~Pineapple and Shrimp Macaroni Salad~

~Pineapple and Shrimp Macaroni Salad~

Ingredients: 

• 1 pound pasta, you can use any small pasta, such as bowtie, shells, or elbow but elbow macaroni is a classic choice
• 1 pound shrimp , peeled and deveined
• 1 can (8 ounces) pineapple chunks, drained (Reserves the liquid.)
• ½ cup mayonnaise
• ¼ cup sour cream
• ¼ cup thinly sliced shallots diced
• ¼ cup of chives diced
• ¼ green and/or red peppers diced
• ¼ cup celery diced
• Salt & pepper to taste.

Options:

• Use OLD BAY Seafood Seasoning or Tony Chachere's Creole Seasoning instead of salt and pepper.
• Add peas
• Add corn
• You can use chicken instead of shrimp.

Directions:

• Dice the cooked shrimp (I found that dicing the shrimp prevents people from picking out the shrimp for themselves.)
• Mix the shrimp, pineapple, peppers, shallots, celery, and chives together in a large bowl.
• Whisk together the mayonnaise and sour cream together in a separate bowl and slowly add the reserved pineapple juice until the mayo and sour cream has thinned out a little. You don’t want to make it too thin or it will run off the pasta and shrimp.
• Season to taste, refrigerate before serving.

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Because this dish contains mayonnaise, it should be kept cool to keep it from spoiling. When bring mayo to a picnic I always worry about the mayo going bad, I found this nice two quart insulated bowl that you put in the refrigerator before and it will keep the food cool.

~~Cream of Celery Shrimp~~

This recipe came about because of a thunderstorm, I was planning on grilling a steak when a thunderstorm popped up and drenched the coals. So, what to make with stuff on hand. I cobbled together a shrimp dinner but you could also use chicken or pork, cube them and cook them up first

Ingredients:

• 1 can of Cream of Celery soup
• Some type of onion, shallots, etc.
• Some type of pepper, 
• Shrimp
• Butter
• Wine or sherry
• Pasta or rice

Directions:

• Cook the rice or pasta according to the directions on the box.
• Saute the onions and peppers in the butter.
• Add the shrimp and stir for a few minutes.
• Add the Cream of Celery soup and stir for a few more minutes.
• Add a dash of wine, you don’t want to thin it out too much.
• Serve over the pasta or rice.

~~Cajun Shrimp and Rice Skillet~~

Ingredients:

• 1 ⅓ cups uncooked brown rice
• 2 ⅔ cup chicken broth
• 1 pound large or jumbo shrimp - peeled and de-veined
• 4 tablespoons butter - melted, divided
• 1 teaspoon minced garlic
• 2 tsp. Cajun seasoning*  (I use Tony Chachere’s Creole Seasoning for homemade see below.)
• 1 bell peppers, chopped
• 4 chopped shallots
• ¼ cup of chopped sun dried tomatoes
• 1 Tbs. Tomato paste
• 2/3 cup corn (frozen and defrosted or canned)
• 2 fresh lemon wedges (1 Tbs. Lemon juice)
• Parsley, chopped

Directions:

• In a large skillet, melt 3 tablespoons of butter over medium heat. Add shallots and bell peppers and sauté until tender, about 5 minutes. Stir in sun dried tomatoes, garlic and corn and cook for 1 minute more. Transfer vegetables to a bowl.
• Pour the chicken broth in to the skillet and bring to a boil add the rice, reduce to a simmer and cover. Cook for 15 minutes, stirring 1-2 times throughout. Transfer the rice to the bowl with the vegetables.
• Add remaining butter to skillet. Add shrimp in a single layer and season with the Cajun seasoning. Cook until pink, about 1 to 2 minutes per side.
• Stir in the vegetables and the rice, add the Cajun seasoning, tomato paste, and squeeze two fresh lemon wedges over the shrimp and stir.
• Garnish with chopped parsley if desired and serve. 

*Cajun seasoning - Homemade

• 1 ½ teaspoons paprika
• 1 teaspoon salt
• 1 teaspoon garlic powder
• ½ teaspoon cracked black pepper
• ½ teaspoon onion powder
• ½ teaspoon dried oregano - may sub an Italian herb blend or Herbs de Provence
• ½ teaspoon cayenne pepper
• ¼ teaspoon crushed red pepper flakes

~~ Skillet Tuscan Shrimp in Creamy Sun Dried Tomato Sauce ~~

Ingredients:

• 6 shrimp person (You can also substitute scallops, chicken breasts, or a pork chops per person*)
• 2 tablespoons butter
• 3 teaspoons minced garlic
• 3 Diced shallots
• 2 Diced jalapeno peppers
• ½ teaspoon each dried basil, dried oregano, dried thyme
• ½ cup julienned sun dried tomatoes, (If they come in a jar packed with oil, be sure to drain excess oil)
• ½ cup half and half, or heavy cream (use heavy cream for a thicker, creamier sauce!)
• ⅔ cup shaved or shredded parmesan cheese for topping
• fresh basil or thyme, for topping
• salt and pepper, to taste
• Option: add fresh spinach
• Option: roasted garlic cloves instead of minced garlic (The last time I made this I tossed in a couple of roasted garlic cloves, it added nice taste to it.)

