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Grilled Shrimp & Scallops with Garlicky Pesto Butter

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Grilled Shrimp & Scallops with Garlicky Pesto Butter

There is something so fabulous about flavored butter! Whether sweet or savory, they can add the perfect flavor kick to a super simple dish. Flavored butter is super simple to make… room temp butter blended with the seasoning then pop in the fridge. On their own shrimp and scallops are relatively mild in flavor but this Grilled Shrimp & Scallops with Garlicky Pesto Butter is AMAZING!! For this dish I grill them (on my panini grill) with the tiniest bit of salt and pepper, allowing the amazing flavor of this garlicky pesto butter to stand out. These were so fantastic that both my munchkins ate half my dinner, after eating their own! What can I say, the kiddos have good taste!

*You can use this butter on potatoes, chicken, toasted bread…. drool!! All delicious!*
Grilled Shrimp & Scallops with Garlicky Pesto Butter
 
4 Tbsp unsalted butter, room temp
1 heaping Tbsp pesto
5 cloves garlic
10 extra large shrimp, peeled & tails off
8-10 large sea scallops
salt & pepper
In a small food processor add the garlic cloves and pulse a few times to get a bit of a chop on it. Add in the pesto and butter. Blend until well combined.
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Rinse off the shrimp and scallops then pat dry well. Season lightly with salt and pepper. Grill on a hot grill or grill pan for 3-4 minutes per side… Cooking time will vary a bit depending on the heat and size of the shrimp and scallops.
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Toss the shrimp and scallops with a heaping Tbsp or two of the Garlicky Pesto Butter.
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HAPPY EATS!!!
*this is my original recipe*

Cilantro Lime Shrimp

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Cilantro Lime Shrimp | LeMoine Family Kitchen

There are some nights that after dinner, I think ok that was good, worth sharing… then there are nights I think WOW this was delicious!!! This meal was one of those WOW nights! I made a really yummy cilantro lime pesto that I tossed grilled shrimp with and I also used in the southwest egg rolls I served on the side! I’ll post that recipe separately so this one isn’t ridiculously long and filled with 20 pics. The little bit of fresh lime juice in the pesto really brightens the flavor of the pesto and is so good on the shrimp!!  I will most definitely be making this meal again soon!!! Maybe i’ll try it out with an Italian twist… thinking a sun dried tomato pesto and egg rolls stuffed with broccoli rabe!!! Oh yes!!!

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Linguini with Shrimp & Artichoke Tomato Sauce

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Linguini with Shrimp & Artichoke Tomato Sauce
Us Italians love our Sunday pasta dinners! This recipe is delicious and simple… why not shake things up a bit and try something other then a traditional red sauce. Pasta dishes are a great way to make use of pantry items and always a great quick and budget friendly meal. I threw this Linguini with Shrimp & Artichoke Tomato Sauce together and it was a huge hit with the family!

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Football Sunday Eats

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If you are like me, one of the best parts of football season is the fantastic snacks that go along with it. I put this delicious collection of Football Sunday Eats together to help you plan your next get together. Everything from garlicky shrimp to stromboli, pizza, wraps and cookies!!! I’ve got you covered!

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Linguini in a Creamy Pea Sauce and Sautéed Shrimp

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Ah, pasta, how I love thee! The possibilities are absolutely endless and this Linguini in a Creamy Pea Sauce and Sautéed Shrimp is amazing !! Last night I was looking for something really simple using things I had around. There are only a handful of ingredients in this one but it is really good!  I always have frozen shrimp on hand, I know you’re thinking why not use fresh… so my personal opinion, the “fresh” shrimp at the grocery store is less fresh then the frozen. If you look closely at the price sign, it very often says previously frozen. So I figure since I don’t know how long its been sitting defrosted, possibly touching other seafood, sitting on fish juice ice… I’d rather buy frozen and defrost in a bowl of water the day of. Of course there are certain stores, like Wegmans and Whole Foods that I’d gladly by the fresh from but neither is very close to me.

