Archive for the ‘seafood’ Category

One of the most incredible dishes I’ve had on the beautiful island of Santorini, Greece, is lobster with pasta. It’s one of those dishes that takes time to prepare, because the pasta lobster sauce they make is a labor of love…time consuming, but so spectacular.

Cooked lobster LTL

I often have friends over for dinner, but when I prepared this dish for them recently, it was the first time they all licked their plates clean!

To try to copy that lobster sauce we had in Santorini, I started with a kick-ass lobster stock. It’s simple but flavorful:

 

clean, empty claws, tails and bodies from two 1-1/2 lb. lobsters (use the legs, too)
12 cups water
1/2 onion
3 celery stalks
1 carrot

Place all the ingredients in a large pot and set it on high heat. Crush the lobster shells (I use a potato masher!) Cook until the stock is reduced by half.

Strain the stock, discarding the lobster shells and veggies. Bring the stock back to the heat and reduce it until all you have left is 1 cup of intense stock.

 

 

Pasta with lobster sauce

Now that you have the stock, you can make the sauce!

 

1/2 onion, finely chopped
1 garlic clove, finely chopped
pinch of Italian red pepper flakes
1 teaspoon parsley
extra virgin olive oil
1/2 cup lobster stock
1/4 cup San Marzano tomato sauce (see below)
splash of white wine (I use Alice white Chardonnay)
salt and pepper
1/2 lb. cooked pasta

Add some olive oil to a pan and saute the onions until translucent. Season with salt and pepper. Add the garlic and cook for 10 seconds. Add the red pepper flakes and parsley.

Add 1/4 cup of the lobster stock and let it cook, reducing by half. Add the other 1/4 cup of lobster stock and then the tomato sauce. Let it cook for a couple of minutes and add the white wine. Cook for a few minutes more.

Cook the pasta and drain it even before it reaches the al dente stage. Place the pasta in the pan with the sauce, heating and coating it thoroughly. Serve immediately, with or without the lobster meat.

 

For the San Marzano tomato sauce: I pour a can of San Marzano tomatoes  into a food processor or Vita-Mix and blend until I get sauce. Pour into a pan and reduce over medium heat by half, until sauce has thickened.

Fellow is my dog, and he was by my side as I created this dish. I thought it was only fair to name it after him.

The original Oysters Rockefeller recipe is a closet guarded secret, created in 1899 at the famous New Orleans restaurant Antoine’s. Jules Alciatore, the son of founder Antoine Alciatore, developed the dish when they had a shortage of escargot, substituting locally available oysters. Antoine’s is still the only place in the world where you can be served the original Oysters Rockefeller recipe.

Search on line for Oysters Rockefeller, and you’ll find hundreds of recipes that claim to be the real thing. Most of them use spinach in the dish, which Antoine’s has said was not in the original recipe.

My version, Oysters Rock-a-Fellow, is a cheesier, gooier version than the original, which is heavy on the greens, but I think it’s one you will enjoy. I use larger, meatier oysters like Wellfleets from Cape Cod or local Rhode Island oysters, but use what you like.

24 oysters
1 bottle (12 oz.) beer (I like Sam Adams Boston lager)
5 black peppercorns
2 teaspoons salt
2 garlic cloves

Scrub the oysters under cold water to get them clean.

Place all the oysters in a large pot. Add the beer, peppercorns, salt, and garlic cloves, along with enough cold water to cover the oysters. Turn the heat on high and bring the pot to a boil.

The moment you reach a boil, turn the heat off and remove the oysters onto a plate to cool. You don’t want the oysters to open in the pot! Discard the liquid.

Once the oysters have cooled, remove the top shell off each one, carefully reserving the oyster liquor inside if you can, and arrange them on a lined baking sheet.

Pre-heat the oven to 425 degrees.

