SHRIMP COCKTAIL

Shrimp Cocktail

  There’s almost nothing easier than making a shrimp cocktail, and what a perfect appetizer to serve while the main meal is being cooked. Shrimp needs only 3 minutes in boiling water, and the homemade cocktail sauce is a breeze.

COCKTAIL SAUCE INGREDIENTS:

1 cup ketchup
horseradish to taste (start with 1 tsp and taste it)
fresh lemon juice (I like a lot, but again, taste it)

Mix it up and put it in a serving dish. That’s it!

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By Tika for CHEW WANNA EAT? 2017

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BAKED SHRIMP SCAMPI

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     Shrimp scampi is easy, trust me.  And the best part is that it is restaurant quality delicious.  In fact, this recipe is better than many restaurants.  It’s a wonderful dinner for special occasions, too.  It tastes so labor intensive, but it isn’t.  Instead of stovetop, this recipe is baked.  Easier yet!

INGREDIENTS:

12 – 16 OZ raw shrimp, peeled and deveined

4 TBSP butter

4 small or 2 large cloves garlic, minced

½ cup chardonnay wine

Parsley and Paprika

Salt and Pepper

Serve with lemon wedges

PREPARATION:

In the microwave, melt butter.  Add garlic, wine, seasonings.  Pour over the shrimp.  Squirt with half a lemon.  Stick it in the oven at 400 ° F for about 15 -20 minutes, stirring once or twice.  The shrimp is done when pink.

Yes, it’s that simple, really!  Serve with lemon wedges.

 

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By Tika for CHEW WANNA EAT? © 2017

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SALMON DEVILED EGGS

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     Protein packed, low in fat and cholesterol, these delicious deviled eggs were a huge surprise!  We couldn’t believe how good they were.  Normally when I see low fat and low cholesterol, I can’t avoid it fast enough, but the Salmon adds so much flavor, you truly won’t miss a thing!  So, let me see.  Super inexpensive, healthy, lightning fast to make, not your everyday deviled eggs, and really, really good.  Sounds like a win win.  Wait until you set a platter of these out at your next get together.

INGREDIENTS:

5 large hard boiled eggs

1 foil package Pink Salmon (2.5 oz)

1 TBSP mayo

1 ½ TBSP cream cheese

1+ tsp fresh lemon juice

1 tsp Dijon Mustard

2 TBSP celery plus more for garnish

A few dashes each of Salt and Pepper

Garnish:  Chives or Green Onions, Dill weed and Paprika

 

PREPARATION:

Peel eggs, and rinse to remove all traces of shells.  Cut in half, and remove the yolks.  (You can use the yolks for something else, but to keep this recipe very low in cholesterol, I didn’t use any in this recipe.)

In a small chopper, add Salmon, mayo, cream cheese, lemon juice, mustard, celery, and a little salt and pepper.  Blend or chop until it’s the consistency you want and fill eggs.  Garnish with extra chopped celery, dill weed and paprika.

Only 5 mg cholesterol in the entire package of Salmon, so each half egg will be only 2 ½ mg of cholesterol.  The cream cheese adds 5.83 mg cholesterol, and mayo adds another 2 mg.  So, according to my calculations, each half egg contains only 10.33 mg cholesterol.

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By Tika for CHEW WANNA EAT? © 2017

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GRILLED BOURBON MARINATED SHRIMP

Bourbon Marinated Shrimp

     As you can see, we’re still playing with the Kentucky bourbon we bought. Once I perfected the BBQ sauce, we wanted to create a marinade. Bob outdid himself. This was delicious! And simple!

     Give it a try.

