Tag Archives: shrimp

Roasted Shrimp Salad

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Summer cooking is all about keeping cool, and you can do just that with this herbaceous shrimp salad that can be served as an appetizer or as a main course. Feel free to add you own special twist with different herbs and citrus flavors.

Serves 6

Ingredients:
1 large seedless cucumber
2 pounds of 16-20 count raw shrimp, shelled and deveined
1 firm avocado
1 lime, juiced
2 cloves garlic, minced
1/4 cup fresh mint, chopped
2 Tablespoons cilantro, chopped
1 Tablespoon fresh chives, snipped
Kosher salt, to taste
Freshly ground black pepper, to taste

Directions:
Preheat the oven to 450 ° F.

Chop the cucumber into 3/4 inch quarter chunks. Place the chunks in a colander and toss them with a pinch of salt or two. Place the colander over a bowl and allow the cumbers to stand for 20 minutes. After salting, remove the cucumbers from the colander and pat dry with clean paper towels, add to a salad bowl and set aside.

Line a large rimmed baking sheet with parchment paper. Pour the shrimp onto the baking sheet and drizzle with 1 tablespoon olive oil. Toss the shrimp in the oil and spread them out on the baking sheet. Sprinkle generously with salt and pepper.

Roast the shrimp in the oven for 5-7 minutes, until pink. Cool the shrimp on the baking sheet.

Meanwhile, chop the avocado in 3/4 inch chunks. Add the avocado, minced garlic, chopped mint leaves, cilantro and chives into the salad bowl with the cucumber chunks. Pour the lime juice and 1 tablespoon olive oil over the salad and toss well to coat. Taste, and adjust with alt and pepper as needed.

Cover and place in the refrigerator and chill until ready to serve. Garnish with avocado slices and cilantro sprigs, if desired.

Cook’s Notes:
Cucumbers, with their delicate flavor and translucent flesh by nature are very watery. For the most part, it you are planning to combine them with any other ingredients, use the best variety of seedless cucumbers available to you.

Then, you must salt them to draw out as much liquid as possible. If you skip this step, a puddle of near-flavorless liquid will form quickly at the bottom of your salad bowl, your dip or soup will separate like curdled mayonnaise.

But if you can only find the kind with seeds, make sure, you must eviscerate them, cut them open length wise and scoop out the seeds with a spoon. Why, you may ask? Well, cucumber seeds, tend to springy, and evasive, will ruin the texture of any salad, soup, or dip.

To salt cucumbers, begin by lining a colander with paper towels, add the cut up cucumbers to the colander and light salt them. Allow them to stand for 20 to 25 minutes, then remove from the colander and pat dry with paper towels and you are good to go to use them as you please in your recipes.

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Brodetto

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This fisherman stew was inspired  by the local cuisine found along the coastal city of Ancona, Italy. This rustic dish simmers the seafood in a garlicky tomato sauce and  is served with a crusty bread. Many Italian coastal towns have their own version of this dish, which often features the catch of day. Brodetta was original conceived by fisherman to use up the smaller fish that they did not sell at the market that day.  While brodetto is similar to the  classic French  fish  stew, bouillabaisse, traditional  Italian recipes call for 13 fish as in recognizing Jesus and his 12 apostles in attendance of the Last Supper. The stew can be made with any type of fish, shellfish, including mussels and clams and either with octopus or calamari (squid). The key to making this particular recipe is to cook the shellfish and fish in stages. If you are shopping at your local markets and cannot find the listed seafood in this recipe, always choose sustainable varieties that are in season.

Serve 6

Ingredients:
6 (1-inch-thick) ciabatta slices
1/4 cup extra-virgin olive oil, plus more for brushing and drizzling
5 garlic cloves, divided
1 cup finely chopped onion
1/2 cup dry white wine
One 32-ounces jar tomato sauce
2 tablespoons white wine vinegar
1 pound mussels, scrubbed
12 littleneck clams, scrubbed
12 ounces cod fillets, cut into 2-inch pieces
12 ounces skin-on snapper fillets, cut into 2-inch pieces
10 ounces raw large shrimp, peeled and deveined
2 teaspoons kosher salt
6 ounces cleaned squid, bodies cut into 1/2-inch-thick rings
3 tablespoons chopped parsley

Directions:
Preheat broiler to high with oven rack 4 inches from heat. Brush bread with olive oil, and place on a baking sheet. Broil until golden brown, 3 to 4 minutes, flipping halfway through. Rub toast with 1 garlic clove and keep warm.

