Lemon-Garlic Shrimp and Grits

Instant grits!  Sacrilege to those from the South.  I've never made grits.  Yes, I know hard to believe.  I can't believe how easy it was and tasted delish.  The hardest part was peeling the shrimp.  OH wait.  My husband did the grocery shopping and he splurged on the already peeled shrimp.  I know there was a reason I married him.  The shrimp in the picture are 31-40. I prefer a bit larger of a shrimp, but I can't complain.  I didn't do the grocery shopping!! From start to finish I think this mean took 15 mins.  The teenager wasn't a fan of the grits, but the lemony garlic flavoring of the shrimp really added to the light cheesy flavor of the grits.  I will definitely be making this dish again.

Adapted from: Food Network Magazine

Ingredients
3/4 cup instant grits
Kosher salt and freshly ground black pepper
1/4 cup grated parmesan cheese
3 tablespoons unsalted butter
1 1/4 pounds medium shrimp, peeled and deveined, tails intact
2 large cloves garlic, minced
Pinch of cayenne pepper (optional)
Juice of 1/2 lemon, plus wedges for serving

Directions
Bring 3 cups of water to a boil in a medium saucepan over high heat, covered. Uncover and slowly whisk in the grits, 1 teaspoon salt and 1/2 teaspoon pepper. Reduce the heat to medium low and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the parmesan and 1 tablespoon butter. Remove from the heat and season with salt and pepper. Cover to keep warm.

Meanwhile, season the shrimp with salt and pepper. Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the shrimp, garlic and cayenne, if using, and cook, tossing, until the shrimp are pink, 3 to 4 minutes. Remove from the heat and add 2 tablespoons water, the lemon juice and parsley; stir to coat the shrimp with the sauce and season with salt and pepper.

Divide the grits among four bowls and top with the shrimp and sauce. Serve with lemon wedges.

Hundred Corner Shrimp Balls

I served these little shrimp balls at the wine party in 2011 and just recently for a New Year's party.  This year I was able to use two of my new kitchen toys.  I used the Vitamix to process the shrimp and my deep fryer to cook up the shrimp balls. Honestly this recipe sounds hard, but it's terribly easy for something that tastes so good! Shrimp with a little crunch from the water chestnut and the crunchiness from the fried panko on the outside. MMmmmm.  I will have to make these again soon.  They make a great entree or appetizer and they do reheat well - not that there were any leftover.

Adapted from Epicurious



Serve with Apricot Dipping sauce below


Ingredients:
1 1/2 lb large shrimp (30), peeled and deveined
8-oz can water chestnuts (1 cup), rinsed and finely chopped
1 large egg white, lightly beaten
3 tablespoons finely chopped chilled fresh pork fat
1 1/2 tablespoons rice wine or Scotch
1 tablespoon grated peeled fresh ginger
2 tablespoons finely chopped scallion greens
2 1/4 teaspoons coarse salt
2 tablespoons cornstarch
3 cups panko (Japanese bread crumbs)
About 8 cups vegetable oil


Directions:
1.  Preheat oven to 425°F.
2.  Pulse shrimp in a food processor/Vitamix until finely chopped.
3.  Transfer to a large bowl, then stir in water chestnuts, egg white, pork fat, rice wine, ginger, scallion, salt, and cornstarch. Beat shrimp mixture vigorously with a wooden spoon and throw it against side of bowl until combined well and compacted.
4.  Wet your hands with cold water and form teaspoons of shrimp mixture into balls, arranging in 1 layer on a wax-paper–lined tray. Coat balls, 1 at a time, in panko, then arrange in 1 layer on another wax-paper–lined tray.
5.  Heat oil and fry balls in 4 batches, turning, 1 to 1 1/2 minutes
6.  Transfer with a slotted spoon to paper towels to drain.

Apricot Dipping sauce
Ingredients:
1 3/4 cups apricot jam
2 tablespoons soy sauce, or to taste
3 tablespoons finely chopped scallion greens
1 tablespoon fresh lime juice, or to taste
Dash of Tabasco, or to taste
Directions:
Melt jam in a small saucepan. Stir in remaining ingredients with salt and pepper to taste and serve warm.

Singapore Chili Stir-Fried Shrimp

Need to spice up your repertoire? This will spice it up for sure.  However, unless your kids like heat, this is not a family friendly meal.  We are trying to eat healthier these days.  So I served this over a nice salad.  The salad didn't need any dressing.  I just used the sauce from the shrimp and it was delicious.  Have some water on the side just in case....