1/4 cup unsalted butter
1 small onion, finely chopped
1 garlic clove, finely chopped
1/4 cup milk
salt and pepper
6 oz. mild cheddar cheese (the white one), grated
6 oz. mozzarella, grated
3 cups (tightly packed) fresh arugula, finely chopped
Fine bread crumbs

 

In a sauce pan, melt the butter and then add the onion and garlic. Cook until the onion is translucent.

Add the milk, season with salt and pepper, and then add the arugula a little at a time, letting it wilt before adding more. Use all the arugula.

Once all the arugula is in the saucepan, sprinkle the cheese in a bit at a time, letting it melt, until you’ve used all the cheese.

Spoon the cheese sauce carefully over each oyster on the baking sheet, just filling the shell. Top with a sprinkling of bread crumbs.

Bake in the 425-degree oven for 8 to 10 minutes, until golden and bubbly.

 

Yes, you can. Wouldn’t make sense to write a blog about it otherwise, right?

They key ingredient in making a good fritter batter is beer. But up until recently, there weren’t many gluten-free beers to choose from…and the ones that were out there tasted like crap. All that has changed.

Now you can pretty much find a gluten-free craft beer in every state, and there are several regional gluten-free beers as well. Easy enough to find: just go to a good beer store and ask. They almost always carry a couple of brands.

Gluten-free beers can be divided into 2 types: truly gluten-free: brewed with gluten-free ingredients and safe for Celiacs to drink…and gluten-reduced: beers that are brewed with ingredients containing gluten, then had an enzyme added to reduce  the gluten. These are fine for those, like my wife, that have an intolerance to gluten, but are not Celiac. Read the labels!

 

The beer that I used for my recipe is a beer that they say  is “crafted to remove gluten,” meaning there’s still a small amount left in there.

Ultimately, if gluten is not an issue for you, follow the recipe at the bottom of this page. It’s my original, and not only uses a tasty lager full of gluten, but also a special fritter flour, which can be found in many stores.

However, if you have to “live the gluten-free live,” and you’ve told yourself you can never have another fritter, I have good news for you: you can…and they’re delicious! This is a large batch, so feel free to reduce it if needed.

 

In making this recipe, I tested 3 types of gluten-free flour: Cup4Cup all-purpose flour, Bob’s Red Mill GF Baking Flour, and a Canadian brand (not available here yet.) Cup4Cup (far left) was the clear winner for taste and texture of the fritter.

1 lb. all-purpose gluten-free flour (I like Cup4Cup)
2 lbs. frozen or fresh mussels
1/2 cup (or more) gluten-reduced lager beer (I use Omission)
oil for frying (I stay away from canola, but use what you like)

 

Pour an inch or two of water in the bottom of a pot, and place a strainer on top. Pour the mussels, fresh or frozen, onto the strainer and cover the pot. Set the heat on high and steam the mussels until they’re cooked, about 5 minutes. If you’re using fresh mussels, throw out any of the ones that didn’t open. Frozen mussel meats (without the shell) are also available in many areas. They work with this method, too.

 

Steamed New Zealand green-lipped mussels. Available frozen in many stores. Get the plain ones, not the ones that already come with sauce.

Remove the meats from the mussels, and toss them in a food processor. Give them a quick chop…not too fine, because you want to see and taste them in the fritter.

Save the “mussel juice,” the water in the bottom of the pot. It’s got lots of mussel flavor.

Place the flour in a large bowl. Add the chopped mussels. Add a 1/2 cup of the mussel juice and a 1/2 cup of the beer. Mix thoroughly, using a fork or your hands, until you get a batter that’s a bit gooey, but not really wet. You might need to keep adding small amount of broth, beer or flour to get just the right consistency. Once you’ve done that, let the batter rest for 10 or 15 minutes. Keep it at room temperature, and do not stir again! If you need to wait a while before frying, cover the bowl with a wet towel.

In a heavy pan or a fryer, heat the oil to 350 degrees.

 

Once the oil is hot, take small meatball-sized globs in your hands and gently drop them into the oil. Don’t fry too many at once or the oil temperature will drop too quickly. Fry them until they’re golden brown and cooked all the way through. Drain the fritters on paper towels, and season them immediately with salt and pepper.

