Jalapeno Garlic Butter Shrimp

 

This week I'm doing some spring cleaning in the kitchen; cleaning out the fridge, the freezers, and the pantry. I have lots of shrimp in the freezer that needs to be used, as well as a huge bag full of hot peppers from a friend's garden last summer. A quick peruse through my Half Baked Harvest books and I found just the recipe to help me use up some ingredients, Tieghan's Jalapeno Garlic Butter Shrimp. 

I mixed up a quick marinade for the shrimp: olive oil, honey, garlic, jalapenos, lime juice, and lemon juice. I did give pause here because I know that lemon and lime juice cooks fish and seafood and I've never marinaded any seafood or fish before.

Tieghan says to marinade the shrimp for 15-30 minutes. I marinaded my shrimp for exactly 15 minutes before searing them in a very hot cast iron pan. The shrimp cooked quickly, but after searing them she says to add the marinade into the pan. I followed the directions and as soon as all that liquid hit the pan I regretted it. Instead of sauteing, the shrimp were now boiling and steaming in the marinade, not necessarily the vibe I was going for.

I pulled a shrimp out and tasted it. It was overcooked. My guess is adding the marinade which made the shrimp boil and steam, turned them into rubber. It was either that or marinading the shrimp in lemon and lime juice, or a combination of the marinading and the steaming/boiling. The flavors were ok, the jalapenos gave the shrimp just the right amount of heat, but I also didn't care for the addition of the honey. 

Half Baked Harvest struck out last week and is striking out again this week. I am definitely going to cook with a different chef next week.

As far as shrimp recipes go, I think I will definitely stick to my very favorite shrimp dish of all time, Rick Bayless' Quick Fried Shrimp with Sweet Toasty Garlic, because the garlic is front and center and the shrimp are cooked to perfection. I still remember the first time I made this and accidentally inhaled the entire dish straight out of the pan.

Jalapeno Garlic-Butter Shrimp

Adapted from Half Baked Harvest Super Simple

by Tieghan Gerard

Serves 4

1 pound large, raw tail-on shrimp, peeled and deveined

4 tablespoons extra virgin olive oil

2 tablespoons honey

4 to 6 garlic cloves, finely chopped

2 jalapeno pepper, seeded and chopped

Juice of 1 lime

Juice of 1 lemon

4 tablespoons butter

 salt and freshly ground pepper

1/4 cup fresh cilantro, chopped

In a large zip-top bag (or mixing bowl if you don't use bags), combine the shrimp, 3 tablespoons of the olive oil, the honey, garlic, jalapenos, lime juice, and lemon juice. Turn to coat Marinate in the fridge for 15 to 30 minutes.

In a large skillet, heat the remaining 1 tablespoon olive oil over medium heat. When the oil shimmers, use a slotted spoon to scoop the shrimp and garlic out of the marinade, reserving it, and transfer them to the skillet. Cook until the shrimp are pink, about 2 minutes per side. Add the reserved marinade, butter, and a pinch each of salt and pepper. Continue cooking until the garlic turns light golden brown, 1 to 2 minutes more. Remove the skillet from the heat and stir in the cilantro.

Serve this shrimp by itself, or over rice, or stuff into tacos and finish it off with your favorite slaw!

 

Spring Cleaning (the fridge, freezer, and pantry) @ IHCC!

Cajun-Style Broiled Shrimp {Summer Slim Down Series #9}

 

One of my very first memories is looking down and watching my little toddler feet walk up porch steps with my mom hovering over me telling me to "hurry up before the alligators get you."

I went to Houma, LA when I was 2 years old. My mom's dad lived there and we went for a visit. My mom used to call me Turtle because I was real slow and she was deathly worried I would get eaten up by alligators just walking up the porch steps. She must've talked about those gators until she was blue in the face because it's all I remember about my first, and only, trip to Louisiana. 

New Orleans has been at the very top of my list for travel destinations for as long as I can remember. I mean the culture, the swamps, the architecture, the history, and the food...it is truly a one-of-a-kind destination. You just know it's going to be a wonderful time! 

Our family hasn't had a chance to take our usual summer vacation this year, but we are really hoping we can get to New Orleans this fall during our fall break from school! If we do, I am going to want to eat ALL the things. Isn't that what you do in New Orleans? Beignets, Muffalettas, Etouffee, Gumbo, Jambalaya, Red Beans and Rice, Po'Boys, Bananas Foster, Pralines, and all the shrimp.

One does not go to New Orleans to be healthy for the week. It is all about the decadence! Until then, however, I am still practicing my healthier lifestyle (and by the way, I have lost 25 pounds - woohoo!) One of the things that has really helped me lose weight has been eating shrimp at least once a week. Shrimp is something that you can really indulge in as it is really low in calories. If you chose the right preparation as I did here with Mark Bittman's Cajun-Style Broiled Shrimp, you can really eat like a king!

All you need to do is get some shrimp and make a flavorful paste of: garlic (lots of garlic), salt, cayenne, paprika, lemon juice, olive oil, and lots of black pepper. Then you just slather that flavorful paste all over the shrimp and broil it. It might not look like there is much seasoning on the shrimp, but wow! The shrimp are full of garlicky cayenne flavor! This really does make for a wonderfully light and flavorful summertime meal. 

