Jalapeno Cheese Grits with Beer Shrimp and Charred Succotash

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Creamy grits are loaded with jalapeno and cheese and then served with quick cooking beer shrimp and charred edamame, corn, and tomato succotash. Bright flavors and cheesy goodness! 

Charred food may be one of my current obsessions – did y’all see that charred eggplant I posted awhile back? Truth be told, I love a lot of slightly burned foods… matter of fact, my very favorite hot dog spot in Charlotte is due solely to their ability to char it to perfection. My roasted marshmallows wind up the same way :)

  

Charring, when done correctly and not literally burning the food to a crisp, results in incredible flavor. In this recipe, you lightly char the veggies for the succotash to give a great depth of flavor to the dish. Your cast iron skillet can do this easily on the stovetop so you can make the grits right alongside it.

Corn is readily found fresh so you could easily sub in a couple cobs for the frozen stuff but you’ll need to add the additional step of grilling, cooling, and cutting. I’m lazy, and short on time, so I just charred the bag stuff alongside the edamame. 

If you have all your stuff on hand (ie – not shelling the edamame!), you can easily whip this dish up in 20 minutes or less.

 

Jalapeno Cheese Grits with Beer Shrimp and Charred Succotash

1 bag frozen corn kernels, steamed

1 bag frozen shelled edamame, steamed

1 cup grape tomatoes, halved

2 tablespoons cilantro, diced

2 cups water or broth

1 cup quick grits

1 tablespoon butter

1 jalapeno, seeded and diced

¼ cup heavy cream

1 lb shrimp, peeled and deveined

½ cup beer

Heat a cast iron skillet over medium-high heat. Add the steamed corn and edamame and cook, stirring often, for 3-4 minutes or until starting to char. Salt and pepper then remove to a bowl. To the bowl, add the halved tomatoes and chopped cilantro; toss gently.

Meanwhile, bring the water or broth to a boil in a small saucepan. Add the grits and whisk until thickened. Add the heavy cream, butter, diced jalapenos, cheese, salt, and pepper. Whisk until melted and smooth. Keep warm.

In the same cast iron skillet, drizzle a bit of olive oil and add the shrimp. Cook 1 minute, flip, then add beer. Cook another minute or two or until cooked through.

Spoon the grits into individual shallow bowls followed by the shrimp and reserved succotash.

Shrimp Scampi Pizza

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All the flavors you love in shrimp scampi... in pizza form! This easy weeknight meal uses just 5 ingredients and is on the table in 30 minutes!

Hey! So I sorta disappeared last week... work was super busy. I have another busy week ahead of me but mid-week, my "busyness" is due to my mom coming for a visit! I can't wait to spend a few days with her - we have some really fun stuff planned.

So, am I the only one who decides to start and finish long neglected house projects in the days prior to a house guest visit? It drives my husband insane and this time, he nixed my idea to completely paint and rehaul our bedroom 3 days before she arrives. But it didn't stop me from finishing a bunch of other small projects and plant flowers (that will promptly die in a few weeks because I will forget about them).

While I'm attacking my growing to-do list, I stock my weekly menu with easy meals so we aren't hitting the drive-through each night. This meal is perfect! It's easy, thanks to store-bought dough and pesto, and so delicious. We loved it! It's bursting with garlic, herb, and cheesy flavors. What's not to like?

Note: It's imperative that your shrimp is very dry before going on the pizza. Once chopped, lay it on paper towels and press gently with additional paper towels until as dry as possible. Otherwise, you may end up with a very liquidy pizza!

Shrimp Scampi Pizza
1 lb pizza dough (store-bought or homemade)
2 garlic cloves, minced
4 tablespoons pesto (store-bought or homemade)
3.5 cups shredded mozzarella
12 ounces shrimp, peeled, deveined, roughly chopped, and patted very dry*

Preheat oven to 450 and spray a baking sheet or pizza stone with cooking spray.

Roll out the dough and place on baking sheet or stone. In a small bowl, combine the minced garlic and pesto. Using a brush, liberally brush the dough with the pesto/garlic mixture until evenly coated. Top with 2.5 cups of the mozzarella followed by the chopped shrimp. Top with the remaining 1 cup cheese.

Bake for around 18 minutes, or until browned. Remove from oven, slice, and serve.

