Posts Tagged 'Shrimp Recipes'

Orange-and-Thyme Grilled Shrimp

I wasn’t even planning to blog this meal.  The colors of the shrimp when I took them off the grill Monday night were so beautiful, though, that I couldn’t resist snapping a few quick shots.  Plus, the shrimp were so easy and delicious…  How could I not share? 🙂

First, I did make a couple of minor substitutions based on what I had.  The recipe called for 1 pound of large tail-on shrimp, “large” meaning about 24 shrimp per pound.  My grocery store had tiger shrimp (16 – 20 per pound) or “medium” shrimp (31 – 40 per pound, if I remember correctly), but not “large” shrimp.  I decided to go big with the tiger shrimp.  The recipe also called for 8-inch skewers, which I *used* to have.  I decided to combine two servings per skewer and go with the 12-inch skewers I had on hand.

To prevent the skewers from catching fire on the grill, I soaked them in water while I marinated the shrimp.  (Always soak them for at least 30 minutes.)

For the shrimp marinade, I combined 1 teaspoon of orange zest, 1/4 cup of fresh orange juice, 2 minced garlic cloves, 2 tablespoons of olive oil, 1 tablespoon of fresh thyme, 1/2 teaspoon of coarse salt, and 1/4 teaspoon of pepper in a large zip-top bag.  I added the shrimp (1 pound, peeled and deveined but tails left on), tossed everything to coat, and marinated the shrimp until I was ready to assemble the skewers.  (I marinated for about 2 hours; 30 minutes is the minimum and 8 hours is the maximum.)

While the shrimp marinated, I made the dipping sauce.  In a small bowl, I combined 1/3 cup of light mayonnaise, 1/2 teaspoon of orange zest, 1/4 cup of fresh orange juice, and 1 teaspoon of fresh thyme.  I seasoned the mixture with salt and pepper to taste and then set it aside.

I set our grill burners to medium and oiled the grates.  While the grill heated, I threaded the marinated shrimp onto four skewers.  Shrimp cook very quickly (and they get rubbery if they’re overcooked), so I cooked them until they were just opaque – 2 minutes on the first side and about 90 seconds on the second side.  I served the shrimp with the dipping sauce.

Orange-and-Thyme Grilled Shrimp

Aren’t they just beautiful?  I couldn’t get over the pinks in the tails, the oranges and yellows in the shrimp (from the marinade), and the gorgeous dark charred spots.  The taste measured up as well…  There was so much flavor in the shrimp from the marinade that we didn’t even really need the dipping sauce.  Since the shrimp can be assembled and cooked in 10 minutes or less if you marinate ahead of time, this makes a terrific weeknight meal *or* a great option for entertaining with minimal time spent in the kitchen.

TIPS:  The key to assembling shrimp skewers is to make sure you pierce the shrimp through the top and bottom of its “curve”; this prevents the shrimp from spinning on the grill when you turn the skewers.

Recipe link: Orange-and-Thyme Grilled Shrimp

Creamy Chipotle Shrimp Tostadas

It’s back to the grind!  My parents came to stay with us this past week, so we had our first houseguests in the new place.  We really enjoyed their visit, but I think one of the best things that came out of it is that I felt compelled to cook again.  Now I just need to feel compelled to *photograph* what I cook again…

Here’s my cooking rundown for the past week.  Last Saturday, I made pulled pork sandwiches, a two-bean salad, and strawberry spinach salad; Monday, I made a sausage and sundried tomato strata; Tuesday, I made a challah French toast with mixed berry jam; and last night, I “practiced” for an upcoming Gourmet Club meeting by making four different Mexican dishes from Rick Bayless’s Web site.  The recipe I want to share today is one of the appetizers from the Rick Bayless site: Creamy Chipotle Shrimp Tostadas (a.k.a. The Only Recipe I Managed to Photograph 🙂 ).  It’s quick, easy, delicious, and full of perfect summer flavors.

To make the shrimp mixture, I started by prepping my ingredients.  I cored and seeded 1 large red tomato, cut it into 1/4-inch dice, and placed it in a medium bowl.  Next, I opened a small can of chipotle chiles in adobo (you can find them in the ethnic food aisle at the grocery store) and added 2 tablespoons of the canning sauce to the diced tomato.  I removed 2 peppers from the can, slit each one open, scraped out the seeds, chopped them finely, and added them to the bowl as well.

