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‘Shrimp’ Category

  1. Seafood Mixed Grill w/ Red Pepper Sauce

    January 26, 2012 by Jarrett

    This was always a good “seller” at the restaurant in Baltimore, thought share it.

     

    SEAFOOD MIXED GRILL w/

    RED PEPPER SAUCE

    Serves: 4 | Difficulty Level: 1 (of 5) | Prep Time: 20 Minutes | Ready In: 20 Minutes

     

     

    INGREDIENTS:

     

    • 7-ounce jar roasted red peppers, drained and rinsed (about 3/4 cup)
    • 1 clove garlic
    • 1/2 teaspoon wine vinegar
    • 2 tablespoons chopped fresh parsley
    • 1/2 teaspoon sugar
    • 4 tablespoons cooking oil
    • 3/4 teaspoon salt
    • Fresh-ground black pepper
    • 1/2 pound medium shrimp, shelled
    • 1/2 pound sea scallops
    • 1 pound center-cut salmon fillet, cut into 4 pieces

     

     

    PROCEDURE:

     

    • In a food processor or blender, puree the red peppers and garlic with the vinegar, parsley, sugar, 3 tablespoons of the oil, 1/4 teaspoon of the salt, and 1/4 teaspoon of black pepper.
    • Light the grill or heat the broiler.
    • Thread the shrimp on four skewers and the scallops on four skewers.
    • Coat the shellfish with 2 teaspoons of the oil and sprinkle with 1/4 teaspoon of the salt and 1/4 teaspoon black pepper.
    • Coat the salmon with the remaining 1 teaspoon oil and sprinkle with 1/8 teaspoon of black pepper and the remaining 1/4 teaspoon salt.
    • Grill or broil the fish, turning once, until just done, about 2 to 3 minutes per side for the shrimp, 3 to 4 minutes per side for the scallops, and 3 to 4 minutes per side for a 1-inch-thick salmon fillet (the fish should still be translucent in the center).
    • Serve with the red-pepper sauce.

     

    We served this over whole wheat spinach fettuccine, tasted great and made a nice presentation. Feel free to substitute Red Snapper, Tuna or Mahi Mahi for the salmon.

     

    Enjoy,

Chef Phil

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  2. Shrimp Fra Diavolo

    November 17, 2011 by Jarrett


    A simple and spicy dish that will impress your friends.

     

    SHRIMP FRA DIAVOLO

    Serves: 8 | Difficulty Level: 1 (of 5) | Prep Time: 15 Minutes | Ready In: < 1 Hour

     

    INGREDIENTS:

    • 1 (16 ounce) package pasta Oof choice
    • 1 pound cooked and peeled shrimp
    • 8 cloves crushed garlic
    • 2 (14.5 ounce) cans diced tomatoes
    • 1 (28 ounce) can crushed tomatoes with garlic
    • 2 teaspoons crushed red pepper flakes
    • 2 fluid ounces red wine (optional)

    PROCEDURE:

    • Peel and cook shrimp if necessary, and place in a bowl of cold water.
    • Place tomatoes, crushed garlic, red pepper flakes, and wine in a 3 quart sauce pan.
    • Simmer over low heat for 30 minutes, stirring occasionally.
    • While sauce is simmering, cook pasta according to package directions.
    • When pasta is almost done, drain shrimp and place in the bottom of a large colander.
    • Drain the pasta over the shrimp.
    • Transfer pasta with shrimp to a large serving bowl, and toss together with some sauce.
    • Serve remaining sauce on the side.

    Enjoy,
    Chef Phil

      I chose the healthy route and went with whole wheat penne for my pasta of choice. I also added some fresh baby spinach to the shrimp when I drained the pasta.


    Category Pasta Dishes, Recipes, Seafood, Shrimp | Tags: ,, | No Comments

  3. Barbecued Shrimp (Gullah Style)

    November 1, 2011 by Jarrett


    Had a request about “Gullah” cooking. First let me define Gullah.

    Gullah is the name for the African-American culture of the Carolina Low Country—the region in and around Charleston and the coastal islands. One-pot rice dishes with sausage and seafood are among its culinary traditions.

    Here is a favorite of mine !

     

    BARBECUED SHRIMP (GULLAH STYLE)

    Serves: 4 | Difficulty Level: 1 (of 5) | Prep Time: 15 Minutes | Ready In: < 4 Hours

    *Includes marinating time.

