Lakeview Cafe

05/30/2024

Looking for a quick and tasty dinner? Try these Golden Fried Shrimp Delight! 🍤🍋



Ingredients:

1 lb large shrimp, peeled and deveined
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 large eggs
1 cup breadcrumbs
1/2 cup panko breadcrumbs
Vegetable oil, for frying
Lemon wedges, for serving
Fresh parsley, chopped (for garnish)
Directions:

In a shallow dish, mix together the flour, salt, black pepper, paprika, garlic powder, and onion powder.
In another shallow dish, beat the eggs.
In a third shallow dish, mix the breadcrumbs and panko breadcrumbs.
Dredge each shrimp in the flour mixture, shaking off any excess. Dip into the beaten eggs, then coat with the breadcrumb mixture, pressing gently to adhere.
Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C).
Fry the shrimp in batches, cooking for 2-3 minutes per side or until golden brown and crispy. Do not overcrowd the skillet.
Remove the shrimp with a slotted spoon and drain on a paper towel-lined plate.
Serve immediately with lemon wedges and garnish with chopped parsley.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes

Kcal: 300 kcal | Servings: 4 servings

05/30/2024

Firecracker Honey Salmon with a Spicy Kick

Recipe
Ingredients:

4 salmon fillets (6 ounces each)
Salt and pepper to taste
1/3 cup honey
1/4 cup soy sauce
2 tablespoons orange juice
2 tablespoons olive oil
1 tablespoon sriracha or hot chili sauce
4 cloves garlic, minced
1 teaspoon ginger, grated
2 tablespoons green onions, chopped
1 tablespoon sesame seeds
Directions:

Season the salmon fillets with salt and pepper and set aside.
In a bowl, whisk together honey, soy sauce, orange juice, olive oil, sriracha, garlic, and ginger to create the glaze.
Heat a skillet over medium-high heat and add the salmon, skin side down. Cook for about 4 minutes.
Flip the salmon over and pour the glaze over it. Continue cooking for another 4-5 minutes, basting the salmon with the glaze, until the salmon is cooked through and the glaze is thickened.
Garnish with green onions and sesame seeds before serving.
Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes

Kcal: 295 kcal | Servings: 4 servings

05/30/2024

05/30/2024

Cajun Shrimp Étouffée

Ingredients:

1 pound shrimp, peeled and deveined
2 tablespoons Creole seasoning
3 tablespoons unsalted butter
1 large onion, finely chopped
1 green bell pepper, finely chopped
3 stalks celery, finely chopped
4 cloves garlic, minced
1/4 cup all-purpose flour
3 cups shrimp stock or chicken stock
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce
Salt and pepper to taste
1/2 cup green onions, chopped
2 tablespoons fresh parsley, chopped
Directions:

Season the shrimp with 1 tablespoon of Creole seasoning.
In a large skillet over medium heat, melt the butter and sauté onion, bell pepper, celery, and garlic until soft, about 5-7 minutes.
Sprinkle the flour over the vegetables, stir to combine, and cook for 2-3 minutes to create a roux.
Gradually add the stock, stirring constantly to maintain a smooth consistency. Bring to a boil.
Reduce heat to low and simmer for 15 minutes.
Add the seasoned shrimp, Worcestershire sauce, hot sauce, and remaining Creole seasoning. Simmer for 5-10 minutes, or until the shrimp are cooked through.
Adjust seasoning with salt and pepper. Stir in green onions and parsley just before serving.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 350 kcal | Servings: 4 servings

05/30/2024

Crispy Fried Shrimp

Ingredients:

1 lb large shrimp, peeled and deveined
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 large eggs
1 cup breadcrumbs
1/2 cup panko breadcrumbs
Vegetable oil, for frying
Lemon wedges, for serving
Fresh parsley, chopped (for garnish)
Directions:

In a shallow dish, mix together the flour, salt, black pepper, paprika, garlic powder, and onion powder.
In another shallow dish, beat the eggs.
In a third shallow dish, mix the breadcrumbs and panko breadcrumbs.
Dredge each shrimp in the flour mixture, shaking off any excess. Dip into the beaten eggs, then coat with the breadcrumb mixture, pressing gently to adhere.
Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C).
Fry the shrimp in batches, cooking for 2-3 minutes per side or until golden brown and crispy. Do not overcrowd the skillet.
Remove the shrimp with a slotted spoon and drain on a paper towel-lined plate.
Serve immediately with lemon wedges and garnish with chopped parsley.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes

Kcal: 300 kcal | Servings: 4 servings

05/30/2024

Just whipped up this Creamy Cajun Shrimp Pasta and it's absolutely delicious! 😍🍤🌶️ Perfect for a quick and tasty dinner!

