Glorious Shrimp Week 2
2 T. plus 1/2 c. olive oil
1 1/2 c. fresh bread crumbs
2 cloves garlic, minced
Salt
Fresh-ground black pepper
3/4 pound medium pasta shells
1 pound large shrimp, shelled and halved lengthwise
3 T. lemon juice
1 tsp. anchovy paste
3/4 tsp. Worcestershire sauce
3 oz. shredded curly endive (about 2 1/2 cups)
1/3 c. plus 2 tablespoons grated Parmesan
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.
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.
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.
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.
1 pound large shrimp (about 20), shelled and deveined
1/4 c. dry white wine
6 T. unsalted butter, softened
3 large garlic cloves, minced
2 T. freshly grated Parmigiano-Reggiano cheese
2 T. chopped flat-leaf parsley
1 T. lemon juice
1 tsp. crushed red pepper
1 tsp. salt
Freshly ground black pepper
1 baguette, sliced
1 lemon, cut into wedges
Preheat the oven to 425°. In a large bowl, toss the shrimp with the wine. In a small bowl, mash the butter with the garlic, cheese, parsley, lemon juice and crushed red pepper. Season the butter with the salt and pepper.
Arrange the shrimp side by side in a single layer in a ceramic baking dish and drizzle any accumulated juices on top. Spread a scant teaspoon of the seasoned butter over each shrimp.
Bake the shrimp for about 7 minutes, until almost cooked through. Remove the shrimp from the oven and turn on the broiler. Broil the shrimp about 6 inches from the heat for 2 minutes, or until browned and bubbling. Serve immediately with the baguette slices and lemon wedges.
2 sticks unsalted butter, softened
3 large garlic cloves, very finely chopped
1 T. plus 2 teaspoons chopped flat-leaf parsley
1 1/2 tsp. finely grated lemon zest
1 tsp. freshly squeezed lemon juice
1/2 tsp. chopped thyme leaves
Kosher salt and freshly ground black pepper
3 pounds large shrimp—shelled and deveined, tails left on
1 T. thinly sliced basil leaves
Crusty bread, for serving
Preheat the oven to 450°. In a medium bowl, mix the butter with the garlic, 2 teaspoons of the parsley, the lemon zest, lemon juice and thyme and season with salt and pepper.
In a large gratin dish, arrange the shrimp, tails up, in a circular pattern. Dot the shrimp with the flavored butter and roast for about 10 minutes, until the shrimp are pink and the butter is bubbling. Sprinkle the shrimp with the remaining 1 tablespoon of chopped parsley and the basil leaves. Serve hot with bread.
Sizzled Shrimp Provençal1/4 c. extra-virgin olive oil
1 1/2 pounds jumbo shrimp, peeled and deveined
Salt and freshly ground pepper
2 large garlic cloves, very finely chopped
2 T. small capers, drained
1/4 c. fresh lemon juice
2 T. finely chopped flat-leaf parsley (or 1 tsp. Bouquet garni)http://www.cocinadelmundospices.com/bouquetgarni
In a very large skillet, heat 2 tablespoons of the olive oil until shimmering. Season the shrimp generously with salt and pepper. Add the shrimp to the skillet and cook over high heat until they are lightly browned and barely opaque, about 2 minutes.
Add the remaining 2 tablespoons of olive oil to the skillet, along with the garlic and capers, and cook for 30 seconds. Turn the shrimp and add the lemon juice and 1 tablespoon of the chopped parsley. Cover and cook over low heat until the shrimp are cooked through and the sauce is slightly reduced, 4 to 5 minutes. Transfer the shrimp to plates and spoon the Provençal sauce on top. Sprinkle the shrimp with the remaining 1 tablespoon of parsley and serve.
Grilled Miso Shrimp
3 T. fresh lime juice
2 T. yellow miso
2 T. vegetable oil
1 T. finely grated fresh ginger
1 tsp. chinese mustard
1 1/2 tsp. light brown sugar
1 pound large shrimp, shelled and deveined
3 scallions, cut into 1 1/2-inch lengths
1/2 c. mayonnaise
1 T. Indonesian Sate spice
http://www.cocinadelmundospices.com/Indonesian
Light a grill or preheat a grill pan. In a bowl, whisk 2 tablespoons of the lime juice with the miso, vegetable oil, ginger, garlic and brown sugar. Add the shrimp and toss to coat. Thread the shrimp and scallions on eight 8-inch skewers.
Grill the shrimp over moderately high heat, turning once, until lightly charred and cooked through, about 5 minutes.
In a small bowl, whisk the mayonnaise with the Chinese mustard and Indonesian spice and the remaining 1 tablespoon of lime juice. Serve the shrimp with the Indonesian mayonnaise.
Shrimp a la Plancha with Pimentón & Garlic Oil
3 garlic cloves, halved
1/2 c. plus 1 T. extra-virgin olive oil
1 teaspoon smoked Spanish paprika
12 large shrimp (about 1/2 pound), shelled and deveined
Salt and freshly ground pepper
Juice of 1/2 lemon
1 T. chopped flat-leaf parsley
Crusty bread, for serving
In a small saucepan, cook the garlic in 1/2 cup of the oil over very low heat for 30 minutes. Add the pimentón and cook for 30 minutes longer. Discard the garlic. Pour the oil into a heatproof bowl.
