Brazilian Shrimp Soup

I think my mouth actually watered when I spotted this intriguing soup on Pintrest!  I couldn't wait to make it and let me tell you, I was not disappointed!  Oh my, this unique soup had me coming back for more and more!  I enjoyed a bowlful with my family at dinner and for my lunch a few days in a row after!  The coconut milk gives it a richness (even though I used the light variety) that is irresistible!  I have since learned that the traditional Brazilian Shrimp soup has okra in it.  I am definitely going to add them next time with the onion, pepper and garlic.  Since okra is a popular vegetable here in the South,  I have decided to learn how to use it more.   If anyone has a favorite way to prepare Okra-will you let me know?  I would love that.

Hope you are having a great weekend!  We are currently on a Fall Break holiday in Orlando:)  We plan on enjoying the beach, Disney World, golfing and the pool...but first we will be watching General Conference-for our church.  You don't have to be a member to watch it.  This conference can be watched at the link provided and is always  so uplifting and inspiring.

Have a wonderful weekend friends!

Brazilian Shrimp Soup
submitted by Melanie~The Sisters Cafe

2 tablespoons cooking oil
1 onion, chopped
1  bell pepper, chopped
3 cloves garlic, minced
3/4 cup long-grain rice
1/4 teaspoon red-pepper flakes
1 3/4 teaspoons salt
1 3/4 cups canned crushed tomatoes in thick puree (from one 15-ounce can)
5 cups water
1 cup canned unsweetened coconut milk
1 1/2 pounds medium shrimp, shelled and cut in half horizontally
1/4 teaspoon fresh-ground black pepper
1 tablespoon lemon juice
1/2 cup chopped fresh parsley or cilantro

Directions:
1. In a large pot, heat the oil over moderately low heat. Add the onion, bell pepper, and garlic and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.
2. Add the rice, red-pepper flakes, salt, tomatoes, and water to the pot. Bring to a boil and cook until the rice is almost tender, about 10 minutes.
3. Stir the coconut milk into the soup. Bring back to a simmer and then stir in the shrimp. Simmer, stirring occasionally, until the shrimp are just done, 3 to 5 minutes. Stir in the black pepper, lemon juice, and parsley.

Notes:
Variation Instead of the shrimp, use one pound of boneless, skinless chicken breasts (about three), cut crosswise into quarter-inch strips. Cook for the same amount of time.

Recipe Source:  Food and Wine Magazine via Pintrest

Shrimp and Grits

Have you ever had Shrimp and Grits? I never had.  In fact, growing up out West, I didn't really even know what grits were.  I am sure you can get them there, but I had never noticed them in the grocery store or on a menu.  When I moved to the Tennessee I noticed them EVERYWHERE.  Here in the South, people love grits and you will find this dish in some form on most Southern menus.  I am a HUGE shrimp fan, and so of course I had to try it.  Let me tell....Shrimp and Grits are sooo good!  I loved this dish and order it often.  When we were on our annual South Carolina trip for Fall break this year I met a fellow 'foodie' on the beach at Edisto Island.  She informed me that the best grits in the south were local ones and sold at a little farmers market on the Island.  Of course I had to stop by on our home and pick some up as a souvenir:)

I of course set out to find a really good Shrimp and Grits recipe.  I settled on a recipe from the cookbook 'Simply Suppers' by Jennifer Chandler.

This cookbook is a collection of mouthwatering meals--that are easy and comforting.This recipe is based off one from the executive Chef and owner of The Grove Gill in Memphis Tennessee.  People say his shrimp and grits are the absolute best.  I have to admit that they are pretty darn good!  This recipe comes together quickly and tastes great.  The perfect way to enjoy a little taste of the South!

And if you could use a little "pick me up" click here

Shrimp and Grits
submitted by Melanie~The Sisters Cafe

1 pound large shrimp, peeled and deveined
2 tsp Cajun seasonings
2 Tb olive oil
2 cloves garlic, minced
1/4 cup finely diced Tasso ham**
1/4 cup dry white wine (or cooking wine)
2 Tb finely chopped fresh flat leaf parsley
1/2 cup chicken stock

**Tasso ham is a spicy, peppery smoked pork often used in Cajun cooking.  If you cannot find it, you can substitute cooked bacon.
4 cups Creamy Stone Ground Grits, warm--Recipe follows--make grits first

2 Tb butter
salt and pepper to taste
2 Tb finely sliced scallions

Place shrimp in a large mixing bowl and toss with the Cajun seasonings.  In a large saucepan over medium heat, warm the oil until a few droplets of water sizzle when carefully sprinkled in the pan.  Add the shrimp, garlic, and ham, and cook, stirring occasionally until the shrimp are lightly browned, about 3-4 minutes.  Add the wine and parsley.  Cook until the liquid is reduced in volume by half, about 2 minutes.  Add the stock and over high heat, bring the mixture to a boil.  Remove from the heat.

