Tag Archive - shrimp

dinner party menu: easy summer shrimp boil.

July 31, 2011 in Complete Menus, Dinner Party Worthy with 0 Comments

Here’s one thing I know: It’s almost August already, and I still have a lot of summer meals I want to make. I love summer because it’s a time where meals should be simple, fun, and easy. Nothing complicated or over-thought. And I always find summer comes and goes too soon. For instance, I’ve got a lot of other menus and recipes to post here. Full of tomatoes, and sangria, and pulled pork – things you need to see before summer is over.

Let’s start with putting this summer meal into a menu. I’m sure it wouldn’t have been hard for you to figure it out on your own, but I just love putting it together for you anyway.

Easy-Breezy Summer Shrimp Boil Menu

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{to drink: mango margaritas with chili salt}

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{to start: green salad with avocado-basil dressing}

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{the main event: beer shrimp boil}

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{on the side: lemony artichokes au gratin}

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{finish it off: blackberry pie bars - or for something lighter, homemade strawberry sorbet made from pureéd frozen strawberries and a squeeze of lime}

beer shrimp boil.

July 27, 2011 in Dinner Party Worthy, Fabulously Simple, Main Dishes with 0 Comments

Who watches 5 Ingredient Fix?

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It’s one of my personal favorite shows on the Food Network. I am always amazed at what Claire can do with 5 ingredients – and I love her spunk.

Her saying “BYOC” (Be Your Own Chef) is something I can totally relate to – because I think that’s one of the most important things you can do when following a recipe. The joy of cooking is that the longer you do it, the more adventurous you become and the more you start to know and understand flavors, textures, ingredients – and how they all work together.

This is the stuff Sundays are made of. It doesn’t get any more fun – any more relaxed or vacation-like than these peel-and-eat shrimp. Right in your living room. Dining room. Whatever your thing is.

Well, it does get more fun if you’re also enjoying mango margaritas. I imagine you wouldn’t dream of separating the two.

Beer Shrimp Boil

Adapted from Claire Robinson

  • 3 (12-ounce) bottles lager beer
  • 1 cup water
  • 1 tablespoon shrimp boil seasoning or Creole mix
  • 1 teaspoon kosher salt
  • 1 teaspoon black peppercorns
  • 1 lemon, juiced, halves reserved
  • 1 stick unsalted butter
  • 1 1/2 pounds large shrimp, shells left on, rinsed well
  • Your favorite French bread, for dipping and sopping

The recipe calls for shrimp with the heads on, but unless you have access to shrimp right off the boat, you probably won’t be able to find them. I found gorgeous jumbo Key West shrimp with the shells, and they were great.

In a large pot, bring the beer, water, shrimp boil seasoning, salt, peppercorns and the juiced lemon halves to a boil over medium heat. Allow mixture to boil covered for 10 minutes. In the meantime, melt butter in a small saucepan and add the lemon juice. Add the shrimp to the pot of boiling beer, cover, and turn off heat. Check shrimp after 3 minutes for a pink color throughout. Using a slotted spoon, remove the shrimp and transfer to serving bowls.

Add 1/2 cup of the beer boiling liquid to the butter and simmer for 2 minutes, then transfer to small serving bowls. Serve the warm shrimp with the butter dipping sauce on the side, and don’t forget the empty bowls for the shrimp shells. Enjoy!

Makes 4 servings.

spicy shrimp quesadillas + fresh mango salsa.

May 1, 2011 in Main Dishes, Project Pastry Queen with 2 Comments

As we finished eating these quesadillas, Dan looked at me and said, “Am I beginning to sound like the boy who cried wolf?”

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That’s because, for the umpteenth time, he’d just told me this was the best thing he’d ever eaten.

I smiled, because his reaction is one that will never get old. And I have to say, these quesadillas were, in fact, some of the best I’ve ever had. The combination of the spicy shrimp, creamy melted jack cheese, lightly caramelized onions and peppers, and the vibrant mango salsa was perfect, in every sense of the word. There were layers and layers of flavor, all perfectly developed and in sync.

