Recipes With Mary

Recipes With Mary Welcome to Marry Recipes, where love meets the kitchen! Here, we believe every meal is a chance to create magic and share joy.

Join me as we explore mouthwatering recipes that bring hearts and families together at the dining table. From cozy comfort foods to exciting culinary adventures, let's make every dish a celebration of flavors! 🍳✨

Garlic Butter Steak, Shrimp, Corn & BroccoliA hearty and flavorful one-pan meal featuring tender steak bites, juicy shri...
09/07/2026

Garlic Butter Steak, Shrimp, Corn & Broccoli

A hearty and flavorful one-pan meal featuring tender steak bites, juicy shrimp, sweet corn, and crisp broccoli all tossed in a rich garlic butter sauce.

Ingredients:

1 1/2 lb steak, cut into bite-size pieces

1 lb shrimp, peeled and deveined

4 ears corn, cut into halves

3 cups broccoli florets

5 tbsp butter

4 cloves garlic, minced

1 tbsp olive oil

1 tsp Cajun seasoning

1 tsp smoked paprika

1 tsp Italian seasoning

1/2 tsp red pepper flakes

1/2 tsp black pepper

Salt, to taste

2 tbsp fresh parsley, chopped

1 tbsp lemon juice

Instructions:

Season the steak with Cajun seasoning, paprika, Italian seasoning, black pepper, and salt.

Heat olive oil in a large skillet over high heat. Sear the steak pieces for 2 to 4 minutes per side, until browned and cooked to your preferred doneness. Remove and set aside.

Add 2 tablespoons of butter to the skillet. Add the shrimp and cook for 2 to 3 minutes per side, until pink and opaque. Remove and set aside.

Add the remaining butter and minced garlic to the skillet. Cook for 30 to 60 seconds until fragrant.

Add the corn and broccoli. Toss in the garlic butter and cook until the vegetables are tender and lightly browned.

Return the steak and shrimp to the skillet and toss everything together.

Add red pepper flakes and lemon juice. Taste and adjust seasoning.

Garnish with fresh parsley and serve hot.

Golden Garlic Butter Crab Cakes🔥🔥🔥
09/07/2026

Golden Garlic Butter Crab Cakes🔥🔥🔥

🔥🔥🔥Garlic Butter Shrimp and Scallop Seafood Bake🔥🔥🔥
09/07/2026

🔥🔥🔥Garlic Butter Shrimp and Scallop Seafood Bake🔥🔥🔥

Blackened SalmonJuicy salmon fillets coated in bold Cajun spices and seared until deeply caramelized on the outside whil...
09/06/2026

Blackened Salmon

Juicy salmon fillets coated in bold Cajun spices and seared until deeply caramelized on the outside while staying tender and flaky inside.

Ingredients:

4 salmon fillets, about 6 oz each

1 tbsp olive oil

2 tbsp butter

1 tbsp smoked paprika

1 tsp garlic powder

1 tsp onion powder

1 tsp dried thyme

1 tsp dried oregano

1/2 tsp cayenne pepper

1/2 tsp black pepper

1 tsp kosher salt

1/2 tsp white pepper, optional

1 tbsp fresh lemon juice

Lemon wedges, for serving

Chopped parsley, for garnish

Directions:

Pat the salmon fillets very dry with paper towels.

In a small bowl, combine the smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne, black pepper, salt, and white pepper if using.

Brush the salmon lightly with olive oil, then coat all sides generously with the blackening seasoning.

Heat a heavy cast-iron skillet over medium-high heat until very hot.

Add 1 tablespoon butter and let it melt.

Place the salmon in the skillet and cook for 3 to 4 minutes without moving, until a dark crust forms.

Flip the salmon, add the remaining butter, and cook for another 3 to 4 minutes, spooning the melted butter over the fish as it cooks.

Reduce the heat slightly if the spices begin to burn before the salmon is cooked through.

Finish with fresh lemon juice and remove from the heat once the salmon is opaque and flakes easily with a fork.

Garnish with parsley and serve immediately with lemon wedges.

Pro Tip: Get the skillet very hot before adding the salmon and avoid moving the fillets too soon as this is what creates that signature dark, flavorful blackened crust.

Seafood boil feast crawfish, shrimp, jalapeno andouille sausage, corn, eggs and potatoes 🔥🔥🔥
09/04/2026

Seafood boil feast crawfish, shrimp, jalapeno andouille sausage, corn, eggs and potatoes 🔥🔥🔥

Creamy Garlic Butter Steak & LobsterExperience steakhouse vibes at home with this low-carb/healthy surf and turf dinner,...
09/04/2026

Creamy Garlic Butter Steak & Lobster

Experience steakhouse vibes at home with this low-carb/healthy surf and turf dinner, elevated with a crunchy purple cabbage contrast and a thick, pale green avocado sauce drip for the ultimate visual hook.

