Shrimp


November!  Really? Sheesh!  This year went by so quickly.  I turned around and it was nearly over.  But there are some good things to come this month.  Thanksgiving if you are American. Daylight Savings Time – NOT!! American Elections FINALLY OVER!!! And a new cookbook for November Cookbook Countdown.

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This was a gift from a friend several years ago. At least 12 years ago.  And in all that time I don’t think I have used it once.  That is ending this month thanks to Cookbook Countdown.

Frog Commissary is the offspring of Steve Poses’ first restaurant, Frog, which the restaurateur opened in 1973, and The Commissary, which he inaugurated a few years later. The restaurant was one of the first local eateries to list its offerings on a blackboard, and it offered an upscale menu. With a laid-back atmosphere it is a popular eatery. The cookbook, which came out in 1985, contains some of it’s most popular recipes. So if you cannot get to Philly….

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Shrimp with Soy, Garlic, Ginger, and Lemon

Butterfly Shrimp in a rich garlic, ginger, soy, sherry sauce.  How can you go wrong with that?

The ONLY thing I would change – I thought the sauce was too thick. Next time I will thin the sauce a little.  You couldn’t really taste the shrimp.  But all the other flavors ….oh, yeah!

MARINADE

    18 shelled, butterflied shrimp with the tails left on {I left the tails off – less messy when eating}
    1 1/2 tablespoons soy sauce
    1 tablespoon minced fresh ginger
    2 tablespoons lemon juice
    1 teaspoon minced garlic
    1/4 teaspoon pepper
    2 tablespoons medium-dry sherry {I used a dry white wine}

SAUCE

    The strained marinade
    1/3 cup water
    2 teaspoons cornstarch

SAUTE

    2 tablespoons com oil
    1 teaspoon minced garlic
    % teaspoon’ minced fresh ginger
    1/2 cup cubed sweet red peppers
    1/2 bunch watercress with I” of the sterns cut off {I left this out – couldn’t find any}
    Hot cooked rice or oriental noodles

MARINADE: In a medium bowl combine the shrimp and marinade ingredients,Set them aside in the fridge for about an hour. Drain shrimp the marinade and set the strained marinade aside.

SAUCE:Mix the water and cornstarch with the reserved marinade and stir well to dissolve the cornstarch. IN a small saucepan Bring the mixture to a boil while
stirring and cook for 1 minute. Set aside.

SAUTE: In a large skillet heat the oil. Add the shrimp, garlic, and ginger and stir-fry over high heat for 30 seconds. To the stir-fry add the peppers and cook for another 30 seconds. Pour in the sauce and bring the mixture to a boil, while stirring. Remove the pan from the heat and immediately add the watercress. Serve at once over rice or oriental noodles.

I served mine over some stir fried vermicelli and it was perfect with this dish.

You can find the recipe on page 106.

I’m linking this post with Cookbook Countdown 11 hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

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IF you have read my blog you know that SHRIMP is probably my favorite food.  So now surprise that this shrimp dish from Alton Brown was one of the first things I made when I started to cook from The Early Years for Cookbook Countdown

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Take 1 lb of peeled and deveined shrimp.  Seal in a plastic bag or container with 1/4 cup olive oil, 4 medium minced cloves of garlic  {I added some extra} , 1/4 tsp of kosher salt, and 1/4 tsp freshly ground black pepper.

Heat a 10″ iron skillet for 5 minutes over medium heat.  Add the shrimp and all the other ingredients to the skillet.  Toss the shrimp etc constantly for about 5 minutes as the shrimp cooks and turns opaque in the center – about 3 or 4 minutes.

Serve immediately.

This is not an ingredient, at this point, to be added to anything.  Like shrimp scampi – good all by itself.

But I had plenty of leftovers since I made a double batch and mixed mine with some additional olive oil and some tan mien – Chinese egg noodles.

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This recipe is from Alton Brown’s The Early Years page 379. Alton suggested using the leftovers in a Garlic Shrimp Casserole

I’m linking this post with Cookbook Countdown hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

If I had to pick a last meal it would have to include shrimp. Fixed anyway – well, not raw.  It is probably my favorite food.  If we eat out and there is some kind of shrimp on the menu that is what I will order.  So, when Kayte chose SHRIMP as our theme this week in Eating with Ellie she was definitely my most popular person.

