Showing posts with label shrimp. Show all posts
Showing posts with label shrimp. Show all posts

Wednesday, August 5, 2020

Mushroom Ceviche / #FarmersMarketWeek


I am so glad you stopped by to celebrate #FarmersMarketWeek with me! On my last trip to my local farmers market it was set up so that the vendors lined up their produce along a route that was driven by the customer and you picked out your produce from your car. I loved it because it was easy and safe. So I picked up some fresh veggies along with lemons and limes, and of course some shrimp, to make this very tasty Mushroom Ceviche, but with a twist! Traditionally, ceviche is made with raw shrimp, letting the acidity from the lemons and limes to "cook" the shrimp, but today I started out with cooked shrimp and added mushrooms just to mix it up a bit! It was a huge hit, that I know you will love!


Mushroom Ceviche
(printable recipe at end of page)
(feeds 8-10 as an appetizer)

1/2 pound White Whole Mushrooms
1 tablespoon Butter
1 pound cooked Shrimp
1 diced Celery Stalk
1/2 cup Red Onion  
1 Jalapeno Pepper
2 Roma Tomatoes 
3 fresh lemons
4 limes
Hot Sauce
1/2 Avocado



Chop the mushrooms into small pieces, saute in butter. When they are done, remove from pan and set aside.

Chop the shrimp, celery, red onion, jalapeno pepper and tomatoes into small bite sized pieces.

Squeeze the fresh lemons and limes into a bowl. This is a difficult thing for me to do because I have arthritis in both of my hands, and although some days are better than others, they always hurt. So here is a tip if this is a problem for you: take a heavy plate from the kitchen and use the bottom of the plate to put pressure on the fruit, moving the fruit around the counter, loosening the juice and whatever is inside. When you are done, the juice flows out easily! (Just a little trick if you need it!) Then slice the lemon and lime in half and squeeze the juice out into a bowl.


Mix the mushrooms, shrimp, celery, red onion, jalapeno pepper and tomatoes in a large bowl. Add the juice from the lemons and limes. 

 After 30 minutes, drain the juice from the bowl. Add the hot sauce and stir. Cover and place in the fridge, then take out about 10 minutes before serving. Chop avocado and place on top of bowl.
Serve with pita chips or your favorite chips or crackers.


Find more incredible #FarmersMarketWeek recipes below! There is something for everyone, made by some of your favorite bloggers!





Wednesday’s Farmers Market Week Recipes













Mushroom Ceviche
Print

Mushroom Ceviche

Yield: 10-12
Author: The Freshman Cook

Ingredients:

  • 1/2 pound White Whole Mushrooms
  • 1 tablespoon Butter
  • 1 pound cooked Shrimp
  • 1 diced Celery Stalk
  • 1/2 cup Red Onion
  • 1 Jalapeno Pepper
  • 2 Roma Tomatoes
  • 3 fresh lemons
  • 4 limes
  • Hot Sauce
  • 1/2 Avocado

Instructions:

  1. Chop the mushrooms into small pieces, saute in butter. When they are done, remove from pan and set aside.
  2. Chop the shrimp, celery, red onion, jalapeno pepper, and tomatoes into small bite sized pieces.
  3. Squeeze the fresh lemons and limes into a bowl. This is a difficult thing for me to do because I have arthritis in both of my hands, and although some days are better than others, they always hurt. So here is a tip if this is a problem for you: take a heavy plate from the kitchen and use the bottom of the plate to put pressure on the fruit, moving the fruit around the counter, loosening the juice and whatever is inside. When I am done, the juice flows out easily! (Just a little trick if you need it!) Then slice the lemon and lime in half and squeeze the juice out into a bowl.
  4. Mix the mushrooms, shrimp, celery, red onion, jalapeno pepper and tomatoes in a large bowl. Add the juice from the lemons and limes.
  5. After 30 minutes, drain the juice from the bowl. Add the hot sauce and stir. Cover and place in the fridge, then take out about 10 minutes before serving. Chop avocado and place on top of bowl.
  6. Serve with pita chips or your favorite!
ceviche, mushrooms, shrimp, veggies, hot sauce, appetizer, pita chips, celery, tomatoes, red onion, avocado, celery, lemons, limes
appetizers, starter, seafood
Did you make this recipe?
Tag @thefreshmancook on instagram and hashtag it #FarmersMarketWeek
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Monday, May 20, 2019