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Meatless Monday :: Seafood Fra Diavolo

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Happy Monday! Hope everyone had a fantastically yummy weekend! My hubby is a huge lover of a good seafood and pasta dish so when my mom called from Wegmans, I just had to have her pick up some seafood for me. Of course when you tell an Italian to get a little shrimp, calamari, mussels, scallops and clams… well you end up with way to much for two people. So what does one do, invite the brothers and future sis in law over for some dinner!

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Meatless Monday :: Shrimp Fried Rice

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Looking for a super quick weeknight meal… this one comes together in no time and is delicious! It is my take on a basic fried rice topped off with succulent shrimp and a little extra kick of garlic! You don’t  need a fancy wok, just a large sauté pan and a handful of flavorful ingredients. This one is great for the whole family too!
My 1 year old devoured a bowl of it!  Picture it, rice stuck in the hair, on his nose and miraculously
in his shorts too- but hey, he enjoyed it right!
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Shrimp Fried Rice
5 Tbsp low sodium soy sauce (i use La Choy)
3 tsp rice vinegar
3 tsp sesame oil
4 Tbsp water
8 Tbsp scallion, chopped, divided
10 garlic cloves, sliced, divided
1/4 large onion, diced
3 eggs, lightly scrambled
1 1/2 cups frozen peas and carrots
2 lbs large shrimp, peeled and deveined, tail on
3 cups cooked rice
Lets start with the sauce! Grab a small bowl, mix the soy sauce, rice vinegar, sesame oil, water, 5 cloves of sliced garlic and 4 Tbsp worth of chopped scallion. Whisk until well combined.
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For the shrimp, I always rinse and pat them dry prior to cooking. Toss the shrimp with a few pinches of slat and pepper. In a large pan over medium high heat, heat a couple Tbsp of olive oil and place the shrimp in. If you don’t hear a slight sizzle when you place the shrimp in the oil may not yet be hot enough.  Cook about 2 minutes per side, until the tails have curled in slightly and the shrimp have a light golden crust. Remove the shrimp and set aside on a plate.
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Lower the heat to medium and add another couple Tbsp olive oil. Add in the onion and the remaining 5 cloves of sliced garlic. Once softened add in the eggs and cook all the way through, breaking it up with a spoon. Add in the peas and carrots and cook until softened. Toss in the cooked rice and the sauce. Mix everything until it is all coated in the sauce. Remove from heat, toss in the remaining 4 Tbsp of scallion and top with shrimp.
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HAPPY EATS!!!
*this is my original recipe*

PS…. TODAYS THE DAY!!!! 1ST ANNUAL LEMOINE FAMILY KITCHEN COOKOFF!!! KEEP CHECKING BACK! HOPING ILL BE ABLE TO GET A GREAT VIDEO IN ADDITION TO PICTURES!!! WISH ME LUCK 😉

 
 

Meatless Monday :: Shrimp Oreganato

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 Shrimp Oreganato. Easy and delicious meal! Serve over pasta and dinner is served!
I was trying to think of something really quick and super simple for tonights dinner and figured why not  do some sort of shrimp over pasta. After some brainstorming I decided to do a Shrimp Oreganato over Fresh Linguini with Garlic and Oil. Oreganato may sound fancy, but its not! All it is, is breadcrumbs seasoned with a good healthy amount of oregano. I also use fresh garlic and parsley. The breadcrumbs are made moist with a drizzle of olive oil and some  of butter. Throw those succulent shrimp over top very simple linguini with garlic and oil… perfect Meatless Monday meal!

