Tag: Shrimp

Weekday Shrimp 3 Ways

On By lukephillaryhIn Luke's Dishes2 Comments

 

Most Simple Shrimp
Shrimp Scampi
Yellow Curry Shrimp

When planning our meals for the week, Hillary and I always keep an eye out for the shrimp sale at Whole Foods. Any opportunity at double-digit discounts shouldn’t go to waste, especially on these precious prawns. In order to always take advantage of the sale,  we have an eclectic roster of shrimp dishes to satisfy any particular craving. The first (and easiest) recipe in this trio of dishes provides the dry spice of cumin, paprika, and cayenne. Next is the butter+oil+garlic+wine+lemon formula for classic shrimp scampi. The last dish, a Thai inspired yellow curry,  takes some more time and ingredients, but will probably end up being the star of your weekday menu. Not surprisingly, these three recipes, along with the previously shared Hot n Honey version, come from true masters of the weekday dinner: Mark Bittman and Melissa Clark. We hope you share our excitement next time you see “YOU SAVE: $11.99 /lb” on some fancy shrimp at WF.

The Simplest and Best Shrimp Dish – Mark Bittman

  • ¼ cup olive oil
  • 4-5 garlic cloves, cut into slivers
  • 1 lb shrimp, peeled, deveined, and dried
  • Salt and ground black pepper, to taste
  • 1 tsp ground cumin
  • 2 tsp hot paprika
  • ½ tsp cayenne (optional)
  • ¼ tsp turmeric (optional)
  • Chopped parsley for garnish (optional)
  1. Prep spices on small plate and make sure shrimp are dry.
  2. Pour oil into a large skillet, swirling the oil so that it covers the bottom of pan. Turn heat to low and add garlic. Cook until the slivers turn golden, about 2 minutes.
  3. Raise the heat to medium-high and add the shrimp. Add your plate of spices to the pan. Stir to evenly distribute the spices and then leave alone. Shake the pan a couple times over 5 minutes. Shrimp will be nicely coated and pink.
  4. Garnish with parsley and serve with white rice.

Shrimp Scampi – Melissa Clark

  • 2 TBS butter
  • 1 TBS extra-virgin olive oil
  • 3 garlic cloves, minced
  • ⅓  cup dry white wine
  • ½ tsp salt
  • Pinch of red chili flakes
  • Pinch of fresh ground black pepper
  • 1 lb large shrimp, peeled and deveined
  • ¼ cup chopped parsley
  • Juice of half a lemon
  • Pasta or bread
  1. Melt butter with olive oil in a large skillet over medium-low heat. Add garlic and stir constantly until fragrant, about 1-2 minutes.
  2. Add wine, salt, chili flakes, black pepper and bring mixture to a simmer. Let it reduce by half, while stirring. This should take just 1-2 minutes.
  3. Add shrimp and saute until just pink, about 2-4 minutes. Add parsley and squeeze in lemon juice and stir to incorporate. Enjoy with pasta or bread!

Shrimp in Yellow Curry – Mark Bittman

  • 2 TBS neutral oil, veggie or canola will do.
  • 1 cup finely chopped onion
  • 1 TBS minced garlic
  • 1 TBS minced ginger
  • 1 tsp red pepper flakes or fresh chilies
  • 1 TBS curry powder
  • 13.5 oz can coconut milk
  • 1 lb medium-large shrimp, peeled and deveined
  • Salt and ground black pepper to taste
  • 2 TBS fish sauce
  • ¼  cup minced cilantro/mint leaves for garnish
  • ¼ cup chopped peanuts for garnish
  1. Prep onion, garlic, ginger, chilies and make sure canned coconut milk is stirred.
  2. Pour oil into large, deep skillet and turn heat to medium. Add onion, garlic, ginger and chilies and stir frequently making sure veggies don’t burn. After 5-8 minutes, the mixture should be soft and pasty. Add curry powder and cook for another minute.
  3. Pour in coconut milk and raise the heat to medium-high. The mixture will get nice and bubbly. Stir occasionally until almost all liquid has evaporated.
  4. Add the shrimpy’s and salt + pepper. Stir frequently, the shrimp will release their liquid, making the mixture more curry-esque again. Cook until shrimp turn pink.
  5. Add 1 TBS of the fish sauce and taste. Add more if you’d like. Serve on top of white rice, garnished with chopped cilantro or mint and peanuts. I like to add some chili garlic sauce for an extra kick.

Details: Each of these feeds 2-4 people!

Classic Risotto (w/ Shrimp)

On By lukephillaryhIn ClassicoLeave a comment
Risotto with Shrimp in Staub
*Post sponsored by Staub Cookware…jk  🙂

Risotto is one of those recipes that elicits respect. It takes a little bit of TLC, all of that stirring. Risotto is needy. You can’t leave it unattended too long. And it is key to be patient when adding the stock. Too much liquid at one time can completely derail the dish. So be prepared to stand over your saucepan and enjoy the cooking magic of this ever absorbing rice. But, all in all, it is a fairly easy dish to whip together and can definitely be concocted in under one hour. Skip shrimp to make it even simpler! The risotto is delicious enough to stand on its own and will still impress.

