Shoot the Moon Southwestern Shrimp

skewered-shrimp_4x3_lgAre there people out there who don’t like shrimp?

Good, then more for us!

I love shrimp, and I loved shrimp on the grill better than any other way. With a strong enough taste, they can stand up to some mighty sharp flavors paired with them.

This is one of those.

Those who don’t like spicy and hot need not apply.

The heat is however adjustable, but if you don’t like cumin and cilantro, well, my deepest  condolences, and MORE FOR US!

INGREDIENTS:

  • 1 pound shrimp
  • 1/2 bunch cilantro, rinsed and coarsely chopped
  • 2-4 jalapeno peppers, seeded and coarsely chopped (for hotter shrimp, leave the seeds in)
  • 1/2 bunch scallions, both white and green parts, trimmed and coarsely chopped
  • 3 cloves garlic (2 cloves coarsely chopped, 1 clove minced)
  • 1 teaspoons coarse salt (kosher or sea)
  • couple of turns of your pepper grinder
  • 1 teaspoon ground cumin
  • 1/4 cup extra-virgin olive oil
  • 1/2 – 1 lime
  • Lime wedges, for serving

INSTRUCTIONS:

  1. Clean your shrimp and place in a plastic bag or bowl.
  2. Place all the rest of the ingredients into a blender or food processor and whirr up until it is a paste.
  3. Add this to the shrimp, mix well and place covered in refrigerator for a couple of hours.
  4. When ready to go, heat up the grill to sizzle.
  5. Skewer the shrimp on wooden skewers, touching but not jammed together.
  6. Place on the direct heat and cook just until done, about 3 minutes per side. When they pink up, they are done.
  7. Eat!

SERVES: 4

NOTES: I love shrimp done like this on a bed of pasta, but with this dish, I think I might do some Spanish rice.

SOURCE: Inspired by Griffin’s Grub

 

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Garlicky Baked Shrimp

garlic-baked-shrimp

Seafood is cheap here in southern New Mexico. I assume it’s because we aren’t so terribly far from the Gulf. No matter. I love shrimp and this is a very nice recipe that is easy and tastes good.

I have tweaked it a bit but you can see the original at LaaLoosh. It’s supposed to be a leaner version of Shrimp Scampi. I found it delicious and I didn’t miss a bit of all the butter you usually find.

INGREDIENTS:

  • 1 lb shrimp, peeled, and deveined.
  • 2 tbsp butter, melted
  • Juice of 1/2 lemon
  • 2 tbsp fresh parsley
  • 2 tbsp good quality Parmesan cheese
  • 1 tsp paprika
  • 1 tbsp lemon zest
  • 3 cloves garlic, microplaned
  • 1 c of panko crumbs or fresh bread crumbs
  • salt and pepper

INSTRUCTIONS:

  1. Preheat oven to 425°
  2. In a bowl, combine shrimp, lemon juice, garlic, paprika and salt and pepper. Mix gently and place in a baking dish, small enough that the shrimp is touching.
  3. Mix in another bowl the rest of the ingredients, mixing until it is evenly blended.
  4. Sprinkle the crumbs over the shrimp and place in oven.
  5. Bake for 10-12 minutes until shrimp is cooked through.

Serves: 2

NOTES: This is lovely served over pasta such as angel hair or fettuccine. Have more fresh Parmesan at the table, and some great crusty bread and a salad and you have a great meal that is good for company yet easy to prepare. You might consider sprinkling the plate with some toasted walnuts as a final elegant finish.

 

Holy Trinity Jambalaya Stew

Oh, yeah, give me some Cajun.

This is one of those recipes that you can find everywhere, some more authentic than others. This makes no real attempt to be so, but goodness we loved it to death.

And because I don’t cook the rice IN the dish, you can make huge batches of this and freeze up meals for those wintry days when you are tired from fighting the elements and want a great meal in minutes.

Of course you can substitute other seafood for the shrimp, or add crawfish or fish if you wish. All should be added late in the game and just cooked. Sticking them in too early will result in rubbery tasteless crustaceans.

The same is true of the sausage. I buy cooked sausage and love the taste, so I don’t let it sit and cook out it’s flavor. Do as you wish about this. 

