Spicy Shrimp with Corn Griddle Cakes

After some truly masterful thrifty grocery shopping yesterday, I was able to pick up the ingredients I was lacking for three nice dinners (one of which will be a fancy egg sandwich, but still). This recipe is almost 100% Rachael Ray, which used to really embarrass me to admit, but I'm working through my issues.


When it comes down to it, Ray's recipes are often pantry-friendly (I only had to buy $4 worth of shrimp and a $.49 can of corn for this), and rarely call for spices that I don't already have. Gourmet cooking it may not be, but when you are broke and trying to stretch a dollar, her magazine features lots of good recipes. This one comes from the February/March issue.

I know I said these weren't gourmet, but I can't help but think how cute mini-corn griddle cakes with just one or two shrimp on top would be for a party.


Spicy Shrimp with Corn Griddle Cakes
serves 2-4, depending on how hungry you are

for the griddle cakes:

1 15-oz. can cream-style corn
4 Tbsp butter, melted
2 large eggs
.25 cup granulated sugar*
1 cup all-purpose flour
.5 tsp sea salt
.5 tsp baking soda

*I did not add the sugar and found that the corn was sweet enough on it's own. Your mileage may vary.

In a medium bowl, combine all ingredients well with a whisk. Set aside.


for the shrimp:

1 lb. large shrimp, shell-on
2.5 cups water
.25 tsp cayenne pepper
2 tsp Cajun seasoning*
2 Tbsp olive oil
2 Tbsp all-purpose flour
2 garlic cloves, finely chopped
3 scallions, finely chopped

*I did not have this Cajun seasoning Ray calls for, so I improvise with Chili powder, powdered onion and garlic, and sea salt. Worked great for me.

Peel the shrimp and place the shells in a saucepan with the water and cayenne pepper. Bring to a boil and cook until the liquid is reduced by half--about 10 minutes. Strain and discard shells, set aside.


While broth is boiling, toss shrimp with Cajun seasoning. In a large non-stick skillet, heat the olive oil over medium heat until it is shimmering, then sprinkle in the flour. Cook the oil and flour mixture (your roux), stirring constantly, until a deep golden brown, 3-5 minutes. Add scallions, garlic, and a drizzle more of oil and cook, continuing to stir, for 2 more minutes.


Whisk the reserved shrimp broth into the roux and boil for one minute to thicken. Add the shrimp and toss in the sauce for 2 minutes, then cover, remove from heat, and set aside.


Heat a non-stick griddle over medium heat (if you only have one large non-stick pan, transfer the shrimp to a bowl and wipe the pan clean). Working in batches, pour heaping .25 cups of batter onto the griddle, giving the pan a little shake to flatten them somewhat. Cook until they are a deep golden color and bubbles are rising to the surface, then flip. Repeat with remaining batter.


Stir your shrimp and taste to adjust for seasoning (I needed to add salt at this point). Serve griddle cakes with shrimp and sauce spooned over the top. We had corn cakes leftover, so I ate them for breakfast--they were really good! I will definitely make this recipe again.

Shrimp, Broccoli, and Oven-Roasted Tomato Pasta

Sorry for a brief absence there, I'm coming to you from my parent's house this week, as I am housesitting and caring for their enormous animals while they soak up some sun in Florida. And so, new kitchen, new computer, it all took some adjusting to.


Night before last I was craving pasta in the worst way, and craving something creamy and substantial, which doesn't really jibe with my efforts to eat healthier. And so, this very simple concoction was borne. The reduced-fat cream cheese lends the creaminess, cut by the white wine and chicken demi-glace. High in flavor, low in fat, and takes less than 30 minutes to prepare (take that, Rachael Ray!).

If you don't have demi-glace on hand, sub half of the wine for chicken stock.

Shrimp, Broccoli, and Oven-Roasted Tomato Pasta
serves 2-3

.5 c. Oven Dried Tomatoes (you can substitute sundried or even fresh)
2 c. farfalle pasta
1 c. chopped broccoli
1 Tbsp butter
1 Tbsp olive oil (I used the oil from my tomatoes)
1 garlic clove, minced
.75 lb medium shrimp, peeled and cleaned
.5 c. dry white wine
2 Tbsp chicken demi-glace
.25 c. reduced fat cream cheese
2 Tbsp lemon juice
pinch dried basil
pinch crushed red pepper flakes
freshly ground pepper
sea salt
grated parmesan, for serving


Cook pasta according to directions, drain and set aside. Steam broccoli until bright green and still crisp-tender, set aside.

