Two modern shrimp recipes from Alice the Cook


Shrimp with Pineapple and Peapods

Shrimp with Pineapple and Peapods

2 cups raw shrimp, peeled and deveined

1 cup pineapple, 1″ cubed

1 cup Chinese pea pods, tips removed
1 tbsp sesame or olive oil
1 tsp of Chinese five spice or 1/2 tsp garam masala (spicier)
3 pinches of kosher salt
2 pinches black pepper
Optional: 1/2 cup red bell pepper

Heat up a sauté pan over medium heat. Add the oil. Once heated add the shrimp first and the fruit and vegetables immediately after. Stir occasionally. 

Add spices (garam masala or Chinese five spice), salt and pepper

Continue to cook until vegetables are bright green and the shrimp is done (the shrimp should be

Serves 2



Italian Shrimp with Vegetables

Italian Shrimp with Vegetables

2 cups of medium raw shrimp, peeled and deveined
1 cup of young asparagus
½ cup of green onions, diced
1 zucchini, shredded
2 cloves of garlic, minced finely
4 large basil leaves, chiffonade (rolled and then sliced)
½ cup of baby portabella mushrooms, minced
½ tsp of dried red pepper
salt and pepper to taste
1 tbsp olive oil
1 lemon, zested and juiced

Heat up the pan and add the olive oil.  Add the shrimp with the garlic, basil, dried red peppers and lemon zest and sauté for 1 minute.  Add all of the vegetables and stir lightly.

Continue to cook until vegetables are el dente and the shrimp is thoroughly cooked.  Can be served with risotto or some nice crusty bread.

Serves 4


About anj68

Alice uses cast iron pots and wooden utensils and keeps the recipes as close to the traditional recipe as possible. She even utilizes a fire pit located outside her home to test authentic recipes. For more information about Alice the Cook, visit her website at In future blogs, I will offer recipes, kitchen hints, and historical cooking lessons.
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