Shrimp - Page 2

The Perfect Mango Shrimp & Chicken Tacos Everyone Will Love

There’s no better way to add a splash of tropical fun to your dinner than with Mango Shrimp and Chicken Tacos. These easy-to-hold treats bring together the juicy flavors of the ocean and farm, creating a mix of tastes and feels that will make your taste buds happy. Topped with a bright mango salsa, these tacos capture the true spirit of fresh and tasty food. Let’s explore this yummy recipe more, promising a fresh and tasty moment, making your next taco night one to remember.

IMG_3845

Ingredients

  • 1/2 lb. boneless, skinless chicken breasts, sliced
  • 8 jumbo shrimp
  • 4 corn tortillas
  • 2 cloves garlic, minced
  • lime juice
  • 1 tsp lime zest
  • 1 tsp chicken bouillon or salt
  • 1/2 tsp red pepper flakes (optional)
  • 1/2 tsp ground chili chipotle
  • Fresh cilantro, chopped (for garnish)

Mango Salsa

  • Mangoes (diced)
  • tomatoes (diced)
  • pinch of chicken bouillon or salt
  • onions (diced)
  • Fresh cilantro, chopped (for garnish)
  • Lime juice
IMG_3864
IMG_3862

Instructions

  1. Season the chicken and shrimp with chicken bouillon or salt, pepper, lime zest, and chili chipotle.
  2. Add a tbsp of olive oil in a frying pan over medium heat. Cook the shrimp for about 5 minutes or until the shrimp are done. Transfer to a bowl and set aside.
  3. Cook the chicken on both sides for about 6 minutes, or until chicken is done on the inside. Transfer to a cutting board and cut the chicken into pieces.
  4. Mango salsa: dice up the mangoes, tomatoes, onions, and cilantro. add a pinch of salt and freshly squeezed lime juice. Mix everything together in a bowl.
  5. Serve the chicken and shrimp in the tortillas. Top with mango salsa, and cilantro.
  6. Enjoy! Make sure you tag #DinnerWithTayo, I would love to see your dish.

The Best Breakfast Recipe with Eggs, Shrimp and Potatoes

Shrimp, potatoes, and scrambled eggs breakfast is a hearty and flavorful dish that is perfect for a weekend brunch or a special breakfast treat. This dish is a popular breakfast option in many coastal regions, especially in the southern United States. In This recipe, I’ll show you a way to put a twist on a standard breakfast. This dish is a great way to start your day with a protein-packed breakfast that will keep you full and satisfied until lunchtime. The combination of savory shrimp, crispy potatoes, and fluffy scrambled eggs is simply irresistible. Give this recipe a try and enjoy a delicious and filling breakfast!

Ingredients

  • 1/2 pound of shrimp (deveined)
  • 1 red potato
  • Butter
  • 1 tsp of salt
  • parsley
  • 2 tsp Old Bay seasoning
  • 1 tsp black pepper
  • 2 eggs
  • 1 tsp garlic powder
  • Olive oil

Instructions

  1. In a bowl, add the shrimp plus 1 tsp of salt, old bay seasoning, parsley, and black pepper. Mix this together and set aside.
  2. Clean and dice the red potato, leave the skin on. Add 1 tsp of salt, black pepper, olive oil, and garlic powder.
  3. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add shrimp to the hot pan and cook for about 2-3 minutes on each side, turning once midway, until shrimp is pink and cooked through. Remove shrimp from the skillet.
  4. Add the potatoes to the skillet, and cook, undisturbed, until potatoes are golden and crusty underneath, 4 to 5 minutes. Remove from the skillet.
  5. Fry the eggs the way you like, I made this scrambled.
  6. In a small bowl, melt two tablespoons of butter. Add old bay seasoning, oregano (not in the picture above), and garlic. Stir together and set aside for serving.
  7. Serve the eggs, potatoes, and shrimp together, drizzle a little bit of the melted butter mix over the dish for extra flavor.
  8. Enjoy! Don’t forget to hashtag, #dinnerwithtayo.

