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Category Archives: Shrimp
Publix has been offering the new Flatout flatbreads for sale BOGO for a few weeks now. I am having so much fun creating easy dinners out of these.
Just this weekend I was talking to a friend who said she didn’t have time to cook dinner. I pointed her towards the idea of flatbreads in general. In about 15 minutes you can have dinner on the table. What restaurant can you go to and get dinner in 15 minutes? Even takeout takes longer than 15 minutes. There are some days when I don’t get home until 7 or 8pm and on days like that I need to have an easy meal to turn to.
I love the sweet mango flavor next to the slightly jerky shrimp. And well, you know I love goat cheese! These flatbreads made a great weeknight dinner.
Jerk Shrimp and Mango Flatbread
- 4 Flatout flatbreads
- 4 tablespoons olive oil
- a few handfuls of fresh spinach
- 1 cup mini salad shrimp, dethawed and precooked
- 1 teaspoon jerk seasoning
- 1 large mango, diced
- 4 oz goat cheese
- Preheat oven to 350 degrees.
- Spread about 1 tablespoon of olive oil on each flatbread. Top with a layer of fresh spinach.
- Toss shrimp with jerk seasoning for a light coating. Assemble on flatbread along with mango.
- Dot with goat cheese and bake about 15 minutes until crispy.
Shrimp and fish tacos are both my absolute favorite taco, if there is a seafood taco on the menu I am almost guaranteed to order it. They are also one of my favorite tacos to make at home because they are so quick to cook.
These tacos make the perfect Weeknight Supper because they are done in less than 10 minutes. I actually used mini precooked shrimp and just warmed them up in the skillet with the jerk seasoning, but uncooked shrimp will only take a few minutes longer. Yesterday I posted a recipe for my own jerk seasoning, but you can use store bought if you prefer.
Use whatever size shrimp is on sale. I prefer smaller shrimp for tacos, but these mini shrimp were a little too small. Small to medium is usually a pretty good size.
Mangoes, avocados, red peppers, and onion make this a delicious chunky salsa. It is so yummy I may have been found in the kitchen eating it with a spoon. I have always liked mangoes, but I have a new obsession with the yellow Ataulfo (honey) mangoes. They are juicy and sweet. I have been eating them like crazy this year. Costco usually has a 6 pack for around $5.50. Every time I go they just happen to jump into my cart.
Jerk Shrimp Tacos with Mango Salsa for #WeekdaySupper
For the Tacos
- 1lb small to medium shrimp
- 1 teaspoon olive oil
- 2 tablespoons jerk seasoning
For the Mango Salsa
- 1 ripe mango, diced
- 1 medium red bell pepper, diced
- 1 small jalapeno, diced
- ¼ large red onion, diced
- 1 avocado, diced
- juice from 1 lime
- 3 tablespoons chopped cilantro
- pinch of salt
- pinch of sugar
- Carefully mix together all of the mango salsa ingredients and set aside in fridge to marinate.
- Saute shrimp in olive oil, add in jerk seasoning, and toss to coat. Cook 3-5 minutes until the shrimp are pink and no longer translucent. (Larger shrimp may need longer cooking time.)
Monday - Hezzi-D’s Books and Cooks - Cajun Pork and Peppers Fettuccine Alfredo
Tuesday - Supper For A Steal - Jerk Shrimp Tacos with Mango Salsa
Wednesday - Happy Baking Days - Risotto Primavera
Thursday - Small Wallet, Big Appetite - Southwestern Crock Pot Baked Sweet Potatoes
Friday - Growing Up Gabel - Grilled Chicken Gyros with Tzatiki Cucumber Sauce
I finally did it, I made risotto! I’ve never been in a huge rush to make this dish because frankly I’m not a huge risotto fan. Even after making it myself I’m not so sure it’s worth the effort.
I prefer great food with minimal effort and risotto is sure not one of those dishes. If you have the time and are looking for a little arm exercise then it is fun to be able to say you have made it. Now that you know you probably won’t be seeing any more risotto recipes on here to a while go ahead and enjoy this one.
I made this a few weeks ago on a Friday. I like to make fancier meals on Friday nights, which is why I saved this post for Friday. There is something nice about starting off the weekend with a fancy dinner and a glass of wine.
Brown Butter Shrimp Risotto
- 1 lb shrimp, peeled and deveined
- 4 ½ cups chicken stock
- 4 tablespoons butter
- 1 cup onion, diced
- 1 ½ cup Arborio rice
- ½ cup brandy
- ½ cup shredded Parmesan cheese
- 2 tablespoons chopped chives
- Salt and pepper
- In a medium saucepan, bring water to a boil over medium high heat. Add shrimp and cook until pink about 3-4 minutes. Drain, chop the shrimp into bite sized pieces and set aside.
- Bring chicken stock to a boil in the same saucepan and keep hot over low heat.
- In a large skillet melt 3 tablespoons of butter over medium. Allow to cook until the butter foams and then starts to turn brown, about 1-2 minutes.
