Butter Shrimp

This is my new favorite dish. I’ve been on a crazy seafood kick lately and this just hits the spot! YUMM!! It’s also so easy and fast to make, which this momma ALWAYS loves. It goes perfect atop warm, parmesan noodles also…just FYI.

Do you want to splurge and make a decadent meal that super quick, but delicious? Then make this. Oh, and it was DIVINE as leftovers the next day for lunch!!

1 pound medium raw shrimp (fresh or frozen, but thawed – I like to buy the frozen at Costco)

1 lemon

1 stick butter

1 packet Italian Seasoning Mix

1/2 pound spaghetti, cooked

parmesan cheese

Line a jellyroll pan with foil. Slice a whole lemon VERY thinly. Place a layer of lemon slices over an entire jellyroll pan. In a medium saucepan, melt the butter.

In the meantime, add a layer of shrimp to the top of the lemons, making sure they aren’t overlapping.  After the butter is melted, add the seasoning mix and stir. Pour over shrimp.

Bake at 350 degrees for 15-20 minutes. Either eat alone or with spaghetti. After I cooked my spaghetti, I added a dash of olive oil and then about 1/4 cup of parmesan cheese. Don’t forget to pour a little butter sauce on top of the noodles…TO DIE FOR!!

Toasted Sesame Salmon

I’ve been craving a lot of fish lately, mainly Asia salmon. Weird, right? I had that craving almost every other day while I was pregnant and never had the energy to make it or pay for it at a restaurant. I found this recipe and knew it was going to be perfect. All the ingredients just go together, you know? And it comes out PERFECT every single time. I even buy the frozen salmon filets from Costco (SHHH, don’t tell anyone:)) so I don’t feel guilty about eating 5 times a week cause it won’t break the bank. Ha! I LOVE THIS FISH!!

1 1/2 pounds raw salmon (I use about 3-4 filets)
1/4 cup olive oil
2 tablespoons toasted sesame oil
2 tablespoons rice vinegar
2 tablespoons brown sugar
2 tablespoon soy sauce
2 garlic cloves, grated
1 tablespoons freshly grated ginger (I use about 1/2t ground ginger)
1-2 tablespoons toasted sesame seeds
4 green onions, sliced

In a large bowl or baking dish, combine olive oil, sesame oil, soy sauce, garlic, ginger, vinegar, brown sugar and whisk well until combined. Add salmon to the dish or place everything in a ziplock bag, then refrigerate and marinate for 30 minutes.

Preheat your outside grill, indoor grill pan, or George Foreman (this is what I use.) Remove salmon with kitchen tongs and place directly on the pan. Cook for 5-10 minutes (George Foreman obviously will cook super fast), depending on the salmon’s thickness, until opaque and easily flakable with a fork. Flip the salmon halfway through cooking. Remove and serve immediately, with a sprinkling of toasted sesame seeds, green onions and the glaze below.

Sesame Honey Glaze
1/4 cup honey
1 teaspoon toasted sesame oil
1 teaspoon soy sauce
1/2 teaspoon freshly grated ginger (I use a dash of ground ginger)
1/2 teaspoons toasted sesame seeds

Combine all ingredients in a bowl and whisk until smooth. Pour over salmon. ENJOY!!

*From howsweeteats.com

Fish Tacos With Avocado Cream

I like to make fish about once a week if I can. The kids have really come to like it. This recipe is so easy and is perfect for those nights you don’t feel like cooking – it can be whipped up in no time flat…like literally 10 minutes. It’s so flavorful and super delicious, not to mention healthy:)

2 Tilapia filets
1 T taco seasoning
1 lime, juiced
cilantro
tortillas
1 small avocado
1/4 cup sour cream (or Greek yogurt)

In a Ziploc bag combine the lime juice with the taco seasoning. Shake the bag to mix, then add the Tilapia filets. Marinate for about 10 minutes while you heat your grill (I use a George Foreman grill.)
Place the fish on the hot grill and cook fish, turning once, until white and flakey.

While fish is cooking make the avocado cream by mixing the avocado with the sour cream. Add finely chopped cilantro to taste.

To serve, spread warm tortillas with avocado cream and top with flaked tilapia. Top with more cilantro if desired. Enjoy!

* From proceedwithcaution.blogspot.com

Garlic Shrimp Pasta

I was really feeling like a shrimp pasta dish today. And what Mommy wants, Mommy gets:) This is so light, yet packed full of flavor. I was worried that the sauce wouldn't be "saucy" enough and I can't eat a pasta without a flavorful sauce, but I was surprised at how thick and delicious the sauce was. If you're looking for a lighter touch to your life, try this recipe!

8 ounces spaghetti
4 cups fresh baby spinach
1/2 cup onion, finely chopped
4-5 cloves garlic, finely minced
1 lb shrimp
1 cup chicken broth
1 t. dried parsley
salt and pepper to taste
2 T butter
3 T parmesan cheese (or more depending on your taste)
Olive oil

Cook pasta according to package directions. Drain pasta and return it to the pan. Add spinach and 2 tablespoons olive oil; toss and set aside.

While pasta is cooking, heat 1 tablespoon olive oil in a skillet on medium high. Add onion and cook for 1 minute. Add shrimp and garlic; cook for 2 minutes or until shrimp begins turning pink. Add broth, salt and pepper; cook for 2 minutes or until shrimp is cooked. Stir in butter and parsley. Toss with pasta and top with Parmesan cheese. Add more Parmesan cheese to taste.

*Adapted from Tasty Kitchen