Ceviche Shrimp Cups / #BBQWeek



Welcome to #BBQWEEK! With grilling season upon us, a few blogging friends and I will be sharing some fun and tasty recipes this week. To kick things off, today, I am sharing my Ceviche Shrimp Cups. They are a great appetizer for your BBQ, and one your guests will love. Full of shrimp and some spicy veggies, they are easy to make and can be made ahead of time, to a point, which is always a plus in my book. With this recipe I used wonton wrappers to make little cups. They look cute, maybe a bit fancy, and they are fun! If you want to forego the cups, serve the ceviche in a big bowl, so everyone can share, or serve with little bowls, so everyone can have their own. I served these Ceviche Shrimp Cups with the mini tortilla chips! You can elevate this recipe by substituting lobster or crab for the shrimp. This recipe is the perfect appetizer for your next bbq!



Ceviche Shrimp Cups 
(makes 10-12 cups)
(printable recipe at end of page)

Wonton Wrappers
1 pound Shrimp, raw, large 
1 tablespoon Old Bay Seasoning
3 Fresh Lemons
4 fresh Limes
1 diced Celery Stalk
2 Roma Tomatoes, chopped
1/2 cup Chopped Red Onion
1 diced Jalapeno Pepper 
Hot Sauce, as much or as little as you want
Refried Beans
Sour Cream 
1 chopped Avocado


Make the wonton wrapper cups using a mini muffin pan or something similar in size. 
1. Spray mini muffin pan with cooking spray.
2. Fold the wrapper in half diagonally.
3. Bring the other two sides in to the point.
4. Place the wrapper in the muffin opening.
5. Fold the other sides in.
6. Place a piece of aluminum foil in the bottom of the wrapper. 

Bake wontons at 350 degrees for 8-10 minutes.
Let cool and remove from pan. Throw away foil. 


Clean and devein the shrimp.
Boil water and following directions on the old bay bottle for cooking the shrimp.
 Immediately ice the shrimp to stop them from cooking. Place shrimp in refrigerator to keep them chilled.
While the shrimp are keeping chilled, chop the celery, tomatoes, pepper, and onion.
Chop the shrimp into small pieces. Because they are going into the wonton cups, they need to be small to fit, along with the vegetables. Squeeze the juice from the lemons and limes into a large bowl. Add the shrimp to the bowl of juice and refrigerate for 30 minutes.

After the 30 minutes, drain the juice and add the vegetables to mix.
  Add hot sauce to taste and mix all ingredients together. 
Place a small dab of refried beans in each cup.
Add shrimp mix to the top of beans. 
Add sour cream and chopped avocado pieces to the top of some of the ceviche cups. That will give your guests a choice. Or add it to them all if you like! 

 Thank you for stopping to visit The Freshman Cook!
Scroll down for a printable recipe.
 Looking for more ideas for your next BBQ?
Check out the list below to find more yummy, tasty and fun ideas from other #BBQWeek bloggers!









