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Archive for the ‘Shellfish’ Category

We are on a shrimp kick.  Full of flavor, these are delicious in a sandwich or served with some rice.  I omitted the spice for the kids and added a few slices of ginger along with the garlic, but it is most definitely better with some chilis!  (These are served on a bed of sauteed onions, which my Dad always enjoys with shrimp.)

shrimp

Salt-and-Pepper Shrimp
 
Ingredients
 
2 Tbs. cornstarch
1 tsp. granulated sugar
Pinch of Chinese five-spice powder
Kosher salt and freshly ground black pepper
5 large cloves garlic, finely chopped
1 serrano chile, thinly sliced into rounds
4 large scallions (green parts only), sliced 1/4 inch thick
1-1/2 lb. large shrimp (26 to 30 per lb.), peeled and deveined, tails left on
3-1/2 Tbs. peanut or canola oil
1 small lime, cut into 4 wedges
 

Instructions

  1. In a large bowl, mix the cornstarch, sugar, five-spice powder, 1 tsp. salt, and 1 tsp. pepper. In a small bowl, mix the garlic, chile, and scallions; set aside.
  2. Pat the shrimp dry with paper towels. Line a small baking sheet or large plate with a double layer of paper towels. Add the shrimp to the cornstarch mixture and toss until evenly and thoroughly coated.
  3. In a heavy-duty 12-inch nonstick skillet, heat 1-1/2 Tbs. of the oil over medium-high heat until very hot. Add half of the shrimp in a single layer. Cook without disturbing until deep golden and spotty brown on one side, about 2 minutes. Using tongs, quickly flip each shrimp and continue to cook until the second sides are spotty golden brown, about 1 minute longer. (The shrimp may not be cooked through at this point.) Transfer the shrimp to the prepared sheet. Add another 1 Tbs. of the oil to the skillet and repeat with the remaining shrimp, transferring them to the sheet when done.
  4. Reduce the heat to medium and add the remaining 1 Tbs. oil to the skillet. Add the garlic mixture and cook, stirring constantly, until the chile and scallions are softened andthe garlic is golden and smells toasted, about 1 minute. Return the shrimp to the pan and stir to combine. Serve immediately, with the lime wedges.

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I love shrimp – the texture, the taste, and all that protein for very few calories.  This recipe is perfect for the cold of winter because it offers a warm salad.  I wasn’t sure how Rice Kernel would receive it, so I mixed in some raw romaine hearts for a familiar touch.  (I could hear him in my head asking, “a hot salad?!?!”)  His plate was served simply with some avocados, cucumbers, and a slice of baguette. 

Recipe inspiration here.

warmshrimpsalad

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Shrimp Diavolo

For summer’s bounty of tomatoes…. kicked up with a subtle touch of heat. 

Shrimp Diavolo

Ingredients

2 pounds Roma tomatoes (or 28 ounces canned tomatoes with their juices)
1 large onion, sliced
2 tablespoons olive oil
2 cloves garlic, crushed
1/4 to 1/2 teaspoon red pepper flakes
1 1/2 – 2 pounds shrimp (I used tiger) 
1/2 pound spaghetti or linguine

Directions

  1. Bring a medium pot of water to a boil. Core the tomatoes and cut a shallow “x” through the skin of the non-core end of each tomato with a sharp knife. Working in batches, gently lower the tomatoes into the boiling water for about 30 seconds, until the skin begins to peel away from the cuts you made. Remove the tomatoes from the water with a slotted spoon and set aside until they are cool enough to touch.
  2. Peel and then roughly chop the tomatoes and set aside. Pour the olive oil in a shallow, heavy saucepan and set over medium-low heat. Add the garlic and cook for about 3 minutes, until fragrant and softened, but not browned. Add the chili flakes (start with half if you’re not sure about the heat – you can add more later) and cook for another minute or two.
  3. Add the tomatoes and any juices, along with a few generous pinches of salt and stir through. Stir in the onion.  Raise the heat to medium and let the tomatoes come to a simmer. Turn the heat down to low and simmer gently for 2 to 3 hours, until the tomatoes have completely broken down, adding water as needed to keep the sauce from drying out. When the sauce is ready, taste for salt and add more necessary. Cover and set aside.
  4. In a large saute pan set over medium-high heat, add 1 tbsp olive oil.  Season shrimp lighty with salt and pepper. Cook until shrimp just turn pink.
  5. Meanwhile, bring a large pot of generously salted water to a boil. Add the spaghetti and cook until still quite al dente. Reserving about half a cup of the pasta water, drain the pasta in a large colander and set it aside.
  6. Turn the heat to medium underneath the pan with the sauce. Add the cooked pasta and some of the pasta water, using tongs to toss the pasta in the sauce. When the pasta is well-coated in the sauce and warm, add in the shrimp.  Serve hot. 

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There is comfort and decadence in this dish, in the same way lobster mac ‘n cheese offers comfort and decadence.  Being a family of rice lovers, this was bound to make an appearance on our dinner table.  Now if only I had thrown in some crispy bacon….

Basic recipe here, with leftover shrimp and lobster thrown in.

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We love the shrimp guy.  At Costco.  Yup, Costco.  The warehouse store always has amazing fresh shrimp.  This is key in our house.  We’ll eat dried chicken and beef that’s been killed twice.  But mushy shrimp?  That’s a toughie.  We were at Costco last night so tonight was going to be shrimp night.

Fast, flavorful and figure-friendly.  This dish is also versatile: serve over rice, grits, or pasta, roll up in taco form or stuff in bread as a sandwich.  It can also be served warm or at room temperature as an appetizer.

Lemon-Garlic Shrimp

Ingredients

2 tablespoons oil or butter
1 1/4 pounds medium shrimp, peeled and deveined, tails intact
2 large cloves garlic, minced
Pinch of cayenne pepper (optional)
Juice of 1/2 lemon, plus wedges for serving
2 tablespoons roughly chopped fresh parsley, cilantro or scallion

Directions

  1. Season the shrimp with salt and pepper. Add oil or butter in a large skillet over medium-high heat. Add the shrimp, garlic and cayenne, if using, and cook, tossing, until the shrimp are pink, 3 to 4 minutes.
  2. Remove from the heat and add 2 tablespoons water, the lemon juice and parsley; stir to coat the shrimp with the sauce and season with salt and pepper.
  3. Serve over rice, pasta or grits.

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