Craveable Recipes

05/22/2026

garlic shrimp corn

05/21/2026

Crab Shrimp Stuffed Salmon

Ingredients :

2 large salmon fillets (about 16 oz each)
18 oz jumbo lump crab meat
½ lb shrimp, peeled and deveined
4 oz cream cheese, softened
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
2 tbsp freshly squeezed lemon juice
2 tbsp butter
3 garlic cloves, minced
¼ cup fresh parsley, chopped
1 tsp paprika
1 tsp Cajun seasoning
Salt and black pepper, to taste
1 tbsp olive oil
Lemon wedges for serving

How to Make It :

1️⃣ Prep the Salmon
Preheat oven to 375°F (190°C). Carefully slice each salmon fillet down the center to create a pocket for the creamy seafood stuffing.

2️⃣ Cook the Shrimp
Heat butter in a skillet over medium heat. Add garlic and cook until fragrant, then sauté shrimp with paprika, Cajun seasoning, salt, and black pepper until pink and tender.

3️⃣ Make the Seafood Filling
In a bowl, combine cream cheese, mozzarella cheese, Parmesan cheese, lemon juice, parsley, cooked shrimp, and jumbo lump crab meat for the ultimate creamy seafood filling.

4️⃣ Stuff the Salmon
Generously fill each salmon pocket with the crab and shrimp mixture, pressing gently so the filling stays packed inside the salmon.

5️⃣ Bake Until Perfect
Brush salmon with olive oil and place into a baking dish. Bake for 18–22 minutes until the salmon is flaky and the seafood filling is hot, creamy, and bubbling.

6️⃣ Garnish & Serve
Top with extra parsley and serve with fresh lemon wedges for the ultimate seafood comfort dinner experience.

Servings: 4
Prep Time: 20 minutes
Cook Time: 22 minutes

05/21/2026

Garlic Butter Steak & Shrimp with Broccoli

Ingredients :

• 1 lb steak, cut into bite-size pieces
• 1 lb shrimp, peeled and deveined
• 4 cups broccoli florets
• 3 tbsp butter
• 1 tbsp olive oil
• 4 cloves garlic, minced
• 1 tsp paprika
• 1 tsp Cajun seasoning
• 1 tsp Italian seasoning
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• Salt and black pepper to taste
• 1 tbsp lemon juice
• Chili flakes (optional)

🍽️ How to Make It :

1️⃣ Season the Steak
Season steak pieces with paprika, Cajun seasoning, onion powder, garlic powder, salt, and black pepper for bold steakhouse flavor.

2️⃣ Sear the Steak
Heat olive oil in a large skillet over high heat. Cook steak bites for 3–4 minutes until browned and juicy. Remove and set aside.

3️⃣ Cook the Shrimp
In the same skillet, melt 1 tablespoon butter and cook shrimp for about 2 minutes per side until pink, tender, and lightly charred.

4️⃣ Make the Garlic Butter
Add remaining butter and minced garlic to the skillet. Stir for 30 seconds until fragrant and rich.

5️⃣ Cook the Broccoli
Toss broccoli florets into the skillet and cook for 4–5 minutes until tender with crispy edges. Season with Italian seasoning, salt, black pepper, and chili flakes if desired.

6️⃣ Bring It Together
Return steak and shrimp to the skillet. Add lemon juice and toss everything together in the buttery garlic sauce until coated.

Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes

05/21/2026

05/21/2026

Mango Shrimp Avocado Stack

05/16/2026

Cajun Shrimp with Caramelized Onion Rings
Cajun spiced shrimp paired with sweet caramelized onion rings in a buttery garlic sauce a unique flavor combination that's both sophisticated and comforting

INGREDIENTS
• 1.5 pounds large shrimp, peeled and deveined
• 2 large sweet onions, sliced into 1/2-inch rings
• 6 garlic cloves, minced
• 4 tablespoons butter
• 3 tablespoons olive oil
• 0.3 cups chicken broth
• 2 tablespoons lemon juice
• 1 teaspoons lemon zest
• 0.3 cups fresh parsley, chopped
• 2 tablespoons Cajun seasoning
• 1 teaspoons smoked paprika
• 1 teaspoons brown sugar
• 0.5 teaspoons cayenne pepper
• 1 teaspoons salt
• 0.5 teaspoons black pepper
• 0.5 cups remoulade or spicy mayo for serving
• 1 lemon, cut into wedges

