Campechana (Spicy Shrimp Cocktail)

Campechana (Spicy Shrimp Cocktail)

Originating in Campeche, Mexico, this shrimp cocktail is gonna change your life! I had my first version of this yumminess at a legendary Mexican restaurant in San Antonio. All you need is your fav Bloody Mary mix, salsa, cubed avocado & cucumber, chopped cilantro, cooked shrimp & lime. Enjoy!

Campechana (Spicy Shrimp Cocktail)

Category: ENTREES, Seafood

Servings: 2 Servings

Campechana (Spicy Shrimp Cocktail)

Ingredients

  • 1 cup Bloody Mary mix
  • 1/2 cup fresh salsa
  • 1/4 cup rough chopped cilantro
  • Juice of 1/2 lime
  • 1 cup cubed cucumber
  • 1 cubed avocado
  • 8 large cooked shrimp ( cut 6 into large chunks/set aside 2 for garnish)
  • Sea salt and cracked pepper
  • Saltine crackers

Instructions

  1. Place all ingredients in a bowl and toss. Serve in chilled glasses.
  2. Garnish with cilantro, lime & shrimp.
  3. Serve with saltine crackers.

Notes

You can also add crab or octopus to this dish. It’s really up to your taste and imagination!

http://michellesipsandsavors.com/campechana-spicy-shrimp-cocktail/

Paella on the Big Green Egg

Paella on the Big Green Egg

The hubs and I have been wanting to make paella on our Big Green Egg for months now. We researched recipes for what seemed like forever. Well, we finally took the plunge and made this incredible seafood dish. And, we had so much fun making it together! The key to making this dish is to have everything ready ahead of time. The flavor from making the paella on the Egg is phenomenal. We wrote out our recipe ahead of time and made notes while cooking. It was a success the first around. We will make this again and again.

Paella made in the Big Green Egg

Category: ENTREES, Seafood

Servings: 8-10 Servings

Paella made in the Big Green Egg

Ingredients

  • 2 chicken breasts, grilled & cubed (Optional)
  • 3 beef sausage links, grilled & sliced
  • 3 TBS olive oil
  • 1 1/2 cups chopped onion
  • 1 1/2 cups chopped celery
  • 4 chopped garlic cloves
  • 1 TBS creole seasoning
  • 1/2 tsp saffron threads – soak in 1/2 cup white wine
  • 5 bay leaves
  • 1 1/2 cups basmati rice
  • 3 medium tomatoes, peeled & chopped
  • 3 cups chicken stock (maybe a bit more, if rice looks like it needs it)
  • 4 dashes of Worcestershire
  • 2 TBS hot sauce
  • 1 cup frozen peas
  • 18 – 24 mussels
  • 1/2 – 1 pound medium to large shrimp peeled with the tail on
  • Parsley and sliced lemons, for garnish

Instructions

  1. Preheat Big Green Egg to 450 degrees. Lightly grease your paella pan. I sprayed mine with avocado oil spray. We use the Big Green Egg 4 quart/3.8 liter Stir-Fry/Paella grill pan.
  2. Put paella pan on hot surface, add olive oil, and then the onions, celery & garlic. Sauté until the veggies start to brown (3-4 minutes).
  3. Add saffron & water mixture, creole seasoning and bay leaves. Sauté for another minute or two.
  4. Now add the tomatoes and chicken stock. Mix well.
  5. Stir in the rice to combine. Bring to a low boil. Close the lid to the green egg to allow the rice to absorb the liquid. This will take around 20-25 minutes. Check every 5-8 minutes to make sure it remains on a low boil. If after 20-25 minutes your rice looks like it is not tender enough, and most of the liquid is already absorbed, add another 1/2 cup of chicken broth.
  6. Just before all the liquid is absorbed into the rice, add the Worcestershire, hot sauce, frozen peas, and prepared chicken and sausage. Give it a quick stir to combine. Now, add your mussels on top. Cook for 2 minutes, and then add your shrimp.
  7. Continue monitoring until all liquid is absorbed. This should only take a couple of minutes at this point in the cooking process. Thus, giving your mussels and shrimp just enough time to cook, but not over cook..
  8. Remove from heat. Let stand for 5 minutes.
  9. Serve in a shallow bowl with rough chopped parsley & lemon slices, for garnish.