Thinly slice remaining 4 garlic cloves. Heat 1/4 cup oil over moderately high heat in a large Dutch oven. Add onion and sliced garlic; cook, stirring occasionally, until translucent, about 5 minutes. Add wine; boil until reduced by half, about 2 minutes. Add tomato sauce and vinegar; bring to a simmer. Add mussels and clams; cover and cook until mussels open, about 5 minutes. Remove mussels with a slotted spoon and place in a large bowl. (Discard any that do not open.) Cover pot and cook until clams open, 3 to 4 minutes. Remove clams with a slotted spoon and place in bowl with mussels.

Season cod, snapper, and shrimp with salt. Add to pot, cover, and reduce heat to moderate; simmer 6 minutes. Add squid, cover, and cook until fish are just cooked through, about 2 minutes. Stir in parsley, mussels, and clams. Remove from heat. Cover and let stand until shellfish are heated through, about 2 minutes. Serve in shallow bowls with a drizzle of olive oil and garlic toast.

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Golden Shrimp with Peach Bang Bang Chili Sauce

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Pappardelle and Tagliatelle with Shrimp, Bell Peppers, Asparagus and Basil

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Normally, I would make this dish with fettuccine, but looking in the pantry, there was none to be had. However, using up all the odds and ends of pappardelle and tagliatelle to make a full serving for four, there was enough of these two types of pasta to make this dish. Also note that red and yellow bell peppers aren’t just a colorful addition to a meal. They have a milder taste than their green counterparts, making them instantly more appealing to kids—and adults alike. A little asparagus and basil added just enough touch of green to the pasta. Serve this pasta dish the next time you’re in the mood for seafood.

Serves 4

Ingredients:
½  pound  fettuccine (or whatever pasta you have on hand)
¼ cup extra virgin olive oil
2 small red bell peppers, cut into ¼ inch strips
2 small yellow bell peppers, cut into ¼ inch strips
1 bunch of think stalk asparagus, cut in 1 inch pieces on the diagonal
1 small onion, finely diced
2 cloves garlic, minced
1 ¼ pound medium shrimp, shelled, deveined, butterflied
¼ teaspoon dried crushed red pepper flakes
½ cup chopped fresh basil
Salt, to taste
Freshly ground black pepper, to taste

Directions:
Bring water to a boil in a large pot and add a pinch of salt. Add pasta and stir with tongs to prevent the pasta from sticking.Test the pasta by tasting it
Follow the cooking time on the package, but always taste pasta before draining to make sure the texture is right Pasta cooked properly should be al dente (to the tooth)—just a little chewy.

Drain cooked pasta well in a colander. Set aside.

In a saute pan or skillet large enough to hold all the pasta after it has been cooked, warm the olive oil over medium-high heat for 1 minute.

Add the bell peppers and asparagus. Cook and stir for 2 minutes. Reduce the heat to medium. Cover the pan and cook for 2 more minutes to soften the vegetables.

Add the onion, garlic and shrimp to the saute pan. Cook and stir for 3 – 4 minutes, or until the shrimp just begin to turn pink (the shrimp should be barely done).

Add the red pepper flakes.Add the pasta to the saute pan with the peppers and shrimp.Cook and stir for 1 minute to heat through and incorporate the flavors. Add the basil and serve hot immediately.

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Sopa seca de Fideo y Camarones

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Fideos (vermicelli) are much loved in Mexico, where they form the basis of thick, delicious soups. Usually the soups are served as a first course, but our hearty shrimp version is a meal in a bowl.

The name “sopa seca de fideo” translates to “dry soup with noodles”. It’s not soup, it’s called a “dry soup” because the noodles absorb all of the wonderful rich stock, making the noodles taste more delicious than you can possibly imagine.

Although it can be made with straight noodles, I have found if easier to make fideo with the twirled angel hair nests. It’s pretty, and easier to serve that way, one nest per individual  serving.

Serves 4

Ingredients:
2 dried ancho or pasilla chiles*
3 tablespoons olive oil
1/2 lb. dried angel hair nests or vemicelli
1/4 cup olive  oil
One medium yellow onion, chopped
2 large garlic cloves, minced
2 fresh tomatoes, peeled and chopped, or 1/2 cup crushed canned tomatoes
1/2 teaspoon cumin seeds
1 quart chicken broth
1 pound (30 to 35 per lb.) peeled, deveined shrimp, tails left intact
Kosher salt, to taste
1/4 cup chopped fresh cilantro, for garnish

For Serving:
1/2 cup sour cream
Queso Fresco
Diced avocado

Directions:
Break stems off chiles and shake out seeds. In a small bowl, cover chiles with hot water and let stand until softened, 5 to 10 minutes. Drain and coarsely chop.

