Posts tagged ‘Shrimp’

January 28, 2013

Shrimp tacos

Beginning with this recipe from Rick Bayless…http://www.rickbayless.com/recipe/view?recipeID=343

We made some yummy shrimp tacos. Of course, we changed a few things. For example, we didn’t have any dried peppers, so we used regular old standby, Gebhards chili powder. There is no substitute for fresh dried peppers or even single variety chili powers like ancho and guajillo. But an American mom of Mexican heritage told me to use Gebhardt’s and if I don’t have the other kinds I still do. We used that and chipotle powder.

It kicks all those fancy one from the expensive foods stores, which all add cloves or cinnamon, which I hate. I like my chili to be chili flavored.

We saved calories by not making the sort of quesadilla wrapper that Rick suggests. Wish we didn’t…sounded delicious.

We did make the tangy peanut avocado salsa, which was good. Kelly liked it more than I did. If I’m going to spend calories I will go for cheese every time.

The shrimp for the tacos came out fantastic!

OOOPs we forgot to take the picture of the finished tacos. Try Rick’s original recipe and let us know what you think.

Mary

PS – I LOVED THESE TACOS. ~ Kelly

 

August 1, 2012

Post-Vaca Dinner for One

I have been neglecting my posting lately since I have been all wrapped up in tons of things. One of those things has been a family wedding/vacation to California. Going back to LA is always a bit of a whirlwind and a ton of fun! Add to that my beautiful cousin’s wedding and you have a lot to do and people to see. More to come on that soon, but you can’t do much better than hanging here for a bit!

Since I just got home and am getting back into the swing of things, I thought I would go simple and semi-homemade for dinner. I have been craving shrimp cocktail since I saw it at the fish market in LA, so I thought I would have that in conjunction with a version of my favorite salad.

I (shamefully) bought some shrimp cocktail already prepped from Whole Foods to save me some work. I just took some time to doctor the sauce to my taste a bit and put it in nice dishware as my mother would do. Turn on the broiler and slice a zucchini lengthwise and fairly thin. Place on a baking sheet and spray with cooking spray and season with salt and pepper. Place in the broiler and be sure to keep a close watch, turning the zucchini once and cooking until you reach desired doneness. They may get crispy if you let them. Next, I chopped a fresh tomato from our garden and sliced a couple strawberries to be added to some mixed greens. Dress with a squeeze of lemon, a light drizzle of olive oil, a pinch of grey salt and some fresh black pepper. Add the zucchini to the top and enjoy immediately. Some toasted bread adds just a little something! So easy, and it feels good to eat something light and healthful after a trip!

Kelly

June 6, 2012

Shrimp Stir Fry

Looking for something quick and easy for dinner? Look no further! By combining some of this week’s CSA items with some extra veggies and lovely shrimp, we got an easy stir fry. I found a bottle of sweet chili sauce in the fridge and thinned it with a little wine and fresh orange juice. We used our CSA garlic scapes for some fragrance and bite, some amazing CSA sugar snap peas (I wish I had a whole bushel!), organic red bell pepper, some CSA greens, an artichoke heart, and an orange left over from a race goodie bag. Try to keep the veggies the same size. Cook on medium high heat starting with the garlic, then larger veggies, then shrimp, then greens. Toss in sauce when you add the shrimp. Try not to overcook, it shouldn’t take more than a few minutes. Serve over rice or on its own and enjoy!

Kelly

January 23, 2012

Shrimp Cocktail

It had never occurred to me to make shrimp cocktail at home. It is one of those things that you buy prepared for a quick and easy appetizer or meal that requires little to no prep. A sale on some shell-on shrimp and a request by Ali changed my mind. I was pleasantly surprised at how easy this was and the result was pretty great. This is really just like making one of my favorite things to make: stock. The shrimp ended up very tender and flavorful. This is one I may have to play with a little more and try out making cocktail sauce as well. We used the 365 brand sauce from Whole Foods. It was fine, I would give it a solid C, but there are better jarred options out there. One of the surprising parts of this recipe for me was the lovely stock created by draining the boiling liquid. That will be in the freezer ready for something fun soon! We served these with a lovely salad and some garlic toast. Overall, a satisfying and healthy meal!