The dipping sauce recipe I have listed at the bottom is not gluten-free. But most tartare-type sauces usually are, and are equally delicious.

Of course, you can make fritters with anything, from mussels to shrimp to lobster!

 

You’d never know they were gluten-free!

 

Here’s the original recipe, full of glorious gluten!

It was a fall afternoon in Newport, Rhode Island, at the now-defunct Newport Yachting Center’s annual Oyster Festival. We’re gorging on freshly shucked oysters and clams, boiled shrimp, and…what have we here? I never heard of a mussel fritter before, but once I took a bite, there was no turning back.

They couldn’t be easier to make, but it is crucial to have the right fritter batter. And that starts with a Rhode Island product called Drum Rock fritter mix. If you live in New England, you can find it in just about any seafood department at Whole Foods. If you live further away, you can check out their website (www.drumrockproducts.com) or try your luck with a local brand of fritter mix.

 

fritter ingredients

 

If you’re using fresh mussels, be sure to clean them well and remove the beards. Steam them in a pot over a small amount of water. As they open, they will release their flavorful juices and you want to save every drop of that broth for the fritters. Here in New England, frozen mussel meats are available in some seafood stores. All you need to do is thaw them, steam them saving the broth, and you’re ready to go.

For the fritters:
1 lb. fritter mix
2 cups cooked mussel meats
1/2 cup mussel broth (saved from steaming mussels)
1/4 to 1/2 cup good quality beer (I use Sam Adams Boston Lager)
Oil for frying (I don’t use canola oil)

 

Steam the mussel meats until they’re just cooked. Remove the mussel meats, and reserve 1/2 cup of the broth. Pulse the mussel meats in a food processor, but leave ’em chunky…or chop by hand.

Put the fritter mix in a large bowl. Add the mussel meats, mussel broth, and beer. Stir gently until just mixed. Let it sit for 10 to 15 minutes and do not stir again. (If you’ve got guests coming, you can prepare up to this part ahead of time, covering the bowl with a wet towel, and leaving it at room temperature.)

Using a thermometer, heat the oil in a deep pan to 350 degrees, and using a small spoon or scoop, drop the fritters in the hot oil, turning gently, cooking 3 to 4 minutes until golden.

Drain them on paper towels, and season with salt and pepper immediately. Serve right away!

 

IMG_3043

 

An easy, delicious dipping sauce:
1 cup mayonnaise
1/4 cup Ponzu sauce

The perfect dipping sauce for these mussel fritters is made from two ingredients: mayo and Ponzu sauce, a citrus-based soy sauce. Combine both ingredients in a bowl. Keep it in the fridge until you’re ready to use it.

Calamari is the official appetizer of the state of Rhode Island. And for good reason. Squid means big business, and what we catch in Rhode Island accounts for up to 50% of the east coast’s quota every year! Squid have a lifespan of 12 to 18 months, reproduce twice a year, and can be caught year-round, with very few catch limitations, making it lucrative for fishermen.

Great fried calamari is an art form. It may seem like a simple dish, but to make it light and crispy, you need to be on your game. That’s why it can be a real hit-or-miss item on most restaurant menus. And there’s nothing worse than getting what would have been a great plate of calamari had the chef not decided to pour sauce all over it, turning the crispy cephalopod into mush.

What makes great fried calamari are three basic elements: it needs to be wild-caught in the US (preferably Rhode Island!)…properly cleaned…it needs to be fried at the right temperature for the right amount of time so that it’s perfectly cooked and not greasy…and the coating needs to be light and crispy.

calamari

 

1 lb. wild caught cleaned squid (thaw if frozen)
1 cup flour (I use gluten-free these days)
1 teaspoon dried oregano
1  teaspoon paprika
1 teaspoon dried parsley
1/2 teaspoon granulated garlic
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1 cup milk
1 large egg
oil, for frying (I use avocado oil)

Thaw the squid and slice them into bite-sized pieces. In a bowl, whisk the milk and the egg together. Toss in all the squid pieces into the bowl to coat. Place the bowl in the fridge for at least 15 minutes.

