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Archive for the ‘Shrimp’ Category

This recipe incorporates three vegetables that are in season during the summer but are available year round: zucchini, yellow squash, and corn. When I make this dish during the winter, I use frozen corn. As this recipe is my own invention, the cooking and ingredients may vary from traditional paella It’s a little more involved than some other recipes on this site but it’s not complicated and takes me a total of 45 minutes.

iPhone 149For those not familiar with removing kernels from a cob of corn, place the corn standing up on a cutting board, fat end on the bottom. Using your chef’s knife, cut inward at first and down the cob to the bottom. Rotate the cob and repeat until all the kernels are removed. If the knife gets stuck, adjust it so it is not so close to the cob. Beware the kernels will fly off so allow some clearance.

Shrimp Paella – 1 Knife+

Ingredients:

  • Olive oil
  • 1 cup long grain white rice
  • 2 cups chicken broth
  • 1 small onion, peeled and diced
  • 1-2 carrots depending on size, peeled and grated
  • 1 ear corn, kernels removed or 1 cup frozen corn kernels
  • 2 cloves garlic (use a garlic press; if not, finely mince)
  • 1 medium zucchini
  • 1 medium yellow squash
  • 1 pound raw shrimp (whatever size you are comfortable with but not too large), peeled (I prefer to remove that tails)
  • ½ teaspoon turmeric
  • 1 teaspoon coriander
  • ¼ teaspoon ground cayenne (optional)

Cook:

  • Overview: start by cooking the rice (which includes the onion, carrots, and corn); zucchini and yellow squash are sautéed in a non-stick pan; shrimp are sautéed next; squash and shrimp and seasonings are combined; then rice mixture is added to the pan and tossed around; then it sits in the pan a few minutes to crisp on the bottom.
  • In a 2 quart sauce pan heat ½ to 1 tablespoon of olive oil over medium heat.
  • When the oil is heated enough, stir in onions and allow to cook slowly until soft and translucent.
  • While the onions are cooking peel and grate the carrot and prepare the corn kernels.
  • When the onions are ready, add the chicken broth, carrots, and corn; increase heat to high.
  • When the broth boils, add the rice, reduce heat to low, and simmer (roughly 20 minutes).
  • Heat 1-2 tablespoons of olive oil in a large 12” non-stick frying pan or sauté pan over medium high heat. If you may trade off pan diameter with a pan of smaller diameter with higher sides.
  • While the oil heats, prepare the squash or you can prep it as your first step. Trim the ends off the squash. Slice each in half length-wise. Cut off the narrow end of the yellow squash, and cut into about ¾ inch dice. Cut the zucchini and the remaining yellow squash in half length-wise again. Dice into ¾ inch pieces. If your zucchini is too thin, adjust accordingly.
  • Press 1 clove of garlic into to the pan. (The garlic tells you when the pan is hot enough.)
  • Add the squashes to the pan and stir around.
  • While the squash cooks, prepare the shrimp. You can lightly season the shrimp with salt if you’d like.
  • Stir the squash as it cooks from time to time.
  • If the timing is working out correctly, when the rice has about 5 minutes to go, the squash should be ready. Place the squash in a bowl and set aside.
  • Add more olive oil to the pan (1 tablespoon) .
  • Press the second garlic clove into the pan and stir around.
  • Place the shrimp evenly in the pan. Cook on one side for about 1.5 – 2 minutes depending on size. Turn and cook for another minute.
  • Add the squash back into the pan.
  • Sprinkle the turmeric and coriander over the shrimp and squash. Toss them all together.
  • Add the rice to the pan and toss together well until all the rice is yellowed by the turmeric.
  • Distribute evenly in the pan and let cook a couple of minutes more so that the rice crisps a little at the bottom of the pan.
  • Serve.
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Here is a dish that I made up on my own. Whenever I make chicken soup, depending on how generous a bunch of dill I buy, there is usually a decent quantity that does not make it into pot. Hating to waste a fresh herb, I have made up some dishes to use the dill in.IMG_0327 cropped

In looking at the ingredients in the list below, you will notice that the measurements are imprecise. How much you use depends on how many people you are serving and how much spaghetti you consider to be a normal portion size. This dish as described will serve two to three people. Personally, I use 1/3 pound of raw shrimp per person and 2.5 ounces of dry spaghetti per person. If I am serving more than 3 people, I up the other quantities as well but you should avoid that until you are comfortable making this dish.