Kelly

 

Shrimp Cocktail

10 cups cold water

1 large onion, halved

2 carrots, quartered

2 stalks of celery

1 head garlic, halved

1 lemon, halved

1/2 bunch parsley

5 sprigs fresh thyme

2 bay leaves

1 tablespoon kosher salt

Pinch of cayenne pepper

1 pound medium or large shrimp, in the shell, split & deveined, rinsed

Cocktail Sauce

Lemon wedges

 

Put the water, carrot, celery, onion, garlic, lemon, parsley, thyme, salt and bay leaves in a pot and bring to a boil over high heat.

(Ok, so we were missing a few veggies, so I spiced things up a bit with some dried herbs.) Lower the heat to a simmer, set a cover on top slightly ajar, and cook for 10 to 30 minutes until fragrant. Drop the shrimp into the liquid and turn off the heat after 10 seconds.

Cook the shrimp, stirring occasionally, until they curl and turn pink, about 2 to 2 1/2 minutes for medium shrimp, 3 minutes for large ones. Drain and cool to room temperature. Peel the shrimp leaving the tails on. Refrigerate if not serving right away.

To serve put the cocktail sauce in a medium bowl and surround with the shrimp, or loop the shrimp over the edge of an individual cocktail glass and top with the sauce. Garnish with the lemon and serve.

P.S. Those are my grandmother’s shrimp cocktail glasses, yep just for this dish. I love that the vintage glassware still gets used in the family!

December 28, 2011

Shrimp and Grits

I have been taking a bit of a break and enjoying the holidays at home with the fam. Our white Christmas got the better of me and I am nursing a bit of a cold. In honor of my NC State Wolfpack winning their bowl game last night (and my need for comfort food) I thought I would share a Southern treat with you today. Outside of the South, grits are a bit understood, but I promise this recipe will make a convert out of anyone. The key is to get the right ingredients and a little bit of patience, what you will get is creamy goodness perfect for cold winter. I hope you are enjoying your holiday season!

Kelly


Shrimp and Grits

For the Grits:

1 Cup Stone-Ground Grits

4 Cups Water (plus a little if needed)

2 Tablespoons Butter

Salt and Pepper to Taste

Pinch of Cayenne Pepper

Small Grating of Nutmeg

Dash of Tabasco

1 Cup Shredded Cheddar Cheese

½ Cup Shredded Parmesan Cheese

For the Shrimp:

1 Pound Shrimp, Peeled and Deveined

6 Slices Bacon

2 Tablespoons Olive Oil

2 Cups White Mushrooms, Sliced

1 Bunch Scallions, Sliced

1 Clove Garlic, Pressed

Juice from 1 Lemon

¼ Cup Vermouth (or White Wine)

Dash of Tabasco

2 Tablespoons Fresh Parsley, Chopped

Salt and Pepper to Taste

Pour the grits into a large bowl and cover with cold water. Skim off the chaff as it floats to the surface.

Stir the grits and skim again until all the chaff has been removed. Drain the grits in a sieve.

Bring 4 cups of water to a boil. Add salt and slowly stir in the grits.

Cook at a simmer, stirring frequently, until the grits are done, about 40 minutes. Add more water about ½ cup at a time if they are not quite getting tender. They should be quite thick and creamy. Remove the grits from the heat and stir in the butter, cheese and spices. Serve immediately or keep warm over a double boiler for 30 minutes.

While the grits are cooking, prepare the shrimp. Rinse the shrimp and pat dry. Dice the bacon and fry in a large skillet until browned. Drain on paper towels.

Pour off the excess fat, leaving a couple tablespoons to cook the shrimp. Add olive oil if you need additional fat. Heat over medium-high heat, add the shrimp and cook until they begin to color, turning once. Remove then add the mushrooms and sauté, stirring frequently, about 4 minutes. Sprinkle with the scallions and garlic.

