This is a very simple pasta dinner that you can put on the table in 30 minutes. Creamy, lemony sauce over hot pasta with either shrimp or bay scallops. Yum!! Be sure to use a high-quality extra-virgin olive oil and freshly squeezed lemon juice.
- 1/2 cup extra-virgin olive oil
- 2 teaspoons grated lemon zest plus 1/3 cup juice (2 lemons)
- 1 small garlic clove, minced to a paste
- Salt and pepper
- 2 oz. Parmesan cheese, grated
- 1 lb. small shrimp (51 to 60/lb.), peeled, deveined and tails removed
- 4 tablespoons unsalted butter, softened
- 1 lb. pasta (I used spaghetti, but angel hair would be good too.)
- 1/4 cup chopped fresh basil (I didn’t use because I didn’t have any on hand.)
Whisk olive oil, lemon zest and juice, garlic, and 1/2 teaspoon salt together in bowl, then stir in Parmesan until thick and creamy.
Pat shrimp dry with paper towels and season with salt and pepper. Melt 2 tablespoons butter in 12-inch nonstick skillet over medium heat. Add shrimp in single layer and cook until shrimp are curled and pink on both sides, about 2 minutes (3 minutes for bay scallops); transfer to separate bowl and cover.
Meanwhile, bring 4 qts. water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1/2 cup cooking water, then drain pasta and return it to pot. Add olive oil mixture, shrimp (or scallops) and any accumulated juices, remaining 2 tablespoons butter, and basil and toss to combine. Season with salt and pepper to taste and add reserved cooking water as needed to adjust consistency. Serve.
Serves 4 to 6.
“God pursues us in our restlessness, receives us in our sinfulness, holds us in our brokenness.”
Smoked Salmon Spread
Serve this as an appetizer with bagel chips, or just make a bagel sandwich.
- 8 oz. cream cheese, softened
- 1/2 cup sour cream
- 1 tablespoon lemon juice
- 1 teaspoon dill weed
- 1 teaspoon prepared horseradish, drained
- 1/2 teaspoon kosher salt
- 1/4 lb. (4 oz.) smoked salmon, minced
Cream the cheese in an electric mixer until just smooth. Add the rest of the ingredients except smoked salmon and mix. Then add the smoked salmon and mix well. Chill and serve.
“The God who created a way for our salvation can certainly see us through our daily trials.”
I don’t fry fish very often, but for catfish, I think it needs to be fried. I made this for my son-in-law and grandsons (mama was away) and it went over very big. We all loved it!
My farm-raised catfish was not large fillets, but if you get large ones, I would suggest cutting them in half.
- 1 cup all-purpose flour
- 1/2 cup fine-ground cornmeal
- Salt and pepper
- 1/8 teaspoon cayenne pepper
- 2 large eggs
- 2-3 cups vegetable oil
- 1 1/2 lbs. catfish fillets
Set a wire rack over a rimmed baking sheet and place in oven. Heat to 200 degrees. Place 1/2 cup flour in a shallow dish. In another shallow dish, mix the remaining 1/2 cup flour, cornmeal, 1 teaspoon salt, 1/4 teaspoon pepper, and cayenne. In a third shallow dish, whisk eggs with 1 tablespoon of the oil until uniform.
Pat the fish fillets dry with paper towels and sprinkle each side with salt and pepper. Drop the fish into the flour and shake the dish to coat. Shake the excess flour from each piece, then, using tongs, dip the fillets into the egg mixture, turning to coat well and allowing the excess to drip off. Coat the fillet with the cornmeal mixture, shake off the excess, and lay the fillets on another wire rack set over a rimmed baking sheet.
Heat 1/2 inch of oil in a large heavy-bottomed Dutch oven over high heat (I used a very large cast iron skillet) until the oil reaches a temperature of 400 degrees. (The oil should not smoke, but it will come close.) Place 2 or 3 catfish fillets in the oil and fry, turning once, until golden brown, about 4 minutes. Adjust heat as necessary to keep oil between 385 and 390 degrees. (Use a candy/deep-fry thermometer or an instant-read thermometer that registers high temperatures to gauge the temperature of the oil.) Remove the fillets from the oil with a slotted spoon and lay them on a plate lined with several layers of paper towels; blot to help remove any excess oil. Transfer the fried fish to the wire rack in the warm oven. Bring the oil back to 400 degrees and repeat the cooking process with the remaining fish fillets.
