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Recipe: Shrimp Scampi with Linguine

Recipe: Shrimp Scampi with Linguine

Ingredients

1 lb linguine, cooked to package directions
1 lb large shrimp, cleaned, peeled (leaving tails) and slightly butterflied
1 small yellow onion, finely chopped
4 cloves garlic, finely chopped
3 tbsp chopped fresh Italian parsley
½ cup dry white wine
¼ fl oz olive oil
2 tbsp freshly squeezed lemon juice
1 pinch red pepper (or more to taste)
a few pinches salt and pepper
3 tbsp unsalted , divided

Directions

Clean and peel the shrimp. Make the marinade. Combine the onion, garlic, olive oil, wine, lemon juice, parsley and seasonings in a large bowl. Place the shrimp in the bowl and marinate for 20-30 minutes.

While the shrimp is marinating. Cook pasta to package directions. Toss with olive oil.

Preheat the flat top grill or skillet on medium high. Melt 1 tbsp of the butter on the grill then place the shrimp and marinade on top. Cook for 2 minutes then flip the shrimp and cook for another minute or until cooked through. Toss with the rest of the butter.

Serve on top of the linguine. Top with more parsley.

~ Marla Meridith

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: Grilled Avocado & Chimayo Shrimp Salad with Key Lime Dressing

Taste summer with this delish Grilled Avocado & Chimayo Shrimp Salad with Key Lime Dressing. This recipe is quick and easy to prepare.

2-4 servings

–for the salad
6 cups chopped romaine lettuce
1 cup sliced tomato
1/2 cup sliced red onion
1/2 cup crumbled feta cheese
–Chimayo grilled shrimp
2 cups medium uncooked shrimp, deveined, shell removed, tail on
1/4 cup olive oil
1 tbsp mild Chimayo spice powder
1/4 tsp garlic salt
–Grilled avocado
2 ripe avocado, halved & seed removed
lemon juice
olive oil
garlic salt
–Key Lime Dressing
1/2 cup extra virgin olive oil
4 tbsp freshly squeezed key lime juice
3 tbsp honey
sea salt
ground Black Pepper

Cut up the ingredients for the salad. Place in a large shallow bowl or platter.
Heat a grill or grill pan over medium high heat. In a clean bowl, toss the shrimp with the olive oil, chimayo and garlic salt. Grill the shrimp for about 5-7 minutes total time, flipping with a pair of tongs half way through. Remove the shrimp from the grill when they are opaque and place on top of the salad.
Using the same grill pan or grill: Rub the halved avocado with some olive oil, drizzle on some lemon juice. Sprinkle on some salt and pepper. Grill over medium high heat for about 4-5 minutes until you have grill marks. Slice and place the avocado on top of the salad. Drizzle with some dressing. Season with salt and pepper to taste and the rest of the dressing on the side.

~ Marla Meridith

Recipe: Grilled Avocado & Chimayo Shrimp Salad with Key Lime Dressing

Taste summer with this delish Grilled Avocado & Chimayo Shrimp Salad with Key Lime Dressing. This recipe is quick and easy to prepare.

2-4 servings

–for the salad
6 cups chopped romaine lettuce
1 cup sliced tomato
1/2 cup sliced red onion
1/2 cup crumbled feta cheese
–Chimayo grilled shrimp
2 cups medium uncooked shrimp, deveined, shell removed, tail on
1/4 cup olive oil
1 tbsp mild Chimayo spice powder
1/4 tsp garlic salt
–Grilled avocado
2 ripe avocado, halved & seed removed
lemon juice
olive oil
garlic salt
–Key Lime Dressing
1/2 cup extra virgin olive oil
4 tbsp freshly squeezed key lime juice
3 tbsp honey
sea salt
ground Black Pepper

Cut up the ingredients for the salad. Place in a large shallow bowl or platter.
Heat a grill or grill pan over medium high heat. In a clean bowl, toss the shrimp with the olive oil, chimayo and garlic salt. Grill the shrimp for about 5-7 minutes total time, flipping with a pair of tongs half way through. Remove the shrimp from the grill when they are opaque and place on top of the salad.
Using the same grill pan or grill: Rub the halved avocado with some olive oil, drizzle on some lemon juice. Sprinkle on some salt and pepper. Grill over medium high heat for about 4-5 minutes until you have grill marks. Slice and place the avocado on top of the salad. Drizzle with some dressing. Season with salt and pepper to taste and the rest of the dressing on the side.