To finish my prep, I finely diced 1 medium red onion, finely chopped 1 scallion (green parts only), minced 1 teaspoon of fresh thyme (leaves only), and chopped 2 1/2 tablespoons of fresh cilantro.  I added these ingredients to the bowl along with 3/4 cup of sour cream.

We can’t have shrimp tostadas without shrimp, right?  The recipe calls for 1 pound of tiny salad shrimp, but my grocery store didn’t have any (fresh *or* frozen!), so I just bought some cooked shrimp from the meat counter, removed the tails, and chopped the meat.  (I did locate salad shrimp at Safeway this morning, so I’ll have some tomorrow when I make it “for real.”)  I added the shrimp to the mixture, stirred everything together gently but thoroughly, and seasoned with salt to taste.  (I ended up using about 1 teaspoon of kosher salt.)

The recipe said to serve the mixture on homestyle tortilla chips or Guerrero-style chalupitas.  I just wanted to make sure the chip would be thick and sturdy enough for the shrimp mixture, yet small enough to be finger food.  I looked at Sunflower Farmer’s Market and King Soopers, and the best I could do was a bag of On The Border Premium Rounds.  So commercial and so *not* homemade, yes, but they worked out beautifully.  I finished the tostadas with a sprinkling of Mexican queso fresco.

Creamy Chipotle Shrimp Tostadas

I was a bit wary of the heat these might have since the last time I cooked with chipotles in adobo Dr. O and I couldn’t even finish our dinner (it was sad!), but removing the seeds made all the difference.  I loved the smoky flavor of the adobo sauce, the fresh bite of the scallion and cilantro, and the creamy coolness of the sour cream.  I think the tostadas will be a big hit at my meeting tomorrow, and I definitely plan on making them for parties at our place this summer.

TIPS:  This might be obvious, but just in case: You can make the shrimp mixture a couple of hours ahead, but don’t assemble the tostadas until just before you plan to serve them.  No one likes soggy chips!

Recipe link: Creamy Chipotle Shrimp Tostadas

Saucy Shrimp and Grits

Good, fresh shrimp have been a bit hard to come by since our move to Denver.  I’ve had a bit of a prejudice against frozen, bagged shrimp – once you get a bad bag it’s hard to come back! – but it was actually a featured ingredient in a special section of last month’s issue of Everyday Food.  (I’ve also come to realize that many of the “fresh” shrimp you get at the meat counter were actually previously frozen.  Tricky, tricky.)  Apparently, the “EZ peel” shrimp hold their texture and flavor a bit better than those that are pre-peeled AND they were on sale at King Sooper’s last week, so I decided to give frozen shrimp another chance.

The result?  Today’s recipe – Saucy Shrimp and Grits from the December 2008 issue of Everyday Food – is *the* best dish I’ve cooked so far in 2009, hands down.  I’ll admit that probably has something to do with cooking onions and garlic in bacon grease, but the recipe is actually pretty “middle of the road” when it comes to nutrition.  The flavor, though, is off the charts.

I started with the grits.  I put 4 1/2 cups of water into a medium saucepan, brought it to a boil, seasoned the water with salt and pepper, and then whisked in 1 cup of coarse grits.  (I used Bob’s Red Mill corn grits.)  I reduced the heat to medium-low, covered the pan with a lid, and cooked the grits (whisking occasionally) until they were creamy and tender (30 minutes).

Once I had the grits on the stove, I did my food prep.  I cut two slices of bacon crosswise into 1/2-inch pieces, I halved and thinly sliced 1 medium onion, and I thinly sliced 2 garlic cloves.  After the grits had been cooking for 15 minutes, I cooked the bacon in a large skillet over medium heat until it was browned (about 6 minutes).  I used a slotted spoon to transfer the cooked bacon to a paper-towel lined plate and then added the onion and garlic to the fat in the skillet.  I seasoned the mixture with salt and pepper and cooked it until the onion was tender and browned (about 8 minutes).

To finish the sauce, I added 1 can of diced tomatoes (including the juice) and 1/4 cup of water to the skillet.  I brought the sauce to a boil and then stirred in 1 pound of large peeled and deveined shrimp (thawed, since mine were frozen).  I stirred the mixture until the shrimp were completely opaque (about 3 minutes) and stirred in 1/4 teaspoon of hot sauce.  I stirred 2 tablespoons of butter into the grits to finish them, served the shrimp over the grits, and then sprinkled each serving with the cooked bacon.