Rebecca Rather has become someone I trust explicitly with savory recipes as well as sweet. Even though she deserves the credit for this fabulous recipe, I know I put my own spin on it, as I never measure ingredients or follow a recipe exactly. I think that’s why I love cooking so much – you find great recipes, and then get the chance to make them your own.

{Click here for the full recipe}

mardi gras special: louisiana jambalaya.

March 8, 2011 in Main Dishes, Theme Lover with 5 Comments

If you can’t be cramped into the swelling streets of the French Quarter today, making this jambalaya is your next best bet.

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I’ve never been to New Orleans, and I’m just about dying to go. Truth be told, Mardi Gras is likely not the time of year I’d choose to visit – I’m just not into the whole Times Square on New Year’s types of crowds. Jazz Fest seems like it would be much more my style.

I do, however, love the theme of Mardi Gras. I’m already planning to do a masquerade party for my 30th birthday (yes, I just had my 26th – and no, I don’t care about any birthday from now until then). What’s more fun than beads, massive Hurricane cocktails, and glittered/feathered/sequin masks as far as the eye can see?

New Orleans is a true foodie city, and that is probably what draws me to it most. And while they’re known for heat and spice, what they’re really all about is explosive flavor.

This jambalaya recipe is a perfect ode to the city and Fat Tuesday – which is today! I’m not sure if I’d ever had jambalaya before, but it reminded me a lot of paella. It takes a little bit of time, but it’s actually incredibly easy. I adapted the recipe I found to include celery, which is traditional in jambalaya, and I also added shrimp at the end. To build more flavor, I also browned the meat first. Just keep in mind – this is spicy! If you want to take it down a notch, feel free to omit some of the jalapeño seeds.

Have any of you been to New Orleans? I’d love to hear about your favorite things to do, see, and eat – of course!

Louisiana Jambalaya

Adapted from Bon Appétit

  • 1 pound andouille sausage or hot Italian sausage, cut into 1/2-inch pieces
  • 1 pound ham, cut into 1/2-inch pieces
  • 1/2 cup (1 stick) butter
  • 2 large onions, chopped
  • 5 green onions, chopped
  • 1 large green bell pepper, chopped
  • 4 stalks celery, chopped
  • 6 garlic cloves, finely chopped
  • 2 bay leaves
  • 1 jalapeño chili, finely chopped with seeds
  • 1 tablespoon Creole Seasoning
  • 1/2 teaspoon ground cayenne pepper
  • 1/2 teaspoon dried oregano, crumbled
  • 2 tablespoons tomato paste
  • 4-5 cups chicken broth
  • 1 14.5-ounce can whole tomatoes, diced, with liquid
  • 2 cups long-grain rice
  • 1 pound jumbo shrimp

In two batches, brown sausage and ham in heavy large Dutch oven over medium-high heat. Remove meat and set aside. Melt butter in Dutch oven and add onions, 4 green onion, bell pepper, celery, garlic, bay leaves, jalapeño, Creole Seasoning, cayenne pepper, and oregano. Cover and cook until vegetables are tender, stirring occasionally, about 15 minutes. Mix in tomato paste. Add sausage, ham, broth, and tomatoes. Bring mixture to simmer. Reduce heat to low, cover and cook for 20 minutes, stirring occasionally. Add rice and continue to cook for another 30-40 minutes, or until rice is just about cooked through. Add shrimp and cook for another 10 minutes. Garnish with remaining green onion and serve.

shrimp with champagne beurre blanc.

February 21, 2011 in Dinner Party Worthy, February in France, Starters with 0 Comments

We couldn’t go through an entire February in France without at least some mention of beurre blanc.

