Showing posts with label Shrimp. Show all posts
Shrimp Creole
in Entree, Fish/Seafood, Rice, Shrimp, Tomatoes on Tuesday, March 27, 2012
“Anyway, like I was sayin', shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. Dey's uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There's pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That- that's about it.” Bubba Blue, “Forrest Gump”
Shrimp isn’t exactly Midwest food but, we forgive it as it is such a great dish!
Talk about a good old Southern dish, what could be more Southern than Shrimp Creole? I imagine if New Orleans
Shrimp Creole looks and tastes like gourmet fare that took hours of fussing over. In fact, it actually boils down to a simple skillet supper. The only thing not right with my version is that it doesn’t have freshly-caught shrimp! Lucky all ya’ll out there that have fresh seafood and fish available! By the way, while on a trip in Texas
Shrimp Creole
Ingredients:
2 tablespoons olive oil
2 cups onion, chopped
4 cloves garlic, minced
1 bell pepper, diced
1 teaspoon Old Bay
½ teaspoon ground cayenne pepper
Salt and pepper, to taste
2 cups clam juice
28 ounces whole tomatoes in puree
1 teaspoon dried thyme
1 bay leaf
2 tablespoons tomato paste
2 pounds medium shrimp, peeled and deveined
6 cups hot cooked white rice for serving
Method:
In heavy pot over high heat, heat the oil.
Add onion, stir 1 minute.
Add garlic, cook 30 seconds longer.
Stir in bell pepper, Old Bay
Reduce heat to medium and cook, stirring occasionally, 2 minutes.
Add clam juice, tomatoes, thyme and bay leaf.
Cover, simmer for 15 minutes.
Stir in tomato paste, cover, simmer 5 minutes longer.
Stir in shrimp and cook until the shrimp turn pink and the interiors are opaque throughout, 1-2 minutes. Do not overcook.
Remove from heat.
Discard bay leaf.
To serve, fill individual bowls with the hot cooked rice and ladle the Shrimp Creole over.
Serve hot.
Serves 6
It’s a great, tasty, colorful dish!
By the way, today is the last day to enter my give-away posted on July 20th! Here's the link:
http://pamsmidwestkitchenkorner.blogspot.com/2010/07/its-give-away-time.html
http://pamsmidwestkitchenkorner.blogspot.com/2010/07/its-give-away-time.html
Honey Poppy Seed Pasta Salad
in Bell peppers, Dijon mustard, Fish/Seafood, Honey, Onions, Pasta, Poppy seeds, Salad dressings/Vinaigrettes, Salads, Shrimp, Side Dish, Snow peas on Sunday, March 11, 2012
Woo hoo!!! The heat has arrived in Northern Illinois, bringing with it the craving for cold pasta salads!
There’s nothing quite like a crisp cool salad to dig into at your backyard barbecue when the thermometer soars.
Honey Poppy Seed Pasta Salad can be easily adapted to your taste with whatever flavors you favor. Start with wagon wheel pasta and add colorful veggies of your liking, combining it all in a honey, poppy seed and Dijon mustard dressing for the finishing touch.
This versatile salad recipe was published in our local newspaper, The Northwest Herald, recently. I made a vegetarian version of it using shrimp; however, it is really delicious using cut-up chicken, as in rotisserie chicken ~ or you could try it with ham. The recipe also includes one diced apple and one cup grape halves and toasted slivered almonds which I omitted, catering to individual tastes.
If you like colorful chilly pasta salads in the heat of summer, I guarantee you’ll be wild about this one! It’s a perfect pasta salad for your guests to relish!
Honey Poppy Seed Pasta Salad
Adapted
Ingredients:
1 pound wagon wheel pasta
1 pound medium shrimp, (30-30 per pound), peeled and deveined
1 yellow bell pepper, cored and diced
1 red yellow bell pepper, cored and diced
1 orange bell pepper, cored and diced
1 cup snow pea pods, sliced into thirds
4 scallions, thinly sliced
½ cup mayonnaise
¼ cup honey
3 tablespoons cider vinegar
2 tablespoons Dijon mustard
Zest of ½ orange
1 tablespoon poppy seeds
½ teaspoon salt
¼ teaspoon ground black pepper
Method:
To a large pot of boiling salted water, add pasta and cook until al dente.
