Posts tagged ‘shrimp’
Recipe of the Week – Garlic Roasted Shrimp with Cherry Tomatoes
(From the Appetizer Collection at emealsforyou.com)
Garlic Roasted Shrimp with Cherry Tomatoes
Garlic Roasted Shrimp with Cherry Tomatoes has become a favorite around our house. We usually have shrimp in the freezer and cherry tomatoes in the frig so when we need a quick appetizer or even a quick dinner this is our go to recipe. When company drops by I can whip up a batch in less than 10 minutes. As versatile as they are good; I can serve the shrimp as small plates, put them on toast points or serve them over pasta as a complete meal.
Buy the shrimp on sale and freeze it until needed. We like the wild caught gulf shrimp but you can use any that you find in your grocery store.
Garlic Shrimp with Cherry Tomatoes
| Complexity: | Easy |
| Serves: | 6 |
| Category: | Appetizer |
| Meal: | other (General) |
| 2 | Tb | oil, olive |
| 1 | lb | shrimp, deveined, shelled |
| 5 | cloves | garlic, chopped |
| 1 | cup | tomatoes, cherry |
| 2 | oz | wine, dry white |
| 1 | tsp | garlic chili sauce |
| 2 | Tb | butter, salted |
| 1 | Tb | cilantro, chopped |
| 1 | pinch | salt and pepper to taste |
Heat the olive oil in an oven-proof pan; add the shrimp, and chopped garlic. Sauté for 3 minutes, until the shrimp begins to color. Remove from heat, add the cherry tomatoes, white wine and garlic chili sauce and place in a pre-heated 350 degree oven for 5 minutes. Remove from oven and swirl in the butter until melted; add cilantro and salt and pepper.
Note: Serve on toast points, or over rice or pasta as an entrée.
More tasty recipes at emealsforyou.com.
Recipe of the Week – David Lee Shrimp
(From the Appetizer Collection at emealsforyou.com)
David Lee Shrimp
When we first started the website (emealsforyou.com) 5 years ago we would name some of our recipes for particular events or people that caused the dish to be created. A good friend would come over and when asked what he felt like eating; would always ask for these shrimp. Looking for a shortcut around having to say, “the ones with the garlic and breadcrumbs?; we decided to name them David Lee shrimp as a joke. Well the name stuck and most of my friends now call them by their “given name” David Lee Shrimp.
Give these a try either as an appetizer or over some pasta with a salad for a great Friday night dinner.
David Lee Shrimp
| Complexity: | Easy |
| Serves: | 2 |
| Category: | Fish Entrée |
| Meal: | Small Plates Please (Picnic Meal Plans) |
| 3 | Tb | flour |
| 3 | cloves | garlic, chopped |
| 1 | Tb | lemon zest, finely chopped |
| 1 | Tb | dill weed |
| 1 | lb | shrimp, deveined, shelled |
| 2 | Tb | oil, olive |
| 0.25 | cup | Panko breadcrumbs |
| 1 | pinch | salt and pepper to taste |
| 1 | Tb | lemon, juice of |
| 1 | Tb | oil, olive |
Place flour, dill, lemon zest and garlic in processor, process until blended. Put flour mixture in plastic bag, add shrimp and shake to coat. Heat oil in a pan or wok; sauté shrimp 1 minute per side. Remove and drain on paper towel. Place shrimp in ovenproof dish, sprinkle Panko on top.
Place under broiler for 2 minutes or until brown. Drizzle with lemon juice and then remaining olive oil.
More shrimp and other great recipes at emealsforyou.com.
Recipe of the Week – Shrimp 101
(From the Appetizer Collection at emealsforyou.com)
Oven-roasted Shrimp
We made our quarterly trek to New Jersey last week to see family and friends. The trip was great but a lot of driving as the side trips were a little more involved then usual. We ate too much food, some at restaurants and most at my mother-in-law’s house. Traditionally we do Porterhouse steaks on the grill on our last night there, this time we did them on the next to last. With family, friends and friends of family present we had a wonderful time and I got to go to my favorite grocery store, Wegman’s, for the 2″ thick steaks.
