So it's no longer the season of hot summer days. But that doesn't mean the shrimp aren't still running! My fresh-off-the-boat shrimp the other day were so delicious that all I could think was: I want to eat these raw! But I'm a scaredy-cat (and I've never seen raw shrimp sashimi!--although I'm sure it's out there). Needless to say, I decided I would make ceviche. It has taken three days for me to catch another boat coming in with shrimp available, but ten pounds of shrimp later, my ceviche is a reality. You may need to adjust the quantity of shrimp and lime juice, but this is roughly what I used. Make sure you have extremely fresh shrimp as shrimp are quickly contaminated with bacteria that lime juice won't kill. This is a very tasty, light meal. Enjoy!
Ingredients
1 1/4 cup fresh squeezed lime and lemon juice (I used 8 limes, 1 lemon)
4 lbs. shrimp, peeled, deveined and chopped into 1/4 inch pieces
1 Jalepeno, finely minced
4 Shallots, minced
1 Tomato, chopped
1/2 cup Cilantro leaves, chopped
2 Cloves garlic
Worcesthershire Sauce
Olive oil
Crystal Hot Sauce (optional)
Salt & Pepper
Putting It Together
In a glass bowl mix shrimp and lime juice. You should have enough lime juice to completely cover the shrimp, if you don' t, squeeze more juice. The shrimp and juice will turn pink almost immediately. (When I first mixed the shrimp in I had a lot of extra juice, so I added more shrimp!) Let chill in the refrigerator at least 3 hours. Remove and add solid ingredients. Mix. Return to refrigerator. One hour before ready to serve, add a couple dashes of Worcestershire Sauce, a drizzle of olive oil, and salt & pepper to taste.
Serving It Up
Pour into a chalice (or a bowl, if you don't happen to own a chalice!). Garnish with radishes, lime wedges and slices of avocado. Serve with organic (or non-GMO) tortilla chips.
Pairing Suggestions: How about a Negra Modelo? Or else try a crisp Vinho Verde or Sauvignon Blanc.
Showing posts with label Seafood. Show all posts
Showing posts with label Seafood. Show all posts
Saturday, November 12, 2011
Tuesday, November 8, 2011
Open- faced Leftover Barbecue Shrimp Sandwich
After having more shrimp than I could eat last night, I came up with this dish for lunch. It is every bit as tasty as the barbecued shrimp; maybe more so! This also would make a nice dinner appetizer. I ate it with a knife and fork, but certainly you could just pick it up and put it in your mouth. But make sure you've got a napkin handy! (The salad is optional, but makes for a more complete, healthy meal)
Ingredients
Leftover Easy Nola-style Barbecued Shrimp, peeled, with sauce
Semolina bread (or rustic wheat)--the important part is that it is an artisan loaf, with a nice crust.
Spinach or Mache, cleaned, and dressed lightly with olive oil, salt & pepper
Preparing the Sandwich
Preheat oven to 375. Slice bread and put in a baking dish (with sides!). Place shrimp flatly on top of the bread (I was able to do three shrimp per slice of bread). Pour the remaining sauce over the shrimp and bread. Bake until hot.
Eating the Sandwich
Serve on a bed of lightly dressed spinach or mache. Make sure to pour the oil left in the dish back onto the shrimp and toast.
Pairing Suggestion: Enjoy with the leftover wine (?!) that went with the barbecued shrimp...
Ingredients
Leftover Easy Nola-style Barbecued Shrimp, peeled, with sauce
Semolina bread (or rustic wheat)--the important part is that it is an artisan loaf, with a nice crust.
Spinach or Mache, cleaned, and dressed lightly with olive oil, salt & pepper
Preparing the Sandwich
Preheat oven to 375. Slice bread and put in a baking dish (with sides!). Place shrimp flatly on top of the bread (I was able to do three shrimp per slice of bread). Pour the remaining sauce over the shrimp and bread. Bake until hot.
Eating the Sandwich
Serve on a bed of lightly dressed spinach or mache. Make sure to pour the oil left in the dish back onto the shrimp and toast.
Pairing Suggestion: Enjoy with the leftover wine (?!) that went with the barbecued shrimp...
Easy Nola-style Barbecued Shrimp
Not only is this recipe easy. It is as tasty as they come. You'll definitely need to do some finger licking with this one. Make sure you have plenty of napkins on hand. And don't forget the bread!
Ingredients
2 lbs. fresh gulf shrimp (large, 10-15 count), deheaded
Olive oil (a lot! enough to coat all shrimp and leave an inch--or so-- of oil at the bottom of the marinating container)
Lemon juice (1/2 lemon), you can also add some zest if it's an organic lemon
4 large cloves garlic, peeled and roughly chopped
dried herbs (oregano, thyme, rosemary, any combination of what's on hand)
dash of Worcestershire sauce
dash of Crystal hot sauce
2 tsp. dried red pepper flakes
2 tbs. butter (optional)
Baguette for sopping up the sauce!
Marinating the Shrimp
Set the shrimp aside. In a bowl (I used a giant, 8-cup glass measuring cup) mix all other the ingredients except the butter. Add the shrimp and toss to coat. Refrigerate at least two hours, tossing the shrimp after one hour.