Directions:

• In a frying pan, melt the butter and add the diced garlic, shallots, and jalapeno, stir until the shallots turn translucent.
• Add the dried basil, dried oregano, dried thyme, and sun dried tomatoes. Cook until the and half and half or heavy cream to pan and stir to combine.
• Bring to a boil, and continue to stir periodically until thickened and creamy (5-7 minutes).
• Add the shrimp to pan and stir the mixture until the shrimp is cooked.
• Top with cracked black pepper, grated parmesan cheese and serve over pasta.

Severing suggestion: serve over fettuccine or spaghetti.

Options:

• Add gnocchi, you can add the gnocchi when you add the shrimp.
• Serve over fettuccine or spaghetti.

*When using chicken or pork chops:

• Frist in a large skillet over medium heat, melt butter. Add chicken or pork and cook for 5-7 minutes on each side until browned and cooked through. 

~~ Seafood in a Cream Sauce ~~

Ingredients:

• 1 medium chopped onion
• 1 Tbsp. minced garlic
• 4 Tbsp. fresh parsley, chopped
• 2 Tbsps. olive oil
• 1 tablespoon melted butter
• ½ lb. cocktail size shrimp
• ½ lb. picked lobster
• ½ lb. scallops
• ½ cup Half & Half
• ¼ lb. of chopped bacon
• ½ cup of coarsely grated Parmesan cheese
• 4 eggs
• 1 lb. fettuccine

Directions:

• Start cooking the fettuccine. 
• In frying pan pour the olive oil and add the butter, sauté the onions and garlic until the onions are transparent.
• While the onions and garlic are sautéing, in a bowl lightly whisk the Half & Half, Parmesan cheese and eggs.
• Add the seafood to the onions and garlic. In the frying pan over low heat add the Half & Half and eggs mixture, stir until warm (but do not let boil).
• Pour over the cooked fettuccine and toss together, sprinkle Parmesan cheese on top.

~ Shrimp ( Chicken ) Scampi II~~

Ingredients:

• 2 cups Medium shrimp ( 2 lbs. Diced Chicken )
• 1 Green Pepper
• 1 Medium Onion
• 1 tbs. Chopped Garlic
• 2 tbsp. Olive oil or butter
• 8 oz. White wine
• 1 oz. Lemon juice
• 1 lb. Linguine
• Parmesan cheese

Directions:

( Chicken - cook the diced chicken in a frying pan with 1 tbsp. of oil, set aside. When the recipe calls for the shrimp, add the chicken instead. )

• Over low heat add the wine and lemon juice and reduce by half, put aside. 
• Cut up the pepper in to ¼ inch strips and cut up the onion also in to ¼ inch slices. 
• Sautee the peppers and onions in the olive oil or butter (If using un-cooked shrimp add them to the onions and peppers about half way through sautéing), add the reduced white wine and lemon juice, garlic, and shrimp when they are finished sautéing. 
• Let simmer for about 10 - 15 minutes. 
• Add the cooked linguine and stir. 
• Sprinkle with Parmesan cheese

~~ Shrimp ( Chicken ) Creole ~~

 Ingredients:

• 1 Medium size onion
• 2 Celery stalks
• 1 Green pepper
• 15 OZ Tomato sauce
• 2 Cups Medium shrimp ( 2 lbs Diced Chicken )
• 4 TBS Butter
• Salt
• Black pepper
• Sugar
• Tabasco sauce
• 2 Cups Cooked rice

Directions:

( Chicken - cook the diced chicken in a frying pan with 1 TSB of oil, set aside. When the recipe calls for the shrimp, add the chicken instead. )

• Slice the onion and brown it in the butter. 
• Cut the celery into 1/4 inch pieces and cut the pepper into 1/4 strips. 
• Add the celery, pepper and tomato sauce to the onions and let simmer for 15 - 20 minutes. 
• Add the shrimp and season with salt, black pepper, sugar and Tabasco sauce to taste. 
• Simmer for an additional 5 minutes. 
• Serve over rice.