Shrimp Salad

Recipe courtesy of Cook's Illustrated

This recipe can also be prepared with large shrimp (26/30); the cooking time will be 1 to 2 minutes less. The shrimp can be cooked up to 24 hours in advance, but hold off on dressing the salad until ready to serve. The recipe can be easily doubled; cook the shrimp in a 7-quart Dutch oven and increase the cooking time to 12 to 14 minutes. Serve the salad on a bed of greens or on a buttered and grilled bun.

Serves 4

1	pound extra-large shrimp (21-25), peeled, deveined, and tails removed
1/4	cup fresh lemon juice plus 1 additional tablespoon, spent halves reserved
5	sprigs fresh parsley leaves plus 1 teaspoon minced parsley leaves
3	sprigs fresh tarragon leaves plus 1 teaspoon minced tarragon leaves
1	teaspoon whole black peppercorns plus ground black pepper
1	tablespoon sugar
	Table salt
1/4	cup mayonnaise
1	small shallot , minced fine (about 2 tablespoons)
1	small stalk celery , minced (about 1/3 cup)

1. Combine shrimp, 1/4 cup lemon juice, reserved lemon halves, parsley sprigs, tarragon sprigs, whole peppercorns, sugar, and 1 teaspoon salt with 2 cups cold water in medium saucepan. Place saucepan over medium heat and cook shrimp, stirring several times, until pink, firm to touch, and centers are no longer translucent, 8 to 10 minutes (water should be just bubbling around edge of pan and register 165 degrees on instant-read thermometer). Remove pan from heat, cover, and let shrimp sit in broth for 2 minutes.

2. Meanwhile, fill medium bowl with ice water. Drain shrimp into colander, discard lemon halves, herbs, and spices. Immediately transfer shrimp to ice water to stop cooking and chill thoroughly, about 3 minutes. Remove shrimp from ice water and pat dry with paper towels.

3. Whisk together mayonnaise, shallot, celery, remaining tablespoon lemon juice, minced parsley, and minced tarragon in medium bowl. Cut shrimp in half lengthwise and then each half into thirds; add shrimp to mayonnaise mixture and toss to combine. Adjust seasoning with salt and pepper and serve.

Vietnamese Shrimp Pops with Peanut Sauce

Here's a great recipe from Weber's Way to Grill. As far as technique goes, this is fairly easy, but it tastes like you put a lot of effort into it.

Serves: 4 to 6
Prep time: 30 minutes
Chilling time: 30 minutes to 1 hour

WAY TO GRILL: direct high heat (450° to 550°F)
GRILLING TIME: 4 to 6 minutes
SPECIAL EQUIPMENT: bamboo skewers, soaked in water for at least 30 minutes

Sauce
1 cup unsweetened coconut milk, stirred
1⁄3 cup old-fashioned peanut butter, stirred
1 teaspoon finely grated lime zest
3 tablespoons fresh lime juice
1 tablespoon soy sauce
1 tablespoon brown sugar
1 teaspoon hot chili sauce, such as Sriracha
½ teaspoon grated fresh ginger

Shrimp Pops
1 pound ground pork
¾ pound shrimp, peeled and deveined
½ cup coarsely chopped fresh basil
¼ cup panko bread crumbs
2 large garlic cloves
1 tablespoon soy sauce
½ teaspoon freshly ground black pepper

¼ cup vegetable oil

Directions:
1. In a heavy-bottomed saucepan combine the sauce ingredients. Place over medium heat and cook (but do not simmer), whisking constantly, just until the sauce is smooth and slightly thickened, 2 to 3 minutes (the sauce will thicken further as it cools). Remove from the heat.

2. In a food processor or blender, pulse the shrimp pop ingredients and process until a chunky paste is formed. Pour the vegetable oil onto a sheet pan and brush it evenly all over the surface. Using 2 spoons, shape the mixture into small ovals or quenelles, placing them on the oiled sheet pan as you make them. Turn them, making sure they are well coated with oil. Refrigerate for 30 minutes to 1 hour to firm up the texture.