Okra is up to you. I like it. Some don’t.

Filé gumbo powder is not to be added during cooking, but only at the end. I use it as a table condiment and let folks sprinkle it on if they like it.

So get busy, and go Cajun!

INGREDIENTS:

  • 4 chicken thighs (or other chicken parts to equal about 2 – 4 c cooked)
  • 5 tbsp canola oil, divided 2 and 3
  • 1 1/2 lg sweet peppers (I used 1/2 of a red, green, and yellow)
  • 1 med. onion, diced
  • 3-4 ribs of celery diced
  • 1 c of diced okra (optional)
  • 1 tsp salt (adjust depending on whether you use salted tomatoes and stock)
  • 2 tsp each black and cayenne pepper (again, adjust given what you want in heat)
  • 3 cloves garlic, microplaned
  • 2 15 oz cans of stewed tomatoes
  • 2 bay leaves
  • 2 cups (at least) chicken stock
  • 1 lb andouille sausage cut into chunks (or other sausage you like)
  • 1/2 lb shrimp, cleaned
  • 3 tbsp flour
  • 4-5 scallions, chopped
  • filé gumbo powder
  • 2 c dry rice (for 4 cups cooked)

INSTRUCTIONS:

  1. Heat 2 tbsp oil and add the thighs, browning well and turning to brown the other side. Remove to a separate plate.
  2. Add the trinity: onions, bell peppers and celery, reducing heat to medium and sauteing until fairly softened.
  3. Add the seasonings, garlic and tomatoes, and bay leaves. Return the chicken to the pot, and cook on a simmer for about 30 minutes until the chicken is done.
  4. Remove the chicken pieces to cool.
  5. Make the roux: 3 tbsp canola oil and flour in a small pan. Cook while stirring often until it is a medium brown. Set aside.
  6. You can cover the pot and let it all sit now until near dinner time. I typically cook what I can in the morning, and stop here.
  7. When you are getting ready to eat, turn on the burner and begin reheating the jambalaya. Add your sausage now.
  8. Remove the meat from the chicken bones, discard the skin, chop the meat or shred. Return it to the pot now too.
  9. When its bubbling, add the roux in chunks and stir to thicken. When it’s all incorporated, then add the shrimp on top and cover for 5 minutes.
  10. Serve! Over rice, with the chopped scallions and filé powder on the side

Serves: 6 easily

Spicy Shrimp on a Bed of Lemon-Butter Sun-Dried Tomato Pasta

Looking for something elegant?

Something special?

Not to difficult or time-consuming?

Fresh, with great ingredients?

Well, read along. This is it. Simply sublime, full of flavor, and with the best real foods available.

When quality matters, impress yourself or your guests with this dish.

INGREDIENTS:

  • 12 medium shrimp, cleaned
  • 1/4 c extra virgin olive oil
  • zest of 1/2 lemon
  • salt and pepper
  • 1 tbsp balsamic vinegar
  • 1 clove garlic, minced
  • 1/2 lb linguine, cooked al dente
  • 1 lemon, juiced and zest of remaining half
  • 1/2 stick butter (4 tbsp)
  • 2 cloves garlic, micro-planed
  • 1/4 c minced oil-packed sun-dried tomatoes
  • 1/4 c fresh parsley
  • Best Parmesan-Reggiano for grating on the top

INSTRUCTIONS:

  1. Place shrimp in small plastic bag and pour in the marinade (EVOO, zest, salt, pepper, vinegar, garlic) Marinate for no more than 1 1/2 hours (1 hour is best)
  2. Place shrimp on wooden skewers and set on plate in the fridge.
  3. Cook the pasta in salted water.
  4. In a saute pan, melt the butter, add the remaining garlic, tomatoes, lemon juice and zest. Reduce by 1/3.
  5. Add the cooked and drained pasta and stir to coat. Add the parsley.
  6. Using a stove grill plate, heat to very hot. Place the shrimp on the plate and sear quickly, turn when edges are turning pink. Do the other side. Do NOT overcook.
  7. Plate the pasta between 2 plates and place a shrimp skewer on the top of each. Grate the cheese on top generously.

Serves: 2

Serve with a great simple salad of greens with a light vinaigrette and some french bread.