Tag Archives: shrimp

Recipes

Shrimp Etouffee

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Ingredients:

  • 2 Tbsp Creole Seasoning [you can use Emerill’s essence, another store-bought brand, or the recipe below]
  • 4 Tbsp Unsalted Butter
  • 1/2 Cup Onion, Finely Chopped
  • 1/4 Cup Celery, Finely Chopped
  • 1/4 Cup Bell Pepper, Finely Chopped
  • 1/4 Cup Flour
  • 3/4 Cup fresh Tomatoes, diced
  • 1 1/2 Cups Shrimp Stock [recipe below]
  • 2 Tbsp Minced Garlic
  • I bundle of Fresh Thyme
  • 2 tsp Homemade Worcestershire Sauce
  • 1 tsp Hot Sauce (recommended Louisiana brands: Crystal or Louisiana Gold)
  • 1/2 Cup Green Onions, thinly sliced
  • 3 Tbsp minced Italian Parsley
  • 2 lb Good Quality Shrimp, Peeled and Deveined, Save shells for the stock
  • 3 Tbsp Unsalted Butter
  • Salt & Freshly Ground Black Pepper to taste
  • 1 Recipe Creole Boiled Rice [recipe below]

Directions

Season the shrimp with 1 Tbsp of the Creole Seasoning.

Melt the butter in a large cast iron skillet, add the onions, bell pepper, and celery, saute until translucent. Whisk in the flour to make a blonde roux, stirring constantly, about 3-5 minutes. Stir in the remaining Creole Seasoning. Add a small amount of the shrimp stock, stir well to form a paste, add the remaining stock gradually, whisking constantly. Bring to a boil, then reduce to a simmer. You may need a little more stock, but the end result should be the consistency of a gravy, not too thick, not too thin.
Add the tomatoes, garlic, Thyme, Worcestershire, and hot sauce, a little salt, black pepper, and Cayenne. Simmer for 20-30 minutes.

Add the shrimp, green onions, and parsley, simmer for 10 minutes more or until the shrimp are cooked through. Stir in the 3 Tbsp butter, and adjust the seasonings to taste.

Serve over Creole Boiled Rice. Serves 4 as an Appetizer, or 2 as a Large Entree.

Creole Seasoning

  • 1/2 Cup Kosher Salt
  • 1/3 Cup Paprika
  • 1/4 Cup Granulated Garlic
  • 4 Tbsp Onion Powder
  • 1/3 Cup Freshly Ground Black Pepper
  • 3 Tbsp White Pepper
  • 2 Tbsp Cayenne Pepper
  • 2 Tbsp Dried Thyme
  • 2 Tbsp Dried Basil
  • 1 Tbsp Dried Oregano

Mix all ingredients together.

Shrimp Stock Recipe

  • The Shells and tails from 2 lb. of Shrimp
  • 1/2 Cup chopped Onion
  • 1/4 Cup chopped Celery
  • 2 Garlic Cloves
  • 1 Lemon sliced
  • 2 Fresh Bay Leaves
  • 3 Sprigs Fresh Thyme
  • 1 tsp. Black Peppercorns

Add all ingredients to a 2 qt. saucepan. Cover this with cold water (about 6-8 Cups Cups). Bring almost to a boil, reduce the heat to a low simmer. Simmer for about 45 minutes to an hour. Strain.

Creole Boiled Rice

  • 1 quart of Boiling Water
  • 1 Cup Basmati or Jasmine Rice
  • 2 Fresh Bay Leaves
  • 1 Tablespoon Kosher Salt
  • 1 Tablespoon Unsalted Butter

Bring the water to a boil with the Bay leaves. Add the salt. Add the rice, stir to make sure the rice doesn’t stick! Do Not Stir again! If you agitate the rice too much, it gets sticky! So give it a good stir, when it comes back to a boil, partially cover it. Cook for about 11 minutes, but taste it, don’t trust me! It should have some bite, but a crunch is bad, Call it Al Dente, like I said, think Pasta. When it’s tender, drain it, pluck out the bay leaves, and if desired, place it into a 400 degree oven with the butter patted on top for about 15 minutes; this helps dry the rice out.

Link to original recipe

Featured, Recipes

Coconut Shrimp

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Coconut ShrimpIngredients

  • 1 lb. large (15 to 20 count) shrimp, peeled, deviened, and butterflied. Frozen bags of uncooked shrimp from trader joe’s usually works well
  • 1/2 cup cornstarch
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon fresh ground white pepper
  • 1/4 teaspoon cayenne pepper
  • 4 egg whites
  • 2 1/2 cups sweetened shredded coconut, or 2 1/2 cups shredded fresh coconut
  • Canola or peanut oil, for frying
  • Peanut Sauce (we usually buy a side from the closest Thai restaurant) and/or orange marmalade

Directions

Pat the shrimp dry with a paper towel. In a small bowl combine cornstarch, salt, pepper, and cayenne. In a separate bowl, whisk the egg whites until foamy. In another bowl, place the coconut. Coat the shrimp with the cornstarch and shake off any excess. Dip into the egg white and then press into the coconut to get full coverage. Try to keep 1 hand dry, this will keep things a little cleaner.