Ceviche Shrimp Cups

Yield: 10-12 cups
Author:

ingredients:

Ceviche Shrimp Cups
  • Wonton Wrappers
  • 1 pound Shrimp, raw, large
  • 1 tablespoon Old Bay Seasoning
  • 3 Fresh Lemons
  • 4 fresh Limes
  • 1 diced Celery Stalk
  • 2 Roma Tomatoes, chopped
  • 1/2 cup Chopped Red Onion
  • 1 diced Jalapeno Pepper
  • Hot Sauce, as much or as little as you want
  • Refried Beans
  • Sour Cream
  • 1 chopped Avocado

instructions:

How to cook Ceviche Shrimp Cups

  1.  Make the wonton wrapper cups using a mini muffin pan or something similar in size. Spray mini muffin pan with cooking spray.  Fold the wrapper in half diagonally. Bring the other two sides in to the point. Place the wrapper in the muffin opening. Fold the other sides in. Place a piece of aluminum foil in the bottom of the wrapper. Bake wontons at 350 degrees for 8-10 minutes. Let cool and remove from pan. Throw away foil.
  2. Clean and devein the shrimp.
  3.  Boil water and following directions on the old bay bottle for cooking the shrimp.
  4.  Immediately ice the shrimp to stop them from cooking. Place shrimp in refrigerator to keep them chilled.
  5. While the shrimp are keeping chilled, chop the celery, tomatoes, pepper, and onion.
  6. Chop the shrimp into small pieces. Because they are going into the wonton cups, they need to be small to fit, along with the vegetables. Squeeze the juice from the lemons and limes into a large bowl. Add the shrimp to the bowl of juice and refrigerate for 30 minutes.
  7. After the 30 minutes, drain the juice and add the vegetables to mix.
  8. Add hot sauce to taste and mix all ingredients together.
  9. Place a small dab of refried beans in each cup.
  10. Add shrimp mix to the top of beans.
  11.  Add sour cream and chopped avocado pieces to the top of some of the ceviche cups. That will give your guests a choice. Or add it to them all if you like!
#BBQWeek, shrimp, ceviche hot sauce, appetizer, appetizers, the freshman cook
appetizers, grilling, cook outs, holidays, Memorial Day, Fourth of July
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Friday, August 10, 2018

Summer Veggie and Shrimp Quesadilla / #FarmersMarketWeek

Veggie and Shrimp Quesadillas are a recipe I made for my husband. Although I love shrimp, I only like it cold. My husband enjoys it anyway he can, so this recipe is for him. This is an simple recipe, and it is easy to interchange the shrimp for chicken, or beef, or vegetables only.
Today is the last day of #FarmersMarketWeek! I am so sad to see it end, but I am happy and excited about all the amazing and creative recipes I have collected from my blogging friends! I hope you got to see them all, but if you didn't, just click on Kielbasa and Cheddar Mini Omelette Cups and Naan Bread Grilled Veggie Pizza. Each post has a complete list of all the participating bloggers at the end of the page, right above the printable recipe. Today's post is the same way.


Summer Veggie and Shrimp Quesadilla
(printable recipe at end of page)
(makes 1 quesadilla)

2 tbl. Butter
5 Shrimp (any size, defrosted)
Red, yellow, and orange Peppers
1/2 Green Onion
1/2 Roma Tomato
a few sprigs of Cilantro (chopped)
1/4 cup shredded 4 Cheese (or your favorite cheese)
1 Flour Tortilla
Salsa
Sour Cream





Cut up a small amount of each pepper into small strips. I used mini sized peppers, but the large ones will work, of course. Chop a small amount of green onion into slices. If you like more onion, use more. Cut about 3 slices from a Roma tomato. Then cut each slice into 4 small pieces.
Place the veggies in the pan with 1 tbl. butter. Cook on medium high. After about 5 minutes, add the shrimp, because the veggies need just a little more time on the heat than the shrimp. Let cook until the shrimp are a beautiful brownish orange color, like above.
Melt butter in another pan, on medium heat. Lay tortilla in pan. Pile shrimp and veggies onto one half of the tortilla. Add chopped cilantro. Keep in mind that the tortilla is browning from the butter on the other side, so be aware of your heat.
Sprinkle cheese over the quesadilla ingredients. You can see the butter in the pan turning darker, which means your tortilla is turning darker also.
Flip the other half of your tortilla over the half with the ingredients. At this point the cheese should be melted nicely inside the tortilla. Place the quesadilla on a cutting board, cut it in to 4 even pieces.
 You can see the onion and shrimp, the peppers and tomatoes, all gooey in the cheese. Mmmm!
Serve with a side of salsa and some sour cream! Enjoy!
Thank so much for stopping by today!

