Broiled Lobster Tail

Serves 2 people

2 whole lobster tails
1/4 cup butter, melted
1/2 teaspoon ground paprika
ground white pepper, to taste
1 lemon or lemon juice- cut into wedges, for garnish

• Preheat the broiler.
• Place lobster tails on a baking sheet. With  kitchen shears, carefully cut top side of lobster shells lengthwise. Pull apart shells slightly, and season meat with equal amounts butter, lemon, paprika, salt, and white pepper.
• Broil lobster tails until lightly browned and lobster meat is opaque, about 7 to 10 minutes. Garnish with lemon wedges to serve.
• Bake 350 degrees for 10 min. Use meat thermometer to test meat, needs to be at 140 degrees.
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• Can serve with crusty french bread and dip in the butter sauce

Dipping Sauce-
1/2c butter
1 tablespoon minced garlic
2 tablespoons fresh lemon juice
1 teaspoon ground black pepper
2 teaspoons dried cilantro

Melt 1 tablespoon of butter in a saucepan over medium heat. Add the garlic; cook and stir until starting to brown, about 3 minutes. Add the remaining butter and reduce heat to low. Stir to melt the butter, then mix in the lemon juice, pepper and cilantro. Let it steep over low heat for about 10 minutes. 

In future- I think using either of these sauces would be really delicious with shrimp.

Could be great Served with Iceberg Wedge Salad or Cobb Salad or Caesar Salad & Dressing or Quinoa Salad

Spicy Shrimp Bowls

Two Sisters Kitchens- definitely delicious!!!

• Spicy Shrimp:
• 1 and 1/2 teaspoons chili powder
• 1 teaspoon cumin
• ½ teaspoon garlic powder
• ½ teaspoon cayenne pepper
• 1 pound shrimp, deveined & shelled
• 1 onion (cut long thin slices) sauteed in same pan after shrimp are cooked
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• Corn Salsa:
• 2 cups corn, (thawed if frozen)
• ½ red onion, diced
• 1 can black beans, drained and rinsed
  
• 1 cup diced tomatoes (I used cherry)
• 1 lime juiced
• ½ teaspoon garlic powder
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• Cilantro Rice:
• 4 cups cooked rice
• 2 limes, juiced
• ⅓ cup chopped cilantro
• 1 Tablespoon sugar
• ½ teaspoon salt
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• fresh cilantro, avocado, shredded cheese, sour cream, or hot sauce

optional- Corn tortillas lightly sauteed and wrap everything in the tortillas and devour!!!

INSTRUCTIONS

1. Start by cooking the rice according to the package directions. Once the rice is done mix in the lime juice, sugar, cilantro, and salt.
2. Mix the spices together in a small bowl and set aside.
3. In a medium sized bowl mix the corn, black beans, red onion, tomatoes, lime juice and garlic powder.
4. In a large skillet over medium-high heat add 1 tablespoon of coconut oil or olive oil. Add the shrimp and sprinkle the spice mixture over the shrimp, stir. Cook the shrimp until cooked through, about 3-5 minutes (depending on the size). remove from heat.
5. To assemble the bowls layer rice, corn salsa, and shrimp. Top with any of the toppings that you desire.

Next time I think serving this with a aioli dip 

TwoSistersKitchen

ZUCCHINI NOODLE SHRIMP STIR-FRY

• Stir Fry Sauce:
• ½ cup low sodium chicken or vegetable broth
• ¼ cup hoisin sauce
• ¼ cup low sodium soy sauce
• ½ teaspoon sesame oil
• 1 teaspoon rice vinegar
• 1 tablespoon cornstarch
• 1 tablespoon brown sugar or honey
• 2 teaspoons Asian chili paste
• ½ teaspoon ground ginger
• Rest of Dish:
• 3 Tablespoons olive divided
• 6 cloves garlic minced
• 1 red onion,sliced
• 2 red bell pepper, sliced
  
• 1 cup shredded carrots
• 1 cup sugar snap peas
• 1 pound shrimp, shelled and deveined
  
• 2 medium-large zucchinis, spiralized
• peanuts or cashews for garnish
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1. Stir Fry Sauce: In a small mixing bowl or glass measuring cup, whisk together all the ingredients for the sauce and set aside.
2. Heat a wok or large skillet over medium-high heat, add two tablespoons, of the olive oil. Add in the sliced onion and cook for 2 minutes. Add in the garlic and stir for 30 seconds. Stir in the red peppers, sliced carrots, and sugar snap peas. Cook for 4-5 minutes you do not want the veggies to get soggy, you want them to still be pretty crisp. Remove from pan and transfer to a large plate or bowl.
3. Add the remaining tablespoon of olive oil and add the shrimp. Cook for 1-2 minutes. Once they are almost done add the sauce and bring to a simmer. Once the sauce is at a simmer add in the zucchini noodles and cook for another 1-2 minutes. Then add back in the cooked veggies and cook until everything is warm again. Serve immediately, and top with cashews or peanuts.

Linguine with Shrimp Scampi

Food Network

 oil
1 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1-2 T basil
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice 
1/4 lemon, thinly sliced in half-rounds
1/4c parmesan cheese
1/8 teaspoon hot red pepper flakes

Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.

Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.

When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

10/27/15 I wanted to make it a little more creamy so i added a half of a can cream of mushroom and a little plain yogurt.

Coconut Shrimp

Sallys Baking

• 1/3 cup whole wheat
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 large eggs, beaten
• 3/4 cup Panko bread crumbs
• 1 cup sweetened shredded coconut
• 1 pound raw large shrimp, peeled and deveined with tails attached
• vegetable oil or coconut oil1

Directions:

1. Start with 3 medium bowls. Combine flour, salt, and pepper in one. Beat the eggs in the second bowl.  Combine Panko and coconut in the third bowl.
2. Dip the shrimp into the flour, then the eggs, and then dredge the shrimp into the coconut mixing, pressing gently to adhere. You want a lot of coconut on each shrimp. Set the coated shrimp aside on a plate as you coat the remaining shrimp.  bake these (400-500 F).   Put them on a cookie sheet and bake for 15-20 mins.  Be sure to flip them after 10 mins.  
3.  Leftover coconut shrimp keeps well in the refrigerator for up to 3 days.
4. Make ahead tip: Fried coconut shrimp freezes well, up to 2 months. Reheat for 10 minutes in a 350F oven-- or until thawed and warm.

Side dish- I served with baked sweet potato and crushed it up with butter, cinnamon, and little honey.

Dipping Sauce  Betty Crocker

1/2 cup apricot or peach preserves

1/2 teaspoon grated lime peel

1 tablespoon fresh lime juice

1/8 to 1/4 teaspoon crushed red pepper flakes