Due to a small incident with the whisk attachment of my Kitchen Aid, this is being posted a few days later than anticipated. Sorry. All is well now and here we go.
This is really a Chinese recipe but if you make the Thai Trout Salad, you could get away with the two together. Who’s to know?
- 2 shallots, sliced thin
- 20 large shrimp, peeled and deveined
- 2 tbsp. dry Sherry
- 1 tsp. cornstarch
- pinch of white pepper and salt
- 1 head Napa cabbage, quartered lengthwise, cored and cut into 1 1/2″ pieces to make 10 cups
- 3 tbsp. coconut oil (looks like lard in a jar)
- 1 tsp. minced fresh ginger (peeled)
- 1 orange bell pepper, cut into 1/4 inch strips
- 1 tbsp. soy sauce
Stir together the shrimp, 1 tbsp. sherry, cornstarch, pepper and salt in a bowl and set aside.
Rinse the cabbage in a colander, tapping to remove some of the water. Transfer to a large bowl with some of the excess water sticking to the leaves.
Heat a large wok or 12 inch heavy skillet over high heat until beginning to smoke. Add 2 tbsp. coconut oil and stir fry the shrimp until golden and almost cooked through. (3-4 minutes). Transfer to a clean bowl. Add the remaining oil to the wok and stir-fry the ginger and shallots for 2 minutes then add the bell pepper and cook a further 2 minutes.
Stir in the remaining Sherry and cook until most of the liquid has evaporated. Add the cabbage with remaining water to the wok, the soy sauce and remaining pinch of salt and now cook until the cabbage has become tender. This should take 5 minutes.
Stir in the shrimp and any juices, simmering until cooked through. (1 minute longer), and the shallots and toss to combine.
What can be said? Yum!
Crab Strata
With Easter around the corner and family coming for the holiday, this strata is a wonderful addition to a Sunday morning Brunch…..or Mother’s Day celebration.
- 2 tbsp. butter
- 1 cup finely chopped onion
- 4 8 inch flour tortilla
- 4 oz. shrimp, cooked, deveined
- 4 oz. flaked cooked crabmeat
- 1/4 cup shredded Emmental cheese
- 1/2 cup mozzarella cheese, shredded
- 1 tbsp. fresh dill
- 3 eggs
- 1 1/2 cups whole milk
- 1 tbsp. flour
- pinch of pepper
- extra shrimp, cooked, peeled and deveined for garnish
Spray a 2 qt. cooking dish with Pam. In a medium skillet melt the butter and cook the onion for 3-4 minutes until tender.
Cut the tortillas into bite-size pieces. In the baking dish, place 1/2 the onion and tortilla pieces and 1/2 of the shrimp and crab and dill. Repeat the layers.
Whisk together the eggs, milk, flour and pepper until smooth. Pour over the strata, cover and refrigerate over night.
In the morning, let sit for 35 minutes before baking. Bake uncovered in a 350 degree oven for about 50 minutes until a knife inserted in the middle of the strata comes out clean and is a golden colour.
Let rest for 5 minutes and cut into squares. Garnish with the extra shrimp and serve on a pretty platter.
Bell Pepper and Shrimp Casserole
In an hour, you can have this awesome casserole on the dinner table. Add a crisp salad, glass of ….you know….and life is good again.
Preheat oven to 425 degrees.
- 2 tbsp. butter
- 1 1/2 yellow or bell pepper, seeded and sliced
- 1 1/2 green bell pepper, seeded and sliced
- 1 small white onion, sliced
- 2 tbsp. flour
- 1 cup vegetable stock
- 1/2 cup whipping cream
- 12 oz. medium shrimp, deveined and shelled
- pinch of salt and pepper
In a large frypan, heat the butter and add the peppers, onion and saute for 5 minutes. Add the flour and cook, stirring vigorously for 30 seconds. Continue stirring, add the stock and cook for 2-3 minutes until thickened. Remove from heat and add the cream and shrimp. Season with salt and pepper and pour into a large baking dish that you have sprayed with Pam. Set aside.
Dough Made With Cheddar
- 1 1/2 cups flour
- 1/2 cup corn flour (NOT corn meal)
- 1 tbsp. baking powder
- 1/4 cup chilled butter, diced
- 2 eggs
- 1/2 cup whole milk
- 1 1/2 cups shredded Cheddar cheese
In a large bowl combine the two flours, baking powder and mix well. Cut in the butter until it resembles a coarse meal. In a small bowl, whisk together the eggs and milk and add to the flour. Mix gently with a fork. Add the cheese and mix until the dough comes together.
Roll out on a lightly floured surface and shape to fit the baking dish. Place the baking dish in the middle of the oven and bake for about 35-40 minutes. The filling should be bubbling and the crust a beautiful golden colour.
