As fall comes into full swing, pumpkin-palooza starts.  Everywhere you look there is pumpkin-flavored-this and pumpkin-scented-that!  And yes, there are ways to take your favorite crustacean and dress it up to fit the delicious pumpkin trends of the season.  The first featured way is to follow this recipe for beautiful and fresh pumpkin-shrimp bruschetta:

Ingredients:

• 20 fresh or frozen peeled and deveined jumbo shrimp in shells
• 1 cup canned pumpkin
• 1/2 cup crumbled goat cheese, at room temperature (2 ounces)
• 1 tablespoon lemon juice
• 1 tablespoon honey
• 1 cup arugula
• 1/2 cup finely chopped red onion
• 1/2 cup toasted pumpkin seeds
• 1/4 cup bottled light Italian vinaigrette salad dressing
• 20 3/4 inch thick slices baguette-style French bread
• 2 tablespoons olive oil
• 2 ounces Parmesan cheese, shaved (optional)

For full directions, click here!

Every pregnant woman wants to eat well during her pregnancy, and a common question is, “What is safe to eat while pregnant?” Most women have an array of foods they enjoy and hope to continue eating while they are pregnant. Sushi, oysters, and other seafood delicacies top the list of questionable foods—whether or not they are okay to eat. Whether boiled, fried, or as a cocktail, eating shrimp during pregnancy is a common desire.

With research showing that ingesting high mercury levels can have harmful effects on your baby, many women are reluctant to eat seafood during their pregnancy. While it is good to be cautious about your diet, there are a number of types of seafood that are safe to eat, including shrimp. Shrimp contain low levels of mercury; they also are low in fat content and high in protein, making them a healthy choice for pregnant mothers.

Read Full Article Here

These shrimp tacos are perfect for a casual and fun summer dinner party. You can prepare most of the recipe ahead of time, then just fire up the grill and lay out all of the components for everyone help themselves. It’s one of those recipes with a long list of ingredients but please don’t let that discourage you; they are truly very quick and easy to make!

For the full recipe and preparation instructions, click the link below:

OneUponAChef.com

In Peru, small streams wend their way from the mountains to the coast, and the delicious shrimp that fill them are cooked with local corn, squash, and potatoes to make this South American chowder called cupe. Don’t peel the shrimp before cooking them: The shells will flavor the cooking oil, which in turn will flavor the soup. The corn is traditionally left on the cob, but if the prospect of eating it this way (it is messy) bothers you, use two cups of kernels instead.

INGREDIENTS

1. 3 tablespoons cooking oil
2. 1 pound unpeeled medium shrimp
3. 3 teaspoons salt
4. 1 onion, chopped
5. 1/4 teaspoon cayenne
6. 1/2 teaspoon paprika
7. 1/4 teaspoon ground cumin
8. Dash Tabasco sauce
9. 1 small butternut squash (about 1 1/2 pounds), peeled, halved lengthwise, seeded, and cut into 1-inch cubes
10. 1/2 small head green cabbage (about 1 1/4 pounds), chopped (about 1 quart)
11. 1 pound baking potatoes (about 2), peeled and cut into 1 1/2-inch chunks
12. 4 ears of corn, halved
13. 2 quarts water
14. 1 cup heavy cream
15. 1 cup frozen peas (optional)

For preparation instructions as well as a wine pairing suggestion, Click Here.

Most Americans enjoy eating shrimp during meals and at parties.  But how many of us actually think about the quality and sustainability associated with the shrimp we buy?  It is important to learn and know as much as possible about shrimp (and all food) that you buy so you can be sure you are getting the safest and healthiest option.  The handy article below will help you be able to decode labels and buy the best shrimp and also explain why it matters so much.

http://www.huffingtonpost.com/eatingwell/how-to-buy-the-right-shrimp_b_898454.html

Shrimp is a perfect addition to any salad recipe.  Shrimp lends especially well to light, summer salads.  This recipe adds spicy, tasty, chili-garlic shrimp to a fun Asian-American-inspired salad that is perfect to enjoy on a hot summer day.

Summer Garden Salad with Chili-Garlic Shrimp

A good shrimp presentation is nothing without some great cocktail sauce for dipping.  Cocktail sauce should highlight the freshness of the shrimp it accompanies.  For your next appetizer round, skip the store-bought sauce and try one of these easy recipes that your family and guests are sure to enjoy.

Try this sauce that has the sweetness of brown sugar:

http://allrecipes.com/recipe/super-als-cocktail-sauce/

This traditional recipe will taste even better because it is fresh-made:

http://www.food.com/recipe/shrimp-cocktail-sauce-26420

This spicy recipe will add a nice kick to your shrimp:

http://www.myrecipes.com/recipe/spicy-cocktail-sauce

This gluten and allergy-free recipe will accommodate anyone’s dietary needs:

http://www.befreeforme.com/ViewRecipe.aspx?RecipeID=40

Looking for a treat to serve at your Fourth of July party that is sure to be a big hit?  Try this recipe for Bacon Wrapped Barbeque Shrimp!  It combines the popular idea of wrapping shrimp in bacon with barbeque seasoning that adds an “Americana” feel.  Multiply this recipe based on the size of your gathering and watch them be devoured in minutes.

Bacon Wrapped BBQ Shrimp Recipe

Easiest:  Hold shrimp by back and pull off legs.  Then pull shell off the back, leaving the tail on.  Hold shrimp belly down in your and with back facing out and cut a slit down the back length of the shrimp. Rinse with water to remove vein.

More advanced options:

1. Devein the shrimp by peeling the shell from it. Use a paring knife to make a shallow slit along the back from the head end to the tail end. Look for the black sand vein that runs along the center of the back. If the vein is there, use the tip of the knife to carefully remove and discard it, as shown. Rinse the shrimp under cold running water.

2. If desired, halve deveined shrimp by placing the shrimp, front side down, on a cutting board. Cut all the way through the shrimp lengthwise, making two pieces.