New Orleans style grilled shrimp

Spice mixture:
1 tsp dried oregano
1 tsp dried thyme
1 tsp paprika
1/2 tsp salt

garlic butter
4 Tbsp butter
2 cloves minced garlic

Brine
1/4 cup kosher salt
1/2 cup sugar
2 quarts cold water

2 Lbs shelled large deveined shrimp (16-20 /lb or so)
2 Tbsp oil

mix the brine together into a large bowl. add the shrimp and put in the fridge for 30 minutes
while the shrimp is brining mix the spices together
in a small saucepan melt the butter and stir in the garlic. cook for 30 seconds then remove from the heat,cover and keep warm

after 30 minutes remove the shrimp from the brine. toss with the oil and then the spice mixture.
thread the shrimp onto skewers.
Grill about 5 minutes until the shells are bright pink,turning once
drizzle with the garlic butter
serves 4

Shrimp Tacos with pickled cabbage and onion

1 lb shrimp
2 Tbsp adobe sauce from canned chipoltes
2 Tbsp honey
1/2 of a small head of cabbage slicked thinly
1/2 red onion sliced thinly
1/4 cup  sour cream
1/4 cup mayonnaise
1 tsp ground coriander
1/2 tsp minced garlic
juice of 1 lime
1/2 cup apple cider vinegar divided
1/2 cup water divided
2 tsp salt divided
8 corn tortillas

in a bowl place the cabbage
add 1/4 cup vinegar,1/4 cup water and 1 tsp salt.
mix well with your hands and let sit 30 minutes
do the same with the red onion in a second bowl

in a medium bowl mix the honey and adobe sauce
add the shrimp and stir well. let sit 15 minutes

make the crema.
mix the mayonnaise with the sour cream in a bowl
stir in the coriander,lime juice and garlic
set aside

heat a non stick skillet over medium heat until hot
warm each tortilla about 30 seconds a side until soft and wrap up in a kitchen towel

add 2 Tbsp oil to the skillet
saute the shrimp 3 minutes until pink. remove from heat

divide the shrimp among the warm tortilla
top with the pickled cabbage and pickled onion
spoon the garlic crema over all

Butter basted grilled shrimp

2 pounds peeled deveined shrimp
3 Tbsp lime juice
2 tsp chili powder
1 tsp ground ginger
1 stick butter

melt the butte in a small saucepan
stir in the all the ingredients besides the shrimp

heat a grill to high heat.
thread the shrimp on skewers
grill 3-4 minutes a side brushing with the butter a coupl eof times per side

Salt and Pepper shrimp

1 1/2 lbs large shrimp
3 tbsp cornstarch
1 1/2 tsp salt divided
1 tsp ground black pepper
1 tsp sichuan pepercorns ground
1 sliced jalapeno
1 cup oil

mix the cornstarch the black pepper a,d 3/4 tsp salt in a bowl
pat the shrimp dry and toss with the cornstarch mix.
heat the oil in a wok until a drop of water sizzles in it
working in 2 batches fry the shrimp about 1 minute a side
drain on paper towels
toss with the sichuan peppercorns, the remaining 3/4 tsp salt and the jalapeno

Low carb shrimp etouffee

low carb version of shrimp etouffee using cauliflower instead of rice

3/4 cup flour
3/4 cup oil + 2 Tbsp divided

1 head cauliflower
1 lb shrimp peeled and deveined
1/2 cup butter
1 onion diced
2 green peppers diced
2 stalks celery diced
1 tsp minced garlic
1 tsp paprika
1/2 tsp cayenne pepper
1/2 tsp ground black pepper
1/2 tsp ground white pepper

1 qt seafood stock made from lobster better than bouillon

slice the cauliflower into florets. process in a food processor using pulse until finely chopped (about the size of rice kernels)
set aside

in a medium saute pan heat the 1/2 cup of oil. stir in the flour and cook over medium heat stirring continually to make a light peanut butter colored roux. set aside

in a medium sauce pan melt the butter.
add the diced vegetables and garlic
cook stiring often until soft.
add the paprika,salt and peppers.
cook 2 more minutes
add the stock and bring to a boil
stir in the roux using a whisk.
reduce heat to medium and add the shrimp.
cook 10 minutes

while the shrimp is cooking heat the 2 Tbsp oil in a saute pan
add the cauliflower and saute 4 minutes stirring often

serve the etouffee over the cauliflower

serve 3-4

you can use crawfish instead of teh shrimp or chicken. if using chicken replace the seafood stock with chicken stock

