Category Archives: Seafood

SHRIMP WITH PICKLED JALAPEÑOS AND BROCCOLI

Posted in Seafood by

This super simple recipe is almost a full meal in itself, but of course rice is more than welcome on the same plate… Pickled jalapeños pack a ton of flavor and although slightly hot, they won’t overpower your senses. Great ingredient to keep in the fridge and add to stir-fries, omelettes, salads. In this recipe, you’ll use not only the peppers but also the pickling liquid.

SHRIMP WITH PICKLED JALAPEÑOS AND BROCCOLI
(from The Bewitching Kitchen)

1 pound large shrimp, peeled and de-veined
2 quarts water + 1/4 cup salt + 1/4 cup sugar, fully dissolved
2 tablespoons olive oil
1 tablespoon honey
2 tablespoons jarred pickled jalapeños, plus 2 tablespoons of the pickling liquid
salt and pepper to taste
1 small head broccoli, florets cut into bite-size pieces
½ cup crumbled feta
1/4 cup water
1/4 cup soy sauce
1 to 2 tsp cornstarch

Brine the shrimp by covering it with the salt-sugar water for 30 minutes. Drain, rinse briefly, set on paper towels to dry.

In a large bowl, mix together the olive oil, honey and 1 to 2 tablespoons of pickling liquid. Add this mixture to the brined, dried shrimp and let it sit for half an hour in the fridge.

Place the broccoli florets in a dish with a moistened paper towel on top, and microwave for 2 minutes. Remove the paper towel and let it sit at room temperature until you use it in the stir-fry.

Heat a large non-stick skillet, add the shrimp with the marinade. Cook stirring every so often until the shrimp is almost cooked through. Add the broccoli, the pickled jalapeños, season with salt and pepper, and sautee everything together until the broccoli is tender and the shrimp fully cooked. Mix the soy, water and cornstarch to make a slurry. Add to the pan and cook until it thickens. Sprinkle the feta cheese and serve immediately over rice.

ENJOY!

to print the recipe, click here

Comments: I was inspired by this recipe for chicken and changed things around to turn it into a seafood version. Without the added soy-cornstarch in the end, I thought it ended a bit too dry for our taste. We like to have some sauce to mingle with the rice. Play with the amount of pickled jalapeños and their pickling liquid to find the level that pleases you most. We like spicy food but not too much. A little lemon juice in the end is also a good move, keep that in mind.

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LOBSTER RISOTTO WITH MUSHROOMS AND TARRAGON

Posted in Rice and Grains, Seafood by

The husband brought home a humongous lobster tail the other day (pictured in the end of this post), he grilled it for our dinner but we still had a substantial amount of lobster meat leftover. Next day, I brought it back in risotto form, and used one of my favorite methods to make it: the pressure cooker (for a flash back, click here). Not traditional, not authentic, but trust me, works like a charm!

LOBSTER RISOTTO WITH MUSHROOMS AND TARRAGON
(from The Bewitching Kitchen)

8 ounces Cremini mushrooms, cleaned and cut in small pieces
3 tablespoons olive oil
1 tablespoon butter
1 large celery stick, diced
1 cup Arborio rice
salt and pepper to taste
fresh tarragon leaves, to taste
3 + 1/2 cups shrimp broth (made according to this recipe)
1/2 cup dry white wine
lobster meat, fully cooked, cut in pieces
lemon zest and juice to taste

Warm up the shrimp broth in a saucepan. If you don’t have enough shrimp stock, make the difference with water. In a pressure cooker, heat 4 tbs Olive oil and 1 Tbs Butter. Add the celery and mushrooms and saute until fragrant. Season lightly with salt and pepper.

Add the tarragon and rice, cook stirring until all grains are well coated with the oil/mushroom mixture (about 3 minutes).  Pour all the warm stock and wine  in the pan, close it, and bring to full pressure. Reduce the heat or use the specific instructions from your pan to keep the pressure constant for 7 minutes.  Immediately take the pan to the sink, run some cold water over the lid to reduce the temperature, and when the pressure is down, open the pan.  Add the lobster meat, lemon zest, a squirt of lemon juice, and simmer everything together, until the lobster is warmed through. Serve with fresh tarragon leaves, adjusting seasoning if needed.

