Tag: Shrimp

Shrimp Cocktail with Ancho Chili Sauce

Shrimp cocktail with Ancho Chili Sauce

We’re big fans of shrimp cocktail in our family and love the classic red sauce with enough horseradish to clear out your sinuses. Here’s a variation with a different kind of heat, one you feel in the back of your throat – Shrimp Cocktail with Ancho Chili Sauce.

Yes, you can purchase precooked and cleaned shrimp at most grocery stores and fish mongers, but it’s pretty easy to steam the shrimp yourself. I like to use Old Bay Seasoning, but simply steaming over salty water will yield tasty shrimp.

How to Cook the Shrimp

Set up two bowls: a large one filled with ice and cold water and a smaller one set in the middle. Set the steaming basket aside for now. It’s best to put the shrimp in a cold basket to prevent sticking.

Bring 2 cups cold water to a boil in a medium saucepan. Add the seasonings, cover, and cook for 5 minutes.

Shrimp cocktail with Ancho Chili Sauce

Place the shrimp in a cold steamer basket and lower into the pan.

Shrimp cocktail with Ancho Chili Sauce

Cover and bring the water back to a boil and cook until the shrimp are pink and firm, about 4-8 minutes depending on the size and temperature of the shrimp. Don’t overcook or the shrimp become tough.

Slide the cooked shrimp into the small bowl in the cold water bath and toss the shrimp occasionally to cool evenly.

Shrimp cocktail with Ancho Chili Sauce

Don’t place the shrimp directly in the ice bath. They lose flavor and texture is compromised.

Use immediately or refrigerator up to 2 days.

Whip up the Ancho Chili Cocktail Sauce

Whisk together the mayonnaise, lime juice and chili powders. Stir in the chopped cilantro.

Shrimp cocktail with Ancho Chili Sauce

For a large group, serve the dip in a bowl and surround with the shrimp and garnish with cilantro leaves.

To serve individual portions, scoop some sauce into individual cocktail sauce cups and place the shrimp around the rim.

Recipe doubles easily.

Shrimp cocktail with Ancho Chili Sauce

Watch the Shrimp Cocktail with Ancho Chili Sauce here.
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Shrimp Cocktail with Ancho Chili Sauce

Shrimp cocktail with Ancho Chili Sauce
  • Author: Trish Lobenfeld
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 6-8 servings
  • Category: Appetizer

Ingredients

Shrimp

2 tablespoons Old Bay Seasoning
1 pound large cleaned and deveined shrimp (~20 count)

Ancho Chili Sauce

½ cup mayonnaise
1 tablespoon lime juice
1/2 teaspoon ancho chili powder
1/8 teaspoon chipotle powder
2 tablespoons chopped cilantro

Garnish

Cilantro leaves

Instructions

Set up two bowls: a large one filled with ice and cold water and a smaller one set in the middle.

Set the steaming basket aside for now. It’s best to put the shrimp in a cold basket to prevent sticking.

Bring 2 cups cold water to a boil in a medium saucepan. Add the seasonings, cover, and cook for 5 minutes.

Place the shrimp in a cold steamer basket and lower into the pan. Cover and bring the water back to a boil and cook until the shrimp are pink and firm, about 4-8 minutes depending on the size and temperature of the shrimp. Don’t overcook or the shrimp become tough.

Slide the cooked shrimp into the small bowl in the cold water bath and toss the shrimp occasionally to cool evenly.

Don’t place the shrimp directly in the ice bath. They lose flavor and texture is impaired.

Use immediately or refrigerator up to 2 days.

Whip up the Ancho Chili Cocktail Sauce

Whisk together the mayonnaise, lime juice and chili powders. Stir in the chopped cilantro.

For a buffet set up, serve the dip in a bowl and surround with the shrimp and garnish with cilantro leaves.

To serve individual portions, scoop some sauce into individual cocktail sauce cups and place the shrimp around the rim.

Notes

Placing the shrimp into a cold steamer basket and then into the hot pot to prevent the shrimp from sticking to the basket.

Recipe doubles well.

Seafood en Papillote

Cooking en papillote is fun to make and intense flavors are easy to create because of the cooking method. I chose to use a mixture of cod, shrimp, and scallops for this Seafood en Papillote recipe.

En papillote simply means cooking “in parchment” in French. The Italians call it al cartoccio. Essentially, these are little packets of tender proteins with thinly sliced aromatics, herbs, spices and/or vegetables with a drizzle of acid, such as citrus or wine, a dollop of butter, and a sprinkle of salt and pepper, and tightly wrapped. The cooking method is a combination of baking and steaming. The enclosed package keeps the steam in, cooks quickly, infuses flavor, and keeps food moist.

