Tag Archives: Shrimp

Shrimp Enchiladas w/ Jalapeno Cream Sauce

This is a fantastic recipe and it is definitely full of spice! I will just let you try it for yourself!

Makes: 10 enchiladas

Serves: 4-6

Here’s what you’ll need:

  • 1 pound medium raw shrimp, peeled and deveined
  • 2 TBSP olive oil, divided
  • Kosher salt and freshly ground black pepper, to taste
  • 2 cloves garlic, minced
  • 8 oz. pepper and onion stir fry veggies
  • 2 TBSP chipotle peppers in adobo sauce
  • 1/4 tsp ground oregano
  • 1/4-1/2 tsp cayenne pepper
  • 10 (6-inch) corn tortillas, warmed
  • 2 cups Monterrey Jack cheese (shredded)


  • 2 TBSP unsalted butter
  • 2 TBSP flour
  • 1 1/2 cups chicken broth
  • 3/4 cup sour cream
  • 2 tsp jalapeno sauce (or 2 jalapenos, seeded and minced)
  • 1/2 tsp garlic powder
  • Kosher salt and freshly ground black pepper, to taste
  • 2 TBSP cilantro leaves


Preheat oven to 400 degrees F. Line baking sheet with foil. Place thawed shrimp (peeled and deveined) onto the baking sheet. Add 1 tablespoon of olive oil, salt and pepper, to taste and gently toss to combine…

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Place into oven and roast shrimp just until pink, firm, and cooked through, about 6-8 minutes. Remove from oven and let cool before mincing…..

Oven-Roasted shrimp

Oven-Roasted shrimp

Reduce oven temp to 375 degrees F. Lightly oil a 9×13 baking dish or lightly spray with non-stick cooking spray.

Heat remaining 1 tablespoon of olive oil in a large skillet, add minced garlic….

2 cloves of garlic

2 cloves of garlic

Onion and pepper blend….

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Cook…stirring occasionally, until the onions become translucent, about 5 minutes. Add cayenne pepper, and oregano….

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Add chipotle peppers….

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Add minced shrimp…..

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Toss gently to combine….

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Directions for the sauce:

To make the sauce, melt butter in large saucepan, whisk in flour until lightly browned, about 1-2 minutes. Gradually whisk in chicken stock and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in sour cream. Add jalapeno sauce and garlic powder and simmer until the cream sauce has thickened, about 2 minutes; season with salt and pepper, to taste. Remove from heat and stir in the cilantro….

Jalapeno sauce...Organic

Jalapeno sauce…Organic

Jalapeno Cream Sauce

Jalapeno Cream Sauce

To assemble the enchiladas, lay tortillas on a flat surface and spoon 1/4 cup of the shrimp mixture in the center; sprinkle with cheese……

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Roll the tortilla and place seam side down onto prepared baking dish…. Repeat….

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Pour half of the Jalapeno Cream Sauce evenly over the top. Place into the oven and bake, covered, until lightly golden brown and bubbly, about 20 minutes….

Just before baking... Mmm!

Just before baking… Mmm!

Serve with Black Bean Salsa and the remaining cream sauce… Pure deliciousness (is that a word?)

Shrimp Enchiladas served with Black Bean Salsa

Shrimp Enchiladas served with Black Bean Salsa


Shrimp Pasta Bake

I love pasta and shrimp! I also love casseroles and I found this recipe in one of my Taste of Home cookbooks, and I cut the amounts in half and I took out the green pepper, sautéed onions and mushrooms (fresh not canned), and I used shredded cheese and mixed it into the noodles and shrimp prior to putting the baking dish into the oven….it worked out beautifully. This recipe is for an 11×7-inch baking dish if you double the recipe it will accommodate a 13×9-inch baking dish. I hope you enjoy!

Makes: 6 servings

Here’s what you’ll need:

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6 oz. whole wheat fettucine noodles

5 green onions, chopped (including greens)

3 Tbsp butter, cubed

3 garlic cloves, minced

1 Tbsp all-purpose flour

1/2 tsp celery salt

1/8 tsp black pepper

2 cups shredded mozzarella cheese

1 (14.5 oz) diced tomatoes

4 oz. fresh mushrooms, sliced

1/4 cup parmesan cheese

1 lb. raw medium-sized shrimp, peeled and deveined (I used half of the bag shown below)

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Pre heat oven to 350 degrees. Cook fettucine noodles according to package directions, set aside and keep warm.  Meanwhile, in a large skillet over medium heat, melt butter, add green onions and mushrooms and saute for approximately 5 minutes or until onions are tender….

