Posts Tagged ‘shrimp’

An article recently appeared in Eater, showing how you can make the famous Shake Shack burgers. (https://www.eater.com/2017/5/13/15629654/recipe-shake-shack-burger?yptr=yahoo) But the one thing missing was the “Shack Sauce.” I’m here to help with that!

If I haven’t completely captured the taste of it, I’ve come pretty darn close. I do know that my Awesomesauce makes every cheeseburger 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. Refrigerate it covered for a few hours to blend the flavors.

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 the 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
Placing the spices in one of these means you won't be picking them out later. Worth the investment!

Placing the spices in one of these means you won’t be picking them out later. Worth the investment!

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 at least 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, 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 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.

Fat Tuesday is February 28!

Back in the late 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! I spent every possible weekend there: the food, the music, the people…

When I moved to Rhode Island in 1990, 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 spent the week before the party cooking all 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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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 (I use local chourico from Fall River, Massachusetts)
1 teaspoon cayenne pepper sauce (I like 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 a 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 with chemical pellets–even pig feces–and using slave labor to do it, I decided I’d never eat those shrimp again! Now I get my wild-caught Louisiana shrimp from a company I’ve bought all my Cajun ingredients 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!

 

This is not your average shrimp! Found in the Pacific, from Southern California all the way up to Alaska, as well as Japan and Korea, these beauties, identified by the white spots on the sides of their first and fifth abdominal segments, live up to 11 years. And here’s the crazy part: each spot prawn (or spot shrimp) spawns once as a male and one or more time as a female!

prawns 1

Having read so much about them, I ordered a pound and decided that I would get full use of the shrimp by peeling them and making an intensely flavored sauce out of the shells.

Peeling and de-veining was easy: the shells slipped right off the shrimp, and they were so beautifully clean, their were no veins to remove!

If you can’t get  hold of Wild Pacific spot prawns, shrimp or lobster will certainly do. Just remember to ask your fishmonger for wild caught American shrimp, and not that horrible farmed stuff from Asia. If he doesn’t have it, shop elsewhere.

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For the stock:

1 lb. wild Pacific spot prawns, thawed, peeled, and de-veined. Save shells and container water, if any.
1 tablespoon extra virgin olive oil
1/2 carrot
1/2 celery stalk
1/4 onion
1 smashed clove garlic
4 whole peppercorns
2 teaspoons ketchup
1/2 sprig rosemary
1/2 sprig thyme
6 cups water

 

For the shrimp:

1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon sugar
4 Tablespoons butter, room temperature
1 Tablespoon extra virgin olive oil

 

The final touch:

1 Tablespoon extra virgin olive oil
1 shallot, finely chopped
2 garlic cloves, pushed through a garlic press
2 Tablespoons butter, room temperature
1/8 cup fresh chives or scallions, finely chopped

 

1 lb. pasta

 

For the stock:

Peel and de-vein the shrimp. Keep the peeled shrimp in the fridge, covered.

In a pot, heat the olive oil and add the carrot, celery, onion, garlic, peppercorns, ketchup, rosemary, thyme and shrimp shells. Saute for a few minutes to get the flavors going. Add the container water, if any, and 6 cups water. Bring it to a boil and let it simmer for 2 hours.

Strain the solids out and discard them. Place the stock in a smaller pot, and continue reducing it until about 1 cup of the stock remains.

Boil the pasta well-salted water and remove it from the water before al dente stage. (It will cook more later.) Strain it and set aside.

 

For the shrimp:

Combine the salt, pepper and sugar with the prawns in a bowl and toss to coat them evenly.

In a large saute pan, heat the butter and olive oil on medium-high heat. Add the shrimp and cook until lightly caramelized and almost cooked all the way through. Do not overcook! Set them aside.

 

The final touch:

In the same large saute pan that you cooked the shrimp, heat 1 tablespoon of olive oil and add the shallot. Saute for 1 minute, then add the garlic. Saute for 2 more minutes, then add some of the stock, the shrimp, the pasta, and the butter, and mix well. If it’s dry, add more of the stock until the pasta is coated, but not dripping. Salt and pepper to taste. Garnish with the chives.

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Serve immediately!

 

 

 

 

 

 

 

 

We slurp down more clams and oysters in the summer here in New England than at any other time of year. 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.

Sure, most people will be grilling this weekend. But this is a great dish for those that want to pass on the beef. This is a delicious salad that you can serve warm or cool. You can make this the day before. Wrap it in plastic, and keep it in the fridge. Then, when your guests arrive, let it warm to room temperature. Taste for seasoning before serving. If you’re not a fan of quinoa, brown basmati rice works well, too.

