Grilled Shrimp Scampi Pasta...A Gourmet Evening

This Grilled Shrimp Scampi Pasta is a great dish for entertaining as most of it can be prepped ahead of time.  It's a delicious combination of flavors with the addition of capers, thyme, tomato and lemon. With the shrimp being grilled, rather than sauteed, it adds another nice dimension of flavor.  It also gave my husband a way to help with the food preparation by doing the grilling!

Last weekend, we hosted our Gourmet Group.  I am so thankful that we had the weather we did, as the heat this weekend would have made al fresco dinner almost impossible.  Everyone commented on how magical the night was. Perfect temperature and no mosquitoes! I served this Grilled Shrimp Scampi Pasta and everyone loved it.  It was light and summery and we served grilled vegetables on the side which were prepped earlier in the day and served at room temperature.  I had be working on the recipe for two weeks ahead of time and kept tweaking it until we both thought it was perfect.

Our group consists of 5 couples. The host and hostess prepare the menu and send a printed version to each couple, with their assignment of one of the courses.  It's crazy, but we have been doing this for 25 years!  At least 3 of the couples, including my husband and I, have been in the group that long, with the 4th couple joining a few years later after one couple moved because of a job change, and the 5th couple has been with us for the past 10 years.  They replaced a couple that moved out-of-state after retirement. Hopefully, we can continue our tradition together for many more years to come :)

I was so happy that our friends were able to see my clematis collection in full bloom when they were here!  You can see the table above was also surrounded by clematis also and the evening air had a lovely scent.  With the heat wave we're having this weekend, we are so relieved that our dinner party was on such a beautiful night.

Grilled Shrimp Scampi Pasta

Printable Recipe

Serves 6

1-1/2 pounds dried pasta (I used Capellini)
2 tablespoons extra virgin olive oil
2-1/2 pounds large shrimp, peeled and deveined
Kosher salt and black pepper

2 tablespoons shallots, finely chopped
2 large cloves garlic, minced (or to taste)
1 pinch crushed red pepper flakes
1-1/2 cups dry white wine (I used Chardonnay)
Zest and juice of 2 organic lemons
5 tablespoons salted butter

1/2 cup fresh parsley, chopped
2 tablespoons chopped fresh thyme

Do Ahead Notes:

1. Pasta can be boiled, rinsed under cool water and drained in the morning. Under-cook slightly. Toss with a little olive oil and place in a zipper lock bag in the refrigerator until 1 hour before assembly. When ready to start dinner, heat a large pot of boiling water and add the already-cooked pasta for 1 minute, just long enough to heat through, and then add to a large saute pan along with the heated sauce and grilled shrimp.

2. Sauce can be made in the morning. Refrigerate until 1 hour before assembly. When ready to start dinner, reheat sauce in a large saucepan or microwave until heated. I like to double the sauce and pass extra sauce at the table.

3. Shrimp can be peeled and deveined a day ahead. Keep in a bowl with fresh ice on top, covered, in the refrigerator.

Directions:

Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Just before draining, remove 1 cup of the pasta cooking water.

Skewer shrimp and brush with oil and lemon juice or extra sauce, if you have made it ahead. Allow to marinate at least 30 minutes to an hour. Season with salt and pepper. Grill for 1-2 minutes on each side. Remove from skewers and set aside.

Sauce: In a large skillet over medium heat, add 1 tablespoons olive oil. Add the shallots, season with salt and pepper and cook 5 minutes. Add the garlic, thyme, red pepper flakes, and sauté for another minute. Pour in the wine, lemon juice and zest, and reduce for a at least five minutes or so. Then add the diced tomatoes and capers, S&P, stir and cook until fragrant, 1-2 minutes. Stir in butter.

Add the shrimp and pasta to the sauce, tossing to combine. If needed, thin the sauce with a little of the pasta cooking water. Remove the pasta from the heat and stir in half of the parsley.

Divide the pasta between plates and top with the remaining fresh parsley and thyme. Pass extra sauce at the table.

Spring Rolls with Shrimp ~ Spring Celebrations

What can be more fitting for a special luncheon in spring than Spring Rolls with Shrimp!  

Hello, Friends! We have just finished celebrating three family birthdays and a return-to-work celebration over the past three weeks! Fun times, busy times, special family times!  The first celebration started with our daughter's last maternity leave luncheon with us.  I wanted to make it very special for her, so I chose these delicious spring rolls with two kinds of dipping sauce. Recipes to follow.

The next celebration was a combination birthday party for yours truly (last week of March) and my husband, whose birthday follows exactly one week later. The most recent party was this past weekend, for our oldest daughter's birthday (one week after my husband's), which was also combined with a belated Easter egg hunt for our two oldest grandsons who were out of town over Easter.

Needless to say,  that's a lot of celebrating and a lot of cooking and entertaining! The most memorable recipe from the birthday dinners was the Grilled Beef Tenderloin with Cabernet Sauce with Frizzled Leeks.  Desserts included Lemon Tart with Pine Nut Crust for and Strawberry Lemonade Cake made this time with a Chiffon Cake base.  (Click on links for recipes). We have been eating very well!

The next week or so we will be eating lighter meals and salads such as these wonderful spring rolls, that I can't wait to make again.  We all loved them, especially with the Hoisin dipping sauce with chopped peanuts. Delicious!

The nice thing about spring rolls as you can fill them with whatever ingredients that sound good to you!  A combination of finely sliced vegetables and lettuces or cabbage, chopped herbs, and either cooked shrimp or chicken. Or, keep them vegetarian if you like!

Please don't place your spring rolls on a bed of cilantro as I did!  The cilantro stuck to the spring rolls and had to be picked off by hand. Lesson learned!

Spring Rolls with Shrimp

Printable Recipe

Serves approximately 4-5

Makes about 10-12 spring rolls, depending on how much filling you use.