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Add minced garlic, cook 1 minute longer….

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Gradually stir in flour until blended…..

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Stir in the shrimp, celery salt, and black pepper…..

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Cook, uncovered over medium heat until shrimp are pink and firm, approximately 6-8 minutes…..

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Add tomatoes to shrimp mixture, stir and let simmer for 3-5 minutes while you get the baking dish sprayed with non-stick cooking spray…..

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Add the shredded mozzarella cheese and the cooked fettucine noodles, stir to incorporate…..

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Pour into prepared baking dish…..

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Sprinkle with parmesan cheese…..

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Bake uncovered for 20-25 minutes, depending on your oven (mine took about 25 minutes) or until heated through….

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We served this dish with a spring mix salad and garlic bread. ENJOY!!

Shrimp w/ Homemade Stir Fry Sauce

Have I told you that I am not a fan of Mondays? However, it was sunshiney, yet very cold, so I decided to go to the grocery store. Going to the grocery store actually cheers me up, weird, I know but I truly see it as my “candy store”. With that being said, I decided to buy some shrimp and stir-fry veggies today and thought about this dish on my way home. I decided to find a recipe to make a stir-fry sauce only (that can be stored in the fridge for up to 2 weeks!!), and I did, it is very good, so Josh and I treated ourselves to this dish and it was fantastic! We sure hope you enjoy it! Remember, feedback is appreciated!

Makes: 4 servings

Here’s what you’ll need:

1 lb medium shrimp (50-70 shrimp per pound) raw and uncooked

1 (16 oz) bag frozen stir-fry vegetables

1/2 red bell pepper, sliced thin

3/4 cup homemade stir-fry sauce (recipe follows)

1 1/2 Tbsp butter

Homemade Stir-Fry Sauce:

2-3 Tbsp cornstarch

1/4 cup brown sugar packed, (I used sugar in the raw)

1/4 tsp ground ginger

2 cloves garlic, minced

1/4 cup cider vinegar

1/2 cup water

1 1/2 cups beef broth (chicken broth for chicken or pork)

1/4 tsp chinese five spice powder

Directions for Stir-fry Sauce:

Mix all ingredients in the large glass jar.

Screw on the lid. (Double check the lid…ha ha)

Shake VERY well.

Can store in fridge for up to 2 weeks.

Shake well before using.

To use the sauce, stir-fry your vegetables and meat (chicken, pork, shrimp, etc..), add appropriate amount of sauce, bring to a boil for 1 minute and let sauce thicken.

Directions for Shrimp Stir-Fry:

Melt butter in large skillet over medium heat. Once melted, add shrimp…

Cook over medium heat uncovered for 2-3 minutes or until completely pink…

Remove shrimp from skillet, set aside. Return skillet to burner, add all vegetables to skillet. Cover and cook for 5-7 minutes, add shrimp back to skillet…

Add stir-fry sauce (approximately 3/4 cup) to shrimp and veggies, and let boil for 1 minute (previously stated). Reduce heat to medium-low, cover and let simmer for 15 minutes, until sauce thickens.

We enjoyed this dish over brown rice.

Rajun Cajun Fettucine

I love this dish! This is very creamy and with a little spice. I hope you enjoy it!

Makes: 6-8 servings

Here’s what you’ll need:

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2 Tbsp butter

1 Cup chopped onion

1/2 Cup chopped green or red bell pepper

1/2 Cup chopped celery

2 cloves garlic, minced

2 Tbsp all-purpose flour

1 tsp Cajun seasoning

1 1/2 Cups half and half

1 (8 oz) pkg pasteurized pepper jack cheese, cubed

1 (24 oz) pkgs frozen, raw (or cooked), deveined, and peeled shrimp (follow package directions to thaw shrimp)

1 (16 oz) box fettucini or spaghetti noodles cooked according to pkg directions and kept warm


In a large skillet, melt butter over medium heat. Add onion, bell pepper, celery, and garlic; saute for 5-8 minutes or until tender…

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Add flour and Cajun seasoning; cook for 2 minutes, stirring frequently….

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Stir in half and half; cook for 5-6 minutes or until slightly thickened, stirring constantly….

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Add cheese, stirring until cheese is melted….

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Add shrimp, and cook until pink (approximately 10 minutes). (You may also use crawfish, lobster, or blue shell crab)….

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Serve over fettucine, spaghetti, or angel hair pasta!

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I got this recipe from Paula Deen CookBook…YUM!

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