Then add the bacon and shrimp back. Add the lemon juice and Vermouth to deglaze the pan. Allow to simmer about 1 minute then add Tabasco, parsley, salt and pepper.

Serve shrimp over the cheese grits.

Enjoy!

December 5, 2011

Orange Glazed Shrimp

We are in the middle of a cold snap here in Colorado and I have been craving comfort food. There are so many ways that you can do comfort food, but I was looking to change things up a bit. So, I thought maybe risotto would be a good start; I have made this Orange Risotto before and loved it. When I saw shrimp was on sale, I thought I would do a complementary orange glazed shrimp. I love how this came out spicy and sweet with tons of flavor. It really complemented the risotto perfectly, though it could easily go with lots of fresh veggies or rice. (I know many people oppose serving dairy with seafood, but I liked this combination, you could always leave the cheese out of the risotto in this case.) There are lots of options for this one, but it was FAST and super tasty!

Kelly

Orange Glazed Shrimp

1 Pound Shrimp, Peeled and Deveined

1 Cup fresh squeezed orange juice

2 Cloves Garlic thinly sliced

2 Tablespoons Shallots, finely chopped

1 Tablespoon Meat Magic (you could substitute your favorite seasoning salt, but I love this one)

Cayenne

Splash Vermouth

Salt & Pepper

2 Tablespoons Butter

1 Tablespoon Olive Oil

 

Heat 1 Tablespoon butter and 1 T olive oil over medium heat. Add garlic and shallots and cook until lightly browned around the edges.

Make sure the shrimp are clean and dry, then add them to the pan.

Cook about 1 minute on each side sprinkling with meat magic on both sides, then remove from the pan.

Add vermouth to deglaze scraping the drippings off the bottom. Then add orange juice seasoned with remaining spices.

Simmer to reduce for about 5 min. Add final tablespoon of butter and salt and pepper; incorporate when the sauce coats the back of a spoon, add the shrimp and toss in the sauce.

Allow to cook another 2 minutes. Serve over orange risotto (or rice and veggies).

September 4, 2011

Summer Shrimp

Vacationing in Aspen, we came across some beautiful Olathe sweet corn. Our Colorado corn can be really good at the end of summer. Lazy day rummaging through my hosts’ cookbook collection I found a side dish to try. Only thing was that we wanted a main dish. The recipe (from Gourmet) admonished the reader not to try to improve it . Hmmph. A challenge. What we ended up with was nothing like the original. I decided to use our favorite way to spice up something bland; marinate it in hot sauce. We didn’t have Franks Wing Sauce that day and we used an exotic Hawaiian hot sauce, though I can’t remember the name. Franks always works though. I tried it again when I got home and it was still great.

Summer Shrimp

1lb shrimp.

4 ears corn

Basil and or mint

Scallions

1-2 Large Tomatoes

Franks Wing Sauce (regular)

Butter

Salt

Pepper

Peel the shrimp if necessary. Pour ¼ c. Franks Wing Sauce in a bowl. Add shrimp. Set aside to let marinate while preparing the rest.

Remove the corn from the ears. A bundt pan helps here putting the corn in the circle and scrape down so the kernals fall into the pan.

Melt 1T butter in a frying pan, add 1T olive oil.

Drain the shrimp, leaving the residual sauce on. Saute shrimp until pink and curled, about 2 minutes. Sometimes the shrimp will exude liquid. If that happens reduce the sauce or drain again.

Remove shrimp to a plate and set aside. Melt one more Tablespoon of butter to the shrimp pan, now empty. Add corn and sauté for 2 minutes, or till warm. Add the reserved shrimp and chopped tomatoes. Pepper generously and salt with celtic salt.

Remove from heat and tear basil and mint on top and serve.

