Kid Friendly Pad Thai

1 Tbsp. sesame oil
2-3 cloves garlic
1/2 pound firm tofu, diced 1/4 inch
2 Tbsp. tamari
1/3 cup all natural peanut butter
1/4 cup honey or maple syrup
1/8 - 1/4 cup water
1 1/2 tsp. brown rice vinegar
1 large sweet red pepper, diced fine
1 small-medium zucchini, diced fine
1/4 cup peanuts, coarsely chopped
1/2 pound dry linguine, cooked
1/4 cup chopped fresh chives or scallions
sea salt and pepper to taste
Fresh limes

Heat the oil in a saute pan. Add the tofu, a little salt and pepper, saute for 10 minutes on medium-high heat, stirring often. You want it nice and brown. Add the garlic in the last minute or two of cooking.

Meanwhile, combine the tamari, peanut butter, honey and vinegar. Mix until smooth, add water to thin the sauce a little.

Pour half of the sauce into the pan with the tofu. Add the other vegetables and cook for 3-5 minutes. You're not cooking the veggies too much, because they are diced small and will cook super fast. You're almost just getting them and the sauce hot. Once cooked, add this mixture to the cooked linguine, tossing gently with tongs. Add the remaining sauce, chopped peanuts and chives. Toss a little more. Squeeze a little fresh lime juice over the top and serve.

Yield: 4 servings

I found this yummy recipe on Heather's blog and it's become a favorite of ours.

Notes: I'm not a big fan of tofu, so I decided to use shrimp, scallops and boneless, skinless chicken breasts instead. (You can use any combination of these three ingredients.) Of course, you need to adjust the cooking time, depending on the size of your scallops and chicken pieces. Shrimp cooks very quickly (3-4 minutes), so be careful not to over cook them or they'll taste rubbery.

I use honey (instead of maple syrup) and prefer a little less than the recipe calls for. I also use regular peanut butter. One time I didn't have any tamari, so I used soy sauce. It honestly don't know if I could tell the difference.

Shrimp Tacos

1/2 cup fat-free sour cream
2 Tbsp. snipped fresh cilantro
1 tsp. canola or corn oil
13-14 oz. peeled raw shrimp, rinsed and patted dry
1/2 tsp. chili powder
1/2 tsp. ground cumin
2 medium garlic cloves, minced
8 6-inch corn tortillas
2 cups shredded lettuce (romaine, iceberg or cabbage)
1 small tomato, diced
2 Tbsp. sliced black olives (optional)


Grated Monterrey Jack cheese
Guacamole

In a small bowl, stir together the sour cream and cilantro. Cover and refrigerate until ready to use.

In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom. Add the shrimp to the pan.

Sprinkle the chili powder and cumin on the shrimp. Sprinkle with the garlic. Cook for 3 to 4 minutes if using large shrimp, or 2 to 3 minutes if using small, or until the shrimp are pink on the outside, stirring occasionally. Remove from heat.

Wrap the tortillas in damp paper towels and steam in microwave for 1 minute.

Fill each tortilla with lettuce, tomato and olives. Spoon the sour cream mixture on each. Top with the shrimp.

Serves 4
Calories: 206 per serving (2 tacos)

Another delicious recipe from American Heart Association Healthy Family Meals: 150 Recipes Everyone Will Love

Note: The original recipe doesn't include cheese or guacamole, so please note that the calories per serving will be a bit higher with my modifications.

Corn and Shrimp Chowder with Bacon

6 ears corn, husks and silks removed
4 slices bacon, cut into 1/2-inch strips
8 scallions, white and green parts separated and thinly sliced
2 medium baking potatoes, peeled and cut into 1/2-inch pieces
2 Tbsp. all-purpose flour
3 cups whole milk
1 tsp. seafood seasoning
1/2 tsp. dried thyme leaves
1 lb. large peeled and deveined shrimp
coarse salt and ground pepper
crackers, for serving (optional)

Cut of tip of each cob. Stand corn in a wide shallow bowl; using a sharp knife, slice downward to release kernels. Scrape length of each cob with a spoon to release pulp. Discard cobs.

