Pink Shrimp & Pancetta Quiche

January 9, 2017 by Jessica

( Photo by LibbyVision.com )

You may remember our Crab and Bacon Quiche recipe from a while back. This is an easy thing to pull together and it’s perfect for lunch, brunch, or dinner. Just add a side salad or a cup of soup and you’re all set! You can pretty much use anything you have on hand. I had some Smoked Gouda leftover from the holidays that hadn’t been eaten and some pancetta in the fridge… you can use any cheese you like or happen to have. I made a Pink Shrimp & Pancetta Quiche last week and our friend Libby from LibbyVision.com styled it and photographed the finished product for me!

NOTE: For this and other savory pie recipes, I replace half of the flour in the following recipe with yellow cornmeal. If you do not want to do this, go ahead and use 1-1/2 cups of flour and omit the cornmeal. For this particular recipe, I used half yellow cornmeal and half gluten-free flour… which makes this gluten-free!

Basic Pie Crust:

3/4 cup gluten-free flour
3/4 cup yellow cornmeal
1/4 teaspoon fine salt
4 tablespoons cold unsalted butter (1/2 stick), cut into small pieces
4 tablespoons vegetable shortening
4 to 5 tablespoons ice water

Put flour and salt into a medium size bowl. Cut in the shortening/butter using a fork or a pastry blender until all the pieces are smaller than peas and it reminds you of a wet sandy mixture. Add the ice water one tablespoon at a time until it comes together into a ball. If you DO opt to add cornmeal, you might need a little more water to get it to form a ball. Just add it a little bit at a time. Shape it into a disc, cover it in plastic wrap, and refrigerate for at least 30 minutes. (You can do this a day ahead, too!) Roll it out and place in your pie dish. You can also do this in a stand mixer or food processor if you feel like washing it. You can also just skip ALL of this and buy a prepared pie crust.

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On to the quiche…

Pink Shrimp & Pancetta Quiche:

4 eggs, beaten
1 cup half & half
8 ounces shrimp (peeled, deveined, chopped, and cooked)
4 ounces pancetta (chopped)
1 cup shredded cheese
1 small onion (diced)
1/2 teaspoon pepper
fresh thyme

Preheat your oven to 350 degrees and gather your ingredients. I did not add salt to the quiche because the cheese and pancetta already have so much salt.

Sauté the onion and pancetta until the onions are soft and the pancetta has a little color to it. Mix together the remaining ingredients and stir in the onions and pancetta last (so it has a chance to cool off and doesn’t cook the eggs). Pour the mixture into your prepared pie crust.

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Bake at 350 degrees for around 45 minutes. As soon as the center is set (not wiggly) and it’s brown and bubbly, it’s done. Let it sit for about 15 minutes before you slice it. The possibilities are almost endless with this. You can use cooked shrimp, cooked lobster, and any combination of cheeses! Enjoy!! We topped ours with some fresh local tomatoes and organic microgreens.

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( Photo by LibbyVision.com )

(Photo by LibbyVision.com)

Roasted Shrimp with Tomatoes and Feta

April 7, 2014 by Jessica

Tender shrimp roasted over a bed of tomatoes and wine is taken to another level with tangy Feta cheese… you won’t want to miss this one!

Roasted Shrimp with Tomatoes and Feta

1 Pound of Shrimp (peeled & deveined)
2 Cloves Garlic
1 Shallot
Olive Oil
2 Tablespoons Tomato Paste
1 (14 ounce) can Diced Tomatoes
1/2 cup White Wine
6 oz Feta Cheese
Juice of 1 Lemon
1/3 cup Breadcrumbs
Olive Oil

Over medium heat, cook the shallot in 2 tablespoons of olive oil. Once the shallot becomes soft, add the garlic and cook for an additional minute.

Add the wine to the pan and cook for about 4-5 minutes or until the wine is reduced by about half. Add the tomato paste (the variety found in gourmet markets in the little tube is EXCELLENT because you don’t waste any). Add the tomatoes and lemon juice. Simmer for about 5 minutes.

Transfer the tomatoes to a baking dish. Arrange the shrimp over the top of the tomatoes, making sure that there is only one layer of shrimp.

Combine the breadcrumbs with a tablespoon of olive oil. Sprinkle the breadcrumbs and the crumbled Feta over the shrimp. Bake in a preheated 400 degree oven for about 15 minutes. It will be browned and bubbling. Make sure your shrimp have cooked all the way through (15 minutes is more than adequate unless you use very large shrimp. I used 21/25 Key West Pink Shrimp. They are considered an “extra large” shrimp.)

We served this over pearled couscous. It would be great over any couscous, pasta, quinoa, or even alone.

This was a nice break from the usual. It was ready in about 30 minutes and it’s so versatile! You can add olives, onions… anything!

Coconut Curry Shrimp

February 19, 2014 by Jessica

With a little bit of careful planning, weeknight meals can still be delicious and healthy! I always try to think of things that don’t require a lot of preparation and will cook quickly. Shrimp are always a GREAT option because they literally cook in seconds flat!

This recipe is great because the heat can easily be adjusted depending on your taste… mild, medium, or spicy!

Coconut Curry Shrimp

1 Pound Peeled & Deveined Shrimp
2 Tablespoons Butter
1 Tablespoon Red Curry Paste
2 Cloves Minced Garlic
2 Teaspoons Fish Sauce
1 Cup Coconut Milk
Fresh Cilantro

Start by melting the butter in a large pan over medium heat. Add the curry paste and cook for about a minute. (I used one tablespoon and it was kid-friendly with just a little bit of heat. If you like it spicier, you could use 2 tablespoons or more!)

Add the garlic and the shrimp and continue to cook for about a minute. Keep the shrimp moving in the pan. (I used Extra Large Key West Pink Shrimp, but you can use any shrimp that is available to you.) Add the fish sauce and coconut milk. Reduce the heat and simmer for a few minutes until the shrimp are cooked all the way through and the all the ingredients in the sauce have had a chance to come together. This entire process took less than five minutes.

Serve over rice (we love Jasmine rice) and garnish with fresh cilantro and lime. This is a meal that is TRULY ready in under 30 minutes. We enjoyed it with a salad, but you could very easily add some snow peas or bean sprouts at the last minute to round it out.