Adapted from: Cooks Illustrated
Directions:
1 pound jumbo shrimp (21 to 25 count), peeled, deveined and butterflied
1 tablespoon cooking wine
2 teaspoons soy sauce
2 - 3 scallions , white and light green parts, minced (about 1 tablespoon), plus 2 tablespoons scallion greens, sliced thin and reserved
2      TBSP minced jalapeño chiles
2 tsp minced garlic cloves
2      tsp minced fresh ginger
1/4 cup V8
3 tablespoons Sriracha
2 teaspoons oyster sauce
1/2 teaspoon granulated sugar
1 teaspoon cornstarch
2 tablespoons vegetable oil

Instructions:


1. Toss shrimp with wine and soy sauce in medium bowl; set aside to marinate 10 minutes. Meanwhile combine minced scallion, jalapeño, garlic, and ginger in small bowl; set aside. Stir together in a separate bowl the V8, chili sauce, oyster sauce, sugar, and cornstarch in small bowl or measuring cup; set aside.
2. Heat 12-inch skillet over high heat until hot, 3 to 4 minutes. Add 1 tablespoon oil and swirl to coat bottom of pan. Add shrimp and cook, stirring every 10 seconds, until just turned pink, about 1 minute. Push shrimp to sides of skillet, clearing a spot in center of pan.
3.  Add remaining 1 tablespoon oil and scallion mixture to clearing and mash with spoon; cook until fragrant, 10 to 15 seconds, then stir mixture into shrimp. Remix the V8 mixture and stir into skillet; cook until sauce has thickened, 30 to 45 seconds.
4.  Sprinkle with reserved scallion greens, and serve.

Seafood Pasta

I love dishes where only one pot gets dirty and it includes everything! Actually more so - my husband 
loves dishes with one pot since he does most of the dishes. I also love seafood. My husband isn't really
adventurous in the type of fish he eats. We eat alot of Tuna, Salmon and Tilapia. However, he does  
like shrimp. I have tried shrimp scampi and a slew of other dishes. This is a new twist that I was  
inspired from the Pioneer Woman. Unfortunately or fortunate for me, I don't have 12 people to serve  
dinner for. I have altered the recipe based to serve 4 healthy portions. Next time I'll try it with a mix of
shrimp and scallops. Enjoy!

One Pot Seafood Pasta

2 Tablespoons Olive Oil
1 TBSP butter

1 pound Shrimp
5 cloves Garlic
3/4 cups Dry White Wine
14 ounces, weight Diced Tomatoes
Salt And Pepper, to taste
1/4 teaspoon Crushed Red Pepper
1/4 cup Heavy Cream, Warmed
12 whole Basil Leaves Torn
9 ounces fresh fettuccine pasta
2 heads of chopped broccoli



Directions:
1.  Preheat oven to 350 degrees. Cook fresh pasta for 2 mins. (It's okay if you leave it very al dente.)
2.  In a heavy skillet heat 1 tablespoon olive oil and 1 tablespoon butter  over medium-high heat. When hot, throw in shrimp and brown them, too. (Don't completely cook scallops or shrimp.) Remove to a plate.
3. Add another TBSP of oil to the pan. Cook the garlic for 30 seconds, then pour in the wine, then pour in the tomatoes (including juice.) Add salt, pepper, and red pepper flakes, then cook the sauce over medium-high heat for 10-15 minutes.
4.  Meanwhile, boil the chopped broccoli for about 3 mins so it is bright green but not too crispy.
5.  Add the shrimp, drained pasta and the boiled broccoli to the tomato mixture and toss.
6.  Cover the pan and place in the oven.  Bake for 15 minutes and then drizzle the heavy cream on the pasta.  Add the basil at the end before serving.

Mixed Seafood Risotto

After a long hiatus from the blog I thought I needed to come back with a bang.  Don't worry I have been cooking.  Just haven't been posting. This recipe I've had for about 9 years.  Every time I make it I love it.  I used spinach instead of arugula.  The soviet safeway down the street didn't have fresh scallops.  So for this today's rendition I just used jumbo shrimp.  However - do try the scallops!  Just looking at the picture I want to make it again.  I think the flavor really comes from the veggie broth and shrimp shells - don't for get to drain out the shells. Enjoy! 

Risotto

3/4 lb shrimp
3 tbsp olive oil
6 cups fish/vegetable stock
8 scallops
1 onion finely chopped
1/2 - 1 tsp red pepper flakes
2 cloves garlic finely chopped
1 1/2 cups italian short grain rice
4 plum tomatoes seeded and diced
1/2 cup dry white wine
salt and pepper
3 tbsp butter
3 oz arugula leaves
1 tbsp flat leaf parsley

1.  peel shrimp. leave tails. reserve shells, remove veins. 1 tbsp oil add shells and cook till pink.  add stock.

2.  heat 1 tbsp oil in heavy pan.  add scallops and sear 2 mins on each side.  remove scallops.  add shrimp and cook 3 mins. remove shrimp.

3.  lower heat to medium.  add 1 tbsp oil add onion and saute 2-3 mins till translucent and stir in red pepper flakes and garlic.  cook 1 min stir in rice and stir until grains make clicking noise.  add wine and stir 2 mins.

4.  add stock until liquid is absorbed slowly.  add tomatoes and season to taste until rice is al dente and consistency is runny.  remove from heat. stir in shrimp, butter, arugula, parsley.  Place scallops on the surface and cover and rest for 3 mins. 

