Creamy Coconut Shrimp

Creamy Coconut ShrimpDoes anybody else out there love a pot luck? I will be the first to admit, that I do. I love seeing what everybody decided to bring, I love the vast variety of food. I even love when everybody brings the same thing, dessert for dinner has never bothered me a bit! So we went to my mother-in-laws potluck birthday celebration, and I brought this tasty shrimp dish. It was so easy so I made it about 15 minutes before we had to run out the door. As it was “fancy” dress this really helped to have a quick meal to make while I was dressed in all my finery! Thanks to Around my Family Table for the delicious recipe. I will be back to check out what else you’ve got!

  • 1 can (14 oz.) coconut milk
  • 3 Tbsp. minced garlic
  • 1 Tbsp. minced fresh ginger
  • 1 Tbsp. grated lime zest
  • 2 Tbsp. lime juice
  • 2 tsp. sugar
  • 1/4 tsp. kosher salt
  • 2 lbs. shrimp, peeled and deveined ( I found frozen shrimp that had all this work done for me)
  • 1/2 cup sweetened coconut, toasted
  • 2-3 limes

1. In large skillet place coconut milk, garlic, ginger, lime zest, lime juice, sugar and salt. Bring to a boil.

2.Cook for 2-3 minutes until sauce has thickened. Add shrimp and cook until just turns a nice shade of pink. (about 2-3 minutes more).

3. Top with toasted coconut, and place each serving with a lime wedge. If desired serve over rice.

4. Eat and enjoy!

Cajun Tilapia Po’ Boy

Tilapia Po' BoyI got a new cook book! Not just any new cook book, a Po’ Boy cook book. If there is one thing my family can agree on it is sandwiches. Give them anything stuffed in bread and they are pretty happy campers! This cook book has a wide range of po’ boys ideas. Basically a Po’ Boy is a really huge sandwich. Filled with lots of goodies. This cook book has 5 po’ boy categories, so I am sure that you can find something just right for you! They are Original recipes, International, Elegant, Unusual and Seafood. Are you intrigued yet? Well, just for you I am also giving one of these cook books away!

Come on over and enter here for your own copy!

Cook Book Giveaway

And now without further adieu, the recipe!

  • 1/2 cup flour
  • 1 Tbsp. Cajun Seasonings
  • 3 (6 ounce) tilapia fillets, quartered lengthwise
  • 2 Tbsp. Canola oil ( I used vegetable)
  • 1 Baguette, split
  • 1/4 cup mayonnaise
  • 1 cup shredded lettuce
  • 16 pickle chips
  • hot sauce

1. Heat oil in large skillet.

2. Mix together flour and seasonings, dip in fish, covering on all sides. Cook fish, 4 minutes per side in hot oil. You will need to do this in batches. Drain fish on paper towel.

3. Spread mayonnaise on baguette. Top with lettuce, pickles and fish. Serve with hot sauce.

4. Eat and enjoy!

The recipe states this serves 2. It easily feed my family, two adults and 3 kids.


JambalayaQuick. Easy. Family loved it. I think this recipe is a keeper. Not only did everyone eat it quite willingly. We also had no qualms about eating the leftovers. Rare. I think this seafood dish, is right up there with all our favorites, fish ‘n’ chips. This could become a standard when we have leftover ham to be used up!

Recipe from Great American Brand Name Cook Book

  • 2 cloves garlic, crushed
  • 1 Tbsp. butter
  • 1 can stewed tomatoes (14 ounce)
  • 1 1/2 cups chopped ham
  • 1 can (13 3/4 fluid ounces) chicken broth
  • 1 cup uncooked rice
  • 1/2 tsp. dried thyme leaves
  • 12 ounces shrimp, shelled and deveined

1. Melt butter in large skillet and cook garlic for 2 minutes.

2. Add tomatoes, ham, chicken broth, rice and thyme. Bring mixture to a boil. Reduce to a simmer and cook, covered, for 25  minutes.

3. Add shrimp, cook additional 5 -10 minutes, until cook turns pink.

4. Eat and enjoy!

Asparagus and Shrimp Fettuccine

Shrimp FettuccineMy tastes seem to be evolving as I grow up. I wouldn’t really call myself a picky eater, there a few things I don’t like. However, when I don’t like something it is rare for my to actually try it. So I am growing up in this respect. I have become a coffee drinker, where as this time last year I wouldn’t touch the stuff, I now love it. Much to my husbands happiness I have tried a few wines that I really like. All white, I haven’t quite made it to red yet. Seafood and cream cheese, yup I will eat both now too, with the exception of salmon, ewww yucky, and tuna, or canned meat in general. Yup, see how grown up I am. Setting a good example for my kids and changing my ways even in my 30’s. So I liked this pasta , a lot, the lemon in the sauce was a perfect complement to the shrimp and the asparagus just kind of tied it all together, so a perfect spring pasta for all the in season asparagus.

Recipe from Betty Crocker

  • 12 oz. fettuccine
  • 1 1/2 cups chicken broth
  • 2 Tbsp. flour
  • 2 Tbsp. fresh lemon juice
  • 3 tsp. fresh dill
  • 1 Tbsp. olive oil
  • 2 cups cut up fresh asparagus
  • 1 lb. peeled shrimp
  • lemon wedges

1. Cook pasta until al dente, drain.

2. While pasta is cooking heat oil in large skillet, ass asparagus and cook 2 minutes, until crisp, add shrimp cook 3 minutes.

3. Stir together broth , flour, lemon juice and dill. Add to shrimp. Cook over medium-heat until mixture thickens. Stir in cooked pasta. Toss to coat.

4. Serve with lemon wedges.

5. Eat and enjoy!