One pot New Orleans shrimp

Even though we have lived been living in Michigan for nearly ten years, the second time around, I still have a love for down-South cooking. We spent nearly one year in New Orleans and became very endeared to the fish and seafood specialties of the area.

Here is a recipe that I have been making for many years which reminds us of our time spent in that area of the country.

Gather these ingredients to make this dish:  coarse salt, 2-3 tablespoons margarine, 2 stalks celery, garlic paste, 1/2 white onion, green onions, 4 tablespoons Worcestershire sauce, sliced lemon, about 20-25 cleaned shrimp, Herbs for Seafood and parsley flakes. White or brown rice as desired to accompany the dish.

I prepare this dish in my Staub cooking pot, which helps add to the flavor of the dish with the built-in cooking technology to the lid.

Prepare the rice for serving as the dish is completed.

To make the dish:  Melt the margarine in the Staub cooking pot.  Add celery, green onion, white onions, salt to taste and garlic.  Cook until soft. Next add, the Worcestershire, Herbs for seafood, lemons, and shrimp. At this point, I cover the dish, reduce the temperature and cook for about 5 minutes before stirring again. Continue to cook until the shrimp is done and top with parsley flakes for presentation over the rice.  This dish takes under 30 minutes to prepare and serve.  It is very tasty and full of flavor. Staub pots can be purchased at many cooking stores, such as Sur la Table or Williams Sonoma. One-pot cooking is easy, fast and very comforting to serve.

Recently at the International Home and Housewares show, Staub featured many of their new colors and designs for 2017.  Here are some of the lovely pots that they featured in Chicago.

Shrimp with Lemon orzo

Citrus and fish blend very nicely, offering a great taste and a light presentation. We really enjoyed this combination, instead of serving with a traditional rice.  The orzo is creamy and takes far less time than a risotto.  I found this recipe in the December 2016 Cooking Light magazine.

I used a one pot approach and brought out my Staub pot for this great dinner.  Here is how I prepared the dish.  First, gather these ingredients:  1 tablespoon olive oil, 1 chopped white onion, 2 teaspoons dried thyme, 2 minced garlic cloves, 1 cup uncooked orzo, 1/3 cup white wine, 3 1/2 cups chicken broth, 1/2 tsp Kosher salt, 1 cup frozen peas, 1 teaspoon dried lemon peel, 1 pound uncooked, cleaned shrimp, 2 teaspoons lemon juice, ground black pepper, 1 ounce low-fat cream cheese, dried chives.

Heat the oil in the pot.  Add onion, thyme and garlic. Cook until the onion is soft and lightly browning.  Add orzo and toast about 1-2 minutes.

   

Add wine and boil.  Add 2 cups of the chicken stock with salt to taste.  Boil on high.  Decrease the heat and simmer for 15 minutes.  Stir from time to time.  Next, stir in the rest of the stock, the peas, lemon peel and shrimp.  Cook until the shrimp are done and the liquid is absorbed.

   

Remove from the stove and add in lemon juice, cream cheese, and pepper.  Serve in bowls and top with chives.  I also served glazed carrots with this dish and the flavors were excellent together.

Grilled chives from the garden

Summertime herbs are being harvested in my garden, and I recently decided to grill some chives with my other vegetable assortment for dinner.

The chives were delicious on the grill and gave another texture to the Asian dish, which I paired with some grilled shrimp.  There is something just so wonderful about taking cuttings from a home garden and adding them into the dinner menu.

I usually clip my chives a couple of times a season and enjoy them in everything from herb dips to garnishes for salads or pasta dishes.

If you did not plant chives this year, be sure to put them on your list for next year, as they are super easy to grow and will even tolerate some shade in the garden.

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Won-Ton soup

One of our favorite Winter meals is soup.  Soup and salad or soup and crusty bread or even soup and sandwich come together in a matter of minutes and can be super delicious on a cold night.  This is one of my all-time favorite soups.  No need to get take-out as this soup recipe is better than take-out.

Assemble these ingredients and combine in a large stock pot on the stove:  8 cups of chicken broth, sliced fresh mushrooms, sliced water chestnuts, about 6 green onions including the green stems, cooked shrimp, pork or chicken slices (could be leftover from another meal), fresh romaine lettuce pieces, and won-ton noodles.  I slice my won-ton noodles into thin strips and use them in the soup.  I do not take the time to make filled won-tons.  Only slice as many noodles from the package as you will need for the soup, probably not even 1/3 of the package. The last time I used 10 noodles cut into thirds.

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Boil the stock and add the above ingredients except the greens. Stir in the noodles and cook to heat. Add the greens just before serving the soup.  If this soup will be served for a planned Asian themed party, serve with egg rolls or any classic Asian dish. I have many posts on this blog for Asian entrees, egg rolls and spring rolls. Use the search tool and input Asian or shrimp to find quite a few recipes very quickly. Or scan the recipe categories to search more efficiently for exact names of dishes.

