Shrimp

Make This Easy Shrimp and Veggie Dumplings Recipe

Introducing my shrimp and veggie dumpling recipe, a tasty and healthy twist on traditional dumplings. These dumplings are filled with succulent shrimp, fresh vegetables, and aromatic spices, all wrapped up in a soft and chewy wrapper. Perfect as an appetizer or main dish, these dumplings are sure to impress your family and friends. Plus, they’re easy to make and can be enjoyed steamed, boiled, or pan-fried. Get ready to indulge in a flavor explosion with every bite of these delicious shrimp and veggie dumplings.

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Ingredients

  • 1 lb. shrimp, peeled, deveined and chopped
  • 1 carrot, peeled and chopped
  • 1/2 cup chopped baby spinach
  • 1 Tbs. chopped fresh cilantro
  • 1 tsp. minced garlic
  • 2 Tbs. soy sauce
  • 2 tsp. sesame oil
  • 12-24 dumpling wrappers (Depending on serving)
  • Sweet chili sauce for dipping sauce

Instructions

  1. Combine half of the shrimp and all of the carrot, spinach, cilantro, garlic, soy sauce, and sesame oil in the bowl of a food processor. Pulse until smooth. Transfer the mixture to a bowl.
  2. Place 1 dumpling wrapper and spoon 1 tsp. of the shrimp mixture onto the center of the wrapper. Seal the wrapper by spreading water at the edges, fold the wrapper, firmly press down to seal the dumplings (see pictures above). Transfer the dumpling to a platter. Repeat the steps with the remaining filling and the remaining wrappers.
  3. Cover the dumplings and place in the fridge for 20-30 minutes
  4. Once the dumplings are prepared and ready, Heat up cooking oil on a non-stick pan, with a paper towel spread the oil evenly in the pan. Now place the dumplings into the pan for 2-3 minutes on high heat. Pour in a quarter cup of water into the pan and close with lid (to evenly cook the whole dumpling).
  5. Cook for about 3-4 minutes or until the water in the pan has dried up. Remove the lid and cook for another 2 minutes.
  6. Serve immediately with the dipping sauce alongside. Makes about 24 dumplings.
  7. Enjoy! Make sure you tag #DinnerWithTayo, I would love to see your dish.

Shrimp and Chicken Basil Pesto Pasta: A Family-Friendly Favorite

Shrimp and Chicken Basil Pesto Pasta is a delicious and filling dinner dish that’s perfect for any night of the week. This recipe features tender and juicy chicken and shrimp, sautéed in a flavorful garlic and basil pesto sauce. The pasta is cooked until al dente and then tossed with the pesto and protein mixture to create a savory and satisfying meal. The basil pesto adds a bright and herbaceous flavor to the dish, while the chicken and shrimp add a satisfying and healthy source of protein. Whether you’re a fan of pasta dishes or simply looking for a new and exciting way to enjoy chicken and shrimp, this Shrimp and Chicken Basil Pesto Pasta recipe is sure to become a favorite at your dinner table.

INGREDIENTS

For the Homemade Pesto:

  • 2 cups fresh basil leaves 
  • ½ cup pine nuts
  • ½ cup grated pecorino cheese
  • 1 clove garlic peeled
  • 2 teaspoons lemon juice
  • 2/3 cup extra-virgin olive oil
  • salt and black pepper

For the Basil Pesto Shrimp and Chicken Pasta:

  • Pack of pasta 
  • 3-4 boneless skinless chicken thighs; shredded
  • 1 lb of shrimp, peeled and deveined 
  • 2 Tbsp Olive oil
  • ½ tsp salt 
  • ¼ tsp black pepper

INSTRUCTIONS

For the Pesto Chicken Pasta:

  1. Cook the pasta according to the package instructions. Set aside once ready.
  2. Season both sides of the chicken thighs with a pinch of salt and black pepper.
  3. In a large pan heat olive oil over medium heat, add chicken thighs, and fry both sides 2-3 minutes per side or until golden and cooked. Remove the chicken from the pan, cut, and shred into pieces with a fork and knife. Set aside.
  4. In the same pan, add the shrimp, pinch of salt, and cook for about 5 minutes or until the shrimp are pink and cooked through. Remove from pan and set aside.