Portion warm grits into the serving bowls and using tongs, place equal portions of shrimp over the grits.

Return the sauce to the stovetop and over high heat, bring to a boil.  Reduce heat to medium and cook until reduced in volume by half, about 2 minutes.  Remove from the heat and whisk in the butter until melted and well incorporated.  Season with salt and pepper to taste.  Spoon the sauce over the shrimp and grits, and garnish with scallions.  Serve immediately.

Serves 4

Creamy Stone Ground Grits

2 cups chicken stock
2 cups milk
1 cup stone-ground grits
kosher salt and freshly ground pepper

In a large saucepot combine the chicken stock and milk.  Over medium-high heat, bring the mixture to a boil.  Whisk in the grits and season with slat and pepper to taste.  Reduce the heat to low, cover and cook, whisking often, until the liquid is absorbed, about 35-40 minutes.  Adjust seasonings as needed.  Serve hot.  Makes 4 cups

*variations: stir in a cup of shredded sharp cheddar cheese--yum!

Garlic Orange Shrimp

This is a busy time of year.  A good time of year for quick and easy dinners so you can spend your time on Christmas festivities!  This shrimp recipe came from a good friend of mine, Karla Weisenburger.  She is also an amazing cook and if you live in northern Utah Valley, I would highly recommend you check out her dinner catering website: Homemade with Love.  (Perfect for nights when you don't want to cook, but still want comfort food!)  This shrimp is simple, delicious, and comes together quick.  It is kind of spicy, so I would start with only a dash of cayenne or leave it out altogether if you don't like a little fire in your food.  I usually make my orange juice from concentrate, so when I don't have any made up I just grab a spoonful from the can in the freezer and mix it with water for the recipe.  I made the juice super concentrated once, and I liked how the orangey flavor came through a little more.  Either way this shrimp is a winner for a quick dinner!

Garlic Orange Shrimp
Submitted by Mindy ~ The Sisters Cafe

14 oz Shrimp ( I use large raw, deveined frozen prawns)
2-4 garlic cloves, minced
1/2 teaspoon ground cayenne pepper
3/4 cup orange juice
3 tablespoons butter
1 teaspoon Old Bay seasoning

Peel shrimp and defrost.  Mince garlic and add to orange juice.  Add other spices.  Melt 2 tablespoons of butter on medium high in frying pan.  Add shrimp and cook until pink.  Remove shrimp from pan and add orange juice mixture.  Add final tablespoon of butter.  Cook mixture down (approximately 5 minutes).  Add shrimp back and cook 30-60 seconds (overcooking shrimp makes them chewy).  Great served over Jasmine or Calrose rice.

Shrimp Scampi

I love shrimp scampi.  It is one of my favorites.  I originally used a wordy, fancy recipe, but I soon condensed it into an easy, quick, but delicious version that I use exclusively now.  The ingredients and instructions are simple and to the point, and I can whip this up in a flash.  I hope you enjoy!

Shrimp Scampi - the easy way
submitted by Erin  ~  The Sisters Cafe

1/2 lb linguine
1 T. butter
4 cloves garlic
¾ lb shrimp
1 tsp Kosher salt
A few grinds of pepper
1 T. dried parsley flakes
½ lemon, zested
¼ c. lemon juice
1/8 tsp red pepper flakes
Parmesan cheese

Cook linguine, following instructions on the package.
Meanwhile, melt butter in large skillet and add the garlic.  Sauté for 1 minute, being careful not to burn it.  Add shrimp, salt, and pepper and sauté until the shrimp just turns pink, about 5 minutes, stirring often.  Remove from heat, add parsley, lemon zest, lemon juice and red pepper flakes.  Toss with the linguine and serve with parmesan cheese.

