Pasta with Shrimp, Corn, Tomatoes, and Zucchini

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Okay, I lied.

So this will be my last summery recipe.

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Sure, I said the Blueberry Sour Cream Crumb Cake would be, but it’s just so hard to get out of the Summer mindset when it’s still 90 here in Tampa. Plus, we still have a week until Fall officially hits.

So let’s all this The End of Summer Pasta.

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It totally makes sense… corn, tomatoes, and zucchini.

Use up all of your summer veggies with this pasta dish.

Besides that, I just love cooking this way. Just winging it and incorporating what I have in the fridge into a dish. I was originally going to use chicken but then saw shrimp was on sale so I changed it up. Don’t like shrimp, use chicken. It all works.

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I love pasta but I try not to eat too much of it since I feel so bloated afterwards. Plus, I could eat a mega portion of it which is just killer when you are watching what you eat. By adding in the vegetables to the dish, you reduce the amount of pasta you eat. It’s all about finding balance to enjoying what you love with healthy habits

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This light dinner will fill you up with loads of shrimp and fresh vegetables instead of pasta and tantalize your taste buds with so much flavor.

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Pasta with Shrimp, Corn, Tomatoes, and Zucchini

Makes 4 servings

Ingredients

  • 1 pound shell off, deveined shrimp
  • 10 ounces of spaghetti
  • 1 Tablespoon salt
  • 2 Tablespoons olive oil
  • 3 cloves of garlic, minced
  • 1 Cup corn kernels, preferably fresh
  • 1 pint grape tomatoes, halved
  • 2 zucchinis, diced
  • 2 Tablespoons butter
  • juice of 1 lemon
  • 1/2 cup basil leaves, cut into small pieces
  • serve with ripped basil leaves and shredded Parmesan cheese, and a lemon wedge

Process 

  1. Remove the tales from the shrimp. Set aside.
  2. Bring a large pot of water to a boil. Add the spaghetti and salt to the bowl. Cook until al dente. (reserve 1 Cup of pasta water before pouring out)
  3. In a large skillet over high heat, add the olive oil, garlic, and corn. Cook for 1 minute.
  4. Add the tomatoes and zucchini, cook for 3-4 minutes, stirring occasionally.
  5. Move the veggetables to the outter edge of the pan to clear the center of the pan. Add the shrimp to the center of the pan with the butter. Stir occasionally for 3-4 minutes.
  6. Add  the lemon juice and 1 cup of pasta water to the pan. Mix the vegetables and shrimp together.
  7. Add the Pasta and basil to  the skillet. Mix well. Add salt and pepper to taste
  8. Serve the pasta with shredded cheese and ripped basil leaves.
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Shrimp Taco Bowls

Shrimp Taco Bowls

How addicted to Pinterest are you?

I’m hooked. I love it like a fat kid loves cake. (sup 50 Cent!)

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Sure, I love it for checking out Whole30 recipes or pie ones or cocktail ones, but I am currently hooked on house stuff.

I have been looking at everything from lights to garage storage set up and pantry organization to lanai decor. A lot of our house will come complete but there are things that just make more sense for us to do since we can do it more affordably than doing it through the builder. Plus, they have limited options for things, like butt ugly chandeliers for lighting options for the dining room. No thanks!

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So pardon my overzealous house related pins, but looking at all this stuff is just too much fun! And it makes me wish I won the lottery. Dang.

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Anyway, it’s Taco Tuesday and it’s also National Shrimp Day so I merged the 2 together for this weeks Taco Tuesday recipe post.

Since I’m still doing Whole30, it’s a Whole30 complaint recipe but I swear you would never feel deprived. (I just clarify that for those who think Whole30 is depriving/lame/crazy/whatever!) We made out bowls with cauliflower rice, but if you prefer you can make yours with white rice, brown rice, quiona, or whatever!

It took me about 10 minutes of prep and another 20 minutes for all of it to come together. It’s the perfect week night meal when you are craving some with some fun flavors and is fast to prepare.

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Get your eats on with this Taco Shrimp Bowl. You’re gonna love it!!!!