In another bowl, combine the flour, oregano, paprika, parsley, garlic, salt and pepper. Set aside.

Fill a large pan halfway with oil…or use a deep fryer if you have one. Heat the oil to 350 degrees.

Working in small batches, remove the squid from the milk and egg mixture, let some of it drip off, then place the squid in the flour mixture and toss to coat. Shake off any excess flour and place immediately into the hot oil. Fry them until they’re golden brown, about 4 minutes. Serve immediately with tartare sauce, tomato sauce, hot peppers, whatever you like. (But keep the sauces on the side for dipping.)

About the oil: I cook almost exclusively with olive oil. But for hot frying like this recipe requires, I go with avocado oil, which can take higher temperatures.

Most everything’s better when you do it yourself, and smoked whitefish salad is no exception. Sure, I can get whitefish salad at my favorite deli when I go home to New York, and it’s pretty good. But they treat the whitefish like they do tuna: they mash the fish to the point where you can’t recognize what you’re eating. And then they add a ton of mayonnaise as filler.

fish1

On a recent visit home, I bought a nice whole smoked whitefish from my favorite supermarket on steroids: Fairway (one of my stops in New York for fish, meat, coffee, and cheese.) I took extra care to really go through all the meat a couple of times to make sure there weren’t any sharp bones left in it. And I left the whitefish meat in small pieces, much like I would with crab meat.

fish2

Interestingly, I didn’t learn how to make whitefish salad from my Jewish New York neighbors. I learned it from my father-in-law in the Upper Peninsula of Michigan, where smoked whitefish is a favorite treat, caught right in the waters of the Great Lakes.

Buying whitefish at one of many smoke shacks at the foot of the Mackinac Bridge, which connects the Lower Peninsula to the Upper Peninsula of Michigan.

Buying whitefish at one of many smoke shacks at the foot of the Mackinac Bridge, which connects the Lower Peninsula to the Upper Peninsula of Michigan.

1 whole 1-lb. smoked whitefish meat, carefully de-boned
1/4 cup mayonnaise
2 tablespoons dill pickle relish
2 teaspoons finely minced onion
pinch black pepper
tiny pinch sea salt

Real fish has real bones, so make sure you go through the meat a couple of times. Place the meat in a bowl. Add the rest of the ingredients and mix well, but gently to keep the meat from breaking apart.

Spoon onto crackers and enjoy!

fish3

This will be the most amazing fish sandwich you’ll ever make.

There. I said it.

 

 

There’s no other way to describe this sandwich, something that shouldn’t work in some ways (cheese with fish?) and yet is absolutely perfectly crunchy and delicious. It starts with the cole slaw, ideally made a day in advance…

1 medium cabbage, sliced thinly
2 medium carrots, peeled, and finely chopped
1/2 cup mayonnaise
1 tablespoon Kosher dill pickle juice
1 teaspoon celery seed (not salt)

You can use a machine, but I like to finely slice my cabbage with a kitchen knife, cutting as thin as possible. Place the chopped cabbage in a large bowl.

For the carrots, peel them to remove the outer skin, and throw that away. Continue to peel the carrots into paper-thin slivers until there’s no carrots left. Finely chop those slivers and add them to the cabbage.

Add the mayonnaise, pickle juice, and celery seed, mixing thoroughly. Keep it in the fridge, covered with plastic, until ready to use.  The next day, before using, taste it and decide whether you want more mayo or pickle juice. Mix it well before using.

 

 

Like a classic pulled pork sandwich, the slaw will go inside! But it needs a sauce to tie it all together. Make this a day ahead as well.