It’s super fresh this way. But a little bacon would be nice…

Mary

May 19, 2011

Shrimp Stuffed Peppers

If you are like us, you love a little heat in your food! We constantly have a bottle of Tabasco on the table with dinner. Sometimes, other hot sauces are the way to go, like for these stuffed peppers. Find yourself a bottle of Frank’s Wing Sauce and get ready for a treat! What I like about this recipe is the variety of flavors. They are like nothing I have had before.  I usually use Anaheim peppers, but you can use something a little milder if you prefer. Chiles are funny because they always seem to be different in the amount of heat they give you. Sometimes, they are just right and they you will get a super spicy one. Sometimes adding a little something extra to counteract the heat helps. You can also adjust by getting the milder Frank’s. There are several levels available, so choose the one best for your crowd!

Shrimp Stuffed Peppers

Feeds 4-6 People 1 lb Shrimp (peeled and deveined, tails removed) 8-10 Anaheim chiles 1 Plantain 1 Avocado Cubed 1/2 c Shredded Cheddar Cheese 2 T Butter 2-3 Green Onions ~ 1/3 c Frank’s Wing Sauce Cut the shrimp into small pieces (usually three per shrimp) and set aside. Place whole washed chiles on a baking sheet under the broiler until they blister turning them so they are blistered on all sides. (This can also be done over an open flame.) Keep an eye on them, as this can go quickly! Place the chiles in a bowl, cover with plastic wrap and set aside for 10-15 min. After the peppers have steamed, peel the peppers and open a slit in them while keeping the peppers whole. Remove seeds, rinse and return to baking sheet. Peel and slice the plantain. Heat 1 T butter over medium high heat in a skillet. Add the sliced plantain and cook until brown on both sides. Remove from heat and set aside. Combine the shrimp with Frank’s sauce, add salt and pepper to taste. Add remaining T of butter to pan over medium heat. Add the shrimp and cook until firm and pink. Remove from heat. Preheat oven to 350 degrees. Combine shrimp, plantains and avocado and divide between the chiles filling them. Sprinkle with cheese and sliced green onion. Place in oven to melt cheese and brown slightly.

Serve immediately with Spanish rice and beans. Enjoy!!

Kelly

January 29, 2011

Zone Fra Diavolo

Since this is a new year, we have been trying to get off on the right foot dietwise. CrossFit Julia is doing a fitness challenge called Vision Quest and we have joined the team. Part of the challenge is doing the Zone diet. CrossFit generally encourages eating either Zone or Paleo diets for maximum results. We were told that people get the best results with the Zone. For those of you who don’t know about the diet, it started in the 90’s  with research provided by Dr. Barry Sears. The concept is a diet ratio of 40:30:30  Carbs:Protein:Fat. It has been a big challenge for us, especially since we like to cook. Getting the proportions right can be difficult (and honestly, a bit boring.) This week I am taking it as a challenge to get creative and find a way to cook “In The Zone!”

Shrimp Fra Diavolo

(Adapted from Gavan Murphy)

RECIPE:

1 medium spaghetti squash (preferably organic)

1 lb medium wild, locally caught shrimp (21-30′s) P&D’s (peeled & de-veined)

1 cup pasta tomato sauce (whatever you like, but I always have some homemade in the freezer: stay tuned for tips)

1 tbsp capers

1/2 lemon- zested

chili flakes (as much as you can handle)

salt and pepper to taste

DIRECTIONS:

Preheat oven to 400°F.

Cut the spaghetti squash in half lengthwise. Scoop out the seeds from the interior. Drizzle the flesh with olive oil and season with S&P. Lay each squash half flesh side down on a foiled oven tray and pop in the oven until a knife pierces the flesh easily. Smaller ones will take less time to cook than larger ones so check them after about 45 mins.

Once ready, remove from oven, let cool enough to handle and using a fork gently scrape out the ‘spaghetti’. Place in a colander over a bowl to drain some of the liquid. Set aside for later.

Place tomato sauce, capers and zest in a saute pan and gently simmer shrimp until pink and firm to touch about 5-10 minutes, approx. When ready to serve add spaghetti squash to sauce and toss to coat.

In order to get the zone portions right, I measured the squash separate and added the sauce and shrimp on top. This dish came out perfect and will become a staple in our house! (If you are not watching your figure, you could certainly substitute pasta, but the squash is excellent!)

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