The most important thing is to create a tight seal, so the bag puffs up. Using parchment paper can be a little tricky and aluminum foil is virtually fool-proof. The parchment paper, however, makes a more glamorous presentation – slightly charred paper that pierces easily releasing the aromas under the nose of the diner.

Folding the Parchment Packets

4 half-sheet parchment sheets (16 ½” x 12 ¼”)
Scissors
Large baking tray

Fold the parchment in half and trim to a 15″ x 12″ rectangle. Draw a half heart shape on each and cut with scissors.

en papillote

Open and lay the ingredients in the center, fold the paper over and crimp.

Crimping the Packet

en papillote

Start at the top of the packet and fold ½-inch over and crease well. Continue making ½-inch folds with a firm crease until you reach the bottom point. Crimp and tuck final pleat under the packet.

en papillote

The key to success is a tightly sealed packet to contain the steam.

Aluminum Foil Packets

Use either regular or heavy-duty foil that’s 20 inches wide. Pull 4 sheets that are 20 inches long.

Fold in half, open and place the food in the center of one side.

en papillote

Fold over and square off the side by folding the edge. Turn and fold each end, pressing hard to seal tightly.

en papillote

The advantages of foil is the ease of creating a secure seal and if you open the packet and the food isn’t cooked through, it reseals easily.

Watch the Seafood en Papillote video here.
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Seafood en Papillote

Cooking en papillote is fun to make and intense flavors are easy to create because of the cooking method. This Seafood en Papillote recipe uses halibut fillet, sea scallops, shrimp, and cherrystone clams.

  • Author: Trish Lobenfeld
  • Prep Time: 45 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour
  • Yield: 4 servings
  • Category: Seafood
  • Method: Baking/Steaming

Ingredients

¼ cup white wine
¼ cup clam juice or fish stock
¼ cup minced shallots (2 small shallots)
1 tablespoon minced cloves garlic (3 medium cloves)
1 teaspoon salt
¼ teaspoon pepper flakes
8  thin slices of fresh lemon
4  three- to four-ounce skinned white fish fillets, such as halibut or cod
8 cherrystone clams, thoroughly washed
8 jumbo shrimp, peeled and deveined
8 sea scallops, cleaned
8 fresh thyme sprigs
8 cherry tomatoes, halved
2 tablespoons unsalted butter, cut into four pieces

Instructions

Parchment paper or foil wrappers.

Preheat the oven to 400 degrees F.

Combine the wine, clam juice or fish stock, shallots, garlic, salt, and pepper flakes in a covered container.

Place 2 slices of lemon centered near the midsection of each wrapper.

Set one fish filet on each of the lemons, set 2 clams, 2 shrimp, and 2 scallops, and 2 cherry tomatoes around the fish. Top with 2 thyme sprigs.

Shake the wine sauce to combine and pour a quarter over each fish and top with a one piece of the butter.

Crimp each packet and cook in the preheated oven for 15 minutes.

Serve in the package and let each dinner open. The aromatic steam is part of the experience.

Notes

Folding the Parchment Packets

4 half-sheet parchment sheets (16 ½” x 12 ¼”)
Scissors
Large baking tray

Fold the parchment in half and trim to a 15″ x 12″ rectangle. Draw a half heart shape on each and cut with scissors.

Open and lay the ingredients in the center, fold the paper over and crimp.

Crimping the Packet

Start at the top of the packet and fold ½-inch over and crease well. Continue making ½-inch folds with a firm crease until you reach the bottom point. Crimp and tuck final pleat under the packet.

The key to success is a tightly sealed packet to contain the steam.

Aluminum Foil Packets

Use either regular or heavy-duty foil that’s 20 inches wide. Pull 4 sheets that are 20 inches long.

Fold in half, open and place the food in the center of one side. Fold over and square off the side by folding the edge. Turn and fold each end, pressing hard to seal tightly.

The advantages of foil is the ease of creating a secure seal and if you open the packet and the food isn’t cooked through, it reseals easily.

Spaghetti and Shrimp with Spicy Pesto

Classic Pesto

This recipe for Spaghetti and Shrimp with Spicy Pesto didn’t start out with pepper flakes. It never even occurred to me to pair pepper flakes with pesto. However, when I was sautéing the zucchini and shrimp I forgot I wasn’t making a butter sauce and sprinkled in the spice. One of those “aha moments” – spicy pesto is delicious!

