FOR SHRIMP LOVERS (1,355 views)
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Post by soupandstew on Sept 26, 2016 18:41:36 GMT -5
This recipe was first posted 6-19-08. It took me till 11-14-09 to try it. In my review, I said it was fast, easy and very tasty. I also said I didn't peel the shrimp. Hope you enjoy it if you make it. Cajun Not So Spicy Shrimp 1/4 cup butter 1/4 cup dry white wine 1 tsp garlic salt 1/2 tsp dried rosemary, crushed 1/2 tsp paprika 1/4 tsp dried basil, crushed 1/4 to 1/2 tsp dried oregano, crushed 1 lb. fresh large shrimp, peeled, deveined In large skillet, melt butter; add wine and seasonings. Bring to a boil . Reduce heat, simmer uncovered for 5 minutes. Add shrimp and saute until shrimp turns pink. Serve over hot rice or angel hair pasta. Source: www.surfinseafood.comThis one looks great!
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Post by swedishcook on Sept 26, 2016 20:08:38 GMT -5
Hi cookieee, I was going to post this on the apple thread but then I thought of you. It's a very old recipe I brought with me from Sweden. Swedish shrimp are usually pre-cooked and a bit saltier than the cooked ones you buy in the US. Shrimp caught in the cold waters off Scandinavia are traditionally cooked on board in sea water with extra salt added and then chilled. Feasting on peel-your-own "fresh" shrimp, some good dipping sauces and crusty bread is very popular. Add a good white wine and summer evening on the patio. Anyway, this is a warm dish. The recipe for two was long DH's and my Valentine's dinner, until I developed a shellfish allergy. Was nice while it lasted. I usually served it with rice.
Shrimp Curry
2 T oil 2 medium Granny Smith apples, peeled, cored and cut into small dice 1 1/2 t curry 1 can whole tomatoes, well drained and cut into pieces 3 T mango chutney (only the "saucy" part - or you can blitz larger pieces in a blender) 2-3 drops Tabasco (or to taste) 2,2 pounds cooked shrimp with shells (or 14 ounces peeled weight)
Sauté apples in oil for about 10 minutes. Stir in curry and mix well. Add tomatoes and cook for a few minutes. Stir in chutney, Tabasco and shrimp. Heat without boiling.
Serves 2
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cfrosty
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Post by cfrosty on Sept 27, 2016 7:13:43 GMT -5
Hi Cookieee, This is one of our favorite Shrimp recipes.
Jumbo Shrimp Parmesan
12 jumbo shrimp **I use medium** 2 T. olive oil 1 clove garlic, minced **I use 2** salt and pepper 1/2 cup unseasoned breadcrumbs **I use Panko** 1/4 cup Parmesan cheese 2 T. melted butter 1 medium lemon, cut into wedges
Preheat oven to 475 deg. Peel and devein shrimp. Mix together oil, garlic and salt/pepper in a bowl. Add shrimp and toss lightly to coat. Refrigerate for 30 minutes to an hour. Combine bread crumbs and cheese. Place each shrimp in bread crumb mixture and turn to lightly coat both sides. I have sprinkled the remaining breadcrumb mixture on shrimp at times. Arrange shrimp so they aren't touching in a 9 x 13 pan. Drizzle with melted butter or I have used a oil Mister. Bake for 10 min. or until done. May be less time if using smaller shrimp. Serve immediately with lemon wedges.
Source: Recipezaar
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Post by cfrosty on Sept 27, 2016 7:43:03 GMT -5
I just fix the salad part of this recipe. I've had this recipe since the mid 1990's and it was from a friend's Southern Living cookbook.
Avocado Stuffed with Shrimp Salad
5 cups water 1 1/2 lbs. unpeeled medium shrimp, uncooked. **I have used frozen** 1/4 c. lime or lemon juice, divided 1/2 c. chopped celery 1/2 c. chopped cucumber 1/2 c. mayo (I used a 1/4 cup) 2 tsp. dried whole Dill 1/2 tsp. salt 1/4 tsp. coarsely ground black pepper 3 large ripe Avocados lettuce leaves
Boil shrimp. Drain, rinse with cold water, peel and devein. Sprinkle shrimp with 2 T. lime or lemon juice; stir in celery, cucumber, mayo, dill, salt and pepper. Chill at least 1 hr. Cut avocados in half, remove seed and peel. Gently rub the avocados with remaining 2 T. juice. Place avocados on lettuce and fill centers with shrimp mixture.
