If you have been searching for shrimp carbonara with leeks, this version is all about rich, silky texture and balanced flavor. The tender shrimp add a delicate sweetness, the leeks melt into the pasta with their soft, mellow flavor, and the glossy carbonara sauce brings everything together in a way that feels both comforting and refined. It is the kind of seafood pasta that tastes elegant and restaurant-worthy while still feeling warm, cozy, and completely satisfying.

What Is Pasta Carbonara?

Carbonara is a classic Roman pasta dish traditionally made with pasta, eggs, hard cheese, black pepper, and cured pork such as guanciale. What makes it so special is the sauce: instead of using cream, the silky texture comes from tossing hot pasta with eggs, cheese, and a little pasta water to create a glossy, velvety coating. Traditional versions are wonderfully simple, but that same technique also leaves room for creative variations like this seafood-inspired take.

 Like many iconic dishes, carbonara has a history that is still debated. Most sources connect it to Rome and the Lazio region.  But the dish as we know it today appears to have taken shape in the mid-20th century rather than in ancient times. Some food historians link it to hearty meals made by charcoal workers, while others point to post-World War II Italy, when American soldiers brought eggs and bacon into local cooking. However it began, carbonara has become one of Italy’s most famous pasta dishes and a favorite canvas for thoughtful variations.

Eggs are the Base of this Iconic Recipe

Eggs are one of the most universal ingredients in the world, found in kitchens and cuisines across nearly every country because they are affordable, nourishing, and incredibly versatile. They can be scrambled, fried, poached, boiled, baked, steamed, or folded into sauces and batters.  They show up in beloved dishes like omelets, shakshuka, quiche, tamagoyaki, egg curry, and of course pasta carbonara. That adaptability is part of what makes eggs such an essential ingredient in cooking.  They can easily shift from simple everyday breakfasts to elegant, deeply comforting meals.

 How to Select the Best Shrimp for Carbonara

For shrimp carbonara, medium or large shrimp are usually the best choice.  They stay juicy, cook quickly, and feel substantial enough to stand out against the pasta. Look for shrimp that smell fresh and clean, not overly fishy.  If you are buying frozen, choose a good-quality bag with firm, individually frozen shrimp rather than a block of icy clumps. Peeled and deveined shrimp save time, but shell-on shrimp can offer excellent flavor if you do not mind a little extra prep.

Different Types of Shrimp for Pasta Recipes

Different varieties of shrimp can slightly change the final dish. White shrimp are mild, sweet, and firm.  This makes them a very versatile option for pasta because they hold their shape well. Pink shrimp tend to be a little sweeter and more delicate, which gives the dish a softer, more refined seafood note. Tiger shrimp are larger with a firmer, meatier bite and a bolder flavor.  They make the pasta feel especially hearty. Any of these can work beautifully, so the best choice really depends on whether you want delicacy, versatility, or a more dramatic shrimp presence in the bowl.

 What Are Leeks and How Do You Cook Them?

Leeks are a member of the allium family, which also includes onions, garlic, and shallots. They have a long white base that fades into pale and dark green leaves, with the white and light green portions being the most tender for cooking. Their flavor is milder and sweeter than a standard onion, making them especially good in pasta.  They soften into a silky texture instead of overpowering the dish. Because dirt often hides between the layers, they do need to be cleaned carefully before slicing and cooking.

Why Shrimp and Leeks Are the Perfect Pairing in Carbonara

Shrimp and leeks make such a lovely pairing because they complement each other without competing. Shrimp brings a delicate sweetness and briny richness.  Leeks add a mellow onion flavor that turns soft, silky, and slightly sweet when cooked. In a carbonara-style pasta, leeks help bridge the richness of the egg-and-cheese sauce and the lightness of the seafood, making the whole dish feel balanced, flavorful, and a little more elegant than your average weeknight pasta.

How to Prepare Shrimp and Leeks for Pasta Carbonara

Start by peeling and deveining the shrimp if needed.  Pat them dry so they sear instead of steam. A light seasoning of salt and pepper is usually enough, since the carbonara sauce will bring plenty of flavor. For the leeks, trim away the root end and the dark green tops, then slice the white and light green parts lengthwise or into thin half-moons. Rinse them thoroughly under running water, fanning apart the layers to remove any grit.  Drain them well and cook them gently in butter or olive oil until tender and sweet.

How to Make a Carbonara Sauce with Cream

In this recipe, cream is part of what gives the carbonara sauce its rich, silky texture. The eggs and grated cheese still bring the signature savory depth that makes carbonara so comforting.  The cream adds extra body and creates a smooth, velvety sauce that coats the pasta beautifully. Combined with hot pasta, black pepper, and a little pasta water, it becomes a lush sauce that feels both indulgent and easy to love.

 Some home cooks also like to make carbonara with a splash of cream, especially when they want an extra-rich sauce or a little more forgiveness while cooking. Cream is not part of the traditional Roman method.  However, it has become a popular addition in many modern versions because it creates a smooth, lush texture.  It also makes carbonara a bit easier for beginners to manage. Whether you keep it classic or add cream, the goal is the same: a glossy, flavorful sauce that coats the pasta beautifully.

How to Cook and Serve Shrimp and Leeks Pasta Carbonara

Cook your pasta until just al dente, since it will finish in the sauce.  Reserve a 1/2 cup of the pasta water which is liquid gold in this recipe.  Have all of your ingredients ready before you begin combining everything. Carbonara moves quickly at the end, so a little preparation goes a long way.

 Sauté the leeks until they’re tender then remove them from the pan and keep warm.  Next, cook the shrimp in the same skillet making sure they get a nice sear and don’t overcook.  They should start to curl but not completely curl into a circle when they’re done.  Add the leeks back to the pan. 

How to Combine Shrimp, Leeks, and Carbonara Sauce

In a large bowl, toss the pasta with the carbonara sauce ingredients.  Add a little of the research pasta water if the sauce is not creamy enough.  When the sauce is creamy, toss the leeks and shrimp with the pasta.  Serve the carbonara immediately while it is glossy and warm.  Garnish with extra cheese and black pepper on top if you like. The finished dish feels special enough for a dinner party but easy enough for a cozy night in, offering all the comfort of a classic carbonara with the fresh, elegant twist of shrimp and leeks.

Why You’ll Love This Recipe

• This shrimp and leeks pasta carbonara feels elegant enough for guests but is simple enough for a weeknight dinner.
• The combination of tender shrimp, sweet leeks, and silky carbonara sauce creates a rich, balanced flavor in every bite.
• The creamy carbonara sauce made with cream gives the dish an extra-rich, velvety finish.
• It is a fresh twist on traditional carbonara that still feels classic and comforting.
• The recipe comes together quickly, making it perfect for date night, entertaining, or an upgraded pasta night at home.

If you follow the steps in order, have your ingredients ready to go, this dish goes together wicked fast.  It’s perfect for those nights were you are so so SO tired and just do not want to cook.  Grab a bottle, glass, or tumbler of your fave beverage and just get to work.  You won’t regret putting this one on the table.  The shrimp are succulent, the leeks are earthy and sweet, and the pasta is creamy and slightly salty.  It’s the perfect combination of flavors and textures for a weeknight dinner or a date night dinner.  It’s that easy and that fancy.

Yield: 4 servings

Pasta Carbonara with Shrimp and Leeks

Cook Time: 20 minutes

Total Time: 20 minutes

Shrimp and leeks add a savory pop to classic Pasta Carbonara, bringing together velvety sauce, al dente pasta, and fresh flavors in one dish. Ready to try something new? Save this recipe for your next dinner inspiration.