Let the good times roll!

 

Cajun-Style Broiled Shrimp

Adapted from Mark Bittman

NY Times Cooking

Serves 3-4

1 garlic clove* (more like 5)

1 teaspoon salt

1/2 teaspoon cayenne

1 teaspoon paprika

1 tablespoon lemon juice

2 tablespoons olive oil

lots of black pepper

1-1/2 pounds peeled shrimp

lemon wedges and hot sauce, for serving

Notes: I have no idea why Bittman only wants you to use 1 little clove of garlic in this recipe. I used at least 5, maybe eve 6 or 7 cloves. Also, feel free to add more cayenne, or less, and don't be afraid to make it your own!

 Turn on the broiler, and put the rack close to the heat. Mash 1 garlic clove (or 5 cloves) with 1 teaspoon salt until it forms a paste. Add it to 1/2 teaspoon cayenne, 1 teaspoon paprika, 1 tablespoon lemon juice, 2 tablespoons olive oil and lots of black pepper. Rub paste all over 1-1/2 pounds peeled shrimp. Broiler, 2 to 3 minutes per side. 

Serve with rice and veggies and/or serve alone with bread. Enjoy!

Vacation Eats @ IHCC

Ina's Shrimp & Linguine Fra Diavolo

Yes, this is my sixth recipe from Ina's latest cookbook, Modern Comfort Food. 

I don't feel bad about it. 

If there was ever a time for comfort food, this is it. I am pandemic-ed out!

Fra Diavolo means spicy, like the devil, and we love spicy in this household. If I'm at an Italian restaurant then I am most likely going to be having Shrimp Fra Diavolo. However, since we are in the RED for the coronavirus in Kentucky, our restaurants are currently closed for indoor dining and I wouldn't dare risk it anyway, so it is really fortunate that I can make this dish at home. 

Now, the good thing is that this dish can be made with ingredients that one would normally keep on hand. Linguine, shrimp (I always have some frozen in my freezer), Rao's tomato sauce, panko breadcrumbs, parsley, garlic, onions, and Pinot Grigio. Look, we're in a pandemic, I hope you have some wine. If not, you need hit up a drive thru and stock up.

Ina says that you can make your own Arrabiatta Sauce and I normally would, but I wanted to try the Rao's Arrabiatta Sauce that she recommends in the book. It is about $8.99 a jar, which is absolutely ridiculous, but I'm over Ina and Jeffrey being the only ones good enough for it. The rest of us can enjoy that fancy sauce too. 

This dish was perfectly seasoned and had just the right amount of heat. My husband and I thoroughly enjoyed it, although I would say that I enjoyed it even more because I had the leftover Pinot on the side.  

And, it was a good thing I had a few glasses of Pinot because my camera and my computer took a dive while I was trying to write the post so I had to put piece this post together with blown up pics from my phone and a different computer. Isn't that fun? How 2020 of my camera and my computer to take a dive at the same time. I tell ya...2020 can shove it. Now, pardon me while I get back to my Pinot.  

Shrimp & Linguine Fra Diavolo

Adapted from Modern Comfort Food

by Ina Garten

Serves 6

3tablespoons butter, divided

1/3 cup panko

8 tablespoons chopped fresh parsley, divided

salt and black pepper

1-1/4 pounds large (16-20 count) shrimp, peeled and deveined

2 tablespoons olive oil

2 cups thinly sliced red onion 

2 tablespoons minced garlic

1/4 teaspoon crushed red pepper flakes

2/3 cup dry white wine, such as Pinot Grigio

Arrabbiata Sauce, homemade or 1 (24-oz) jar Rao's

1 pound linguine, such as DeCecco

Melt 1 tablespoon of the butter in a medium (10 to 11-inch) saute pan over medium heat. Add the panko and cook for 2 minutes, stirring occasionally, until nicely browned. Transfer to a small bowl and stir in 2 tablespoons of the parsley, 1/4 teaspoons salt, and a pinch of black pepper and set aside. 

Place the shrimp on a plate and pat them dry with paper towels. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat the remaining 2 tablespoons of butter and the olive oil in a large (11-12-inch) pot over medium heat. Add the onion and saute for 4 minutes, until it begins to soften. Add the garlic and red pepper flakes and saute for one minute. Add the shrimp in one layer and saute for one minute on each side, until they start to turn pink but are not cooked through. Add the wine and simmer for 2 to 3 minutes to reduce the liquid. Stir in the arrabbiata sauce and heat until it simmers. Stir in the remaining 6 tablespoons of parsley with 1 teaspoon salt and 1/2 teaspoon black pepper and turn off the heat.

Meanwhile, fill a very large pot with water, add 2 tablespoons salt, bring to a boil. Add the linguine and cook according to the directions on the package for al dente. Reserve a cup of the pasta water, drain the pasta, and add it to the sauce. Toss the pasta, sauce, and shrimp together with tongs or big spoons and allow it to simmer for one minute for the pasta to absorb the sauce, adding enough pasta water to make a nice sauce and coat the pasta. Transfer to a large, shallow serving bowl, sprinkle with the toasted panko, and serve hot.