Serves: 6
Source: Southern Living cookbook
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Post by swedishcook on Sept 27, 2016 15:55:40 GMT -5
For now I can still eat scallops, which DH dislikes, so for Valentines we look into the serving dish and pick his and hers Feel free to prepare it with shrimp only. Venetian Shrimp and Scallops - modified for our taste1 lb sea scallops 1 T extra-virgin olive oil 2 T butter 2 cloves garlic, minced 1 large shallot, minced 1/4 tsp crushed red pepper flakes 1 cup dry white wine 1 cup chicken broth or stock 1 (14 oz) can diced tomatoes in juice 1/4 tsp saffron threads, crushed 1 lb large shrimp, peeled and deveined 12 leaves fresh basil, shredded or torn 1 lemon, zested 1. Preheat a large skillet over medium high heat. Add oil and butter. When butter melts into oil, add scallops. Brown scallops 2-3 minutes on each side, then remove from pan. 2. Add additional drizzle oil to pan; add garlic, shallots, and crushed red pepper flakes. Reduce heat a little and sauté 1-2 minutes, stirring constantly. 3. Add wine to the pan and free up any pan drippings. Reduce wine 1 minute, then add stock, tomatoes and saffron threads. When liquids bubble, add shrimp and cook 3 minutes. 4. Add scallops and cook shrimp and scallops 2 to 3 minutes longer. Top with basil and lemon zest. 5. Serve over fresh linguini. Original recipe by Rachael Ray
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Post by Gail on Oct 16, 2016 13:51:45 GMT -5
(dusting off old recipe I haven't made in eons) This is a terrific, totally sinful recipe; reminiscent of the kind of appetizer served by the late, great Sitmar Cruise Line. The name, I think, is misleading because I've never had a scampi sauce remotely like this one. They should've given it a more exotic-sounding name. Definitely not the kind of thing we should be eating as a habit, so I save it only for special occasions. Although it doesn't specifically say so, this sauce really lends itself to being served over linguini, as it's a little too thick and rich for rice. SCAMPI IN BUTTER SAUCE (AKA SENSUOUS SCAMPI) Butter Sauce 1/2 to 1 cup butter 1 tablespoon finely minced fresh garlic 8 ounces clam juice 1/4 cup flour 1 tablespoon minced parsley 1/3 cup white wine Juice of 1/2 lemon 1 tablespoon dry basil 1/4 teaspoon nutmeg Sat and pepper to taste 1/2 cup half-and-half Scampi 2 tablespoons butter 1/3 cup olive oil 1 tablespoon minced fresh garlic Juice of 1 lemon (retain rind) 1 tablespoon fresh chopped parsley or 1 teaspoon dry 1/2 teaspoon crushed red pepper 1 tablespoon fresh basil or 1 teaspoon dry 1/4 cup white wine Dash of dry vermouth Salt and pepper to taste 3 pounds deveined and cleaned scampi (prawns) Melt butter with garlic in small saucepan over medium heat; do not let butter brown. In a separate bowl, mix clam juice, flour and parsley, blending until mixture is smooth. Pour flour mixture into garlic butter and stir until smooth and well blended. Stir in wine, lemon juice, herbs and spices, stirring constantly. Gradually add half-and-half and stir until thickened. Simmer for 1/2 hour to 45 minutes. Melt butter in large saucepan on high heat and add oil. Combine remaining ingredients keeping scampi aside until last minute. Add scampi and sauté until firm and slightly pink. Do not overcook. Pour 1 cup of scampi butter over scampi. Refrigerate the rest for later use. (From The Garlic Lovers' Cookbook) Notes (Gail Note, 2016, at the time I originally shared this on the CLBB in 2000, Natasha wanted to make a special dinner for two, hence my suggestion to cut down the recipe. Natasha, by the way, is the one who nicknamed this Sensuous Scampi.): First of all, obviously you're going to want to cut this in half. Secondly, there is absolutely no reason you can't make this with one of the larger sized shrimps. The only thing tricky about it is in adding the half-and-half to the hot sauce-- gotta watch out for curdling. (Keep an ice cube handy just in case!) I do NOT recommend ever trying to make the sauce in advance as reheating is tricky and the consistency is never the same. (Maybe reheating over a double boiler might be the answer. Dunno-- I'd just suggest serve it and eat it. Period. And over fettucini, please. A VERY good dish...) I'm getting hungry.