3. Prepare the grill for direct cooking over high heat.

4. Place a quenelle on the end of each skewer. Brush the cooking grates clean. Grill the shrimp pops over direct high heat, with the lid closed as much as possible, until they are opaque throughout, 4 to 6 minutes, turning once or twice (cut one open with a sharp knife to test for doneness). Arrange the shrimp pops on a serving platter. Serve warm with the dipping sauce.

©2009 Weber-Stephen Products Co. Recipe from Weber’s Way to Grill™ by Jamie Purviance.

Shrimp and Peanut Butter Pasta

Chef Katie Bingham adapted this recipe from the "Moosewood Low-Fat Cookbook." One taste-tester wrote that it "made me think I've been missing out on something."

Makes 4 to 6 servings

SAUCE

3 tablespoons peanut butter, room temperature

¼ cup water

1 garlic clove

½ jalapeno, seeded

2 tablespoons cider or rice vinegar

1 tablespoon honey

1 tablespoon soy sauce

¼ cup diced tomatoes

2 teaspoons grated fresh ginger root

2 tablespoons cilantro

2 teaspoons fresh lemon juice

THE REST

1 pound favorite pasta

1 cup broccoli, sliced

1 cup cauliflower, sliced

1 carrot, peeled, cut into matchsticks

1 pound shrimp, peeled, deveined

Creole seasoning

In a blender, puree all sauce ingredients until smooth and creamy.

Cook pasta according to package directions. Rinse with cool water. Toss with peanut sauce.

While pasta is cooking, saute broccoli, cauliflower and carrots until al dente. Add to peanut-pasta mixture.

In the same skillet, saute shrimp with a little Creole seasoning until just cooked through. Do not overcook. Serve on top of veggie peanut pasta.

Crawfish Curry with Mango Chutney

Another gem from Chef Susan Spicer at Bayona, in the French Quarter of New Orleans. She's a master at combining local ingredients with techniques and flavors from other parts of the world; here Louisiana meets Thailand and India in a sweet, tangy dish that you don't have to be too adventurous to love.

3 tablespoons peanut oil
1 medium yellow onion, chopped
1 red bell pepper
1 gren bell pepper
1 teaspoon garlic, finely chopped
2 zucchini, 1/4 inch dice
1 green apple, peeled, cored and diced
3 tablespoons flour
1 quart of shrimp stock or crawfish stock
6 ounces pineapple juice
2 tablespoons curry paste
1 pound crawfish tails, or substitute raw shrimp if crawfish are not available

For the mango chutney:
1 teaspoon peanut or canola oil
1/2 red onion, diced
1 tablespoon fresh ginger, mincced
1 Granny Smith apple, peeled, cored and diced
1 mango, peeled, seeded and diced
1/4 cup sugar
1/4 cup cider vinegar
1/4 cup raisins

Suggested condiments:
Crispy fried onions
Chopped nuts
Chutney
Chopped egg
Toasted coconut

The mango chutney: Sauté onion and ginger in the oil, then add the diced apple and let it pick up some color. Add the mango, sugar, vinegar and raisins, then bring to a boil. Reduce the heat and simmer for 5-10 minutes. Let cool.

The curry: In a 2-3 quart saucepot, sauté the onion, peppers and garlic in peanut oil over medium heat for 5-10 minutes, stirring frequently. Sprinkle with the flour, then stir and cook for 2 more minutes. Whisk in the stock, pineapple juice and curry paste. Bring to a boil, whisking all the while, then turn down the heat and simmer for 15-20 minutes, longer if it needs further thickening.

Shortly before serving, sauté the crawfish or shrimp with the apple in a large sauté pan with a little bit of peanut oil. Cook for about 5 minutes, then add the curry base and simmer for 5 more minutes. Season with salt and red pepper, or you may add a bit more curry paste if you like. Serve hot over long grain or jasmine rice, and your choice of the suggested condiments.

YIELD: 4-12 portions, depending on how much of an oinker y'all wanna be

Gulf Coast Shrimp with Sweet Tomato Relish

Gulf Coast Shrimp with Sweet Tomato Relish is an installment in a series of recipe winners from Thermador


Helen Conwell

This young-at-heart 83-year old, a former anesthesiologist, discovered a dish called Shrimp de Jonghe while completing her medical residency in Chicago. Her fond memories of that crusty, buttery, garlic-infused specialty, combined with easy access to her home state's succulent shrimp, served as inspiration for this savory Southern entree.