Crispy Shrimp Tacos (Encamaronadas)

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Melted cheese, chopped shrimp, and salsa are folded into a corn tortilla and fried until crispy. These tacos are quick to make (just 15 minutes!), done in just 1 pan, and will disappear before you know it!

Tacos are sorta a big deal in Texas. You can buy them just about anywhere - though the best are usually found at a taco stands set up in parking lots. Don't worry - it's not as shady as it sounds. And while I've found a few solid taco options, I do miss some of the variety found in Texas.

Thankfully, I found a great recipe to make at home! These tacos are heads above most of the restaurant tacos I've ordered. The crispy shell you achieve through frying automatically makes them fantastic but the stuffing is also amazing! I took a Rick Bayless recipe (he's the best!) and streamlined it a bit to make it more weeknight friendly. Honestly, these don't even need to be for dinner - they would be amazing at a Super Bowl party or the like. I refuse to admit how many we plowed through the night I made them. They are addictive!

Don't be discouraged if you don't master the taco flip the first time. I tore my first tortilla and lost my stuffing but thanks to the cheese holding it all together, it still fried up okay and tasted great - it just wasn't pretty. The key is to not over-stuff them or you'll lose half the shrimp in your pan.

Shrimp cooks up super fast so have everything ready to go - you should be able to make this in 15 minutes, start to finish. You could dunk them in sour cream or guacamole if you feel so inclined but they certainly don't need it!

Crispy Shrimp Tacos
8-10 corn tortillas
3/4 cup store-bought refrigerated salsa
1 cup shredded Cheddar or Monterey Jack cheese
1 lb shrimp, peeled and deveined, cut into 1/4 inch pieces
vegetable oil, for frying

In a deep skillet over medium heat, add a swirl of oil. Once hot, add the salsa. Cook for 2 minutes and then add the diced shrimp. Cook until the shrimp are just about cooked through (they will finish cooking in the taco). Transfer the shrimp/salsa mixture to a bowl and wipe out the skillet.

Add a heavy film of oil to the skillet and heat to medium-high. Once hot, place a tortilla in the oil and cook a few seconds. Using tongs, gently flip and then add a couple tablespoons cheese and, using a slotted spoon, about 1 tablespoon shrimp/salsa filling. Using tongs, carefully fold half the tortilla over to make a taco. Gently press flat. Cook until both sides are crispy, about 2-3 minutes a side. Remove to a paper towel lined plate.

Source: adapted from Rick Bayless

Creamy Shrimp Pasta

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An easy 30 minute meal! Sauteed shrimp is tossed with penne pasta, tomatoes, and a creamy herb sauce. Elegant enough for company but quick enough for a weeknight!

Last night we had that conversation that many families probably do, especially after a long workday. Should we just grab something quick? Or cook what we were planning? After weighing the various drive-through options, I realized that I could just cook dinner in about the same amount of time and it'd be 1) cheaper 2) healthier and 3) way tastier. Plus I wouldn't have to put my shoes on :)

This pasta is just like one of the meals I made last night - quick, easy, and delicious.

Creamy Shrimp Pasta

1 lb penne pasta

1/4 cup olive oil

1 lb medium shrimp, peeled and deveined

4 garlic cloves, minced

1 (15 ounce) can diced tomatoes, drained

1/2 cup chopped fresh basil

1/2 cup chopped fresh parsley

1/4 teaspoon crushed red pepper flakes

1 cup dry white wine

1/3 cup bottled clam juice

3/4 cup heavy cream

1/2 cup grated Parmesan cheese

salt and pepper, to taste

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, stirring occasionally, about 8-10 minutes. Drain and set aside.

Meanwhile, add the oil to a large skillet over medium high heat. Add the shrimp, garlic, salt, and pepper. Cook, stirring frequently, until the shrimp is pink and cooked through, about 3 minutes. Remove from pan with a slotted spoon and set aside.

Add the tomatoes, 1/4 cup basil, 1/4 cup parsley, and red pepper to the skillet and cook for 2 minutes, stirring frequently. Add the wine and simmer another 2 minutes. Add the clam juice and cream. Bring the mixture to a boil then reduce heat to medium-low and simmer for 7-8 minutes, or until the sauce thickens.

