Tuscan Shrimp and White Beans

We found another shrimp recipe that we like a lot.  I love white beans such as Cannelloni, so this combination worked out just fine.  We did halve the recipe for the two of us, but next time I think I will not because I am sure the leftovers would taste just as good.

Tuscan Shrimp with White Beans
recipe courtesy of Michael Chiarello

3 cups canned Cannelloni beans
1/4 cup plus 2 tablespoons extra virgin olive oil
16 large shrimp, peeled and deveined
4 cloves garlic, sliced
1 small serrano chile, thinly slice, or 1/2 teaspoon chili flakes
1 cup peeled, seeded and diced fresh tomato, canned or fresh
1 cup whole basil leaves
1 tablespoon lemon juice
salt and pepper
2 tablespoons Italian flat leaf parsley, chopped

Drain the beans over a bowl and reserve the liquid.  Put the while beans in a large skillet with just enough of their liquid to moisten them.  Add 2 tablespoons of the olive oil and bring the beans to a low simmer.  Keep them warm while you prepare the shrimp.

Heat 1/4 cup oil in a large skillet over high heat.  Add the shrimp, season with salt and cook for 1 minute, tossing frequently.  Remove the shrimp with tongs to a bowl.  Add the garlic to the pan and saute until the garlic browns.  Add the chile or chili flakes and cook for 1 minute.  Add the tomato and basil and stir briefly.  Then add the lemon juice.  Season with salt and pepper.  Cook for about 1 minute and then stir in the shrimp.  Toss well and cook briefly to reheat the shrimp.

Spoon the white beans on a platter for individual plates.  Drizzle with olive oil and top with the shrimp.  Serve warm.  Serves 4

Home Again and Craving Shrimp Cakes

Long time no posting and since I have gotten out of the rhythm of doing it regularly, I am now overwhelmed at how confusing the whole process can be.  This is not good.  I also think the relationship between the camera and the computer might not be going as smoothly as it should.   I will go on and keep cool about it all.

We are back home in Florida after a good summer out West and visiting with our children.  In three months, we drove 12,000 miles.  Yes, that number is right.  It turns out to be 3000 miles each way and 6000 miles while we were in Montana.  Nothing out there is "nearby".

We spent most of 3 months in our travel trailer parked in the prettiest place in Montana, with the greatest of friends right next door.  It was a test--if we could do it and if we would like it.  With the good help of another Montana friend, we had a new mattress made for the bed in the trailer and that solved a lot of problems.

We made it through a small hail storm, (think tin can), through a lot of heat, (think A/C), and toward the end if was getting a little cold at night, (think space heater and trailer furnace).  And, we are still talking to each other because with the slide-out, we really did have quite a bit of room.  I do enjoy a shower without hitting my elbows though.  The trailer is now being stored in Montana for our return.  We will be back.

So, after getting home  and restocking the refrigerator, one of the first places we went was to our local fish store.  We like to get the shrimp fresh (I know, they probably were frozen at some point) and enjoyed eating these shrimp cakes.

In Montana we had dinner with friends at a great restaurant in Twin Bridges.  The Trout had shrimp cakes and I started thinking about how we could fix this at home.  Then, within a week, Framed Cooks posted her recipe for shrimp cakes.  She used raw shrimp and another recipe I found used cooked shrimp.  Hmmm..which to choose.  We both voiced our opinions and decided that the cooked shrimp recipe might be too "tough" whereas the raw shrimp might be just right.  I think we chose the right recipe, because they were excellent.  Very easy also.  We will make this recipe again and will substitute crab meat for the shrimp someday.

Along side we had just a few scallops sauteed in butter and garlic and our favorite salad dressing, Pacific Rim, on Romaine lettuce.  We kept some of the dressing aside to drizzle on the shrimp cakes and it was perfect.

Crispy Shrimp Cakes
  from Framed Cooks

1 pound finely chopped peeled and deveined shrimp
1/3 cup mayonnaise
1/4 cup dry bread crumbs
1 egg
1 tablespoon chives (we also added some tarragon since it was growing out of control when we got back)
1 tablespoon horseradish
1/2 teaspoon salt
1/4 teaspoon pepper

2 tablespoons olive oil

Combine all ingredients except the oil and form into patties.  Will makes 6-8 patties.  They will be soft and loose, but chill for 30 minutes on a plate in the refrigerator and they will be just fine.

Heat the oil in a large skillet over medium heat.  Add patties to skillet (transfer from plate to skillet with a spatula)  Easy.

Fry each side until golden brown, about 3-5 minutes per side.

I forgot to add that we simply put the raw shrimp into the small 3 cup food processor we have and it only took about 8 or 9 pulses and the consistency was perfect.

