shrimp - Around My Family Table

Shrimp and Bacon Kabobs

May 24, 2012 · by amft · 29 Comments

Around our house, we celebrate summer with kabobs! If we can put it on a skewer then we grill it up. One of my favorites is shrimp and bacon. It’s very versatile and goes with a ton of different marinades. However, over the years we have figured out a couple tricks for these tasty suppers on a stick.

I recently had the change to try some of Lawry’s new marinades and when I opened up the new Santa Fe Chili marinade, I knew it would be PERFECT for my shrimp and bacon skewers. It wasn’t spicy at all, but full of flavor with tons of herbs and spices and a little bit sweet. Honestly, this was the first time we were able to get our kiddos to try shrimp..and they loved it.

I was checking out Lawry’s site and saw that I could make my own Dinnertisement (aka my own commercial). It was fun and took just a minute or two and then the kids made me play it over and over and OVER! Here is mine: AMFT Dinnertisement

Shrimp and Bacon Kabobs

12 oz 41-60 shrimp, peeled and deviened

6 slices thick-cut bacon, uncooked

1/2 bottle Lawry's Santa Fe Chili Marinade*

6 bamboo skewers

paper towels

lime wedges

Place shrimp in a large zip-top baggie (or medium bowl) and cover with marinade. Place in refrigerator and allow to marinade for 30-60 minutes.

Soak bamboo skewers, while bacon cooks. place 2 paper towels n a microwave safe plate, lay bacon in a single layer on towels, top with two more paper towels. Cook on high heat for 5 minutes. Check bacon. It should still be little uncooked, enough that it can bend and be threaded on the skewers. If it's too raw, then it won't finish cooking on the grill and too done and it won't thread on the skewers. Bacon should look similar to this:

Remove skewers from water. Place a shrimp on skewer, then add the bacon, another shrimp, weave the bacon around and back onto the skewer. Repeat for about 5 shrimps or until bacon is used up. Repeat for other 5 skewers.

Lightly oil grill and preheat to medium-high heat. Turn down to medium heat. Place skewers over direct heat and cook. Use fresh marinade to baste the shrimp and bacon while cooking. Shrimp cook fast, only a couple minutes on each side (this is why partially pre-cooking the bacon is so important).

*Or use your favorite marinade

http://www.aroundmyfamilytable.com/2012/05/shrimp-and-bacon-kabobs/

Disclaimer: I was compensated for my post and provided product to use. The opinions are my own.

Filed Under: grilling, main dishes, seafood · Tagged: bacon, grilling, shrimp

Shrimp Scampi with Whole Wheat Spaghetti

April 18, 2012 · by amft · 3 Comments

For some reason, the idea of making Shrimp Scampi has always scared me. I love ordering it when I go out, but making it just terrifies me. One day my sister was talking about how she makes it all the time and it’s super easy and that same day another food blog I follow posted his recipe for his version. Was the world was telling me something? I think so!

I knew I couldn’t give the kids just a pile of tasty shrimp, so I had to add pasta. Seriously, my kids will eat anything if it’s served with “noodles”.

I actually wasn’t thinking that this would turn into a post since it was my first time, but I kept adding butter and garlic and updating my ingredient list. Turns out…everyone loved it. So, I snapped some quick pictures at the end of supper.

Shrimp Scampi with Whole Wheat Spaghetti

4 servings

Shrimp Scampi with Whole Wheat Spaghetti

1/3 cup butter

1/8 cup minced garlic

1 cup shrimp (I used frozen, precooked, tail off, 100/200 per/lb), thawed*

4 servings pasta, cooked (about 1/2 lb dried pasta)

1 lemon

parsley (opt)

While pasta is cooking, melt butter in a large skillet. After butter is melted, add in garlic and allow it to cook for 30-45 seconds. Add shrimp to pan and allow it to heat up with the butter and garlic. Allow to simmer for 2-3 minutes. Squeeze half a lemon over the pan.

Drain pasta. Plate one serving of pasta on each plate. Top with shrimp and some of the garlic butter. Serve with fresh parsley and a lemon wedge.

* Use whatever shrimp you have on hand or whatever you prefer. Cooking times will vary.

http://www.aroundmyfamilytable.com/2012/04/shrimp-scampi-with-whole-wheat-spaghetti/

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

Spicy Shrimp Alfredo

December 5, 2011 · by amft · 8 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

Sweet Asian Grilled Shrimp

May 13, 2011 · by amft · 3 Comments

Saucy Mama is hosting a “Fab with Five” recipe contest and I am super excited about entering my recipes. I plan on entering 2 or 3 recipes and this one is my first one.

I’ve had so much fun playing around with their sauces, marinades, and dressings over the past few weeks. Want to try some too? Come back tomorrow cuz I’m hosting a Saucy Mama condiment kit giveaway.

Sweet Asian Grilled Shrimp

1 lb 26/30 raw shrimp
1/2 cup Saucy Mama Pacific Rim Ginger dressing
2 tbls honey
1 clove garlic, minced
6 skewers

Prepare shrimp by peeling, deveining, and removing tails. In a large bowl or ziptop baggie combine shrimp, dressing, honey, and garlic. Mix well to combine and allow to marinate for 30 minutes. If using wooden or bamboo skewers, soak them in water for 30 minutes (while the shrimp marinates).

Heat grill to medium-high. While grill is heating, thread 5 shrimps onto each skewer. Hold a folded paper towel with thongs, dip it in vegetable oil. Rub on the grill to create a “non-stick” like surface. Place shrimp skewers on grill directly over the flames. Cook 3-5 minutes per side.

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