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Post by Gail on Oct 16, 2016 17:25:23 GMT -5
This recipe was actually intended for crawfish, which is how I usually prepare it. However, when I've been called upon to bring something for a potluck-- which was the case just a week ago-- I'll usually opt for shrimp. Around these parts, people tend to squint and look at you funny if you tell them you're serving them crawfish. CRAWFISH (OR SHRIMP) ÉTOUFFÉE 1 cup onion, finely chopped 1 cup celery, finely chopped 1/2 cup green onions with tops, finely chopped 4 tablespoons chopped shallots 2 cloves garlic, mashed 1 stick butter (Gail note: while I believe that Cajun recipes deserve ample butter, even I tend to undercut the recommended amount) 2 tablespoons flour 2 cups chicken stock 1/2 cup Rotel tomatoes (Gail note: oh for gosh sakes! Use the entire can.) salt to taste 1 teaspoons freshly ground black pepper dash cayenne pepper (Gail note: one dash? SERIOUSLY??? Use more.) 1 tablespoon Worcestershire sauce 2 lbs crawfish meat, shrimp or langostinos cornstarch for thickening (if necessary) (Gail note: never EVER have I thickened this and I've made it a million times) In a heavy Dutch oven, sauté the onion, celery, green onions, shallots and garlic in the butter. Cook until these vegetables are soft but not brown. Stir in the flour and cook until light brown, stirring constantly. Gradually add the chicken stock, stirring constantly with a wooden spoon. Add the tomatoes and simmer for 10 minutes. Add the salt, pepper, cayenne, and Worcestershire to taste. This should be spicy. (But to put things in their proper perspective, I always make this spicier than recommended and I have YET to see anyone running from the table, coughing and guzzling water or erupting into flames. So it's not THAT spicy...) If the crawfish meat has been frozen, it should be rinsed lightly and drained because it is oten too salty. Add crawfish to étouffée mixture and cook over a low heat for 15 minutes. Serve over rice. Serves 6-8 (From: Louisiana Creole and Cajun)
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Gail
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Post by Gail on Oct 16, 2016 17:29:30 GMT -5
Hi Gail, don't know if I ever printed out this recipe before, but not taking any chances today lol. Sounds like a real goodie. I usually use Angerl Hair pasta, but will take your advice and use Fettucinil. DH did buy me a bag of EXTRA large shrimp the other day. Perfect timing. Thanks so much!!!!!!! Thank you, ma'am. Have edited the recipe to properly credit Natasha with its popular name on the CLBB.
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Post by amarante on Oct 18, 2016 20:12:19 GMT -5
Shrimp Cocktail with Tequila Sauce
1 cup ketchup 1 cup chili sauce 1/3 cup prepared horseradish 2 TB plus 2 tsp Worcestershire sauce 2 TB lemon juice 2 tsp hot sauce 1/3 cup tequila salt and pepper 4 lbs shrimp, deveined and in the shell
Place ketchup thru tequila in a medium bowl. Whisk to combine. Season with salt and pepper to taste. Chill in refrigerator for at least 1 hour.
Boil about 4 cups water, add shrimp. Cook for about 2 to 3 minutes or until still firm to the touch. Drain shrimp, place in a bowl and refrigerate until chilled. Serve with tequila sauce. Serves 2
Source - Gulf Coast Cookbook - Randy Wayne White
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Post by Deleted on Oct 19, 2016 3:06:02 GMT -5
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cfrosty
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Post by cfrosty on Oct 21, 2016 17:32:28 GMT -5
Hi Cookieee, You are so welcome. I have another one from Barefoot Contessa that I will post over the weekend! I love the recipe! Carrie
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Post by swedishcook on Oct 23, 2016 17:48:15 GMT -5
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Post by amarante on Oct 23, 2016 19:07:33 GMT -5
prawn pan roast or chemmen
This is an interesting cookbook written by an Indian woman who is from the American South so the recipes are fusion Southern Indian such as masala jambalaya
Source: Asha Gomez with Martha Hall Foose - My Two Souths
6 servings
¼ cup dried shrimp (see notes) 2 tablespoons peeled, finely chopped fresh ginger ¼ cup coconut milk 2 tablespoons coconut oil 2 medium shallots, peeled and thinly sliced 2 fresh bay leaveso 1 tablespoon hot paprika 1 teaspoon turmeric powder 1 tablespoon tomato paste 1 teaspoon kosher salt 2 pounds freshwater prawns or jumbo shrimp (20 to 30 count), peeled and deveined
In a blender or food processor, combine the dried shrimp, ginger, and coconut milk. Blend to make a thick paste; set aside.
In a large skillet over medium heat, heat the coconut oil until hot. Add the shallots and bay leaves. Cook, stirring occasionally, until the shallots are golden, about 6 minutes. Add the paprika and turmeric and cook, stirring, for 1 minute. Add the tomato paste, shrimp paste mixture, salt, and ¼ cup of water; stir well.
Cook the mixture over medium heat until the prawns are cooked through and turn pink, about 5 minutes, taking care to avoid overcooking the shrimp, as they will continue to cook after being removed from the heat. Remove the skillet from the heat. Allow to sit uncovered for carryover heat to cook the shrimp through, about 10 minutes. Remove the bay leaves and serve.
NOTES: Dried shrimp are a flavor powerhouse. Often found in Asian and Latin American dishes, the tiny, sundried shellfish lend a salty flavor, much like anchovy paste or fish sauce. The smell is much more potent than the flavor once it is incorporated in the sauce. When shopping, look for whole dried shrimp with a nice coral color; gray or a washed-out pink color can mean the shrimp are old and stale or of poor quality to begin with. These briny secret agents of flavor add much depth to this dish.
