Shrimp Scampi Dip

This is like eating shrimp scampi without carbs.  Not that I pay much attention to that, but out there somewhere are divas watching their waistlines.  Not me.  I ate this for breakfast.

Shrimp Scampi Dip

8 oz.  cream cheese (or Neufchatel if you must)

12-16 medium shrimp, cooked and chopped roughly (I like big chunks)

4 cloves garlic, minced

1 pinch teaspoon red pepper flakes, or more, to taste

1/3 cup white wine

2 tablespoons freshly squeezed lemon juice

Salt & pepper to taste

1/4 cup sour cream

4 Tbsp. mayonnaise

2 Tbsp. parsley

1/2 cup shredded mozzarella cheese, divided

2 tablespoons grated Parmesan

 Oil a 9-inch baking dish or coat with nonstick spray.

Pop the shrimp in a pan.
Add wine, lemon juice, salt, and pepper.
Heat lightly.
Remove from heat and stir in cream cheese, sour cream, mayonnaise, parsley, 1/4 cup mozzarella and Parmesan.
Spread mixture into the prepared baking dish; sprinkle with remaining 1/4 cup mozzarella. Place into oven and bake at 350 degrees until bubbly and golden, about 10-12 minutes.

Make it a meal:  Serve ahead of Chicken with Saucy Cranberry (see recipe)

Wine:  Chardonnay

Spicy Shrimp Appetizer

This recipe comes from an unlikely source, my friend Lord Byron.  He can grill, but doesn't.  He knows how to make a salad, but doesn't.  I'm not really sure what he eats day-to-day, but he sure can make a fantastic shrimp appetizer.  I've made a few creative changes.  I omit his call for bacon and use real butter instead of margarine.  He leaves the entire shells on--and eats the shells!  This diva doesn't do that.  I also put his precise measurements for spices here, but divas don't pay much attention to those either.  Just shake and stir, baby!

Spicy Shrimp Appetizer

1 ½  lbs. raw shrimp, shelled

½  lb. butter

2 Tbs. Dijon mustard

1 ½ tsp. chili powder

¼ tsp. basil

¼ tsp. thyme

1 tsp. pepper

½ tsp. oregano

2 cloves garlic, crushed

2 Tbs. Old Bay Seasoning

½ tsp. hot sauce

Place the shrimp in the bottom of a pretty baking dish.

Simmer all the rest of the ingredients for a bit.

Pour butter mixture over shrimp.

Bake in the oven for 7 minutes or so until shrimp is pink.

Make it a meal:  Serve ahead of any BBQ items.

Wine:  Chardonnay

Perfect Quiche

My quiche always came out rubbery until I came across this recipe.  The diva that gave me this ran her own restaurant.  I was adding too many eggs and not enough cream.  This quiche is wonderful. 

4 eggs

2 cups half and half

1 cup shredded cheese ( cheddar, Swiss, or your favorite blend)

1- 1 1/2  cups of crumbled crispy bacon, cooked sausage, ham, broccoli (par cooked or frozen defrosted and drained) or whatever you like for filling ( mix them together)

¾ tsp salt

¼ tsp pepper

9” unbaked pie crust (Use a frozen deep dish and let it defrost while assembling ingredients).

Sprinkle meat or vegetable filling in bottom of pie crust. 

Sprinkle cheese on top of filling.

In a pretty bowl slightly beat eggs, add in the half and half, salt and pepper 

Add other seasonings if you like.

Pour mixture into  pie crust.

Place in oven at 425 for 15 minutes. 

Reduce heat to 300 degrees and bake for an additional 30 minutes or until knife inserted ½ way to center comes out clean.  

Let rest for 10 minutes before slicing.

Easy Shrimp Puffs

 I could live on appetizers.  I just love eating tiny, bite-sized things.  These are just lovely and, as the title suggests, easy.  Divas like easy. 

They are best warm and they freeze well. 

Easy Shrimp Puffs

1 can Pillsbury Crescent Rounds

1 cup monterey jack cheese

1 scallion, chopped finely

1/2 cup mayonnaise

1/2 teaspoon minced garlic

a few dashes garlic powder

1/2 pound baby shrimp, cooked

Spray a miniature muffin tin with cooking spray.




Take each biscuit and split in thirds.

Press the biscuit pieces onto the bottom and up the sides of the miniature muffin tin.


In a small bowl mix the cheese, scallions, mayonnaise, garlic, garlic powder, and shrimp.



Place one tablespoon of the shrimp mixture atop of each biscuit.

Bake for 20 minutes or until shrimp puffs are golden.

Remove from pan. Sprinkle with a dash of dried parsley and serve.

Make it a meal:  Serve ahead Shrimp Burritos (see recipe).

Wine:  Chardonnay, unless you are serving these for brunch.  In that case, make it Champagne!