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Shrimp:
1/2 cup all-purpose flour
1 teaspoon ancho chili powder
1 teaspoon garlic powder
3/4 teaspoon salt
4 egg whites
3/4 cup cornmeal
1/4 teaspoon black pepper
1 pound medium rock shrimp (90 to 100 count), shelled and cleaned
2 tablespoons canola oil
Spray cooking oil

Mix together the  flour, chili powder, garlic powder and 1/2 teaspoon salt in a shallow bowl. Beat egg whites in another shallow bowl. Mix cornmeal, 1/4 teaspoon salt and pepper in a third bowl. Coat the shrimp, a few at a time, in the four mixture.Shake off excess flour.  Dip in egg whites. Toss well  cornmeal mixture.  Save  coated shrimp on a plate  and continue with remaining shrimp.
Preheat broiler. {The recipe doesn’t specify whether low or high so I used high.} Liberally spray a large cookie sheet with the oil and heat under broiler for 3 minutes. Remove from oven and quickly arrange shrimp in a single layer on  cookie sheet. Spray with cooking spray. Place shrimp under broiler and broil until crisp and browned, about 5 minutes.

Dipping Sauce:
1/3 cup nonfat Greek yogurt or 1/2 cup nonfat plain yogurt
2 tablespoons mayonnaise
1 tablespoon lime juice (about 1/2 lime)
1/2 teaspoon ancho chili powder
1 lime, zested

Mix ingredients together until smooth.

Okay.  These I didn’t care for.  The sauce was better than the shrimp.  The shrimp had a floury taste and didn’t brown evenly or even get crisp.  Had I left them in longer they would have been ‘blackened’ shrimp.

I modified this recipe from one at FoodTV.

For more Shrimp visit us at EwE:  I’ll have the Shrimp!

And if you would like to join us just visit Eating with Ellie.  The weekly themes are posted.  Love to have you.

 

The only thing I left out in the title – PESTO!  This is sooo good. Fresh pasta mixed with home made pesto and shrimp.  What a great combination.! How can you go wrong with that?

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fresh linguine with garlic shrimp and homemade pesto

The theme this week for I Heart Cooking Clubs was Surf and Turf.  We could use seafood or beef/poultry/etc.  When given a choice I am definitely going with the Surf!!

I used some whole grain spaghetti instead of linguine and left out the roasted tomatoes – not a fan!   I will definitely make this again.

Try as I might I just couldn’t replicate Curtis’ nice little mound of pasta.  And I tried – several times.  But it’s not how it looks, right!

Did Surf win out over Turf this week at I Heart Cooking Clubs?  Check it out and see!

 

Actually, Donna’s recipe is garlic prawns but here in the Deep South they are shrimp.  Same same!

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The theme this week for Wednesdays with Donna Hay was From the Sea.  I am particularly fond of shrimp and would eat it every day if I could.  Especially when it is this simple to put together.

Peeled shrimp, with tails, sauteed in butter and olive oil with shrimp, parsley, salt and pepper.  It doesn’t get any easier.  And Donna suggests serving it with crusty bread and that was an excellent idea because you don’t want to leave behind any of that wonderful garlicy butter!!

The recipe is from Donna’s modern classics book 1 (page 116).

What did Kayte make.  Visit From the Sea!

 

One Big Table is full of what you could call every day recipes.  Favorite or ethnic dishes from everyday people around the United States. Many of the recipes I have marked are “out of the box’ for me but many are different variations of dishes I already make.  Like this one from Lonnie Holley in Harpersville, AL.  Lonnie is an artist whose work has been exhibited in several famous galleries or museums.  He says Jambalaya is a good thing to think about if you need to feed lots of people.  You can always add more rice.