6 ounces of dry rice vermicelli (rice sticks), cooked
About 20 large shrimp, cook, peeled, deveined and sliced in half cross-wise (I use Ina Garten's cooking method)
10 rice paper wrappers (round or square, round makes slightly smaller rolls)
3/4 cup carrots, peeled and coarsely shredded
3/4 cup seedless cucumber, peeled and finely julienned
3/4 cup of snow peas, thinly sliced on the bias
1-1/2 tablespoons olive oil
8 ounces of shiitake mushrooms, stemmed and caps thinly sliced
1 large shallot, diced
1/4 cup fresh mint leaves, thinly sliced
1/4 cup fresh cilantro, thinly sliced
1/4 cup fresh basil, thinly sliced
1 cup of baby lettuce leaves or finely sliced Napa cabbage (which I used)

Chopped peanuts for garnish
Hoisin Sauce (recipe follows) for dipping
Fish Sauce (recipe follows) for dipping

Cook and prepare shrimp (can be done the day before).

Clean and slice all vegetables and herbs.

Add water to a medium saucepan (large enough to hold rice sticks) and bring to a boil. Boil rice vermicelli 4 to 5 minutes, or until al dente. Drain, rinse starch off with cold water, and drain again. Cut into 4-5 inch lengths. Cover and set aside.

Heat the olive oil in a medium skillet. Saute mushrooms until soft, about 5 minutes. Remove to a bowl. Saute the chopped shallot in the same pan until soft and slightly browned. Toss with the mushrooms and set aside.

Have all of the fillings on the counter-top, ready to use when you start making the spring rolls.

Fill a large frying pan or bowl with warm water. Take one rice wrapper and dip it into the water for a second or two and remove to a cutting board. Do not leave in water longer than necessary or it could disintegrate.

Wait a few seconds for the wrapper to soften. Then, in the lower third half of the rice wrapper, closest to you, stack the ingredients in a horizontal row across, leaving about 2 inches uncovered on each side. Start with 3 shrimp halves, then add a few strands of vermicelli, 1 tablespoon each shredded carrots, cucumbers, snow peas and mushrooms/shallots, then add 1/2 teaspoon each of mint, cilantro, basil, then 2-3 baby lettuce leaves. Fold uncovered sides inward over the filling, then tightly roll the wrapper away from you.

Repeat until the ingredients are used. Place each roll into a covered storage container as you work so they do not dry out. Refrigerate until time to serve.

Serve with chopped peanuts and either or both of the dipping sauces below.

Hoisin Dipping Sauce (our favorite)

1 cup (8 oz) Hoisin sauce
1/4 cup smooth peanut butter
1 Tbs rice vinegar
2 garlic, crushed
1 heaping teaspoon Thai Garlic Chili Sauce to taste

Fish Sauce Dressing

2 tablespoons fish sauce
1 1/2 tablespoon fresh lime juice
1 tablespoon water or rice vinegar
1 1/2 tablespoons sugar
1 teaspoon chopped cilantro
1 garlic clove - mined
1 generous teaspoon Thai Garlic Chili Sauce to taste

Notes: This recipe is adapted from several recipes to include the ingredients we like. Feel free to add bean sprouts, diced green onions, or whatever vegetables you like. Spring rolls may be slice in half diagonally to serve.

Grilled Chiquila Shrimp

Now that the summer season is officially upon us and June 1st is, unbelievably, this Monday, I hope you are looking for some delicious ways use your outdoor grill! Here is a recipe that I have been making for a long time. Years. It's an adaptation of a recipe I received from a friend and I'm sorry I can't attribute the original source. I've tried doing web searches for tequila shrimp but nothing compares to this exact recipe. The stand out ingredient in this one is the marinade made with chili sauce, tequila, garlic, cayenne and other spices.  I like to call it Chiquila Shrimp. 

 

Fresh, cleaned and deveined shrimp (I like wild-caught, Gulf of Mexico shrimp) are threaded on skewers and marinated for at least 8 hours or even overnight for the biggest flavor.  The taste is spicy and Southwestern.  Of course, a margarita would be the perfect beverage to drink with these but an ice-cold beer would also be great. 

I made them recently for my husband and myself with just a simple side of snow peas with buttery toasted almonds and a fresh baguette, but we also love them with oven roasted potatoes and a salad.  If you are entertaining on Father's Day in a couple of weeks, keep this one in mind!  We like them straight off the grill, but you could save the marinade and simmer it on the stove to make a sauce to accompany the shrimp.

Things that are making me happy as May comes to a close..peonies, geraniums, irises, clematis, migrating Blue Birds, and, boys in pools...

Grilled Chiquila Shrimp

~from Savoring Time in the Kitchen
Printable Recipe

2lbs. shrimp raw, peeled and deveined 

1/2 cup canola oil

1/2 cup chili sauce

1/3 cup tequila
2 cloves minced garlic

1 teaspoon salt

1/2 teaspoon ground pepper

1/2 tsp cayenne
Dash of Tabasco
½ tsp red pepper flakes or to taste

Marinate shrimp in zipper bag overnight with marinade ingredients. Thread on skewers so that both the head and tail are skewered.  That way the shrimp will not flip while grilling.  You can also skewer them first and then marinate them using a 9x13 pan.  Turn every few hours. 

If desired, you may save the marinade and simmer in a saucepan for at least 10 minutes to make a sauce for the shrimp. 

Prepare the grill to medium high heat. Grill shrimp skewers 2-4 minutes on each side until done to your liking.

Snow Peas with Buttery,Toasted Almonds

Adapted from Bon Appétit and Maria Helm Sinskey

Printable Recipe

Makes 4 servings

2 tablespoons unsalted butter
1/4 cup sliced almonds
1/2-3/4 pound snow peas, trimmed
2-3 teaspoons minced shallot (or onion)

1 teaspoon freshly squeezed lemon juice

Melt 1 tablespoon butter in medium skillet over medium heat. Add the shallots or onions and saute until translucent and tender.  Remove to a plate and set aside.

Add the remaining 1 tablepoon of butter ot the skillet and add the almonds.  Cook until golden and fragrant and butter begins to brown, stirring frequently, about 1-1/2 minutes.  Remove the almonds to the same dish as the shallots.

Add the snow peas to the skillet and sauté until snow peas are crisp-tender, 1 1/2 to 2 minutes.
Remove skillet from heat and return the almonds and shallots to the skillet. Add the lemon juice, season to taste with salt and pepper and toss.  Serve immediately. 