STEPS
1. Season the shrimp: Season 1.5 pounds large shrimp, peeled and deveined with 2 tablespoons Cajun seasoning, 1 teaspoons smoked paprika, 0.5 teaspoons cayenne pepper, 1 teaspoons salt, and 0.5 teaspoons black pepper. Set aside.
2. Caramelize onion rings: Heat 2 tablespoons of 3 tablespoons olive oil in a large skillet over medium heat. Add 2 large sweet onions, sliced into 1/2-inch rings in a single layer and sprinkle with 1 teaspoons brown sugar. Cook for 8-10 minutes, flipping once, until golden brown and caramelized. Remove and set aside.
3. Cook the shrimp: In the same skillet, heat remaining 3 tablespoons olive oil over medium-high heat. Add shrimp in a single layer and cook for 2 minutes per side until pink and cooked through. Remove and set aside.
4. Make garlic butter: Reduce heat to medium and add 4 tablespoons butter to the skillet. Add 6 garlic cloves, minced and sauté for 1 minute until fragrant.
5. Make the sauce: Add 0.3 cups chicken broth, 2 tablespoons lemon juice, and 1 teaspoons lemon zest. Simmer for 2 minutes, scraping up any browned bits from the pan.
6. Combine everything: Return shrimp and onion rings to the skillet. Toss gently to coat in the sauce. Cook for 1 minute to warm through.
7. Plate and serve: Transfer to a serving plate. Garnish with 0.3 cups fresh parsley, chopped and serve with 0.5 cups remoulade or spicy mayo for serving and 1 lemon, cut into wedges.

NOTES
Use sweet onions like Vidalia for the best caramelization. Don't rush the onions slow caramelization brings out their natural sweetness. Keep the onion rings intact for the best presentation. The brown sugar helps with caramelization. This dish works great over rice, pasta, or with crusty bread. The remoulade or spicy mayo is the perfect dipping sauce for both the shrimp and onions!

05/16/2026

Garlic Butter Shrimp Boil
A simplified indoor shrimp boil featuring succulent shrimp, baby potatoes, and sweet corn cooked together in a flavorful garlic butter broth all the flavor of a traditional boil without the hassle

INGREDIENTS
• 2 pounds large shrimp, shell on (heads on optional)
• 1.5 pounds baby potatoes
• 4 ears of corn, cut into thirds
• 8 garlic cloves, minced
• 0.5 cups butter
• 0.3 cups olive oil
• 4 cups chicken or seafood broth
• 1 cups dry white wine
• 2 tablespoons lemon juice
• 1 tablespoons lemon zest
• 0.3 cups fresh parsley, chopped
• 3 tablespoons Old Bay or seafood boil seasoning
• 1 tablespoons smoked paprika
• 1 teaspoons cayenne pepper
• 1 teaspoons red pepper flakes
• 2 teaspoons salt
• 1 teaspoons black pepper
• 1 lemon, cut into wedges
• 0.5 cups hot sauce for serving

STEPS
1. Parboil potatoes: In a large pot, bring salted water to a boil. Add 1.5 pounds baby potatoes and boil for 10-12 minutes until almost tender. Drain and set aside.
2. Make seasoned butter: In a very large pot or Dutch oven, heat 0.5 cups butter and 0.3 cups olive oil over medium heat. Add 8 garlic cloves, minced, 1 tablespoons smoked paprika, 1 teaspoons cayenne pepper, 1 teaspoons red pepper flakes, and 3 tablespoons Old Bay or seafood boil seasoning. Cook for 2-3 minutes until fragrant.
3. Add broth and wine: Add 4 cups chicken or seafood broth and 1 cups dry white wine. Bring to a boil, then reduce heat and simmer for 5 minutes to develop flavors.
4. Cook potatoes and corn: Add parboiled potatoes and 4 ears of corn, cut into thirds. Cover and cook for 5-6 minutes until corn is tender.
5. Add shrimp: Add 2 pounds large shrimp, shell-on (heads on optional), 2 tablespoons lemon juice, 1 tablespoons lemon zest, 2 teaspoons salt, and 1 teaspoons black pepper. Cook for 3-4 minutes, stirring occasionally, until shrimp are pink and cooked through.
6. Finish and rest: Remove from heat and stir in half of 0.3 cups fresh parsley, chopped. Let rest for 2-3 minutes.
7. Serve: Transfer everything to a large serving platter or bowl. Drizzle with the garlic butter broth. Garnish with remaining 0.3 cups fresh parsley, chopped and 1 lemon, cut into wedges. Serve with 0.5 cups hot sauce for serving.

