Shrimp Monica

1 lb. farfalle pasta

Cream sauce cooking

2 Tbsp. olive oil
1/4 c. water + 1/2 tsp. cornstarch, mixed
1 lb. shrimp, frozen, peeled
6 Tbsp. butter
1 onion, chopped
5-6 cloves of garlic, minced
1/3 tsp. paprika
3/4 tsp. salt
1/3 tsp. garlic powder
1/3 tsp. pepper
1/4 tsp. onion powder

Uncooked shrimp

1/4 tsp. coriander
1/2 tsp. cayenne
1/2 tsp. oregano
1/2 tsp. thyme
1/4 c. dry white wine
1 Tbsp. lemon juice
2 c. heavy cream
1/2 c. green onions, chopped
2 Tbsp. cilantro, chopped
3/4 c. Parmesan

Cooked shrimp

Cook pasta according to package directions until al dente. Drain. Return to pot. Toss with the olive oil and cornstarch slurry. Cover to keep warm.

In a skillet over medium heat, cook the shrimp until they are pink all the way through. Set aside.

In a large pot, melt the butter. Add in the onion, and let cook for about 5 minutes. Add in the garlic and all the seasonings. Stir and cook about 1 minute.

Cream sauce, almost done

Add in the white wine, turn the heat to high. Cook until the wine is almost completely evaporated. When it's ready, turn the heat down to low for a minute or two, stirring occasionally. Add in the lemon juice, then the cream. You don't want to put the cream in when the temperature is still high because it can curdle your cream. Heat through.

Add in the green onions and cilantro. Cook for a minute or two.

Add the pasta and shrimp to the cream sauce. Toss to coat all the noodles and shrimp. Cook until everything is heated through, which should only be a few minutes. Remove from heat. Stir in the Parmesan. Serve hot.

Shrimp Monica!

I served this with a side of french bread. Definitely a recipe I will come back to.

Here is a link to the original New Orleans recipe I adapted: http://www.gonola.com/2011/05/15/crawfish-monica-recipe-for-a-new-orleans-jazz-fest-classic.html

Pasta with Mushroom Shrimp Swiss Cheese Sauce

1/2 lb. pasta
1/2 lb shrimp, devained and shelled
1 small can mushrooms, sliced
1 Tbsp. butter
1 Tbsp. flour
3/4 c. milk
black pepper
few dashes of garlic powder
dash or two of oregano
2 Tbsp. parmesan cheese, shredded
1/2 - 3/4 c. Swiss cheese, shredded (depends on how much you want!)

Cook the pasta according to package directions. Drain and set aside.

While the pasta is cooking, cook the shrimp and mushrooms in a large skillet with the butter over medium heat. Cook about 5 minutes. Add the flour to the skillet, and let it get bubbly (about 30 seconds), then stir in the milk. Add the seasonings. Turn up the heat just a little, and stir constantly for a minute. When the milk has thickened, turn off the heat and add the cheeses. Stir until they are melted in.

Serve the sauce over the cooked pasta. Enjoy!

Bang Bang Shrimp

Shrimp!

1 lb. shrimp, shelled and deveined
3/4 - 1 c. cornflour
oil for frying

Sauce:
1/4 c. mayo
2 Tbsp. sriracha chili sauce
1 Tbsp. rice vinegar
2 Tbsp. sugar

Shrimp frying

Mix all the ingredients for the sauce together in a small bowl. Set aside.

Bread the shrimp in the cornflour. Add oil to a skillet, enough to coat the bottom, then add about a dozen shrimp to the skillet. Fry until golden brown on both sides. Remove to a plate with a paper towel. When all the shrimp is fried, put them in a bowl and coat with the sauce. Enjoy.

Dinner

You can also try Bang Bang Cauliflower, which is also delicious.

Shrimp Starters

4 oz. can shrimp, drained
3-4 oz. cream cheese

1 1/2 tsp. Worcestershire sauce
2-3 garlic cloves
1 tsp. lemon juice
large dash of dill
dash of coriander
dash of garlic powder
1/4 tsp. salt
1/2 tsp. black pepper (or more!)
1 1/2 tsp. chives
cucumber, sliced
capers

Add everything but the cucumber and capers to a food processor. Blend until well mixed. I stopped and taste tested a few times to see if I needed anything else. When you're satisfied, scoop a small bit of the shrimp mixture onto each slice of cucumber. Center it so it looks pretty. When you've used up all the mix, then place one caper onto the top of each cucumber shrimp starter. Keep refrigerated until ready to serve.

Recipe adapted from Easy Appetizer Recipes Kindle Edition

Shrimp Pad Thai

8oz. dried rice stick noodles
vegetable oil
1 tsp. cornstarch
1 tsp. toasted sesame oil
8oz. shrimp (or any meat)
3 eggs, well beaten
1/3 c. roasted peanuts, coarsely chopped
1/2 c. scallion, chopped
2-3 fresh red chili peppers, chopped
2 Tbsp. garlic, finely minced
1/4 c. Thai fish sauce
1/4 c. fresh basil leaves, cut into strips (or 1/2 tsp. dried basil)
Black pepper (as much as you like)
1/4 c. fresh lemon or lime juice
3 Tbsp. brown sugar
1 c. bean sprouts
1/4 c. fresh cilantro, chopped
1/2 tsp. red pepper flakes

Soak noodles in hot water to cover until softened, 20-30 minutes. Drain and cover.

Stir cornstarch and sesame oil together well. Toss shrimp in the cornstarch mixture and let marinate for 15-20 minutes. Heat a wok or skillet over high heat. When hot, pour in 1/3 c. vegetable oil. Swirl around the wok until very hot but not smoking. Add the shrimp and cook, stirring vigorously, until translucent, 30-45 seconds. Drain. Reheat wok over high heat. Slowly pour the eggs into the wok with 1/4 c. oil and cook, stirring vigorously, until the eggs have set. Remove to a plate.

Reheat the wok over high heat. When hot, pour in 3 Tbsp. vegetable oil. Swirl until very hot but not smoking. Add scallions, peppers, minced garlic, and stir briefly until the garlic browns very slightly. Stir gently for 1-2 minutes. Add the noodles. Stir until well coated. Mix fish sauce, lemon juice, sugar, and add to noodles. Stir well. Add bean sprouts, peanuts, basil, cilantro, red pepper flakes, and ground black pepper. Stir. Pour into a serving dish. Serve immediately.