Creamy Jambalaya Pasta

I am excited to introduce ya'll to a sweet new cookbook I had the pleasure of reviewing, entitled 'My Southern Food' It is described as "A Celebration of the Flavors of the South" and I would have to agree! The back reads " Every culture has its own unique flavor profile woven into the fabric of its history and traditions." Being a southern girl now I am excited to explore this with you! The first recipe I made was for a Mardi Gras party I recently hosted. This Creamy Jambalaya Pasta was a hit! It was really good and surprisingly easy to make. Another recipe we have tried and LOVED from this cookbook was New Orleans Egg Scramble. It is delicious combination of scrambled eggs with cream cheese and chives...seriously yum! I thought it would be a fitting breakfast for my boys the morning they left for New Orleans to cheer on our beloved BYU Cougars. We surprised the boys with the Sweet 16 trip and they were so excited! And thanks to a Melandboys reader who read my post and sent a link to the Doug Wright Show, my boys were thrilled to be interviewd on air! Thanks Miss MaryAnn:)

And now for the GIVEAWAY... This sweet cookbook is chock full of delicious down-home recipes, beautiful pictures and lots of fun Southern charm.

I loved it and I am happy to offer 3 of our readers a copy of 'My Southern Food' so that you too can enjoy a little taste of the South wherever you live! To enter please leave a comment on this post answering this question...

What is a traditional food from your neck of the woods?

Winners will be anounced on Saturday morning along with that delicious New Orleans eggs recipe!

*For an extra entry become a Sisters Cafe follower and let us know in the comments.

GIVEAWAY IS CLOSED NOW

Creamy Jambalaya Pasta

submitted by Melanie ~ The Sisters Cafe

from My Southern Food cookbook

7 cups chicken broth , divided

1 16-oz package rottini pasta (I used a different pasta)

1/4 tsp salt

1/4 tsp pepper

3 Tb olive oil

2 cups chunked chicken breast (bite sized chunks)

2 cups sliced link sausage (smoked, kielbasa, or andouille)

2 tsp minced garlic

1 medium onion, chopped

1 large green bell pepper, chopped

1/2 cup finely chopped celery

2 tsp liquid smoke

4 Tb Worcestershire sauce

2 Tb Cajun seasonings

2 (10oz) cans sliced tomatoes with green chilies, drained

2 cups uncooked shrimp, washed, peeled, and deveined with tails removed

1 1/2 cups heavy cream

In a large pot bring the chicken broth to a boil. Add the pasta, salt, and pepper and cook the pasta in the broth as if it were water. Cook for 7 to 10 minutes on a high boil, until the pasta is just tender. Drain, reserving the broth for later in the recipe.

In a large skillet heat the oil and sauté the chicken, sausage, garlic, onion, green pepper, and celery for 10 to 15 minutes. Add the liquid smoke, Worcestershire sauce, and Cajun seasoning as the mixture cooks, stirring periodically to ensure even cooking. When the chicken is done, the onion is clear and the vegetables are tender, combine all the ingredients, including the pasta, in the original large pot and place over medium heat. Add the tomatoes, blending well. When the tomatoes are hot, add 1 cup of the reserved chicken broth and the shrimp, blending. Cover and allow to simmer for 5 minutes.

In the last 3 minutes of cooking, stir in the cream. Serve immediately, while everything is warm. Reserve any leftover chicken broth for another recipe.

*Disclosure of Material Connection: I received this book free from the publisher. I was not required to write a positive review. The opinions I have expressed are my own. I am disclosing this in accordance with the Federal Trade Commissions’ 16 CFR, Part 255:"Guides Concerning the Use of Endorsements and Testimonials in Advertising."

Grilled Pesto Shrimp and Summer Veggie Salad

This was one of my favorite dinners of the summer!  So healthy and a 10/10 on the delicious scale.  All those fresh garden veggies on the grill were heaven in combination with two of my favorite things... shrimp and pesto.  Just thinking about it makes me want to fire up the grill and make it for lunch right now.  What is better, this is super fast if you have your pesto prepared ahead.  I grow my own basil every year and make a big batch of pesto at the end of every summer now.  Unfortunately, the pesto in my freezer never seems to make it to summer.  So I had to make a small, fresh batch for this dinner.  Even so, it was still a pretty quick dinner.  To boot, my husband who is NOT a veggie/salad fan ate almost his whole plate full (granted he ate twice as many shrimp on his salad as I have pictured).  :)  Now that has got to be amazing, right?!

