seafood - Around My Family Table

Stuffed BBQ Shrimp

February 14, 2013 · by Wendy O'Neal · 6 Comments

Happy Valentine’s Day! I have the perfect easy {yet impressive} meal for you to surprise your sweetie with! I made these Claim Jumper copy cat stuffed BBQ shrimp for Hubbyman. He feel in love with them the last time we ate at Claim Jumper. One small problem though, I couldn’t taste those wonderful looking bacon wrapped shrimp that were perched up on a bed of rice on Hubbyman’s plate. So, I had to figure out a way to make them for both of us to enjoy!

I think this is the perfect bite of food! Seriously, what could be better than jumbo shrimp stuffed with cream cheese and jalapeno then wrapped in bacon and glazed in BBQ sauce all served over a bed of rice. Is your mouth watering yet?

Don’t let the idea of wrapping shrimp in bacon with jalapenos scare you. Really, it couldn’t be any easier. I can’t even truly call it a recipe…more of a how to.

That’s it in a nut shell. Slice a jalepeno, top with a tad of cream cheese (or vegan cream cheese, like I did), stick the shrimp on top, and wrap in bacon. Cook and Eat!

What do you think? Are they worthy of making for your special someone? My Hubbyman would say absolutely!

Stuffed BBQ Shrimp

Jumbo shrimp are stuffed with cream cheese and jalapeno then wrapped in bacon and glazed in a sweet BBQ sauce.

12 raw jumbo shrimp, peeled and deveined

1/4 cup {vegan} cream cheese

2 large jalapenos, sliced on the bias

6 slices bacon, uncooked

1/4 cup sweet BBQ sauce

Preheat oven to 425F. Line a baking sheet with tin foil.

Cut bacon in half, making 12 short slices of uncooked bacon. Lay out sliced jalapenos in a single layer and top each one with a small amount of cream cheese. Place a shrimp on top of each jalepeno/cream cheese piece and then gently wrap bacon around shrimp (making sure that the seem of the bacon is on the bottom side of the jalapeno).

Place on prepared baking sheet and baste with BBQ sauce. Bake for 10 minutes and then gently turn over bacon wrapped shrimp. Baste with more BBQ sauce. Cook an additional 5-10 minutes or until bacon is fully cooked.

http://www.aroundmyfamilytable.com/2013/02/stuffed-bbq-shrimp/

Filed Under: appetizers, df appetizers, df main dishes, ef appetizers, ef main dishes, gf appetizers, gf main dishes, seafood · Tagged: appetizer, bacon, dairy free, gluten free, main dish, seafood

Salmon BLT

June 27, 2012 · by Wendy O'Neal · 14 Comments

Hubbyman goes out with the guys from work every couple of months to local breweries. He’s been raving about the Salmon BLT from his favorite hangout for awhile, but I’m not a huge fan of seafood, so I hardly cook it. Shocking, I know!

Well, we have this wonderful fresh Alaskan salmon that a friend sent us. He caught it in Alaska (of course) and then divided among friends and shipped it to us fresh! So, I knew the best thing to make would be the sandwich that hubbyman talks so much about. Only problem is that I’ve never been to this brewery nor have I had a taste of the infamous sandwich. I jumped on their site, looked up what goes on their sandwich and started planning.

Can I just tell you how happy I made my husband (and daughter) the night I made this! You’d think I just gave them a million dollars….they were over the moon in love with the sandwich. Who wouldn’t with all the cheese, bacon, salmon, and creamy pesto mayo?!?!

I think part of the fun was that I made it a built your own sammie night too! It looked so fun and the kids really got into piling all the goodies on their sandwich. It’s the best way to get kids to eat…let them help create it.

The blackened seasoning was perfect. A little spicy and tons of flavor. I did take a short cut and used premade pesto for the mayo, but if you have some leftover pesto, use it! And of course, I picked a spicy pepper jack cheese for our sandwiches, but the kids had colby jack. My mouth is watering just thinking about it…and this comes from a non-seafood fan.

Salmon BLT

Blackened Seasoning:

1 tbl paprika

1 tbl sugar

2 tsp salt

2 tsp pepper

1 tsp garlic powder

1 tsp onion powder

1/2 tsp dried thyme

1/2 tsp dried oregano

1/2 tsp cumin

1/4 tsp cayenne

Pesto Mayo:

1/3 c mayonnaise

2 tbl pesto

Sandwiches:

16 oz salmon (cut into 4 equal pieces, thin and wide is best)

8 slices hickory smoked bacon, cooked

4 lettuce leaves

4 tomato slices

4 slices pepper jack cheese (or your choice of cheese)

4 hearty rolls (such as ciabatta rolls)

Blackened Seasoning:

Combine spices in an airtight container.