What did I tell you? You bet….it is a yummy dinner.
Shrimp and Artichoke Soup
When we were in New Orleans this past week, these two foodies(us) took in a cooking class at the New Orleans School of Cooking. What a delight it was. Sondra, our teacher for the morning, is a real treasure and this was one of her recipes. Not only that, we served it Friday night at a dinner we put on for friends and they LOVED it..
It is fabulous, and you should try it at least once…..once this week, once again next month and on and on…you will really like it.
- 24 oz. quartered artichokes (rinse really well)
- 1 qt. strong chicken stock**
- 1 tbsp. chopped parsley (for garnish)
- 1 tb sp. fresh thyme leaves
- 1/4 cup flour, plus 1 tbsp.
- 1 qt. heavy cream (whipping cream)***
- 1 cup chopped green onions
- 1 lb. medium shrimp, peeled and deveined
- 1/4 cup unsalted butter
Combine the artichokes, chicken stock, 1/2 the green onions, pinch of salt, Joe’s Stuff seasoning and thyme. Bring this to a boil and reduce heat and simmer for 12 minutes.
Combine butter and flour for a light roux and add to the simmering pot. (see note below). Stir in the heavy cream and simmer for 10 minutes.
Add shrimp and simmer for 5 more minutes. Serve with some of the remaining green onions and the parsley.
**The quart of strong chicken stock can be substituted by the liquid from the artichokes.
***No apologies here. Milk or half and half will not work here.
Note: When making the roux, Sondra says “turn off the tv, unplug the phone and with a flat bottom wooden ‘spatula’, continue to stir the roux until it becomes a light colour. Do not stop stirring”.
It makes 6 to 8 servings. Serve with a nicely chilled Viognier from Quinta Ferreira Wineries and Voila! you did it again. Thanks to Sondra.
Scallop And Shrimp Stew
The seasons are slowly changing and this might help you feel better….
- 2 leeks, white and light green parts only, washed really well
- 2 tbsp. olive oil
- 2 cloves garlic, chopped
- 1 tsp. finely chopped and seeded jalapeno pepper
- 1 medium carrot, peeled and diced 1/4 inch pieces
- generous pinch of ground cumin
- pinch of ground cinnamon
- 1 tsp. salt
- 1 1/2 cups choppped tomatoes (ones in carton are best consistency)
- 1 cup Chardonnay
- 3/4 lbs. shrimp, shelled, deveined and tails left on
- 3/4 lb. scallops, muscle removed
- 3 tbsp. finely chopped Italian parsley
Slice leeks in half lengthwise and slice in 1/2 inch dice
In a stockpot, heat the oil over medium heat and add the leeks and garlic and saute, stirring constantly until translucent (about 5-6 minutes). Add the jalapeno pepper, carrots, seasonings and salt, lowering heat to low and cook until the carrots are tender (3-4 minutes).
Now add the tomatoes, wine and 1 cup water and bring to a boil and once again,. lower the heat and cook 5 minutes longer.
Stir in the shrimp and scallops and cook until opaque (about 4-6 minutes). Please do not over cook or they become like rubber.
Remove from the heat, sprinkle the parsley on top and serve with rice or wide egg noodles and a salad. Oh yeah, don’t forget the Pinot Gris -perfectly chilled, of course. Enjoy!
Shrimp With Cilantro And Lime
My husband is such a great cook that, when we are in a restaurant and order a shrimp dish, we are at times disappointed. Some Chefs cook them too long and then they become like rubber.
Take a moment, think about the timing, then try this dish, and you can enjoy perfectly cooked shrimp.
- 1 1/2 lbs. large shrimp, peeled, deveined and tails left on.
- 1 tsp. rum
- pinch of salt
- 1 tsp. sugar
- 1/4 cup mild curry powder
- 3 tbsp. peanut oil or a really good olive oil
- sprigs of cilantro
- 2 limes, cut in wedges.
Pat the shrimp dry with a paper towel and then sprinkle them with the rum, toss and let stand for about 20 minutes. then pat dry again.
Sprinkle the shrimp evenly with the salt and sugar. Dust each shrimp wtih the curry powder to form a light coating and shake off any excess.
Heat a large skillet over medium heat, add 1 tbsp. of oil and heat for about 25 seconds. Add enough shrimp to cover the bottom of the pan in a single layer. Cook until shrimp are brown and crisp, about 1- 1 1/2 minutes per side. Transfer to a warm plate and repeat with remaining shrimp.
Arrange the shrimp on a large plate or individual plates and sprinkle a bit of cilantro over the shrimp and add a couple of lime wedges.
This makes a terrific appetizer to any meal. Enjoy, ‘cuz it really is yummy!
* Note: use more curry if you are a real fan.