I took along a carrot cake, some angel food cakes and those wonderful chocolate cookies/cakes that are used for ice cream sandwiches. I also made, at my mother-in-law’s request, the largest pot of hot fudge sauce I have ever made. Appetizers consisted of blue cheese stuffed mushroom caps, tapenade on toast points and the shrimp; which brings me to the reason for this post.
First a quick primer on shrimp. I get questions all the time about how to determine which shrimp to use and why. so here we go. The number on the bag is the number per pound, 15 -21 means that you can expect to find 15 to 21 shrimp per pound. 31-36 means 31 or so to the pound. So basically the less per pound, lower number, the larger the shrimp. The second fact is wild caught verses everything else. Don’t worry about fresh verses frozen or frozen thawed as most of the shrimp is frozen as soon as it is caught to keep it fresh. Unless you live on the coast and can buy your shrimp from the boat that caught them, and by all means do this if possible, buy the frozen. If you can get the wild caught, this means they are not from a “shrimp farm” where they are raised on specific foods, usually in fresh water ponds; spend the extra buck or two and see how good the wild caught really are. A quick note on prawns, those huge 6 or so per pound giants in the seafood case, they are almost always farm raised and while impressive to see lack any real flavor.
Every time I make a shrimp dish using the wild caught I get tons of compliments on not only the taste but also on the texture. Please don’t overcook shrimp, they cook very quickly, which makes them the ideal easy appetizer. With cocktail sauce or sautéed or baked get a little wild in your life and give these a try.
Oven-roasted Shrimp
| Complexity: | Easy |
| Serves: | 6 |
| Category: | Appetizer |
| Meal: | N/A |
| 1 | lb | shrimp, deveined, shelled |
| 2 | Tb | oil, olive |
| 4 | cloves | garlic, chopped |
| 1 | pinch | salt and pepper to taste |
Place the shrimp, olive oil, chopped garlic and salt and pepper in a large plastic bag. Shake the bag and let stand for 20 minutes. Preheat oven to 400 degrees. Place contents of bag on a jellyroll pan (cookie sheet with a lip) and cook in oven for 10 minutes or until lightly browned.
Recipe of the Week – Clams, Shrimp and Mussels
(From the Appetizer category at www.emealsforyou.com)
Clams. Mussels and Shrimp
Come over and bring an appetizer. To some that sends terror, some it means a stop at the local market for one of those “shrimp rings” but to me it opens the door to bring a great dish. I like this dish because it sends wonderful garlicy smells throughout the kitchen. It is perfect because most people will find something they like in the dish. Whether you like shrimp, or mussels or clams they are all in there soaking up all the garlic and white wine.
I serve this in a large bowl surrounded by crunchy bread to sop up the juices. This is a great appetizer or serve it over pasta and call it a meal.
Pour the wine, please.
Greek Mussels, Shrimp and Clams
| Complexity: | Easy |
| Serves: | 8 |
| Category: | Appetizer |
| Meal: | Small Plates Please (Picnic Meal Plans) |
| 2 | Tb | oil, olive |
| 0.5 | cup | carrots, diced |
| 0.5 | cup | onions, diced |
| 0.5 | cup | celery ribs |
| 1 | Tb | thyme, fresh |
| 6 | cloves | garlic, chopped |
| 1 | 15 oz can | tomatoes, diced |
| 12 | oz | wine, dry white |
| 2 | lb | mussels |
| 1 | lb | shrimp, deveined, shelled |
| 12 | medium | clams |
| 2 | Tb | cilantro, chopped |
| 1 | Tb | lemon zest, finely chopped |
| 0.5 | medium | lemon, juice of |
| 1 | pinch | salt and pepper to taste |
Clean and rinse mussels and clams. Add oil to hot pan, sauté carrots, onions and celery (diced) until soft, add thyme, garlic, sauté for 3 minutes. Add tomatoes, wine, clams, shrimp and mussels, cover pan, cook until mussels and clams open, discard unopened mussels and clams. Place on serving platter, sprinkle with zest, lemon juice and cilantro.
