Shrimp & Rice Salad

you can subsitute chicken for shrimp.

2 (16-oz.) cans fat-free chicken broth
2 bay leaves
2 cups rice (I use the seasoned yellow rice for more flavor & color)
1 lb. medium shrimp, peeled*
1 cup sliced green onions
2/3 cup thinly sliced radishes
2 cups frozen green peas, thawed
2 tsp. dried dillweed
1-1/3 cups sour cream (I use low fat)
1/2 cup mayonnaise (I like Hellmann's with Olive Oil)
2 tbs. lemon juice

In a 2-quart saucepan over high heat, heat the chicken broth & bay leaves to boiling. Stir in the rice & reduce heat to low. Cover & simmer for 10 minutes. Add the shrimp to the rice mixture, cover & continue cooking over low heat, 10 to 15 minutes more, or until the liquid is absorbed & the shrimp turn pink. Set aside to cool. In a medium bowl, combine the green onions, radishes, peas, dillweed, sour cream, mayonnaise & lemon juice with the rice mixture. Cover and refrigerate for 2 hours, or until serving time.

*To make this go even faster, buy a pound of frozen precooked & deveined shrimp and thaw it in warm water seasoned with crab boil and then add it to the cooked rice.

Creamy Cajun Shrimp Pasta

1 (8oz.) package angel hair pasta
1/4 cup butter
1 pound shrimp, peeled and de-veined
1 garlic clove, minced
1/4 cup all-purpose flour
1 Tablespoon Cajun seasoning
2 cups milk
1/4 teaspoon salt
1 Tablespoon lemon juice

1) Bring a large pot of lightly salted water to a boil. Add pasta and cook for 4-6 minutes or until al dente (or however you like it ); drain. *I add some butter to the noodles when cooking them so they don't stick together.

2) Melt butter in a large heavy skillet over medium heat. Saute shrimp for 1 minute ton each side. Stir in garlic and cook for 1 minute. Remove shrimp with a slotted spoon; set aside. Stir in flour and Cajun seasoning. * I add a little more butter (about another tablespoon or so)to the flour/Cajun mixture. Cook stirring for 5 minutes. Gradually whisk in milk, then cook until thickened. Remove from heat and season with salt and lemon juice. Return shrimp to sauce, stir to coat and serve over cooked pasta.

1950s Tuna Noodle Casserole

Ingredients:

1 lb bag of broad egg noodles
1 LARGE of cream of mushroom soup and the same size can of milk plus 1 more cup
2 large cans of tuna, drained

2 small bag of frozen peas (optional)
1 bag of salted potato chips crushed
salt and fresh ground black pepper to taste

How to make it:
Preheat oven to 350 degrees
Cook the egg noodles according to the directions on the bag.
Combine the cream of mushroom soup with a can of milk.
Crumble the drained tuna.
In a bowl combine all of the above with 3/4 of the bag of the crushed potato chips and the salt and pepper.

Place in a buttered casserole dish.
Sprinkle remaining chips on the top.
Bake at 350* for 35-40 minutes.

Shrimp & Grits Casserole

This is souuuuuuthern!!!



4 C Chicken broth

1/2 t Salt

1 C Grits (not instant)

1 C Sharp Cheddar Cheese - shredded ***Used finely shredded fiesta blend for the two cheeses

1 C Pepper Jack Cheese - shredded

2 T Butter

6 Green onions, chopped (reserve some for garnish)

1 Green or Red bell pepper, chopped did not use

1 Garlic clove, minced

2 lbs Shrimp, shelled and cooked (reserve a few for garnishing your plated dish)**Yes, I used cooked. Some asked if the shrimp was rubbery and it was not. IF you have reservations, go ahead and use uncooked.

1 (10 oz) can Rotel, drained Used mild I did chop the tomatoes.

1/4 t Pepper

1/2 lb bacon, cooked & coarsely chopped

Bring chicken broth to a boil and then add grits and cover until cooked. (Follow directions on bag of grits.)

Add 3/4 C of cheddar cheese and all of pepper jack cheese.

Saute green onion, green (or red) bell pepper, and garlic in butter. ***did not use green or red bell pepper

Stir together green onion mixture, tomatoes, grits, shrimp, and the rest of the ingredients except for the remaining cheese.

Pour into 2 qt baking dish.

Bake at 350 degrees F for 30-45 minutes or until bubbling. Once plated, garnish with reserved shrimp, chopped bacon, and remaining shredded cheese.*****garnished with bacon and cheese only, topped the casserole before serving

you can add all the shrimp to the grits instead of using them for garnish

Penne with Shrimp and Herbed Cream Sauce

1 pound penne pasta
1/4 cup olive oil
1 pound medium shrimp, peeled, and deveined
4 cloves garlic, minced
1/2 teaspoon kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
1 (15-ounce) can whole tomatoes, drained, roughly chopped
1/2 cup chopped fresh basil leaves
1/2 cup chopped fresh flat-leaf parsley
1/4 teaspoon crushed red pepper flakes
1 cup white wine
1/3 cup clam juice
3/4 cup heavy whipping cream
1/2 cup grated Parmesan
Directions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and set aside.

In a large skillet, heat the oil over medium-high heat. Add the shrimp, garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Cook, stirring frequently until the shrimp turn pink and is cooked through, about 3 minutes. Using a slotted spoon, remove the shrimp and set aside.

Add the tomatoes, 1/4 cup basil, 1/4 cup parsley, and the red pepper flakes. Cook for 2 minutes, stirring constantly. Add the wine, clam juice, and heavy cream. Bring the mixture to a boil. Reduce the heat to medium-low and simmer for 7 to 8 minutes until the sauce thickens. Add 1/4 cup of the Parmesan, the cooked shrimp, the cooked pasta, and the remaining herbs. Toss together until all ingredients are coated. Season, to taste, with salt and pepper.

Transfer the pasta to a large serving bowl. Sprinkle with the remaining cheese and serve immediately.