Some of Our Favorite Shrimp Recipes

On September 30, 2020September 30, 2020 By Isobar ExpeditionsIn RecipesLeave a comment

Shrimp is one those versatile items that can be cooked in a variety of ways. It is also something that is found in cooking throughout the world, especially those places that are near the coast. We have certainly made many different shrimp recipes throughout the years, but here are just a handful of them to give an idea of how many different styles of meals work well with shrimp.

Easy and Delicious Shrimp Frittata – One of the things that you can find throughout your travels is some variety of a frittata. They are light, easy, and can be adapted for the cuisine of almost any country. We really enjoy fresh seafood when we travel, so we decided to do a shrimp frittata that was not only easy, but extremely delicious. The use of lemon and fresh parsley also helps to brighten up the dish and make it even more luscious. Frittatas, like a good quiche, can be a meal on its own, but we decided to pair it with some green beans and red peppers.

Sautéed Shrimp with a Pumpkin-Sage Butter – During the autumn season, we are always looking for creative ways to use seasonal products such as pumpkin. Mixing butter with pumpkin and sage is a savory way to give flavor to seafood, especially shrimp or scallops. We decided to sauté shrimp with the infused butter and it made for a delicious meal. Not only was it tasty, but it turned the shrimp a nice orange color was perfect for this time of year.

Shrimp and Grits with a Fried Soft Boiled Egg

Our Take on Shrimp and Grits – Creating a Hollandaise sauce with a Louisiana pepper sauce to serve with the shrimp and grits turned out nice because it gave a little bit of a lemon taste to the shrimp, but it still had some heat. We also used some Old Bay Seasoning on the shrimp, a little reminder to our east coast roots. Adding cheese to the grits also made them a little more hearty and added to the creaminess. The centerpiece was the soft-boiled egg that had been breaded and fried and added to the entire meal.

Shrimp Fra Diavolo with Angel Hair Pasta – Shrimp Fra Diavolo (Brother Devil) is an Italian inspired dish that is spicy and delicious. We served it over a bed of angel hair pasta, but when we had leftovers a couple of days later, we simply served it with a side of garlic toast. If you don’t want it too spicy, you can reduce the amount of red pepper flakes, but this meal is meant to pack some heat. It is one of those easy and yet elegant dinners that can be done on a weeknight or served for a weekend dinner party. It could probably be done with another type of shell fish, but shrimp really holds up well to the flavors and is easy to cook.

Shrimp Fra Diavolo with Angel Hair Pasta

On September 9, 2020September 9, 2020 By Isobar ExpeditionsIn Italy, RecipesLeave a comment

Shrimp Fra Diavolo (Brother Devil) is an Italian inspired dish that is spicy and delicious. We served it over a bed of angel hair pasta, but when we had leftovers a couple of days later, we simply served it with a side of garlic toast. If you don’t want it too spicy, you can reduce the amount of red pepper flakes, but this meal is meant to pack some heat. It is one of those easy and yet elegant dinners that can be done on a weeknight or served for a weekend dinner party. It could probably be done with another type of shell fish, but shrimp really holds up well to the flavors and is easy to cook.

INGREDIENTS

1 lb Large Shrimp – peeled and deveined
1/2 Medium Red Onion – sliced
1 (14 1/2 oz) can Diced Tomatoes
1 cup Chicken Stock (or White Wine)
1 tsp Crushed Red Pepper
1 tsp Italian Seasoning
3 cloves Garlic – chopped
2 to 3 tbsp Olive Oil
Salt and Pepper to taste
Angel Hair Pasta – cooked to package directions

INSTRUCTIONS

In a medium bowl, toss the shrimp with the red pepper flakes and a tablespoon of salt. Heat the oil in a large sauté pan to medium-high heat. Add the shrimp to the pan and cook, stirring frequently, until fully cooked and the shrimp have turned pink, about 3 to 4 minutes. Using a slotted spoon, transfer the shrimp to a plate and set aside. Add the onion to the pan and sauté for about 5 minutes or until the onion is soft. Add the tomatoes, chicken stock, garlic, Italian seasoning and simmer for about 10 minutes to thicken the sauce. Add the shrimp back into sauce and bring them back up to temperature, about 2 to 3 minutes. Pour the shrimp and tomatoes over the angel hair pasta and serve.

Sauté the Shrimp with Crushed Red Pepper Flakes

Tilapia with a Lemon-Tarragon Cream Sauce

On September 25, 2019 By Isobar ExpeditionsIn RecipesLeave a comment

When we’re traveling, we love eating at restaurants that use a lot of fresh herbs with an abundance of taste. People don’t often use fresh herbs as much as they should at home, but we try to as often as possible. We grow several different herbs and enjoy using them in many of the recipes that we prepare. One of the herbs that we have been growing is Mexican tarragon and we wanted to find a way to incorporate that into one of our meals. We decided to make a cream sauce and have it with some breaded tilapia. It was a very light and refreshing dish.

INGREDIENTS

3 Tilapia Filets
1 cup All-Purpose Flour
1 cup Panko Bread Crumbs
1 Large Egg – whisked
1 tbsp Whole Milk
1 tbsp Garlic Powder
1 clove Fresh Garlic – minced
2 to 3 sprigs of Fresh Tarragon
Juice of 1 Lemon
3 tbsp Unsalted Butter
1/2 pint Heavy Cream
1/4 cup Chicken Stock
1 tbsp Vegetable Oil
Salt and Pepper to taste

INSTRUCTIONS

Strip the tarragon off of the stems and chop the leaves. Combine the cream, butter, lemon juice, chicken stock, minced garlic, salt and pepper, and 2 sprigs of chopped tarragon in a small sauce pan and heat just to a simmer and then reduce the heat to low. Cook until the sauce reduces and thickens. Create a dredging station with three shallow bowls. Put the flour on the first bowl, whisk the egg and milk together on the second bowl, and mix the panko with one of the sprigs of tarragon, the garlic powder, and salt and pepper in the third bowl. Heat the oil and 1 tablespoon of butter in a large skillet to medium-high heat. Dredge the tilapia through the dredging station, coating with flour first, then the egg wash, and finally coating them with bread crumbs. Sauté the fish in the skillet until the breading browns and the fish is fully cooked, about 3 to 4 minutes per side. Serve with the cream sauce and your favorite side dishes.