Eric Ripert's Shrimp with Orzo, Tomatoes, and Ginger

Do you ever have trouble sourcing ingredients? I do. I've always attributed it to the fact that I live in central Kentucky, and while it's certainly up and coming, it's not a major metropolitan area. I was surprised when my friend, Shirley at Ever Open Sauce, mentioned having trouble sourcing lemongrass as she lives in the metro New York City area. I suppose in my mind, you can find everything you want in New York City. The truth is, sourcing is an issue for all of us, regardless of where we live.

While Shirley did eventually source lemongrass, I could not. Interestingly enough, after Shirley tasted the dish she felt like the flavor of the lemongrass was lost and recommended using garlic instead. I was so happy when I read her helpful notes as garlic is much easier to source. Major score, because now I could stop trying to source that pesky lemongrass and forge ahead with this dish! Thanks Shirley for your help!

This is the kind of dish that I love. A handful of ingredients. Fresh flavors. Nothing fussy. Make it your own with the freshest seafood of your choosing. The original recipe was written to be Scallops with Orzo, Tomatoes, and Ginger and Shirley did use scallops. Her recipe looked wonderful and while I would've loved to use scallops, I had trouble sourcing them as well, go figure. I opted to use some Royal Red Shrimp fresh from the Alabama Gulf.

Orzo tossed in a sauteed mixture of minced ginger, garlic, lemon, basil, and tomatoes with some seared Royal Reds makes for a fresh and light dinner on a hot summer day.  I highly suggest making this easy, refreshing, light summer meal. It really hits the spot!

Shrimp with Orzo, Tomatoes, and Ginger

Adapted from Food and Wine

by Eric Ripert

Serves 4

1 cup orzo or other tiny pasta

One 1-inch piece of fresh ginger, peeled and coarsely chopped

1 large stalk of fresh lemongrass, the tender inner core of bottom third only, coarsely chopped (and or substitute with a clove or two of minced garlic)*

2 tablespoons extra virgin olive oil*

1-1/4 pounds tomatoes, chopped

3 tablespoons chopped basil

1 tablespoon fresh lemon juice

1-1/2 pounds large sea scallops or shrimp*

salt and pepper, to taste

*Notes: Feel free to use any seafood for this dish, as long as it is fresh. Also, the original dish called for vegetable oil, and quite a heavy hand, but I opted to use olive oil and used just a drizzle here and there to lighten things up.Also feel free to substitute garlic in place of the lemongrass.

In a saucepan of boiling salted water, cook the orzo, stirring occasionally, until al dente, about 5 minutes. Drain.

Meanwhile, in a mini processor, mince the ginger with the lemongrass.  Heat 2 tablespoons of the oil in a medium skillet. Add the ginger and the lemongrass and cook over moderately high heat until fragrant, about 2 minutes. Add the tomatoes and cook, stirring, for 1 minute. Add 2 tablespoons of the basil and the lemon juice and season with salt and pepper.

In a large skillet, heat the remaining 2 tablespoons of oil until shimmering. Add the scallops, or shrimp, season with salt and pepper and cook over high heat until browned on the bottom, about 2 minutes. Turn and cook for 1 minute longer.

Mound the orzo in shallow bowls or on plates and top with tomatoes and scallops/shrimp. Sprinkle with remaining basil and serve.

Farmer's Market Salad with Shrimp, Basil Citrus-Honey Vinaigrette, and Herbs de Provence Croutons

Like most of you, I woke up Saturday morning to the devastating news about Anthony Bourdain. I was shocked and saddened to say the least. I immediately thought of the food blogging community and knew this would have a huge impact, but I mostly thought of my best blogging friend, Deb of Kahakai Kitchen. Deb is a much bigger Bourdain fan than me. Over in Hawaii, Deb was sound asleep with no knowledge of the sad news that awaited her.
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Hours later Deb and I messaged about the news. Our hearts went out to Bourdain's family and friends, but our hearts also went out to our current I Heart Cooking Clubs chef Eric Ripert, not only because Eric and Anthony were best friends, but also because the news outlets were reporting that it was Ripert who found Bourdain. I couldn't imagine finding any of my friends that way.

It was then we decided to honor Bourdain, as well as Ripert and Bourdain's friendship, with a special theme at I Heart Cooking Clubs next week, For A Friend.  If anyone would like to join in with a dish to honor Anthony Bourdain, please do so. Your dish doesn't have to be specific to any chef or theme. Your recipe can be anything that speaks to you. A comforting dish. A dish inspired by a story or an adventure. A unique one-of-a-kind dish, like Bourdain. It can be anything, For A Friend.

If you would like to participate in our special theme at I Heart Cooking Clubs, please click on the link to IHCC in this post. It will redirect you to our site where you can link your dish, and a picture, to our post and also see the dishes others share.

