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Tag: jumbo shrimp

Healthy Shrimp Bisque

October 9, 2018

Shrimp Bisque

  • 12 ounces jumbo shrimp, deveined and shelled
  • 1 tablespoons extra virgin olive oil
  • Salt

Heat a large saucepan with the olive oil. Saute the shrimp on high heat for 30 seconds on each side. Sprinkle salt and take out onto a lined platter. Cut each shrimp into three and keep aside.

  • ¼ cup pancetta, chopped
  • 2 large shallots, chopped
  • 2 large garlic cloves, chopped
  • ½ cup carrots, chopped
  • 3 sprigs fresh thyme
  • ¼ cup tomato paste
  • ¼ cup all-purpose flour
  • ½ cup white wine
  • 1½ cups seafood or shrimp broth
  • 1½ cups low-fat milk
  • Salt
  • ¼ cup half and half
  • Juice of half a lemon

Add the pancetta into the same saucepan and sauté over medium heat for 2 to 3 minutes. Add the shallots, garlic and carrots. Saute for another 2 minutes. Add the thyme and tomato paste and cook for 2 minutes. Add the flour and cook for another 2 to 3 minutes. Add the white wine and scrape off the brown bits from the bottom. Add the broth and milk. Whisk the liquid on high heat and bring to a boil making sure all the lumps are smoothed away. Lower the heat and cook for 10 to 15 minutes. Add the shrimp pieces and cook for 2 to 3 minutes making sure the shrimp is cooked. Add the half and half and turn the heat off. Check for seasonings and add salt if necessary. Add the lemon juice and serve hot with crusty bread.

Shrimp and Sausage Gumbo

October 3, 2018

Gumbo

  • 1 pound jumbo shrimp, cleaned
  • 2 teaspoons bay seasoning
  • Salt
  • 1 pound andouille sausage, casing taken off

Sprinkle the bay seasoning and salt on the shrimp and keep in refrigerator for 2 to 3 hours.

  • ¼ cup extra light olive oil
  • ¼ cup all-purpose flour
  • 1 large yellow onion, chopped
  • 3 garlic cloves, chopped
  • ½ large green pepper, chopped
  • 1 celery stalk, chopped
  • 3 to 4 fresh thyme sprigs
  • 1 bay leaf
  • ½ cup white wine
  • 2 cups tomato sauce
  • 1½ cups chicken broth
  • 2 cups fresh or frozen okra
  • Salt
  • ½ cup parsley, chopped

Heat the olive oil in a large saucepan. Add the flour and cook on medium heat to create a brownish red roux- it should take about 6 to 7 minutes. Add the onion, garlic, green pepper, celery, thyme and bay. Saute on medium heat for about 10 minutes. Add the white wine, tomato sauce and chicken broth. Add the okra and sausage. Break the sausage with the back of spatula. Bring to a boil and lower the heat. Place the cover and cook for 20 minutes. Take the lid off and cook for another ten minutes. Check for seasonings. Add the shrimp and cook for another 5 to 7 minutes. Garnish with parsley and serve with rice.

Shrimp in Poblano Sauce

September 24, 2018

Shrimp in Poblano Sauce with Spinach Polenta

  • 3 poblano peppers, seeded and cut in half
  • 3 green tomatoes, cut in half
  • 1 large yellow onion, cut in half
  • Drizzle of olive oil
  • Salt
  • Pepper
  • 1 cup cilantro, chopped
  • ½ cup chicken broth

Preheat oven to 400 degrees F.

Line a cookie sheet with aluminum foil. Transfer the vegetables onto the sheet and drizzle olive oil. Sprinkle salt and pepper and roast for about 30 minutes until the peppers and onion are soft. Let cool and carefully take the pepper skins off. Place in a blender with the cilantro and broth. Blend till smooth. Keep aside.