I had a lot of fun this week sharing these #FarmersMarketWeek recipes. I hope you did too! Scroll down to find more recipes from my blogging friends.


Friday #FarmersMarketWeek Recipes



Yield: 1 Quesadilla

Veggie and Shrimp Quesadilla

ingredients:

2 tbl. Butter
5 Shrimp (any size, defrosted)
Red, yellow, and orange Peppers
1/2 Green Onion
1/2 Roma Tomato
a few sprigs of Cilantro (chopped)
1/4 cup shredded 4 Cheese (or your favorite cheese)
1 Flour Tortilla
Salsa
Sour Cream

instructions:


  1. Cut up a small amount of each pepper into small strips. I used mini sized peppers, but the large ones will work, of course. Chop a small amount of green onion into slices. If you like more onion, use more. Cut about 3 slices from a Roma tomato. Then cut each slice into 4 small pieces.
  2. Place the veggies in the pan with 1 tbl. butter. Cook on medium high. After about 5 minutes, add the shrimp, because the veggies need just a little more time on the heat than the shrimp. Let cook until the shrimp are a beautiful brownish orange color, like above.
  3. Melt butter in another pan, on medium heat. Lay tortilla in pan. Pile shrimp and veggies onto one half of the tortilla. Add chopped cilantro. Keep in mind that the tortilla is browning from the butter on the other side, so be aware of your heat.
  4. Sprinkle cheese over the quesadilla ingredients. You can see the butter in the pan turning darker, which means your tortilla is turning darker also.
  5. Flip the other half of your tortilla over the half with the ingredients. At this point the cheese should be melted nicely inside the tortilla. Place the quesadilla on a cutting board, cut it in to 4 even pieces.
  6.  You can see the onion and shrimp, the peppers and tomatoes, all gooey in the cheese. Mmmm!
  7. Serve with a side of salsa and some sour cream! Enjoy!
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Sunday, February 25, 2018

Stuffed Cheese Puffs / #SundaySupper

Today for Sunday Supper we are celebrating foods that you will want to serve at an Award Show Party! So we all brought out our fancy foods because living fancy is fun and tasty!
These Stuffed Cheese Puffs are full of wonderful flavor and are easy to make. You can make the cheese puffs a couple days ahead of time, and the filling can be made the day before you plan to serve them. Put everything together the day of the party!



Stuffed Cheese Puffs
(makes 25-30 puffs)
(recipe at end of page)

Cheese Puffs
1 cup Water
1/2 cup Butter
3/4 teaspoon Dried Basil, crushed
1/4 teaspoon Garlic Salt
1/8 teaspoon Ground Red Pepper
1 cup Flour
4 Eggs
1/2 cup shredded Gruyere Cheese

Filling
8 ounces Brie Cheese, cut rind off
8 ounces Cream Cheese, softened
1 1/2 ounces Pecans, chopped
2 ounces Yellow Onion, diced
1 raw large Shrimp per cheese puff

