Category Archives: Shrimp

French-Style Shrimp Salad

French-Style Shrimp Salad
Originally uploaded by jenianddean.

The day I made this salad I had been thinking about a shrimp salad all day. I decided to start looking through some old  Cooking Light magazines and this was the recipe that I came up with. And boy oh boy did I make the right choice – it was fantastic. The salad dressing is very refreshing and garlic-y. I did leave out the olives because I’m not really a fan of olives. I also substituted asparagus for the haricots verts because I had asparagus left over from the night before.

This recipe makes a HUGE salad! It would be great for a brunch, lunch, or dinner…yummy anytime!

French-Style Shrimp Salad

Assemble this salad in individual servings, or arrange it on a platter and serve family style. Niçoise olives are a small purplish-black variety; you can substitute kalamata. Serve with crusty French bread. This dish is a twist on the classic salade niçoise with tuna.

Vinaigrette:
6 garlic cloves, halved
2/3 cup fat-free, less-sodium chicken broth
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
2 tablespoons fresh lemon juice
2 tablespoons tarragon vinegar
2 tablespoons extravirgin olive oil
2 teaspoons Dijon mustard
1/2 teaspoon freshly ground black pepper

Salad:
2 pounds peeled and deveined large shrimp
12 small red potatoes (about 3/4 pound)
1/2 pound haricots verts
Cooking spray
5 cups gourmet salad greens
4 cups torn romaine lettuce
1 cup (1/4-inch-thick) slices red bell pepper (about 1 medium)
3 medium tomatoes, each cut into 6 wedges
1 (14-ounce) can quartered artichoke hearts, drained
3 hard-cooked large eggs, each sliced into quarters
1/2 cup niçoise olives
2 tablespoons capers

To prepare vinaigrette, drop garlic through food chute with food processor on; process until minced. Add broth and next 7 ingredients (through black pepper); process until well blended.

To prepare salad, combine 2 tablespoons vinaigrette and shrimp in a large zip-top plastic bag; seal. Marinate in refrigerator for 20 minutes, turning bag occasionally to coat shrimp. Place potatoes in a large saucepan; cover with water. Bring to a boil; cook 8 minutes. Add haricots verts to pan; cook 2 additional minutes or until haricots verts are crisp-tender and potatoes are tender. Drain and rinse with cold water; drain. Cut potatoes into 1/4-inch-thick slices. Set aside.

Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Remove the shrimp from bag, and discard marinade. Add shrimp to pan. Cook 3 minutes on each side or until the shrimp are done.

Combine potatoes, haricots verts, greens, lettuce, bell pepper, tomatoes, and artichokes in a large bowl. Add remaining vinaigrette, tossing gently to coat. Place lettuce mixture on a serving platter. Arrange shrimp and eggs over lettuce mixture; sprinkle with olives and capers. Serve immediately.

Yield: 6 servings (serving size: about 2 1/2 cups salad mixture, 5 ounces shrimp, 2 pieces egg, 4 teaspoons olives, and 1 teaspoon capers)
CALORIES 366 (30% from fat); FAT 12g (sat 2.2g,mono 6g,poly 2.2g); IRON 6.7mg; CHOLESTEROL 336mg; CALCIUM 179mg; CARBOHYDRATE 26.1g; SODIUM 798mg; PROTEIN 39.3g; FIBER 6.4g
Cooking Light, JULY 2006

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Filed under Artichoke hearts, Basil, Cooking Light, Dinner, Dressing, Entrees, Garlic, Haricots verts, Herbs, Italian parsley, Lemons, Lettuce, Potato, Salad, Shrimp, Tarragon, Tomatoes

Fiery shrimp cocktail in an ice bowl

fiery shrimp cocktail in an ice bowl

I love this shrimp cocktail. I made this dish for Nikki’s baby shower a couple of weekends ago. I really like serving it in an ice bowl. Yes, a bowl made of ice with fresh herbs and lemons frozen in it. (I will post the directions on how to make the ice bowl later.) It seemed that everyone loved the shrimp –thanks Rachael Ray. This recipe is so simple and yummy, and the shrimp cocktail has a wonderful kick thanks to the Texas Pete.