Rinse in cold water to stop the cooking, drain well and set aside to cool.
In a large bowl, combine the shrimp, bell peppers, snow peas and scallions.
In a small bowl, whisk together the mayonnaise, honey, vinegar, mustard, orange zest, poppy seeds and salt and pepper.
When the pasta has cooled, add it to the bowl with the veggies and shrimp, then toss to combine.
Add the dressing and stir to coat.
Chill for 1-2 hours and serve.
Makes 12 servings
ENJOY!!! It’s delicious!!!
Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips and recipes. She’s having a Double Giveaway now!
Sautéed Shrimp over Creamy Grits
in Beer, Cajun, Entree, Fish/Seafood, Garlic, Lemons, Shrimp, Stone ground grits on Thursday, January 26, 2012
I first had this dish in Savannah , Georgia
Shrimp and grits is an easy recipe. Just have all the prep work done before you begin. Then it will be a snap to cook up the dish. And, you can even make the grits a little bit ahead of time as they will stay hot for a while.
This is one of the most satisfying grits dishes! I could eat grits with just about anything ~ especially shrimp.
Sautéed Shrimp over Creamy Grits
For the grits:
1 cup heavy cream
2 cups water
1 ½ cups hot chicken or vegetable stock
¼ cup butter
Salt and pepper, to taste
1 cup Stone-ground grits
Method:
In large saucepan over medium-high heat, combine cream, water and hot stock, bring to a boil.
Add butter, salt and pepper.
Add grits slowly, stirring constantly, scrapping the bottom of the pan.
Reduce heat to medium-low.
Cook for about 25 minutes, stirring occasionally so that they do not scorch.
The grits should have absorbed all the liquid and be soft.
If they are too thick, add a little water or warm stock.
For the shrimp:
1 pound raw shrimp
6-8 bacon slices
6-8 bacon slices
3 tablespoons lemon juice
3 tablespoons onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 teaspoon Cajun seasoning
1 teaspoon paprika
Hot sauce, optional
4 ounces amber beer
1 tablespoon Worcestershire sauce
Method:
Place shrimp on a plate and season with salt, pepper and Cajun seasoning and paprika.
In a large frying pan over medium-high heat, fry bacon until nearly crisp.
When cooled, crumble into pieces. Set aside.
Reserve 2-3 tablespoons bacon grease in the skillet.
Add onion, garlic and bell pepper, sautéing about 3-4 minutes.
Slowly add beer and Worcestershire sauce; cook down until onion is transparent and peppers are cooked about 10-12 minutes.
Add shrimp mixture and crumbled bacon.
Sauté 5-7 minutes until shrimp are opaque in center (cut to test).
Remove from heat.
Spoon hot grits onto serving plate; top with shrimp mixture.
Pam’s note: Stone-ground grits makes a huge difference. See my January 6, 2010 post for where I buy them.
Enjoy!
Shrimp and Sweet Pea Sauté
in Entree, Fish/Seafood, Pasta, Peas, Shrimp, Tomatoes, Vegetables on Friday, January 20, 2012
Until the local farmer’s markets are open here, I’m using frozen sweet peas and canned tomatoes in this dish. In about 4 weeks, the farmer’s markets will open here and I can hardly wait for all the great local vegetables that will be available this summer. I like the fact that I can financially support the local farmers who work so hard to produce their delicious bounties of the growing season!
It’s a beautiful blend of colors in this shrimp dish and I’m not sure whether the peas or the shrimp is the star here because they both add mouthwatering flavors. Sugary sweet peas and succulent shrimp are a great marriage and a few more ingredients make it even better.
We favor this served over pasta but rice or orzo compliment it also. Here’s the recipe:
Shrimp and Sweet Pea Sauté
Ingredients:
1 tablespoon olive oil
1 pound shrimp, peeled and deveined
6 green onions, chopped into 1-inch pieces
1 tablespoon lemon juice
¾ cup chicken broth
14.5 ounce can diced tomatoes with basil, garlic and oregano
2 cups frozen sweet peas, thawed
¼ teaspoon crushed red pepper
Salt and pepper, to taste
¾ pound pasta, cooked according to package directions
Method:
Heat the oil in a large skillet over medium-high heat.
