Tag Archives: Shrimp

Spring Shrimp Easy Peasy Pasta

2 Apr

SPRING!!!!  I’m just getting back in town from a spring break of sorts.  I had the most incredible trip to Portugal with the boy (posts forthcoming).  The whole time we had perfect weather and I was dreading our return to gray and cold DC.  Then something wonderful happened!  We landed to temps in the 60s and 70s, and I realized Spring arrived right with me.  I felt my creative juices bloom and I’ve been itching to write ever since. 

Here’s a quick and easy “peasy” pasta just in time for warmer weather.  Enjoy!

Spring Shrimp and Pea Pasta

  • 1/2 lb of shrimp, peeled and de-veined
  • 1/4 cup of frozen peas
  • 1 tbs garlic, minced
  • 1 1/2 tsp ground black pepper
  • 1 tsp salt
  • 1/4 tsp red pepper flakes
  • 1 tbs olive oil
  • 2 cups tomato sauce
  • 2 fist fulls of linguine (obvs not an exact science)

First put a small pot of water on high heat to boil.  Add pasta and cook at a boil for 7-8 mins. 

In the meantime, heat 1 tbs of olive oil over medium high heat.  Add 1 tbs of garlic and saute for a minute.  Season shrimp with salt, pepper, and red pepper flakes, and then add to the pan of garlic.  Shrimp cooks up quickly at 1-2 minutes per side.  Wait until the color turns to a pale pink and tails start to curl, then flip onto the other side.  Once the shrimp is finished cooking, transfer to a plate and set aside.  Add frozen peas to the same pan you used for the shrimp and cook for 1-2 minutes.  This will give peas the same delish garlic and coating. 

Drain the pasta and transfer shrimp and peas to pot for the time being.  Heat store-bought pasta sauce (or you can make your own) in shrimp pan for 2 minutes over medium.  Pour pasta, shrimp and pea mixture into sauce and toss.  Let sit for an additional minute and then transfer to a bowl to enjoy.

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Charming Charleston Part Deux

6 Jan

A belated Happy New Year!  As some of you may recall, I celebrated the New Year in style in Charleston with my best friends.  It was an impulse trip, because to me, it’s perfectly acceptable to buy a plane ticket on my friend’s iPhone.  Let’s just say I’m very susceptible to peer-pressure, and had too much fun last time I was in town to turn down a repeat trip.  Here’s a look at my meals last weekend. 

Saturday morning at Lost Dog Cafe:  Biscuits & Sausage Gravy, Cheese Grits , a Cinnamon Roll and a Pimosa.

I’m linking you back to my last post of the creamy sausage gravy and gritsThe pimosa was a pomegranate mimosa and perfectly tart.  The cinnamon roll, which we split, was awesome.  Not your traditional ooey gooey cinnamon syrup but still sweet and with lick the plate good frosting.

Great motto, great food, lots of cute puppies.  Solid winner in my book!

Most of Saturday was spent driving around and hanging out in the gorgeous 73 degree weather.  I was beat for my early morning flight and squeezed in a nap right before dinner and our New Year’s festivities.

Saturday dinner:  NY Style Pepperoni and Supreme Pizza from Andolini’s Pizza.  

Ohhhh yeah!  Think jumbo slice sizes but with the good greasy taste you’d expect from a NYC joint.  I put away a piece-and-a-half, and managed to stay full all night while we played at Roost.  I was also very glad to have my half piece leftover when we got home.  First bite of 2012!

Sunday brunch:  Fleet Landing with Peel & Eat Shrimp, Fried Green Tomato & Crab Salad Appetizer, and Poached Eggs with a Crab Cake over Grits and topped with Red Pepper Hollandaise.

Brunch was a delight!  Great food, good company and beautiful scenery.  My friends really talked to me, I swear. 

After brunch we spent the day at Red’s and then back for another nap!  We’re not old, we just really enjoyed ourselves on New Year’s Eve. 😉

Dinner:  Triangle with Avocado Spring Rolls and a Pork Belly topped Cheese Burger with Sweet Potato Fries and Apple Butter.

Mmm delicious fried and gloriously greasy food!  If you think my burger looks insane, check out my friend Mike’s meal.  He ordered a burger sandwiched between two grilled cheese and bacon sandwiches.

Another successful culinary journey through Charleston!  I think my friends and I did a great job of making the most of our meals (read over-indulging) considering the trip was just two days.

I’ll finally be back this week with some recipes.   Also here’s your reminder to book your reservations for Restaurant Week Jan. 9-15th.  I’ll be checking out the new Italian place Elisir.  Check out my post at http://www.pamelaspunch.com/elisir-ristorante-cocktail-primary/ for more info on their specialty cocktails and creative menu!

Fresh Shrimp Tacos

30 Nov

Still feeling overloaded and bloated after all of the Thanksgiving indulgences?  Me too!  What if I said the three magic words?  Quick, fresh and simpleOh, and what if I threw in healthy,  for good measure.  Now we’re talking right?!

Shrimp Tacos (serves 2)

  • 1 lbs of fresh shrimp, peeled, de-veined and tails removed
  • 2 tbs tomato paste
  • 1 tbs garlic, minced
  • 2 tbs olive oil
  • juice and zest of 2 limes
  • juice and zest of 1 lemon
  • 2 cups grated sharp cheddar cheese
  • 2 cups mixed greens
  • 1 and 1/2 cups cherry tomatoes, cut into quarters
  • 1 jalapeno pepper, diced
  • 1 cup salsa (optional)
  • 1/2 a cup fresh cilantro, chopped
  • salt and pepper to taste
  • 4 hard taco shells

Set out two plates with two taco shells each.  Divide your cheddar cheese and greens evenly into the four shells.  Then chop up your tomatoes, jalapeno, and cilantro.  Set aside. 

In a large bowl combine olive oil, garlic, tomato paste, and the juice and zest of your limes and lemons.  Mix and then add shrimp, gently mix shrimp and sauce together.  Season with a sprinkle of salt and pepper. 

Heat a pan over medium heat and pour in half of the bowl of shrimp.  Spread out shrimp in the pan so they cook evenly.  These little guys cook up very quickly, and will be finished when their tails curl in and they take on a light orangy-pink color (see the image above).  I find these usually take 1 and 1/2 minutes per side.  Once your first batch is cooked, transfer them to the first two taco shells.  Pour the sauce they cooked in over the top of the shrimp, and then use the same pan to cook second half of shrimp.  Once completed, transfer second batch of the shrimp to the last two taco shells. 

Top shrimp tacos with  tomatoes, jalapeno and cilantro.  If desired, add salsa to the top of each taco.  Now that’s, whats for dinner! 

My tacos were delish!  I did have one misstep in the kitchen though.  I decided to assemble everything in tortillas (see image above) since I tend to prefer soft tacos.  Bad idea!  My tacos fell apart right away and were soggy yet delicious.  I recommend using the hard shells for these tacos.  Otherwise these are a hit!