Shrimp Salad

shrimp salad

What a yummy summer dinner,

cool and fresh and

full of veggies from the garden!


Shrimp & Pasta Salad

I lb shrimp, roasted at 375 for 8 min and cooled

1 lb pasta of your choice, cooked and cooled

2 huge handfuls of fresh spinach, toss with warm pasta

2 tomatoes, diced

2 cucumbers, diced

2 stalks celery, diced

1/2 Vidalia onion, chopped

1/2 green pepper, chopped

Roast shrimp, cook pasta and cool. Add veggies and stir together.


1/2 cup mayo

1 T spicy mustard

2 T red wine vinegar

2 t Jane’s crazy salt

1/4 cup Parmesan  cheese

Wisk everything together and pour over pasta, veggie, shrimp mix and enjoy!

xoxo, Mama Bird



summer shrimp, garden veggie & pesto pasta

summer shrimp

I saw a pic on facebook today that inspired tonight’s dinner!! The zucchini, yellow squash and pesto all came from my garden! This meal was so fresh and yummy! I think you will agree it’s a keeper!!

1 box pasta of your choice, just undercooked

1 cup of Perfect Pesto 

2 zucchini, sliced

2 squash, sliced

1 pint cherry or grape tomatoes, cut in half

1 shallot, diced

1 pound shrimp

juice from 1 lemon

salt & pepper

Cut all veggies and place on parchment or in a pyrex dish place in 350 oven for 10 mins . Peel, devein shrimp, toss with olive oil, lemon juice, salt & pepper place on parchment or foil lined cookie sheet and roast on 350 for 8 mins. Cook pasta just shy if being done and pour almost water, reserve apx 1/4 cup of pasta water. Add pesto to pasta and then top with veggies & shrimp. ENJOY!

xoxo, Bird

Southern Shrimp Curry


This is a STELLAR dish, if I do say so myself! DELISH! It is so easy and will appear to those who are lucky enough to eat it that you spent hours slaving away in the kitchen! oozes love.
1 lb shrimp peeled and deveined
sprinkle shrimp with salt & pepper and the juice from 1/2 lemon; sit in fridge until ready to use
1/2 onion, chopped fine
1 T olive oil
1/2 to 1 cup salsa
1 can butter beans, corn & tomato mix (Margret Holmes makes a great succotash combo that I used)
2 t curry powder (I use 1 tsp Madras & 1 tsp Dean & Deluca)
1/4 c white wine (opt)
1/4 c chicken broth (or 1/2 c if you prefer not to use wine)
1/2 can lite coconut milk
Soften onions in olive oil; add salsa & bean mix, wine & broth cook on low while preparing rice or risotto to pair with. Add shrimp; cook until nice and pink, stir in coconut milk. Serve with rice or risotto. YUM!!
Toodles, Mama Bird


Christmas Eve Dinner

This recipe for Shrimp & Grits is so yummy that I only make it 2 times a year, I fear if I made it any more than that it would lose some of its special”ness”. So, every year since Hubs and I have been together I make this on Christmas Eve and I make it at the beach. I make Louis Osteen’s BBQ Shrimp from his award winning cookbook. I did adapt the recipe a little and I serve it over Margret’s Cheese Grits, a Southern Living classic recipe.

Louis’ BBQ Shrimp

1-2 lbs of fresh shrimp
6 Tb butter
1/4 c Worcestershire sauce
1/3 c ketchup
8 Tb guava jelly (if you can find guava paste use 1/2 the amount, I have never found it! GOYA makes Guava jelly and I have found it at Harris Teeter)
4 oz beer
1/2 tsp salt
2 Tb pepper (more or less based on your taste, he uses WAY more!)

Mix all ingredients except the shrimp in a sauce pan over med heat, whisking until butter is melted and everything starts coming together. Continue to simmer for apx 10 mins or until thickened. Set aside.

Cook the shrimp in a small amount of sauce and slowly add more sauce once the shrimp are pink.

For the holidays I serve this over grits, however it makes an awesome addition to a food buffet. My girlfriends had a big baby shower and {B} was in charge of the food and she served the shrimp in a big bowl with buttermilk biscuits. It was the hit of the party!

Margret’s Creamy Grits

2 c half & half
1/4 tsp salt
1/4 tsp garlic
1/8 tsp pepper
Bring above ing to a slow boil and slowly add grits.
1/2 c quick cook grits
Return to boil and allow to thicken 5-7 mins then add:
2 oz cream cheese
3/4 c shredded cheddar cheese (Gouda Cheese is awesome too!)
1/4 tsp hot sauce


Whatcha Got Cooking Wednesday?Shrimp and Pasta Salad


It’s time again for Whatcha Got Cooking Wednesday!! Want you join? Add you link to the bottom and share with everyone what you have cooking! Please link back to this post and would love you to add my button!!  Please leave a comment so that I can come a visit you! Thanks!!

Shrimp and Pasta Salad

One of my dearest college friends is from Tampa, Florida and whenever I would go to visit we would eat at Wright’s Gourmet House. Wright’s is a Tampa legend, they have some of the most awesome sammies and salads anywhere! One of my all time fav dishes is the Shrimp and Pasta Salad. I thought I would try and recreate this yummy tonight! Now mind you I have not eaten at Wright’s in at least 10 yrs so I am winging it!


