Tropical Shrimp Salad

I’ve been a subscriber to Louisiana Cookin’ magazine for years. This tropical shrimp salad is a great example of why I’ve been a loyal reader for so long. This salad was incredible. A wonderful combination of fruits and shrimp, with a light creamy dressing that has a hint of vanilla. It was the perfect dish on a hot summer’s day.
Tropical Shrimp SaladI made this tropical shrimp salad a main dish by using large shrimp and large melon balls. You can also serve this as a side or a great pitch-in dish by using smaller shrimp and melon balls. This salad is also absolutely fantastic without the shrimp.

I used a Greek vanilla yogurt but regular ole yogurt works just fine too. There’s no way you can go wrong with this salad.

Also try my Peruvian Palta Rellena.

Tropical Shrimp Salad

This salad was incredible. A wonderful combination of fruits and shrimp, with a light creamy dressing that has a hint of vanilla. It was the perfect dish on a hot summer’s day.
Course Salad
Cuisine American
Prep Time 30 minutes
Total Time 30 minutes
Servings 6
Calories 238kcal

Ingredients

For the salad

  • 1 1/2 pounds shrimp large, cooked and peeled
  • 2 cups pineapple chopped
  • 1 1/3 cups honeydew melon cut into balls
  • 1 1/3 cups watermelon cut into balls
  • 1 1/3 cups cantaloupe cut into balls
  • 1 medium cucumber peeled, seeded, sliced
  • 1/4 cup green onion chopped, plus more for garnish

For the dressing

  • 1/3 cup vanilla yogurt Greek is fine
  • 2 teaspoons lemon zest
  • 3 tablespoons lemon juice
  • 2 tablespoon mayonnaise
  • 1 tablespoon honey
  • 1 tablespoon fresh dill chopped, plus more for garnish
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

For the salad

  • Place all salad ingredients into a large bowl and stir gently.

For the dressing

  • Whisk together all ingredients and pour over the shrimp and fruit mixture.
  • Stir gently.
  • Serve garnished with chopped green onions and dill.

Nutrition

Calories: 238kcal | Carbohydrates: 23g | Protein: 25g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 288mg | Sodium: 1322mg | Potassium: 470mg | Fiber: 2g | Sugar: 19g | Vitamin A: 1526IU | Vitamin C: 59mg | Calcium: 213mg | Iron: 3mg

Nutritional values are approximate.

Grilled Creamy Shrimp and Mushroom Pasta

It was one of those almost-stormy evenings. I was in the mood for grilling, but as a backup, I needed to pick something I could cook inside in case the skies opened up. Well, they didn’t, so i was able to grill the fantastic shrimp for this grilled creamy shrimp and mushroom pasta. If it had stormed, I would’ve roasted the shrimp in the oven and still enjoyed a great dinner. But grilled shrimp, well, that’s just better.

The cream sauce and mushrooms are fantastic. The entire dish is incredibly easy to put together. If you don’t want to fret with the shrimp just used pre-cooked frozen shrimp from your grocery store. Just defrost them ahead and of time and you’ll be good-to-go.
Creamy Grilled Shrimp and Mushroom PastaDon’t be surprised when you start making the sauce that the cream cheese doesn’t melt and get creamy. Once you add the hot water from making the pasta the cream cheese will dissolve and make a fantastic sauce.

When grilling the shrimp, the butter and oil in the marinade may cause flare-ups on your grill. Be prepared to move the skewered shrimp to another place on the grill until the fire dies down. And by all means, don’t burn yourself!

Also try my creamy Cajun sausage ravioli and my Caribbean shrimp pasta.

Grilled Creamy Shrimp and Mushroom Pasta

Don’t be surprised when you start making the sauce that the cream cheese doesn’t melt and get creamy. Once you add the hot water from making the pasta the cream cheese will dissolve and make a fantastic sauce.
Course Main
Cuisine American
Prep Time 1 hour 40 minutes
Cook Time 1 hour
Total Time 2 hours 40 minutes
Servings 4 servings
Calories 635kcal
Author Mike

Ingredients

For the grilled shrimp

  • 6 tablespoons unsalted butter melted
  • 3 tablespoons olive oil
  • 2 teaspoons dried oregano
  • 2 teaspoons dried marjoram
  • 1 tablespoon fresh parsley chopped
  • 2 tablespoons lemon juice
  • 2 cloves garlic minced
  • 1 teaspoon onion powder
  • kosher salt
  • freshly ground black pepper
  • 1 pound shrimp large, 20-24 count, peeled and deveined