     

    INGREDIENTS:

    • 1 cup tomato sauce
    • 1/2 cup Worcestershire sauce
    • 1/4 cup (about 1 lemon) fresh lemon juice
    • 1/4 cup fish stock or water
    • 4 tablespoon (about 8 cloves) minced garlic
    • 1 tablespoon white vinegar
    • 1 teaspoon olive oil
    • 3 tablespoon light brown sugar
    • 1 tablespoon chili powder
    • 2 teaspoon dry mustard powder
    • 1 bay leaf
    • 1 pound medium shrimp, peeled and deveined
    • 12 metal or wood skewers **

    PROCEDURE:

    • Combine all ingredients, except shrimp and skewers, in a medium saucepan and bring the mixture to a boil for 5 minutes, stirring frequently.
    • Cool to room temperature.
    • Put the shrimp in a container and pour the sauce over them.
    • Cover and refrigerate for 3 1/2 hours or up to overnight, turning shrimp once halfway through.
    • When ready to cook, drain the shrimp, reserving sauce.
    • Return sauce to a small pot and heat until boiling.
    • Remove from the heat; cool to room temperature.
    • Place 3 or 4 shrimp on each skewer.
    • Heat a charcoal grill or grill pan over medium heat.
    • Cook the skewered shrimp about 2 minutes per side, or until the shrimp are pink and firm to the touch.
    • Serve hot with reserved sauce for dipping.

    • Can serve over rice and spoon sauce over entire dish.

    Enjoy,
    Chef Phil

      ** If using wood skewers, soak them in water for 30 minutes before use to prevent burning.


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  4. Gullah Seasoning

    November 1, 2011 by Jarrett


    In case you can not find a “store bought” Gullah seasoning, or just to tweak a little bit to your taste, here is my mix.

     

    GULLAH SEASONING

     

    INGREDIENTS:

    • 1/4 cup(s) ground celery seed
    • 1/4 cup(s) paprika
    • 1/4 cup(s) granulated garlic or garlic powder
    • 1/4 cup(s) granulated onion or onion powder
    • 1/4 cup(s) ground black pepper
    • 2 teaspoon(s) ground bay leaf
    • 2 teaspoon(s) ground ginger
    • 1 teaspoon(s) cinnamon
    • 1 teaspoon(s) mace or allspice
    • 1 teaspoon(s) dry mustard powder
    • 1 teaspoon(s) salt

    PROCEDURE:

    • Combine all ingredients. Store in a tightly closed container. Will keep for 3 months in a dark cool place or in the freezer for up to a year.

    Enjoy,
    Chef Phil

      I have used this on shrimp, pork, and even on hamburgers and all were superb.


    Category Hamburger, Pork, Shrimp | Tags: ,,, | No Comments

  5. Pasta Shells with Shrimp and Garlicky Bread Crumbs

    September 23, 2011 by Jarrett


    A great combination of flavors in this dish.

     

    PASTA SHELLS w/SHRIMP & GARLICKY BREAD CRUMBS

    Serves: 4 | Difficulty Level: 1 (of 5) | Prep Time: 20 Minutes | Ready In: 20 Minutes

     

    INGREDIENTS:

    For Bread Crumbs:

    • 2 Tablespoons plus 1/2 cup olive oil
    • 1-1/2 cups fresh bread crumbs
    • 2 cloves garlic, minced
    • Salt
    • Fresh-ground black pepper

    For the Pasta and Shrimp

    • 3/4 pound medium pasta shells
    • 1 pound large shrimp, shelled and halved
    • lengthwise

    For the Dressing:

    • 3 tablespoons lemon juice
    • 1 teaspoon anchovy paste
    • 3/4 teaspoon Worcestershire sauce
    • 3 ounces shredded curly endive (about 2-1/2 cups)
    • 1/3 cup plus 2 tablespoons grated Parmesan cheese

    PROCEDURE:

    FOR THE BREAD CRUMBS:

    • In a medium nonstick frying pan, heat the 2 tablespoons oil over moderate heat.
    • Add the bread crumbs, garlic, and 1/8 teaspoon each of salt and pepper and cook, stirring frequently, until golden, about 5 minutes.

    FOR THE PASTA AND SHRIMP:

    • In a large pot of boiling, salted water, cook the pasta shells until almost done, about 10 minutes.
    • Add the shrimp to the pot and cook, stirring occasionally, until both the shrimp and the pasta shells are done, 2 to 3 minutes longer.
    • Drain thoroughly.

    FOR THE DRESSING:

    • In a large glass or stainless-steel bowl, whisk together the lemon juice, anchovy paste, Worcestershire sauce, and 1/4 teaspoon each of salt and pepper.
    • Add the remaining 1/2 cup oil slowly, whisking.