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3 AMAZING Appetizers

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If you read my 4th of July entry we continue onto the the picky food I made for the celebration. Like most of you, i’m sure its all about the BBQ but I wanted to do something a little different. Heres what I decided on…  Dry Rubbed Shrimp finished with Cilantro and Lime; Wonton cups filled with BBQ Beef, Pineapple and Cheddar and lastly a Stromboli of Fresh Mozzarella, Sun Dried Tomato spread, Olive Tapenade and Basil.
If you’ve been reading my blog you may have noticed that I really like shrimp. They are great because they take on whatever flavor you season with and they cook in minutes! Doesn’t get any better then that! Lets start there, shall we…
Dry Rubbed Shrimp finished with Cilantro and Lime
 
2 lbs peeled and deveined shrimp, rinsed and patted dry
1 Tbsp garlic powder
1 Tbsp paprika
1 Tbsp chili powder
1 Tbsp brown sugar
2 tsp salt
1 tsp cumin
1 tsp oregano
handful of cilantro, rough chop
juice of 1/2 a lime
In a small bowl, mix all the dry ingredients. Ta da, dry rub!
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Toss 4-5 Tbsp of the dry rub over the shrimp and mix until all the shrimp are well coated. In a pan, I use cast iron, sauté the shrimp in batches in a little bit of olive oil. Cook shrimp over medium high heat for about 2 minutes per side. When all the shrimp are cooked top with the cilantro and lime juice. Serve warm or cold.
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 BBQ Beef Cups with Pineapple and Cheddar
 
1 pkg egg roll wrappers (you will not need all of it)
1 lb ground beef
3/4 cup BBQ sauce
canned crushed pineapple
shredded cheddar
In a slow cooker add the beef and BBQ sauce and cook on low for 2-3 hours (the temperature varies with brands a bit). You want the meat cooked through. Check half way through, yes sure to break up the meat and if it looks dry add a little bit more BBQ sauce.
Oven set to 350 degrees. Take out about 8 sheets of the egg roll wrappers and cut into 4 even squares. Then gently push the squares into a mini muffin pan.
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Fill the cups 3/4 of the way up with the BBQ. Top with a little bit of crushed pineapple and cheddar.
Bake the cups for about 8 minutes or until the edges are golden brown.
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Stromboli of Fresh Mozzarella, Sun Dried Tomato spread, Olive Tapenade and Basil
 
2  pkgs of pizza dough (i used pillsbury)
1 cup mixed olives, pitted (i used kalamata and sicilian)
2 cloves garlic
handful of fresh basil leaves
pinch crushed red pepper
olive oil
7 1/2 oz jar marinated sun dried tomatoes
1 1/2 lbs fresh mozzarella, sliced thin
flour for dusting
Oven at 425 degrees. Lets start with the olive tapenade. In a food processor add the olives, garlic cloves, basil, crushed red pepper flakes and 3 T olive oil. Pulse until finely chopped. Set aside. Next, into the cleaned food processor add the jar of sun dried tomatoes including the oil and pulse until it is finely chopped.
Using a baking sheet, dust with flour and roll out the pizza dough. Spread a layer of the sun dried tomato spread and next to it a layer of olive tapenade. Next add mozzarella in two rows and a row of basil leaves. Fold in the sides just slightly. This seals in everything.
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Starting from the side closest to you (bottom portion of above photo) roll the dough to the end and place the seam side down. Brush with olive oil and slice a few small slits in the dough to allow the steam to escape. Bake on the middle shelf of the oven for 8-10 minutes, until golden brown.  Now being that this is for the BBQ I can’t slice it open to show you because I will warm it tomorrow… I’ll post a picture of the beautiful inside of the bread soon!

Happy Eats!!


*these are my original recipes*


          

Shrimp with a Fresh Plum Tomato Basil Sauce over Angel Hair

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Simple, rustic and full of flavor! This Shrimp with a Fresh Plum Tomato Basil Sauce over Angel Hair is a great weeknight dinner that the whole family will love! Bright, fresh, so good!
 Shrimp with a Fresh Plum Tomato Basil Sauce over Angel Hair
I think its such a great idea to try to do at least a couple meatless meals a week. I figure there has to be a few people out there like me that are looking to make healthier choices for themselves and their families, so why not start with something as simple as this! This is a super simple but a wonderfully flavorful dish, Shrimp with a Fresh Plum Tomato Sauce over Angel Hair Pasta..  Yes its okay to start drooling now! 

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