HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY.
Showing posts with label Shrimp. Show all posts
Showing posts with label Shrimp. Show all posts

Wednesday, September 10, 2014

A Perfect Dinner Party Dish: Shrimp, Chicken and Sausage Gumbo adapted from Bon Appetit


The Pool was tented for the occasion.
What makes a dish perfect for a dinner party?  I’d suggest something that keeps the cook out of the kitchen so that he or she can really enjoy their dinner guests’  company as much as possible.  Last weekend, we were entertaining The Bride and Groom, that is our two friends, Jill and Steven, who have the distinction of being the only
The Wedding was
covered in "Vows"
in the New York Times.
couple who have been married at our house.   Turns out, this was a mere 6 years ago.  I thought it was longer, likely because it seemed to take a decade for the lawn to come back.  This year, the lawn had completely recovered from its wedding bell blues—except, of course, where a small dog, who shall remain nameless, left its marks this summer. 
Jill and Steven made the guest list of people they wanted to see.  And since there were both some new and familiar faces, Andrew and I wanted to be part of the group and not confined to the kitchen.

Tuesday, August 19, 2014

Roasted Shrimp Salad with Heirloom Cherry Tomatoes and Avocado


        Last Sunday, we gave a pool party for our god-daughter.  It’s an annual event to celebrate her birthday for the four of us who are called “The Uncles”.  Andrew and I and Terry and Shawn have watched Olivia grow up and we’ve been there for every birthday.  It’s the perfect time to break out the Rosé and the pool toys—this year a gigantic swan Olivia named “Gloria Swanson”.  It’s also the perfect occasion for this salad.   I was drawn to a recipe from Ann Burrell, the Food Network’s wild-haired woman who, it turns out, is a summer visitor to the Hamptons.  In her original recipe which appeared in Hamptons magazine, Ann used our perfectly ripe heirloom tomatoes as the basis for a shrimp salad.  I took off from there.  First, I have to thank Ina Garten, who, as almost everybody knows, lives in the next town over full time.  From Ina, I learned that roasting shrimp is the best way to capture all their flavor.  Far superior to boiling shrimp, roasting them seems to bake all the flavor into the shrimp.  The tomatoes were a no-brainer. 

The Comfort family farm down the road has baskets of heirloom cherry tomatoes and plenty of beefsteak tomatoes too which I put into action. Since Olivia loves avocado, Andrew and I peeled and sliced 3 ripe avocados into the salad.  The final touch in Ann Burrell’s recipe called for Black Volcanic Salt.  Fortunately, Williams Sonoma sells this rare salt in a finishing salt selection.  If you can get your hands on it, please do.  Otherwise you can be forgiven for using any large grained salt like Fleur de Sel.  This salad is so simple to make, so satisfying to eat and so beautiful to look at that I’d recommend putting that bag of Costco shrimp you’ve got in the freezer to work this weekend.  Here’s the recipe:


Recipe for Roasted Shrimp Salad with Heirloom Cherry Tomatoes and Avocado. Takes 30 minutes to make.  Serves 8.

1-2 lb bag of 31-35 count Shrimp, peeled and deveined, tails left on *
½ cup Extra Virgin Olive Oil
6 cloves of garlic, peeled and chopped
1 tsp. Crushed Red or Alleppo Pepper
2 pints of heirloom cherry tomatoes, halved
2 lbs. of ripe, red soil grown tomatoes
3 ripe Haas Avocados, peeled, pit removed and sliced into ½ inch wedges.
½ white or Maui onion, peeled and sliced very thin
12 large fresh basil leaves, cut into a chiffonade**
¼ cup red wine vinegar
Black Volcanic Sea Salt


1. Preheat the oven to 400 F.

2. In a small bowl, combine olive oil, chopped garlic and red or Aleppo pepper flakes.  

3. Place shrimp in a large bowl and pour olive oil and garlic mixture over them, making sure to coat all the shrimp with the mixture.

4. Put the shrimp on a single layer on a sheet pan.  Salt and pepper the shrimp and put them in the oven.  The smaller sized shrimp (31-35 count) will cook in 5 minutes.  Larger shrimp will take only slightly longer.  Do not overcook. Shrimp are done when they turn pink and are opaque all the way through.


5. In a large bowl, combine the tomatoes, onion and avocado and half of the basil chiffonade.








6. Remove the shrimp from the sheet pan and pour all the juices and garlic bits into the bowl with the tomatoes, onion and avocado. Add the vinegar and toss gently.
7. Arrange the salad on individual plates, top with shrimp and sprinkled with the remaining basil chiffonade and black volcanic salt over all.  Serve.