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Bits of butter are gradually whisked into an acidic reduction of white vinegar, wine, and/or lemon juice. The end result is a rich, creamy sauce loaded with flavor. In France they might add it to anything from a clean, simply-prepared fish to a breakfast of poached eggs and asparagus.

Beurre blanc translates literally to “white butter.” I’ve recently learned that this is because the delicate sauce is meant to keep its lighter color rather than to be browned. (I don’t think I followed the rules last year when I made it for Valentine’s Day last year over scallops – still, it was delicious.)

Butter is basically a combination of fat and water, so the secret of making a proper beurre blanc lies in helping the butter to preserve its makeup. This is done by slowly whisking the butter into the acidic reduction, bit by bit. When I first started cooking, I never understood why some recipes (particularly in baking) added these extra steps. Why shouldn’t I add the entire stick of butter (or two!) at once? Very rarely do recipes explain things like this in detail; instead, I often find myself researching and googling to figure out why I just did whatever I did. If I ever write a cookbook, I will be sure to explain as many intricacies or backstory on the process as I can, so that people can learn – and until then, I will include it here for you on this blog!

This recipe is special, to say the least. You’ll need a lot of champagne, and even more butter. The end result is something spectacular. The clean, fresh flavor of the marinated shrimp pairs so well with the richness of the sauce, and the herbs bring more of that freshness back into the dish at the end.

And though the shrimp look beautiful as served in the above photo, it’s also a bit of a pain to set them all up this way. Don’t feel like you have to – we didn’t. Just pile them onto a plate (with plenty of crusty bread) and dig in!

Marinated Shrimp with Champagne Beurre Blanc

From Bon Appétit

Sauce:

  • 2 cups champagne or dry sparkling wine
  • 1/3 cup finely chopped shallots
  • 2 tablespoons champagne vinegar or other white wine vinegar
  • 1/4 teaspoon whole black peppercorns
Shrimp:

  • 1 cup champagne or other dry sparkling wine
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons minced shallots
  • 1/2 teaspoon freshly ground black pepper
  • 24 extra-large uncooked shrimp (about 2 pounds), peeled with tail left intact, deveined
  • 1 tablespoon minced fresh chives
  • 1 tablespoon minced fresh tarragon
  • 1 tablespoon minced fresh parsley
  • Nonstick vegetable oil spray
  • 1 cup (2 sticks) chilled unsalted butter, cut into 16 pieces

For sauce base:

Combine champagne, shallots, vinegar, and peppercorns in heavy medium saucepan. Boil until reduced to 1/4 cup liquid, about 20 minutes. (Can be made 4 hours ahead. Cover and let stand at room temperature.)

For shrimp:

Combine champagne, olive oil, shallots, and ground pepper in resealable plastic bag. Add shrimp to bag and seal; shake bag to coat shrimp evenly. Marinate shrimp at room temperature at least 30 minutes and up to 1 hour, turning bag occasionally. Mix chives, tarragon, and parsley in small bowl.

Preheat broiler. Spray broiler pan with nonstick vegetable oil spray. Drain shrimp; discard plastic bag with marinade. Arrange shrimp on prepared pan in single layer. Broil shrimp until just opaque in center, about 2 minutes per side. Stand 3 shrimp, tails upright, in center of each plate.

Rewarm sauce base over medium-low heat. Whisk in butter 1 piece at a time, just allowing each to melt before adding next (do not boil or sauce will separate). Season beurre blanc to taste with salt and pepper.

weeknight fix: shrimp provençal.

February 8, 2011 in February in France, Healthy Eats, Weeknight Fix with 2 Comments

French cooking – though delicious – often involves long, drawn-out recipes that aren’t exactly weeknight friendly.

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Or waistline friendly, for that matter.

This shrimp dish, however, manages to be both super-quick and super-healthy. It’s very similar to shrimp scampi, though it doesn’t have any butter. Something I’ve been surprised to learn so far on my journey through French cooking is that it can actually be quite healthy. For instance, I made a potato salad over the weekend that doesn’t involve any mayo; instead, the dressing is made up of wine, olive oil, and Dijon mustard.