Serve with lemon wedges or tartar sauce.
Serves 4 to 6.
“Angels rejoice when we repent.”
Bow Ties with Salmon and Asparagus
If you have everything measured and prepped before you start cooking, this is a 30 minute meal. Very delicious and healthy recipe.
- 1 tablespoon unsalted butter
- 1 lb. leeks, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
- 2 (6-oz) skinless salmon fillets, 1 1/4 inches thick
- Salt and pepper
- 1 cup chicken broth or dry white wine
- 3/4 cup heavy cream
- 1 lb. asparagus, trimmed and cut on bias into 1 1/2-inch pieces
- 1 lb. farfalle (bowties)
- 1/4 cup minced fresh parsley
- 1 tablespoon lemon juice
Bring 4 quarts water to boil in large pot. Add asparagus and 1 tablespoon salt and cook until tender, about 3 minutes; transfer to paper towel-lined plate. Return water to boil, add pasta, and cook, stirring often, until al dente. Reserve 1/2 cup cooking water, then drain pasta and return it to pot.
While asparagus and pasta is cooking, melt butter in 12-inch nonstick skillet over medium-high heat. Add leeks and cook until tender, about 4 minutes. Season salmon with salt and pepper and add to skillet. Add wine, cover, and cook until salmon is just cooked through, about 6 minutes. Transfer salmon to plate and cover. Stir cream into now-empty skillet and simmer until thickened, about 2 minutes; remove from heat and cover.
Add sauce, salmon with any accumulated juices, asparagus, parsley, and lemon juice to pasta and toss gently to combine and break salmon into bite-size pieces. Add reserved cooking water as needed to adjust consistency and season with salt and pepper to taste.
Serves 4 to 6.
“Great occasions for serving God come seldom, but little ones surround us daily.”
I don’t eat shrimp anymore as I have become mildly allergic to them, but I fixed this for my guys last night and it was a big hit.
- 2 lbs. unpeeled, large raw shrimp (21/25 count)
- 1 cup butter
- 1/4 cup chopped green onions
- 2 teaspoons minced garlic
- 1 tablespoon dry white wine
- 1 teaspoon fresh lemon juice
- 1/8 teaspoon salt
- 1/8 teaspoon coarsely ground pepper
- 1 teaspoon dried dill weed
- 1 teaspoon chopped fresh parsley
- 6 French rolls, split lengthwise and toasted
Peel shrimp and devein.
Melt butter in a large skillet over medium-high heat; add green onions and garlic, and saute until onions are tender. Add shrimp, wine, and next 3 ingredients; cook over medium heat, stirring occasionally, 3 to 5 minutes or just until shrimp turn pink. Stir in dill weed and parsley. Spoon shrimp mixture over toasted rolls, and serve immediately.
It can also be served over rice, pasta, potatoes or bread. Makes delicious sopping juices.
Makes 6 servings. (My 3 guys ate it all)
“A change in behavior begins with Jesus changing our heart.”
Oh, yum!! This is so easy and delicious. I was serving seven people so I used 2 pounds of shrimp, but you can use whatever amount you want. I would still use the same ingredients. It makes very tasty juices to sop your bread into.
- 1 stick butter
- 1 lemon, thinly sliced
- Raw shrimp, shells removed (I left tails on)
- 1 pkg. Good Seasons Italian salad dressing
Heat oven to 350 degrees. Put stick of butter into your pan and put it in the oven while heating up and melt your butter.
For 2 pounds of shrimp I used a 10″ x 15″ baking pan. For less shrimp you can use a 9″ x 13″ baking pan.
After butter is melted, layer lemon slices on top of it. Add your shrimp and then sprinkle seasoning mix over all.
Bake for 15 minutes and serve.
“The strength of our actions should match the strength of our words.”
Foiled-Wrapped Baked Salmon
No, we are not camping, but you could easily fix this on your grill if you were camping. I am not a real big fan of salmon because it can be quite dry, but this was really moist and delicious. Serve it with a fresh garden salad and French bread.
- 4 salmon fillets
- 1 small onion, sliced
- 4 tablespoons butter, diced
- 1 lemon, thinly sliced
- 4 teaspoons brown sugar, packed
Place each fillet on a piece of aluminum foil. Top fillets evenly with onion slices, diced butter, lemon slices and brown sugar. Fold over aluminum foil tightly to make packets; make several holes in top of packets with a fork to allow steam to escape. Arrange packets on a baking sheet. Bake at 375 degrees for 20 to 30 minutes.