  
*You can use the larger sizes too 21-25 or 11-15 count.  Just adjust the roasting time upwards in 3 minute intervals.
** To make a chiffonade of basil leaves, stack 6 leaves on top of each other, gently roll them into a cigar shape and then use a sharp knife to slice them into thin ribbons. Repeat.  Stack, roll, slice and you’ve made a chiffonade.


Thursday, July 31, 2014

Lazy Man's Bouillabaisse with Lulu Peyraud's Quick Rouille


Since we live in one of the great ocean fishing areas of the country, the temptation to eat the freshest seafood imaginable is an almost daily event.   The fishing boats go out early from Montauk and their catch is in our fish markets later that morning.   The waters abound in striped and black seabass, flounder, jumbo porgies, fluke, cod, monkfish, swordfish and bluefish.  This past weekend, local monkfish, the white dense fish with a taste vaguely similar to lobster, was to be had for $9.99 lb.  I call that price irresistible.  And it immediately brought to mind a great Bouillabaise I once enjoyed in Provence, north of Marseilles.   Bouillabaisse can be incredibly complicated to make: First of all, you need a great stock as a base for your creation.  No self-respecting cook would dare serve the dish without a “Rouille”, that overwhelmingly garlic-y saffron tinged sauce. essential to the dish.  And then there’s the fish itself.  Any self-respecting Provencale cook could find the requisite fish—rascasse, rouget, congre and lotte. The only one readily available is the lotte which is monkfish in French.  Still I was determined to use the underpinnings of the dish to make a Bouillabaisse. But I wanted one that would not restrict me to the kitchen for the bulk of the day. To the rescue came none other than The French Chef herself: Julia Child.

Tuesday, June 10, 2014

Shrimp, Corn and Avocado Quesadillas and Ina Garten's recipe for Roasted Shrimp


         I got a big kick out of this recipe when I initially made it.  It calls for ‘leftover shrimp’.  Does anyone actually ever have leftover shrimp? If anything, when you serve these addictive little two-bite appetizers, you are more likely to have anything other than a tail leftover.  Then I proved myself wrong because I did in fact have some beautiful roasted shrimp left over.  I made them using Ina Garten’s superb recipe.  Roasting shrimp makes infinite good sense.  When you boil shrimp, you’re basically boiling out the flavor, all of which will be absorbed by the water they’re boiled in.  Roast shrimp and you’re roasting the flavor into the shrimp.  I can almost guarantee you will never boil another shrimp once you’ve tried Ina’s recipe which comes right after the one for Quesadillas. 

Tuesday, December 24, 2013

Shrimp Scampi, an amazingly fast Italian American Classic and the story of the Feast of the 7 Fishes.


        
Scampi
The other night, in the run up to Christmas, I wanted to cook something that would take no time at all to prepare.  I had some 20-25 count Shrimp and started poking around for a recipe that had not appeared on Chewing the Fat.  Since there have been no less that 41 shrimp recipes published here, it amazed me to discover that the Italian American restaurant classic, Shrimp Scampi, had never made an appearance here.  How clearly I remember Scampi from my first forays into an Italian restaurant in Montreal.  The overtly garlic-y, buttery sauce was a sensation—especially if you teamed it up with crusty bread to soak up the sauce.  Later, when I went to school in Italy and learned the language, I was surprised to hear that ‘Shrimp Scampi’ is rather like calling something Chicken Poulet.  Scampi is the ingredient “langoustines” -- an Italian version of shrimp.  But this dish itself is pure Italian American cooking, plain and simple and incredibly easy to make.  I was astonished that the whole thing took under ten minutes to make. In fact, it’s so speedy, you feel like a one-armed paper hanger juggling the cooking of the shrimp, with the 3 minutes it takes the angel hair pasta to cook.  But this is a winner from start to finish and before the feasting begins tomorrow, it’s a perfect thing to serve the night before the night before Christmas.  Except, perhaps, if you’re Italian, because your Christmas Eve Feast will satisfy your hunger for seafood for quite a while.   I’ll take you through the Scampi recipe after introducing you to The Feast of the 7 Fishes.