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Ingredients

• 1/2 cup egg substitute
• 1/2 cup fat free half and half
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon garlic salt
• 1/4 teaspoon black pepper
• Pinch of nutmeg
• 8 ounces uncooked pasta
• 2 cups thinly sliced leeks
• 1 pound shrimp, peeled and deveined

Instructions

1. Combine the first six ingredients (egg substitute through nutmeg) in a small mixing bowl. Set aside.
2. Bring a large pot of water to a boil.
3. While the water is heating, preheat a large skillet coated with cooking spray over medium-high heat. Add the leeks and sauté until tender about 7 to 10 minutes.
4. When the water reaches a full, rolling boil, drop in the pasta, stir, and lower the heat just slightly so it’s not boiling as hard. Stir occasionally.
5. Once the leeks are soft, remove from heat and keep warm.
6. Spray the skillet again and heat over high heat. Add the shrimp and cook 1 to 2 minutes per side or until pink and no longer opaque in the middle. Return the leeks to pan and keep warm.
7. Once the pasta is cooked to your liking, drain reserving 1/2 cup of the pasta water..
8. Place the hot pasta in a large mixing bowl. Drizzle the egg mixture over the pasta, stirring constantly, until the cheese has melted. If it appears to be dry, stir in the pasta water a little at a time until a creamy sauce forms.
9. Toss the shrimp and leeks with the pasta before serving.

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Best Seafood Dishes

Best Seafood Recipes

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The post Creamy Pasta Carbonara with Shrimp and Leeks Recipe appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Shrimp scampi is a classic dish that’s on almost every Italian restaurant menu. While the Italian version of this recipe starred crawfish, when shrimp was introduced to it the recipe spread like wildfire! And there’s no reason for it not to. It cooks up quickly, tastes delicious, and has very few ingredients. This version has a secret ingredient to make the sauce creamy and delicious.

How do you clean shrimp?

There was this summer vacation to Florida. Because we always went to Florida for summer vacation. But this one particular summer vacay Dad had it in his head he was going to purchase some fresh shrimp to have for dinner. There’s a photo in the album of dad sitting on a chair in front of a cooler. And that cooler is full of LIVE shrimp! Needless to say, we knew how to clean shrimp at an early age!

 
First, rinse the shrimp under cold water. Then you need to peel the shrimp. For me, I start with last abdominal segment for the telson or that sharp pointy thing at the tail. I use my thumbs to separate the shell there. Then I grab the legs (swimmerets) and pull the shell to one side of the body then up, over, and off the shrimp. Finally, I hold the uropod or the fan tail pieces at the end and carefully remove the shrimp from the tail shell.

Next you want to grab a sharp pairing knife. I bend the shrimp in half and carefully slide the knife down the back of the shrimp. Don’t cut more than about 1/4 of an inch. This allows you to remove the “vein” which is actually the digestive tract. Ew. You definitely want to remove that. Sometimes it takes a little effort because that little thing can be stubborn.

 
Of course, if you purchase frozen shrimp look for the EZ-Peel kind. Those typically have the back sliced open making it easy to peel and easy to remove the vein. You can also purchase tail on shrimp, but those typically have not been cleaned of the vein. You’ll still have to do that part before you continue with the recipe.

Kicking up the traditional shrimp scampi recipe

I think the Red Lobster recipe usually has Old Bay in there. I love Old Bay, but the hubs doesn’t. However, he does like the Cajun seasoning that’s a family recipe. They have similar ingredients in them, but the Cajun has a bit more cayenne and kick than Old Bay. And since I wanted to kick this creamy garlic butter shrimp scampi up, I sprinkled the shrimp with Cajun seasoning before I cooked them. This not only gave them a little more color, but a delicious surprise kick!

 
Another surprise kick to this recipe is the sauce. There’s a secret ingredient in there that makes the sauce super creamy and delicious. It’s thickened with an egg yolk! I’m not kidding. I whisked the egg yolk with the lemon juice and then stirred that into the shrimp scampi. You have to taste the creamy richness that the egg yolk adds to the sauce and this creamy garlic butter shrimp scampi.

This simple technique adds a velvety smoothness to the sauce. I stole it from the avgolemono recipe I’ve been working on. Egg yolks are used to make the soup velvety smooth. And adding it to this shrimp scampi recipe creates a luscious texture that coats the shrimp beautifully. And coats your pasta beautifully, too! By incorporating egg yolk into the sauce, you’ll elevate the dish to a whole new level of decadence, making it truly indulgent and satisfying.

 
Perfecting creamy garlic butter shrimp scampi

Most people think you start with the garlic. That’s not true. And I’m learning more and more to put the garlic into the pan later in the recipe. If you add the garlic to the pan at the start, it can get too hot and potentially burn. Burned garlic just does not taste good. It’s bitter and gross.

To get the shrimp to have nice color and caramelization they need to cook in a medium-hot to almost hot pan for just about a minute on each side. That gives them great color and flavor. And it allows the Cajun seasoning to work its magic giving them even more color and flavor. When the shrimp are cooked that’s when you add the garlic and red pepper.

 
What ingredients are in creamy garlic butter shrimp scampi?

There’s such simple ingredients in this recipe.

• Shrimp
• Cajun seasoning
• Olive oil
• Butter
• Garlic
• Crushed red pepper
• White wine
• Lemon juice
• Egg yolk

 
How do you make creamy garlic butter shrimp scampi?

 
First, you clean the shrimp. I dried mine with a paper towel before sprinkling them with the Cajun seasoning. This allows the seasoning to stick to the shrimp and create that delicious caramelization you’re looking for. I also combined the lemon juice with the egg yolk with a whisk and set it aside.

Next, I melted half the butter in the pan with the olive oil. When it was hot I put the shrimp in the pan cooking them for about a minute on each side. The garlic and the crushed red pepper go into the pan next. When you can smell the garlic cooking then you add in the white wine. Reduce the heat to a medium and let the wine reduce by half.

 
Now it’s time to add the egg yolk mixture to the pan. Grab a whisk and stir the lemon juice mix into the pan and continue to stir with the whisk until the sauce thickens. If it’s too thick, you can add a little broth to the pan to thin it out. I wouldn’t add more wine because it won’t be able to cook off the alcohol.

The whole dish takes about 10 or 15 minutes to cook. If you’re going to serve it with pasta, start that first. If you’re going to serve it with rice, then have that already cooked and waiting for the shrimp. I served mine with some toasts as an appetizer. And it was delicious! The bread soaked up that sauce and the shrimp was tender, velvety smooth, and had a kick from the Cajun seasoning.

Yield: 4

Creamy Garlic Butter Shrimp Scampi

Cook Time: 10 minutes

Total Time: 10 minutes

Satisfy Your Cravings with this Creamy Garlic Butter Shrimp Scampi. It’s an Absolute Dining Sensation with a velvety smooth sauce with a secret ingredient.

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Ingredients

• 2 tablespoons olive oil
• 4 tablespoons butter
• 1 pound cleaned and peeled shrimp
• 1 teaspoon Cajun seasoning
• 1 tablespoon lemon juice
• 1 egg yolk
• 5 whole garlic cloves
• 1 teaspoon crushed red pepper flakes
• 3/4 cup white wine
• 2 tablespoons fresh chopped parsley
• 1/2 cup Parmesan cheese

Instructions

1. Dry the shrimp thoroughly with a paper towel and sprinkle with the Cajun seasoning. Add the egg yolk to the lemon juice and set aside.
2. Heat the olive oil and 2 tablespoons of the butter in a nonstick pan over medium high heat. Add the shrimp and cook about 90 seconds per side.
3. Stir in the garlic and crushed red pepper flakes and cook for 30 to 60 seconds before pouring in the wine. Simmer for about 2 minutes or until the wine reduces by half.
4. Add the remaining butter and stir until the butter melts. Whisk in the lemon juice mixture and remove the heat from the pan continuing to stir until the mixture thickens.
5. Garnish with the parsley and the Parmesan cheese before serving.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 408Total Fat 25gSaturated Fat 11gTrans Fat 1gUnsaturated Fat 12gCholesterol 327mgSodium 1669mgCarbohydrates 7gFiber 0gSugar 1gProtein 31g

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Give Me the Garlic!

