Feeds:
Posts
Comments

Posts Tagged ‘Shrimp’

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.
Advertisements

Read Full Post »

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!

Read Full Post »

The next ode to NOLA is another classic, Shrimp Etouffee.  What drew me to this dish is that it’s loaded with veggies and is simultaneous light and flavorful.  This being the first time I’ve ever cooked or eaten etouffee I was really impressed with the simplicity in what is otherwise a slightly technical dish.

This recipe requires the creation of a roux, which serves as a base for sauces and as a thickening agent.  The trick to getting this roux right is to stir well with the whisk to get the butter and flour evenly blended.  Once you get past the roux the rest of the recipe is easy.

Shrimp Etouffee – 2 Knives (Adapted from Chef Rick)

Ingredients:

  • 2 pounds cooked and peeled shrimp
  • ¼ cup butter
  • 3 tablespoons flour
  • 1 onion (1 cup)
  • 2-3 stalks celery (½ cup)
  • 1/3 green pepper (¼cup)
  • 2 tablespoons parsley
  • 1 garlic clove
  • ½ cup water
  • 1 tablespoon lemon juice
  • ¼ teaspoon salt
  • ¼ teaspoon cayenne pepper
  • 3 cups cooked white rice

Prep:

  1. If the shrimp require peeling, remove the shells and tails and discard.
  2. Cut each celery stalk in half length-wise and then chop into a fine dice and set aside in a bowl.
  3. Cut the green pepper into thin strips, and then chop the strips into a small dice and add to the celery.
  4. Chop the parsley into a mince and add to the celery and peppers.
  5. Remove the skin from the garlic and mince, or press through a garlic press and add to the celery mixture.
  6. In a small bowl squeeze a lemon to collect the juice.  Remove any seeds.
  7. Just before cooking the etouffee begin cooking the rice according to the directions on the package.

Cook:

  1. In a large skillet over medium heat melt the butter and whisk together with the flour to create a roux.  Continue to whisk until well combined.  I highly recommend using a whisk instead of a fork to get the consistency right.
  2. Allow the roux to cook until golden brown, stirring regularly with the whisk.
  3. Add the onions, celery, pepper, parsley and garlic to the pan.
  4. Sauté the vegetables for 5-10 minutes until tender, stirring constantly.
  5. Add the water gradually to the pan.  Stir well to mix and continue to stir, cooking until the liquid thickens.
  6. Stir in the salt and cayenne pepper, and then the shrimp and lemon juice.
  7. Heat thoroughly, serve over rice and enjoy.

Read Full Post »