Shrimp Burrito

I modified this from a Taste of Home recipe.  I didn't think I could eat this like a burrito and not make a gooey mess, but I did!  Divas don't like gooey messes.  It interferes with the allure of their jewelry. 

That's why divas like bite-size finger food so much!

Beware!  These are very filling.  I couldn't finish one.  Another good reason to have a good man around--he cleans up the leftovers.
Shrimp Burrito

1 can cream of asparagus soup


3 ounces cream cheese

1/4 cup milk 

1/4 teaspoon paprika 

1/4 teaspoon pepper 

1/8 teaspoon Old Bay seasoning

1 pound cooked medium or large shrimp

4 flour wheat tortillas (10 inches), warmed 

1/2 cup shredded cheese (I used a Mexican mix)


a big handful of fresh spinach

In a large skillet, combine the first six ingredients. 
Cook and stir over medium heat until cream cheese is melted and blended. 
Stir in shrimp; heat through. 
Add the spinach and cook until wilted.
Sprinkle each tortilla with some cheese. 
Spoon some filling on top of the cheese. 
Fold sides and ends over filling and roll up. 

Make it a meal:   Just add wine.  Maybe some Spanish rice, if you must.

Wine:  Chardonnay

Another Shrimp Spread

Here's another easy one. I threw this together a few minutes before a golf outing followed by an outdoor luxury BBQ with finger buffet. For those who have more time, you can cook and chop fresh shrimp. Me? I have a tee time. (photo by GenBug)

8 oz. cream cheese (I use light)

a few plops shrimp cocktail sauce

1/2 shallot, chopped (a bit of onion is fine, too)

chives from the herb garden

2 squeezes of lemon juice

1 (6 oz. can tiny shrimp)

Mix well.
Serve with crackers or crudités.

Make it a meal: Serve ahead of Salmon Wellington (see recipe) and grilled squash and zucchini.

Wine: Chardonnay

Pasta Weesie

A nearby restaurant, Carrabba's Italian Grill, makes this dish. I love it so much, but only order it once a year, because I am sure there is loads of butter in it. Here is my version. I use light ingredients and small amounts of butter. Unless I'm feeling decadent. Then I load it in.

Pasta Weesie

8-10 large shrimp, cooked, tails off (I've never understood keeping the tails on--I hate reaching into my food to tear off tails)

½ cup sautéed mushrooms (I used baby Bella)

½ cup of white wine

butter

1 garlic clove, minced

squeeze of lemon

chives, chopped

½ jar of Alfredo Sauce (I used Ragu Light)

½ box whole wheat fettuccine, cooked

Romano or Parmesan cheese

pepper


Sauté mushrooms in wine with a bit of butter, the garlic, and lemon.
Add the Alfredo Sauce and chives.
Put the cooked pasta in a pretty, shallow bowl.
Top with the Alfredo mix and a bit of Romano cheese and fresh pepper.

Make it a meal: Serve with Crab Delights (see recipe) and side salad.

Wine: Chardonnay

Crock Pot Chicken and Shrimp Alfredo

Crock Pot Chicken and Shrimp Alfredo is an elegant recipe in a creamy Alfredo sauce. The vegetables pack in nutrients, and hopefully you can find low-fat Alfredo sauce. My own nearby supermarket does not stock it. Go even healthier with whole wheat pasta. I use linguine.

Crock Pot Chicken and Shrimp Alfredo

1 onion, chopped

3 cloves garlic, minced

2-3 carrots, sliced

1 bunch broccoli florets

1 lb. boneless, skinless chicken breasts, cut into pieces

1 (16-ounce) jar Alfredo sauce

1/2 teaspoon thyme

1/8 teaspoon white pepper

1/2 teaspoon dried basil

1 (10-ounce) package frozen fully cooked shrimp, thawed

1/2 cup grated Parmesan cheese

1 (12-ounce) package pasta

Mix all but the last three ingredients into the crock pot.
Pour Alfredo sauce over all.
Cook on low for 6-7 hours or until chicken is cooked and vegetables are tender.
During the last 20 minutes, add shrimp.
Serve over hot cooked pasta.
Garnish with Parmesan cheese.

Make it a meal: Serve with garlic bread.

Wine: Chardonnay

Shrimp Waldorf Salad

Spring is here and summer is not far away. Busy divas will be invited to many a soiree. Always the gracious guest, divas will offer to bring something nice. This salad is perfect. I brought it to a graduation party recently where it was a hit.

For divas hosting their own backyard garden parties, this salad can be made ahead of time.

