I saw this on pinterest, I repinned without checking and then went to make it and had trouble finding the recipe ;( I never did find the original source of this recipe, if it’s your please let me know and I will gladly credit you. I guessed based upon the different pins and was happy with the outcome.

We served this with pasta a little of the butter lemon sauce and parmesan and it was excellent.

Baked Shrimp (Found On: Pinterest)

• 1lb uncooked raw shrimp, tails off
• 2 lemons, cut into slices
• 1/2 stick butter melted
• Italian seasoning

Preheat oven to 350,

Line baking pan with foil.

Place lemon slices on bottom of pan and drizzle with melted butter. Season shrimp in a bowl and lay on top of butter and lemon.

Bake in oven for 10-15 minute.

We are LOVING having a gas grill. We use to only be able to grill on the weekends given the time. But now Adam can get home and we can eat within minutes. It is wonderful.

I have been all about shrimp lately. I have had these bookmarked for a while but wanted to save them for the warmer weather. I’m kind of sad I waited. They were delicious. The shrimp, bacon and BBQ sauce are an EXCELLENT combination.

Bacon BBQ Grilled Shrimp (Adapted From: Kraft)

I participated in a recipe exchange through a forum that I am on. The requirement this time was something that could be made in under an hour and was comfort food. When I got the recipe I instantly went to compare it to my stand-by tuna casserole recipe. They were very similar but yet had a few differences. I stuck rather close to the original and wasn’t disappointed.

I did use 1/2 the onion the recipe called for which I changed in the recipe below. I did this because I don’t like onion that much. In the future I would cut it out as the onion and celery were crunchy and I really didn’t like the onion. The celery was nice as it gave it a little crunch. Adam who likes onion didn’t mind though so it’s all on personal preference. I liked how cheesy this one was.

Tuna Noodle Casserole (From: JBean Cuisine)

I always say I don’t like seafood, but lately almost weekly I ask Adam to make shrimp. And am hoping to try my hand at some fish dish in the coming weeks. Maybe my taste buds are changing as I age, hey I will take that. I would like to like fruit too!

I haven’t yet found a shrimp dish to be time consuming as this one was no different. I loved the orange flavoring in this one.

Orange Tequila Shrimp (From: Apple A Day)

In a medium bowl, combine shrimp, oil, half the jalapeno, half the garlic, and zest; season with salt and pepper. Refrigerate, covered, for at least 15 minutes and up to one hour.

Heat a gas grill on high or stove-top grill pan over high heat.

So confession I don’t think I have ever had grits… And not so sure if I want too. I imagine them as cream of wheat which I hate. It’s a texture thing and it’s gross sorry to say. Anyway I saw this recipe in my magazine and decided to go for it minus the grits ofcourse. We served it over pasta.

I use to be a seafood hater, but have been in love with shrimp lately. So we are going to be making more shrimp in this house, if you have a favorite recipe please share so we can try it.

Garlic and Lemon Shrimp (From: Food Network Magazine)

• Kosher salt and freshly ground black pepper
• 1/4 cup grated parmesan cheese
• 3 tablespoons unsalted butter
• 1 1/4 pounds medium shrimp, peeled and deveined, tails intact
• 2 large cloves garlic, minced
• Pinch of cayenne pepper (optional)
• Juice of 1/2 lemon, plus wedges for serving
• 2 tablespoons roughly chopped fresh parsley

Season the shrimp with salt and pepper. Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the shrimp, garlic and cayenne, if using, and cook, tossing, until the shrimp are pink, 3 to 4 minutes. Remove from the heat and add 2 tablespoons water, the lemon juice and parsley; stir to coat the shrimp with the sauce and season with salt and pepper.

Serve with lemon wedges.

After making tater-tot hotdish, I decided I needed to make more hotdishes, and they are a common Minnesota thing, and something that I want to pass on to Maddy.

I didn’t spend tons of time at my Dads growing up. But I went every other weekend. There was rare weekends that he would be gone for dinner. I would always be excited as then we could have tuna casserole as my Dad does not like fish. So I recently asked her for the recipe.

You can use any kind of topping, she always used potato chips so that is what I used. Normally I would add in peas, but Adam hates them so I made mine on the side and mixed them of course

Tuna Casserole (From: My Step-Mother)

• 2 cups egg noodles
• 1 can cream of mushroom
• 1 can tuna
• 1/4 cup cheese
• plain potato chips
• peas, optional

Cook egg noodles until done.

Mix together  soup and tuna, add peas if desired. Stir together with noodles and put into a baking dish for baking.

Sprinkle with cheese and crushed potato chips.

Bake about 30 min at 350 or until done.

A few weeks ago Adam and I were watching Food Network, I don’t even remember the show, but they featured Honey Walnut Shrimp, we both were jealous as the restaurant was not anywhere near us. I said we have to make that. He wasn’t so sure. But I found a recipe and he was down for it.

This is a sweeter dish, but something fun and different. Adam used our fryer and the breaded didn’t stay on correctly, but that was totally user error.

Honey Walnut Shrimp (From: Blog Chef)

• 1lb large shrimp (peeled and deveined, with tails removed)
• 1 cup water
• 2/3 cup white sugar
• ½ cup walnuts
• 4 egg whites
• 2/3 cup cornstarch
• ¼ cup mayonnaise
• 2 tablespoons honey
• 1 tablespoon canned sweetened condensed milk
• 1 cup oil (for frying)

In a small sauce pan mix water and sugar. Bring to a boil and add the walnuts. Boil for 2 minutes, drain and place on a baking sheet to dry.

