Archive for the ‘shrimp’ Category

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

 

1 lb. wild-caught USA shrimp
1 cup all-purpose flour
2 tablespoons Paul Prudhomme Seafood Magic seasoning
1 teaspoon sea salt
1 raw egg, scrambled
avocado oil or pork fat, for frying

 

Combine the flour, 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 spicy brown 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.

 

 

I love shrimp scampi, and had the need to satisfy my cravings the other day. But what started as a simple scampi recipe, turned into something a bit more. I may never make scampi the same way again!

 

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1 lb. wild-caught American shrimp, peeled and de-veined
4 tablespoons butter
4 tablespoons olive oil
2 teaspoons parsley
1 teaspoon garlic salt
1 teaspoon oregano
1/2 teaspoon granulated onion
1/4 teaspoon black pepper
3 tablespoons Spirgučiai (see below)
1/2 lb. fresh mozzarella, sliced
oregano, for sprinkling

 

Thaw the shrimp under cold water. Place in a colander to drain.

Spirgučiai is a Lithuanian favorite: chopped bacon and onions, fried until crisp and usually sprinkled over anything and everything in Lithuanian cooking. I always have some in my fridge, already prepared and just waiting to be used.

In a saucepan on medium heat, combine the butter, olive oil, parsley, garlic salt, oregano, onion, pepper and Spirgučiai.  Heat only until everything melts and combines. Don’t let it burn. (If you don’t have Spirgučiai, all you need to do is take a couple of slices of bacon, chop them up, and fry them in a pan until crisp. Keep the bacon and the fat in the pan and then add the butter, olive oil, parsley, garlic salt, oregano, onion and pepper.)

In a small sheet pan lined with foil, lay the shrimp in a single layer and cook them halfway in a pre-heated 400-degree oven to remove the moisture from the shrimp.

Take the pan out of the oven, and drain off the moisture, if any. Pour the butter mix from the saucepan all over the shrimp and toss to coat. Return the shrimp to the oven for a few minutes, until they’ve heated through and are almost completely cooked. (Careful: never over-cook shrimp!)

Take the pan out of the oven, and place pieces of mozzarella on top, garnishing with a little oregano. Set the oven on broil and cook until the cheese has melted.

Slice with a spatula and serve on top of pasta, making sure you get some of that buttery scampi sauce.

 

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As a low-carb option, you can serve this on broccoli or roasted spaghetti squash.

I love the combination of tomato sauce and feta, and this dish, served over some pasta, will have you licking the plate.

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8 oz. (or more!) feta cheese
1 can (28 oz.) whole tomatoes, ground into sauce
1 lb. (about 24) wild-caught American shrimp, peeled and deveined
1 medium onion, chopped
juice of 1/2 lemon
2 tablespoons olive oil
2 cloves garlic, through a press
pinch red pepper flakes
1 teaspoon fresh dill
1 teaspoon oregano
1 tablespoon Ouzo
salt and pepper

Peel and devein the shrimp. Place them in a bowl and squeeze the lemon juice over them and toss to mix. Open the can of tomatoes and puree it in a food processor.

In a saucepan, heat the olive oil. Sauté the onions until they’re translucent and then add the garlic. Sauté the garlic for 10 seconds, until fragrant, then add the red pepper flakes, dill and oregano. Add the tomato sauce, and cook over medium heat until the sauce has reduced a bit and isn’t watery. Add the Ouzo carefully–keep away from open flame! Add salt and pepper to taste.

Line a sheet pan with foil and pour a thin layer of the tomato sauce on the bottom. Lay the shrimp down in one layer on the sauce, and then cover the shrimp with the rest of the sauce. Crumble the feta cheese with your fingers and sprinkle it all over the top.

Bake in a pre-heated 350-degree oven until the shrimp has cooked through and it’s nice and bubbly. Serve over pasta or with a side of your favorite veggies.

There’s still time to get all the ingredients that will make your Super Bowl party over the top!

Here are some links to my favorite recipes. All of them work really well when you want to feed a large group of hungry people, no matter what team they’re rooting for!

I’ve included classic chicken wing recipes, delicious ribs (without the need of a smoker or grill), classic Italian dishes, seafood and more.

