Shrimp Boil in the Oven


Howdy!  I don’t really have a great photo of this but it was a delicious quick meal that I made a few weeks ago!

Shrimp Boil in the Oven

  • Servings: 4-6
  • Difficulty: easy
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  • 4 Ears of Corn, shucked and halved
  • 1 small bag of tiny Red Potatoes
  • 1 Onion, quatered
  • 1 loop of Andouille Sausage or Sausage of you choice, sliced
  • 1 lb of Shrimp, peeled
  • 4 tbsp Butter, sliced
  • 2 tbsp Oil
  • 2 tbsp Old Bay Seasoning
  • Black Pepper to taste


  • Boil the potatoes as directed on the bag. (Mine only took 15 minutes)
  • Line a large jelly roll pan with foil.
  • Drizzle pan with oil and drop slices of butter on the pan.
  • In a large bowl, mix the raw shrimp. corn, sliced sausage, onions, and potatoes with the old bay seasoning and pepper.
  • Spoon the shrimp mix into the pan and drizzle with a touch of oil.
  • Cover entire pan with foil to seal.
  • Bake in the oven at 375*F for 20-25 minutes.
  • Enjoy!

Katy from


Shrimp, Sausage, Mushroom, and Saffron Rice Casserole

Shrimp, Sausage, Mushroom, and Saffron Casserole

I’ve got an easy family dinner for you today!  This dish is one that my mom always made when I was growing up.  Well, I guess I’m still growing up, right?  😀   The leftovers get better and better as the flavors meld together.  Besides the taste, I love this recipe because I can throw it together and eat on it for a few days.

Shrimp and Sausage just belong together.  Celebrate their union with this dish! 😀

Shrimp, Sausage, Mushroom, and Saffron Rice Casserole

Shrimp, Sausage, Mushroom, and Saffron Rice Casserole

  • Servings: 8
  • Difficulty: easy
  • Print


  • Mahatma Saffron Rice, 10 oz. package
  • 2 tbsp Butter (for the Rice)
  • 1 can of Tomatoes with Green Chiles
  • 1 can of Cream of Mushroom
  • 1 lb of Shrimp, peeled and deveined
  • 4-5 Link Sausages, precooked and sliced
  • 1/2 Yellow Onion, diced
  • 1 cup of Mushrooms, sliced
  • Salt & Pepper to taste


  • Cook rice as directed on package.  In my experience it always cooks faster than the time mentioned for the microwave AND on the stove.  So I’d knock off like 2 minutes of the cook time to avoid drying it out.
  • In a skillet cook sausage and onion for 6 minutes on medium high.
  • In a large bowl mix all ingredients together.
  • Season with salt and pepper.
  • Pour mix into a large glass casserole dish.
  • Bake uncovered at 350*F for 30 minutes.

Shrimp Scampi


Last night I made some fresh Shrimp Scampi to enjoy on our back patio!  Such a classic pasta treat!  Anyone else love eating outside?  It seems like it’s been months since we’ve been able to enjoy outdoor feasting!  Texas weather is super hormonal.  There was one day I started out in shorts and ended up bundled up in my warmest hunting coat by noon!  Come on Spring Time!

Shrimp Scampi is admittedly quite unhealthy but it is a treat that I eat about twice a year!  You do not have to go pay $18 at a restaurant to have a great plate of scampi.  Ladies and gentlemen please, you can do this on your own!


  • 1 large scallion, finely chopped
  • 3 cloves of garlic, finely chopped
  • 1/4 cup extra virgin olive oil
  • 5 tbsp butter, divided
  • 1/2 cup Pinot Grigio
  • 1 lb fresh shrimp, peeled
  • 4 tbs fresh flat leaf parsley, roughly chopped
  • salt & pepper
  • fresh lemon zest
  • 2-3 fresh lemon juice to taste
  • linguine


  • Cook pasta as directed in a large pot with salted water.
  • Heat olive oil in a skillet on medium heat.
  • Toss in the garlic and scallions, cook until translucent.  (about 4 minutes)
  • Add in 2 tbs butter, stir until melted.
  • Toss in shrimp and cook them until they are halfway done.
  • Scoop shrimp out into a separate bowl.
  • Add the wine to the skillet along with 3 tbs of butter and let ingredients combine.  (about 3 minutes) This will really sweeten up the scallions and garlic.
  • Return the shrimp back to the skillet.
  • Using tongs scoop pasta out and add to the skillet.
  • Add lemon zest, lemon juice, parsley, salt and pepper.
  • Stir to combine then serve!