Shrimp Pad Thai and a Delicious Side Salad

Genes are funny things. A gene can be lurking in a parent who doesn't even know it's there and then, years later, a child finds out through a blood test that she's inherited one gene from each parent that has given her some gluten intolerance. That child would be my daughter and both my husband and I each gave her a gene that was recessive in us but in her...not so much. Thankfully, it's not a severe intolerance.  She had complained about some digestive issues ever since college and recently had a blood test done to find out what was causing it.
 

So why do I have a plate full of pasta pictured as I'm talking about gluten intolerence?  That's because it's not pasta at all but wide rice noodles. For all of you who have family members or friends who have a gluten intolerance and still want to serve them a delicious meal, this is a recipe that will satisfy everyone at the table.  It was pictured in a recent Williams Sonoma catalog and found on their website.

I served this Asian-style salad that I found on Food and Wine with our meal and also some roasted asparagus.  The dressing is slightly creamy and the toasted macadamia nuts and sesame seeds gave it a nice crunch.  The salad was supposed to include Enoki mushrooms but, since I couldn't find them, I substituted cucumber which gave the salad a nice refreshing flavor. 

The dinner was a wonderful combination of flavors! 

Shrimp Pad Thai

Adapted from Williams Sonoma
Printable Recipe

Serves 4

Wide Rice Noodles (found in the Asian aisle of your food store), 14-16 oz package

1 Tbs. canola oil
1 lb. (500 g) large shrimp, peeled and deveined (I used about a half pound more)
3 eggs, lightly beaten
1/2 cup Pad Thai noodle sauce, plus more, to taste (I used Annie Chun brand)
2 green onions, white and light green portions, sliced
2 carrots, peeled and julienned
1 cup (4 oz./125 g) bean sprouts

1/4 cup (1 oz./30 g) chopped unsalted roasted peanuts
Chopped cilantro leaves for garnish
Lime wedges for serving

Bring a large pot of salted water to a boil over high heat.

Meanwhile, in a very large nonstick sauté pan or wok over medium-high heat, warm the oil. Add the shrimp and stir-fry until opaque throughout, 2 to 3 minutes. Using a slotted spoon, transfer the shrimp to a bowl.

Add a little more oil to the same pan to heat and then add the eggs, stirring occasionally, until lightly set but still soft, about 1 minute. Transfer the eggs to the plate with the shrimp. Remove the pan from the heat.

Add the rice noodles to the boiling water and cook until barely al dente, 3-4 minutes. Drain the noodles thoroughly and transfer to the pan or wok.

Place the pan over medium heat and return the shrimp and eggs to the pan. Add the noodle sauce, green onions, carrots and the bean sprouts. Cook, using tongs to lift and toss the noodles constantly, until the ingredients are well blended and heated through, about 1-2 minutes Taste and add more noodle sauce if desired, tossing to combine.

Transfer the noodles to a platter or serve right from the pan.

Pass the chopped peanuts, extra cilantro leaves and lime wedges at the table.

Mixed Asian Salad with Macadamia Nuts

Adapted from Food and Wine
Printable Recipe

SERVINGS: 6

2 tablespoons mayonnaise
1 tablespoon rice vinegar
1 tablespoon white wine vinegar
1 tablespoon soy sauce
2 teaspoons honey
1 teaspoon finely grated fresh ginger root
1 teaspoon Asian sesame oil
1 large garlic clove, minced
1/2 teaspoon Sriracha chili sauce or other hot chili sauce (I used Cholula Chili Lime sauce)
1/4 cup vegetable oil
Salt and freshly ground pepper
1/2 cup macadamia nuts (3 ounces)
1 tablespoon sesame seeds
A clam shell of organic baby mixed greens - about 1/2 to 3/4 pound
1 large cucumber, seeded and sliced

In a blender, combine the mayonnaise, rice and white wine vinegars, soy sauce, honey, ginger, sesame oil, garlic and chili sauce and process to mix. With the machine on, blend in the vegetable oil in a thin stream. Scrape the dressing into a small bowl and season with salt and pepper.

In a medium skillet, cast iron preferably, toast the macadamia nuts over moderately low heat, shaking the skillet, until the nuts are a deep golden brown, 4 to 5 minutes. Transfer the nuts to a plate to cool. Add the sesame seeds to the skillet and toast until a deep golden brown, about 3 minutes. Transfer the sesame seeds to a plate to cool. Coarsely chop the macadamia nuts and mix with the toasted sesame seeds.

In a large salad bowl, toss the baby greens with the sliced cucumbers. Pour the dressing over the salad and toss well. Scatter the toasted macadamia nuts and sesame seeds all over the salad and toss briefly once more and serve.

Won Ton Soup with Noodles and Bok Choy

As you may know, this Friday, January 31st, kicks off Chinese Lunar New Year or 'Spring Festival' which lasts until February 14.  This new Chinese Lunar New Year will be the Year of the Horse. You can find some interesting and fun facts about Lunar New Year here. To find out if you were born in a Year of the Horse or what your Chinese astrological sign is, look here.

If you have a favorite team in the Super Bowl this Sunday, whose mascot is a horse,  this may be your lucky year :) 

In honor of the Chinese Lunar New Year, I decided to try making Wonton Soup.  I had never made wonton soup before but was inspired by a lovely post from my friend, Monique, at La Table de Nana.

I did a Google search to find out how to wrap wontons and chose the' flower bud' fold simply because I have major spring fever with the brutally cold winter we are having. Thinking of flower buds while making them just made me smile.  The fold is demonstrated in this video along with two other folds.  Making wontons is a little labor intensive but it's relaxing if you do it on the weekend, which I did. 

I also did a few internet searches on wonton soup recipes and, since I wanted a slightly 'heartier' soup for my husband, picked parts of the recipe Monique shared and the one for wonton noodle soup that I found at Steamy Kitchen. I enjoyed the addition of the baby bok choy and the suggestion to serve it with chili garlic sauce on the side.  Delicious!  I had a hard time finding ground pork that I felt was lean enough.  Next time, I may grind my own or have the butcher grind a leaner piece of pork for me.

I am so glad I was inspired to try making wonton soup.  There are many variations you can find and I don't think you can go wrong with any of them. You could even make it totally vegetarian and use a hearty vegetable stock and fill the wontons with a variety of vegetables such as cabbage, carrot, mushrooms, bean sprouts and tofu. Also, if you decide you like it, you can freeze wontons after cooking them and freeze them for a quick meal in the future.  Steamy Kitchen has excellent tips for freezing. 

