Category Archives: shrimp

Mexican Shrimp Cocktail

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This isn’t your grandma’s shrimp cocktail. Instead it is a fun twist with a spicy tomato sauce reminiscent of a chunky gazpacho. When paired with plump shrimp you will find yourself (and perhaps your guests) asking whether it is a shrimp cocktail or a shrimp gazpacho. Or maybe it is a little bit of both. Regardless of what you call it, if you are a fan of shrimp and like a bit of spice, it is good.

This recipe is inspired from one found on the Simply Recipes blog. If fresh tomatoes are in season, do use those but if they aren’t use good quality canned ones. I’ve done it both ways and both are good but there really isn’t any beating the flavor and texture of fresh tomatoes. You could serve this dish in traditional shrimp cocktail style as a first course or you could even serve it as the meal itself. Simply pair it with bread–corn bread would be particularly good.

So why not add these shrimp to your Cinco de Mayo menu?

MEXICAN SHRIMP COCKTAIL

1 pound medium shrimp, deveined and cooked

1 cup red onion, diced

1 cup peeled English cucumber, diced

1/2 cup celery, diced

1-2 jalapeno peppers, minced

1 1/2 cups fresh tomatoes with their juices, chopped

OR

1 15-ounce can whole peeled tomatoes

1/3 cup cilantro, minced

Juice of 1 lime

1 tablespoon Tabasco sauce, or more to taste

Up to 1 cup of lightly salted water

1 avocado, cut into chunks

  • Cut half of the shrimp into large chunks and set the other half aside.
  • In a large bowl, combine the chopped shrimp, onions, cucumber, celery, jalapeno, tomatoes, cilantro, lime juice, and hot sauce. Stir gently.
  • Add the lightly salted water, one tablespoon at a time, until the shrimp cocktail has a consistency that you prefer.
  • Adjust the seasonings, adding more hot sauce if desired.
  • Divide into individual dishes and garnish with the avocado and whole shrimp.
    Serves 6-8
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Mascarpone Risotto w/ Garlicky Shrimp & Snow Peas

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It’s Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing I want to do is cook a big meal yet we all still have to eat. The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes. Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

Followers of this blog know that I love risotto. Whether I serve it as a side dish or as a meal unto itself it is probably my single favorite dish. While I love to mix delicious ingredients into my risotto, sometimes they taste even better when they are served on top of the rice. Case in point is this dish. Thanks to the addition of rich mascarpone cheese, this risotto is mild and extra creamy. Garlicky shrimp and crisp snow peas complete the dish by adding flavor and texture to the meal. And if you really love garlic, go ahead and add more to the shrimp; the dish will have an extra kick without being over powering.

MASCARPONE RISOTTO w/ GARLICKY SHRIMP & SNOW PEAS

For the risotto:

4 tablespoons unsalted butter

1 shallot, minced

1/2 cup dry white wine

4 cups low sodium chicken broth

1 1/2 cups arborio rice

1/3 cup mascarpone cheese

  • Heat the broth in a medium sized saucepan set over medium-high heat. Once it simmers, reduce the heat to keep it hot without boiling.
  • Melt the butter in a large heavy stock pot set over medium heat.
  • Add the shallot and stirring occasionally, cook until soft and translucent, about 5 minutes.
  • Add the rice and stir well until all of the grains are coated with the melted butter.
  • Pour in the wine and stir until it is almost completely evaporated.
  • Begin adding the broth, by the ladle full, stirring gently with each addition and cooking until most of the liquid has been absorbed by the rice before adding more. Do not let the rice dry out.
  • Continue adding the broth and cooking until the rice is creamy and tender but the grains are still firm. This should take about 15 to 20 minutes. You may not need to use all of the broth.
  • Off the heat and beat in the mascarpone cheese until blended.

For the shrimp & pea pods

1 teaspoon vegetable oil

6 garlic cloves, minced

1/2 pound medium shrimp, deveined and tails removed

2 cups snow peas

  • After the risotto has been cooking for about 10 minutes, heat the oil in a large wok set over high heat.
  • When the oil shimmers, add the garlic and toss for 30 seconds.
  • Add the shrimp and tossing regularly with bamboo tongs, cook until the shrimp is no longer pink, about 2-3 minutes.
  • Add in the peas and cook for an additional minute.
  • Serve immediately over the risotto.