Ingredients:

2 thick cut filet mignon steaks, 8 to 10 oz each

2 lobster tails, meat removed and cut into large chunks

2 tablespoons olive oil

5 tablespoons unsalted butter, divided

5 garlic cloves, finely minced

1 cup heavy cream

1/2 cup freshly grated Parmesan cheese

1/2 cup beef broth

1 tablespoon fresh lemon juice

1 teaspoon Italian seasoning

1/2 teaspoon paprika

1/4 teaspoon red pepper flakes, optional

Salt and freshly cracked black pepper, to taste

1/4 cup fresh parsley, finely chopped

1 cup shredded purple cabbage

1 ripe avocado, blended with lime juice and cilantro

How to Make It:

Pat the filet mignon completely dry and season generously with salt and cracked black pepper. Let the steaks sit for about 15 minutes to maximize flavor.

Heat olive oil in a heavy skillet over high heat. Sear the steaks for 3 to 4 minutes per side, then add 2 tablespoons butter and baste until they reach your preferred doneness. Rest before serving to keep them tender.

Lower the heat slightly and melt another tablespoon of butter. Add the lobster chunks, paprika, and half the garlic, then sauté gently for 2 to 3 minutes until bright pink, opaque, and lightly golden.

Melt the remaining butter and sauté the remaining garlic for about 30 seconds. Add beef broth, heavy cream, Italian seasoning, lemon juice, and optional red pepper flakes. Stir in Parmesan and gently simmer until thick and velvety.

Set each rested filet on a large plate and layer with the crunchy shredded purple cabbage. Spoon a little creamy sauce over the steak, then pile the buttery bright pink lobster chunks high on top.

Pour plenty of cream sauce around the filet, add a scroll-stopping thick, pale green avocado sauce drip over the seafood and slaw, and finish with chopped parsley and cracked pepper.

Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes | Serving: 2 people
Calories: ~920 per serving | Protein: ~70g per serving

Low-Carb Spicy Oxtail & Shrimp PhoExperience the ultimate comfort in a bowl with this low-carb/healthy twist on classic ...
09/04/2026

Low-Carb Spicy Oxtail & Shrimp Pho

Experience the ultimate comfort in a bowl with this low-carb/healthy twist on classic pho. Fall-apart oxtails, bright pink shrimp, and vibrant purple cabbage contrast beautifully with a thick, pale green avocado sauce drip for the ultimate visual hook.

Ingredients:

For the Oxtails:

3 lbs oxtails

1 tbsp vegetable oil

1 tbsp fish sauce

1 tbsp soy sauce

1 tsp salt

1 tsp black pepper

1 tsp garlic powder

1 tsp onion powder

For the Pho Broth:

8 cups beef broth

4 cups water

1 large onion, halved

1 large piece fresh ginger, halved

6 garlic cloves

2 cinnamon sticks

4 star anise

1 tbsp coriander seeds

1 tsp fennel seeds

4 whole cloves

2 bay leaves

2 tbsp fish sauce

1 tbsp soy sauce

1 tsp brown sugar

For the Shrimp:

1 lb large shrimp, peeled and deveined

1 tsp garlic powder

1/2 tsp smoked paprika

1/2 tsp black pepper

1 tbsp butter

For the Bowls & Drip:

12 oz shirataki noodles (low-carb alternative)

2 cups bean sprouts

1 cup shredded purple cabbage

1/2 small white onion, thinly sliced

3 green onions, sliced

1/2 cup chopped cilantro

Fresh Thai basil

Lime wedges

Jalapeno slices

1 ripe avocado, blended with lime juice and cilantro (for the pale green avocado sauce)

For the Spicy Chili Oil:

3 tbsp chili oil

1 tbsp chili crisp

1 tsp sesame oil

1 tsp fish sauce

Directions:

Season the oxtails with fish sauce, soy sauce, salt, black pepper, garlic powder, and onion powder.

Heat vegetable oil in a large Dutch oven and brown the oxtails well on all sides. Remove and set aside.

Add the onion, ginger, and garlic and cook until lightly charred.

Pour in the beef broth and water. Add cinnamon, star anise, coriander, fennel, cloves, bay leaves, fish sauce, soy sauce, and brown sugar.

Return the oxtails to the pot. Bring to a boil, reduce the heat, cover, and simmer for 3.5 to 4 hours until fall-apart tender.

Remove the oxtails and strain the broth. Return the broth to the pot and keep warm.

Season the shrimp with garlic powder, paprika, and black pepper. Melt butter in a skillet and cook the shrimp for 1 to 2 minutes per side.

Rinse and heat the shirataki noodles according to package directions, then divide among bowls.

Add the tender oxtails, bright pink shrimp, and shredded purple cabbage, then ladle the hot pho broth over the noodles.

