shrimp

Creamy Warm Crab and Artichoke Dip

++ Update ‘Warm Crab and Artichoke Dip’ is, by far, my favorite version of this recipe. We served it at the Cookie Swap today with some of the hostess’ fresh homemade Italian bread. (I had brought along crackers, but loved it with the crusty bread!)

Someone gave me the basic recipe for this appetizer years and years ago but I’m constantly changing it. This particular recipe is simply its ‘latest incarnation’ – and it might just be my absolute favorite!

It’s so easy to make – you mix everything in the same casserole you’re going to bake it in. If you chose, you can make this dip with just artichokes – or with crab or shrimp.

I’m going to a Cookie Swap tomorrow & haven’t baked a single cookie yet… However, my Creamy and Rich Warm Crab and Artichoke Dip is prepared – and I’m having a hard time not diving into it with a bunch of crackers.

This is the bottom of the casserole I used, – isn’t it cute !

Ingredients & Method Bake at 350F for 25 – 30 minutes, until bubbly

1 small jar (6 oz.) artichokes – DRAINED and chopped
1 cup fresh crab, chopped, in necessary (You can use canned crab or shrimp. However, I highly recommend buying fresh. I found canned FRESH crab at my local grocery store, in the seafood area. Of course, because it’s fresh – even though it’s in a can – it still has a ‘best eaten by’ date..)
2 garlic cloves, minced
2 (8 oz.) packages cream cheese
1/2 cup grated Parmesan or Romano cheese
1 cup mayonnaise
1 Tb. Worcestershire Sauce
2 tsp. fresh minced parsley – plus a little to sprinkle on top (Buy a bunch, chop it up & freeze it!!)
paprika – to sprinkle on top

Method

Talk about simple… just mix all the ingredients – except the paprika – in a casserole. (I used a 8 1/2″ x 10 1/2″.) Then sprinkle on a bit more parsley and some paprika for color. ++Remember to wipe the sides of the casserole before putting it in the oven so your Creamy and Rich Warm Crab and Artichoke Dip ‘looks it’s best’.

Bake, uncovered, at 350F for 20 – 30 minutes, until thoroughly heated. Serve with an assortment of crackers and crusty bread. Enjoy !!

December 21, 2013October 12, 2014

My Yellow Farmhouse - Cooking with Love!9 Comments

Cajun Garlic & Butter Broiled Shrimp

If you follow my blog, you might be aware that I love all things Cajun or Creole and pretty much anything having to do with Louisiana. This recipe for Cajun Butter and Garlic Shrimp comes together almost as quick as you can say, “C’est bon!”

Unlike many of my recipes, this feeds just two to three people – but it can easily be doubled. It’s so quick to prepare that you can make it after a long day and feel like you’re really treating yourself.

The final step entails melting, under the broiler, the grated Parmesan cheese which has been sprinkled on top of the shrimp, but, actually – if you’re starving – you can skip both the cheese and the “melting” part.

++ My sweet blogger friend, ChgoJohn, mentioned that the Cajun Garlic & Butter Shrimp would be good over pasta – what a great idea! Just double or triple the sauce.

++ Recipe adapted from Cajun Creole Cooking, Terry Thompson

Ingredients

1 lb. large shrimp – – 31 – 40 count per lb. (Remove tails if you wish . . . I didn’t.)
1/4 cup butter
1 Tb. olive oil
1 green onion, chopped
1 tsp. minced garlic
1 tsp. Worcestershire Sauce
3 good shakes of Tabasco sauce – or any hot sauce
1/4 tsp. salt
2 tsp. minced fresh parsley
1/3 cup grated fresh Parmesan

In a medium size pan, heat butter & olive oil. Add the next 6 ingredients. Simmer slowly for 5 minutes, stirring. Add shrimp and cook, stirring, for another minute.

Pour shrimp and the garlic & butter mixture into a casserole big enough so your shrimp are “close to” one layer. It doesn’t have to be exactly “one layer” – some shrimp can overlap a bit.

Sprinkle on 1/3 cup grated fresh Parmesan. Broil 4 – 5 inches below heat until cheese melts and bubbles, about 2 – 3 minutes. Enjoy & Bon appétit !!