Sauté zucchini, shrimp and crushed red pepper flakes in olive; add pesto and combine, stir in cooked spaghetti and a little pasta water, if need to thin the sauce. Garnish with cherry tomatoes. Click here for the Classic Pesto recipe.

Classic Pesto

Watch the Spaghetti and Shrimp with Spicy Pesto Here:

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Spaghetti and Shrimp with Spicy Pesto

Classic Pesto

Spice things up with this spaghetti and shrimp dish with spicy pesto!

  • Author: Trish Lobenfeld
  • Prep Time: 25 mins
  • Cook Time: 12 mins
  • Total Time: 37 mins
  • Yield: 4 servings
  • Category: Pasta

Ingredients

  • 1 pound spaghetti
  • 1 tablespoon olive oil
  • 1 medium zucchini cut in quarters lengthwise and then in ½-inch cubes
  • ½ teaspoon coarse salt
  • 1 pound large shrimp (16-20 count), peeled and deveined
  • 1/8 teaspoon crushed pepper flakes
  • 1 cup pesto sauce
  • pasta water, as needed
  • GARNISH
  • Sliced cherry tomatoes

Instructions

  1. Cook the spaghetti according to the package instructions. Reserve ½ cup of the pasta liquid before draining.
  2. In the meantime, heat the oil in a large skillet over high heat.
  3. Stir in the zucchini and salt and cook stirring occasionally for 2-3 minutes.
  4. Add the shrimp and crushed pepper flakes, cook stirring occasionally until shrimp are pink and firm – about 5 minutes.
  5. Stir in the pesto sauce and ¼ cup of the reserved pasta liquid. Stir to loosen. Add the pasta, stir to combine and add as much pasta liquid as need to coat the spaghetti evenly.

 

Shellfish and Sausage Gumbo

Cajun Cuisine

I was looking for something different to make for dinner the other night and Shellfish and Sausage Gumbo came to mind. I’d never made a gumbo before and did some research. There is a spice mix called Cajun spice mix that I was pretty sure I could find at Fairway. While I was there I picked some petite lobster tails, shrimp, scallops, and sausages.

Any gumbo requires a roux. This is a thickener made of equal amounts by weight of vegetable oil or butter and flour. For this style of Louisiana cooking, a dark roux is preferred for the depth of flavor it brings to the dish. The thickening power is weakened by the long cooking time but that’s easily remedied by adding okra to the pot or sprinkling a little filé powder (dried and ground leaves of the sassafras tree) to each bowl.

Cajun Cuisine

The Roux

There are two ways to make a roux either on the stovetop (30-40 minutes) or in the oven (1 ½ hours). I was in no hurry that afternoon, wanted to do some other things, and opted to make the roux in the oven. The stovetop version requires a little more attention. The oven version you have to stir a couple of times, so I set the timer for 30 minutes twice and gave a quick stir each time.

I diced up lots of aromatics: onions, celery, green and red bell peppers, scallions and garlic for a flavorful base with chicken stock, fire-roasted tomatoes and sausages.

To easily extract the lobster tails, I cut through the underside with kitchen shears before cooking. I wanted the lobster shells in the broth to add flavor and removed them before serving. These went in first for ten minutes followed by the shrimp and scallops and cooked for another 5-6 minutes. Don’t boil or the seafood toughens.

Cajun Cuisine

Mound some rice in a bowl and surround with the gumbo and top with a handful of sliced scallion greens.

 

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Shellfish and Sausage Gumbo

Cajun Cuisine

Don’t skimp on the dark roux – it adds lots of flavor that is typical of a gumbo. Use file powder to thicken the gumbo, let each individual sprinkle over his/her own bowl.

  • Author: Trish Lobenfeld
  • Prep Time: 45 mins
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 35 mins
  • Yield: 6 portions
  • Category: Stews and Braises

Ingredients

  • 2 ounces vegetable oil
  • 2 ounces all-purpose flour
  • 1 tablespoon vegetable oil
  • 1 cup diced onion
  • 1 ½ teaspoons coarse salt
  • 1 cup diced celery
  • 1 cup diced bell peppers
  • 1 cup sliced scallions
  • 2 tablespoons minced cloves garlic
  • 1 tablespoon Cajun spice mix
  • 4 smoked sausages, cut into 1-inch pieces
  • 4 cups stock
  • 1 can (15.5 ounces) fire-roasted or diced tomatoes
  • 4 petite lobster tails
  • 12 large shrimp, peeled and deveined
  • 6 sea scallops
  • 3 cups cooked rice
  • GARNISH
  • Sliced scallions