Italian Crouton and Mozzarella Crusted Shrimp


I usually prefer my shrimp grilled 9 times out of 10 but the other day I got the bright idea to mix a few techniques together to produce my own version of fried shrimp.  These shrimp are better than restaurant quality and here’s the kicker…I used FROZEN precooked shrimp!  I can’t even imagine the next level of deliciousness that would occur by using raw shrimp.  You can do this recipe with raw or precooked shrimp.  I highly recommend raw, but at the time I only had precooked and it still yielded wonderful results.  If you are using the precooked, frozen kind it makes it much easier for you to make smaller portions if you need to.  That’s one of the reasons I always keep a bag of it in my freezer, they are separated!  On the flip side, if you are lucky enough to have fresh shrimp coming in at a local market, you can literally just ask for a numbered amount shrimp!

These shrimp are insanely crispy and flavorful.  Try them out for yourself! 🙂


-20 shrimp (peeled to just under the last section of shell, picture below)

– Extra Virgin Olive Oil for frying,  enough to fill skillet 1/2 inch deep

Dry Bowl Ingredients:

-1 cup of Italian Bread Crumbs

-1/2 cup of Crushed Italian Croutons (crush with meat tenderizer in between to dish towels or in a food processor, pea size)

-1/2 cup Shredded Mozzarella (any shredded cheese will work)

-Crushed Red Pepper Flakes (1 shake)

-1/4 tsp Cajun Seasoning

-1/4 tsp Black Pepper

-3 tbs FRESH chopped Basil Leaves (game changer, dried just isn’t the same)

Wet Bowl Ingredients:

-3 eggs

-Tabasco Sauce (3 squirts)

-3 tbs All Purpose Flour




Heat olive oil in skillet to medium high heat.  Oil must be perfectly hot to fry properly.

Peel the shrimp leaving only the very tip of the tail, the part that looks like a fan.  Rinse shrimp in cold water and pat dry with paper towels.

Prepare your dry bowl by mixing all the ingredients listed under dry bowl. 🙂

Prepare your wet bowl by whisking eggs and Tabasco, while slowly adding in the flour.

Dip shrimp into egg mixture up to the tail then lay it in the dry mix bowl.  Cover the top of the shrimp with dry mixture and press into the bowl making sure both sides get breaded.

Carefully slip shrimp 5 at a time into the hot oil so that they are laying flat on one side.  Let shrimp fry on the first side for about 2 minutes, then flip each one over using tongs for another 2 minutes.  Your breading should be golden.  Cooking time can vary, so test one out first to be sure.  Place shrimp on paper towels to get rid of excess oil after being fried.

Best served immediately with cocktail sauce.

Shrimp Tacos with Black Beans, Guacamole, and Feta

Three of my favorite, “go to” foods are shrimp, black beans, and avocado.  This energy packed recipe provides you with healthy dose of fiber and good fats!


-Multi-grain Tortillas

-1 can of  Black Beans

-Feta Cheese, crumbled

-1/2 small Onion, diced

-1 lb fresh, peeled shrimp

1/4 tsp Garlic Powder

-1/4 tsp Oregano

-1/4 tsp Cajun Seasoning

-2 tbs Olive Oil

-Fresh Guacamole (recipe below)


In a small pot, simmer the can of black beans and diced onion until tender.  Once beans are tender, use a sturdy spoon to gently mash the beans into a spreadable consistency.  Keep warm until ready to apply to tortillas.

In a small bowl mix the shrimp, dry seasonings, and olive oil together.  Heat a non stick skillet on medium heat.  When skillet is heated, toss shrimp in and cook on both sides until light pink and white.

Wrap tortillas in slightly damp paper towels and microwave for 30 seconds.

Spread black beans, then guacamole onto the warm tortilla.  Place 3 to 4 shrimp on the spread ingredients then top taco with a spoonful of Feta!

Guacamole Ingredients: (mix it all together!)

-2 Avocados

-1/2 diced, small Onion

-3 cloves freshly minced Garlic

-1/4 Black Pepper

-1/4 Cajun Seasoning

-3 squirts lime juice

– 1 Avocado pit (helps it stay fresh)