Gena and Don’s Seafood Paella
A few years ago, our friend Gena was out for a visit and, after pouring her a glass or two of white wine, the two of them started to invent. This is basically what transpired. Me? I set the table and watched and just listened to these two. Believe me, this was an education. More laughter than a comedy club.
- 3 tbsp. Spanish olive oil
- 1/2 – 3/4 lb. raw jumbo shrimp, peeled and deveined
- 2 1/2 tsp. sweet Spanish smoked paprika
- 2 tsp. salt
- 1/2 tsp. sugar
- 4 oz. Spanish chorizo, sliced into 1/4 inch half moons
- 1 cup onion, diced
- 1 can diced tomatoes with juice
- 2 tbsp. minced garlic
- pinch of saffron threads, crumbled
- 2 cups Arborio rice
- 3 cups of fish or chicken stock
- 1 cup dry white wine
- 1 pound manila clams, well washed and purged
- 1/2 cup frozen peas
- 1 lb. mussels, well scrubbed and debearded
- 3 tbsp. chopped fresh parsley
- 2 lobster tails, quartered
Preheat oven to 375 degrees.
Set a 14 inch paella pan over medium high heat and add 2 tablespoons olive oil. Season shrimp with 2 teaspoons paprika and pinch of salt. Once oil is hot, sear shrimp, about 1 minute per side. Remove from pan and set aside. Add the remaining oil and chorizo to pan and sear, stirring occasionally, until the sausage is nicely browned (1 – 3 minutes).
Add onion, garlic and saffron to pan and saute, stirring often, until lightly carmelized – 6 – 7 minutes. Add rice and cook, stirring, 3 minutes. Season with the remaining salt and paprika. Add stock to the pan, bring to a boil and reduce heat to a simmer and cook, without stirring, until the rice is no longer soupy but some liquid still remains. Give the rice a stir to loosen and add the clams with their opening edges facing up. Reduce to low heat and simmer for about 5 minutes.
Add the peas, mussels (again, facing up) and shrimp to the pan and continue and stir if using lobster tails.
Transfer pan to the oven and cook until the clams and muassels have opened and most of the liquid has been absorbed, and the rice is almost cooked through (10 minutes). Remove from the oven, cover and let stand for about 10 minutes before serving. Serve with the garnished parsley.
Oh yeah, be sure to have more wine in the cooler. Now, where did I put my glass? Gena, did you take it?
Guajillo Prawns
This is another recipe from Liam at the NK’Mip patio restaurant in Osoyoos. We had such a good time at the cooking class and this food made it even better.
- 2 tbsp. ground guajillo
- 1 tsp. coriander
- 2 tbsp canola oil
- 24 tiger prawns, cleaned and peeled
Combine these 4 ingredients and let sit for 2 hours.
- 1 tbsp. canola oil
- 2 tbsp. white wine
- 2 tbsp. butter, cold
- Juice from 1 lime
- 1/2 cup torn cilantro
- pinch of salt and pepper
Over medium heat, bring the canola to ALMOST smoking, add the prawns and sear 1 minute. Flip each prawn and cook another minute.
Pour in the wine anad let it almost completely evaporate. Remove from heat and add the butter, shaking the pan so the butter can form a creamy sauce. Toss with lime juice and cilantro.
Pour over the prawns. OMGoodness, this is one delicious dish.
Shrimp Remoulade
This is a great and super easy first course that will bring accolades galore.
- 2 cups mayonnaise (not salad dressing)
- 1 tbsp. prepared mustard
- pinch of black pepper
- 1/2 cup finely chopped dill pickle
- 1 hard cooked egg, chopped
- 1 garlic clove, minced
- 1 tbsp. drained capers
- 1 tbsp. chopped fresh tarragon
- 1 tbsp. chopped chervil
- 1 tbsp. fresh parsley, chopped
- 2 lbs. large cooked and cleaned shrimp, chilled
- shredded lettuce
In a medium bowl, combine the mayonnaise, mustard and pepper and mix really well. Stir in the dill, egg, garlic, capers, tarragon, chervil and parsley and refrigerate, covered, for about 4 hours.
To serve on individual plates, pile mounds of shredded lettuce, add about 6 shrimp per mound and generously cover with sauce.
Add a warm dinner roll, fresh butter and YUM!
Best Of The Very Best Seafood In WhiteWine
These are three of ‘best of the best’ seafood (for me, that is) and are exquisite done up this way. Also, this will serve 12.
- 4 x 8 oz. frozen lobster tails
- 2 lbs. raw shrimp, shelled and cleaned
- 2 pkg. frozen king crab, thawed and drained
- 10 tbsp. butter
- 2/3 cup flour
- generous pinch of salt
- 1/2 tsp. paprika (for colour)
- pinch of white pepper
- 3 – 3 1/2 cups of half and half cream
- 1 1/4 – 1 1/2 cups white wine
In a large pot, bring 2 1/2 quarts of water to the boil. Add the lobster tails and return to the boil. Reduce heat and simmer, covered for 8 minutes. With a slotted spoon lift out the tails and set aside until able to handle.
