Orange Shrimp and Pork Fried Rice


     Orange Shrimp is one of my favorites.  I had leftover Pork, so I decided that Chinese was in order.  The Shrimp with it’s creamy Orange Sauce was out of this world.  I have a habit of not measuring when I cook, so all Ingredients are guestimated.  Adjust as necessary to your liking.  The Shrimp can be spicy or mild, it’s up to you.  I will say that it was an outstanding dinner.

SHRIMP INGREDIENTS:    Yields 2 Servings

12 OZ Bag Jumbo Shrimp

1 orange

2 cloves garlic, minced

Dash Chinese 5 spice powder, Dash of Ginger Powder


Olive Oil

2 tsp Corn Starch

1 TBSP Low Sodium Soy Sauce

Optional:  1 TBSP Siracha Sauce

Parsley, Pepper

Optional Sesame Seeds


Marinade Ingredients: 

2 TBSP Orange Zest

3-4 TBSP Fresh Squeezed Orange Juice

1 TBSP Fresh Squeezed Lemon Juice

2 TBSP Low Sodium Soy Sauce

2 TBSP Honey

1 TBSP Rice Vinegar

2 TBSP Canola Oil

½ of an onion cut into strips top to bottom

1” piece of ginger root, peeled and cut in chunks

2 cloves garlic, minced

Optional Dash of Crushed Red Pepper Flakes



Remove tails and rinse shrimp well.  Drain well.  Place into a small bowl.  Pour mixed marinade over shrimp, stir, and refrigerate for about 2 hours.

While Rice is in the skillet, drain the Shrimp and discard the liquid, Onion, and Ginger root.  In a second skillet, add the remainder of the juice from the Orange, Corn Starch, Siracha Sauce, Garlic, 5 Spice Powder, and Ginger Powder.  Optionally you can add a few quarters of Orange.  (See photo).  Bring to a simmer and cook until thickened.  Remove to the bowl that your rice chilled in.  Set aside.

In the same pan, add a drizzle of Olive Oil.  When pan is hot, add the drained Shrimp.  You can optionally add a dash of Crushed Red Pepper Flakes now.  Cook about 3 minutes over medium heat until Shrimp is pink.  Return the Orange Sauce to the pan.  As soon as it begins to simmer, it’s ready to serve.  You may garnish with Sesame Seeds if you’d like to.


FRIED RICE INGREDIENTS:  Yields 4 – 5 Servings

1 ½ – 2 cups leftover Pork or Chicken cut into chunks or strips

Veggies I used:  Snow Pea Pods, Onion, Garlic, Asparagus, Mushrooms, 1 Carrot diced

4 Servings of Rice cooked and chilled

2 TBSP Hoisin Sauce

3-4 TBSP Low Sodium Soy Sauce

1-2 cloves Garlic, minced

Pepper, Parsley

1 TBSP Butter

1 or 2 Eggs



Preheat a large skillet and drizzle Olive Oil in the bottom.  Add the cold rice and give it a stir.  Let it cook for about 5 minutes. (Reserve the bowl the rice was in.)

Add the Soy Sauce and Hoisin Sauce, stirring well.  Let it cook for another 5 minutes.

Add the Veggies that take the longest to cook first (Carrots) and let them cook for 5 minutes.  Add the remainder of Veggies.

When Veggies are tender, add the diced Pork.  Stir.  Make a well in the center.  Add a pat of Butter.  When melted, add the Egg and let sit until mostly cooked.  Break up and stir throughout rice.  Taste and adjust anything you care to.

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By Tika for CHEW WANNA EAT? © 2018










Orange Shrimp Marinade

Orange Shrimp








Lobster, Crab, and Shrimp Alfredo

Lobster, Crab, and Shrimp Alfredo (3)

    One pan Lobster, Crab and Shrimp Alfredo

     Alfredo is one of those things that I love, especially if it’s loaded with seafood.  You can use any leftover seafood, chicken, mushrooms, asparagus, or other vegetables, ham, etc.    I probably make it different every time I make it because I don’t use a recipe.  I wrote this one down for you though!  This particular recipe uses Half and half instead of Heavy Cream. – And, NO flour as a thickener.  Cream cheese works great, as well as adding an additional layer of flavor.


