shrimp - Page 2 of 3

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

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.
In a skillet, fry the turkey sausage and once they are done, cut them into pieces add set aside.
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.
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.
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.
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.)
When your sauce is done, add in the shrimp, lobster tails and turkey sausage back in. Gentle stir together. Garnish with green onions.
This dish is great with brown rice or any side of your choice.
Enjoy and don’t forget to hashtag, #dinnerwithtayo.

Make This Seafood Pasta With Herbed Cream Sauce

Seafood pasta with herbed cream sauce is a decadent and delicious dish that is perfect for seafood lovers. This recipe starts with cooking your choice of pasta, such as linguine or fettuccine, in a large pot of boiling salted water until al dente. While the pasta is cooking, prepare the herbed cream sauce by sautéing minced garlic and chopped shallots in a pan with butter until fragrant. Then, add heavy cream, white wine, and a mixture of chopped herbs such as parsley, thyme, and basil, and let the sauce simmer until thickened. Next, add a variety of seafood such as shrimp, scallops, and mussels to the sauce and cook until they are just cooked through. Finally, add the cooked pasta to the pan and toss to coat with the creamy seafood sauce. Garnish with chopped herbs and grated parmesan cheese. This seafood pasta with herbed cream sauce recipe is a perfect choice for a special occasion or a romantic dinner for two. It is creamy, flavorful, and packed with a variety of seafood that adds a unique and delicious touch to this classic pasta dish.

Ingredients:

Pack of fettuccini Pasta
3-5 lobster tails (depending on serving)
1 lb of shrimp
2 tablespoons olive oil
1/2 onion diced
fresh tarragon
2 cloves garlic
1/4 cup white wine
8 grape tomatoes
1 1/2 cups heavy cream
1 tablespoon chicken bouillon
1 teaspoon red crushed pepper flakes
Pinch of salt
Parmesan Cheese, shredded
Fresh parsley, chopped for garnishing.

Instructions:

Cook the pasta according to the package.
Remove lobster meat from the shell, discard the shell. Peel and clean the shrimp under cold running water.
Cut lobster meat into bite-size pieces. In a bowl, add the lobster meat and shrimp together. Add olive oil, chicken bouillon seasoning, a pinch of salt, and red crushed pepper. Mix together and set aside.
Heat olive oil in a large skillet, add diced onion and garlic and cook over medium heat until translucent, about 3 minutes.
Add in shrimp and lobster, cook for about 5 – 6 minutes, or until when the shrimp and lobster meat are cooked completely.
Cut the grape tomatoes in half and add them to the skillet. Add in fresh Tarragon and stir together.
Add heavy cream and white wine and bring to boil, then reduce to simmer and add the chicken bouillon cube, stirring until the cube is completely dissolved. Add the pasta into the sauce and stir the sauce with the pasta until the sauce coats it fully.
Top with fresh chopped parsley and shredded Parmesan cheese.
Serve and Enjoy. Don’t forget to use the hashtag #DinnerWithTayo.

Coconut Jerk Shrimp and Plantains: Simple Weeknight Meal

Coconut Jerk Shrimp & Plantains is a delicious and flavorful dish that is perfect for a weeknight meal or a party. The shrimp are cooked in a flavorful jerk sauce made with coconut milk, soy sauce, brown sugar, lime juice, ginger, garlic, and scotch bonnet pepper. The plantains are fried until golden brown and tender, and they add a delicious sweetness to the dish. This dish is sure to please everyone at the table!

Here are some additional tips for making delicious Coconut Jerk Shrimp & Plantains:

Use fresh shrimp. The fresher the shrimp, the better the dish will taste.
Don’t overcook the shrimp. Shrimp should be cooked until they are pink and cooked through, but not overcooked, or they will become tough.
Use ripe plantains. Plantains that are too green will be starchy and not very flavorful. Plantains that are too ripe will be mushy.
Serve with rice or another grain. Coconut Jerk Shrimp & Plantains is a great dish to serve with rice or another grain. The rice will help to soak up the flavorful sauce.
Enjoy! Coconut Jerk Shrimp & Plantains is a delicious and flavorful dish that is sure to please everyone at the table!

Ingredients

1 pound extra-large shrimp tail on, deveined, and cleaned
1 coconut
1 tablespoon lemon juice
1 tablespoon coarsely ground pepper
1 teaspoon fresh thyme
1 teaspoon freshly grated nutmeg
1 teaspoon salt
1/4 cup soy sauce
1 tablespoon vegetable oil
1 medium onion coarsely chopped
3 medium scallions chopped
2 Scotch bonnet chilies chopped
2 garlic cloves chopped
1 tablespoon Jamaican all spice powder

Instructions

Finely chop onions, sweet chili pepper, scallions, and garlic; set aside.
Peel shrimp, devein and clean in a bath of vinegar or lemon with water.
Drain and dry with paper towel. Place in a large bowl. Season with all spice, pepper, nutmeg, and pour soy sauce over shrimp and mix well. Let marinate for about 10 minutes.
Here’s a trick on how to open the coconut at home with a hammer. Once you crack open the coconut, scrap some of the coconut out and set aside.
Heat tablespoon of oil in a large skillet over medium heat. Add in pepper, onions, garlic, scallions, coconut and thyme. Cook for 5 minutes. Add shrimp and cook while stirring occasionally. Remove the shrimp from heat, cover and set aside so it stays hot while you prepare your plantain or side of your choice.
Cut the sweet plantains, and in a separate skillet, add 1 tablespoon of oil. Fry the plantains until they are golden. Remove the plantains from the skillet once ready. Place in a paper towel to remove excessive oil.
Once the plantains are ready, serve immediately with shrimp.

