Buffalo Shrimp with Blue Cheese Ranch Dip

GF

Looking for an appetizer for a party or a small unique lunch idea?  Try these buffalo shrimp.  It’s tradition to pair buffalo anything with blue cheese or ranch dip, but I just had to have both.  This recipe is quick, easy, and wowing taste buds everywhere.  And let me tell you, it’s delicious!

buffalo shrimp

Buffalo Shrimp with Blue Cheese Ranch Dip
1/4 c sour cream
1 tbs mayonnaise
2 oz crumbled blue cheese
1 scallion, chopped
1/2 tsp dried dill
1/4 tsp garlic powder
10 medium shrimp, peeled and deveined
2 tbs hot pepper sauce
1 tbs butter

In a small bowl mix sour cream, mayonnaise, blue cheese, scallion, dill, and garlic powder, set aside

Season shrimp with salt and pepper and heat oil in a skillet over medium high heat. Cook shrimp in skillet 2 minutes per side. Add hot pepper sauce and butter tossing shrimp in sauce, remove from heat.  Serve alongside with blue cheese ranch dip.

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Paella

DF, GF

One of my favorite Christmas presents was the saffron my brother got for me.  It’s a spice that can be quite pricey, but it makes some amazing dishes including paella.  The saffron infuses into the rice and it’s color permeates the entire dish.  It’s also a dish that transports you to Spain even though you look out your windows and see a snowy cold day.  Try this paella for a trip for your taste buds.

paella

Paella (for 2)
1/4 tbs paprika
1/2 tsp dried oregano
1/2 tsp salt
1 chicken breast, chopped
1 chorizo sausage, sliced
zest of 1/2 a lemon and wedges for serving
1/2 c parsley, chopped
1/2 onion, chopped
2 garlic cloves, minced
1/2 pint tomatoes, chopped
1 c short grain rice
pinch of saffron
3 c chicken broth
8 shrimp, peeled and deveined
1/3 c frozen peas

Mix paprika, oregano, and salt together in a small plastic bag.  Add chicken to bag and seal.  Mix chicken with spices and let marinate for 1 hour.  In a large skillet heat oilve oil over medium high heat.  Add chorizo and render until crisp then remove from pan and set aside.  Add chicken to pan, cook until brown then remove from pan and set aside.  To the same pan add 1/4 c parsley, onion, garlic and lemon zest.  Saute for 2-3 minutes then add tomatoes and cook for another 2 minutes.  Add rice stirring to coat each grain with the flavors in the skillet.  Add chicken broth and saffron; cook until rice is near done then add chicken, sausage, shrimp and peas.  Once rice is tender garnish with remaining 1/4c parsley and lemon wedges.

Shrimp and Poblano Pepper Quesadilla with Tropical Salsa

GF

Normally I like a traditional tomato salsa with my quesadillas, but in my mind it didn’t belong with shrimp.  The shrimp was deserving of something lighter and what better than a fruity version. Do not fear, it still has all the pizzazz with the jalopeno. Great for dinner, but also as an appetizer for spring and summer parties.

Food 100

Shrimp and Poblano Pepper Quesadilla with Tropical Salsa (for one)

For the tropical salsa:
1/4 c mango, diced
1/4 c pineapple, diced
1/4 jalopeno, seeded and ribbed, minced
1 garlic clove, minced
1 tbs red onion, diced
juice of 1/2 lime
1 tsp parsley, chopped

For the quesadilla:
1/2 poblano pepper, diced
2 tbs red onion, diced
3 jumbo shrimp, peeled and deveined, chopped
1/4 c frozen corn
2 gluten free (suggested udi’s or food for life) or flour tortillas
1/3 c shredded monterey jack cheese

For the salsa, combine all ingredients in a small bowl. Stir to combine, then set aside.

Heat olive oil over medium high heat in a large skillet.  Add poblano pepper and red onion, cook until pepper starts to blister.  Add shrimp, stirring often and cook until just pink.  Add frozen corn and cook until warmed through, remove contents of skillet into a bowl.  Reduce heat to medium and add one tortilla to the skillet. Working quickly add half of the cheese, then shrimp mixture on top, then layer on last on the cheese and top with other tortilla.  Cook for 5 minutes per side or until cheese has melted.  Remove pan from heat and let quesadilla cool a bit in pan before moving to a cutting board.  Once cooled move to cutting board and slice into six pieces.

Place quesadilla on plate then top with tropical salsa.

Suggest side: refried beans