I only varied from the recipe in two places. 1. I used Texas Pete. 2. I boiled and peeled my own shrimp. I boiled them with 1 Tbl of Old Bay just until they turned pink.

Fiery Shrimp Cocktail

1/4 cup hot pepper sauce, eyeball it (recommended: Tabasco)
1/4 cup ketchup
1 lemon zested and 1/2 lemon juiced
2 ribs celery, from the heart, finely chopped
2 to 3 tablespoons chopped parsley leaves
1 pound small to medium peeled, deveined and cooked shrimp, tails removed
4 pieces leaf lettuce

Combine hot pepper sauce, ketchup, lemon zest and juice, celery and parsley in a small bowl. Add shrimp and coat evenly. Chill 20 minutes, then line 4 cocktail glasses or small dishes with leaf lettuce and top each with 1/4 of chilled shrimp.

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Filed under Appetizers, Rachael Ray, Seafood, Shrimp

Orzo Risotto with Buttery Shrimp

orzo risotto with buttery shrimp
Originally uploaded by jenianddean.

Orzo Risotto with Buttery Shrimp

SERVES: 4
When Ryan Poli and his kitchen staff tried finishing orzo risotto-style (stirring the cooked orzo with stock until creamy) they got fantastic results with impressive speed.

16 thin asparagus (6 ounces)
1 3/4 cups orzo (12 ounces)
6 tablespoons unsalted butter, at room temperature
1/2 pound shelled and deveined medium shrimp
Salt and freshly ground pepper
1 cup chicken stock or low-sodium broth
2 tablespoons chopped flat-leaf parsley
1/2 cup grated Parmesan cheese, plus more for serving

Bring a large saucepan of salted water to a boil. Add the asparagus; cook over high heat until tender. With a slotted spoon, transfer the asparagus to a plate. Add the orzo to the boiling water; cook, stirring occasionally, until al dente, 10 minutes.

Meanwhile, cut the asparagus into 1-inch lengths. In a medium skillet, melt the butter over moderately high heat. Reduce the heat to moderate and cook until the butter begins to brown. Add the shrimp, season with salt and pepper and cook over moderate heat until pink and curled, about 1 minute per side. With a slotted spoon, add the shrimp to the asparagus. Reserve the skillet.

Drain the orzo, reserving 1/4 cup of the cooking water, then return to the saucepan and stir in the brown butter. Set the skillet over high heat and add the stock, scraping up any browned bits stuck to the bottom of the pan. Pour the stock and the reserved cooking water into the orzo; cook over moderate heat, stirring, until creamy, 2 minutes. Stir in the asparagus and shrimp and cook until heated through. Remove from the heat. Stir in the parsley and the 1/2 cup of Parmesan. Season with salt and pepper. Transfer the risotto to bowls and serve with more Parmesan.

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Filed under Entrees, Food & Wine, Italian parsley, Orzo, Parmesan, Pasta, Seafood, Shrimp

Shrimp and grits – It’s a Southern thing

Shrimp and grits

To be completely honest, I disliked grits for most of my life. My mom loved them. Dean loves them. And now I love them. Dean was raised with the rule that you had to at least eat a couple of bites of something before you could say you didn’t like it. And because of that Dean has one the broadest palates I’ve ever seen. So my hat’s off to Denny and Sharon.

Now back to the dish at hand – shrimp and grits. I came across this recipe about a month ago, and thought ‘wow this looks really good.’ As stated before, I disliked grits until about a year ago. I have tried to eat them at different times during my life, a spoonful here and taste there. One day Dean and I were out to lunch and he ordered cheese grits with his pulled chicken. Dean commented on how creamy the grits were and that I had to try them. I said the same thing I always say ‘I’ll do it because you want me to, but I’m still not going to like them.’ Well I had to eat my words that day because they were good! So I started looking for recipes for cheesy grits or shrimp and grits. And this is the one I went with. Now with a lot of southern recipes, this is not figure friendly. There is cream, white cheddar cheese, and bacon. (G0sh, it has to taste good!)