In a large saucepan, cook bacon over medium-high until crisp and browned, 4-5 minutes. With a slotted spoon, transfer bacon to paper towels.

Add scallion whites and potatoes to pan; cook, stirring, until scallions have softened, 1 to 3 minutes. Add flour and cook stirring, 1 minute. Add milk, seafood seasoning, thyme, and 2 cups water.

Bring to a boil; reduce to a simmer and cook, stirring occasionally, until potatoes are tender, 10 to 12 minutes. Add corn, shrimp, and scallion greens. Cook until shrimp are just opaque, 2 to 3 minutes. Season chowder with salt and pepper. Serve topped with bacon. Serve crackers alongside, if desired.

Serves 4

489 calories per serving

Notes:

I didn't have fresh corn, so I used 4 cups frozen. I didn't have any seafood seasoning and I don't think it mattered. This is delicious, but I would like it to be a bit thicker. Next time I'll add a little mixture of cornstarch and water -- or reduce the amount of water added.

Original recipe from Martha Stewart's Everyday Food (In Season - July 2009 issue)

Beef Ravioli in Basil-Cream Sauce

1 (24-oz.) package frozen beef ravioli
2 Tbsp. butter
1 (8-oz.) package sliced fresh mushrooms
3 green onions, chopped
2 garlic cloves, minced
1 tsp. dried Italian seasoning
1 (10-oz.) can diced mild tomatoes and green chiles, drained
2 Tbsp. chopped fresh basil
1 cup whipping cream
1/2 cup grated Parmesan cheese
1/2 tsp. salt

Prepare ravioli in a large Dutch oven according to package directions; drain and keep warm in separate dish.

Melt butter in Dutch oven over medium-high heat. Add mushrooms and next 3 three ingredients; saute 6 minutes. Stir in tomatoes and green chiles, basil, and cream; bring to a gentle boil. Reduce heat, and simmer (uncovered), stirring occasionally, 5 minutes. Stir in cheese, salt and ravioli, tossing to coat.

Yield: 4 servings
Prep: 10 minutes
Cook: 15 minutes

Notes:

This is such a delicious recipe. I like to sprinkle a small handful of toasted pine nuts on each serving. I've also added pan-seared shrimp and scallops when I've wanted a heartier meal. I usually substitute the beef ravioli with cheese-filled when adding the seafood.

Recipe discovered in Southern Living Christmas Cookbook: All-New Ultimate Holiday Entertaining Guide

Tequila Shrimp & Orzo

1 pound large shrimp in shell (21-21 per pound), peeled and deveined
1/2 pound large bay scallops, rinsed and halved
2 Tbsp. unsalted butter
1/2 cup white or reposado tequila
3/4 cup crema* or sour cream

Garnish:
1 scallion, thinly sliced
Quartered limes

Orzo (or rice pilaf), prepared

Gently pat-dry seafood with paper towels.
Heat butter in a large skillet over medium-high heat until foam subsides.
Sauté shrimp and scallops, turning, until just cooked through, 3-5 minutes.
Reduce heat and add tequila, then increase heat back to medium-high.
Tilt skillet over gas burner to ignite tequila (or ignite with a long match; use caution, as flames may shoot up high).
Cook, shaking skillet gently, until flames subside.
Remove from heat and stir in crema.

Serve over cooked orzo (or rice) with a garnish of scallions and a squeeze of lime juice.


*Crema is a Mexican version of sour cream or Creme Fraiche.

Notes: I discovered this recipe over at Dine & Dish this past summer. Not only is Kristen a great cook, but she writes wonderful posts. I've been following her blog for quite some time now and always enjoy dropping in to see what she's cookin' up!

I've made this dish a couple of times and it's been a huge hit with my husband. I discovered a few modifications in the comment section on Epicurious (from where the recipe originates) and each time it's turned out just as yummy.

1. Since we love scallops, I decided to reduce the original amount of shrimp and add some scallops.

2. I like to cook the orzo in chicken broth with a couple of tablespoons of tomato paste.

3. I measured out the Crema and allow it come to room temperature so it doesn't reduce the temperature of the cooked seafood when added.

