Entrees

These taste so fresh!  They remind me of the best tacos I had in Cancun. 

When my husband is in the mood for Asian food, this is his favorite dish: It’s a super easy dish, so it doesn’t take much to talk me into it.

This dish tastes very much like Shrimp Scampi that you might order in an Italian restaurant. The addition of cheese takes it over the top in terms of BIG YUM.

This dish is both spicy and sweet. I made it on the less spicy side for my current tastes but it’s easy to have a jar of cracked red pepper flakes handy for those who want to add some to the final dish to make it “hotter.”

This is a classic Italian dish. The one you order at Olive Garden will have WAY more pasta than this dish will have. That’s okay. The shrimp are the real star of this dish. Plus, you’ll be better off without all that starch. 

The best lobster rolls I ever had were served by my mother-in-law Sally at their cottage in Maine. I never asked her for the recipe. Dumb me! I have been working to duplicate her recipe and this is the closest yet.

I made my version of this with salmon because it’s my husband’s favorite. I can see this being done with any thick fish fillet. Some options might be cod, halibut, swordfish, or even tuna steak.

A fish fry is a big deal in Wisconsin. The tradition is to serve the fish with French fries, coleslaw and a slice of rye bread with butter. It’s usually made with cod or perch.

Ever made your own BBQ sauce? Here's a quick, easy and delicious recipe for a home made option.

This is a very versatile dish! it can be made spicy with the addition of cayenne. You can serve it with rice or with a side of vegetables. My trick to use less rice is to make an “island” of rice in the middle of your plate. Just a rim and put the curried shrimp in the middle.

This dish is similar to the fancy French dish called Coquilles St. Jacques but it’s much easier to make. Simple ingredients, a little sautéing and then pop it under the broiler. With a salad and side veggie this is fancy enough to serve to company.

This is super easy to make and comes together in about 10 minutes. Just be sure to have everything prepped so you can enjoy the cool guacamole with the hot shrimp on top.

With this recipe, I’ve included about 25% of the pasta that would be in most similar recipes. That’s a big secret. Just cut it back. You won’t miss it. This casserole focuses on the veggies, the protein and the sauce.

My husband loves shrimp and grits. His mother was from Arkansas and they ate grits often. Trouble is grits are very high carb. Traditional grits are made from cornmeal. I took an inspiration recipe and came up with my own version of shrimp and grits. There is just enough corn in here to help you get the corn flavor without the cornmeal. And there’s enough cheese in here that even though you’ll be using almond meal (aka almond flour) for your grits base, you won’t taste the almond.

Familiar with lobster rolls? These are very similar in taste and texture, except you are using shrimp. The other thing missing is the bun but I promise you that you’ll hardly notice.