Kristy's Kitchen

Ingredients: 1/2 cup water 1/2 cup matchstick-cut peeled fresh ginger 1/4 cup mirin (sweet rice wine) 2 tablespoons low-sodium soy sauce 2 (14-ounce) cans vegetable broth 1 pound medium shrimp, peeled and deveined $ 2 cups bagged prewashed spinach (about 2 ounces) $ Instructions: Combine first 5 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Stir in shrimp; cook over medium heat 2 minutes or until shrimp are almost done. Stir in spinach; cook 1 minute, stirring occasionally. Recipe from http://www.myrecipes.com/recipe/shrimp-spinach-soup  

Ingredients: ¼ oz dried shiitake mushrooms, soaked in water for at least 30 minutes (I used fresh) ½ lb shrimp, peeled and deveined 1 lb ground pork 2 scallions, finely chopped ¼ cup cilantro, minced 1 TBSP soy sauce ½ tsp salt ½ tsp fish sauce ¼ tsp ground white pepper ¼ tsp toasted sesame oil Sriracha, to taste Instructions: Check that your dried ’shrooms are hydrated. I throw the dried mushrooms in a bowl of water in the morning so they’ll be ready by the time I make dinner.  Preheat the oven to 400°F, and squeeze the water out of the shiitake mushrooms. Cut off the hard stems, and finely mince them. Or if using fresh mushrooms, just chop them.  Finely chop the shrimp until you’ve got a chunky paste. Place the shrimp in a large bowl and add the pork, mushrooms, scallions, cilantro, coconut aminos, salt, fish sauce, white pepper, sesame oil and sriracha. Use your hands to squeeze and mix the meatball mixture until a sticky and tacky mass is formed. Form the mixture into 1½-i...

Ingredients: 1 lb shrimp, peeled & deveined 1 TBSP EVOO 3 cloves minced garlic The Butcher Shop Camp Seasoning (or a mix of salt, pepper, garlic powder and onion powder) Dried oregano Lots of parmesan cheese, grated 3/4 cup chicken stock Angel Hair Pasta  4 TBSP butter 2 TBSP lemon juice Instructions: Cook the pasta per the package instructions. Drain and set aside.  In a pan, add the olive oil and garlic and saute for a few seconds. Add the shrimp and sprinkle with the camp seasoning and oregano, to taste. Saute for a couple of minutes. Add the chicken stock and saute for another couple of minutes. Add the butter and saute until the shrimp are cooked through. Add the pasta, reduce the heat a bit and add the lemon juice. Toss well until heated through. Serve immediately with parmesan. Recipe adapted from https://www.savorybitesrecipes.com/2019/01/shrimp-scampi-recipe.html. 

Ingredients: 1.5 cups all purpose flour 2 eggs 1 TBSP EVOO 4 cloves roasted garlic, mashed Dash salt 2 TBSP EVOO Dash garlic powder Dash onion powder 2 dozen shrimp, peeled & deveined 1/4 cup shredded parmesan cheese (at least) Instructions: Spread parchment paper on your work surface and put the flour on top. Make a hole in the center of the flour. Crack the eggs into the hole and add the 1 TBSP EVOO, roasted garlic and dash of salt. Using a fork, beat the egg mixture together gently, and begin to incorporate the flour into the mixture. When enough flour has been incorporated that things are starting to really stick together, use your hands to begin kneading the dough. Be sure to really stretch and roll the dough with the palms of your hands. When dough is completely formed, wrap it in plastic wrap and let it rest for 1 hour. Using a pasta machine, create spaghetti (or your favorite type of noodle).  Bring a salted pot of water to a b...

Ingredients: 12 fresh shrimp, peeled & deveined 2 TBSP EVOO Dash garlic powder Dash onion powder 4 oz. cooked spaghetti (I used gluten free) 1/2 TBSP butter 2 cloves garlic, minced 1 tsp cornstarch Pinch of ground nutmeg 2/3 cup chicken broth 2/3 cup shredded parmesan cheese 1/3 cup Greek yogurt Salt & pepper, to taste Instructions: Heat EVOO in saute pan. Add dash of garlic powder and dash of onion powder. When oil is hot, add shrimp and saute until shrimp are pink and cooked through. Set shrimp aside. Melt butter in saute pan. Add garlic and cook for about 1 minute.  Combine nutmeg and cornstarch in a small bowl. Whisk in the chicken broth until smooth. Pour the mixture into the saute pan. Raise the heat and bring the sauce to a simmer, whisking occasionally. Whisk in 1/2 of the cheese and stir until it has melted. Remove the pan from the meat and whisk in the yogurt until the sauce is smooth. In a large bowl, toss the spaghetti with the Alfredo s...

Ingredients: 10 medium raw shrimp, shelled  2 scallions, finely chopped  1 package Miracle Noodle Angel Hair 1 teaspoon garlic, minced  1 teaspoon ginger, minced 4 ounce carrot & cabbage coleslaw  3 tablespoon soy sauce (can use coconut aminos if preferred), divided  4 teaspoon sesame oil, divided  dash red pepper flakes  to taste coconut oil  Paleo Wraps (I use Julian Bakery - http://www.julianbakery.com/) Instructions:  Rinse the miracle noodles in a colander under cold water for 1-2 minutes. Drain and place in a frying pan over medium high heat. Cook at least until the liquid has evaporated, and continue to cook until you reach desired crispiness.  Toss the shrimp with 1 TBSP soy sauce. Heat 2 tsp sesame oil over medium high heat and cook the shrimp. Allow the shrimp to cool and cut into small pieces. Heat 2 tsp sesame oil over medium high heat. Add the garlic, ginger and scallions - cook for 1 minute. Add the sla...

Ingredients: Enough angel hair pasta for 2 people, cooked 2 TBSP butter 1 clove garlic, minced ½ tsp dried (or fresh) parsley 3 TBSP white wine 8 TBSP fresh parmesan, grated dash salt dash pepper ¾ lb shrimp, cleaned and deveined Instructions: Melt the butter in a saucepan over low heat. Add garlic and parsley, cook for 1 minute. Add the wine, 6 TBSP of the cheese and the salt and pepper. Simmer and stir constantly for 3 minutes. Turn the heat up to medium high and add the shrimp. Cook until the shrimp turns pink. Divide the pasta into portions and spoon the shrimp mixture on top. Top each dish with 1 TBSP parmesan and serve. Makes 2 servings.