For the mushrooms and pasta

  • 8 ounces pasta fettuccine, linguine or angel hair
  • 10 tablespoons unsalted butter divided
  • 8 ounces mushrooms sliced
  • 2 cloves garlic minced
  • 3 ounces cream cheese cubed
  • 2 tablespoons parsley chopped, plus a bit more for garnish
  • 1 teaspoon dried basil
  • 1 cup water from the cooked pasta you may not need the entire cup

Instructions

For the grilled shrimp

  • Combine all but the shrimp in a medium bowl.
  • Add the shrimp and toss to coat. Cover and refrigerate for 1 hour.
  • Remove from fridge and let set at room temperature for 30 minutes.
  • Fire up your grill.
  • Thread shrimp onto skewers and place on grill.
  • Brush with remaining marinade (caution: flare-ups can occur) and cook for 3-4 minutes.
  • Flip, brush with more marinade and cook another 2-3 minutes or until the shrimp are done.
  • Remove from grill.

For the mushrooms and pasta

  • Cook the pasta per package instructions, reserving 1 cup of the water from the pot.
  • Melt 2 tablespoons of the butter in a large skillet.
  • Add the mushrooms and saute for 10 minutes or until golden brown and soft. Season with salt and pepper.
  • Remove the mushrooms and reserve.
  • Add remaining butter to the skillet and melt.
  • Add the garlic, cream cheese cubes, parsley and basil. Whisk to combine. Note: The sauce will not be creamy.
  • Add 2/3 cup of the reserved pasta water and whisk. The sauce will come together and get creamy.
  • Add the mushrooms, grilled shrimp, and pasta. Stir to combine. If too thick add a bit more of the pasta water and stir.
  • Serve garnished with freshly chopped parsley.

Notes

I throw the shrimp onto the grill while the mushrooms are sauteeing.

Nutrition

Calories: 635kcal | Carbohydrates: 9g | Protein: 28g | Fat: 56g | Saturated Fat: 33g | Trans Fat: 2g | Cholesterol: 430mg | Sodium: 1352mg | Potassium: 565mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2230IU | Vitamin C: 18mg | Calcium: 245mg | Iron: 4mg

Nutritional values are approximate.

Quick Fix Shrimp Tacos

It was one of ‘those’ days. I was just way to busy too cook up a fancy dinner. Or even a marginally fancy dinner. So, quick fix shrimp tacos to the rescue. I had everything on hand already. A box of shells, some pre-cooked frozen shrimp, a bag of salad, and spicy salad dressing. That’s all it took to make light, crunchy, tasty quick fix tacos for dinner. Nothing fru-fru, just good and fast. Ok, I did add a few tortilla strips for color and more crunch, but that’s all.
Quick Fix Shrimp TacosYou can of course substitute soft tortilla shells if hard shells aren’t your thing, but I like the crunchy contrast. But don’t get fancy. That’s not what we’re doing here.

Also try my original quick fix taco salads and my even easier new recipe.

Quick Fix Shrimp Tacos

You can of course substitute soft tortilla shells if hard shells aren’t your thing, but I like the crunchy contrast. But don’t get fancy. That’s not what we’re doing here.
Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 10 tacos
Calories 108kcal
Author Mike

Ingredients

  • 10 taco shells crunchy, or substitute tortillas
  • 1 pound shrimp medium sized, cooked, shelled, deveined, cold or warm, chopped if desired
  • 6 ounces salad bagged, chopped
  • 1/4 cup Hidden Valley Chili Lime Dressing or more, also try Hidden Valley Avocado Ranch
  • 1/4 cup fried tortilla strips for topping

Instructions

  • Warm the taco shells or tortillas per package instructions.
  • Place the shrimp and chopped salad into a large bowl and toss to combine.
  • Add the dressing and toss to combine. Add more dressing if desired.
  • Place the shrimp mixture into shells. Sprinkle with the tortilla strips and serve.

Nutrition

Calories: 108kcal | Carbohydrates: 9g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 389mg | Potassium: 94mg | Fiber: 1g | Sugar: 1g | Vitamin A: 195IU | Vitamin C: 6mg | Calcium: 80mg | Iron: 1mg

Nutritional values are approximate.