Brown the angle hair nests: Choose a frying pan with a lid in which the angel hair nests will all tightly fit in a single layer (about 9 or 10-inches wide, depending on the brand of angel hair nests you use). In the pan, heat the oil until shimmering hot. Working in batches, fry the vermicelli angel hair nests on both sides in the hot oil until golden brown in color. Remove from pan.

Sauté onions and garlic, until lightly browned, about 5 minutes. Stir in chiles. Add tomatoes, cumin seeds and chicken broth. Season with salt and pepper to taste.

Reduce heat to a simmer and cook angel hair nests in the broth. When broth is simmering, place the browned angel hair nests or vermicelli in a single layer in the pan, nestled into the broth. The nests should cover the whole pan. Turn them over in the broth so that they get moistened on all sides. Cover and cook until the vermicelli has soaked up the liquid, about 5 minutes.

If after 5 minutes the top of the vermicelli is dry, flip over the individual angel hair nests and cook a minute longer. Remove from heat and let sit for 5 minutes before serving.

To serve, spoon soup into wide, shallow bowls. Top each serving with a spoonful of sour cream and some avocado, if you like, and sprinkle with cilantro.

Cook’s Notes:
Vermicelli usually comes in 1 pound packages, so about 1/2 a package can be used for this recipe. If you cannot find angel hair nests at the market, you can make fideo with straight vermicelli pasta. Just break up the pasta in 3 to 4 inch long segments and cook the same way as you would the nests, browning them first in hot oil.

*Good dried chiles are soft, flexible, and smell a bit like prunes. Avoid hard, brittle specimens—they’re old and less flavorful.

How Hot Is Your Chile? To assess a chile’s heat, slice off its top through the ribs and seeds, where the heat-producing compound capsaicin is concentrated. Touch the slice to your tongue. If you want your food to be milder, split the chile and scrape out all or some of the ribs and seeds. If your skin is sensitive, wear kitchen gloves or hold the chiles with a fork—and don’t touch your eyes.

The trick to a great sopa seca de fideo is the chicken broth. If you do not have the time to make your own homemade chicken stock, you can easily use bouillon, boxed broth, and canned chicken stock. While bouillon and the boxes work in a pinch, nothing beats homemade stock for this recipe. It brings a richness that can’t be had any other way. So if you try it, I strongly urge you to use homemade stock!

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Coquilles de Fruits de Mer

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Shrimp Pomodoro

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Sesame Shrimp and Pork Meatballs with Noodles

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Shrimp and Pork Meatballs combined with bok choy, and lo mein makes for a fun twist on an old classic, and an awesome dinner for 4 in less than 30 minutes!

Serves 4

Ingredients:
¾ pounds ground pork
1/2 pound large (16-20 count) shrimp, devined, shelled and minced
1 egg white
Freshly ground black pepper, to taste
6  tablespoons soy sauce divided
¼ cup sesame seeds
4 tablespoons olive oil
One 8-ounce package lo mein noodles
1 bunch scallions
1/2 pound baby bok choy
1 tablespoon minced ginger
2 tablespoon minced garlic
1 medium red sweet bell pepper, sliced

Directions:
Mix the ground pork,  minced shrimp, and egg white with 2 tablespoons of the  soy sauce. With wet hands, form meat into 16 equal balls. Sprinkle the sesame seeds on a plate and roll the balls through, so they are completely coated with sesame seeds.

Heat half the oil in a large skillet and cook the meatballs over medium heat for 2 minutes. Cover the skillet and reduce the heat to low. Steam for 7 minutes., or until cooked through.

While meatballs steam, prepare the noodles according to package directions until al dente. Slice the scallions and bok choy. Heat remaining oil in a wok or skillet and stir-fry the ginger, garlic, and peppers for 2 minutes. Add the bok choy and the remaining soy sauce. Sauté for 3 minutes, or until peppers are tender. Stir in the noodles and green onions. Divide the noodles onto 4 plates and top with the meatballs.

Serve with extra soy sauce to taste, on the side.

