Posts tagged shrimp

Black Bean Garlic Shrimp Scramble

So, I came home from work the other day and there was nothing cooked in the fridge. Although I could’ve simply whipped up a quick pasta dish, I thought I’d see what I have left unused for awhile. I found a dozen shrimp, 4 eggs, an open bag of frozen peas, leftover mushrooms and an almost empty bottle of black bean garlic sauce. Oh yeah, I also had this thing of fried garlic that’s been sitting in the pantry for awhile begging me to use it already. I got it from the local Asian store and it’s got the crunchy goodness you’ll love, I promise.

If I had a little bit of cilantro or scallions left, they would’ve been in there too. But, oh well…

Anyway, no voodoo here, folks! Very simple. Throw everything together, mix, cook and eat. And feel free to substitute your own leftover meat and/or veggies. That’s the whole idea.

Ingredients (2 servings):
12 pcs. Large Raw Shrimp, peeled
4 Large Eggs
1/2 cup Frozen Peas & Carrots, thawed in microwave
Few pcs. Sliced Mushrooms
2 Tbs. Black Bean Garlic Sauce
1 Lime, cut into 4 wedges
2 Tbs. Canola Oil
1 Tbs. Pure Sesame Oil
2 Tbs. Fried Garlic

Directions:
In a large bowl, whisk the eggs then mix in the shrimp, peas & carrots and mushrooms.

In a medium-heated large skillet, add the canola oil and stir in the egg mixture. Use a spatula to scramble the eggs for about 4-5 minutes or until the eggs and shrimp are fully cooked. Do not overcook! Halfway through, stir in the black bean garlic sauce until evenly incorporated. Turn off heat and drizzle in the sesame oil.

Seve on a bowl of hot jasmine rice, give it a good squeeze of lime juice and garnish with fried garlic and a lime wedge.

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Shrimp & Sausage Étouffée

Here’s another NOLA staple that I’ve come to love through the years, since my last visit. It’s pretty intimidating when you riffle through étouffée recipes for the first time. But you simply must give it a try. It’s not that difficult, really, and your sophisticated palate will definitely be rewarded.

My version here may not be as rich and decadent as what they would normally serve in the bayou, but if you don’t mind living longer either, you’d be happy to know this one doesn’t skimp on flavor one bit, nonetheless!

Oh, and one last thing… just like many other dishes, this one will develop a much better flavor the night after.

I say… Laissez les bons temps rouler!

Ingredients (serves 6):
1 lb. Raw Large Shrimp, peeled and seasoned
1 lb. Turkey Sausage, sliced
EVOO
2 tbs. Unsalted Butter
1/2 cup Unbleached Flour
1 Onion, finely diced
3 Celery Ribs, finely diced
1 Green Bell Pepper, finely diced
4 Garlic Cloves, minced
4 cups low-sodium Chicken Stock
Salt & Pepper
Parsley, finely chopped
Scallions, finely chopped
Cajun Seasoning Mix (2 Bay Leaves and 1 tsp. each Natural Sea Salt, Paprika, Cayenne, Dried Thyme, Dried Basil and Fresh Black Pepper)

Directions:
Prep everything beforehand. Mix seasonings, dice the trinity (onion, celery, bell pepper), mince garlic, season shrimp, etc.

In a medium-heated heavy pot or dutch oven, fry sliced sausage with a little EVOO and set aside. In the same pot, add butter and about 1/4 cup of EVOO. When butter melts, quickly whisk in flour until fully incorporated. Using a wooden spatula, stir continuously (to prevent flour from scorching) until roux is brown, about 10 minutes. Add trinity and garlic to the mix and cook for another 5 minutes or so. Make sure the roux doesn’t stick to the bottom of the pan, so add more EVOO if you need to.

Now, add the stock to deglaze the pot for a couple of minutes. Then, sprinkle in the Cajun seasoning mix and bring to a boil. Let reduce uncovered, still in medium heat, for about 40 minutes or until liquid reaches a gravy-like consistency. In the end, stir in the sausage slices and raw shrimp for a couple more minutes. When it returns to boil, turn off heat and re-season accordingly. Let simmer for another 5 minutes before serving.

To serve, plate a bed of rice and smother with étouffée. Garnish liberally with parsley and scallions.

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Stupid Simple Scampi

There’s no excuse for not being able to whip up a simple dish like scampi. There’s nothing to it! And you’ll be seated at the dinner table in about 10 minutes or so.

That’s right, I said 10 minutes. As long as you’re prepared, efficient and have all your ingredients and utensils at hand, you can do it. I did.

By the way, I omitted the butter in this recipe since I thought there’s already enough cholesterol in the shrimp we don’t need to add anymore insult to injury. Also, I took out the white wine, simply because I don’t have any at the moment. It’s not a big deal, really. But if you do have a bottle sitting around, by all means, add a little splash after sauteing the garlic. Make sure to cook off the alcohol before turning the heat off.

Ingredients (2-3 Servings)
1 lb. large Shrimp, peeled, deveined and excess liquid drained
2 Tbs. EVOO
2 Cloves of Garlic , minced
1 Lemon Juice
3 Tbs. Fresh Parsley, minced
Salt & Pepper

Directions:
Season shrimp with salt & pepper. Add olive oil to a large medium heated skillet. Cook the shrimp, stirring occasionally, until just opaque, about 2 minutes or less. Transfer to a plate and set aside.

In the same skillet in medium-low heat, add more olive oil and the garlic and stir for a couple of minutes. Turn off the heat, add juice of 1/2 lemon and parsley. Put the shrimp back in, re-season (if needed) with salt and pepper to taste and toss to combine.