 

CHICKEN WINGS AND DRUMSTICKS…

https://livethelive.com/2017/02/03/honey-glazed-chicken-wings-2/

https://livethelive.com/2019/01/10/spicy-brined-and-grilled-chicken-wings-2/

https://livethelive.com/2017/06/07/asian-style-chicken-wings-2/

https://livethelive.com/2017/05/07/mexican-chicken-wings/

 

PORK RIBS…

https://livethelive.com/2017/01/31/chinese-style-honey-ribs-for-the-big-game-2/

 

BEEF RIBS…

https://livethelive.com/2017/03/19/kona-beef-ribs/

 

 

SHRIMP COCKTAIL WITH SAUCE…

https://livethelive.com/2018/08/31/perfect-shrimp-cocktail-from-boil-to-sauce-2/

 

FRIED SHRIMP…

https://livethelive.com/2017/10/09/fantastic-fried-shrimp-2/

 

LASAGNA AND BAKED ZITI…

https://livethelive.com/2018/09/23/lasagna-and-its-cousin-baked-ziti/

 

ASIAN NOODLES…GREAT HOT OR COLD

https://livethelive.com/2018/09/13/asian-noodles-with-peanut-sauce-3/

 

OYSTERS…

https://livethelive.com/2018/11/01/oysters-rock-a-fellow-improved/

 

 

 

 

 

Though it may sound Japanese, the word “saganaki” refers to a small frying pan used in Greek cooking. The most famous of these dishes, simply called saganaki, is a fried cheese, often flamed at the end with a little ouzo.

Shrimp saganaki is one of my favorite Greek dishes, and it usually involves cooking shrimp in a tomato-based sauce with plenty of feta cheese sprinkled in. It’s simple yet fantastic if the ingredients are fresh. Doesn’t hurt to be sitting in a taverna on the beautiful island of Santorini while eating it, either!

 

You can find Graviera cheese in most supermarkets.

 

I found a slab of Graviera cheese at a local supermarket, and decided to recreate shrimp saganaki using that instead of feta. It was pretty damn amazing.

I like using 24–30 shrimp, because larger shrimp don’t always cook through. These smaller shrimp will be bite-sized and delicious.

Melty, gooey, delicious!

Melty, gooey, delicious!

 

200g package (7 oz.) grated Graviera cheese
1 can (28 oz.) whole tomatoes
1 lb. (about 24) shrimp, peeled and deveined
1 medium onion, chopped
juice of 1/2 lemon
1/4 cup olive oil
2 cloves garlic, through a press
pinch red pepper flakes
1 1/2 tablespoons fresh dill, finely chopped
1 tablespoon fresh oregano, finely chopped
1 1/2 tablespoons Ouzo
salt and pepper

 

Peel and de-vein the shrimp (or you can buy them that way already.) Squeeze the juice of  1/2 of a lemon on to the shrimp and toss. Set aside.

In a large pan, saute the onions in the olive oil until translucent. Add the garlic and cook for a few seconds more.

Crush or puree the tomatoes and add to the pan. Add the red pepper flakes, dill and oregano, and salt and pepper. Add the Ouzo.

Let this sauce cook down for a bit until all the flavors have blended together.

Pour a layer of the sauce on the bottom of a metal broiler-proof pan. Lay the raw shrimp in a single layer into the sauce. Cover the shrimp with the rest of the sauce and sprinkle the grated Graviera on top.

Place the pan in a pre-heated 350-degree oven and bake until the cheese is golden brown and bubbly and the shrimp have cooked through.

shrimp saganaki

 

 

Before you can have great shrimp cocktail, you have to do 2 things: buy the right shrimp and cook the shrimp the right way. The right shrimp is nothing less than wild-caught American shrimp. If you’re buying shrimp from Asia, your supporting a system that uses slave labor, where shrimp are fed chemical pellets and swim in feces. If it doesn’t say wild-caught American shrimp on the package or at your local seafood store, it’s crap. Give your store owner hell for selling it.

Cooking shrimp the right way is something I learned living in the South. My wonderful friends and neighbors taught me many things about food, and the right way to cook shrimp is near the top of the list.

Shrimp was never meant to be cooked to death. It doesn’t matter if you start with fresh shrimp, store-bought shrimp, or even frozen shrimp…the same rules apply: 1) Season your water. 2) Bring it to a boil, then reduce to a simmer and let it get happy for 20 minutes. 3) Drop in the shrimp and raise the heat. 4) Remove the shrimp AS SOON AS the water returns to a boil.

The seasoning for the water, commonly called shrimp boil, makes or breaks the flavor of your shrimp. For years, I used Zatarain’s Crawfish, Shrimp and Crab Boil in a bag. And it was good. But at some point, I realized I had to get serious and make my own boil.

2 quarts water
2 cloves garlic, smashed
1/2 lemon, squeezed, then drop the lemon in
1 small onion, peeled and quartered
4 bay leaves
1 tablespoon black peppercorns
1 tablespoon salt
1 tablespoon whole allspice
1 teaspoon cayenne pepper
1 teaspoon celery seed
1 teaspoon whole cloves
1 teaspoon brown mustard seed
1 teaspoon dry thyme

Combine all the ingredients in a 4–6 quart pot. Bring it to a boil, then reduce to a simmer, put a lid on the pot, and let it simmer for 20 minutes.

After 20 minutes, remove the lid and pour in your shrimp. (I prefer unpeeled.) Stir well, bring the heat back up to high, and remove the shrimp AS SOON AS it returns to a boil! The shrimp are cooked! Done!