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2 tablespoons sweet paprika
2 tablespoons garlic powder
1 teaspoon fresh ground black pepper
2 teaspoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
1 pound medium shrimp, peeled and deveined, shells reserved
4 whole chicken legs, cut apart to make drumsticks and thighs
4 tablespoons vegetable oil or bacon fat
1 quart water
1 yellow onion, chopped
2 garlic cloves, minced
1 red bell pepper, chopped
2 celery ribs, sliced 1/4 inch thick
1 large tomato, seeded and chopped
2 bay leaves
1 teaspoon Worcestershire sauce
2 teaspoons hot sauce (preferably Tabasco) {I used Crystal Hot Sauce}
2 cups white rice
6 cups homemade chicken broth or low-sodium. store-bought chicken broth .
4 Andouille sausages (about 1 pound), sliced in 1/4 inch chunks
Kosher salt and freshly ground black pepper

Combine the spices in a jar and mix well. Use 1 tablespoon of this spice blend in a big bowl to season the shrimp and chicken. (The remainder can be stored, tightly covered, in the refrigerator for up to 6 months.) {I made 1/2 the amount and used all of it.}
Cover and chill for an hour or two.
Heat 1 tablespoon of the oil in a large pot over high heat. Add the shrimp shells and cook, stirring constantly, until the shells are bright pink. Add the water, bring to a boil, reduce the heat to low, and cook until the water is reduced to half, about 15 minutes. Strain the broth and set aside. {I didn’t do this and just used all chicken broth instead. If you can find Seafood Broth, use that.}
Warm 2 tablespoons of the oil in a dutch oven over medium heat.  Remove the chicken and shrimp from the refrigerator. Brown the chicken on all sides.
Add the onion, stir, and cook for 1 minute. Add the garlic, bell pepper, and celery, one by one and stir after each addition. Sautee for about 5 minutes or until the veggies are soft. Add the tomato, bay leaves, Worcestershire, and hot sauce. Add the rice and stir. Add 2·cups of the strained shrimp broth, if using, and the chicken broth to the rice. {If you are using just chicken broth use 6 cups.} Reduce the heat to medium-low, partially cover the pot, and cook, stirring occasionally, for 15 minutes.
Add the shrimp and sausage, salt, pepper, and the left over spice blend to taste. Cook, uncovered, about 5 minutes more, until the rice is tender.
Remove from the heat and serve immediately. (Recipe adapted)
While this was a little spicier than I expected even tho’ I decreased the amount of Cayenne to 1/4 of what was called for, it was quite tasty. I love the mix of chicken, shrimp, and sausage in the Jambalaya. Definitely a keeper.
This recipe is on page 626 of One Big Table.

I’m linking this post with Cookbook Countdown hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

For June I am using One Big Table for Cookbook Countdown.  I added this cookbook to my collection in 2010. I had made three recipes {Spring Chicken and Dill Noodles, Thomas Jefferson’s Chicken Fricassee, and Nina Chanpreet Singh’s Chicken Tikka) already but had never blogged them.  Then I put the book  on the shelf.  It’s time to pull it out again.

Molly O’Neill collected more than 600 recipes from cooks and bakers all over the United States.  It includes the story of the cook/baker as well as anecdotes and other little nuggets of knowledge about food, trends, gadgets, and areas of the US.  It is a wonderfully  eclectic volume of recipes.

First recipe:  Creole Shrimp.  

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This particular recipe is from Charleston, SC.  Specifically it is the recipe from Mrs. McNulta who gave the recipe to the Junior League for their cookbook, Charleston Receipts which was first printed in 1950.  Everybody uses this recipe so it has to be good, right.  Not necessarily!!

I found it to be rather bland.  All we could taste was the tomatoes. There was absolutely no flavor until I added some bay leaves and garlic.  All in all not a repeat.  I will stick to my good ol’ Louisiana recipe.

Ingredients:

    Shrimp
    Tomato Paste
    Diced Tomatoes
    Onions
    Bell Pepper {I left this out}
    Kosher Salt/Pepper {and maybe a little Cayenne}
    Garlic {added}
    Bay Leaves {added}

This recipe is on page 259.

If you like an eclectic collection of good, and sometimes interesting, recipes you really need this book.  Really!! I’m looking forward to making at least 1/2 of the recipes I have marked just for Cookbook Countdown!!

I’m linking this post with Cookbook Countdown hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

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