Wrightfully Simple
SEAFOOD:
Give me some seafood...shrimp, lobster, crab, clams...um yes please! Seafood recipes you will love!
SHRIMP IN SHERRY/GARLIC SAUCE
Ingredients:
4 Tbsp. olive oil
8 large raw shrimp in shells
2 cloves garlic, crushed
5 tbsp. dry cocktail sherry
1 tbsp. chopped parsley

Directions:
1. Remove shells from shrimp. Heat oil in large skillet. Saute shrimp, turning over halfway through cooking.
2. Remove shrimp as soon as they turn pink; keep warm on lower heat.
3. Add garlic to oil; gradually add sheery, one tbsp. at a time. Stir and let bubble to reduce sauce a little.
4. Return shrimp to pan, toss and heat through. Sprinkle with parsley and serve hot with crusty bread.
SHRIMP PICCATA
Ingredients:
12 Large shrimp
2 tbsp. flour
1/2 cup dry white wine
2 tbsp. lemon juice
1 tbsp. capers, drained
1/4 tsp. salt
1/8 tsp. pepper
2 cloves garlic, minced
1 tbsp. butter
Hot cooked rice or noodles

Directions:
1. Thaw shrimp and toss with flour until coated, set aside.
2. Sauce: stir together wine, lemon juice, capers, salt/pepper and then set aside.
3. In a large skillet, cook and stir garlic in hot butter over med. heat for 15 seconds. Add shrimp to skillet. Cook and stir for two minutes or until shrimp turns opaque. Remove from skillet.
4. Carefully add sauce to skillet, cook and stir until slightly reduces. Return shrimp to pan and heat through. Serve over hot rice or noodles.
​VEGGIE & SHRIMP LASAGNA

Ingredients:
1 1/2 tbsp olive oil
2 cloves garlic, minced
2 bunches spinach, large stems removed and chopped
¼ cup vegetable stock
2 cup diced mushrooms
1 zucchini, sliced
1 cup peas
1lb. raw shrimp, cooked till pink
1 24oz jar alfredo sauce
Lasagna noodles
1 cup mozzarella cheese for topping

Directions:
1. Set the oven to 350 degrees.
2. In a small sauté pan, heat 1 tbsp olive oil over medium heat. Add garlic and sauté until fragrant. Add spinach and 1/4 cup vegetable stock. Continue to sauté until slightly wilted.
Set aside spinach mixture in a bowl.
3. In the same sauté pan, add ½ tbsp oil, shrimp, chopped mushrooms, peas and zucchini. Sauté 3-5 minutes until fragrant.
Set aside.
4. In the baking dish, spread about 1 cup of alfredo to cover the bottom. Add a layer of noodles, overlapping them slightly to make a solid single layer. Spread cheese evenly over noodles. Layer mushroom/zucchini mixture on top of cheese.
Add another layer of noodles, followed by sauce and spinach mixture.
5. Repeat with one more layer of noodles, sauce, and then sprinkle generously with cheese.
6. Bake the lasagna for 35-40 minutes or until bubbly.
Let it sit for 5 minutes or so to firm up before slicing.
SHRIMP WITH LEMON GARLIC SAUCE
Ingredients:
Olive oil for coating
1 Tbsp. paprika
1 Tbsp. garlic powder
1 tsp. lemon pepper seasoning
1 tsp. salt
24 large uncooked shrimp
1/2 cup salted butter
1 finely grated zest of lemon
1 juice of one lemon
4 cloves of garlic, minced
1/4 tsp. cayenne pepper
Sprinkling of parsley

Directions:
1. Make spice rub by mixing together paprika, garlic powder, lemon pepper and salt in a small bowl.
2. Coat shrimp with olive oil and sprinkle generously with spice rub.
3. To make lemon-garlic butter: melt butter in sauce pan over low heat, then stir in the lemon zest and juice, garlic and cayenne. Pour half of it into a bowl to sue for basting and keep the rest warm.
4. Thread shrimp on skewers or place in grill basket. Grill directly over heat turning once and basting twice with lemon-butter garlic sauce until pink and opaque, about 3-4 minutes. Do not over cook and then transfer shrimp to platter. Pour reserved lemon-garlic butter over shrimp and serve.
STIR FRY SHRIMP & VEGGIES
Ingredients:
1 tbsp coconut oil
1 small yellow onion, sliced into strips
8 Large shrimp, butterfly
4 heads baby bok choy, chopped
6 fresh shiitake mushrooms, sliced
Sesame seeds
Serve with Cooked rice

Directions:
Heat oil in a frying pan. Add onion, turn heat down and cook 5 minutes, stirring occasionally. Add shrimp, shiitakes, bok choy, mirin and tamari. Cover and cook 3 minutes.
​Serve while hot!