The cooking time for this dish is fairly quick so I like to prep all the ingredients in advance. Some of the prep can be done while the water for the spaghetti is being heated. Part of the timing of this dish is dependent on how long the spaghetti takes to cook and how tender you like your pasta.

Shrimp with Feta and Dill over Spaghetti – 1 Knife

Ingredients:

  • 5 – 7.5 ounces dry spaghetti, thin spaghetti, or linguine (do not use whole wheat pasta)
  • 2/3 – 1 pound raw shrimp (whatever size you are comfortable with but not too large)
  • 2 -3 tablespoons Olive oil (extra virgin)
  • 1 15 ounce can petite diced tomatoes, drained
  • Juice from 1.5 – 2 lemons (depends on how juicy they are)IMG_0281
  • 3 or more cloves garlic minced (not pressed)
  • ½ cup or more chopped fresh dill
  • ½ cup or more crumbled feta

Cook:

  • Peel and devein shrimp; remove tails.
  • Remove dill from stems, chop up and set aside.
  • Begin to heat the pot of water for the spaghetti.
  • Mince garlic, set aside.
  • Strain the can of tomatoes and set aside to drain.
  • Juice the lemons.
  • If your pasta takes 8 minutes to cook, as the spaghetti water nears a boil, preheat olive oil in a 10 – 12 inch pan, preferably non-stick, using medium high heat. If the pasta takes 11 minutes to cook, wait until the spaghetti is in pot before preheating the skillet. You also must know your pan and your stove. If your pan heats up quickly, allow less time for this step. You do not want to burn the oil.
  • When the water boils, add the pasta and set your timer .
  • Place the shrimp evenly in the pan. Cook on one side for about 1.5 – 2 minutes depending on size. Turn and cook for another minute.
  • Add lemon juice, tomatoes, and garlic. Stir.
  • Check the pasta timer. Depending on the amount of time left, adjust heat on the shrimp pan. You want the contents of the pan to come to a simmer by the time there is one minute left on the timer. I recommend leaving the heat as is and then once you see the sauce beginning to simmer, then you can lower the heat.
  • When the timer gets below on minute left stir in the dill.
  • Drain the spaghetti when it is ready. Distribute to plates or place in a large pasta bowl if serving family style.
  • Add feta to pan. Stir. Turn off heat and spoon shrimp and sauce over the pasta.

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Some days I just really don’t want to have to do much work for my dinner.  Usually this is a work night, I’m pooped, but I’m also starving and feeling too poor for delivery.  Keeping frozen shrimp in my freezer makes it easy to cook on nights like that.  The shrimp thaw in 10-15 minutes in a bowl of water, and presto! you have dinner.

Now with shrimp fra diavolo there are TONS of substitutions.  There are two big ones that I think are worth noting.  The first is whether to use fresh or dried basil.  I prefer the flavor of fresh if it’s around, but when it’s not in my fridge I will use dried.  The second is regarding tomatoes.  I prefer to use canned diced tomatoes, and my father (who cooked the dish in the photo) prefers crushed tomatoes.  Crushed tomatoes give it a more saucy texture.  Use what you prefer – sauce or chunks of tomatoes.  Both work well and will taste great!

Ok I lied; one more thing you can tweak – the heat.  This recipe calls for 1 teaspoon of red pepper flakes.  If you are timid with heat, use less.  If you love spice add more.  Just don’t go overboard, especially if serving to others who may not share your enthusiasm for heat.