Shrimp Appetizers

We eat a lot of shrimp.  We don't buy them frozen in bags or from the local grocers.  We are fortunate to have a fish store in our town.  It tends to be a smelly visit, but the seafood is always fresh and it moves quickly from seller to buyer.  Usually there is a choice of 4 or 5 different sized shrimp or types, some peeled, most with shells.  The price is very good also.

So, since we do eat a lot of shrimp in different ways, I tried a new way to prepare them today.  I have always started a pot of water with a healthy amount of Old Bay Seasoning added.  Shrimp are dropped into the water and boiled gently for 3-4 minutes.  The May issue of Southern Living magazine is full of shrimpy things this month.  When I saw directions for "Perfect Poached Shrimp," I knew I had to try it.

Perfect Poached Shrimp
  Southern Living Magazine

Pour 4 quarts of water into a Dutch oven.  Squeeze lemon juice from 1 lemon, halved into the water.  Stir in the lemon halves, 1 Tbsp. black peppercorns, 2 bay leaves and 2 tsp. salt.  Bring to a boil over medium-high heat.  Remove from heat.  Add 2 pounds unpeeled, large raw shrimp.  Cover and let stand 5 minutes or until shrimp just turn pink.  Stir shrimp into a bowl of ice water.  Let stand 10 minutes.  Peel and devein shrimp.

This turned out to be a simple way to cook the shrimp.  I do think next time I will shorten the length of time in the ice water.  It seemed to make them overly firm.  Just refrigerating before peeling might be good enough.

Shrimp in Cucumber Cups
  Southern Living Magazine

Stir together one 8 oz. package cream cheese, softened; 1/4 cup sour cream; 1 Tbsp. fresh dill; 1 Tbsp. chopped fresh chives; 1 Tbsp. fresh lemon juice; 1/4 tsp salt.  Cut 2 English cucumbers into 30 (3/4 inch thick) rounds.  Scoop seeds from centers of cucumber rounds using a melon baller or small spoon and leaving a 1/4 inch thick shell.  Fill cucumber cups with cream cheese mixture.  Top each with 1 peeled Perfect Poached Shrimp.  Garnish with fresh dill sprigs.  Makes 30 appetizer servings.

We really enjoyed these shrimp with an afternoon cocktail before dinner.  Simple and it is really showy, don't you think?

Vietnamese Caramelized Shrimp

Oh my, oh my!!! This was the recipe of the year....so far.  Absolutely loved this tonight.  I could not get over the fantastic flavors and the cilantro added at the end on top of  the shrimp dish was just over the top!!!

This will be put on a "make often" list.  We both loved it, but I think I loved it the best!!

Vietnamese Caramelized Shrimp
from Once Upon a Chef

This turned out to be the easiest and the tastiest recipe I have found in a long time.  I would rate this a 10+ on a scale of 10.  Quick to put together and so good.  We served it on rice and added sliced cucumbers, salted and with sesame oil on the side.  PERFECT!!!

Vietnamese Caramelized Shrimp
Serves 4

1/4 cup fish sauce
2 tablespoons dark brown sugar
1/2 teaspoon crushed red pepper flakes
1/2 cup water
1/4 cup vegetable oil
1 medium yellow onion, chopped
5 cloves garlic, minced
2 pounds extra large shrimp, peeled and deveined
3 scallions, white and green parts, thinly sliced
1/3 cup chopped fresh cilantro

Combine fish sauce, dark brown sugar, crushed red pepper flakes and water in a bowl and whisk until brown sugar is dissolved.

Heat vegetable oil in a large saute pan over medium heat.  Add onions and cook. stirring frequently, until soft and translucent, about 5 minutes.  Add garlic and cook a few minutes more.  Do not brown.

Turn heat up to medium-high and add shrimp.  Cook, stirring frequently, until shrimp are just barely pink and still translucent in spots, a few minutes.  Add fish sauce mixture.  Turn heat down to medium and simmer until shrimp are cooked through. a few minutes more.  Off heat, stir in scallions and cilantro.  Serve immediately with jasmine rice.

Do not hesitate trying this recipe.  I absolutely KNOW you will love it!!

Cukes, shrimp, dipping sauce.....yummm

The Trout is a regular reader of Wine Spectator.  When he found this recipe, along with a video showing how to prepare it, he was very excited and started the grocery list.  This was a very nice first course.  I can see preparing this often.  In fact, the dipping sauce was so great, we have prepared that again as a substitute for the traditional chili sauce and horseradish sauce for shrimp cocktail.  A very nice change, though I really do love horseradish!!

