Tag

shrimp

friday five | food diary.

J:

Mercy mercy mercy. Friday is finally HERE.

I’ve been sifting through recent iPhone photos and realized I’ve been hoarding #foodpics and resto recommendations. For shame. Let’s catch up, shall we?

The Silver Moon | Lake Oconee: L and I had a girls getaway at Lake Oconee a few weeks ago and shared the most delicious fresh shrimp. It was photo-worthy obviously.

*Note: You may have trouble finding this gem of a restaurant because their sign simply says “Bar and Grill” so keep an eye out.

FF Silver Moon
🍤

JCT Kitchen & Bar | Atlanta: You probably saw this gorgeous sight on our instagram page, but I had to give more info because it was THAT good. Steak tartare with a side of fried corn on the cobb. {not pictured MOMO sauvignon blanc}

FF JCT
🌽

Joey D’s Oak Room | Atlanta: Keeping with the steak theme… Sometimes a great steak is exactly what you’re looking for. Look no further than Joey D’s Oak Room! Conveniently located across from Perimeter Mall with a bar you MUST see to believe.

FF Joey D's
🍟

Gino’s East Pizzeria | Chicago: After dining here on my last two trips to Chicago, I definitely need to share the best deep dish in town. Gino’s East is exactly what they say it is… legendary. Can’t make it to Chicago? Gino’s will ship a pie directly to your door. #dangerous

FF Ginos
🍕

Smith & Wollensky | Chicago: Exactly what a crab cake should be… crab. To die for. And highly recommend dining al fresco.

FF Smith and Wollensky
🍴

Now. What | Where are we eating this weekend!?

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quick and easy: bang bang shrimp pasta.

In our continuing effort to cook quick, easy, delicious meals while buying as few new ingredients as possible, we stumbled upon this recipe for Bang Bang Shrimp Pasta on Damn Delicious (one of our favorite food blogs). We were initially skeptical (mayonnaise? blahhh), but it turned out AMAZING. And it only took about 5 minutes to throw together. We strayed a little from the original recipe, so check out our modified version below.

Bang Bang Shrimp Pasta
photo: Damn Delicious. we took the tails off our shrimp, just because.

Bang Bang Shrimp Pasta (adapted from Damn Delicious)

What You Need

  • 8 ounces spaghetti (we used whole wheat spaghetti)
  • 8 ounces medium shrimp, peeled and deveined (we used a bag of thawed frozen shrimp)
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1/2 yellow onion, diced
  • 1 teaspoon smoked paprika, or more, to taste (we just used regular paprika – totally fine!)
  • Kosher salt and freshly ground black pepper, to taste
  • Bang Bang Sauce
    • 1/2 cup mayonnaise
    • 1/4 cup Thai sweet chili sauce (we substituted cocktail sauce – worked fine!)
    • 2 cloves garlic, chopped
    • Juice of 1/2 lime, or more, to taste (we didn’t have any limes so we left this out, but we bet it would be a good addition)
    • Pinch of crushed red pepper flakes

What You Do

  • To make the sauce, whisk together mayonnaise, Thai sweet chili sauce, garlic, lime juice, Sriracha and red pepper flakes; set aside.
  • Toss shrimp in paprika.
  • In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  • Saute chopped garlic and onion in olive oil for a minute or two, until soft. Add shrimp, a pinch more paprika, and salt and pepper to taste. Cook until shrimp are pink (just a few minutes).
  • Pour in about half the sauce (just enough to coat).
  • Add the pasta to the pan. Add a little more sauce if necessary. We only used about half of our sauce mixture. But you do your thing.
  • Serve immediately, garnished with fresh parsley.

We promise, this will become a regular in your dinner rotation. Annnnnd, we’re eating the leftovers as we speak!

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motivation monday: shrimp fried quinoa.

Motivation Monday is back! When we read about this genius recipe (originally featured on Eating Bird Food and written by Brittany Mullins, who is part of POPSUGAR Select Fitness), we knew we had to try it. Indulge your craving for traditional shrimp fried rice with this healthy food hack!