In a large pan, heat the oil to 350 degrees F and gently submerge the shrimp, 6 at a time. Fry for about 3 minutes or until golden brown. Remove them to a rack to drain. Serve with Peanut Sauce or orange marmalade

Link to original recipe

Recipes

Singapore-Style Noodles

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Ingredients

  • 5 ounces uncooked rice vermicelli
  • 1/4 teaspoon cumin seeds
  • 1/8 teaspoon coriander seeds
  • 1/8 teaspoon mustard seeds
  • 1 whole clove
  • 1/8 teaspoon ground red pepper (can substitute 1 teaspoon spicy-hot Madras curry powder for previous 5 ingredients if desired)
  • 1 cup (1-inch) pieces green onions
  • 5 teaspoons canola oil, divided
  • 5 bacon slices, cut into 1-inch pieces
  • Cooking spray
  • 1 pound large tail-on shrimp, peeled and deveined
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt, divided
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon hoisin sauce
  • 2 teaspoons chili garlic sauce (such as Lee Kum Kee)
  • 1 1/2 teaspoons grated peeled fresh ginger, divided
  • 1 cup (1 1/2-inch) julienne-cut red bell pepper

Preparation

1. Soak noodles in warm water 2 minutes. Drain well. Combine cumin, coriander, mustard seeds, and clove in a spice or coffee grinder; pulse until finely ground. Stir in red pepper.

2. Preheat broiler.

3. Combine green onions, 2 teaspoons oil, and bacon. Place onion mixture on a rimmed baking sheet coated with cooking spray. Broil 5 minutes. Add shrimp to mixture; toss. Arrange shrimp in a single layer. Broil 5 minutes or until shrimp and bacon are done. Transfer mixture to a bowl using a slotted spoon. Stir in black pepper and 1/8 teaspoon salt.

4. Combine cumin mixture, remaining 1/8 teaspoon salt, soy sauce, vinegar, hoisin, chili garlic sauce, and 1/2 teaspoon ginger. Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add bell pepper to pan; sauté 2 minutes. Add remaining 1 teaspoon ginger; sauté 45 seconds. Add to shrimp mixture.

5. Return skillet to medium-high heat. Add soy sauce mixture and noodles; cook 1 minute or until thoroughly heated, tossing to coat. Place about 3/4 cup noodles on each of 4 plates. Top each serving with about 1 cup shrimp mixture. Serve immediately.

Original recipe

Recipes

Spicy Tomato Sauce Shrimp Apetizer

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A great appetizer that can be prepared quickly if the tomato sauce is made ahead of time.

Ingredients

  • 1/4 cup olive oil, divided
  • 1/3 cupfinely chopped onion
  • 2 garlic cloves, sliced and then chopped
  • 2 teaspoons flour
  • 2 tablespoons smoked sweet paprika (El Rey De La Vera is a good brand)
  • 1/2 cup tomato sauce
  • 1/2 cup dry white wine
  • 1/2 cup chicken broth
  • 1 teaspoon crushed red pepper flakes, or a dried red chile pepper such as Spanish guindilla or guajillo
  • 1/2 teaspoon of dried thyme (or 1 tablespoon fresh)
  • 1 bay leaf
  • 2 tablespoons minced parsley
  • Kosher salt and ground pepper to taste
  • 2 pinches sugar
  • 1 pound shrimp with shells and tails removed
  • A baguette, sliced into 1/2″ thick rounds (cut on a diagonal for a better presentation)

Instructions

  1. Add half the oil to a skillet or saucepan heated over medium heat. Add the onion and saute for 3 minutes or until soft. Add the garlic and saute for an additional minute
  2. Add the flour and paprika to the onion and garlic mixture. Stir until well combined
  3. Add the tomato sauce, wine, chicken broth, chile pepper, thyme, bay leaf, parsley, salt, pepper, and sugar. Bring to a simmer, then reduce heat to low and cover. Simmer for 20 minutes. (note that you can do everything up to this point ahead of time)
  4. Heat a separate skillet over medium-high heat until hot, then add the remaining oil. Add the shrimp and stir fry quickly, about a minute on each side or until fully pink on the outside. (you can also cook the shrimp on a barbeque)
  5. Add the shrimp to the tomato mixture (heated to simmering if you prepared it ahead of time), and stir to coat. Cook over low heat for about five minutes or until the shrimp is fully cooked.
  6. To serve, spoon a single shrimp onto a toasted baguette slice, then add a bit more tomato sauce if desired. You can also arrange toast slices around a bowl of the tomato sauce and allow guests to spoon the shrimp onto the toast themselves.