    TO SERVE:

    • Add the pasta and shrimp, the curly endive, and the 1/3 cup Parmesan to the dressing and toss. Serve the salad warm or at room temperature, topped with the garlic bread crumbs and the remaining 2 tablespoons Parmesan.

    Enjoy,
    Chef Phil

      Parmesan and a lemon anchovy dressing coat shells, shrimp, and curly endive for a pasta salad that’s second cousin to a shrimp Caesar. Instead of big croutons, sauteed bread crumbs make a crisp topping.


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  6. Sesame Shrimp Recipe

    September 7, 2011 by Natasha


    This quick recipe looks elegant and tastes awesome!

     

    SESAME SHRIMP

    Serves: 4 | Difficulty Level: 1 (of 5) | Prep Time: 10 Minutes | Ready In: 45 Minutes

     

    INGREDIENTS:

    • 1 lb medium raw shrimp (peeled and deveined)
    • 1/4 Cup soy sauce
    • 1 tablespoon sesame oil
    • 2 tablespoon peanut oil
    • 4 teaspoons lemon juice
    • 3 garlic cloves (minced)
    • 2 green onion (sliced)
    • 2 tablespoon sesame seeds

    PROCEDURE:

    • In a sealable bag or sealable bowl combine soy sauce, sesame oil, lemon juice and garlic.
    • Add shrimp tossing to coat. Seal and refrigerate for 30 minutes.
    • Heat peanut oil in a wok or skillet.
    • Add shrimp (with marinade) and stir fry until the shrimp turn pink (about 3 minutes) serve with white rice.
    • Top with sesame seeds and green onion.

    Enjoy,
    Chef Phil

      Be careful with the sesame oil, a little goes a long way !


    Category Recipes, Shrimp | Tags: ,, | No Comments

  7. Barbecued Spiced Shrimp with Tomato Salad

    August 25, 2011 by Jarrett


    The big, bold Southwestern flavors in this shrimp seasoning—which include pure ancho chile powder, smoked paprika, cumin and brown sugar.

     

    BARBECUED SPICED SHRIMP w/ TOMATO SALAD

    Serves: 6-8 | Difficulty Level: 1 (of 5) | Prep Time: 15 Minutes | Ready In: < 30 Minutes

     

    INGREDIENTS:

    • 1/3 cup packed basil leaves, plus extra leaves for garnish
    • 1/3 cup extra-virgin olive oil
    • Kosher salt and freshly ground black pepper
    • 2 1/4 teaspoons sweet smoked paprika
    • 1 1/2 teaspoons pure ancho chile powder
    • 1 1/2 teaspoons light brown sugar
    • 1/2 teaspoon ground cumin
    • 1/4 teaspoon ground coriander
    • 1/8 teaspoon cayenne pepper
    • 24 jumbo shrimp, shelled and deveined
    • 2 tablespoons canola oil
    • 3 large yellow heirloom tomatoes (1 1/2 pounds), sliced 1/4 inch thick
    • 1 small red onion, halved and thinly sliced

    PROCEDURE:

    • In a blender, puree the 1/3 cup of basil leaves with the olive oil until smooth.
    • Season the oil with salt and black pepper.
    • Light a grill or preheat a grill pan.
    • In a small bowl, mix the sweet smoked paprika with the pure ancho chile powder, light brown sugar, cumin, coriander, cayenne pepper, 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
    • Brush the shrimp with the canola oil and season all over with the spice mixture.
    • Grill the shrimp over moderately high heat, turning once, until they are lightly charred and cooked through, about 4 minutes total.
    • Arrange the tomato and onion slices on a platter and drizzle with the basil oil.
    • Top with the shrimp, garnish with the remaining basil leaves and serve.

    Enjoy,
    Chef Phil

      The seasoning mix would also be terrific on pork chops or beef tenderloin.


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  8. Crab and Shrimp Louis

    August 24, 2011 by Jarrett


    A wonderful entree salad for the seafood lover.