Changes: I used a pound of large shrimp instead of buying the extra large shrimp mainly because of the price difference. Also instead of wrapping the shrimp in bacon, I fried the bacon and crumbled it over the shrimp and grits. I used 2 tablespoons of the bacon grease to saute the shrimp. I tossed the raw shrimp in the Essence and then sauteed it for 5-6 minutes. I didn’t fix the crispy spinach, but I have made that spinach before and it is delightful.

Bacon-Wrapped Gulf Shrimp with Creamy White Cheddar Grits, Crispy Spinach and a Sweet Spicy Tomato Jam
Recipe courtesy Emeril Lagasse, 2006

18 strips bacon
18 jumbo shrimp (16-20’s) about 1 1/4 pounds
1 1/2 teaspoons Essence, recipe follows
1/4 cup olive oil
1 recipe Cheesy Grits, recipe follows
1 recipe Fried Spinach, recipe follows
1 recipe Tomato Jam, recipe follows

Preheat the oven to 350 degrees F.

Cut 2 inches off of each strip of bacon and reserve the short pieces for another use. Place the trimmed strips of bacon on a sheet pan and bake the bacon until slightly pink and some of the fat has rendered out of it, about 6 minutes. While the bacon is cooking, peel the shrimp, leaving the tails attached. De-vein and set aside, refrigerated, until ready to use. Remove the pan from the oven and allow the bacon to cool. Once the bacon is cool enough to handle, season the shrimp with the Essence and wrap a strip of the parcooked bacon around each shrimp, slightly overlapping the bacon as you twist it around the shrimp. Set aside and repeat with the remaining shrimp and bacon slices. Set a 12-inch saute pan over medium heat, and add the olive oil to the pan. Once the oil is hot, lay the shrimp in the pan and cook for 2 1/2 minutes. Turn the shrimp over and cook another 2 1/2 minutes. Serve the shrimp over the top of Cheesy Grits and garnish with the Fried Spinach. Drizzle the Tomato Jam decoratively over each plate.

Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder 1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.
Yield: 2/3 cup

Recipe from “New New Orleans Cooking”, by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

Cheesy Grits:
6 cups water
1 1/2 teaspoons salt
1 1/2 cups quick cooking or old-fashioned grits (not instant)
2 cups milk
1 cup heavy cream
8 tablespoons butter
1/2 teaspoon fresh cracked black pepper
1 1/2 cups shredded white Cheddar

In a large, heavy saucepan bring the water to a boil. Add a generous teaspoon of salt and the grits and stir with a wooden spoon to combine. When the grits thicken, add the milk, cream and butter and return to a boil. Reduce the heat to a simmer, cover the saucepan and cook for 45 minutes to 1 hour, or until the grits are tender, smooth and creamy. Taste and season the grits with the remaining salt and pepper. (If the grits seem too runny simply allow to cook a bit longer, uncovered and stirring frequently, until the desired consistency is reached.) Fold the cheese into the grits, and keep covered and warm until ready to use.

Prep Time: 5 minutes
Cook Time: 45 minutes

Fried Spinach:
1/2 pound baby spinach
Salt and pepper

Preheat a fryer or large Dutch oven half-filled with vegetable oil to 350 degrees F. Place the spinach in the oil and fry until dark green and crispy, 30 to 45 seconds. Remove from the oil and place on a paper-lined sheet pan and season with salt and pepper. Set aside until ready to use.

Prep Time: 5 minutes
Cook Time: 1 minute

Tomato Jam:
1 cup peeled, seeded and chopped tomatoes
1/2 cup rice wine vinegar
2 tablespoons sugar
1 tablespoon light corn syrup
1 tablespoon honey
2 teaspoons minced garlic
1/4 teaspoon toasted, ground coriander

Combine all the ingredients in a small saucepan and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until most of the liquid has evaporated, about 20 minutes. Remove the pan from the heat and allow to cool to room temperature before serving.

Prep Time: 10 minutes
Cook Time: 25 minutes

Originally uploaded by jenianddean.

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Filed under Emeril, Entrees, Seafood, Shrimp