Currently viewing the tag: "shrimp"
This recipe is a twist on a soup recipe, only the soup is a little thicker here and becomes the sauce.
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Tagged with: Carnival squash • Corno di Toro peppers • peppers • sauce • shrimp • tomatoes • winter squash
This is a nice little appetizer/hors d’oeuvre thing that is simple yet is full of flavor. They can be prepared well in advance, and then just popped into the oven when needed. The compound butter would be great packed under shrimp shells or around shrimp in a small roasting pan, and would combine well with the radishes. With a cold crisp white wine and a salad this would be a nice supper on a warm evening.
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This salad could be a starter salad, or would be good as part of a lunch on a warm day with grilled chicken. At dinner, this would be a great way to bridge a salad and dessert course, or could come before the cheese in lieu of dessert. This is a very simple recipe, but that is so the flavors of each ingredient shines through. It may seem odd to use lettuce, but the faintly bitter and mineral-y flavor and the gentle crunch of the butter lettuce is a great foil to the sweetness and texture of the berries. If you wanted to add something to the salad, some chopped roasted almonds, pistachios, or hazelnuts would work with the sweet nutty flavor adding a bottom note to the ensemble.
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Tagged with: blueberries • creamy • dessert • dressing • meat • melon • mint • salad • shrimp • strawberries
This is my take on something I learned in cooking school. Fujian cuisine is known for full flavored yet light dishes that showcase the main ingredients. The area is also known for wet dishes such as soups, stews, and braises, as well as seafood, along with an emphasis on umami flavoring. This dish hits all those points. The chicken version is another dish that uses a store bought roasted chicken or left-overs. This dish goes together pretty quickly.
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Although this may sound odd, it is a wonderful flavor booster. Essentially, you are seasoning an oil for cooking or flavoring by cooking raw shrimp shells and aromatics and gently infusing oil with the flavors and aromas of a dish of sautéed shrimp. Use this oil to season fish before cooking, flavoring seafood soups and stews, pasta dishes, etc. It goes wonderfully with saffron and corn, and is at the base of a wonderful sauce of pureed fresh corn and saffron. If you only cook a few shrimp at a time, put the few shells into a zipper bag and force out all the air before stashing them in the freezer until you have enough to make the oil.
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This recipe takes its inspiration from Crab Louis salad, but the dressing is a lightened version made with oil infused with shrimp shells. This oil is very aromatic and wonderfully evocative of the sea. This oil is a great flavor booster for pasta dishes, seafood soups, bouillabaisse, or light sauces for seafood such as a red pepper coulis.
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This dressing is about the tomato, so only do this when you have tomatoes with plenty of flavor. This is also a pretty dressing, especially when you have different colors of tomatoes. This dressing has a nice combination of fruitiness, acid, and sweetness, and is great on fish, grilled shrimp, chicken, or mixed with arugula and tossed onto grilled slabs of chewy bread. It is good on salads, too.
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This dressing is for a green salad with blueberries, almonds, and mozzarella, but would work well with other things as well. Use with cold shrimp or chicken, or a salad of sliced radishes and green onions, slaws, or with fennel, among other things.
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Tagged with: basil • blueberries • chicken • cole slaw • dressing • fennel • green onions • orange • radishes • scallions • shrimp • slaw • vinaigrette
Use this dressing with salads that have tomatoes, and add a little mozzarella to echo a Caprese salad, or use it when you have lettuces that have a tinge of bitterness to them such as romaine, escarole, or radicchios. This would be a nice easy sauce with fish or toss boiled shrimp in it and chill for a cold shrimp salad.
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Another “cool” and fragrant dressing. Try it with a salad of romaine and blanched turnips. It also goes with grilled fish and shrimp, and would be a good dip for grilled chicken or lamb kebabs. It is also an excellent accompaniment to summer squash, whether raw or cooked.
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Tagged with: chicken • cilantro • dressing • fish • lamb • marjoram • mint • romaine lettuce • salad • shrimp • summer squash • turnips • vinaigrette
This is based on something we used at India Joze long ago, and has its roots in South East Asian cuisine. It is quick to make and keeps a few days in the refrigerator. Use a splash as a condiment for vegetables, eggs, or noodles, or use it when sautéing/stir-frying for flavor and to lubricate the pan.
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Pink shrimp look beautiful next to pale green fava beans in this recipe adapted from Elizabeth Schneider’s Uncommon Fruits and Vegetables
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