Grilled Pesto Shrimp and Veggie Salad
Submitted by Mindy ~ The Sisters Cafe

1 yellow (or red) and 1 orange bell pepper, seeded and cut into large pieces
1 red onion, chopped into large segments
1 yellow summer squash, sliced
1 zucchini, sliced
Olive oil
Kosher salt and freshly ground pepper
Either use previously prepared pesto (which I usually do) or make a small batch of fresh pesto*
1 lb. uncooked shrimp, peeled and deveined
Spinach
Tomato wedges
Crumbled feta cheese

*Small batch of fresh pesto:
2 tbsp. pine nuts
2 tbsp. walnuts
2 cloves garlic, unpeeled
1 cup packed fresh basil leaves
3 1/2 tbsp. extra virgin olive oil
1/4 tsp. salt
1/4 tsp. ground black pepper
2 tbsp. freshly grated Parmesan cheese

Directions:
Heat grill to medium-high heat.  Oil the grates to prevent food from sticking.

To prepare the veggies for grilling, combine the bell peppers, red onion, squash and zucchini in a large bowl and toss.  Drizzle lightly with olive oil, season with salt and pepper, and toss to coat evenly.  Set aside.

To make the pesto, combine the pine nuts, walnuts, garlic in the bowl of a food processor.  Process 30 seconds.  Add basil leaves, olive oil, salt, and pepper and process until smooth.  Add parmesan cheese and process 1 minute.    Set aside.

Thread the shrimp onto skewers for the grill.  Once the skewers are assembled, use the back of a spoon or a pastry brush to smother the pesto onto both sides of the shrimp.  Set aside.

Transfer the veggies to a grill basket and cook on the grill until they are crisp-tender, about 10-15 minutes (depending on the heat of your grill).  Remove the grill basket from the heat and place the shrimp skewers on the grill in a single layer.  Assemble the salads while the shrimp cook by tossing the grilled veggies on top of a bed of spinach.

Allow the shrimp to cook just until cooked through, about 3-5 minutes (depending on the heat of your grill), turning once during cooking.  Remove the shrimp from the skewers and place them on top of the salads.  Top with fresh tomato wedges and crumbled feta cheese.  Serve immediately.

Adapted from Annie's Eats

Thai Coconut Curry Shrimp

I have had several emails requesting Weight Watcher recipes. Even though I am not on WW, I am always looking for healthy recipes for my family. I came across this recipe and thought it sounded really good, so I put it on my weekly menu (posted here). I was not disappointed, it was fantastic! The recipe came together quickly and with ease. In fact my 11 year old helped me with making dinner that night. It turned out very spicy which my older boys LOVED. They are always trying to prove their manliness with eating hot stuff. It is pretty funny. Anyway, if you do not want the heat, cut down on the red curry paste. Personally, I loved the spicy sauce over the jasmine rice, but it was a bit too hot for my little ones. I think next time I will try to decrease the curry paste by half, but either way this recipe is definitely a keeper! MMMMMmmm!!

Thai Coconut Curry Shrimp
submitted by Melanie ~ www.thesisterscafe.com
Printable recipe here

Recipe source: Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 1/4th • Points: 3 pts
Calories: 146.1 • Fat: 6.1g • Protein: 19 g • Carb: 2.6 g • Fiber: 0.4 g

1 tsp oil
4 scallions, whites and greens separated, chopped
1 tbsp Thai red curry paste
2 cloves garlic, minced
1 lb shrimp, peeled and deveined
6 oz light coconut milk
2 tsp fish sauce
1/4 cup fresh cilantro, chopped
salt to taste

In a large nonstick skillet, heat oil on medium-high. Add scallion whites and red curry paste and sauté one minute. Add shrimp and garlic, season with salt and cook about 2-3 minutes. Add coconut milk, fish sauce and mix well. Simmer about 2-3 minutes, until shrimp is cooked through. Remove from heat, mix in scallion greens and cilantro. Serve over rice and enjoy! (One cup of jasmine rice is 4 points)

Grilled Shrimp Kabobs

One night I had Brittany over and we made these Kabobs. I loved them--but I have to admit the zucchini was a bit crunchy. Since the shrimp doesn't take very long to cook, we had to take them off before the zucchini was done. Next time, I will slice the zucchini thinner or use a bell pepper (as the recipe suggests) instead.

Grilled Shrimp Kabobs

submitted by Melanie (Allrecipes)

INGREDIENTS
1 cup Italian salad dressing, divided
2 pounds jumbo shrimp, peeled and deveined
2 large onions
16 large fresh mushrooms
2 large green peppers, cut into 1 1/2 inch pieces (I used Zucchini)
16 cherry tomatoes

I added fresh parsley too

DIRECTIONS
In a large resealable plastic bag, combine 1/2 cup salad dressing and shrimp. Cut each onion into eight wedges. In another large resealable plastic bag, combine the vegetables and remaining dressing. Seal bags and turn to coat. Refrigerate for 2 hours, turning occasionally.
Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread the shrimp and vegetables. Grill kabobs, covered, over medium heat for 3 minutes on each side or until shrimp turn pink.