Top with bean sprouts, white onion, green onions, cilantro, Thai basil, and jalapenos.

Add a thick, pale green avocado sauce drip over the shrimp and cabbage for a creamy contrast.

Mix the chili oil, chili crisp, sesame oil, and fish sauce. Drizzle over the bowls and finish with fresh lime.

Garlic Butter Crab-Stuffed Jumbo Shrimp 🔥🔥🔥
09/03/2026

Garlic Butter Crab-Stuffed Jumbo Shrimp 🔥🔥🔥

Cajun Shrimp & Sausage Stuffed Cabbage BowlsThis low-carb/healthy stuffed cabbage bowl is a comforting, flavor-packed di...
09/01/2026

Cajun Shrimp & Sausage Stuffed Cabbage Bowls

This low-carb/healthy stuffed cabbage bowl is a comforting, flavor-packed dinner. Featuring bright pink shrimp, smoky sausage, and a scroll-stopping thick cheese sauce drip, this recipe offers a satisfying crunch and is incredibly easy to prep.

Ingredients:
4 small cabbage wedges or cups, trimmed
1 lb shrimp, peeled and deveined
8 oz smoked sausage (andouille or kielbasa), sliced
1 cup corn kernels
1 red bell pepper, diced
1 green bell pepper, diced
2 tsp Cajun seasoning
Salt and black pepper, to taste
1/2 cup heavy cream
1 cup shredded cheese (cheddar or mozzarella), plus extra for topping
Fresh parsley, chopped (garnish)

Instructions:

Blanch the cabbage wedges briefly in boiling water until slightly softened, then drain.

Arrange the blanched cabbage wedges in a baking dish, hollowing out the centers slightly to create a well.

Sear the sliced sausage in a hot skillet until browned. Remove and set aside.

In the same skillet, sauté peppers and corn until softened, then add shrimp with Cajun seasoning, cooking until they turn bright pink.

Return the sausage to the skillet. Pour in heavy cream and stir in shredded cheese until melted and thickened into a rich, glossy sauce.

Spoon the thick, cheesy shrimp and sausage mixture generously into each cabbage well.

Top each filled cup with extra shredded cheese.

Bake until the cheese is melted, golden, and bubbling.

Garnish with fresh parsley and serve warm, straight from the pan.

Collard Green & Seafood Stew with Hatch Chili Cheddar CornbreadInspired by the comforting, hearty bowl in image_851cd5.p...
08/30/2026

Collard Green & Seafood Stew with Hatch Chili Cheddar Cornbread

Inspired by the comforting, hearty bowl in image_851cd5.png, this vibrant seafood spin swaps heavy meats for a healthy, low-carb approach while keeping all the rich, slow-simmered flavor. Bright pink shrimp and tender white fish contrast perfectly against the deep green collards, making it the ultimate visual hook for a cozy dinner.

Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 5 mins
Servings: 6

Ingredients:

Stew
1 lb large raw shrimp, peeled and deveined
1 lb firm white fish (cod or halibut), cut into chunks
2 bunches fresh collard greens, stems removed and chopped
4 cups seafood or chicken broth
1 large onion, chopped
3 cloves garlic, minced
2 large carrots, chopped
2 ears of corn, cut into thick rounds
1 tbsp olive oil
1 tsp smoked paprika
1 tsp Cajun seasoning
Salt and black pepper to taste

Hatch Chili Cheddar Cornbread
1 cup cornmeal
1 cup all purpose flour
1 tbsp baking powder
1/2 tsp salt
1 cup milk
1/4 cup melted butter
2 eggs
1 cup shredded sharp cheddar cheese
1/2 cup roasted Hatch green chilies, diced

Instructions:

Heat olive oil in a large heavy bottomed pot over medium heat. Add the chopped onion and garlic, sautéing until softened.

Stir in the carrots, smoked paprika, and Cajun seasoning, cooking for another 2 minutes to toast the spices.

Pour in the broth and bring to a simmer. Add the chopped collard greens and corn rounds. Cover and cook on low heat for 30 minutes until the greens are very tender.

While the stew simmers, preheat your oven to 400°F (200°C). Grease a 9 inch baking dish.

In a mixing bowl, combine cornmeal, flour, baking powder, and salt. In a separate bowl, whisk together milk, melted butter, and eggs.

Fold the wet ingredients into the dry ingredients, then stir in the cheddar cheese and diced Hatch chilies. Pour the batter into the baking dish and bake for 20 minutes until golden brown.

Uncover the stew and gently fold in the bright pink shrimp and white fish chunks. Simmer for 5 to 7 minutes until the seafood is opaque and cooked through.

Season the stew with salt and pepper to taste. Serve hot in deep bowls with a thick wedge of the cheesy cornbread resting on top.

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