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Entries in Seafood (9)


Baked Shrimp Scampi

Joel and I don't really celebrate Valentine's Day.  To us, it's really just a Hallmark holiday, and who really needs all those chocolates and flowers, anyway?  So, we tend to just opt for a slightly "nicer than normal" home-cooked meal rather than making dinner reservations 3 weeks in advance, fighting crowds, and paying much to much for a meal at a restaurant.  This year, I made this Ina Garten recipe that I found on The Food Network's website.  I've made it before, and it was absolutely delicious, but I haven't gotten around to making it again until now.  I halved the recipe and served it with a side of linguine, tossed with olive oil, lemon juice, and parsley.

2 pounds (12-15 per pound) Shrimp
3 tablespoons Olive Oil
2 tablespoons Dry White Wine
Kosher Salt & Fresh Ground Black Pepper
12 tablespoons (1 1/2 sticks) Unsalted Butter, at room temperature
4 teaspoons Garlic, minced (4 cloves)
1/4 cup Shallots, minced
3 tablespoons Fresh Parsley, minced
1 teaspoon Fresh Rosemary, minced
1/4 teaspoon Crushed Red Pepper Flakes
1 teaspoon Grated Lemon Zest
2 tablespoons Lemon Juice
1 Egg Yolk
2/3 cup Panko Crumbs
Lemon Wedges, for serving

Peel, de-vein, and butterfly the shrimp, leaving the tails on.  Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons of salt, and 1 teaspoon of pepper.  Allow to sit at room temperature while you make the butter and garlic mixture.  In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper until combined.  Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer, but side down, with the tails curling up towards the center of the dish.  Pour the remaining marinade over the shrimp.  Spread the butter mixture evenly over the shrimp.  Bake at 425 degrees for 10-12 minutes, until hot and bubbly.  If you like the top browned, place under a broiler for 1 minute.  Serve with lemon wedges.


Firecracker Shrimp

Last night, Joel and I went to listen to some live music in the parkway across the street from where he used to live.  Every Tuesday in the summer, people pack their chairs, dinners, and a bottle of wine and relax.  I wanted to make something that would be easy to carry with us and light, since it was so hot out.  I had some shrimp in the freezer that I wanted to use up.  I found this recipe on Christine's Kitchen Chronicles.  I paired this with some rice and pineapple mango salsa (recipe to follow) and it was absolutely delicious!

1 pound Shrimp (16-20 count), peeled and deveined
2 tablespoons Sriracha
2 tablespoons Olive Oil
1/4 teaspoon Salt
2 teaspoons Sugar
4-5 Garlic Cloves, minced

Combine all ingredients in a zip top bag and add shrimp.  Marinate for 20 minutes to 2 hours.  If grilling, skewer shrimp and grill until opaque with a slight char.  I used a grill pan in the house, so I grilled the shrimp for a few minutes on each side.


Shrimp Pomodoro

I'm not a huge seafood fan, but every so often I like shellfish.  When I saw this recipe from Chaos in the Kitchen, I thought it looked delicious so I bookmarked it.  I wanted to use fresh shrimp from the seafood counter, but they wouldn't peel and devein them for me, so I just bought frozen.  That was probably for the best anyway because even though I made the whole recipe, the thought of re-warming shrimp doesn't sound too appetizing.  Tomorrow, when we re-heat the pasta part, I can add "fresh" frozen shrimp!  This meal was very easy to put together, especially without the fuss of the shrimp.

1 pound Shrimp, thawed, peeled, & deveined
1/3 cup Olive Oil
Salt & Pepper
1 Onion, diced
6 Garlic Cloves, minced
1/2 cup Dry White Wine
6 Plum/Roma Tomatoes, roughly chopped
1/4 teaspoon Crushed Red Pepper Flakes (I eyeballed this, probably used a bit more)
1/2 cup Basil, julienned
1 pound Penne Pasta

In a large skillet, heat oil over medium-high heat.  Add shrimp and cook briefly until pink and opaque.  Season the shrimp with salt and pepper and remove them to a plate.  Add the onion and garlic to the oil and cook until sot.  Add the wine and cook for about 5 minutes.  Add the chopped tomatoes and cook for about 20 minutes, or until the tomatoes have released their liquids and become softened.  Meanwhile, cook pasta according to package directions.  Add the cooked pasta, shrimp, red pepper flakes, and basil to the tomato mixture and toss to coat.  


Lemon Tarragon Shrimp with Couscous and Roasted Tomato Jam

Last Friday was my birthday and to celebrate, we took a cooking class at a local cooking school/bakery that we love. We've taken classes there in the past and have always enjoyed them. It is a small setting with no more than 10-12 people. As you come in, you are served baguette with their absolutely delicious balsamic vinegar and olive oil to dip. You can buy wine by the glass as you sit and watch. You are provided with the recipes that are being cooked and the chef talks you through as they make it, including any tips or twists that they add along the way. After each dish is made, a generous portion is given to each person in attendance. This meal was one of the 4 meals that was cooked for us in the class titled "Special Meals Made Easy." I plan to make each of the other dishes as well. Though this recipe looks relatively involved, it is really very easy. And delicious. The recipe below reflects a serving size of 2.

For the Couscous:
1 cup Israeli Couscous
1 1/2 cup Water
1/2 of a container of Arugula

Olive Oil
Salt & Pepper

In a blender, mix together fresh basil, olive oil, salt, and pepper until it resembles the consistency of pesto. I eyeballed the amounts for all of them. Meanwhile, boil the water, add the couscous and reduce to a simmer until the couscous is tender. In a saute pan, wilt the arugula. Combine the couscous, arugula, and basil oil together and set aside.

For the Shrimp:
1/2 pound Large Shrimp, peeled, de-veined, and butterflied (there were 9 in my 1/2 lb)
1 Lemon
Olive Oil

In a bowl, mix together olive oil, salt, pepper, tarragon, and lemon zest. Again, I eyeballed the amounts for this. Add the shrimp and toss to coat. In a skillet, add the shrimp and cook for about 2 minutes on each side, until they turn pink.

For the Tomato Jam:
1 pint Cherry Tomatoes
Olive Oil
Salt & Pepper
1 tablespoon Sugar

On a baking sheet, toss the tomatoes with olive oil, salt, and pepper, and roast them in a 450 degree oven until they begin to burst. When they are roasted, put the tomatoes in a saucepan with the sugar. Cook over medium heat, stirring to smash the tomatoes, and allow to thicken.

To assemble:
Put a scoop of couscous onto a plate and top with the shrimp. Squeeze the juice of half a lemon over the top. Serve topped or garnished with the tomato jam.

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