cilantro shrimp pasta

Sometimes the random, spur of the moment ideas are the best. I was wandering around the market last night, trying to figure out what kind of mood I was in for dinner. I came across some shrimp and I had vague memories of seeing a shrimp and cilantro recipe, so I decided to wing it. It turned out to be one of the best dinners in quite awhile - and it took under 10 minutes to make. Here's what you'll need:

• 3 Tablespoons olive oil
• 2 cloves garlic, minced
• 1/2 pound medium shrimp, peeled and deveined
• Sprinkle of crushed red pepper
• Dash of black pepper and salt
• Juice of 1 lime
• 1/3 cup chopped cilantro
• A dozen or so grape tomatoes, halved
• 1/2 lb. fresh pasta (I used angel hair)
• Grated Parmesan cheese to taste

szechwan shrimp stir-fry

It's been awhile since I'd made a stir-fry (see here and here), but they're so delicious and almost impossible to screw up, I figured why not try another? It's all in the sauce. You'll have to trust me on this one. The ingredients sound a little gross together, and they don't even smell that great when you mix them (I'm really selling this one, huh?), but something happens when you put it all together and it comes out great. You can throw in whatever vegetables you want. I had red and white onions, broccoli and mushrooms laying around. Snow peas and baby corn or carrots would work great as well. Here's what you'll need:

• 8 tablespoons water
• 4 tablespoons ketchup
• 2 tablespoon soy sauce
• 3 teaspoons cornstarch
• 2 teaspoons honey
• 1/2 teaspoon crushed red pepper
• 1/2 teaspoon ground ginger
• 1 tablespoon vegetable oil
• 1/4 cup sliced onions
• 4 cloves garlic, minced
• 1/2 cup chopped broccoli
• 1/2 cup mushrooms
• 12 ounces cooked shrimp, tails removed

shrimp & avocado ceviche

So ceviche. I've heard a lot about. Never tried it...until now. It's good! It's also more of an appetizer, which Dan and I learned the hard way. Still, yummy. Here's what you'll need:

• 1 pound shrimp - peeled, deveined and chopped
• 1/2 cup fresh lime juice
• 3 roma (plum) tomatoes, diced
• 1/2 white onion, chopped
• 1/4 cup chopped fresh cilantro
• 1/2 tablespoon Worcestershire sauce
• 1/2 tablespoon ketchup
• 1/2 teaspoon hot pepper sauce
• Salt and pepper to taste
• 1 avocado - peeled, pitted and diced

Place the shrimp and lime juice into a large bowl, and stir to coat. Let stand for about 5 minutes, or until shrimp are opaque (they seriously change color). The lime juice will "cook" them. Mix in the tomatoes, onion, and cilantro until coated with lime juice as well, then cover and refrigerate for 1 hour.

Remove from the refrigerator, and mix in the Worcestershire sauce, ketchup, hot sauce, salt and pepper.

That's it. So friggin' simple. Really delicious though. Went great with Saltines. Also note: this probably made enough for 4-8 people.

Bon chappétit!

crab cakes w/ remoulade sauce

What is a remoulade sauce? I have no idea. What I do know is that it's apparently awesome on crab cakes. Also, apparently crab cakes are really kind of easy to make - who knew?! I guess my mom did, because this recipe came from her. Here's what you'll need:

• 1 lb. lump crabmeat, drained and flaked (due to the insane cost, I did 8 oz lump crab, 8 oz claw meat - seemed fine to me)
• 1/3 cup plus 3 tablespoons mayonnaise
• 4 tablespoons hot sauce (Frank's or otherwise)
• 3 tablespoons spicy brown mustard
• 2 tablespoons green onion, minced
• 2 tablespoons parsley, minced
• 2 tablespoons Panko breadcrumbs
• 1 and 1/2 teaspoon Old Bay seasoning
• 2 teaspoons sugar
• 3 tablespoons olive oil

Whisk the egg, 3 tablespoons mayo, 2 tablespoons hot sauce and 1 tablespoon mustard in a large bowl. Stir in the crabmeat, green onion, parsley, breadcrumbs and 1/2 teaspoon Old Bay and mix well with a fork.

Divide the mixture into 8 portions and shape each portion into a cake, flattening slightly. Cover and chill in the fridge or an hour or so.

When you're ready to cook, heat the oil in a large non-stick skillet over medium-high heat until hot. Sauté the crab cakes in batches for about 2-3 minutes per side until golden brown. Serve with the remoulade sauce.

But wait - how do you make the remoulade sauce?! Well, while the crab is setting in the fridge, mix together 1/3 cup mayo, 2 tablespoons hot sauce, 2 tablespoons mustard, 2 teaspoons sugar and 1 teaspoon Old Bay seasoning. Chill and serve with the crab cakes.

Seriously, we were in heaven with these.

Bon chappétit!