Happy Lunar New Year to all of my friends and followers and may it be a lucky one for all of you. 

Wonton Noodle Soup with Baby Bok Choy

Adapted from La Table de Nana and Steamy Kitchen

Printable Recipe

Serves 4-6

¼ pound lean ground pork
¼ pound large shrimp, deveined and chopped
5-6 strands of fresh chives, or 4 green onions, sliced thin (2 for the wontons and 2 for garnish)
1 teaspoon cornstarch (or 1 beaten egg white) as a binder
1 teaspoon sesame oil
1 teaspoon soy sauce
1 teaspoon rice vinegar
1/2 teaspoon sugar
1/2 teaspoon fresh grated ginger root
Cornstarch slurry made with 1 tablespoon cornstarch and ¼ cup water
1 lb of won ton wrappers thawed
6 ounces dried wonton noodles or thin egg noodles
½ pound baby bok choy, rinsed well
2 quarts chicken broth or stock (I always have Kitchen Basics Unsalted Chicken Stock on hand)
salt and pepper

Optional garnishes:
Sesame oil for drizzling over soup
Chili Garlic sauce
Sliced green onions or chives

In a large bowl, combine the pork, shrimp, green onion or chives, cornstarch or egg, sesame oil, soy sauce, rice vinegar, sugar and grated ginger. Mix well. Put a scant teaspoon of filling in the middle of a wonton wrapper, brush cornstarch slurry on all edges. Fold corners together to make a triangle, pressing outward gently to remove any air bubbles. Finish using whatever wonton fold that you wish using extra slurry to secured. Place on clean, dry plate in one layer and cover loosely with plastic wrap or a damp paper towel to prevent drying. Repeat with remaining filling and wontons. My recipe made 32 wrapped wontons.

In a large stockpot, add all the stock and bring to a gentle boil. Add filled wontons and cook for about 2-3 minutes, or until they float to the top. Remove with a spider or sieve and place on a large dish with sides and cover with a damp paper towel.

Return the stock to a boil and add the noodles. Cook according to package directions. During the last 3 minutes, add the bok choy. Add any loose leaves during the last minute. Add salt and pepper to taste.

Return as many wontons that you wish to serve back into the pot to reheat for a minute. Ladle the wontons, noodles, stock and boy choy into serving bowls. Garnish with more chives or chopped green onions, drizzle with a little sesame oil and serve with chili garlic sauce, if desired.

Spicy Shrimp, Black Beans and Corn

If you're like me and are looking for easy, summer meals so you can spend more time outdoors, I have a delicious one! This dish has recently become a favorite of ours. . I've made this 3 times this spring.  It's easy, satisfying and doesn't break the diet bank :)  We prefer, wild caught shrimp from the Gulf of Mexico for flavor but use the best you can find.  I prefer buying quick frozen shrimp to buying it already thawed in the fish case.  

This recipe would be equally delicious in the fall with fresh, locally-grown corn and chopped zucchini from the farmers market. 

You can do all of the prep work in the morning so all you have to do is the saute everything and your dinner will be ready in less than 15 minutes.

If you don't mind a few extra carbs, this makes a wonderful soft taco!

Spicy Shrimp, Black Beans and Corn
Adapted from Cooking Light
Printable Recipe

Yield: 4 servings (serving size: 1/3 cup shrimp and about 2/3 cup bean mixture - adjust recipe for heartier appetites)

1 tablespoon chili powder
1/2 teaspoon garlic salt
1/2 teaspoon ground cumin
1 1/2 pounds medium shrimp, peeled and deveined (I like to have that be the net weight, after peeling and deveining)

Cooking spray or canola oil

2 tablespoons fresh lime juice, divided
1 1/2 cups frozen whole-kernel corn, thawed
3/4 cup bottled salsa
1/4 cup chopped fresh cilantro
1 (15-ounce) can black beans, rinsed and drained

Heat a large nonstick or other large skillet over medium-high heat.

Combine first 3 ingredients in a large bowl. Pat shrimp dry with paper toweling and add shrimp to bowl and toss to coat. This can be done a couple of hours in advance and kept refrigerated.

Heat skillet over medium heat heat on stove top. Coat nonstick pan with cooking spray or, if using a regular skillet, add 1 tablespoon canola oil. Add shrimp and sauté about 3 minutes, turning once halfway through. Use a tongs to flip over uncooked side of shrimp. Add 1 tablespoon lime juice and toss - then remove shrimp from the pan to a plate. Add corn to pan and sauté for 1 minute. Stir in salsa, cilantro, and beans; cook another minute or until thoroughly heated. Stir in 1 tablespoon lime juice. Serve shrimp over bean mixture.

My Suggestions:

1. The shrimp could also be skewered and prepared on the grill.
2. 1-2 small zucchini can be diced and sautéd for 1-2 minutes just before the corn is added.
3. Shrimp can be added back to the pan with the vegetable and bean mixture and served together right from the pan.
4. Tastes great on a soft tortilla.
5. Add a simple side salad of crisp romaine, sliced radishes, cucumber and diced, fresh tomato with a southwest-style dressing and serve alongside the shrimp and beans. Delicious!

Shrimp Scampified

Every few weeks from late spring to early fall, Fabian Seafood from Galveston, Texas comes to our area and sells fresh shrimp from the Gulf.  Their shrimp is flown in fresh, never frozen and sold out of the back of a truck in coolers filled with ice at 3 locations over 3 days.  Last week was their last visit for the year so I stocked up on shrimp and crab meat for crab cakes.  They sell east coast fresh crab without any preservatives and it's delicious.

Since it's been cool here lately, I decided to make my latest shrimp purchase into a comforting pasta dish.  After looking over a few recipes and picking out the parts that sounded best, I came up with a version of Shrimp Scampi that my family loved.  With the shrimp cut into pieces, every bite had a bit of shrimp and pasta.  I served it with some steamed broccoli and crusty bread with herbed olive oil for dipping. Delish!
  

Shrimp Scampified

Adapted from Here and Here
Printable Recipe

Serves 4

Important - Have everything prepped and ready to use in small bowls next to the stove before starting the shrimp.

