Italian Roasted Shrimp!!

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This dish is so easy and quick and its great over polenta, pasta or would be great just served as an appetizer with crostini’s.

We have this great “Red Argentine Shrimp” and it is simply delicious, I have cooked with it several times and its always a big hit ūüôā

Ingredients

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in skillet add a little oil and shallots

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then add garlic & oregano

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then tomatoes (sorry the picture is blurry)

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top with the shrimp

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Mix panko, cheese and parsley together

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add oil

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mix again

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sprinkle over top shrimp and bake

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you can serve over polenta

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or over pasta

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Italian Roasted Shrimp

  • Difficulty: easy
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Red Argentine Shrimp (about 4-5 per person)

1 large can diced tomatoes with garlic & onion (about 4 cups)
1 large shallot, chopped
1 tsp. garlic, minced
1 tsp. oregano
1 tsp. agave or honey

3/4 cup panko breadcrumbs
1/2 cup grated fresh Parmesan cheese
2 tbsp. Italian parsley, chopped
3 tbsp. olive oil

In a large skillet add a little oil and shallots over medium heat, cook for 5 minutes, add garlic & oregano, stir to combine and add tomatoes, continue to cook for 2 minutes.  Add salt and pepper to taste.

Pre-heat oven to 450 degrees

Mix in a small bowl panko, cheese and parsley, add oil and thoroughly mix, add salt and pepper to taste.  Place shrimp on top of the tomato mixture and sprinkle breadcrumb mixture over top, and bake for about 10 minutes or until shrimp is done and breadcrumbs are golden brown.

Meanwhile make your pasta or polenta and serve shrimp right over top.

Which ever way you serve it Enjoy!!!

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Planking????

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Do you “Plank”?

Hyde Grilling Demo4

I am talking about cedar planking, using cedar planks for cooking on your grill ūüôā

This was another part of my cooking class, using cedar planks and cedar papers.

Cooking on cedar planks is really a lot of fun, instead of me trying to explain this is a great website that will give you all information you will need.

http://www.cedargrilling.com/art.htm

The salmon that I used is Skuna Bay Salmon and if you have never had it you really need to try to find it in your area, we are the only store that carries it in our area. ¬†It’s mild, buttery, fresh and tender, it really is the best salmon I have ever had, check out the website for Skuna Bay Salmon.

http://www.skunasalmon.com/

Few more picture of the Class, grilling the salmon planks and the delicious out come ūüôā

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This marinade is so good, and really easy, you can double it and keep it in your fridge for up to 2 weeks.  It was great on the salmon, but also very good on the Cod, Shrimp and Scallops, very one just loved it.
This also would be great on grilled veggies and slice crusty bread, just brush over the bread then grill the slices…YUM!!!

Garlic, Lemon, Dill Seafood Marinade

  • Difficulty: easy
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1/2 cup olive oil
4 large cloves garlic, minced
1/4 cup fresh dill, finely chopped
zest of 1 lemon
1 tsp. kosher salt
1 tsp. ground black pepper

1 pound seafood – Fish, Shrimp or Scallops work well

Mix together oil, garlic, dill, lemon zest, salt and pepper, place seafood in a ziploc bag and pour marinade over top and set aside for 15 – 30 minutes.

Cook as you desire.

Also I did cod with roasted red pepper strips and asparagus in the Cedar papers and grilled them. ¬† This marinade would be great on that too, but what I did for the class is just tossed everything in olive oil, salt, pepper and grated fresh garlic…very good as well ūüôā

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Shrimp Po’ Boy & Shrimp with Creamy Polenta

2 Comments

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I made Shrimp Po’ Boy’s for a recent get together with friends, and it was a HUGE hit!! ¬†I must admit I’ve never had a Po’ Boy, shrimp, seafood, beef or otherwise, but this one turned out down right delicious.

I had gotten a couple extra piece’s of shrimp for my dinner the next day and I made the shrimp the same way, but served it with creamy polenta. ¬†
So you get both recipes in one blog ūüôā

You can also I serve this shrimp with just the Remoulade sauce at party, I just love the light crispy coating on the shrimp.  Also would be great on a salad too, summer is coming and this would be a quick addition to a great refreshing summer salad.

Now I used large 16/20 shrimp 4-5 per person, I also used ciabatta rolls, you can use any fluffy crusted bread or roll.