Meanwhile, beat egg whites in a medium bowl until foamy. Stir in cornstarch until it becomes somewhat thick. Dip shrimp into the batter. Heat oil in a deep fryer and fry shrimp in batches in oil until golden brown (about 5 minutes). Drain on paper towels.

In a serving bowl, mix mayonnaise, honey and sweetened condensed milk. Add shrimp and toss to coat with the sauce. Add walnuts and serve.

This morning all of a sudden I was in the mood for grilled shrimp so we ran out and got some shrimp which I marinated for the better part of the day and then we grilled them up.

These shrimp were sooo good and very tender, then just had a small hint of lemon/lime flavor but nothing over the top. We both have 3 skewers and I easily could of had a couple more

Lemon Lime Honey Marinated Shrimp (From: Myself)

• Juice of 1 lemon
• Juice of 1 lime
• 1 T. honey
• 1 t. Chicago seasoning
• 1/4 c. olive oil
• Uncooked shrimp of choice

Mix all ingredients besides shrimp in a bowl, once combines pour over shrimp and marinate for 4-6 hours, shaking mixing as needed to cover all shrimp.

Soak wooden skewers in water to prevent burning.

Put 4-5 shrimp on each skewer.

Grill until done 5-7 minutes.

I am not a big seafood lover but have been ALL over shrimp lately. We got a great deal with buy one get one frozen shrimp last week and I knew I had to try this recipe.

Adam started this dish and I finished we were both very interested by it, since we were in a hurry and didn’t think of what to serve with it I just made up some white rice, it didn’t really go with it, next time I will make pasta or mashed potatoes I think.

The shrimp itself was amazing! Just the right amount of crunchy, butter, and lemony goodness. Using only a stick of butter was plenty and I don’t think it lacked anything because of it. Excellent dish!

Baked Shrimp Scampi (Found On: She Cooks and Bakes!, Orginally From: Smells Like Home)

• 2 pounds (12 to 15 per pound) shrimp in the shell
• 3 tablespoons good olive oil
• 2 tablespoons dry white wine (I omitted because I didn’t have any and thought I did)
• Kosher salt
• Fresh ground black pepper
• 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature (I used 1 stick)
• 4 teaspoons minced garlic… 4 large cloves
• 1/4 cup minced shallots
• 3 tablespoons minced fresh parsley leaves
• 1 teaspoon minced fresh rosemary leaves
• 1/4 teaspoon crushed red pepper flakes (I omitted as we don’t like the flavor)
• 1 teaspoon grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 1 extra-large egg yolk
• 2/3 cup panko bread crumbs
• Lemon wedges, for serving

Preheat the oven to 425 degrees.

Peel shrimp leaving the tails on, and devein the shrimp.

Place the shrimp in a mixing bowl and toss with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper.

Allow to sit at room temperature while you make the butter and garlic mixture.

In a small bowl, mash the softened butter with the garlic, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.

Starting from the outer edge of a 14-inch dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish.

Pour the remaining marinade over the shrimp.

Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes

Serve with lemon wedges.

This year I turned the big 25. I am still in denial and want to be about 22 again. I just feel SO old being 25. I know I am not “old” but man that sounds like a big number, and to be 25 married with a child. WOW!

I guess my taste have changed in 25 years. I am not a seafood person and don’t like chinese. This year I requested Adam make me a seafood dish and that we go to PF Changs. Both were amazing!! Adam made this dish with no questions asked, he did use dried herbs and used the amount called for so it was a little over herby but otherwise EXCELLENT dish.

Penne with Shrimp and Herbed Cream Sauce (From: Food Network)

• 1 pound penne pasta
• 1/4 cup olive oil
• 1 pound medium shrimp, peeled, and deveined
• 4 cloves garlic, minced
• 1/2 teaspoon kosher salt, plus extra for seasoning
• 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
• 1 (15-ounce) can whole tomatoes, drained, roughly chopped
• 1/2 cup chopped fresh basil leaves
• 1/2 cup chopped fresh flat-leaf parsley
• 1/4 teaspoon crushed red pepper flakes
• 1 cup white wine
• 1/3 cup clam juice (I hate clams so he used a little chicken broth instead)
• 3/4 cup heavy whipping cream
• 1/2 cup grated Parmesan

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and set aside.

In a large skillet, heat the oil over medium-high heat. Add the shrimp, garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Cook, stirring frequently until the shrimp turn pink and is cooked through, about 3 minutes. Using a slotted spoon, remove the shrimp and set aside.

Add the tomatoes, 1/4 cup basil, 1/4 cup parsley, and the red pepper flakes. Cook for 2 minutes, stirring constantly. Add the wine, clam juice, and heavy cream. Bring the mixture to a boil. Reduce the heat to medium-low and simmer for 7 to 8 minutes until the sauce thickens. Add 1/4 cup of the Parmesan, the cooked shrimp, the cooked pasta, and the remaining herbs. Toss together until all ingredients are coated. Season, to taste, with salt and pepper.

Transfer the pasta to a large serving bowl. Sprinkle with the remaining cheese and serve immediately.