1/4 cup of light olive oil
1 lb peeled and deveined large to jumbo shrimp, cut into half or thirds, depending on size
6 garlic cloves, minced
3/4- 1 cup dry white wine
1 teaspoon salt
1/2 teaspoon black pepper
1 very large or 2 medium tomatoes, seeded and diced
1 tablespoon of capers, drained and chopped
2 tablespoons butter
1/2 cup fresh parsley, chopped
3/4 pound pasta - I used Mezze Rigatoni
1/2 cup reserved pasta water
Lemon Wedges - Optional

Place a large pot of salted water on the stove to boil.

While the water is heating, place a large, heavy skillet over medium-high heat. When the pan is hot, add the olive oil. Sauté the shrimp, stirring once or twice until just barely cooked through for approximately 2 minutes. Remove the shrimp to a bowl and place the pan back on the heat. Add the minced garlic to the skillet and stir. Then add the wine, salt and pepper and allow to reduce for about 2 minutes or so. Add the chopped tomato and capers, stir and cook for another minute or two. Add the butter to the skillet to melt and then return the shrimp to the pan and toss. Remove from the heat.

Cook pasta according to package directions (I start the pasta while I'm working on the shrimp mixture above), remove 1/2 cup pasta cooking water with a ladle, then drain pasta. Place the drained pasta in a large bowl, add the shrimp mixture, chopped parsley and toss. Add some of the reserved pasta water and toss again.

Grilled Shrimp and Halibut with Herb and Dijon Marinade

When the weather is hot as it has been here most of this summer, seafood is a welcomed alternative to the usual suspects on the grill and is lighter on the eyes and the stomach when it's 90F+ degrees.  Since we host our gourmet group for an al fresco dinner on our patio during the summer, the menu always includes something prepared on the grill. This year, we decided it should be seafood.

One of our favorite restaurants offers the most delicious halibut preparation but I was concerned that halibut might be too delicate for the grill.  We experimented with various firmer-fleshed fish but nothing offered the mild and flaky taste of halibut that I love. Trial and error, three difference marinades and sauces, and we finally achieved gourmet-worthy success! 

The marinade and finishing butter I used were a adaptation and combination of two different Pierre Franey grilled shrimp recipes from his iconic 60 Minute Gourmet which was a collection of recipes that he wrote during the late 1980s and early 1990s for the New York Times.  Both sauces are loaded with fresh herbs from the garden and perfectly balanced for both the shrimp and halibut. I added a few additional spices that we enjoy with grilled shrimp. The seafood was marinated for about 4 hours and then basted with the marinade several times during grilling.

Since most of the halibut purchased here has the skin on, the fish held up very well on the grill using a fish grate and very large turning spatula.  We pulled the skin off after grilling and before plating.

You could serve the seafood right off the grill using only the marinade sauce but, for gourmet, we used a finishing herb butter drizzled over the hot, grilled seafood just before plating and we passed extra herb butter at the table.

This is going to be one of our favorite summer recipes!

(Stayed tuned for the dessert recipe from our gourmet dinner coming soon.)

Grilled Shrimp and Halibut with Herb an Dijon Marinade

Adapted from two different Pierre Franey's 60 Minute Gourmet
Printable Recipe

4 servings

20 jumbo shrimp, about 2 pounds, shelled and deveined
4 6-oz fresh halibut filets

1 1/2 teaspoons finely minced garlic
1 1/2 teaspoons finely chopped shallots
4 tablespoons Dijon-style mustard
1/3 cup dry white wine
1/3 cup freshly squeezed lemon juice
3/4 cup olive oil
1/3 cup finely chopped fresh basil
¼ teaspoon red pepper flakes
1/2 teaspoon ground cayenne pepper
Salt and freshly ground pepper to taste

Herb butter (see recipe). May be prepared in advance and reheated gently.

Grill rack for grill is advisable.

Combine garlic, shallots, mustard, wine, lemon juice, olive oil, basil and spices in a bowl. Stir to blend. Place shrimp in a bowl and half of marinade. Stir to coat. Place halibut in a large, shallow dish and spoon the other half of the marinade over the fish, rubbing to coat. Cover and refrigerate seafood for a few hours.

Preheat outdoor grill or oven broiler to high.

Arrange 5 shrimp on each of 4 skewers*, reserving marinade.

Oil grill rack. Place the halibut on one half of the grill, skin side down, and cook for 4 minutes basting with reserved marinade.. Flip and cook for another 4 minutes. Baste again. Place the shrimp skewers on the other half of grill and cook 2-2-1/2 minutes per side, basting each side with marinade.

Place shrimp and halibut on a large platter and drizzle herb butter over all. Serve immediately.

Herb Butter Sauce:

1/4 cup minced shallots
3/4 cup dry white wine
1/4 cup heavy cream
8 tablespoons unsalted butter
Salt and freshly ground pepper to taste
2 tablespoons finely chopped basil
2 tablespoons finely chopped fresh parsley leaves
2 tablespoons finely chopped fresh chives

Combine the shallots and the wine in a heavy saucepan. Cook over medium-high heat until the wine has almost evaporated. Add the cream and reduce by half. Add the butter quickly, one tablespoon at a time, whisking constantly. Remove the saucepan from the heat and stir in the salt, pepper and herbs.

*Note:  Skewers for the shrimp aren't needed if you are only grilling a few shrimp at a time.

Ruth's Barbecue Shrimp

 

One of my all-time favorite shrimp dishes is this recipe based on an appetizer served at the Ruth's Chris Steakhouse restaurants. We don't have one in my area but have fond memories of vacations in Arizona when we would enjoy an occasional special meal at the Ruth's Chris in Scottsdale.

Although this is a great appetizer, I prefer to serve it as a main course over pasta with the amazing sauce flavoring both the shrimp and pasta. Over the years, I've lightened up the original recipe by using much less butter and I also now add sliced red peppers.

Zippy barbecue spices, rosemary, garlic, green onion and red peppers all flavor and scent this dish to perfection. I like to serve it with a side of stir-fried pea pods and some crusty bread.

As we are getting closer to the shortest day of the year, the lighting at dinner is getting very challenging so please forgive the photos!