Shrimp Waldorf Salad

1/2 cup mayonnaise (I like light)

1/2 cream

2 squirts lemon juice

1-2 tsp. tarragon (I prefer less)

1-2 tsp. Dijon mustard (I prefer more)

1 large apple, diced (Pink Lady is my favorite)

1 handful red seedless grapes, halved

3-4 stalks celery, diced

2 cans tiny shrimp or 1 lb. fresh shrimp,cooked and chopped

lettuce to line the pretty bowl

chives to sprinkle on top

Mix the mayonnaise, milk, lemon juice, tarragon, and mustard and set aside.
Mix the apples, grapes, celery, and shrimp in a large bowl.
Add the mayonnaise mixture.
Line a pretty bowl with lettuce and fill with the salad.
Sprinkle chives on top.

Make it a meal: Serve with whatever your man is grilling.

Wine: Sauvignon Blanc or Chardonnay

Shrimp Spread

Make this gorgeous spread the day before you and your book club women get together. They won't be able to keep their manicured, bejeweled fingers out of it.

Shrimp Spread

1 (6 ounce) can tiny shrimp, drained

1 clove garlic, minced

a squeeze lemon juice

3 dashes hot pepper sauce

1 brick cream cheese (I use neufatchel)

1/4 cup cocktail sauce (Ken's is my favorite)

1 tbsp. capers

Mash shrimp with fork.
Add garlic, lemon juice and hot sauce and mix well.
Add cream cheese and cocktail sauce and mix some more.
Add capers.
Chill 2-24 hours.
Serve with crackers or crudités.

Make it a meal: Serve ahead of Roasted Salmon with White Wine Sauce (See recipe)

Wine: Chardonnay or Zinfandel depending on how spicy you make the shrimp.

Crock Pot Chicken and Shrimp

Serve this elegant dish to your guests. One of the best things about it is the velvety sauce slow cooking creates. Serve with some lovely bread for mopping up.

Crock Pot Chicken and Shrimp

1 lb. boneless, skinless chicken thighs

salt & pepper to taste

1/2 teaspoon crushed red pepper flakes

1/2 onion, sliced

4 cloves garlic, chopped

14 oz. can diced tomatoes

3 tbsp. tomato paste

1 cup white wine or chicken broth (guess which I prefer)

1 teaspoon thyme

1 teaspoon basil

3 tablespoons lemon juice

9 oz. package frozen cooked shrimp, thawed

1 can artichoke hearts, drained and chopped

1 tablespoon cornstarch

2/3 cup crumbled feta cheese

Place onion and garlic in bottom of the crock pot and top with chicken.
Pour the diced tomatoes with their liquid, the tomato paste, chicken broth, thyme, basil, and lemon juice over chicken.
Cover crock pot and cook on low for 6-8 hours until chicken is tender and thoroughly cooked.

Stir in drained shrimp, and artichoke hearts.
Sprinkle and stir in corn starch.
Cover and cook for 15-20 minutes longer until thoroughly heated and slightly thickened.
Serve over hot cooked orzo or couscous and sprinkle with feta cheese.

Options: Try goat cheese instead of feta. Serve over rice or couscous instead of orzo.

Make it a meal: Serve with thick bread and that's it. Have some nice greens with your salad at lunch tomorrow.

Wine: The rest of the Chardonnay or Sauvignon Blanc

Tortilla Pizza

These are easy and have incredible variety. Kids love them and they are fewer calories, for dieting divas, than traditional pizza crust. Some of my suggested toppings are below, but the variations are endless. (photo by Carol329)

Tortilla Pizza

4 8-inch tortillas

toppings (see below)

olive oil

salt & pepper

Place 4 8-inch tortillas on a baking sheet. Lightly oil if you wish.
Load toppings on top (again see below).
Drizzle olive oil, salt and pepper.
Bake at 400 degrees until toppings are heated and tortillas are crisp.

Toppings:
BBQ sauce, cheddar cheese,leftover cooked chicken, and onion
red roasted peppers and Gouda cheese
red sauce, chopped spinach, garlic, and feta cheese
hummus, sliced tomatoes, and chives
cooked hamburg, mozzarella cheese, and mushrooms
Cooked shrimp, butter, garlic, with or without red sauce
mushroom, spinach, and feta cheese

Make it a meal: Serve with a side salad

Wine: This depends on your toppings, but if you can't decide, Chardonnay is always good. Always.

Shrimp Dip

This can be made completely ahead of time, which is good for divas. It means they have more time to get ready for guests.

Shrimp Dip

8 oz. cream cheese

1 can shrimp

2 Tbsps. onions, chopped

1 tsp. Worcestershire sauce

1 squirt lemon or lime juice (I use lemon and save lime for margaritas)

1 tsp. seafood cocktail sauce

a few slices red bell pepper, chopped


Mix and spread on crackers or sliced baguette.

Make into a meal: Serve ahead of a big holiday feast or with brunch. I recently served this to guests at a BBQ, then spread it on my wheat mini-bagel the next morning for breakfast. My favorite breakfast is last night's appetizers.

Wine: Crisp Chardonnay from Argentina or Pinot Noir but maybe not for breakfast. Only Champagne for breakfast, darling.