~ Marla Meridith

Recipe: Quinoa & Shrimp “Fried Rice”

This Quinoa and Shrimp “Fried Rice” recipe is a healthy alternative to high calorie take-out food. Super easy to prepare!

4 servings

1 cup dry quinoa, cook to package directions
3/4 cup yellow onion, diced
3 garlic cloves, minced
2 tablespoons toasted sesame oil
3 carrots, peeled & cut into small pieces
1 cup frozen peas
3/4 cups diced baby bella or white mushrooms (about 4 mushrooms)
3 tablespoons gluten free tamari or soy sauce
2 teaspons Thai fish sauce
25 frozen cooked, deveined shrimp (medium size, 51-60 count)
2 eggs, lightly scrambled
3 green onions, chopped
optional: add sriracha sauce for a spicy kick

Cook the quinoa, fluff with a fork & transfer to a large bowl.
Thaw the shrimp in a bowl filled with cold water. Let them sit a few minutes in the water until thawed. Remove the tails. Set aside.
Heat a large sauté pan with the sesame oil over medium heat. Add the onions & garlic. Sauté for 3 minutes. Add the carrots, peas & mushrooms, soy sauce & fish sauce (add sriracha if desired) Cook another 3 minutes & add the shrimp. Cook a few minutes until everything is nice & hot.
While the veggies & shrimp are cooking, scramble the eggs in another pan. Cook them in the olive oil over medium heat. Chop them up with a spatula.
Add the egg & shrimp/veg mix to the quinoa. Combine well. Top each serving with some green onion. Serve with soy sauce & sriracha as condiments.

~ Marla Meridith

Recipe: Quinoa & Shrimp “Fried Rice”

This Quinoa and Shrimp “Fried Rice” recipe is a healthy alternative to high calorie take-out food. Super easy to prepare!

4 servings

1 cup dry quinoa, cook to package directions
3/4 cup yellow onion, diced
3 garlic cloves, minced
2 tablespoons toasted sesame oil
3 carrots, peeled & cut into small pieces
1 cup frozen peas
3/4 cups diced baby bella or white mushrooms (about 4 mushrooms)
3 tablespoons gluten free tamari or soy sauce
2 teaspons Thai fish sauce
25 frozen cooked, deveined shrimp (medium size, 51-60 count)
2 eggs, lightly scrambled
3 green onions, chopped
optional: add sriracha sauce for a spicy kick

Cook the quinoa, fluff with a fork & transfer to a large bowl.
Thaw the shrimp in a bowl filled with cold water. Let them sit a few minutes in the water until thawed. Remove the tails. Set aside.
Heat a large sauté pan with the sesame oil over medium heat. Add the onions & garlic. Sauté for 3 minutes. Add the carrots, peas & mushrooms, soy sauce & fish sauce (add sriracha if desired) Cook another 3 minutes & add the shrimp. Cook a few minutes until everything is nice & hot.
While the veggies & shrimp are cooking, scramble the eggs in another pan. Cook them in the olive oil over medium heat. Chop them up with a spatula.
Add the egg & shrimp/veg mix to the quinoa. Combine well. Top each serving with some green onion. Serve with soy sauce & sriracha as condiments.

~ Marla Meridith

Recipe: Quinoa & Shrimp “Fried Rice”

This Quinoa and Shrimp “Fried Rice” recipe is a healthy alternative to high calorie take-out food. Super easy to prepare!

4 servings

1 cup dry quinoa, cook to package directions
3/4 cup yellow onion, diced
3 garlic cloves, minced
2 tablespoons toasted sesame oil
3 carrots, peeled & cut into small pieces
1 cup frozen peas
3/4 cups diced baby bella or white mushrooms (about 4 mushrooms)
3 tablespoons gluten free tamari or soy sauce
2 teaspons Thai fish sauce
25 frozen cooked, deveined shrimp (medium size, 51-60 count)
2 eggs, lightly scrambled
3 green onions, chopped
optional: add sriracha sauce for a spicy kick

Cook the quinoa, fluff with a fork & transfer to a large bowl.
Thaw the shrimp in a bowl filled with cold water. Let them sit a few minutes in the water until thawed. Remove the tails. Set aside.
Heat a large sauté pan with the sesame oil over medium heat. Add the onions & garlic. Sauté for 3 minutes. Add the carrots, peas & mushrooms, soy sauce & fish sauce (add sriracha if desired) Cook another 3 minutes & add the shrimp. Cook a few minutes until everything is nice & hot.
While the veggies & shrimp are cooking, scramble the eggs in another pan. Cook them in the olive oil over medium heat. Chop them up with a spatula.
Add the egg & shrimp/veg mix to the quinoa. Combine well. Top each serving with some green onion. Serve with soy sauce & sriracha as condiments.

