Lauren’s Pasta (with Shrimp and Asiago)

If you buy frozen shrimp, read the thawing instructions and prepare beforehand so you’re not waiting on shrimp to thaw and postponing dinner. Been there, done that. Learned my lesson.

Enjoy!

Lowcountry Shrimp and Grits

Prep Time: 40 minutes | Cook Time: 1 hour | Total Time: 1 hour, 40 minutes | Serves: 4

“No self-respectin’ southerner uses instant grits. I take pride in my grits.” – My Cousin Vinny

Shrimp and Grits is no joke. The flavors and textures in the heart of the dish are truly a culinary experience. Chefs create this dish as good ole comfort food to high-end plating.

A recent trip to the “Lowcountry” motivated me to take another look at my Shrimp and Grits recipe and dream up a different version. My previous recipe for Shrimp and Grits highlights a specific product for the sauce. If you are not in TN, it might be an online order to get this jar of Harmacy Hot Sauce’s Totec’s Tears. It is probably my favorite of his sauces and perfect flavor for Shrimp and Grits.

Read through the recipe and make sure you understand the process before you begin. Be sure to prep your ingredients before beginning. There is quite a bit of chopping, etc. If you can multi-task, it will help with time. As the grits are cooking, you can cook the bacon, sausage, shrimp, etc.

Be sure to use “stone-ground” grits, not instant grits. Those will not work well in this dish, and let’s keep the southern grits as true to its roots as we can. There are some dishes that you just don’t stretch too much. I have fallen in love with Southern City Flavors Stone-Ground Grits. I suppose because they are made in my home state of TN.

My math and weight for the shrimp… I used large shrimp (peeled and deveined). I accounted for 10 shrimps per person which weighed just barely over 1 pound of frozen shrimp. Of course, you may use more or less shrimp when you cook the recipe. Adjust the amount of oil, salt and pepper, also. Same goes for the bacon! Use a whole pound of bacon if you’d like. Yumm.

My local butcher shop, Secret City Butcher, makes their own sausages, so I snag Andouille from them as much as I can. If I must, I will purchase from a grocery store. Some brands are not too bad, but some are a failure for authenticity. You may just have to ask around before you buy.

Check out my other Lowcountry recipes: Pimento Cheese, Fried Green Tomatoes with Remoulade and another version of Shrimp and Grits!

Enjoy!

Quinoa with Veggies, Shrimp, and Mustard Vinaigrette

Prep Time: 40 minutes | Cook Time: 30 minutes | Total Time: 1 hour, 10 minutes | Serves: 4

I am still into the summer veggies, whenever I can find them. Paired with lots of protein from shrimp and quinoa, it is a healthy dish. But, the star of the show is really the stone-ground Mustard Vinaigrette. It is super-easy and super-flavorful! Don’t omit it from the recipe. It brings a pop to the final dish that you will really enjoy.

The Mustard Vinaigrette calls for stone-ground mustard, not Dijon. There is a huge difference in taste. If you don’t have stone-ground in your pantry to fridge, get one. It’s delicious on sandwiches and savory bagels. The vinaigrette can be used on salads, too, and drizzled over warm, sliced pork tenderloin.

There are multiple components to the recipe, so plan on multi-tasking. Nothing is hard to do, it just takes some planning and work in the kitchen, but that is how delicious food is born.

If you have perused my website, you’ll see that I don’t do many “30-minute meals” or “5-ingredients or less” dishes. Not my style. I’ve learned that the effort and skills learned in the kitchen produce a much more quality meal and a strong sense of accomplishment. Not to mention the smiles you get to see from family and friends. This is my “love language”.` Food.

Change up the veggies if you would like, just be sure to compensate for time if you use root vegetables or others that will take more time to cook. I know asparagus may not be everybody’s forté, but I was standing at the counter just picking the stalks off the baking sheet and eating. Yumm, love asparagus.

Quinoa is like a sponge, it will absorb the flavors it’s cooked in, so be sure your stock is very flavorful. Taste for salt and pepper before cooking the quinoa. I do not cook the peas in the quinoa; they are added after cooking when it’s time to “fluff with a fork.” This will keep your peas from becoming mush and will allow their natural flavors to shine through.