Pesto Mayo:

In a small bowl, combine mayo and pesto. Cover and store in the refrigerator until ready to use.

Sandwiches:

Generously sprinkle salmon with seasoning (note: you won't use all the seasoning that you made). Let it sit while grill preheats to medium high.

Grill salmon using indirect heat (3-4-inches away from heat). Grill fillets for about 4-6 minutes (2-3 minutes per side) per ½ inch thickness, turning only once. Salmon continues to cook after being removed from the grill. Cook salmon until the meat begins to change color and becomes flaky. Check by inserting the tip of a sharp knife near the thickest part of the salmon and pull slightly. Well done salmon appears opaque and will flake easily.

http://www.aroundmyfamilytable.com/2012/06/salmon-blt/

Filed Under: condiments, grilling, main dishes, mixes, sauces/mixes, seafood · Tagged: salmon, sandwich, seafood, spices

Spicy Shrimp Alfredo

December 5, 2011 · by Wendy O'Neal · 9 Comments

I love shrimp. It’s one of the few types of seafood that I actually eat. I grew up only having it battered and fried, but as I’ve matured so have my taste buds and I really enjoy shrimp in many ways. I probably shouldn’t admit it, but one of my favorite shrimp dishes is the shrimp scampi at Red Lobster. I don’t know how they pack so much yummy garlic flavor into that little dish.

A couple months ago, Eat Shrimp council asked me to participate in their 12 Days of Shrimp. What a cool idea…12 bloggers sharing their favorite holiday memory and a favorite shrimp recipe. I can’t wait to go grab all the great recipes that have been posted. I hope you will too! Stop by the Eat Shrimp Facebook page and check out #11 on the gingerbread house for my favorite holiday memory.

My family loves this spicy shrimp dish! It is full of flavor and just enough spice to kick it up a little from just a boring shrimp alfredo dish. If you are worried about the level of spiciness, go slow. Start with half of the seasoning and add a little more until you reach your comfort level. The kids wanted less seasoning, John thought it was perfect, and I wanted more. Funny how families work!

Spicy Shrimp Alfredo

1 tsp garlic olive oil (or use 1 tsp olive oil and 1 clove minced garlic)
1 lb (26/30) shrimp (peeled and deveined)
1 ½ tsp paprika
1 ½ tsp garlic powder
¼ tsp black pepper
1 ½ tsp Italian seasoning
¼ tsp salt
1 tbl brown sugar

2 tbls butter
1/4 cup plus 1 tablespoon flour
3 garlic cloves, finely minced
½-1 tsp garlic powder
3 cups whole milk
1 cup shredded Italian blend cheese
1 cup freshly grated Parmesan
1 lb fettuccini noodles

In a 1 gallon plastic food bag, place shrimp, and olive oil. Combine paprika, 1 ½ tsps garlic powder, pepper, Italian seasoning, salt, and brown sugar. Add seasoning (reserve 1-2tsps for later) blend to shrimp bag. Gently shake to make sure all the shrimp are coated. Refrigerate for 1-2 hours.

In a large pot of boiling salted water, cook pasta according to directions. Drain pasta and set aside (add a little oil to keep it from sticking if it’s ready before the shrimp).

Meanwhile, in a large, heavy pot, melt butter over medium heat. Add flour and garlic; cook, stirring for 1 minute. While stirring constantly, gradually add milk; bring to a simmer. Keep stirring frequently as sauce thickens, about 1 minute more. Add ½-1 tsp garlic powder. Taste! Adjust seasonings (salt, pepper, garlic). Gradually stir in Italian blend cheese and 1 1/2 cups Parmesan. Add reserved shrimp seasoning.

Preheat grill to medium-high heat. Hold a folded paper towel with long thongs. Dip in vegetable oil and coat grill several times (helps prevent sticking) or use a grill basket, sprayed with nonstick cooking spray. Cook shrimp over direct heat for about 2-3 minutes per side.

Place noodles, sauce, and shrimp in a large serving bowl. Gently toss to combine.

Filed Under: grilling, main dishes, pasta, seafood · Tagged: pasta, seafood, shrimp, supper