Chile Citrus Shrimp

A quick, flavorful recipe that can be served as an appetizer or main course. I served the shrimp over brown rice seasoned with butter, salt, and green onions as well as black beans with sauteed onion, garlic, cumin, oregano, coriander and salt.

Time: 15 minutes                   Serves: 4

Ingredients

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• 1 pound jumbo shrimp, peeled & deveiend (I used Black Tiger)
• 1 cup orange juice
• 1/2 cup honey
• 1/3 cup lime juice
• 1/3 cup Dijon mustard
• 2 1/2 tbsp smoked paprika
• 1 tbsp oregano
• 1 tbsp cumin
• 1 tsp coriander
• 2 tsp rainbow peppercorns
• 1 tsp salt, or to taste
• 2 garlic cloves, minced

How to make it

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• Heat a large skillet over medium heat.
• Combine all ingredients except shrimp in a mixing bowl. Whisk to incorporate.
• Pour mixture into skillet. Bring to a boil. Reduce to simmer and cook until thick and reduced by half, about 10-12 minutes.
• Add shrimp and cook for 2 minutes, turn and cook for another minute. Remove from heat and serve.

Langostino Rolls

I’ve never had a lobster roll NE style but I know I want to! Until then, this will do just fine.

Time: 10 minutes                    Serves: 2

Ingredients

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• 1/2 lb langostino tails (I got them from Trader Joe’s cooked and just ran them under cold water to defrost)
• 1/2 cup mayonnaise
• 2 stalks celery, diced
• 3-4 large green onions, chopped
• 1/4 tsp salt – or to taste
• 1/8 tsp pepper – or to taste
• 2 tbsp lemon juice
• 2 8″ sub buns
• softened butter
• leaf/butter/bibb lettuce

How to make it

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• Roughly chop langostino tails of some are larger then others.
• Combine mayo, celery, onions, s&p, and lemon juice in a medium mixing bowl. Place in refrigerator.
• Cut a v-shap into top of sub buns and remove top portion. Spread some softened butter on inside of v and inner sides of top pieces. Place in top rack and broil on 425F for 1 minute, or until just lightly browned.
• Place leaf lettuce inside each bun.
• Toss langostino tails with mayo mixture. Distribute atop lettuce leaves on each sub bun. Place to parts of buns on top and serve, preferably with potato chips. I enjoyed my sandwich with McClure’s Garlic & Dill Pickle Chips, locally made in Detroit (and Brooklyn), which may be purchased here if you’re not in the area.

Pea Shoot and Shrimp Risotto

My first attempt at homemade risotto was a success. Adding fresh, crisp, delicious pea shoots to creamy risotto was a home run. A great way to welcome spring!

Time: 30 minutes              Serves: 2

Ingredients

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• Shrimp

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• 1/2 lb raw shrimp, peeled & deveined (I used Jumbo – about 12)
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 clove garlic, minced
• sea salt & black pepper, freshly ground – to taste

• Risotto

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• 1 1/2 cups chicken stock (keep more on hand, or some water)
• 1 tbsp olive oil
• 1 small leek (white and light green parts only), halved & sliced thinly
• 1/2 cup arborio rice
• 1/4 cup white wine
• 4 oz. pea shoots (pea sprouts), roughly chopped
• 1/4 cup Parmesan cheese, grated

How to make it

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• Shrimp

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• Combine olive oil, lemon juice, garlic, salt & pepper in a bowl. Mix well. Add shrimp & toss. Let sit for about 10-15 minutes, tossing about 2-3 times.
• Heat broiler. Broil shrimp for about 2 minutes on each side or until just cooked. Serve over risotto.

• Risotto

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• Bring broth to a boil in a small saucepan, then reduce heat to low & keep warm.
• Heat olive oil in a medium saucepan/skillet over medium heat. Add leek, season with salt, and cook about 4 minutes – until softened – stirring occasionally.
• Add rice. Stir to coat & toast for 1-3 minutes. Add wine and cook, stirring, until no liquid remains, about 2-3 minutes. Begin adding broth 1/4 cup at a time, stirring after each addition until most of the liquid is absorbed before adding more. This process takes about 20 minutes in total. Rice should be creamy (not mushy) and slightly firm in the center. If your rice hasn’t become tender enough by this point, add more liquid by 1/4 cup measures using same technique – may use more stock or water. Stir in Parmesan and pea shoots, mix well and remove from heat.

Pasta Orleans

I’ve been so nostalgic for New Orleans cuisine which made this oh so satisfying. It is Fat Tuesday, after all. Laissez les bons temps rouler!

