Shrimp Scampi

“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

 

 

Yes, I know.  Shrimp Scampi is not rocket science.  But I’ve been asked in the past for the recipe.  If cooked correctly, this is one quick but succulent dish.  A great starter to a fancy date night meal, maybe?  Or you can take it to another level and throw it over some pasta for a quick, but satisfying dinner.  Just one thing…don’t over cook the shrimp.  Please.

Serves 2

Ingredients

4 tbsp unsalted butter

2 tbsp olive oil

3-4 large garlic cloves, minced

Pinch of salt

1 lb extra large shrimp

2 tbsp chopped fresh flat leaf parsley

1 tbsp *real* lemon juice

4 lemon wedges

Directions

In a large sauté pan, melt the butter with the olive oil over medium low heat.  When up to temperature, stir in the garlic.  Stir occasionally until the garlic is lightly golden.  Don’t let it brown.

Sprinkle the salt in the pan, then add the shrimp.  Cook for 2 to 3 minutes turning once.  When the shrimp just turn pink, add the parsley and lemon juice.  Cook or an additional minute.

Serve with the lemon wedges and crusty bread.

 

Shrimp & Grits

I posted a recipe for Shrimp and Grits a couple months ago.  I’ve recently deleted it.  Why you ask?  Well, I recently saw an episode of ‘Throwdown with Bobby Flay‘ and the challenge was Shrimp & Grits.  And after watching this episode, and seeing how the challenged amatuer chef, Joe Barnett cooked his version, it so reminded me of how a high school friend’s mother made hers so many years ago.  I’m not sure if this is the recipe she used, but it seems so similar that it’s kind of bizarre.  From the marinating of the shrimp, to the cheesy grits, to the roux…it’s pretty much the same I think.  I haven’t seen Tina for a long long time, so I have no way of asking her if she even remembers her mom making this for us.  But I certainly do. So I’m very happy I watched this episode, and though the original recipe of mine was actually quite tasty, I’m happy to toss it for this one!

As I’ve stated in prior posts, the majority of the recipes on this blog are my own, have been passed down to me, or given to me from friends or family. This recipe is exactly as written by Joe Barnett.

I do make a few changes when I make  this recipe though, just to accommodate my own personal taste; I don’t use the Italian seasoning, and and I cut back a bit on the other seasoning for the shrimp, and I used bacon instead of ham.  Everything else stays the same.  As you can see by looking at this recipe on the Food Network website, his recipe has received rave reviews when made as written, so enjoy!!

Ingredients

Shrimp

1 1/2 pounds (26-30 count) Wild Georgia Shrimp

2 tablespoons Cajun seasoning (recommended: Tone’s Louisiana Cajun seasoning)

1 tablespoon paprika

1 tablespoon dried Italian seasoning

Freshly ground black pepper

Grits

2 cups water

2 chicken bouillon cubes (recommended: Knorr)

2 tablespoons butter or margarine

1 cup quick grits (recommended: Quaker)

1 tablespoon tomato paste

3/4 cup heavy whipping cream

3 1/2 ounces extra-sharp Cheddar

Sauce

2 tablespoons butter or margarine

1 tablespoon minced garlic

3 tablespoons all-purpose flour

1 cup chicken stock

1/2 cup heavy whipping cream

1 teaspoon Worcestershire sauce

1/2 teaspoon hot sauce (recommended: Texas Pete)

1 slice sugar-cured country ham

Directions

First, peel and devein the shrimp. In a small bowl, combine Cajun seasoning, paprika, Italian seasoning and salt and pepper, to taste. Sprinkle the spice mixture over the shrimp to coat well and set the shrimp aside.

Next, make your grits. In a medium saucepan, bring water, chicken bouillon cubes and 2 tablespoons butter to a boil. Slowly add the grits, whisking often with wire whisk for 5 minutes. Add tomato paste, cream, and cheese. Keep whisking for another 2 or 3 minutes until the grits become creamy. Don’t skimp on the butter and the cream, folks.

