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Seafood
Serve over pasta for a quick weeknight meal. I added a bit of extra panko breadcrumbs and parsley for some extra crunch. It was really good; there was a great layering of sweet and salty flavors, with just a hint of spice from the red pepper flakes. Next time, I’ll probably try to mix it up a bit, and add in some Parmesan cheese.
Baked Shrimp Scampi
Source: The Barefoot Contessa, Ina Garten
Serves 6
Ingredients:
- 2 lb. (12-15 per pound) shrimp in the shell; peeled (tails on) and deveined
- 3 Tbs. olive oil
- 2 Tbs. dry white wine
- Kosher salt and freshly ground black pepper
- 12 Tbs. (1 1/2 sticks) unsalted butter, at room temperature
- 4 tsp. minced garlic (4 cloves)
- 1/4 c. minced shallots (I used 1/8 c. dried onion flakes)
- 3 Tbs. minced fresh parsley leaves
- 1 tsp. minced fresh rosemary leaves
- 1/4 tsp. crushed red pepper flakes
- 1 tsp. grated lemon zest
- 2 Tbs. freshly squeezed lemon juice
- 1 extra-large egg yolk
- 2/3 c. panko breadcrumbs
- Lemon wedges, for serving
Directions:
Preheat the oven to 425.
Place shrimp in a mixing bowl and toss with olive oil, wine, 2 tsp. salt and 1 tsp. pepper.
In another bowl, mix softened butter and all other remaining ingredients, except the lemon wedges.
In a 14-inch oval gratin dish, arrange the shrimp in a single layer, cut side down, with tails pointing up. (Ina recommends beginning at the edge and working towards the center.) Pour what’s left of the olive oil and wine mixture on top of the shrimp. Spread/crumble butter mixture on top of the shrimp.
Bake for 10-12 minutes, until hot and bubbling. Then, broil for 1 minute, until top is slightly browned.
This is a favorite appetizer of ours – we serve this both hot and at room temperature (grill and keep warm in the oven, if you prefer). I haven’t tried it, but I bet this would be fantastic in a taco, topped with a light, fresh salsa.
Spicy Grilled Shrimp
Source: Emeril Lagasse’s Spicy Barbecued Shrimp Skewers
Ingredients:
- 1/4 c. vegetable or olive oil
- 1 Tbs. minced garlic
- 1 Tbs. fresh thyme
- 1 jalapeno, seeded and minced (less to cut the heat)
- 1 tsp. paprika
- 1 tsp. salt
- 1 tsp. light brown sugar or honey (I’ve made it with both)
- 1 tsp. ground cumin
- 1/2 tsp. Worcestershire sauce
- 1/2 tsp. cayenne pepper
- 1/2 tsp. red pepper flakes
- 1 lime, juiced
- 2 lbs. large shrimp, peeled and deveined
Directions:
If using bamboo skewers during grilling, soak skewers for 30 minutes, prior to threading the shrimp. You may also skip the skewers and place the shrimp directly on the grill.
In a large ziplock bag, combine all ingredients except for the shrimp. Once thoroughly mixed together, add shrimp and toss to coat. Preheat grill, if serving immediately. Otherwise, refrigerate marinating shrimp until ready to grill.
Grill shrimp / shrimp skewers until pink and lightly charred on both sides, about 3 minutes per side.
Serve hot or at room temperature.
Rich & Easy Clam Chowder
Fix It & Forget It Cookbook
Makes 4-5 servings
I made this a couple months ago for some friends. I don’t actually eat clam chowder and have no idea what it tastes, so this was an experiment for me. The entire pot was gone, so I guess it went well!
Ingredients:
3 – 10 ¾ oz cans cream of potato soup
2 – 10 ¾ oz cans of New England clam chowder
½ c. butter
1 small onion, diced
1 pint half-and-half
2 – 6 ½ oz. cans clams, chopped
Combine all ingredients in slow cooker. Original instructions say to cover and cook on low for 2-4 hours.I added 1-2 tsp of black pepper to the above for a bit more flavor. I found that it was ready in closer to 1-2 hours, stirring occasionally.