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Post by amarante on Oct 23, 2016 19:16:51 GMT -5
Spicy California Shrimp Stack
These EASY shrimp stacks will satisfy your sushi craving, and they taste SO GOOD! Layered with cucumber, avocado, shrimp and brown rice, then topped with a spicy mayo – YUM
You don't need any fancy tools, I layered everything in a one-cup measuring cup then flipped it over.
Then topped it with spicy mayo, soy sauce and Furikake which is a Japanese condiment made with blend of sesame seeds and seaweed and spices available at most health food stores, Amazon or you can just use sesame seeds.
I'm obsessed with Trader Joe's frozen brown rice, it's a great short cut for busy weeknights and the texture is perfect. Using their rice, this came together in less than 15 minutes. If you make the rice yourself, it's best to use short grain rice like you get from most Asian restaurants, the sticky texture is perfect for this.
This would also be great with crab meat to make a more traditional California roll, or even salmon or tuna!
Spicy California Shrimp Stack
Skinnytaste.com
Servings: 4 • Size: 1 stack • Weight Watcher Points+: 6 pt Calories: 225 • Fat: 11 g • Carb: 23 g • Fiber: 4 g • Protein: 10 g • Sugar: 2 g Sodium: 662 mg • Cholesterol: 73 mg
Ingredients:
1 1/3 cups cooked short-grain brown rice (from 1/2 cup uncooked) 2 tablespoons rice vinegar 8 ounces cooked shrimp, peeled and tails removed 1 cup diced cucumber (about 1 small) 1 teaspoon chopped fresh chives 1/2 cup mashed avocado (about 1 medium) 4 teaspoons Furikake (such as Eden Shake or use sesame seeds) 4 teaspoons reduced-sodium soy sauce (or gluten-free) 4 teaspoons mayonnaise 1 teaspoon sriracha sauce
Directions:
Cook rice according to package directions, omitting salt and oil. When rice is done, add rice vinegar and stir. Evenly spread rice on a sheet pan to cool.
Cut shrimp into 1-inch cubes. In a small bowl, combine cucumber and chives. In another small bowl, combine mayonnaise and sriracha sauce.
Using a 1 cup dry measuring cup, layer ¼ cup cucumber, then 2 tablespoon of avocado, then ¼ of the shrimp, and 1/3 cup rice. Carefully turn the cup upside down to turn the stack out onto a plate, lightly tapping the bottom of the cup if necessary. Sprinkle with Furikake and drizzle with 1 teaspoon soy sauce and sriracha mayonnaise. Repeat with remaining ingredients.
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amarante
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Post by amarante on Oct 23, 2016 19:17:57 GMT -5
Shrimp Cocktail with Tequila Sauce 1 cup ketchup 1 cup chili sauce 1/3 cup prepared horseradish 2 TB plus 2 tsp Worcestershire sauce 2 TB lemon juice 2 tsp hot sauce 1/3 cup tequila salt and pepper 4 lbs shrimp, deveined and in the shell Place ketchup thru tequila in a medium bowl. Whisk to combine. Season with salt and pepper to taste. Chill in refrigerator for at least 1 hour. Boil about 4 cups water, add shrimp. Cook for about 2 to 3 minutes or until still firm to the touch. Drain shrimp, place in a bowl and refrigerate until chilled. Serve with tequila sauce. Serves 2 Source - Gulf Coast Cookbook - Randy Wayne WhiteThanks Amarante, this is one of the recipes from the old clbb site that I was going to repost here. Is that where you got this or are you a Randy Wayne White fan also. DH and I have read almost all of his books. I even got his signature on one of his books. I think I got from his cookbook but I will have to check. Nice variant of the cocktail sauce.
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Post by swedishcook on Oct 27, 2016 12:22:54 GMT -5
Hi cookieee, I will put that recipe in my to try very soon file. Sorry about picture. Depicts crawfish fishing in shallow lake and mound of cooked crawfish in the front. Crawfish fishing allowed early August for a couple of weeks. Marks end of summer. Big parties and lit paper lanterns on the porch. Sigh. Childhood memories. For many years Swedish crawfish hit by disease and we imported frozen from the U.S. and Canada. You saved our festivities
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amarante
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Post by amarante on Oct 29, 2016 13:13:44 GMT -5
Shrimp in Brandy and Pomegranate Cream Sauce
Source: Ann Kleinberg - Pomegranates
Serves 4
Rice pilaf would make a great accompaniment to this shrimp. But all you really need for the ultimate taste treat is a fresh loaf of crusty bread. You’ll want to sop up every bit of this creamy sauce.