Shrimp Scampi

I love Shrimp Scampi; I always have.  I had a bad cold last week, and this was the first thing I made once I started to feel better.  It hit the spot!  A warning: even though this is delicious, it is not good for your waist line.  :)

Shrimp Scampi

Submitted by Mindy

3-4 cloves garlic, minced

1/4 cup butter, cubed

1/4 cup olive oil

1 lb uncooked medium shrimp, peeled and deveined

1/4 cup lemon juice

1/4 tsp. dried oregano

1/2 cup grated Parmesan cheese

1/4 cup dry bread crumbs

1/4 cup minced fresh parsley

1/2 tsp pepper

hot cooked angel hair pasta

In a 12-in. ovenproof skillet, saute garlic in butter and oil until tender.  Stir in the shrimp, lemon juice, pepper and oregano; cook and stir for 2-3 minutes or until shrimp turn pink.  Sprinkle with Parmesan cheese, bread crumbs and parsley.  Broil 6 inches from the heat for 2-3 minutes or until topping is golden brown.  Serve over pasta.  (I do think this is still good without breadcrumbs and using dry parsley.  Also, I use frozen shrimp most of the time.)

Pasta Primavera with Shrimp

Mmmm, I really like this shrimp dish. It's a light meal, but it's full of taste. And the carrots and snap pea pods are just delicious with the shrimp and parmesan. A friend, Leanne, shared this recipe from a Family Fun Magazine. I've changed it here and there, but the big change I made was using 2% milk in place of the chicken broth and whipping cream. I try to avoid cooking with whipping cream, and in this case I think it is so good with milk I definitely don't think it's worth the extra calories to use cream.

Pasta Primavera with Shrimp
submitted by Erin

1 ½ c. baby carrots, sliced lengthwise in half
2 c. sugar-snap peas
2 ¼ c. uncooked penne pasta (original recipe called for 3 cups)
1 T. butter
½ lb peeled medium shrimp
¼ tsp salt
¼ tsp pepper
2 cloves garlic, minced
½ c. 2% milk and ½ chicken bouillon cube (original recipe used ¼ c. chicken broth and 1/3 c. whipping cream)
1 T. lemon juice
¼ c. grated fresh Parmesan cheese, plus more for serving

Bring 2 quarts of water to a boil. Add the carrots and simmer for 1 ½ minutes. Add the snap peas and simmer for another minute. Use a slotted spoon to transfer the vegetables to a bowl. Now cook the pasta in the boiling water according to package directions. Drain well. Heat the butter in a large skillet over medium-high heat. Add the shrimp, salt and pepper and cook, stirring often, for 2 minutes. Add the carrots, peas, and garlic and continue cooking for another minute, stirring often. Sprinkle about ½ T. flour over veggies, and then stir in the milk and lemon juice. Simmer until thickened. Add more salt and pepper, if necessary. Add the pasta and grated cheese, stirring well to coat.

Shrimp Enchiladas

These are so yummy. I would have never expected shrimp and enchiladas to be such a good combination. In fact, I wouldn't have ever made these except that my sister-in-law, Melanie, posted this on her blog My Kitchen Cafe. And since I trust Melanie's taste so much, I gave it a shot. It was very good!! I've made these a few times since then.
One tip - you might as well buy the smallest shrimp your store carries since you are going to be chopping them up anyway. And of course, buy raw shrimp that still needs to be shelled. I personally don't devein shrimp. It's only done for aesthetic purposes; it makes no difference in taste. And I can't even see the vein when they are cooked, so I think it's a waste of time. (Especially when you are chopping them up like in this recipe.) Also, you can use all Monterrey Jack cheese instead of using some of the pepperjack, but I prefer the pepperjack. It gives these enchiladas an extra kick that I like.

