Category Archives: shrimp

Shrimp Scampi

I’m back you beautiful readers! This dish is peculiarly named. In italian it is like saying “Shrimp, plate of shrimp,”. It is the redundant cooking equivalent of saying “ATM Machine.” No matter how ridiculous it sounds, it is on the extreme side of easy and so fast you won’t believe you can cook this meal faster than you can catch a wounded emu. Oh did I mention it tastes like a meal fit for Poseidon himself? Well if I haven’t, now I have. Dad and I had some time to kill when I was visiting the other night  so we decided to try this. You know it came out fabulously because now it’s on the blog. Begin! This is based on Melissa d’Arabian recipe from the food network.

Ingredients
6 garlic cloves chopped
2 lemons, zested and juiced
5 TBSP olive oil
1 tsp red pepper flakes
1/2 tsp Kosher salt
1/2 tsp Fresh ground black pepper
3/4 to 1 pound medium shrimp, peeled and deveined (keep the shells)
1/4 onion chopped
1/4 onion whole (for the shrimp sauce)
3/4 pound thin linguini
2 TBSP butter
1 small bunch parsley, leaves chopped

In a bowl big enough to fit all of your shrimp, toss in the garlic, zest and juice of 1 of your lemons, olive oil, red pepper flakes, salt and pepper, to taste, and the shrimp. Let that sucker marinate. Shimp are quick on the uptake and won’t take too long to catch on to the wonderful flavors.

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Meanwhile back on the stove its time to exploit the shrimp shells. In a small pot use medium heat. Add the shrimp shells and 1/4 whole onion. Fill with enough water to cover the contents and boil. Reduce the heat and simmer for about 20 minutes. Strain into a bowl and throw out the shells and onion. Make sure to take them all the way to the garbage or you will be sorry the next day. Ain’t nothin’ smell worse than rotting shrimp. I once almost lost the friendship of a young woman when I forgot a shrimp carcass in my sink for two days…Oh the humanity!

Now on to the pasta! Boil a large pot of water. Make sure to add salt. Once boiling, add in the linguini (I know, I know the pasta pictured is Fusilli. Give me a break. Most kinds of pasta will work) and cook until al dente! Usually this is 2 minutes less than recommended on the box. Drain and keep about 1/2 cup of pasta water.

Heat a large skillet over high heat. Remove the shrimp from the marinade (making sure to keep the marinade) and toss those little flavor explosions into the skillet. Cook until they turn pink and start to caramelize, about 3 minutes.

untitled-7952-3 Set aside the shrimp on a  plate and then add the remaining 1/4 cup chopped onion. Cook for a few minutes until fragrant. Then ad the left over marinade into the skillet. Cook for few minutes then add 1 cup of shrimp stock, 1/2 cup pasta water . Cook that sweet rue down until it reduces by about half and starts to thicken. Sprinkle in the remaining zest and juice of lemon, the butter and the parsley and stir it like it’s your job.

untitled-7954-3Add salt and pepper, to taste. Toss the shrimp and pasta and sauce all together in the pasta pot.

untitled-7951Serve it right away for the best taste. That said this can be reheated and it is also quite good.

untitled-7955-3This is a perfect summer meal.

Enjoy. 

This goes well with my Spinach Goat Cheese salad.

 

Mama’s Jambalaya, Laissez les bons temps rouler!

For most of my youth I can remember mom and dad taking a yearly trip to New Orleans to visit their friend Arthur. Arthur took them to the most amazing places around New Orleans. Dank dark clubs into which the common tourist wouldn’t dare venture, late night jazz sessions, but most notably little hole-in-the wall gumbo and crawfish houses. The result was an appreciation for Cajun cooking. This Jambalaya has been a part of family gatherings for years and now I bring it to you. This is a ONE POT meal for all of you out there who are adverse to doing dishes.

Ingredients:
2 tbsp. olive oil
1 1/2 lbs chicken breasts cut in 1 inch cubes, dust with pepper & cayenne
2 Habañero or Andouille sausages—sliced.
1 green pepper—chopped
2 onions—chopped
2 stalks celery—chopped
4 cloves garlic—minced
4 cups chicken broth
1-2 tsp salt
2 tsp Worcestershire sauce
1/4 tsp thyme
Add, cover, and cook over lowest heat 25 minutes:
2 cups raw rice
1/2 cup green onions—chopped
1/2-1 tsp Tabasco
1/2 lb. fresh shelled shrimp

Heat olive oil in a large pot and add in the dusted chicken breasts. Brown for about 8-10 minutes. During this time you can do various tasks like learn to underwater basket weave or read the complete works of Anne Coulter, she’s a peach. Add in the sausage and cook for about 2 more minutes.

Then add in the green pepper, onions, celery and garlic and continue cooking for 5 more minutes. At this point the magic happens. Toss in the chicken broth, (if you use bouillon, add no salt) salt, Worcestershire sauce, and thyme. This is where the Jambalaya really starts to Jam. Let that whole thing simmer once again for about 10 minutes. I through the lid on (always use protection) so it heats up more quickly.

At long last you’ve got to a good looking dish. We just have to finish her off an be patient. That’s what she said? Anyhow, add in the rice, green onions, and Tabasco (or whatever your favorite hot sauce might be). Now, lower the heat and let that puppy simmer with the lid on for about 25 minutes.

At this point the rice should almost be done. Remove cover, add shrimp, fluff rice (not that kind of fluff, naughty reader), and cook for 5 minutes longer. The shrimp should be pink. If it isn’t cook a little longer. If you’re colorblind like me, eat one of the shrimp. If you don’t die, it’s done!

Enjoy you bastards! They did…

 

 

 

Shrimp on Buzara

This is a dish from my lovely Croatian friends Amela and Ivana. It also has the distinguished honor of being the first guest blog on Batter Junkie. I believe Shrimp Buzara can be found in various locations along the Adriatic. This scrumptious version is from Dalmatia, Croatia.

So imagine you are on 40 foot wooden sailboat anchored somewhere in the vast Croatian Archipelago. A warm breeze blows over the deck bringing amazing aromas up from the galley. A beautiful Hrvatska žena (Croatian woman or man depending on your particular brand of fantasy) wearing a bikini or sarong number, brings you a steaming bowl of tomato, shrimpy goodness. Here is how to make that happen. Well at least the the tomatoy shrimpy goodness part. This recipe does not come with a free Croatian.

Ingredients (for four people)

1.5kg fresh shrimp (raw, not pre-cooked) (about 3.5 pounds US)
1 head of garlic (chopped)
Lots of parsley
1/2 L cheap white wine (so a little more than half of a normal bottle)
1 can of tomato sauce (around 800gr) (2, 14oz cans in the US)
A little bit of flour
Olive oil
Lots of fresh bread!
How to do it:
Heat olive oil in a large pan and add most of the garlic and parsley (leave some for later). Add salt and pepper and let simmer for 3 minutes. 

Add some white wine, cook for another minute or two and add all of the shrimp. Immediately add all of the remaining wine and the tomato sauce. Put in the remaining garlic and parsley and continue to cook and until the shrimp is done.
 

You will know that the sauce is OK when there is no bitter wine aftertaste. 

Tasting is very important 

Add some flour in order to make the sauce creamier. 

Dobar tek! (Bon appetit!) Serve hot, wash your hands, dip the bread into the sauce and attack the shrimp!

Bon profit!
Thank you Amela and Ivana!

Labels:  Croatian, dinner, main, seafood, shrimp