Return water to the boil and add the shrimp, return to the boil and reduce the heat and simmer for about 5 minutes (until tender) remove and drain.
Drain the crabmeat, remove any cartilage and leave the pieces as big as possible. Remove the meat from the lobster tails, and cut into bite size pieces.
In a Dutch oven, melt the butter and remove from the heat. Stir in the flour, salt, paprika and pepper, stirring until smooth. Gradually stir in about 3 cups of the half and half, mixing until completely smooth.
Bring to a boil stirring constantly then reduce the heat and simmer for about 5 minutes.
Add the wine, again stirring until well combined. Add the seafood, stirring gently to mix and cook over low heat until heated through. DO NOT BOIL.
If the sauce is too thick, add more half and half or wine OR both until the perfect consistency for you and your company.
Cook some fettucine, drain and place on 12 serving plates, add equal amounts of the seafood on each one. Add some garlic toast, chilled white wine, candles and oh my goodness….a perfect evening.
YUMMY…
Portuguese Style Paella
Get ready for a food adventure when you make this.
Special Equipment: large paella pan
- 2 x 2lb. fryers, each cut into 8 pieces
- 1/2 cup good olive oil
- 1 lb. lean pork, cut into 1 inch cubes
- 2 cups chopped onion
- 2 cloves garlic, crushed
- pinch of pepper
- 1 tsp. dried oregano
- 1 tsp. salt
- 2 cups long grain rice
- 1/2 tsp. saffron
- 1 lb. Italian sausages (chorizo)
- 2 medium sized tomatoes, fresh, peeled and chopped
- 1 bay leaf
- 3 cans (10 oz) chicken broth (condensed)
- 1 1/2 lb. large shrimp, shelled and deveined
- 1 pkg. (10 oz.) frozen peas
- 1/2 jar (4 oz. size) pimentos
- 2 limes, cut in 8 wedges each
Wipe the chicken with damp, wet towels. In hot oil, in a large skillet, brown the chicken (about 5 pieces at a time) until golden. Remove it as it browns.
Add the pork cubes to the skillet and brown on all sides. Remove.
To the drippings in the pan, add the onion, garlic, pepper, oregano, and saute, stirring about 5 minutes until the onion is golden in colour. Add the salt, rice and saffron, cook while stirring for about 10 minutes. C’mon, it will be worth it.
In another large skillet, brown the sausages, turning to brown all sides (about 10 minutes). Drain and discard the fat. Place this in a large roasting pan with all the meat.
Heat oven to 375 degrees.
Add the tomatoes, bay leaf and broth to the rice mixture and bring to boiling. Add the shrimp and spoon evenly over the sausage and chicken. Bake, tightly covered with foil for about 1 hour.
If the mixture appears dry, add 1/2 cup water. Sprinkle the peas over the top and do not stir in. Bake, covered, a further 20 minutes.
To serve: place the paella on a paella pan, garnish with the pimento and lime and take to the table.
This will serve 10 people. Now, didn’t I say this was worth it?
Roasted Corn Chowder with Shrimp
This is tasty, tasty, tasty. I am sure it will become your new “favourite chowder” of all time.
- 4 tbsp. room temperature butter
- 2 tbsp. flour
- 1 medium onion, peeled and coarsely chopped
- 3 celery stalks, peeled and coarsely chopped
- 2 large red peppers, roasted, seeded and chopped
- 2 x 15 oz. cans creamed corn
- 3 corn on cob, roasted, kernals removed
- 2 x 14 oz. containers of chicken broth
- 1 – 1 1/2 cups whipping cream
- 2 tsp. sugar
- pinch of cayenne pepper
- 1 pound uncooked shrimp, peeled, deveined and coarsely chopped
- 5 tbsp. chopped fresh cilantro
- 4 slices of bacon, cooked crisp and chopped
Mix together the flour and butter in a small bowl and set aside.
Finely chop the onion and celery in a processor. Melt 2 tbsp. of butter in a large pot over medium heat. Add the onion-celery mixture and the peppers, saute until soft, about 5-6 minutes.
Add the creamed corn, freshly roasted corn kernals, broth, cream, sugar and cayenne pepper. Bring to a boil and reduce heat. Whisk in the flour-butter mixture and simmer for 12-15 minutes to blend all the flavours.
Add the shrimp and 3 tbsp. of the chopped cilantro and simmer until the shrimp are cooked through (about 5 minutes longer. Season lightly with salt and pepper.
Ladle into large soup bowls, sprinkle the remaining cilantro and chopped crisp bacon.
Only thing needed now is a glass of chilled white wine. YUM!