Posts Tagged ‘Shrimp’


Corn, Crab, and Shrimp Soup!

September 19, 2011

I made a couple soups this week after feeling sick last weekend and they were both a hit!  I got a bigger response on facebook when I posted that I made this one so I thought I’d put it up first.

My grandma and mother both make a crab and shrimp soup that is tomato based and yummy, but  I was craving something more chowder like.  This soup is made in the crock pot and makes your home smell like yummy seafood goodness.  It was creamy and tasty!  So let’s get straight to it!


  • 1 quart chicken stock
  • 2 tablespoons butter 
  • 1 cup chopped onion
  • 32 ounces fresh or frozen corn
  • 3 garlic cloves, chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cayenne pepper
  • 2 (6-ounce) can lump crabmeat, drained (I totally didn’t drain these when I put them in, yum still)
  • 1 frozen bag of shrimp (uncooked, peeled)
  • cubed red potatoes
  • sliced celery (at least 4 stalks)
  • 1 cup heavy cream (or half and half)
Put the chicken stock, butter, onion, corn, garlic, salt, cayenne pepper , crabmeat, shrimp, potato, and celery in at least a 4 quart slow cooker.  Cover and cook on high for 4 hours or for 8 hours on low.  If you want a thicker soup, pulse a handheld blender a few times or scoop out a cup and blend in a blender or food processor (be careful – it’s hot!) and add back in.  Stir in the half and half or cream before serving and garnish with avocado or bread!
I took the corn and crab soup recipe from here: and added lots to it!
I hope you enjoy! I know I did and will be making it again soon!
Happy eating!


June 6, 2011

This is going to be a pretty quick post.  I’ve never made kabobs before and wanted to do something easy for dinner with Melissa, her husband, and David.  I wanted to combine seafood, meat, and veggies and I thought kabobs would be the best way to do this.

Bamboo Skewers (or metal ones)
-Green and Red Peppers
-Seasoning for meats/fish
-Sausages of any kind work
-Beef (the grocery store had pre-cut kabob beef)
-Scallops (not sure I’d do that again)
-Pork (we bought boneless ribs and cut them up)

All we really did was cut up the veggies into big cube sizes and season the meats.  We did the same rub on the beef and pork and more of a salt and pepper rub on the fish.

To assemble, just layer the meat and veggies one skewers and on separate skewers the fish and veggies.

We put them on the grill to cook.  Obviously the fish skewers take a different amount of time than the meat ones so make sure you take note of that and skewer things of like cooking time.

Here is our finished product!



Quick Paella

May 30, 2011

I got an e-newsletter and when I scrolled down to the recipe of the week I barely had to read the title to know I couldn’t wait to try it!  It’s called a Quick Paella and it’s more like a jambalaya than a paella, but that works for me!

I’m going to copy paste the recipe here:

“This recipe, created by Chef Michael H. Flores of San Antonio, is the perfect blend of ingredients and makes a great pairing with this month’s wine varietal spotlight, Viognier.

Quick Paella
Serves Six
Quick Paella
1 one-pound bag of saffron-flavored rice
1/4 cup olive oil
1 onion, chopped
1 red bell pepper, chopped
6 garlic cloves, minced
3 raw chicken breasts, cubed
1 tsp. each salt and freshly ground black pepper
1 pound raw wild-caught shrimp, peeled and deveined
2 links Spanish chorizo, sliced
Small box of frozen peas, thawed
1 can of kidney beans, drained
Small jar of sliced olives with pimentos, drained

Cook the rice according to the directions on the package, using olive oil instead of butter. While the rice is cooking, heat the olive oil in a large pan (with a cover) over medium-high heat. Add the onion and red bell pepper and sauté for 2 minutes; add the garlic and cook for another minute. Next, add the chicken, salt and pepper, and continue cooking for 4 minutes; stir in the shrimp and chorizo. Cook for 2 more minutes and then add the peas and beans; cover and turn heat to low.

As soon as the rice is ready, combine the two pots. Do not over-mix. Taste and adjust the seasonings with salt and pepper. Serve immediately topped with the olives.”

I really loved the saffron rice and never thought of cooking with it!  I thought the chicken seemed a little flavorless, but the chorizo and shrimp were amazing!  Here’s  a picture of my pretty paella:

Happy eating!


Shrimp Tacos

April 18, 2011

Recently I made shrimp tacos.  I was trying to come up with something quick to make, and wasn’t craving pasta and shrimp and I had a revelation: Shrimp Tacos.  Done.

I originally was going to just use a package of fajita seasoning, but as I read the ingredients, I thought, “this sounds gross.  I could make something better myself.”  So here we go:

-One bag of frozen shrimp (peeled and defrosted)
-Extra Virgin Olive Oil
-1 teaspoon Salt
-1 tablespoon Pepper
-1 1/2 tablespoons Onion Powder
-1 tablespoon Garlic Salt
-2 teaspoons Ground Cumin
-1 tablespoon Chili Powder

Heat enough olive oil to cover the bottom of your pan until warm.  Add peeled shrimp.  Add the rest of the ingredients.  You can adjust the ingredients to whatever flavors you like most.  I find the ground cumin really gives it that fajita flavor, but too much destroys the meal.  Start with a little, you can always add more.  I cooked some cherry tomatoes with the shrimp too, delicious.

I put my shrimp on a flour tortilla with lettuce and cheese.  It’s a nice, fresh, and pretty healthy meal.  I’ll probably bring the shrimp to heat up on a salad tomorrow at lunch!


Happy Eating,