Tag Archives: Shrimp

New-England Style Shrimp Rolls

New-England Style Shrimp Rolls


2 Tbsp Unsalted butter

4 New england-style (top-split) hot dog buns

1 lb Extra-small shrimp (71-90 per lb)

2 tsp Old bay seasoning

1/2 C. Mayonnaise

1 Celery stalk

2 Tbsp Fresh lemon juice

1 Tbsp Thinly sliced fresh chives

1 Tbsp Chopped fresh dill


1. Add the butter to cooking pot. Press START/STOP on the unit to start Sear/Sauté function. Heat butter until hot, about three minutes.

2. Add buns, side down and cook until golden brown on one side, about two minutes. Flip and cook until other side is golden brown, about two minutes. Transfer buns to a plate.

3. Add shrimp and old bay seasoning to pot and cook stirring frequently, until shrimp is pink and opaque, about three minutes.

4. Using a slotted spoon, transfer shrimp to a large bowl and let cool for ten minutes. Add the mayonnaise, celery, lemon juice, chives and dill and stir to combine.

5. Divide shrimp salad among toasted bread buns and serve sprinkled with dill spirgs.


Ramen Soup with Saucy Shrimp (Better than store bought)

Ramen Soup with Saucy Shrimp



1 lb frozen cooked salad shrimp, thawed

¼ c. Thal sweet chili sauce

2 Tbsp. minced fresh

2 Tbsp. Minced cilantro


2 Tbsp. salted butter

1 red bell pepper, sliced

1 jalapeño, finely diced

1 small onion, thinly sliced

3 garlic cloves, grated

2 Tbsp. grated fresh ginger

One 13-ounce can full-fat coconut milk

5 C. vegetable broth, plus more as needed

1 cup frozen cut green beans

1½ teaspoons ground turmeric

Two 3-ounce packages ramen noodles (any flavor), seasoning packs discarded

Juice of 1 lime, or more to taste

2 tablespoons soy sauce

1 tablespoon sriracha, or more to taste

¼ cup each fresh cllantro and

basil leaves, plus more for garnish


1. Make the saucy shrimp: In a small bowl, combine the shrimp and sweet chili sauce. Toss to combine, makingsure all the shrimp are coated. Then sprinkle on the minced cilantro.

2. Make the soup: In a large deep skillet or pot, melt the butter over medium-high heat. Add the bell pepper, jalapeño, and onion.

3. And cook, stirring constantly. until the vegetables start to brown, 2 to 3 minutes Add the garlic, ginger, coconut milk, vegetable broth and the turmeric. Stir to combine.

4. Cook until everything is hot and close to boiling, about five minutes. Add the green beans. Next, add the ramen noodles.

5. And stir until the noodles are submerged. Reduce the heat to medium-low and let the soup simmer until the noodlescare just starting to get tender, 5 to 7 minutes.

6. Turn off the heat and add the lime juice, soy sauce, stiracha, cilantro and basil. Stir and taste, adding more sriracha if you’d like more spice! Splash in more broth if you’d like the soup to be a little thinner (it naturally thickens as it cooks)

7. Serve generous portions, then spoon the saucy shrimp over the top. Garnish with more cilantro and basil leaves!

Source The Pioneer Woman Cooks

Instant Pot Jambalaya

Instant Pot Jambalaya


2 Tbsp. Olive Oil

12 oz Andouille Sausage cut into ¼-inch-thick slices

1 medium Onion chopped

1 medium Green Bell Pepper seeded and chopped

1 medium stalk Celery chopped

3 Garlic Cloves diced

2 tsp. Cajun Seasoning

1/4 tsp ground Thyme

1 C. Long-Grain White Rice regular NOT instant rice

1 14.5-ounce can Diced Tomatoes undrained

1 1/2 C Low-Sodium Chicken Stock

1/2 tsp Kosher Salt

12 oz medium-size Cooked Shrimp (41-60 count)

4 Scallions thinly sliced


1. Heat the olive oil in the inner pot at on Sauté. Add the sausage slices, and cook until browned, about two minutes per side. Transfer the meat to a paper towel–lined plate to drain. 

2. Next, add the onion, bell pepper, celery, and garlic and cook, stirring occasionally, until the onion is translucent, approximately three minutes. 

3.  Add the Cajun seasoning, thyme, and rice, and stir until the rice is well coated in the oil. Press Cancel to stop the cooking. 

4. Add the tomatoes and their juices, the stock, and salt. Stir with a spatula freeing any food particles sticking to the bottom of the Instant Pot insert. 

5. Lock the lid. Cook on Manual High Pressure for eight minutes, then allow a Natural Pressure Release for five minutes followed by manual release of the remaining pressure. 

6. Stir the rice mixture, then stir in the shrimp, scallions, and reserved sausage. Replace the Instant Pot lid and allow the ingredients to heat through for five minutes in the residual heat.

Source Boulder Locavore

Air Fryer Shrimp Taco Recipe

Air Fryer Shrimp Tacos


1 Lb Peeled, Deveined Shrimp

2 Tbsp Oil

1/2 tsp. Chili Powder

1/2 tsp. Garlic Powder

1/4 tsp. Cumin

1/4 tsp. Onion Powder

1/2 tsp. Salt

1 tsp. Pepper

4 Flour Tortillas

Green Shredded Cabbage

Sliced Avocado

Crumbled Cotija Cheese




1. Toss the shrimp with oil, chili powder, garlic powder, cumin, onion powder, salt and pepper. Transfer to greased air fryer basket.

2. Air fry at 400ºF for five-six minutes or until shrimp are cooked through.

3. Assemble tortillas with shrimp and cabbage. Place tacos in air fryer basket and air fry at 400ºF for 1 minute to warm tortillas.

4. Remove tacos from air fryer, add the toppings and serve.

Source Tasty Air Fryer Recipes

Rich & Creamy Seafood Lasagna



1 lb lasagna noodles

4 Tbsp. butter

1/4 C. flour

4 C. milk

1 C. grated Parmesan cheese (divided)

1 Tbsp. salt

1/4 Tbsp. ground white pepper

15 oz ricotta cheese

1 egg

2 tsp. minced garlic

2 1/2 C. grated mozzarella cheese (divided)

1/2 C. chopped parsley

1 lb cooked shrimp (chopped if large)

1 lb crabmeat


1. Cook pasta according to package directions, drain and separate.

2. In a saucepan over medium heat, melt butter, add flour and whisk until smooth. Gradually add milk, whisking continuously until thick. Turn off the heat add parmesan cheese, salt and pepper.

3. In a bowl combine ricotta cheese, egg, garlic, two cups mozzarella, and parsley. Stir to combine. Mix shrimp and crab in a bowl.

5. In a greased 9 x 13 inch pan, layer 1 cup of the cheese butter sauce in the pan, place 3 noodles side by side, top with ⅓ of the ricotta mixture, top with 1/3 of seafood mixture. Repeat 2 more times topping with remaining sauce, mozzarella and parmesan cheese.

5. Cover and cook in a 350 degree oven for 30 minutes, uncover and cook for additional 10 minutes or until bubbly and golden on top. Allow to rest for 10-15 minutes to set.

Source Yummly