Shrimp Enchiladas
submitted by Erin  ~ The Sisters Cafe

1/2 cup sweet red pepper, chopped
1/2 cup onion, minced
1/2 cup green pepper, chopped
1/4 cup butter
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
3/4 cup whipping cream
1 tablespoon all-purpose flour
1 1/2 cups Monterrey Jack cheese, divided
1 1/2 cups pepper-jack cheese, divided
1/2 cup sour cream
2 tablespoons butter
1 1/2 pounds shrimp, peeled and deveined
1/2 cup onion, chopped
2 cups ripe tomatoes, chopped
8 (9-inch) flour tortillas

Saute red pepper, onion and green pepper in 1/4 cup butter until crisp-tender. Add oregano, salt, garlic powder, pepper, cayenne pepper, cream and flour; blend well. Continue cooking for 3 minutes or until slightly thickened. Add 1 1/2 cups cheese (part Monterrey Jack, part Pepperjack); stir until melted. Add sour cream, stir to blend. Set aside.In another skillet, melt 2 tablespoons butter. Saute shrimp and 1/2 cup onion until shrimp are pink. Remove shrimp and chop; return to butter and onion. Add chopped tomatoes and 1/2 of the cheese sauce. Spoon 1/3 cup shrimp mixture into each tortilla. Sprinkle cheese on top of shrimp mixture. Roll up tightly. Arrange seam side down in a 9X13-inch glass baking dish. Spoon remaining cheese sauce over tortillas and sprinkle with remaining cheese.Bake at 350 degrees for 30 to 35 minutes.

Grilled Shrimp Bruschetta Salad

We made this fun salad as part of our dinner for our Mom on Mother's Day. This was a recipe that Brittany and I demonstrated at our cooking class. It is really yummy! You serve it by placing a few slices of the baguette and pile on some salad, bruschetta topping and shrimp! Enjoy!

Grilled Shrimp Bruschetta Salad

submitted by Melanie-adapted from a Marguerite Henderson recipe

1 lb jumbo shrimp, peeled and deveined
2 T. olive oil
1 clove garlic, minced
¼ tsp paprika
½ tsp kosher salt4 large Roma tomatoes, diced
¼ cup chopped flat leaf parsley
2 T. chopped fresh basil
¼ cup olive oil
1 T. capers
½ tsp kosher salt
Juice of ½ -1 lemons-zest, then juice
Pepper to taste

4 cups mixed greens

1 baguette
Olive Oil for toasting
Shaved Parmesan cheese
Lemon zest

In a medium bowl, combine shrimp, oil, garlic, paprika and salt. Toss. Marinate 1 hour. Grill shrimp on the outdoor grill, in a grill pan, or skillet for 2-3 minutes per side until pink.

Prepare bread by cutting the baguette into 1 inch thick slices on the diagonal. Brush with olive oil, and then toast in the oven in single layer for 10 minutes at 375 degrees or grill on outdoor grill.

In a small bowl, combine the diced tomatoes, parsley, basil, oil, capers, salt, lemon juice, and pepper.

Put together salad by placing the greens on the platter first. Next arrange the shrimp on the greens and place toasted bread around the outside. Spoon the tomato mixture over the shrimp and garnish with shaved parmesan and lemon zest.

Jalapeño Shrimp Pasta

This is a yummy shrimp meal that I like to turn to when I am craving shrimp. I always add a few extra shrimp for good measure. :) It's not saucy, but the garlic, jalepeno, tomatoes, and parmesan all combine to make a delicious pasta dish. And it's healthy too. Who says you need cream or butter to make a yummy pasta meal?
Don't be alarmed by the title. The jalapeño peppers meld together with the other flavors. I promise it's not spicy!
I am the worst about forgetting to add the parmesan at the end. As you can see, I took the picture before I remembered to add it. The first bite I took of this I thought there was something important missing.... and then I realized the parmesan was still sitting on the counter! So this is a warning that the parmesan is not an optional ingredient. :)

Jalapeño Shrimp Pasta
submitted by Erin

12 oz frozen, uncooked shrimp in shells
6 - 8 oz dried linguine
2 Tb olive oil
1 or 2 fresh jalapeño chili peppers, finely chopped
2 garlic cloves, minced
½ tsp salt
¼ tsp pepper
2 c. chopped ripe tomatoes (sometimes I add a bit more)
½ c. finely shredded parmesan cheese

Thaw shrimp, if frozen, according to package directions (run water over them for a couple minutes). Peel and devein shrimp. (Deveining shrimp is completely for aesthetic reasons, and in this recipe I can’t see the vein once it’s cooked, so I highly recommend skipping that step!) Cook linguine. In large skillet heat oil over medium-high heat. Add jalapeños, garlic, salt, and pepper; cook and stir one minute. Add shrimp; cook about 3 minutes more or until shrimp turns opaque. Stir in tomatoes; heat through. (Add a little more salt to taste.) Drain linguine; toss with shrimp mixture. Top with Parmesan cheese.
Variation: Add 3 Tb chopped fresh basil instead of the chili peppers. (I haven’t given this variation a try, so let me know if you try it and like it!)