You are likely more familiar with “scallops Provençal”, which is a traditional French dish made like this but with scallops. Though I do plan on making Ina’s version of the scallops (had them bookmarked for years it feels like!), I thought this would be a nice addition to the mix because shrimp is something I always have on hand. Scallops, on the other hand, I would never buy frozen – and the prospect of running to the store to buy them fresh after work makes it less likely for a quick weeknight meal.

Simple, saine et délicieuse.

{Simple, healthy, and delicious}

Sizzled Shrimp Provençal

Recipe from Chef Bobo via Food & Wine

  • 1/4 cup extra-virgin olive oil
  • 1 1/2 pounds jumbo shrimp, peeled and deveined
  • Salt and freshly ground pepper
  • 2 large garlic cloves, very finely chopped
  • 2 tablespoons small capers, drained
  • 1/4 cup fresh lemon juice
  • 2 tablespoons finely chopped flat-leaf parsley
  • Crusty whole wheat French baguette, for serving

In a very large skillet, heat 2 tablespoons of the olive oil until shimmering. Season the shrimp generously with salt and pepper. Add the shrimp to the skillet and cook over high heat until they are lightly browned and barely opaque, about 2 minutes.

Add the remaining 2 tablespoons of olive oil to the skillet, along with the garlic and capers, and cook for 30 seconds. Turn the shrimp and add the lemon juice and 1 tablespoon of the chopped parsley. Cover and cook over low heat until the shrimp are cooked through and the sauce is slightly reduced, 4 to 5 minutes. Transfer the shrimp to plates and spoon the Provençal sauce on top. Sprinkle the shrimp with the remaining 1 tablespoon of parsley and serve with a crusty whole wheat French baguette.

Serves 4.

paella: chorizo, chicken, and shrimp.

November 12, 2010 in Main Dishes, Recipe Arsenal with 3 Comments

Even though I could easily call a pitcher of sangria tapas plate piled high with Manchego and Marcona almonds dinner, there’s nothing quite like finishing it all off with a gorgeous pot of paella.

I had always heard that paella takes an entire day to make, and in authentic fashion, it probably does. Traditionally, paella is also made outdoors, in a special paella pot, and with a special kind of rice. I think it paints a beautiful picture – making this dish outside over a fire with your family all afternoon – but realistically, it’s just not feasible for most of us. I used a Dutch oven – yes, inside my kitchen – and Arborio rice {the rice you use for risotto} and I thought it was perfection. This paella may not be authentic, but I guarantee you it’s doable and delicious.

Another interesting thing to know about paella is that the Spaniards did not make complicated versions at all. They typically chose to focus on one or two ingredients, in terms of vegetables and meats, and left it at that. It’s a totally American thing to throw everything into the pot. Who would have thought?

I went the American way because I simply couldn’t decide on one meat or type of vegetable, and I absolutely loved the result. You can feel free to adapt this recipe given what your preferences are – that’s what I did. Or simply use whatever veggies you have in your fridge. Daniel loves his peas, and I love my mushrooms, so I focused on those. This dish may not be a weeknight fix, but I can guarantee you it’s the perfect way to spend a Sunday afternoon.

Just don’t forget your sangria and tapas. You may even consider an afternoon siesta.

