Easy Shrimp Scampi(ish)

This is a favorite dish here in our household.  Wonderfully tasty & incredibly easy.  I don't want to call it shrimp scampi, because technically it's just not. But it sure tastes pretty darn similar to it.  So, we refer to it as 'Shrimp Scampi-ish'.  We're just so clever here in the Mrs. home. 

This is a go-to dish because of how fast it is to prepare.  Plus, it's only 3 ingredients!  I always have shrimp in the freezer because our local grocery store routinely puts them on sale BOGO.  When they do, it's when I stock my freezer with these tasty crustaceans.  

You can make this dish in the oven (as shown) or stove top in a skillet. Personally, I like large e-z peel shrimp done with the skillet method the best just because I love the sear that it puts on the shrimp.  However, I'm certainly not opposed to the oven method, which I'm profiling here.  Either method you decide to use, it's going to taste fantastic!  The only difference is the sear you get.

Place 1 stick of butter in a large baking dish & place into a preheated 400 degree oven.  Alternatively, melt the butter in a hot skillet.

Once the butter is melted, dump in 1 to 1.5 pounds of shrimp.

Sprinkle on 1 pack of Italian dressing mix (you can also make your own if you wish).

Bake for 12-15 minutes, or until the shrimp is done (it will be pink). Alternatively, sear in a hot skillet on medium-high heat for about 5 minutes on each side, or until cooked through.

Shrimp Scampi-ish
(printable button at bottom of post)

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Ingredients:

• 1 to 1.5 pounds raw shrimp (peeled or unpeeled, up to you)
• 1 0.7oz package dry Italian dressing mix (or make your own)
• 1 stick unsalted butter

Instructions:

For oven method:

Preheat oven to 400 degrees.  Place the stick of butter in a large casserole dish & stick it in the oven to melt completely.  Remove; add the shrimp. Sprinkle on the Italian seasoning. Return to the oven & cook for 12-15 minutes, or until shrimp is done (should be pink).

For the stove top:

Preheat a large skillet on medium-high heat.  Add the butter to melt.  Once melted, add the shrimp.  Sprinkle on the Italian seasoning, & cook for 5 minutes before flipping.  Flip the shrimp & cook for an additional 3-5 minutes - or until the shrimp is done (should be pink).

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Zucchini Crab Cakes

I have been making these zucchini crab cakes for a decade now, and they are a family favorite.  They all began the first year we planted our own garden, and we were overloaded with fresh zucchini.  I experimented & came up with so many recipes to use it up, but this is by far one of my very favorites.

I really can't believe it's taken me this long to share it with you.  The greatest thing about this recipe is that you don't even have to add crab to it if you don't want to, and it will still taste like a crab cake.  My friend, Tammy, made them without the crab for her husband last summer - and he had no idea that there wasn't really crab in it.  Now, this recipe does call for crab - because heck, of course it's better with crab.  But it's still amazing without it. All you do is add an extra cup of shredded zucchini, leave out the crab, & add an extra tablespoon of Old Bay seasoning if you want to go the meatless route.  It doesn't even matter what kind of crab that you use.  Versatile I tell you.  You can do crab claw meat, canned crab, imitation crab, krabby patty, etc.

Now me?  I like them with crab & without crab, and I make them both ways often.  We have these in some form more times than I can count in the summer months, and I never get tired of them.

I like to serve them with my Chipotle Ranch Sauce - it's like the two were made for each other.  So good.  In fact, these little gems are my favorite thing to eat the sauce on.  If you go to the post for the chipotle ranch sauce back from September of 2011, you can see the sauce spooned atop one of these bad boys - but without the crab!

With crab.  Without crab.  Take your pick.  

Zucchini Crab Cakesprintable button at bottom of postMakes 8-12, depending on how big you make them

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Ingredients:

• 1.5 cups shredded & peeled zucchini
• 8oz crab (any kind, or omit & add an extra cup of shredded zucchini)
• 2 eggs, beaten
• 1 cup seasoned bread crumbs
• 1 small onion, finely chopped
• 3 tablespoons Old Bay seasoning (add 1 additional tbsp if omitting crab)
• 1/4 cup flour
• 1/2 cup vegetable oil (for frying)
• salt & pepper to taste

Instructions:
In a large bowl, stir together the shredded zucchini, crab (if using), eggs, bread crumbs, onion, & Old Bay seasoning.  Form into patties - at least as big as a golf ball & no bigger than a baseball.  I usually go the baseball route. Dredge the crab cakes in the flour, & arrange in a skillet of hot oil, on medium-high heat.  Fry patties in hot oil on each side until nicely browned. Remove to a paper towel lined plate, & sprinkle with salt and pepper while still hot.  



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Shrimp Scampi Po' Boys {On Garlic Bread}

The following recipe came to me only because I was out of lettuce. Yep.  
I set to making a traditional po' boy, but before I got started I realized I was completely out of lettuce.  I didn't want to make a grocery run, so I decided to make shrimp scampi instead.  But wait - I had already made the french bread, and it smelled too good not to use right then.  Then the idea gates opened up in my head, and I knew what I was going to do.

I was going to make a Shrimp Scampi Po' Boy, and make the french bread into garlic bread to sandwich all that yummy shrimp in between.  And, I did - then I devoured it.

