Garlic Butter Baked Scallops 

Ingredients:
1 lb large scallops, patted dry
4 tbsp butter, melted
3 cloves garlic, minced
1/4 cup breadcrumbs
1/4 cup Parmesan cheese, grated
1 tbsp fresh parsley, chopped
1 tbsp lemon juice
Salt and pepper to taste
Lemon wedges (for serving)
Instructions:
Preheat the Oven:
Preheat your oven to 400°F (200°C).
Prepare the Garlic Butter:
In a small bowl, mix the melted butter, minced garlic, lemon juice, salt, and pepper.
Assemble the Scallops:
Place the scallops in a single layer in a baking dish.
Pour the garlic butter mixture over the scallops, ensuring they are well-coated.
Add the Topping:
In another small bowl, mix the breadcrumbs, Parmesan cheese, and parsley.
Sprinkle this mixture evenly over the scallops.
Bake:
Bake the scallops in the preheated oven for 10-12 minutes, or until the scallops are opaque and the breadcrumb topping is golden brown.
Serve:
Serve the baked scallops hot with lemon wedges on the side.

Tuscan Shrimp Orzo Recipe 

Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients:
- 1 pound large shrimp, peeled and deveined
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup vegetable broth
- 1/2 cup white wine (optional)
- 1 tablespoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Grated Parmesan cheese (optional)

Instructions:
1. *Heat the Oil*: Heat the olive oil in a large skillet over medium-high heat.
2. *Cook the Onion and Garlic*: Add the diced onion and minced garlic to the skillet and cook until the onion is translucent, about 3-4 minutes.
3. *Add the Orzo*: Add the orzo pasta to the skillet and cook for 1-2 minutes, until lightly toasted.
4. *Add the Cherry Tomatoes and Broth*: Add the halved cherry tomatoes and vegetable broth to the skillet. Bring the mixture to a simmer.
5. *Add the Shrimp and Wine (if using)*: Add the shrimp to the skillet and cook until pink and cooked through, about 2-3 minutes per side. If using white wine, add it to the skillet and cook until the liquid is almost completely reduced.
6. *Stir in the Basil and Oregano*: Stir in the dried basil and oregano. Season with salt and pepper to taste.
7. *Serve*: Serve the Tuscan Shrimp Orzo hot, topped with grated Parmesan cheese (if desired).

🦐 Lobster & Shrimp Thermidor 

A luxurious and creamy seafood delight to impress!

📝 Ingredients:

2 lobster tails, cooked and meat removed
12 large shrimp, peeled and deveined
2 tbsp butter
1 small shallot, finely chopped
2 cloves garlic, minced
1/2 cup dry white wine
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 tsp Dijon mustard
1/2 tsp paprika
Salt & pepper to taste
1 tbsp fresh parsley, chopped
1/2 tsp lemon zest
Lemon wedges for garnish
🍽️ Directions:

1️⃣ Sauté the Shrimp & Lobster:

Heat 1 tbsp butter in a pan over medium heat.
Sear shrimp for 2 minutes per side until pink and opaque. Remove and set aside.
Add lobster meat and sauté for 1 minute. Remove and set aside.
2️⃣ Make the Sauce:

In the same pan, melt the remaining butter and sauté shallots and garlic until fragrant.
Pour in the white wine and let it reduce by half.
3️⃣ Add the Cream & Cheese:

Stir in the heavy cream, Dijon mustard, paprika, salt, and pepper.
Simmer for 2-3 minutes, then add Parmesan cheese, stirring until smooth.
4️⃣ Combine Seafood & Sauce:

Return shrimp and lobster to the pan, coating them in the sauce.
Sprinkle with parsley and lemon zest.
5️⃣ Serve & Enjoy:

Plate the seafood with extra sauce, garnish with lemon wedges, and serve hot!
⏱️ Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins
🔥 Calories: ~350 per serving | Protein: ~30g per serving

Savory Shrimp & Dirty Rice with a Zesty Creole Dressing! 

Dive into the bold flavors of the South with this delightful Shrimp & Dirty Rice dish. Packed with succulent shrimp and seasoned rice, it’s a hearty meal that’s sure to impress!

Ingredients:

1 pound shrimp, peeled and deveined
1 cup long-grain white rice
2 cups chicken broth
1 onion, chopped
1 green bell pepper, chopped
2 celery stalks, chopped
3 cloves garlic, minced
1 teaspoon Cajun seasoning
1 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon salt
1 tablespoon olive oil
1 tablespoon fresh parsley, chopped (for garnish)

Zesty Creole Dressing:

1/4 cup olive oil
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste

Directions:

Cook the rice: In a medium saucepan, bring the chicken broth to a boil. Add the rice, reduce the heat to low, cover, and simmer for about 18-20 minutes or until the rice is tender and the liquid is absorbed.

Sauté the vegetables: In a large skillet, heat olive oil over medium heat. Add the onion, green bell pepper, celery, and garlic. Sauté until the vegetables are soft, about 5-7 minutes.