Thursday, August 22, 2013

Two Salads adapted from Ina Garten: Roasted Shrimp and Orzo and Beets with Orange Vinaigrette





         Recipes that other cooks invent should be treated with great respect.  I’ve mentioned before that few things put me off more than someone commenting on a dish—very often negatively—that they have ‘doctored’ beyond recognition.   Still, if you do delve into the comments, you can certainly learn something and sometimes there’s a certain universality of opinion that is worth paying attention to.  In the case of today’s offerings, I didn’t make a single change to Ina Garten’s Beets with Orange Vinaigrette.  It’s a winner just as it is.  But when I got to Roasted Shrimp with Orzo, two things made me alter the original and, if I may be so bold, they were spectacular changes.

Monday, May 20, 2013

Mu Shu in Moments from Gourmet Magazine


Ready to be folded, Mu Shu in a Moment!


        
Restaurant General Tso's Chicken
the good, the bad and the ugly.
In our bid to eat healthy, Chinese food has taken quite a hit. We never order it for takeout.  And our visits to Chinese restaurants are few and far between.  But take heart.  We have discovered how easy it is to make Chinese food at home.  Not only does this keep the exotic flavors on our table from time to time, it also solves a lot of the issues we’ve had with the food to begin with.  Despite last week's news that salt might not be all that bad for you, Chinese cooking packs extraordinary levels of the stuff.  The current recommended daily intake of sodium is 2300 mgs. Or about a teaspoon.  A restaurant serving of General Tso’s chicken comes in at 3200 mgs. And, at 1300, more than half the calories that an adult is supposed to consume all day (2000).  That’s before you added an egg roll, which will send the sodium count up another 400 mgs. and the calorie count up another 200.  So much for the General's chicken. But surely Chinese vegetables are healthy?  Not so fast.  A plate of stir-fried greens comes in at 900 calories, eggplant in garlic sauce, 1000.  Then there’s MSG, monosodium glutamate, which has had a bad rap since the 60s when it was associated with “headaches, flushing, sweating, numbness, chest pain, nausea, heart palpitations, and weakness” according to Yale Scientific (www.YaleScientific.org). It was even called “Chinese Restaurant Syndrome”.  However, according to YS, “researchers have not found any conclusive evidence that links MSG to any of these symptoms, though it is acknowledged that a small minority of people may have mild, short-term reactions to MSG.”  So there!

Thursday, April 25, 2013

Vietnamese Shrimp Sliders adapted from Melissa Clark in The New York Times


         

I don't know when sliders took over the world but they're everywhere. And while they may have started out as mini-hamburgers, now you can find them on all kinds of menus, stuffed with everything from Turkey to Texas barbecue.  Let's face it, their size is ideal.  In one or two bites, you get the full-on slider experience.  They're just the right size for children, for whom a full-sized burger is a challenge.  In today's post, they're made with crispy fried shrimp dipped into a salty lime sauce and then tucked into tiny brioche buns that have been slathered with an Asian inflected mayonaise. They're a gift from the inventive Melissa Clark whose Wednesday food column in the New York Times is eagerly awaited in our house. This time, Melissa has gone East for her flavors.

Monday, February 11, 2013

Cajun Spiced Shrimp over Cheese Grits and Bacon


  
         Grits are about as southern as my Aunt Charlotte. She hailed from Huntsville, Alabama and yet never lost a syllable of her Southern accent despite living in Canada for decades.  But for all her southernism, Aunt Charlotte never introduced us to grits. That happy event took place in the Hamptons and only quite recently. I am tempted to say grits were the glue of a New Year’s Day Brunch our friend David gives every year.  But using glue and grits in the same sentence just reinforces an old stereotype: that grits are more akin to wallpaper paste than to anything good to eat.  That is simply not true.  Good grits are smooth and creamy.  Grits are high in iron, extremely low in fat and have no cholesterol at all.  That can’t be said of what grits are flavored with.  Everything from butter to cheese, from bacon to gravy and country ham have found their way into warm bowls of grits.   They not only raise the fat count, these additions do terrific things for the flavor.  Unfortunately, I found this out the hard way:  My first bowl of grits was about as tasty as, well, wallpaper paste.  They were nothing like David’s.  So I set out to see if I could break the taste barrier with my next foray into grits.  And I am pleased to say, today’s recipe broke the bank. Creamy, cheddar-y grits, flecked with bits of crisp bacon were topped with Cajun-spiced Shrimp, shallots and parsley.  As my friend Judith would say they’re like ‘wrapping your mouth around a bite of the south.’