If you make the recipe, tag me on social media. I’m on Instagram, Pinterest, and Facebook. I pop in on X every once in a while, too.

Enjoy!

Shrimp Scampi

Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes | Serves: 4

Shrimp Scampi, reminiscence of fresh seafood restaurants on the coast, or even a local fave seafood restaurant with flown-in shrimp. My mouth is watering. There is nothing like seriously fresh seafood- deep fried, broiled, sauteed, however you like it served.

If you’ve read any recent recipe posts, you’ve seen I’m collaborating with The Spice and Tea Exchange in Blowing Rock, North Carolina. It is a beautiful store, filled with aromas and flavors that would make any foodie swoon. You are encouraged to smell and taste. I love that about this store! You’re not guessing; you can make a confident purchase. The area in North Carolina is beautiful, so stick around to tour the attractions and enjoy the local faves.

This recipe features The Spice and Tea Exchange’s “Onion Obsession”, which has become a personal favorite spice blend! Onion is the spotlight, but shallot and chive are flavor undertones that makes this spice blend perfectly harmonious.

I season my shrimp with “A Salt for All Occasions” by The S&T Exch. It is so much tastier than the “other” salt (Lawry’s), which contains cornstarch and other additives. The Spice and Tea Exchange contain all natural ingredients, not the extras you don’t want. A Salt for All Seasons is an “all-purpose seasoned salt” and can be used for your everyday salt, not just special dishes. I love it on breakfast potatoes!

I am in Tennessee, so whenever I’m cooking with seafood, I generally opt for frozen at a local grocery store. For this Shrimp Scampi recipe, I did leave the tails on because I think it makes a pretty presentation. If you don’t want to deal with getting your fingers dirty, feel free to purchase peeled, deveined, tails-off shrimp.

Shrimp Scampi has lots of butter, so be sure to use an excellent-quality butter. I personally have chosen Kerrygold, because it adds a wonderful buttery flavor, and a brighter, yellow sauce. I have unsalted butter listed in the ingredients, because salt is something that you do not want to overdo in this recipe. Salt can always be added, but too much can make something inedible. Let’s not do that here.

Serve the shrimp over pasta, or the shrimp swimming in this flavorful sauce. Bread is another great addition to sweep over your plate, soaking up that delicious sauce.

This is a low-carb and high-fat dish (without the pasta), which makes it a great addition to any Keto diet!

Let me add, this is a non-alcoholic dish, which makes it family-friendly!

Enjoy!

Lemon Garlic Butter Shrimp

Prep Time: 20 minutes | Cook Time: 5 – 7 minutes | Total Time: 30 minutes | Serves: 4

I know that I mention Abingdon Olive Oil Company when it comes to infused olive oils and excellent extra-virgin olive oils, but they truly are delicious. A full-flavored oil is what you need here. It’s not just to keep shrimp from sticking to the pan, but as every ingredient is important and intentional, your oil should bring and enhance flavor when possible. Check out their website for a wide variety of oils, vinegars, and more. Better yet, visit the store in Abingdon, Virginia. It’s a fun and delicious experience!

My husband and I discovered a lovely store in Blowing Rock, NC, called The Spice and Tea Exchange. You are encouraged to smell and taste spice blends, salts, and teas –  a store of my dreams. I picked up several (okay, more than several) spices to play around with and experiment. I saw the Aleppo Pepper and my heart leaped. I use this dried pepper in my Hummus recipe. Grabbing a bag was a must. The Aleppo pepper has a more complex flavor than your traditional crushed red pepper flakes. Aleppo is yummy in this shrimp recipe, it brings heat plus flavor! I add the pepper near the end of cooking, but it could be sprinkled over the finished dish.

Combining lemon, garlic, and butter creates a cohesive flavor profile that is so good on chicken, pork, veggies, etc. Simplistic and straightforward. And since shrimp cook quickly, this dinner recipe puts food on the table fast.

If you purchase shrimp in the shells, don’t discard the shells. Quickly rinse them, pat them dry, and place them into a freezer-safe bag or container to save for shrimp stock! I have a recipe for Mexican Shrimp Cocktail that uses the shrimp shells to make a flavorful stock. It’s so delicious!