Add the shrimp and cook for a couple of minutes, until they are pink and opaque. They do not have to be cooked through at this point.
Transfer to a plate and set aside.
Place green onions in skillet and sauté for one minute.
Add lemon juice and chicken broth and stir until well heated.
Add tomatoes and peas, cooking until hot and peas are tender.
Meanwhile, cook pasta until desired consistency.
Add crushed red pepper and salt and pepper.
Return shrimp to skillet and cook for a couple of minutes until shrimp are cooked through and sauce has thickened.
Serve over pasta.
ENJOY!!!
Visit my friend Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway!
Josie's Shrimp Yummies
in Appetizers, Crackers, Fish/Seafood, Sherry, Shrimp, Super Bowl on Thursday, October 6, 2011
Bill always asks me a couple of weeks into December what I would like for Christmas. Of course, I answer a red Mercedes sports car, a diamond ring and on and on. Actually, he’s on to me though and knows what I really will say and do want, a new cookbook! And he usually comes through with flying colors; except for the year when he bought a cookbook offering 500 recipes for a slow-cooker. I put the slow-cooker in our last yard sale many years before!
Anyway, Bill really delivered with style this last Christmas! He gave me “Uncle Bubba’s Savannah Savannah
Uncle Bubba says, “Yummy is truly the perfect word to describe this recipe, given to me by Joanne Lair. I kid you not – when I first tasted these I thought I was eating dessert. I’m convinced that the cream sherry make the difference. I could eat an entire plateful and still want more.” It’s a keeper! Here it is:
Josie’s Shrimp Yummies
Ingredients:
1 sleeve Ritz crackers
3 tablespoons melted butter
3 tablespoons cream sherry
Salt and pepper
12 large raw shrimp, peeled and deveined
Lettuce leaves
Method:
Preheat oven to 350 degrees.
To make the stuffing, crush the crackers thoroughly and place in a small bowl with the melted butter and sherry. Mix thoroughly, and add salt and pepper to taste. The crackers will soak up the sherry and butter to make a thick paste.
Slice each shrimp down the back to create a pocket. Stuff the shrimp with the cracker mixture. Place in a lightly greased baking pan and bake for 10 minutes, or until the shrimp turn pink.
Arrange the lettuce leaves on a serving platter or on individual plates. Place the shrimp on top of the lettuce and serve.
Yummy good for a Super Bowl party!
Shrimp-stuffed Mushrooms
in Appetizers, Fish/Seafood, Mushrooms, Parmesan, Sherry, Shrimp, Super Bowl on Saturday, October 1, 2011
I have had my fair share of stuffed mushrooms and these are some of the best! There is no party food quite like stuffed mushrooms. Even those who aren’t mushroom aficionados are surprised how good they are when they try a stuffed mushroom cap at a party. They are always a huge hit at parties and with the Super Bowl being a week from today, they would be just perfect.
This is another of Mom’s great recipes. Mushrooms were one of her favorite foods, right up there with strawberries and we were served mushrooms of different versions often. These mushroom caps are stuffed with a heavenly mixture of shrimp and cheese, and then baked until they are a sizzling, golden color. They are easy to make too!
Shrimp-stuffed Mushrooms are a great tasty morsel that would be perfect for almost any occasion. OK, maybe not breakfast, but they would fill the bill at brunch, as an appetizer before a formal dinner or a cook-out in your back yard. I bet you won’t be able to eat just one!
Shrimp-stuffed Mushrooms
Ingredients:
1½ tablespoon finely minced onion
2 tablespoons butter
½ cup finely chopped shrimp
4 tablespoons grated Parmesan cheese, divided
3 tablespoons bread crumbs
3 tablespoons sherry, divided
2 teaspoons parsley flakes
Dash salt
12 large mushrooms
Small shrimp
Method:
Wipe mushrooms with paper towel and remove stems.
In medium skillet, sauté onion in butter until tender.
