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Snacking in the Kitchen

~ Culinary Adventures In & Out of the Kitchen. Recipes, Reviews, Culinary Musings.

Category Archives: Shrimp

How to Make Gazpacho with Poached Shrimp

19 Friday Aug 2016

Posted by snackingkitchen in Gluten Free, quick and easy, Recipe, Seafood, Shrimp, Uncategorized, whole30

≈ 2 Comments

The summer in Seattle has been especially hot lately, and this spicy tomato gazpacho with poached shrimp is exactly what you want to be eating. Cool, refreshing, requiring hardly any cooking, this vibrant meal will also take care of your abundance of garden tomatoes and herbs.

IMG_20160818_182831

Spicy Tomato Gazpacho with Poached Shrimp

Ingredients

3 cups tomato juice
4 roma tomatoes, chopped
1 red bell pepper, chopped
1 Hatch pepper, roasted, peeled, seeded, and chopped
1/4 small onion
2 garlic cloves
1/2 cup cilantro
1/4 cup olive oil
2 tablespoons lemon juice
salt to taste

***

2 bay leaves
raw, peel-on shrimp

Garnish with: avocado, basil, olive oil

Directions

1. Add all of the gazpacho ingredients to a blender or food processor and puree until desired consistency. Adjust with salt, as needed.

2. For the shrimp, bring a pot of salted water to a boil. Add bay leaves and reduce the heat to a simmer. Add the shrimp and set the timer for 3 minutes. Remove the shrimp immediately and peel. Serve right away on top of gazpacho with avocado, basil, and a drizzle of olive oil.

20160818_175615-1-1

Happy eating, friends!

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Dinner for Le$$ – Fettuccine with Shrimp, Garlic and Broccoli Recipe – Fitness Nov/Dec 2011

28 Friday Oct 2011

Posted by snackingkitchen in Cooking, Fitness, Healthy, Pasta, Recipe, recipe development, Shrimp

≈ Leave a comment

I’m finishing 2011 on a high note – with yet another recipe published in Fitness Magazine – check out their November/December issue!  In the past, I’ve developed four recipes for the Dinner in 20 (September 2010 Curried Shrimp with Mango Couscous, November 2010 Chicken Soba Bowl, April 2011 Lemon Thyme Chicken, and May 2011 Beef Stir-Fry with Avocado Salad). 


This current recipe is the first one for me in the new Dinner for Le$$ section.  Fettuccine with Shrimp, Garlic and Broccoli is a nutritious, healthy, and delicious meal for under $3 per person.  What’s not to like?


For the recipe, I drew my inspiration from home cooked meals that are perfect for a cold fall or winter night.  You get the comfort of pasta, the sweetness of homemade tomato sauce (the secret to sweetness is carrots!) and much needed energy from shrimp and broccoli.  Add extra red pepper flakes for spice.  I hope you give this one a try and let me know your thoughts!  Happy cooking.  See you in 2012.

Go get your copy on the newsstand.  Page 128, November/December 2011, Fitness Magazine.

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Tropical Shrimp Ceviche

12 Tuesday Jul 2011

Posted by snackingkitchen in Appetizer, Cooking, Mango, Recipe, Shrimp

≈ Leave a comment

If you can’t afford an airplane ticket to the tropical paradise, I suggest you head out to your local grocery store and pick up a few ingredients instead.

This tropical shrimp ceviche will transport you to the beach.  I promise!  You will feel the sand between the toes and hear the sound of the waves crashing.  What are you waiting for? 


Tropical Shrimp Ceviche (adapted from Whole Foods Market recipe)

Ingredients

1 pound large shrimp, peeled and deveined
1/2 cup finely chopped red onion
zest of 1 lime
1/2 cup lime juice
1/4 cup chopped cilantro
2 champagne mangoes, peeled, pitted and diced
1 cup diced pineapple
2 tomatoes, cored, seeded and diced
2 jalapeño peppers, seeded and finely chopped
2 cloves garlic, finely minced
Black pepper

Directions

1.  Bring a large pot of salted water to a boil. Immerse shrimp in water for 30 seconds – long enough for the shrimp to turn pink.  Remove shrimp right away into a colander and run under cold water to stop the cooking process.  Pat the shrimp dry with a kitchen towel.

Traditionally, the seafood for ceviche is not pre-cooked.  Instead, the acid in ceviche (normally lime or lemon) cooks the protein in the fish naturally.  The reason the shrimp is cooked here is to speed up the process – you can eat this dish as soon as it chills!


2,  Remove shrimp tails and chop shrimp into bite-size pieces.  Combine shrimp with the rest of the ingredients in a large bowl.  Taste and adjust with extra lime juice, if necessary.  Cover the bowl with plastic wrap and refrigerate for 2 hours.

3.  Prior to serving, taste the ceviche one more time.  There will be quite a bit of “juice” on the bottom of the bowl.  I suggest draining the ceviche and discarding the juice.  Serve with extra cilantro and a drizzle of olive oil.



Please eat this right away and do not keep it overnight.  The shrimp will turn mushy and quite unappetizing.


What do you love in your ceviche?

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Mango, Avocado & Shrimp Salad with Quinoa

10 Thursday Feb 2011

Posted by snackingkitchen in Cooking, Mango, Quinoa, Recipe, Shrimp

≈ 2 Comments

I am a big fan of going out to eat.  But sometimes this hobby can be quite damaging to the wallet – can you relate?  So for this get together with friends, I proposed cooking together!  Nothing fancy, just using something that I already had in the refrigerator.  I read off the list to Kellie – mango, shrimp, avocado, quinoa.  That was a pretty good start.  Kellie came over with the rest of the ingredients, and the salad came alive!  Enjoy.  Scroll all the way down to see what we had for dessert – thanks, Anna!

Ingredients

1.5 cups cooked quinoa
12 ounces cooked shrimp, chopped
1 mango, diced
1 avocado, diced
1 can black beans, rinsed and drained
1/3 cup chopped cilantro
1 jalapeno, seeded and minced

Dressing
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon cumin
salt and pepper

Directions


1. Combine all salad ingredients in a large bowl.
2. Whisk dressing ingredients in a small bowl and pour over the salad.  Gentle toss to combine.
3. Serve with a dollop of sou cream.

Here’s our decadent dessert 🙂

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First Time in the Pages of Fitness Magazine – Curried Shrimp with Mango Couscous

02 Thursday Sep 2010

Posted by snackingkitchen in Fitness, Mango, Recipe, recipe development, Shrimp, Uncategorized, Writing/Publishing

≈ Leave a comment

Pinch me!  I have my first recipe published in Fitness Magazine September 2010 Edition.  Check out page 146 for Dinner in 20: Grilled Curried Shrimp with Mango Couscous

I was once again contacted by Fitness Magazine.  Here is my latest recipe for the 

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