For the Basil Pesto:

  1. Set out a food processor. Place the basil leaves, olive oil, pine nuts, pecorino cheese, garlic clove, lemon juice, pepper, and salt in the food processor. Cover and pulse until finely ground and a smooth, thick pesto sauce is formed. Taste, then add additional salt and pepper if needed.
  1. Stir in the shredded cooked chicken and shrimp into the cooked pasta. Stir in the pesto, and stir everything together. 
  2. Once it’s ready, top with additional grated pecorino cheese and serve. Enjoy!
  3. Make sure you hashtag #DinnerWithTayo, I would love to see your dish.

Shrimp and Crab Étouffée: A Perfect Meal for a Special Occasion

This classic shrimp and crab Etouffee is a true southern dish that’s packed with all the rich flavors from one of my favorite cities, New Orleans. Your family and friends will absolutely love this delicious dish.

INGREDIENTS

  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 1 teaspoon olive oil
  • 1/4 teaspoon granulated garlic
  • 2 1/2 cups chicken broth
  • 1/4 cup flour
  • 3 tablespoons lemon juice
  • 1/8 teaspoon Cayenne pepper, or to taste
  • 2 teaspoons Tabasco sauce (optional)
  • 2 lbs shrimp, peeled and deveined
  • 1 lb king crab legs or 1 lb lump crabmeat
  • 1/4 cup green onions, chopped
  • 1/4 cup fresh parsley
  • Cooked brown rice

INSTRUCTIONS

  1. Use kitchen shears to cut the shells. Remove the crab meat from the shell. Chop the crab meat into small pieces and set aside.
  2. In a large pot over medium heat, sauté onions and celery in olive oil until softened for about 10 minutes. Then mix in the garlic.
  3. In a separate bowl, combine the chicken broth and flour and whisk together until smooth. Add to the onion and celery mixture in the pot and bring to a boil. Reduce the heat and simmer until thickened, this should take about 20-30 minutes. If your sauce gets too thick, gradually pour in some more chicken broth and mix together.
  4. Add lemon juice, cayenne, Tabasco sauce, and shrimp and cook for about 5 minutes.
  5. Add crabmeat, green onions, and parsley and cook for an additional 5 minutes.
  6. Once it’s ready, serve over rice, or side of your choice and enjoy!
  7. Make sure you hashtag #DinnerWithTayo, I would love to see your dish.

Surf and Turf with Creamed Corn and Rice

This surf and turf with creamed corn and rice bring a whole new meaning to dinner. Whether you are hosting an intimate dinner with close friends or surprising your significant other, this delightful dish will leave everyone speechless.

INGREDIENTS 

Surf & Turf

  • Steak of your choice, I used filet mignon
  • 1/2 lb of shrimp
  • Fresh thyme
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 Tbsp Worcestershire sauce
  • 1 tsp red pepper flake
  • 1 Tbsp butter

Creamed Corn and Rice

  • Cooked rice (follow the instruction on package)
  • 2 cans of corn, drained and divided)
  • 1/2 C heavy cream
  • Salt and ground black pepper for taste
  • 1 small onion, chopped
  • 3 Tbsp flour
  • 1/4 C shredded parmesan cheese
  • 1 Tbsp chicken bouillon
  • 1 C milk
  • 2 Tbsp butter
  • 2 garlic cloves, minced

INSTRUCTIONS 

  1. Seasoning steak on both sides with salt, pepper, and garlic. Also, season the shrimp with the same spices.
  2. In a skillet over medium-high heat, melt butter and sear both sides of the steak. Top add Worcestershire sauce into the skillet, top the steak with the thyme. Place this in the oven for 15 minutes (could be more depending on how you like your steak)
  3. While the steak is in the oven, in a separate frying pan, fry the shrimp for 10 minutes or until fully cooked then set aside.
  4. In a blender, combine the milk, chicken bouillon, one can of corn. Blend together until it’s smooth.
  5. In a pot, add butter and saute the onion and garlic until fragrant and softened. Then add the flour and stir together. Cook this together for about 5 minutes, you want to eliminate any taste of raw flour.
  6. Pour the blended corn mixture into the pot and gently stir together. Add the heavy cream, the second can of corn (drained), a pinch of salt, pepper, parmesan cheese, stir together, and add the cooked rice.
  7. At this point, your steak should be ready, slice the steak up.
  8. For plating, serve the creamed corn and rice as your base, followed by the steak and lastly topped with shrimp.
  9. Enjoy and make sure you hashtag #DinnerWithTayo, I would love to see your dish.