Or you could also serve these as sliders on slider buns, one piece of shrimp is diffidently a nice size for this different party appetizer

First you need a Remoulade sauce/slaw, this¬†usually¬†starts with mayonnaise, then after that its your own taste buds that will take you to the end. ¬†Just Wikipedia it, it will tell you were to begin and give you ideas on what to add…here’s mine

Shrimp Ingredients

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Add spices, flour and cornstarch together whisk,
then whisk egg & milk together

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Divide flour mixture into 2 dishes

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dredge shrimp in first flour dish, then into egg,

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then into 2nd flour dish

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get  your oil hot, about 350 degrees            to know your oil is hot and ready
                                                                            take the end of a wooden spoon
                                                                            press to bottom of skillet if it
                                                                  sizzles then you know it hot and ready

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add shrimp and cook for about 30 seconds each side

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Place them on a paper towel

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Remoulade Sauce/slaw  ingredients

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Slice cabbage or lettuce thinly       in a small bowl add Remoulade 
You can use pre cut as well                sauce ingredients, mix to combine

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add in cabbage/lettuce                    mix together

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Slice roll add some of the slaw

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top with the shrimp and top of roll

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Recipes

Remoulade Sauce

1 cup Hellmann’s Mayonnaise
3 tbsp. horseradish
1 1/2 tsp. garlic powder
4 tbsp. lemon juice
1 tsp. each kosher salt and white pepper
3 tbsp. sweet pickle relish
2 1/4 tsp. paprika

Mix all together and refrigerate until ready.

I take 1 bag of shredded lettuce, ¬†or if you like more of a “crunch” then use a bag of angel hair cabbage, or thinly slice it off the heads, place it in a large bowl and add about half to 3/4 of the remoulade sauce, toss to fully combine. ¬† Keep the rest of the sauce if you like more on your sandwich.¬†

Shrimp

Peel and devein shrimp, tails off, just as much shrimp as you want to make for each sandwich.

1/2 cup each all-purpose flour and cornstarch
4 tsp. each cayenne pepper, onion powder, garlic powder and paprika
2 tsp. kosher salt
2 eggs
2 tbsp. half and half
Oil for cooking

Whisk together flour, cornstarch, cayenne, onion/garlic powder, paprika and salt in a medium bowl, divide mixture into 2 shallow dishes, in another shallow dish whisk eggs and half n half together.  

In a medium/large skillet add enough oil so it will come up half way to the side of the shrimp.  Heat over medium high heat, (adjust heat as cooking so not to burn).
Once oil is hot, take shrimp and coat them in the first dish of flour mixture, then dip them into the egg wash, then into the  other dish of the flour mixture, coating evenly.
Carefully place them into the hot oil and cook on each side for maybe only 30 seconds each side.  Shrimp cooks quickly, so you want to work fast not too ever cook the shrimp.
Once cooked place on a platter lined with paper towels.

To make a Po’ Boy

Cut your roll or bun in half, on bottom piece layer some lettuce/cabbage mixture and top with the shrimp, if you want to add a little more remoulade sauce on top then do it, top with other half of the roll.

Grab a cold beer (if you like that) or some cold Iced Tea or Lemonade and dig your chops right in…yummmmmm

Now for the Shrimp with Polenta

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Ingredients for Polenta

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once the water/broth comes to a boil whisk in polenta

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add butter and let cook for 30 minutes it will look like this

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The stir in cream cheese

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until fully combined and creamy

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serve with shrimp

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Shrimp with Polenta

Use recipe above for shrimp 3 or 4 shrimp per person

Polenta

2 cups water or broth (chicken or veggie)
1/2 cup polenta
2 tbsp. butter
4 oz. cream cheese

In a medium sauce pan add water and bring to a boil medium high heat, then quickly whisk in polenta until it has been fully incorporated.  Reduce the heat to low simmer, add butter and allow potenta to cook uncovered for 30 minutes, stirring occasionally.  Then stir in cream cheese (marscarpone cheese can be used as well), season with salt, stir until cream cheese in fully incorporated and creamy.

You can serve with just like I did above or serve as a side with the shrimp and some delicious grilled or roasted asparagus, what a great summer dinner!!!

Enjoy!!!!

Sesame Crusted Shrimp with a Spicy Peanut Sauce

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sesfinal1This recipe really is quick and easy, and most definitely great for a party.

As I was coming up with this recipe I had recently purchased this new IMG_20130224_105604peanut butter powder, this company   http://www.bellplantation.com/nutrition  was at one of our stores sampling and it really made my brain start to reel with ideas.  (I had no idea they had a website and recipes, so please go there for lots of great ideas and for the nearest store near you that carries this product)  If you love peanut butter you really need to try this for sure!!!