Cajun Shrimp and Chicken Rice

Ingredients

  • 1 1/3 cups uncooked long-grain white rice
  • 2 2/3 cup chicken broth
  • 1 pound large or jumbo shrimp, peeled and de-veined
  • Pack of chicken breast
  • 4 tablespoons butter, melted divided
  • 1 teaspoon minced garlic
  • cajun seasoning
  • Oregano

Instructions

  1. Rinse and clean the shrimp and chicken with water and then pat it down. Cut the chicken in pieces. Seasoning both with cajun seasoning and oregano.
  2. Melt 2 tablespoons butter in a large skillet over medium heat. Cook the shrimp until it’s pink and opaque and remove it from the skillet, set aside.
  3. Cook the chicken for 6 minutes or until its tender. Remove it from the skillet and set aside.
  4. In the same skillet, stir in garlic, half of the cajun seasoning, and the rice. Stir in chicken broth, bring to a boil, reduce to a simmer and cover. Cook for 15 minutes, stirring 1-2 times throughout. 
  5. Stir the shrimp and chicken into the rice, cover and cook for 3-5 minutes on low heat. Garnish with chopped parsley if desired and serve. 
  6. Don’t forget to share your photos on social media and hashtag, #dinnerwithtayo.

Cioppino (Fish Stew)

Ingredients

  • 1/4 cup olive oil
  • fennel bulb white part only, cut into 1/2-inch dice
  • 1 1/2 cup yellow onion 1 large, cut into 1/2-inch dice
  • 3 garlic cloves pressed or minced
  • 1 teaspoon whole fennel seeds
  • 1/2 teaspoon red pepper flakes
  • 1 28-ounce can crushed tomatoes
  • 4 cups of seafood stock
  • 1 1/2 cups of Pinot Grigio
  • kosher salt and freshly ground black pepper
  • 1 pound cod fillets skin removed, cut into 2-inch dice
  • 1 pound large shrimp peeled and deveined
  • 1 pound scallops
  • 1/2 dozen mussels
  • 1/2 dozen littleneck clams 
  • 3 tablespoons parsley minced

Instructions

  1. Heat the olive oil in a heavy pot over medium heat. Add the fennel and onion and sauté for 10 minutes, until tender.
  2. Stir in the garlic, fennel seeds, and red pepper flakes and cook for 2 minutes.
  3. Add the tomatoes, stock, wine, 1 tablespoon salt, and 1 teaspoon black pepper. Bring to a boil, lower the heat, and simmer uncovered for 30 minutes. 
  4. First, add the cod, then the shrimp, scallops, and finally the mussels. Do not stir. Bring this to a simmer, lower the heat, cover and cook for 10 minutes until the seafood is cooked and the shellfish open. (Discard any mussels that have not opened).
  5. Gently stir together being careful not to break up the fish; sprinkle with parsley. Serve with toasted french bread or slices of sourdough baguette.
  6. Enjoy and don’t forget to hashtag, #dinnerwithtayo

Shrimp and Lobster Ravioli Make A Perfect Weeknight Meal

Shrimp and lobster ravioli is a delicious and sophisticated pasta dish that combines the flavors of seafood and fresh pasta in a delightful way. The dish typically consists of small pockets of fresh pasta filled with a mixture of shrimp and lobster meat, along with various seasonings and spices, then served with a flavorful sauce.

The ravioli can be served with a variety of sauces, depending on personal preference. A popular choice is a light cream sauce made with butter, garlic, white wine, heavy cream, and Parmesan cheese. Another option is a tomato-based sauce made with fresh tomatoes, onions, garlic, and herbs.

When served, the shrimp and lobster ravioli is often garnished with a sprinkle of fresh parsley or grated Parmesan cheese, adding an extra layer of flavor and texture. The dish can be enjoyed as a main course or as a luxurious appetizer.