Strain the shrimp and place them in a bowl with crushed ice on the bottom. Add more crushed ice on top of the shrimp, and place the bowl in the fridge until you’re ready to serve.

 

Freshly shucked oysters and clams, or in this case, beautiful boiled wild-caught American shrimp, all call for an equally amazing cocktail sauce…and this sauce kicks butt! And it features a key ingredient that you might not expect: vodka. The small amount of vodka in the mix makes the cocktail sauce easy to scoop even when stored in the freezer. Just scoop out what you need, let it thaw, and put the rest back in the freezer until next time.

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2 cups ketchup
4 tablespoons prepared horseradish
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon Frank’s Red Hot, or other hot pepper sauce
5 grinds of fresh black pepper
1/4 teaspoon salt
1 teaspoon good quality vodka, like Tito’s

Combine all the ingredients. Store in a tight plastic container in the freezer.

Shrimp with an orange sauce is something you see on every Chinese restaurant menu. I didn’t have oranges, but wanted a citrus kick to my sweet and spicy sauce. I went with grapefruit and I never looked back!

Although I call this recipe “Asian shrimp,” I never buy my shrimp from Asia! Only wild-caught American shrimp will ever do. When you realize just how nasty Asian shrimp can be (farmed in over-crowded conditions, swimming in their own filth and fed chemical food pellets) you’ll never eat it again.

Green beans are now growing in my garden, so I used them, but feel free to substitute with broccoli, asparagus, or any other veggies you like.

Chili garlic sauce and hoisin sauce can be found in most supermarkets, in the international foods section.

As long as you use gluten-free soy sauce and hoisin sauce, this dish is gluten-free!

 

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For the rice:

1 cup basmati rice (I use Texmati brown rice)
2 cups seafood stock (I use homemade shrimp and fish stock)
1/2 teaspoon salt
2 scallions, finely chopped
splash of peanut oil

 

For the veggies:

1/2 Vidalia onion, finely chopped
1 lb. fresh green beans, washed and cut into 1/4′ pieces
1 teaspoon soy sauce
splash of peanut oil

 

For the shrimp:

2 dozen thawed, peeled and de-veined wild caught USA shrimp
1 tablespoon chili garlic sauce
3 tablespoons hoisin sauce
juice and zest of 1 grapefruit
splash of peanut oil

 

Making your own seafood stock is easy: just peel the shrimp you’re going to use in this recipe, and place the shells in a saucepan full of water. Let it boil until you’ve reduced it to 2 cups. Strain out the shells and discard them. Then use the stock to cook your rice, according to the package directions. Once the rice is cooked, toss in the chopped scallions, mix well, and set the rice aside.

Add peanut oil to a hot pan and saute the onions until translucent. Add the green beans and cook them until al dente. Add the soy sauce, stir, and then pour the contents of the pan into the rice. Mix well.

Using the same pan, add a little more peanut oil and sear the shrimp on both sides. Don’t overcook them! Push the shrimp to the sides of the pan so that a circle remains in the middle. Add the chili garlic sauce and hoysin sauce and stir them together, then blending in the shrimp until the shrimp are covered with the sauce. Add the grapefruit zest and juice and stir until everything is combined and the sauce has thickened just a bit.

Pour the contents of the pan into the rice mix and combine. Add more soy sauce to the rice, to taste.

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!

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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

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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.

I love the combination of tomato sauce and feta, and this dish, served over some pasta, will have you licking the plate.

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8 oz. (or more!) feta cheese
1 can (28 oz.) whole tomatoes, ground into sauce
1 lb. (about 24) wild-caught American shrimp, peeled and deveined
1 medium onion, chopped
juice of 1/2 lemon
2 tablespoons olive oil
2 cloves garlic, through a press
pinch red pepper flakes
1 teaspoon fresh dill
1 teaspoon oregano
1 tablespoon Ouzo
salt and pepper

Peel and de-vein the shrimp. Place them in a bowl and squeeze the lemon juice over them and toss to mix. Open the can of tomatoes and puree it in a food processor.

In a saucepan, heat the olive oil. Saute the onions until they’re translucent and then add the garlic. Saute the garlic for 10 seconds, until fragrant, then add the red pepper flakes, dill and oregano. Add the tomato sauce, and cook over medium heat until the sauce has reduced a bit and isn’t watery. Add the Ouzo carefully–keep away from open flame! Add salt and pepper to taste.

Line a sheet pan with foil and pour a thin layer of the tomato sauce on the bottom. Lay the shrimp down in one layer on the sauce, and then cover the shrimp with the rest of the sauce. Crumble the feta cheese with your fingers and sprinkle all over the top.

Bake in a pre-heated 350 oven until the shrimp has cooked through and it’s nice and bubbly. Serve over pasta.