Tag Archives: Shrimp

Grilled Shrimp and Fruit with Honey and Lime

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Donaldo and I (and everyone that goes with us) find Diamante a perfect place of peace and joy…just what we all need, right? It means Diamond, and it is a lovely private resort on the Pacific, totally self contained, a few miles outside of Cabo proper. Cooking creates a calm in me, and sustenance is nurturing to all on the receiving end of dinner. And I adore cooking in the Diamante villa. Grab the essence of this mix of flavors in the recipe that follows!

And while I’m at it…All of my friends understand how difficult Covid and the quarantine were for me. I was paralyzingly afraid. But thanks to Frances, who introduced me to a new thought process, the amazing staff at Canyon Ranch who filled my box with the perfect tools, and James (nod to Brenton for her intuition, research, and choice!) who keeps me steady on the weekly, and finally…to me for creating menus that maintain that calm on the daily…I may just become a sociable person again…yes, the longest run on sentence ever! So enjoy the fruits of my joyous labor! This shrimp and fruit concoction is a true delight. YUM!! *Note: If anyone would enjoy further info on any of my helpful team of peeps, I’m happy to share! In the meantime, get your tastebuds ready for a happy dance!

1 Tbs olive oil for grilling
1 Tbs butter
1 lb large shrimp, cleaned
2 Tbs lime juice
1 Tbs honey
Medium honeydew melon, halved and seeded
Medium cantaloupe, halved and seeded
Small seedless watermelon, halved
2 Tbs lime zest
2 Tbs lime juice
1 t chopped fresh mint

Combine 2 Tbs lime juice and honey in small bowl, and set aside.
Using 1 1/4” melon baller, scoop 24 balls of all 3 melons.
Place in large bowl.
Add lime zest, lime juice, and mint.
Toss to combine.
Cover and chill until ready to serve.
Preheat grill pan with olive oil and butter over high heat.*
Add shrimp and grill about 1 1/2 minutes per side.
Brush both sides shrimp with lime and honey glaze.
Grill 15 more seconds per side.
Serve shrimp along side melon balls.
Serves 4.
140 calories per serving.

*We didn’t have a grill pan at Diamante, so I just prepared the shrimp with a simple sauté pan. Just as delicious as the grilled version.

P TO THE S…SORRY IF THAT WAS TOO MUCH PERSONAL INFO! IT’S MY CURRENT LIFE PATH, AND I AM MORE THAN PLEASED, SO I WANT TO SHARE, ESPECIALLY IF IT CAN ASSIST ANYONE ELSE IN NEED OF A RESET! HAPPY HAPPY WEEKEND TO ALL. AND A VERY MERRY GOOD NIGHT! IS IT CHRISTMAS? 134 DAYS!!

Lemony Shrimp Scampi

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Good Afternoon Fine People! As the warm days are waning (thank goodness in my simple opinion!), I offer those of you who only enjoy shrimp during the summer months one more recipe to ease through your palate with brightness. As I watched the “winners” being announced during the Emmy Presentation Sunday night, I couldn’t help but to think that there are no “Category Winners” on this site. I love everything that I post; and if I attempt something that is less than suitable, it doesn’t make it “on air”, sorta like some early versions of TV shows! This is a sure red carpet winner; so go ahead, be fabulous, then sit back and wait for the oohs and aahs!

Entree Seafood Lemony Shrimp Scampi
Vinaigrette:
1/3 cup extra-virgin olive oil
Zest of 2 large lemons
Juice of 2 large lemons
1/2 t kosher salt
1/2 t freshly ground black pepper
In small bowl, whisk together olive oil, lemon zest, lemon juice, salt and pepper until smooth.
Set aside.

2 Tbs extra-virgin olive oil
1 large shallot, chopped
1 lb large shrimp, peeled and deveined
1 t kosher salt
1/2 cup dry white wine, such as pinot grigio

Bring a large pot of salted water to a boil over high heat.
Add the pasta and cook until al dente, stirring occasionally, 6 to 8 minutes.
Drain and reserve 1 cup of pasta water.

In a large skillet, heat oil over medium-high heat.
Add shallots and cook until soft, 1 to 2 minutes.
Add shrimp, salt and pepper.
Cook until the shrimp turn pink and are cooked through, 2 to 3 minutes.
Remove shrimp from skillet.
Increase the heat to high.
Add wine.
Cook for 1 minute until most of the liquid has evaporated.
Add cooked pasta, cooked shrimp and vinaigrette to the skillet.
Toss until all ingredients are coated, adding the reserved pasta water, if needed, to loosen the pasta.

Transfer to a large bowl, garnish with dill, and serve.

Lemon and Pepper Jelly Shrimp

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The great Rocco DiSpirito was on The Drew Barrymore Show a couple of weeks back and I was blown away! Rather than totally freak out when I researched his life as a chef, I decided to Keep Calm, Munch On, Try his Recipe, and Order a Couple of his Books. No recipe hunting for you this weekend good folks; I’m just handing it out to you. Just enough spice to make you happy but not ring the fire alarm! This is so full of ease and joy to prep, that you will be cooking it quite often. Add a simple salad or asparagus (to my version) and you have a totally balanced meal, nutritious, and calorie conscious. This food is pure art; and…we’re off!

This is what you need:
1 lb large, cleaned shrimp
2 Tbs olive oil
1 t coarsely ground black pepper
1 t coarse ground salt
2 Tbs butter
Juice of a lemon
3 to 4 Tbs Pepper Jelly, to taste*
2 cloves garlic, thinly sliced

*I used Jammit Jams Garlic Pepper Jelly, so I omitted the 2 garlic cloves.

And this is how you do it:
Blot shrimp dry with a paper towel.**
Season with salt and pepper.
Heat large skillet over medium high heat.
Add 2 Tbs olive oil to skillet.
Add shrimp, seasoned side down, and sauté for 2 minutes.
While this is sautéing, season the “upside” of the shrimp.
Flip shrimp over with tongs and cook second side 2 minutes.
Immediately remove shrimp to separate bowl.
In hot skillet, add lemon juice, butter, and pepper jelly.
Stir until jelly is meted and all is combined, about 2 minutes.
Toss shrimp back in skillet and stir to cover with sauce.
Serve over cooked rice.***

**I blot most things dry before placing in a skillet…shrimp, scallops, chicken, beef, and pork fillets. It improves the texture during cooking if the protein is dry when added to the pan. Trust me!
***Rocco’s recipe calls for sautéed broccoli rabe to be served with this shrimp, which really cuts down on the calories. Unfortunately, that’s not one of my favorites, and honestly, I really like a little starch. OOPSIE !! I think we have a winner here; and speaking of winners, Super Bowl LV is in 8 days…who’s going to win?
P to the S. I have a favorite! TB for history, just saying.

Italian Seasoned Shrimp

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Italian Dressing Shrimp

Here’s my simple and elegant NCAA Finals Monday night supper …

1 stick butter
1 lemon, sliced
Juice of 1 lemon
1 lb shrimp, cleaned
1 packet of dry Italian dressing mix

Preheat oven to 350°.
Melt butter in baking pan.
Spread lemon slices on top of melted butter.
Spread shrimp evenly in baking pan.
Sprinkle Italian mix over shrimp.
Sprinkle lemon juice evenly over shrimp.
Place in oven.
Bake 15 minutes, until shrimp are pink.

This can be served as an appetizer with hors d’oeuvre picks, as an entrée salad over lettuce and tomatoes tossed in Italian dressing, and over rice or pasta as a dinner entrée.