Ruth's Barbecue Shrimp and Pasta
Based on Ruth’s Chris Steakhouse Barbeque Shrimp Appetizer
Printable Recipe

Serves 2

Barbeque Butter

3 Tablespoons unsalted butter
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1/2 teaspoon paprika
1/4 teaspoon salt
1 teaspoon fresh rosemary leaves, finely chopped (can substitute 1/2 teaspoon dried rosemary, chopped)
1 large clove of garlic, minced
1/2 teaspoon Worcestershire Sauce
1/4 teaspoon Tabasco Sauce
1 teaspoon water

1 pound of 16-20 shrimp, peeled and deveined (I use wild caught, gulf shrimp)
1-2 tablespoons olive oil
3 green onions, sliced very thin using some of the green portion
1/2 small red pepper, quartered and very thinly sliced
3/4 cup dry white wine

Cooked pasta, such as Capellini

Very large saute pan to hold shrimp in a single layer without crowding. If necessary, use 2 pans.

For Barbecue Butter:

Soften butter to room temperature. Place butter, pepper, cayenne pepper, paprika, salt, rosemary, garlic, Worcestershire, Tabasco, and water into mixing bowl and stir until blended. Refrigerate until ready to cook shrimp.

Bring a large pot of lightly salted water to boiling. Cook pasta according to package directions while you are preparing the shrimp. Remove and drain pasta with a pasta server or spider strainer saving the hot water in the pot to briefly reheat pasta, if necessary.

For the Shrimp:

Pour olive oil in a very large saute pan over high heat. Add shrimp to the hot pan and cook on one side for 1-2 minutes. Reduce heat to medium, turn shrimp, and add the sliced green onion and red pepper. Cook for an additional 1 to 2 minutes.

Add white wine and cook until reduced to 1/3 cup.

Stir in the cold barbecue butter and reduce heat to low. Cook and stir frequently until shrimp are white throughout but still moist and tender, approximately 1-1/2 minutes. Place a serving of pasta on each plate and top with shrimp and some of the barbecue butter sauce.

Cucumber-Avocado Soup with Spicy Shrimp and Sauce

Last night, we had one of our gourmet group gatherings.  Our assigned recipe to bring was this delicious, chilled soup.  I needed to make a couple of  'tweaks' to the recipe as I found the soup too thick and just a bit  bland.  With just a couple of adjustments it turned out wonderful and got rave reviews at dinner.

The star of the show was the spicy shrimp and shrimp sauce which is probably the most time-consuming part of the recipe. Luckily, it can be made the day before. Even the soup can be made ahead which makes this a wonderful recipe if you have a busy day.

You need to buy shell-on shrimp in order to make the shrimp sauce as the shrimp shells are used to make a flavorful shrimp reduction.

The drizzle of sauce around the shrimp flavor the cool cucumber avocado soup beautifully. It a wonderful contrast of hot and cold, spicy and mellow.

I know Mother's Day is celebrated at different times in different parts of the world but here are a few of my spring flowers to wish the mothers of the world a joyous day. Happy Mother's Day!

Cucumber-Avocado Soup with Spicy Shrimp Sauce
Adapted from Food & Wine
Printable Recipe

My Notes: When I tasted the soup after preparing the recipe as written, I found it a little bland and far too thick so I added the chicken broth to thin the soup (you could use vegetable stock) and added the Tabasco to 'brighten' the flavor. I made the soup and shrimp sauce the day before and sauteed the shrimp just before serving.

1 large European cucumber, seeded and coarsely chopped
2 Hass avocados—pitted, peeled and quartered
1 1/2 cups buttermilk
2 tablespoons red wine vinegar
1 teaspoon sugar
1 1/2 tablespoons fresh lime juice
8 oz chicken broth or stock
Several good dashes of Tabasco
Kosher salt

3 tablespoons extra-virgin olive oil
3/4 pound large shrimp, shelled and deveined, shells reserved
3 garlic cloves, thinly sliced
1 shallot, thinly sliced
1 small carrot, thinly sliced crosswise
1 teaspoon black peppercorns
1 teaspoon coriander seeds
1 teaspoon crushed red pepper
1/2 teaspoon cumin seeds
1 teaspoon tomato paste
2 cups water
1 tablespoon honey

Freshly ground pepper
1 tablespoon unsalted butter
6 mint leaves, chopped

In a blender, combine the cucumber, avocados, buttermilk, vinegar, sugar, 1/2 tablespoon of the lime juice and a pinch of salt. Blend until smooth. Strain the soup through a fine sieve and refrigerate until chilled, about 40 minutes. (I used a food processor and got a good puree so didn't need to strain). Add enough chicken or vegetable broth to obtain the desired consistency and flavor with a few splashes of Tabasco. Taste and adjust seasonings.

In a large saucepan, heat 2 tablespoons of the olive oil. Add the shrimp shells, garlic, shallot and carrot and cook over moderate heat, stirring until the shells are lightly browned, and the vegetables are softened, about 8 minutes. Add the peppercorns, coriander seeds, crushed red pepper and cumin seeds and cook, stirring, for 1 minute. Add the tomato paste and cook, stirring, for 1 minute. Add the water, honey and remaining 1 tablespoon of lime juice and bring to a boil. Simmer over moderate heat until reduced to 1/2 cup, about 15 minutes. Strain the shrimp sauce into a heatproof bowl. Refrigerate until ready to use.

In a medium skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Add the shrimp, season with salt and pepper and cook over high heat for 1 minute. Turn the shrimp, add the shrimp sauce and simmer just until the shrimp are cooked through, about 2 minutes. Swirl in the butter.

Ladle the soup in soup bowls, spoon the hot shrimp into the middle and drizzle the shrimp sauce on top. Sprinkle with the chopped mint and serve.

Make Ahead The cucumber soup and shrimp sauce can be refrigerated overnight separately. Reheat the shrimp sauce gently before using. If you are short on time, the cucumber-avocado soup is delicious on its own. Just follow the recipe through step 1, then serve with a drizzle of olive oil and chopped mint.

Boiled Fresh Shrimp from Galveston, Texas

I know many of you are focusing on food and preparations for Thanksgiving.  I am also gathering my recipes and preparing my shopping list but I wanted to do a follow up to my previous post on the crab and fresh shrimp I bought last weekend from our purveyor from Galveston, Texas. I've shared this recipe before but it's so good it deserves a repeat!