Shrimp fried rice

3 cups cooked rice,completely cooled and fluffed

2 eggs beaten
2 scallions chopped
8 oz cooked bay shrimp
2 Tbsp soy sauce
1 Tbsp shaoxing rice wine (available at an oriental markeT)
1 Tbsp minced ginger
1 tsp sesame oil
2 Tbsp oil

heat the oil in a wok until very hot
add the ginger and cook 30 seconds
add the egg and cook until firm and broken up stirring continuously
add the rice and the scallions. stir fry 3 minutes
pour in the soy sauce,shrimp and wine
stir fry 2 minutes more
add the sesame oil and sir well

serves 4

 

Shrimp with black beans and chinese broccoli

This is a really good way to combine shrimp with a leafy green vegetable. If you dont like spicy omit the jalapeno,if you like it spice use a whole one instead.
the chinese broccoli and fermented black beans can be found in most asian markets. The black beans can be stored in an an airtight container indefinitely.
The seafood stock can be made ahead of time or you can use chicken stock instead

1 cup seafood stock (recipe below) or chicken stock
4 Tbsp chinese rice wine
1 Tbsp soy sauce
2 tsp cornstarch
1 tsp sugar
1 1/2 lbs chinese broccoli (gai lan) may substitute american broccoli
2 lbs large shrimp peeled and deveined (save the shells for the seafood stock)
1 1″ piece ginger,peeled and cut into matchsticks
3 cloves garlic minced
3 Tbsp salted fermented black beans,rinsed and chopped
1/2 fresh jalalpeno sliced very thinly
2 tsp sesame oil

Seafood stock recipe
shells from 2 lbs shrimp
1/2 onion (doesnt need to be peeled)
1/4 tsp garlic powder
1/2 lemon
1 bay leaf
1 sprig fresh thyme
Place the shells in a large pot. cover with water
add the onion,lemon,thyme,bay leaf and garlic powder
bring to a boil and reduce heat to a low simmer
cook partially covered 45 minutes
strain

Main dish
stir together the rice wine,soy sauce,broth,cornstarch and sugar in a small bowl. set aside
seperate the stems from the leaves of the broccoli.
slice the stems into 2″ pieces
bring a large pot of salted water to a boil
add the stems and boil 3 minutes.
add the leaves and cook 3 more minutes
drain well set aside,covered with foil to keep warm
Heat a wok until very hot
add 1 Tbsp peanut oil
add the ginger and cook 10 seconds. Then add the garlic,black beans and jalapeno. stir fry 1 minute.
add the shrimp and stir fry until pink about 4 minutes.
stir the broth mixture and add to the shrimp. bring to a boil and cook 2 minutes,stirring. remove from heat and stir in the sesame oil.
serve over the broccoli

serves 4 when served with rice

Cioppino

another take on the san francisco classic. a bit of work but delicious

Broth
2 tbsp olive oil
1 onion diced
4 cloves garlic,minced
1 tsp dried basil
1 tsp oregano
1/2 tsp crushed red pepper flakes
1 cup white wine
1 28 oz can diced tomatos
2 tsp better than bullion clam base dissolved in 2 cups boiling water OR 16 oz bottled clam juice
2 bay leaves
fresh ground pepper

seafood
2 Tbsp olive oil
1 shallot minced
2 garlic cloves minced
2 dozen little neck clams
1 lb firm white fish fillets cuts into 1″ pieces (mahi mahi for example)
1 lb shrimp peeled and deveined,tails on
1/4 cup white wine
1/2 stock butter cut into cubes

broth  (can be made 2 days ahead and chilled)
heat the oil in a stock pot
add the onion and cook until softened 8-10 minutes
add the garlic,basil,oregano,and pepper flakes,stir and cook 3 minutes
add the wine bring to a boil and cook until reduced by half
add the tomatos,cook over medium head stirring occasionally 15 minutes
add the clam broth or juice,bay leaves and 8 cups water
season with pepper.
bring to a boil and simmer 15 minutes
set aside

seafood
heat the oil in a large pot
add the shallots and cook 3 minutes
add the wine and then the clams
cover and cook over medium high heat until the shells open (4-6 minutes). discard clams that dont open
add the reserved broth and brink to a slow boil
add the shrimp and fish fillets,cook until opaque,about 4 minutes
stir in the butter and season with fresh ground pepper

serves 4-6

Shrimp and Grits

The southern classic. rich and creamy and oh so good.

