Mouthwatering Monday~Shrimp
This weeks category is shrimp. I must admit that this one is for me~as is a lot of the categories. I am at a loss to different ways to fix things and I am sure that Bill would love to have some different things. I will post the ordinary recipe that I have for shrimp and then you can see what I am talking about.
We have had a week to keep our thinking caps on and so we should have a good gathering for our cookbook "OFF The Kitchen Wall" this week. A new chapter for the cookbook so let's fill it up!!!
Brenda's Ordinary Shrimp
shrimp
extra virgin olive oil
spices of your choice (I use garlic and onion powder, no salt seasoning, Italian seasoning, fresh ground pepper and cayenne pepper)
Put the olive oil in a small dish and add the spices, mix together well. Brush the seasoned olive oil on the shrimp and put on a George Forman grill. Cook on the grill until pink and done.
This is a good recipe but there has to be more to shrimp than this. So I really need your help, along with some others too. Have a great time exchanging and I will post next weeks topic later on today.
It's not what you gather, but what you scatter
that tells what kind of life you have lived.
Good morning Brenda, thanks for coming up with this idea! Unlike beef, chicken, or pork, shrimp have always gone down well since wls. Usually I broil, grill, boil, or saute them, or make shrimp creole. This is my son’s (the chef) original recipe and I thought I'd share. Debbie
SHRIMP GRITS
For the grits:
1.5 cups quick cooking grits
2 – 3 cups grated cheddar cheese
4 - 5 large cloves garlic, minced
About 1/2 cup fresh parsley, chopped
Cook grits as directed in salted water. Use a little less liquid than is called for. When done, turn heat to low and add the cheese by handfuls, making sure each addition melts completely before adding the next. Add the garlic, cook for five minutes, stirring occasionally. Remove from heat and stir in the parsley.
· Traditionally, the grits would be cooled on a sheet pan, cut into squares or rounds, then deep fried or grilled. Make the grits a day ahead if you choose to go this route.
For the Shrimp:
6 tsp olive oil, separated
3 TBS unsalted butter, separated
1.5 lb 20 – 25 count shrimp, seasoned with whatever you choose
3 ribs celery, diced
3 medium onions, julienne
2 bell peppers, julienne
8 oz, mushrooms, sliced
3 cloves garlic, minced
1 bunch scallions, sliced
1 c white wine
1 can RoTel tomatoes with chilies (do not drain)
½ cup white wine mixed with 1/3 c corn starch
2 TBS heavy cream
Salt, as needed
Hot sauce, as needed
In a heavy Dutch oven, add 2 tsp olive oil and 1 TBS butter. Sear the shrimp (in batches if necessary), but do not cook through. Remove shrimp and liquid, reheat pan, and add 2 tsp oil and 1 TBS butter. Add celery, salt lightly, and stir until celery starts to soften. Add onion, salt, and stir for a few minutes, then add peppers. When the peppers just begin to soften, remove vegetables and juice. Reheat pan, add remaining fats, and then add the mushrooms. Salt lightly, toss for a few minutes, and then add garlic. When you smell the garlic, add the scallions. Deglaze with the wine, add the RoTel tomatoes. When the liquid bubbles, return shrimp, vegetables, and all of their liquids to the pan. Bring back to a bubble, and then add the stock and cornstarch. Follow with the heavy cream, adjust seasonings, and serve over the grits.
Debbie's NOTE: I prefer to serve the grits in a bowl with the shrimp over it. When I made this, I used less cheese, garlic, and parsley in the grits, and used chicken broth in place of the white wine in the shrimp.
Blackened Shrimp
1 lb jumbo shrimp
Chef Paul Prudhommes Magic Seasoning Blends (I use Blackened Redfish Magic)
butter flavored Pam
Peel and devein Shrimp
Spray a non stick fry pan with the Butter flavored Pam. Toss the Shrimp in and sprinkle with Magic. Lightly for not to spicy and Heavy for spicy! Saute until done. Shrimp will be firm.
Serve with a salad.
Shrimp Salad (12 Servings)
- 3 tablespoons plus 1 teaspoon kosher salt
- 1 lemon cut into quarters
- 4 pounds large shrimp in the shell (16 to 20 shrimp per pound)
- 2 cups good mayonnaise (I use low fat now)
- 1 teaspoon Dijon mustard
- 2 T. white wine or white wine vinegar
- 1 t. freshly ground black pepper
- 6 T. minced fresh dill
- 1 C. minced red onion (1 onion)
- 3 C. minced celery (6 stalks)
Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of cold water. Bring the water back to a boil and repeat with the remaining shrimp. Let cool; then peel, and devein the shrimp.
In a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Serve or cover and refrigerate for a few hours.
Kathi
hi brenda...found this one in my (from years ago) weight loss clinic cook book...
SHRIMP SOUP
4 oz fresh shrimp, cooked
1 small tomato, chopped
1/2 chicken boullion dissolved in 1 cup ho****er
1 cup celery, diced
1 bay leaf, basil, onion and garlic powder
1 tsp lemon juice
1 tsp chopped parsley
artificial sweetner, if desired
saute celery and herbs in 1/4 cup chicken boullion in a small non stick pan. cover and simmer over low heat until celery is tender. add tomatoes and cooked shrimp. simmer 5 minutes or just until soup starts to boil. remove bay leaf. add dash of artificial sweetner at this time if desired. garnish with parsley. serve.
only info i have on this is its one serving and about 190 calories. haven't tried it but i will now...sounds good to me!!!
