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baked {shrimp + bacon} egg rolls.

August 13, 2012 — 11 Comments

How often do you get a craving for Chinese food?

Baked {Shrimp + Bacon} Egg Rolls

For me, it’s easy to define: When the hangover strikes. It’s either Chinese, or something Italian with red sauce like lasagna or pizza. Every time.

Eating after a night of drinking is, for me, why I’ll always carry an extra few pounds. This is why I’m convinced I’ll be at my thinnest when I’m pregnant – no drinking so no hangovers so no gorging myself for an entire day every time. Ha!

One thing I’ve been trying to work on is not to give in to this vicious cycle any longer. Or at least, clean it up a bit.

Enter healthy(-ish) Chinese food you can make at home. Score!

In Main Dishes, Starters asian recipes, bacon, cabbage, carrots, shrimp, soy sauce

{mini} BBQ shrimp + blue cheese grits.

May 30, 2012 — 6 Comments

These blue cheese grits have been a long time comin’. In fact, it was these grits that inspired the rest of my Southern menu and dinner party.

BBQ Shrimp + Blue Cheese Grits Appetizer

This is how a menu comes to life, more often than not: I become obsessed with one idea, and then it builds from there. I believe I actually first dreamed these up to rest alongside a chicken-fried steak. But alas – I realized Thomas Keller’s fried chicken would make an equally perfect pair, and more importantly – a perfect video!

{Be on the lookout for that tomorrow – Dan captured me doing a happy dance for the chicken … which I decided to include, because it’s something I do embarrassingly often in the kitchen. Keeping it real, that’s for sure!}

I was surprised to learn that most of my guests had never had blue cheese grits. And then I thought, “Have I ever had blue cheese grits before?”

In Starters BBQ, blue cheese, bourbon, grits, lemon, rosemary, shrimp, southern recipes

tropical spinach salad with grilled shrimp + feta.

May 21, 2012 — 15 Comments

Spinach and strawberries are a classic combination when it comes to salads, but here – we’re taking that up a notch.

Tropical Spinach Salad with Grilled Shrimp + Feta

I almost skipped out on this week’s recipe for The Food Matters Project, and I’m so glad I didn’t. I’ve had a lot of craziness going on lately, between my trip to Louisville last week, catching up on work, and the ever-insane social calendar. I had a wedding last night, for instance – but I still ~~found~~ made the time to put this salad together yesterday so that we’d have dinner ready for the next couple of nights … and so that I could share it with you, of course!

Who doesn’t love a good main dish salad this time of year? It’s easy, it’s quick, and best of all … it’s bikini season-friendly!

It can be easy to fall into a salad-f0r-dinner rut once you find one you like. I tend toward arugula and store-bought rotisserie chicken with my go-to mustard vinaigrette during those extra-crazy weeks when I can’t even fathom putting more than 2 minutes of thought into dinner. This salad is a little more creative – and yes, it takes a bit more prep – but it’s still super-quick and easy.

In Food Matters Project, Healthy Eats, Salad Bar basil, citrus, dressings + vinaigrettes, feta, main course salads, pineapple, shrimp, spinach, strawberries, tropical, weeknight fix

shrimp + white bean cassoulet.

April 2, 2012 — 12 Comments

When my BFF Keely chose “Cassoulet with Lots of Vegetables” as her pick for The Food Matters Project, was I surprised?

Nope!

This was one of the first recipes I made from the book, before I even started the project. And, yes, as the saying goes – great minds do think alike.

The first time I made it, I followed the recipe in its original form – filled with white beans, sausage, and tomatoes – which can be found on Keely’s fabulous blog, here. It’s a delicious meal, and I would absolutely make it again. It’s the kind of recipe you can make once and then use the same method again and again with different ingredients. I actually puréed the leftovers the first time I made it, and with the help of a little truffle oil, transformed it into an incredible spread for crusty French baguettes. Oui, s’il vous plaît.

The style of this recipe is similar to last week’s pick, a riff on coq au vin, in that they are both French countryside-esque of meals. It’s hearty, soul-soothing food – and while I’m totally into that in the cooler months, I wanted to brighten things up here, just like I did last week.

In Food Matters Project, Healthy Eats, Main Dishes cauliflower, lemon, one-dish wonder, panko, shrimp, spinach, weeknight fix, white beans

dinner party menu: easy summer shrimp boil.

July 31, 2011 — Leave a comment

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

{to drink: mango margaritas with chili salt}

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

{the main event: beer shrimp boil}

{on the side: lemony artichokes au gratin}

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

In Complete Menus, Dinner Party Worthy artichokes, avocado, easy-breezy, margaritas, shrimp, summer recipes

beer shrimp boil.

July 27, 2011 — Leave a comment

Who watches 5 Ingredient Fix?

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.

In Dinner Party Worthy, Fabulously Simple, Main Dishes beer, claire robinson, lemon, seafood, shrimp, summer recipes

spicy shrimp quesadillas + fresh mango salsa.

May 1, 2011 — 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?”

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}

In Main Dishes mango, mexican recipes, project pastry queen, quesadillas, salsas + relishes, shrimp, spicy

mardi gras special: louisiana jambalaya.

March 8, 2011 — 6 Comments

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

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.

In Main Dishes cajun, mardi gras, new orleans, sausage, shrimp, spicy, Theme Lover

shrimp with champagne beurre blanc.

February 21, 2011 — Leave a comment

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

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.

In Dinner Party Worthy, Starters beurre blanc, february in france, french recipes, shrimp, special occasions

weeknight fix: shrimp provençal.

February 8, 2011 — 2 Comments

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

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.

In Healthy Eats february in france, french recipes, shrimp, weeknight fix