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Entries in shrimp (4)

Friday
Jun082012

Lowcountry Shrimp Mac and Cheese

 

Oh yes I did!  Oh yes I really did!  There are two things this dish ain’t– light and cheap.  No point in even trying to pretend – sure you could use a run of the mill cheddar or even Jack cheese if you like.  But what’s the point – that will only give you a plain Mac and Cheese with some shrimp thrown in.  You really want to experience that creamy, nutty, tangy, salty combo that the fontina, Gorgonzola and taleggio produces – coupled with the sweet meaty texture of fresh shrimp – well you’ve just kicked up Mac and Cheese to a new height! 

     If lobster is your thing and you can get it fresh, fresh, fresh – well then have at it.  This is probably one of the best things I have ever made!  P.S. the picture doesn’t do the dish justice – try it and let me know.

 Serves 6-8 as a side dish

Ingredients

1 lb fresh local shrimp – shelled, deveined and roughly chopped

2 large shallots – minced

2 cloves garlic – peeled and minced

1-teaspoon fresh thyme

Splash of sherry

Light olive oil

 ½ cup all purpose flour

6 tablespoons butter

4 cups whole milk

16oz fontina cheese, cubed

8oz Taleggio cheese, cubed

8oz Gorgonzola cheese, cubed

¾ of a 1lb pound box of pasta – like fusilli or elbow

Panko breadcrumbs - optional

 

     Preheat oven to 350°F.

     Cook pasta according to directions – cutting cooking time by 2 minutes.  Drain and set aside.

     Cook onions, thyme and garlic in a large skillet over medium heat until translucent and fragrant.  Add shrimp, cook until just beginning to turn pink.  Splash with sherry, turn up heat and continue cooking another 2-3 minutes until shrimp is almost cooked through.  Set aside.

     Melt butter in a large saucepan over low heat.  Add flour and whisk until smooth.  Slowly pour in milk, whisking constantly until smooth and begins to thicken.  Continue cooking until sauce begins to bubble.  Add cheese, stir until cheese melts.  Add shrimp and pasta stir to combine.  Transfer mixture to a large baking dish, sprinkle with panko, bake until bubbly and beginning to brown.  Remove and let sit for 5 minutes before serving.

 

It’s All Delicious notes:  Make sure you get the freshest shrimp possible – they should smell sweet like the sea.  You could make these into individual servings.  Also, try and keep the pasta size the same as the shrimp – you don’t want a big piece of pasta to overpower the wonderful flavor of the shrimp and cheese trio!   

Monday
Dec052011

Lowcountry Seafood Chowder

 

When I order seafood chowder, I have certain expectations.  I expect it to be creamy, chunky and for a few key ingredients to be in the bowl like: potatoes and fish especially if it’s inferred in the title.  Each time I dip my spoon into the bowl I like to see and taste a little bit of every ingredient including, that’s right, fish.  Not just all potatoes or carrots, or more potatoes.  Fish is key, in fact there almost can’t be too much fish in my opinion but there certainly can be too many potatoes!  This recipe is chocked full of fish, it’s creamy, chunky and there’s only one potato – which is plenty!

 

Serves 8-10

Ingredients

8 oz bacon, cut into 1-inch pieces

1 medium onion, finely chopped

1 cup celery, finely chopped

1 cup fennel, finely chopped

1 cup carrots, finely chopped

1 large baking russet potato (think Mr. Potato Head), peeled and diced

¼ cup flour

Cayenne pepper

1 cup white wine

Fresh thyme sprigs

28 oz can chopped tomatoes

2 cups clam juice

5 cups vegetable or fish stock

1 cup whipping cream

3 1/2 lbs assorted raw fish/shellfish (shrimp, scallops, haddock, monkfish, cod, clams, etc)

Canola oil

Tabasco sauce (optional)

 

Clean, peel and devein shrimp.  Cut all fish into bite-sized pieces, set aside.

 

Heat a little oil in a large heavy bottomed pot or Dutch oven over medium heat.  Add bacon and cook until browned, remove with a slotted spoon, set aside.  Drain all but four tablespoons of bacon fat from pan.  Add onion, celery, fennel, carrots and potatoes, season with cayenne pepper.  Cook until vegetables are softened and potatoes are almost done, about 15 minutes.  Stir in flour, cook for a few more minutes stirring to prevent sticking and burning.  Add wine, stir then add a few thyme sprigs, clam juice, stock and tomatoes.  Bring to a boil.  Add the fish, reduce heat and simmer until the fish is almost cooked through.  Remove thyme sprigs (if you feel like it), add cream and bacon to pan.  Stir and continue cooking until chowder thickens.  Serve and season with Tabasco sauce if desired.

 

Monday
Sep272010

Paella with Chicken, Shrimp and Clams

 

This was one of the best and most flavorful Paella’s I have ever made and dare I say – had!  Instead of kind of just throwing it all in, I followed a lead from two of my favorite guys in the cooking realm – Gordon Ramsey and Tyler Florence – I know I know, how could two total opposites have a common thread that I could find attractive in both and then mold and manipulate into the perfect man...I mean Paella.  I took Gordon’s robustness flavor, teamed it with Tyler’s ease and confidence wielding style in the kitchen and voila!  A pretty much perfect man...I mean Paella.  Please look at the notes below, this is not hard by any means, but depending on your tastes and pan size this could be a little on the fiddly side...like most men.  