Shrimp Fra Diavolo – 1 Knife

Ingredients:

  • 1 pound of deveined, peeled uncooked shrimp
  • 1 teaspoon salt
  • 1 teaspoon dried red pepper flakes
  • 5 tablespoons olive oil
  • 1 medium onion
  • 1 14 oz can diced tomatoes (plain, no seasoning added)
  • 1 cup dry white wine
  • 3 garlic cloves
  • 1/4 teaspoon dried oregano
  • 3 tablespoons fresh chopped basil leaves
  • 10 oz dry linguine or spaghetti

Prep:

  1. Peel the onion and chop into a dice, and set aside.
  2. Peel and mince the garlic and set aside.
  3. Chop up the fresh basil by bunching up the leaves together and cutting into slices and then chopping those slices again.  Set aside.
  4. In a small bowl toss the shrimp with the salt and red pepper flakes.  Make sure to coat all of the shrimp.

Cook:

  1. Over high heat bring water to a boil to cook the pasta according to the instructions on the package.
  2. In a large skillet over medium-high heat add 3 tablespoons of olive oil.
  3. Add the shrimp to the skillet and sauté for one minute, stir and cook for another 1-2 minutes until the shrimp are just cooked.
  4. Remove the shrimp from the skillet and place in a bowl to save for later.
  5. Return the skillet to the burner and add 2 tablespoons of olive oil.
  6. Add the onions to the pan and sauté for about 5 minutes or until translucent, stirring occasionally.
  7. Then add the tomatoes (and all of that good juice in the can), wine, garlic and oregano to the pan.  Stir well and allow to cook for about 10 minutes until the sauce thickens.  If using dried basil add the basil at this time as well.
  8. Add the shrimp and any juices in the bowl back into the skillet.  Stir to coat the shrimp in the sauce and cook for about one minute.
  9. Add the basil to the skillet and stir to mix.  Ignore this step if using dried basil.
  10. Serve on top of a bed of pasta and enjoy!

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I have a new obsession in DC.  It’s called “Cold Spicy Shrimp” and it’s served at J.Paul’s in Georgetown.  I cannot get enough of this shrimp.  (I would marry this shrimp if I could.)  For this week potluck is doing a “First Year Anniversary” theme.  The dishes are trending toward Mediterranean, but I don’t care, I’m making cold spicy shrimp.  It may not be Greek, but it is good.

Now to be totally honest, you can eat this shrimp dish hot or warm, you don’t have to make the shrimp cold.  I like to eat them chilled because I think it adds a little punch to the seasonings that doesn’t come through as clearly when served warm.  You can also serve these with lemon wedges for a little added zest.  If serving these in a social setting be sure to have an empty bowl ready for the shells, and a ton of napkins or wet-naps at the ready.

Cold Spicy Shrimp – 1 Knife

Ingredients:

  • 1-2 pounds raw shrimp, with the shell on
  • 4 tablespoons of Old Bay seasoning or a similar seasoning mix
  • 1 teaspoon cayenne pepper
  • 2 bay leaves

Prep:

  1. In a small bowl combine the Old Bay and cayenne pepper.
  2. If you bought frozen shrimp, place the shrimp in a bowl and cover with water.  Let stand for about 10-15 minutes to allow the shrimp to thaw, and then drain.

Cook:

  1. Fill a medium saucepan with water and set on high heat and bring to a boil.
  2. While the water is heating up rinse the shrimp in cold water to clean them off and then place them in a bowl.
  3. Add half of the seasoning mixture to the shrimp and use your hands to make sure the shrimp are all well coated.
  4. Let the shrimp stand in the seasoning for about 5 minutes.
  5. Add the shrimp and bay leaves to the boiling water and let cook for 5 minutes.
  6. Remove the shrimp from the water and toss in a bowl with the remaining seasonings.
  7. Serve warm or refrigerate covered for a few hours and then serve cold.

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