Shrimp with Garlic and Chiles

For months now my husband and I have been wracking our brains trying to think of the perfect way to celebrate our upcoming ten year wedding anniversary.  With the kids?  Without the kids?  Somewhere close or somewhere far away?  We tossed around the idea of taking a cruise departing from New Orleans (somewhere I've been dying to go).  However, as we watched the crisis on the Triumph unfold over the week we decided the idea of a cruise was definitely out!  Finally we decided on an all-inclusive adults only beach resort in Cabo San Lucas and I literally cannot wait!

To celebrate I made this very spicy shrimp with garlic and chiles.  After all, nothing says celebration like shrimp and pasta.  Let's just say it was a good thing I chose to serve this shrimp over pasta because it was HOT, and I don't mean temperature hot.  I'm talking spicy hot.  If you're into spicy food then this is a good dish for you.  The shrimp are tossed in cayenne and then stir-fried in a wok with a diced hot chile and lots of garlic.  It was just the right amount of heat for my husband but almost on the border of being a little too spicy for me.  It was definitely delicious, but next time I'd probably dial back on the cayenne and/or remove the seeds from the chiles.

Shrimp with Garlic and Chiles

Adapted from Quick & Easy Indian Cooking 

by Madhur Jaffrey

Serves 6-8 as an appetizer or

2-4 as a main dish

 1 pound medium shrimp, peeled, deveined, and washed, then patted dry

1/4 teaspoon dry turmeric (optional)*

1/4 teaspoon cayenne pepper

2 tablespoons vegetable oil

1/2 teaspoon dry mustard

1 teaspoon salt

5 cloves garlic, peeled and finely chopped

1 fresh, hot green and/or red chile, finely chopped (do no remove seeds)

1/2 cup chicken broth/stock

2 teaspoons finely chopped fresh cilantro 

*Note: My family doesn't care for turmeric so I always leave it out.

Put the shrimp in a bowl.  Sprinkle the turmeric (if using), cayenne, dry mustard, and salt over the shrimp and gently mix together. Set aside. 

Put the oil in a wok or large frying pan and set over medium-low heat. Add the garlic and stir until the garlic has turned golden.  Add in the red or green chile.  Stir once or twice.  Put in the shrimp.  Stir and fry them over high heat just until they turn opaque.  This will take 2 to 3 minutes. Deglaze the pan by adding in the 1/2 cup of chicken stock or broth.  Sprinkle with the cilantro, then toss and serve.  The shrimp would be delicious served all on their own as an appetizer, but we enjoyed ours over some buttered pasta.

Theme: Show Your Love!

Penne with Shrimp and Herbed Cream Sauce and Bibb Salad with Parmesan Butter Crostini

Today in the Stirring the Pot kitchen we have yet another shrimp dish.  In the past few weeks I've made garlicky shrimp, shrimp fried rice, and now Penne with Shrimp and Herbed Cream Sauce.  I've enjoyed all the shrimp dishes that I've made thus far, but this one is probably the most impressive and certainly has a restaurant-quality feel to it.  I can see making this meal for a dinner party, as a romantic meal for two, or even just for me and my girlfriends.  

 Penne with Shrimp and Herbed Cream Sauce

Adapted from Giada's Kitchen

Serves 4-6

1 pound penne pasta

1/4 cup olive oil (I used 1/8 cup)

1 pound medium shrimp, peeled and deveined

4 garlic cloves, minced

1/2 teaspoon kosher salt, plus more to taste

1 (15-ounce) can whole tomatoes, drained and roughly chopped

1/2 cup chopped fresh basil

1/2 cup chopped fresh flat-leaf parsley

1/4 teaspoon crushed red pepper flakes

1 cup dry white wine

1/2 cup bottled clam juice

3/4 cup heavy cream

1/2 cup grated Parmesan cheese

Bring a large pot of salted water to a boil over high heat.  Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8-10 minutes.  Drain the pasta and set aside.