• Garlic and Vegetable Cheese Spread from Karen’s Kitchen Stories
• Garlic Bread with Optional Garlic Scapes from Art of Natural Living
• Creamy Garlic Butter Shrimp Scampi from A Kitchen Hoor’s Adventures
• Garlic Parmesan Noodles from Cindy’s Recipes and Writings
• Grilled Garlic Rosemary Pork Loin from That Recipe
• Italian Herb and Garlic Focaccia from Hezzi-D’s Recipe Box
• Poondu Chutney from Magical Ingredients
• Roasted Garlic and Cheddar Burgers from Palatable Pastime

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The post Satisfy Your Cravings with this Creamy Garlic Butter Shrimp Scampi appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Yes. I said canned clams. You should trust me on this one. Because I’m picky. You didn’t know that I’m a picky eater? Or at least I was a picky eater. My parents had a hard time getting me to eat pasta with broccoli, but I would totally devour that recipe now.  There are a few things I still don’t eat. But canned clams are no longer one of those things.

Why should I cook with canned clams?

First and foremost, the convenience of canned clams tops all the reasons. I mean, I can’t imagine shucking some oysters just to make this recipe. For a good hot pot or a New England boiled dinner, yes. This dish? No. Just not worth the effort.

There’s a range of clam products out there for you to choose from. You can select whole, baby, chopped, and even smoked or clam juice. For this recipe, I used Bar Harbor chopped clams. They’re the best canned clams I’ve eaten. They are tender and delicious. I’ve never had a chewy batch in all the cans I’ve eaten. They truly are perfectly tender for this linguine with carbonara clam sauce.

Did I mention that they’re already cooked? Yes. The clams are cooked in the canning process. This ensures that the clams are safe to eat but it also prevents them from getting overcooked. Since they’re cooked in the canning process there’s no need to pre-cook them before canning. You just need to heat and eat these tender clams.

What is carbonara?

Carbonara is a sauce made with a hard cheese, usually Romano or Parmigiano, eggs, pork, and pepper. The traditional recipe does not call for cream. Then again, the traditional recipe for alfredo doesn’t call for cream either. Just sayin.

As with most peasant style Italian recipes, the origination is not easy to trace. This simple sauce recipe might come from the Lazio region of Italy. For me, that’s like the knee region of the leg that is Italy. However, the name carbonara doesn’t appear anywhere in print until the 1950s. But some Italians claim they were calling it carbonara before World War II.

Typically, the freshpasta gets cooked, and the pork gets fried. The eggs and cheese combine with black pepper. When the pasta is al dente, it gets tossed in a serving bowl with the egg and cheese mixture. This cooks the eggs without risk of curdling them. To make the sauce creamy spoonfuls of pasta water are added. The starch in the water along with the fats in the cheese and egg make a silky, smooth sauce that is rich and delicious.

Practice makes perfect

I’ve made carbonara quite a few times. For me, the trick is to be quick. Once the eggs and cheese are introduced to the pasta you must toss it quickly. If you’re adding pasta water, toss the pasta quickly after each addition. I usually use anywhere from a quarter to a half of a cup of pasta water.

That’s why you shouldn’t throw it out! It makes the sauce so deliciously rich. And it helps the sauce stick to the pasta! The starch in the water is an amazing thing. Especially in carbonara.

Traditional recipes for carbonara have no cream in them. However, to ensure you get that creamy and rich sauce for your pasta, I’ve included cream in my recipe. To make carbonara or alfredo without cream is a skill that requires lots of practice. If you add the cream, you don’t really need to practice. You will have a nice, creamy sauce.

What does Linguine with Carbonara Clam sauce taste like?

Clammy! Not only are there clams in the sauce, but the pasta is cooked in clam juice and water. I know it sounds weird, but make sure to cook the pasta with clam juice. It adds a layer of flavor in the pasta that really heightens the clam flavor. Plus, if you use the pasta water to make the sauce creamy it will add more clam flavor there, too.

The garlic has a light flavor. Starting the aromatics in a cold pan allows them to soften and not brown too much. When garlic browns it tends to be bitter. Which is not a flavor you want with the sweet clams and salty Parmesan cheese in this Linguine with Carbonara Clam Sauce.

Linguine is the perfect pasta for carbonara.

It has a large surface area which cooks the eggs quickly without curdling them. If you don’t have linguine, then use fettucine or spaghetti. I wouldn’t use angel hair or capellini. Those don’t have a large surface area and the sauce might not come out right. I know, because I’ve done that. I wound up having to use way more pasta water than anticipated.

Yes, you can use a short pasta. That would be fun. Maybe the next recipe I make will use penne or rigatoni. I have made a ravioli carbonara. That recipe was fun and delicious. And one of the first recipes for carbonara I made. So, don’t just me by the photos. They were horrible back then.

Just look at that bowl! I mean, seriously. Look at the bowl. I miss it. It was one of my favorite prop bowls, but alas it was broken into a hundred pieces when it fell out of the cabinet. I was heartbroken. I’m still trying to find an equal replacement, but I haven’t yet. At least not one that costs a small fortune. Maybe I’ll try to make one.

What do the clams taste like?

Okay, those orange bits are part of the clam. Don’t freak out and think I added carrots or something. They happened to have some orange bits in the can. They’re perfectly normal! Don’t freak out. And they taste perfect tender and delicious like all the other clams in the can.

You can see the shimmer on the linguine. That’s the creamy carbonara sauce. You can see the flecks of fresh black pepper in this Linguine with Carbonara Clam Sauce. Use as much or as little as you want. We like ours a little peppery, so I used quite a bit. I think it’s a huge difference when it’s freshly ground as opposed to pre-ground. So, use freshly ground if you can.

Yield: 4

Linguine with Carbonara Clam Sauce

Cook Time: 15 minutes

Total Time: 15 minutes

Tender, canned clams are combined with delicious carbonara sauce in this simple, yet amazingly delicious Linguine with Carbonara Clam Sauce that’s perfect for any night of the week!

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Ingredients

• 8 ounces clam juice
• 8 ounces uncooked linguine (or other long pasta)
• 1/2 cup egg substitute (or two large eggs lightly beaten)
• 1/4 cup heavy cream
• 1/3 cup Parmesan cheese
• Pinch ground nutmeg
• 1 tablespoon extra virgin olive oil
• 3 to 4 cloves garlic, minced
• Pinch crushed red pepper
• 6 ounces chopped clams (I used Bar Harbor and they were delicious)

Instructions

1. Heat a medium pot of water on high heat until boiling.
2. Add the bottled clam juice and the juice from the canned clams and the pasta.
3. While the pasta is cooking combine the next four ingredients (egg substitute through nutmeg) in a small mixing bowl. Set aside.
4. Heat a large skillet coated with cooking spray over medium-high heat.
5. Add olive oil and garlic to the cold pan to allow them to heat up with the pan.
6. Once the garlic begins to sizzle, sauté 2 to 3 minutes or until very fragrant.
7. Add the drained clams and sauté until heated through, about 4 to 5 minutes.
8. Once the pasta is cooked to your liking, reserve one cup of the pasta water before straining the pasta.
9. Add the pasta to a large mixing bowl and stir in the egg mixture.
10. Stir in the reserved pasta water as needed to create a thick and creamy sauce. This can be as much as the whole cup.
11. Fold the clams into the pasta before serving with garlic bread and a tossed salad.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 288Total Fat 12gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 6gCholesterol 54mgSodium 846mgCarbohydrates 23gFiber 1gSugar 1gProtein 20g

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Satisfying Seafood Recipes

• Fried Fish Fillets from That Recipe
• Gordon Ramsay Fish and Chips from Jen Around the World
• Linguine with Carbonara Clam Sauce from A Kitchen Hoor’s Adventures
• Salmon with Fusilli and Pesto from Palatable Pastime
• Skillet Shrimp Scampi from Cheese Curd In Paradise
• Smoked Salmon Quiche from Art of Natural Living

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I don’t know about you, but when it’s hot – and in this area that means HIDEOUS humidity – I don’t want to be anywhere near the kitchen cooking up a storm.  Are you the same way?  Whew!  Glad it’s not just me.