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Shrimp Taco Bowls

Makes 4

Ingredients

  • 1 pound shrimp, tails removed
  • 2 Tablepsoon olive oil, divided
  • 1 Tablespoon taco seasoning
  • 1/4 Cup raw pumpkin seeds/pepitas
  • 1 each of green, red, and orange peppers, sliced into 1/2″ wide strips
  • 1-2 yellow onions, cut into 1/2 wide strips (yeild approx 2 Cups)
  • 4 Cups mixed greens
  • 2 Cups cooked rice (I used cauliflower rice)
  • 2 avocados, pitted and thinly sliced
  • 2 Cups sliced grape tomatoes
  • 1/4 Cup chopped cilantro
  • 1 fresh jalapeno, sliced very thinly
  • 1 lime, cut into 8 wedges
  • your favorite salsa (I used a salsa verde from TJ’s)

Process

  1. Marinate the shrimp by coating with 1 Tablespoon oil and then mixing in the taco seasoning, set aside.
  2. In a dry skillet, add the pepitas. Toast the seeds over medium heat, moving frequently, until golden brown. Set aside.
  3. In the same skillet, heat the remaining oil over high heat. Add the peppers and onion strips. Let sit for 1 minute prior to mixing. Mix to allow all strips to cook evenly, but not too often as you want them to char a bit as well. When compeltely softened, remove and set aside.
  4. Add the shrimp to the skillet. Let cook on 1 side for 2 minutes prior to flipping, again you are aiming for some char, but not over cooking the shrimp. Cook until just opaque/white, approximately another 2 minutes. Do not over cook!
  5. While the shrimp is cooking, begin to assemble the bowls by layering in the cooked rice, greens, and cooked veggies.
  6. Add the shrimp to the bowls when cooked through. Finish topping off the bowls with the 1/2 an avocado, some tomatoes, cilantro, jalapeno slices, and 2 lime wedges per bowl. Enjoy with some of your favorite salsa as well.

Shrimp & Curried Coconut Risotto- SRC

Shrimp and Curried Coconut Risotto

Is your refrigerator running? Well, you better go get it! ha!

Okay, I have a point with starting with corny joke. I swear.

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Our vacuum was acting up so I kept joking around that “Our vacuum sucks since it doesn’t suck” So Price dove into research mode, making me continually joke “But does that vacuum suck?” every time he would tell me about his findings. In the end we bought the Shark Rotator Pro Complete Lift-Away Vacuum (NV552), because we wanted a vacuum that had a hepafilter, had the ability to turn off the roller when on hardwoods, had a lot of attachments, and was relatively affordable (about 1/2 as much as a Dyson).

Since getting it we have been cleaning every inch of our house. It is amazing and horrifying at the same time as we are living in one of those corny infomercials when the people vacuum with their old one and then go over it with a new one to discover everything that was left behind. It’s amazing and horrifying. At the very least I am enjoying Price cleaning every surface in sight with every attachment the vacuum has. Win!!

Highly recommend this Shark vacuum #notsponsored!

Anyway, it’s Secret Recipe Club Reveal Day!!!!! YAY!!!! It’s my 4th year now!!

This month I had Sue’s blog Couscous and Consciousness. She is from New Zealand! So far away, but that is why I love blogging and Secret Recipe Club since it connects everyone from everywhere.

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I had a lot of fun going through Sue’s Recipe Index since she had such a wide variety of recipes. We picked out several for considering, including her Salted Caramel Coconut Macaroons, Homemade Ricotta, and Pearl Barley Salad with Pistachios, Fava & Pomegranate (which I still have on my to-do list!). Ultimately, I selected her Shrimp & Curried Coconut Risotto.

I hadn’t made risotto in sooooo long so I was drawn to it. Plus, the combination of the flavors was so enticing. I couldn’t resist. 

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I’m glad I made this as it was a very satisfying lunch on a cool fall day. It made it really glad that I made a double batch since it made for great leftovers.

Sue’s tips about preparing this dish were spot on, like how you shouldn’t toast the coconut shavings. Sure, it will look pretty, but the contrasting texture from the crisp coconut to the soft risotto just wouldn’t work. I heeded her advice since it made a lot of sense.