In addition to feasting on crab cakes, we also enjoyed a meal of freshly boiled shrimp. This is my favorite way to prepare these beautiful, never frozen, shrimp when they arrive here in the Midwest. Sadly, they won't be back until next spring.

To serve, I usually just buy my favorite bottled cocktail or chili sauce and add an extra teaspoon or so of prepared horseradish and a small squeeze of fresh lemon juice.

Perfect Boiled Shrimp

Recipe adapted from Emeril's.com
Printable Recipe

1 large lemon, halved
4 quarts water
2 bay leaves
2 teaspoons salt
1/2 teaspoon cayenne
2 tablespoons Old Bay Seasoning
2 pounds jumbo shrimp in the shell (16-20 count)

Squeeze the juice from the lemon into a large pot and add the halves to the pot. Add the water, bay leaves, salt, cayenne, and Old Bay Seasoning. Bring to a boil and cook for 5 minutes to allow the flavors to mingle. Add the shrimp. Return to a boil and then immediately remove the pan from the heat. Cover, and let stand for 4. Scoop shrimp out place in a an ice bath to stop the cooking for 1 minute. Remove and serve with your favorite cocktail sauce, some sliced lemons and plenty of napkins!

Yield: 4 servings

Perfectly Spiced Boiled Shrimp

This past week, our fresh gulf shrimp vendor from Galveston made their last trip to Wisconsin for the season. During the warmer months, they normally make the trip every three to four weeks and there is nothing that compares to wild-caught gulf shrimp that has never been frozen - especially when simply boiled in the shell and eaten while still warm. Oh, My!

My favorite shrimp boil is adapted from an Emeril Lagasse recipe with lemon, bay leaves, cayenne and other seasonings.Whether eaten warm or chilled, these truly are perfectly spiced boiled shrimp!

Perfect Spiced Boiled Shrimp

Recipe Adapated from Emeril Lagasse
Printable Recipe
Serves 4

1 large or two small lemons, halved
4 quarts water
3 bay leaves
1 tablespoon kosher salt
1 teaspoon cayenne
2 tablespoons Old Bay seafood seasoning
2 pounds shell-on shrimp

Squeeze the lemon juice a large stock pot filled with 4 quarts of water. Add the squeezed lemon halves to the pot. Add salt, cayenne, bay leaves, and Old Bay seasoning. Bring the mixture (without shrimp) to a boil and boil for 5 minutes.

Add the shrimp to the pot and return to a boil. Cover, remove from heat, and leave for 4 to 5 minutes. Drain the shrimp into a colander and cool for about 5 minutes before eating.

Serve with your favorite seafood cocktail sauce.

Shrimp, Jicama and Mango Salad

Last night, we attended another of our gourmet group gatherings. I always look forward to these events no matter how easy or complicated our recipes may be. Our host and hostess for this event also have a condo in the Florida Keys so the theme for this gourmet dinner was tropical.

I have to say I am not a big jicama fan and rarely use it - but combined with the mango, shrimp and lime and pineapple vinaigrette it gave a delicious crunch and body to the salad!

This salad would be delightful for a summer al fresco dinner! In a larger portions, it would make a wonderful hot summer evening meal.

The recipe:

Shrimp, Jicama and Mango Salad
Recipe adapted from Epicurious
Makes 8 servings

Printable Recipe

4-1/2 tablespoons fresh lime juice
3 tablespoons frozen pineapple juice concentrate, thawed
1/3 cup extra-virgin olive oil
(I added a pinch of sugar to the dressing)

9 cups water
1/3 cup fresh lemon juice
3 bay leaves
3 teaspoons salt
1-1/2 teaspoon whole black peppercorns
1-1/2 pound uncooked large shrimp, peeled, deveined, halved lengthwise
3 large mangoes, peeled, pitted, cut into 1/2-inch cubes (about 3 cups)
2 cups 1/2-inch cubes peeled jicama
1/2 cup chopped red onion
2 tablespoons chopped fresh cilantro

8 large Boston lettuce leaves

In a small bowl, whisk lime juice and pineapple juice concentrate. Slowly whisk in oil. Season with salt and pepper to taste.

Bring water, lemon juice, bay leaves, salt and peppercorns to boil in a large stock pot. Reduce heat and simmer for about 15 minutes. Add shrimp, stir and simmer for about 2 minutes. With a slotted spoon, remove and place into a bowl of ice water. Drain and refrigerate. The shrimp can be made 6 hours ahead.

Mix mangoes and next 3 ingredients into shrimp. Pour vinaigrette over; toss to coat. Place 1 lettuce leaf on each of 8 plates. Spoon salad into lettuce cups in equal portions.

Note: Both mango and jicama can be diced and refrigerated 4-6 hours before using.

Another Irish Round Up of Recipes for St. Patrick's Day!

Boiled Eggs and Dippies*
Darina Allen – Traditional Irish Cooking“

"Mothers all over Ireland cup up fingers of toast for children to dip into soft boiled eggs".

2 fresh eggs
salt and freshly ground pepper
a few pats of butter
1 slice of fresh bread, toasted

Bring a small saucepan of water to a boil and gently slide in the eggs. Bring the water back to a boil and simer gently for 4 to 6 minutes, according to your taste. A four-minte egg will be still quite soft. Five minutes will almost set the white while the yolk will still be runny, and six minutes will produce a boiled egg with a soft yolk and solid white.
Meanwhile, toast the bread, cut off the crusts an spread with butter. Cut in fingers. As soon as theegs are cooked, pop them into egg cups, put the dippies on the sie and serve with salt, pepper and butter on the side.

*Pregnant women or people with suppressed immune systems should not eat partially cooked eggs unless they are pasturized!

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Dublin Bay Prawn Bisque
Adapted from Elegant Irish Cooking by Noel Cullen

"Dublin Bay prawns, sometimes known as "Norway Lobster," were often found n the nets of fishing boats looking for other fish. They were sold locally on the Dublin markets. Today, they are scarce and much prized."

4 pounds whole prawns or shrimp (I used shrimp)
1 rib celery, diced
2 medium carrots, diced
1 onion, diced
4 sprigs tarragon
4 sprigs parsley
3 bay leaves
3 cloves garlic, crushed
1 cup dry white wine
4 tablespoons butter
1 tablespoon all-purpose flour
1 tablespoon tomato paste
1 pound tomatoes, diced
½ cup brandy
3 egg yolks
1 cup heavy cream

Preheat oven to 400F. Heat 2 tablespoons of olive oil in a stock pot. Add the chopped celery, carrots, onion, herbs and wine and sauté until tender. Add 2 quarts of cold water and bring to a boil.