ENJOY!

to print the recipe, click here

Comments: Can you wrap your mind around the size of that baby? Since it is just the two of us, no way we could finish it that evening. Ideally lobster stock would be more appropriate for the risotto, but I had discarded the shell and remembered I had some shrimp stock in the freezer, so I put it to use. I have made risotto using green tea as the liquid and I almost went that route with this version. Most risotto recipes will have you add more butter before serving, but we never do that. Your kitchen, your rules, do it if you like. I debated whether to put the lobster meat in the beginning, but felt that since it was already fully cooked, the 7 minutes of intense heat could be too much. I just cut it in small pieces and simmered for 5 minutes. It turned out delicious. The tarragon flavor was quite strong, I used maybe one full sprig in the broth, and a few fresh leaves to serve. This was a delicious dinner, and super fast to bring to the table.

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SHRIMP AND CUCUMBER STIR-FRY

Posted in Seafood by

If you have only enjoyed cucumber in salads and cold preparations, don’t twist your nose and click away from this post. Give the poor cucumber a chance to shine in a slightly different way. This version was inspired by a recipe from Irene Kuo in “The Key to Chinese Cooking”, published in 1977. It is a huge compilation of recipes, but there are no photos. Back in those days, cookbooks for the most part had very few if any pictures. If that does not bother you, I highly recommend you buy it (click here for ordering info).

SHRIMP AND CUCUMBER STIR-FRY
(inspired by The Key to Chinese Cooking)

1 pound large shrimp, peeled and de-veined
2 quarts water + 1/4 cup salt + 1/4 cup sugar, fully dissolved
1 large or 2 small cucumbers
shiitake mushrooms, cleaned, stems removed
2 tablespoons soy sauce
1 tablespoon dry sherry
1/4 teaspoon salt
1/4 teaspoon sugar
1/4 cup water
1 tablespoon cornstarch dissolved in 1 tablespoon water
2 tablespoons peanut or other vegetable oil
drizzle of sesame oil
fresh cilantro

Brine the shrimp by covering it with the salt-sugar water for 30 minutes. Drain, rinse briefly, set on paper towels to dry.

Cut the ends of the cucumber, peel it leaving some peel to form a stripped pattern. Slice in half lengthwise, remove seeds, and slice each half in pieces, not too thin, around 1/4 inch thick. Reserve.

Make the sauce combining soy, sherry, salt, and sugar. Reserve.

Heat the oil in a wok or large non-stick frying pan. Add the mushrooms, season lightly with salt, sauce for a couple of minutes, then add the cucumbers and saute everything together for a couple of minutes more. Transfer to a bowl. If needed, add a little more oil to the pan, when very hot add the brined shrimp, cook until they turn pink. Add the prepared sauce, coat well the pieces of shrimp with it, add the reserved mushroom-cucumber mixture. The shrimp should be fully cooked by now, pour the 1/4 cup water in, then the dissolved cornstarch, and cook on high heat until the sauce thickens. Add a drizzle of sesame oil, the fresh cilantro, and serve over white rice.

ENJOY!

to print the recipe, click here

Comments: We will definitely be adding cucumber to stir-fries with other proteins, like chicken and beef. It adds a refreshing note, and the texture is perfect. I see chicken, cucumber and mint in our future. If you need a quick and flavorful option for a weeknight dinner, try this stir-fry and you won’t be disappointed!

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SHRIMP TACOS WITH JICAMA-MANGO SALSA

Posted in Pizzas & Small Dishes, Seafood by

We’ve had quite a few days with warm temperatures and that undeniable vibe of spring. This is a perfect light meal for the upcoming season. Simple, refreshing, full of flavors and textures. Make the salsa a few hours ahead if you have a chance.