1 tablespoon unsalted butter 2 pounds shrimp, peeled and deveined 3 green onions, white and green parts, sliced Salt and freshly ground black pepper ¼ cup white wine 1 tablespoon brandy 6 cloves garlic, sliced ¼ cup whipping cream 2 tablespoons Pomegranate Syrup 1 tablespoon chopped fresh basil leaves 1 tablespoon chopped fresh flat-leaf parsley leaves ¼ teaspoon red pepper flakes 1 teaspoon freshly squeezed lemon juice 1 lemon, cut into wedges, for garnish ½ teaspoon dried red chile flakes, for garnish (optional)
Melt the butter in a skillet over high heat. Add the shrimp and green onions and season with salt and black pepper.
Stir in the wine, brandy, and garlic. Cook for 2 minutes, or just until the shrimp turn pink on both sides (this will happen quickly). Using a slotted spoon, transfer the shrimp to a plate. Set aside and keep warm.
Add the cream, pomegranate syrup, basil, parsley, and red pepper flakes to the skillet. Cook for 1 to 2 minutes to reduce the sauce. Stir in the lemon juice. Return the shrimp to the skillet, stir briefly, and taste and adjust the seasoning. Garnish with lemon wedges and chile flakes before serving.
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amarante
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Post by amarante on Oct 31, 2016 18:01:13 GMT -5
shrimp & swordfish curry
Source: Ina Garten - Cooking for Jeffrey
My late friend Anna Pump owned the specialty food store Loaves & Fishes in Bridgehampton, New York, for thirty-five years. I love everything she made, but this is Jeffrey’s and my all-time favorite dish. It’s a perfect winter stew, with shrimp, swordfish, and so many layers of flavor from onions, garlic, ginger, jalapeño, lime, curry, cumin, cayenne, and cloves.
1½ tablespoons curry powder 1 tablespoon ground coriander 1 teaspoon ground cumin ¼ teaspoon ground turmeric ⅛ teaspoon ground cayenne pepper ⅛ teaspoon ground cloves 4 tablespoons (½ stick) unsalted butter 2 tablespoons good olive oil 5 cups chopped yellow onions (4 onions) 1 Holland red bell pepper, cored, seeded, and cut into ¼-inch-thick strips 4 teaspoons minced garlic (4 cloves) 2 tablespoons grated, then minced, fresh ginger 1½ tablespoons seeded, minced jalapeño pepper 2 cups (16 ounces) canned diced plum tomatoes, including the juice 2 cups clam stock, such as Bar Harbor Kosher salt and freshly ground black pepper 1½ pounds swordfish, skin removed and 1-inch-diced 1½ pounds (16- to 20-count) peeled and deveined shrimp (2 pounds in the shell) Zest and juice of 1 lime
Combine the curry powder, coriander, cumin, turmeric, cayenne pepper, and cloves in a small bowl and set aside.
Heat the butter and oil in a large (11- to 12-inch) pot or Dutch oven, such as Le Creuset. Add the onions, bell pepper, garlic, ginger, and jalapeño pepper and cook over medium-low heat, stirring occasionally, for 15 minutes, until the vegetables are tender and starting to brown.
Stir in the spice mixture and cook, stirring constantly, for 2 minutes. Stir in the tomatoes and the juice, clam stock, 1 tablespoon salt, and 1½ teaspoons black pepper, bring to a boil, lower the heat, and simmer for 10 minutes.
Add the swordfish and shrimp, cover, and simmer for 7 minutes only (don’t overcook the seafood!), until the shrimp and fish are just cooked through. Carefully stir in the lime zest and juice (don’t break up the swordfish!), taste for seasonings, and serve hot.
MAKE AHEAD
Prepare the sauce completely and refrigerate for up to a day. When ready to serve, bring to a boil, add the seafood, and finish as directed.
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amarante
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Post by amarante on Nov 2, 2016 13:20:00 GMT -5
grilled shrimp with lime powder and parsley–olive oil sauce
Excerpt From: Louisa Shafia - The New Persian Kitchen
This rustic Turkish-style parsley sauce unlocks not only the flavor of seafood but of grains, vegetables, and chicken, too. The shrimp get a dose of intense citrus flavor from bittersweet dried lime powder. If you have dried limes, you can grind them in an electric spice grinder to make your own lime powder. You can also substitute the zest and juice of 2 to 3 fresh limes, if necessary. Use a good-quality extra-virgin olive oil in the sauce, and serve with rice or another grain.
serves 4
2 cups tightly packed fresh flat-leaf parsley 6 cloves garlic, minced 3 tablespoons freshly squeezed lemon juice ¾ cup good-quality extra-virgin olive oil Sea salt 2 teaspoons dried lime powder 2 tablespoons grapeseed oil Freshly ground black pepper 2 pounds jumbo shrimp, peeled and deveined 2 cups warm freshly cooked rice or whole grain, such as millet, quinoa, or freaked
Coarsely chop the parsley and place it in a large bowl with the garlic, lemon juice, and extra-virgin olive oil, and stir to combine. Season to taste by adding ½ teaspoon salt at a time, until the flavors pop. Add pepper to taste.
