Glorious Shrimp Week 1
Spicy Shrimp with Garlic Butter
16 jumbo shrimp (1 1/2 pounds), shelled and deveined
Kosher salt and freshly ground pepper
2 tablespoons black sesame oil
2 large garlic cloves, thinly sliced
1/2 cup rice wine
2 tablespoons Asian chile paste
1 stick (4 ounces) unsalted butter, cut into tablespoons
Crusty bread, for serving
Season the shrimp with salt and pepper. In a very large skillet, heat the olive oil until shimmering. Add the shrimp and cook over moderately high heat until lightly browned, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the wine and chile paste and bring to a simmer, scraping up any browned bits on the bottom of the pan. Reduce the heat to moderately low and swirl in the butter until melted and incorporated. Remove from the heat and season with salt and pepper. Transfer to a bowl and serve with crusty bread.
Skewered Shrimp and Ham with Orange Marmalade
3 T. hot sauce, (Asian chili garlic sauce)
3 T. vegetable oil, plus more for grilling
3 T. fresh thyme
2 T. finely chopped parsley or cilantro
2 pounds large shrimp—shelled, deveined and butterflied, tails left on
3/4 pound ham, sliced 1/2 inch thick and cut into forty-five 1-inch pieces
Salt
3/4 c. Orange Marmalade
1/4 c. orange juice
1 serrano chile, minced
In a large bowl, combine the hot sauce with the 3 tablespoons of vegetable oil and the thyme and parsley(cilantro). Add the shrimp and toss well to coat. Cover with plastic wrap and refrigerate for 4 hours.
Remove the shrimp from the marinade, wiping off some of the excess. Lay a piece of ham in the curl of a shrimp. Wrap the shrimp around the ham and secure with a toothpick. Repeat with the remaining ham and shrimp. Season lightly with salt.
In a medium bowl, whisk the orange marmalade with the orange juice and chile. Transfer half of the jelly glaze to a small serving bowl and set aside.
Light a grill or preheat a grill pan and lightly brush with oil. Grill the shrimp over moderately high heat, basting several times with the remaining marmalade glaze, until just cooked through, about 2 minutes per side. Discard the jelly glaze used for basting. Drizzle the grilled shrimp with a spoonful of the reserved marmalade glaze and serve, passing any remaining glaze for dipping.
Peruvian Shrimp-and-Corn Chowder
In Peru, small streams wend their way from the mountains to the coast, and the delicious shrimp that fill them are cooked with local corn, squash, and potatoes to make this South American chowder called cupe. Don't peel the shrimp before cooking them in Step 1: The shells will flavor the cooking oil, which in turn will flavor the soup. the corn is traditionally left on the cob, but if the prospect of eating it this way (it is messy) bothers you, use two cups of kernels instead.
3 T. cooking oil1 pound unpeeled medium shrimp
3 tsp. salt
1 onion, chopped
1/4 tsp. ancho powder or aji amarillo
1/2 tsp. smoked paprika
1/4 tsp. ground cumin
Dash Tabasco sauce
1 small butternut squash (about 1 1/2 pounds), peeled, halved lengthwise, seeded, and cut into 1-inch cubes
1/2 small head green cabbage (about 1 1/4 pounds), chopped (about 1 quart)
1 pound baking potatoes (about 2), peeled and cut into 1 1/2-inch chunks
4 ears of corn, halved or 2 c. frozen corn
2 quarts water
1 c. heavy cream or half & half
1 c. frozen peas (optional)
In a large pot, heat the oil over moderate heat. Add the shrimp and 1 teaspoon of the salt and cook, stirring frequently, until the shrimp are pink and firm, about 5 minutes. Remove with a slotted spoon. When the shrimp are cool enough to handle, peel them and set aside.
Add the onion, cayenne, paprika, cumin, and another teaspoon of the salt to the pot. Cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the Tabasco, squash, cabbage, potatoes, corn, and water to the pot. Cover and bring to a boil. Reduce the heat and simmer, partially covered, until the potatoes are tender, about 15 minutes.
Add the cream and simmer for 10 minutes. Stir in the peeled shrimp, the remaining teaspoon of salt, and the peas, if using. Cook until the shrimp are just heated through, about 2 minutes.
Smoky Shrimp
2 tsp. sugar
2 tsp. caraway seeds
1 T. smoked salt (alder, apple wood, Maine, or Asian)
3/4 pound large shrimp, shelled and deveined
5 fresh red chile peppers (optional)
Spicy remoulade sauce or sweet-and-hot mustard
In a large bowl, combine the sugar, caraway seeds and salt with 1 cup of water. Stir to dissolve the sugar. Add the shrimp, cover and refrigerate fro 30 minutes; drain.
In a bowl, toss the shrimp with the chilies, seasoning, and bell pepper.
On a grill, saute the shrimp in the oil over moderately high heat, turning the shrimp once, until just white throughout. Serve with the remoulade sauce.
2 T. canola oil
1 medium red onion, thinly sliced
3/4 c. coarsely chopped fresh ginger
3/4 c. light brown sugar
1 1/4 c. ketchup
1/4 c. Chinese chile bean sauce
Lemon wedges, for serving
4 pounds cooked large, tail-on shrimp, chilled
In a saucepan, heat the oil. Add the onion and cook over moderately high heat until lightly browned, 4 minutes. Add the ginger and cook over moderately low heat until softened, 3 minutes. Add the sugar, ketchup and chile bean sauce and simmer over low heat until the sauce is thickened, 5 minutes.