Add 1/4 cup Parmesan cheese, the cooked shrimp, the drained pasta, and the remaining basil and parsley. Toss well and season with salt and pepper.

Sprinkle with remaining cheese and serve.

Source: adapted from Giada's Kitchen: New Italian Favorites by Giada De Laurentiis

Southeast Texas Gumbo

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A Texas twist on the traditional gumbo! This version is stuffed full of sausage and seafood and is so delicious, you'll be wishing you'd made a double batch!

Let's be real: gumbo is not a 30 minute meal. Well, at least not a good one! Gumbo isn't difficult to make but it does take time and, perhaps, a couple of pots :) Perhaps not weeknight friendly but definitely weekend worthy! The best part about this recipe is that it makes a large amount so you can enjoy it for a couple of days and give yourself a break from cooking and dishwashing! Cancels each other out, right?

This recipe, like most traditional gumbo recipes, starts with a roux. After adding in some veggies, sausage, and shrimp, you let it simmer before lading a huge spoonful over white rice. It's ridiculously good!

Southeast Texas Gumbo

For the roux:

1/2 cup bacon grease or vegetable oil

1 cup flour

For the gumbo:

1/4 cup butter

1 yellow onion, diced

1 green bell pepper, stemmed, seeded, and diced

16 ounce bag frozen cut okra

6 cloves garlic, minced

1 pound smoked sausage, thinly sliced

2 tablespoons Worcestershire sauce

7 cups chicken broth

1 tablespoon kosher salt

1 tablespoon black pepper

1 pound large shrimp, peeled and deveined

To make the roux, heat the grease or oil over medium-high in a cast iron skillet. Sprinkle in the flour, a little at a time, and cook, stirring continuously, for 30-35 minutes or until the roux is dark praline brown. Remove from heat.

Meanwhile, melt butter in a large Dutch oven over medium-low heat. Add the onion, pepper, and okra and cook until soft, about 10 minutes. Add the garlic and cook another 30 seconds. Transfer the veggies to a plate and set aside.

In the same Dutch oven, cook the sausage. When it begins to crisp, pour in the Worcestershire sauce and 1 cup of the chicken broth. Using a wooden spoon, scrape the bottom of the pan to release the browned bits.

Stir in the roux, then pour in the remaining 6 cups of children broth. Whisk until well combined. Add the sauteed vegetables, salt, and pepper. Simmer over low heat for 1 hour. Add the shrimp and cook another 15 minutes.

Serve over white rice. 

Source: adapted from The Homesick Texan: Family Table by Lisa Fain

Greek Shrimp and Orzo with Feta

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An easy skillet meal that's ready in just 30 minutes! Toasted orzo, shrimp, tomatoes, and loads of feta create a delicious one pot meal!

Between Christmas gifts, and Amazon lightning deals (anyone else get completely sucked into those?!), I acquired a healthy stack of cookbooks recently! I used to not pull on cookbooks much; I subscribed to tons of magazines and blogs so I just pulled recipes and inspiration from those. However, I realized I've been missing out on so many tested and dependable recipes out there!

Probably the most reliable recipe source out there is America's Test Kitchen. I love watching their show but love trying their recipes even more! Thanks to an Amazon lightning deal, I picked up a copy of one of their newest cookbooks. I've tried to restrain myself from just cooking it cover to cover - it's that good!

This is one of many recipes I've made and enjoyed from it. ATK is fantastic at looking at every angle of a recipe to make sure no unnecessary steps are involved or pricey ingredients. And they always ALWAYS work. My budget and time sensitive self appreciates that.

This was a huge hit at our house - we fought over the leftovers, and my husband thinks he doesn't even like feta! It's got a short ingredient list, and short cook time, but you'd never know it by the taste.

Put your cast iron skillet to use! It's oven safe and therefore PERFECT for this dish!

Greek Shrimp and Orzo with Feta

1 pound medium-large shrimp (31-40 per pound), peeled and deveined, shells reserved

3.5 cups water

12 ounces (2 cups) orzo

1 (14.5 ounce) can diced tomatoes with garlic and onion, drained with juice reserved

1 pinch saffron threads, crumbled

2 cups (8 ounces) crumbled marinated feta

3 scallions, sliced thin

salt and pepper

Adjust an oven rack to the middle position and preheat oven to 400. Pat the shrimp dry and season with salt and pepper. Transfer to a bowl, cover, and refrigerate.