Shrimp from the Gulf Coast are renowned for their delectability. According to Helen, shrimp seem more typical of Alabama than cotton bales or magnolias in the moonlight. Here, they're paired with a tomato relish sweetened with local cane syrup or molasses in a dish inspired by Shrimp de Jonghe, a specialty she ate in Chicago during the forties.

Relish
11/2 cups diced fresh tomatoes
1/4 cup thinly sliced green onions (white part only)
2 tablespoons minced fresh cilantro
1 tablespoon cane syrup or light molasses
1 tablespoon fresh lemon juice
Salt

Shrimp

1/2 cup (1 stick) butter, divided
2 cups fresh breadcrumbs made from white bread
1/2 teaspoon chili powder
Salt
1/2 cup dry Sherry
2 tablespoons fresh lemon juice
1/2 cup sliced green onions (green part only)
1/4 cup minced fresh parsley
4 garlic cloves, pressed
1 teaspoon salt
1/2 teaspoon chili powder
2 pounds uncooked large shrimp, peeled, deveined
Additional sliced green onions (green part only; optional)

For relish: Combine first 5 ingredients in non-metal bowl. Season with salt. Let stand at room temperature until ready to use.

For shrimp: Preheat oven to 350°F. Melt 1/4 cup (1/2 stick) butter in heavy medium skillet over medium heat. Add breadcrumbs and sauté until they begin to turn golden brown, about 2 minutes. Add chili powder. Season to taste with salt.

Melt remaining 1/4 cup (1/2 stick) butter in heavy large skillet over medium heat. Remove from heat. Stir in Sherry and next 6 ingredients. Add shrimp and turn to coat. Transfer shrimp mixture to shallow 2-quart casserole dish or 13x9-inch baking dish, arranging shrimp in single layer, overlapping slightly if necessary. Spread breadcrumb mixture over shrimp. Bake until shrimp are pink and crumbs are golden, about 30 minutes. Garnish with additional sliced green onions if desired. Serve immediately with relish.

Shrimp and Grits

Recipe Source: http://www.foodbuzz.com/recipes/709045-shrimp-n-grits

I adore Shrimp and Grits! This lovely recipe is one more added to the collection of Shrimp and Grits recipes found in the Seafood section.

1/2 pounds shrimp (peeled & deveined)
2 Tablespoons butter
2 Tablespoons extra-virgin olive oil
1 1/2 teaspoons smoked paprika
1 1/2 teaspoons Johnny’s Garlic Season
1/2 teaspoon Spice Island Smokey Mesquite Season
1 teaspoon lemon pepper
Black pepper
2 servings instant grits

Melt the butter into olive oil in a sauté pan over medium high heat. When the butter is ready, add the shrimp and spices. Cook the shrimp just until they turn pink. While the shrimp is cooking keep stirring them into the sauce to get an even coating. When the shrimp are ready, spoon them over the grits and enjoy with a side salad or some fruit.