Time: 30 minutes            Serves: 4

Ingredients

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• 1 tbsp olive oil
• 2 shallots, chopped
• 4 garlic cloves, minced
• 1/4 cup roughly chopped parsley, divided
• 8 oz. baby bella mushrooms, sliced
• 6 oz. Andouille sausage, halved & sliced (I used Trader Joe’s chicken variety)
• 4 cups baby spinach
• 3/4 pound large shrimp, peeled & deviened (I removed the tails)
• 1 tbsp butter
• 2 tbsp Creole seasoning blend + 1 tsp
• about 2 cups alfredo sauce – I used one batch of sauce from Fettuccine Alfredo
• 8 oz. linguine, cooked al dente (I used garlic basil from Trader Joe’s)

How to make it

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• Heat oil in large skillet (big enough to house pasta & sauce, etc) over medium heat. Add shallots and garlic and cook for about 2 minutes, stirring. Add sausage and cook 2 minutes, stirring occasionally. Add mushrooms and cook about 4 minutes, stirring occasionally. Add 2 tbsp parsley & spinach, toss and cook until just wilted. Remove pan from heat.
• Heat butter in a medium skillet. Add shrimp and season with 1/2 tsp of blend and turn. Cook 2 minutes, season and turn. Cook another 2 minutes. Add remaining parsley and toss. Remove from heat.
• Combine 2 tbsp seasoning blend with sauce and mix well to incorporate.
• Add pasta to skillet with sausage & veggies. Add sauce and toss to coat.
• Divide between 4 dishes & top with shrimp.

Shrimp Po’boy Sandwich Wraps

 

I had purchased all of the ingredients I needed to make shrimp po’boy sandwiches but by the time I got around to making them the French bread was too hard, so I improvised and this is what I came up with. The results were great and since the shrimp is fried wrapping it in a tortilla lightens it up a bit, at least that’s what I told myself 😉 Feel free to put this on the traditional crusty bread but beware, not many make French bread like they do in New Orleans – flaky on the outside and oh so soft and tender in the middle, ahh.

Time: 15 minutes +chill          Serves: 4

Ingredients

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• Rémoulade Sauce

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• 1/2 cup mayonnaise
• 2 1/2 tbsp spicy brown mustard, preferably creole mustard
• 1 1/2 tbsp grated horseradish
• 2 tsp smoked paprika
• 1/2 tsp cayenne pepper (more or less to taste)
• 2 green onions, finely chopped
• 1 stalk celery, finely chopped
• 2 tbsp minced parsley (fresh)

• Shrimp

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• 3/4 pound shrimp, peeled & deveined, tails removed (I used Jumbo)
• 1/2 cup corn meal (course stone ground yellow)
• 1/2 cup flour
• 1 tbsp Creole seasoning blend
• 1 egg
• 2 tbsp milk
• vegetable oil for frying (I used canola)

• To Serve

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• 2 cups shredded cabbage
• 1 beefsteak tomato, thinly sliced
• 4 Kosher dill pickles, thinly sliced
• 4 large flour tortillas (I used fire-roasted)

How to make it

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• Rémoulade Sauce

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• Combine all ingredients and mix well. This tastes best after being chilled for some time. I made it 24 hours in advance.

• Shrimp

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• Heat oil in deep fryer or medium stock pot, enough to submerge shrimp completely. I do this over medium to medium-high heat on my stove top.
• Combine flour, cornmeal and seasoning in a bowl, mix to combine.
• Combine egg and milk in another bowl and whisk to combine.
• Dip each shrimp in the egg mixture and then dredge in flour mixture.
• Carefully place shrimp in hot oil and cook for about 3-4 minutes or until golden brown. Turn if necessary but they should cook on both sides. Transfer to paper towel lined plate.

 

• To Serve

  

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• Divide cabbage, tomato and pickle slices between tortillas. Top with shrimp, about 4-5 per tortilla. Top with Rémoulade. Fold & wrap sandwich burrito style. Secure with toothpicks and cut in half.

 

Creamy Lobster Pasta Nova Scotia Style

An elegant dish that is so simple & quick to prepare – perfect for a romantic Valentine’s Day main course.

Time: 15 minutes          Serves: 2

Ingredients

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• 1 tbsp olive oil
• 1 1/2 tsp dry mustard powder
• 1 clove minced garlic
• 4-6 baby bella mushrooms, sliced
• 2 tsp lemon juice
• 1/4 tsp salt
• 8 oz. fresh lobster tail meat, cut into bite sized pieces
• 2 tbsp roughly chopped parsley
• 1/4 cup chicken stock (can sub vegetable or seafood stock) or half dry white wine
• 2 tbsp heavy cream
• 3/4 tsp cornstarch
• 4-6 oz. pasta, cooked al dente (I used fusilli)

How to make it

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• Combine stock and cream. Stir in cornstarch and set aside.
• Heat oil until smoking in skillet over medium heat. garlic, mushrooms, lemon juice, mustard powder and salt. Saute, stirring occasionally, for about 3 minutes. Add lobster, parsley,  and stock mixture. Stir fry until lobster is heated through. Toss with pasta. Enjoy!