Tag Archives: shrimp

Asian Inspired Summer Salad with Green Beans

Served with “dilled” shrimp salad, cucumber salad and fresh salad greens.
DSC_0012ASIAN INSPIRED SUMMER SALAD WITH GREEN BEANS
3/4 cup quinoa
1 1/2 cups water

1 lb green beans (4 cups); stem end removed cut into 1 inch lengths
1/2 red onion (3/4 cup); diced
1/4-1/2 teaspoon sea salt
pinch-1/8 teaspoon freshly ground black pepper
1 1/2 Tablespoons fresh ginger; finely grated
1 Tablespoon toasted sesame seed oil
1 Tablespoon white wine vinegar
1 cup slivered almonds

Cook quinoa in water as directed on package (bring water and quinoa to a boil, reduce heat to slow simmer and cook till all the water is absorbed; 15-20 minutes) and remove from heat. Meanwhile, prepare the remaining ingredients and place in a large glass or ceramic bowl. Pour hot cooked quinoa over the prepared ingredients, mix well and refrigerate to chill.

DILLED SHRIMP SALAD
2 lbs cooked pealed shrimp
2 cup fresh dill; coarsely chopped
1/2 Tablespoon lemon zest
pinch sea salt and fresh ground black pepper to taste
1 Tablespoon white wine vinegar
1 Tablespoon canola oil

Combine all ingredients in a glass or ceramic bowl, mix well and refrigerate to chill.

CUCUMBER SALAD
1 cucumber; halved and thinly sliced
1/2 red onion; halved and thinly sliced
pinch sea salt
dash fresh ground black pepper
1 Tablespoon white wine vinegar

Combine all ingredients in a glass or ceramic bowl, mix well and refrigerate to chill.

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Puerto Rican Style Shrimp Soup

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This recipe was inspired by a delicious stew, “asopao con camarones”, that we had many years ago at a Taino Restaurant in Puerto Rico. Pictured with an arugula, carrot and tomato salad dressed in a simple vinaigrette and plantain chips on the side.

serves 4

1 lb raw shrimp
1 1/2 Tablespoons extra virgin olive oil
1/2-3/4 cup recaito *see below for modification
1 teaspoon ground cumin
1/4 teaspoon ground coriander
dash turmeric
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
3/4 cups tomato sauce
3 cups water

*modification for recaito
1/2 onion; finely chopped
1/2 small pepper; finely chopped
1/4 cup fresh cilantro; chopped
1 clove garlic; crushed

Peal, de-vein and set aside shrimp.

In a large pot over low heat sauté the recaito (OR modification -onion, pepper, cilantro and garlic) in olive oil for 10 minutes, stirring occasionally. Add spices and tomato sauce, stir, bring to simmering and allow to simmer for 5 minutes. Add water and bring to a boil. Add the shrimp, return to a boil and cook for 10 minutes.

If serving this in the traditional style, over rice- start the meal by cooking the rice so it is done once this quick stew is prepared.

Seared Coconut Shrimp with Fresh Ginger, Turmeric and Lemongrass

DSC_0018I served the seared coconut shrimp with fresh ginger, turmeric and lemongrass over brown rice with a spinach salad and balsamic vinaigrette on the side.

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3 scallions; thinly sliced
2 cloves garlic; crushed
1 inch fresh turmeric root; pealed and minced
1 inch fresh ginger root; pealed and minced
2 stalks lemongrass; pealed and minced
juice of 1 lime
generous handful of fresh cilantro; finely chopped

1 lb large shrimp; raw and peeled
3 (+) Tablespoons coconut oil

If serving with brown rice; soak and rinse 1 cup of brown rice, drain, bring to a boil with 2 cups water, reduce heat and simmer 20 minutes or until all the water has absorbed and the rice is tender. While the rice is cooking:
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Peel shrimp and set aside in a bowl. Prepare scallions, garlic, turmeric, ginger and lemongrass (how to prepare lemongrass in a video from the NYTimes) and place in separate a bowl. Press lime juice and set aside. Prepare cilantro and place in another bowl.
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Preheat a large cast iron (or other nonstick heavy bottom pan) over medium high heat. Add coconut oil. Place shrimp in pan one at a time, don’t crowd them. When the tails start to turn orange and the edges are cooked lift to check and flip with crispy. Cook until crispy on the reverse side.

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Remove the shrimp from the cooking pan and place in a shallow dish or bowl. Add more oil as needed. Repeat and continue cooking until all of the shrimp is cooked.