I urge everyone to continue discussing mental health and suicide. These issues are simply not discussed enough. If you, or a friend are suffering, please know that you are important, you are loved, and you make a difference. Please call 1-800-273-8255, 24/7 for help.

I'll end with my favorite Bourdain quote, and one I tend to live my life by, "Move. As far as you can, as much as you can. Across the ocean, or simply across the river. Walk in someone else's shoes or at least eat their food. Open your mind, get up off the couch, move. - Anthony Bourdain

Farmer's Market Salad w/ Shrimp, Basil Citrus-Honey Vinaigrette, and 

Herbs de Provence Croutons

Recipe Adapted from Avec Eric

by Eric Ripert

Serves 2

1 lemon, zested and juiced

1 lime, zested and juiced

1 tablespoon honey

1 teaspoon Dijon mustard

salt and black pepper, to taste

6 tablespoons canola oil

1/2 cup fresh basil, sliced into ribbons

3 - 4 cups fresh lettuce

1/2 pound shrimp

teaspoon olive oil

1 clove minced garlic

sliced cucumber

sliced tomatoes

 2 slices of country bread

2 tablespoons butter

1 tablespoon Herbs de Provence

For The Dressing: Whisk the lemon zest and juice, lime zest and juice, honey, and mustard in a bowl and season to taste with salt and pepper. Slowly drizzle in the canola oil while whisking constantly until completely emulsified.  Add the basil and whisk. Set aside so the flavors can meld.

For The Shrimp: Preheat oven to 400F. In a skillet, or baking sheet, toss the shrimp with one teaspoon olive oil and one clove of minced garlic. Bake at 400F for about 8-10 minutes. (You can arrange the shrimp on a skewer if you like).

For the Croutons: Cut two slices of country bread into cubes. Melt two tablespoons butter and add in about 1 tablespoon Herbs de Provence. You can either toast the croutons in the oven with the shrimp or toast the croutons on the stovetop. I made my croutons on the stovetop over medium heat until the bread was toasty on all sides. It took less than five minutes. Allow to cool.

To Assemble The Salad: In a large bowl, toss the salad with the desired amount of dressing. I added sliced cucumbers and cherry tomatoes, but you can add whatever you like. Any kind of olive would be especially nice with this salad. Arrange the salad in a bowl, decorate with homemade croutons and shrimp. Drizzle the shrimp with a bit of the dressing, both for looks and taste. Serve immediately!

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Eric Ripert's Crab Gratin

This has to be one of easiest recipes Eric Ripert has in his entire collection. A quick mix of ingredients spooned into a baking dish, topped with breadcrumbs, and broiled for 5 minutes. This takes less than 10 minutes from start to fnish.

I will warn you that this recipe is vague. He doesn't indicate what kind of crab, mustard, or how much lemon you should use. I think the reason it's so vague is because he uses the best quality crab, and when you use the best quality crab, the rest doesn't matter. So to be clear, use good crab!

Also worth mentioning, when I've had crab gratin in the past, it has always been full of cream and cheese. This is not that type of gratin! There is no cream. There is no cheese. If there is a healthy crab gratin, then this is it! In fact, there is only one tablespoon of mayonnaise and one tablespoon of creme fraiche in the whole gratin.

This is a very light and mild crab gratin.The emphasis is really on the crab. The first time around I enjoyed mine on a piece of toast because, as I've said a million times, I am obsessed with food on toast. However, I will say that I enjoyed this best with veggies. It was a great dipper for celery, carrots, and really good spooned onto some cherry tomatoes.

I know people shy away from adding lots of seasoning to crab as to not take away from the taste of the crab. I understand this, and tend to agree, but with this dish I definitely feel like it could use a little sauteed garlic and onion and/or a sprinkling of Old Bay seasoning. I really feel like this would be just the right thing to help bring out the crab flavor.

Eric Ripert's Crab Gratin

Recipe adapted from Avec Eric

by Eric Ripert

Serves 4

8 ounces crab meat

1 tablespoon creme fraiche

1 tablespoon mayonnaise

1 teaspoon mustard

juice of 1 lemon

1/4 breadcrumbs

2 teaspoons chives, sliced

salt and pepper, to taste

Preheat the oven on the broil setting. In a bowl, combine the crab, creme fraiche, mayo, mustard, lemon juice, chives, salt and pepper. Mix together and put into the dish. Sprinkle the top with breadcrumbs. Bake in the oven on broil for about 5-6 minutes, or until the top is golden brown and the crab is hot all the way through. Remove from the oven and serve immediately.

Giada's Spicy Calabrian Shrimp

On one of my visits to Target I spotted Giada's latest cookbook, Giada's Italy. I didn't even hesitate. I just put it directly into my shopping cart. I am in love with everything about this cookbook, starting with the cover, the recipes, the gorgeous photos of Italy, and the stories Giada shares about her time in Italy. It is probably one of my favorite Giada cookbooks!

For now, I chose the recipe with the ingredient I've been wanting to cook with for ages: Calabrian chili peppers! Those darn peppers, and the Calabrian chili paste, are hard to find! I finally spotted some of the Calabrian chili peppers at my market and I knew right away I would make this recipe for Spicy Calabrian Shrimp.