This soup can also be served on a buffet.  Use an attractive soup tureen and it will be the star of the meal.

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Shrimp Scampi

We love shrimp dishes at our home, and I often try to incorporate different flavors so that the very neutral tasting shrimp come alive. Shrimp cook very quickly and are an excellent protein. Cooking with wine also adds a delicious flavor to shrimp, so choose a dry white wine and mix away. An added hint for cooking with wine, if you do not like the taste of a certain wine, do not use it in your dish.  Always select a delicious tasting wine that you or your guests love to drink straight from the glass.

This scampi recipe is super simple and takes about 15-20 minutes to prepare.  Begin by choosing a large deep skillet.  Melt 2-3 tablespoons of butter or margarine in the pan along with about 1-2 tablespoons of olive oil.  Add 2-3 cloves of chopped garlic and heat slowly to infuse the butter with the flavor.  As this is cooking, begin a pot of water to boil for the pasta.  I used very thin spaghetti for the scampi and cooked according to the directions on the pasta box, about six minutes.

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Next, into the skillet, add one chopped white onion and about 6 chopped green onions including the stems.  Heat and stir, adding the following seasonings:  salt, ground black pepper, dried parsley flakes, crushed red pepper to taste, and if desired, lemon pepper blend and dried green pepper flakes.

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Add cleaned and de-veined shrimp (26-30 count size) to the pan.  The shrimp will cook in about 4-6 minutes.  Just as the shrimp finish cooking, add 2 tablespoons of lemon juice or to taste, and about 1/2 cup of white wine.  Allow these last ingredients to boil just to heat and then reduce the heat.  Drain the pasta and mix well.  Serve immediately.

This dish can be controlled by the cook.  If you like a lot of garlic, add more chopped garlic. If you like herbs, add more herbs.  This is another recipe that is easy to prepare, looks and tastes great and is very quick from cook-top to table.

The wine in this dish gives the pasta a delicious flavor, so be certain to choose a favorite.

 

 

shrimp pasta salad

Here is a perfect summer lunch recipe.  Actually, this recipe can be made one day in advance and used for a lunch, tea party sandwiches, summer snacks, or a light summer dinner.  Choose an attractive lettuce leaf to serve with the salad, such as bibb, Boston, mache or a red romaine.  The recipe was adapted from a Taste of Home magazine.

Here is the recipe:  Use an 8 ounce bag of cooked salad shrimp. (100-200 size)

Mix together 1/2 cup light sour cream, 1/2 cup light mayonnaise, 1-2 celery stalks minced, 3 minced shallots, 1 Tablespoon ketchup, 1 teaspoon lemon juice, 1 teaspoon horseradish, salt and pepper to taste.

When this sauce is mixed together, add 2 cups of cooked and chilled macaroni noodles.  Chill completely for at least 3 hours and serve.

Baked shrimp scampi

Summer is all about fresh seafood for my family.  If taking a trip to the lake, the bay or the shore, the restaurants feature seafood entrees  every summer. Some of my favorite meals feature fish as the main course.  I anticipate the selection on every summer trip up North.

Today, I have a recipe to share that was inspired by Ina Garten, who lives in East Hampton. She shares many fish recipes for all courses. And each one, which I have sampled, is spectacular.  This recipe is a variation on her baked shrimp scampi. Her recipe was written for six people, and I downsized the servings.

To prepare:  Preheat the oven to 400 degrees. Next, peel and clean one bag of shrimp (26-30) count.  Ina’s recipe suggests to butterfly the shrimp.  I did not follow that extra step.  Place the shrimp in a mixing bowl and toss with 3 tablespoons olive oil.  Add 2 tablespoons white wine, sea salt and ground black pepper to taste.

Next, in a small bowl, add 4 tablespoons softened butter or margarine. 3-4 minced shallots, 1 teaspoon minced garlic (or to taste), 2 tablespoons dried parsley flakes, 1/2 teaspoon dried rosemary, 2 shakes of crushed red pepper flakes, 1 teaspoon grated lemon zest, 2 tablespoons lemon juice, and one egg yolk.  Mix together.  Then add, 2/3 to 3/4 cup Panko bread crumbs to this mixture. Season with sea salt and pepper if desired.

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Then, starting from the edge of a large shallow oval au gratin dish, arrange the shrimp in a single layer attractively.  Pour the marinade over the shrimp from the bowl.  Then, add the Panko mix to the top of the dish.  Spread the mixture evenly for baking.

Bake at 400 degrees for 10 minutes. Rotate the dish and bake at 425 degrees for 5-7 minutes and then finish by broiling for 1-2 minutes just until the top of the Panko is slightly browned.  The shrimp will be pink and firm.

Serve with lemon wedges, rice, a green vegetable or simply a loaf of crusty bread and a green salad.  With a water view, this meal promises to be just as tasty as any seafood restaurant this summer.