5.  transfer scallops to bowl and set aside.  stir risotto.  taste and add just seasoning.  stir again and spoon in bowls and top with scallops.

Shrimp Potstickers with Soy Sauce Ginger dipping sauce

My co-worker made a very observant statement.  There are no chinese recipes on my blog.  Well here you go Ng-ng. Chinese new year is around the corner...the Year of the Rabbit.  I took a trip to the chinese grocery store this weekend to get stocked up.  Now I need to try out my recipes before I have my friends over for a little feast.  First to try out are these easy to make potstickers.  My sister claimed that Cooks Illustrated has great recipes because they try out all types of recipes and post the best one.  I hate to say it but sometimes my little sister is right.  These potstickers were super easy to make and disappeared really quickly.  Next time I might try to offer a couple different dipping sauces.  This particular one is delicious but it over powers the shrimp.

Adapted from Cooks Illustrated
Ingredients
                          
Potsticker Filling   
3 cups minced napa cabbage leaves
3/4 teaspoon salt
3/4 pound peeled, deveined shrimp chopped very finely
6 tablespoons minced scallions (about 4 medium scallions, white and green parts)
1/8 teaspoon ground black pepper
4 teaspoons soy sauce
1 1/2 teaspoons grated fresh ginger
1 medium clove garlic , minced or pressed through garlic press (about 1 teaspoon)
1 egg , lightly beaten
1 package round dumpling wrappers
vegetable oil for frying

                      
Instructions

1. Toss cabbage and salt in colander or mesh strainer set over medium bowl. Let stand until cabbage begins to wilt, about 20 minutes; squeeze out all the water from the cabbage. Combine cabbage and all other filling ingredients in medium bowl and mix thoroughly. Cover bowl with plastic wrap and refrigerate until mixture is cold, at least 30 minutes and up to 24 hours.
2. In the round wrapper place a rounded tablesppon of filling in the center.  Wet the edge of the wrapper with water and then fold in half so it is a half moon.  Make sure to pinch the edges together and no air bubbles are trapped inside.  At this point you can refrigerate or freeze in a single layer to make later.
3. Add 2 teaspoons oil to 12-inch nonstick skillet and quickly spread oil with paper towel to distribute evenly. Arrange 12 dumplings in skillet, lying flat on one side, with all seams facing same direction, overlapping just slightly, if necessary. Place skillet over medium-high heat and cook, without moving, until dumplings are golden brown on bottoms, about 5 minutes. Reduce heat to low, add 1/2 cup water to skillet, and cover immediately. Cook, covered, until most of water is absorbed and wrappers are slightly translucent, about 10 minutes. Uncover skillet and increase heat to medium-high; cook, without stirring, until dumpling bottoms are well browned and crisp, 3 to 4 minutes more. Turn off burner and slide dumplings from skillet onto double layer paper towels, browned side down, to blot excess oil. Transfer to platter and serve immediately. Repeat with remaining dumplings and oil.

Soy Ginger Dipping Sauce
Ingredients
              
1/4    cup soy sauce
1/4    cup rice vinegar , unseasoned
2 1/2    teaspoons granulated sugar
1/4    cup water
1/2    medium scallion , minced
2    teaspoons finely grated fresh ginger
1/2    teaspoon sesame oil
1/2    teaspoon chili oil

              
Instructions           

   1. Bring soy sauce, vinegar, sugar, and water to boil over medium heat, stirring briefly, until sugar dissolves. Pour into bowl; stir in scallion, ginger, and sesame and chile oils. Serve.

Baked Shrimp Scampi

Though does not live on meat alone!  I love steak, chicken, pork, ham.  However, once in a while I need to have a bit of seafood.  I can't cook it that often because the family is not big on seafood.  I would post about my wonderful salmon, but my sister already beat me to posting it. Who would have guessed that 2 sisters living in 2 different states would find the same favorite salmon recipe.  She hasn't told me where she found it....I think I gave it to her! 

Anyway, my daughter loves shrimp.  I made this shrimp scampi and the original recipe called for so much butter.  Given my latest doctor report on lowering my cholesterol intake I thought it best not to follow the recipe to the T.  I thought about skipping the topping, but the topping makes the shrimp so flavorful and delicious.  I did not miss the extra butter.  I served the shrimp with a bit of steamed asparagus and angel hair to keep the meal kind of light.

Adapted from: Big Oven

Ingredients
3 tablespoons good olive oil
2 tablespoons Dry white wine
Kosher salt and fresh ground pepper
5 tablespoons unsalted butter at room temperature
4 teaspoons garlic, minced
1/4 cup Shallots minced
3 tablespoons fresh parsley leaves minced
1 teaspoon fresh rosemary leaves minced
1/4 teaspoon crushed red pepper flakes
1 teaspoon lemon zest grated
2 tablespoons freshly squeezed lemon juice
1 extra-large egg yolk
2/3 cup panko (Japanese dried bread flakes)
Lemon wedges

Preparation:
Preheat the oven to 425 degrees F.
Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.

In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.

Starting from the outer edge of a dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.