Archive for the ‘shrimp’ Category

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
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 overcook shrimp!

Drain on paper towels and serve immediately!

It takes less than a minute to fry the shrimp. Don't overcook!

It takes less than a minute to fry the shrimp. Don’t overcook!

 

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!

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Freshly shucked oysters and clams–or in this case–beautiful boiled wild-caught American shrimp, 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 keeps the cocktail sauce from freezing solid when stored in the freezer. Just scoop out what you need, let it thaw, and put the rest back in the freezer.

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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.

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 a simple yet fantastic dish if the ingredients are fresh. Doesn’t hurt to be sitting in a taverna on the beautiful island of Santorini while eating it, either!

Graviera cheese

Graviera cheese

I had a slab of Graviera cheese from my most recent trip to Santorini, and decided to recreate shrimp saganaki using that instead of feta. It was pretty damn amazing…

Melty, gooey, delicious!

Melty, gooey, delicious!

 

300 g 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. 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 garlic and cook for a few seconds more.

Crush or puree tomatoes and add to the pan. Add red pepper flakes, dill and oregano, and salt and pepper. Add 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 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 the broiler and cook until the cheese is brown and bubbly.

shrimp saganaki

 

 

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.

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.

The inspiration for this sauce was my attempt to replicate the “Shack Sauce” they use at Shake Shack , a high-end burger joint owned by restaurateur Danny Meyer. Since it opened in New York City’s Madison Square Park in 2004, Shake Shack has expanded to many other locations around the world.

I don’t know if I captured the Shack Sauce secret. But I do know that my Awesomesauce makes every burger I grill taste amazing. It’s also fantastic for shrimp, crab or lobster salad…a dip for veggies or boiled shrimp…a dressing for tacos…and great on salads.

Awesomesauce

1/2 cup mayonnaise
1 tablespoon ketchup
1 tablespoon yellow mustard
1 tablespoon dill pickle relish
1/4 teaspoon garlic powder
1/4 teaspoon paprika
Pinch cayenne pepper

Combine all the ingredients in a bowl. Mix well. Refrigerate covered for a few hours to blend the flavors.

You could say I’ve done it all in St. John. My first visit 25 years ago was a week-long stay in a tent at Cinnamon Bay campground. I returned in later years to rent villas in the Chocolate Hole area as well as Coral Bay. I rented apartments and condos in Cruz Bay. And, I’ve stayed at the Westin Resort St. John several times.

St. John  has rapidly become the island of the Jeep Wrangler. You'll find this as a rental more than any other kind of vehicle. Always reserve your car while you're still at home, before your trip. They go fast.

St. John has rapidly become the island of the Jeep Wrangler. You’ll find this as a rental more than any other kind of vehicle. Always reserve your car while you’re still at home, before your trip. They go fast.

 

St. John is a small, mountainous, tropical island, one of the three US Virgin Islands. (The other two are St. Thomas and St. Croix.) The Rockefellers fell in love with this island many years ago, and established what is now the Caneel Bay Resort. More significantly, they secured about two-thirds of this island (and much of its surrounding waters) as a National Park, which means limited construction on land and no annoying jerks in loud motor boats and jet skis off shore. Those areas where construction is allowed, outside of the National Park, like the town of Cruz Bay, have seen significant growth in the last two decades, and it’s not always for the best.

Local markets have kept up with the times, and you can now find gluten-free and organic foods easily on St. John.

Local markets have kept up with the times, and you can now find gluten-free and organic foods easily on St. John.

There’s no airport in St. John…just a helipad at the top of the island where the hospital is located. So that means everyone arrives here by boat. Vacationers land in St. Thomas and take a series of taxis and a ferry to get to St. John. Easy to do. The lack of affordable living space for locals that work here means many of them have to commute every day from St. Thomas, where the rent is cheaper.

Talk to most store or restaurant owners and they’ll tell you that they came to St. John on vacation and decided this was where they wanted to stay. I can’t say that I blame them. And if they had a radio station here, I’d be really tempted to do the same!

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Photo by Kelly Milukas.

 

 

Westin Resort St. John

Some of the flowers at the Westin.

Some of the flowers at the Westin.