NOTES
Leaving the shells on the shrimp adds more flavor to the broth. Baby potatoes work best as they cook quickly. If using larger potatoes, cut them into smaller pieces. This is meant to be messy and fun serve with plenty of napkins! The garlic butter broth is amazing for dipping bread. For a traditional outdoor boil feel, serve on a newspaper lined table. Add sausage if desired andouille works perfectly!

05/16/2026

Shrimp and Grits with Sautéed Peppers
A Southern classic featuring creamy, cheesy grits topped with Cajun spiced shrimp and colorful sautéed peppers comfort food at its finest

INGREDIENTS
• 1.5 pounds large shrimp, peeled and deveined
• 1 cups stone-ground grits
• 4 cups chicken or seafood broth
• 1 cups heavy cream or milk
• 1.5 cups sharp cheddar cheese, shredded
• 1 cups red bell pepper, sliced
• 1 cups green bell pepper, sliced
• 1 cups yellow bell pepper, sliced
• 4 garlic cloves, minced
• 4 tablespoons butter
• 2 tablespoons olive oil
• 0.3 cups green onions, sliced
• 2 tablespoons Cajun seasoning
• 0.5 teaspoons smoked paprika
• 1 tablespoons lemon juice
• 1 teaspoons salt
• 0.5 teaspoons black pepper

STEPS
1. Cook the grits: In a large pot, bring 4 cups chicken or seafood broth to a boil. Slowly whisk in 1 cups stone ground grits, reduce heat to low, and simmer for 20-25 minutes, stirring frequently, until thick and creamy.
2. Finish the grits: Stir 1 cups heavy cream or milk into the grits and cook for 5 more minutes. Remove from heat and stir in 1.5 cups sharp cheddar cheese, shredded, 2 tablespoons of 4 tablespoons butter, 1 teaspoons salt, and 0.5 teaspoons black pepper. Keep warm.
3. Season the shrimp: While grits cook, season 1.5 pounds large shrimp, peeled and deveined with 2 tablespoons Cajun seasoning, 0.5 teaspoons smoked paprika, and additional salt and pepper.
4. Cook the shrimp: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add shrimp and cook for 2 minutes per side until pink and cooked through. Remove and set aside.
5. Sauté peppers: In the same skillet, add remaining 4 tablespoons butter. Add 1 cups red bell pepper, sliced, 1 cups green bell pepper, sliced, and 1 cups yellow bell pepper, sliced. Sauté for 4-5 minutes until tender-crisp.
6. Combine shrimp and peppers: Add 4 garlic cloves, minced and cook for 1 minute until fragrant. Add 1 tablespoons lemon juice and return shrimp to the skillet. Toss to combine.
7. Plate and serve: Spoon creamy grits into serving bowls. Top with shrimp and pepper mixture. Garnish with 0.3 cups green onions, sliced and serve immediately.

NOTES
Stone ground grits have the best flavor and texture, but quick grits work in a pinch. Stir the grits frequently to prevent lumps and sticking. The grits should be creamy add more liquid if they get too thick. Season the shrimp generously with Cajun seasoning for authentic flavor. This is a one dish meal that's perfect for breakfast, brunch, or dinner. For extra richness, add a pat of butter on top of the grits before serving.