Paella with Shrimp, Chicken, and Chorizo

Adapted from The Dabble via Saveur Magazine

  • 30 threads saffron, crushed (a scant 1⁄2 teaspoon)
  • 1 pound boneless, skinless chicken thighs, cut into small pieces
  • 10 large or 15 medium shrimp, peeled and deveined
  • 3 ounces dry-cured Spanish chorizo, cut into small coins
  • Kosher salt
  • Fresh-ground black pepper
  • 1⁄2 cup extra-virgin olive oil
  • 1 tablespoon smoked paprika
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 4 dried chilis, crushed
  • 3 cloves garlic, minced
  • 3 dried bay leaves
  • 3 medium tomatoes, minced
  • 1 large onion, chopped
  • 1/2 cup sliced button mushrooms
  • 7 cups chicken broth
  • 2 1⁄2 cups short-grain rice, preferably Valencia or bomba {I used Arborio}
  • 8 ounces fresh or frozen peas
  • 1/4  cup green olives, pitted and chopped (optional)
  • 1 to 2 tablespoons dry white wine
  • 4 scallions, chopped
  • Fresh parsely, optional

*A note about the chilis:  You can find these in the spice section at your local grocery store. They come wrapped in cellophane, and they’re rather large. To crush them, I used my food processor. If you can’t find them or would rather go without, feel free.

Place the saffron and 1⁄4 cup hot water in a small bowl – let sit for 15 minutes. This will color and flavor the dish better.  Season the chicken and shrimp with salt and pepper. Heat oil in a large paella pan, large shallow skillet, or a Dutch oven {that’s what I used}  over medium heat. Add the chicken, shrimp, and chorizo. Cook, turning occasionally, until browned, about 7 minutes. Take the shrimp out early so that they do not overcook – just let them lightly brown on the outside.

Transfer the shrimp to a plate, leaving meats in the pan. Add the tomatoes, mushrooms, onions, chilis, paprika, turmeric, cumin, garlic, bay leaves,  and cook, stirring often, until onions soften, about 8 minutes. Add reserved saffron mixture (with water), wine, and broth, season with salt; bring to a boil over high heat. If you have time, reduce to a simmer for at least 20 minutes and up to an hour. The longer this sofrito simmers, the richer the flavor in the end. Go enjoy another glass of sangria.

Sprinkle in rice, distribute evenly, add the peas, green olives.  Cook, without stirring, until rice has absorbed most of the liquid, 10–12 minutes. Reduce the heat to low, add reserved shrimp; cook, without stirring, until rice has absorbed the liquid and is al dente (firm but not hard), 5 to 10 minutes more. Remove pan from the heat, cover and let sit for 5 minutes before serving. Try to fish out the bay leaves. Toss with the chopped scallions and parsley and serve.

weeknight fix: garlicky shrimp + buttered breadcrumbs.

October 19, 2010 in Main Dishes, Weeknight Fix with 4 Comments

It’s been a while since we’ve done a Weeknight Fix.

I think this is where the blog begins to reflect real life. I’ve been cooking, cooking away on the weekends, but my weeknight meals have been far from exciting. This shrimp dish was one of the last fabulous weeknight meals I made, what feels like forever ago, and I knew it was sure to be an instant favorite. I love cooking with shrimp during the week, because I buy them frozen, and it’s just about the only protein I can take out after work and have time to thaw for a last-minute dinner.

This meal was so delicious that it could – and should – transcend its weeknight existence and be served for guests or a dinner party. The best part of it is that it’s unbelievably simple. Making the breadcrumbs is basically the most time-consuming part, and that only takes about 10 minutes. The second best part? You make said breadcrumbs in the same pan as the shrimp and the quick pan-sauce.

Yep – that’s right. A one-pan wonder. Not that you needed any other reason to make this than the buttered breadcrumbs. That was all you needed to hear, right?