 

We stayed at the Westin and a lot has changed since our last visit five years ago, especially the attitude of the staff in general. Where before they seemed bored, this time they went out of their way to be friendly and helpful. And it rubbed off on the guests, too. (At least the ones that weren’t total a-holes.)

We were here once again on Starwood points and got a poolside room with King-size bed and a roll away for our 8-yr-old daughter. The room was clean and comfortable, and housekeeping was there every day to make sure we had plenty of clean towels.

The push is definitely on to get you to see their time share properties, and so the sales pitch was annoying at times. But it didn’t take away from our enjoyment of the property.

My daughter loved the Kids’ Club (gives parents some private time.) My wife loved the spa. The staff of the dive shop was helpful in guiding us where to go snorkeling on the island, depending on water conditions.

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Nothing, I mean nothing, beats the private Westin ferry service that takes you from the airport to the resort and back again without any stress or hassle. After two-and-half decades, I can tell you: the public ferries and taxis can get tiresome. The Westin ferry makes you feel like a rock star. It’s $120 per adult roundtrip. That may sound steep until you realize that it takes the place of a bumpy 45-minute taxi ride in a crowded van from Cyril E. King Airport in St. Thomas to Red Hook, on the eastern side of the island….and dragging your stuff out of the van to the ferry at Red Hook that takes you to Cruz Bay in St. John…and fighting the crowds to unload your luggage and put it on a taxi that takes you from Cruz Bay to the Westin Hotel.

With the Westin ferry, you don’t lift a finger. When you land at the airport, you check in at the Westin desk, where they immediately give you your room keys and plan your return home (not that you want to think about it then, but you get peace of mind.) Then you get your luggage off the carousel and the Westin people put it on a taxi for you. The taxi takes 10 minutes to get to Charlotte Amalie, where the private Westin ferry is waiting for you. You board, and they load your luggage. You enjoy a beautiful 45-minute ferry ride and you arrive at the Westin resort’s private dock. You are greeted with a rum drink while they unload your luggage and bring it to your room. You already have your room key, so you get to your room when you feel like it. That’s the way it’s done! Of course, you do have to stay at the Westin to use the ferry service. But you also get unlimited free rides to and from St. Thomas on the ferry when you want to go there to shop, dine or explore. (We never do. We love this island too much.)

Poolside room view at the Westin.

Poolside room view at the Westin.

The food at the Westin poolside cafe/bar called Snorkels was great, with many healthy options. Room service was good, not great. Their only other real restaurant, Lemongrass, had a Thai theme which wasn’t very family friendly. And the previous fancy steak restaurant, in the main building, was now a big empty space. This meant that you had to leave the property and get a taxi to Cruz Bay (at $5 per person one-way) if you wanted a decent dinner. This was, in our opinion, the biggest fail on the part of what could be a great resort. (Like I said, we were there on points, and we’re foodies, so we were heading into town every night anyway. But if I was paying $700+ a night, and hoping to eat there with my kids, I’d be pissed. I guess there’s always room service.)
We arrived just before winter break. It was really peaceful and serene. Then the screaming parents and their brats arrived, and it became a whole different place. (We nicknamed our next-door neighbors the Awful-Awful family.) That’s when we rented a car and explored the island for a few days, returning only to shower and sleep. If you’re a couple looking for romance, beware of holidays!

 

The taxis on St. John, pick-up trucks with benches in the back, will take you just about anywhere on the island. Great when you don’t want to drink and drive…

 

 

Eating and drinking in Cruz Bay…

 

The Beach Bar

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I’ve listed the Beach Bar first, because it’s the first and last—and in between—place you need to be when you come to St. John. You have not officially arrived until you’ve had a drink here.

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Nothing fancy. Just a bar along the beach with good bar food. But at night, the Beach Bar jams with live music of every kind, and it’s the most fun you can have in Cruz Bay with your pants on! I have walked back–okay, stumbled back–to my condo many times from the Beach Bar in the last 3 decades. Like I said, it’s the first place I go to when I get to the island, and where you’ll always find me on my last night before I head home! Everyone comes here: singles, couples, families. No worries.

Bar games powered by Shirley Temples at the Beach Bar.

Bar games powered by Shirley Temples at the Beach Bar.