Add the shrimp: Stir in the shrimp, Cajun seasoning, paprika, black pepper, and salt. Cook until the shrimp are pink and cooked through, about 3-4 minutes.

Combine: Fluff the cooked rice with a fork and add it to the skillet with the shrimp and vegetables. Stir to combine and heat through.

Make the dressing: In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, garlic powder, onion powder, salt, and pepper until well combined.

Serve: Plate the shrimp and dirty rice, drizzle with the zesty Creole dressing, and garnish with fresh parsley.

Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes | Servings: 4 | Calories: 350, Fat: 12g, Carbs: 40g, Protein: 20g

This Shrimp & Dirty Rice is perfect for a family dinner or a gathering with friends. Pair it with a side of cornbread or a fresh garden salad for a complete meal. Enjoy the rich flavors and let me know how it turns out! 🥰

#shrimp #dirtyrice #creole #recipe #southerncooking

Coconut Curry Shrimp Soup

Ingredients:
1 lb shrimp, peeled and deveined
1 tbsp vegetable oil
1 onion, finely chopped
3 cloves garlic, minced
1-inch piece of ginger, minced
1 tbsp red curry paste
1 can (14 oz) coconut milk
3 cups chicken or vegetable broth
1 tbsp fish sauce
Juice of 2 limes
1 tsp brown sugar
1 cup baby spinach
1 red bell pepper, sliced Fresh basil or cilantro, for garnish Lime wedges, for serving Salt and black pepper, to taste

Directions:
1. Sauté Aromatics: Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, and ginger. Sauté for about 3 minutes until the onion softens and the mixture is fragrant

2.Add Curry Paste and Build the Broth: Stir in the red curry paste and cook for another minute.
Pour in the coconut milk, broth, fish sauce, lime juice, and sugar. Bring the mixture to a gentle simmer.

3. Cook the Vegetables: Add the sliced red bell pepper and simmer for about 5 minutes, until it begins to soften.

4. Add Shrimp and Spinach: Add the shrimp to the pot, cooking for about 5 minutes until they turn pink and are cooked through. Stir in the spinach just before serving.

5. Adjust and Serve: Taste and adjust seasoning with salt and pepper if needed.

Garnish with fresh basil or cilantro and serve with lime wedges on the side.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
Calories: Approximately 300 kcal per serving
Servings: 4

Cabillaud à la Thaïlandaise

🛒 Ingrédients (pour 4 personnes)
4 pavés de cabillaud
20 cl de lait de coco
2 cuillères à soupe de sauce soja
1 cuillère à soupe de jus de citron vert
1 cuillère à soupe d’huile de sésame (ou huile neutre)
1 gousse d’ail hachée
1 cuillère à café de gingembre râpé
1 cuillère à café de pâte de curry rouge (ou ½ cuillère à café de piment doux)
1 poivron rouge coupé en fines lamelles
1 carotte coupée en julienne
1 oignon émincé
1 poignée de coriandre fraîche hachée
1 poignée de cacahuètes concassées (optionnel)
Sel et poivre
🍽️ Instructions
1️⃣ Préparer la sauce :
Dans un bol, mélangez le lait de coco, la sauce soja, le jus de citron vert, l’ail, le gingembre et la pâte de curry rouge. Réservez.

2️⃣ Faire revenir les légumes :
Dans une grande poêle ou un wok, chauffez l’huile de sésame. Faites revenir l’oignon, le poivron et la carotte 5 minutes à feu moyen jusqu’à ce qu’ils soient légèrement tendres.

3️⃣ Cuire le cabillaud :
Ajoutez les pavés de cabillaud dans la poêle et versez la sauce par-dessus. Couvrez et laissez mijoter à feu doux pendant 8 à 10 minutes, jusqu’à ce que le poisson soit bien tendre et s’effrite facilement.

4️⃣ Finaliser et servir :
Parsemez de coriandre fraîche et de cacahuètes concassées. Servez immédiatement avec du riz thaï ou des nouilles sautées.

💡 Astuce : Pour un goût encore plus intense, ajoutez une cuillère de beurre de cacahuète dans la sauce pour un effet crémeux et gourmand.

🔥 Informations nutritionnelles
⏰ Temps de préparation : 10 min | ⏳ Temps de cuisson : 15 min | ⏲️ Temps total : 25 min
🔥 Calories : environ 320 kcal par portion | 🍽️ Portions : 4

Crevettes et pâtes à  l'ail et crème

Faire dégeler les crevettes dans la bière, l'ail, du sel et des piments de Chili pendant quelques heures.

Faire cuire les pâtes et ajouter du brocoli et du choufleur pour attendrir.

Egoutter les pates et les légumes 

Égoutter Les crevettes en gardant l'ail 

Faire sauter les crevettes dans le beurre quelques minutes.

Ajouter la crème et faire cuire

Ajouter les pâtes et les légumes.

Servir chaud

Ajouter sel, poivre, Chili au goût.