Stock
5 cups water
1 1/2 Tbsp Better than bouillon clam base
the shells from 1LB medium shrimp (you will use the shrimp later)

Sauce
3 strips bacon diced
2 Tbsp flour
1 1/2 cups stock
1/2 cup heavy cream
1 tsp worcestershire sauce
1/2 tsp franks redhot sauce

Grits
3 Tbsp butter
3 cups stock
1 1/2 cups quick cook grits (not instant)
1 Tbsp tomato paste
1 1/2 cups heavy cream
1 /12 cups grated extra sharp cheddar cheese

Shrimp
1 Tbsp cajun seasoning
1 Tbsp  sweet paprika
1 tsp italian seasoning
ground pepper
3 cloves garlic minced
2 Tbsp butter
1 lb shrimp (the shrimp you used the shells for in the stock)

First make the stock
bring the water to a boil.
add the shrimp shells and simmer 30 minutes.
remove the shells and discard
add the clam base and stir to dissolve
set aside

Next make the sauce
in a medium saucepan cook the bacon until crispy. remove the bacon and reserve for later
pour off all but 2 Tbsp bacon grease
stir the flour into the bacon grease.
cook over low medium heat,stirring continuously until medium brown (5-10 minutes)
stir in the stock and the cream. bring to a boil and stir until thickened slightly (10 minutes or so)
stir in the worstershire and hot sauce.
set aside and keep warm

The Grits
add the butter to the stock. bring to a boil
stir in the grits and simmer 5 minutes,stirring often
add the cream,tomato paste and cheese.
cook another 3 minutes,stirring continually
set aside and keep warm

the shrimp
combine the cajum seasoning,paprika and italian seasoning in a bowl. add a few turns of fresh ground pepper. put the shrimp you shelled into a bowl. add the spice mixture and stir to mix well. Melt the butter in a 12″ skillet over medium heat. add the garlic and saute until fragrant. add the shrimp in a single layer. cook 2 minutes. flip the shrimp and cook more minutes or unitl the shrimp are cooked through. transfer the shrimp to a plate and add the pan drippings to the sauce.

divide the grits onto 4 plates. add 1/4 of the shrimp to each plate. drizzle the sauce over the shrimp. sprinkle with the reserved bacon

Serves 4

Shrimp and Grits

before I moved to the south I’d never had shrimp and grits. If you’ve never tried it you don’t know what your missing. Try it.

1lb large shrimp (20-24 count) peeled and deveined
3 cups milk
3 cups water
1 tsp kosher salt
1 1/2 cups quick cook grits
1 onion diced
3 cloves garlic chopped
4 bay leaves
1 cup white wine
1 28oz can diced tomatoes
1/2 tsp cayenne pepper
1/4 cup parmigiano cheese
1/4 cup chopped basil
5 sprigs fresh thyme chopped
2 Tbsp oil
For the sauce

heat 1 Tbsp oil in a large skillet. add the onion and cook over medium high heat 5-7 minutes until beginning to brown. Add the garlic and continue cooking 45 seconds. Add the wine and cook until the wine mostly evaporates. Add the tomatoes,bay leaves and cayenne. bring to a boil,reduce heat and simmer 10 minutes. remove from the heat and stir in the herbs. set aside and keep warm
For the grits

in a saucepan bring the milk ,water and salt  just to a boil. reduce heat as it comes to a boil so it doesn’t foam over. whisk in the grits. reduce heat to low and cook 6 minutes,remove from heat,cover and let sit 5 minutes. the grits should be think at this point. stir in the cheese
For the shrimp.

in a skillet heat 1 Tbsp oil until hot . add the shrimp and season with salt and pepper. saute the shrimp about 3 minutes a side,until pink and firm

to serve.
spoon out some grits on a plate. place the shrimp on top of the grits and spoon the sauce over all.

serves 4