Chipotle Crab Enchiladas

Serves 4

Yield: 8 Enchiladas

FILLING

2 cups sour cream thinned with a little milk

¼ cup milk

Sea salt

4 tablespoons unsalted butter

2 tablespoons safflower or canola oil

1 large clove garlic, minced

3/4 cup green onion, chopped

1 pound lump crabmeat

2 canned chipotle chilies en adobo, julienned

Freshly ground black pepper

ENCHILADAS

¼ cup safflower or canola oil for frying

8 6-inch corn tortillas, store-bought

½ cup Monterey jack cheese, grated

Garnish

3 tablespoons cilantro, minced

12 green onions

8 fresh green and red jalapeno chiles for making chile “flowers”, optional

1. Heat oven to 350°F.
2. Stir together the sour cream and milk in a small mixing bowl. Lightly salt and set aside.
3. In a medium saucepan or deep skillet, melt the butter with the oil over medium heat. Add the garlic and green onion, and cook for about 2 minutes, until the onions are softened.
4. Carefully check crabmeat for shells and discard. Add the crabmeat, chipotle strips, and 1 cup of the thinned sour cream, reserving the rest to use as topping. Lower the heat and continue cooking for 5-8 minutes, stirring occasionally. Add pepper to taste. This can be made to this point in advance and reheated before proceeding.
5. Heat about 2 tablespoons of the oil in a medium skillet over medium heat and place one tortilla into the hot oil. Cook first side for 8-10 seconds, turn over and cook second side about 5 seconds. You just want these to soften, so do not overcook. Dab with paper towels and set aside. Cook remaining tortillas, adding oil as necessary.
6. Place an equal portion of the crab mixture across the center of the tortilla (like a hot dog). Roll each up into cigar shape and place into baking dish right up against each other. Choose an appropriate size baking dish or pan as to not have any room left after all eight are lined up.
7. Pour remaining sauce over enchiladas and cover with aluminum foil and bake for 15 minutes or until thoroughly heated. Serve immediately, sprinkled with chopped cilantro.

NOTE: Mexican Rice and Guacamole are excellent sides.

Crawfish Jambalaya Abbreviated

Cajun cooking usually is long and slow with many layers. Here is a modernized shortcut version of Crawfish Jambalaya that you are sure to enjoy.

Serves 4

1/2 cup bell pepper, chopped
1/2 cup parsley, chopped
1/2 cup green onions, chopped
1/2 cup butter or margarine
1 pound crawfish tails
1 10 3/4 ounce can cream of mushroom soup
1 10 ounce can French onion soup
1 10 ounce can tomatoes with chilies, do not drain (Rotel is a good one)
1 1/2 cups raw, white rice, washed

Saute bell pepper, parsley, and green onions in butter or margarine. Mix the sauteed vegetables with all other ingredients in bowl. Pour into an appropriate size baking dish. Bake uncovered for 55 minutes, stirring every 15 minutes. Cover and cook another 10 minutes.

Spicy Creole Deep Fried Breaded Shrimp

Make this as spicy as you like by adjusting the cayenne pepper, the shrimp is double dipped for an extra crispy thick coating…. serve the shrimp with Seafood Cocktail Sauce

Yield 4 servings

Ingredients:

1 cup all-purpose flour
1 cup Wondra flour
2 tablespoons Creole seasoning
1/2 teaspoon cayenne pepper (or adjust to suit heat level)
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon fresh ground black pepper
1 pound uncooked large shrimp, peeled and de-veined with tails attached
Oil for deep frying (preferably peanut oil) (Do not use olive oil as it will not withstand the high heat.)
Seafood Cocktail Sauce

Instructions:

1. Rinse the peeled and de-veined shrimp under cold water.
2. In a large resealable bag combine the flour with next 5 ingredients.
3. Place the shrimp in the bag and toss to coat thoroughly with the flour mixture.
4. Place the coated shrimp on a tray or plates and refrigerate for 30 minutes.
5. Remove from fridge and coat a second time in the flour mixture.
6. Heat oil in a heavy skillet or a deep-fryer to 375 degrees F/190 degrees C.
7. Place the shrimp in hot oil and fry for 2-3 minutes.

Pan-Seared Shrimp with Garlic-Lemon Butter

Recipe courtesy of Cooks Illustrated

Serves 4.

The cooking times below are for 21/25 shrimp (that is, the size of the shrimp is such that there are 21 to 25 in 1 pound). If 21/25 shrimp are not available, adjust cooking times slightly. Either a nonstick or traditional skillet will work for this recipe, but a nonstick will simplify cleanup.

Ingredients

Garlic-Lemon Butter

3 Tablespoons unsalted butter , softened

1 Medium clove garlic , minced

1 Tablespoon lemon juice

2 Tablespoons chopped fresh parsley leaves

1/8 Teaspoon table salt

Shrimp

2 Tablespoons vegetable oil

1 1/2 Pounds shrimp (21/25 count), peeled and deveined

1/4 Teaspoon table salt

1/4 Teaspoon ground black pepper

1/8 Teaspoon granulated sugar

Lemon wedges , if desired

Instructions

1. Beat butter with fork in small bowl until light and fluffy. Stir in garlic lemon juice parsley and 1/8 teaspoon salt until combined. Set aside.
2. Heat 1 tablespoon oil in 12 inch skillet over high heat until smoking. Meanwhile, toss shrimp, salt, pepper, and sugar in medium bowl. Add half of shrimp to pan in single layer and cook until spotty brown and edges turn pink, about 1 minute. Remove pan from heat; using tongs, flip each shrimp and let stand until all but very center is opaque, about 30 seconds. Transfer shrimp to large plate. Repeat with remaining tablespoon oil and shrimp; after second batch has stood off heat, return first batch to skillet along with flavored butter and toss to combine. Cover skillet and let stand until shrimp are cooked through, 1 to 2 minutes. Serve with lemon wedges, if desired.

