December 2nd, 2013
No more turkey….that’s right!! It happens when you buy a turkey too big for the family. Plenty of leftovers, I agree; I am tired of it now. Looking for something different to make, I think I had found the recipe. Even though I used shrimp, this sauce is good with any fish….and chicken too! It can be made gluten free, by using gluten free soy sauce.
SHRIMP WITH THAI COCONUT-CURRY SAUCE
2 teaspoons dark sesame oil, divided
2 teaspoons minced peeled fresh ginger
2 minced garlic cloves
1 cup chopped red bell pepper
1 cup chopped green onions
1 teaspoon curry powder
2 teaspoons red curry paste (every super market has it)
1/2 teaspoon ground cumin
4 teaspoons low sodium soy sauce (if preparing gluten free, then get low sodium gluten free soy sauce)
1 tablespoon brown sugar
1/2 tsp. salt, divided
1 14-ounce can light coconut milk
2 tablespoons chopped fresh cilantro
2 lbs. raw jumbo shrimp, peeled
lime wedges
In a large frying pan, heat 1 teaspoon of the dark sesame oil. Add shrimp and cook until a nice pink color.
In a large nonstick skillet heat the other teaspoon of dark sesame oil over medium heat. Add ginger and garlic, cook 1 minute. Add pepper and onions; cook 1 minute.
Stir in curry powder, curry paste, and cumin; cook 1 minute. Add soy sauce, sugar, 1/4 teaspoon salt, and coconut milk; bring to a simmer but make sure not to boil it. Add juice of a lime. Add shrimp and warm them up, again, without boiling it.
You can serve it over cooked basmati rice…..I chose to serve it over cheese grits. Pass the extra lime wedges around.
Enjoy!!
April 14th, 2013
Using spices like cinnamon and allspice bring out the flavor of the scallops. Jasmin rice is perfect for this recipe. It will soak up those aromatic juices.
Look for dry-packed scallops when pan-roasting or searing scallops. Dry packed scallops are not treated with preservatives used in the processing of wet scallops.
I have had this recipe for so long, but had never tried it. It is pretty easy and gluten free, as well. It uses canned chickpeas and most brands offer them gluten free.
Mandarins, Chickpeas, Pan-Roasted Scallops
4 large mandarin oranges (I used clementines)
1 pound bay scallops, rinsed and patted dry
1/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
3 tablespoons olive oil
1 medium seedless cucumber (I could not find it, so I used a regular cuke.)
1/2 teaspoon finely minced garlic
1 cup canned, cooked, chickpeas, rinsed and drained
Salt, optional
Freshly ground black pepper
Peel the oranges, reserving some of the peel. Use a knife to slide the peel into very thin strips, to make about 2 tablespoons.
Combine the scallops, orange peel slices, cinnamon, allspice and oil in a large stainless-steel bowl. Cover and refrigerate for 1 hour.
Segment the 2 peeled oranges. You can run a sharp knife along the sides of the dividing membranes to the core; twist the knife at the core to release the sections. I did not get that technical. Using clementines was easy and I just pulled them apart and cleaned the membranes as much as I could.
I have a juicer so I squeezed the juice of the other oranges into a small bowl and set aside. Since the clementines are a bit smaller than a regular mandarine, I used 4 of them instead of two in order to get more juice. It’s all up to you.
Cut the cucumber in half lengthwise and use a melon baller (I did not have one) to scoop out balls of cucumber flesh. I cut mine in small pieces. Set aside.
Cook the jasmin rice according to package directions.
I assembled all the ingredients in bowls for easier and faster cooking.
Heat a large nonstick skillet over high heat. Using a slotted spoon transfer the scallops and orange peel strips to the skillet. Sear, stirring occasionally, for a few minutes or just until the scallops are cooked through. Add the garlic, chickpeas, cucumber balls, and reserved orange juice, stirring to combine. Heat through and add salt and pepper to taste. Add the reserved orange sections and mix well, then remove from the heat.
Serve and enjoy….remember, make it your own!!
March 12th, 2012
I love shrimp. They are so versatile, and adapt so easily to so many recipes. The majority of people love shrimp; even the ones that do no like fish.
This recipe is so easy and pretty fast. I, actually, messed it up a bit and it still came out, getting rave reviews from my family. That was a good thing since that’s what they were having for dinner last night.
Fastest Shrimp Bisque Ever
2 cups chicken broth (low sodium) If you are making the recipe gluten free, read the ingredients on the broth.
2 teaspoons Old Bay Seasoning, usually found at grocery stores
12 ounces fresh or frozen medium size shrimp in shells, thawed. I would add a couple more ounces of shrimp; you might have to buy the 24 ounce bag.
3 celery stalks, sliced thin
1 12 ounce can of evaporated milk
1 cup of milk
2 tablespoons all purpose flour ( I used a rice flour due to the gluten allergy in my household.)