“To keep spiritually fit, consult the Great Physician.”
Grilled Shrimp with Jalapeno Vinaigrette
This was supper tonight along with leftovers from the Lemony Orzo that I made the other night and dessert was Sopapilla Cheesecake. These shrimp are just mildly spicy. We heated up the marinade and put more on the shrimp and also some on the Orzo. Yum! This makes 6 servings.
- Wooden skewers
- 2 pounds fresh medium shrimp, peeled and deveined (tails left on)
- Jalapeno Vinaigrette (recipe follows)
- Garnish: fresh cilantro, chopped fresh chives
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 2 hours.
Preheat grill to medium-high heat (350 to 400 degrees); spray grill rack with nonstick nonflammable grill spray. Place skewers on grill rack over 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 cilantro and chives, if desired.
- 1/4 cup olive oil
- 1/4 cup white wine vinegar
- 1/4 cup chopped fresh green onion
- 2 tablespoons fresh lime zest
- 2 tablespoons chopped jalapeno
- 2 tablespoons chopped shallot
- 1 tablespoon chopped garlic
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
In a small bowl, whisk oil and vinegar until smooth. Add green onion, zest, jalapeno, shallot, garlic, salt, and pepper, whisking to combine. Store, covered, in refrigerator up to 24 hours. Before using, let mixture come to room temperature, and whisk until smooth.
“If you seek wise counsel, you multiply your chances for sound decisions.”
Skillet Shrimp and Rice
If you have all of your ingredients prepped ahead of time, this is a very easy and fast meal to get on the table. And I might say “delicious”.
- 1 1/2 lbs. extra-large shrimp, peeled and deveined
- 2 tablespoons plus 1 teaspoon extra-virgin olive oil
- 1 teaspoon paprika
- 4 oz. chorizo or kielbasa sausage, cut into 1/4-inch pieces
- 1 medium onion, chopped fine
- 6 medium garlic cloves, sliced thin
- 1 1/2 cups medium-grain rice
- 1 (14 1/2-oz) can diced tomatoes, drained
- 2 cups water
- 1 (8-oz) bottle clam juice
- 1 cup frozen peas
Adjust oven rack to middle position and heat oven to 350 degrees. Toss shrimp with 1 tablespoon oil, paprika, and 1/4 teaspoon salt in medium bowl. Heat 1 teaspoon oil in large ovenproof skillet over medium-high heat until smoking. Add half of shrimp and cook until lightly browned, 30 to 40 seconds. Turn shrimp and cook 30 seconds longer. Transfer shrimp to clean bowl. Repeat with remaining shrimp. Cover bowl and set aside.
Recuce heat to medium and add remaining 1 tablespoon oil, sausage, onion, and garlic. Cook until sausage begins to brown, 5 to 6 minutes. Add rice and cook 1 minute. Stir in tomatoes, water, clam juice, and 1/2 teaspoon salt. Bring to boil over high heat, cover, and transfer skillet to oven. Cook until rice is tender and liquid is absorbed, about 20 minutes. Remove skillet from oven, stir in peas, and scatter shrimp over top. Cover and set aside until shrimp and peas are heated through, about 5 minutes. Season with salt and pepper. Serve directly from hot skillet.
Serves 4 to 6.
“Salvation from sin means moving from spiritual darkness to God’s light.”
Tuna and Noodle Casserole
This makes a large casserole but if there are leftovers, they freeze quite well in individual containers.
- 1 (16-oz.) package egg noodles, cooked al dente
- 2 cups shredded Cheddar cheese
- 1 cup frozen green peas
- 2 (6-oz.) cans albacore tuna, drained
- 2 (10 3/4-oz.) cans cream of mushroom soup (I use Campbell’s Healthy Request)
- 1 soup can of milk
- 1 cup crushed potato chips
Preheat oven to 400 degrees. Lightly grease a 9″ x 13″ baking dish.
In large bowl, mix everything together except potato chips. Pour into baking dish and top with crushed potato chips. (Feel free to use canned onion rings instead or buttered bread crumbs.)
Bake for 20 to 25 minutes or until bubbly. If chips start to get too brown, put a piece of foil over top until casserole is done.
“Jesus opened the doors of salvation to all who will believe.”