Monday, December 3, 2012

Crystal Shrimp with Ginger, Sweet Peas and Scallions



         No matter how gray a day it’s been, coming home to a dinner of beautifully pink and gold shrimp paired with sweet peas, fresh scallions and ginger medallions is a visual treat.  The simple salting and rinsing of the raw shrimp gives them a firm texture.  This recipe, which first appeared in Bon Appetit five years ago, gives credit for the name of the dish to the crystal-like texture of the shrimp. I would also have to say that there is a crystal look to the shrimp as well.  There’s not a lot of prep time involved in this recipe however it does require a 1 to 3 hour rest period for the shrimp once they’ve been battered with cornstarch and egg white.  While that was going on, I took a look at the history of the Shrimp and another look at where mine come from, that marvel of food shopping, Costco.

Marco Polo 
         In a kind of believe it or not, the shrimp’s name is derived from a Middle English word ‘shrimpe’ which meant ‘pygmy’.  This of course could lead to an entire discussion on the dichotomy of the words “Jumbo Shrimp” and doesn’t really give a satisfying answer to why someone would pick up a shrimp and think “Pygmy!”   Putting that aside, shrimp has been around for a very long time.  The Chinese were eating shrimp in the 7th century.  And when Marco Polo arrived in China in 1280, he commented on their abundance in food markets.  This country, however, has long held the record for shrimp eating.  In the 17th  century, Louisiana’s bayou residents were hauling in shrimp in giant seines that were up to 600 feet in circumference!  And there were no mechanical devices involved at all – just human labor.  It wasn’t until 1917 that mechanized shrimping arrived.  And with it came some unfortunate side effects.

Monday, August 27, 2012

Spaghettini with Shrimp, Tomatoes and Chile Crumbs From Chef Dan Kluger of ABC Kitchen



Dan Kluger and his boss,
Jean-Georges Vongerichten
in the ABC Kitchen
         In July, Food & Wine magazine announced its picks in its annual “Best New Chefs” issue.  And it came as no surprise to us at all that the magazine had selected Chef Dan Kluger as one of the twelve.  If you’ve been lucky enough to snag a table at ABC Kitchen in the Manhattan store of the same name, you’ve experienced why.  The fresh flavors and unique spins on old favorites like Eggs Benedict have seduced us.  We’ll take a seat at the always-packed bar any chance we get.  The restaurant at 35 East 18th Street (Tel: 212-475-5829) is just two blocks north of the Union Square Greenmarket, the largest and arguably best Farmer’s Market in all of New York.  In fact, Chef Kluger met the man behind ABC Kitchen at the Market.  You may have heard of him: Jean-Georges Vongerichten.  According to the chef, the pair bonded at a stand called “Berried Treasures” and before he knew it, Chef Kluger had a new job heading up Jean-George’s Farm to Table Restaurant in the ABC store. 

Monday, April 9, 2012

Eric Ripert’s Shrimp in Coconut Curry Sauce with Caribbean Fried Rice

Chef Ripert with the Sting Rays the Caymans are famous for
         I’ve mentioned my fondness for Eric Ripert on these pages before.  He’s one chef whose recipes really translate for the home cook.  His flavors are bright and inventive and nothing shows this off better than these two delicious dishes.  Since we’re barely off the plane from the Caribbean, I couldn’t resist extending our stay by making them for a weeknight dinner last week.  I am not going to say that these are ten minute mains.  There’s a fair amount of slicing, chopping and dicing involved in both.  But the end certainly justifies the means and just look how at how gorgeous your dinner plate will look.

Thursday, December 15, 2011

Ina Garten's Roasted Shrimp Cocktail with Spicy Cocktail Sauce

Flowers from the fabulous
Bridgehampton Florist..where else?

These shrimp are the center of attention on our Holiday Open House Buffett.

Ina Garten is a goddess around here. She lives in the next town over and has for years and years. Before becoming the TV star and author, she had a local food shop and catering service which endeared her to hundreds of customers. Now, with seven indispensable cookbooks in print, she’s endeared herself to millions. Much to her chagrin, because she likes to be able to walk around town and in and out of shops without causing a riot, there’s a cottage industry that’s sprung up involving Fans who come to the East End on self-guided “Ina tours” many of which wind up in our dear friends Michael and Jimmy’s shop, the Bridgehampton Florist. As frequent guests on Ina’s TV show, Michael and Jim are celebrities to these visitors. Personally, I get it. Ina is a sensational teacher and advocate of simple, wonderful food. And from her cookbook “Barefoot Contessa Back to Basics” comes her recipe for Roasted Shrimp Cocktail. To me, that alone should put her on a pedestal.