Based on an appetizer at Pasta Pomodoro and a recipe by Penelope Casas

Recipes

Mojo Shrimp

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mojo shrimp mealFor a great Cuban-themed meal, serve these shrimp with Cuban black beans (Trader Joe’s has a great canned version), rice, and Plantains.

Mojo Sauce Ingredients

  • 1/2 cup olive oil (you can get away with much less if you prefer)
  • 2 Tbs. sliced fresh garlic (about 6-8 cloves)
  • 1/2 cup lime juice
  • 3 Tbs. orange juice
    • (Note: if you can find sour orange juice, you should use 2/3 cup of that instead of the above two citrus juices)
  • 1/3 cup water
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1 teaspoon kosher salt (add more to taste)
  • 1/2 teaspoon ground black pepper
  • 3 Tbs. chopped fresh cilantro

To make the mojo sauce, heat the olive oil in a small sauce pan over medium to medium-high heat. When the olive oil reaches frying temperature (tip: add one slice of garlic and watch to see when it starts bubbling), add the garlic slices and cook until they are golden brown (be careful that they don’t burn). Add the rest of the ingredients aside from the cilantro and bring to a boil, stirring to make sure the ingredients mix. Check the seasoning, then remove from heat. Let it return to room temperature, then stir in cilantro and transfer to a jar or other container.

Due to the high oil content, the mixture will separate if it sits for too long. I’d recommend adding it to a jar with a screw-top lid (like an old salsa or tomato sauce container), since you’ll want to vigorously shake the sauce up like a salad dressing before you add it to anything.

shrimp cookingClean and dry 1 lbs. of shelled, tail-on shrimp, and add to a plastic zip lock bag. Add enough marinade to cover the shrimp, press out any air in the bag and seal it up, and let sit in the fridge for about an hour.

Remove the shrimp from the marinade (but don’t shake too much off!), and cook the shrimp for about 2 minute on each side in a grill pan, under the broiler, or even skewered on a barbecue grill. If cooking in a grill pan, be sure to scrape the shrimp around to pick up any cooked sauce and garlic slices as you remove them from the pan.

Serve with cuban black beans, rice, and plantains, liberally dousing everything with some of the remaining mojo sauce.

Recipes

Anytime Balsamic Shrimp

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  • 1½ pounds large uncooked shrimp, peeled and deveined
  • 3 garlic cloves, minced
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons butter
  • 1/4 cup “tradizionale” Balsamic Vinegar or Faux Aged Balsamic Vinegar (see recipe below)
  • Fleur de Sel, sea salt, or coarse salt to taste*
  • 1 tablespoon snipped chives, chervil leaves, or minced Italian parsley for garnish

* This is a good place to use the wonderful Fleur de Sel salt.

Mix the shrimp with the garlic and olive oil in a bowl and set aside to marinate for half an hour. Heat a skillet large enough to hold the shrimp and when it’s hot, add the butter. When the butter sizzles, add the shrimp.

Using a wooden spoon, flip and toss the shrimp around in the skillet over medium to medium-high heat until they just start turning pink. Add any remaining oil and garlic (from marinade in the shrimp bowl); stir well.

Reduce heat to low; add the balsamic vinegar or Faux Aged Balsamic Vinegar, 1 tablespoon at a time, stirring rapidly so it will combine and coat the shrimp. Add additional 3 tablespoon, one at a time, and continue to cook the shrimp stirring constantly until they’re coated with the balsamic glaze and done (1 or 2 minutes), but still springy to the touch.

Remove the shrimp to a serving platter and sprinkle very lightly with the sea salt or coarse salt. Drizzle with the Balsamic Vinegar Glaze and sprinkle with the chopped herbs. Serve immediately.

Makes 4 to 6 servings.

From What’s Cooking America

Recipes

Lime-Cilantro Shrimp

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From Weight Watchers. Points: 6

Ingredients

  • 1 tsp olive oil
  • 1/4 tsp cilantro dried
  • 1 Tbsp fresh lime juice
  • 1 Tbsp vinegar balsamic
  • 2 cup mixed greens
  • 5 oz cooked shrimp cleaned
  • 1/2 cup canned water chestnuts thinly sliced
  • 3 oz high-fiber roll(s)

Instructions Combine oil, cilantro, lime juice and vinegar, set aside. Place greens, shrimp and waterchestnuts in a bowl. Toss with dressing and enjoy with roll.