Calabrian chili peppers are from the Calabrian region of Italy, which is known for it's hot peppers. These peppers are of a medium heat and can also be referred to as red cherry peppers or devil's kiss peppers. For comparison, Giada refers to Calabrian Chili Paste as the Italian version of sriracha and I think that is a fairly accurate comparison.

I couldn't source the paste, so I looked up the description of Calabrian Chili Paste and saw that it was a combination of Calabrian peppers and oil. My Calabrian chili peppers were packed in a jar with oil so I decided to make my own paste by dicing up the peppers, along with some of their oil, and using the back of my knife to create a paste.

In this recipe, the Calabrian Chili Paste is mixed with Parmigiano-Reggiano, olive oil, lemon zest, salt, and oregano to create a marinade for the shrimp.  You simply bake the shrimp for about 8 minutes. This was the perfect amount of time because my shrimp were perfectly cooked! All that's left is to sprinkle some lemon juice and basil over the top and you have one amazing appetizer or main course!

Skeptics will question the heavy hand of Parmigiano-Reggiano, but trust me it totally works! I baked my shrimp in a cast iron skillet and the cheese just oozed and melted over the shrimp creating somewhat of a crust (if you look close in the pics you can see). I loved the spiciness of the Calabrian peppers - they can in fact be quite spicy! I absolutely loved this dish and will be making it again this week.  I will admit that I did miss the garlic in this recipe and will definitely be adding a clove, or two, the next time around! Give this a try. Shrimp lovers will love this recipe!!

Spicy Calabrian Shrimp

Adapted from Giada's Italy

Serves 4 to 6

1/2 cup freshly grated Parmigiano-Reggiano

2 tablespoons olive oil

2 teaspoons Calabrian chile paste

1 teaspoon grated lemon zest

1/4 teasoon dried oregano

salt, to taste

1 pound large shrimp, peeled and deveined, tails intact

 1 tablespoons fresh lemon juice

1 tablespoons chopped fresh basil
High suggest/but optional: one or two cloves of garlic*

 

Note:  This is a wonderful recipe and while some people will bulk at the idea of adding cheese to shrimp, I will say that I really enjoyed it and would highly suggest it! I definitely suggest adding one or two cloves of minced garlic to the marinade. There is no garlic and this recipe and I did miss it!

Preheat the oven to 425F. 

In a medium bowl,whisk together the Parmigiano-Reggiano, olive oil, chile paste, lemon zest, oregano, and salt. Add the shrimp and toss to coat. Allow the shrimp to marinate for 10 minutes at room temperature.

Spread the shrimp evenly on a rimmed baking sheet (or cast iron skillet) and bake for 8 to 10 minutes, or until the shrimp are pink and opaque all the way through. Sprinkle the lemon juice and basil over the shrimp. Serve immediately.

Theme: Healthy and Delicious!

Baked Shrimp Scampi

I love Ina Garten's recipes, but sometimes she makes me chuckle over the amount of butter and/or oil she uses. Let's take her Baked Shrimp Scampi, for example. I know that shrimp are delicious with butter and garlic, but 12 tablespoons of butter, Ina? That's one and half sticks! In addition to all that butter, she also has you drizzling the shrimp with 3 tablespoons of olive oil before topping with the butter mixture. Sometimes you just gotta say Oh, Ina!

So, needless to say, I took Ina's original recipe, which you can find on the Food Network, and scaled the amount of butter and oil way down. Instead of 12 tablespoons of butter I used 2 tablespoons and instead of 3 tablespoons of olive oil I used 2 teaspoons. And you know what....the scampi was still delicious, if not better!

I'll be the first to admit that hot buttery garlicky shrimp are absolutely heavenly, but I also think people have a tendency to drown their shrimp in butter and sauce, which in my opinion can take away from the shrimp itself. In this scaled down healthier version, the shrimp definitely take center stage! You get the freshness of the shrimp with hints of lemon, garlic, herbs and spicy red pepper flakes. Of course, for me, the best part is getting a shrimp with a little bit of the crispy breadcrumb topping. It's the perfect bite! Yum!

Baked Shrimp Scampi

Adapted from Food Network

by Ina Garten

Serves 1 or 2

1 pound (12 to 15 per pound) shrimp in the shell

1 teaspoon olive oil

salt and pepper, to taste

2 tablespoons butter, at room temperature

1 teaspoon minced garlic

1 teaspoon minced shallot

1 tablespoon minced parsley leaves

1 teaspoon minced rosemary leaves

1/4 teaspoon crushed red pepper flakes

1 teaspoon lemon zest

1 tablespoon lemon juice

1/3 cup breadcrumbs, homemade or panko

lemon wedges, for serving

Preheat the oven to 425F. Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, salt and pepper. Allow to sit at room temperature while you make the butter and garlic mixture.

In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, and panko or breadcrumbs, and salt and pepper, to taste.  

Starting from the outer edge of an 8-inch cast iron pan or oval gratin dish, arrange the shrimp in a singlelayer cut side down with the tails curling up and towards the center of the dish. Spread the butter mixture evenly over the shrimp. Bake for 10 to12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.