Shrimp and Pasta Salad
1 lb shrimp, peeled, deveined and roasted
1/2 lb penne pasta, cooked
1 small red bell pepper, sliced
1/2 small red onion, diced
2 eggs, hard boiled, rough chopped
1 stalk celery, sliced thin
1 tomato, diced
1/2 avocado, chopped
Toss shrimp with olive oil, sea salt & pepper; place on baking sheet. Place in 375 oven for 8 mins. Meanwhile cut, onion and pepper and place in bottom of bowl. Place hot roasted shrimp and pasta on top to slightly wilt/steam pepper and onion. Add egg and celery and a little dressing and chill. Just before serving add tomato and avocado.


again all my measurements are approximate
1/2 cup light mayo
1 T cider vinegar
2 T lemon juice
1 t Trader Joe’s 21 Salute (spice mix/seasoning salt)
1 t paprika
1 tsp celery salt
1 t garlic powder
Mix everything together and add to pasta.

Linked to:
tmtt3 TastyTuesday200pix Tues at the Table mouthwateringbutton-1-2-1


Whatcha Got Cooking Wednesday? Greek Shrimp Scampi Recipe Link-up


Shrimp is one of our favorites! It is so easy to prepare and as I have been craving a particular Shrimp Pasta dish that is a little time consuming and really high in calories. SO, I thought I would introduce you to it’s younger & skinnier version!! This is a super quick and easy dish that would be perfect for the inaugural WGCW! It works wonderfully for a quick dinner or is elegant enough to do for a dinner party. It doubles great. I hope you all enjoy!!

1 tsp olive oil
2 Tb minced garlic
1/4 cup fresh parsley
1 small sweet onion, diced
28oz can whole tomatoes, chopped
1 cup white wine
1 cup salsa
1 lb shrimp, peeled and deveined
4 oz crumbled feta
1/2 cup black olives
fresh lemon juice from 1/2 lemon
pepper & salt to taste
1 small box angel hair pasta, cooked al’dente you can use whole wheat pasta or a combo of the two

Heat oil in skillet, sauté onion and garlic until onion softens then add juice from tomatoes, and wine bring to boil;

add tomatoes, salsa and half the parsley; reduce heat, simmer apx 10 mins, add shrimp cook until just cooked through 3-5 mins.

Pour into pan (or if using oven safe skillet) top with cheese & black olives. Bake at 425 for 10-12 mins until cheese begins to bubble.
Sprinkle with remaining parsley, pepper & lemon juice.
Serve over pasta with a big salad and crusty bread as the sauce is SO good for dipping!!!

P4190037Doesn’t it look wonderful?
Whatcha Got Cooking Wednesday is a NEW recipe link-up (my 1st ever!) SO pardon me if I make some mistakes! PLEASE share your creations with Mama Bird’s Nest!
I ask that you please grab the WGCW button at the top left of my blog, link it to your post and leave me a comment, I will pop by for a taste! I am so excited to meet new friend and get some great recipes!! I can’t wait to see what you have cooking!!

Thai Shrimp Stew

This is a fantastic dish! It looks so gourmet and it is SO EASY to make!! It will impress your friends and family! Perfect for a Date Night or a Dinner Party!
Thanks to my girlfriend Katie who makes a very similar dish with a few differences in spices.
1 1/2 lb large shrimp in shell (21 to 25 per lb), peeled and deveined
1/4 teaspoon black pepper
1 1/2 teaspoons salt
3 garlic cloves, minced
1/4 cup fresh lemon juice
1 (14- to 15-oz) can petite diced tomatoes including juice
1 medium onion, finely chopped
1 sweet bell pepper, finely chopped
1 1/2 tablespoons olive oil
2 teaspoons curry
5 tablespoons coarsely chopped fresh cilantro
1 can  lite coconut milk (shake well)
Serve with cooked white rice
Cook onion and bell pepper in olive oil in a 12-inch heavy skillet over moderately low heat, stirring, until softened, 8 to 10 minutes. Add curry, 1 tablespoon cilantro, and remaining teaspoon salt and cook, stirring, 1 minute. Toss shrimp with black pepper, 1/2 teaspoon salt, garlic, and lemon juice and marinate, covered and chilled, 15 minutes. (you want to do this here so that the shrimp doesn’t “cook” in the lemon juice) Add tomatoes and simmer briskly, stirring, until mixture is very thick, about 15 minutes.Stir in coconut milk and bring to a boil, then add shrimp mixture and cook, stirring, until shrimp are just cooked through, about 3 to 5 minutes.Serve over rice.When I plate this, I usually take a 1/4 or a 1/2 measuring cup, scoop rice into, place it in the center of the plate, and then put it the stew around it.

Shrimp Sunday

As I mentioned in my previous post I have been out of town on Saturday and upon returning I thought it would be nice to cook J a nice dinner. I scanned the freezer and saw a huge bag of frozen shrimp and that was the start to tonight’s meal! I then checked the empty pantry and my ole stand bys were not going to work as I was out of important ingredients. I saw Uncle Ben’s Broccoli Rice au gratin and on from that it went!! It was really good and only took me about 15mins to prepare!
1 lb shrimp, peeled & deveined
1/2 sweet onion, chopped
1 stalk celery, sliced thin
1 Tb butter
1 Tb evoo
1/2 tsp thyme, dill & celery salt
s & p to taste
2 Tb Worcestershire sauce
1 box broccoli rice au gratin (I used Uncle Ben’s)
1 9 0z pkg frozen broccoli & cheese
1 can cream of mushroom soup
1/2 to 1 cup bread crumbs (I use Pepperidge Farm Herb Dressing)
Saute onion & celery in butter/oil mix until tender; add shrimp & spices. Cook until shrimp are just done. Stir in soup, rice & broccoli. Pour in greased casserole dish top with bread crumbs. Bake 35mins at 350.