1/2 cup ketchup
1/2 cup mayonnaise
1 tablespoon dill pickle relish
1/4 teaspoon Tony Cacherre’s Original Creole Seasoning (optional)
1/4 teaspoon salt (skip if using Creole seasoning)
1/8 teaspoon pepper (skip if using Creole seasoning)

Tony Cacherre’s Original Creole Seasoning is a personal favorite, and it works well in this sandwich. You can find it in many stores, and online. But if you don’t have it handy, salt and pepper do the job.

Combine all the ingredients in a bowl, mixing well. Keep it in the fridge, covered, until ready to use.

 

 

Cod or other white fish, preferably fresh, cut into sandwich-sized pieces (about 4″ square)
1 cup all-purpose flour (or Cup4Cup gluten-free flour, see below)
1 teaspoon celery seed (not salt)
1 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon cayenne (optional)
2 eggs
1 cup corn flakes, crumbled (or Corn Chex for gluten-free, see below)
avocado oil or other oil for frying

My brother-in-law treated us to a huge stash of grouper that he caught on a recent fishing trip. I used that instead of cod the last time I made this sandwich, and the results were fantastic. I suggest you use whatever white fish is your favorite.

 

Cut the fish into pieces that will fit the bread you’re using, and make sure they’re the same thickness. Don’t make them thicker than 1/2″ or they’ll stay raw in the middle when you fry them. Set aside.

In a bowl, combine the flour, celery seed, salt and pepper and cayenne (if you’re using it). Mix well.

In another bowl, crack the eggs and scramble them.

Put the corn flakes in a plastic bag, squeezing the air out of it. Crush them into oatmeal-sized pieces, then pour them into a third bowl.

Heat a heavy pan with a couple of inches of oil. One by one, take the fish pieces and dredge them in the flour mixture, then into the egg, and then into the corn flakes, pressing into the corn flakes to make sure they stick to the fish.

When the oil in the pan is hot enough, fry the fish pieces on both sides, until cooked through and golden brown. Place them on paper towels to drain.

 

 

Pepperidge Farm Marble Swirl Rye Bread (or gluten-free bread)
Swiss cheese, sliced
Melted butter

Pre-heat an oven to 350 degrees.

To assemble the sandwiches, take a slice of the rye bread and spread some of the sauce on it. Place a piece of the fried cod on top, then cover it with some of the cole slaw. Place a few thin slices of Swiss cheese on top of the cole slaw. Take another slice of rye, slather it with the sauce, and place it on top of the slaw, sauce-side down.

Brush the top of the sandwich with the melted butter, and place the sandwich on a sheet pan. Do the same with the rest of the sandwiches.

Place them in the oven and bake them until the cheese melts. Cut the sandwiches in half and serve.

The gluten-free sandwich in the forefront.

 

What I changed to make this sandwich gluten-free…

My go-to all-purpose gluten-free flour is Cup4Cup. It works really well in any dish that requires all-purpose flour.

Not all corn flakes are gluten-free, and the ones that are can be hard to find. I found that Corn Chex cereal is a good substitute. It’s gluten-free, and has a nice crunch.

The Pepperidge Farm Marble Swirl Rye Bread is the ideal bread to use for this sandwich. But I made a pretty darn tasty gluten-free version for my wife using this Schar bread, found in many supermarkets.

 

 

 

 

 

Clam fritters, conch fritters, lobster fritters…I suppose you could fritter anything. But the first time I had them with mussels, I knew that I would never fritter my life away with any other!

It was a fall afternoon in Newport, Rhode Island, at the now-defunct Newport Yachting Center’s annual Oyster Festival. We’re gorging on freshly shucked oysters and clams, boiled shrimp, and…what have we here? I never heard of a mussel fritter before, but once I took a bite, there was no turning back.

