seafood recipes

Grilled Shrimp Skewers with Lemon and Herbs

July 24, 2020

Grilled shrimp skewers are the perfect summer dinner. They are quick, easy, and always a crowd-pleaser. Serve with mango lime quinoa for a light and delicious meal.

I love dinners like this. It is a no-fuss meal that is full of flavor and ready in just over 30 minutes. Most of that time is hands-off, while the shrimp is marinating, making this a perfect lazy supper.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

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Grilled Cajun Shrimp and Potato Skewers

June 11, 2020

Grilled cajun shrimp skewers are a quick and easy dinner with almost no clean up! Made with Idaho® cajun potato wedges and corn on the cob, these skewers are finished with a cajun garlic butter sauce.

I wanted to create flavors similar to a shrimp boil on the grill. Not exactly the same, but similar. If you wanted to add sausage to your skewers (which would be delicious), that would get you a little closer.

There is just a bit of heat (omit cayenne if you don’t like spicy) in these skewers. The flavors of the cajun shrimp, potatoes and corn together are absolutely delicious.

Using the leftover grilled potato wedges, you can also make vegan vegetable cakes for another side dish with cajun seasoning.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

This recipe is sponsored by my friends at Idaho Potato. I am so pleased to work with them. As always, all opinions, recipe and photos are my own. Thank you for supporting the brands that support Pook’s Pantry.

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Thai Curry Shrimp with Coconut Milk

January 16, 2020

Thai Curry Shrimp with Coconut and Sweet Potato Noodles is a dish that is packed with flavor. It’s quick, easy and done in about 30 minutes, which means it is perfect for busy weeknights. Getting dinner on the table in less than a half hour has never been so delicious.

Thai Red Curry Shrimp with Sweet Potato Noodles | Pook's Pantry

Thai Coconut Curry Shrimp

The sweet potato noodles cook while you whisk a few ingredients together. Everything goes in the same pan, so there is minimal cleanup. This Thai Red Curry Shrimp with Coconut Milk is an impressive one pot meal that is perfect for a weeknight meal.

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Gambas al Ajillo (Garlic Shrimp)

December 29, 2019

Gambas al ajillo make an excellent party appetizer or light dinner. Garlicky shrimp with crushed red pepper and parsley is a classic Spanish appetizer. Served with a crisp white wine, it makes an excellent addition to a tapas party, as do Spanish-style marinated olives and tortilla española.

Whether you are serving this as an appetizer for a fancy New Year’s Eve party, or as a nibble for a summer BBQ with a glass of wine, this Spanish garlic shrimp recipe is great for any occasion.

You can increase the portion and have it for a light dinner with a piece of crusty bread for soaking up all the delicious juices.

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Seared Halibut with Lemon Gastrique Recipe

September 9, 2018

Pan-seared halibut served with a sweet and sour Meyer lemon gastrique. This restaurant quality dish is easily made at home with only a handful of ingredients. It looks and sounds rather fancy, but it’s actually fairly easy and it’s done in under 30 minutes.

Pan-Seared Halibut with Meyer Lemon Gastrique is sponsored by Sprout’s Farmers Market. Thank you for supporting the brands that support Pook’s Pantry. As always, all opinions, recipes and photos are my own.

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Pan Seared Scallops with Pea Puree and Mint Oil

August 13, 2011

Do you ever feel like you go through the same dozen or so recipes over and over? Sometimes we all just get into a bit of a rut with dinner, even me. One of the wonderful things about writing this blog is that it forces me out of it. Adding this pan seared scallops with pea puree recipe and a refreshing burst of mint oil is sure to inspire you to get into the kitchen, even when you don’t feel like cooking. This dish can be served as an appetizer or as an entree.

Back in my restaurant kitchen days, I’d work 14 hour days and the last thing I wanted to do at 2 a.m. was fire up the stove and cook for myself. Most of us went to a diner after work or made a PB & J when we got home.

Sometimes I miss those days, believe it or not. Not quite enough to do it all over again, but the rush of a restaurant kitchen is pretty seductive. The sound of ticket after ticket spitting out in front you, giving you all of your orders… you start calculating in your head just how people are out there waiting for your food!

A professional kitchen is like a well choreographed dance.

Everyone moves within inches of one another, speaking to each other every few minutes communicating your expected time to the pass. There is a camaraderie unlike any other environment out there if you’re lucky.

I have told this story many times to people over the years… there was a single moment early in my kitchen days when all of us working at a certain well-known restaurant stopped what we were doing and looked up at each other.

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