Remove from heat, stir in shrimp, 3 tablespoons Parmesan, crumbs, 2 tablespoons sherry, parsley and salt.
Stuff mushrooms caps with shrimp mixture.
Place on baking sheet.
Sprinkle with remaining 1 tablespoon sherry 1 tablespoon Parmesan.
Broil 5”–6” from heat source for 5 minutes or until lightly browned.
Serve hot, garnished with shrimp and parsley.
Just pop ‘em in your mouth and swoon! Yum!
Cajun Gumbo
in Andouille sausage, Bell peppers, Celery, Chicken, Entree, Fish/Seafood, Gumbo, Onions, Rice, Sausages, Shrimp, Soups
We love New Orleans
Speaking of gumbo, look at the lengthy list of ingredients below and don’t let it put you off! It’s fairly simple and except for the roux can be cooked at an easy pace. What it takes is time and patience. But, the result is well worth it.
Roux! It is the key ingredient! Respect it, treat it gently, don’t rush it and all will be right with the gumbo! It takes patience and a lot of arm-numbing stirring. When the oil is so hot it is almost smoking, add the flour, a bit at a time and stir. Turn the heat down to low or medium-low and be ready for roughly 50 minutes of constant stirring. Oh, my aching arm!
But, be sure to be a good Cajun cook and don’t burn the roux! If it burns, you have to throw it out and start over. We’re talking about maybe a half-hour wasted and then starting over again. The first time cooking gumbo, I made the roux three times; burning it on the first two attempts. I was ready to give up but, sometimes I’m obstinate and want to win. The third time was a charm, perfect! Just don’t try to rush the process!
While I’m stirring the roux, pesky Bill (those of you who know him, understand just what I mean!) keeps tossing a heap of beads around my neck while I swerve and try to dodge them, hoping they don’t end up in the pot. I just keep playing music, singing, playing mind games, avoid looking at the clock and keep on stirring, minding my own business. At first the roux will be tan, then it gradually starts to darken, then it is cocoa colored, then it turns to a beautiful dark mahogany and then you have mastered it. It is an amazing thing to watch as the color changes.
Now you can start adding the remaining ingredients and only stirring frequently. Finally, the last ingredient to add is the gumbo file' powder and there you have such a delicious meal. It is so good and bound to make everyone happy and feeling a little like “Nawlins,” as Bill says!
By the way, this is Cajun gumbo, not Creole! Creole gumbo has a lighter, medium brown roux and includes tomatoes. Cajun gumbo has a very dark roux and never contains tomatoes.
Cajun Gumbo
Ingredients:
3 ½ pounds whole chicken, cut into 8 pieces
6 teaspoons McCormick Cajun Seasoning
2-4 tablespoons oil
1 cup unsifted all-purpose flour
1 cup vegetable oil
1½ cups diced onion
1½ cups diced celery
1½ cups green bell pepper, diced
8 cups chicken stock, or more
2 pounds Andouille sausage, coarsely chopped
1 pound shrimp
½ cup fresh parsley, chopped
1 tablespoon lemon juice
1 tablespoon sugar
1 teaspoon dried oregano leaves
1 teaspoon dried thyme leaves
2 tablespoons Old Bay
½ teaspoon salt
1 teaspoon ground pepper
1 pound medium fresh or frozen shrimp
½ teaspoon gumbo file' powder*
5 cups cooked rice
Method:
Coat cut-up chicken with flour and Cajun seasoning. Sauté in 2-4 tablespoons of oil until cooked. Once cooled, remove the skin and bone from the meat, chop coarsely. Set aside.
Pour the chicken stock in a large kettle.
Add parsley, lemon juice, sugar, oregano, thyme, Old Bay
For the roux:
In a large heavy pan or Dutch oven, heat 1 cup oil on high until almost smoking hot. Add 1 cup flour and stir constantly until the flour browns from tan to a dark mahogany color, being careful not to let it burn. Stir constantly for 45 to 55 minutes.
Stir into the roux the onion, celery, green pepper and cook until vegetables are soft, about 20-30 minutes, stirring frequently. Remove the roux to a bowl so that it doesn’t keep cooking in the hot pan.
