Noodles with Baby Shrimp

Another recipe from Favorite Brand Name Incredibly Easy Gluten-Free Recipes.

Little Miss on her 4th bowl of "more noodles."

This one, especially the noodles, was a huge hit at lunch today.

1 package (3 3/4 oz) cellophane noodles
3 green onions
1 Tbs vegetable oil
1 package (16 oz) frozen mixed vegetables (such as cauliflower, broccoli, and carrots)
1 cup vegetable broth (I used seafood broth)
8 oz cooked frozen baby shrimp
1 Tbsp gluten-free soy sauce
2 tsp dark sesame oil
1/4 tsp black pepper

1 Place noodles in large bowl.  Cover with boiling water; let soak 10-15 minutes or just until softened.  Drain noodles.  Cut noodles into 5-6 inch pieces; set aside.  Cut green onion into 1 inch pieces.

2 Heat wok or large skillet over high heat about 1 minute or until hot.  Drizzle vegetable oil into wok; heat 30 seconds.  Add green onions; stir-fry 1 minute.  Add mixed vegetables; stir-fry 2 minutes.  Add broth; bring to a boil.  Reduce heat to low; cover and cook 5 minutes or until vegetables are crisp-tender.

3 Add shrimp to wok; cook just until thawed.  Stir in noodles, soy sauce, sesame oil and pepper; stir-fry until heated through.

1 cup of broth is A LOT of broth.  It made it sort of like fishing for noodles and veggies.  I would aim for, maybe, 1/2 a cup next time.

Quinoa & Shrimp Salad

We have been busy going gluten-free at our house.  Which has reduced me to tears multiple times in the last few weeks and causes tension in my back every time I think about setting foot in my kitchen.  So, sad when a favorite hobby turns into a horrible nightmare.
A friend, who has gluten tolerance issues in her own home, lent me a cookbook called: Favorite Brand Name Incredibly Easy Gluten-Free Recipes.  I, greatly, appreciate all the pictures in this cookbook.  As well as finding a second recipe that uses quinoa that my husband approves of.


1 cup uncooked quinoa
2 cups water
1/2 tsp salt, divided
1 bag (12 oz) frozen cooked baby shrimp, thawed and well drained
1 cup cherry or grape tomatoes, halved
1/4 cup chopped fresh basil
2 Tbsp capers
2 Tbsp finely chopped green onion
3 Tbsp olive oil
1-2 Tbsp lemon juice
1 tsp grated lemon peel
1/8 tsp black pepper

1 Place quinoa in strainer.  Rinse well under cold water.  Bring water and 1/4 tsp salt to boil in medium saucepan over hight heat.  Stir in quinoa.  Cover; resuce heat to low.  Simmer 12 to 14 minutes or until quinoa is tender and water is absorbed.  Cool to room temp.

2 Combine quinoa, shrimp, tomatoes, basil, capers and green onion in large bowl.  Combine oil, lemon juice, lemon peel, pepper and remaining 1/4 tsp salt in small bowl.  Pour over salad.  Toss gently to mix well.

Shrimp Etouffee

From Penzeys

1-2 lbs 30-50 count shrimp, peeled and deveined
2 Tbsp Cajun Seasoning, divided
4 Tbsp Butter
1/2 cup flour
1 onion chopped
1 cup celery chopped
1 red bell chopped
2 Tbsp minced garlic
1 tsp. thyme
3 tsp. Worcestershire sauce
1 tsp. hot sauce
1 cup fresh tomatoes, diced
3 cups water with 2 tsp. seafood soup base
1/2 cup thinly sliced green onions
Cooked rice

Season the shrimp with 1 Tbsp of the Cajun Seasoning and set aside to marinate.
Melt the butter over medium heat. Stir in the flour to make a roux. Cook 10 minutes stirring consistently until the flour becomes about the color of peanut butter.
Add the onion, celery, and bell. Cook till onion is translucent, about 10 minutes.
Stir in 1 Tbsp Cajun Seasoning, thyme, garlic, Worcestershire, and hot sauce. Cook 5 minutes.
Stir in tomatoes.
Add a small amount of the stock and stir well to form a paste. Add the remaining stock gradually, stirring constantly so it will be smooth.
Bring to boil. Reduce heat and simmer 30 minutes.
Add shrimp and green onions. Cook 10 minutes.
You can add salt, pepper, hot sauce, or 2 Tbsp lemon juice at this point. I forgot the lemon juice. Might try it on the leftovers.
Serve over rice.
The picture below was taken while I was waiting for it to come to a boil.

Creamy Seafood Casserole

Yet, another Real Simple freezer recipe. Sept 2010 was a great issue.
I thought this recipe needed less parsnip and more ground pepper, but I liked the potato on top. Jessica thought she could live without the potato on top.

This recipe is for four casseroles. Divide it accordingly to make one casserole!

1 1/2 cups olive oil
3 medium onions, chopped
2 pounds medium carrots (about 16) halved lengthwise and thinly sliced
2 pounds medium parsnips (about 16), halved lengthwise and thinly sliced
8 stalks celery, thinly sliced
1/2 cup all-purpose flour
2 cups dry white wine
4 cups heavy cream
Kosher salt and black pepper
1 cup chopped fresh flat-leaf parsley
6 pounds waxy potatoes, peeled and quartered
3 pounds skinless tilapia fillets (about 12), cut into 1-inch pieces
2 pounds peeled and deveined medium shrimp, tails removed
2 cups coarse fresh bread crumbs

(We used the salad chopped for the carrots, parsnips and celery so they were extra thin.)

Divide 1/2 cup of the oil between 2 large pots and heat over medium heat. Divide the onions, carrots, parsnips, and celery between the pots and cook, stirring occasionally, until tender, 18 to 20 minutes. dividing evenly, sprinkle with the flour and cook, stirring, for 1 minute (do not let darken). Divide the wine between the pots and simmer for 1 minute.

