Tag Archives: Shrimp

Laine’s Favorite Shrimp and Grits

How the topic of shrimp and grits came up one night while watching So You Think You Can Dance (one of the best shows on TV, by the way), I really don’t remember, but it did.  And then it kept coming up.  My friend, Laine, and I decided that they are simply awesome and I told her that I would make her some soon.  The next night I was watching a little late night Food Network, and what was on?  Bobby Flay’s Shrimp and Grits Throwdown!  Of course, now I had grits on my mind, so the next day at work, a co-worker and I were waxing poetic on their virtues for quite awhile.  Inevitably, the next Wednesday, when Laine planned to come over for the latest installment of SYTYCD, I decided to whip some up for dinner.  Only problem was, despite my efforts to let her know, she didn’t realize what I was making and decided to skip dinner and just join us for the show.  Well, she was at least a little disappointed when she realized what she had missed out on.  So, of course, I promised that I would make the dish again on our next TV night.  Well, you know how I don’t measure and don’t really write down what I use unless I’m blogging?  That really worked out for me this time around.  This week’s version was clearly far superior to the previous week’s.  The earlier batch was a little too spicy and being that I forgot to start the dish out with the bacon and had to add it separately at the end, it really lacked the porky essence that makes shrimp and grits so special.  Luckily, I had already decided that I would blog about this dish the next time I made it, so now, I (and you) will always know how to make the version that quickly became Laine’s Favorite Shrimp and Grits.  BONUS:  From start to finish this meal takes less than 20 minutes to prepare!

Ingredients

Bacon

Onion

Garlic

Shrimp

Lemon Zest and Juice

Hot Sauce

Chicken Stock

Tomato Sauce

Fresh Parsley

Italian Seasoning

Quick Grits

Milk

Water

Kosher Salt

Freshly Ground Black Pepper

Butter

Cheddar Cheese (I always use extra sharp)

Process

Since this is a pretty quick process, you want to gather up all of your main ingredients before you start.

001

Heat a large skillet over medium-low.  Chop the bacon into about one inch pieces and add to the pan.  While the bacon is cooking.  Chop the onions and mince the garlic.  When the bacon is golden, drain off some of the fat, return to the heat, and add the onions and garlic.

007If your shrimp are frozen, you can defrost them now.  I do this by placing the frozen shrimp in a large bowl and covering with cool water.  They defrost pretty quickly this way.  Then you can peel them and pat dry.

004

Start grits by following package instructions for the amount you are cooking.

008While the grits cook, toss your shrimp into the skillet with the bacon.

011Season with salt and pepper.

012When the grits are thickened and cooked according to the package, add a generous splash of milk.

010

Next, you can stir in some shredded cheddar cheese and butter to taste.  Reduce the heat and allow to simmer, covered until your shrimp is finished.  Stir occasionally to prevent them from sticking.

021

Your grits should be smooth, rich, and creamy at their finish.

025

When the shrimp is almost cooked through, use a microplane to grate in some lemon zest.

013Now, the final step is to prepare the sauce.

015First, add a hefty glug of chicken stock and use a spoon to scrape up any brown bits and incorporate it into the sauce.

016Next, add in about an equal amount of tomato sauce.

017Then stream in hot sauce to taste.

019Stir it all up to combine and reduce the heat to low.  Allow to simmer for another minute or so.  While it simmers finely chop up a bit of fresh parsley.  Now add a squeeze of fresh lemon juice.

022Remove from heat and stir in the fresh parsley.

023

You’re Done!  Seriously, I know there is a lot of multi-tasking involved here, but it’s totally worth it and really only takes about 20 minutes from start to finish until you can ENJOY!