 

La Tapa

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Our choice for #1 restaurant on the island. We go to La Tapa every time we’re in St. John, and the food and service is always outstanding. This is where you go for a romantic dinner or a nice quiet time with the family. This is where you go when you’re tired of fritters and Caribbean tastes and you’re craving a high-end dining experience. Wonderful wines, well-made cocktails. Deliciously fresh gazpacho. An intriguing cheese plate. Foie gras and pork belly (what’s not to like?) House-aged steaks. Tasty desserts. Located right next to Woody’s, you could say that these two places are the opposite extremes of the St. John experience. Both great in their own, very different ways!

 

 

The Terrace

A bean martini at the Terrace, featuring house pickled haricot vert.

A bean martini at the Terrace, featuring house pickled haricot vert.

This wasn’t just excellent for St John. It was truly excellent. Inventive cocktails, like a martini with house-pickled haricot vert…foie gras…fresh monk fish…beautiful aged ribeyes…and more. Sophisticated flavors and combinations found in big city restaurants back home. No kids’ menu, but that’s OK. They made a wonderful dish of pasta with tomato sauce for our daughter. Knowledgeable and friendly service, quiet atmosphere despite their location across the street from the Beach Bar. Family friendly as well as a great spot for a romantic dinner. Reservations a must. #2 of our favorite restaurants on St John.

 

Morgan’s Mango

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Morgan’s Mango is a lively place where you can get a great cocktail and feast on wonderful Caribbean flavors. When you’ve just arrived in St. John, this is exactly what you want! I’m glad we came here first, because after several days of similar food, we started looking for a change of pace. But what they served us, they did well: tuna tartare, Caribbean ceviche, grilled mahi and more. Look for the sign outside…it means they’ve got fresh lobster that day! If you’re looking for a quiet night out, this is not the place. People are here to party and enjoy some great food. Morgan’s Mango delivers. Our #3 choice overall and best choice for local flavor.

The first sip. At Morgan's Mango.

The first sip. At Morgan’s Mango.

 

 

Waterfront Bistro

Not a bad place. What the server lacked in skills, she made up for in genuine friendliness. What makes this place special is that you’re on the water in Cruz Bay, and any restaurant that has that going for it is going to do well. Basic salads, okay apps, familiar entrees.

 

 

Uncle Joe’s Barbecue

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Located right in the center of Cruz Bay, in the large parking area across from the Post Office, there’s a small covered seating area with an equally small cooking space known as Uncle Joe’s Barbecue. The wait can be excruciatingly long, and in the old days, it was worth it. But we haven’t been here in 5 years, and it seems to me that the recipe, maybe the ownership, maybe the staff, has changed. Believe me, it’s not bad. But it just didn’t match the memory I had of it. And you better be OK with “island time” to eat here. Place your order, and go shopping. Come back in an hour, and maybe it’ll be ready. If not, go back out and shop some more. That’s the way it goes at Uncle Joe’s. Good ribs and chicken, just not what it used to be.

 

 

Rhumb Lines

The strange entrance to Rhumb Lines: through a convenience store.

The strange entrance to Rhumb Lines: through a convenience store.

Probably the most disappointing dinner on our entire trip to St. John. This place was recommended by several friends and we found the food to be just plain bad. When the best thing at the table is your kid’s chicken tenders and french fries, you know you’ve got a problem.
The atmosphere is fun and energetic, but all of our dishes were a real disappointment: summer rolls (flavorless), pot stickers (burnt), pad Thai (like out of a can), Cuban pork (mystery meat.) All served very quickly, to get you in and out as soon as possible. Thank goodness for cocktails and a decent bottle of wine.
In all honesty, St. John is not a foodie mecca anyway. So it wasn’t surprising to find this place packed nonetheless, especially during winter vacation week. But there are better places to eat in Cruz Bay. I would suggest sitting at the bar, and having a drink just to soak in the fun atmosphere. Then go eat somewhere else.

 

Woody’s Seafood Saloon

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You’re not going to get fine cuisine at Woody’s, but you’ll realize that the minute you see it. Crowded, loud, and absolutely insane, it is all about Happy Hour. And it’s a landmark you’ve got to visit, even if it’s just once. Besides, where else can you get a couple of Painkillers to go at their outdoor service window? And they make theirs with Cruzan rum, not Pusser’s. I prefer their recipe. Cheers!