New Orleans Barbecued Shrimp with Amber Ale

New Orleans "Barbecued" Shrimp has been on my to-do list for years. Why years? Solely because I was being extremely stubborn about the shrimp I used.  I wanted to make the real deal New Orleans Barbecued Shrimp and for that I needed whole shrimp, head and all. 

Once I'm fixed on an idea I will rarely concede. I searched high and low for years looking for whole shrimp.  I went to every market in a 60 mile radius. I saw all kinds of shrimp, every size imaginable, but they were all headless. Why oh why couldn't I find shrimp with the heads on? Eventually I got frustrated and gave up the search. If I couldn't find whole shrimp then I simply couldn't be bothered to make it.

Then I got to thinking...why am I am being such a brat about shrimp with heads anyway? It's not like I'm really going to eat the head, or suck it, or anything like that. So I gave up the search, just like that, and I finally made New Orleans Barbecued Shrimp and you know what? Turns out it doesn't matter if the shrimp has a head or not! It was worth the wait!

Tender shrimp in a buttery hot sauce with a hint of lemon and loads of fresh herbs. Pop a shrimp in your mouth and grab some bread to sop up that yummy sauce. No need to be polite about it. It's finger lickin' good!

N'awlins Barbecued Shrimp with Amber Ale

Recipe Adapted from Curtis Stone website

Serves 2-4

2 pounds extra-large shrimp in the shell*

1 tablespoons olive oil

5 tablespoons butter

8 garlic cloves, finely chopped

1/4 teaspoon cayenne pepper

salt and pepper, to taste

1/2 cup amber ale

2 tablespoons fresh lemon juice

1 tablespoon hot pepper sauce, such as Crystal or Tabasco

1 tablespoon Worcestershire sauce

3 tablespoons finely chopped fresh parsley

1 teaspoon chopped fresh oregano

1 teaspoon chopped fresh thyme

1/2 teaspoon chopped fresh rosemary

Sliced French bread, warmed or lightly toasted

*Note: If you're lucky enough to buy the whole shrimp then that is awesome, but regular old shelled and devined shrimp works just fine.

Using a small sharp knife, cut down the back of each shrimp just deep enough to expose the dark vein. Devein the shrimp under cold running water, leaving the shells intact.

Heat a large heavy skillet over medium-high heat. Add the olive oil, then add 2 tablespoons of the butter and swirl to melt it. Add the garlic, sprinkle with the cayenne pepper, and season with salt and pepper, to taste. Cook for about 1 minute, or just until the garlic is tender. Add the shrimp and toss to coat well with the butter mixture. Add the ale, lemon juice, hot sauce, and Worcestershire sauce and simmer for about 2 minutes, or until the shrimp are almost cooked through, turning the shrimp after 1 minute.

Add the remaining 3 tablespoons butter, the parsley, oregano, thyme, and rosemary and simmer gently for about 1 minute, or until the butter melts and the shrimp are just cooked through. Season to taste with salt and pepper.

Transfer the shrimp and sauce to four wide shallow bowls. Serve with the bread to sop up the sauce.

Theme: Surf n' Turf

Jacques Pepin's Coquilles St. Jacques

I'm fairly certain there are no words, or pictures, that are good enough to describe how magnificent Pepin's Coquilles St. Jacques were. This classical French recipe exceeded our expectations. It's fair to say it blew our minds!

Don't make the same mistake as me and wait too long to make this one.  Add it to the top of your list, move it to the top of your list, or do whatever you gotta do...but make this and make this soon!

Coquilles St. Jacques, or gratin of scallops, is fit for royalty! It's very impressive on the plate and oh so heavenly. It all begins with a mushroom puree that cooks down for 25 minutes resulting in a very earthy and concentrated mushroom flavor. This mushroom base is the first layer of flavor and this layer is so flavorful you need little seasoning elsewhere. Next up is a beautifully seasoned poaching liquid whereby the scallops are poached until perfectly tender. This poaching liquid is then reduced and added to a velvety cream and Gruyere cheese sauce that is the stuff of dreams. Seriously.  Layer this heavenly sauce over the scallops and broil until browned and bubbly for a sensational first course, or even main course, fit for entertaining royalty.

This is my selection for this months Mystery Box Madness over at IHCC. We were given a list of ten ingredients (Scallops, Tarragon, Sour Cream, Walnuts, Capers, Asparagus, White Beans, Gruyere, Yeast, and Rice) to cook with and had to chose at least three. I chose scallops, tarragon, and Gruyere simply because I have little experience cooking with scallops and I'm so happy I chose to make Pepin's Coquilles St. Jacques. It's one of our new favorite dishes!