2 oz cream cheese

3 TBSP Butter

3-4 cloves Garlic

¾ cup fresh grated Parmesan cheese + extra for garnish

1/8 – ¼ tsp Cayenne Pepper

½ tsp Salt

A couple dashes each of Celery Salt and Paprika

1 TBSP fresh Parsley

2 ¼ cups half and half

Juice of half a lemon

12 oz Large Shrimp, peeled and deveined

12 oz Lobster meat, cooked

8-10 oz crab meat

Optional Garnish:  Mozzarella cheese


In a large skillet over low heat, melt cream cheese and butter, stirring with whisk.  Add Garlic and cook for a minute or two.  Slowly pour in half and half and lemon juice.  Slowly add Parmesan cheese, continue stirring with whisk.  Add raw shrimp and cook until pink (about 3 minutes).  Add Lobster meat and Crab meat until heated through.

Serve over your choice of Pasta.  Garnish with additional Parmesan cheese (and Optional Mozzarella) once plated.

NOTE:  I cut the shrimp into thirds because I want a piece of seafood in every bite.

Save the lobster shells for bisque!  I toss them in a baggie and then freeze.

All crab meat is precooked, so just heat it through; no need to cook it.

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By Tika for CHEW WANNA EAT? © 2018

Lobster, Crab, and Shrimp Alfredo

Lobster, Crab, and Shrimp Alfredo (2)


Lobster, Crab, and Shrimp Alfredo (3)



Crispy Honey Orange Shrimp

     We were invited to our neighbor’s home for drinks and appetizers.  I asked what I could bring and was told to bring myself and my husband.  How rude!  Lol  Let me just say that there were two reasons that wasn’t gonna happen.  It goes against my grain to show up anywhere empty handed, plus, I never do what I’m told.  I wracked my brain trying to think of what to bring.  I’m not big on making appetizers for some reason, so I had to make something up in a hurry.  This was the end result.  I made them spicy, but there is no need to add Chipotle if you want mild shrimp.    We were running late, and I didn’t get a chance to pop one in my mouth before we left.  I got lucky.  They were a big hit and I think the recipe is a keeper.

     Here’s how I did it:


Two 12 oz bags extra-large peeled shrimp (raw)

Salt for brining

1 Orange (You’ll use the juice and the zest)


3 TBSP low sodium soy sauce

1 TBSP fresh ginger root, minced

1 TBSP fresh garlic, minced

Juice and zest of half the orange

Shrimp Coating:  Note that there are three choices

1 cup corn starch -OR – 1 cup AP flour – OR 1 cup Panko bread crumbs (or mix it up)

Salt and pepper

OPTIONAL:  ¼ – ½ tsp Chipotle powder


1/3 – ½ cup canola oil


1 cup local honey

Juice and zest from ½ orange

2 TBSP fresh lemon juice

½ tsp Chipotle powder



Rinse shrimp well.  Soak for 30 min in salted water. (The salt will make the shrimp juicier and tastier.  Just like when you brine chicken).

Drain shrimp, rinse bowl and return shrimp to empty bowl.  Add juice of ½ an orange, 1 TBSP orange zest, soy sauce, ginger root, and garlic.  Cover bowl and refrigerate for 2 hours.  Drain well.

In medium bowl, add corn starch, (or flour or Panko bread crumbs), salt, black pepper, and ½ tsp Chipotle chili powder.  Give it a quick mix with a whisk or a fork.  Add a handful of drained shrimp, cover bowl and shake until shrimp is coated.  Using a Japanese skimmer or a small strainer, and shake excess flour mixture from the shrimp and place in a dish or large platter.  Continue until all shrimp is coated.