So my 2 cents, if you like the flavor of curry then add a bit more. But, of course, this all depends on your curry blend, so just try it out as you go.

Hope everyone has a fantastic Monday! xox

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Shrimp & Curried Coconut Risotto

Makes 2 servings

Ingredients

  • 1 Tablespoon olive oil
  • 2 Tablespoons butter
  • 1 shallot, finely chopped
  • 1 clove garlic, minced
  • grated zest of 1 lemon
  • 1 teaspoon medium curry powder
  • 3/4 Cups arborio rice
  • 4 Cups chicken stock, hot
  • 1/2 pound fresh shrimp, peeled & uncooked
  • 1/3 cup cream de coconut
  • generous handful chopped cilantro
  • toasted shaved coconut and wedges of lime to serve

Process

  1. In a large stock pot, heat the oil and 1 Tablespoon butter in a large frying pan, set over medium heat until te butter is melted and the oil is simmering.
  2. Add the shallot and cook until softened, approximately 2-3 minutes.
  3. Add the garlic and grated lemon zest, cook for another minute
  4. Then add the curry powder, again cooking for another minute before adding the rice.
  5. Add approximately 1/2 Cup of the hot stock, continue stirring until all the liquid is absorbed.  Then continue in the same way, adding the stock in ladle full batches, and each time stirring until the liquid is absorbed before adding the next ladle. Continue doing this until the rice has begun to release its starches and becomes “creamy”, but still has a little bite left to it.
  6. Add the shrimp when you have 1 last batch of stock to add. By the time the rice has absorbed the stock the shrimp will be almost done, and will finish off cooking in the final resting time.
  7. Remove the pan from the heat, stir in the rest of the butter and the coconut cream, cover and allow to rest for 5 minutes.
  8. Stir the cilantro just prior to serving.
  9. Garnish with the coconut shavings and wedges of lime when serving.

Adapted from Couscous & Consciousness

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Check out all the other great Secret Recipe Club posts this month!

And be sure to check out my 4 years of Secret Recipe Club posts!!!!

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Thanks for visiting. Please leave me a comment to provide some feedback. I appreciate all the comments I receive.

Whole30: Days 7-9 Recap

I am documenting my Whole 30 journey to help me see how far I’ve come and to keep me inspired through the whole process. I’m looking forward to the transformation in how I approach food, cook with it, and enjoy it. Read why taking on this challenging dietary adventure is so important to me HERE.

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{Day 7}

Sunday, February 8th

Price had to go into work today to make up time time he had missed from taking Autumn to the Dr on Friday so it was mainly just Autumn and I hanging around. I prepped food for Price but I got to do whatever for my meals. So I basically did whatever, and whenever. Like lunch at 2.30, very unlike me. But sometimes things are just ‘meh’ when it comes to the day and food.

Breakfast

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Spaghetti squash with steak and veggies.

I got ta late start to breakfast so I just morphed it into lunch food. I used up the spaghetti squash, TJ’s Cruciferous Crunch mix, mushrooms, and some steak. I didn’t like that I make it into stir fry since once I was done with it it just felt weird to eat it for breakfast so I picked at it and ate the steak and some of the rest.

Lunch

W30 Days 7-9-2

Waffled Hashbrowns with a fried egg and salsa

This made up for my lack luster breakfast. I’m loving my Waffle Wednesday posts so I was excited to make this. I need to make more and more and more of these hashbrowns.

Dinner

W30 Days 7-9-3

Beef Burger Patty with grilled pineapple, guac & cilantro. Side of sweet potato fries.

I was struggling to think of what to make for dinner and ended whipping this up. It worked but I miss buns and ketchup. I think I only use ketchup for burgers and fries which is a vast improvement from when I used to eat it with everything. So I miss it with meals like this. But it was still really, really good.

{Day 8}

Monday, February 9th

We were getting pummeled with snow and daycare was closed so I stayed home with Autumn.  It felt great that is was a

Breakast

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Potato and veggie hash with 2 fried eggs

Lunch

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Shrimp scampi with zoodles and an apple with crunchy almond butter

This lunch felt like a treat but I felt like I needed a treat as I was home yet again with Autumn because of the snow. Shrimp for lunch is such a treat! And it was a very good lunch. I make it scampi style with some oil, garlic, crushed red pepper, and some ghee.

