Posted by Colleen Carey on June 14th, 2022


SPICY SHRIMP & TOMATO CREAM PASTA

Ingredients

  • Yield: 4 Servings
  • 2 tbsp Olive Oil
  • ½ tsp Red Pepper Flakes
  • 1.5 lbs Shrimp P&D
  • 1 ea Small Red Onion, diced
  • 1 ea Small Bell Pepper, diced
  • 3 ea Garlic, minced
  • 24 oz Spaghetti Sauce
  • Heavy Cream
  • Italian Spices
  • Pasta, cooked al dente
  • Parmesan Cheese
  • Parsley, minced

Directions

  • Heat 1 tbsp. olive oil in a large sauté pan.
  • Add red pepper flakes and shrimp and cook about 1 minute per side or until completely pink.
  • Remove shrimp from pan and set aside.
  • Add remaining oil to pan and cook onion and bell pepper over medium-high heat for approximately 3 minutes until translucent.
  • Add garlic and cook for an additional 30 seconds.
  • Add spaghetti sauce, heavy cream and Italian spice to the pan and simmer for 5 minutes.
  • Return shrimp to the pan along with the cooked pasta and stir well to incorporate.
  • Garnish individual portions with fresh parsley and parmesan cheese.

Pairing Suggestions

Balance out the bold heartiness of this meal with some freshly steamed vegetables or a light salad with a full-bodied red wine.

MEDITERRANEAN COUSCOUS & SHRIMP SALAD

Ingredients

  • Yield: 10 Servings
  • 1 lb. Cooked white shrimp, thawed and drained
  • 1 ½ lbs. Couscous, cooked according to package instructions
  • ½ lb. Sun-dried tomatoes in oil, halved
  • 4 oz. Black olives, roughly chopped
  • 1 cup Red onion, 1/2″ diced
  • 2 cups Baby spinach, rough chopped
  • 2 cups Roasted cauliflower
  • 10 oz. Feta cheese, crumbles
  • 2 tbsp. Garlic, minced
  • 1 cup Basil, chopped
  • 1 tbsp. Oregano
  • 4 ea. Zest of lemons
  • 1 pint Cherry tomatoes, halved
  • 1 tbsp. Za’atar seasoning
  • 1 tbsp. Cumin

Directions

  • Cook the couscous per package instructions.
  • For roasted cauliflower: Preheat the oven to 400 degrees.
  • Cut cauliflower into individual florets.
  • Toss with 2 tsp. cumin, 2 tbsp. olive oil and salt and pepper to taste.
  • Roast in the oven for approximately 10–12 minutes until browned and cooked, but not mushy.
  • Heat a large sauté pan on a medium-high setting.
  • Add olive oil and onion to the pan and cook just until they are lightly browned.
  • Add the garlic to the pan and cook for one additional minute.
  • Next, add the cherry tomatoes, shrimp, black olives, sun fried tomatoes, spinach and lemon zest.
  • Cook for 1–2 additional minutes to bring the flavors together.
  • Remove the pan from heat.
  • Blend hot couscous into the mixture with roasted cauliflower and season with basil, za’atar, cumin and half of the oregano.
  • Add half of the feta cheese and mix well.
  • Season with salt and pepper to taste and top with remaining feta cheese and oregano upon plating.

BLACKENED SHRIMP PO’ BOY W/ FRIED JALAPEÑOS & REMOULADE

Ingredients

  • Yield: 6 Servings
  • 6 ea Large Hoagie Rolls
  • 2 lbs Large Shrimp, P&D
  • 3 tbsp Blackening Spice
  • 3 tbsp Olive Oil
  • 2 tbsp Lemon Juice
  • 3 cups Shredded Romaine
  • 3 ea Tomatoes, sliced thin
  • 1 cup Red Onion, sliced thin
  • 2 cups Fried Jalapeños
  • 1 ½ cups Mayonnaise
  • 2 tbsp Chili Powder
  • 3 tbsp Ground Mustard
  • 2 tbsp Lemon Juice

Directions

  • Preheat your grill to high heat. Toss the shrimp with the blackening spice, olive oil and lemon juice.
  • Make the remoulade by combining the mayonnaise, chili powder, ground mustard and lemon juice.
  • Once preheated, grill shrimp for approximately 2 minutes on each side until fully cooked.
  • Assemble sandwiches starting with shredded romaine, tomatoes and then red onion.
  • Top with shrimp, fried jalapeños and approximately ¼ cup of remoulade per sandwich.

Pairing Suggestions

Pair this with a side like sweet potato fries to balance the flavors, and serve the remoulade as a dipping sauce.

GRILLED GARLIC SHRIMP HOBO PACKS

Ingredients

  • Yield: 6 Servings
  • 2 lbs Large Shrimp, P&D
  • 3 ea Garlic Cloves, minced
  • 1 lbs Andouille Sausage
  • 3 ea Ears of Corn, cut into 4
  • 3 ea Zucchini, cut 1″ pieces
  • 3 tbsp Olive Oil
  • 1 tbsp Old Bay Seasoning
  • 2 ea Lemon, sliced
  • 6 tbsp Unsalted Butter
  • 3 tbsp Parsley, minced

Directions

  • Preheat grill over high heat.
  • Cut 6 sheets of foil approximately 12” long.
  • Divide shrimp, garlic, sausage, corn and zucchini evenly over the foil sheets.
  • Drizzle with olive oil and old bay seasoning.
  • Toss ingredients well.
  • Add a lemon slice and 1 tbsp. of butter to each pack.
  • Fold the foil packets crosswise over the shrimp mixture to completely cover the food.
  • Roll the top and bottom edges to seal them closed.
  • Place foil packets on the grill and cook until just cooked through, approximately 15 minutes for large shrimp.
  • Carefully open the packets, top with parsley and serve immediately.

Pairing Suggestions

Make this eclectic meal even more irresistible with a hard cider or fruity IPA.

MOJITO INSPIRED CUBAN STYLE SHRIMP CEVICHE

Ingredients

  • Yield: Servings
  • 1.5 lbs Shrimp, p&d and diced into small 1/4″ cubes
  • 1 cup Lime Juice
  • 2 tbsp Club Soda
  • 2 tsp Sugar
  • 1 tsp Sea Salt
  • ½ tsp Black Pepper
  • 2 tbsp White Rum
  • 2 ea Garlic Cloves, minced
  • 1 cup Red Onion, minced
  • 1 ea Jalapeno, seeds removed and minced
  • 1 ½ cups Roma Tomatoes, seeded and diced
  • ½ cup Mint. chopped
  • ¼ cup Chives, minced

Directions

  • Place fish in a non-reactive bowl.
  • Add lime juice, club soda, sugar, salt, pepper and rum.
  • Toss to coat evenly.
  • Store under refrigeration for approximately 45 minutes to allow the citrus to begin cooking the fish.
  • Stir every 15 minutes.
  • Add the remaining ingredients to order.
  • Serve in individual cups and garnish appropriately.
  • Garnish with additional mint, lime zest, lime wedges and tortilla or plantain chips.

Pairing Suggestions

Add a bit of crispness to this dish with some tortilla chips and a fresh, house-made salsa for a little added spice

More delicious recipes found at: https://highlinerfs.com/menuing/recipes