Shrimpo De Gallo (Pioneer Woman)

Ingredients:
1 pound Cooked Shrimp (tails Removed), Chopped
½ whole Red Onion, Diced Finely
½ cups Green Or Black Olives, Chopped
2 whole Tomatoes, Diced
2 whole Fresh Jalapeno Peppers, Minced
2 whole Avocados, Chopped
2 whole Limes, Juiced
Kosher Salt To Taste
2 cups Cilantro, Chopped

Directions:
Combine shrimp, red onion, olives, tomatoes, and jalapenos in a large bowl. Add lime juice to taste, then a dash of kosher salt. Add cilantro. Stir gently with a spoon, then taste on a tortilla chip so you’ll have an accurate gauge of the salt content. Add more salt and/or lemon juice if needed.
Chill until serving. Note that the avocado will brown if too much time passes, so if you want to make this ahead of time, leave out the avocado until just before serving.

Shrimp Enchiladas

Ingredients:
1/2 cup sweet red pepper, chopped
1/2 cup onion, minced
1/2 cup green pepper, chopped
1/4 cup butter
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
3/4 cup whipping cream
1 tablespoon all-purpose flour
1 1/2 cups Monterrey Jack cheese, divided
1 1/2 cups pepper-jack cheese, divided
1/2 cup sour cream

2 tablespoons butter
1 1/2 pounds shrimp, peeled and deveined
1/2 cup onion, chopped
2 cups ripe tomatoes, chopped

8 (9-inch) flour tortillas

Directions:
Saute red pepper, onion and green pepper in 1/4 cup butter until crisp-tender. Add oregano, salt, garlic powder, pepper, cayenne pepper, cream and flour; blend well. Continue cooking for 3 minutes or until slightly thickened. Add 1 1/2 cups cheese (part Monterrey Jack, part Pepperjack); stir until melted. Add sour cream, stir to blend. Set aside.

In another skillet, melt 2 tablespoons butter. Saute shrimp and 1/2 cup onion until shrimp are pink. Remove shrimp and chop; return to butter and onion. Add chopped tomatoes and 1/2 of the cheese sauce. Spoon 1/3 cup shrimp mixture into each tortilla. Sprinkle cheese on top of shrimp mixture. Roll up tightly. Arrange seam side down in a 9X13-inch glass baking dish. Spoon remaining cheese sauce over tortillas and sprinkle with remaining cheese.Bake at 350 degrees for 30 to 35 minutes.

Quesadillas de Camarones

Ingredients:
Flour Tortillas
12 whole Large Shrimp, Peeled And Deveined
8 ounces, fluid Mexican Red Sauce
1 whole Large Onion
1 whole Red Bell Pepper
1 whole Green Bell Pepper
2 cups Cheese, Grated (Monterey Jack Is Best)
2 Tablespoons Olive Oil
Salt To Taste

Directions:
Pour red sauce over shrimp. Set aside.Chop vegetables into large pieces. Heat skillet over high heat and add olive oil. Cook vegetables over high heat until they start to get brown/black. Remove from skillet and set aside.Return skillet to high heat, then dump in the shrimp with the sauce. Cook, stirring only occasionally, until shrimp is opaque. Add in a little water if the sauce gets dry. Remove from skillet and chop into bite-size pieces.In a separate skillet, heat butter. Place a tortilla in the skillet, then layer on ingredients: cheese, vegetables, and shrimp. Top with a little more cheese and a second tortilla. Cook on both sides, adding butter before flipping to the other side so the tortilla isn’t overly dry.Remove from skillet and slice into wedges. Serve with rice, beans, salsa, sour cream, guacamole—whatever you’d like!

Shrimp Tartlets

Ingredients:
18 slices white bread (picture used Peppridge Farm bread)
Refrigerated butter-flavored spray

Filling:
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/4 cup canned chopped green chilies
1/4 cup diced cooked shrimp
1 green onion, thinly sliced
18 whole small cooked shrimp
Paprika

Directions:
With a rolling pin, flatten bread to 1/8-in. thickness. Using a 2-1/2-in. biscuit cutter, cut out a circle from each slice. (Save scraps for another use.) Spritz both sides of circles with butter-flavored spray. Press into ungreased miniature muffin cups. Bake at 400° for 8-10 minutes or until lightly browned.
In a large bowl, combine the cheese, chilies, diced shrimp and onion; spoon into cups. Top with whole shrimp and paprika. Broil 5-6 in. from the heat for 2-4 minutes or until golden brown. Serve immediately.