Seared Scallops with Gingered Celery Root Puree and Leek Confit

Recipe by Chef Benjamin Cadmus, Executive Chef to the U.S. Senate

Leek Confit
1/4 Cup (1/2 stick) unsalted butter
4 large leeks (white and pale green parts only), halved lengthwise, cut crosswise into 1/4-inch-thick slices (about 5 cups)
2 tablespoons white wine
1/2 teaspoon salt
1/8 teaspoon white pepper
5 sprigs thyme, picked and finely chopped
4 shallots, sliced thinly

Melt butter in large pot over medium-low heat. Add leeks and shallots; stir to coat. Stir in wine and salt, pepper, and thyme. Cover pot, reduce heat to low. Cook until leeks are tender, stirring often, about 25 minutes. Uncover and cook to evaporate excess water, 2 to 3 minutes. Serve warm.

Gingered Celery Root Puree
6 Cups chicken stock
2 large celery roots (about 2 1/2 pounds total), peeled, cut into 2-inch cubes
1 medium russet potato (about 10 ounces), peeled, cut into 2-inch cubes
5 shallots, peeled and halved
1/8 nob fresh ginger, peeled
5 tablespoons butter, cut into 5 pieces
Ground white pepper/salt
1/8 Cup olive oil
1/8 Cup heavy cream

Bring stock to boil in heavy large saucepan over high heat. Add celery root cubes, potato cubes, and shallots; bring to boil. Reduce heat to medium and simmer until vegetables are tender, about 30 minutes. Drain, discarding liquid.

With a grater, grate ginger finely into mix and olive oil. Add heavy cream. Combine vegetables and butter in processor and puree until smooth. Season to taste with salt and white pepper.

Scallops
3-4 pounds Scallops, Dry Packed, clean of all membranes
Salt
Freshly milled Black Pepper
Olive Oil

Place a medium sized cast-iron skillet on flame with the heat on high. Add enough oil to coat the bottom of the pan. Sear the scallops to golden brown on both sides. Once all scallops are seared, leave in cast-iron skillet and place in 425-degree oven for 3-5 minutes.

Serve when ready.

Lobster Chinois Salad

This recipe is from Chef Benjamin Cadmus who is the Executive Chef for the United States Senate. His recipes can be sampled at the weekly Chef’s Table every Wednesday afternoon in the cafeteria of the Dirksen Senate Office Building. Stop by to say hello and try one of his unique dishes.

6-8 Lobster Tails
Zest of 3 Lemons
8 Ounces, Olive Oil
3 Ounces, Cajun Seasoning
6-8 Teaspoons Butter
Salt & Pepper to taste

Begin by cutting the lobster tails in half down the middle, but not ensuring to not cut all the way through, keeping the tail as one piece. Then fold each tail open so that the flesh is exposed. Season with olive oil, lemon zest, Cajun seasoning, salt, and pepper. Then grill flesh side down, cross hatching the flesh. Turn over and lower the heat, adding a teaspoon of butter to each lobster.

1 Head Napa Cabbage, julienne
1 Head Romaine Lettuce, julienne
2 Cucumbers, julienne
2 Red Peppers, julienne
2 Carrots, fine cut with a mandoline
1 Bunch Scallions, cut fine on a bias, leaving 1/4 on each side

Combine all salad items in a bowl and reserve.

Honey Mustard Dressing (about 1 1/2 cups)
2 Tablespoons Pommery Mustard
2/3 Cup, Low-Fat Mayonnaise
1/4 Cup Honey
2 Tablespoons Dijon Mustard
2 Tablespoons White Vinegar
1/2 Cup, Toasted Sesame Seeds
1/4 Cup Chopped Parsley
1 Pinch Salt & Pepper

Combine all ingredients in a mixing bowl and mix well. Add dressing to the bowl with the salad items and add the lobster tails to the top of the salad.