Using a strainer, immerse the prawns in the boiling liquid for 40-50 seconds. Bring liquid back to a boil and then remove the blanched prawns. Allow to cool, shell, and remove the flesh from the prawns. Reserve.

Place the prawn shells on a baking sheet and bake the shells in the preheated oven until golden brown, about 20 minutes.

In another saucepan, melt butter. Add the flour and cook gently for 3-5 minutes, stirring continuously, being careful not to brown the flour.

Add tomato paste, garlic, tomatoes, baking prawn shells, warm stock and vegetables. Bring to a boil, lower heat and simmer for 1 hour.

Add brandy and simmer for 10 minutes. Strain into another large saucepan.

In a medium bowl, whisk together the egg yolks and cream. Add a little bisque liquid to the egg mixture to temper it. When light and fluffy, incorporate into the soup. Bring to a gentle simmer. Do not allow the soup to reboil after the addition lf the cream and egg. The bisque should thicken slightly.

To serve, arrane the prawns in soup boals and ladle the bisque over them.

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Doyle's Dublin Coddle
Adapted from Full On Irish by Kevin Dundon

Serves 4

"This is my twist on a dish that has been around since the eighteenth century".

8 oz streaky bacon, cut into lardons
1 potato, diced
1 leek, thinly sliced
1 large carrot, diced
1 tsp fresh thyme leaves, plus extra to garnish
1-2/3 cups vegetable stock
4 large butcher-style pork sausages (I substituted turkey sausage to cut down on fat)
For the Potato Puree:

1 lb potatoes, well scrubbed
3-3/4 tablespoons milk
¼ stick butter
salt and freshly ground black pepper

Cover the potatoes with cold water in a pan and add a pinch of salt. Bring to a boil and simmer for 15-20 minutes or until completely tender when pierced with the tip of a sharp knife.

Drain the potatoes in a colander and then peel while they are still hot. Push through a potato ricer or sieve using a spatula. Quickly heat the milk in a pan. Beat the butter into the warm mashed potatoes and then add enough milk to make a smooth but firm puree. Season to taste.

For the Bacon/vegetable mixture:

Heat a pan and sate the bacon in the pan for 2-3 minutes until it has begun to release its fat. Add the potato, leek, carrot and thyme and continue to cook for 4-5 minutes until softened but not colored.

Pour the vegetable stock into the pan and bring to a boil, then reduce the heat and simmer gently for about 15 minutes until the liquid has slightly reduced and the vegetables are completely tender.

Heat a griddle pan and cook the sausages for 10-15 minutes until cooked through and well marked.

To serve, using two large spoons, shape the potato puree into quenelles and arrange two in each warmed wide-rimmed serving bowl. Spoon the bacon and vegetable mixture around the sides. Cut the sausages on the diagonal and arrange on top. Scatter over the thyme leaves to garnish.

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Jameson Chocolate-Walnut-Caramel Tart
-By Margaret Johnson

Serves 8

Crust
1-1/4 cups all-purpose flour
1 teaspoon sugar
¼ teaspoon salt
4 tablespoons cold unsalted Kerrygold Irish butter, cut into small pieces
4 tablespoons cold vegetable shortening, cut into small pieces
3-4 tablespoons ice water

Caramel Sauce
¼ cup unsalted Kerrygold Irish butter
½ cup sugar
¼ cup heavy (whipping) cream

Filling
1 cup walnuts, chopped
½ cup bittersweet or semi-sweet chocolate, broken into small pieces
¾ cup light corn syrup
½ cup packed light brown sugar
½ cup packed dark brown sugar
4 tablespoons unsalted Kerrygold Irish butter, cut into pieces
3 large eggs
3 tablespoons Jameson Irish whiskey
1 teaspoon vanilla extract
¼ teaspoon salt
Confectioner’s sugar for dusting

“The combination of whiskey and chocolate is especially delicious, and when nuts and caramel are added, the results are superb”.

To make the crust: Combine the flour, sugar and salt in a food processor fitted with a metal blade. Add the butter and shortening and pulse 8 to 12 times, or until the mixture resembles coarse crumbs. Add 2 tablespoons of the water and process for 15 to 20 seconds, or until the dough comes together. Add the remaining water if necessary and pulse again. Dust a work surface with flour. Turn out the dough, form it into a ball, then wrap in plastic wrap and refrigerate for 1 hour. Remove the dough from the refrigerator 10 minutes before rolling.

Butter a 10-inch tart pan with a removable bottom. Dust a work surface with flour. Roll out the dough into a circle 12 inches in diameter. Transfer to the prepared pan, fold in the excess dough, and press with your fingers o form thick sides. Freeze for 30 minutes.

Preheat the oven to 375F. Prick the bottom and sides of the crust with a fork. Line the crust with foil, fill with pie weights or dry beans, and cover with a pie shield or foil. Bake for 18 to 20 minutes. Remove the weights, foil and shield and bake for 12 to 15 minutes more, or until the crust is browned all over. Remove from the oven and let cool on a wire rack. Maintain the oven temperature.

To make the caramel sauce: In a saucepan over medium heat, combine the butter and sugar. Cook, stirring constantly, for 3 to 5 minutes, or until the mixture thickens. Continue cooking, without stirring, until the mixture turns golden brown. Remove from heat and whisk in the cream. Pour the caramel mixture into the tart crust, spread evenly over the bottom, and freeze for 15 minutes or until set.

To make the filling: Sprinkle half of the walnuts and all of the chocolate pieces over the caramel. In a large bowl, combine the corn syrup, brown sugars, butter, eggs, whiskey, vanilla and salt. With an electric mixer, beat until smooth. Pour over the chocolate and walnuts. Sprinkles the remaining half of the walnuts over the top. Bake the tart for about 50 minutes, or until the pie filling is nearly set in the center. Remove from the oven and cool on a wire rack for 10 minutes. Release the side of the pan. Slice the tart and serve warm.

I hope you all have a wonderful St. Patrick's Day!  Click here for a few interesting facts about this day.