4. Cilantro is a nice garnish, if you're a fan. I'm not, although my husband is.

5. Lime juice goes with just about everything Mexican.

Capellini with Shrimp and Creamy Tomato Sauce

3 Tbsp. olive oil
1 lb. large shrimp, peeled and deveined
3 large garlic cloves, minced
1/4 tsp. dried oregano
1/2 cup sweet (red) vermouth
1 (14- to 15-oz) can diced tomatoes, drained
3/4 cup heavy cream
1/2 tsp. fresh lemon juice
1/2 lb. capellini (angel-hair pasta)

Bring a large pot of water to boil. Cook capellini according to package directions, until al dente. Drain and set aside.

While pasta is cooking, heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook shrimp and garlic with oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper, turning once, until golden, about 2 minutes total. Do not overcook! Remove shrimp from pan and set aside.

Stir in vermouth and tomatoes, scraping up any brown bits from bottom of skillet. Add cream and briskly simmer until sauce has thickened slightly, about 1 minute. Stir in lemon juice.

Return shrimp to sauce and cook just long enough to heat. Serve over hot pasta.

Yield: 4 servings

Notes:

I added some large scallops (halved) to this dish, searing them along with the shrimp. This is a very quick and delicious meal. All you need to add is some crusty French bread and a crisp green salad.

Original recipe from Gourmet magazine (Paul Grimes)

Roasted Shrimp & Orzo

Kosher salt
Olive Oil
1/2 lb. orzo (rice-shaped pasta)
1/4 cup freshly squeezed lemon juice (3 lemons)
Freshly ground black pepper
1 lb. shrimp, peeled and deveined (16-18 count)
1/2 cup minced scallions, white and green parts
1/2 cup fresh dill
1/2 cup chopped fresh flat-leaf parsley
1/2 hothouse cucumber, unpeeled, seeded, and medium-diced
1/4 cup small-diced red onion
1/4 lb. good feta cheese, large-diced

Preheat oven to 400 degrees.

Fill a large pot with water, add 1 tablespoon salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/4 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Pour over the hot pasta and stir well.

Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5-6 minutes, until the shrimp are cooked through. Don't overcook!

Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 1 teaspoon salt, and 1/2 teaspoon of pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

Serves 3-4

Note: This is half the original recipe (which serves 6). I would strongly recommend either omitting the red onion or reducing the amount, as this has far too much onion. I'm not even sure if you need the red onion with the scallions. The herbs seemed a bit overwhelming, too, so adjust to your own preference. I used a basil-tomato flavored feta.

Modified from original recipe in Barefoot Contessa At Home Cookbook.

Seafood Pasta

2-3 green onions, chopped
8 oz. button mushrooms, cleaned and sliced
2 garlic cloves, minced
2 Tbsp. olive oil
1 large tomato, seeded and diced
1 cup half-and-half
1 Tbsp. flour
1/4 tsp. salt
1/2 Tbsp. tomato paste (optional)
1/4 cup dry white wine
2 Tbsp. butter
1/2 pound bay scallops, drained
1/2 pound large shrimp, peeled and deveined
8 oz. angel hair pasta
Grated Parmesan cheese

Bring a large pot of water to boil for pasta.

While water is heating, sauté onion, mushrooms and garlic in hot oil in a large skillet over medium heat until tender. Add tomatoes and cook for 2-3 minutes.

Stir the half-and-half and flour together in a measuring cup. Add to vegetable mixture, along with the wine, salt and tomato paste (if desired).

Start cooking the angel hair pasta.

In a separate skillet, sear scallops and shrimp in 1-2 Tbsp. butter for 2-3 minutes. Add to vegetable mixture and continue to gently simmer until the pasta has finished cooking.

Drain pasta and gently toss with seafood mixture. Sprinkle with Parmesan cheese, if desired.

Serve with hot, crusty French bread and a green salad.

Notes: I have no recollection of where I found this recipe. It's gone through several transformations over the years. The original recipe didn't include shrimp, mushrooms, tomato paste or wine. In addition to these modifications, I added the searing step. I use a white zinfandel, but any dry white wine would be fine. A couple of squeezes of fresh lemon juice would also be good.