How to Make A Delicious Shrimp and Salmon Poke Bowl

The shrimp and salmon poke bowl is a delicious and nutritious dish that has become increasingly popular in recent years. It is a fresh and healthy take on a classic Hawaiian dish that is both satisfying and delicious. The dish features a variety of textures and flavors, including the tender and succulent pieces of shrimp and salmon, crunchy vegetables, and fragrant herbs. It is usually served over a bed of rice or noodles, making it a filling and satisfying meal that can be enjoyed any time of the day. Whether you’re looking for a healthy and delicious lunch option or a flavorful and colorful dinner, this shrimp and salmon poke bowl is sure to impress and satisfy.

Ingredients

Small pack of Glass Noodles (you can get this from the local asian grocery shop or aisle from your local grocery shop).
1 Lbs. of Shrimp (Cleaned and deveined)
Seaweed salad
Juice from a small Dole pineapple can (see the picture above)
3 Tbs chili garlic sauce
1 tsp sea salt
Fresh salmon sushi (see picture above, find at local seafood or Asian market place)
Cooked brown rice

Instructions

Boil and cook brown rice as recommended on the package. I had left over brown rice so this made the process a lot easier.
While the rice is cooking, prepare the glass noodles (see package for instruction, each varies). Ideally this should be a 7 minute cooking process. The noodles are prepared very quickly. Once ready, drain and rinse with cold water, add oil to prevent stickiness.
To prepare your shrimp, clean the and devein the shrimp if needed. You can always purchase ready to go shrimp from your local grocery shop.
Once the shrimp are cleaned, put aside and season with sea salt.
In a skillet, add olive oil, then shrimp for 2 minutes. Add in thai chili garlic sauce and pineapple juice. Steer together, gently. Watch the shrimp as it cooks on both side. (Cook for 5 minutes). Remove from the stove and set aside allow the shrimp to cool down.
Now time to plate, in a bowl add brown rice, seaweed salad, salmon, and shrimp. Add some of the sauce from the shrimp over top of the dish. Garnish with parsley flakes.
Here’s the best part, time to enjoy and eat.

This 15 minute Shrimp Zucchini Pasta is a Delicious Option

Shrimp zucchini pasta is a delicious and healthy dish that is perfect for a weeknight meal. It is made with zucchini noodles, shrimp, garlic, and olive oil. The zucchini noodles are a great way to get your daily dose of vegetables, and the shrimp and garlic add a lot of flavor. This dish is quick and easy to make, and it is sure to please everyone at the table.

Ingredients

1 lb of Shrimp (deveined)*
1 Zucchini or (premade zucchini pasta)
Grape tomatoes
2 tsp of sea salt
1 tbsp cajun seasoning
1 tbsp onion powder
2 tsp black pepper
2 tsp oregano
Tbsp of precut onions
Olive oli

Instructions

Slice the zucchini into thinner strips resembling spaghetti. Cut grape tomatoes into half.
Heat olive oil in a skillet over medium heat, add shrimp and season with salt, cajun seasoning, onion powder black pepper and oregano. cook for about 4-5 minutes.
Add in tomatoes, onions and cook for about 2 minutes.
Stir in zucchini pasta and Cook for 2 minutes.
Transfer to a serving dish: Serve sautéed shrimp and zucchini pasta immediately. (For an extra kick add red crushed pepper).
Enjoy! Make sure you tag #DinnerWithTayo, I would love to see your dish.

How to Make this Cajun Shrimp Burger

Cajun shrimp burgers are a delicious and easy way to enjoy shrimp. They are perfect for a summer barbecue or a quick weeknight meal. Cajun shrimp burgers are made with simple ingredients, such as shrimp, bread crumbs, eggs, mayonnaise, and Cajun seasoning. The shrimp are cooked and then mixed with the other ingredients to form a patty. The patties are then grilled or pan-fried until cooked through. Cajun shrimp burgers are typically served on a bun with your favorite toppings, such as lettuce, tomato, and cheese.

Cajun shrimp burgers are a healthy and delicious way to enjoy shrimp. Shrimp are a good source of protein and omega-3 fatty acids. They are also low in calories and fat. Cajun shrimp burgers are a great way to get your daily dose of seafood.

Ingredients

1 Lbs. of shrimp
1/4 cup breadcrumb
1 Tbs cajun seasoning
1 tsp parsley flakes
1-2 tsp black pepper
1 tsp onion powder
1 tsp sea salt
1 Tbs mayonnaise
1 large egg
1/4 cup spinach (minced)
Rusty potato hamburger bun
Tomatoes (for topping)
Non stick cooking spray or butter

Instructions

Wash and clean the shrimp, remove the tail and cut the shrimp into small chunks.
In a food process add all your ingredients, minus the tomatoes and bun) finely grind, transfer into a bowl and form 3-4 patties.
Spray the skillet with the non cooking spray or if you are using butter, allow the butter to melt. Cook the shrimp patties over medium heat turning once or until cooked through for about 5 minutes.
Toast the buns on a the skillet for about a minute each on both sides before serving.
Once ready add a spread of mayonnaise on the bun topped with tomatoes, spinach and onions (if needed) and add the shrimp patty on top.
Enjoy! Make sure you tag #DinnerWithTayo, I would love to see your dish.