Monday, August 15, 2011

Sauteed Shrimp with Coconut Oil, Ginger and Coriander with Confetti Corn adapted from Ina Garten


         Last weekend, we had close friends staying with us and this dinner really hit the spot.  It took no time at all to put together. In fact the whole thing took about 30 minutes.  The delicious and mildly coconut-flavored shrimp cooked took about 10 minutes and the only time-consuming thing about the Confetti corn was getting it off the cob.

Thursday, June 23, 2011

Coconut Shrimp Salad



Too often for my liking, I get into trouble with a recipe that’s just too much food for two people.  Try as I may, cutting back on volume isn’t always the easiest task.   Things that say they are for four people are relatively simple to divide in half.  It’s when you get to recipe for 6 or 8 servings that I start having problems.  Math was never my strong suit to begin with.  So you can imagine my intimidation when I saw this recipe from Specialty Food Magazine.  It was for 24 (8 ounce) portions.  But two things stirred me into action. The first was that I cannot get enough coconut--or shrimp for that matter.  The second is that summer is always in need of a great new salad recipe.  And this one is.
Specialty Food Magazine is hardly a regular resource for recipes for me.  Especially since its recipes are really for people who are running restaurants and, in this case apparently, take-out counters.  The 24 portions were said to have a shelf-life of 3 days.  But not wanting to set up shop or start a Coconut Shrimp stand on the street, I cut the recipe back mightily. We still had some leftovers but of a totally manageable size.  This recipe is now a respectable serving for 4 people.  And hopefully, you won’t have to worry about it shelf life since my guess is it will disappear at one sitting.
Coconut, in all its forms—as coconut water, milk, palm sugar and flakes—is very easy to find.  I got every one of them at Whole Foods.  Coconut water is now prized for its health food benefits. It’s low in carbs, 99% fat free and low in sugars.  Coconut milk on the other hand is quite caloric and I’d go with the light versions. Coconut Palm Sugar is hardly a health food but it does have a very low carb profile and it has an absolutely phenomenal taste—far deeper and more complex than brown sugar which it resembles visually.   Finally there are the coconut flakes.  Toasted, these golden brown shreds give your salad a wonderful texture.  
If you love coconut, what’s great about this dish is that the whole thing is perfumed with it and cooked with coconut at every stage.  The cooking water for the rice is the starting point.  Then there’s the coconut palm sugar in the dressing for a slight sweetness and the coconut milk which makes it creamy.  The coconut flakes in the salad give it crunch.  Finally the whole thing takes 45 minutes prep time and you can make it ahead of time thanks to that advertised 3 day shelf life.  Here’s the recipe:
Recipe for Coconut Shrimp Salad adapted from Joanna Pruess’ recipe in Specialty Food Magazine:
 1 1/2 cups coconut water

1 cups jasmine rice

¼ cup vegetable or coconut oil

16 peeled and deveined jumbo shrimp

1/2 cups peanut butter

1/4 cups coconut milk

1 freshly squeezed lime

2 tbsp. Thai fish sauce

2 tbsp coconut palm sugar

1 ounce fresh ginger, chopped

1 Jalapeno pepper, chopped, plus 1 tbsp. red chile flakes

2 cloves garlic

4 thinly sliced scallions, including most of the green parts

1 1/2 ounces chopped pistachios, plus extra to garnish
1 ounces coconut flakes, toasted, plus ½ ounce for garnish

1 cup fresh basil leaves, finely julienned, plus extra for garnish


1. Combine coconut water, rice and ¼ cup of oil in a saucepan; bring to a boil over high heat, then cover, reduce heat and simmer for 20 minutes. Remove from heat and let stand for 10 minutes. Turn into a large strainer, rinse with cold water and drain well. Transfer to a large bowl.

2. Meanwhile, cook shrimp in skillet until just done, about 2 minutes. Set aside to cool. If jumbo shrimp, cut in three pieces and add to the rice.











3. In the jar of an electric blender, combine peanut butter, coconut milk,  lime juice, Thai fish sauce, palm sugar, ginger, 1/2 chopped jalapeno, red pepper flakes and garlic; purée until smooth. With the motor running, add 1/4 cup of vegetable oil and let it emulsify.

4. Add scallions, pistachios, coconut flakes, basil leaves and the remaining jalapeno to the rice. Pour about two-thirds of the dressing over the salad and toss to blend. Add remaining dressing and additional lime juice, if desired. Transfer to a serving platter and add remaining pistachios, coconut flakes and basil leaves as garnishes.