Prepare a hot grill.
In a large bowl, whisk together the lime powder, grapeseed oil, 1 teaspoon salt, and a few grinds of pepper. Add the shrimp and toss to coat evenly. Grill the shrimp for 5 to 6 minutes on each side, until they’re opaque in the middle.
Spoon the shrimp over the rice and season to taste with salt and pepper. Top with the parsley sauce and serve immediately.
Vegetarian Option
In place of the shrimp, use tempeh cut crosswise into bars ¾ inch wide. Increase the amount of grapeseed oil to 3 tablespoons, and season the tempeh to taste with salt and pepper before grilling. lamb.
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amarante
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Post by amarante on Nov 8, 2016 23:30:47 GMT -5
Shrimp Cakes with Goat-Cheese Sauce
Excerpt From: Boulud, Daniel - Daniel's Dish
Makes 4 servings
FOR THE GOAT-CHEESE SAUCE 1/3 cup crème fraîche 2/3 cup heavy cream ¼ cup goat cheese, at room temperature 3 Tbsp chopped chives 1 Tbsp chopped shallots 1 tsp chopped garlic 2 Tbsp extra-virgin olive oil 2 Tbsp freshly squeezed lemon juice 2 Tbsp milk Salt and freshly ground pepper
FOR THE SHRIMP CAKES
1 pound fingerling or Yukon Gold potatoes, peeled 1 pound extra-large or jumbo shrimp, peeled, deveined, and coarsely chopped cup crème fraîche 5 cornichons, chopped 3 Tbsp chopped drained capers ¼ cup chopped celery 2 Tbsp finely chopped shallots 2 Tbsp chopped chives 1 Tbsp finely chopped radish “1 Tbsp Dijon mustard 1 Tbsp mayonnaise 1 Tbsp yellow mustard seeds 1 Tbsp chopped flat-leaf parsley 1 tsp finely chopped garlic 1 tsp chopped thyme leaves 1 tsp chopped tarragon leaves Finely grated zest of ½ lemon 2 Tbsp extra-virgin olive oil, plus more for frying 1 Tbsp Banyuls vinegar or white-wine vinegar Salt and freshly ground pepper 2 cups all-purpose flour 3 large eggs, lightly beaten 3 cups Panko (Japanese) bread crumbs
TO MAKE THE GOAT-CHEESE SAUCE
Mix together the crème fraîche, cream, goat cheese, chives, shallots, garlic, olive oil, lemon juice, and milk until well blended. Season with salt and pepper. (The sauce can be made a few hours ahead and kept at room temperature.)
TO MAKE THE SHRIMP CAKES
Center a rack in the oven and preheat to 350°F.
Put the potatoes in a large pot and add enough salted water to cover; bring to a boil. Cook until the potatoes are tender, 15 to 20 minutes. Drain; using a fork, coarsely crush the potatoes. Let cool slightly.
Mix together the potatoes, shrimp, crème fraîche, cornichons, capers, celery, shallots, chives, radish, mustard, mayonnaise, mustard seeds, parsley, garlic, thyme, tarragon, lemon zest, olive oil, and vinegar. Season with salt and pepper. Form the mixture into twelve ¾-inch-thick round cakes. Dip and coat each cake in the flour, then in the egg, and finally into the bread crumbs, making sure to coat them evenly and gently tapping off any excess.
Warm 3 tablespoons olive oil in a large nonstick skillet over medium heat. Cook 4 cakes until golden brown, 2 to 3 minutes on each side. Transfer the cakes to a shallow baking pan. Finish frying all the cakes, adding more olive oil as needed. Then bake for 5 minutes and drain on paper towels. Serve warm with the goat-cheese sauce.
A nice dry Riesling like the one made by Hermann J. Wiemer in New York’s Finger Lakes region would pair well with the shrimp cakes, contributing a welcome element of acidity that spices up the dish. It is also light and mineraly, echoing the flavors of the shrimp.