So, for us, that means a lot of salad and a lot of grilled meat.  Yeah, we’re outside, but the back of our house doesn’t get afternoon sun.  Which is good because I can’t imagine what we would do if it did.  That would mean even grilled meats would be out of the question because it would just be too darned hot to even eat!

I, unfortunately, have never been too hot to eat.  I’ve rarely been anything where I couldn’t eat with the exception of a stomach virus.  Then, eating is definitely not on my mind.  I love food too much to let anything stand in between me and it.  Hence the weight issue.

Moving on.

So, summer time.  We eat salads, we have slow cooker meals, and we have quick meals.  Unless it’s Monday, I have a raging headache, and I planned a mac n cheese that just took way longer than anticipated.  Yup.  You guess it.  That was last night.  It was delicious mac n cheese, but sitting down to eat at 6:30 when you go to bed at 9 isn’t such a great option.

I need to plan meal times better. 

I suck at that.  Honestly.  Is there like an info-graphic of standard cooking times?  If so, please let me in on that one.  I need to pin it…to my FOREHEAD!  *snort*

Yes, this is a random, chain of thought type post.  Bear with me.  It’s been a long week.  Yes, I realize it’s only Tuesday, but when you wake up with a headache on Saturday that hasn’t truly gone away, it starts to wear on your thought processes.

I’m still trying to play catch up both here and at work for being out last week.  I need a vacay after my vacay!  I thought I’d get more accomplished while I was on the road than I did.  Sadly, I wasn’t as organized before I left than I was.  Honestly, I think I’m going to start a tele-work day just so I can get some blog stuff done before work.

No.  Not tele-work so I can blog.  We would get up at the same time.  The hubs must be out the door about the same time.  He would have to switch from the 8-4 shift to the 7-3 shift.  That means, I would have an extra 3 hours to blog before work at 7:30. 

AND I could get some gnat tasks that have been on my plate at work for a while.  I just haven’t been able to get to them because I’ve been interrupted with other, more urgent, type things to do.

It’s a vicious cycle that never seems to end.  BUT I think tele-work might be the answer to the all the problems.  Where’s that meme??

And this salad was the solution to our dinner problems that night.  I had the potatoes, eggs, and beans already cooked from Sunday.  You see?  THAT’S what I need to do!  Prep more on the weekends!!  But not this past weekend.  We were sloth’s Sunday from our drive home.

Where was I?  Oh yeah, dinner.

This was the solution to our dinner problems that night.  Everything was nice and cold except for the shrimp.  They were smoking hot from the grill.  This is the second shrimp salad niçoise I’ve made.  They’re so easy to make and make for a hearty, yet healthy, dinner.

How do you stay out of the kitchen during the summer?

Yield: 4

Grilled Shrimp Salad Niçoise

Cook Time: 20 minutes

Total Time: 20 minutes

Add a fresh twist to your salad game with this delicious Grilled Shrimp Salad Niçoise! Quick and easy to make, perfect for a healthy lunch or dinner.

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Ingredients

• 1 pound large shrimp, peeled and de-veined
• 4 large eggs, boiled, peeled, and quartered
• 2 cups green beans, blanched and cooled
• 2 cups baby potatoes, boiled until fork tender and cooled
• 2 cups cherry tomatoes, halved
• 1 cup green olives
• 1 cup red onion
• 4 cups lettuce, torn
• 1 recipe Dijon Dressing

Instructions

The day before:

1. Prepare the vegetables the day before to allow them to cool completely before assembly.
2. Place the eggs and the potatoes in a large pot of cold water and bring to a boil.
3. Once the water begins to boil, cook the eggs for 10 minutes. Remove from the pot and rinse in cold water until cool enough to handle.
4. Peel and refrigerate.
5. Continue to cook the potatoes until just barely fork tender. Drain and cool before refrigerating.
6. Bring a large pot of water to a boil. Add the beans and cook 3 to 5 minutes or until they are crisp tender. Drain and cool before refrigerating.

To Prepare the Salad:

1. Preheat the grill (or broiler) to medium-high heat.
2. Thread the shrimp on skewers and grill 1 to 2 minutes on each side or until no longer opaque in the center.
3. Remove from the gill and assemble the salad.
4. Divide the lettuce evenly between four plates.
5. Arrange the beans, potatoes, tomatoes, and onions evenly on the plates.
6. Garnish with the 1 egg and 1/4 cup of green olives per plate.
7. Top with the shrimp then drizzle with the dressing before serving.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 469Total Fat 18gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 12gCholesterol 430mgSodium 2144mgCarbohydrates 39gFiber 9gSugar 9gProtein 40g

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Get More Seafood Recipes:

• Baked Halibut with Cherry Tomatoesfrom Art of Natural Living
• Grilled Shrimp Salad Niçoise from A Kitchen Hoor’s Adventures
• Shrimp Ceviche from That Recipe
• Shrimp Pata Newburg from Palatable Pastime

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True story. My parents grounded me for getting a BLT sandwich

There was a group of us that would head to a restaurant every Friday morning before school. We would have breakfast before school. It was harmless enough! I would always get a BLT because they had THE BEST BLT sandwich.

Okay. It wasn’t because of the BLT. I didn’t think leaving the house early was considered sneaking out, but they saw it differently. They said I was sneaking out on Fridays. To do what? Have breakfast with my friends? Guilty as charged. Sometimes my parents really didn’t make sense.

The history of the BLT is varied. Some attribute it to finger sandwiches from English tea while some claim diners and World War II for the popularity of this American staple sandwich. Either way, the versions of this sandwich are as varied as its history.

What’s a BLAT?

We all know that BLT is the bacon, lettuce, and tomato we know, but there are a few popular variations on this classic sandwich:

• BLAT – Bacon, lettuce, avocado, and tomato
• BLAST – Bacon, lettuce, avocado, shrimp, and tomato
• BLET – Bacon, lettuce, egg, and tomato
• BLTT – Bacon, lettuce, turkey, and tomato. Sometimes this one has blue cheese, but that’s mainly in Tennessee. Wouldn’t that be a BLTBCT?
• BLOFT – Bacon, lettuce, caramelized onions, Feta cheese, and tomato
  Salmon BLT – This is one is kind of obvious with the salmon there. It should be a BLST
• BLFGT – Bacon, lettuce, and Fried green tomato

This last one is a creation of mine. Which is oh so delicious! It was inspired by a sandwich I had a cute little care just south of where I live. The hubs and I were antiquing around the are and stumbled on this cute café. I needed to eat, and it was the only place there to grab a bite in the area we were in. They had a fried green tomato BLT on the menu, which was good, but not what I thought. So, I took the idea and made it what I wanted it to taste like. And thus the BLFGT was born.

Last year we had an egg salad event. Of course, I had to kick mine up and add I some BLT goodness! So, I created the BLT Egg Salad Sandwich. And then there’s the BLTS which is the bacon lettuce and tomato scallop salad. It was inspired by a BLT bread salad I made a decade ago.

Man.  Have I really been blogging that long?

When this theme of the BLT came up, I knew I had to kick up a sandwich into something completely irresistible. And, well, since truffles weren’t readily available, I thought of the next best thing. LOBSTAH!

After my butter poached lobster grilled and smoked gouda grilled cheese, I couldn’t resist putting these delicious crustaceans on a BLT sandwich. But I didn’t want to just throw the lobsters on the sandwich. Then I thought about epic lobster sandwiches and then it hit me.

