Roasted Shrimp, Peel & Eat

Roasted Shrimp, Peel & Eat

Shrimp might be the easiest shellfish to prepare, and perhaps the most delicious!  This is my favorite way to prepare shrimp and my go-to recipe.  Shrimp tastes better when cooked in the shell; plus it is fun to eat with your hands.  You can prepare and serve in minutes... enjoy!

1 lb. 16/20 ct. shrimp, raw with shell, patted dry

2 Tbsp. extra virgin olive oil

1 tsp. kosher salt

cracked black pepper, to taste

lemon

Preheat oven to 425 degrees

Toss shrimp, oil, salt, and pepper together

Spread shrimp in a single layer on baking sheet

Roast 3 minutes, turn over

Roast 1-2 more minutes until pink and flesh is almost opaque

Squirt with fresh lemon and serve immediately.  Serve with extra olive oil for dipping, cocktail sauce, or eat just as they are!

Rosemary Roasted Potatoes

Rosemary Roasted Potatoes

I adore this recipe.  You will too for the same reasons, which I will explain.  First, this is pretty cheap to make – potatoes and onions are the main ingredients.  The remaining ingredients are used in limited quantities.  Buy the oil and cheese that you can afford, but buy the best that you can afford.  Second, this is darn easy!  Grab your knife, chop away, mix, and roast.  Don’t be lazy!  Third, I love that when you cook you can take creative liberty.  You don’t like truffle oil?  You’re crazy!  Whatever though, knock your socks off and use walnut oil, hazelnut oil, canola oil, or more extra virgin olive oil.  Consider this recipe to be guidelines and enjoy!   

1 – 1 ½ lbs. gold potatoes, cut into chunks 1 inch or smaller

2 sweet onions, diced

2 tsp. extra virgin olive oil

1 tsp. white truffle oil

2 tsp. fresh rosemary, minced

1 tsp. kosher salt

fresh cracked pepper, to taste

1 Tbsp. parmesan reggiano cheese, grated

Preheat oven to 425 degrees

Mix all ingredients, except parmesan cheese, together

Spread on baking sheet in single layer

Roast 30 minutes, turning once , until golden brown

Sprinkle cheese over the top and serve!

Guacamole

Stop the madness, stop buying your guacamole - it is so easy to make!  Try this recipe and change the measurements to suit your taste.  It will be YOUR perfect guacamole.  :)

Guacamole

1 avocado, diced

1/4 cup red onion, minced

6 cherry tomatoes, quartered

1 garlic clove, pressed

1 Tbsp. cilantro, chopped

juice from ¼ lime

½ tsp. kosher salt

fresh cracked pepper, to taste

1 jalapeno, diced (optional)

Mix all ingredients, allowing some avocado to get smashed for a creamy and chunky guacamole.  

Thank you Stephanie Rae Food Followers

Friends,

I just want to tell you all how happy it makes me that you took the time to follow my blog!  I sincerely appreciate your support - so very much!

SMILES

Tell me what you want and what you think, because I want to make you happy too!

Thank you for being so wonderful... you make me want to be wonderful!!!  :)

Cook, eat, and be happy!

Love,
Steph

PS- Who wants doggy treat recipes?

Salmon over Quinoa with Balsamic Drizzle and Brussel Sprouts

Salmon over Quinoa with Balsamic Drizzle and Brussel Sprouts

Serves 2 – 4 (2 if you like 8 oz. filets)

Wine Suggestion:  Chardonnay

Note:  You can ALWAYS substitute!  Use any quinoa you like; use any stock or water; I use less expensive extra virgin olive oil when I heat it to cook with; replace lemon with orange or lime juice if you wish; parsley instead of scallions.  That is the beauty of cooking, you can replace AND change the measurements to your heart's and taste's content.  Relax, take your time, and sip a glass of wine while you cook!  Last advice of the night, read the recipe (any recipe) in full before you start - this always helps me!  

Preheat oven to 415 degrees and start quinoa, brussel sprouts, and salmon in that order, as listed below.

Quinoa

1 cup red organic quinoa

2 cups chicken stock

1 tsp. white truffle oil or extra virgin olive oil

lemon juice from 1 lemon

¼ tsp. kosher salt

fresh cracked black pepper, to taste

4 scallions, chopped (green and white parts)

Place quinoa and stock in a pot, cover and bring to a boil.  Turn heat down and simmer until done 15-20 minutes (or according to package directions)

Fluff and mix in oil, lemon juice, salt and pepper   

Right before serving stir in scallions

Brussel Sprouts

1 lb. brussel (remove tough stems and tough outer leaves, cut large sprouts in half)

2 Tbsp. extra virgin olive oil

½ tsp. kosher salt

fresh cracked black pepper, to taste

Toss brussel sprouts with oil, salt, and pepper

Roast for 15-20 minutes, turning half way until golden brown

Salmon

1 lb. wild caught salmon – cut into halves or quarters

½ tsp. kosher salt

fresh cracked pepper

1 Tbsp. extra virgin olive oil

½ cup balsamic vinegar

Heat pan over medium/high heat

Salt and pepper salmon

Add oil to pan and heat

Add salmon to pan skin side down and cook for 6 minutes until skin is golden brown and salmon is easily flipped

Turn and cook 2 minutes (This is for well done salmon with crispy skin – cook less if you prefer rare)

Remove salmon from pan and add vinegar; boil until reduced by half

Serve salmon over quinoa with balsamic drizzled over top, surrounded by brussel sprouts

Roasted Long Hots (with Extras!)

I love hot... hot, hot, hot! In both my man and my food. ;) And if I was a vegatable, my babies would be long hot peppers. Sometimes I want even more though... a little sweetness in an onion... savory roasted garlic... you know. :) Sometimes I am feeling lazy too, which is why I adore roasting! So, here you go - this is what I ate for dinner tonight! SO EASY and SO DELICIOUS!!!

6 long hot peppers, whole

1-2 cubanelle peppers, sliced into ½ inch rings (stem/seeds removed)

2 cups of onions, peeled, halved, and sliced ½ inch

5 garlic cloves, smashed and peeled

¼ cup extra virgin olive oil

½ tsp. kosher salt

fresh cracked black pepper, to taste

Preheat oven to 415 degrees

Mix all ingredients together

Spread over baking sheet in an even layer - I like to lay my long hots over all my ingredients to start

Roast 35-45 minutes, turning occasionally (at least 3 times)

Serve immediately with warm toasty bread to scoop it up with!

Shrimp and Lemon Linguine with Arugula

I was in the mood for shrimp - well heck, I am ALWAYS in the mood for shrimp! Isn't everyone? Jeff said "I love shrimp AND pasta". OK, dare me to come up with another shrimp pasta with only ingredients we had? Dare accepted!

Shrimp and Lemon Linguine

1 lb. linguine, cooked according to package directions in salted water (reserve cooking water)

2 Tbsp. extra virgin olive oil

½ cup shallots, chopped

3 garlic cloves, pressed

1 lb. 16/20 count shrimp, shelled

1 lemon, rind and juice

½ tsp kosher salt

2 cups fresh arugula

½ cup parmesan reggiano, grated

¼ tsp fresh cracked black pepper

White truffle oil

While pasta is cooking…

Heat 2 EVOO in large, deep pan over medium heat

Add shallots and cook until soft, about 2 minutes

Add garlic and cook until golden, about 2 minutes

Add shrimp, lemon rind, and salt, cook until shrimp is just pink, 2-3 minutes

Add lemon juice

Add pasta and toss

Add arugula and toss

Add pasta water and toss until desired consistency

Add parmesan and black pepper toss

Drizzle with white truffle oil, optional