And an apple with almond butter never hurts anyone. So good.

Dinner

W30 Days 7-9-7

Chicken breasts with a kumquat relish on a bed of chard and mashed potatoes (Modified Blue Apron Meal)

This was a winner! We loved it. It was so flavorful and hearty.

I forgot to cancel Blue Apron this week so I just ended up modifying the ingredients to make it Whole30 compliant. I skipped the sugar in the relish recipe and I swapped out the freekah for the mashed potatoes made with vegetable broth. And I made a pan sauce with the drippings in the pan after I cooked the chicken, some veggie broth, and almond flour. I have to make this one again.

{Day 9}

Tuesday, February 10th

Yet another snow day. The MBTA was closed down so I had to work from home (unless I drove in), but daycare was closed so I had Autumn at home, so no real working, besides a conference call. Price had to get in so he drove in. So just me and Autumn again! 🙂

Anyway, I feel that the biggest progress in this process

Breakast

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Scrambled eggs with veggies, salsa mixed an an avocado, and pineapple

Price was still home when I made this so I enjoyed the company. Autumn ended up eating quite a bit

Lunch

W30 Days 7-9-9

Chicken with swiss chard mashed potatoes and asparagus

I’m always so glad when I make a lot of food when cooking something as it makes the next meals come together quickly. As in this one as I got to enjoy leftover chicken and mashed potatoes from the night before. I just quickly made some asparagus in a skillet and ta-da, all done!

Dinner

W30 Days 7-9-10

Pork Cutlets with a Beet, Heirloom Carrot, and Hazelnut Salad (Modified Blue Apron Meal)

There was not much to modify about this recipe to make it Whole30 compliant, just ditch the butter and use ghee. Simple! And we ended up with a delicious, filling dinner. Plus, it just meant that I only needed to dirty a pot and a skillet. Next time, if I use prepared beets I’ll only need to dirty a skillet- such a win!!

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I’m glad that I have stuck with Whole30 so far at this point without any slip ups. The strict restrictions have really helped me stay in check with what I was eating while at home, which is when I will most often snack on stuff like Ritz crackers or Goldfish crackers. It’s not about not even having them at home, since I have other similarly tempted things (chocolate pudding, cheese, etc), but more about controlling cravings. yay!

We had some great dinners so the repetitive nature of some of the foods so far is. I’m glad that I forgot to cancel the Blue Apron package as those dinners were fantastic!

Citrus Apple Butter Glazed Grilled Shrimp

Citrus Apple Butter Glazed Shrimp

Yesterday was my office’s bonus day. It’s a fun time to celebrate all the hard work that everyone does while getting some extra dough in the back pocket. There is a presentation to highlight the great things that happened to the firm, and our office specifically. As well, some fun awards are given out to different people and project teams. I received 2 awards but of course missed actually getting them as I had to slip away to pump. Figures!

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Between having just recently hit my 5 year anniversary since starting this blog and taking a moment to reflect on my past year professionally and personally, I started to think about this blog and where is has come from and where I want it to go.

I’m so proud of all the recipes, photos, and stories that I have shared over the past 5 years. It’s been so much fun for me to document everything along the way. I’ve enjoyed making drink recipes, recipes for NASCAR races, and getting to rate my favorite breakfast food- eggs benedict! yum!!

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While it has been fun I’ve noticed that over time I’ve been sharing more and more about food recipes and that was not my original intent with this blog. I love food. Oh boy I do, but I am more than that and the other sides of me is being left out in the blog recently.

So I’m going to, hopefully, start to blog more about what I have the urge to. Maybe I’ll just share my favorite summer shoes, some fun pictures, a house project, and some random craft that I’m so desperately trying to squeeze back into my crazy schedule. That will be more reflective of me.

I hope that you still come to check out my food posts, this year’s weekly pie posts, but also stop by to read about my way to do a garden planter or how to build a window cornice or my endless love for Sperry’s.

