Simple Shrimp Scampi

I needed something quick and easy for dinner last night, and I did not feel like pulling any meat out of the freezer and waiting for it to defrost. So instead I looked up some simple shrimp recipes online, as shrimp defrosts and cooks quickly. I found this gem, and it was very simple, yet very delicious! Enjoy!

Simple Shrimp Scampi
Prep time: 30 minutes
Cook time: 5 minutes
Serves 2 to 4

1lb large tiger prawns, shelled (tail on or off as your preference)
1/4-1/2 cup lemon juice (enough to cover the shrimp in a bowl or bag for marinating)
2 tbsp fresh parsley, chopped
2-3 cloves garlic, minced
ground black pepper to taste (approx. 1-2 tsp)
crushed red pepper flakes to taste (approx. 1-2 tsp)

Mix together lemon juice, parsley, garlic, black pepper, and red pepper flakes. Pour into large bowl or bag for marinating, add prawns. Marinate in fridge for 30 minutes.

For BBQ: prep BBQ skewers, and preheat grill. Remove prawns from marinade, put on skewers, and grill until pink and cooked through.

For pan-frying: Preheat skillet over medium heat, add olive oil. Add shrimp and some of the marinade, fry until pink and cooked through.

Serve as appetizer, or with rice and grilled vegetables for dinner. Also makes great topping for salad.

Original found here.

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Crispy Fried Shrimp

I think this is likely one of the first dishes I ever made. I was probably 8 or 9 years old, and I remember my Dad helping me cook this up in the kitchen. I haven’t made these shrimp in ages, but the other night I was having lettuce wraps for dinner and thought these would make a nice addition. Hope you enjoy as much as I do!

Crispy Fried Shrimp
Prep time: 5 minutes
Cook time: 5 minutes or so

Flour
Salt, Pepper, Garlic Powder to taste
Eggs, beaten
Panko bread crumbs
Vegetable oil

Depending on how many people you want to feed changes the amounts of the ingredients. You want enough flour, eggs, and bread crumbs to coat the shrimp. Be generous with the pepper and garlic powder.

Heat oil in large pan over medium heat. You want enough oil to coat the bottom of the pan.

Meanwhile combine flour, salt, pepper, and garlic powder in one dish. Beat eggs in a second dish. Pour bread crumbs into a third dish.

Remove shells from shrimp, but leave tails on if desired.

Coat shrimp in flour mixture, then eggs, then bread crumbs.

Once oil is hot, add shrimp to pan carefully and fry until pink and cooked, and bread crumbs are crispy and brown.

Serve alone, or with your favourite dipping sauce.

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Spicy Gumbo-laya

I love jambalaya, but have never had gumbo. I had this amazing gumbo-laya from a food truck this past week, and of course I just had to try making it myself. I melded a few online recipes, as well as drawing on my own jambalaya recipe. Hope you enjoy as much as we did!

Spicy Gumbo-laya
Cook time 20-30 minutes
Yields 6 servings

Oil for cooking
2-3 boneless skinless chicken breasts, cubed
2-3 sausages, your flavour preference, sliced*
1 onion, chopped
1-2 bell peppers, chopped
2 garlic cloves, minced
1/4 cup all-purpose flour
3 cups (or so) chicken broth
1 can (14oz) diced tomatoes
1 package (10oz) frozen chopped okra**
1 1/2 cup long grain rice
1/2 lb large shrimp or prawns
1/2 tsp dried basil
1/2 tsp dried oregano
Salt, pepper, and cayenne to taste

Cook rice according to directions and keep warm.

Heat oil in large pot over medium heat. Cook chicken and sausage* fully; remove from pan and set aside. Leave remaining oil and juices; add onion and bell pepper, sauté until soft. Add flour and stir until golden. Gradually add in chicken broth, diced tomatoes (with juices). Add chicken and sausage mixture and okra**, simmer. Add shrimps/prawns and simmer until cooked through. Season to taste with salt, pepper, and cayenne.

Serve with rice and cornbread.

*Freeze sausage for 45-60 minutes before cutting; it makes it easier. Alternatively you can bake them (slice small holes in casing, 350F) before slicing and adding to meal. If you go this route, add with shrimps/prawns near end of cook time.

**If you cannot find okra, mix 1 tbsp corn starch with 2 tbsp hot water, and add slowly to simmering mixture. Great way to thicken without altering flavour.