 

Donkeys, cows, iguanas, even mongooses roam the island. And the roosters pose for photos.

Donkeys, cows, iguanas, even mongooses roam the island. And the roosters pose for photos.

 

Eating and Drinking In Coral Bay…

 

Ekaete Pink Corner

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This is what you do when you go to Coral Bay. You support the locals that are working hard to feed their families by feeding you a taste of their culture. Over the years, we’ve seen this little place grown from a trailer to a quaint outdoor restaurant, and the food has always been wonderful and served with a smile. On our last visit, we did the Sunday brunch, which consisted of a buffet with pork ribs, curried goat, mahi, jerk pork, and more. Everything other than the mahi, which dried out on a buffet table, was excellent. We washed it all down with a beer and their homemade sorrel drink.

Sunday brunch: ribs, mahi, chicken, curried goat, and veggies.

Sunday brunch: ribs, mahi, chicken, curried goat, and veggies.

And for dessert, the homemade soursop ice cream was a special treat. If you’re in Coral Bay, you can’t miss this place. Stop by, and if you can’t dine in, get some take-out for the beach.

Soursop ice cream.

Soursop ice cream.

 

 

Shipwreck Landing

There’s nothing horribly wrong with Shipwreck Landing. It’s just not great. In an area like Coral Bay, where the food choices are limited, you could do worse. We chose it as our dinner spot for Valentine’s evening and the food was mediocre at best. As I’ve said before, you don’t come to St. John for the food…and if you do, you stay in Cruz Bay. We take our dinner more seriously than our lunches, where Shipwreck has been fine with salads and burgers. But none of the dinner entrees we had (fish, steak) really impressed us. Coconut shrimp was overcooked and tasted like it came out of a box. Who cares, I suppose. It was snowing back home and we were in St. John!

 

You can even find deer on St. John. Maybe this means venison on someone's menu soon?

You can even find deer on St. John. Maybe this means venison on someone’s menu soon?

 

Eating and Drinking In the East End…

 

Vie’s Snack Shack

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My first visit to Vie’s Snack Shack was 25 years ago, when Vie herself ran the shack. Back then, the shack was open when Vie felt like it, and I was lucky enough to catch it almost every time I was on the island. Now, years later, the shack is run by her daughter, and she keeps regular hours…something the average tourist can appreciate! (They’re open Tuesday thru Saturday from 10 to 5.) The garlic chicken is still fantastic, especially when you drizzle honey on top. Same with the Johnny cakes. But nobody, and I mean nobody in St. John makes conch fritters like Vie’s! Worth the car rental and drive out to the boonies just for that! Plus, for a mere $2.50 per person, you can swim at Vie’s private beach, which is on a beautiful cove with decent snorkeling. The definition of the good life.

Fun to see how many customized "Dip" signs you can spot while driving around the island.

Fun to see how many customized “Dip” signs you can spot while driving around the island.

 

Where We Didn’t Go This Time But Have in the Past…

 

Skinny Legs: Where the Coral Bay locals go. It can get pretty rowdy in here, but families are always welcome. Great burgers, cheap drinks. You can smell the grill a mile away!

Miss Lucy’s: Famous for their full-moon parties, it’s just past “the main drag” in Coral Bay. On the water, and lots of fun, with a Caribbean flavor.

Asolare: At the top of the hill as you leave Cruz Bay to head to the north shore, and a favorite for dinner at sunset. Good food, not great, but the views are spectacular.

 

The Beaches…

Used to be that none of the beaches on St John had services like snack bars, showers and bathrooms. Now some do. The ones that do are always the most crowded and that’s why I avoid them. But you certainly can’t go wrong with any beach on St John! Taxis will take you just about anywhere if you don’t have a car.

Money shot: a view of Trunk Bay from the cliffs above.

Money shot: a view of Trunk Bay from the cliffs above.

Trunk Bay: If it’s your first trip to St John, especially if you have kids, you’ll want to go to Trunk Bay to see the underwater snorkeling trail. Unfortunately, that’s what the cruise ships do as well, so talk to your hotel and find out when the crowds are less likely to be there.

Hawksnest Bay: The first public beach you see on the north shore. Small beach, good waves.

A great place for kids to learn how to snorkel!

A great place for kids to learn how to snorkel!