LOBSTER ROLL!

I’ve only had one lobster roll ever in my life. And it was at some DC food and wine festival on Pennsylvania Avenue. Don’t ask me what it was. I can’t remember. I just remember it was NOT the one where I almost passed out from hypoglycemia. That’s a whole other story.

I was not overly impressed with the sandwich. It was okay. I didn’t think there was enough lobster in there. So, I started looking for authentic lobster rolls and it’s ALL lobster so I’m not sure what I really had that day. And I was hoping to get to Boston this summer and try an authentic one, but with all that’s going on we’re not going to make it.

So, I thought, “What better way to try my hand at a lobster roll then to add it to a BLT?”

And you know what? This is addictively delicious. I know I say that a lot, but even the hubs said it was REALLY good! Which he doesn’t say all that much, so it must super yummy! I broiled the lobster which is sweet and delicious, the bacon is smoky good, and the tomatoes are perfectly ripe. It all came together on some lightly toasted sourdough bread (or pick whatever bread you want) to bring all the flavors I check.

I served ours with some fries. Feel free to use some hand cut or kettle chips. It’s perfect for lunch but also hearty enough for dinner. With all the bacon, lobster, and tomato it’s packed!

Yield: 2 sandwiches

Lobster Roll BLT

Prep Time: 5 minutes

Cook Time: 6 minutes

Additional Time: 30 minutes

Total Time: 41 minutes

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Ingredients

• 2 rock lobster tails
• 2 tablespoons butter, melted
• 2 tablespoons mayonnaise
• 1 teaspoon lemon juice
• 2 tablespoons chopped green onion
• 8 slices bacon, crisp cooked
• 4 slices tomatoes
• 2 to 3 leaves romaine lettuce
• 4 slices sourdough bread

Instructions

1. Preheat the broiler on high.
2. Cut the tails in half and carefully separate the meat from the tail and place back in the shell.
3. Broil on high for 3 minutes then drizzle the melted butter over the tails.
4. Broil for an additional 3 to 4 minutes or until the tails reach 145 F.
5. Remove from the broiler and allow to cool to room temperature.
6. Coarsely chop the tails and toss with 1 tablespoon of the mayonnaise, lemon juice, and the green onion.
7. Lightly toast the bread. Spread the remaining mayonnaise on the toasted bread. Top with the lettuce and tomato.
8. Divide the lobster mixture evenly between the 2 sandwiches.
9. Top with the bacon and more tomato or lettuce, if you prefer.
10. Slice and serve with fries or hand cut chips.
    

Nutrition Information

Yield

2

Serving Size

1
Amount Per Serving Calories 969Total Fat 48gSaturated Fat 16gTrans Fat 1gUnsaturated Fat 28gCholesterol 158mgSodium 1996mgCarbohydrates 81gFiber 4gSugar 8gProtein 54g

969 calories? Insane. Eat at your own risk.

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Beyond Basic BLT Sandwiches

• Everything Bagel BLT Sandwich by Cookaholic Wife
• Fried Green Tomato BLT by Palatable Pastime
• Grown Up BLT by That Recipe
• Lobster Roll BLT by A Kitchen Hoor’s Adventures
• Salmon BLAT Lettuce Wrap by Art of Natural Living

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I’ve had this in my folder for weeks.  I’m sure this is typical for most professional food bloggers, however, I’m not one of those.  I am a food-thousiast who tries to be a food blogger.

I’m not even one of those uber organized ones, either. 

Okay, you can stop pretending to act shocked.  I see you.  *snort*

It’s a catch as catch can what can I post today type of thing.  For some events I am very organized.  For some it’s, “Oh crap!  I have to make this thing and post it tomorrow (or the following day).”

This isn’t one of those oh crap recipes.  However, it was “oh crap I forgot to cook and chill the pasta.”  So, yup.  We ate it warm.  As we’re eating it S says to me, “This would be perfect chilled.”  Me, “It’s was supposed to be but I forgot to make the pasta last night and chill it.”  “Oh.”

Best laid plans… or something like that.

So, do as I say and not as I do.  Cook and chill your pasta at least 30 minutes before  you serve take it on your picnic.  It will be PERFECT if you do.  The fresh dill and lemon flavors are just better chilled with the shrimp.  

How pretty does that look?  All those colors!  You just KNOW it’s going to be delicious.  You can imagine the sweet shrimp with the delicious dill.  Then add the sweet tomatoes and spicy onions.  Then there’s the dressing soaked orzo.  Is it picnic time yet?  Cause I’m getting HUNGRY!

You can see why this recipe is perfect for a picnic.  It must chill and allow the flavors to meld together.  Make this Lemon Dill Orzo Shrimp Salad ahead of time to let the flavors meld.  Yes, even the shrimp.  The salad benefits from “marinating” in the dressing with the pasta.  Just imagine opening this up at your picnic and wowing all your guests.

Yeah.  Me, too.  I seriously want to grab that shrimp right off the plate.  And I want to eat it.  With that little crumble of cheese you can see there on the right.

So, y’all, can I just say this whole nutrition thing is KILLING me.  Cheese.  Is killing me.  I can’t have lots of cheese.  Which sucks.  I love cheese. 

Not to mention I keep sabotaging it every weekend.  I need to stop that.  I just wish I could exercise but it hurts.  And now it’s my knee.  I’m falling apart and part of it is the weight I’ve gained back.  *sigh*

K.  Pity party over.  My mantra, “Stop shoving crap in your pie hole!”

This is not crap.  It is delicious and healthy!  THIS is good food.

Yield: 4

Lemon Dill Orzo Shrimp Salad

Cook Time: 20 minutes

Total Time: 20 minutes

Elevate your salad game with this Lemon Dill Orzo Shrimp Salad! Bursting with zesty flavors and packed with protein, it's a delicious and satisfying meal option.

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Ingredients

• 1 pound large shrimp, peeled and deveined
• 2 teaspoons dill paste, divided
• 3 teaspoons minced garlic, divided
• 8 ounces uncooked orzo pasta
• 1 cup sliced cucumbers
• 1/2 cup thinly sliced red onion
• 3 1/2 ounces crumbled, fat free feta cheese
• 2 cups cherry tomatoes, halved
• 1 cup thinly diced radish
• 1 cup sliced green onion
• 2 tablespoons white wine vinegar
• 2 tablespoons fresh lemon juice
• 3 tablespoons Dijon mustard
• 1 tablespoon chopped, fresh dill

Instructions

1. Cook the pasta according to package directions; omitting salt and fat Drain and rinse with cold water until room temperature. Chill 30 minutes or overnight.
2. Heat a large skillet coated with cooking spray over medium-high heat. Add 2 teaspoons garlic and 1 teaspoon of dill paste and sauté 1 minute. Add the shrimp and cook until pink and cooked through. Allow to cool to room temperature or refrigerate overnight.
3. Combine the next 6 ingredients (cucumber through green onion) in a large mixing bowl. Add the chilled pasta and set aside.
4. Combine the wine, lemon juice, Dijon mustard and remaining dill paste in a small bowl and whisk until combine.
5. Place 2 cups of pasta mixture on each of four plate. Divide shrimp evenly and neatly arrange on top of the pasta. Drizzle evenly with the dressing and serve.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 432Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 243mgSodium 1592mgCarbohydrates 57gFiber 5gSugar 7gProtein 42g

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Picnic Party Recipes

• Deviled Egg Macaroni Salad by A Day in the Life on the Farm
• Red Cabbage Cole Slaw by Hezzi-D’s Books and Cooks
• Sourdough Sandwich Rolls by Karen’s Kitchen Stories
• Spicy Italian Pasta Salad by Art of Natural Living

We share >>>>>>>Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

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For our first wedding anniversary we went to Niagara, NY. S doesn’t have a passport to be able to cross the border into the Canadian side, but that was fine for us. There is plenty to do in Niagara, NY!