Transfer the sauce to a blender and add 1/2 cup of water. Blend until smooth. With the machine on, add another 1/2 cup of water. Scrape the sauce into the saucepan and simmer over low heat for 3 minutes. Transfer to a bowl and refrigerate until chilled.
Squeeze lemon over the shrimp and serve with the sauce and more lemon wedges.
Chipotle Shrimp Tostadas1 tsp. vegetable oil, plus more for frying
4 corn tortillas
Kosher salt
24 large shelled and deveined shrimp (about 1 pound)
1 tsp. chipotle chile powder
4 c. shredded cabbage or coleslaw mix
1 medium tomato, seeded and cut into 1/4-inch dice
2 scallions, thinly sliced
1/4 c. sour cream
1 1/2 tsp. fresh lime juice
1 avocado, thinly sliced
2 medium radishes, thinly sliced
1/4 c. cilantro leaves
Lime wedges, for serving
In a medium, deep skillet, heat 1/4 inch of vegetable oil until hot. Fry one tortilla at a time over moderately high heat until lightly golden on both sides, about 2 minutes. Drain on paper towels and sprinkle with salt.
Preheat a grill pan. In a medium bowl, toss the shrimp with the 1 teaspoon of vegetable oil and the chipotle chile powder. Season the shrimp with salt. Grill the shrimp over moderately high heat, turning once, until they are browned in spots and cooked through, about 4 minutes.
In a medium bowl, toss the cabbage with the tomato, scallions, sour cream and lime juice and season with salt. Set the tortillas on plates and top with the cabbage slaw, chipotle shrimp, avocado, radishes and cilantro. Serve with lime wedges.
1 pound large shrimp, shelled and deveined
1 1/2 T. minced garlic
1 T. Creole seasoning http://www.cocinadelmundospices.com/creole
1 red bell pepper, finely chopped
2 T. vegetable oil
Juice of 2 lemons
1/4 c. chopped parsley
In a bowl, toss the shrimp with the garlic, Creole seasoning and bell pepper.
In a skillet, saute the shrimp in the oil over moderately high heat, turning the shrimp once, until just white throughout. Add the lemon juice and parsley and serve.
1/2 c. vegetable oil
1/2 c. finely chopped green onion, white and light green parts
2 T. minced garlic
2 T. finely chopped Thai basil
1 T. minced fresh ginger
2 T. fresh lemon juice
2 tsp. kosher salt
1 tsp. crushed red pepper
2 1/2 pounds large shrimp, shelled and deveined
DIPPING SAUCE
1 T. vegetable oil
1 T. minced fresh ginger
1 large garlic clove, minced
3 stalks of fresh lemongrass, tender inner bulb only, minced
1 1/2 pounds tomatoes—peeled, seeded and coarsely chopped
1 T. fresh lime juice
2 T. chopped cilantro
Kosher salt
In a large bowl, mix the vegetable oil with the green onion, garlic, Thai basil, ginger, lemon juice, salt and crushed red pepper. Add the shrimp and toss to coat. Cover and refrigerate for at least 2 hours and up to 4 hours.
In a medium saucepan, heat the vegetable oil. Stir in the ginger, garlic and lemongrass and cook over moderate heat until fragrant, about 2 minutes. Add the tomatoes and cook over moderate heat, stirring occasionally, until slightly thickened, about 10 minutes. Let cool to room temperature, then stir in the lime juice and cilantro. Season with salt. Transfer the sauce to ramekins.
Light a grill. Loosely thread the shrimp onto 10 skewers. Grill over moderately high heat, turning once, until lightly charred and cooked through, about 5 minutes. Transfer the shrimp to plates and serve with the tomato sauce.
2/3 cup couscous
3 T. extra-virgin olive oil
1 pound shelled and deveined medium shrimp
1/2 tsp. crushed red pepper
2 T. unsalted butter
One 15-ounce can white beans (navy), rinsed and drained
2 T. capers
1 1/2 T. fresh lemon juice
1 T. chopped parsley
In a bowl, stir the couscous with 3/4 cup of boiling water. Cover with a lid and steam for 5 minutes. Fluff with a fork.
Meanwhile, in a nonstick skillet, heat 2 tablespoons of the oil. Add the shrimp and crushed red pepper and cook over moderately high heat until golden, 2 to 3 minutes; transfer to a plate. Add the butter to the skillet. Add the beans, capers and lemon juice and cook, stirring, for 2 minutes.
Fold the bean mixture, parsley and remaining 1 tablespoon of olive oil into the couscous; season with salt and pepper. Serve topped with the shrimp.
1/2 c. plain low-fat yogurt
1 green onion, white and light green parts, sliced
2 T. garlic, very finely chopped
2 1/2 T. finely chopped dill
1/2 cup crumbled feta cheese (2 ounces)
Salt and freshly ground pepper
1/4 c. extra-virgin olive oil
2 pounds peeled and deveined large shrimp
2 lemons, each cut into 12 wedges
Light a grill. In a medium bowl, mix the yogurt with the scallion, 1/4 of the garlic and 1/2 tablespoon of the dill. Stir in the feta, mashing it slightly. Season with salt and pepper.
In a large bowl, combine the remaining minced garlic and 2 tablespoons of dill with the olive oil. Add the shrimp and lemons, season with salt and pepper and toss to coat. Thread 4 shrimp and 2 lemon wedges onto each of 12 skewers. Season with salt and pepper and grill over a medium-hot fire, turning occasionally, until the shrimp are charred and cooked through, about 5 minutes. Transfer the skewers to a platter and serve at once with the feta sauce.
Photos by Food & Wine, base recipes inspired by Food and Wine
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