Serves 4

Roasted Shrimp w/ Broccoli & Mushrooms

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It’s Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing I want to do is cook a big meal yet we all still have to eat. The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes. Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

Here’s a fast and easy shrimp recipe courtesy of Cuisine at Home. I love the contrast of the earthy mushrooms with the rich shrimp. You can use whatever type of mushrooms you prefer; for variety I used a combination of baby portobellas and shitake.  Start a pot of rice before you put the vegetables in the oven and you are good to go. And best of all, because the vegetables and shrimp cook on the same baking sheet cleanup is a breeze.

ROASTED SHRIMP w/ BROCCOLI & MUSHROOMS

3 tablespoons toasted sesame oil

3 tablespoons soy sauce

2 tablespoons rice vinegar

1 head broccoli, cut into florets

12 ounces mushrooms, stemmed and quartered

1 pound large shrimp, peeled and deveined

Salt & pepper

2 tablespoons toasted sesame seeds

  • Preheat the oven to 450 degrees. Line  a large rimmed baking sheet with aluminum foil and place in the oven to heat.
  • Whisk together half of the oil, soy sauce and vinegar in a large bowl.
  • Add the broccoli and mushrooms and toss well to coat.
  • Transfer the mixture to the pre-heated baking sheet and roast for 10 minutes.
  • Meanwhile add the remaining oil, soy sauce and vinegar to the bowl.
  • Add the shrimp, season with salt and pepper and toss well to coat.
  • Add the shrimp and the sauce to the broccoli and mushrooms and roast for an additional 10 minutes or until the shrimp are pink and cooked through and the broccoli is tender crisp.
  • Serve over rice and garnish with the toasted sesame seeds.
Serves 4

Shrimp & Corn Chowder

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It is Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing you want to do to cook a big meal yet we all still have to eat.  The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes.  Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

As regular readers know, I love soup. It is warm, comforting, and in most cases a complete meal that you can put on the table quickly. This shrimp and corn chowder that I adapted from a Three Many Cooks recipe is no exception. The original recipe called for using homemade lobster and clam broths as the soup base. This is fine if you happen to have lobster shells on hand but if you don’t feel free to substitute a mild vegetable broth instead. It is just more practical and no one will be the wiser. If you can find shrimp that have been peeled and deveined, use them and you will save even more time. Add some crusty bread, a green salad and a glass of crisp white wine and dinner is ready.

SHRIMP & CORN CHOWDER

6 slices thick cut bacon, cut into 1 inch pieces

1 large white onion, diced

1/4 cup all-purpose flour

1 quart mild tasting vegetable broth

1 cup water

3 red potatoes, scrubbed, (peeled if desired) and diced

1 cup fresh, frozen, or canned corn

1 teaspoon dried thyme

1 pound large shrimp, peeled and deveined

1 cup heavy cream

1/4 dry sherry

Salt & pepper to taste

2 tablespoons fresh parsley, minced

  • Fry the bacon in a large heavy soup pot set over medium heat until it is crisp, about 5 minutes.
  • Add the onions and continue to saute until the onions are soft and opaque, about 5 minutes.
  • Whisk in the flour and stirring constantly, cook until it is lightly browned, about 1 minute.
  • Gradually whisk in the broth and water.
  • Add the potatoes and thyme and simmer until the potatoes are tender, about 5 minutes.
  • Add the corn, cream, and sherry. Raise the temperature to medium-high and cook until the soup simmers
  • Remove from the heat and stir in the shrimp, salt, and pepper.
  • Cover the pot and let stand until the shrimp turn opaque.
  • Stir, adjust the seasonings and serve.

Serves 4-6

Plumped Ginger Caramel Shrimp

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If you aren’t familiar with Lynne Rossetto Kasper’s The Splendid Table it is time you check it out. A regular feature on NPR, Kasper explores all aspects of food in what is my favorite weekly hour of radio. And she has podcasts too. When I lived in Washington D.C. listening to podcasts made my Metro commutes (relatively) painless. The Splendid Table franchisee includes cookbooks and a website that is filled with flavorful, interesting, and easy dishes and this recipe for plumped ginger caramel shrimp is just one of them.

I’ve been a long time fan of brining poultry but never thought to brine shrimp. But why not? Brining infuses proteins with flavor and ensures that they don’t dry out while cooking. And brining is really easy. Now brining a turkey may prove to be a challenge due to its size, but shrimp is totally doable. And because shrimp are so delicate, the brining takes just minutes rather than hours. Your results will be sure to please.