Divide the cream between the pots; season each with 1 teaspoon salt and 1/2 teaspoon pepper and bring to a boil. Remove from heat and, dividing evenly, stir in the parsley. Divide the vegetables mixture among four 8-inch square baking dishes and let cool. (We used a regular 9x13 pan.)

Meanwhile, place the potatoes in a large pot and add enough cold water to cover. Bring to a boil and add 1 tablespoon salt. Reduce heat and simmer until tender, 15 to 18 minutes. Reserve 3 cups of the cooking water, drain the potatoes, and return them to the pot. Add 1 cup of the remaining oil, 1 1/2 teaspoons salt, 1 teaspoon pepper, and 1 cup of the reserved cooking water and mah (adding more cooking water, if necessary) until smooth.

Dividing evenly among the baking dishes, nestle the fish and shrimp in the vegetable mixture. Top with the potato mixture.

In a small bowl, combine the bread crumbs and the remaining 1/4 cup of oil. dividing evenly, sprinkle over the potatoes.

TO EAT TONIGHT
Bake the casserole on a rimmed baking sheet at 375F until golden brown, 20 to 25 minutes.

TO FREEZE AND COOK LATER
Freeze the unbaked casserole, tightly sealed, for up to 3 months. To cook, thaw the casserole and bake, uncovered, on a rimmed baking sheet at 375F until heated through and golden brown, 40 to 45 minutes.

To see this recipe at the Real Simple site: realsimple.com/dinnerswap



This meal is approximately $11 a pan.

Creamy Shrimp Rolls

¼ cup mayonnaise
1 T fresh lemon juice
Kosher salt and pepper
1 ½ lbs cooked medium shrimp, cut in half cross wise
2 stalks celery, chopped
¼ cup sliced chives (optional)
4 hot dog buns
1 small head butter lettuce, torn into pieces
1 5 oz bag potato chips
In a medium bowl, whisk the mayonnaise, lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper. Fold in the shrimp, celery, and chives, if desired. Line the buns with the lettuce and fill with the shrimp mixture. Serve with the potato chips.

Jambalaya

1 lb Andouille sausage- thinly sliced
3 T olive oil
2/3 c chopped green pepper
2 cloves garlic, minced
¾ cup chopped parseley
1 cup chopped celery
2 16 oz cans tomatoes
2 cups chicken broth
1 cup chopped green onion
1 ½ t thyme
2 bay leaves
2 t oregano
1 T Creole seasoning
¼ t pepper
2 cups raw long grain rice
2 lbs medium raw shrimp (peeled/washed) or chopped chicken breast

In a 4 qt. Heavy pot, sauté sausage until firm. Remove sausage and add olive oil to drippings. Sauté green pepper, garlic, parsley and celery for five minutes. Chop tomatoes and reserve fluid. Add tomatoes, tomato liquid, chicken broth and green onion to the pot. Stir in all the spices. Wash and rinse rice thoroughly. Add rice to mixture. Add sausage back to mixture and cook for 30 minutes covered over low heat, stirring occasionally. After most of the liquid has been absorbed, add shrimp and cook until they turn pink. Transfer mixture to casserole dish and bake in oven preheated to 350 for 25 minutes.

Spicy Peanut Noodles with Shrimp

Peanut sauce:
¼ c creamy peanut butter
1/4 to 1/3 c water
2 T soy sauce
1 ½ T rice vinegar
1-2 t chile paste
½ t sugar
¼ t salt

Pasta:
4 c cooked udon noodles (8oz) or linguine
1 red bell pepper, julienned
¾ c. chopped, seeded cucumber
¼ c diagonally cut green onions
3 T chopped roasted peanuts
2 T cilantro leaves
1 lb medium shrimp, peeled and deveined

Combine sauce ingredients.
Toss shrimp with ¼ t salt. Sauté for three minutes on each side.
Combine sauce, shrimp, noodles, bell peppers, cucumber and onions in a large bowl; toss well. Sprinkle with peanuts and cilantro.

Broccoli and Shrimp Pasta

2 cups uncooked bow tie pasta
1/4 cup chopped onion
3 garlic cloves, minced
1 tablespoon butter or stick margarine
1 tablespoon olive oil
2 cups fresh broccoli florets
1/4 teaspoon salt
8 ounces uncooked medium shrimp, peeled and deveined
1/4 cup grated Parmesan cheese

DIRECTIONS
1. Cook pasta according to package directions. In a large nonstick skillet, saute onion and garlic in butter and oil until tender. Add broccoli and salt; cook and stir over medium-high heat for 8 minutes. Add shrimp; cook and stir 2-3 minutes longer or until shrimp turn pink and broccoli is tender. Drain pasta; transfer to a serving bowl. Add the broccoli mixture; toss gently. Sprinkle with Parmesan cheese.

Greek Shrimp and Feta Penne

Salt and pepper, to taste
1 pound penne pasta
3 T. extra-virgin olive oil
6 cloves garlic, minced
1 cup dry white wine
1 can (28 oz) crushed tomatoes
8 oz feta cheese, crumbled
2-3 springs fresh oregano
2 pounds large shrimp, peeled, devained, tails removed
A handful chopped fresh flat-leaf parsley
Crusty bread, for the table

Cook pasta to al dente. Drain.

Heat extra-virgin olive oil over medium heat. Add garlic and sauté one to two minutes Add wine cook two to three minutes. Add tomatoes simmer. Add feta and stir til melted. Add pepper and oregano, Stir to combine. Add shrimp. Cover and cook five minutes, stirring occasionally, until shrimp are pink and firm.

Add parsley and pasta. Enjoy!