Overall, shrimp and lobster ravioli is a delectable pasta dish that is sure to impress any seafood lover. Its rich and savory flavors, coupled with the delicate texture of fresh pasta, make it a perfect choice for a special occasion or a fancy dinner party.

Ingredients

  • Pack of Four cheese ravioli
  • 1b lb fresh shrimp
  • 2-3 Lobster tail
  • 1 Tbsp vegetable oil
  • 1 cup fresh spinach (chopped)
  • 1/4 cup mushrooms
  • 2 cloves garlic minced

Garlic Cream Sauce:

  • 1/4 cup vegetable broth
  • 1 cup heavy cream
  • 1 large clove of garlic pressed
  • 1/2 tsp Worcestershire sauce
  • 1/4 cup parmesan cheese for topping in desired
  • Salt
  • pinch of red crushed pepper (optional)

Instructions

  1. Cook ravioli according to package instructions and set aside.
  2. In a large cooking pan, heat up oil and add chopped spinach and sliced mushrooms. Saute until spinach cooks down. Add minced garlic, (two fingers full) salt, and pepper. Cook for about 2-3 minutes or until garlic is fragrant.
  3. Add broth, heavy cream, Worcestershire, and pepper and stir well.
  4. Add shrimp and lobster meat. Cook until shrimp start to turn pink. Stir occasionally.
  5. Add ravioli, carefully stir in and cook until shrimp and lobster are done.
  6. Stir in parmesan cheese and cook for another minute.
  7. Serve right away. Enjoy and don’t forget to hashtag, #dinnerwithtayo.

How to Make Surf and Turf in Creamy Cajun Sauce

This lobster, shrimp, and turkey sausage in a creamy Cajun sauce is a delicious dish that brings together a unique combination of seafood and poultry flavors. The Cajun sauce is made from a blend of spices that gives it a distinctive taste and aroma, while the cream adds a smooth and creamy texture to the sauce. The lobster and shrimp provide a tender and juicy seafood taste, while the turkey sausage adds a meaty and slightly spicy flavor to the dish. The dish is best served over a bed of rice or pasta and is perfect for a special occasion or a fancy dinner party.

Here’s an easy step-by-step instruction to make this Lobster, shrimp, and turkey sausage in a creamy cajun sauce.

Ingredients

  • 1 LB shrimp, peeled & deveined
  • 5 lobster tail
  • 1 tablespoon garlic, minced
  • 1/2 red bell pepper, finely chopped
  • 1/2 can of chicken broth
  • 1 teaspoon salt
  • 1/2 cup of heavy cream
  • 1/2 tablespoon Cajun seasoning
  • 3 tablespoon flour
  • 2 turkey sausage
  • Green onion chopped for garnishing

Instructions

  1. Remove shrimp and lobster meat from the shell. In a large bowl, lightly coat seafood with olive oil. Generously sprinkle cajun seasoning and a pinch of old bay seafood seasoning and set aside.
  2. In a skillet, fry the turkey sausage and once they are done, cut them into pieces add set aside.
  3. In a separate skillet with olive oil, cook the garlic and red bell pepper over medium-high heat. Season with Cajun seasoning and cook until both are soft.
  4. Add the shrimp and cook this until they are 70 percent done and then add in the lobster tails. Once both are ready, remove it from the skillet and set aside.
  5. In the same skillet, slowly pour in the chicken broth, cream, butter into the remaining broth from the shrimp and lobster and whisk this together over medium heat.
  6. Add the remaining tablespoon of flour to the broth/cream mixture. This will become slickly thick so you have to keep whisking until you get a nice smooth texture. (This is not mandatory but I added a splash of white wine into my original recipe.)
  7. When your sauce is done, add in the shrimp, lobster tails and turkey sausage back in. Gentle stir together. Garnish with green onions.
  8. This dish is great with brown rice or any side of your choice.
  9. Enjoy and don’t forget to hashtag, #dinnerwithtayo.

1 2 3 4