With Lent in full swing, many home cooks are looking for tasty meatless dinner options. When you get to the point where you simply can’t bring yourself to choke down another piece of fried fish, then consider whipping up these easy shrimp dishes:
SIMPLE SHRIMP LINGUINI
Ingredients:
1 pound linguine noodles
1 pound large peeled and deveined shrimp
2 tablespoons butter
2 tablespoons olive oil
1/2 teaspoon garlic salt
Juice of half fresh lemon
1 small jar marinated artichoke hearts in oil, roughly chopped
1/2 pint cherry tomatoes, halved
1/2 cup chicken broth
3 cloves garlic, chopped well
1/4 cup fresh chopped parsley
4 ounces feta cheese, crumbled
Directions:
Boil noodles in salted water until al dente.
While noodles cook, melt butter and heat oil in skillet.
Add shrimp and saute for a minute. Season with garlic salt. Add fresh garlic, artichoke hearts and tomatoes and saute for 1 to 2 minutes. Season with a little salt and pepper. Add broth and simmer for a few minutes. Add noodles to pan and toss, adding a little broth or pasta water if needed. Squeeze fresh lemon juice over pasta.
Add feta cheese and remove from heat.
Garnish with parsley before serving.
HOT AND SPICY SHRIMP
Ingredients:
2 sticks melted butter
1 tablespoon Worcestershire sauce
4 tablespoons Louisiana hot sauce
2 cloves garlic, minced
2 pounds unpeeled shrimp
2 lemons
2 tablespoons chopped Italian parsley
Directions:
Preheat oven to 375 degrees.
Melt butter in a pan. Stir in Worcestershire sauce, juice of half a lemon, hot sauce and garlic.
Place shrimp in a casserole dish. Pour sauce over shrimp and toss to coat. Toss a few lemon slices in with the shrimp.
Bake shrimp uncovered for 15 to 30 minutes, or until shrimp turn pink, stirring a couple times to cook evenly.
Garnish shrimp with parsley, fresh lemon wedges. Serve with extra hot sauce and some crusty bread for dipping in the sauce.
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