Add a simple side salad or sautéed veggies to complete your seafood meal! The photo of oyster mushrooms is from Extraterrestrial Fungi in East TN. I can pick up their amazing mushrooms at my local farmers’ market. More recipes to come highlighting their mushrooms!

Enjoy!

Gochujang Shrimp Tacos

Prep Time: 35 minutes | Cook Time: 5 – 6 minutes | Total Time: 40 minutes | Serves: 4

Oh. My. Goodness. You know when you hit the recipe out of the park? Well, this one is over the fence. I cannot explain the depth and pop of flavor in these tacos AND the slaw! It’s just an incredible menu! I have to say, I think this recipe will be on repeat in our house. The ingredients are easy to get a hold of and it’s just too yummy not to have often.

#1. You cannot replace the gochujang paste with something else. This recipe is intentional about the Korean paste. Don’t substitute, please. The gochujang is used in the sauce that coats the shrimp, the slaw’s dressing, and it is the highlight of an Abingdon Olive Oil Company Gochujang Infused Olive Oil.

And… to top it all off, I have added Harmacy Hot Sauce Co. “Chi-Chee” as an added Korean ingredient, full of heat and flavor!!

This recipe is not for the faint of heart. There is heat packed into every bite, but it is worth the burn. You really cannot dial it down since the ingredients are spicy at heart.

As far as the coleslaw mix, I generally pick out the large pieces of cabbage that did not get shredded very well. It makes the slaw easier to get into a taco, and ultimately your mouth. It’s not a big step, but it does make a more consistent slaw.

If you use frozen shrimp, you will need to thaw and pat them dry, then sprinkle with salt and pepper. Too much moisture in the pan will cause the shrimp to steam instead of sauté, which ultimately will dilute the gochujang olive oil and weaken the flavor. Not cool.

If the Gochujang Slaw is too much for you, simply toss the coleslaw mix (the cabbage) with a drizzle of lime juice, salt and pepper. You will still get the crunch and pop, but less heat.

Let’s put this amazing Korean pepper paste to work in some other recipes! Salad dressings, marinades, stir fry sauces, Korean BBQ, etc!

Enjoy!

Fish Stew

Fish Stew was developed over my son’s love for shrimp. I thought back to the Fish Stew my husband and I had experience in Iceland and pulled from what I could recall. I wanted something brothy, but a little bit of tomato-y tang.

I decided on 3 readily-available seafood types since we do not live near the coastline for the freshest seafood at my fingertips. If you can get your hands on the coastal seafood, go for it! Feel free to change up the fish and shellfish, but be aware of any changes you may need to make in the cooking time.

Adding some vegetables such as leeks and fennel adds a little extra flavor and sustenance to this stew. If you don’t care for fennel, you can omit it all together. I don’t think it’s that strong, but some people may disagree.

If you purchased frozen seafood, which is usually what I must do, be sure it is thawed before adding it to the hot broth. Adding frozen fish will require more cooking time and can easily cause the fish to overcook.

This Fish Stew is different from the Brazilian Fish Stew “Mocequa,” which uses coconut milk and a bit more acid, such as lime juice. My stew is more brothy. Both stews are absolutely delicious in their own ways.

Curry powder could be added along with the garlic for a bit of an ethnic twist.

Slice your vegetables before beginning. Have your can/containers already opened. This recipe goes fairly quickly.

Another reason I love this recipe is that it is low in fat and Weight Watchers friendly!

Enjoy!

Tangy Tuna Salad

Recipe and photos updated August 19, 2024

Growing up, my mom would make “tuna fish” that consisted of draining the small cans of tuna (usually over the cat’s food bowl) and using a fork to sift through the tuna to pick out bones or scales. (That was just not appetizing to a kid.) She would add only diced celery and mayo. (This is only going downhill, isn’t it?) I would add so much extra salt and pepper to help, but now that I’m older, and a little wiser in the kitchen, I see there is a whole plethora of ingredients to cheer up plain tuna salad.

