Cuisine: Shrimp

Shrimp Lettuce Wraps

I made these absolutely delicious Shrimp Lettuce wraps. They are quick and easy to make and can be customized to your liking. You can use different vegetables, and sauces to create your own unique version. You can even swap out the shrimp for ground turkey or chicken. They are lower in calories and fat than traditional wraps.

By Leslie Blythe

Pepperoncini Shrimp

Pepperoncini shrimp is a delicious and easy-to-make dish that is perfect for a quick weeknight meal or a special occasion. The shrimp are cooked in a flavorful sauce made with pepperoncini peppers, garlic, and olive oil. The dish is finished with a sprinkle of fresh parsley for a touch of brightness. Pepperoncini shrimp is perfect served over rice, pasta, or a salad. It is also a great appetizer served with a sliced baguette.

By Leslie Blythe

Chili Lime Shrimp with Avocado Crema

I made this Chili Lime Shrimp with Avocado Crema for dinner with some shrimp I had in the freezer. I also happened to have an avocado that was on the verge of going bad and the perfect candidate to make avocado crema. This is quick and easy to throw together. You can serve it over rice on in corn tortillas.

By Leslie Blythe

Lemony Shrimp Risotto

I made this Lemony Shrimp Risotto in my Instant Pot, but have also included the stovetop instructions. I have to say, I love making risotto in the Instant Pot because it's fast and you don't have to stand there and stir it. The lemon adds a bright and tangy note to the shrimp.

By Leslie Blythe

Prawn & Orange Curry With Basmati Rice

This recipe for Prawn & Orange Curry With Basmati Rice is from Nadiya Hussain, who is one of my favorite chefs. She won the sixth series of BBC's The Great British Bake Off in 2015. She has a show on Netflix called Nadiya’s Time to Eat. Everything she makes has an interesting and brilliant twist. The prawn curry with orange zest and juice has wonderful flavor and it's quick to make.

By Leslie Blythe

Honey Lime Shrimp

The great thing about this Honey Lime Shrimp is that it cooks quickly, requires minimal preparation, and tastes delicious. I served it on rice with some snap peas. The tip is not to overcook shrimp, which turns tough and chewy.

By Leslie Blythe

Pasta with Shrimp, Mushrooms, Tomatoes & Spinach

The other day I made this Pasta with Shrimp, Mushrooms, Tomatoes & Spinach. I had these random ingredients including a bag of shrimp in the freezer. You can totally change the ingredients and use, chicken, peas, sun-dried tomatoes, etc. Use whatever you have on hand. The sauce is white wine, lemon juice and a bit of half & half, which is lovely and tangy.

By Leslie Blythe

Shrimp with Mustard

There are a few cookbooks that were very influential to me in my early days of cooking. One of them was Wolfgang Puck’s French Cooking for the American Kitchen, published in 1981. The Austrian born Wolfgang wanted to make French cooking accessible to Americans, like Julia.

After cooking my way through most of the book one summer, I fondly remember the first time I made his Shrimp with Mustard. It was in the early eighties and my now-husband, Eric, was there with me deveining shrimp in my parent’s kitchen. I had just had foot surgery and had to sit on the counter with my feet elevated while they throbbed. Why was I throwing a FORMAL dinner party after foot surgery? I have no idea. Maybe my father, the retired foot surgeon can answer that question!

It is typically French, in that, it includes cream and butter. I have catered hundreds of parties, events, dinners, etcetera and I have been literally held hostage in people’s kitchens with hosts and guests demanding that I reveal the recipe for this delectable Shrimp with Mustard appetizer. I must say, it’s divine! Why? - because it contains CREAM and BUTTER!!!

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Saucy Gingered Shrimp with Zucchini & Red Peppers

Have you ever had one of those days when you find a recipe and you happen to have ALL the ingredients? Well, this happened to me yesterday. It's so satisfying. Anyway, this Saucy Gingered Shrimp with Zucchini & Red Peppers is from cooking light. It's incredibly flavorful, fast and simple. The key is to have your "mis en place", which is the French phrase meaning to have all your ingredients measured, cut, peeled, sliced, grated, etc. before you start cooking.

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Lemony Shrimp with White Beans and Couscous

This Lemony Shrimp with White Beans and Couscous is super fast to make. I used Israeli Couscous, but you could use orzo or a wide pasta such as a pappardelle. The key is to not overcook the shrimp!

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