Spicy BBQ Shrimp

This recipe goes really well with garlic-cheese grits, and you can use the spicy BBQ sauce for chicken or pork as well.

If you don't have the time to grill the shrimp, you can sautee them in a pan with canola oil. Just before they done, stir in some of the BBQ sauce.

Shrimp
2lb large raw shrimp; peeled and deveined
1T sugar
1T kosher salt
1T garlic powder
1T onion powder
1T smoked paprika
1t chipotle powder

- Mix shrimp spices together
- Pat shrimp dry and toss with spice mixture
- Grill shrimp until cooked through.


BBQ Sauce
1/2c onion; diced
1/2c red bell pepper; diced
1 clove garlic; minced
2t crushed red pepper flakes
1T brown sugar
1T apple cider vinegar
2t canola oil
1c ketchup

- Sautee onion, pepper, and red pepper flakes in canola oil
- Add brown sugar and vinegar
- Stir in ketchup
- Simmer sauce until thick
- Toss shrimp with BBQ sauce and serve

Serves 4

(Nutrition Information Pending)

Refrigerator Lo Mein

I call this refrigerator lo mein because I make it using whatever is in the refrigerator at the time. You can follow the recipe as written below or sub your own vegetables and protein. This dish works well with shrimp, chicken, beef, or pork. Omit the meat for a great vegetarian meal, or a side dish.

1/4c red bell pepper; julianned
1/4c onion; julianned
1/4c celery; sliced
2T scallion; diced
1c broccoli florets
1c baby corn
1c shiitake mushrooms; sliced
1/4c water chestnuts; sliced
1c pork tenderloin; cooked and diced
3c whole wheat fettuccini; cooked
2 clove garlic; minced
1T ginger; minced
1T canola oil
3T teriyaki sauce
2T sherry
1t dark sesame oil

- Sautee vegetables in canola oil, starting with the hardest vegetables first
- Add garlic, ginger and sherry. Continue cooking until vegetables are just undercooked
- Add pasta, teriyaki sauce, and sesame oil
- Toss with scallions and serve.

Serves 4

(Nutrition Information Pending)

Shrimp with Sundried Tomatoes, Zucchini and Basil

Serve this delicious shrimp dish over whole wheat pasta or brown rice for a complete meal. Grilled Romaine with Canadian bacon and creamy herb-garlic dressing (see salads) makes a great side dish as well.
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1lb large shrimp; raw, peeled, and deveined
1/3c sundried tomatoes; julianned
1/4c fresh basil; chopped
2 clove garlic; minced
1 medium onion; diced
2T sherry
1c broth (chicken or vegetable)
1c zucchini; diced
1T cold butter; diced

- Sautee onions and tomatoes in cooking spray until onions are translucent.
-Add zucchini and garlic. Sautee until zucchini is just a little tender.
- Add shrimp, sherry, and broth. Continue to cook until shrimp are slightly pink.
- Remove from heat, add basil, and cold butter.
- Stir until butter has been incorporated.

Serves 4

Helpful Hint
Removing the seeds from zucchini will help to reduce the amount of liquid in your dish. Quarter the zucchini lengthwise, and cut out the seeds. Save the seeds in your freezer for future use.

Denise's Crab Cakes

1T lemon zest; grated
2T parsley; chopped
1lb crab meat; picked
2 eggs
1/2c celery; finely diced
1/2c sweet red bell pepper; finely diced
1/2c onion; finely diced
1/2c panko breadcrumbs
2T canola

- sautee onion, celery, and pepper in 1t of olive oil until vegetables are softened.
- add cooled vegetables, egg, lemon zest, parsley, and breadcrumbs to the crab.
- form into patties and sautee in remaining oil

Gluten Free

To make this recipe gluten free, replace the panko breadcrumbs with gluten free breadcrumbs.

Serves 4

Udon Soup with Shrimp and Vegetables

Want to try something a little different? Try using Japanese buckwheat Soba noodles in place of the Udon.

1/2c baby corn ears
1c broccoli florets
2t ginger root; grated
1/2c shiitake mushroom; sliced
1/4c scallion; chopped
1 clove garlic; minced
4c broth (chicken or vegetable)
2c udon noodles
1lb large shrimp; raw, peeled, deveined, cut in half
2T sherry
2T soy sauce
2t Mirin
2t fish sauce
1c bok choy; shredded
1/4c water chestnuts; sliced
1/4c carrot; shredded
2t canola oil
1t toasted sesame oil

- sautee vegetables, garlic, and ginger in canola and sesame oil until just tender
- add sherry, broth, soy sauce, mirin, and fish sauce and bring to a simmer
- add noodles and shrimp.
- continue cooking until shrimp are pink

Did You Know?
Mirin is a Japanese sweet cooking wine, that dates back more than 400 years. It is made by combining and fermented rice), rice yeast, and Japanese liquor. It is clear and light gold in color, and a bit syrupy. Cooking mirin is less than 1% alcohol.

Serves 4