05/16/2026

Garlic Butter Shrimp Wonton Cups
Crispy baked wonton cups filled with garlic butter shrimp and topped with melted cheese an elegant bite sized appetizer that's perfect for entertaining

INGREDIENTS
• 24 wonton wrappers
• 1 pounds large shrimp, peeled, deveined, and chopped
• 4 garlic cloves, minced
• 3 tablespoons butter
• 2 tablespoons olive oil
• 0.5 cups mozzarella cheese, shredded
• 0.3 cups parmesan cheese, grated
• 2 ounces cream cheese, softened
• 2 green onions, finely chopped
• 1 tablespoons lemon juice
• 0.3 cups fresh parsley, chopped
• 0.5 teaspoons paprika
• 0.3 teaspoons red pepper flakes
• 0.5 teaspoons salt
• 0.3 teaspoons black pepper
• 0.3 cups sriracha mayo or sweet chili sauce for serving

STEPS
1. Preheat oven: Preheat oven to 350°F (175°C). Spray a 12-cup muffin tin generously with cooking spray.
2. Bake wonton cups: Gently press one wonton wrapper into each muffin cup, forming a cup shape. Brush lightly with 2 tablespoons olive oil. Bake for 8-10 minutes until golden and crispy. Remove and set aside.
3. Start garlic butter: While cups bake, heat 3 tablespoons butter and remaining 2 tablespoons olive oil in a large skillet over medium high heat. Add 4 garlic cloves, minced and 0.3 teaspoons red pepper flakes. Sauté for 1 minute until fragrant.
4. Cook the shrimp: Season 1 pounds large shrimp, peeled, deveined, and chopped with 0.5 teaspoons paprika, 0.5 teaspoons salt, and 0.3 teaspoons black pepper. Add to the skillet and cook for 3-4 minutes until pink and cooked through. Add 1 tablespoons lemon juice.
5. Add cream cheese: Remove from heat and stir in 2 ounces cream cheese, softened and half of 2 green onions, finely chopped until melted and combined.
6. Fill the cups: Increase oven temperature to 375°F (190°C). Spoon the shrimp mixture into each baked wonton cup, filling generously.
7. Add cheese and bake: Top each cup with 0.5 cups mozzarella cheese, shredded and 0.3 cups parmesan cheese, grated. Bake for 5-7 minutes until cheese is melted and bubbly.
8. Garnish and serve: Remove from oven and let cool for 2-3 minutes. Carefully remove from muffin tin. Garnish with remaining 2 green onions, finely chopped and 0.3 cups fresh parsley, chopped. Serve warm with 0.3 cups sriracha mayo or sweet chili sauce for serving for dipping.

NOTES
Spray the muffin tin wells generously to prevent sticking. The wonton wrappers will crisp up beautifully in the oven. Don't overfill the cups or they'll overflow during baking. These can be assembled ahead and baked just before serving. The cups stay crispy for about an hour after baking. Perfect for cocktail parties, holidays, or any time you want an impressive appetizer that's easy to eat standing up!

05/15/2026

Shrimp Cream Cheese Wontons
Crispy fried wontons filled with seasoned shrimp and cream cheese a restaurant style appetizer that's irresistibly crunchy on the outside and creamy on the inside

INGREDIENTS
• 24 wonton wrappers
• 0.8 pounds medium shrimp, peeled, deveined, and finely chopped
• 8 ounces cream cheese, softened
• 0.5 cups mozzarella or white cheddar cheese, shredded
• 3 green onions, finely chopped
• 2 garlic cloves, minced
• 1 teaspoons fresh ginger, grated
• 1 tablespoons soy sauce
• 1 teaspoons sesame oil
• 0.5 teaspoons garlic powder
• 0.5 teaspoons onion powder
• 0.5 teaspoons salt
• 0.3 teaspoons black pepper
• 4 cups vegetable oil for frying
• 1 egg, beaten (for sealing)
• 0.5 cups sweet chili sauce for serving
• 0.3 cups soy sauce for dipping