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Squid Ink Spaghetti with Shrimp

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Serves 4

Ingredients:
1 package Squid Ink Spaghetti
1 pound 16-20 count shrimp, peeled and deveined
One 6-ounce jar of clams with juice
4 cloves garlic, sliced
½ cup white wine
½ cup half and half
2 teaspoons crushed red pepper
Juice of ½ large lemon
2 Tablespoons unsalted butter
2-3 Tablespoons olive oil
Chopped Italian parsley, for garnish
Extra Virgin Olive Oil

Directions:
Bring a pot of water to a boil. Cook the pasta to al dente while you prepare the sauce.

In a pan large enough to accommodate the pasta, heat the olive oil and butter over medium heat and add the crushed red pepper. Follow with the garlic and cook for a minute making sure not to brown it.

Add the clams and juice (or fish stock if using) and turn the heat up to high. Follow with the wine and cook for 2 to 3 minutes until the wine has reduced a bit.

Add the lemon juice then the half and half. Simmer for 1 to 2 minutes.

Add the shrimp, cover the pan and cook for a minute or two just until the shrimp turn pink. Season with salt, to taste.

Add the pasta and toss until combined with the sauce. It make seem like you have a lot of sauce but the pasta will quickly absorb it.

Arrange the pasta on a plate and drizzle with the olive oil and garnish with parsley and serve.

Cook’s Notes:
You can substitute about ½ cup stock in place of the clams.

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Shrimp Purloo

 

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Purloo (pronouced pur-low) is a simple dish, with origins from West Africa , that survived the Middle Passage establishing the Gullah Culture centered around South Carolina’s Low-country.

The name “Gullah” may have been derived from Angola, a country in Southern800px-Location_Angola_AU_Africa.svg.png Africa, where  the ancestors of some Gullah people may have likely originated. As an enslaved people, they created a new culture from the numerous African peoples brought into Charleston and South Carolina. Some scholars have suggested it may have come from Gola, an ethnicity living in the border area between present-day Sierra Leone and Liberia in West Africa, where many of the Gullah ancestors originated. This area was known as the “Grain Coast” or “Rice Coast” to British colonists in the Caribbean and the Southern colonies of North America and most of the tribes there are of Mande or Manding origins. The name “Geechee”, another common (emic) name for the Gullah people, may come from Kissi, an ethnicity living in the border area between Sierra Leone, Guinea and Liberia.

Gullah1.PNGThe Gullah people have been able to preserve much of their African cultural heritage because of climate, geography, and patterns of importation of enslaved Africans. Taken as slaves from the Western region of Africa in primarily the Krio and Mende populations of what is present day Sierra Leone, and transported to some areas of Brazil (including Bahia), the enslaved Gullah-Gheechee people were also traded in what was then Charlestowne, South Carolina. According to British historian P.E.H. Hair, Gullah culture was formed as a creole culture in the  European colonies and in the  United States from elements of many different African cultures that came together there. These included the Baga, Fula, Kissi, Kpelle, Limba, Mandinka, Mende, Susu, Temne, Vai, and Wolof of the Rice Coast, and many from Angola, Igbo, Calabar, Congo Republic, and the Gold Coast.

rice.jpgAfrican rice has been cultivated for over 3,500 years. Between 1500 and 800 BC, Oryza glaberrima propagated from its original center, the Niger River delta, and extended to Senegal. However, it never developed far from its original region. Its cultivation even declined in favor of the Asian species, which was introduced to East Africa early in the common era and spread westward. African rice helped Africa conquer its famine of 1203.

The Moors brought Asiatic rice to the Iberian Peninsula in the 10th century. Records indicate it was grown in Valencia and Majorca. In Majorca, rice cultivation seems to have stopped after the Christian conquest, although historians are not certain.

Muslims also brought rice to Sicily, where it was an important crop long before it is noted in the plain of Pisa (1468) or in the Lombard plain (1475), where its cultivation was promoted by Ludovico Sforza, Duke of Milan, and demonstrated in his model farms.

After the 15th century, rice spread throughout Italy and then France, later propagating to all the continents during the age of European exploration.The Ottomans introduced rice to the Balkans.

In the United States, colonial South Carolina and Georgia grew and amassed great wealth from the slave labor obtained from the Senegambia area of West Africa and from coastal Sierra Leone. At the port of Charleston, through which 40% of all American slave imports passed, slaves from this region of Africa brought the highest prices, in recognition of their prior knowledge of rice culture, which was put to use on the many rice plantations around Georgetown, Charleston, and Savannah.By the middle of the 18th century, thousands of acres in the Georgia and South Carolina Lowcountry, and the Sea Islands were developed as rice fields. African farmers from the “Rice Coast” brought the skills for cultivation and tidal irrigation that made rice farming one of the most successful industries in early America.