INGREDIENTS:

1 ½ pounds raw jumbo shrimp, peeled and deveined

3 tablespoons bourbon
3 tablespoons honey
1 tablespoon Canola oil
1 tablespoon lemon juice
1 tablespoon low sodium soy sauce
1 tablespoons brown mustard
1 tablespoons minced garlic
1/2 small onion minced
1/8 – 1/4 teaspoon Chipotle pepper (depending on your personal tastes)
1/4 teaspoon ground black pepper

PREPARATION:

In a bowl, whisk the bourbon, honey, Canola, oil, lemon juice, soy sauce, mustard, onion, garlic and pepper, and Chipotle pepper.

Add the shrimp, and toss to cover with the marinade. Allow shrimp to marinate 2 – 3 hours in the refrigerator, stirring occasionally.

Skewer and grill.

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By Tika for CHEW WANNA EAT? © 2016

Bourbon Marinated Shrimp

SCALLOPS SCAMPI

scallop scampi

We all love shrimp scampi, but have you ever had scallops in that delicious scampi sauce?  I think this is one of Bob’s very favorite things.  He doesn’t like them seared too much, so these are paler than a typical pan seared scallop.  I’m not a huge fan of scallops, so I made Shrimp Scampi for myself.  There is one extra step involved because most of the scallops we buy are water infused.  It’s best to buy “dry scallops” also called “dry pack scallops”, but they are a bit pricier.  

     Many scallops are soaked in a solution called sodium tripolyphosphate (STP) to keep them fresher.  This allows the scallops to soak up a lot of water.  If not treated properly, you’ll end up steaming, rather than pan searing them.   An added benefit to purchasing the dry scallops is that you aren’t paying for water. 

     If you press your scallops between sheets of paper toweling much of the water will be extracted.  Some chefs will lightly sprinkle granulated sugar on them after pulling out the water, which enables them to form a nice caramelized crust when pan frying.  Another popular technique is to lay sheets of paper toweling on a paper plate.  Salt the scallops and let them sit there for about fifteen minutes.  Just like salting eggplant, it draws the water out. 

     Know that you must start out with a very hot pan.  Almost smokin’ hot.  Add a smidge of olive oil and a dab of butter and sauté.  Or, try a popular restaurant approach which is to cook one side in oil, flip them, and then add butter.  When the butter begins to foam use a spoon to baste the scallops.  Adding the butter after flipping the scallops will aid in not burning the butter.  Okay, after you have removed as much water as possible, here is the scampi sauce recipe: 

     If you’re making both shrimp and scallops, I think it would be best to make the sauce in a separate pan because you need to cook it down for a few minutes and you don’t want your seafood to overcook.  Then divide it and pour it over your nearly cooked seafood about a minute or two before serving.

INGREDIENTS:

12 – 16 OZ raw shrimp, peeled and deveined or 1 lb scallops

Drizzle of olive oil

4 TBSP butter

4 cloves garlic, minced

1/3 – ½ cup chardonnay wine

Parsley

A few dashes of pepper

A few dashes of paprika

lemon wedges

PREPARATION:

In a large skillet over medium heat, drizzle olive oil and melt butter.

When it’s come up to a nice strong simmer, add garlic and cook for one minute.  Add the seasonings and wine. Bring back to a simmer and cook down for a few minutes.

Add shrimp and flip them continually so they absorb the flavors of the butter and garlic.  When they are pink (3-4 minutes), squeeze some lemon over the tops and it’s time to eat!

Yes, it’s that simple, really!  Serve with lemon wedges.

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SEAFOOD STUFFED SHELLS WITH ALFREDO

Seafood Stuffed Shells with Alfredo (5)

     An outstanding seafood and pasta dish that you can prepare ahead of time.  YIELDS 4 – 5 servings

INGREDIENTS:

12 oz bag of shrimp, peeled and deveined

1 can crabmeat, drained

20 Jumbo shells

2 TBSP butter

Drizzle of olive oil

2 sweet mini peppers, chopped

4 cloves garlic, chopped (1 TBSP)

1/3 cup Chardonnay

3 ½ cups half and half

½ tsp white pepper

1 ½ cups Italian blend grated cheese

½ cup fresh grated Parmesan

½ cup fresh grated Romano

Extra cheese for sprinkling during baking

 

PREPARATION:

Drizzle a bit of olive oil in the bottom of a 3 quart saucepan.  Add butter.  Melt.  Sauté garlic and mini peppers until soft.  Slowly add half and half and wine.  Bring to a very slow simmer.  Cook for 15 – 20 minutes.  Remove from heat and let cool for 15-20 minutes.  Slowly add grated cheeses, stirring continuously.