Cinnamon Bay: It’s a campground, with a restaurant and a convenience store…and a beach. Where I first stayed on St. John, 25 years ago, and discovered that Cruzan rum was much cheaper than a crappy can of Coors Light! I never looked back!

Francis Bay.

Francis Bay.

Francis Bay: This used to be our favorite beach until they opened up a large parking lot next to it. Not only do cars fill the lot, they spill out for a half-mile onto the narrow road that takes you to the lot. Still, it’s a beautiful beach and a personal favorite. Lots of pelicans flying around. Decent snorkeling. Years ago, I had a great barbecue party on the beach here…something you just can’t do at Francis Bay anymore.

 

What the parking is like…

 

What the beach is like…

 

 

 

 

 

Salt Pond Bay: You have to drive all the way around the island, past Coral Bay and south to get here. Then you have a hike down to the bay. But it’s worth it. Nice snorkeling, calm waters. No services.

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Great Lamshur and Little Lamshur Bay: If you’ve driven all the way to Salt Pond, drive a little further to the end of the road and you’ll get to the Lamshurs. About as out-of-the-way as you can get on this island, and the snorkeling can be great here. No taxis here. You need a Jeep.

A sign at Honeymoon Beach. Hiking trails in this area have many wild donkeys, which were brought here in the 1600's from Spain to help in sugar cane harvesting.

A sign at Honeymoon Beach. Hiking trails in this area have many wild donkeys, which were brought here in the 1600’s from Spain to help in sugar cane harvesting.

Honeymoon Bay: Why we didn’t know about this sooner is beyond me. This is a beach just off the Caneel Bay resort property. You basically take a taxi to Caneel Bay and then walk…a lot. But you end up on this beautiful beach that has a snack bar and offers some beach rentals, too. Kind of a secret beach.

 

Tips for a great St. John vacation…

 

  • No matter what you need: a taxi, some information, whatever…the first thing you always say to a local, in person or on the phone,  is “Hello, how are you today?” You’ll be surprised at the smile you’ll get.
  • If you’re a U.S. citizen, you don’t need a passport to come here. But if you decide that you want to go to the BVI at the last-minute, you will need one. So bring it anyway. Snorkeling trips to Jost Van Dyke are awesome, and they’ll take you to the greatest beach bar on planet Earth: The Soggy Dollar, home of the original Painkiller. Also the famous Foxy’s. Just remember: it’ll cost you extra cash and time to go through customs in the BVI as well as customs back in St. John when you return.
  • You really need a full week to appreciate St. John, but two is even better. Plan to rent a car for at least a few days if you stay in Cruz Bay. You may need it the entire trip if you rent in Coral Bay or if you’re staying in a villa that’s away from it all. Always reserve your rental car from home, way before you make your trip, or you’ll be out of luck.
  • Explore all the beaches, especially those on the south shore, beyond Coral Bay. They’re quieter and they’ve got great snorkeling.
  • There’s nothing on St. Thomas that you can’t get on St. John, except, crowds, traffic and obnoxious cruise ship tourists. You came to get away from it all. Stay here.
  • Bring some of those special things you need every day from home. You won’t always find herbal teas or special coffees, Truvia, certain cereals, etc. But you will find what you need for the most part.
  • Duty free booze on St. John is a great deal. And if you buy local Cruzan rum, you’ll save a ton. But beware: wine is twice as expensive as it is at home! If you’re staying for a long time and you love fine wine, it may be worth it for you to bring a case from home.
  • Embrace “island time.” If you’re impatient, this is not the place for you.

 

 

Back in the 80’s, I worked at a radio station in Mobile, Alabama. My New York buddies thought I was crazy to move to the South, but that’s where the job was. When they realized that I was only a 2-hour ride from New Orleans, I wasn’t so crazy after all! What a great town. I spent every possible weekend there: the food, the music, the people…

When I moved to Rhode Island, I really missed all the fun of the Big Easy. So I decided to have a Mardi Gras party every year. I’d invite 80+ people, and I cooked all of the dishes myself. (Not bad for a single guy!) I made all the classics: red beans and rice, crawfish etouffe, gumbo, and jambalaya.

I still can’t imagine a Fat Tuesday without it.