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Well, I’m here sharing a great summer time grill recipe. I used Musselman’s Apple Butter in a fun, creative way to great a marinade and glaze for some yummy grilled shrimp. I never would have thought about using apples butter on shrimp but I have to say that the glaze I made for it was so dang good. I was pleasantly surprised!

I mean, I love Musselman’s Apple Butter, but there are just sometimes when you read a recipe and go ‘hmmm, is this really a good idea?!?!’. Let me tell you… in this case it’s a great idea!

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I cooked the shrimp on my new grill pan that I placed on my grill. I could have even used the grill pan on my stove and in my oven to cook the shrimp but I couldn’t resist being outside. I used the fish grill pan that is part of the Wilton Armetale Gourmet™ Grillware line. Not only is it cute it is highly functional.  It’s great for grilling and then directly serving your food in the same piece, making entertaining a breeze. As well, it keeps your food hot longer on the table. It’s easy to clean and it won’t. Even then it has a lifetime guarantee against breakage.

I could have out the shrimp on skewers but I find that they are pretty difficult to remove from the skewers later on. Using this Fish Griller made cooking a breeze as I was cooking with even heat and I didn’t have to worry about dropping my shrimp through the grill grates. I plan on using this grill pan a lot for batches of grilled vegetables, whole fish, and even inside when it’s crummy out and I still want to grill. Plus, they have one in the shape of a football. OMG! Perfect for tailgating!

Oh man, I just can’t get over how well the shrimp got grill marks from the grill pan. You can even cook the shrimp on a foil lined baking sheet by cooking in a 400 degree oven for 3-5 minutes, each side. But the saddest part about that is that you wouldn’t have these lovely grill marks.

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I served my Citrus Apple Butter Glazed Grilled Shrimp with some freekah and grilled vegetables. I added a bit of parsley and red wine vinegar to the cooked freekah to give it some extra flavor. I think lemon juice would be a good alternative to the vinegar.

For the grilled vegetables I cut up some zucchini, red and yellow bell peppers, broccoli, red onion, mushrooms, and a bit of jalapeno. I mixed up some olive oil, water, salt and pepper, and crush garlic, which then poured over the vegetables. A quick mix and then I tossed them on my Vegetable Grill Basket, which was set upon a burner on high on the grill.

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Citrus Apple Butter Glazed Grilled Shrimp

Makes 4 servings

Ingredients

  • 1/2 cup apple butter
  • 1/4 cup frozen orange juice concentrate, thawed
  • Tablespoon lime juice
  • 1 Tablespoon olive oil
  • 1 pound uncooked shrimp, peeled and deveined (21-25 per pound)

Process

  1. Combine the apple butter, orange juice concentrate, lime juice, and oil.
  2. Add the shrimp to the glaze and let marinade for 30 minutes.
  3. Preheat your grill and grill pan over medium-high heat.
  4. Lay the shrimp onto your hot grill pan. Cook for 3-5 minutes, or until slightly opaque.
  5. Flip and cook until opaque throughout, another 3-5 minutes.

Adapted from Musselman’s

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And now the GIVEAWAY!!!!

You can win a large jar of Musselman’s Apple Butter, some recipe cards, and a Grillware Fish Griller!!

To Enter:

*Leave a comment telling me what your favorite things to grill is.

Get extra entries by doing the following:

  1. Tweet: “Perfect for summer grilling! Citrus Apple Butter Glazed Grilled Shrimp {& a BIG GIVEAWAY!!}  
  2. Follow @Musselmanapple’s on twitter to stay in touch with them.
  3. Like the Musselman’s Facebook page and to stay connected.

Come back and leave a comment each time to get 3 extra entries. If you do everything you should comment 4 times total!

Contest Ends Sunday, June 22nd at Midnight EST.

Good luck but if you don’t win be sure to go to your jam/jelly aisle at your local grocery store and pick up a jar of Musselman’s Apple Butter!

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*This blog contains sponsored content. While I did receive complimentary products from Musselman’s and Armetale, these opinions are entirely my own.

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Thanks for visiting. Please leave me a comment to provide some feedback. I appreciate all the comments I receive.