We did some antiquing, some site seeing, and spent some quality time together. Not that we don’t spend time together all the time. We don’t have kids and pretty much few friends to do things with. So, we spend quite a lot of time together.

And I’m fine with that! I’m not a very social person.

On that trip we went to a small restaurant called Wine on Third. I truly think it was the perfect place to have our first anniversary dinner. The food was awesome. The service was excellent. And we had a great meal start to finish. EVERYTHING was amazing.

However, ever since that meal, I’ve been dying to recreate the mussels appetizer we had that night. The mussels were in a tomato sauce that was oh so delicious. There was just the right amount of spiciness to the sauce. But there wasn’t enough bread to sop up all the sauce.

This spicy mussels Provençal recipe isn’t exactly a recreation recipe for that dish. The sauce isn’t a tomato or marinara style sauce. It is a very loose sauce made from the cooked down wine and the juices from the mussels. There’s the chunky tomatoes, garlic, and shallots swimming with the herbs and spices. But it’s not a thick tomato sauce.

But, the spiciness of this recipe is very similar to the mussels appetizer we had in Niagara. There is enough heat that you feel it, but not so much that you can’t taste the dish. That is what has tripped me up every time I’ve tried to recreate that delicious appetizer.

Mussels aren’t something you can buy ahead of time. I wouldn’t buy them more than a day ahead. They should be alive, thriving, and fresh when you bring them home. Unless you keep them packed on ice, buy them the day of or the day before.

I thought for sure I would be able to find them easily. But that wasn’t exactly the case. I’m lucky to live in an area that has quite a few grocery stores within about 5 to 10 minutes of me. Two of which are international grocery stores

That day, I headed to the grocery store I thought would have them. I grabbed the cubed prosciutto, some shallots, and some bread. When I got to the fish counter, they didn’t have any mussels out. So, I asked if they had any. Nope. All out!

Great.

I had two solid options to get some mussels before heading across town to the other 6 grocery stores. Luckily, it only took one more stop to get 2 bags of mussels. I only needed one bag.  The bag looked so small. They don’t look like 1 pound of mussels will be enough. But we had PLENTY left over.

So, if you’re making this spicy mussels Provençal for 2 to 4 people only get one bag.

Tips to cleaning your mussels:

• If the shell is open, tap it on the counter or with another mussels to see if it closes. If it doesn’t close, then discard it.
• Discard any cracked or smashed mussels.
• Store them in the fridge covered with ice until ready to use.
• Soak the mussels in water 15 minutes before cooking. This will prompt the mussels to breathe in the clean water and “exhale” the sandy or muddy particles in their shells.
• Pull the beard (stringy looking bits hanging out of the shell) toward the valve to get them to come off easier.
• Grab a strong bristled brush and give them a good scrub to make sure the shells are clean.
• Rinse them with cold water and place on a towel to dry until you’re ready to cook them.

It probably took me about 30 minutes to clean and de-beard both bags of mussels. I’m thankful these appeared to be farm raised. They were super clean with very few beards to remove. I did have to scrub quite a bit of scum off the shells.

All that stuff on the outside of the shell becomes part of your meal. So you want to make sure those things are as clean as you can possibly get them. Grab a stiff brush or even one of those green scrubbies to clean them off. They need to be squeaky clean before you cook them.

There are a few different kinds of mussels. But the most common we have around here are the blue mussels which actually have black shells. Go figure! I guess there’s a blue spot on or near the hinge. I really have no idea why they’re called blue mussels.

There are New Zealand green lipped mussels.  Then there’s brown mussels from parts of Europe, Africa, and South America.  Asia has it’s own green mussels.  Finally, there’s Prince Edward Island mussels.  These are also blue mussels but super famous. PEI produced 41 million pounds of mussels last year alone. That’s insane.

You can smoke, boil, steam, roast, barbecue, and fry mussels including deep fry them. I’ve tried smoked in a tin. Ew. I haven’t boiled them. We have only steamed our mussels. I might have to try the roasted and fried versions. Those sound interesting.

These spicy mussels Provençal are more like steamed. You pile the mussels in on top of the liquid that is boiling at the time. Then you close the lid and let them steam. I think that’s the most common method for cooking mussels; steaming them.

I like steaming them because of all the juices they release!!  They combine with the garlic, shallots, herbs, tomatoes, and wine to make for a delicious sauce for the pasta.  Of course, you could skip the pasta and just serve them with bread.  That would be good, too.

Since I have issues with some seafood, I like to have something to go along with the seafood. 

Yes.  I have issues with seafood.  As much as I like mussels, sometimes there’s sand and grit in them.  If you don’t clean them right and make sure they have released that stuff in the cleaning process it could lead to an unpleasant experience.  So, make sure you follow the cleaning steps.

These were farm raised so they were pretty clean.  I ate all of the mussels I put in my bowl without any issues.  They were so tender, sweet, and delicious combined with all the other flavors in this dish.  We have plenty of the leftover sauce, too. So I see myself making a delicious appetizer or simple meal with the leftover spicy mussels Provençal sauce and some bread.

I’m drooling.  Are you drooling?

Just look at that bowl of goodness!!  You can see the cubes or proscuitto, tomatoes, shallots, and herbs.  All swimming in the bowl with the pasta and mussels.  See what I mean when I say it will make for a great date night meal?  And you can easily serve this up for a dinner party, too!  It has that kind of table presence. 

This week we’re sharing delicious Seafood Recipes to help you get through Lent or Fish Fridays.  Yes, I know this isn’t fish, but it’s not meat per se.  Then there’s you pescatarians out there!  I’m sure you’ll enjoy some of these recipes, too.

Yield: 8 servings

Spicy Mussels Provençal

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Tender mussels swim in a white wine tomato broth with garlic, shallots, prosciutto, and herbs.  Perfect for date night or a dinner party, Spicy Mussels Provençal are similar to a bouillabaisse style dish with less broth and a little more spice.  Oh, and pasta. 

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5.0 Stars (1 Review)

Ingredients

• 2 pounds mussels, cleaned
• 1 tablespoon olive oil
• 6 ounces diced pancetta
• 1/2 cup chopped shallots
• 2 tablespoons minced garlic
• 1/2 teaspoon red pepper flakes
• 1 cup dry white wine
• 2 tablespoons tomato paste
• 28 ounces whole tomatoes

Instructions

1. Rinse and clean the mussels. Discard any that do not close when rinsed. Keep refrigerated until it’s time to add them to the pot.
2. Drain the tomatoes and save the juice for another use. Coarsely chop the tomatoes and set aside.
3. Heat a Dutch oven over medium-high heat.  Sauté the pancetta in olive oil until crispy. 
4. Stir in the shallots, garlic, red pepper flakes and cook until fragrant.
5. Stir in the tomato paste and cook until slightly darker in color. 
6. Add the tomatoes and wine and bring to a boil.
7. Reduce heat to a simmer and add the mussels. Cover the pot and simmer 5 to 7 minutes or until the mussels are opened. Discard any that do not open.
8. Serve with pasta and crusty bread.

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Seafood Recipe

• Deviled Breadcrumb Fish with Bacon, Leeks, and Tomatoes by Hezzi-D’s Books and Cooks
• Salmon Croquettes by Cindy’s Recipes and Writings
• Shrimp Etouffee by A Day in the Life on the Farm
• Spicy Mussels Provençal by A Kitchen Hoor’s Adventures

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I can’t believe #BBQWeek is over!  Can you?  These events always fly by so quickly.  Now it’s planning and preparing for next year.  Yes.  Sometimes I try to plan a few recipes throughout the year.  However, that didn’t work out so well this year.  We had more sponsors!!

Sponsors always make the event more interesting and exciting.  Sometimes you really don’t know what they’re sending and you have just sort of wing it sometimes!  Of course that wasn’t the case with this event.  We received really delicious products to grill with this week.  And there’s plenty of products to continue using throughout the year.