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amarante
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Post by amarante on Nov 15, 2016 21:54:40 GMT -5
SHRIMP BISQUE
Excerpt From: Tyler Florence - Tyler's Ultimate
EVERY TIME I MAKE THIS SOUP I CAN’T GET OVER HOW DELICIOUS IT IS. The intense flavor comes from shrimp shells, simmered with leeks and orange, and the cream gives it a silky texture. This is a classic soup; I’m definitely putting it on the menu at my next restaurant. SERVES 4 TO 6
1½ pounds medium shrimp, in the shell 1 orange 3 tablespoons extra-virgin olive oil 3 tablespoons unsalted butter 2 leeks, trimmed, halved lengthwise, and rinsed well 1 onion, trimmed, peeled, and halved 2 celery stalks, cut into big chunks 2 carrots, peeled and cut into big chunks 3 fresh thyme sprigs 1 bay leaf 2 tablespoons tomato paste ½ teaspoon cayenne ¼ cup brandy 3 tablespoons all-purpose flour 4 cups heavy cream Kosher salt and freshly ground black pepper Finely chopped fresh chives, for garnish
Peel and devein the shrimp, reserving the shells; stick the shrimp into the fridge until it’s time to eat. Use a vegetable peeler to strip off a couple pieces of orange zest and grate the remaining zest. Cover and refrigerate the grated zest for garnish. Heat the olive oil in a large pot over medium heat and melt the butter into it. Add the shrimp shells, leeks, onion, celery, carrots, thyme, bay leaf, strips of orange zest, tomato paste, and cayenne. Cook, stirring every now and then, until the shells are red and the vegetables begin to soften, about 10 minutes.
Take the pot off the heat and carefully pour in the brandy. Return the pot to medium heat, cook for a minute more, then sprinkle in the flour, give it a stir, and cook for another 2 minutes. Now add water to cover, 2 to 3 cups, and deglaze, scraping up all the browned bits on the bottom of the pot with a wooden spoon. Add the cream and bring to a boil. Immediately[…]”
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amarante
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Post by amarante on Nov 15, 2016 21:54:56 GMT -5
WHITE BEAN AND ROASTED SHRIMP SALAD WITH CHERRY TOMATO VINAIGRETTE
Excerpt From: Tyler Florence - Tyler's Ultimate
THIS IS AN EASY MAIN-COURSE SALAD TO MAKE ANY NIGHT OF THE WEEK. The shrimp, bacon, and sage are all roasted on the same sheet pan and the roasted cherry tomatoes, drizzled with olive oil, create their own juicy sauce to dress the beans. SERVES 4
1 pound large shrimp, peeled and deveined 4 slices bacon, cut crosswise into ½-inch pieces Extra-virgin olive oil Kosher salt 8 fresh sage leaves Cracked black pepper 1 pint mixed red and yellow cherry or grape tomatoes 1 can (14 ounces) cannellini beans, drained 1 tablespoon red wine vinegar 1 bunch of watercress, stems trimmed just above the rubber band
Preheat the oven to 350°F. Arrange 2 racks in the oven.
Arrange the shrimp in a single layer on half of a large baking sheet and put the bacon pieces on the other half. Drizzle with olive oil, season the shrimp with salt, and scatter the sage leaves and pepper over all. Stick that into the oven and roast for 12 to 15 minutes, or until the shrimp are cooked through and the bacon is crisp and browned and the fat has been rendered. At the same time, on a second baking sheet, drizzle the tomatoes with olive oil, sprinkle with salt and pepper, and toss. Put the tomatoes in the oven and roast until they burst, about 10 minutes.
Scrape the tomatoes, shrimp, bacon, and any juices into a large bowl. Add the beans, the vinegar, and a healthy drink of olive oil. Season with salt and pepper. Fold in the watercress and you’ve got dinner.
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amarante
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Post by amarante on Nov 17, 2016 12:53:01 GMT -5
Cider-Poached Shrimp with Jezebel Apple Salsa
MAKES 6 SERVINGS
HANDS-ON 15 MIN. TOTAL 1 HOUR, 45 MIN., INCLUDING SALSA
Ready to move beyond the classic shrimp cocktail? We thought so! Hard cider (fermented apple juice) infuses the shrimp with a faint hint of sweetness and subtle fruitiness. Cook shrimp up to 1 day ahead, then stir together a quick and colorful salsa just before serving.
2 lb. peeled, large raw shrimp with tails 3 1/2 cups hard cider 2 tsp. table salt 6 cups ice cubes Jezebel Apple Salsa
Devein shrimp. Bring cider and salt to a boil in a Dutch oven over medium-high heat. Add shrimp; remove from heat. Cover and let stand 5 minutes or until shrimp turn pink. Stir in ice; let stand 5 minutes. Remove shrimp; chill 1 to 24 hours. Serve with salsa.
JEZEBEL APPLE SALSA
MAKES 3 CUPS
HANDS-ON 15 MIN. TOTAL 15 MIN.
1/4 cup apple jelly 1 3/4 tsp. prepared horseradish 1 1/2 tsp. lime zest 4 1/2 tsp. fresh lime juice 1/4 tsp. dry mustard 1/8 tsp. dried crushed red pepper 2 cups diced Granny Smith apples 3/4 cup diced fresh mango 1/2 cup diced red bell pepper 1/3 cup diced red onion 1/3 cup chopped fresh cilantro
Whisk together first 6 ingredients in a medium bowl. Stir in apples and next 4 ingredients”
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applecrisp1
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Post by applecrisp1 on Nov 17, 2016 16:37:13 GMT -5
Cookiee-- Ditto, that spiced shrimp looks great. I'll have to see how ollllllddddd that bottle of tumeric I have is. Is it even still yellow. Ha.
