Shrimp Lasagna Rolls

These beauties are courtesy of a great food blog that all of you should be checking out, Annie's Eats. While I made a few adjustments to her original recipe, I am very grateful to have stumbled across this fantastic dish.

Basically, this is kind of a fancy upgrade of the vodka shrimp penne I posted a few weeks ago. Stuffing the lasagna rolls with a shrimp-ricotta mixture takes these to a whole new level; one I would totally recommend!



Shrimp Lasagna Rolls

8 lasagna noodles
1 1/2 tbsp. olive oil
1 lb. shrimp, peeled and deveined
2 cloves garlic, minced
15 oz. ricotta cheese
1/4 c. Parmesan cheese
1 egg, lightly beaten
2-3 tbsp. fresh basil, chopped
pinch of nutmeg
1 3/4 c. vodka sauce, divided
shredded mozzarella

1. Preheat oven to 350 degrees.



2. Bring large pot of water to boil. Add lasagna and cook until partially tender, about 8 mins. Drain and set aside.



3. Heat oil in large skillet over med. heat. Season shrimp with salt and pepper. Add garlic and shrimp to skillet and saute until shrimp are cooked, about 4 mins. Set shrimp aside to cool, then chop coarsely.



4. Mix chopped shrimp, 1 c. ricotta cheese, parmesan, egg, basil, salt, pepper and nutmeg.



5. In another bowl (bigger than the one I used!), combine 1 1/2 c. vodka sauce with remaining ricotta. Stir until smooth.





6. Spread remaining vodka sauce over bottom of 8x8" baking dish. Using clean work surface, lay out lasagna noodles. Spread shrimp over full length of noodle (I found it best to leave about 1/2" at each end).



7. Roll up and place seam-side down in dish.



8. Spoon creamy vodka sauce over top. Top with mozzarella.



9. Bake for 25 minutes.



Emily's rating: 9 out of 10
Nate's rating: 9 out of 10

Asian shrimp stew with steamed rice

I had made this before about a year ago and thought it had some potential, but needed some re-working. Since I had shrimp in the house left over from the vodka shrimp pasta, I thought I'd go ahead and give it another shot. The changes I made seemed to do the trick, as I was quite pleased with how it turned out. Even Nate, who normally hates any of my Asian cooking, gave it a 7!




Asian shrimp stew with steamed rice

1 cup white rice
2 tbsp. cornstarch
1/2 c. coconut milk
1 tbsp. sugar
1 tbsp. vegetable oil
1 c. frozen peas
1 onion, cut into 1" pieces
4 cloves garlic, sliced
2 tbsp. ginger, minced
1/4 tsp. red pepper flakes
4 scallions, sliced
1 lb. shrimp, peeled and deveined
1-2 tbsp. rice vinegar
1/2 c. peanuts, crushed

1. Cook rice according to directions.

2. Whisk together cornstarch, coconut milk, sugar and 1 cup of water; set aside.



3. In large skillet, heat oil over medium. Add peas, onion, garlic, ginger, red-pepper flakes, scallion whites and salt. Cook, tossing frequently, until vegetables are crisp-tender, about 6-8 minutes.



4. Add coconut-milk mixture; raise heat to medium-high. Boil until thickened, 1-2 minutes. Add shrimp, cook until opaque, 3-4 minutes. Season with vinegar, water down if necessary.



5. Serve stew over rice, garnished with peanutes and scallion greens.

Emily's rating: 8 out of 10
Nate's rating: 7 out of 10

Lemon Vodka Shrimp Fettucine

I threw this together on Sunday night since I was torn between making a really quick and simple dinner and wanting to start using the shrimp I bought recently. This turned out much better than I expected and will definitely be going into the regular rotation.



Lemon Vodka Shrimp Fettucine

1 lb. fettucine or other long pasta
1 lb. shrimp, peeled and de-veined
1/2 cup lemon juice
1/2 cup parmesan
1/4 cup oil
1 jar Vodka tomato-cream sauce

1. Bring water to boil. Add fettucine and cook for 11-12 minutes or until al dente. Drain and set aside.



2. While pasta is cooking, prepare shrimp. Soak in lemon juice for a few minutes and then toss with parmesan.



3. Heat oil in medium sauce-pan over medium heat. Add shrimp to oil and cook through, about 2 minutes on each side. Shrimp are ready when bright pink all over.



4. Drain shrimp from oil and toss with fettucine.



5. Warm sauce over medium-heat (or in microwave) and toss with pasta.

Emily's rating= 9/10
Nate's rating= 9/10