This is also delicious on whole wheat bread or in a pita pocket with lettuce, avocado, and tomato. But, my absolute favorite way to enjoy this is toasting buttered sourdough bread under the broiler, then topping with the Tangy Tuna Salad and fresh tomato. Holy Shmoly.

When I shop for the cherry peppers, I look for jars that contain the most red peppers, mainly for aesthetics, but the green ones taste the same. That’s just my personal preference. If you find jars of all red peppers, rejoice!, you’ve hit the jackpot. I also buy “mild,” but you can buy hot cherry peppers for tanginess and heat!

Seeding and chopping the cherry peppers, plus the veggies, is a little bit time-consuming. But that’s the biggest of the prep work. Even though the cherry peppers are not hot, I still use disposable gloves when I take the stems off and the seeds out of the peppers. The brine is pretty strong stuff with the brand I purchase.

Enjoy!

Salmon Patties with Lemon-Dill Sauce

Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes | Serves: 4

Very short blog today. Salmon patties, a.k.a. salmon croquettes. Pretty straightforward and self-explanatory. Very simple recipe. Some of you may have grown up eating these in which canned salmon was used. There are fresh salmon recipes online, but I went with my childhood memories.

Some recipes add celery, which I would definitely add for my own family, because I love the crunch, but I omitted it in this recipe. You could add half a cup of small-diced celery to the pan along with the bell pepper and onion.

I came across this article by wickedlocal.com about the history of salmon patties. It said, “During the Depression era, Southerners were hit incredibly hard, dietary wise, because of the prevalence of ground corn in their diets, which led to a vitamin B3 (niacin) deficiency. The U.S. government took action and provided subsidies, which resulted in a can of salmon in the 1930s costing less than a nickel.” Neat to know!

I chose to crush Ritz crackers for filler/binding instead of breadcrumbs. I love how it turned out. Saltine crackers or other crackers would work well, too. I have purchased a box of “Chicken in a Biscuit” to try out. I have high hopes for how those will turn out!

Lemon pepper is one of my favorite seasonings. I use it in my breading for chicken Parmesan. It’s so amazing! Instead of adding lemon juice or lemon zest to the Salmon Patties, I used a generous amount of lemon pepper seasoning. My brand contains salt, so I did not need to add much additional salt to the recipe.

Speaking of seasonings, modernproper.com uses Old Bay seasoning in her salmon patties. That sounds delicious. Try some other seasonings to switch up the flavor profiles. Be aware, adding more wet ingredients will cause the patties to fall apart easier. So, I would switch up the dry seasoning instead of adding something like salsa.

The Lemon-Dill Sauce is basically a tzatziki w/o the cucumber. But, it is really good with the Salmon Patties. Ranch dressing would be a good sub-in here. Try my recipe for a really good homemade version!

I said I would keep it short. I don’t think I’ve done a very good job of that so far, so I’ll wrap it up for you.

Enjoy!

Tuna Noodle Casserole

Who grew up with this homey, classic casserole? There are many versions of this recipe online, but no matter how simple or gourmet you go, the core of this recipe is the same… tuna, noodles, creamy sauce, most likely peas, and a yummy topping, either cheese or something crunchy. And people usually have a very solid opinion of this dish. People either love or hate it. If you happen to be on the dislike side, maybe, just maybe, this will pull you over to the “love it” side!

I really enjoyed this article by tastecooking.com on this love-hate casserole.

I debated on the addition of the peas, but for nostalgia’s sake, I kept them. Also, I did not use the iconic red and white can of condensed soup here. But I did add some chicken bouillon dissolved in heavy cream to weave its way throughout this casserole to sub out the “cream of chicken” soup.

You can sub out diced roasted red peppers for the pimento peppers.

I’ve seen crushed potato chips in place of the potato sticks on tuna casseroles. Ritz crackers (or other butter-flavored crackers, crushed) would be yummy and still give you the crunch. Add any of these ideas, or another handful of shredded cheese if you’d like.

I’m so thankful tuna can be found in pouches. I grew up with the cans which had to be drained. Not the easiest thing to do. Even though the pouches are super-convenient, I still look for fish scales and small bones that may have found their way into the packaging. I would purchase tuna packed in water instead of oil for this recipe.

Enjoy, and let me know what you think, or how you changed it up!