Extra Recipe of the Week – Pasta – Beyond Mac and Cheese
(From The Fish Entrée Collection at emealsforyou.com)
When we don’t know what to prepare for dinner we usually fall back on the usual suspects. For many of us this means Mac and cheese, from the blue box, maybe with chicken or a hot dog or something and maybe just by itself. While this makes sense for the kids, the kids would eat this 7 days a week, it may not be what your significant other expects after a hard day at work. Even foregoing this guilt trip don’t you deserve more?
This recipe is very easy, and with the exception of the shrimp requires ingredients you should have on hand. The shrimp, while it seems to be an extravagance, is pretty inexpensive if you buy it on sale. You only need about 6 medium shrimp per person to make this a special meal. Seriously, by the time the pasta cooks you will have everything else done… add a salad and you have a meal that is equal to any you would get at a good Italian restaurant.
So, dim the lights, light a candle on the table and dream of Rome.
Angel Hair Pasta with Garlic Shrimp
| Complexity: | Easy |
| Serves: | 4 |
| Category: | Fish Entrée |
| Meal: | Happy Birthday (Celebration Meal Plans) |
| 2 | Tb | oil, olive |
| 2 | Tb | lemon zest, finely chopped |
| 4 | medium | scallions, sliced |
| 3 | cloves | garlic, minced |
| 1 | lb | shrimp, deveined, shelled |
| 1 | medium | lemon, juice of |
| 0.75 | cup | tomatoes, diced |
| 0.25 | cup | milk, 2 % |
| 1 | lb | pasta, angel hair |
| 4 | Tb | cheese, Romano, grated |
| 1 | Tb | parsley, flakes |
| 0.5 | tsp | pepper, fresh ground |
| 1 | pinch | salt to taste |
Heat oil in pan; add 1/2 the zest, all the scallions, garlic, and shrimp. Reduce heat and simmer until shrimp are done,( about 3-4 minutes) add lemon juice, tomato, and milk. Simmer 3 more minutes. Cook pasta in boiling water with 2 Tb salt. Add pasta to pan, mix well, plate. Sprinkle top with parsley flakes, black pepper, remaining lemon zest and romano.
Serve with garlic bread.
Note : If your pasta is too dry add a little of the pasta water.
Recipe of the Week – Crab Boil
(from the Fish Entrée Collection at emealsforyou.com)
before cooking
after cooking
I am not a fish person; I do not eat fish, shell fish, fresh fish, any fish, I don’t even like to fish. So you ask…why the crab boil post? Well it’s summer, people are on vacation and this recipe or party, I should say, represents all things summer. Start off with a bunch of seafood, veggies and some Cajun sausage, get a really big pot with a burner, invite some friends and laisez les bon temps roulez (let the good times roll).
Hosting a crab boil is more like hosting an event, not just a dinner but something special. Plan to eat outside, preferably on a picnic table covered with brown paper. Although we did this in March one year, in our dining room. I thought my wife would die when two of my friends, loosened up a little by alcohol, threw the contents of the pot onto the dining room table, luckily with some shrimp just hanging ten on the very edge of the table. No knives, spoons or forks are allowed; everything is eaten with your fingers adding to the festiveness of the occasion. One time we had the crab boil when our good friend’s parents were in town from South Dakota. Her father, a gruff but lovable farmer, kept asking where his silverware was. He finally got the hang of it and told stories of the crab boil for many years at his morning coffee gathering before heading out to the fields.
This is not an inexpensive meal; but when viewed as a whole night’s entertainment it makes sense. Okay for those of you paying attention… I make some ribs on the grill for myself.
We serve the Picnic Caesar Salad from the Salad Collection at emealsforyou.com
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