Pasta Rosa

Ingredients:
7 oz. penne pasta
3 oz. pancetta, diced
9 oz. bag of baby spinach leaves
2 oz. pine nuts
4 oz. sun-dried tomatoes, in oil and cut into 1/4 inch strips (or Julienne Cut)
Extra Virgin Olive Oil
1/2 lb. shrimp, peeled and deveined
Goat Cheese, crumbled
Salt & Pepper, to taste

Directions:
Preheat the oven to 350 degrees. Place the pine nuts in a single layer on a cookie sheet. Bake the nuts for 3-4 minutes, or just until they start to brown and become fragrant. Remove the pine nuts from the oven, and set to the side.
Next, in a large pot or Dutch Oven, drizzle about 2 tbsp of the olive oil. Add pancetta and cook for 5 - 7 minutes, stirring often...until the pancetta becomes brown and is cooked thoroughly. Next, add the sun-dried tomatoes to the pan of pancetta, along with the flavored oil from the sun-dried tomato jar (about 1-2 tbsp). Continue to cook until the tomatoes begin to soften.
While the pancetta and tomatoes cook, bring a large saucepan of salted water to a boil. Add the pasta and cook until al dente. Let the pasta cook while you finish the rest of the recipe (10-11 minutes).
After 3-4 minutes, the sun-dried tomatoes will begin to soften. At this point, add the entire bag of spinach to the pot. Begin stirring the mixture, completely mixing the ingredients. Continuously saute/stir the mixture in the oil until the spinach is completely wilted and shiny. It should be a beautifully green color. Season with salt and pepper.
The spinach mixture should look like this...
Remove the spinach mixture from the pot and place on a platter, putting it to the side.
Next, drizzle a little more olive oil into the pot, if needed. Add the shrimp and cook on each side for 2-3 minutes. Once the shrimp is cooked through, add the spinach mixture back to the pot.
Add the pine nuts, stirring well. At this point, the pasta should be just about finished. Drain the pasta and add it to the pot with the rest of the ingredients. Give it one final stir.
Plate the pasta and top with the crumbled goat cheese.
Serve immediately!

Spicy Shrimp Cakes with Corn and Avocado Salsa

Ingredients:
Cakes:
1 pound medium shrimp, peeled and deveined
Cooking spray
1 cup finely chopped red bell pepper
1 garlic clove, minced
1/4 cup thinly sliced green onions
3 tablespoons reduced-fat mayonnaise
1 tablespoon fresh lime juice
1 1/2 teaspoons hot sauce
1/2 teaspoon sugar
1/4 teaspoon salt
1 large egg
1/4 cup finely chopped fresh cilantro
3/4 cup panko (Japanese breadcrumbs), divided

Salsa:
2 ears of fresh corn, roasted and cut from the cob
1 diced peeled avocado
1/4 cup chopped fresh cilantro
3 tablespoons finely chopped red onion
2 tablespoons finely chopped seeded jalapeno pepper
1 tablespoon fresh lime juice
1/4 teaspoon salt

Directions:
To prepare cakes, cook shrimp (salted and peppered) in a skillet sprayed with Pam until pink, place shrimp in a food processor; pulse 10 times or until finely chopped. Set aside.

Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add bell pepper to pan; sauté 3 minutes. Add garlic to pan; sauté for 1 minute. Remove from heat. Place bell pepper mixture in a large bowl. Add shrimp, green onions, and the next 6 ingredients (through egg), stirring well. Stir in cilantro and 1/4 cup panko. Divide shrimp mixture into 5 equal portions, shaping each portion into a 1/2-inch-thick patty. Pat panko bread crumbs on each side of the cakes while holding in your hand. The mixture is too loose to dredge. Chill at least one hour (I chilled them overnight).

Heat pan over medium-high heat. Coat pan with cooking spray. Add 3 cakes to pan; cook 4 minutes on each side or until browned. Be careful will flipping the cakes. They crumble easily. Press down on the cakes with the back of the spatula a couple of times before flipping.

Remove from pan; cover and keep warm. Repeat procedure with remaining cakes.
To prepare salsa, combine corn and remaining ingredients, except for the avocado; stir gently. Add the avocado and toss very gently. Serve immediately with shrimp cakes.

Balsamic Shrimp Skewers

Ingredients:
1 Tablespoon extra virgin olive oil
1 Tablespoon balsamic vinegar
3/4 teaspoon grated lemon rind
1 1/2 teaspoons fresh lemon juice
1/8 teaspoon freshly ground black pepper
3 garlic cloves, minced
40 large shrimp, peeled and deveined (about 1 1/2 pounds)
16 1/4 inch thick lemon slices
cooking spray

Directions:
Combine first 7 ingredients in a large zip lock bag or bowl. Add shrimp to bag or bowl and seal or cover. Marinate in the refrigerator for 2 hours. Remove shrimp from bag and reserve marinade. Thread shrimp and 2 lemon slices on skewers.Grill each skewer for 3 minutes each side basting with reserved marinade during cooking.

Gazpacho with Shrimp

Ingredients:
1 hothouse cucumber, halved and seeded, but not peeled
2 red bell peppers, cored and seeded
4 plum tomatoes
1 red onion
3 garlic cloves, minced
23 ounces tomato juice (3 cups)
1/4 cup white wine vinegar
1/4 cup good olive oil
1/2 tablespoon kosher salt
1 teaspoons freshly ground black pepper
grilled shrimp
diced avacado

Directions:
Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!
After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop. Before serving, top with grilled shrimp and avacado.