Now saute the shrimp. In a large saute pan, melt 2 tablespoons of butter. Add minced garlic and stir for 30 seconds. Add in the spice-coated shrimp, and cook only until they’re just done and tender. Don’t overcook. Remove the shrimp from the saute pan and set them aside in a bowl. You can taste 1 or 2, to see if they’re okay.

The roux is next. With all those wonderful drippings from the shrimp in the saute pan, add 3 tablespoons of all-purpose flour and stir with a wooden spatula to make a roux. Cook for 10 to 15 minutes until roux reaches a medium-tan color, then slowly add the chicken stock and heavy whipping cream. Whisk together and cook for 2 minutes, then whisk in Worcestershire sauce and hot sauce. Set aside.

And last, a little country ham. Cook 1 center slice of cured country ham in a saute pan, and cut into cubes.

To serve, and this is the best part-place a few heaping spoonfuls of steaming cheese grits onto a place, top with several sizzling shrimp. Drizzle that wonderful roux sauce over top of the shrimp, and sprinkle on a few cubes of country ham. Enjoy.

 

Thai Coconut Soup

This is restaurant quality soup people!!  The base of this recipe is something I found on the internetz a few years ago and have tweeked it and added to it to make it my own.  If you’ve ever ordered this at a Thai restaurant, then you know this soup is sweet with curry, and spicy.  Adjust the seasoning to suit your taste.  More curry, more spicy!!  Serve over Jasmine Rice.

If you have problems finding lemon grass, it’s easier to find lemon grass paste/gel.  Also, if the texture of the lemon grass disagrees with you, feel free to remove it before serving…but I like the cruch it adds!

Ingredients

1 tablespoon vegetable oil

1 onion, quartered

2 tablespoons grated fresh ginger

1 stalk lemon grass (white part only, whack it with the side of a butchers knife to release the flavor)  or if you can’t find lemon grass, use 2 tsp lemon grass paste

3 tsp red curry paste

4 cups chicken broth

3 tablespoons fish sauce

1 tablespoon light brown sugar

3(13.5 ounce) cans coconut milk 

1/2 pound fresh shiitake mushrooms, stems removed and sliced

3 green onions (scallions), green part, cut into 2 inch pieces

1 pound medium shrimp – peeled and deveined

3 tablespoons fresh lime juice

chopped fresh cilantro

1 lime, cut into wedges

Directions

Heat the oil in a large pot over medium heat. Add the onion and cook for about 2 minutes (you don’t want the onion to get too soft).  Add the ginger, lemongrass, and curry paste and cook for about 1 minute. Add the fish sauce and brown sugar and stir.  Add the chicken broth to the mixture; stir to incorporate.  Let simmer for about 20 minutes. Stir in the coconut milk , mushrooms and green onion; stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until they turn pink. Stir in the lime juice and serve.  To serve, garnish each bowl with cilantro and a wedge of lime on the side.

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Gambas al Ajillo

Gambas al Ajillo is one of the most common tapas in spanish cooking.  This garlic shrimp recipe is simple, quick, and the oil it is cooked in is absolutely mind blowing!!  The only way to eat this is with french bread to soak up some of the delicious oil, and a glass of white wine (or beer).

Be careful not to throw out the oil when you’re done cooking the shrimp!  It’s to be enjoyed with the shrimp, it’s not just used for the cooking process!!

Ingredients

 

1/2 cup olive oil

6 cloves garlic, thinly sliced or minced if you like

1 lb medium shrimp, peeled & deveined

1/2 tsp red pepper flakes, or to taste

1/2 tsp spanish paprika

3 tbsp white wine

4 tbsp flat leaf parsley

salt, to taste

a loaf of crusty french bread

Directions

 

In a large skillet, heat the oil to medium low.  Once it’s reached the desired heat, add the garlic and let it steep for about 15 minutes.  After the 15 minutes has passed, increase the heat to medium (not too hot, please don’t burn the garlic )

Once the oil is up to temperature, add the shrimp, red pepper flakes and paprika.  Toss the shrimp to coat and cook evenly, then add the wine and parsley.  Stir to incorporate.  Remove from heat as soon as the shrimp turn pink and curl.