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Filed under Seafood, Uncategorized

Simply Sinful Shrimpy Mac ‘n’ Cheese

About a month ago, I had a terrible craving for mac ‘n’ cheese.  Recipes were floating around all over the food blog circuit and I kept seeing it on TV.  I just couldn’t seem to get away from it!  So I attempted to whip some together, after work one day, and failed…pretty miserably.  I was rushed and I think I just wanted it too badly.  What I got was a decent tasting pasta dish, but it was not mac ‘n’ cheese, it was not ooey gooey and awesome, it was a little dry and just okay.  My craving was not satisfied.  I tried again last week, and I hit a home run.  I still didn’t really plan ahead so I had to work with what I had on hand…a great mixture of three cheeses, some wine, and frozen shrimp.  This is not a traditional, homey mac ‘n’ cheese, it’s rather gourmet and definitely more for the foodie crowd, so mac ‘n’ cheese traditionalists should beware.  My hubby and I absolutely loved it and I can’t wait to make another batch.

Ingredients

A few of your fave Cheeses (I used Rosey Goat, Cheddar, and Parm)

Short-Cut Pasta (like elbows, penne, etc. I used whole wheat)

Milk

Dijon Mustard

White Wine

All-Purpose Flour

Shrimp (Frozen or Fresh)

Onion

Garlic

Nutmeg

Freshly Ground Black Pepper

Kosher Salt

Butter

Process

First, set a large pot of water to boil for your pasta.  Then sautee enough shrimp to suit your fancy, in a large heated skillet.  Season with salt and pepper and cook until just pink.

003While the shrimp cooks, preheat your broiler and finely chop the onion and garlic.  You can also start bringing a large pot of water to boil for the pasta.  When the water boils, add the pasta and cook until al dente (still a little firm).

0041When the shrimp is cooked through, remove from the pan and set aside.  In the same pan, melt a couple tablespoons of butter and add the onions and garlic.

005

Cook until softened and sprinkle in a couple tablespoons of flour.  Season with salt and pepper and mix well, until flour is smooth.

0081Allow the roux to cook out for a few minutes.  While it does so, shred up a heaping pile of cheese.

002At this point, your shrimp should be cool enough to handle, and you can cut them up into bite size pieces (you can also leave them whole, I just think this dish eats better with the shrimp in smaller pieces).

007When the roux has darkened just a tad in color and no longer tastes pasty, you can begin adding liquid.  I started by adding in the wine.

0111Stir rapidly until everything smooths out and allow to come to a boil.  The alcohol must be cooked out before you add the milk, or the sauce will curdle.

0122Then add milk until sauce reaches desired amount and consistency.  Remember you want enough to coat all of your pasta and a little extra.

013Season with salt and pepper, add a dijon mustard to taste, and just a touch of nutmeg, bring to a boil.

015Next stir in all but a few tablespoons of the cheese and continue stirring until melted and completely incorporated.

016At this point, you should check your pasta for doneness, strain it when it’s ready, and return it to the pot.  Then stir your shrimp into the cheese sauce.

0171Pour the sauce into the pot of pasta and gently stir until every noodle is coated (note how I’m using two different pastas, this is not technique my friends, this is lack of planning…still tastes good though).

0181Add more seasoning if necessary, transfer to a baking dish, sprinkle with the remaining cheese, and pop into the broiler.

0192Remove from the broiler when the top is brown and bubbly.

0201Serve it up and indulge in this cheesy delight.

0222ENJOY!

3 Comments

Filed under casseroles, Pasta, Seafood, Uncategorized

My Foodbuzz True Delights Contest Entry-Spicy Shrimp and Cashew Fried Rice

As a part of Foodbuzz’s partnership with Quaker, they developed a foodie recipe contest.  All entries had to feature at least one of the nine key ingredients in the new Quaker True Delights Granola Bars, of course, the predictable thing would be to submit a sweet rather than a savory recipe, but as anyone can tell from reading this blog, I don’t bake that much.  Not that I don’t like too, I just don’t like what happens when DH and I eat a dozen cookies, half a cake, and six brownies, a piece!  So, not too long ago, I made beef fried rice and on a whim, threw in a handful of cashews.  We totally adored it, and recalling that dish, I decided to develop a fried rice combo for the True Delights contest.  The addition of the cashews, some fresh scallions, and hoisin sauce, really jazzed up my basic fried rice and made it pretty contestworthy, if I  may say so myself.  By the way, the grand prize is a trip for two to Chicago for the Outstanding in the Field event!  So cool!  Hope you try out this recipe and wish me lots of luck!