In a large skillet, heat the oil over medium-high heat.  Add the shrimp, garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper.  Cook, stirring frequently, until the shrimp turn pink and are cooked through, about 3 minutes.  Using a slotted spoon, remove the shrimp from the pan and set aside.

Add the tomatoes, 1/4 cup of the basil, 1/4 cup of the parsley, and the red pepper flakes to the skillet and cook for 2 minutes, stirring constantly.  Add the wine and simmer for another 2 minutes.  Add the clam juice and cream.  Bring the mixture to a boil.  Reduce the heat to medium-low and simmer for 7 to 8 minutes until the sauce thickens.

Add 1/4 cup of the Parmesan cheese, the cooked shrimp, the drained pasta, and the remaining basil and parsley.  Toss together until all the ingredients are coated with the sauce.  Season to taste with salt and pepper.

Transfer the pasta to a large serving bowl.  Sprinkle with the remaining cheese and serve immediately.

Notes/Results:  Delicious!  I think the key to this recipe is adding a little extra garlic and possibly a little extra red pepper flakes (especially if you like it hot).  I think this is a very quick and impressive meal. 

I also made Giada's Bibb Salad with Parmesan Butter Crostini.  The salad is great and all, but it's the Parmesan Butter Crostini that steal the show.  Giada combines half a stick of butter with 1/3 cup freshly grated Parmesan cheese.  When the crostini come out of the oven, they are coated with the butter mixture.  The butter soaks into the bread and the Parmesan cheese melts onto the surface of the bread.  Those Parmesan Butter Crostini are the stuff dreams are made of.  I have made them at least four times already.  They are great to serve alongside a meal such as this Penne with Shrimp and Herbed Cream Sauce, or any other meal for that matter.

Now Cooking the Recipes of Giada De Laurentiis

Kicked-Up Shrimp Fried Rice

I have two things to share with you today. 

1.   I'm obsessed with shrimp right now.  I've made a lot of shrimp dishes and I plan on making quite a bit more in the coming weeks.

2. I'm convinced no one has as many shrimp recipes as Emeril.  In fact, let's just refer to him as the King of Shrimp from now on. 

This recipe for Kicked-Up Shrimp Fried Rice is the second shrimp dish I've cooked from The King of Shrimp.  A third shrimp recipe might just be gracing my table tonight.  When I obsess over something I mean business. 

 Kicked-Up Shrimp Fried Rice

Adapted from Emeril's 20-40-60

Serves 4

4 tablespoons peanut or vegetable oil

3 eggs, lightly beaten

salt and freshly grond black pepper

8 ounces medium shrimp, peeled and deveined (I used 1lb of peel and eat shrimp)

1/2 teaspoon Emeril's Original Essence or Creole Seasoning

3 green onions, white and green parts separately minced

2 teaspoons minced ginger

2 teaspoons minced garlic

3 cups cooked white rice

1 tablespoon dark Asian sesame oil

2 cups (about 12 ounces) frozen stir-fry veggies, defrosted (I used red bell pepper and edamame)

2 tablespoons plus 1 teaspoon soy sauce 

Heat 1 tablespoon of the peanut oil in a large s

killet or wok over high heat.  When it is hot, add the eggs and a pinch of salt and pepper, and quickly stir until the eggs are fully cooked, moving the skillet off and on the heat as necessary, about 40 seconds.  Transfer the eggs to a paper towel-lined plate and set aside.  Chop the eggs into small pieces when cool enough to handle.

Add 1 tablespoon of the remaining peanut oil to the skillet.

In a small bowl, season the shrimp with the Essence and a pinch of salt and pepper.  When the oil is hot, add the shrimp to the skillet, in batches if necessary, and cook until pink and lightly caramelized, about 2 minutes per side.  Remove from the skillet and set aside.