Cucumber Rolls with Shrimp Ceviche and Spicy Oriental-style Dipping Sauce
Makes 10-12 rolls

2 Kirby or English cucumbers

For the shrimp ceviche:
1 scallion finely chopped
1 teaspoon fresh ginger, finely grated
1/2 lb. shrimp, cooked, peeled and coarsely chopped
5 Tbsp. freshly squeezed pink grapefruit juice
3 Tbsp. lime juice
3 Tbsp. olive oil
4 Tbsp. fresh cilantro, finely minced
Salt and freshly ground black pepper

Spicy Oriental Dipping Sauce
1 Tbsp. hot chili pepper sauce (Be very afraid)
1 1/2 Tbsp. brown sugar
1 1/2 Tbsp. rice vinegar
1 Tbsp. dark sesame oil
1 Tbsp. soy sauce
1 Tbsp. black sesame seeds
1 Tbsp. white toasted sesame seeds
1/4 cup red, green and yellow bell pepper, very finely diced
1 Tbsp. finely chopped cilantro

Prepare the cucumber by cutting off both ends and then cutting lengthwise into very thin slices.  Arrange on paper towels and sprinkle with salt and let sit 30 minutes.

Prepare the ceviche by assembling all the ingredients in a large bowl.  Season to taste and let marinade in the refrigerator for 30 minutes.  In true ceviche, the fish, or shrimp in this case, would be added raw to the marinade and the citrus in the juice would "cook" the fish.  Even the author of this recipe believes that boiling the shrimp for at least 1-2 minutes is necessary. 

Prepare the dipping sauce and reserve.

Rinse the cucumbers and dry with a paper towel.  Make a roll and secure with a toothpick.  Add a few spoonfuls of the shrimp ceviche and continue until all the cucumbers slices have been rolled and filled.
Arrange on a serving platter and spoon the spicy dipping sauce over each roll and sprinkle the rest around the rolls.  Serve at once.

Fish and Shrimp....everyone is happy!

I have a new blog to which I have become addicted.  I found Chef Dennis some weeks ago.  Actually, he found me.  I received an email from him asking permission to use one of my photos.  I had no problem with his request and got very interested in what his blog looked like. 

Chef Dennis is the Chef director of dining services at Mount Saint Joseph Academy in Pennsylvania.  He cooks for 560 girls every day, and I think he is amazing.  I have emailed him with questions about blogging, specifically photos, and have always gotten an immediate response.  He is definitely worth reading.  Please go to   More Than a Mountful and check out his great food blog.

This evening we deviated from one of his recipes slightly, but still found it delightful.  A change because monk fish is impossible to find around here, we substituted cod.  Instead of broccolini, we switched to spinach.  This dish is very, very nice, and I know we will make it often.  Thanks, Chef!!

Monk Fish Scampi

12-14 ounces of cleaned monk fish
6 Jumbo shrimp, cleaned and deveined
1 tbsp olive oil
2 cloves garlic, chopped
splash of white wine
2 oz. chicken stock
1/2 cup canned plum tomatoes, chopped
1 cup broccolini cooked and chopped
1/4 cup cooked linguine
2 tbsp Romano cheese
1 tbsp butter

Cook monk fish with olive oil and sea salt and black pepper to taste.  Roast in a 400 degree oven for about 18 minutes, depending upon thickness of fillet.  In a saucepan, add olive oil, chopped garlic and gently saute garlic and then add shrimp and plum tomatoes.

Saute shrimp until almost done, remove from pan.  Add splash of white wine to stop cooking and deglaze pan.  Add chicken stock and Romano cheese.  Remove 1/3 of sauce from pan and add to shrimp on the side.

Now add chopped broccolini to the pan and continue to saute.  Then add cooked linguine and toss to mix and remove from heat.

In another pan reheat the shrimp and sauce as soon as the monk fish is done.  Add one tablespoon butter to the scampi sauce while reheating and top sauce with shrimp over the monk fish.  Serve with the pasta.

In addition to switching to cod and spinach, we also used Parmesan instead of Romano.  Next time I would add red pepper flakes for an extra kick. 

Shrimp and Pasta

This is a very favorite dish of ours, and I really don't have a recipe.  Anything goes, and it always turns out great.  I sauteed shrimp in butter and a little bit of olive oil and some chopped garlic.  Remove the shrimp and add chopped shallots to the pan.  When they have caramelized a little, add a splash of wine wine and deglaze the pan. 

At this point, add heavy cream-enough to make a sauce and to allow some reduction.  I then added some frozen peas and let them cook in the cream a short time.  In the meantime, fettuccine is cooking in a separate pot.  When the pasta is almost done, drain and add to the cream sauce.  Add back in the cooked shrimp and top with freshly grated Parmesan and a chiffonade of basil leaves. 

We enjoy this so much, and any vegetable or type of pasta may be used.  We enjoyed a very nice Columbia Crest Grand Estates Pinot Grigio, 2008.  Perfect, just perfect.