Banging Good Shrimp Salad

It's been hot here lately, so I've been making a lot of salads. Not having air conditioning, I've got to do everything I can to not add heat to the house, but turning on the oven for example. No way!! I'd roast!

This salad was very simple and the dressing it a fun new twist that's slightly spicy but creamy and kinda sweet too. *Note: I did not name this recipe.*

Banging Good Shrimp Salad

Adapted from SkinnyTaste.com

Ingredients for 4 servings (5 WW+ points per serving)

Sauce:

5 tbsp mayo

3 tbsp Thai Sweet Chili Sauce

1 tsp Siracha (to taste)

Shrimp:

1 lb shrimp, shelled, deveined, tails on

2 tsp cornstarch

1 tsp canola oil

Salad Stuff (lettuce, cucumber, onion, shrooms, asparagus, etc)

Directions

Mix sauce ingredients together and set aside.

Heat canola oil in a large pan til very hot. Mix the cornstarch and shrimp until evenly coated. When the oil is hot, add the shrimp and cook 2 minutes on each side.

Remove from pan and mix with sauce. Add shrimp to your salad and you're done! Enjoy!

Spicy Lemon Garlic Shrimp

So, I recently went on vaca to Vegas with some family. Everyone in the house has to sign up for a breakfast, lunch and dinner to make for the group so we cut expenses and weren't eating on the Strip every night (although that'd be awesome). When I was planning my meals, I wanted to chose interactive things that we could enjoy as a group. This was definitely a hit because I served a huge baking dish of shrimp and we sat around and peeled the shells and dipped bread in the delicious sauce and enjoyed ourselves!

Spicy Lemon Garlic Shrimp

Adapted from PioneerWoman.com

Ingredients

2 lbs raw shrimp, deveined, shells on (you want the shells on for flavor and fun peeling!)

2 sticks cold butter, cut into pieces

1 tsp salt

4 cloves garlic, peeled

1/4 c parsley

1/2 tsp red pepper flakes

1 whole lemon, juiced

Directions

Preheat oven to 375 degrees. Rinse frozen shrimp to separate, then arrange in a single layer in a baking dish. In the bowl of a food processor, add cold butter, garlic, lemon juice, salt, parsley, and red pepper flakes. Pulse until combined. Sprinkle cold butter mixture over shrimp. Bake until shrimp are opaque and butter is hot and bubbly, about 10 min. Serve with french bread. Peel and eat shrimp, then dip the bread into the butter in the bottom of the pan.

Shrimp Scampi

I saw the Neeley's make this on their Sunday afternoon show. It looked really simple and I had all the ingredients on hand, so I whipped it up for dinner tonight. It was really good! The next time, I'd double the garlic (cause I'm trying to keep vampires away) and I'd have a delicious loaf of crusty bread with it.

Shrimp Scampi

Adapted from Down Home with the Neeley's

Ingredients

1 lb whole wheat angel hair pasta

2 tbsp olive oil

1 lb large shrimp, peeled and deveined

4 cloves garlic, minced

1/2 tsp red pepper flakes

1 lemon, zested and juiced

1/2 c dry white wine

5 tbsp butter

1/4 c parsley, chopped

Directions

Add the pasta to a large pot of boiling salted water. Cook until al dente.

Heat a large skillet over medium-high heat and add the olive oil. One shimmering and hot, add the shrimp and saute until just cooked through, about 2-3 minutes. Remove to a plate and reserve. Add the garlic and red pepper flakes to the skillet, then saute until the garlic is fragrant, about 1 minute. Add the lemon juice and white wine and raise the heat to high. Let the liquid reduce for 2-3 minutes. Whisk in the butter, add a little pasta water to loosen the sauce, if needed, and return the shrimp. Remove from the heat and add the drained pasta, lemon zest and parsley. Toss and enjoy!

Shrimp 'Ceviche'

So ceviche is a term loosely used in this recipe... because we actually cooked the shrimp first. This is a great one to use if you don't have time to let the shrimp get 'ceviche'd' or cooked in lime juice like in real ceviche. Between myself and the other 5 ladies who dined with me, we all decided this was fantastic!

Shrimp 'Ceviche'

Adapted from www.barefootwine.com

Ingredients

1 lb uncooked shrimp, peeled deveined and tails off

2 tbsp butter

1/2 c pinot grigio

2 garlic cloves, minced

2 avocados, diced

2 tomatoes, diced

1/2 onion, diced

Juice of 2 limes

Salt

Pepper

Cilantro

Hot sauce

Tortilla chips

Directions

Wash shrimp in a bowl and drain. Place shrimp, 1/2 c pinot grigio and butter in a pan. Turn to low heat and simmer. Add 1 tsp salt and one clove finely chopped garlic. Simmer for 10 minutes or until wine has evaporated. Finely chop tomatoes, avocado, onion and shrimp once cooked. Add remaining clove of garlic. Add ingredients plus pepper, desired hot sauce and cilantro. Finally, add juice from 2 limes. If it's not lime-y enough, add more juice. Serve with tortilla chips.

Baked Shrimp Scampi

The Barefoot Contessa is my favorite chef on the FoodNetwork. I have several of her cookbooks and I read them like a novel. The pictures are amazing and the recipes always delicious. When planning for my Aunt's party, I knew I had to make this because it would be easy to pull together and impressive to serve, not to mention super yummy!! The next time, I'll serve it with a crusty bread to soak up all the delicious buttery sauce on the bottom of the dish.

Baked Shrimp Scampi
Adapted from Barefoot Contessa

Ingredients

2 pounds (12 to 15 per pound) shrimp in the shell
3 tablespoons good olive oil
2 tablespoons dry white wine
Kosher salt and freshly ground black pepper
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
4 teaspoons minced garlic (4 cloves)
1/4 cup minced shallots
3 tablespoons minced fresh parsley leaves
1 teaspoon minced fresh rosemary leaves
1/4 teaspoon crushed red pepper flakes
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 extra-large egg yolk
2/3 cup panko (Japanese dried bread flakes)
Lemon wedges, for serving

Directions

Preheat the oven to 425 degrees F.

Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.

In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.

Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.