Note:  Because it’s for a contest, this entry is not in my usual measurement-free format, but as usual feel free to change anything to your liking.

0021

Ingredients

18 Small Shrimp
1 1/2 cups cooked White Rice
1/2 cup Cashews
2 ribs of Celery
1 large Carrot
1/2 of a medium Onion
2 cloves of Garlic
1 bunch of sliced Scallions
2 tbsp. Fresh Ginger
1 cup Fresh or Frozen Peas
1 Egg
1 tbsp Hoisin Sauce
1/2 cup less 2 tbsp of Soy Sauce
1/2 tsp. Ground Ginger
1/2 tsp. Crushed Red Pepper
2 tbsp. Extra Virgin Olive Oil
Kosher Salt, to taste
Freshly Ground Black Pepper, to taste

Process

Heat olive oil in a skillet (remember it’s fried rice so don’t be too skimpy with this), you want your pan to get very hot. While it heats up, chop all your veggies, excluding the peas. I use a microplane for the garlic and the ginger, just because I prefer it very fine.

Once the pan is hot enough (the oil should shimmer when you swirl the pot), add your veggies and sautee until onions are translucent. I also season the veggies with salt and pepper (layering the flavor).

Once the veggies are nicely sauteed, add the shrimp to the pan and cook until just pink.

While the shrimp is cooking, you can roughly chop a couple tablespoons of the cashews, for garnish.

Then you should push all the veggies and shrimp aside and scramble the egg into the pan. You can either scramble the egg in a bowl and quickly stir it in or you can crack the egg into the pan and stir it in very quickly (I forgot to scramble it ahead thus, I discovered that the second option works just fine). Once the egg starts to cook, you can incorporate it into everything else.

Again, move everything over to one side and add the cashews, so they can toast up a bit. After about a minute, stir them into the rest of the mixture.

Then you can add the rice to the pan. You should be sure to crumble it up with your fingers instead of throwing in the whole block. Now’s the time to add in the ground ginger, pepper flakes, hoisin and soy sauce.

Stir everything together until all the ingredients are thoroughly incorporated.

Add in the peas and continue cooking until the peas are just heated and tender.

Remove from heat and stir in scallions, less about two tablespoons.

Serve in warm bowls with a sprinkling of scallions and a few of the chopped cashews. Enjoy!

1 Comment

Filed under Ethnic, Make Your Own Takeout, Seafood, Silly Stuff

Sort Of South Of The Border Shrimp Wrap

I realize that this is kind of a spring forward to summer, but I needed a quick lo-cal, midweek meal, and this very tasty wrap fit the bill.  Working at a florist means that certain weeks of the year require long hours and lots of preparation.  Needless to say, the week of Valentine’s Day is always one of them.  I knew I wouldn’t have the time to cook, most of the week, but I needed to have some blogging material for this week.  Problem was, I forgot to take any protein out to defrost.  My quick fix?  Frozen raw shrimp.  I usually just pull them out a few minutes before I start cooking, and quick thaw them by submerging them in cool water.  If they are taking a little longer than I need them to, I change the water once or twice to keep it warmer than the temp of the shrimp themselves.  In this recipe, you’ll notice that I use the same method to thaw frozen vegetables to use in salads or other cold dishes.  Anyway, this wrap really hit the spot.  It was filling, healthy, and flavorful.  Even DH was happy, after complaining at the mention of shrimp salad…lol.  I’ve decided to submit this one to Joelen’s Foodie Films Event.  The featured film is Tortilla Soup, which of course calls for Mexican-inspired dishes, and although this one’s not exactly traditional, it does feature a lot of traditional Mexican flavors and they were certainly the inspiration for this dish.  Hope everyone will check out all the film-inspired recipes, at the end of the month.  Her site is amazing!

Ingredients

Shrimp (frozen or fresh)

Red Onion

Radish (or any crunchy veggie of your choosing)

Corn (canned, fresh, or frozen)

Fresh Parsley

Bell Pepper

Mayo (I used Lite)

Fresh Lemon Juice

Kosher Salt

Freshly Ground Black Pepper

Cumin

Paprika

Cayenne Pepper

Extra Virgin Olive Oil

Flour Tortillas (mine were whole grain)

Process

Start by thawing out your shrimp, and if you are using any frozen veggies, those as well.  If your shrimp are not peeled, do so as soon as they are defrosted enough to be easily removed.  You can also remove your tortillas from the fridge now, so they can come to room temperature.