Cooking
Heat the grill up to about 400-450 degrees Fahrenheit. Take a large piece of aluminum foil. In it place another doubled over piece of foil to cover the entire middle of the foil. This will keep the shrimp from puncturing the foil. Make a wide boat shape out of the foil. Place the shrimp in the foil and pour all of the marinade over the shrimp. If using, add the butter in pats over the top of the shrimp. Join the lengths of the foil and roll until firmly sealed. Fold up the ends and bring towards the middle to make a Viking-esque ship.
Grill for 5 minutes until just done. Eat quickly!! (The oil will be boiling so the shrimp will keep cooking as they sit in it.) Yum.
Pairing suggestion: A fruity, robust Spanish rose. You could also try crisp Spanish white. Or an Abita Amber.
Leftovers: I stored them in a tupperware container with the extra sauce. Out of the leftovers I made an Open-faced Leftover Barbecue Shrimp Sandwich. In the future I will intentionally cook extra shrimp just so I can make this sandwich (which is really just a giant crostini). It was one of the coolest dishes I've come up with in a while. And once the cooked shrimp and leftover sauce are on hand it is very easy.
Ingredients
2 lbs. fresh gulf shrimp (large, 10-15 count), deheaded
Olive oil (a lot! enough to coat all shrimp and leave an inch--or so-- of oil at the bottom of the marinating container)
Lemon juice (1/2 lemon), you can also add some zest if it's an organic lemon
4 large cloves garlic, peeled and roughly chopped
dried herbs (oregano, thyme, rosemary, any combination of what's on hand)
dash of Worcestershire sauce
dash of Crystal hot sauce
2 tsp. dried red pepper flakes
2 tbs. butter (optional)
Baguette for sopping up the sauce!
Marinating the Shrimp
Set the shrimp aside. In a bowl (I used a giant, 8-cup glass measuring cup) mix all other the ingredients except the butter. Add the shrimp and toss to coat. Refrigerate at least two hours, tossing the shrimp after one hour.
Cooking
Heat the grill up to about 400-450 degrees Fahrenheit. Take a large piece of aluminum foil. In it place another doubled over piece of foil to cover the entire middle of the foil. This will keep the shrimp from puncturing the foil. Make a wide boat shape out of the foil. Place the shrimp in the foil and pour all of the marinade over the shrimp. If using, add the butter in pats over the top of the shrimp. Join the lengths of the foil and roll until firmly sealed. Fold up the ends and bring towards the middle to make a Viking-esque ship.
Grill for 5 minutes until just done. Eat quickly!! (The oil will be boiling so the shrimp will keep cooking as they sit in it.) Yum.
Pairing suggestion: A fruity, robust Spanish rose. You could also try crisp Spanish white. Or an Abita Amber.
Leftovers: I stored them in a tupperware container with the extra sauce. Out of the leftovers I made an Open-faced Leftover Barbecue Shrimp Sandwich. In the future I will intentionally cook extra shrimp just so I can make this sandwich (which is really just a giant crostini). It was one of the coolest dishes I've come up with in a while. And once the cooked shrimp and leftover sauce are on hand it is very easy.
Wednesday, August 17, 2011
Grilled Shrimp
Vacationing on the Gulf Coast in Mississippi where you can walk down to the dock and pick up fresh jumbo shrimp right off the boat is a treat in and of itself. I am discovering a multitude of recipes for shrimp and the following is my favorite so far. And it doesn't hurt that this recipe is so simple and quick. Make sure you think ahead to marinate the shrimp a few hours before you are ready to eat!
Ingredients
1 lb. fresh jumbo Gulf shrimp
1/4 cup pastis (I have been using Henri Bardouin which has a lot more botanicals in it than the more ubiquitous Ricard, but Ricard should work almost as well)
1/4 cup olive oil
2 tablespoons of salt
1 teaspoon cayenne pepper
1 teaspoon fennel seeds (optional)
wooden skewers soaked for at least 30 minutes before grilling
Mix all of the ingredients but shrimp in a bowl. Dehead the shrimp. Rinse the shrimp then devein (using kitchen scissors cut the backs of the shrimp open and remove the digestive tract with a knife). In either a tupperware container or a flat baking dish put the shrimp and pour the marinade over them tossing to cover. Refrigerate at least two hours, mixing the shrimp in the marinade at one hour.
Prep the grill to medium-high.
Make yourself a pastis!
In a tall glass pour one and a half ounces of pastis, add one to two ice cubes, add enough water to dilute into a cloudy haze, roughly 4 ounces. Cheers!
Grilling the Shrimp
Remove shrimp from the fridge. Skewer the shrimp, but don't crowd them together.
Grill approximately two minutes on each side or until cooked through.
Alternatively you can broil them instead of grilling. Just preheat your broiler and follow the same instructions.
I have served these on my classic salad as well as on a sandwich with sriracha mayo, tomato, basil and bibb lettuce. You can also peel them leaving the tails on and serve as an hors d'oevre with the sriracha mayo.