Shrimp Fried Quinoa
photo: PopSugar

 

Shrimp Fried Quinoa 

What You Need:

  • 3 cups quinoa, cooked
  • 1 tablespoon coconut oil (divided)
  • 1/2 yellow onion, chopped
  • 1 clove garlic, minced (or more – we really like garlic)
  • 1 inch piece of ginger, minced or grated
  • 1 pound shrimp, peeled and deveined
  • 3 eggs
  • 1 bag (about 3 cups) frozen veggies (whatever kind you like – pictured is a blend of peas, carrots, green beans, and corn)
  • 2 tablespoons low sodium tamari (or soy sauce)
  • 2 tablespoons mirin (Japanese rice wine – view a substitution here)
  • 1/2 to 1 tablespoon sambal oelek (a chili sauce – you can totally substitute sriracha)
  • 1 teaspoon sesame oil
  • Fresh cilantro and sriracha, for topping (optional)

What You Do:

  • Prepare quinoa if you haven’t already. Bring 2 cups water and 1 cup uncooked quinoa to a boil in a saucepan. Reduce heat and simmer for 15 minutes or until water has been absorbed and the quinoa is tender. Remove saucepan from heat and let cool for 5 minutes; fluff quinoa with a fork. Refrigerate until cool. This step can be done the day before.
  • Heat 1/2 tablespoon coconut oil in a large nonstick skillet over medium-high heat. Add in shrimp, season with a little salt and pepper and stir constantly while cooking for 2 to 3 minutes or until shrimp are cooked through. Place cooked shrimp on a plate and set aside.
  • Add remaining coconut oil into the same skillet. SautĂ© onion, garlic and ginger until fragrant, about 4 to 5 minutes. Add the frozen veggies and cook until heated through. Add in cooked quinoa and shrimp then add in tamari, mirin and sesame oil, and sambal oelek. Use however much sambal oelek or sriracha you’d like depending on how spicy you’d like the dish to be.
  • Cook and stir until evenly coated, about 2 minutes. Make a well in the center of the quinoa mixture. Pour eggs into the well; cook and stir until eggs are scrambled and cooked through, about 2 to 3 minutes. Divide the dish between 4 plates and garnish with cilantro and a little sriracha, if using.
  • Note: If you’re not into spicy, just leave out the sambal oelek chili paste and/or the sriracha. The dish tastes just as good without it. 
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grilled shrimp with jalapeno vinaigrette.

Behold, the third installment of our Sunday Summer Supper series. These grilled shrimp, along with Fresh Cucumber Salad and Grilled Corn with Herb Butter, make a perfect warm-weather meal. Special thanks to L’s mother in law Beverly for putting it all together!

The Glitter Life Grilled Shrimp

Grilled Shrimp with Jalapeno Vinaigrette via Summer Cottage magazine

What You Need:

  • Wooden skewers
  • 2 lbs fresh medium shrimp, peeled and deveined (tails left on)
  • Jalapeno Vinaigrette (recipe follows)
  • Garnish: chopped fresh cilantro, chopped fresh chives

What You Do:

  • Soak skewers for at least 30 minutes. Thread shrimp onto skewers, and place in a baking dish. Pour Jalapeno Vinaigrette over shrimp. Marinate in the refrigerator for at least two hours.
  • Preheat grill to medium-high heat (350 to 400 degrees). Spray grill rack with nonstick nonflammable grill spray. Place skewers on grill rack on direct heat. Grill uncovered for 4 minutes or until shrimp turn pink. Turn skewers and grill for an additional 4 minutes or until shrimp are done.
  • Cool slightly and serve immediately. Garnish with chopped cilantro and chives if desired.

Jalapeno Vinaigrette

What You Need:

  • 3/4 cup olive oil
  • 1/4 cup white wine vinegar
  • 1/4 cup chopped green onion
  • 2 tablespoons fresh lime zest
  • 2 tablespoons chopped fresh jalapeno
  • 2 tablespoons chopped shallot
  • 1 tablespoon chopped garlic
  • 1 1/2 teaspoons kosher salt
  • 3/4 teaspoon freshly ground  black pepper

What You Do:

  • In a small bowl, whisk oil and vinegar until smooth.
  • Add remaining ingredients and whisk to combine.
  • Store covered in the refrigerator up to 24 hours.
  • Before using, let mixture come to room temperature. Whisk again until smooth.

The GLitter Life Grilled Shrimp3

The Glitter Life Grilled Shrimp

What’s your favorite way to grill shrimp or other seafood? Tweet or Instagram us at @glitter_blog_xo.  We wanna know!

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garlic shrimp and catalan spinach.

We love introducing you to easy weeknight meals. This Spanish-inspired menu from a recent Wall Street Journal fits all our criteria: fresh ingredients, easy preparation, and full of flavor. Pour yourself a glass of red wine and start cooking!