     

    CRAB & SHRIMP LOUIS

    Serves: 4 | Difficulty Level: 1 (of 5) | Prep Time: 15 Minutes | Ready In: 15 Minutes

     

    INGREDIENTS:

    • 4 eggs
    • 1 head iceberg lettuce, shredded
    • 1/4 cucumber, thinly sliced
    • 1/2 pound crabmeat
    • 8 ounces cooked shrimp
    • 1 avocado – peeled, pitted and sliced
    • 8 cherry tomatoes, halved
    • 2/3 cup mayonnaise
    • 1/3 cup hot chile sauce
    • 2 tablespoons sweet pickle relish
    • salt and pepper to taste
    • 1 tablespoon chopped fresh parsley
    • 1 lemon – cut into wedges, for garnish

    PROCEDURE:

    • Place eggs in a saucepan and cover with cold water.
    • Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes.
    • Remove from hot water, cool, peel and chop.
    • Evenly divide the lettuce, cucumbers, crab, shrimp, avocado, tomatoes and eggs between 4 salad plates.
    • Prepare the dressing by whisking together the mayonnaise, chili sauce, relish, salt and pepper.
    • Spoon dressing over the salad and garnish with parsley and lemon.

    Enjoy,
    Chef Phil

      This California original of seafood atop fresh greens is defined, in part, by its creamy Thousand Island dressing. If you wish, you can use either all shrimp or all crab meat.


    Category Recipes, Seafood, Shrimp, Soups & Salads | Tags: ,,,, | No Comments

  9. Barbecued Shrimp and Peach Kabobs Recipe

    August 12, 2011 by Jarrett


    A great combination to try on the “barby”.

     

    BARBECUED SHRIMP & PEACH KABOBS

     

    INGREDIENTS:

    • 12 (12 inches each) metal or bamboo skewers
    • 1 tablespoon(s) packed dark brown sugar
    • 1 teaspoon(s) ancho chile powder
    • 1 teaspoon(s) sweet paprika
    • 1/2 teaspoon(s) ground cumin
    • 1/4 teaspoon(s) cayenne (ground red) pepper
    • Salt
    • Pepper
    • 1 pound(s) (16- to 20-count) shelled deveined shrimp
    • 3 medium peaches, cut into 1-inch chunks
    • 1 bunch(es) green onions, dark green parts trimmed, cut into 2-inch pieces
    • Lime wedges, for serving

    PROCEDURE:

    • Prepare outdoor grill for direct grilling on high.
    • In large bowl, combine brown sugar, chile powder, paprika, cumin, cayenne, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
    • Add shrimp, peaches, and onion; toss until evenly coated.
    • Thread shrimp, peaches, and onion alternately onto skewers.
    • Grill 3 to 4 minutes or until browned and shrimp just become opaque throughout, turning once.
    • Serve with lime wedges.

    Enjoy,
    Chef Phil

      If using bamboo skewers, soak skewers in cold water at least 30 minutes to prevent burning.


    Category Appetizers & Party Food, Recipes, Shrimp | Tags: ,,,, | No Comments

  10. Trattoria-Style Shrimp Fettuccine Recipe

    August 11, 2011 by Jarrett


    Take on shrimp Italian style with this well rounded dish that uses a well-placed bag of spinach tossed in at the end of cooking.

     

    TRATTORIA-STYLE SHRIMP FETTUCCINE

    Serves: 6 | Difficulty Level: 1 (of 5) | Prep Time: 10 Minutes | Ready In: 45 Minutes

     

    INGREDIENTS:

    • 12 ounce(s) fettuccine or spaghetti
    • 2 tablespoon(s) olive oil
    • 1 medium (6- to 8-ounce) onion, chopped
    • 2 clove(s) garlic, thinly sliced
    • 1/2 cup(s) dry white wine
    • 1 bottle(s) (8-ounce) clam juice
    • Salt 1 pound(s) shelled and deveined large shrimp, with tail part of shell left on if you like
    • 1 bag(s) (5- to 6-ounce) baby spinach
    • 1/3 cup(s) (loosely packed) fresh parsley leaves, chopped

    PROCEDURE:

    • Heat large covered pot of salted water to boiling on high.
    • Add pasta and cook as label directs.
    • Meanwhile, in 12-inch skillet, heat oil on medium until hot.
    • Add onion and garlic, and cook 10 minutes or until golden and tender, stirring often.
    • Add wine; increase heat to medium-high and cook 1 minute.
    • Stir in clam juice and 1/2 teaspoon salt; heat to boiling.
    • Stir in shrimp, and cook 2 to 3 minutes or until shrimp turn opaque throughout.
    • Drain pasta and add to skillet with spinach and parsley
    • Toss to coat.

    Enjoy,
    Chef Phil

      Classic and quite simple to prepare, this shrimp and pasta dish can be served on its own thanks to the bag of fresh spinach that gets incorporated at the last minute, let the heat from the pasta and shrimp warm the spinach so it still has some “crunch”.


    Category Pasta Dishes, Recipes, Seafood, Shrimp | Tags: ,,,, | No Comments

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