Shrimp and Celery Salad

1/2 cup reduced-fat sour cream
1/4 cup mayonnaise
2 Tbsp. fresh lime juice
1 Tbsp. grated lime zest
1 1/2 tsp. curry powder
1/4 tsp. salt
1 1/2 lbs. peeled, deveined, and cooked medium fresh or frozen shrimp (thaw if frozen)
4 large celery stalks, thinly sliced
1 large cucumber, peeled, seeded and thinly sliced

Whisk together sour cream, mayonnaise, lime juice, lime zest, curry powder, and salt in a large bowl. Add shrimp, celery, and cucumber; toss gently to coat. Refrigerate until ready to serve.

Makes 4 (1 1/2 cup) servings

Note: This would be great in a pita sandwich.

Recipe from The South Beach Diet Quick & Easy Cookbook

Georgie's Oriental Shrimp Kabobs

2/3 cup dry sherry
2/3 cup soy sauce
2/3 cup olive oil or peanut oil
1/2 teaspoon powdered ginger
1/2 teaspoon freshly grated lemon zest
1 clove garlic, crushed
Fresh lemon juice
1 lb. raw shrimp, shelled and deveined
3/4 lb. fresh mushrooms, stemmed
1/4 lb. bacon, cut into 2" lengths
Cherry tomatoes
Onion wedges
Zucchini wedges
Bell pepper wedges

In a large bowl, combine sherry, soy sauce, oil, ginger, lemon zest and garlic.
Sprinkle a little lemon juice over shrimp.
Place shrimp in bowl with marinade.
Refrigerate no more than 1 hour.
On metal skewers, alternate shrimp with vegetables and bacon.
Grill on BBQ over medium heat, turning frequently and basting with marinade until shrimp are pink (approximately 6-8 minutes).

Excellent with rice pilaf.

Note: I like to add cubes of chicken and steak to the kabobs and I prefer to use a Bermuda (purple) onions rather than a white. I recommend partially frying the bacon ahead of time to insure that it gets completely cooked by the time the kabobs are finished (plus, we like our bacon crispy!).

I'm not sure who the contributor was, but this recipe (which I've always thought of as "Georgie's Oriental Shrimp Kabobs") is an adaptation of Oriental Skewered Shrimp from Even More Special, A Contemporary Collection of Recipes from the Junior League of Durham and Orange Counties, Inc. (1986). I first discovered it a dozen or so years ago, when Rod and I were visiting my Uncle Rick and Aunt Georgie in Durham, North Carolina. Georgie served these delicious kabobs for lunch one afternoon and was kind enough to share the recipe with me. The original calls for shrimp, mushrooms, bacon and water chestnuts, but at some point I made a few modifications to add more veggies (and drop the water chestnuts, which I don't particularly care for). It's been a family favorite ever since.

Shrimp with Feta Cheese

Click on photo to enlarge

1 lb. large fresh shrimp, peeled and deveined
2 tablespoons butter or margarine
1 tablespoon fresh lemon juice
2 green onions, chopped (include some of the tops)
2 tablespoons olive oil
½ cup dry white wine
½ cup clam juice
1 garlic clove, minced
3-4 plum tomatoes, coarsely chopped
2 teaspoons chopped fresh oregano
1 teaspoons chopped fresh basil
1 teaspoons chopped fresh flat-leaf (Italian) parsley
1 cup crumbled feta cheese
1/2 cup heavy cream
Angel Hair Pasta

Prepare pasta according to package. Keep warm in covered pot until shrimp mixture is ready to add.

Melt butter in a large skillet over medium heat. Add shrimp and lemon juice. Sauté 2-3 minutes or just until shrimp turn pink. Remove shrimp from skillet.

Heat olive oil in skillet and add onion, cooking until just tender. Add wine, clam juice, and garlic. Reduce heat and simmer 10 minutes. Add tomato and heavy cream; simmer 5 more minutes. Stir in shrimp, oregano, basil, and parsley. Sprinkle with feta. Gently toss with cooked pasta.