Creole-Style Bean Soup

You had me at ‘okra’. I love okra. Grilled, fried, sauteed, roasted… or tossed into this Creole-style bean soup. The okra helps thicken up the broth and adds such a great flavor. All the flavors of a gumbo, along with some hearty beans to boot. Easy to make and fantastic on a cold day.
Creole-Style Bean SoupI don’t add the shrimp to the entire pot of soup if I’m not going to eat the entire batch at once. Reheated shrimp are not my favorite thing. They get too tough. Instead, I transfer some of the soup (just enough for dinner) to a separate pot and then add the shrimp. It’s a bit more trouble but I think it’s worth it. I could leave out the shrimp entirely and still have a great soup, but it wouldn’t be the same, that’s for sure.

Also try my smoked turkey and file gumbo pie.

Creole-Style Bean Soup

You had me at ‘okra’. I love okra. Grilled, fried, sauteed, roasted… or tossed into this Creole-style bean soup. 
Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8
Calories 202kcal
Author Mike

Ingredients

  • 3 15 ounce beans rinsed and drained. I used kidney, red and cannellini.
  • 3 cups chicken broth
  • 14 ounces smoked sausage sliced thin, browned first if desired
  • 2 stalks celery diced
  • 1 onion chopped
  • 1 clove garlic minced
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • hot sauce
  • red pepper flake
  • 1 teaspoon Worcestershire sauce
  • 1 28 ounce diced tomatoes
  • 1 6 ounce tomato paste
  • 1 tablespoon dry mustard
  • 1 pound okra frozen, sliced
  • 1 cup shrimp small or medium, shelled and deveined

Instructions

  • Place all ingredients except the okra and shrimp into a large pot or Dutch oven.
  • Bring to a boil then reduce to a simmer and let simmer for 45 minutes.
  • Add the okra and shrimp.
  • Return to a boil and boil for 5 minutes then reduce again to a simmer and simmer until the shrimp are done.

Nutrition

Calories: 202kcal | Carbohydrates: 8g | Protein: 11g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 76mg | Sodium: 961mg | Potassium: 410mg | Fiber: 2g | Sugar: 2g | Vitamin A: 462IU | Vitamin C: 22mg | Calcium: 92mg | Iron: 2mg

Nutritional values are approximate.

Crab-Stuffed Shrimp

I wanted to seriously up my cooking game. I figured (correctly) that a stop at our local fish mongers, Caplinger’s, would inspire me even more. And so I set off to make crab-stuffed shrimp on the grill. Large shrimp are butterflied, the meat separated from the shells but still connected, and then stuffed with an absolutely delightful mixture of crab and seasonings that reminds me very much of crab cake. I cooked the shrimp over charcoal in a cast-iron skillet, giving the shrimp a light smoky flavor. The end result was out-of-this-world delicious.
Crab-Stuffed ShrimpFor appetizer-sized crab-stuffed shrimp use smaller shrimp, like the 16 count shrimp I used. For main dishes, get some 6-8 count shrimp. The larger the shrimp the easier they are to butterfly and the easier it is to separate the meat from the shell, which is definitely the most difficult part of making these shrimp. The rest is easy peasy.

As I sit here and remember just how fantastic the crab stuffing was in these shrimp, I recall back to the best crabcakes I’ve ever had, at Timbuktu’s in Hanover, Maryland. Their crabcakes have the largest and most delicious chunks of crab in them… mmmmmm….

Also try my delicious Buffa-Que shrimp.

Crab-Stuffed Shrimp

Large shrimp are butterflied, the meat separated from the shells but still connected, and then stuffed with an absolutely delightful mixture of crab and seasonings that reminds me very much of crab cake. 
Course Main
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 servings
Calories 674kcal

Ingredients

  • 1 pound shrimp jumbo, 6-8 count (I used smaller, 16 count shrimp)
  • 1/2 pound unsalted butter plus more for the skillet
  • 1/2 sweet onion chopped
  • 2 cloves garlic minced
  • 1 1/2 sleeves Ritz crackers crumbled
  • 2 slices white bread crusts removed, cubed
  • 1/2 teaspoon Old Bay seasoning
  • parsley chopped
  • kosher salt to taste
  • freshly ground black pepper to taste
  • 2 tablespoons mayonnaise plus more if needed
  • 1/2 pound lump crab
  • 1 lemon halved