They couldn’t be easier to make, but it is crucial to have the right fritter batter. And that starts with a Rhode Island product called Drum Rock fritter mix. If you live in New England, you can find it in just about any seafood department at Whole Foods. If you live further away, you can check out their website (www.drumrockproducts.com) or try your luck with a local brand of fritter mix.

fritter ingredients

 

If you’re using fresh mussels, be sure to clean them well and remove the beards. Steam them in a pot over a small amount of water. As they open, they will release their flavorful juices and you want to save every drop of that broth for the fritters. Here in New England, frozen mussel meats are available in some seafood stores. All you need to do is thaw them, steam them saving the broth, and you’re ready to go.

For the fritters:
1 lb. fritter mix
2 cups cooked mussel meats
1/2 cup mussel broth (saved from steaming mussels)
1/4 to 1/2 cup good quality beer (I use Sam Adams Boston Lager)
Avocado oil or lard for frying (I don’t use canola or vegetable oils)

 

Steam the mussel meats until they’re just cooked. Remove the mussel meats, and reserve 1/2 cup of the broth. Pulse the mussel meats in a food processor, but leave ’em chunky…or chop by hand.

Put the fritter mix in a large bowl. Add the mussel meats, mussel broth, and beer. Stir gently until just mixed. Let it sit for 10 to 15 minutes and do not stir again. (If you’ve got guests coming, you can prepare up to this part ahead of time, covering the bowl with a wet towel, and leaving it at room temperature.)

Using a thermometer, heat the oil in a deep pan to 350 degrees, and using a small spoon or scoop, drop the fritters in the hot oil, turning gently, cooking 3 to 4 minutes until golden.

Drain them on paper towels, and season with salt and pepper immediately. Serve right away!

 

IMG_3043

 

An easy, delicious dipping sauce:
1 cup mayonnaise
1/4 cup Ponzu sauce

The perfect dipping sauce for these mussel fritters is made from two ingredients: mayo and Ponzu sauce, a citrus-based soy sauce. Combine both ingredients in a bowl. Keep it in the fridge until you’re ready to use it.

Stuffies, or stuffed clams, are a very personal matter here in Southern New England. There are as many stuffies recipes as there are chowder recipes, and everyone thinks they’ve got the best one. Most stuffies that I’ve had in restaurants, like most meatballs I’ve had, have too much bread and not enough of the good stuff.

 

I use medium-sized clams for this recipe and not the traditional quahog, a large clam often used in chowders that I find to be too chewy. Dropping the clams in hot water in the beginning helps make opening the clams a lot easier.

 

Just 30 seconds in boiling water is all it takes.

 

This recipe requires quite a bit of fresh sage, which can be expensive off-season. I grow sage in my garden, then snip a ton of it at the end of the growing season, placing it in freezer bags and squeezing all the air out. I will even measure out 1 1/4 cups of fresh sage leaves (what I need for each batch), then place that amount in the freezer bag, so I don’t need to measure later.

 

Freezing the sage makes it easier to chop finely later on.

 

I use Portuguese chourico (since I live near Fall River and New Bedford, Massachusetts, the Portuguese capitals of America), and I think their flavor is best.

This recipe makes a lot of stuffies, but they freeze well so you can have them when you want.

This recipe is gluten-free…and you’ll never be able to tell the difference! But if that doesn’t matter to you, use toasted Portuguese bread instead of gluten-free bread.

 

stuffies

 

 

4 dozen medium neck clams
1.5 pounds chopped chourico, skin removed (I use Mello’s from Fall River, Mass.)
3 onions, finely chopped
3 tablespoons garlic, finely chopped
3 cups frozen or fresh corn kernels
3 cups toasted and coarsely ground bread (I use Udi’s Soft & Hearty Whole Grain bread to keep it gluten-free)
3/4 cup chopped fresh oregano (or 1 tablespoon dried)
1 1/4 cups chopped fresh sage (don’t use dried)
Salt and pepper
Butter
Sambal chili paste
Mayonnaise

In a large pot of boiling water, drop the clams in, about a dozen at a time. Remove them after about 30 seconds, before they open. Place them in a bowl to cool. Do this with all the clams.