Return to heat and let cook at a slow simmer for about 15 minutes, or until slightly thickened.  Stir frequently.  It will thicken more later, so no worries.

In a 4 quart pan, bring salted water to a boil and add the shells.  Stir.  When water returns to a boil, cook for 10 minutes.  Drain.  In the same pan, again fill about half way with salted water.  When it comes to a boil, cook the shrimp for 3 minutes.  Drain them and place in a small bowl.

Cut some of the cooked shrimp in half.  Each shell will hold 1 ½ shrimp.  Mix the crabmeat with the shrimp and add a bit of parsley for more color. Fill each shell and place in a baking dish open side up.  Pour Alfredo sauce over the top, cover with foil and bake at 350° F until sauce is bubbly.  The time will vary, depending on whether you’ve chilled the sauce and shrimp before baking.  If so, allow approximately 25 minutes.

Remove foil, sprinkle additional grated cheese on top and return to oven for approximately 10 minutes.

NOTE:  Top secret tip.  We’ve all done this, so beware.  Adding the cheese to a very hot mixture will most likely cause it to curdle.  Letting the mixture cool before slowly adding the cheese while stirring will prevent this.

Everything can be cooked ahead of time and refrigerated until ready to assemble and bake.  Know that if it’s been chilled for a long time, it will take a little longer to bake.

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By Tika for CHEW WANNA EAT? © 2016

 

Seafood Stuffed Shells with Alfredo (2)

Seafood Stuffed Shells with Alfredo

Seafood Stuffed Shells with Alfredo (3)

Seafood Stuffed Shells with Alfredo (4)

Seafood Stuffed Shelld with Alfredo

 

SHRIMP DIP, QUICK AND EASY

Shrimp Dip (3)

 

A quick throw-together dip for game day or party appetizer.

INGREDIENTS:

One 8 oz package cream cheese

1/4 cup sour cream

1-3 tsp horseradish (to taste)

1/2 – 3/4 cup ketchup (to taste)

1/2 tsp pepper

1/2 tsp garlic powder

Parsley to garnish

8 extra large shrimp, cooked and peeled
PREPARATION:

Mix all ingredients (except shrimp) in a medium bowl. When well blended, add shrimp and stir. Garnish with parsley. Serve with crackers, Pretzel chips, baguettes, celery or whatever strikes your fancy.

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By Tika for CHEW WANNA EAT? © 2016

Shrimp Dip

Shrimp Dip (2)

BOB’S OVERSTUFFED SOUTHERN STYLE OYSTER PO’ BOY

BOB'S SOUTHERN STYLE OVERSTUFFED OYSTER PO' BOY
BOB’S SOUTHERN STYLE OVERSTUFFED OYSTER PO’ BOY

If you are an oyster fan, you probably know that the months ending in “R” are the months when they are in season.  Bob is a huge fan of oysters cooked in a number of ways or eaten raw.  Me?  Not so much.  Here is Bob’s Southern style overstuffed Oyster Po’ Boy sandwich.

INGREDIENTS:

1 Pint oysters

2 large eggs

2 cups cornmeal

¼ cup AP flour

1 tsp Cajun Seasoning

1 tsp pepper

Olive oil or canola oil

PREPARATION:

In small bowl, beat eggs, stir in oysters and let sit for 5 minutes.

In another small bowl, combine cornmeal, flour, Cajun seasoning and pepper.  Using a fork, transfer the oysters one at a time and gently roll through flour/cornmeal mixture until coated.

