Chicken and Shrimp Jambalaya

This was my first recipe from the Better Homes and Gardens, Fast and Healthy special edition.  I thought it was ok.  It could have used much more kick in my opinion, but it was perfect for the kids.

Ingredients:
1 pound skinless, boneless chicken breasts - cut into pieces
2 cups sliced celery
2 cups chopped onions
1 14.5 oz can diced tomatoes, undrained
1 14.5 oz can chicken broth
1/2  of 6 oz can tomato paste
1 1/2 tsp Cajun seasoning
1/2 tsp salt
2 cloves garlic, minced
1 1/2 cups uncooked instant brown rice
1/4 cup chopped green , red, or yellow pepper
8 oz fresh, frozen cooked shrimp
2 Tbsp fresh Italian parsley

Combine chicken, celery, onions, tomoatoes, broth, tomato paste, Cajun seasoning, salt, and garlic.  Cook on low-heat for 4-5 hours or high heat for 2-2 3/4 hours.  Stir in rice and peppers and cook on high heat for another 30 minutes.  Stir in shrimp and parsley mixture.

homemade cajun seasoning - 1/4 tsp onion powder, 1/4 tsp garlic powder, 1/4 tsp white pepper, 1/4 tsp paprika, 1/4 tsp black pepper, 1/2-1/4 tsp cayenne pepper.

Jill

Garlic Shrimp and Pineapple Skewers

I made this for Mark's Father's Day meal and it did not disappoint. He absolutely LOVED it!! It had a little bit of a kick, but not overpowering. I did modify one of the skewers for the kids because I knew it would probably be a bit spicy for them (and it would have been). I served this with coconut rice (I will post recipe) and a mango, avocado, tomato salad (which Mark did not love). This recipe came from Better Homes and Gardens UltimateMexican Special.

Ingredients:
24 fresh or frozn large shrimp
1/2 cup olive oil
2 Tbsp finely choppped fresh cilantro
4 cloves garlic, minced
1/4 tsp cayenne pepper
3 oz guava paste, cut up (could not find so used guave juice)
4 tsp water
1 canned chipolte chile pepper in adobe sauce
2 Tbsp chopped red onion
1 small fresh pineapple, peeled, cored, and cut into chunks (2 cups)

Thaw, rinse, pat dry shrimp. In a small bowl combine oil, cilantro, garlic, and cayenne pepper. Pour over shrimp. Seal bag; turn to coat shrimp. Marinate in the refrigerator for 1 hour, turning bag occasionally. In food processor or blende combine guava paste (juice in my case), water (i used a little more), chile pepper, and red onion. Cover and process until almost smooth. Use slotted spoon to remove shrimp fro marinade and transfer to bowl with guave mixture; toss gently to coat. Add pineapple to shrimp mixture (do not leave pineapple with shrimp longer than 5 minutes or will make shrimp mushy). Alternately thread shrimp and pineapple on skewers. Grill for 6-10 minutes or until shrimp fully cooked. May brush extra guava mixture on skewers 1/2way through grilling (we did not do this).

*Do not put leftover pineapple in same container with shrimp or shrimp will become mushy

Jill

Coconut Shrimp

We just got home from Houston where I had some seafood. I had a similar dish at the Aquarium so I was inspired to try something new. I think it turned out awesome!! I will also give the recipe for the dipping sauce although I did not try it because I did not have the ingredients, but it looks great. This recipe came from Southern Living May 2010.

Ingredients:
1 1/2 lb peeled, large raw shrimp (21-25)
vegetable cooking spray
2 egg whites
1/4cup cornstarch
1 Tbsp caribbean jerk seasoning (I used cajun seasoning)
1 cup sweetened flaked coconut
1 cup panko breadcrumbs
1 tsp paprika

Preheat oven o 425. Place wire rack coated with cooking spray in a 15 x 10 inch jellyroll pan. Whisk egg whites in bowl until foamy. Stir together cornstarch and caribbean jerk seasoning in a shallow dish. Stir together coconut, breadcrumbs, and paprika in another shallow dish. Dredge shrimp, 1 at a time, in cornstarch mixture; dip in egg whites; and dredge in coconut mixture, pressing gently with fingers. Lightly coat shrimp with cooking spray; arrange shrimp on wire rack. Bake at 425 for 10-12 minutes or just until shrimp turn pink, turning after 8 minutes Serve with honey mustar sauce.

Honey Mustard Sauce:
1/2 cup plain nonfat yogurt
1/4 cup coarse-grained mustard
1/4 cup honey
2 Tbsp horseradish

Stir together all ingredients. Serve immediately, or cover and chill up to 3 days.

Jill