Serve with bread or over pasta or rice pilaf.

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Capellini Pomodoro with Shrimp

This is both my lunch and dinner for today. A yummy no-brainer dish you can whip up in about 10 minutes. Very simple! Take a look at the photo. Now, aren’t you hungry yet? I know, I am!

So, no excuses now, ya hear?

Ingredients:
Capellini (or Angel Hair)
Uncooked Shrimp
Tomatoes, diced
Fresh Basil, chopped
Garlic Cloves, minced
Olive Oil
Parmesan, grated or shredded
Salt & Pepper

Directions:
Cook pasta to al dente, about 3 minutes. Meanwhile, in a medium-low heated skillet, sweat garlic in oil for a few minutes. Turn heat up to medium and add tomatoes, shrimp, salt & pepper. Cook for a few more minutes, until shrimp is fully cooked. Be careful not to overcook shrimp. Turn off heat and fold in pasta and parmesan. Serve immediately.

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Green Curry Shrimp

Okay, so I have a big bag of frozen shrimp. What to do, what to do. Ah, that can of green curry that’s sitting patiently in the pantry, I hear it begging me to use it already. Why not? And there’s a big can of coconut milk, as well. Hmmm, let’s see, what else do I have left? Carrots, scallions, leftover mushrooms and baby bok choy that I was going to use for something else. Oh well…

Man, this stuff is hot!!! Spicy hot, that is. Amazingly, the green curry paste is hotter than the red variety. Anyhow, regardless of what you see in your local grocery store, don’t use anything other than the Thai-imported Maesri Brand which, unfortunately, can only be found in Asian markets. As far as I know, anyway. But they are worth hunting down, for sure.

It’s very easy to make this dish. In fact, it’s the same way I make my Red Curry Chicken, except of course this uses the green version and it has shrimp. But you can use chicken or other meats, I just happen to have a ton of shrimp in the freezer, right now. And you can use whatever vegetable you prefer. I usually add bell peppers, eggplant and onions but bok choy and mushrooms are all I’ve got, at the moment. But hey, however you do it, I promise you, it’ll be mighty good!!

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Shrimp & Grits

Even though I lived in the South for years, I never had a chance to try shrimp & grits. I know! That’s like going to New York and not seeing Broadway. Anyway, I was watching the Charleston episode of No Reservations last week and was enamored by the sight of this southern staple being quickly whipped up in the kitchen, that I just had to go make it myself, already!

I was going back and forth on the DVR trying to capture the sequence of events in the making of this dish. It seemed pretty simple. And I’m glad to say it, indeed, was a breeze to make. Plus the flavors are just amazing! You oughta try it to believe it!

But as with anything, of course, I had to make little tweaks just to accommodate my preferences (by using healthier alternatives). Though for the most part, the whole process is pretty fundamental and can easily be adjusted to one’s liking.

Now, enough talk already! Let’s get cooking!

Ingredients (1 serving):
Quick Cooking Grits (1/4 cup)
Uncooked Shrimp, peeled (a few pieces)
Turkey Bacon, diced (1 strip per serving)
Unbleached Flour (1/4 cup)
Cajun/Creole Seasoning Powder
Mushrooms, sliced (a few pieces)
Garlic, minced (1 clove)
Scallions, finely chopped (1-2 tbs)
Hot Sauce
1/2 Lemon

Directions:
Cook and season grits to your preference. Usually, one serving consists of 1/4 cup grits and a cup of water. See package for further directions. Also, you can use broth for the liquid. At the end, add a dab of butter and some grated cheese of your choice.

Now, season flour with Cajun seasoning powder and lightly coat shrimp. Shake off excess flour and set aside on a plate.

In a skillet, cook diced bacon until crisp. Set aside bacon on a plate lined with paper towels. Leave the drippings on the skillet. Now, since we’re using turkey bacon here, there might not be enough grease left, just add a little cooking oil then.

Saute mushrooms in skillet for a few minutes. Add shrimp, garlic, scallions and a little hot sauce and saute for another couple of minutes. Add a little water to create a roux and keep stirring for another couple of minutes.

Right at very the end, squirt a little lemon juice and serve over grits on a bowl. Garnish with crumbled bacon, more scallions and a lemon wedge.

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Shrimp Chile Relleno Casserole

When I made the cornhusk-grilled chiles rellenos last weekend, I had prepared more relleno (stuffing) than I had anaheim chiles. Way more! But instead of going back to the store to grab more chiles, I thought… Why not just turn this into something else? And since I had some leftover queso chihuahua, some jalapenos and breadcrumbs overdue for consumption, I thought, hey… why not just break out the stoneware? Okay fine, the Pyrex!

I wasn’t sure how it’s going to turn out since I hadn’t done it before. But to my surprise, it was a knockout! Seriously, next time, I’d probably skip the cornhusk routine and go straight for the baking pan. The only thing different here is that instead of using anaheims to wrap it in, I finely diced a few jalapenos and folded them into the mixture… just so that I’d still have some heat retained in the dish somehow. Other than than, it’s pure chile relleno goodness – in a casserole! Fantastic, I say!

Ingredients: Olive Oil, Breadcrumbs, Diced Jalapeno or Anaheim Peppers, Extra Melting Queso, Lime, Get the ingredients for the stuffing here!

Directions: Add diced peppers to stuffing mixture. Make sure the mixture is not too wet. If it is, strain as much liquid as you can. Brush casserole with olive oil and pour stuffing in. Add queso and breadcrumbs on top. Drizzle with olive oil and put in 400F oven for about half hour. Serve on a plate, drizzle with lime juice and garnish with lime slices. Buen apetito!

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