Coquilles St. Jacques

Recipe found on Saveur

by Jacques Pepin

Serves 6

 8 oz. button mushrooms, minced
6 tbsp. unsalted butter
3 small shallots, minced
2 tbsp. minced parsley
1 tbsp. minced tarragon, plus 6 whole leaves, to garnish
Kosher salt and freshly ground black pepper, to taste
¾ cup dry vermouth
1 bay leaf
6 large sea scallops
2 tbsp. flour
½ cup heavy cream
⅔ cup grated Gruyère
½ tsp. fresh lemon juice

Heat mushrooms, 4 tbsp. butter, and ⅔ of the shallots in a 4-qt. saucepan over medium heat; cook until the mixture forms a loose paste, about 25 minutes. Stir parsley and minced tarragon into mushroom mixture; season with salt and pepper. Divide mixture among 6 cleaned scallop shells or shallow gratin dishes. Bring remaining shallots, vermouth, bay leaf, salt, and ¾ cup water to a boil in a 4-qt. saucepan over medium heat. Add scallops; cook until barely tender, about 2 minutes. Remove scallops; place each over mushrooms in shells. Continue boiling cooking liquid until reduced to ½ cup, about 10 minutes; strain. Heat broiler to high. Heat remaining butter in a 2-qt. saucepan over medium heat. Add flour; cook until smooth, about 2 minutes. Add reduced cooking liquid and cream; cook until thickened, about 8 minutes. Add cheese, juice, salt, and pepper; divide the sauce over scallops. Broil until browned on top, about 3 minutes; garnish each with a tarragon leaf.

Theme: April Mystery Box Madness

Shrimp with Garlic and Chiles

For months now my husband and I have been wracking our brains trying to think of the perfect way to celebrate our upcoming ten year wedding anniversary.  With the kids?  Without the kids?  Somewhere close or somewhere far away?  We tossed around the idea of taking a cruise departing from New Orleans (somewhere I've been dying to go).  However, as we watched the crisis on the Triumph unfold over the week we decided the idea of a cruise was definitely out!  Finally we decided on an all-inclusive adults only beach resort in Cabo San Lucas and I literally cannot wait!

To celebrate I made this very spicy shrimp with garlic and chiles.  After all, nothing says celebration like shrimp and pasta.  Let's just say it was a good thing I chose to serve this shrimp over pasta because it was HOT, and I don't mean temperature hot.  I'm talking spicy hot.  If you're into spicy food then this is a good dish for you.  The shrimp are tossed in cayenne and then stir-fried in a wok with a diced hot chile and lots of garlic.  It was just the right amount of heat for my husband but almost on the border of being a little too spicy for me.  It was definitely delicious, but next time I'd probably dial back on the cayenne and/or remove the seeds from the chiles.

Shrimp with Garlic and Chiles

Adapted from Quick & Easy Indian Cooking 

by Madhur Jaffrey

Serves 6-8 as an appetizer or

2-4 as a main dish

 1 pound medium shrimp, peeled, deveined, and washed, then patted dry

1/4 teaspoon dry turmeric (optional)*

1/4 teaspoon cayenne pepper

2 tablespoons vegetable oil

1/2 teaspoon dry mustard

1 teaspoon salt

5 cloves garlic, peeled and finely chopped

1 fresh, hot green and/or red chile, finely chopped (do no remove seeds)

1/2 cup chicken broth/stock

2 teaspoons finely chopped fresh cilantro 

*Note: My family doesn't care for turmeric so I always leave it out.

Put the shrimp in a bowl.  Sprinkle the turmeric (if using), cayenne, dry mustard, and salt over the shrimp and gently mix together. Set aside. 

Put the oil in a wok or large frying pan and set over medium-low heat. Add the garlic and stir until the garlic has turned golden.  Add in the red or green chile.  Stir once or twice.  Put in the shrimp.  Stir and fry them over high heat just until they turn opaque.  This will take 2 to 3 minutes. Deglaze the pan by adding in the 1/2 cup of chicken stock or broth.  Sprinkle with the cilantro, then toss and serve.  The shrimp would be delicious served all on their own as an appetizer, but we enjoyed ours over some buttered pasta.

Theme: Show Your Love!

Penne with Shrimp and Herbed Cream Sauce and Bibb Salad with Parmesan Butter Crostini

Today in the Stirring the Pot kitchen we have yet another shrimp dish.  In the past few weeks I've made garlicky shrimp, shrimp fried rice, and now Penne with Shrimp and Herbed Cream Sauce.  I've enjoyed all the shrimp dishes that I've made thus far, but this one is probably the most impressive and certainly has a restaurant-quality feel to it.  I can see making this meal for a dinner party, as a romantic meal for two, or even just for me and my girlfriends.  

 Penne with Shrimp and Herbed Cream Sauce

Adapted from Giada's Kitchen

Serves 4-6

1 pound penne pasta

1/4 cup olive oil (I used 1/8 cup)

1 pound medium shrimp, peeled and deveined

4 garlic cloves, minced

1/2 teaspoon kosher salt, plus more to taste

1 (15-ounce) can whole tomatoes, drained and roughly chopped

1/2 cup chopped fresh basil

1/2 cup chopped fresh flat-leaf parsley

1/4 teaspoon crushed red pepper flakes

1 cup dry white wine

1/2 cup bottled clam juice

3/4 cup heavy cream

1/2 cup grated Parmesan cheese

Bring a large pot of salted water to a boil over high heat.  Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8-10 minutes.  Drain the pasta and set aside.

