Recipes

Shrimp Linguine in a Tomato and White Wine Sauce

Sunday, August 11, 2013

Ingredients

1 tablespoon olive oil
1 onion, diced
4 cloves garlic, chopped
chili flakes to taste
1/4 cup white wine
1 (28 ounce) can plum tomatoes, crushed
1/2 teaspoon oregano
salt and pepper to taste
1 pound Louisiana shrimp, peeled and deviened
1/2 cup fresh herbs such as parsley and basil, chopped
1 pound linguine (I used whole wheat)

Directions

Heat the oil in the pan.
Add the onion and saute until tender, about 5-7 minutes.
Add the garlic and chili pepper flakes and saute until fragrant, about a minute.
Add the white wine and simmer for 5 minutes.
Add the tomatoes and oregano and simmer until the sauce just starts to thicken, about 15 minutes.
Meanwhile, cook the pasta as directed
Season the tomato sauce with salt and pepper to taste.
Add the Louisiana shrimp to the tomato sauce and simmer until cooked, about 2-3 minutes per side.
Remove the tomato sauce from the heat and mix in the parsley and basil.
Drain the pasta, toss in the tomato sauce and serve optionally garnished with feta.
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Creamy Shrimp Pasta

Sunday, August 11, 2013

2 tablespoons olive oil
2 pounds Louisiana shrimp, peeled (about 1-3/4 pounds peeled)
3 tablespoons butter
1/3 cup minced shallot (about 3-4 medium shallots)
2 tablespoons minced garlic (about 3-4 medium cloves)
3/4 cup chopped celery
1 cup dry white wine
1 cup cream
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 pound cappellini or thin spaghetti

Sauté Louisiana shrimp in olive oil over high heat in 12-inch skillet (not nonstick works best) until just beginning to stick, about 3-4 minutes. Remove shrimp from skillet and reserve, reduce heat to medium-low, and, without cleaning skillet, add butter, shallot, garlic & celery. Sauté until softened, about 3-4 minutes. Add wine and stir, scraping up browned bits from bottom of skillet, then simmer for 3 minutes. Add cream & salt, bring to simmer, and cook until thickened, about 4-6 minutes. Add parsley & reserved shrimp, bring to simmer once more, then taste for salt & serve over pasta.
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Recipe No.4

Sunday, August 11, 2013

Ingredients
Avocado Salsa:

1 small onion, quartered
1 jalapeno, quartered, seeds optional
1 garlic clove, smashed
4 medium tomatillos, (about 8 ounces) husked, rinsed, and coarsely chopped
1/2 Hass avocado, peeled, seeded, and cut into chunks
1 1/4 teaspoons kosher salt
1/4 cup loosely packed fresh cilantro leaves, coarsely chopped

Shrimp:

1 tablespoon olive oil
1 teaspoon chipotle or blended chili powder
1 teaspoon kosher salt
1 pound Louisiana medium shrimp (about 20), peeled and deveined
8 corn tortillas
8 sprigs cilantro for garnish
2 limes, cut into wedges

Directions

Put the onion, jalapeno, and garlic in a food processor and finely chop. Add the tomatillos, avocado, and salt and pulse until chopped but still chunky. Transfer to a bowl and stir in the cilantro.

Heat a stovetop or outdoor grill to medium-high. Mix the olive oil, chipotle or chili powder, and salt in a large bowl. Add the shrimp and toss to coat. Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side.

Grill tortillas, until slightly charred and pliable, about 20 seconds per side. (Alternatively, wrap in a damp paper towel and heat in a microwave.) Spoon sauce on the tortilla, then top with about 2 or 3 shrimp and a sprig of cilantro. Serve 2 tacos per person, with a lime wedge on the side.
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Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro

Sunday, August 11, 2013

Ingredients:

1 1/2 lbs Louisiana jumbo shrimp, peeled and deveined (weight after peeled)
1 tsp extra virgin olive oil
1 red bell pepper, sliced thin
4 scallions, thinly sliced, white and green parts separated
1/2 cup cilantro
4 cloves garlic, minced
kosher salt (to taste)
1/2 tsp crushed red pepper flakes (to taste)
14.5 oz can diced tomatoes
14 oz can light coconut milk (50% less fat)*
1/2 lime, squeezed


Directions:

In a medium pot, heat oil on low. Add red peppers and sauté until soft (about 4 minutes). Add scallion whites, 1/4 cup cilantro, red pepper flakes and garlic. Cook 1 minute.

Add tomatoes, coconut milk and salt to taste, cover and simmer on low about 10 minutes to let the flavors blend together and to thicken the sauce.

Add shrimp and cook 5 minutes. Add lime juice.
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Tequila- Lime Shrimp Tacos with Chipotle Cream

Sunday, August 11, 2013

Ingredients:

1 1/2 pounds of Louisiana jumbo or large (16/20 or 21/25 count), raw shrimp, peeled & de-veined.

MARINADE:
juice and rind of 1 medium orange
juice and rind of 2 medium limes
1/4 cup tequila
1 Tablespoon granulated white sugar

CHIPOTLE CREAM SAUCE:
8 ounces sour cream
1 clove garlic, minced
2 Tablespoons red onion, finely chopped
1 whole chipotle chile in adobo sauce (canned), seeded and chopped
1 teaspoon adobo sauce (from the can)
1/2 teaspoon ground cumin
1/8 teaspoon salt
1 Tablespoon fresh cilantro, chopped
1 Tablespoon lime juice, freshly squeezed

ADDITIONAL INGREDIENTS:
1 Tablespoon vegetable or canola oil
1 large red bell pepper, seeded & sliced thinly
1/2 medium red onion, sliced

FOR SERVING:
8 soft-taco-sized flour tortillas, warmed
1/2 head iceberg lettuce, shredded
1/2 cup fresh cilantro, chopped
lime wedges
Directions:

1. Marinate Shrimp:
Place all marinade ingredients in large zip bag. Add shrimp, zip closed and move bag around to coat shrimp. Place flat in refrigerator for at least 30 minutes, turning every so often to make sure marinade is reaching all shrimp.

2. Prepare Sauce:
Whisk together all sauce ingredients in a medium bowl. Cover and refrigerate until ready for use.

3. Cook the shrimp:
Heat oil in large skillet to medium-heat. Saute bell pepper and onion until slightly charred. Drain shrimp from marinade and add to pan. Stir often, and cook just until shrimp turn pink and curl up. Remove from heat.

4. Assemble tacos:
In warmed tortillas, place shrimp, peppers & onions. Add lettuce, drizzle with chipotle cream sauce, and sprinkle with cilantro. Serve with lime wedges.
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