Tag: seafood

Shrimp Saute, “Fresh From Maine”

Shrimp Saute, “Fresh From Maine”

Get a free Rootsliving eCookbook with “9 Recipes to Help you Relax and Enjoy
the Holidays.”  

This can be served as an appetizer or as the main dish.

It’s pretty easy and fast to make. In fact, you have to work pretty quickly so be sure to have all of the ingredients assembled before-hand and placed into small bowls so that you can add them to the frying pan when needed. The French call this “mise en place,” which literally translates to “everything in its place.”

 

Pepper, tomatoes, garlic in bowls
Prepare the ingredients and put them in separate bowls before cooking.

 

The first thing to do is to roast the red pepper and the half of jalapeno pepper in a hot oven (400 degrees or higher). This could take 10-15 minutes and you should turn them over at least once. You want the peppers to become soft with a nice black char on them.

 

Charred peppers
You can roast the peppers on a cookie sheet.

 

Then, while the peppers roast, you can chop the tomato and garlic and start assembling the rest of your “mise en place.”

Shrimp Buyer Beware!

As far as shrimp goes, buy American and buy wild! This is because there are no regulations in place in Asia and Central America (where most of our shrimp comes from) to ensure the shrimp are healthy to eat. Shortcuts in farming shrimp in these places include practices that are unhealthy and some shrimp farms use antibiotics that are not allowed in the U.S. The FDA looks the other way and allows this food to be sold here.

I use shrimp that is labeled, U.S. frozen wild shrimp from the Gulf of Mexico. It’s also uncooked. I find pre-cooked shrimp doesn’t have as much flavor.

 

Shrimp cooking in a frying pan
You finish this dish by adding butter and white wine to the shrimp in the frying pan.

 

Fresh From Joshua’s Restaurant in Maine

I got this simple and delicious recipe from a book called “Fresh From Maine, Recipes and Stories from the State’s Best Chefs.” It’s from Joshua’s Restaurant in Wells, Maine.

The book features more than 50 recipes and interviews with chefs from 20 restaurants in Maine, all of which get their ingredients from local farmers and fishermen to create all-natural and organic dishes.

 

Shrimp Sautée in a bowl.
It’s best to serve this dish in shallow bowls as you want to pour some of the tasty liquid over it.

 

My friend, Russell French took the photographs for the book and his friend, Michael S. Sanders, wrote the text. You may remember Russ as a guest photographer on Rootsliving when he took photos for my grandmother’s chicken and polenta recipe.

(Thanks for reading this far. To show our appreciation we’re offering this free eCookbook with “9 Recipes to Help you Relax and Enjoy the Holidays,”  along with free subscription to the Rootsliving newsletter.)

 

Shrimp Saute From Joshua's Restaurant

November 13, 2018
: 4 as an appetizer; 2-3 as a main course
: 20 min
: 10 min
: 30 min
: Easy-Medium

By:

Ingredients
  • Olive oil (3 tablespoons)
  • Shrimp, peeled and deveined (1 pound, 21-25 count)
  • Tomato, chopped in 1-inch pieces (1 1/2 cups)
  • Red pepper, roasted, thinly sliced. (1 large)
  • Jalepeno pepper, roasted, thinly sliced (1/2 pepper)
  • Garlic, chopped. (2 tablespoons)
  • Dry white wine (1 cup)
  • Butter, unsalted (4 tablespoons)
  • Fresh parsley, chopped (2 tablespoons)
  • Salt, to taste
Directions
  • Step 1 Preheat saute pan. Put oil in pan and when almost smoking, add shrimp, tomato, peppers, and garlic.
  • Step 2 Let cook for about 1 minute, then toss thoroughly just once to create a caramelized flavor.
  • Step 3 After another minute when shrimp is about half-way cooked, add the wine and salt to taste.
  • Step 4 Reduce wine by half, cooking off the alcohol. Then add butter and parsley to finish.
  • Step 5 Serve immediately with a few pieces of grilled baguette, which is perfect for soaking up the sauce.

 

Mary’s Chicken (or Seafood) Paella

Mary’s Chicken (or Seafood) Paella

(Above, Mary shows off her kitchen skills and a necklace she bought on her last visit to Spain.)

Watching my friend Mary cook in her kitchen is more exciting than watching Rachel Ray and Giada De Laurentiis battle it out on the Iron Chef. You can see, hear and smell the food cooking, knowing that in a few minutes you’re getting some!