Heat a heavy skillet and add enough canola oil to cover bottom well.  When oil is hot, add shrimp about a handful at a time (never crowd the pan).  Cook until brown and crispy (2 ½ – 3 min per side).   Drain on paper toweling. Drain skillet and wipe with a paper towel.

In same skillet, add honey, juice from the other half of orange, orange zest, lemon juice, and chipotle powder.  Bring to boil and reduce mixture by about half. You want to create a syrupy sauce.

Arrange cooked shrimp on a serving platter and pour sauce over the top.  You can garnish with parsley, sesame seeds, and/or a handful of green onions with stems.

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By Tika for CHEW WANNA EAT? © 2017

Crispy Honey Orange Shrimp

Crispy Honey Orange Shrimp (2)

Crispy Honey Orange Shrimp (3)

Crispy Honey Orange Shrimp (4)

Crispy Honey Orange Shrimp

SEAFOOD ALFREDO WITH Lobster, Crab & Shrimp

Seafood Alfredo (5)

   I love seafood, specifically shellfish.  It is my absolute favorite thing to eat in the whole world.  I might even love seafood more than I love my sweets.  Consequently, I cook it a lot.  Sometimes I even get treated to a dinner out.  If I have leftovers, I might create something at home and share.  Then again, I usually scarf them down without sharing.  OK, part of the seafood in the following recipe was dinner out and the rest was in the freezer.  Either way, I shared!  That was good, right?

1 lb shrimp, peeled and deveined
3 large King Crab Legs, meat removed from shells
4 TBSP butter
2 TBSP olive oil
6 cloves garlic, chopped (1 ½ TBSP)
1/3 cup Chardonnay or dry Sherry
1 cup chicken broth
3 TBSP flour
3 ½ cups half and half
½ tsp white pepper
1 tsp Parsley
¾ cup Italian blend grated cheese
½ cup fresh grated Parmesan
½ cup fresh grated Romano
Extra cheese for garnish
Pasta: Linguine, Fettuccini, Angel hair, Penne


Preheat a large pan of salted water and cook your pasta while preparing the seafood.
Place 1 TBSP butter in bottom of a large skillet which has been preheated on low/medium heat. Add cut up lobster and shrimp (or cook them separately). Sautee until lobster is opaque and shrimp is pink. It won’t take any more than 3-4 minutes. Using a slotted spoon, remove cooked seafood. Place in a small bowl. Set aside.

Place olive oil and remaining butter in the bottom of the same skillet. Sauté garlic on low heat for 1 minute. Add Chardonnay, chicken broth, and flour, stirring continuously until flour is well incorporated and sauce begins to thicken a bit. You want the mixture to be at a slow simmer.

Add white pepper, Parsley, and slowly add the half and half. When mixture comes to a very slow simmer begin adding the grated cheeses a little at a time, stirring until cheese is melted. (Do not let it come to a full boil or the cheese may curdle.) Let it continue cooking for a few minutes.

Add crab meat, lobster, and shrimp. Stir well and wait until mixture returns to a simmer. (No need to cook the crab, it is always pre-cooked. You only need to warm it). Plate and sprinkle with a little extra grated cheese for garnish.

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. Slowly adding the cheese while whisking will prevent this.

Everything can be cooked ahead of time and refrigerated until ready to serve. All you need to do is warm it and plate. Never reheat seafood in the microwave. Use a saucepan or skillet.

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recipes, home hacks, gardening, and health information!    You won’t be sorry.




By Tika for CHEW WANNA EAT? © 2017

Seafood Alfredo

Seafood Alfredo (2)

Seafood Alfredo (3)

Seafood Alfredo (4)

Seafood Alfredo (5)


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.


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



Oven-Fried Oysters Recipe


3/4 cup all-purpose flour

1/8 teaspoon pepper

2 eggs

1/2 cup Seasoned dry bread crumbs

1/2 cup Andy’s Cajun fish breading (or your favorite)

2/3 cup grated Romano cheese (or Parmesan)

1 teaspoon garlic powder

1 pint whole oysters, drained

2 tablespoons olive oil



1. Combine the flour and pepper in a bowl or a quart zippered baggie. In bowl, whisk eggs. In another bowl or quart zippered baggie, combine the bread crumbs, cheese, parsley and garlic salt.