0011Heat a large skillet over medium-high flame with just a drizzle of olive oil.  While the pan heats, chop all of your veggies and toss into a large bowl.

0063Add  the peeled shrimp to the hot skillet, and sprinkle with salt, pepper, cumin, paprika, and cayenne pepper.

002Sautee until the shrimp are just pink, stirring once or twice.  This will happen very quickly.

003When the shrimp is just cooked, squeeze half of a large lemon over the shrimp and use a spatula to scrape up all the seasoning and browned bits from the bottom of the pan.

0051Remove the shrimp and allow to cool enough to handle.  Then cut each shrimp into small 1/2 inch size pieces.

0081Toss the shrimp into the bowl with your veggies.

0101Squeeze in the other half of lemon, and add in about 1/2 a cup of mayo.

011Stir well to combine all of the ingredients.  Once everything is combined, do a taste test.  You may need to add more mayo to really homogenize the salad, or even a little more of your spices.  Start light with the mayo, you can always add more, but it’s pretty impossible to take away.

0121Spoon a small amount of salad onto each tortilla shell.  Remember not to overfill, or you won’t be able to close the wrap.

0131Fold up both ends and the longer sides as you would for a taco, and serve with crispy garlic oven fries, or even just some good old-fashioned potato chips.

014ENJOY!

4 Comments

Filed under Ethnic, Seafood, Silly Stuff, Uncategorized

Spice It Up With Shrimp Fra Diavolo

I realized, not long ago, that I have not posted any seafood here on One Bite At A Time.  Like many foodies, I really, really love seafood, and since moving in with DH, I have definitely turned him into a lover of all most victuals of the sea.  Although I don’t have the budget to buy fresh seafood often, I try my best to get it whenever I can, and almost always buy a big bag of frozen shrimp when it’s on sale.  Now, I know that many of my favorite gourmet chefs would denounce anyone who cooks frozen shrimp, but lets face it, most of us regular people can’t afford to buy fresh shrimp at $9.99/lb.  When I do luck out and find the aforementioned shrimp on sale, I have lots and lots of fun experimenting and trying out new flavor combinations.  Here’s a recipe for shrimp fra diavolo that I’ve been making for quite a while now, I usually serve it over plain white rice or pasta, but this time around I thought I’d do a basic parmesan risotto.  The creamy risotto was a great complement to the spicy shrimp.  Of course, feel free to change up the type of tomatoes you use or swap out my choices for your favorite herbs.  As usual, my aim is to provide you with a guide, ideas, and inspiration.  Here it is:

Ingredients

Shrimp

Fresh Basil

Fresh Parsley

Fresh Garlic

Onion

Kosher Salt

Freshly Ground Black Pepper

Cayenne Pepper

Crushed Red Pepper

Extra Virgin Olive Oil

Canned Tomatoes (I used puree, it was on sale)

Process

Begin by heating a small amount of olive oil in a large skillet, over medium-high heat.  While the pan heats, combine the shrimp with salt, black pepper, and crushed red pepper.

0021When the pan is hot, add the shrimp.

0031While the shrimp cooks, chop the onion and herbs and mince the garlic.

0014When the shrimp is just pink, remove from the pan and set aside.

005In the same pan, cook the onions and garlic until tender and translucent, but not browned (the heat should be turned down to medium-low).

0072Then add the tomatoes, a little bit of water, and cayenne pepper to taste.   Stir to incorporate.

0081Allow to reduce and thicken, by simmering over low heat (in the meantime, you can prepare the other components of your meal).  Then stir in your herbs, and allow to simmer a little longer.  You want the sauce to pick up the flavor of the fresh herbs.

0091When the rest of your meal is just about complete, toss the shrimp back in the pan, just to coat and reheat.

0101Serve over a piping bowl of your desired starch, and ENJOY this simple, spicy, and succulent delight!

013

5 Comments

Filed under Ethnic, Seafood