Cajun Shrimp Wrap: A Flavorful and Easy Lunch Recipe

If you’re looking for a quick and easy lunch recipe that packs a punch of flavor, then look no further than the Cajun Shrimp Wrap. This delicious wrap is filled with succulent and spicy shrimp, sautéed with Cajun seasoning, crunchy vegetables, and a zesty lime aioli sauce, all wrapped up in a soft and fluffy tortilla. With the perfect balance of heat, flavor, and freshness, this Cajun Shrimp Wrap is the ultimate lunch recipe that’s sure to satisfy your cravings. Whether you’re a busy professional, a student, or just looking for a delicious and healthy lunch option, this recipe is a must-try that’s sure to become a favorite in your household.

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Ingredients

  • 1 lb of Large Shrimp
  • 1Tbsp Cajun Seasoning
  • 1 tsp Thyme seasoning
  • 1 tsp lemon juice
  • 1 tsp crushed red peppers
  • 1 tbsp old bay seasoning
  • 1 tbsp Olivio Coconut Spread
  • 1 tbsp Coconut Oil
  • Wild Rice
  • Diced tomatoes
  • Diced broccoli
  • Spinach
  • Salad sprouts
  • Sundry tomato basil wrap or wrap of your choice
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Instructions

  1. Cook the wild rice as following on the instruction box.
  2. In a pot, add 2 cups of water and boil broccoli on medium-high heat for about 15 minutes or until they are soft. (Cover the pot up).
  3. Peel and clean your shrimp before seasoning. If your shrimp are already cleaned, you can go ahead and start seasoning. In a bowl add thyme, cajun seasoning, old bay, coconut spread, red crushed peppers, and lemon juice. Mix together and allow to marinate for about 20-30 minutes. 
  4. In a frying skillet, add coconut oil, then add tomatoes, and the broccoli. Add a tsp of cajun and old bay seasoning and stir together. Let this cook for 3 minutes.
  5. Add (cooked) wild rice, shrimp, and salad sprouts. Cook for 5 minutes and gently stir.    
  6. Prepare your wrap, add diced spinach, and your cajun rice & shrimp mix. Gentle wrap it up, cut, serve, and enjoy. 
  7. If you make this dish, don’t forget to use the hashtag: #DinnerWithTayo. Thank you.

Sweet and Spicy Chicken and Shrimp

Sweet, spicy, decadent and super delicious, this sweet & spicy chicken and shrimp is all you need. This recipe is easy to make and perfect over rice.

Ingredients

  • Boneless skinless chicken breasts, diced
  • 1 lb of shrimp, peeled and de-veined
  • 1 stick of butter
  • 1/2 Tbsp Salt
  • 2 tsp garlic powder
  • 1 tsp cayenne pepper
  • 2 tsp red pepper flakes (chili peppers)
  • 1 Tbsp brown sugar
  • red onions, diced
  • Thyme
  • 1/4 C Worcestershire sauce

Instructions

  1. Rinse and clean the shrimp and chicken with water and then pat it down. Cut the chicken into pieces.
  2. Melt a stick butter in a medium-size cooking skillet over medium-high heat. Add the onions and cook for just about 3 minutes.
  3. Add the chicken and shrimp into the skillet. Add salt, garlic powder, cayenne, chili pepper, brown sugar, and thyme. Stir this all together, cook for 10 minutes.
  4. Add in Worcestershire sauce and cook for another 5 minutes.
  5. Garnish with fresh thyme and serve with rice or a side of your choice.
  6. Don’t forget to share your photos on social media and hashtag, #dinnerwithtayo.
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