 
Shrimp Scampi Po' Boys

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Ingredients:

• 2 pounds raw shrimp, tails removed & deveined
• 2 sticks butter, softened
• 6 cloves garlic, minced & divided
• 1/4 cup minced shallots
• 2 bunches green onions, chopped & divided
• 2 loaves french bread
• 1/2 cup mayonnaise
• 1 cup Italian blend shredded cheese
• salt & pepper to taste

Instructions:
In a large skillet, melt 1 stick of butter.  Stir in the shrimp.  3 cloves of minced garlic, shallots, & 1 bunch of chopped green onions.  Cook for 6-10 minutes on medium-high heat, or until the shrimp is done.  Season with salt & pepper.
Meanwhile, preheat your oven to 425 degrees.  Combine the other stick of softened butter, 3 cloves minced garlic, mayonnaise, shredded cheese, & the other half of the green onions.  Cut your french bread in half lengthwise, & hollow out the insides halfway.  Spread on the butter/mayo mixture.  Bake for 7-10 minutes, or until the bread is toasty.
Sandwich the shrimp in between the bread.  Serve & enjoy.






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Baked Lemon Herbed Tilapia

Did you miss my latest recipe over at Life Around Home?  If you did, don't here - I always share them here too!
This baked lemon herbed tilapia is delicious, budget friendly, and would be perfect main course for Good Friday.  If you don't like tilapia, feel free to substitute another fish - cod, catfish, salmon - it all tastes really good!

This dish tastes so decadent, and at 175 calories per serving, you can afford to indulge!
Click here to get the recipe card!

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Cocoa Cayenne Encrusted Salmon & Strawberry Spinach Salad

In case you missed it, I wanted to share with you all my latest recipes over on Life Around Home - Cocoa Cayenne Encrusted Salmon & Strawberry Spinach Salad.  The two make a wonderful pair for a romantic Valentines dinner - and it's so good, you will think of any excuse to serve it any time of year.  

Go here to print out the recipe cards.

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TGI Fridays Jack Daniels Sauce

Years ago, my family and I lived in an apartment community that was right beside of TGI Fridays, and whenever we ate out - that is usually where we went.  You would think it was the convenience that kept us going back, but that thinking would be wrong.  It was the Jack Daniels sauce that they carried at that time.  If you have ever tried it, then you know exactly what I mean - and you will be so eager to try this recipe.  If you haven't tried it, then this is something that you must do.  This stuff is ah-mazing - and this recipe tastes spot on to what they serve in the restaurant.  

Here, I served it on wings.  But, don't limit yourself.  This is good on anything. Chicken of all shapes and forms, fish, shrimp, steak, roast - heck, I bet it would even be good on a hot dog.  It's that kinda good.

TGI Fridays Jack Daniels Grill Glazeadapted from Todd Wilbur's Top Secret Recipes

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Ingredients:

• 1 head of garlic
• 1 tablespoon olive oil
• 2/3 cup water
• 1 cup pineapple juice
• 1/4 cup teriyaki sauce
• 1 tablespoon soy sauce
• 1 1/3 cup dark brown sugar
• 3 tablespoons lemon juice
• 3 heaping tablespoons minced white onion
• 1 tablespoon Jack Daniels whiskey
• 1 heaping tablespoon crushed pineapple
• 1/4 teaspoon cayenne pepper

Instructions:
Cut about 1/2 inch off the top of the garlic. Cut the roots so that the garlic will sit flat. Remove the papery skin from the garlic, but leave enough so that the cloves stay together. Put garlic into small casserole dish or baking pan, drizzle olive oil over it, and cover with foil. Bake in a preheated 325 degree oven for 1 hour. Remove the garlic and let it cool until you can handle it.
Combine water, pineapple juice, teriyaki sauce, soy sauce, brown sugar, & cayenne pepper in a medium saucepan over medium high heat. Stir occasionally until mixture boils. Reduce heat until mixture is just simmering.
Squeeze the sides of the heat of garlic until the roasted garlic is squeezed out. Add remaining ingredients to the pan and stir.
Let mixture simmer for 50 minutes, or until sauce has reduced by half and is thick and syrupy. Make sure it doesn't boil over.
*Makes one cup of glaze

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Shrimp & Spinach Mini Pizzas

I have another recipe available over on Life Around Home - this time for Shrimp & Spinach Mini Pizzas.  These are SO good, and my husband is already bugging me to make some more.  Even more - they are good for you! Make them for dinner, or make them for a snack.  Just make them!
Check out the printable recipe card here.

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Frogmore Stew (Low Country Boil)

Don't worry.  No frogs were hurt in the production of this recipe.
Frogmore Stew is a close relative of a Low Country Boil - but without the crab legs or crawfish.  Some people still call it a Low Country Boil either way - it doesn't really matter what you call it just so long as you make you a big ol' pot of it!
I'm not even sure who came up with the name Frogmore Stew.  Was it first made by a frog lover, or maybe the inventor of this great dish was named Mr. Frogmore? I have no idea.
I am, however, completely sure you will fall in love with this recipe - and the way it is served - as much as we have.  After all, eating off of newspapers is classiness at it's finest.

An added bonus - virtually no clean up.  Just wrap up your newspaper, chunk it in the trash, & go be a couch potato.  
This recipe has been approved by the official picky-eater taste tester committee.  

Tasted....

......and approved....

.....by all members of the official picky eaters taste testing committee.

My kids are the definition of classy.  

Frogmore Stew (Low Country Boil)

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Ingredients:

• 6 quarts water
• 2 pounds potatoes (cut in half if they are large)
• 2 pounds smoked sausage, cut into 2-3 inch pieces
• 12 ears corn - husked, cleaned, & quartered (or use a large bag of frozen corn)
• 4 pounds EZ Peel deveined shrimp
• 1/2 cup Old Bay Seasoning

Instructions:


Bring a large stockpot full of the water to a boil.  Add potatoes & cook for 15 minutes.  Add sausage & cook for 5 minutes more.  Add corn & cook for another 5 minutes.  Stir in the shrimp & cook until the shrimp are pink (another 5-8 minutes).

Drain in a colander.  Lean over the colander & have a quick steam facial. Line your table with newspaper, & dump your frogmore stew onto it.  

Chow down.  

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