Add the hot roux to the stock very carefully a little at a time so as to not let it boil over. Bring the mixture to a boil. You should have just enough roux to properly thicken the stock. If it becomes a little too thick, just add a little more stock. It should coat the back of a spoon nicely when done.
Add cooked chicken and Andouille sausage to the pot and cook for about 45 minutes over medium heat stirring quite often. This is a thick soup and you want to be careful that it doesn’t stick or burn to the bottom.
Stir in the shrimp and cook until the shrimp is cooked through about 10-15 minutes.
Remove from heat.
Add file' powder. Stir well.
To serve, spoon some rice into a soup bowl and ladle gumbo over the top.
8 servings
Pam’s notes: I have a large spatula with a sharp edge that is perfect for stirring the bottom of the pan when cooking the roux and for stirring after the chicken and sausage have been added to the gumbo mixture.
*Filé (say fee-lay) powder is a seasoning made from the ground, dried leaves of the sassafras tree. It’s an integral part of Cajun cooking, and is used to thicken and add unique flavors to Gumbos and stews. File' powder should be stirred into the gumbo after it is removed from the heat. Undue cooking will make file' powder tough and stringy. In other words, do not let gumbo boil after the file' powder has been added.
A bowl of gumbo served over rice is just about as good as you can get!
Bon Appetite!!!
Gnocchi with Shrimp and Asparagus in Pesto Sauce
in Asparagus, Entree, Fish/Seafood, Garlic, Gnocchi, Parmesan, Pasta, Pine nuts, Sauces/Marinades, Shrimp, Vegetables on Saturday, September 24, 2011
OK, would somebody please help me…
I’ve seen many of you writing about gnocchi and a lot of you have even made it from scratch. It’s new to me. It took me 10 minutes, at least, to find a package of the potato dumplings in the grocery store the other day and they only had two of them.
If I had known how to pronounce the word, I would’ve asked the clerks what aisle to go to find it. Usually it never bothers me to ask anything but I didn’t want to stumble around with the word that day. So, I wandered from the boxed potato aisle to the frozen foods at the other end of the store, back to the cold food section, over to the pasta aisle and finally to the ethnic area and imagine that! There it was in the Italian food section. So, please tell me ~ is it gnocchi with a “hard” G as in good or is it gnocchi with a “silent” G as in gnat?
However it’s pronounced, we think it’s great and I’m sorry it took us so long to meet. Gnocchi is a great hearty alternative to pasta and a perfect addition in this recipe! I loved the texture and size of it and how quickly it cooked. The taste of the shrimp, fresh asparagus, and homemade pesto sauce with the gnocchi was absolutely delicious!!!
Would you just please tell me how to pronounce it…
Gnocchi with Shrimp and Asparagus in Pesto Sauce
Ingredients:
1 (16-ounce) package vacuum-packed gnocchi
4 cups asparagus (about 1 pound), sliced into 1” pieces
1 pound peeled and deveined shrimp
1 cup basil leaves
2 tablespoons pine nuts, toasted
2 tablespoons shredded Parmesan cheese
2 teaspoons lemon juice
2 teaspoons garlic, minced
3 teaspoons extra-virgin olive oil
Method:
Bring 2 quarts water to a boil in a large pan.
Add gnocchi and cook 4 minutes or until done. Gnocchi will rise to the top.
Remove gnocchi with a slotted spoon and keep warm in a large bowl.
Bring water back to a boil.
Add shrimp and cook until done, drain well.
Meanwhile, in another pan, add asparagus and cook until tender, drain well.
Add shrimp and asparagus to gnocchi bowl.
Combine 1 tablespoon water, basil and next 4 ingredients (through garlic) in a food processor.
Process until smooth, scraping sides.
Drizzle oil through food chute with food processor on; process until well blended.
Add basil mixture to shrimp mixture.
Toss to coat.
Serve immediately
4 servings
It’s delicious!!!
Pam's note: For a better procedure, see StephenC's second comment, #17.
Be sure to enter the $65 CSN giveaway I posted on Sept. 15th!
Check out my friend, Linda’s blog, at My Kind of Cooking for her great recipes and the 4 cookbooks she's giving away!
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