Crook's Corner Shrimp and Grits

Here is another version of this Southern classic by Crook's Corner in Chapel Hill, NC. I found the recipe in a 2004 Special Edition of Southern Living. It is sooo good that I could not resist including their version of the scrumptious dish. Don't let the long list of ingredients deter you, it really goes together quickly. What a spectacular showing this would make at your next Brunch. It's fabulous for dinner also.

• 2 Cups Water
• 14 Ounces Chicken Broth *
  
• 3/4 Cup Half and Half
• 3/4 Teaspoon Salt
• 1 Cup Grits
• 3/4 Cup Cheddar Cheese, shredded
• 1/4 Cup Parmesan Cheese, grated
• 2 Tablespoons Butter
• 1/2 Teaspoon Tabasco Sauce
• 1/4 Teaspoon White Pepper
• 3 Slices Bacon
• 1 Pound Shrimp, peeled and deveined
• 1/4 Teaspoon Black Pepper
• 1/8 Teaspoon Salt
• 1/4 Cup Flour
• 1 Cup Mushrooms, sliced
• 1/2 Cup Green Onions, sliced
• 2 Cloves Garlic, minced
• 1/2 Cup Chicken Broth *
  
• 2 Tablespoons Fresh Lemon Juice
• 1/4 Teaspoon Tabasco Sauce
• Lemon Wedges

1. Bring first 4 ingredients to a boil in a medium saucepan; gradually whisk in grits; reduce heat and simmer, stirring occasionally, 10 minutes or until thickened; add cheddar cheese and next 4 ingredients; set aside but keep warm.
2. Cook bacon in a large skillet until crisp; remove bacon and drain on paper towels, reserve 1 tablespoon of drippings in skillet; crumble bacon and set aside.
3. Sprinkle shrimp with pepper and salt; dredge in flour.
4. Saute mushrooms in hot drippings in skillet 5 minutes, or until tender; add green onions and saute 2 minutes; add shrimp and garlic and saute 2 minutes or until shrimp are lightly brown; stir in chicken broth, lemon juice and hot sauce and cook 2 more minutes, stirring to loosen browned bits from skillet.
5. Divide grits into 4 large, shallow soup bowls; divide shrimp mixture into four servings and place on top of grits; top each serving with crumbled bacon and serve with lemon wedges.

* Commercial chicken and beef base will soon be available at FoodieAffair.com

Shrimp and Grits

Recipe courtesy of Julep Restaurant & Bar Jackson, Mississippi

Serves 4

GRITS
3 Cups Water
1 Cup Heavy Cream
1 Cup Quick-cooking Grits
1/2 Cup Smoked Gouda Cheese, shredded
1/2 Cup Parmesan Cheese, grated
2 Tablespoons Butter
2 Teaspoons Garlic, minced
1/2 Teaspoon Salt
1/2 Teaspoon Ground White Pepper

SHRIMP
3 Tablespoons Salad Oil
20 Large Shrimp, peeled and deveined
2 Cups Corn, frozen
2 Cups Red Onion, diced
2 Cups Red Bell Pepper, diced
2 Cups Heavy Cream
4 Teaspoons Fresh Chives, chopped
1/2 Teaspoon Fresh Mint, chopped
1/2 Teaspoon Fresh Basil, chopped *
2 Teaspoons Kosher Salt
1 Teaspoon Freshly Ground Black Pepper

GRITS
In a large saucepan, combine water and cream. Bring to a boil over high heat.
Add grits, stirring constantly. Reduce heat to medium low. Cook grits until creamy, approximately 10 minutes, stirring constantly to prevent sticking.
Add cheeses, butter, garlic, salt, and pepper, folding to combine.

SHRIMP
In a large skillet, heat oil over medium heat. Add shrimp, tossing to coat. Add corn, onion, and bell pepper. Cook until tender, approximately 5 minutes, stirring often.
Add cream, cooking until thick. Add chives, mint, basil, salt, and pepper, stirring to combine.
Serve over warm grits.

*Superior fresh frozen herbs for you to have on hand at all times are available at DaregalGourmet.com

Seafood Cocktail Sauce from Antoine's Restaurant

Here's the sauce we use for boiled crawfish, shrimp, crab, and oysters on the half shell.