August 6, 2013March 13, 2014

My Yellow Farmhouse - Cooking with Love!11 Comments

“A Little Help From My Friends” Saffron Rice with Chutney Shrimp and Caramelized Onions

I had absolutely no plans to post a recipe today. I was just hungry. And my “larder” wasn’t exactly full. So, I checked out what I did have … a bag of “Carolina Rice” yellow rice mix made with saffron, a pound of frozen shrimp…. and a jar of Old Major Grey’s mango chutney. I also had some onions and my usual stash of frozen parsley,

++ I so recommend buying fresh parsley, chopping it and freezing it in a freezer bag. Parsley not only adds flavor – it also adds color. And our eyes are the first thing we use to decide if something looks YUMMY!! I use frozen parsley all the time!

As I did with my recipe for Tex-Mex Casserole with Crescent Roll Crust, I used what I happened to have in the house – and I have to say – I LOVE THE RESULTS !! My kitchen smells so good that I’m surprised my neighbors haven’t arrived bearing empty plates to be filled!

++ If you’re not a big fan of shrimp, then use 1 pound of chicken breast, cut into strips. (I’m gonna try that myself!!)

Ingredients

1 or 2 bags – depending upon your appetite – Carolina Rice’s “Yellow Rice Mix with Seasonings” – “Made with Real Saffron” – made according to package directions. (One bag serves 2 – 3. Two bags serve 3 – 4, again depending upon your appetite.)
1 Tbs. butter
1 pound frozen shrimp – THAWED – – – or fresh shrimp. The frozen shrimp I buy has a bit of shell left on the tails. I just leave the shrimp “as is” because I like to pick up the shrimp by the tail and “suck out” all the deliciousness in one go!
1 Tbs. of chopped frozen parsley (OR 2 tsp. fresh chopped parsley)
1/2 tsp. garlic salt with parsley – I like McCormick “California Style – Coarse Grind”
3 Tbs. mango chutney – I like Old Major Grey’s
1 BIG onion, sliced – if you don’t have a BIG onion, then use an onion and a half
1 Tbs. butter
1 1/2 tsps. sugar

Prepare one or two bags of Carolina Rice “Yellow Rice with Saffron”. At the end of the cooking time, remove from heat, take off lid and cover with a paper towel. ++ This makes the rice much more fluffy!

Place shrimp, if frozen, in a colander and run lukewarm water over the shrimp until it’s thawed. (I don’t recommend thawing shrimp in water ’cause they’ll absorb the water.)

Place 1 Tbs. butter in large skillet and cook shrimp over medium-high heat for about 3 – 4 minutes. (There will be a bit of “juice” but that’s a good thing!)

Lower heat, add 1/2 tsp. garlic salt with parsley, 1 Tbs. frozen chopped parsley (2 tsp. fresh chopped parsley) and 3 Tbs. mango chutney. Allow to simmer a few minutes, stirring a bit, until the sauce is reduced and chutney has been incorporated into the sauce.

Remove shrimp from heat and start preparing your caramelized onions.

In another large skillet place 1 Tbs. of butter and the sliced onions. Cook over medium-high heat, stirring, until onions are softened

Add 1 1/2 tsp. sugar and continue cooking, stirring occasionally – just keep your eyes on it so they don’t burn!

(As you can see, I didn’t cook the onions until they were very caramelized. Let’s call this “a hint of caramelization” !)

Add your cooked shrimp to the “hint of caramelized” onions and cook another minute or so, just to rewarm the shrimp

Place the saffron rice on a pretty platter or plate. Pour the shrimp/onion mixture on top. Enjoy!!

May 23, 2013August 14, 2014

My Yellow Farmhouse - Cooking with Love!9 Comments

Three-Cheese Mac and Cheese with Shrimp

Always loved Mac ‘n Cheese… always have… always will. I’m really happy with how this Three-Cheese Mac ‘n Cheese with Shrimp turned out!!! It’s super creamy, and has the added treat of lightly marinated shrimp.

This recipe came about because of two experiences; one yucky, and one delicious. First, the yucky experience. Not long ago, I ordered Shrimp, Macaroni ‘n Cheese at a local chain restaurant. I usually enjoy their food but not this time. The Shrimp, Macaroni ‘n Cheese was so nasty that I couldn’t even eat it. It was a gooey mess that tasted like it’d been made with wallpaper paste. (The waitress saw my still-full plate and didn’t charge me for the meal. Of course, I still had my “bar bill” !)