3 anchovies, finely chopped (Don’t wrinkle your nose. They add a lot of flavor.)
Old Bay or seafood seasoning (optional)
In a 4 quart pot combine the chicken broth, the Old Bay, shrimp and Celery. Cook, uncovered, over medium-high heat for 5 minutes or until shrimp shells turn pink and shrimp are opaque. Turn stove off.
Remove shrimp with a slotted spoon or tongs; set aside to cool. Leave the celery in the pot.
In a medium bowl whisk together the evaporated milk, milk, flour, and anchovies. Turn stove back on. Add milk mixture to to the liquid in the pot. Cook uncovered over medium heat for about 10 minutes, stirring here or there. You want it to acquire a nice consistency; not too thick but creamy enough. If you want it thicker, just dissolve more flour in a little bit of chicken broth and add to the pot.
Meanwhile, peel the shrimp. Chop about half of them. Add all of them to the pot. Cook for another 2 minutes or until heated through.
Ladle into bowls; sprinkle with a little Old Bay. Offer your guests or family a salad and make it a meal.
Note: I bought a tube of Polenta, then sliced it and cooked it on a skillet in order to make croutons to top my bisque. It is optional, but they all liked it.
Another Note: I had run out of rice flour, so I used Pamela’s Gluten Free Baking & Pancake Mix. It did the job.
Enjoy!! Guess what? This recipe can easily be doubled.
September 18th, 2010
It was late in the afternoon and I was at New Road on the Bay, right after the town of Dewey Beach. Wasn’t it gorgeous today? I could take this weather all the time. It puts me in the right frame of mind.
Not too many people; they were going home. I was taking the view in.
As usual, I never know what I want for dinner but I started thinking about Cajun cooking and Louisiana’s creole recipes. Back on February 16th I posted my recipe for Shrimp Creole adapted from the book of Chef Paul Prudhomme’s Louisiana Kitchen. It really is one of my favorites and if you would like to see it just go under the Archives on the left hand side of this blog and click on February then scroll down to the date.
The recipe that I was thinking for tonight’s dinner was Shrimp & Crab Etouffee. I am going to give you the recipe as I got it, but since I did not have any crabmeat I just made it with shrimp. The recipe called for 2 lbs. of medium shrimp and 1 lb. of lump crabmeat. I am sure the crabmeat would have added more to the dish but to tell you the truth using the 2 lbs of shrimp was very good too.
“When the taste changes with every bite and the last bite is as good as the first, that’s Cajun!” Paul Prudhomme
It is also Louisiana cooking. Their tradition? To always celebrate with food.
And what are the differences between Cajun and Creole cooking? They share many similarities, both born in Louisiana; with French roots. Cajun is very old, though. More French country cooking. Creole food began in New Orleans and it is a mixture of the traditions of many nations.
So my recipe is called Shrimp & Crab Etouffee. Traditionally an etouffee is a delicate, flavorful sauce filled with fresh seasonal seafood. In this particular recipe the etouffee is thickened with cornstarch, not a roux. Paul Prudhomme’s etouffee has a roux in the etouffee, though.
An Etouffee means smothered. In Louisiana it means covered with a liquid.
A Roux is a mixture of flour and oil. It takes a while to get the right consistency, but it can be made in advanced and stored in an air-tight jar for several days.
Finally, I get to the recipe.
Shrimp & Crab Etouffee
1/4 lb. butter
1/2 cup finely chopped green pepper
1 tbsp. peeled and minced garlic
1/2 tsp cayenne (or more)
2 lbs. medium shrimp (I bought the easy peel)
1 lb. lump crabmeat
1/4 cup scallions and 1/4 cup parsley finely chopped for garnish
1 cup finely chopped onion
1/2 cup finely chopped celery
1 tsp. salt
2 cups hot fish stock – Did not have any so I put 2 cups of chicken broth in a sacucepan, then added the shrimp peels, 1/2 of an onion, 1 celery stalk and let it cook for about 15 minutes or so to get that good flavorful stock.
2 tbsps. cornstarch
Melt butter in large frying pan, add onion, green pepper, celery, garlic, salt and cayenne pepper. Cook until vegetables are tender
Add the shrimp and raised the heat. Cook for 3 minutes or until shrimp are pink.
Add 1 1/2 cups stock
Mix cornstarch with remaining stock and add to the pan
Bring to simmer and cook for 20 minutes or until slightly thickened
Add Crab – Please note that I did not use crab in the recipe, just the shrimp.
Cook 2 to 3 minutes or until warmed
Garnish with scallions and parsley
Serve over rice. It will serve 6 to 8 people if you follow the recipe.
With a nice salad and a glass of Cabernet it would be the perfect meal. Very easy to prepare, as well. It really is.
Enjoy it and make it your own….I just did….talk to you later….
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