Saucy Shrimp and Grits

Oh. My. Gosh.  This flavor of this dish is seriously just INCREDIBLE.  I’m not entirely sure how it happened – there aren’t any exotic ingredients and the seasoning methods are simple – but I couldn’t get enough of this dish.  It’s really just the perfect combination of ingredients, I think, combined with a touch of delightful unctuousness from the bacon grease.  Holy moly.  I cannot wait to make this one again.

TIPS:  Really keep an eye on the shrimp and remove the sauce from the heat just when they’re fully cooked.  Overcooking the shrimp will make them rubbery.

Recipe link: Saucy Shrimp and Grits

Spicy Skewered Shrimp

Dr. O put in a request for some seafood earlier this week (we don’t eat it often enough, truly!), so I decided to try the Spicy Skewered Shrimp recipe from the Dallas Morning News.  Grilled or baked shrimp is pretty consistently light, but this recipe packs major flavor.  I might need a few more like this one to carry us through the holiday dessert season… 🙂

I just made a half recipe for the two of us (which was actually 3 servings according to the recipe), so double it if you’re cooking for a larger group.  Also, I completely realize that this is supposed to be *skewered* shrimp and I thought my skewers were in the pantry, but they’re either (a) lost, or (b) hiding out in one of the yet-to-be-unpacked boxes.  The recipe still worked well without them.

First, I placed 1 pound of peeled and deveined shrimp in a large, shallow baking pan.  To make the marinade, I whisked together 1/4 cup of olive oil, 1 tablespoon of chili powder, 1 teaspoon of ground black pepper, 1 teaspoon of garlic salt, and 1/2 teaspoon of hot sauce in a small saucepan.  I brought the mixture to a boil over medium heat, poured it over the shrimp, and tossed them to coat.

The recipe said to bake the shrimp, uncovered, at 400F for 12 – 15 minutes.  My shrimp didn’t need nearly that much time.  I baked them for 8 minutes total, tossing them once in the middle of the cooking time, and they honestly probably would’ve been okay with only 6 – 7 minutes of cooking time.  I used medium shrimp, though; larger shrimp probably do need more time.  Just bake your shrimp until they’re opaque, since overcooked shrimp can be pretty rubbery.

When the shrimp were done cooking, I removed them from the oven and served them with green beans and French bread.

Spicy Skewered Shrimp

Talk about flavor!  These were *so* delicious and slightly zippy from the combination of spices.  Plus, it was ready in less than 20 minutes, which makes it perfect for a weeknight meal.  (This is only possible if you start with peeled and deveined shrimp, of course!  That process can take FOREVER.)

I’m going to stand by this recipe being light despite the 1/4 cup of olive oil because most of the marinade was left behind in the pan.  Next time, I think I’ll marinate the shrimp for 10 minutes before cooking to inject even more flavor, but I still think the amount absorbed will be minimal.

TIPS:  Definitely keep a CLOSE eye on the marinade when you’re bringing it to a boil.  It’s such a small amount and it boils quickly, even over medium heat.  I got distracted, had a “what’s that smell” moment, and came to find that I had burned all the spices in my mixture by letting it boil for a few minutes.  The recipe’s not so quick when you have to start over!

Also, I think this recipe could be dressed up enough for company if you use large, tail-on shrimp that are still peeled and deveined.  I’m going to pick some up at Tony’s (my new meat and seafood paradise!) the next time I give this a try.

Recipe link: Spicy Skewered Shrimp

Caribbean Shrimp Kebabs

Dr. O is out of town for a few days on business, so I thought his absence would be a great opportunity to do another “cooking for one” series. Today’s recipe – Caribbean Shrimp Kebabs from the July/August 2004 issue of Everyday Food – was actually written for 4 servings. I just cut the ingredients in half and split the skewers between dinner the first day and lunch the second day. Use the original recipe (via the recipe link at the bottom of the post) if you’d like to cook with the normal ingredient amounts.