First thought was a peanut sauce, I love¬†Thai¬†peanut chicken so I thought well I’ll start with a sauce and then go from there. ¬†I was having some friends over and I wanted to serve shrimp, with this peanut dipping sauce. ¬†So this is what I did.

Now you can use regular peanut butter but if you are trying to cut out a lot of calories give this a try.

Ingredients

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Devein shrimp and pat dry with paper towels

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mix shrimp with oil, salt and pepper

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mix both sesame seeds together

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take shrimp and press one side into seeds and place seed side up on baking sheet

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Bake and serve with sauce

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Dipping Sauce
1/4 cup chicken broth or water, (plus another 1/4 cup to thin sauce out, set aside it needed)
3/4 cup PB2
1/4 cup brown sugar
2 tbsp. lime juice
2 tbsp. soy sauce
1 tsp. sesame oil
1/4 – 1/2 tsp. sriracha hot sauce or red pepper flakes
1 tsp. fresh ginger, grated

Add all ingredients to a medium sauce pan over medium heat, whisking until smooth and well combined, cook until brown sugar has dissolved let cool, if sauce is to thin just add broth a little at a time and serve with shrimp.

If you want to use regular peanut butter, do use 3/4 cup and you will need that extra broth to thin it out.

Shrimp
1 pound large shrimp, peeled, deveined, tails left on
1 tbsp. olive oil
1/4 tsp. kosher salt
1/4 tsp. black pepper
Black and White Sesame seeds

Toss shrimp in a bowl with the oil, salt and pepper, on a plate add about 2 tbsp. of each black and white sesame seeds, mix around with your fingers.

Then take shrimp and dip one side into the sesame seeds, place on line baking sheet, sesame seed side up.

Bake at 400 degrees until shrimp are opaque, this happens quickly so keep an eye on your shrimp.

Place on a platter and serve with the spicy peanut sauce. ¬†Note – if you don’t like spicy just omit the sriracha hot sauce/red pepper flakes or don’t add as much.

This was a huge hit and you can serve at room temperature. 

Enjoy!!!

Mango and Shrimp Salsa

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This recipe is from my Cinco de mayo class, it’s fresh and delicious, great for the summer!!!

1 bag Raw Shrimp 31/40, thawed, peeled, tails off
2 ripe mango, peeled, seeded, cut into ¬ľ-¬Ĺ inch pieces
2 cups jicama, diced
2 roma tomatoes, diced
2 tbsp. lime juice
4 tbsp. orange juice
1/2 cup cilantro, chopped
1 tsp. sugar
1 jalapeno, seeded and diced
In a bowl add all ingredients except shrimp, and chill for couple hours.  In a medium  sauce pan add water and bring to a boil, once boiling add 2 tbsp. sugar, yes I said sugar, stir to dissolve then add shrimp, cook shrimp just about 30 seconds until shrimp turn opaque, remove shrimp and add to a large bowl with ice and water to stop the cooking.  Drain shrimp, and chop, add to mango mixture, serve or chill until ready to serve.

I made mini tortilla chips for this dish, I took large flour tortillas, a 3.5 Р4 inch round cookie cutter and cut 4 rounds out of each large tortilla.  I then fried them in coconut oil, adding about 1/2 inch of oil to a large skillet, fry flipping them to brown on both sides.  Then place on paper towels and sprinkled them with a little kosher salt.

Everyone loved this recipe, it may take a little time, but its so worth it and everyone will be able to taste the love…

Other suggestions, use boston, bibb lettuce leaves to make a nice wrap, or just serve over a bed of lettuce as a fresh summer salad.
Add diced fresh pineapple as well, leave¬† out the shrimp, add the pineapple or just with the mango and serve with grill fish or chicken…Enjoy!!!

Shrimp and Avocado with Mango Vinaigrette

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Mango Vinaigrette

3 tbsp. mango nectar
3 tbsp. Extra Virgin Olive Oil
2 tsp. sugar
1/4 tsp. ground black pepper
pinch of salt
1/2 tsp. red pepper flakes (optional)
Add above ingredients to a blender or in a bowl and use a stick blender to emulsify. Set to the side.

2 mango’s, seeded and cubed
1 pound cooked med shrimp, peeled and tails off
2 avocados, cubed
2 tbsp. fresh cilantro, chopped
2 green onions, sliced

In a large bowl add shrimp, mangoes, avocados and cilantro, fold just to combine then add vinaigrette to coat.

Can be served in martini glasses for an appetizer, or over a bed of romaine lettuce.