Summer Shrimp Stir-fry

10-15 large shrimp - peeled, deviened, tails off
1 lemon
1-2 ears of corn (removed from ear)
1 pt. grape tomatoes (halved)
2-3 small zucchinis (sliced)
4 tbsp tbsp. evoo or butter
3-4 cloves of garlic, minced
salt & pepper to taste
optional: fresh herbs (basil, parsley)

melt 2 tbsp butter in pan & add garlic
add shrimp, cooking 3-4 mins. on each side, season with salt & pepper & remove from pan
melt remaining butter & add zucchini in a single layer, cook 1-2 mins while turning, then add corn, tomatoes & more salt & pepper. cook 1-2 more minutes
add shrimp just until warm, stir & remove from heat
squeeze lemon over & enjoy!

for step-by-step, picture directions, check out the recipe here

Pioneer Woman's Penna a la Betsy

*Courtesy of Pioneer Woman

Ingredients

• ¾ pounds Penne Pasta
• 1 pound Shrimp
• 3 Tablespoons Butter
• 3 Tablespoons Olive Oil
• 1 whole Onion (small)
• 2 cloves Garlic
• ½ cups White Wine (or To Taste)
• 1 can Tomato Sauce (8 Oz)
• 1 cup Heavy Cream
• Fresh Parsley, to taste
• Fresh Basil - To Taste
• Salt To Taste
• Pepper To Taste

Instructions:

• Cook the penne pasta until al dente.
• Peel and rinse (under cool water) 1 pound of large shrimp.
  
• Heat about 1 tbsp. butter and olive oil in a skillet.
  
• Add the shrimp and cook for a couple minutes until just opaque. Do not overcook them.
  
• Remove from heat and let cool for a few minutes.
• Finely dice one small onion.
  
• Mince two cloves of garlic.
• In a large skillet heat 2 tablespoons of butter and 2 tablespoons olive oil.
  
• Add the garlic and onion and sauté, stirring occasionally.
  
• After the garlic and onions have cooked a bit add your white wine.
  
• Let the wine evaporate for a few minutes, stirring occasionally. If you would rather not use wine, you can use low-sodium chicken broth instead (about ½ cup).
• Now add an 8-ounce can of plain tomato sauce. Stir well until combined.
  
• Then add 1 cup of heavy cream. Continue stirring.
  
• Turn heat down to low and let simmer.
• Now chop your herbs, about a tablespoon of chopped parsley and about the same amount of chopped basil, or if you’re feeling very proper, chiffonaded.
• Now add your chopped shrimp back into the tomato cream sauce.
  
• Give it a stir and add salt and pepper to taste.
  
• Throw in your herbs and stir until combined.
  
• Finally add your cooked penne pasta and give it a good stir.

Super Easy Shrimp Scampi

Ingredients:

1 pkg pasta (I like using bow-ties)
1 lb. small-medium shrimp, tails off (I used de-veined, uncooked shrimp, but cooked is fine too)
3 cloves garlic, minced or pressed
a few tbsp. olive oil
3/4-1 c. white wine (or cooking wine)
1/2 can chicken broth
1 tbsp. butter
1/2 c. parmesan cheese
salt & pepper to taste

1. Bring a large pot of water to boil & add pasta.
2. Meanwhile, add olive oil to a hot saucepan & saute garlic. When garlic is cooked, add salt, pepper & chicken broth.
3. Add butter & let it melt. Add parmesan cheese, wine & shrimp. Mix well & bring to a simmer. If you are using uncooked shrimp, be sure to simmer according to bag - or until well cooked (light orange in color).
4. Drain pasta & toss with scampi sauce or spoon over pasta.
5. Serve with fresh bread


*Courtesy of 3 Pugs & a Baby

*Serves 2-3

Salmon Sticks

Ingredients:

1 (18 ounce) center-cut salmon fillet, about 9 by 4 inches, skinned
1/2 cup all-purpose flour
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
3 egg whites
1 cup grated Parmesan
1 cup seasoned bread crumbs
Olive oil, for drizzling

Dipping Sauce:
1/3 cup reduced fat mayonnaise
1/3 cup lowfat plain yogurt
1 tablespoon Dijon mustard
1 tablespoon chopped fresh parsley or chives

Directions:

For the Fish Sticks:

1. Preheat the oven to 450 degrees F.
2. Rinse the salmon fillet and pat dry with paper towels. Cut the fish in half to make 2 fillets each about 4 by 4 1/2-inches in size. Starting on the longest edge, slice the fillets into 1/2-inch pieces. 3. Lay the widest pieces, from the center, cut side down, and slice in half lengthways so all the pieces are equally about 1/2 by 1/2 by 4 1/2-inches in size.
4. Place the flour in a medium bowl and season with the salt and pepper. Place the egg whites in another bowl and beat until frothy, about 30 seconds. Combine the Parmesan and bread crumbs in a third bowl.
5. Coat the salmon pieces in the seasoned flour and pat to remove any excess flour. Dip the floured salmon in the egg whites and then into the Parmesan mixture, gently pressing the mixture into the fish.
6. Place the breaded salmon pieces on a liberally oiled baking sheet. Drizzle lightly with the olive oil.
7. Bake for 15 to 20 minutes until golden brown.

For the Dipping Sauce:

1. Mix the mayonnaise, yogurt, Dijon mustard, and parsley (or chives, if using) in a small dipping bowl.

2. Arrange the fish sticks on a serving platter and serve with the dipping sauce.

Cook's Note: The fish sticks can also be dipped in ketchup, marinara sauce, pesto, ranch dressing or vinaigrette.
*Courtesy of DZZY

Teriyaki Kabobs

Ingredients:

2 lbs. any meat or seafood -chicken, steak, shrimp, etc.
1 cup teriyaki marinade or sauce
2 red or green peppers - cut in thick pieces
1 large onion - cut in thick pieces
1 large can (16 or 20 oz.) chunked pineapples
1/2 cup pineapple juice

Directions:

1. Drain pineapples and reserve 1/2 cup of the juice
2. Mix teriyaki sauce & pineapple juice & add meat
3. Cover and refrigerate 1-2 hours; stir occasionally
4. Thread meat, peppers, onions & pineapples on skewers.
5. Shrimp - grill for 4-5 mins each side. Do not overheat shrimp.
Steak or chicken - grill 10 mins each side until meat is cooked through.
6. Serve over rice.

Marinated Grilled Shrimp

Ingredients:

3 cloves garlic, minced
1/3 cup olive oil
1/4 cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 pounds fresh shrimp, peeled and deveined

Directions:

1. In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper.

2. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
3. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
4. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.