Fry in a bit of olive oil for about 3 minutes or until breading becomes golden brown.

Bob likes to eat this on a sub roll with lettuce, tomatoes, and mayo.

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By Tika for CHEW WANNA EAT?

SHRIMP AND CHEESE QUESADILLAS

QUICK AND EASY SHRIMP AND CHEESE QUESADILLAS
QUICK AND EASY SHRIMP AND CHEESE QUESADILLAS

Recipe Yields 2 large quesadillas (8 quarters)

INGREDIENTS:

1 bag, 31 – 40 count large raw shrimp

1 TBSP lemon juice

¼ tsp chili powder

Salt and pepper

1 TBSP mini sweet pepper

1 TBSP chilies

1 large clove garlic, minced

1 TBSP onion, chopped

PREPARATION:

Peel and rinse shrimp.  Let drain and place in bowl.  Add the rest of the ingredients and let marinate for about 30 min. (No more than 1 hour).  Drain liquid, otherwise shrimp will steam cook.

Heat large heavy skillet and drizzle 1 TBSP olive oil in the bottom.  Cook shrimp and veggies.  It shouldn’t take more than three minutes.  Shrimp will turn pink when done.  Remove from pan.

In same pan, lay a tortilla shell directly in hot pan.  Sprinkle with Fiesta cheese mixture.  Quickly lay hot shrimp on top, then put more cheese on top of shrimp.  Cover with another tortilla.

In roughly two minutes, when the bottom tortilla is browned lightly and bubbly, flip the tortilla over and cook the other side.  The great part is that the cheese has melted and will hold everything together.  Nothing is going to come slipping out of the shell.

To serve, cut into quarters.

TIKA'S GUACAMOLE, REFRIED BEANS, SHRIMP AND CHEESE QUESADILLAS
TIKA’S GUACAMOLE, REFRIED BEANS, SHRIMP AND CHEESE QUESADILLAS

Serve with guacamole, sour cream, pico de gallo, salsa, refried beans, corn bread.

Marinating Shrimp
Marinating Shrimp
Cook in very hot pan for about three minutes
Cook in very hot pan for about three minutes
Add Mexican Blend Cheese
Add Mexican Blend Cheese

Browning Quesadilla

TIKA'S GUACAMOLE, REFRIED BEANS, SHRIMP AND CHEESE QUESADILLAS
TIKA’S GUACAMOLE, REFRIED BEANS, SHRIMP AND CHEESE QUESADILLAS

Browning Quesadilla

Guacamole recipe, Tika’s  https://chewwannaeat.wordpress.com/2015/08/18/httpswordpress-compost95625498282/

By Tika, for Chew Wanna Eat 2015

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SEAFOOD

Great for an anytime dinner, especially on a hot summer's evening or when you want something quick!
Great for an anytime dinner, especially on a hot summer’s evening or when you want something quick!

CHEW WANNA EAT?

SALMON PATTIES

2 five oz pink salmon foil packets, drained

2 red, yellow, or orange sweet mini peppers, seeded

1 sleeve Ritz or Town House crackers

½ onion

1 egg

3 TBSP mayo

Juice of ½ a lemon

2 tsp Dijon mustard

1/8 tsp red cayenne pepper (more if you like them spicy)

Parsley

In small food processor, chop crackers and place in large bowl.  Chop onions and peppers and add to bowl.  Add rest of ingredients and mix well.  Form into patties.  If mixture is too wet, add 3 or 4 extra crackers.  It should hold together well.

Preheat large frying pan and add about 2 TBSP Crisco, coconut oil or olive oil.  When melted and hot, add patties and cook over medium heat until browned.  Flip and cook second side.  Serve with homemade tartar sauce and lemon wedges.

Suggested side dishes:  salad, French fries, onion rings, cole slaw, macaroni and cheese

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