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1 1/3 cup dry quinoa (or 1 cup basmati rice)
Chicken stock
Juice of 1 lemon
2 pounds wild-caught American shrimp, peeled and de-veined (16 to 18 count)
1 cup of asparagus stalks, cut into 1″ lengths
1/2 cup minced scallions, green part only
1 cup chopped fresh dill
1 cup chopped fresh flat-leaf parsley
1 English cucumber, peeled, seeded and medium-diced
1/4 cup red onion, small diced
1/2 cup seeded and chopped tomatoes
3/4 pound good feta cheese, crumbled
Extra virgin olive oil
Salt and pepper

 

Prepare the quinoa according to the package directions, using chicken stock instead of water. Once it’s cooked, place it in a large bowl.

Place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes in a pre-heated 350 degree oven, until the shrimp are cooked through. Don’t overcook!

Add the shrimp to the quinoa, then add the lemon juice, scallions, dill, parsley, cucumber, onion, tomatoes, 2 teaspoons salt, and 1 teaspoon pepper. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow flavors to blend.

 

 

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) 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 in a bowl and squeeze the lemon juice over the shrimp and toss to mix. Open the can of tomatoes and puree in a food processor.

In a saucepan, heat the olive oil. Saute the onions until 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.

Sure, everyone’s talking Super Bowl, but the real party is this Tuesday: Fat Tuesday, to be exact. It’s been a while since I celebrated Mardi Gras in New Orleans, so it’s time for the next best thing: one of my favorite Nawlins dishes!

The first unusual thing you notice about the classic dish, New Orleans BBQ Shrimp, is that it’s not cooked on a barbecue grill and it contains no barbecue sauce. So why the name? Its origin goes back to the mid-1950’s, to an Italian restaurant in New Orleans called Pascale’s Manale. (It’s still there. http://www.pascalsmanale.com) A regular customer had just returned from Chicago, where he had dined on an amazing shrimp dish. He asked the chef at Pascale’s Manale to try and replicate it, and what resulted was actually better than the original. And though no barbecue grill or sauce was used, it is believed that they gave it the name “BBQ Shrimp” to cash in on the backyard barbecuing craze that was all the rage at the time.

The classic New Orleans BBQ Shrimp is served with shell-on shrimp, so you have to make a big, buttery mess of yourself as you devour it. And it’s served with plenty of crusty French bread.

Unfortunately, with a gluten-free household, I have to skip the bread. So I make rice on the side, and instead of leaving the shell on the shrimp, I peel and de-vein them, using the shrimp shells to make a stock I cook the rice in.

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For the seasoning…
1 1/2 teaspoons salt
1 1/2 teaspoons fresh ground black pepper
1 teaspoon fresh rosemary, very finely chopped
1/4 teaspoon oregano
1/4 teaspoon granulated garlic
1/4 teaspoon granulated onion
1/4 teaspoon paprika
1/4 teaspoon dried thyme
1/8 teaspoon cayenne pepper
1/8 teaspoon white pepper

 

Mix all the seasoning spices and set aside.

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For the BBQ shrimp…
2 lbs. large wild-caught American shrimp, peeled and de-veined
1 stick butter (4 oz.)
1/2 cup beer
1/4 cup Worcestershire sauce
olive oil

 

For the rice…
1 cup rice (I like organic basmati)
2 1/4 cups water or seafood stock (see below)
1 teaspoon olive oil
1/2 teaspoon Tony Chachere’s Original Creole Seasoning

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Cook the rice following the directions on the package. I like using stock instead of water when I cook my rice, so after peeling all the shrimp, I toss the shells in a saucepan full of water and I boil the heck out of it, strain it, and use that stock to cook the rice. I add the olive oil and the Tony Chachere’s (available online or at your favorite food store) to the stock before cooking.

 

To cook the shrimp, I heat a little olive oil in a large skillet over moderate heat. Then I add the shrimp, and sear them on one side (about 30 seconds) and then flip them over to sear on the other side (another 30 seconds.) I’m not trying to cook them all the way through, just get them a bit caramelized. Then I remove the shrimp from the skillet and set them aside.

(I serve the BBQ Shrimp over the rice with broccoli. If you want to use broccoli, add a little butter and olive oil to the same pan you seared the shrimp in. Cook until the broccoli is nicely caramelized, then remove from the pan and set aside.)

In the same skillet, I heat the butter until the foam subsides. Then I add the beer, Worcestershire sauce, and 2 teaspoons of the seasoning mix. I mix well, then add the shrimp and broccoli back in the pan, simmering for about 5 minutes, stirring occasionally.

 

 

 

 

 

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!

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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
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. 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. Don’t 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.

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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