2. Coat oysters with flour mixture, then dip in eggs, and coat with crumb mixture and place in a greased baking dish, 15-in. x 10-in. x 1-in., drizzle with oil.

3. Bake at 400° for 15 to 20 minutes or until golden brown.



I make a sauce by mixing:

1/3 cup Sriracha Ranch dressing

1/3 cup mayonnaise

1 tbsp. minced garlic

1 tsp.  Sriracha sauce

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By Tika for CHEW WANNA EAT? © 2017





Dump-it Seafood Pasta Salad (2)

     You’ve heard of dump-it cakes.  Have you ever heard of a dump-it salad?  Well, let me introduce you to an outstanding mix of seafood, pasta, and whatever!  That’s right.  You put the main ingredients in the bowl and dump in whatever you have on hand.  I wanted seafood in mine.  I always want seafood.  In anything.  And here you have my latest creation . . .  Dump-It Seafood Pasta Salad.  And boy, is it ever good!



Cooked pasta.  I used Farfalle here


A bit of sour cream to add creaminess

2 hard cooked eggs, chopped

Seafood – I used cooked jumbo shrimp and some crab meat

Veggies:  I used peas, corn, chopped mini sweet peppers, onion, cherry tomatoes, and celery.  I definitely would have added sliced black olives, but I didn’t have any.   A bit of cucumber from the garden might have been nice.  Or some chopped avocado.  Maybe even some Mandarin Oranges.  Yum!  Grated cheddar cheese would be great also, but I’d have skipped the oranges.

Seasonings:  Garlic powder, salt, pepper, and a few dashes of Salad Supreme.


Cook whatever needs to be cooked.  Dump it all in a bowl and stir.  Eat.  Say, “Oh, my goodness!”

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By Tika for CHEW WANNA EAT? © 2016

Dump-it Seafood Pasta Salad

Dump-it Seafood Pasta Salad (2)


King Crab Legs on the Grill



Oh yeah! I’d eat them every day. Crab legs are precooked, just heat and eat! Don’t forget the butter and lemon.

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By Tika for CHEW WANNA EAT? © 2016



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.


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


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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Deviled Clams are perfect as an appetizer or a game day snack.
Deviled Clams are perfect as an appetizer or a game day snack.


  • 2 dozen clams
  • 1 sweet mini pepper
  • 2 TBSP celery
  • 1 clove garlic
  • ¼ cup onion
  • 2 TBSP butter
  • 1/4 cup dry bread crumbs
  • ¼ cup Ritz crackers
  • 1/2 teaspoon ground thyme
  • 1/4 teaspoon Sriracha sauce
  • 3 slices bacon, cooked and crumbled
  • minced fresh parsley
  • paprika
  • lemon wedges

Scrub clams in cold water.  Place in large kettle with about ½” water in bottom.  Cover and cook over medium heat until clams open.

Remove clams from shells and separate shells into two pieces.  Rinse shells well.

In food processor, process celery, onions, pepper, and garlic.  Place in small saucepan with 2 TBSP butter and cook until tender.  In processor, add about 1/3 slice of bread and 8 Ritz crackers.  Process.  You should end up with about ½ cup, total.  Add to vegetables.

Chop the clams in the food processor and add to saucepan with ½ tsp thyme, crumbled bacon and ¼ tsp Sriracha sauce.  Heat through.

Lay clam shell halves in a shallow baking pan and fill with the clam mixture. Place under broiler and broil under high heat until browned, about 5 minutes.

Sprinkle with minced fresh parsley and paprika. Serve with lemon wedges.

Deviled Clams are perfect as an appetizer or a game day snack.
Deviled Clams are perfect as an appetizer or a game day snack.

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By Tika for CHEW WANNA EAT? 2015