Thanks for posting. Copied that one down.
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Post by swedishcook on Nov 17, 2016 21:42:20 GMT -5
applecrisp, if you're talking about the shrimp & swordfish curry, there are so many potent flavors in the dish you could probably leave the turmeric out. With plenty of curry powder it will still have an appealing yellow color. Have to try it myself
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amarante
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Post by amarante on Dec 1, 2016 13:38:53 GMT -5
Haven't made this as I discovered it after Thanksgiving. I think if made outside a bird would make a great substantial meal but then I could happily dine exclusive on stuffing.
Shrimp and Roasted Sweet Potato Hash Stuffing
Excerpt From: Melissa Clark - In the Kitchen with A Good Appetite
Makes about 12 cups, enough to stuff a 12- to 14-pound turkey
6 pounds sweet potatoes, peeled and cut into ¾-inch chunks 7 tablespoons extra-virgin olive oil 3½ teaspoons kosher salt, more to taste 1 teaspoon freshly ground black pepper 2 medium onions, diced 2 medium green bell peppers, diced 2 large garlic cloves, finely chopped 2 jalapeños, seeded and finely chopped 2 teaspoons chili powder 2 pounds jumbo shrimp, peeled and cut into ½-inch pieces 1½ tablespoons freshly squeezed lime juice, more to taste 6 tablespoons chopped fresh cilantro or basil
1. Preheat the oven to 425°F. Toss the potatoes with 4 tablespoons oil, 2 teaspoons salt, and ½ teaspoon black pepper. Spread the potatoes on two or three large baking sheets, leaving space between the chunks so they can brown. Roast, tossing occasionally and changing the position of the baking pans so the potatoes cook evenly, until the potatoes are golden, crisp around the edges, and tender, about 35 minutes.
2. Heat the remaining 3 tablespoons oil in a large skillet over medium-high heat. Add the onions and bell peppers. Cook, stirring, until softened, about 10 minutes. Add the garlic, jalapeños, and chili powder, and cook 2 minutes more. Add the shrimp and remaining 1½ teaspoons salt. Cook, tossing occasionally, until the shrimp is just opaque, about 5 minutes.
3. Pour in the lime juice and scrape up any browned bits from the bottom of the skillet. Combine the shrimp mixture with the sweet potatoes in a large bowl and stir in the cilantro or basil. Taste and add more lime juice and salt, if necessary
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amarante
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Post by amarante on Dec 1, 2016 13:39:42 GMT -5
Interesting recipe which I haven't tried. I like the flavors though in terms of an amped up Shrimp Creole
SHRIMP MALACCA WITH RICE
SERVES 8
Excerpt From: Editors of Southern Living Magazine - Southern Living 2016 Annual Recipes: Every Single Recipe From 2016
I found this recipe by Maurice Moore-Betty in a late-1970s issue of House & Garden while I was still in college, and I’ve been making it ever since. Moore-Betty was an Irish-born author, cooking teacher, and all-around lovely man who advised many a prominent Manhattan hostess. This dish is essentially shrimp Creole with the addition of curry powder, which elevates it by a surprising degree. Serve over rice, accompanied by a simple green salad.
“⅓ cup vegetable or canola oil 2 medium yellow onions, finely diced 1 large green bell pepper, seeded, stemmed, and finely diced 2 celery ribs, peeled and diced (about ½ cup) 1 16-ounce can whole peeled Italian plum tomatoes 1 cup tomato puree Generous pinch of cayenne pepper Generous pinch of dried basil 2 garlic cloves, mashed with 1 teaspoon kosher salt 2 bay leaves Salt and freshly ground black pepper 2 tablespoons curry powder Boxed or canned seafood stock. (If available, use homemade shrimp stock.) 3 pounds (36 to 40 count) shrimp, peeled Cooked white rice for serving 1. Heat the vegetable oil over medium in a large heavy saucepan. Add the onions, bell pepper, and celery, and cook until soft, stirring occasionally.
2. Add the tomatoes, tomato puree, cayenne, basil, garlic, bay leaves, and salt and black pepper to taste. Bring to a boil over high, and add the curry powder. Turn down the heat, and simmer the mixture, covered, for about 25 minutes. If the sauce seems too thick, thin it with a little seafood stock or water. Add the shrimp, and simmer for about 10 minutes, until just cooked through. Remove the bay leaves.
3. Serve over cooked white rice. (I love Uncle Ben’s Original Converted rice.)
*Recipe adapted from Julia Reed’s South
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