STEPS
1. Make the filling: In a bowl, combine 0.8 pounds medium shrimp, peeled, deveined, and finely chopped, 8 ounces cream cheese, softened, 0.5 cups mozzarella or white cheddar cheese, shredded, 3 green onions, finely chopped, 2 garlic cloves, minced, 1 teaspoons fresh ginger, grated, 1 tablespoons soy sauce, 1 teaspoons sesame oil, 0.5 teaspoons garlic powder, 0.5 teaspoons onion powder, 0.5 teaspoons salt, and 0.3 teaspoons black pepper. Mix well until thoroughly combined.
2. Fill wontons: Place a wonton wrapper on a clean surface with one corner pointing toward you (diamond shape). Place about 1 teaspoon of filling in the center.
3. Seal into triangles: Brush the edges of the wrapper with 1 egg, beaten (for sealing). Fold the bottom corner up to meet the top corner, forming a triangle. Press edges firmly to seal, removing any air bubbles.
4. Shape wontons: Optional: Bring the two bottom corners of the triangle together and seal with a bit of egg wash to create a traditional wonton shape. Repeat with remaining wrappers and filling.
5. Heat oil: Heat 4 cups vegetable oil for frying in a deep skillet or pot to 350°F (175°C). The oil should be about 2 inches deep.
6. Fry the wontons: Working in batches of 4-6, carefully add wontons to the hot oil. Fry for 2-3 minutes, turning once, until golden brown and crispy on both sides.
7. Drain wontons: Remove with a slotted spoon or spider strainer and drain on paper towels. Season lightly with salt while hot if desired.
8. Serve: Serve immediately while hot and crispy with 0.5 cups sweet chili sauce for serving and 0.3 cups soy sauce for dipping for dipping. Garnish with chopped green onions or sesame seeds if desired.

NOTES
Keep wonton wrappers covered with a damp towel while working to prevent drying. Don't overfill the wontons or they'll burst during frying. The oil should be 350°F for perfect golden wontons. These can be assembled ahead and frozen fry straight from frozen, adding 1-2 minutes to cooking time. For a healthier option, these can be baked at 400°F for 12-15 minutes, brushed with oil and flipped halfway. Perfect for parties, game day, or as an appetizer!

05/15/2026

Creamy Garlic Parmesan Shrimp
Tender shrimp in a luxurious creamy garlic parmesan sauce a simple yet elegant dish that comes together in 20 minutes and tastes like restaurant dining at home

INGREDIENTS
• 1.5 pounds large shrimp, peeled and deveined
• 6 garlic cloves, minced
• 4 tablespoons butter
• 2 tablespoons olive oil
• 1.5 cups heavy cream
• 0.5 cups chicken or seafood broth
• 1 cups parmesan cheese, freshly grated
• 0.3 cups fresh parsley, chopped
• 1 tablespoons lemon juice
• 1 teaspoons Italian seasoning
• 0.5 teaspoons paprika
• 0.3 teaspoons red pepper flakes
• 1 teaspoons salt
• 0.5 teaspoons black pepper
• 2 cups cooked white rice or pasta for serving

STEPS
1. Season the shrimp: Pat 1.5 pounds large shrimp, peeled and deveined dry with paper towels. Season with 0.5 teaspoons paprika, 1 teaspoons salt, and 0.5 teaspoons black pepper.
2. Sear the shrimp: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 2 minutes per side until pink and golden. Remove and set aside.
3. Sauté garlic: In the same skillet, reduce heat to medium and add 4 tablespoons butter. Add 6 garlic cloves, minced, 1 teaspoons Italian seasoning, and 0.3 teaspoons red pepper flakes. Sauté for 1 minute until fragrant.
4. Add broth: Add 0.5 cups chicken or seafood broth and simmer for 2 minutes, scraping up any browned bits from the pan.
5. Add cream: Reduce heat to low and stir in 1.5 cups heavy cream. Simmer gently for 3-4 minutes until slightly thickened. Do not boil.
6. Add parmesan: Remove from heat and stir in 1 cups parmesan cheese, freshly grated and 1 tablespoons lemon juice until the cheese melts and the sauce is smooth and creamy.
7. Combine shrimp and sauce: Return shrimp to the skillet and toss to coat in the sauce. Warm through for 1 minute.
8. Serve: Serve immediately over 2 cups cooked white rice or pasta for serving or pasta. Garnish with 0.3 cups fresh parsley, chopped and extra parmesan. Add freshly cracked black pepper to taste.

NOTES
Pat shrimp very dry before cooking for the best sear. Use freshly grated parmesan for the smoothest sauce. Don't let the sauce boil after adding the cream or it may separate. The sauce should be creamy and coat the back of a spoon. This dish is best served immediately over rice, pasta, or with crusty bread. For a lighter version, you can use half and half instead of heavy cream. Perfect for a quick weeknight dinner or special occasion!