Serve straight from the pan, or transfer the dish (including the oil) to a wide shallow bowl. 

Enjoy your garlic shrimp with the french bread for sopping up the oil.

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Penne Shrimp with a Creamy Pesto Sauce

 

I’m a pesto lover.  It’s so versatile, refreshing and lite. 

This pasta dish is best served with crusty french bread and a glass of white wine.  And maybe a creme brulee to finish it off.

 

Ingredients

 

1 pound  pasta

2 tbsp butter

1/2 cup fresh sliced mushrooms

1/2 cup butter

2 cups heavy cream

1 roma tomato, seeded and chopped

1/2 teaspoon black pepper

1 cup grated Parmesan cheese

1/2 cup pesto

1 pound large shrimp, peeled and deveined

 

Directions

Bring a large pot of lightly salted water to a boil. Add penne, and cook for 8 to 10 minutes, or until al dente; drain.

In a large skillet, melt the 2 tbsp butter over medium heat and add the mushrooms. Cook until soft, remove then set aside.

In the same skillet,  melt the 1/2 cup butter. Stir in cream, and season with pepper (do not boil). Cook 6 to 8 minutes, stirring constantly. Stir Parmesan cheese into cream sauce; stir until cheese is melted. Blend in the pesto, and cook for 3 to 5 minutes, until thickened. Stir in the shrimp, mushrooms and tomato and cook until the shrimp turn pink, about 5-7 minutes. Serve over the hot penne.

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Bang Bang Shrimp

Bonefish Grill is one of my favorite restaurants, and I’ve been a fan of the ol’ Bang Bang for quite a while.  And after trying different versions of recipes for these tasty little pieces of heaven, I’ve decided that this is the best one. 

Serves 4

Ingredients

1/2 cup mayonnaise

1/4 cup Thai Sweet Chili Sauce (or more…you decide)

5-10 drops Sriracha Hot Chili Sauce (or more…)

1 pound shelled and deveined small shrimp

Cornstarch

Oil for frying

Shredded Cabbage

Chopped Scallions (optional)

Directions

 

Mix mayonnaise with Thai Sweet Chili Sauce. Add Sriracha sauce to taste.

Dredge the shrimp in cornstarch and shake off excess.

Fry the shrimp until lighty brown. Drain on paper towel. 

In a large bowl combine fried shrimp with prepared sauce until evenly coated.  

Plate a serving of shredded cabbage, then place a nice sized serving of the shrimp on top.  Garnish with scallions.

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Cajun Shrimp Fettucini

This is another dish that will surely impress any Cajun cuisine connoisseur.  The sauce is cheesy, thick and creamy.  Seasoned to your liking with Cajun seasoning.  Also, if your lucky enough to actually live in Cajun country, feel free to substitute crawfish tails for the shrimp. 

Actually, you can leave the Cajun seasoning out all together and it makes a GREAT Fettucine Alfredo.  Either way…serve with some crusty bread or garlic toast. 

 

Serves 3-4

 

 

Ingredients

  

1 pound fettucine pasta

1 lb andouille sausage, sliced and quartered

2 cups large shrimp, cleaned

1 tbsp Creole Seasoning ( I like Tony Chachere’s Original Creole Seasoning)

1 tbsp oil

4 tbsp butter

2 cups half & half, divided

1 tbsp corn starch

1 cup parmigiano reggiano cheese

2 tbsp Creole Seasoning 

 

DIRECTIONS

  

Bring large pot of water to boil for pasta.  Place the shrimp in a bowl and sprinkle with 1 tbsp creole seasoning and toss to coat.  Add the sausage to a hot pan and toss to warm through.  Add the oil and toss in the seasoned shrimp.  Cook the shrimp just until it turns pink, about 2-3 minutes, then remove.  The water should be ready for the pasta.  Add the pasta to the water and stir to prevent clumping.  Follow the cooking directions on the package.  While the pasta is cooking, prepare the sauce.  Add the cornstarch to 1 cup of half & half  and whisk well, and set aside.  To the same pan that you prepared the shrimp/sausage mixture, melt the butter.  Add the 1 cup of cream w/o the cornstarch.  Whisk together and warm through, but do not let boil.  Add the cheese and whisk till smooth and melted.  Keep whisking.  Add the other cup of half and half (with the cornstarch).  Stir until thickened and smooth.  Add the creole seasoning and mix well.  Add the shrimp and sausage and incorporate. 