- Add onions and cook 3-4 minutes. Add rice and coat with butter. Add brandy and simmer until almost evaporated.
- Add stock ½ cup at a time stirring constantly until it is almost all absorbed before adding the next ½ cup. Once all of the stock is incorporated cook from an additional 15-20 minutes, stirring constantly until the rice is fully cooked, but still firm.
- Remove from heat and stir in Parmesan cheese, remaining butter, chives, and shrimp. Season with salt and pepper to taste.
I’m back, to bring you another tasty #WeekdaySupper. This one compliments of Land O Lakes® Sauté Express® Sauté Starter. Remember that Chicken Florentine Pasta I posted last week? Yeah the one with that new butter, olive oil, and herb square. These little squares leave a delicious scent wafting through your house and your loved ones think you spent hours preparing dinner, but don’t let them in on our little secret, that it only took minutes.
Seriously every time I put one of these in a pan my husband comes in to tell me how good it smells. Usually I don’t get the oohs and aahs from him until he is eating, but the scent in the house alone has him salivating in the kitchen waiting for dinner to be ready.
After seeing a few chicken caesar salad pizza recipe I was intrigued. I wanted to try my own version, but of course put my own spin on it.
Now to share with you the easiest and fastest recipe I have ever made. Even with the prep I think dinner was on the table in 15 minutes. That never happens. Usually I spend 15 minutes alone on the prep then another 20-40 minutes cooking dinner.
Individual Shrimp Caesar Salad Pizzas for #WeedaySupper with #SauteExpress
- 2 squares Land O Lakes® Garlic & Herb Sauté Express® Sauté Starters
- 4 pieces of naan
- 1 cup shredded mozzarella cheese
- ½ cup shredded parmesan cheese
- 1 lb large shrimp (or about 6 per pizza)
- 1 bag chopped romaine lettuce
- Caesar dressing
- Melt one square of Land O Lakes® Garlic & Herb Sauté Express® Sauté Starters in microwave safe dish and brush on each piece of naan. Top with ¼ cup mozzarella cheese each and a sprinkle of parmesan cheese and bake for 5-7 minutes at 350 degrees.
- Allow the other sauté starter to sizzle over medium heat in a large frying pan. Add shrimp and sauté about 4-5 minutes until done.
- Toss romaine lettuce, with parmesan cheese, an Caesar dressing in large bowl.
- Once cheese is melted completely on the naan, remove from the oven and allow to cool for 2-3 minutes. Top each pizza equally with Caesar salad and add shrimp on top.
For more #WeekdaySupper inspiration check out these delicious recipes below:
- Monday | Scampi-Style Shrimp Bruschetta by girlichef
- Tuesday |Chicken Piccata by Girl in the Little Red Kitchen
- Wednesday | Individual Shrimp Caesar Salad Pizzas by Supper for a Steal
- Thursday | Honey Orange Glazed Ahi Tuna by The Messy Baker Blog
- Friday | Garlic chicken South Western Salad by Mom’s Test Kitchen
Disclosure: The author received a full-value coupon redeemable for Sauté Express® Sauté Starter for recipe development and review purposes. All opinions are my own.
This shrimp with orzo is one of those easy weeknight meals that tastes like a million bucks. What is your go to dish when you are in a time crunch? I love cooking with shrimp because it cooks so darn quick. Just a few minutes and you have a tasty dinner.
Recently I have had a few kitchen failures. Please tell me it happens to us all. We sit down to dinner and I can’t help but think this dish is missing something. I can’t quite pinpoint what it is so until then those recipes are put on the backburner. But oh my this shrimp was not one of them. My mouth is watering just looking at the pictures again. The combination of tomato, feta, and cilantro is a match made in shrimp heaven. Plus who doesn’t like orzo. It is such a versatile pasta that I always try to have a box in the pantry. You can toss some in soup, make casseroles, or delish shrimp dishes like this one.
I happen to be a huge cilantro fan and even though it might sound like an odd combination it works wonderfully in this dish. If you are on the “cilantro tastes like soap” side then you may substitute fresh basil or another herb.
Shrimp with Orzo
Recipe type: Main
- 1 ¼ cup uncooked orzo
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 2 medium tomatoes, chopped
- 2 tablespoons lemon juice
- 1 ¼ lb shrimp, peeled and deveined
- 2 tablespoons fresh cilantro, chopped
- ¼ teaspoon pepper
- ½ cup crumbled feta cheese
- Cook orzo according to package directions.
- In a large skillet sauté garlic over medium heat in olive oil for 1 minute. Add tomatoes and lemon juice. Bring to a boil for 2-3 minutes.
- Reduce to a simmer and add shrimp. Let simmer 5-7 minutes until shrimp are cooked though.
- Drain orzo. Add orzo, cilantro, and pepper to skillet. Toss to mix. Sprinkle with feta cheese.
Adapted from Taste of Home
Today I’m linking up with Foodie Friends Friday