Michigan Asparagus is a great supporter of bloggers and social media influencers.  They participated and sponsored Brunch Week and BBQWeek.  Which was pretty much back to back.  So, when asparagus was finally ready to be picked, I received like 4 pounds of it.  The hubs is in heaven, for sure!

I wish I loved asparagus as much as he does.  Heck, I just wish I liked it.  Alas, I do not.  And I feel really bad that I don’t.  Michigan Asparagus is so supporting and generous.  I feel like the last I could do is like asparagus.  But, I keep trying and I keeping eating pieces here and there in hopes that something will change.

Either way, the hubs is still in heaven.  Because he loves asparagus!

I don’t know why shrimp and asparagus came to mind this year.  Sometimes, I never really know how my mind works with recipes and planning for events like this.  I just know that whatever I was cooking it needed to be on a skewer.  To go along with my kabob and taco theme.  Still not sure how that came about, but it did.

Originally I was going to make a teriyaki glazed Hawaiian pork kabobs.  But I was a slacker on getting my Not Ketchup.  I thought I had some still in the pantry but I guess I used it all.  So, then I had to rethink that idea.  But I stuck with the kabob/skewer idea.

Then Ellen and I were chatting about what to do with the asparagus. Someone was already doing a pasta salad.  I pitched an idea I might try for next year which lead to another idea I might try for next year with asparagus.  I suggested a grilled pizza, but someone was doing that this year, too.  Then I think she mentioned something about shrimp and asparagus and that might be where this idea came from.

Oh.  I just had ANOTHER idea!  Maybe I’ll try this one for the burger event that’s going on next year.

Then I thought about the Turkapple Burgers with Yumback Sauce I made and it got me thinking about the sauce.  I wanted to make a sauce to dip the shrimp in.  Of course, what comes to mind?  Bang bang shrimp.  Is it still all the rage?  Sometimes I feel like I’m totally out of it as far as trending food topics.  Then sometimes I just don’t really care and do what I want to do.  I’m so on the fence.  I just hope I don’t fall off.

Anyway.

I think at this point, I need to show some more love for Michigan Asparagus.  Even though I’m not a huge fan of asparagus in general, I do find that theirs is more tolerable than your garden variety.  I ate the Hash Brown Crusted Denver Quiche with Asparagus.  And I ate a few of the floret (is that what you call the end of an asparagus?) ends of the grilled asparagus.  It wasn’t completely gross.

Yes, this is my way of showing them some love.  I don’t think you realize the level of dislike I have for this vegetable.  So, for me to even put it in my mouth, taste it, and not completely spit it out or wash it down with tea is pretty damned amazing.  So, if I can tolerate it to that extend, than it must the best asparagus in the WORLD!!

See what I mean?  Doesn’t that just look totally delicious?  That bright green color, those tender shrimp; they all make for a quick and delicious meal.  You can’t deny that!

Now, the hubs was concerned that the asparagus wasn’t going to be cooked enough considering the shrimp would take minutes per side to cook.  I, on the other hand, was not worried.  I knew that asparagus would just turn to mush if it was overcooked.  The cooking time for the shrimp allows the asparagus to be perfectly crisp tender!  Just the way I like it!

Now I get to show Not Ketchup some love!  I can honestly say that I have tasted and created something with every one of her flavors!

• Tangerine Hatch Chile – Tangerine Chicken Stir-Fry
• Cherry Chipotle – Cherry Chipotle Barbecue Chicken Sandwiches
• Blueberry White Pepper – Purple People Eater Sliders
• Smoky Date – Slow Cooker Smoky Date Barbecue Sandwiches
• Spiced Fig Not Ketchup – I know I made one but I can’t seem to find it right now.

Yes, some of these recipes go back a ways.  And that’s all thanks to Camilla.  She hosted a few events that I was lucky enough to participate in.  I received many of Erika’s delicious sauces for these events.  Along with some delicious duck.  I wonder if we can get them to sponsor this next year.  That might be epic!  But, let’s get through this year first, right?

Not Ketchup has amazing flavor.  You can really taste the fruitiness of the ketchup in the Fruit Chup.  That’s the latest flavor and I have got to say, it’s a new favorite!  I’m totally using it for fries, burgers, hotdogs; you name it!  It’s my new fave “ketchup” so to speak.

It adds the perfect balance of sweet and tomato in this kicked up version of bang bang sauce.  I have to say this is a simple sauce that would go well with anything; not just shrimp!  I’m thinking chicken tenders, on a burger or hot dog, tossed with wings.  Oh yeah.  You’re going to want to keep this sauce around for all kinds of reasons.

And Not Ketchup makes it even better!  The Fruit Chup has such great flavor over its counterparts!  And I love that Not Ketchup is gluten-free, vegan, Whole30 friendly, and low carb.  That’s great for Dad!  Who only eats low/no carb.  So, for those on that keto diet, here’s a sauce for you!

I can’t believe barbecue week is over!  It’s FLOWN by!  But, I have some delicious recipes pinned for later on this summer when we really fire up the grill!  What were some of your favorite recipes?  Make sure to add a few from the bloggers today.  And don’t forget to enter the giveaway!  To give you a head start, here’s Michigan Asparagus and Not Ketchups social media links.  Be sure to follow them for delicious recipes, tips, and new products!

Follow on Facebook, Instagram, Twitter, and Pinterest

Asparagus and Shrimp Kabobs with Spicy Bang Bang Sauce

Prep Time: 5 minutes

Cook Time: 6 minutes

Total Time: 11 minutes

A quick and easy grilled dinner, Grilled Shrimp and Asparagus with Bang Bang Sauce is packed with flavor and a kick.

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Ingredients

• 1 pound medium shrimp
• 1 pound Michigan Asparagus cut into 1 inch pieces
• 2/3 cup mayonnaise
• 1/2 teaspoon gochujang or other spicy chili paste
• 1 tablespoon Not Ketchup Fruit Chup

Instructions

1. Preheat grill to medium-high heat.
2. Thread the shrimp and asparagus onto skewers and grill 2 to 3 minutes per side.
3. Combine the remaining ingredients in a mixing bowl and serve with the grilled shrimp and asparagus.

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See what the bloggers served up Thursday for #BBQWeek

• Brisket Baked Beans by Palatable Pastime
• Grilled Greek Asparagus by Hezzi-D’s Books and Cooks
• Grilled Lemon Parmesan Asparagus by Cookaholic Wife
• Asparagus and Shrimp Kabobs with Bang Bang Sauce by A Kitchen Hoor’s Adventures
• Honey Rum Grilled Banana Split by Jolene’s Recipe Journal

Disclaimer:  Thank you to #BBQWeek Sponsors Adam’s Extracts, Michigan Asparagus, and Not Ketchup for providing the prizes free of charge. These sponsors also provided bloggers with samples and product to use for creating #BBQWeek recipes. All opinions are my own.

The #BBQWeek giveaway is open to U.S. residents, age 18 & up. There will be three winning entries that will be verified. The prize packages will be sent directly from the giveaway sponsors. The #BBQWeek Bloggers are not responsible for the fulfillment or delivery of the prize package. Participating bloggers and their immediate family members cannot enter or win the giveaway.No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with social channels mentioned in the #BBQWeek posts or entry.

The post Asparagus and Shrimp Kabobs with Spicy Bang Bang Sauce appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Is it just me or are shrimp on the “fancy” list for you, too? We only had shrimp for special dinners like birthdays or holidays. Yup. You guessed it. We didn’t have a lot growing up. So, there was not shrimp scampi at home. Not a lot of shrimp cocktail that didn’t involve Christmas dinners or Thanksgiving. The only fried shrimp we had were out at a restaurant.