Shrimp
1-2 teaspoons Butter
1 teaspoon Minced Garlic
Black Pepper

Sauce
2 ounce Cream Cheese
4 teaspoons Lemon Juice
4 teaspoons Orange Juice



Use a medium saucepan and combine the water and butter. Using high heat, add the basil, garlic salt and red pepper. 
Bring to a boil. Add flour all at once and stir until the flour comes together in a ball. The ball needs to be firm, so it won't fall apart. Remove from heat and cool for 5 minutes. 
Add eggs, one at a time, beating egg until it is completely incorporated and smooth. 
Stir in cheese.
Using a 1 teaspoon scoop, scoop the dough onto a greased baking sheet. Bake at 400 degrees for 30 minutes or until they have a golden color. Let puffs sit in oven for 10 minutes after turning it off. Remove from oven and cool completely. These can be made  a day or two ahead of time. 
Clean, peel and devein shrimp. Saute shrimp in butter, minced garlic and black pepper. Cook for 2-3 minutes.
Drain butter from pan and turn the heat up. Flip the shrimp over as they cook and get crisp on both sides.
Mix together the brie, cream cheese, pecans and onion. 
Take each shrimp and cut off the top part. The top will go on the Stuffed Cheese Puffs. You will need 1 top of shrimp for each cheese puff. Chop up the rest of the piece into small pieces and set aside. Add the small cut pieces to the cheese, pecan and onion mix and stir together.
Cut off the very top of each cheese puff. Remove bread inside of puff and discard. Place filling in cream puff. Add top part of shrimp to each puff.
Mix together the cream cheese, lemon juice and orange juice.
Drizzle sauce over each cheese puff, and enjoy!



Scroll down a bit to find more tasty recipes that are perfect for viewing the upcoming award shows or any event!


Thank you for joining me today!

Fancy Finger Foods for Awards Show Parties

Best Meat Finger Food

Visual Effects in a Veggie Finger Food

Supporting Role Sweet Finger Food

Sunday Supper MovementThe Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.



Follow The Freshman Cook :

Here are some other recipes for party fun:
















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Stuffed Cheese Puffs

ingredients:


Cheese Puffs
1 cup Water
1/2 cup Butter
3/4 teaspoon Dried Basil, crushed
1/4 teaspoon Garlic Salt
1/8 teaspoon Ground Red Pepper
1 cup Flour
4 Eggs
1/2 cup shredded Gruyere Cheese

Filling
8 ounces Brie Cheese, cut rind off
8 ounces Cream Cheese, softened
1 1/2 ounces Pecans, chopped
2 ounces Yellow Onion, diced
1 raw large Shrimp per cheese puff

Shrimp
1-2 teaspoons Butter
1 teaspoon Minced Garlic
Black Pepper

Sauce
2 ounce Cream Cheese
4 teaspoons Lemon Juice
4 teaspoons Orange Juice

instructions:


  1. Use a medium saucepan and combine the water and butter. Using high heat, add the basil, garlic salt and red pepper. 
  2. Bring to a boil. Add flour all at once and stir until the flour comes together in a ball. The ball needs to be firm, so it won't fall apart. Remove from heat and cool for 5 minutes. 
  3. Add eggs, one at a time, beating egg until it is completely incorporated and smooth. 
  4. Stir in cheese.
  5. Using a 1 teaspoon scoop, scoop the dough onto a greased baking sheet. Bake at 400 degrees for 30 minutes or until they have a golden color. Let puffs sit in oven for 10 minutes after turning it off. Remove from oven and cool completely. These can be made  a day or two ahead of time.
  6. Clean, peel and devein shrimp. Saute shrimp in butter, minced garlic and black pepper. Cook for 2-3 minutes.
  7. Drain butter from pan and turn the heat up. Flip the shrimp over as they cook and get crisp on both sides.
  8. Mix together the brie, cream cheese, pecans and onion. 
  9. Take each shrimp and cut off the top part. The top will go on the Stuffed Cheese Puffs. You will need 1 top of shrimp for each cheese puff. Chop up the rest of the piece into small pieces and set aside. Add the small cut pieces to the cheese, pecan and onion mix and stir together.
  10. Cut off the very top of each cheese puff. Remove bread inside of puff and discard. Place filling in cream puff. Add top part of shrimp to each puff.
  11. Mix together the cream cheese, lemon juice and orange juice.
  12. Drizzle sauce over each cheese puff
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