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Recipe: Thai Coconut Shrimp Soup

This delicious Quick & Easy Thai Shrimp Soup recipe can be ready and on your dinner table in just 20 minutes, no need for take-out!

4-6 servings

5 ounces Saifun (mung bean) noodles
2 tbsp canola oil
1 pound small shrimp (51-60 count), peeled and deveined
pinch of salt and pepper
1 yellow onion, diced
2 cloves garlic, minced
1 red bell pepper, chopped into small pieces
1 tbsp freshly grated ginger
1 tbsp chopped fresh lemongrass
3 tbsp Thai red curry paste
3 tbsp fish sauce
2 tbsp soy sauce
2 tbsp freshly squeezed lime juice
4 cups vegetable broth
1 can (13.5 ounces) unsweetened coconut milk
1/4 cup freshly chopped cilantro
–serve with
sliced green onions
freshly chopped cilantro

Cook the noodles to package directions and set aside.
Heat the canola oil in a large soup pot over medium high heat. Cook the shrimp until pink about 2-3 minutes. Transfer the shrimp to a clean bowl, set aside.
Add the onion, garlic and pepper to the pot. Cook about 5 minutes until fragrant and softened.
Stir in the ginger, lemongrass, curry paste, fish sauce, soy sauce and lime juice. Cook about a minute.
Whisk in the broth and coconut milk. Bring the soup to a boil, cook for 8-10 minutes so the soup can thicken a bit and flavors can marry. Season to taste with salt and pepper.
Stir in the shrimp, noodles and cilantro. Serve immediately.

~ Marla Meridith

Recipe: Lemon Garlic Shrimp Skewers

We love these easy and delicious skewers for summer entertaining. Use them in so many recipes!

2 pounds jumbo shrimp, peeled and deveined, tails intact
1/3 cup olive oil
1/4 cup freshly squeezed lemon juice
4 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon smoked paprika
salt and pepper to taste
4 lemons, thinly sliced and halved
–for topping
1/4 cup unsalted butter, melted
chopped fresh parsley leaves

Make the marinade: Whisk together the olive oil, lemon juice, garlic, oregano, thyme and smoked paprika. Season to taste with some salt and pepper.
Place the shrimp in a zip top bag and marinate with the marinade for 30 minutes up to 2 hours in the refrigerator.
Pre heat the oven to 450 degrees Fahrenheit with the the rack in the middle.
Soak wooden skewers in water before using so they don’t burn. Spray a baking sheet with cooking spray.
Thread 4-5 shrimp onto the skewers alternating with the sliced lemons.
Place the skewers onto the baking sheet. Bake for 5-7 minutes, until pink, firm and cooked through.
Plate the skewers. Melt the butter. Drizzle it over the shrimp, sprinkle on the parsley.
Serve immediately.
*see notes for grilling

If using the grill: I like metal skewers for the grill best. Season the grill with some canola oil. Pre heat the grill to medium high. Grill skewers for 3 minutes on each side or until pink, firm and cooked through. Plate and finish with the melted butter and freshly chopped parsley.

~ Marla Meridith

Salmon Tacos with Sesame Cucumber Salad

Ingredients

Directions

~ Marla Meridith

Salmon en Papillote with Summer Vegetables

Ingredients

Directions

~ Marla Meridith

Recipe: Salmon Niçoise with Warm Shallot Caper Vinaigrette

Ingredients

Directions

~ Marla Meridith

Recipe: Curry Shrimp Salad

Ingredients

Directions

~ Marla Meridith

Guacamole & Shrimp Ceviche Toasts

Ingredients

Directions

~ Marla Meridith

Guacamole & Shrimp Ceviche Toasts

I’m so excited about 2 things today. #1 this recipe. These Guacamole & Shrimp Ceviche Toasts are the most delicious appetizer for practically any celebration you may have coming up! #2 My Carnival cruise is booked!
I leave in a few weeks on a 7 day Western Caribbean cruise. I came up with this islandy recipe to get pumped & to take you on a flavor journey with me!

24 toasts. Assume 2 per person

16 raw shrimp, peeled & deveined (26-30 count)Recipe
2 tablespoons olive oil
3 tablespoons fresh lemon juice
1 tablespoon chopped cilantro
1 plum tomato, chopped + 1 sliced for topping
1/4 cup diced red onion
pinch of salt & pepper
2 ripe avocados + 2 tablespoon fresh lemon juice
french baguette, slice into 24 1/2 inch slices

Preheat oven to 400 degrees F with the rack in the middle. Arrange on a baking tray in a single layer, brush top side with olive oil. Toast about 5 minutes.
Ceviche: In a small glass bowl add the shrimp, olive oil & lemon juice. Add a pinch of garlic salt. Mix gently so all combine well. Chill mixture in the fridge for 20 minutes. Shrimp should be white when well marinated.
Guacamole: Mash avocados with lemon juice. Season with garlic salt & pepper. Add onion & tomato.
Assemble: Top each baguette with guacamole, tomato slice, shrimp ceviche & cilantro.

~ Marla Meridith

Guacamole & Shrimp Ceviche Toasts

I’m so excited about 2 things today. #1 this recipe. These Guacamole & Shrimp Ceviche Toasts are the most delicious appetizer for practically any celebration you may have coming up! #2 My Carnival cruise is booked!
I leave in a few weeks on a 7 day Western Caribbean cruise. I came up with this islandy recipe to get pumped & to take you on a flavor journey with me!

24 toasts. Assume 2 per person

16 raw shrimp, peeled & deveined (26-30 count)Recipe
2 tablespoons olive oil
3 tablespoons fresh lemon juice
1 tablespoon chopped cilantro
1 plum tomato, chopped + 1 sliced for topping
1/4 cup diced red onion
pinch of salt & pepper
2 ripe avocados + 2 tablespoon fresh lemon juice
french baguette, slice into 24 1/2 inch slices

Preheat oven to 400 degrees F with the rack in the middle. Arrange on a baking tray in a single layer, brush top side with olive oil. Toast about 5 minutes.
Ceviche: In a small glass bowl add the shrimp, olive oil & lemon juice. Add a pinch of garlic salt. Mix gently so all combine well. Chill mixture in the fridge for 20 minutes. Shrimp should be white when well marinated.
Guacamole: Mash avocados with lemon juice. Season with garlic salt & pepper. Add onion & tomato.
Assemble: Top each baguette with guacamole, tomato slice, shrimp ceviche & cilantro.

~ Marla Meridith