Mary’s a great cook and hostess and last night she and her husband Ray invited a few close friends to their home in Gloucester, Mass. for sangria, tapas and paella, followed by a wine tasting. The tapas included a homemade aloili, stuffed mushrooms, manchego cheese and crackers, a mortadella and ham salad, and bowls of almonds and olives.

But the main course was paella, two in fact: one made with seafood and one made with chicken. Both were perfectly prepared: light, moist, a hundred flavors playing on your tongue at once with only a delicate hint of saffron.

Mary notes: “There are so many variations on this dish. For the fisherman husband who does not like seafood, I leave that out and have chicken and chorizo. You can also make a veggie type with asparagus and beans, etc. I’ve played around with quite a few versions, but usually end up doing something like this… It’s like building layers of flavor all in one pan. Best served with a nice glass of tempranillo or garnacha, and good friends of course. J

Mmm. After eating the tapas and paella we sampled a few bottles of some red Spanish wine. But to be honest, we had so much fun I can’t remember which bottle we liked best.

 

Mary's Chicken (or Seafood) Paella

March 28, 2010
: Medium

By:

Ingredients
  • Olive oil (1/4 cup)
  • Chicken (Boneless thighs and/or drumsticks and/or breasts
  • About 3 pounds)
  • Spanish Onion (1 large, diced)
  • Green bell pepper (1 large, diced)
  • Parsley or cilantro (About 2-3 tablespoons, chopped)
  • Diced tomatoes (1 14.5-ounce can)
  • Chicken broth (4 1/2 cups)
  • Spanish-style chorizo links (1 pound, cut into slices on the bias)
  • Valencia or Arborio short-grain rice (2 cups)
  • Fresh or frozen green peas (1 cup)
  • Saffron threads (Just a pinch)
  • Paprika (2 tsp.)
  • Salt, pepper to taste.
  • Lemon wedges (to serve as garnish)
Directions
  • Step 1 Heat a paella pan or very large, shallow skillet or pot, preferably with 2 handles over high heat. A large cast iron skillet would also work here.
  • Step 2 Pour in the olive oil and let it heat up. Season the chicken all over with salt, pepper and paprika. Sear in the olive oil until brown all over. Transfer to a plate with tongs.
  • Step 3 Lower the heat to medium and saute the onions and bell pepper until softened.
  • Step 4 Stir in the diced tomatoes, chicken broth, and chorizo.
  • Step 5 Bring the liquid to a boil and then stir in the rice and saffron.
  • Step 6 Add the browned chicken pieces. The rice should be completely covered with liquid.
  • Step 7 Cook the paella without stirring for 20 minutes. When the liquid has all been absorbed, pour the peas over the top of the pot, turn off the heat and cover the pot with a kitchen towel.
  • Step 8 Let stand 5 minutes and then serve with lemon wedges.
Asian Shrimp Salad

Asian Shrimp Salad

Good recipes endure. And Trish has been making this recipe for more than 20 years. It’s a favorite appetizer at Christmas time in the RootsLiving house, but she also made it this week when we had our next-door neighbors over for a cookout.

She found the recipe in an old cookbook that a previous tenant left in her apartment before we were married.

Asian Shrimp Salad

August 13, 2009
: About 6 as an appetizer
: 15 min
: 15 min
: 1 hr
: Easy

By:

Ingredients
  • 1/2 lb cooked shrimp
  • 1/4 lb sliced ham
  • 1 small green pepper
  • 4-6 spring onions (scallions)
  • 1 cup fresh bean sprouts
  • For the Dressing:
  • 4 tablespoons of peanut or light sesame oil
  • 4 teaspoons of vinegar
  • 2 teaspoons of soy sauce
  • 1 teaspoon of grated, fresh ginger
  • 1 clove of garlic, chopped
  • 1/2 teaspoon chili oil (optional)
Directions
  • Step 1 Cut the ham into ribbons.
  • Step 2 Halve the pepper, remove the seeds, and slice finely.
  • Step 3 Cut the spring onions (scallions) diagonally.
  • Step 4 Rinse the bean sprouts and nip the ends.
  • Step 5 Combine the shrimp and ham with the vegetables in a bowl and chill until ready to serve.
  • Step 6 For the Dressing: Place all the dressing ingredients in a bowl and beat with a fork or whisk until it thickens a little.
  • Step 7 Just before serving, pour the dressing over the salad and toss to coat evenly.