Spicy Cajun Shrimp and Pasta Delight

Ingredients:

8 oz fettuccine pasta
1 lb large shrimp, peeled and deveined
2 tablespoons olive oil
2 tablespoons Cajun seasoning
1 tablespoon unsalted butter
1 small onion, finely chopped
2 cloves garlic, minced
1 bell pepper, diced
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Directions:

Cook the fettuccine pasta according to the package instructions. Drain and set aside.
In a large bowl, toss the shrimp with 1 tablespoon of olive oil and 1 tablespoon of Cajun seasoning until well coated.
Heat a large skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes on each side, until the shrimp are pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining olive oil and butter. Once melted, add the chopped onion and cook for 2-3 minutes, until softened.
Add the minced garlic and diced bell pepper to the skillet, and cook for another 2-3 minutes, until the vegetables are tender.
Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a simmer and cook for 5-7 minutes, until the sauce thickens.
Stir in the grated Parmesan cheese and the remaining Cajun seasoning. Season with salt and pepper to taste.
Add the cooked fettuccine and shrimp back into the skillet, tossing to coat in the sauce. Cook for an additional 2-3 minutes, until everything is heated through.
Garnish with chopped fresh parsley and serve immediately.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Kcal: 600 kcal | Servings: 4 servings

05/30/2024

Skillet Chicken with Mushroom Cream Sauce

Ingredients:

4 boneless, skinless chicken breasts
Salt and pepper to taste
2 tablespoons olive oil
1 small onion, finely chopped
3 cloves garlic, minced
8 ounces mushrooms, sliced
1 cup chicken broth
1/2 cup heavy cream
1 tablespoon fresh thyme, chopped
1 tablespoon fresh parsley, chopped
Directions:

Season the chicken breasts with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the chopped onion and cook for 2-3 minutes until softened.
Add the minced garlic and sliced mushrooms, cooking for another 5 minutes until the mushrooms are tender.
Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Cook for 3-4 minutes until slightly reduced.
Add the heavy cream, stirring to combine. Bring the sauce to a simmer and cook for 5-7 minutes until it thickens.
Return the chicken breasts to the skillet, spooning the sauce over them. Cook for an additional 2-3 minutes to heat through.
Sprinkle with fresh thyme and parsley before serving.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes

Kcal: 420 kcal | Servings: 4 servings

05/30/2024

Creamy Cajun Shrimp Pasta

Ingredients:

8 oz fettuccine pasta
1 lb large shrimp, peeled and deveined
2 tablespoons olive oil
2 tablespoons Cajun seasoning
1 tablespoon unsalted butter
1 small onion, finely chopped
2 cloves garlic, minced
1 bell pepper, diced
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Directions:

Cook the fettuccine pasta according to the package instructions. Drain and set aside.
In a large bowl, toss the shrimp with 1 tablespoon of olive oil and 1 tablespoon of Cajun seasoning until well coated.
Heat a large skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes on each side, until the shrimp are pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining olive oil and butter. Once melted, add the chopped onion and cook for 2-3 minutes, until softened.
Add the minced garlic and diced bell pepper to the skillet, and cook for another 2-3 minutes, until the vegetables are tender.
Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a simmer and cook for 5-7 minutes, until the sauce thickens.
Stir in the grated Parmesan cheese and the remaining Cajun seasoning. Season with salt and pepper to taste.
Add the cooked fettuccine and shrimp back into the skillet, tossing to coat in the sauce. Cook for an additional 2-3 minutes, until everything is heated through.
Garnish with chopped fresh parsley and serve immediately.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Kcal: 600 kcal | Servings: 4 servings

05/30/2024

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