

** I lightly dusted my shrimp in flour- you can completely omit this and it will not change the recipe**

Method:

*TIP* Prep your dinner beforehand meaning deveining your shrimp and seasoning them, have your noodles ready and waiting to throw into the boiling water, have all your other ingredients chopped, diced, and ready to just throw in the pot**

In a medium sized dutch oven or large skillet start by sautéing the onion ( over medium heat)  in 2 tablespoons of butter once the onion is starting to turn translucent then add the garlic. While the onion/garlic is cooking go ahead and cook your noodles ( boiling hot water for ten minutes).  

To the onion and garlic add some dry white wine, the juice of a lemon and deglaze ( cook down a bit).  Then throw in your tomatoes and spinach and let them bathe in those wonderful juices allowing everything to sort of wilt and marry together. 

At this point your noodles should be finished- strain them and rinse them and add them to the pot with the garlic and onion and other veggies. Also add more butter at this time if needed and mix the noodles in well. 

Now to cook the shrimp

In a skillet with again..more butter :) 

add your shrimp- take care not to over crowd them

cook evenly for 3 minutes each side and then remove from heat. 

Toss the shrimp in with the noodles and add freshly grated parmesan cheese and basil!!!!

This was a great dinner!!!!

Cilantro Lime Shrimp Tacos with a Mango Salsa

These tacos scream summertime!! This is actually one of my favorite recipes to make during the hot summer months because of all the yummy fresh ingredients that I usually grow in my garden. Just kidding I don't grow anything.. I kill everything. 

Anyways, I am ready for SUMMER!! Not just because my sweet baby boy will be here but because that is when all of my favorite veggies and fruits are in season and that my friends, is what makes all the difference when cooking!!!! 

Cilantro Lime Shrimp Tacos with a Mango Salsa

Shopping List:

One lb of shrimp- tails cut off, peels off, and deveined ( or you could just buy them that way...I choose to go the harder route :)) 

One cup of cilantro- rough chopped

Two Roma Tomatoes chopped and diced

One red bell pepper seeded chopped and diced

one large clove of garlic-minced

one Jalepeno- seeded chopped and diced ( to cut the heat put the pepper in an ice bath for about an hour before cooking with it)

1 purple onion chopped and diced

One mango- diced

One Avocado -diced

juice of two limes and some zest

Seasonings: cumin, cayenne, S & P, a little chilli powder, olive oil

Fresh corn tortillas

Procedure:

Start by preparing your mango salsa. In a bowl combine the diced mango, 1/2 or even 1/4 of your chopped purple onion, chopped Romas, bell pepper, 1/2 cup of the cilantro, Jalepeno-  seeded & chopped, Avocado, and the juice of one lime.  Mix together with your hands until nice and combined, throw in some salt and pepper and then pop in the fridge to let those flavors marinate for a while. 

Meanwhile start deveining your shrimp if you haven't already. In a medium bowl place the shrimp, the rest of the cilantro, a glug or two of olive oil, salt/pepper, - the rest of the seasonings ( to your taste), the juice of the second lime plus the zest, and the rest of the purple onion. 

Over medium high heat place two pats of butter and let it melt. Then throw your minced garlic on ( watch your garlic so it doesn't burn!!!!) when it starts giving off that yummy garlic smell, throw the shrimp with all the goodie with it into the pan and turn the heat down just a little. Usually my shrimp take about 2 1/2 -3 minutes per side to cook. Make sure they are PINK!!! We don't want to cook them to long or else they become rubbery.. and nobody likes that so babysit those shrimps!!! Once you are sure your shrimp is cooked then its time to build that taco!

Start with your corn tortilla, place some shrimp on them and top with some mango salsa that has been marinating in the fridge! Need some extra tang? Squeeze some lime juice on that sucker and then squeeze the rest in your Dos Equis!! ENJOY!

Shrimp "Zoodle" Pasta...in a Lemon Butter Caper Sauce

So I'm really into this zoodle thing..  I am trying to watch my carbs so these veggie noodle make for a really great substitute. Get. A. Zoodle. Maker. 

So I decided I was feeling Italian and decided to go with a nice light simple shrimp pasta and it turned out really yummy!!!

Shopping list:

two zucchini-already zoodled
two squash-already zoodled
one green bell pepper cut and diced
jar of capers
parm cheese
chicken stock
white wine
1/4 stick of butter
S&P
zest of a lemon and juice of a lemon
three garlic cloves diced and minced
1/2 white or yellow onion chopped and minced

1/2 lb of devieend shrimp

Procedure:

Start by sautéing your onion, garlic, bell pepper and butter until fragrant
deglaze your pan with a little chicken stock and white wine...add in the capers and a little sauce ( I just eyeball the amount.. if you add to much it will be WAYY salty so I just add a few finger fulls of capers and a little juice) generously salt and pepper the mixture and stir for about five minutes. zest your lemon and squeeze a little lemon juice to perk up this sauce :) really yummy!

mean while

Add your zoodles to a pot over medium high heat with a little olive oil, S/P, and 1/4 cup of water. Allow them to cook with the lid on for about 5 minutes..or until soft and pliable. This allows them to feel more like an actual noodle!!!

Add the sauce to the zoodles and coat generously ensuring that the veggies absorb the yummy sauce.

In the same pan that the sauce was made add your shrimp! Salt and pepper them and maybe add a bit more olive oil...coat and cook until pink and curled into a tight little comma shape.

once cooked add some zoodles to your plate, top with shrimp, garnish with fresh parsley, shredded parm, and you are all set for this amazing yummy dinner!!!!

 

 

Also I don't normally do this, but I thought I would share an amazing wine pairing with you.

 

 

This wine is exceptional and tastes SO yummy with the shrimp. It is from Napa Valley and has a nice easy crisp taste...I love Sauvi B with anything fish related..it does not over power the meal and gives you a great compliment to add to the dinner. Groth can be found at HEB or Specs.

 

 

YUM!

 

Shrimp Creole

As far back as I can remember my Nana would always make this Shrimp Creole dish. We love spicy food in our family and this dish puts off just the right amount of heat to make your mouth do a little happy dance! Chocked full of veggies and sprinkled with the perfect amount of seafood, this supper is a crowd pleaser for sure!!!!

 

 

Shopping List

 

one half of a medium sized yellow onion-chopped

two cloves of garlic

one lb of shrimp( can be cooked or uncooked..I always buy cooked shrimp and just throw it in there last second)

one bag of frozen okra

one jar of tomato sauce

one jar of rotel

one green bell pepper-chopped

one package of bacon-chopped in to small bits

cayenne pepper

salt and pepper

tony sacherys or cajun all seasoning

cumin

 

 

Procedure

1. In a Cast iron skillet start by sautéing the bacon
2. to the bacon add the onions and garlic and sautee until clear and fragrant
3. add your chopped bell pepper and bag of frozen okra. Cook until wilted and soft
4. Once veggies are wilted and soft add your can of rotel and a HALF can of tomato sauce let simmer
5. once veggies are coated with the sauce and starting to simmer then flavor it with cayenne, salt, pepper, and Cajun all seasoning.. taste it until it is to your liking or spice level.
6. lastly once everything is tasting right add your shrimp. If you chose to do uncooked shrimp you will want it to cook in the pot for about 5-7 minutes(until pinked) if you used cooked shrimp like I do then you can just throw it in there for about three minutes.
7. Serve and Enjoy!