Food and Drink Search: Shrimp

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Shrimp and Grits with Creole Chutney

Posted Sun, 02/27/2011 - 20:05 by Jon

This was adapted from an NYTimes article in search of an improved shrimp and grits recipe:

For the grits:

1/2 cup grits
2 1/4 cups water
2 T unsalted butter
1 t salt
1 t minced garlic
1/2 cup grated cheese (a 50/50 mix of cheddar and jarlsberg works great)
dash paprika

Your rating: None Average: 3.5 (2 votes)

Bahn Mi

Posted Fri, 08/03/2018 - 19:36 by Audrey

An easy way to use miscellaneous southeast asian ingredients at the end of the week. We took our cues from the kitchn.

Rolls
Protein of choice
Crunchy veg - cucumber, jicama
Pickled veg - carrots
Spicy veg - jalapeno
Herbs - cilantro, mint
Mayo
Other sauces of choice

Your rating: None Average: 4 (1 vote)

Shrimp Saganaki

Posted Sat, 11/28/2009 - 19:16 by Audrey

Garides (Shrimp) Saganaki is one of Audrey's favorite dishes (though no longer on the menu) at Zaytinya, one of her favorite restaurants in DC. This recipe is a surprisingly easy replica of that dish. It's fast and can be made mostly with ingredients we already have in our kitchen.

Shrimp Saganaki with sauteed Kale flowers

Your rating: None Average: 3.5 (2 votes)

Shrimp or Crawfish Étouffée

Posted Sun, 02/09/2014 - 18:35 by Jon

1 lb shrimp
2 Cups shrimp or seafood stock (you can make it from the shells of the shrimp)
4 Tbsp lard/fat/unsalted butter
1/4 Cup Flour
1/2 Cup Onion, Finely Chopped
1/4 Cup Celery, Finely Chopped
1/4 Cup Bell Pepper, Finely Chopped
1 Cup fresh Tomatoes, diced
1/2 Cup Green Onions, thinly sliced
3 Tbsp minced Italian Parsley
2 Tbsp Minced Garlic
1 bundle of Fresh Thyme
2 tsp Worcestershire Sauce
4 T Creole seasoning (I added extra cayenne, Herbs De P, oregano, and smoked salt)
salt and pepper to taste

Your rating: None Average: 3 (1 vote)

Paella with chicken and shrimp

Posted Sun, 07/06/2014 - 16:02 by Jon

5 tablespoons extra-virgin olive oil (preferably Spanish), divided
1 pound uncooked large shrimp, peeled, deveined, butterflied
1 pound skinless boneless chicken thighs, cut into 1-inch cubes
1/2 pound oyster mushrooms, sliced
1 cup chopped onion
4 garlic cloves, chopped
1 1/2 cups paella rice (short-grain white rice)
1 15-ounce can diced tomatoes in juice
1 dried California chile or New Mexico chile, stemmed, seeded, finely ground in spice mill
3/4 teaspoon smoked paprika
1/2 teaspoon saffron threads, crumbled
2 cups low-salt chicken broth, divided
1 cup mushroom broth

Your rating: None Average: 3.5 (2 votes)

Shrimp and Hearts of Palm Rémoulade

Posted Wed, 05/29/2013 - 19:01 by Jon

Rémoulade

1/2 cup loosely packed flat-leaf parsley leaves
1 celery stalk, coarsely chopped
1 small shallot, coarsely chopped
1 garlic clove, peeled

1 cup mayonnaise
2 tablespoons whole grain mustard
1 tablespoon prepared horseradish
1 tablespoon fresh lemon juice
1/2 teaspoon paprika
1/2 teaspoon Worchestershire sauce

Pulse the first four ingredients in a food processor until finely chopped. Add mayonnaise, mustard, horseradish, lemon juice, paprika, and Worcestershire sauce; process until smooth. DO AHEAD: Can be made 3 days ahead. Cover and chill.

Shrimp

Your rating: None Average: 2 (2 votes)

Fried Rice

Posted Tue, 01/19/2010 - 22:00 by Audrey

This recipe is meant to mimic the fried rice of my favorite LA Chinese restaurant - Yang Chow (or Hunam, as it was called in my youth). The key feature is that it isn't loaded down with soy sauce. Your diners can always add it post-cooking.

Serves 4 as a side dish:

Ingredients
1 cup chinese/short-grain rice, cooked (Put 1 cup rice, 1.5 cups water in pot. Bring to boil. Reduce to simmer. Cover and cook for 20 minutes.) and fluffed with spoon or fork
2 eggs, lightly beaten

Your rating: None Average: 3.5 (2 votes)

Udon Soup with Prawns and Poached Egg

Posted Sun, 04/25/2010 - 21:34 by Audrey

So, there's this Japanese movie, Tampopo, all about a woman's quest to serve the perfect noodle soup in her small roadside soup shop. If nothing else, its an interesting look at Japanese food culture.

Anyway, inspired by that and memories of walking by this (Japanese, I think) soup shop ever day we were in Paris last year, I decided we should try and make Japanese. soup. Our local bodega, P&C Market, sells Japanese noodles (both soba and udon), so we gave it a whirl. It actually turned out pretty good for the first shot.