Now, on to the “yummy” experience. This past October some good friends invited me over for drinks and a fire. Although I hadn’t expected a meal, my friend Sue cooked up a bunch of great dishes – my absolute favorite was her Three-Cheese Mac ‘n Cheese. When I asked her how she made it, she dug into her trash and pulled out the recipe, posted on our local supermarket’s (Big Y) bag of Mac & Cheese Blend. So, that’s the recipe I used as the basis for my Three-Cheese Mac ‘n Cheese with Shrimp. I love the addition of the marinated shrimp ’cause I’m a great believer that even a good thing can always be made better.

When you see the ingredients, you’re gonna think, “Heart Attack on a Plate”! Don’t let the ingredients scare you – it’s super rich, so you don’t need to eat a lot. And it’s great for guests – I know ’cause I’ve served it to guests and they loved it – and that was before I got the idea of adding the marinated shrimp. Enjoy!!

I feel I should warn you…. this makes A LOT … and it’s so rich that a bit goes a long way. This recipe is great for a family – or a crowd, so if you don’t need a HUGE amount, then divide the recipe in half !!

Oven at 350 F Use at 10″ x 13″ casserole Cook for about 25 minutes

Ingredients

16 oz. bag of medium-to-large PRECOOKED shrimp (I buy frozen.)
2 tsp. Italian Dressing
1 tsp. Worcestershire sauce
16 oz. box of elbow macaroni – MINUS ONE CUP OF UNCOOKED MACARONI !!!
6 Tbs. butter (3/4’s of a stick of butter)
4 Tbs flour
1 1/2 cups whole milk
3/4 cup light cream
1 cup sour cream
1 1/2 cups shredded Sharp Cheddar Cheese (Purchase an 8 oz bag)
1 1/4 cups shredded Swiss Cheese
1 1/4 cups cut-up American Cheese (I don’t think they sell it shredded. Just ask the deli for about 1/2 pound, and then cut it up to equal 1 1/4 cups.)
1/2 tsp. garlic salt with parsley
3/4 tsp. salt
1 cup shredded Sharp Cheddar Cheese (The rest of the 8 oz. bag.)
1 cup “smashed up” butter crackers…. such as Ritz

If, like me, you buy frozen precooked shrimp, make sure you allow the shrimp to drain in a colander for a while to remove any excess liquid. If the shrimp have tails, cut them off, then cut the shrimp into 2’s or 3’s, depending upon the size of the shrimp.(Shrimps for my European friends!) Place the shrimp in a medium-sized bowl, and mix in 2 tsp. Italian Dressing and 1 tsp. Worcestershire sauce – set shrimp aside.

Cook the elbow macaroni (minus the 1 cup) according to the package directions. While macaroni is cooking, start making the sauce. In a medium-sized pan, over medium heat, melt 6 Tbs. butter. Once butter is melted, add 4 Tbs. flour, and stir with a whisk (or spoon) until well-blended. (Mixture will be frothy.) Continue to cook, stirring, for another minute. Slowly add 1 1/2 cups whole milk and 3/4 cup light cream. Continue cooking and stirring for about three minutes – mixture will be slightly thickened.

Add 1 cup sour cream and mix until thoroughly blended, then add the Cheddar, Swiss and American cheeses. Remove from the heat. The sauce and cheese mixture is probably gonna look pretty thick and globby at this point – but that’s what you want. Add 1/2 tsp. garlic salt with parsley and 3/4 tsp. salt. If your pan is large enough, stir in the shrimp, but you’re gonna need a large bowl in order to mix the sauce & shrimp mixture with the macaroni.

Pour cheese sauce/shrimp/macaroni mixture into a large casserole. Sprinkle on 1 cup of shredded sharp cheddar cheese – which should finish the 8 oz. bag. Sprinkle 1 cup “smashed up” butter crackers over the cheese. (An easy way to break up the crackers is to put a bit more than half-a-sleeve into a gallon storage bag, then “smash” the crackers with your hand, a can or the side of a hammer.)

Cook in a 350 F oven for about 25 minutes – or until the edges of the casserole are slightly bubbly……… I think a nice baby spinach salad with sliced apples, walnuts, thinly sliced Bermuda onion and mushrooms would be great with this. Enjoy!