Pairing suggestions: Enjoy with sparkling water mixed with a splash of Italian limonata or that pastis if you haven't finished it! This could also easily pair with a crisp Italian white such as a Gavi di Gavi .
Ingredients
1 lb. fresh jumbo Gulf shrimp
1/4 cup pastis (I have been using Henri Bardouin which has a lot more botanicals in it than the more ubiquitous Ricard, but Ricard should work almost as well)
1/4 cup olive oil
2 tablespoons of salt
1 teaspoon cayenne pepper
1 teaspoon fennel seeds (optional)
wooden skewers soaked for at least 30 minutes before grilling
Mix all of the ingredients but shrimp in a bowl. Dehead the shrimp. Rinse the shrimp then devein (using kitchen scissors cut the backs of the shrimp open and remove the digestive tract with a knife). In either a tupperware container or a flat baking dish put the shrimp and pour the marinade over them tossing to cover. Refrigerate at least two hours, mixing the shrimp in the marinade at one hour.
Prep the grill to medium-high.
Make yourself a pastis!
In a tall glass pour one and a half ounces of pastis, add one to two ice cubes, add enough water to dilute into a cloudy haze, roughly 4 ounces. Cheers!
Grilling the Shrimp
Remove shrimp from the fridge. Skewer the shrimp, but don't crowd them together.
Grill approximately two minutes on each side or until cooked through.
Alternatively you can broil them instead of grilling. Just preheat your broiler and follow the same instructions.
I have served these on my classic salad as well as on a sandwich with sriracha mayo, tomato, basil and bibb lettuce. You can also peel them leaving the tails on and serve as an hors d'oevre with the sriracha mayo.
Pairing suggestions: Enjoy with sparkling water mixed with a splash of Italian limonata or that pastis if you haven't finished it! This could also easily pair with a crisp Italian white such as a Gavi di Gavi .
Monday, August 1, 2011
Marinated Blue Crab Claws
This is an easy dish that will have everyone licking their fingers! Blue crab claws can be purchased already cooked with the shells removed, in a one pound container. They may be a bit harder to find outside of the Gulf South!
Ingredients
- 1/2 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- Juice from 1/2 large lemon juice
- 1 tablespoon Dijon mustard (I prefer Maille)
- 2 chopped green onions
- 2 minced shallots
- 1 minced celery stalk
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh basil
- 2 cloves garlic, minced
- 2 teaspoons Worcestershire sauce
- 1 teaspoon salt (or more to taste)
- Fresh ground black pepper to taste
- 1 teaspoon hot pepper sauce
- 1 teaspoon Cayenne pepper
- 1 teaspoon organic lemon zest
- 1 pound cooked blue crab claws, outer shells removed from claw meat
Putting It All Together
In a medium glass bowl mix all liquids. Add the rest of the ingredients except the crab claws and mix. Using your hands gently fold in the crab claws and mix to cover. Cover the bowl and refrigerate overnight.
Serve on a plate with claws assembled in concentric circles radiating outward. Don't forget the napkins!
Pairing Suggestions: Rose, of course! Or you could make yourself and your guests Negronis.
Monday, April 28, 2008
Clams with Fettuccine
This is a great, simple recipe in which the finished dish appears to have involved a bit more work than was actually required. Enjoy!
Ingredients
Clams
3 Shallots sliced
3 Cloves garlic roughly chopped
1 pint Cream
1/4 cup Parsley finely chopped
Fettuccine
2 Tbs. Olive oil
1 Tbs. Butter
2 Tbs. Flour
Put on a large pot of water to boil.
In the meantime, heat a large cast iron skillet over medium-low heat, add about two tablespoons of olive oil and shallots and garlic, saute (making sure they do not burn) for about two minutes, add butter and mix. Add flour and stir until thickens. Add parsley and half of the cream; mix thoroughly. Add rest of cream and mix. Add clams and coat with mixture. Cook until the clams open and release their juice. Taste and add salt and pepper. Turn down heat enough to keep clams warm.
When water boils add salt and pasta and cook until al dente. Drain and add to clam sauce.
Wine Suggestions
I had this with a good cold Sake and it was perfect! You can also enjoy with a rosé or a French or New Zealand Sauvignon Blanc.
Ingredients
Clams
3 Shallots sliced
3 Cloves garlic roughly chopped
1 pint Cream
1/4 cup Parsley finely chopped
Fettuccine
2 Tbs. Olive oil
1 Tbs. Butter
2 Tbs. Flour
Put on a large pot of water to boil.
In the meantime, heat a large cast iron skillet over medium-low heat, add about two tablespoons of olive oil and shallots and garlic, saute (making sure they do not burn) for about two minutes, add butter and mix. Add flour and stir until thickens. Add parsley and half of the cream; mix thoroughly. Add rest of cream and mix. Add clams and coat with mixture. Cook until the clams open and release their juice. Taste and add salt and pepper. Turn down heat enough to keep clams warm.
When water boils add salt and pasta and cook until al dente. Drain and add to clam sauce.
Wine Suggestions
I had this with a good cold Sake and it was perfect! You can also enjoy with a rosé or a French or New Zealand Sauvignon Blanc.
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