In a large skillet, heat the oil over medium-high heat.  Add the shrimp, garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper.  Cook, stirring frequently, until the shrimp turn pink and are cooked through, about 3 minutes.  Using a slotted spoon, remove the shrimp from the pan and set aside.

Add the tomatoes, 1/4 cup of the basil, 1/4 cup of the parsley, and the red pepper flakes to the skillet and cook for 2 minutes, stirring constantly.  Add the wine and simmer for another 2 minutes.  Add the clam juice and cream.  Bring the mixture to a boil.  Reduce the heat to medium-low and simmer for 7 to 8 minutes until the sauce thickens.

Add 1/4 cup of the Parmesan cheese, the cooked shrimp, the drained pasta, and the remaining basil and parsley.  Toss together until all the ingredients are coated with the sauce.  Season to taste with salt and pepper.

Transfer the pasta to a large serving bowl.  Sprinkle with the remaining cheese and serve immediately.

Notes/Results:  Delicious!  I think the key to this recipe is adding a little extra garlic and possibly a little extra red pepper flakes (especially if you like it hot).  I think this is a very quick and impressive meal. 

I also made Giada's Bibb Salad with Parmesan Butter Crostini.  The salad is great and all, but it's the Parmesan Butter Crostini that steal the show.  Giada combines half a stick of butter with 1/3 cup freshly grated Parmesan cheese.  When the crostini come out of the oven, they are coated with the butter mixture.  The butter soaks into the bread and the Parmesan cheese melts onto the surface of the bread.  Those Parmesan Butter Crostini are the stuff dreams are made of.  I have made them at least four times already.  They are great to serve alongside a meal such as this Penne with Shrimp and Herbed Cream Sauce, or any other meal for that matter.

Now Cooking the Recipes of Giada De Laurentiis

Kicked-Up Shrimp Fried Rice

I have two things to share with you today. 

1.   I'm obsessed with shrimp right now.  I've made a lot of shrimp dishes and I plan on making quite a bit more in the coming weeks.

2. I'm convinced no one has as many shrimp recipes as Emeril.  In fact, let's just refer to him as the King of Shrimp from now on. 

This recipe for Kicked-Up Shrimp Fried Rice is the second shrimp dish I've cooked from The King of Shrimp.  A third shrimp recipe might just be gracing my table tonight.  When I obsess over something I mean business. 

 Kicked-Up Shrimp Fried Rice

Adapted from Emeril's 20-40-60

Serves 4

4 tablespoons peanut or vegetable oil

3 eggs, lightly beaten

salt and freshly grond black pepper

8 ounces medium shrimp, peeled and deveined (I used 1lb of peel and eat shrimp)

1/2 teaspoon Emeril's Original Essence or Creole Seasoning

3 green onions, white and green parts separately minced

2 teaspoons minced ginger

2 teaspoons minced garlic

3 cups cooked white rice

1 tablespoon dark Asian sesame oil

2 cups (about 12 ounces) frozen stir-fry veggies, defrosted (I used red bell pepper and edamame)

2 tablespoons plus 1 teaspoon soy sauce 

Heat 1 tablespoon of the peanut oil in a large s

killet or wok over high heat.  When it is hot, add the eggs and a pinch of salt and pepper, and quickly stir until the eggs are fully cooked, moving the skillet off and on the heat as necessary, about 40 seconds.  Transfer the eggs to a paper towel-lined plate and set aside.  Chop the eggs into small pieces when cool enough to handle.

Add 1 tablespoon of the remaining peanut oil to the skillet.

In a small bowl, season the shrimp with the Essence and a pinch of salt and pepper.  When the oil is hot, add the shrimp to the skillet, in batches if necessary, and cook until pink and lightly caramelized, about 2 minutes per side.  Remove from the skillet and set aside.

Add the remaining 2 tablespoons peanut oil to the skillet.  Add the green onion bottoms (white portion), the ginger, and the garlic, and cook until fragrant, about 15 seconds.  Add the rice and cook, tossing, until it is hot and golden, about 2 minutes.  Add the sesame oil and the stir-fry vegetables, and cook until heated through, 1 minute.  Add the soy sauce, the reserved cooked eggs, and the shrimp, and cook until everything is warmed through, about 1 minute.

Season with salt and pepper to taste, garnish with green onion tops, and serve.

Notes/Results:  I love fried rice and found this meal to be perfect in every way. I had leftover rice on hand so this meal was really quick for me.  Ten minutes of prep and ten minutes of cooking.  A  quick tasty dinner with minimal cleanup is always a winner for me!

I've also been enjoying the kitchen department at Marshall's (maybe a little bit too much).  One of my favorite finds is this Visionart Italian Wok for $12.99.  I thought this pan was so awesome with all it's colors and floral designs.  Of course I had to have it! 

So here's my advice.  The next time you have some free time (and a little bit of extra cash) head over to Marshall's and check out their little kitchen department.  I guarantee you will find something that you love.  I know I always do.