Garlicky Shrimp with Buttered Breadcrumbs

via Pink Parsley, from Cook’s Illustrated: American Classics

  • 1 (3-inch) piece of baguette, cut into small pieces {or whatever bread you have on hand}
  • 5 tablespoons unsalted butter, cut into 5 pieces {I used Smart Balance}
  • kosher salt and black pepper
  • 2 tablespoons minced parsley leaves
  • 2 pounds jumbo (21-25 per pound) shrimp, peeled and deveined
  • 1/4 teaspoon sugar
  • 4 teaspoons vegetable oil
  • 5 medium garlic cloves, minced (about 5 teaspoons)
  • 1/8 teaspoon red pepper flakes
  • 2 teaspoons unbleached all-purpose flour
  • 1/3 cup dry sherry
  • 2/3 cup bottled clam juice
  • 2 teaspoons juice from 1 lemon, plus 1 lemon, cut into wedges

Pulse the bread in a food processor until coarsely ground (you should have about 1 cup of crumbs).  Thoroughly dry the shrimp with paper towels; toss with sugar, 1/4 teaspoon salt, and 1/4 teaspoon of pepper.  Set aside.

Melt 1 Tablespoon of the butter in a 12-inch nonstick skillet over medium heat.  When the foaming subsides, add the crumbs, shallot, 1/8 teaspoon salt, and 1/8 teaspoon pepper.  Cook, stirring often, until the crumbs are golden-brown, 7-10 minutes.  Stir in 1 tablespoon of the parsley and transfer to a plate to cool.

Wipe out the skillet with a paper towel.  Return to high heat, and 2 teaspoons of the oil, and heat until shimmering.  Add half the shrimp in a single layer, being careful not to overcrowd the skillet.  Cook until they are spotty brown and the edges turn pink, about 3 minutes (do not flip them!).  Remove the skillet from heat and transfer the shrimp to a plate.  Wipe out the skillet, and repeat with the remaining shrimp and oil; transfer to the plate.

Return the skillet to medium heat and melt 1 tablespoon of butter.  Add the garlic and red pepper flakes, and cook, stirring constantly, until fragrant and just beginning to color, about 1 minute.  Add the flour and cook, stirring constantly, for 1 minute.

Increase the heat to medium-high and slowly whisk in the sherry and clam juice.  Bring to a simmer and cook until the mixture has reduced to 3/4 cup, about 3-4 minutes.  Whisk in remaining 3 tablespoons of butter, 1 tablespoon at a time, and stir in lemon juice and remaining tablespoon of parsley.

Reduce heat to medium-low, return shrimp to skillet, and toss to combine.  Cover and cook until shrimp are pink and cooked through, 2-3 minutes.  Divide shrimp and sauce evenly among plates or shallow bowls, and sprinkle with the bread crumbs.  Serve with lemon wedges.

I served the shrimp over whole wheat pasta, with broccoli and cherry tomatoes {both roasted in olive oil, salt, and pepper} on the side.

Serves 4.

roasted shrimp cocktail.

September 1, 2010 in Dinner Party Worthy, Fabulously Simple, Starters with 5 Comments

Everyone loves shrimp cocktail.

It’s just one of those things.

But when you roast those shrimp, that’s where it’s really at. You know, it’s kind of like tomatoes. Magic.

You can serve them warm, or let them get to room temperature. Serve it all up in a pretty plate like this, with lemon slices on the corners, and I guarantee they’ll be gone before you know it.

It’s the perfect thing to add to a menu when you want a little something extra, but don’t have the time for anything complicated. Shrimp cocktail is indeed a classic, but roasting the dish makes it feel more special. Special, and delicious. Oh – and one more thing. Once you see how easy it is to make cocktail sauce yourself, you’ll never go back to bottled. I like to add a little extra horseradish to mine.

Roasted Shrimp Cocktail

Courtesy of Ina Garten

  • 2 pounds (12 to 15-count) shrimp
  • 1 tablespoon good olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

For the super easy-peasy cocktail sauce:

  • 1/2 cup chili sauce (recommended: Heinz)
  • 1/2 cup ketchup
  • 3 tablespoons prepared horseradish
  • 2 teaspoons freshly squeezed lemon juice
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon hot sauce (recommended: Tabasco)

Preheat the oven to 400 degrees F.

Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in 1 layer. Roast for 8 to10 minutes, just until pink and firm and cooked through. Set aside to cool.

For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve as a dip with the shrimp.