This week the Sunday Supper gang is all about seafood recipes and I chose to make some shrimp. So let’s hear it for seafood!
You could probably say I’m a shrimp hoarder. At any given time I have three bags in my freezer. I always get them peeled and deveined. Why would I want to do that myself? When I have a shrimp craving or just need a really quick dinner, I throw a bag in a colander and run some cold water over them. They are defrosted in just a few minutes and they cook even quicker. There are so many ways to cook them just like Forest Gump had suggested. My favorite way is cooking them in ten minutes and using my cast iron pan. Lately I like to cook everything in my cast iron pan.
Many would consider this dish an appetizer but add some steamed broccoli and brown rice to make it a meal. However you serve them is fine but just know they are not going to last long. They also go great with beer. And plenty of napkins! You don’t want any of that sauce on your face.
This is the type of dish that cooks quicker than you can call your family or friends to the table. The shrimp are quickly seared and the sauce simmers in the pan for a few minutes until is thickens a little. Can cooking be any easier?
Summer is on it’s way and that’s the perfect time for seafood. Take a look at all the recipes below and pick out your favorites to make. Thank you Claire of Sprinkles and Sprouts for hosting this event!
- 1 Tablespoon olive oil
- 2 Tablespoons salted butter
- 1 pound large shrimp, peeled and deveined
- 1½ Tablespoons Sriracha
- 2 Tablespoons honey
- 1 Tablespoon balsamic vinegar
- 1 Tablespoon ketchup
- ½ teaspoon onion powder
- ½ teaspoon paprika
- chopped green onions or cilantro for garnish
- Heat olive oil and butter on medium high heat in a cast iron pan. Add shrimp and cook for 1 to 2 minutes or until they start to turn pink.
- Add Sriracha, honey, vinegar, ketchup, onion powder and paprika to the pan. Stir the shrimp and sauce well and cook for another minute or until shrimp are fully cooked. Remove shrimp with a slotted spoon and keep warm in a bowl.
- Continue to cook sauce for another 5 minutes or until it starts to thicken. Pour sauce over shrimp.
- Garnish with green onion or cilantro before serving.
25+ BEST SUNDAY SUPPER SEAFOOD RECIPES
- Chili-Lime Scallops by Girl Abroad
- Cilantro Lime Shrimp by Simple and Savory
- Coconut Mahi Kale Salad with Citrus Dijon Vinaigrette by Gourmet Everyday
- Crab Cake Bites by A Kitchen Hoor’s Adventures
- Crab Cakes with Tartar Sauce by Palatable Pastime
- Easy Salmon Sliders by Sunday Supper Movement
- Grilled Baby Octopus by Food Lust People Love
- Manhattan Clam Chowder by Cindy’s Recipes and Writings
- Mediterranean Shrimp Bruschetta by The Weekend Gourmet
- Salmon Tartare by Caroline’s Cooking
- Smoked Salmon, Orange and Avocado Salad by Sprinkles and Sprouts
- Ten Minute Sweet and Spicy Shrimp by Jersey Girl Cooks
- Cioppino by Monica’s Table
- Easy Tilapia Pomodoro Dinner by My Life Cookbook
- Frutti Di Mare by A Day in the Life on the Farm
- Lemony Salmon and Asparagus Foil Packets by Our Good Life
- New Orleans Style Barbecue Shrimp by Flour On My Face
- No Fail Beer Battered Fish by Hezzi-D’s Books and Cooks
- One Pan Mustard Crusted Halibut and Vegetables by Pies and Plots
- Pecan Crusted Cod by From the Bookshelf
- Salmon Honey-Lemon Teriyaki by Asian In America
- Saucy Cod Fillets Florentine by Turnips 2 Tangerines
- Scallops with Orange Butter Sauce by My savory spoon
- Seafood Fettuccine Alfredo by The Freshman Cook
- Seafood Laksa by Brunch-n-Bites
- Sheet Pan Salmon by Bottom Left of the Mitten
- Shrimp Salad Sandwich by Soulfully Made
- Shrimp Scampi Pasta by Crazed Mom
- Soft Shell Salmon Tacos with Mango Salsa by That Skinny Chick Can Bake
- Sweet and Sour Salmon by Cricket’s Confections
- Teriyaki Mahi Mahi with Mango Salsa by Wholistic Woman
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