In a large nonstick skillet, heat the remaining 1 tablespoon of olive oil. Season the shrimp with salt and pepper, add them to the skillet and cook over moderate heat until opaque, about 1 minute per side. Remove the skillet from the heat and toss the shrimp with the lemon juice and parsley. Transfer the shrimp to a shallow bowl and drizzle with some of the garlic-pimentón oil. Serve the remaining oil alongside, with crusty bread.
4 garlic cloves, thinly sliced
1/4 c. plus 2 tablespoons pure olive oil
1/2 pound shiitake mushrooms, stems discarded and caps thickly sliced
2 pounds jumbo shrimp, butterflied in their shells
Salt and freshly ground pepper
1/4 c. water
1 c. coarsely chopped cilantro leaves
2 T. unsalted butter
Yellow rice and lime wedges, for serving
In a large skillet, cook the garlic in the olive oil over moderate heat until lightly browned and fragrant, about 1 minute. Using a slotted spoon, transfer the garlic to a plate. Add the mushrooms to the skillet and cook over high heat, stirring occasionally, until browned, about 7 minutes.
Season the shrimp with salt and pepper and add them to the skillet. Cook over high heat, stirring occasionally, until nearly cooked through, 7 to 8 minutes. Add the water and cook just until evaporated. Add the cilantro leaves and butter to the skillet and stir to coat. Transfer the shrimp and mushrooms to a platter and garnish with the sliced garlic. Serve the shrimp with yellow rice and lime wedges.
Smoky Citrus Shrimp with Parsley
2 pounds large shrimp, shelled and deveined
3/4 tsp. chipotle powder
Kosher salt
2 T. extra-virgin olive oil
6 garlic cloves, very finely chopped
1/2 c. fresh orange juice
2 T. fresh lemon juice
2 T. fresh lime juice
1/2 c. flat-leaf parsley leaves, minced
Lightly toasted baguette slices, for serving
In a medium bowl, toss the shrimp with the chipotle powder and 1 teaspoon of kosher salt. In a large skillet, heat the olive oil. Add the shrimp and cook over high heat, stirring frequently, until they begin to turn pink but are still raw in the center, about 2 minutes. Using a slotted spoon, transfer the shrimp to a plate.
Reduce the heat to moderately high. Add the garlic to the skillet and cook until lightly golden, about 1 minute. Add the orange, lemon and lime juices and boil until slightly thickened, scraping up any brown bits from the bottom of the skillet, about 2 minutes.
Return the shrimp to the pan and toss to coat with the sauce. Cook until the shrimp are white throughout, about 1 minute. Stir in the parsley and season with salt. Transfer to bowls and serve with baguette toasts.
Garlicky Shrimp with Olive Oil1 c. extra-virgin olive oil
4 garlic cloves, minced
6 whole dried red chiles
1/4 c. minced flat-leaf parsley
2 pounds shelled and deveined medium shrimp
Salt
Crusty bread, for serving
In a very large, deep skillet, heat the olive oil until shimmering. Add the garlic, chiles and parsley and cook over moderately high heat for 10 seconds, stirring. Add the shrimp and cook over high heat, stirring once, until they are pink and curled, 3 to 4 minutes. Season with salt and transfer to small bowls. Serve with crusty bread.
Spicy Shrimp with Garlic-Almond Sauce
8 garlic cloves, peeled
2 jalapeños, preferably red, halved and seeded
1 large tomato, halved
1/2 cup whole blanched almonds
1/4 cup extra-virgin olive oil
2 tablespoons Cabernet or red wine vinegar
Salt and freshly ground black pepper
Cayenne pepper
1 1/2 pounds large shrimp, shelled and deveined
1 teaspoon ancho chile powder
1/4 cup dry white wine
Preheat the oven to 350°. Spread the garlic, jalapeños and tomato halves on a rimmed baking sheet and bake for about 30 minutes, or until the garlic is golden brown and just tender. Spread the almonds in a pie plate and bake for 7 minutes, or until golden brown. Let the almonds cool and coarsely chop them.
In a food processor, coarsely puree the garlic with the jalapeños, tomato and almonds. With the machine on, gradually add 3 tablespoons of the olive oil, and then the vinegar. Scrape the sauce into a bowl and season with salt, black pepper and cayenne.
In a large skillet, heat the remaining 1 tablespoon of olive oil. Season the shrimp with salt and pepper and toss with the ancho chile powder. Add the shrimp to the skillet and cook over moderately high heat until barely white throughout, about 1 minute per side. Add the wine and simmer, shaking the skillet, until the shrimp are cooked, about 30 seconds longer. Using a slotted spoon, transfer the shrimp to a platter. Simmer the pan juices until thickened, about 30 seconds, then pour them over the shrimp and toss to coat. Serve the shrimp with the garlic-almond sauce.
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