Reduce heat to medium and add the scallions, garlic, ginger, turmeric and lemongrass to the “shrimpy” coconut oil and stir to sauté for a couple minutes. Add the lime juice, stir and continue to sauté and additional minute. Turn off heat, add the cilantro and stir to combine.DSC_0011 DSC_0012 DSC_0013 DSC_0016Scrape the sautéed fresh herbs onto the shrimp and toss lightly and serve immediately.

I found that the rice was done just as I completed the rest of dinner. A quick and easy to prepare meal.

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Bouillabaisse Inspired Fish Stew

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4 Tablespoons extra virgin olive oil
1 1/2 onion; diced
2 sticks celery; sliced
2 turkish (or 1 California) bay leaves
1 teaspoon anise seed
3/4 teaspoon thyme
1/2 teaspoon saffron fronds
1 teaspoon salt
5 cloves garlic; crushed
2 Tablespoons tomato paste (I used Amore brand)
1 cup dry wine (I used a sauvignon blanc but have used red when that is all that was on hand)
4 cups tomatoes (I used Pomi brand)
4 cups shrimp broth (peels from1 lb shrimp simmered in 4 cups water  for 5 minutes and shells strained out)
1/4-1 teaspoon red pepper flakes to taste
3-4 potatoes; peeled and diced
4-5 lb fish (cut to 1 1/2 inch pieces) and seafood combo (I used shrimp, scallops, pollock and tuna)
salt to taste

In a large soup pot saute onion and celery with olive oil over medium heat until tender and onion becomes slightly translucent. Add The herbs and spices, garlic, tomato paste and wine then allow to simmer for 5 minutes. Add tomatoes, shrimp broth, red pepper flakes and potatoes. Bring to a boil, reduce heat and simmer with lid on for 20-30 minutes until the potatoes are tender. Add the fish and seafood, return to a boil, reduce heat and simmer for 10 minutes. Salt to taste. I served this with fresh bread, cheese, quince paste and an arugula salad with a lovely wine.

Ginger Lentils with Kale, Carrot Salad and Mustard Dill Shrimp Salad

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1 cup brown rice; soaked at least 1 hour, rinsed and drained
1 3/4 cup water
1/4 teaspoon sea salt

Cook rice till tender (place rice, water and salt in a pot, bring to a boil, reduce heat and simmer about 20 minutes) and leave covered until the rest of the meal is ready to serve.

1 cup brown lentils
2 1/2 cups water

Cook lentils till tender (place lentils and water in a pot, bring to a boil, reduce heat and simmer about 20 minutes). Do not drain liquid.

DSC_00252 Tablespoons extra virgin olive oil
1/2 small Italian pepper; diced
1/2 onion; diced
2 plum tomatoes (or 1 large tomato); diced
1 inch fresh ginger; pealed and minced
1 teaspoon sea salt
bunch kale; rinsed, stem removed and cut into 1 1/2 inch pieces
1/4 teaspoon fresh ground black pepper
2 Tablespoons fresh licorice basil; minced

DSC_0026 DSC_0027 DSC_0028 DSC_0029Preheat olive oil in a 3 quart sauce pan over medium heat. Add onion, pepper, tomato, ginger and salt, cover and simmer for 2 minutes (until the tomatoes break up and the other ingredients are tender. Add the kale, lentils with water and pepper and stir. Simmer 5-10 minutes. Remove from heat, add basil and stir. Serve over brown rice.

DSC_00241 small head butter lettuce; rinsed and stem removed
1 plum tomato; cut into 1/8s
1 large carrot; shredded
2 Tablespoons lemon basil; minced
1 teaspoon white wine vinegar
1 Tablespoon good quality extra virgin olive oil (I use California Olive Ranch)
1/8 teaspoon sea salt

In a small bowl combine the carrot, basil, vinegar, olive oil and salt. Arrange lettuce on the edge of a plate. Place tomatoes on the ends of the lettuce leaves. Place the carrot salad in the center.

DSC_00302 cups salad shrimp; defrosted, rinsed and drained
1 Tablespoon mayonnaise
1 teaspoon prepared mustard (Grey Poupon)
1 teaspoon dried dill weed (or 1 Tablespoon fresh if you have it)
pinch sea salt
dash fresh ground black pepper

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Combine all ingredients except the shrimp to make the dressing. Toss the dressing with the shrimp. Store in refrigerator until ready to eat.