Open the clams with a clam knife over a bowl with a strainer, making sure you save all the liquid from the clams. Put the clam shells to the side. Throw away any broken shells, and wash the empty shell halves thoroughly, making sure there are no broken pieces.

 

I use a strainer to keep the sediment away from the clam meats.

 

Take the clam meat pieces out of the strainer, leaving the clam juice behind in the bowl. Move the clam meat to a cutting board or food processor and chop them to medium-fine. Set them aside.

I pour the clam juices carefully from the bowl to tall drinking glasses, being careful not to let the sediment get in. Then, after some time, I pour off the clam juice from the glasses, leaving even more of the sediments behind. I find that the tall glasses make it easier to see the sediments, and maximize the amount of clam juice I get.

 

I let the clam juices sit in their tall glasses for a while, so that even more sediments get left behind.

 

In a large frying pan, add the olive oil, onions, and chourico and cook them on medium heat for a few minutes. Add the oregano and sage and cook a few more minutes. Add the corn and cook a few more minutes, a little more if the corn was frozen. Add the chopped clams and stir, cooking for a few more minutes. Add the breadcrumbs a little at a time until you have a nice balance of bread and other ingredients. Add the clam juice a little at a time as well, so that you can add all the breadcrumbs, but the mix isn’t runny. There’s lots of flavor in the clam juice, so use as much as you can! Season it all with salt and pepper.

Remove the pan from the heat and fill the empty clam shells with the stuffing.

At this point, you can freeze the clams. I put them on small sheet pans in the freezer until they harden, then I wrap them 6 at a time, and put them in freezer bags. Keep them frozen!

 

Ready for the freezer!

 

To make the aioli, mix the mayonnaise and Sambal in a bowl, to taste. Sambal is hot, so a little goes a long way. Keep it covered and refrigerated.

 

When you’re ready to bake, remove the clams from the freezer and place them on a sheet pan in a pre-heated 350 degree oven. Top each clam with a small ¼” square piece of butter. Bake them about 15 minutes, until the clams are sizzling and light brown. Top each with a small dab of aioli.

Great fried shrimp is like sea candy…you just can’t get enough. This recipe is easy and really delicious. Never use anything but wild-caught American shrimp!

image

 

1 lb. wild-caught USA shrimp
1/2 cup all-purpose flour (I use Cup4Cup GF flour to keep it gluten-free)
1/2 cup yellow corn meal
2 tablespoons Paul Prudhomme Seafood Magic seasoning
1 teaspoon sea salt
1 raw egg, scrambled
avocado oil or pork fat, for frying

image

Combine the flour, corn meal, Prudhomme seasoning (see below) and salt in a bowl. Set aside.

Scramble the egg in another bowl and set aside.

Peel and de-vein the shrimp. Remove the entire shell, or leave the tip of the tail, depending on your preference.

Heat a pan with an inch of the oil. When it reaches 325 degrees, it’s ready for frying.

Dip the shrimp in the egg, and shake off any excess. Then toss the shrimp in the flour mixture, shaking off any excess. Carefully place the shrimp in the pan of oil.

Cook the shrimp for about 45 seconds, flip them over, and cook for another 45 seconds, until they’re golden brown. Don’t crowd the pan and never over-cook shrimp!

Drain on paper towels and serve immediately!

 

The shrimp are delicious by themselves, but here’s an easy remoulade to make along with them…

1 cup mayo
1/4 cup Gulden’s mustard
1/4 teaspoon granulated garlic
1 tablespoon dill pickle relish
1/2 teaspoon Frank’s Red Hot
Pinch cayenne pepper
1/2 teaspoon salt
1/4 teaspoon white pepper

Combine the ingredients and keep in the fridge until ready to use.

 

It’s a bit of a cheat, but I find the Paul Prudhomme Seafood Magic seasoning has great flavor and works really well for this. I also use it on fish: simply pan saute a filet in butter, and sprinkle on the seasoning. I originally started with the small jar found in most supermarkets, but then quickly graduated to the jumbo size can found online!