Instructions

  • Fire up your grill for two zone (direct and indirect cooking). Alternatively, you can cook these shrimp in the oven at 350 F.
  • Cut a slit down the backs of the shrimp. Do not cut all the way thru.
  • Butterfly the shrimp and remove the vein.
  • Separate the shell from the meat but do not remove it. The shell will still be attached at the tail, but the meat will not be attached to the shell.
  • Lightly butter a 7" cast iron skillet. Add the shrimp, butterflied side up.
  • Melt 1/2 pound of butter in a large skillet over medium-high heat.
  • Add the onion and cook for 5 minutes.
  • Reduce the heat to low and add the garlic and cook for 1 more minute. Remove from heat.
  • Crumble the crackers into a large bowl. Add the bread, Old Bay seasoning, parsley and salt and pepper to taste. Mix well.
  • Add most of the melted butter. Do not add any of the onion or garlic, you just want to add the liquid.
  • Mix and add the mayonnaise. Try to squeeze the mixture together. If it holds together, it's ready. If it's too dry add more of the melted butter and a little bit of mayonnaise and mix and try again. Keep adding more butter/mayonnaise until the mixture holds together.
  • Lightly chop the crab and fold into the cracker mixture.
  • Working in batches, squeeze a tablespoon or two of the stuffing into a small log shape and place inside the butterflied shrimp. Don't be shy with the stuffing, you'll have plenty.
  • Place over indirect heat or in the oven and cook 20 minutes or until the shrimp is done. The shrimp will be pink in color on the outside and the flesh is opaque. If cooking on the grill rotate your skillet once to achieve consistent cooking.
  • Place the lemon halves over direct heat on the grill and grill until seared. If cooking in the oven, just use the halves as is - don't cook them.
  • Remove skillet and serve with lemon wedges.

Nutrition

Calories: 674kcal | Carbohydrates: 13g | Protein: 36g | Fat: 54g | Saturated Fat: 30g | Trans Fat: 2g | Cholesterol: 434mg | Sodium: 1475mg | Potassium: 330mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1448IU | Vitamin C: 25mg | Calcium: 258mg | Iron: 4mg

Nutritional values are approximate.

Cajun Shrimp-Stuffed Poblano Peppers

Wow, talk about amazingly good. The heck with the main dish, just load me up on some of these Cajun shrimp-stuffed poblano peppers. A slight kick of heat, perfect shrimp and creamy melted cheese. What’s not to love?
cajun-shrimp-stuffed-pobalno-peppersYou could use green bell peppers instead, if you want. I love poblanos because they are a little spicier than a bell pepper without just completely drowning out a dish in heat.

For extra kick, substitute shredded pepper jack cheese for the feta and mozzarella and add a few diced roasted jalapenos into the shrimp mixture. That’ll definitely liven up the party.

Also try my Cajun stuffed chicken breast and my bacon cheese-stuffed peppers!

Cajun Shrimp-Stuffed Poblano Peppers

Wow, talk about amazingly good. The heck with the main dish, just load me up on some of these Cajun shrimp-stuffed poblano peppers. A slight kick of heat, perfect shrimp and creamy melted cheese. 
Course Side
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 servings
Calories 127kcal

Ingredients

  • 2 large poblano peppers
  • 1/2 pound shrimp raw or pre-cooked, 24-30 count, peeled, deveined
  • 1 teaspoon olive oil if you are using raw shrimp
  • 1 tablespoon Cajun seasoning
  • 1/4 cup feta cheese crumbled
  • 1/4 cup mozzarella cheese shredded
  • 2 teaspoons dried basil crumbled
  • 1 tablespoon hot sauce
  • cilantro chopped, for garnish

Instructions

  • Note: You can use pre-cooked shrimp if you desire. Just toss the shrimp with the Cajun seasoning and do not cook.
  • Preheat oven to 375 F.
  • Cut the peppers in half lengthwise. Remove any stems or seeds.
  • If using cooked shrimp, toss the shrimp with the Cajun seasoning in a large bowl.
  • If using raw shrimp, heat the oil over medium-high heat in a skillet. Add the shrimp, sprinkle with the seasoning, and cook, turning, until done, about 5 minutes. Remove from heat.
  • Add the cheeses, basil and hot sauce to the shrimp Stir.
  • Transfer shrimp mixture to the poblanos and place on a baking dish.
  • Place in oven and bake 30 minutes or until the cheese is melted and the peppers are softened.
  • Serve garnished with chopped cilantro.

Nutrition

Calories: 127kcal | Carbohydrates: 6g | Protein: 16g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 157mg | Sodium: 698mg | Potassium: 258mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1266IU | Vitamin C: 71mg | Calcium: 188mg | Iron: 2mg

Nutritional values are approximate.