Combine the shrimp shells, water, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl. Cover and microwave until the liquid is hot and the shells are pink, about 6 minutes. Strain, discarding the shells and reserving the broth.

In a 12 inch cast iron skillet, toast the orzo over medium heat until lightly browned, about 4 minutes. Stir in the reserved shrimp broth, reserved tomato juice, and saffron. Bring to a simmer and cook, stirring often, until the orzo is al dente, 10-12 minutes.

Remove the skillet from the heat and stir in the shrimp and tomatoes. Sprinkle feta over top. Transfer the skillet to the oven and bake until the shrimp is cooked through and cheese is lightly browned, about 20 minutes.

Remove from oven and sprinkle with scallions before serving.

Source: America's Test Kitchen The New Family Cookbook 

Jamaican Jerk Shrimp with Bacon, Mushrooms, and Tomatoes

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Shrimp, mushrooms, tomatoes, and loads of bacon are joined together into a complex, slightly spicy, and delicious dish that's perfect served over steamed rice, quinoa, or couscous. No one would ever know it took less than 30 minutes from start to finish!

For Christmas, we don't usually give each other gifts, per say, but we do handle stockings. I typically get carried away and buy way more than can be in his stocking and he usually does too. This year, he went with a theme for my stocking.

Bacon.

He knows the way to my heart :)

Bacon band-aids, bacon lip balm, bacon chocolate bar, and a bacon cookbook were just a few of the bacon themed items he stuffed in the stocking this year.

This was the first dish I've tried from the bacon cookbook and it was an immediate success! I mean, it does have bacon in it.

It has some heat but not melt-your-face-off spice. The jerk paste is VERY spicy; the recipe only calls for 3 teaspoons (at most) for the entire dish but if you are a melt-your-face-off fan, go ahead and up it to taste. I dare ya.

Can't find the jerk paste? There are lots of recipes online to make your own and look fairly simple to whip up. 

Jamaican Jerk Shrimp with Bacon, Mushrooms, and Tomatoes

1/2 lb thick-cut bacon, cut into 1/2 inch pieces

1 yellow onion, diced

4 ounces shiitake mushrooms, coarse stems removed, cut into thick slices

2 large cloves garlic, minced

2 lbs jumbo shrimp, peeled and deveined

1/3 cup dark rum

1 28-ounce can diced tomatoes

2-3 teaspoons Jamaican jerk paste

1 teaspoon ground fennel seed

salt and pepper

1/4 cup chopped cilantro

In a large Dutch oven over medium heat, cook the bacon until half the fat is rendered. Add the onions, mushrooms, and garlic and saute until the onions are lightly colored, stirring often.

Add the shrimp and saute over medium-high heat until they are pink and cooked through. Pour in the rum and scrape up the browned bits. Increase the heat to high and cook for 1-2 minutes to reduce the liquid slightly. Stir in the tomatoes, jerk paste, fennel, salt, and pepper. Bring to a boil, then reduce heat, stir in the cilantro, and simmer for 5 minutes. 

Source: Seduced by Bacon

Shrimp Scampi Linguine

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This 20 minute meal will soon be a family favorite! All the flavor of a lemony shrimp scampi - in pasta form!

I'm one of those people that don't think slaving over a stove necessarily results in a fantastic meal. Sure, some foods are better when cooked low and slow (cough these green beans cough) but there are plenty of super fast meals that still yield delicious flavor.

Thanks to quick cooking shrimp, you can have this on your table in 20 minutes - start to finish. And it's not because you're reaching for a mix or can of soup, either! Other than making your own fresh pasta, it's all real, fresh ingredients.

Shrimp Scampi Linguine

3/4 lb linguine

3 tablespoons salted butter

2.5 tablespoons olive oil + enough to drizzle in pasta water

4 cloves garlic, minced

1 lb large shrimp, peeled and deveined

1/3 cup chopped fresh parsley

1/2 lemon, zest grated

1/4 cup fresh squeezed lemon juice (about 2 lemons)

1/8 teaspoon red pepper flakes

salt and fresh ground pepper, to taste

thin sliced lemon, for garnish

Bring a large pot of salted water to boil. Drizzle in some olive oil and add the pasta. Cook, according to package directions, until al dente. Drain and return to the pot.