Serve with crusty French bread and crisp salad.

Note: I used dried herbs since I didn’t have fresh. Also, I used Atheno's Sun-dried Tomato & Basil Feta. (It comes crumbled or solid - I buy the solid and cut it up so it doesn't fall apart quite as much as the crumbled) Tasted great!

Indonesian Bamie

1 package (8 oz.) vermicelli, broken in half
Boiling salted water
5 Tbsp. vegetable oil
2 cloves garlic, minced or pressed
½ tsp. crushed red pepper
1 flank steak (about 1 lb.), cut across the grain into 1/8-inch-thick slices
½ pound medium-sized raw shrimp, shelled, deveined
2 green onions (including tops), cut diagonally into ½-inch slices
2 cups coarsely shredded green cabbage
1 cup each sliced (about ¼ inch thick) leeks and celery
¼ cup soy sauce

Following package directions, cook vermicelli in large pot of boiling salted water until al dente; drain, rinse with cold water, and drain again. Set aside.

Place a wok or wide frying pan over high heat. When pan is hot, add 2 tablespoons of the oil. When oil begins to heat, add garlic and pepper and stir once. Add steak and stir-fry for 1 minute. Add shrimp and stir-fry until shrimp are opaque and steak is browned but still pink inside (about 30 seconds). Remove from pan.

Pour 2 more tablespoons oil into pan; add onions, cabbage, leeks, and celery. Stir-fry vegetables until tender-crisp (about 1½ minutes). Add cooked vermicelli, remaining 1 tablespoon oil, and soy sauce; stir-fry for 1 minute.

Return meat/shrimp mixture to pan and continue stir-frying until almost all liquid has evaporated.

Makes 4-6 servings

Note: Angel hair pasta may be used instead of vermicelli. Steak might also taste good if it’s been grilled instead of stir-fried. Be sure not to over-cook either the steak or shrimp. Bean sprouts and/or broccoli might be a nice addition.

Recipe from Sunset Quick Meals with Fresh Foods

Rachel's Caribbean Shrimp & Mango Salad

1 lb. medium shrimp (shelled and deveined)
1 clove garlic, minced
2 Tablespoons butter
1-15 oz. can black beans (rinsed and drained)
1 red, orange or yellow bell pepper, cut into thin slices
1 ripe mango, peeled and cubed
1 avocado, peeled and cubed
1 tomato, diced
Mixed greens
1/2 cup Citrus-flavored vinaigrette dressing

Vinaigrette:

¾ cup Raspberry Vinaigrette
¼ cup lemon juice
1/8 tsp. ground allspice
Dash of cayenne


Pat shrimp dry with paper towel.
In a medium-sized skillet, melt butter; add garlic and cook for a few minutes.
Add shrimp to butter/garlic mixture and cook over medium heat until done (approximately 3-4 minutes).
Remove from skillet and place in large bowl.
Add remaining ingredients (use only 1/2 cup of the vinaigrette) except mixed greens.
Toss to combine.
Just before serving, gently toss with mixed greens.

My Notes: I got this recipe from Rachel (my step-daughter) in 2002. She made it for us when we were in Virginia visiting our 10-day-old granddaughter for the very first time.

Crusted Sea Bass with Shrimp & Roasted Tomato Butter Sauce

1 pint ripe grape tomatoes
2 medium cloves garlic, minced
4 tablespoons olive oil, divided
Salt and freshly ground pepper
6 sea bass fillets, weighing approximately 6 ounces each
½ teaspoon chili powder
½ teaspoon cumin
1 tablespoon butter
1 ½ pounds large uncooked shrimp, peeled and deveined
1 cup dry white wine
6 ounces fresh spinach leaves, torn into strips
Juice of 2 lemons, approximately ¼ cup
4 tablespoons butter

Preheat oven to 400 degrees.

Place tomatoes in a shallow baking pan; sprinkle with minced garlic.
Drizzle tomatoes and garlic with 1 tablespoon olive oil.
Season with salt and pepper.
Roast tomatoes in preheated 400 degree oven for 15-20 minutes.