Top your drained pasta with this fabulous creole cream sauce and enjoy!!

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Cajun Stuffed Shrimp

This is a great dish that can be served individually as an appetizer, or over rice.  Make sure you use jumbo (16/20) shrimp…and leave the tail on. 

Note: This recipe calls for Tasso.  Tasso is a smoked pork meat that’s seasoned with cayenne pepper, garlic & salt and smoked.  Though it’s somewhat difficult to find outside the borders of Louisiana, I was able to find it in a specialty shop in Colorado (of all places).  If you can’t find it, you can substitute a spicy cajun sausage.
Enjoy!!

Ingredients

3 lbs large shrimp, tail-on

1 cup olive oil

3 tbsp lemon juice

Creole Seasoning

2 tbsp chopped parsley

1/2 cup olive oil

1/2 cup soft margerine

1 cup breadcrumbs, toasted

1/4 cup grated mozzarella cheese

1/2 cup grated parmesan cheese

1/2 cup chopped green onion

1/2 choped parsley

1/2 cup finely chopped tasso

1/2 tsp garlic powder

Parsley and lemon twist for garnish

Directions

Peel shrimp, butterfly, and leave tails on.  Mix marinade of 1 cup olive oil, lemon juice, creole seasoning, and 2 tablespoons parsley.  Marinade shrimp 1 hour at room temperature (or up to 24 hours in refrigerator).  Remove shrimp from marinade.  Mix 1/2 cup olive oil and the next 8 ingredients; stuff shrimp.  Place on broiler pan, and broil until browned about 4 minutes.  Garnish with parsley and lemon twist. 

Or…

The shrimp may also be baked in the oven at 400 degrees f.

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Shrimp Étouffée

Being raised with a mother from Louisiana, surprisingly I can only remember having this dish about twice when growing up.  I’m not sure why…we were all fans of seafood, rice, and all the other wonderful ingredients in this recipe.  When I grew up and moved out, my mother gave me a Cajun cookbook one year (I think for Christmas or something) and in there was this recipe for Shrimp Étouffée. 

The recipe is courtesy of Britt Shockley.  The original recipe, Crawfish Étouffée has won the world championship for 1991, 1992, and 1993.  Everything is exactly the same, except of course I’ve sub’d shrimp for the crawfish. 

This dish is sure to impress any connoisseur of Cajun cuisine.

Serves 4

Ingredients

1/2 cup butter

1 large onion, diced

1 large bell pepper, diced

1 1/2 tbsp all-purpose flour

1 1/2 cups seafood stock

1/4 tsp salt

1/8 tsp red pepper

1/8 tsp white pepper

1/8 tsp black pepper

1/8 tsp garlic powder

1/2 tsp paprika

1 lb medium shrimp (the original recipe calls for 1 lb crawfish tails)

1 cup soft butter

1/4 cup sliced green onions

1/4 cup chopped parsley

Steamed rice

Directions

Melt 1/2 cup butter over medium high heat in a heavy bottomed saucepan.  Add the onion and bell pepper; cook until soft.  Add flour, and stir well to blend.  Coook 5 minutes.  Add seafood stock and whisk until smooth.  Add seasonings.  Bring to boil; then simmer for 30 minutes.  Add the Shrimp.  Blend well, and cook 10 minutes.  Lower the heat and stir in soft butter until incorporated (do not bring to a boil).  Add green onions and parsley.  Serve over steamed rice.

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