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Not only did they bring the technology, the how-to, they brought the cultivar.West Africans had been growing varieties of rice for several thousand years before the start of the slave trade with the colonies.

Many ethnobotanist believe that African slaves carried the rice in hair while crossing the Atlantic Ocean in chains. Once in the colonies, slaves grew the rice in their own garden plots for food and slave owners took note.

In 1685 , a storm-battered ship sailing from Madagascar limped into the Charles Towne harbor. To repay the kindness of the colonists for repairs to the ship, the ship’s captain made a gift of a small quantity of “Golden Seed Rice” ,named for its color, to a local planter and based on their  observations, plantation owners in the Carolinas started experimenting with a rice variety that produced high yields and was easy to cook.

The slaves used their rice-growing know-how to convert the swampy Carolina lowlands to thriving rice plantations replete with canals, dikes, and levies, which facilitated periodic flooding of the field. The so-called Carolina Gold variety quickly became a high value export crop, primarily to Europe.

The subtropical climate encouraged the spread of malaria and yellow fever, carried by mosquitoes. These tropical diseases were endemic in Africa and had been carried by slaves to the colonies. Mosquitoes in the swamps and inundated rice fields of the Lowcountry picked up and spread the diseases to English and European settlers, as well. Malaria and yellow fever soon became endemic in the region.

Because they had acquired some immunity in their homeland, Africans were more rice3.jpgresistant to these tropical fevers than the Europeans were, and as the rice industry was developed, planters continued to import African slaves. By about 1708, South Carolina had a black majority. Coastal Georgia later developed a black majority after rice cultivation expanded there in the mid-18th century. Malaria and yellow fever became endemic, and fearing disease, many white planters left the Lowcountry during the rainy spring and summer months when fevers ran rampant. Others lived mostly in cities such as Charleston.

The planters left their European or African “rice drivers”, or overseers, in charge of the plantations.These had thousands of slaves, with African traditions reinforced by new imports from the same regions. Over time, the Gullah people developed a creole culture in which elements of African languages, cultures, and community life were preserved to a high degree. Their culture developed in a distinct way, different from that of the enslaved African-Americans in states such as North Carolina and Virginia, where the enslaved lived in smaller groups, and had more sustained and frequent interactions with whites and British American culture.

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And now we come full circle. Many of the traditional rice dishes found through out the Southern United States , are African in origin, like Hoppin’ John, Limpin’ Susan, or Red Rice.

Pilau, or Purloo as the Gullah call it, is one of the classic  rice dishes of the South Carolina Low Country.This dish, requiring no little more than rice and whatever meat that might be on hand. Any time you add meat to rice and cook it all together in one pot, that’s a purloo.

Purloo’s beauty lies in its versatility. You can substitute oysters for shrimp or add sausage or chicken earlier in the cooking  process . It’s a simple dish based around the Low-country’s one-time staple crop: rice. When cooking the rice, use less liquid. If you put in too much liquid, the dish will become a boggy soup. For a full flavor, make sure to cook your rice in a stock, not just water.

 

Serves 4 to 6

Ingredients:
1 pound shrimp
2 1/2 cups shrimp stock*
2 Tablespoons seafood seasoning
1 onion, chopped
3 cloves garlic, chopped
2  tomatoes, chopped
2 slices bacon
3 Tablespoons chopped ham
1 cup white rice
Salt, to taste
Ground black pepper, to taste
Cooked okra (optional)
Parsley, for garnish

Directions: 
Peel and devein the shrimp. Reserve the shells.

Prepare the stock. Place all of  the reserve shrimp shells  into a pot of water and boil for an hour or two.  Strain out the peels and put the stock aside. This is the traditional way of making stock for a shrimp purloo.

Cook the bacon and ham in a medium  saucepan  over medium heat. Add onion and garlic.

Add tomatoes, seasoning, and  stock. Bring to a boil.

Add rice. Reduce heat and cover. Cook about 30 minutes, or until the liquid is absorbed.

Stir in the shrimp, cover, and let cook about five minutes, or until the shrimp turns pink.

To serve family style, spoon onto a platter garnish with parsley.

 

Cook’s Notes :
*Chicken broth  or fish stock can be substituted for the shrimp stock.

If you want to add okra, cook it in a separate pan until the thick sap dissipates. Scoop it out and add it to the saucepan when you add the shrimp.

 

 

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All photographs and content are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

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