Broiled Marinara Shrimp, Creamy Kale and Carrot Salad and Corn on the Cob

 

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A meal in honor of the latest trip to the local farmers’ market. All organic and locally grown.

Broiled Marinara Shrimp
2 lbs raw extra large shrimp; pealed and deveined
1/2 cup marinara sauce *
sea salt and fresh ground black pepper to taste

Toss shrimp with marinara sauce. Set aside in the refrigerator. When putting on the pot of water for the corn, preheat oven to 375. When the corn goes into the pot to cook, turn the oven off and turn the broiler on. Place the shrimp under the broiler for 10 minutes. (Check the shrimp after 6 minutes so they do not overcook; they should just begin to brown and crisp). Sprinkle with salt and pepper.

Creamy Kale and Carrot Salad
1 bunch kale; washed, patted dry and stems removed
2 carrots; shredded
1 clove garlic; crushed
1/4 teaspoon sea salt
dash fresh ground black pepper
1/2 teaspoon basil
1/2 teaspoon oregano
1/4 cup mayonnaise
1/4 cup plain yogurt (or you can use sour cream)

Tear the kale into slightly larger than bite size pieces, place in a bowl and massage (this breaks up the cellulose and makes the kale sweeter) by scrunching in your hands. Add the shredded carrot. In a small bowl combine the remaining ingredients and mix well. Add the creamy herb sauce to the kale and carrots and toss until well coated. Store in refrigerator until ready to serve.

Boiled Corn on the Cob
Put a large pot of water (filled to 1/3) on to boil. In the meantime shuck (remove husk, silk and break off the stem end and cut away any damaged corn) the corn. When the water is boiling (remember to put the shrimp under the broiler at this time) put the corn into the water, sprinkle with 1/4-1/2 teaspoon salt, cover and boil for 5 minutes. Remove corn immediately.

*(I had some left over from a quick meal last night)
1 28 oz box (Pomi brand) crushed tomatoes
2 Tablespoons olive oil
1-4 cloves garlic; crushed
1 Tablespoon basil
1/2 Tablespoon oregano
1 teaspoon sea salt
1/2 teaspoon fresh ground black pepper

Combine ingredients.

Sliced Heirloom Tomatoes

Fresh Salad Greens, Market Vegetables and Broiled Shrimp with Mojo Sauce

For this simple and hearty salad I used salad greens, yellow squash, potatoes, beats and shrimp. Feel free to pile the salad high with whatever is seasonal and to your taste.

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Scrub potatoes under running water, place in a pot, cover with water and sprinkle with salt. Bring to a boil, reduce heat to simmer and cook for 20 minutes till tender. Drain, fill pot with cold water and drain several times and allow to cool. Cut the potatoes into bite size pieces and set aside.

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Trim root and greens from beets (but save the greens in a large glass or vase for another meal) and scrub well under running water. Place in a pot, cover with water and sprinkle with salt. Bring to a boil, reduce heat to simmer and cook for 20 minutes till tender. Drain, fill pot with cold water and drain several times and allow to cool.Peel the beats. The easiest way to do this is by simply rubbing the skin layer off of the cooled beats. The skins should just slide off. Dice beats and set aside.

While the potatoes and beats are simmering- Rinse and pat the salad greens dry, cut them into bite size pieces and place them on a platter. Rinse and cut the summer squash into bite size pieces then arrange them on top of the greens. If you like fresh onion, mince and sprinkle on top of the salad.

While the potatoes and beats are cooling- peal and rinse the shrimp, place on a lightly oiled broiler pan then flip them (this is an easy way to coat each one with oil) and sprinkle with salt and pepper. If you are serving the shrimp cold you can broil them immediately but if you want them warm refrigerate until 10 minutes before you are ready to serve the meal. Turn on the broiler and place the shrimp under the broiler until done, about 10 minutes, depending on the size.

Prepare the Mojo Sauce- Mix together 1 cup extra virgin olive oil, 6-10 cloves garlic; crushed, 1/4 cup lemon (and/or lime) juice and 1/2 teaspoon salt. Set aside.

Mound the cut potatoes on top of the already started salad, top with the diced beats and arrange the shrimp on the top of the salad platter. The Mojo Sauce can be drizzled on top or served on the side. We serve it on the side because some of us just like a little drizzle and others really pour it on and finish the plate with a piece of bread to soak up all of the delicious sauce.