Yield: 3 cups

4 tablespoons horseradish
3 tablespoons worcestershire sauce
1 tablespoon Tabasco sauce
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/2 teaspoon dry powdered mustard
1/3 cup vinegar
1 cup olive oil
2 cups ketchup
1/4 cup lemon juice

Blend all ingredients together and chill.

Shrimp Creole from Antoine's Restaurant

Here I share with you the best and easiest recipe for Shrimp Creole I have ever encountered. It is straight out of Antoine's Restaurant Since 1840 Cookbook. I have been using this exact recipe for many, many years. Enjoy.

Serves 6

3 pounds raw shrimp, peeled
1 stick butter
salt and cayenne pepper, to taste
3 cups Creole Sauce (recipe follows)
3 cups hot cooked rice

Heat butter and saute shrimp with a little salt and cayenne pepper until the shrimp become firm. Add the Creole Sauce and simmer together for 20 minutes.

Serve the shrimp and sauce with 1/2 cup hot cooked rice on each plate.

Creole Sauce
Yield: 3 cups

2 tablespoons butter
1 cup bell pepper, chopped
1 cup onion, chopped
3 cups tomato pulp, chopped
1/4 teaspoon dried thyme
2 bay leaves
4 cloves garlic, minced
2 tablespoons parsley, minced
1 teaspoon paprika
salt and cayenne pepper, to taste
1 tablespoon cornstarch

Melt butter and saute the onions and bell pepper until they become limp. Add all the remaining ingredients except the cornstarch, and season to taste with salt and cayenne pepper. Simmer for 20 minutes.

Mix the cornstarch with a litte water and blend into the sauce. Cook for a few minutes more to thicken.

NOTE: I toss a tablespoon of butter and 1/8 cup of chopped parsley into the hot rice. This makes quite a difference in taste and appearance.

First Crawfish Boil of the Season! OhYeah!

We had a great time at our first crawfish boil of the season yesterday. It was so great having our friends and family over to enjoy this wonderful crustacean.

You can do it too!
Here's what you'll need for about 10 people...

• 35-40 pounds of crawfish
• a big pot with a basket inside
• an outdoor propane burner
• 4 1/2-pound bag of Louisiana Crawfish, Crab, and Shrimp Boil Seasoning Blend
• 3/4 box of table salt
• 6 large onions (quartered)
• 6 lemons cut in half (squeeze the juice and put it in there too)
• 5 pounds small red potaotes
• 12 shortie ears of corn
• 4 pounds of the largest mushrooms you can find
• 8 heads of fresh garlic sliced in half horizontally, divided
  

The method...

• Fill the pot about half full of water
• Add 3/4 box of table salt
• Add entire 4 1/2 lb-bag of Louisiana Crawfish, Crab, and Shrimp Boil Seasoning Blend

Let this brew come to a boil.
Then add the following and bring to a boil (do not put basket in pot yet):

• 6 large onions (quartered)
• 4 heads of fresh garlic sliced in half horizontally for seasoning the water
  
• 6 lemons cut in half (squeeze the juice and put it in there too)

Insert basket in water and add:

• 5 pounds small red potaotes
  

Let this come back to a boil and cook potatoes about ten minutes.

Then add the following in the basket:

• 12 shortie ears of corn
• 4 heads of fresh garlic sliced in half horizontally for eating

Continue cooking for about 5 minutes. Leaving everything in the basket, then add:

• 4 pounds of the largest mushrooms you can find

Turn the flame off immediately and let everything soak for 10-15 minutes.
After soak time, remove all from the water and set aside in an ice chest to keep warm.

Return water to a boil. Now add all the crawfish into the basket in the same water. Cook for 15 minutes, turn off flame and soak for 15 minutes.

Ray is giving you a peak inside the pot!

For all of you folks that do not have all the fixins available to you, stay tuned. We will be launching a new website soon with everything you need.