Garlic Shrimp and Catalan Spinach adapted from Slow Food Fast featuring Chef Jose Andres, as seen in the Wall Street Journal

What You Need:

  • 6 tablespoons olive oil, plus extra for brushing bread
  • 1 Golden Delicious apple, cut into 1/4 inch dice
  • 4 tablespoons pine nuts
  • 4 tablespoons golden raisins
  • 10 ounces fresh spinach
  • sea salt, to taste
  • 4 cloves garlic, sliced
  • 5 chiles de arbol, crumbled (found in the ethnic foods section of your grocery store)
  • 1 lb shrimp, peeled and deveined
  • juice of one lemon, plus wedges for serving
  • 4 slices country bread, 3/4 in thick

What You Do:

  • Preheat broiler. Add two tablespoons oil to a large saute pan over medium-high heat. Once hot, add apples and cook until caramelized on all sides, about 3 minutes. You need to keep stirring to prevent burning!
  • Add pine nuts and stir until lightly toasted, about 30 seconds. Add raisins and continue stirring until heated through, about 30 seconds.
  • Add spinach and toss until just wilted, 1-2 minutes. Remove pan from heat and season with sea salt.
  • Set a new large saute pan over medium heat (or remove spinach mixture to serving dish and keep warm, and use pan for this step) and add 1/4 cup olive oil. Add garlic and cook until it sizzles, about 3o seconds. Add chiles and cook 1 minute, making sure garlic doesn’t burn.
  • Add shrimp to pan and cook until they start to color. Add lemon juice to pan. Flip shrimp and cook until they curl, about 1 minute more. DO NOT OVERCOOK! Remove from pan.
  • While shrimp are cooking, brush bread with oil and pace slices under broiler. Toast both sides until golden, about 1 minute per side. I am a notorious bread burner, and true to form, I scorched our bread.
  • Serve shrimp and spinach with toasted bread and a lemon wedge.
Golden Delicious
be sure to leave the peel on your Golden Delicious apple.
Spinach
spinach + pine nuts + garlic
Chiles de Arbol
i doubted that you could “crumble” a chile, per the recipe…but turns out, you can.
Spinach Mixture
spinach + pine nuts + raisins typifies Catalonian cuisine.
Sizzling Shrimp
sizzling garlic shrimp, or gambas al ajillo.
Shrimp + Spinach
a plate full of color and flavor.
Finished Plate
joe loved the spicy shrimp, and baby joe gobbled up the spinach, raisins and pine nuts.

This is quick, action-packed cooking. Prep all your ingredients (chop the apple and garlic, crumble the chile) before you begin the recipe. Joe and I had fun with this!

What’s your favorite thirty minute meal? Tweet or Instagram us at @glitter_blog_xo.

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shrimp-mango-avocado cups.

To us, spring means light, bright entertaining: Easter egg hunts (more on that later!), baby showers, bridesmaids brunches. This season we’re searching for fresh flavors put together in new ways.

These super easy Shrimp-Mango-Avocado Cups are just the thing to make for your next spring party. 

Shrimp-Mango-Avocado Cups
fresh flavors.

Shrimp-Mango-Avocado Cups

This recipe makes one dozen appetizers, but can easily be doubled.

Ingredients:

  • 1 dozen pre-baked phyllo cups OR 1 dozen homemade phyllo cups (I went the homemade route – recipe follows!)
  • 1 dozen cooked shrimp, cut into small pieces (3-4 pieces per shrimp)
  • 1 mango, peeled and cut into small pieces
  • 1 avocado, peeled and cut into small pieces
  • 2 tablespoons low-fat sour cream
  • juice from one lemon
  • few grinds of sea salt

Method:

  • Combine shrimp, mango and avocado pieces in a mixing bowl. Make sure your pieces are uniform in size!
  • Whisk sour cream, lemon juice and salt in a separate bowl. Pour over shrimp mixture.
  • The original recipe doesn’t call for this, but I advise chilling the shrimp mixture for an hour or two to help it come together.
  • Fill the phyllo cups with the shrimp mixture.

Homemade Phyllo Cups

  • Thaw one part of a package of frozen phyllo dough. There are two sections to a package. Phyllo dough takes about two hours to thaw.
  • Unroll the sheets of phyllo dough. *Gently* lift one sheet of dough onto a cutting board. Brush lightly with melted butter.
  • Layer four more sheets on top, brushing each with melted butter.
  • Using a small circle cookie cutter, cut one dozen circles out of the dough layers. I didn’t have a cookie cutter, so I divided my dough into 12 squares. It worked okay…but a cookie cutter would certainly give you more uniform cups and make for a better presentation.
  • Press dough circles into a LIGHTLY GREASED mini-muffin tin.
  • Bake at 375 for 8 to 10 minutes, until golden.
  • Let cool before filling.

I was searching for an appetizer to make for Joe’s birthday dinner Sunday night, so I googled a few ingredients I had on hand: shrimp, mango, and phyllo dough. This recipe came up on the Yummly recipe finder – genius!

Share your favorite new recipe with us on Twitter or Instagram @glitter_blog_xo.

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