SHRIMP TACOS WITH JICAMA-MANGO SALSA
(from the Bewitching Kitchen)

for the salsa:
1 mango, peeled and cut into cubes
half a jicama, peeled and cut into small dice
2 Roma tomatoes, diced
1 large jalapeños, seeded, deveined and finely minced
juice of half a lime
drizzle of olive oil
salt and pepper to taste

for the shrimp:
1 pound large shrimp, peeled and deveined
1 quart water
1/4 cup salt
1/4 cup sugar
juice of half a lime
1 tablespoon grape seed oil
2 teaspoons chipotle chili powder
1 teaspoon oregano
1/4 teaspoon ground cumin
salt and pepper to taste (go easy on salt, as the shrimp will be brined)

to serve:
tortillas, taco shells, guacamole, Cotija cheese

For mango salsa, combine mango, jicama, tomatoes, and jalapeño in a bowl. Add the lime juice, olive oil, and season to taste with salt and pepper. Refrigerate for a couple of yours if you have the time.

Prepare a mild brining solution mixing 1 quart water with 1/4 cup kosher salt and 1/4 cup sugar, plus the juice of half a lemon. Submerge the shrimp in the solution for about 20 minutes. Remove shrimp from brine, rinse briefly and dry on paper towels.

In a small bowl, mix together chipotle, oregano, cumin, salt and pepper until evenly mixed. Sprinkle over shrimp, rubbing on both sides. Heat the oil on a large nonstick skillet, when really hot add the seasoned shrimp in a single layer. Cook until shrimp are opaque and sides are browned. Cut the cooked shrimp into pieces for serving, if you like, or leave them whole.

Arrange the shrimp inside tacos or over tortillas, spoon the salsa, and if desired, add guacamole and Cotija cheese.

ENJOY!

to print the recipe, click here

Comments: This salsa is a winner. Make it, serve it with any kind of protein you like. I admit that prepping jicama is not my favorite pass time, but it was worth it. As always, most important thing is to not overcook the shrimp, but the brining step helps with the texture, and will allow a little more room for error in that step. I can hardly wait to bring this back to our table!

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COD COCONUT CURRY

Posted in Seafood by

You can use any mild fish for this, or even go with shrimp, but in that case make sure they are as large as you can find. I started from the Brazilian moqueca concept but used Red Curry paste as the main spice. Delicious, and super simple to prepare. I highly recommend you give it a try.


COD COCONUT CURRY
(from The Bewitching Kitchen)

3 large filets of cod
2 tablespoons grapeseed oil
1 shallot, minced
2 celery ribs, finely diced
2 tsp fresh ginger, grated
salt and pepper to taste
1 tablespoon red curry paste (I used this one)
1 can coconut milk
plenty of fresh cilantro, minced
juice of half a lemon
1/3 cup coconut flakes, unsweetened

Start by toasting the coconut, placing the flakes on a non-stick skillet and toasting over medium-heat, watching the pan very very closely, it goes from toasted to burned in a second. Transfer to a bowl and reserve.

Heat the oil in a large pan and sauté the shallots and celery until soft and fragrant. Add the ginger, the red curry paste, season with salt and pepper, and sautéed briefly, then add the coconut milk. Gently simmer for 5 minutes in very low heat. Add the pieces of fish, season again with salt, cover the pan and simmer super gently until the fish is cooked through, 5 to 8 minutes more. Add the cilantro and lemon juice right before serving, and sprinkle with toasted coconut, adding more on your plate if you like.

ENJOY!

to print the recipe, click here

Comments: From start to finish, this will take less than 30 minutes, but it tastes so complex, it is hard to believe it is ready so fast. The best way to enjoy it is over rice (I made brown rice this time), but I had some spaghetti squash in the fridge and that’s the way I had mine. Totally non-traditional, I admit. But it worked great.

As to the red curry paste, you could add more if you like it really spicy, but for us one tablespoon was plenty. I suppose it will also vary with the brand you use, the one I listed is very potent.

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