Season sea bass fillets with salt and pepper.
Stir chili powder and cumin into 2 tablespoons olive oil.
Brush one side of sea bass fillets with chili powder mixture.
Heat butter and remaining 1 tablespoon olive oil in large skillet over medium-high heat.
Place sea bass fillets seasoned side down in the skillet; cook for four minutes.
Turn sea bass fillets over and cook for an additional four minutes.
Remove sea bass fillets to a platter and keep warm.

Stir shrimp into the pan and season with salt and pepper; cook until just opaque, approximately five minutes. Do not overcooked!
Remove shrimp to a bowl.

Stir wine into the pan.
Stir in spinach and lemon juice; cook until just reduced, approximately five minutes.
Stir in roasted tomatoes and shrimp; reduce heat to low, add butter, and stir until melted.

To serve, place a sea bass fillet in the center of a dinner plate. Spoon tomato and shrimp mixture around sea bass fillets. Drizzle with sauce over spinach leaves and over sea bass fillets.

Serves 6
Preparation Time: 20 minutes
Cooking Time: 40 minutes

My notes:

This is easily divided in half.

I've used both sea bass and tilapia. I suspect orange roughy would also be good.

The spinach was overcooked, so I’d wait to add it to the pan at the very end (once the butter has melted). I didn't bother with the spinach the second time I made the recipe and it was just as tasty. I also didn't bother roasting the tomatoes. I simply cut them in half and sautéed them in the butter along with the shrimp.

This is not my original recipe, but I can't seem to locate the cookbook or magazine in which I found it.

Gulf Shrimp Stew

4-6 strips of bacon
4-6 links of Sweet Italian sausage, cut into large chunks (or Polish Keilbasa)
1 Tbsp. extra-virgin olive oil
1 medium onion, chopped
3 celery ribs, chopped
3 garlic cloves, minced
2 Tbsps. all-purpose flour
4 cups chopped Roma or plum tomatoes (about 1 ½ pounds) or drained and chopped canned tomatoes
2 cups chicken broth (low-sodium)
1-2 bay leaves
1/8-1/4 tsp. cayenne
1/4 tsp. freshly ground pepper
1 Tbsp. Worcestershire sauce
1/2 tsp. dried thyme
1 ½ - 2 lbs. large shrimp, peeled and deveined
Salt and freshly ground black pepper
Chopped fresh parsley and green scallions, for garnish
Cooked white rice, for serving

Cook the bacon in large skillet over medium heat until crisp and brown, about 5 minutes. Transfer bacon to paper towels to drain. Pour off all but 1 Tablespoon of bacon fat from the skillet.

Cook cut up Italian Sausage/Polish Keilbasa in same pan. Drain on paper towels and pour off all fat except 1 Tablespoon.

Add the olive oil to the skillet and return to medium heat. Add the onion, celery, and garlic and cook, stirring often, until the onion is translucent, about 6 minutes. Sprinkle with the flour and stir well. Add the tomatoes, broth, bay leaves, cayenne, ground pepper, Worcestershire and thyme.

Bring to boil over high heat. Reduce the heat to medium-low. Simmer, partially covered, until nicely thickened, about 25 minutes. (If it’s too soupy, uncover and allow it to cook a few minutes longer to reduce).

Stir in shrimp and increase the heat to high. Cook, stirring often, until the shrimp are firm, 3-5 minutes. Add sausage and crumble the reserved bacon, adding to the mixture.

Season to taste with salt and pepper. Sprinkle with parsley and green onions.

Serve hot over rice. Crunchy French bread and butter on the side. YUM!

Notes:

I cook the entire recipe (bacon and sausage, as well) in a large Dutch oven.

Don't chop the celery too small or it won't stay crisp. I only use 1 stalk. 3 seems a bit much.

The original recipe was a bit bland, so I added the cayenne pepper to the list of ingredients. Much better! The amount can certainly be increased. I only use 1/8 of teaspoon since we don't like our food too spicy.

Recipe adapted from Art Smith's Back to the Table: The Reunion of Food and Family cookbook.