Serves 6-8

Ingredients

8 boneless chicken thighs, seasoned with dry rub below

1/4 cup extra-virgin olive oil

2 Spanish chorizo sausages, thickly sliced on the diagonal (about 8oz each)

1 Spanish onion, medium chop

8 garlic cloves, peeled, smashed and minced

½ bunch of flat-leaf parsley leaves (or a good handful) chopped

½ bunch of cilantro (or a good handful) chopped

A good splash of sherry or dry white wine, about ¼ cup (not really optional)

1 (15-ounce) can whole tomatoes, crushed and smashed

1 1/2 cups Arborio rice

4 cups chicken stock plus a little more if needed

Saffron threads, a large sized pinch dissolved in a little chicken stock

1 dozen littleneck clams, scrubbed

1 pound fresh shrimp, peeled and de-veined – tails left on

1/2 cup frozen petite peas, thawed

Lemon wedges, for serving

Dry rub for chicken:  Oregano, paprika & garlic powder

 

Sprinkle oregano, paprika & garlic powder generously over chicken, coating both sides and rubbing into skin and meat.  Cover and refrigerate at least 1 hour.

 

Heat oil in the paella pan over medium heat. Sauté the chorizo until browned, remove and set aside. Add chicken pieces and brown until golden on both sides and almost cooked through, remove, and set a side with chorizo.

Add onions, garlic, parsley, and cilantro to pan, cook for 2 or 3 minutes over medium heat. Then, add rice and splash of sherry.  Stir to coat the rice and cook until it begins to crackle.  Add tomatoes and stir to combine all the ingredients, cook for a few minutes more until the liquid thickens slightly. 

Pour in stock; stir so the rice absorbs the liquid evenly.  Add saffron and stir to break up threads.  Add chicken, chorizo along with all accumulated juices back to the pan and cook for 10 minutes.  Add the clams tucking them into the rice and more stock if necessary.  At this point, you may have to remove the chicken pieces, cover, and keep warm depending on the size of your pan.  When the clams begin to open, add the shrimp.  Continue to simmer, adding more stock if needed.  The shrimp should take about 8 minutes to cook.  Carefully stir paella to distribute liquid.  When the shrimp are pink and cooked and the clams opened, remove from heat and let rest for 5 minutes. Garnish with peas and lemon wedges.


It’s All Delicious Notes:  A few suggestions – a 15” Paella pan was not large enough for all this – men and their measurements!  So, I removed the chicken thighs and kept them warm while the shellfish were cooking.  I added ever so little additions of stock to keep the Paella nice and moist.  I also used a mixture of hot and mild chorizo sausage, cutting them in two different ways, so those who like their chorizo hot, knew exactly which sausage would suit their tastes.  Obviously, there’s nothing saying that you couldn’t make two different Paella’s – one all seafood the other all meat – after all it’s nice to have choices in and out of the kitchen!


Thursday
Jul162009

Creamy Lowcountry Shrimp Tarts - With a Hint of Curry

 

Our lowcountry shrimp are amazing! I know I bang on about this a lot, but the wild shrimp that trawl our waters are sweet and meaty yet tender. And these little babies were from our local Hilton Head waters, which makes me love them even more. There’s a hint of curry in these tartlets and they are dead easy to make. Great as an appetizer or paired with a salad (and glass of wine...of course) for a light lunch.

You definitely could make one large tart but if you did I would recommend roughly chopping the shrimp before spreading them over the bottom just to make cutting it in slices a little easier. Either way, you can’t go wrong with these classic flavors.

Serves 6 as an appetizer

Ingredients

30 shrimp, about 1-¼ lbs

1 small shallot, minced

2 tablespoons minced fresh cilantro

2/3 cups dry white wine

1-½ tablespoons curry powder

2/3-cup heavy cream

2 eggs

2 egg yolks

1 15oz package of pie crusts or make your own

Special equipment: 6 4-inch mini tart pans with removable bottoms


Clean, peel and devein the shrimp. Keep the tails on 6 of them for the tops of the tarts. Lightly poach shrimp for two minutes in boiling water, remove and plunge into an ice bath, drain and set aside.

Pour wine into a small saucepan, sprinkle curry powder over and whisk. Boil until reduced by half. Cool and set aside

Preheat oven to 350°F. Roll out pastry to ½ inch thickness. Cut out 6 circles from dough. The circles should be 2 inches larger than the tart pans. Line pans with dough, pressing into sides and bottom, prick shells all over. Chill for 20 minutes. Bake shells for 15 minutes, cool and set aside.

Whisk cream, egg, egg yolk, shallot, cilantro, and curry –flavored reduction together in a medium bowl.

Place 4 shrimp in each tart shell. Pour cream mixture over the shrimp, just to cover and then top each one with the remaining shrimp with the tails on. Bake for 20 minutes or until a knife inserted comes out clean. Cool and serve warm or at room temperature.

It’s All Delicious Notes: Don’t initially over poach the shrimp – 2 minutes tops. They will continue cooking in the oven and you do not want to make them tough and unbearably chewy.