~ 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

Spaghetti with Shrimp & Vegetables

We love this pasta, loaded with so many fresh and great for you ingredients. A light meal that can be served any time of the year.

4 servings

8 ounces uncooked spaghetti
1/2 lb medium sized shrimp (26-30 count), unpeeled, tails on
3 tbsp olive oil
1 tbsp unsalted butter
1 shallot, minced
2 cloves garlic, minced
1/2 tsp smoked paprika
1 roma tomato
1 cup broccoli, cut into bite sized pieces
1 bell pepper, cut into bite sized pieces
1 cup sliced mushrooms
splash of dry white wine
salt and pepper to taste
chopped green onion for topping

If your shrimp is frozen, thaw in cold water. Devein the shrimp if they aren’t all ready.
Cook the spaghetti to package directions. Drain and toss with some olive oil.
Heat the oil and butter in a cast iron skillet over medium high heat. Sauté the shallots and garlic for 5 minutes. Stir in the smoked paprika and shrimp. Cook 3 minutes. Add in the tomato, broccoli, pepper and mushrooms and the wine. Cook for another 5 minutes, or the veggies are cooked to your liking. Stir often and make sure the shrimp are cooking on all sides.
Stir in the pasta, cook just until the pasta is warm again, 1-2 minutes.
Top with green onion and serve immediately.

~ Marla Meridith

Spaghetti with Shrimp & Vegetables

We love this pasta, loaded with so many fresh and great for you ingredients. A light meal that can be served any time of the year.

4 servings

8 ounces uncooked spaghetti
1/2 lb medium sized shrimp (26-30 count), unpeeled, tails on
3 tbsp olive oil
1 tbsp unsalted butter
1 shallot, minced
2 cloves garlic, minced
1/2 tsp smoked paprika
1 roma tomato
1 cup broccoli, cut into bite sized pieces
1 bell pepper, cut into bite sized pieces
1 cup sliced mushrooms
splash of dry white wine
salt and pepper to taste
chopped green onion for topping

If your shrimp is frozen, thaw in cold water. Devein the shrimp if they aren’t all ready.
Cook the spaghetti to package directions. Drain and toss with some olive oil.
Heat the oil and butter in a cast iron skillet over medium high heat. Sauté the shallots and garlic for 5 minutes. Stir in the smoked paprika and shrimp. Cook 3 minutes. Add in the tomato, broccoli, pepper and mushrooms and the wine. Cook for another 5 minutes, or the veggies are cooked to your liking. Stir often and make sure the shrimp are cooking on all sides.
Stir in the pasta, cook just until the pasta is warm again, 1-2 minutes.
Top with green onion and serve immediately.

~ Marla Meridith

Spaghetti with Shrimp & Vegetables

We love this pasta, loaded with so many fresh and great for you ingredients. A light meal that can be served any time of the year.

4 servings

8 ounces uncooked spaghetti
1/2 lb medium sized shrimp (26-30 count), unpeeled, tails on
3 tbsp olive oil
1 tbsp unsalted butter
1 shallot, minced
2 cloves garlic, minced
1/2 tsp smoked paprika
1 roma tomato
1 cup broccoli, cut into bite sized pieces
1 bell pepper, cut into bite sized pieces
1 cup sliced mushrooms
splash of dry white wine
salt and pepper to taste
chopped green onion for topping

If your shrimp is frozen, thaw in cold water. Devein the shrimp if they aren’t all ready.
Cook the spaghetti to package directions. Drain and toss with some olive oil.
Heat the oil and butter in a cast iron skillet over medium high heat. Sauté the shallots and garlic for 5 minutes. Stir in the smoked paprika and shrimp. Cook 3 minutes. Add in the tomato, broccoli, pepper and mushrooms and the wine. Cook for another 5 minutes, or the veggies are cooked to your liking. Stir often and make sure the shrimp are cooking on all sides.
Stir in the pasta, cook just until the pasta is warm again, 1-2 minutes.
Top with green onion and serve immediately.

~ Marla Meridith