First, I soaked eight 6-inch wooden skewers in water for 15 minutes to ensure they wouldn’t burn in my grill pan. While the skewers soaked, I cut 1 red bell pepper into 1 1/2-inch pieces. I also made Cilantro Dipping Sauce to go with the kebabs. In the small bowl of my food processor (a blender would work fine as well), I combined 1/4 cup of firmly packed cilantro leaves, 2 tablespoons of reduced-fat mayonnaise, 1 1/2 tablespoons of fresh lime juice, 1/2 teaspoon of dark rum, and 1/4 teaspoon of curry powder. I processed the mixture until it was smooth and then seasoned with salt and pepper to taste.

When the skewers had finished soaking, I assembled 4 kebabs (using 2 skewers each – they were parallel and about an inch apart to really secure the shrimp), alternating 3 shrimp with 2 pieces of bell pepper (1/2 pound of shrimp and 1 bell pepper total). The original recipe said to thread 4 shrimp and 3 pieces of pepper for each kebab, but my shrimp were pretty large. I put the kebabs in a shallow plastic container and set them aside.

To make the marinade, I combined 1 tablespoon of dark rum, 1/2 tablespoon of olive oil, 3/4 teaspoon of curry powder, 1/8 teaspoon of ground allspice, and 1/8 teaspoon of cayenne pepper. I spooned the marinade over the skewers and turned them to coat. I let them stand for 5 minutes (I heated my grill pan to medium-high during the wait) and then sprinkled them with salt.

This recipe was meant to be cooked on a standard grill, so I had to improvise a bit. The original recipe said to heat the grill to high, place the skewers on the grill, cover the grill, and then cook the shrimp for 2 – 3 minutes on each side. I tend to burn things whenever my grill pan is over high heat, which is why I went with medium-high heat. Also, my grill pan doesn’t have a lid or cover, so I had to plunk my largest skillet lid over the top. I cooked the kebabs, covered, until the shrimp were opaque and the peppers were charred (3 minutes per side). I served the kebabs drizzled with the cilantro sauce.

These kebabs were so, SO good. I was a bit worried that the rum in the marinade would be overpowering (I used nice, dark Bacardi 8 ) but the flavor of the shrimp was incredible. The cilantro sauce was very fresh tasting (love the lime!) and creamy – the dish just wouldn’t have been the same without it. I’ll admit that the kebabs were a bit messy to disassemble… Using two skewers per kebab really anchored the shrimp well! The upside is that if you did cook these on a regular grill, you wouldn’t have to worry about losing any yummy shrimp between the grates.

I enjoyed this so much I almost felt bad for leaving Dr. O out… I can’t wait to share this one with him!

TIPS: I have lots of tips on this one! If the “two skewers per kebab” concept isn’t really making sense, click on the recipe link below to see Everyday Food‘s picture of the kebabs. Avoid marinating the shrimp for more than 5 minutes – they’ll get tough. Perhaps most importantly, don’t let the night you try this recipe be the night you let the dishes sit until tomorrow morning… Curry stains. Your dishes would probably be fine, but white plastic would never be the same.

Recipe link: Caribbean Shrimp Kebabs and Cilantro Dipping Sauce

Baked Shrimp with Tomatoes and Feta

Let’s kick off the week with something extra delicious, at least for any seafood lovers out there. Unfortunately, Dr. O and I weren’t able to participate in any Mother’s Day festivities since our moms are many miles away. I still wanted to make the day feel special, though, so I splurged a bit on some shrimp at Central Market to make Baked Shrimp with Tomatoes and Feta from the May 2006 issue of Everyday Food.

I started by prepping my ingredients. I thinly sliced 4 scallions and 2 garlic cloves, put them in a small bowl, and added 2 teaspoons of dried oregano. I also halved 2 pints of cherry tomatoes and chopped 2 tablespoons of fresh mint.

In a large skillet over medium heat, I heated 2 tablespoons of olive oil. I added the scallions, garlic, and oregano and cooked the mixture until it was fragrant (about 1 minute). Next, I added the halved tomatoes and cooked them, stirring occasionally, for 15 minutes.

After I seasoned the tomato mixture with salt and pepper, I added 1 1/2 pounds of peeled and deveined shrimp (tails removed) and the chopped mint. I stirred the mixture to combine and then transferred it to an 8 x 8-inch baking dish. I sprinkled 4 ounces of crumbled feta cheese over the top of the dish and baked it at 475F until the liquid was bubbling, the cheese was beginning to brown, and the shrimp in the center of the dish were opaque (15 minutes). I served this with Orzo and Green Beans from the May 2006 issue as well.