In a large pan, melt the butter and olive oil over medium-low heat. Add the garlic and saute for `1 minute. Add the shrimp and saute until just turning pink, about 5 minutes, stirring often. 

Remove from heat and add the parsley, lemon zest, lemon juice, red pepper flakes, and a decent amount of fresh ground pepper. Add the drained pasta to the pan and toss well. Taste and adjust seasonings if needed. Garnish with lemon slices and serve immediately.

Source: slightly adapted from Ina Garten

Pineapple Shrimp Fried Rice

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Fried rice loaded with shrimp, pineapple, and cashews. This Thai restaurant copycat is sweet, savory, and delicious!

I'm immediately transported back to seminary when I make this dish. There was a hole-in-the-wall Thai restaurant across the street from campus that we ate at often. 10 of us could go in there for lunch and 100% of us would order this dish. It was the favorite of everyone, it seemed! Last I heard, they razed the shopping center it was located in :(

I haven't found a fantastic Thai spot in our new city so I just whip up this dish at home. It's one of my favorites because 1) I can throw in leftover veggies in the fridge (see: asparagus in the picture) and 2) I can make dinner in 10 minutes!

There is one thing you need to do in advance and that's making the rice. Fried rice really needs cold, cooked rice to make. Just make it the night before and consider it a small price to pay for a 10 minute meal the next day!

I previously shared this recipe over 3 years ago and it deserved an update!

Pineapple Shrimp Fried Rice

3-4 tablespoons vegetable oil

4 cloves garlic, minced

1 red chili, seeded and finely chopped

1 pound shrimp, shelled and deveined, cut in large pieces

2 cups leftover rice

1 cup fresh pineapple, cut into small pieces

1 tablespoon pineapple juice

1.5 tablespoons fish sauce

2 teaspoons soy sauce

3 tablespoons cashews

Heat a wok to medium-high and add oil. Once hot, add the garlic, chili, and shrimp and let cook about a minute. Add the rice, breaking it up with a wooden spoon. Add the pineapple pieces, pineapple juice, fish sauce, soy sauce, and cashews. Stir together until well blended. 

Serve hot. 

Adapted from Rasa Malaysia

Honey Walnut Shrimp (Panda Express Copycat)

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Light and crispy battered shrimp are quickly fried and then tossed in a sweet and creamy sauce with candied walnuts. Restaurant quality in minutes!

I love making restaurant copycat dishes at home... especially since our favorite local Chinese restaurant closed and we haven't found a safe alternative. Honey Walnut Shrimp is a standard dish on most Chinese restaurant menus - and a popular one at Panda Express - and it's absolutely my favorite. The batter is always light and crunchy and the sauce is addictive. Top it off with candied nuts and what could go wrong?

The key to your success in mastering the Chinese restaurant batter is rice flour. It does something magical to your batter making it adhere perfectly to the shrimp and fry up quickly and perfectly. Plus, it's naturally gluten free!

This is one of our top favorite recipes, and I can never seem to make enough. It'll be a family favorite in your house, too!

I first shared this recipe 4 years ago and it deserved an update and new photo!

Honey Walnut Shrimp

1 cup water

2/3 cup white sugar

1/2 cup walnut (whole or pieces)

4 egg whites

2/3 cup rice flour

1 pound large shrimp, peeled, deveined, and tails removed - don't pat dry

1/4 cup mayonnaise (not Miracle Whip)

2 tablespoons honey

1 tablespoon canned sweetened condensed milk

1 cup vegetable oil, for frying

Combine the water and sugar together in a small saucepan. Bring to a boil and add the walnuts. Boil for 2 minutes, drain, and spread walnuts out on a cookie sheet to dry.

Whip egg whites in a medium mixing bowl until foamy. Stir in the rice flour (it should be pasty in consistency). 

Heat the oil in a heavy deep skillet over medium-high heat. One hot enough to fry, dip each shrimp in the batter and then fry until golden brown, about 5 minutes total. Remove to a plate lined with paper towels using a slotted spoon. 

In a large mixing bowl, stir together the mayonnaise, honey, and sweetened condensed milk. Add the shrimp and gently toss in the sauce. Sprinkle the candied walnuts on top. 

Source: adapted from All Recipes