Crawfish Bisque

Photo Courtesy of Chef Brad Peters
Serves 8

CRAWFISH

12 pounds boiled crawfish OR 2 pounds tail meat and 35 cleaned heads*

If purchasing tail meat, buy at least 3 pounds boiled crawfish; peel, reserve shells and heads

STUFFING

• ¼ cup flour for roux
• 4 tablespoons oil
• ½ large onion, finely chopped
• ½ large bell pepper, finely chopped
• 1 stalk celery, finely chopped
• 1 small can tomato paste
• 1 teaspoon thyme
• ¼ teaspoon black pepper
• ½ teaspoon cayenne pepper
• 1 teaspoon salt
• ½ cup plain bread crumbs
• 1 cup chopped crawfish tails*
• 1 tablespoon chopped fresh parsley
• 1 stick butter
• ½ cup flour for rolling heads

Make a dark roux with the flour and oil.* Add onions, then bell pepper and celery and cook until tender. Add tomato paste and chopped tails. Add seasonings and simmer on low flame 10 to 15 minutes. Add bread crumbs, crawfish, parsley and butter. Fill each head with stuffing. Roll in flour and bake for 15 minutes in a 300-degree oven. Set aside.

BISQUE

• ½ cup flour
• ½ cup oil
• ½ large onion, finely chopped
• ½ bell pepper, finely chopped
• 2 stalks celery, finely chopped
• 1 ½ quarts crawfish stock*
• 2 teaspoons salt
• 2 bay leaves
• 2 tablespoons thyme
• ½ cup tomato sauce
• 2 cloves garlic, finely chopped
• 2 cups crawfish tails*
• 1 ½ tablespoon parsley, chopped

Make a dark roux with the oil and flour.* Add onion, the bell pepper and celery and cook until tender. Add stock, seasonings, tomato sauce and garlic and simmer for 40 minutes. Add crawfish tails and stuffed heads and simmer another 20 minutes. Add parsley.

NOTE: To make stock, boil shells from at least 3 pounds crawfish, plus trimmings from onions and other vegetables. Cover with water 2 inches over the shells and boil for 15 to 20 minutes.

*RESOURCES:

Crawfish Stock – FoodieAffair.com

Crawfish Tails – FoodieAffair.com

Crawfish Heads - FoodieAffair.com
Pre-made Roux - FoodieAffair.com

Shrimp and Andouille Pot Pie

Recipe Source: Bon Appetit March 2009
Photo Source: Bon Appetit March 2009

Shrimp and andouille sausage give these pot pies a Cajun flair. To keep the pastry crisp, the dough is baked separately from the filling.
Serves 4

• 1 sheet frozen puff pastry (half of 16-ounce packag e all-butter puff pastry or half of 17.3-ounce package regular puff pastry), thawed
• 1/2 cup heavy whipping cream
• 2 tablespoons all purpose flour
• 1 tablespoon butter
• 3 1/2 cups sliced leeks (white and pale green parts only; from 3 large)
• 1/2 pound andouille sausage, cut into scant 1/2-inch cubes*
• 2 large garlic cloves, minced
• 1/3 cup dry vermouth or dry white wine
• 1.5-ounces concentrated classic seafood stock *
  
• 1/4 teaspoon dried thyme
• 1 8-ounce red-skinned potato, peeled, cut into 1/2-inch cubes
• 1 1/2 pounds deveined, peeled shrimp
  

Preheat oven to 400°F. Roll out pastry on floured surface to 12-inch square. Cut out four 5 1/2-inch rounds. Place on parchment-lined baking sheet; bake until golden, about 15 minutes. Cool on sheet.

DO AHEAD Can be made 1 day ahead. Wrap airtight and store at room temperature.

Preheat oven to 400°F. Whisk cream and flour in small bowl. Melt butter in large skillet over medium heat. Add leeks and sauté until tender, about 10 minutes. Add andouille and garlic and sauté 4 minutes. Add vermouth; simmer until liquid evaporates, about 3 minutes. Add seafood stock mixture and thyme. Bring to simmer. Add potato and cook uncovered until tender, about 6 minutes.

Add cream mixture to skillet; stir. Simmer until sauce thickens and boils, about 3 minutes. Reduce heat. Add shrimp; simmer until just opaque in center, about 3 minutes. Season with salt and pepper.

Divide hot filling among four 1 1/4-cup baking dishes. Top each with pastry round. Bake until filling bubbles, about 5 minutes.

*RESOURCES:

Andouille Sausage - FoodieAffair.com

Seafood Stock - FoodieAffair.com