Heat a large non-stick skillet over medium-high heat, add olive oil and butter. Once butter is melted and starting to foam, add garlic and shrimp. Cook three minute, stirring frequently. Add wine, demi-glace, and cream cheese; stir to combine. Reduce heat, simmer for 2 minutes.


Add tomatoes, broccoli, and spices, stir well. Simmer for 2 minutes more, or until everything is heated through, stirring often. Add pasta ans lemon juice, remove from heat, stir to combine. Serve hot with lots of parmesan. Enjoy!

Grilled Shrimp Tacos with Tomatillo Avocado Sauce

Continuing my "culinary Spring fever" theme, I made one of my favorite recipes tonight. While the ingredients are available nearly year-round these days, this is still something that evokes warmer weather with every bite.


Grilled* Shrimp Tacos
serves 2-3

*we were low on charcoal and ended up cooking these under the broiler. Still very good, I promise.

1 lb. large shrimp, peeled and deveined (about 30 pieces)
2 Tbsp butter
2 cloves garlic, coarsely chopped
juice of 2-3 wedges of lemon
sea salt
freshly ground pepper
white corn tortilla shells (or soft flour shells, depending on preference)


Use 2-3 metal skewers to skewer shrimp. Melt butter, 15 seconds at a time, in microwave with garlic and lemon juice. Stir well to combine and add salt and pepper to taste. Using a basting brush, brush melted butter concotion over the shrimp generously, on both sides. Preheat broiler (or grill) and broil for 2-3 minutes per side--but watch the shrimp, once they are bright pink and a bit brown on the edges they are done!

Heat tortilla shells and fill with 4-5 shrimp. Top generously with the tomatillo avocado sauce, the serve. We had this with a simple tomato and caramelized onion salad, it was lovely.


Tomatillo Avocado Sauce
makes...plenty

3 medium tomatillos
1 Tbsp chopped fresh cilantro
half of a small onion (about .25 cup), coarsely chopped
.5 tsp chopped seeded jalapeno pepper (or more if you like the heat)
.5 tsp salt
heaping .25 cup sour cream (I used Horizons natural low-fat)
1 ripe avocado, peeled and chunked
juice of 1 lemon
1 clove garlic, coarsely chopped
olive oil


Discard husks and stems from tomatillos. Place in a small saucepan and cover with water. Bring to a boil and cook 3-4 minutes, until tender. Set aside and let cool to room temperature.

Place tomatillos, onion, jalapeno, cilantro, salt, and lemon juice in a blender or food processor and process until smooth. Add sour cream, avocado, and a good drizzle of olive oil, process until combined and very smooth. Serve as a dip, with chips, or on tacos. Enjoy!

Flashback: Shrimp with Roasted Red Pepper Sauce

This sauce is so velvety and delicious you will find yourself wanting to try it with other things--do it! It is also very good with scallops and could practically be a soup, too.

Shrimp with Roasted Red Pepper Sauce
serves 4-6

About 2 pounds large shrimp, peeled and deveined
4 medium red bell peppers (I've used orange peppers before, it worked well)
2 cups chicken stock (I really like Swanson's Organic stock)
1/2 cup dry white wine
1.5 tsp. chopped fresh basil
2 Tbsp. chilled butter, cut into small pieces
1/4 tsp. sea salt
olive oil
fresh basil

Thread shrimp onto skewers (I recommend threading onto two skewers, this will keep the shrimp from spinning around when you flip while cooking). Cover and chill.

Preheat broiler. Cut peppers in half lengthwise, discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten them with your hand. Broil 15 minutes or until really blackened. Place peppers in a heavy ziploc bag, seal, and let them stand for 10 minutes. Peel peppers and discard blackened skins.



Place peppers, broth, and wine in a blender, process until very smooth. Combine pepper mixture and basil in a small saucepan. Bring to a gentle boil, cook until reduced to approx. 1.5 cups (5-8 minutes). Reduce to medium-low heat and gradually add pieces of butter, stirring until melted. Cover and keep warm.

Prepare grill or preheat broiler again. Sprinkle the shrimp with sea salt and a little pepper (I like to use white pepper, it is milder), and place on a grill rack or broiler pan coated with a slick of olive oil. Grill 2-3 minutes per side, until opaque and pink.

Add one more piece of butter to the sauce to finish it, then pool some on a plate or in a shallow bowl. Pile the shrimp artfully on top, garnish with shredded basil. Also good with some steamed broccoli thrown in.



Oh, I need to make this again. It is so pretty and really delicious.

Mrs. C.