Because of this, shrimp have always had a special place at our table. It’s not as special as it was when I was growing up, but when we have shrimp it’s not often and they’re usually the highlight of the dish. That’s a given, of course, but having shrimp at home is for a special, planned dinner. Not just because. I hope you know what I mean. If not, I’m trying to explain it, really I am.

Now, shrimp cocktail, that’s a different story. We hardly ever have that at home. Come to think of it, we hardly ever have them out, too. Growing up, it was usually a Christmas splurge. Granted, our Christmas dinner was almost always Christmas Eve, but Christmas, no matter what day the dinner was on, usually had the shrimp cocktail on the menu. There’s just always something special about shrimp cocktail.

I think it’s the succulently sweet flavor if the shrimp, cooked perfect, with the spicy cocktail sauce. Or even tossed with a spice rub and served. Cooked shrimp, eaten plain, are decadent. So, to pair them with this deliciously decadent cocktail sauce made of Not Ketchup Cherry Chipotle sauce is a no brainer. Seriously. The Not Ketchup has that slightly sweet, slightly spicy flavor to it. Then add a kick from some spicy horseradish and a few herbs and spices and you have heaven in a dish.

Now, a word about cooking the shrimp. When S and I were first dating, I took him to the Meca (aka Wegman’s). It’s a huge grocery store that has everything and I mean EVERYTHING in it including several types of lunch counters. One of them is a seafood counter. He loves sushi and I was thinking he would order some, but didn’t. We ordered some shrimp cooked with lemon and bay leaves. If you haven’t cooked shrimp with a a few bay leaves. Do. Go. Now. I’ll wait.

*insert theme song to game show*

See what I mean? They taste amazing don’t they? When I realized that the shrimp could honestly absorb the flavors they’re cooked with it blew my mind before that was even a saying. Since them, I haven’t cooked shrimp in just water ever. EVER. If at the very least it’s lemon and bay. But these shrimp? I wanted something with a little more flavor. Enter, the lime. It has the fresh flavor, that sour punch, that yin to the yang that is shrimp. It’s the perfect combination.

It’s also the perfect combination with the Not Ketchup Cherry Chipotle sauce combined with the Intensity Academy’s Saucy Everything sauce and turned into delicious cocktail sauce.  I honestly am tired of the traditional sauces served with shrimp.  Even the bang bang shrimp from that famous restaurant is getting a bit old already.  I long for something different, tasty, and unique.  That’s what you’ll get with this kicked up cocktail sauce.

Now, these tasty sponsors, Not Ketchup and Intensity Academy, are always coming out with new deliciousness.  So, make sure you follow them on social media to find out the next flavors that are coming out or some deliciously different recipes to make with their products.

Yield: 2

Lime Shrimp with Chipotle Cherry Cocktail Sauce

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Elevate your seafood game with our Lime Shrimp and Chipotle Cherry Cocktail Sauce. Perfect for impressing dinner guests or treating yourself to a delicious meal.

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Ingredients

• 1 pound large shrimp, de-veined and peeled leaving the tail
• 2 large limes, sliced
• 1/3 cup Cherry Chipotle sauce
• 1/3 cup ketchup
• 1 tablespoon Intensity Academy Saucy Everything
• 1 tablespoon processed horseradish
• 1/2 teaspoon lemon zest

Instructions

1. Place the limes in a large pot of water on high heat. Bring to a boil and add the shrimp. Cook 1 to 3 minutes or until the shrimp just turn pink and are opaque. The water does not need to return to a boil for the shrimp to cook.
2. Strain the shrimp and rinse in cold water. Refrigerate until chilled.
3. While the shrimp are chilling, combine the remaining ingredients in a small bowl and refrigerate.
4. Place the cocktail sauce in the center of a small glass. Rest the shrimp on the rim of the glass around the sauce and serve.

Nutrition Information

Yield

2

Serving Size

1
Amount Per Serving Calories 388Total Fat 8gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 6gCholesterol 481mgSodium 2597mgCarbohydrates 27gFiber 3gSugar 14gProtein 53g

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The post Lime Shrimp with Chipotle Cherry Cocktail Sauce appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

I wanted crab cakes. So, I made crab cakes. I made these scrumptious, Parmesan coated, deliciously crispy crab cakes.

But, don’t let that bread crumb crusted golden color fool you. These babies are cram packed with crab. No massive filler in these babies. When you bite into them, you will get a mouthful of deliciously sweet crab, a hint of Dijon, and crispy Parmesan. YUM!

What goes better with crab than potatoes? I thought about making some baked fries, but then I saw these baby potatoes from Melissa’s Produce and knew exactly what I was going to make! Smashed potatoes!!

And no, that’s not boiled potatoes that are simply smashed with a potato masher until they resemble mashed potatoes a la Rachel Ray. These are boiled to just fork tender, then mashed with a tenderizer or a glass until they form coin-shaped rounds that are then crisped up in the oven.

Honestly, don’t they look fabulous? These potatoes cured my need for any fries. They are super crispy on the outside and nice and tender and tasty inside. You’re not going to want fat-laden french fries after eating this golden goodness. Trust me when I say this. I’m the HUGEST advocate for french fries, but these? These potatoes? HOLY WOW! Just make them. You’ll see what I mean.

While you’re at it, grab a fork. You will definitely want to dig into these scrumptious crab cakes. They are full FULL of crab meat and flavor. The Parmesan crust on the outside, makes them all cheesy good. Mmmmm. Okay, when’s lunch?

Honestly.

As if this meal couldn’t be healthy enough, I added an iceberg wedge with fat free dressing. Yup. A well rounded meal on that plate right there! Who says you have to go out for delicious crab cakes? I sure don’t and I live a stones throw from Maryland and their famous crab cakes. Yeah, all full of bread crumb filler and Old Bay.

Don’t get me wrong. I like Old Bay. It’s just so 80s.

Yield: 4 servings

Parmesan Crusted Crab Cakes and Crispy Smashed Potatoes

Prep Time: 5 minutes

Cook Time: 55 minutes

Total Time: 1 hour

Satisfy your cravings with our Parmesan crusted crab cakes and crispy smashed potatoes. A perfect balance of flavors and textures that will transport your taste buds to a whole new level!

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Ingredients

• 1 pound baby gold potatoes
• 2 tablespoons low fat mayonnaise
• 1 tablespoon Dijon mustard
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup cracker crumbs
• 1 large egg white
• 1 pound lump crab meat, picked clean
• 1 cup panko breadcrumbs
• 1/2 cup shredded Parmesan cheese
• 4 tablespoons extra virgin olive oil, divided

Instructions

1. Preheat oven to 400. Place the potatoes in a pot of cold water and bring to a boil. Boil until just barely fork tender. Drain the potatoes and place on a baking sheet covered with aluminum foil coated with cooking spray. Bake at 400 for 20 to 25 minutes or until golden brown flipping the potatoes halfway through the cooking time.
2. While the potatoes cook, make the crab cakes. Combine next eight ingredients (mayonnaise through egg white) in a large mixing bowl. Fold in the crab meat being careful not to break up the lumps.
3. Combine the breadcrumbs and the Parmesan cheese in a shallow dish. Form the crab mixture into four patties and dredge in the panko mixture. Refrigerate the patties 30 minutes to an hour.
4. Place the potatoes in large pot of cold water. Bring to a boil and cook until just fork tender. Place the potatoes in a baking pan covered with aluminum foil coated with cooking spray. Using a potato masher or heavy glass, mash until the potatoes pop open and are slightly mashed. Bake for 15 to 10 minutes or until crispy.
5. Heat a large skillet over medium-high heat and add two tablespoons olive oil. Cook two patties 5 to 7 minutes on each side or until they are cooked through and brown. Repeat with remaining oil and patties.
   

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 529Total Fat 23gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 16gCholesterol 165mgSodium 1297mgCarbohydrates 48gFiber 4gSugar 4gProtein 33g

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The post Parmesan Crusted Crab Cakes and Crispy Smashed Potatoes appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.