Notes

We are thinking we will omit the chicken next time we make this. If we omit the chicken we will do a full pound of shrimp. Your rice may cook faster or slower depending on how well you maintain your Egg’s temperature. You do not want to add in your mussels and shrimp until almost all the liquid is absorbed into the rice. In other words, you don’t want to over cook your seafood.

http://michellesipsandsavors.com/paella-on-the-big-green-egg/

Pan Salmon, Caramelized Veg & Cauliflower Gnocchi

Pan Salmon, Caramelized Veg & Cauliflower Gnocchi

ENTREES

This pan meal is outstanding. The caramelized veggies, tender salmon and fluffy gnocchi made for an especially easy and delicious meal. You should thank me profusely for making this, and for working the bugs out of the prep for you. I used purple cabbage, colored bell peppers and green onions. This one here is a winner!

Pan Salmon, Caramelized Veg & Cauliflower Gnocchi

Category: ENTREES, Seafood

Servings: 2 Servings

Pan Salmon, Caramelized Veg & Cauliflower Gnocchi

Ingredients

  • 1 package Trader Joe’s frozen cauliflower gnocchi
  • Purple cabbage, 1/2 inch thick slices (I did 3 slices that I then halved)
  • Yellow, red & green bell pepper, sliced (I did 1 of each)
  • Green onions (I did 6)
  • 2 individual salmon portions
  • Olive oil
  • Sea salt & cracked pepper
  • Lemon slices

Instructions

  1. Preheat oven to 425 degrees. Prepare large sheet pan with foil and parchment paper.
  2. Spread out frozen gnocchi on the prepared pan. Bake for 15 minutes & remove from oven.
  3. Add veggies to pan of gnocchi. Drizzle with olive oil, and sprinkle with salt and pepper. Try to keep the gnocchi from touching the veggies. Return pan to the oven. Bake for 15 minutes and remove pan from the oven.
  4. Make room to add the 2 salmon portions. Drizzle with olive oil and season with salt & pepper. Return pan to oven. Bake for 15-20 minutes. Salmon is done when it flakes when poked with a knife or fork at thickest part. Or, be fancy and use a probe to see if temperature is at 145 degrees in thickest part.

Notes

Make sure the gnocchi is no longer cold or wet to the touch during the first round of baking. Depending on your oven, this may take longer than 15 minutes. You want the gnocchi to be golden, with some browning, when the baking/roasting process for the whole pan is complete.

http://michellesipsandsavors.com/pan-salmon-caramelized-veg-cauliflower-gnocchi/

 

Jumbo Shrimp & Pineapple Kabobs

Jumbo Shrimp & Pineapple Kabobs

ENTREES

The highlight of my Oscar Party for (me & the hubs), last Sunday ~ JUMBO SHRIMP & PINEAPPLE KABOBSI seasoned the skewers with olive oil, lemon, paprika, sea salt & cracked pepper. Just serve with a squeeze of lime! The hubs grilled them & they were divine!!!! So simple!!!!!

Smoked Salmon w/Roasted Orange Cauliflower, Purple Potatoes & Broccolini

Smoked Salmon w/Roasted Orange Cauliflower, Purple Potatoes & Broccolini

ENTREES

Trying to eat a little lighter this week & this meal did the trick! So easy ~ combined crushed garlic, lemon, S&P and olive oil that was then drizzled on the veg. Roasted it all on a lined pan at 450 degrees for 25-30 minutes. Hubs smoked the salmon on our Bug Green Egg for around an hour at 300 degrees, until the internal temp was 150 degrees. Enjoy! I’m making a cold salad bowl with all this yumminess, in a day or 2. Two meals in one!!!

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