Add the remaining 2 tablespoons peanut oil to the skillet.  Add the green onion bottoms (white portion), the ginger, and the garlic, and cook until fragrant, about 15 seconds.  Add the rice and cook, tossing, until it is hot and golden, about 2 minutes.  Add the sesame oil and the stir-fry vegetables, and cook until heated through, 1 minute.  Add the soy sauce, the reserved cooked eggs, and the shrimp, and cook until everything is warmed through, about 1 minute.

Season with salt and pepper to taste, garnish with green onion tops, and serve.

Notes/Results:  I love fried rice and found this meal to be perfect in every way. I had leftover rice on hand so this meal was really quick for me.  Ten minutes of prep and ten minutes of cooking.  A  quick tasty dinner with minimal cleanup is always a winner for me!

I've also been enjoying the kitchen department at Marshall's (maybe a little bit too much).  One of my favorite finds is this Visionart Italian Wok for $12.99.  I thought this pan was so awesome with all it's colors and floral designs.  Of course I had to have it! 

So here's my advice.  The next time you have some free time (and a little bit of extra cash) head over to Marshall's and check out their little kitchen department.  I guarantee you will find something that you love.  I know I always do.

Symon Sundays meets French Fridays with Dorie

There were some wonderful selections for Symon Sundays this time around. The first one, Crab Tater Tots, was a delicious potato croquette loaded with crab meat, breaded in panko, and deep-fried. OH YEAH! These were delicious sprinkled with a little old bay seasoning and served with homemade tartar sauce. My Mom and I really enjoyed them!
Crab Tater Tots
Serves 6-8
Makes up to 35 tots (I halved the recipe with excellent results)
2 tablespoons unsalted butter
1/4 cup a/p flour
1 large egg
1 cup mashed potatoes
canola oil, for deep-frying
1/2 pound lump crab meat
Panko bread crumbs, for breading
kosher salt

In a small saucepan, combine the butter with 1/4 cup water over high heat. When the water comes to a simmer and the butter is melted, add the flour. Reduce the heat to medium and stir until the resulting paste pulls away from the sides of the pan, 1 to 2 minutes. Remove from the heat. Allow to cool for 5 minutes. Add the egg to the pan and stir vigorously until the egg is incorporated into the flour mixture. Stir in the mashed potatoes and let cool.

Pour enough oil into a medium pot so that the oil comes 3 inches up the sides. Heat the oil to 350F.

While the oil heats, gently fold the crab into the potato mixture; the lumpier the batter the better. Using two soup spoons, shape the mixture into quenelles, or 2-inch footballs. (You should end up with about 35). Roll in the panko. Deep-fry, working in batches and turning once, until crisp, brown, and heated through, 2 to 3 minutes. Drain on paper towels and season with salt.

The second selection for Symon Sundays was the Ohio Creamed Corn with Bacon. I was still able to find corn on the cob, but I paid a premium for it, $5 for 4 ears. My family and I loved this recipe though, so I have to say that it was worth the inflated price.
Ohio Creamed Corn with Bacon
Adapted from Live To Cook by Michael Symon
Serves 4-6
5 ears of corn
1 teaspoon EVOO
1/4 pound thick-cut bacon, cut into 1-inch strips
1 medium yellow onion, diced
1 garlic clove, minced
1 teaspoon kosher salt, or more to taste
1/2 recipe Corn Cob Stock (if you'd like the recipe, leave me a comment)
1/2 cup creme fraiche (I used 2% milk)
1 tablespoon unsalted butter
1/2 cup chopped fresh cilantro
Grated zest of 1 lime
Cut the kernels from the cobs and set the kernels aside. (Use the cobs to make the stock).

Heat a large saucepan over medium heat and glaze the bottom with the olive oil. Add the bacon and cook, stirring as needed, to render the fat and brown the pieces, 5 minutes. Add the onion and sweat it for about 45 seconds. Add the garlic and continue to cook, stirring, for another 30 seconds. Add the reserved corn and the salt and cook for 2 minutes.

