Seafood Paella

SO. MUCH. FOOD. It was pretty good. A maleable recipe. I had to add a lot more spices etc to it, but I didn't use the best stock or anything so maybe that was why. I pretty much used the recipe as a guide of what to add, and could have definitely used fresher and better seafood, but used the frozen mix at Trader Joe's since it's a decent deal.

This was very easy to make, and a great dish if you're too busy to cook for the rest of the week and don't mind eating lots of leftovers!

Seafood Paella
Recipe from Abbe's Cooking Antics

1 tbsp olive oil
1 leek - chopped
1 red bell pepper - deseeded and chopped
1 clove garlic - crushed
3.5 oz/100g spanish chorizo sausage - chopped
1 tsp turmeric
10.5oz/300g long grain rice
2 tbsp cherry tomato paste/puree
1 ltr hot fish stock
5oz/150g frozen petit pois peas
14oz/400g frozen cooked seafood mix - defrosted

Heat the oil in the pan, cook the leek, pepper and garlic for 5 mins. Add the chorizo and fry until it releases its oils. Stir in the turmeric and rice and coat with the oil.

Add the tomato paste and stir it through the rice. Pour in the fish stock. Bring to the boil, then simmer for 15 mins, stirring occasionally.

Add the peas and cook for 5 mins, then stir in the seafood to heat through for a final couple of minutes cooking. Remember the seafood has already been cooked and will turn rubbery if you over heat it.

Avocado Shrimp

I have a bunch of recipes actually sitting around in the queue, but it's been a) so hectic that I haven't had time to post about what I feel about the recipe and b) now a long time since I've made it so I can't even remember what I felt about the recipe!

This was a pretty good one though. I loved the fresh chunks of ripe avocado. Very yummy (I mean, come on, it's shrimp) and very easy. So quick to whip up! Just a little bit of prep, a very short amount of cooking, and voila!

Avocado Shrimp
Recipe from Apple of my Eye

1.5 tbsp olive oil
1 clove garlic, diced
½ tbsp honey
¾ lb. Shrimp
1 avocado, diced
½ tomato, diced
2 limes, juiced
Salt and pepper, to taste
Red pepper flakes, to taste

Heat olive oil in a large saucepan. Add in the garlic, sautéing for 1 minute.

Add in the honey, stirring to combine.

Stir in the shrimp and cook for 3-4 minutes or until just done. Don’t overcook!

Remove from heat and let cool for a few minutes. Add in the diced avocado, tomato and lime juice.

Season with salt, pepper, and red pepper flakes to taste. Serve hot or cold!

Cilantro Lime Shrimp

Super yummy and easy shrimp! Hard to go wrong with shrimp. Shrimp shrimp shrimp. Shrimp is one of my favorite foods...sooo good but pretty expensive. I served these super easy critters with some breadcrumb-crusted-parmesan-sprinkled zucchini (zucchini slices dipped in egg and coated with breadcrumbs and then sprinkled with parmesan, baked at 400 degrees for...uh...about 20 minutes? Til crispy, before burnt, and you can flip halfway). Pretty frickin' tasty.

I approximately doubled this recipe. Very easy and hard to get wrong even with approximations.

Cilantro Lime Shrimp
Recipe from House of Yum

1/2 pound shrimp
1 teaspoon extra virgin olive oil
1 clove minced garlic
1/8 teaspoon sea salt
1/8 teaspoon cumin
Juice from 1/2 lime
1 tablespoon chopped cilantro

Heat olive oil and garlic over medium heat.

Toss shrimp with sea salt and cumin then place in heated pan.

Cook the shrimp thoroughly and then remove from heat.

Squeeze the juice from half a lime over the shrimp and then toss with the cilantro.

Cajun Shrimp and Rice

This was easy and delicious! You can use either cooked or uncooked shrimp--I accidentally used the precooked shrimp in my mom's freezer because I didn't see any uncooked shrimp but it worked fine and the recipe didn't overcook the shrimp. I made this while my mom was out of town a few weeks ago because she doesn't like seafood.

Cajun Shrimp and Rice
Recipe adapted by PheNOMenal from The Food Network Magazine

1 tablespoon butter
2 tablespoons olive oil
3 cloves garlic, minced
2 teaspoons Cajun seasoning
1 pound large shrimp, peeled and deveined
Salt and pepper
4 Roma tomatoes, seeded and chopped
2 bunches green onions, chopped
1 1/2 cups COOKED white rice
1/4 cup water
3 tablespoons chopped fresh parsley
Lemon wedges

Heat the butter, olive oil, and garlic in a large skillet over medium heat for about a minute. Add the Cajun seasoning (or spices) and shrimp and cook, stirring constantly, for another minute. Season with salt and pepper.

Add the tomatoes and green onions to the skillet and cook, stirring constantly, for one minute. Add the rice and 1/4 cup water and continue to cook until the rice is warmed through and the shrimp are opaque, about 3 minutes. Stir in the parsley and serve with lemon wedges.