We suggest consulting Action Bronson and Chef Michael White (of Marea, Osteria Morini, Ai Fiori, etc) for some professional risotto cooking tips. For our risotto, we used a super simple, straight forward recipe from the New York Times as our basis.

Ingredients:

  • 1 lb medium shrimp, in shell
  • 1 quart chicken stock
  • salt to taste
  • 2 TBS butter or olive oil
  • 2 shallots chopped
  • 1 1/2 cup arborio or carnaroli rice
  • 2 large garlic cloves, minced
  • 1/2 cup dry white wine
  • generous pinch of saffron (optional)
  • 2 TBS freshly chopped parsley
  • freshly ground pepper to taste

Directions:

  1. Shell and de-vein the shrimp. Set aside and salt them lightly. Rinse the shells and combine with 4-5 cups water. Bring to a boil, skim off the foam, reduce heat to low and simmer partly covered for 30 minutes. Strain and add to chicken stock. Bring the stock to a simmer in a saucepan.*
  2. Melt the butter in a large, wide saucepan and then add the shallots. Cook, stirring until the shallot softens, 3-5 minutes. Add a pinch of salt to the shallots and stir, and then add the rice and garlic. Cook, stirring, until the rice begins to crackle.
  3. Stir in the wine and cook over medium heat. You want the wine to bubble, but not too quickly. When the wine has just about evaporated, add a ladleful of the stock, enough to cover the rice. Stir often over medium-low heat. As the rice absorbs the stock, add additional ladlefuls. You want to add more stock once the previous ladleful has just about been absorbed. At some point, crush the saffron threads between your fingers and stir in. You should continue adding stock for about 20 minutes.
  4. After 20 minutes, taste a bit of rice. The rice should be a bit chewy, but definitely not hard in the middle. Continue adding stock until you reach this al dente stage (you likely will have a bit of leftover stock). When you think your rice is nearly perfect, stir in parsley and one more ladle of stock. Remove from heat, season with salt and pepper.
  5. We like to make the shrimp separately, but you can also add to the rice to cook. If cooking with the rice, when the rice is nearly finished, add the shrimp to the risotto with a ladle of stock and cook, stirring for 4-5 minutes, until the shrimp is pink. If you’d like to cook separately, heat 2 TBS of olive oil over medium-high heat in a pan. Add shrimp in an even layer and cook for 3 minutes. Turn shrimp and cook an additional 2 minutes. We recommend adding a spritz of lemon, splash of white wine when turning the shrimp.

Details: Serves 4

*Note: You can skip the shrimp and just purchase a bit more chicken stock. In this case, you’d be making delicious, classic risotto without the extra fuss of creating shrimp stock.

Hot Honey Shrimp

On By lukephillaryhIn Ode to NYT2 Comments
hot honey shrimp NYT Food recipe
Spicy, sweet, speedy – delicious!

Shrimp dishes are the ultimate quick and easy dinner for two. We make shrimp when we’re feeling lazy, haven’t done grocery shopping for the evening, and there’s a sale at Whole Foods. Yes, we shop at Whole Foods…occasionally. It’s a guilty pleasure. To cook our fancy, albeit discounted, shrimp we look to two of our favorite chefs for guidance. Mark Bittman’s Simplest Best Shrimp Dish and Melissa Clark’s Hot Honey Shrimp are delicious – impossible to screw up – recipes that use few ingredients and can be thrown together in a matter of minutes. While Mark’s dish had been our go-to for years, Melissa’s recently wooed us with her perfect mix of sweet and spicy. A side of rice is an absolute must for each. If you’re fully committed to making this one the the easiest dinner meals ever, stop by your local Chinese spot for a takeout box of white rice.

Ingredients:

  • 1-2 TBS honey
  • 1/4 tsp cayenne
  • zest of 1 lime
  • 1/2 tsp finely grated ginger
  • 1 garlic cloves, grated (use Microplane or finely mince)
  • 1/4 tsp salt
  • 1/4 tsp freshly cracked pepper
  • 1 pound cleaned, deveined shrimp (the larger the better!)
  • 2 TBS cold butter, cut into small cubes (1 per shrimp)
  • lime wedges, for garnish
  • 1 jalapeño, thinly sliced, for garnish
  • 1 scallion, thinly sliced, for garnish

Directions:

  1. Heat oven to 450°F.
  2. In a medium bowl, combine honey, cayenne, lime zest, ginger, garlic, salt, and pepper. Toss in shrimp and mix until coated.
  3. Arrange shrimp on a large rimmed baking sheet and place a lil’ cube of butter on each shrimp. Roast until shrimp is pink and firm, about 5 minutes. Garnish with lime juice, jalapeño, and scallion.

Details: Enjoy as dinner for 2 or an appetizer for a intimate get together.