Pour in the corn cob stock and bring to a simmer. Cook until the liquid reduces to approximately 1 cup, 10 minutes. Add the creme fraiche (milk, in my case) and simmer until the mixture begins to thicken, about 3 minutes. Stir in the butter. Remove the pan from the heat and stir in the cilantro and lime zest. Season with salt if needed before serving.

On Friday, I was supposed to post this Hachis Parmentier for French Fridays with Dorie. I tried. I wrote the post. I hit publish. I repeated these actions several times. Without using expletives, let's just say that Blogger had other plans.
Moving on, this is a wonderful French rendition of a meat and mashed potato pie, sans veggies. I opted to make a variation of Dorie's recipe using ground beef and 1/2 pound spicy sausage. The meat filling was exceptionally aromatic and flavorful and the mashed potato topping was light and airy. I topped mine off with a delicious French Comte cheese. Golden brown on the edges with cheese and butter, this was a definite family pleaser when placed on the dinner table.

I am submitting both Michael Symon recipes to both Brenda of Brenda's Canadian Kitchen for her Cookbook Sundays event and also to Ashlee of Veggie by Season who is the host of our wonderful Symon Sundays event.

Shrimp with Sugar Snap Peas and Cashew Butter *Recipe #16 Page 100*

This dish is exploding with flavor! This recipe delivers in a hurry. It was as simple as making some jasmine rice and cooking the shrimp in the sauce. I think this would be a great weeknight meal that cooks in around 30-40 minutes and is both fresh and healthy. I recommend this dish based on the flavors and textures alone. You could do this dish with chicken also. I am happy that I decided to go ahead and cook this dish tonight. My mom really enjoyed it.

Note: My local grocery did not have fresh shrimp so I had to settle for frozen. Even tough they were frozen the dish was still fabulous. I skipped the step of cooking the shrimp and I simply added them at the end so they could heat through. I also forgot my sesame oil and had to substitute vegetable oil instead. The dish was so flavorful that I didn't miss the sesame oil.

Shrimp w/ Sugar Snap Peas and Cashew Butter:
Serves 4
Time - 35 minutes (actual - about 40)
1 stick unsalted butter
1/2 cup roasted cashews
2 tablespoons toasted sesame oil
1 Tbsp. minced ginger
1 Tbsp. minced garlic
1 tsp. sambal chile paste
1 pound medium shrimp, peeled and deveined with tails on
1 cup sugar snap peas, finely sliced
3/4 cup soy sauce *this is almost the entire bottle* - I think you could use about 1/2 cup
1/2 lemon, juice only
2 Tbsp. brown sugar
2 cups cooked jasimne rice
Fresh cilantro, for garnish
Scallions, cut into thin strips, for garnish
*Tyler's recipe does not state when or how to cook the jasmine rice. Follow the package directions for 2 cups. This takes about 20 minutes of active cooking and 10 minutes to rest. I started this first because I wanted it to be fresh and hot when the shrimp were ready.

For the cashew butter, combine butter and roasted cashews in a food processor until well combined. *Note: I used my blender to crumble the cashews and then softened some butter and mixed it by hand* On a piece of parchment paper, form cashew butter into a log shape. Roll the parchment paper around the butter and twist the ends. Refrigerate until ready to use. Note: I would do this earlier in the day. You really don't want cold butter from the fridge on your hot rice and shrimp. It would be ideal to pull out of fridge and set on counter while dish is cooking. Note: This cashew butter is terrific. It is worth it to only make the cashew butter and serve with rice or anything else you can top it with. I have quite a bit of it leftover and plan to use it all.

In a large saute pan heat sesame oil (*2tbsp could be reduced to 1tbsp), ginger, garlic, and sambal paste over high heat; toast until fragrant. Toss in shrimp and saute until shrimp turn pink. Remove the shrimp and set aside on a plate. Add sliced sugar snap peas to the pan, then add soy sauce, lemon juice, and brown sugar. Cook until peas are crisp-tender. Toss shrimp back in the pan to combine. Serve over rice with a spoonful of cashew butter and garnish with fresh cilantro and cut scallions.

Happy Cooking!!