  • 2 tablespoons olive oil
  • 1 pound jumbo shrimp, deveined and shelled
  • Salt
  • 1 teaspoon smoked paprika
  • ½ cup half and half
  • ½ cup chicken broth
  • ½ cup cilantro, chopped

Heat a large saucepan with olive oil. Saute the shrimp on high heat for 30 seconds on each side. Take out and sprinkle with salt and smoked paprika. Add the blended sauce and sauté on medium heat for 5 to 6 minutes. Add the half and half and broth. Bring to a boil and add the shrimp. Cook on medium heat for just a few minutes till the shrimp are done- careful not to overcook. Check for seasonings and garnish with cilantro. Serve with fresh polenta.

Coconut Rice with Shrimp

August 14, 2018
  • 1 pound jumbo shrimp, tails taken off
  • Salt
  • 2 tablespoons extra virgin olive oil
  • ½ cup chimichurri sauce
  • 1 cup coconut milk
  • 1 cup chicken broth
  • 1 cup rice
  • Salt
  • 1 cup frozen petit peas, thawed
  • Juice of one lemon
  • ½ cup cilantro, chopped

Heat a large saucepan with the olive oil. Add the shrimp and sauté for a minute. Take them out on a platter and sprinkle some salt. Cut the shrimp in half and keep aside.
Add the chimichurri sauce into the pan and saute for a minute. Add the coconut milk and chicken broth. Bring to a boil. Add the rice and bring to a boil. Lower the heat as holes begin to appear on the surface. Cover the pan and cook for 15 minutes. Add the peas and shrimp on top and cover with lid.
Cook for another 10 minutes or till the shrimp is fully cooked. Mix well and add salt, lemon juice and cilantro. Mix well and serve hot.

Coconut Shrimp Curry- Thai Style

February 29, 2016

Thai Style Shrimp Curry

  • 1 pound jumbo shrimp, cleaned, deveined and sliced in half
  • 2 teaspoons tamari
  • 3 garlic cloves, minced

Place the shrimp, tamari and garlic in a zip lock bag. Marinate for 2 to 3 hours.

  • 2  tablespoons extra light olive oil
  • 1 large yellow onion, sliced thin
  • 2 stalks lemongrass, peeled and the insides minced- yields about ½ cup
  • 1 14 oz can light coconut milk
  • 1 teaspoon tamarind concentrate
  • 2 tablespoons fish sauce
  • 1 teaspoon palm sugar
  • 1 teaspoon sriracha sauce
  • 1 cup fresh basil, chopped
  • ½ cup cilantro, chopped
  • Salt
  • ½ lime, juiced

Heat a wok like pan and add the olive oil. Add the marinated shrimp and sauté on high heat for a minute. Take out and keep aside.
Add the onions and lemongrass. Saute on medium high heat for 2 to 3 minutes. Add the tamarind concentrate, coconut milk, fish sauce, palm sugar and sriracha sauce. Bring to a boil and let simmer for 5 minutes. Add the fresh basil, cilantro and shrimp. Cook for 2-3 minutes till the shrimp are cooked. Taste for seasonings, add salt and lime juice.

Shrimp Curry with Roasted Onions

July 6, 2010

Shrimp curry with roasted onions

This recipe is based on an Indian dish made with eggplant called baghare baingan. It is very popular in Indian restaurants and I have made it a few times in the past. Actually I was looking to cook shrimp and somehow thought of this flavorful dish. Although it is typically made with eggplants and is obviously vegetarian, I could envision myself making it with shrimp- so that is what I did.

I used jumbo shrimp and sauteed them briefly. I used the same pan and oil and cooked the onion, ginger and garlic mixture. I then came up with a spice mixture consisting of coriander, cumin and sesame seeds. The flavorful seeds bring a creamy taste and texture to the mix. Curry leaves, tamarind and fish broth finish this truly delicious curry- I loved all the flavors together, especially with the shrimp.

In fact I loved it so much- I am not sure I will make it with eggplants ever again!

Next time you don’t know what to do with shrimp- make this shrimp curry- you will love it!
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