 

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For the seasoning mix:

2 bay leaves

1 teaspoon salt

1/2 teaspoon white pepper

1 teaspoon granulated garlic

1/4 teaspoon cayenne pepper

1/4 teaspoon black pepper

I find it easier to measure and chop all the ingredients before I start cooking.

I find it easier to measure and chop all the ingredients before I start cooking.

 

 

4 tablespoons olive oil

1 1/2 cups finely chopped onions, in all

1 1/2 cups finely chopped celery, in all

1 1/2 cups good quality chopped ham

1 1/2 cups chopped andouille sausage (Here in RI, I use local Portuguese chourico from Mello’s in Fall River, MA)

1 teaspoon cayenne pepper sauce (I use Frank’s Red Hot)

3/4 cup tomato sauce made from pureed whole tomatoes

2 cups uncooked rice (I like Texmati brown basmati rice)

3 cups chicken stock

1 lb. peeled and de-veined wild-caught American shrimp

 

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Over medium-high heat, heat the olive oil in a large sauce pan. Add 3/4 cup of the onions and 3/4 cup of the celery. Cook until the onions are translucent.

Stir in the seasoning mix, then the chopped ham and the chourico, and then the cayenne pepper sauce. Cook until the onions are a dark brown, about 20 minutes, stirring constantly.

Add the remaining 3/4 cup of the onions and celery. Cook about 5 minutes.

Open a can (28 oz.) of tomatoes and puree in a food processor to make sauce. Add 3/4 cup of this and cook for about 5 minutes.

Stir in the rice, mixing well. Reduce the heat and simmer for about 12 minutes.

Add the chicken stock, stir well, and bring to a boil. Then reduce the heat and simmer covered over very low heat until the rice is tender but firm, about 15 minutes.

Remove the cover, toss in the shrimp, stir, then put the cover back on and cook for 5 minutes more.

 

Sometimes it’s hard to get wild-caught American shrimp at my local seafood store or supermarket. But for me, buying tiger shrimp or other Asian products is not an option. Once I learned about how they are farmed, I decided I’d never eat those shrimp again! Now I get my wild-caught Louisiana shrimp from a company I’ve been buying all my Cajun foods from for over 2 decades: http://www.cajungrocer.com. Not only will you find shrimp there, you’ll find many other Cajun classics: King cakes, Turduckens, andouille and alligator sausage, even live crawfish. And the price of their shrimp, even with shipping, is the same as the Asian shrimp you buy in the store. Make some room in your freezer, order large to save, and stock up on the real deal!

 

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!

image

 

 

Ingredients:

 

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 deveined wild caught USA shrimp

2 tablespoons spicy Schezuan sauce

3 tablespoons hoysin sauce

juice and zest of 1 grapefruit

splash of peanut oil

 

Cook the rice according to the directions on the package. I substituted seafood stock for water for flavor. Once cooked, toss in the chopped scallions. Set aside.

Add peanut oil to a hot pan and saute the onions until translucent. Add green beans  and cook 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. Do not overcook! Push the shrimp to the sides of the pan so that a circle remains in the middle. Add the Schezuan 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.

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 a simple yet fantastic dish if the ingredients are fresh. Doesn’t hurt to be sitting in a taverna on the beautiful island of Santorini while eating it, either!

Graviera cheese

Graviera cheese

I had a slab of Graviera cheese from my most recent trip to Santorini, and decided to recreate shrimp saganaki using that instead of feta. It was pretty damn amazing…

Melty, gooey, delicious!

Melty, gooey, delicious!

 

Ingredients:

 

300 g 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 devein the shrimp. 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 garlic and cook for a few seconds more.

Crush or puree tomatoes and add to the pan. Add red pepper flakes, dill and oregano, and salt and pepper. Add 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 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 the broiler and cook until the cheese is brown and bubbly.

shrimp saganaki

 

 

Freshly shucked oysters and clams 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 keeps the cocktail sauce from freezing solid when stored in the freezer. Just scoop out what you need, let it thaw, and put the rest back in the freezer.

cocktail sauce

Ingredients:

2 cups ketchup

4 Tablespoons prepared horseradish

1 Tablespoon fresh lemon juice

1 teaspoon Worcestershire sauce

1/2 teaspoon Tabasco 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 ingredients. Store in a tight plastic container in the freezer.