Roasted Old Bay Shrimp Recipe Jeanettes Healthy Living

Roasted Old Bay Shrimp is an easy and delicious appetizer. Serve with cocktail sauce if you like. My family loves Old Bay seasoning, a spice blend I grew up enjoying on steamed Maryland crabs. Old Bay seasoning is a blend of celery salt, red pepper, black pepper, paprika and other “secret” spices. It goes well with most seafood, including shrimp. Roasting shrimp is a quick and easy method that enhances the flavor of shrimp more than steaming. It’s great for making a large quantity of shrimp cocktail for a party.

Roasted Old Bay Shrimp - these are so delicious and easy to make - perfect for a quick party appetizer with a kick, better than plain old shrimp cocktail

I grew up in Maryland so steamed crabs with Old Bay seasoning have a special place in my heart. For a special treat I’ll sometimes mail order some Maryland crabs for our family to keep the tradition going. Since crabs are hard to come by and extremely expensive to mail order, I made Roasted Old Bay Shrimp for a family celebration recently. It’s such an easy recipe and takes just minutes to prepare and roast.

I use frozen shrimp that’s been peeled and deveined already to cut down on the prep time. The best way to defrost shrimp is to let it sit in the refrigerator overnight. The shrimp is seasoned with fresh garlic and Old Bay Seasoning, then roasted for 10-12 minutes until just cooked through. Serve with cocktail sauce if you like or if you’re an Old Bay purist, just eat it straight.

Roasted Old Bay Shrimp is a great party appetizer because it’s quick, easy and a nice change from plain old shrimp cocktail.

Roasted Old Bay Shrimp Recipe

Ingredients

  • 3 pounds jumbo shrimp 15 count, peeled and deveined
  • 1 1/2 tablespoons extra virgin olive oil
  • 3-4 cloves garlic minced
  • 1 1/2 – 2 teaspoons Old Bay Seasoning

To Serve:

  • your favorite cocktail sauce
  • lemon wedges

Instructions

  1. Preheat oven to 400 degrees. In a large bowl, toss shrimp with olive oil, garlic and Old Bay Seasoning. Transfer to a baking sheet in a single layer. Roast for 10-12 minutes, until shrimp is just cooked through.
  2. Set aside to cool. Serve with you favorite
    cocktail sauce and lemon wedges.

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Source: Jeanettes Healthy Living

Marinated Mozzarella Balls Recipe Jeanettes Healthy Living

Marinated Mozzarella Balls are always a party favorite. Super easy to make, yet no one can resist these little balls of deliciousness. I love ordering small bites whenever we eat out, but I don’t like preparing them at home. I opt for appetizers that can be made in large quantities easily, or dips, cheese platters, mezze platters and crudite platters.

Marinated Mozzarella Balls - skewer with cherry tomatoes for a party appetizer - always a party favorite - super easy and delicious

I made these Marinated Mozzarella Balls recently for a party at our house. We wanted to thank the folks who renovated our basement. They worked so hard and did an amazing job, so we thought it would be nice for them to enjoy the space. I’m not sure how often people who actually do the job ever see the fruits of their labor, so I hope they enjoyed the party.

Mozzarella balls are bland in flavor so they take to assertive flavors well. In addition, since they are plain white, colorful ingredients such as fresh parsley and basil, as well as sun-dried tomatoes and roasted red peppers make these marinated mozzarella balls festive as well as flavorful. This appetizer is kind of like having a caprese salad on a stick, so if you like caprese salad, you’ll love these marinated mozzarella balls skewered with cherry tomatoes.

I found the mini mozzarella balls at Costco but I’ve seen them in most supermarkets too. Marinate them overnight if possible, or preferably at least 4 hours. Serve with toothpicks, or skewer them with cherry tomatoes for an easy and delicious small bite for your next party.

Marinated Mozzarella Balls

Ingredients

  • 1 pound mini mozzarella balls
  • 3 cloves garlic minced
  • 1 tablespoon parsley minced
  • 2 tablespoons fresh basil finely chopped
  • 1 tablespoon sun-dried tomatoes finely chopped
  • 2 tablespoons roasted red bell peppers finely chopped
  • 1 teaspoon dried red pepper chili flakes
  • 1/3 cup extra virgin olive oil

Instructions

  1. Place all ingredients in a bowl and toss well to combine. Marinade in refrigerator at least 4 hours.

Place all ingredients in a bowl and toss well to combine. Marinade in refrigerator at least 4 hours.

Recipe Notes

Skewer each mozzarella ball with a cherry tomato for a pretty presentation. This made about 46 skewers.

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Source: Jeanettes Healthy Living

15 Minute Breakfast Kale Quinoa Fried Rice Recipe Jeanettes

Breakfast Kale Quinoa “Fried Rice” is a delicious, healthy savory breakfast idea that will keep you full throughout the morning.My husband loves fried rice – I think he could eat it almost every day, even for breakfast. To make his favorite fried rice healthier, I’ve been using whole grains in place of white rice – most days I use leftover brown rice but recently, I tossed in some leftover cooked quinoa. I took this opportunity to sneak in some vegetables at breakfast too. My recent obsession is baby kale – I love how mild tasting it is, the perfect addition to fried rice and omelets.

Breakfast Kale Quinoa Fried

This kale quinoa “fried rice” recipe takes just 15 minutes to make if you have leftover quinoa on hand. If you’ve never made quinoa, check out my post on how to cook quinoa.

I sauteed some chopped garlic first, before scrambling in a few eggs. Then, the quinoa went in along with a splash of rice wine, oyster sauce and a drizzle of sesame oil. Finally, a few handfuls of baby kale were tossed into the wok until the leaves just wilted. I loved how fluffy and light the quinoa got when it was stir-fried in my wok.

This Breakfast Kale Quinoa Fried Rice is a great way to start the day – packed with protein and an easy way to get some greens in at breakfast time.

Breakfast Kale Quinoa “Fried Rice”

Ingredients

  • 2 teaspoons olive oil
  • 3 cloves garlic minced
  • 2 large eggs whisked lightly
  • 2 cups cooked quinoa
  • 1 teaspoon rice wine
  • 2 teaspoons vegetarian oyster sauce
  • 1/2 teaspoon sesame oil
  • 2 cups baby kale

Instructions

  1. Heat oil in a wok or skillet. Add garlic and saute until lightly browned. Add eggs and scramble until almost done. Add quinoa and toss well. Add rice wine, oyster sauce and sesame oil. Toss quinoa well to ensure even seasoning. Add baby kale, turn off heat and toss a few more times to just cook kale through.

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Source: Jeanettes Healthy Living