 

If you want to make your own seafood seasoning, a combination of salt, pepper, garlic powder, onion powder, paprika and cayenne will get you a result that’s pretty close to the Prudhomme seasoning.

 

 

Almost 95% of all shrimp sold in the United States comes from farmed shrimp in countries like China, Thailand, Vietnam and India…as well as Latin America. The stuff you buy at the supermarket comes frozen (since shrimp is highly perishable) and then is thawed out and placed on ice to make the display look nice. But the shrimp you’re getting is not “fresh” (unless you’re lucky enough to get some wild caught local shrimp) and it’s from countries where the methods of farming are questionable at best.
Shrimp farming in Asia and Latin America is destroying mangrove forests and because of that, coastal villages as well. Disease is commonplace in shrimp farms, so they’re pumped full of antibiotics and pesticides.
Imported wild shrimp are also a problem because of bycatch. For every pound of wild shrimp caught, several pounds of other animals such as turtles die needlessly in the trawler nets.
Wild-caught  American shrimp is the best way to go for your health and the environment. American shrimp fishermen are required by law to reduce bycatch. For example, they’re required to use Turtle Exclusion Devices to stop turtles from being caught in their nets.
I stopped eating tiger shrimp and other farmed shrimp from foreign countries a long time ago because I found a source of shrimp that not only delivers to my door, but offers me that shrimp at competitive pricing even with the shipping! And best of all, it’s wild caught in American waters. I’m supporting the lives of shrimp men along the Gulf of Mexico, not some foreign country that doesn’t give a rat’s ass about the environment, the shrimp they raise in it, or my family’s well-being.

The real deal, usually sold in 5 lb. boxes.

On top of everything else, wild-caught American shrimp tastes better. And why shouldn’t it? The shrimp are eating their natural foods found in the wild…not some pellets thrown at them that contaminate the water and the shrimp themselves.
My favorite website for wild-caught American gulf shrimp is www.cajungrocer.com. I’ve been ordering my favorite Cajun foods, like Turduckens and alligator sausage, from these people for many years, but they also sell frozen shrimp and live crawfish (in season.)
Don’t cheat yourself, your friends or your family out of something really special. Wild-caught American gulf shrimp costs the same, supports our economy, is better for you and tastes better.
The basics of this recipe come from my friend, Lee, a retired chemist in New Jersey who also enjoys creating in the kitchen. What I found interesting about his recipe was the touch of sugar that doesn’t really add sweetness but rather helps create the light, tasty caramelized crust that forms on the shrimp when you sear it. I tweaked a few things in this recipe, but the essence of it remains the same.

Seasoned shrimp.

 

1 lb. large peeled and deveined wild-caught American shrimp
Salt
Freshly ground pepper
Sugar
4 tablespoons softened butter
1 clove of garlic, squeezed through a press
1 tablespoon freshly squeezed lemon juice
2 tablespoons chopped parsley
1 teaspoon oregano
Extra Virgin olive oil
Toss the shrimp, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon sugar in a bowl.
In a separate bowl, mash the butter with a fork, folding in the garlic. Add the lemon juice, parsley, oregano, and 1/4 teaspoon salt.
Heat a tablespoon of olive oil in a large skillet over high heat. Add half the shrimp in a single layer to the pan and cook it at high heat until it’s caramelized on one side, about 1 minute. Flip the shrimp over with tongs and cook for another 30 seconds. Don’t over-cook it!
Remove the cooked shrimp to a covered bowl and similarly sear the other half of the shrimp, then return the other half of the shrimp back to the skillet. Turn down the heat to medium and add the butter/garlic/lemon/parsley/oregano/salt mixture, occasionally tossing shrimp around in the pan to evenly coat them with the glaze.
If you’re serving the shrimp over pasta, increase the amount of butter and olive oil to just lightly coat the pasta. Toss the cooked pasta into the pan of shrimp to combine.
I like to season lightly at the end with a tiny pinch of Fleur de Sel. Serve immediately.