PLUMPED GINGER CARAMEL SHRIMP

For the brine:

1/2 cup sea salt

1/3 cup sugar

1/3 cup medium-hot chile powder

2 quarts warm water

1 1/2 pounds large frozen shrimp, shelled

For the saute:

4 tablespoons canola oil

4 large garlic cloves

4 inch piece ginger, peeled

1/2 teaspoon freshly ground black pepper

1/2 teaspoon salt

4 teaspoons sugar

Cooked jasmine rice for serving

  • In a large glass bowl, combine the salt, sugar and chile powder in the warm water.
  • Place the shrimp in the bowl and allow to sit for 20 minutes.
  • Drain the shrimp and pat them dry.
  • Dice the garlic and the ginger into 1/8 inch pieces.
  • Heat the oil in a 12 inch saute pan set over medium high heat.
  • Add the garlic, ginger, pepper and salt.
  • Stirring constantly cook for 1 minute.
  • Stir in the sugar and continue to cook until the garlic turns a pale golden brown. Do not allow it to become too dark.
  • Add the shrimp and cook for 1 to 2 minutes, or until the shrimp are pink and barely firm.
  • Serve over rice.
Serves 4

 

Honey Citrus Grilled Shrimp Skewers

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It is Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing you want to do to cook a big meal yet we all still have to eat.  The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes.  Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

When paired with steamed rice, these sweet and tangy shrimp skewers make a fast and healthy dinner choice.  Of course you can also serve them as appetizers or as a part of a buffet table.  However you serve them, they are sure to be a crowd pleaser and will be snapped up in no time so go ahead and double the recipe.

HONEY CITRUS GRILLED SHRIMP SKEWERS

1 pound large raw shrimp, peeled (tails left on is optional)

1/2 cup honey

1/3 cup fresh orange juice plus zest of 1 orange

Zest and juice of 1 lime

Zest and juice of 1 lemon

1 tablespoon freshly grated ginger

4 cloves garlic, crushed and minced

1/4 teaspoon dried chili pepper flakes

Salt and pepper to taste

  • Soak 20 wooden skewers in warm water for 15 minutes.
  • While the skewers soak, combine the honey, juices, zests, ginger, garlic, and pepper flakes in a small bowl.  Whisk well and season with salt and pepper.
  • Drain the skewers and place 3 or 4 shrimp onto each stick.
  • Place the shrimp skewers in a single layer a shallow rimmed dish and pour the marinade over the top of them to cover.  Allow them to sit for 5 minutes.
  • Lightly coat a gas grill with cooking spray  or oil and pre-heat to medium-high.
  • Remove the skewers from the marinade and place on the grill over direct heat.
  • Grill for 4 to 5 minutes until cooked through, carefully turning the skewers and brushing with more of the marinade.
  • When the shrimp are done, turn off the grill and give them a final brushing of glaze.

Serves:  4 as an entrée or 10-12 as an appetizer

Mexican Shrimp Cocktail

photo 1-220

This isn’t your grandma’s shrimp cocktail. Instead it is a fun twist with a spicy tomato sauce reminiscent of a chunky gazpacho. When paired with plump shrimp you will find yourself (and perhaps your guests) asking whether it is a shrimp cocktail or a shrimp gazpacho. Or maybe it is a little bit of both. Regardless of what you call it, if you are a fan of shrimp and like a bit of spice, it is good.

This recipe is inspired from one found on the Simply Recipes blog. If fresh tomatoes are in season, do use those but if they aren’t use good quality canned ones. I’ve done it both ways and both are good but there really isn’t any beating the flavor and texture of fresh tomatoes. You could serve this dish in traditional shrimp cocktail style as a first course or you could even serve it as the meal itself. Simply pair it with bread–corn bread would be particularly good.

So with Cinco de Mayo just a few days away why not add these shrimp to your menu?

MEXICAN SHRIMP COCKTAIL

1 pound medium shrimp, deveined and cooked

1 cup red onion, diced

1 cup peeled English cucumber, diced

1/2 cup celery, diced

1-2  jalapeno peppers, minced

1 1/2 cups fresh tomatoes with their juices, chopped

OR

1 15-ounce can whole peeled tomatoes

1/3 cup cilantro, minced

Juice of 1 lime

1 tablespoon Tabasco sauce, or more to taste

Up to 1 cup of lightly salted water

1 avocado, cut into chunks

  • Cut half of the shrimp into large chunks and set the other half aside.
  • In a large bowl, combine the chopped shrimp, onions, cucumber, celery, jalapeno, tomatoes, cilantro, lime juice, and hot sauce. Stir gently.
  • Add the lightly salted water, one tablespoon at a time, until the shrimp cocktail has a consistency that you prefer.
  • Adjust the seasonings, adding more hot sauce if desired.
  • Divide into individual dishes and garnish with the avocado and whole shrimp.

Serves 6-8

 

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