Baked Shrimp with Tomatoes and Feta

Mmmm, mmmm, mmmm. This was a wonderful late spring dish with great flavor and texture. The shrimp and tomatoes cooked up perfectly, and I really liked the herb and feta combination. The orzo was a simple side dish – just orzo, green beans, olive oil, lemon juice, and salt and pepper – but it was an ideal match for the shrimp. I can’t wait to make this one again.

TIPS: The recipe said to cook the cherry tomatoes until there was no liquid left in the skillet, 10 – 15 minutes. I still had liquid after 15 minutes and there really wasn’t an effective way to drain the skillet without losing some of the seasoning, so I just moved forward. My baked dish was pretty wet but very delicious; I just served the shrimp and tomatoes with a slotted spoon.

Recipe link: Baked Shrimp with Tomatoes and Feta

Shrimp Stir-Fry

I’m baaack! 🙂 Sorry for the gap in posts… Dr. O and I were in Vancouver/Whistler with family for Easter. It’s absolutely gorgeous and perfect for outdoor enthusiasts, but I would definitely recommend Vancouver as a culinary destination as well. We had some *amazing* sushi, our first ever bubble teas, handmade truffles, fresh crepes… It was a food adventure, for sure.

I thought I’d start the post-vacation week with one of my very favorite healthy (and flavorful!) recipes – Shrimp Stir-Fry from the September 2003 issue of Everyday Food. The food prep is a bit extensive, but this is an otherwise fast and easy recipe. Start to finish, you’ll need about 45 minutes.

This one isn’t posted online, so here’s the ingredient list:

1 pound peeled, deveined shrimp
2 tablespoons reduced-sodium soy sauce, plus more for serving
1 tablespoon rice vinegar
1 teaspoon toasted sesame oil
1 tablespoon canola oil
2 small onions, cut into wedges
9 ounces button mushrooms, quartered
1 large red bell pepper, ribs and seeds removed, cut into 1-inch squares
1 1/4 pounds bok choy, cut into 1 1/2-inch pieces, stem and green pieces separated
1/4 pound snow peas, trimmed
5 paper-thin slices fresh ginger
1 teaspoon cornstarch dissolved in 2 teaspoons cold water
Lime wedges, for serving

I started by prepping the vegetables according to the ingredient list. I group mine by bowl in the order they’ll be added to the pan. I put the onions in one bowl, the mushrooms in another, the red pepper and bok choy stems in a third, the peas and ginger in a fourth, and the bok choy greens in a fifth.

Next, I put the peeled and deveined shrimp in a shallow dish. In a bowl, I whisked together the soy sauce, rice vinegar, sesame oil and 1 tablespoon of water. I poured the marinade over the shrimp and marinated them for 5 minutes.

While the shrimp marinated, I heated the canola oil in a 12-inch nonstick skillet over high heat. I added the shrimp (reserving the marinade) and cooked them until they were golden, about 90 seconds on each side. I set the cooked shrimp aside and put the skillet back on the heat.

I added the onions and cooked them, stirring constantly, until they were browned, about 5 minutes. I added the mushrooms and cooked them (still stirring constantly – that was the case through the rest of the recipe) for 2 minutes. I added the red pepper and bok choy stems, cooking for 3 minutes. I added the peas and ginger, cooking for 1 minute. Finally, I added the reserved marinade, the dissolved cornstarch, the bok choy greens, and the cooked shrimp, cooking until everything was heated through (about 1 – 2 minutes). I served this with a bit of brown rice.

shrimp_stir_fry2.jpg

There’s just something about this recipe… It’s a good one. I love that it’s loaded with fresh veggies, and the flavor is terrific. (I think it’s the sesame oil in the marinade.) I especially love the way the sauce clings to the wilted bok choy greens – mmm, mmm, mmm.

TIPS: If you’re not a fan of shrimp, you can substitute 1 pound of firm tofu. (The recipe was actually published this way originally.) Just halve the tofu block lengthwise and then slice each half into 8 rectangles. Arrange the pieces on a paper towel-lined baking sheet. Top with more paper towels and another baking sheet, and then weight the top sheet with canned goods or a skillet. Refrigerate at least 20 minutes or up to overnight. (This squeezes the excess water out of the tofu.) From there, just marinate and cook the tofu as you would the shrimp.




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