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Whisk the oil and flour together in a large Dutch oven or heavy-bottomed saucepan. Place in the preheated oven and cook for 1 ½ hours, stirring 3 times.
  3. Stir in the onion and salt and sweat for 10 minutes.
  4. Add the celery, peppers and scallions to the roux and continuing cooking, stirring occasionally for 5 minutes.
  5. Stir in the garlic and Cajun spice mix and cook until fragrant.
  6. Add the sausages, stock and tomatoes; bring to a boil, lower the heat and simmer for 30 minutes.
  7. The stew can be made in advance to this point. Thirty minutes before dinner, bring the gumbo back to a boil and then add the lobster tails. Simmer for 12 minutes.
  8. Add the shrimp and scallops and continue cooking on low for 5-6 minutes.
  9. Serve over rice and garnish with scallions.

Notes

Don’t boil the gumbo after adding the shellfish; it gets very tough.

 

 

Garlic Shrimp Bites with Pineapple Salsa

This recipe for Garlic Shrimp Bites with Pineapple Salsa is a light, easy-to-prepare appetizer. If you don’t have the ceramic spoons shown in the picture above, use taco or pita chips.

Most fishmongers clean and devein the shrimp for you. If possible, get them to remove the tail end, too. If not, just pinch until you hear a slight crack and gently wiggle it off. I prefer to use Wild USA shrimp.

Shelled and deveined shrimp.

If you don’t have a grill, heat a medium frypan over medium-high heat and sauté the marinated shrimp as directed below.

Cut the green onions on the diagonal and include the green tops, which add color and flavor.

Method

Combine the shrimp, oil, garlic, salt and pepper flakes in a non-reactive bowl and cover or a self-closing plastic bag, and chill for at least two hours.

Marinating shrimp.

Preheat the grill. Place the shrimp on the hot grill and cook for two minutes on one side, turn and cook another one or two minutes. The shrimp are ready when they are pink and firm.

Grilled shrimp.

Cut the shrimp into bite-size chunks and place one piece on each spoon or on each taco or pita chip and top with pineapple salsa. See our post on how to peel a pineapple.

Pineapple Salsa

Pineapple salsa.

1/2 fresh pineapple, minced
1/4 cup freshly squeezed lime juice
1/4 cup thinly sliced green onions (cut on diagonal green tips)
1/4 cup chopped cilantro
1 small jalapeno,
1 teaspoon Kosher salt

Chopped green onions.

Combine the pineapple, lime juice, green onions, cilantro, jalapeno, and salt. Let sit 30 minutes, stir once at 15 minutes. Can be made up to two days in advance.

Salsa ingredients.

 

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Grilled Garlic Shrimp

Most fishmongers clean and devein the shrimp for you. If possible, get them to remove the tail shell, too. If you don’t have a grill, heat a medium sauté pan over medium-high heat and sauté the marinated shrimp into the hot pan and cook as directed below.

  • Author: Trish Lobenfeld
  • Prep Time: 20
  • Cook Time: 6
  • Total Time: 26 minutes
  • Yield: 8 portions
  • Category: Appetizer
  • Method: Grilling

Ingredients

  • Pineapple Salsa
  • 1/2 cup minced fresh pineapple
    1/4 cup freshly squeezed lime juice
    1/4 cup thinly sliced green onions (cut on diagonal green tips)
    1/4 cup chopped cilantro
    1 small jalapeño
    1 teaspoon Kosher salt
    Grilled Shrimp
  • one pound medium or large shrimp, shelled and deveined
  • 2 tablespoons olive oil
  • 4 garlic cloves, minced
  • 1 teaspoon Kosher salt
  • 1/8 teaspoon crushed red pepper flakes, more if you dare!

Instructions

  1. Pineapple Salsa
  2. Combine the pineapple, lime juice, green onions, cilantro, jalapeno, and salt. Let sit 30 minutes, stir once at 15 minutes.
  3. Can be made up to two days in advance.
  4. Combine the shrimp, oil, garlic, salt and pepper flakes in a non-reactive bowl and cover or a self-closing plastic bag, and chill for at least two hours.
  5. Preheat the grill. Place the shrimp on the hot grill and cook for two minutes on one side, turn and cook another one or two minutes. The shrimp are ready when they are pink and firm.

 

Corn Chowder with Spicy Shrimp

It’s late September and fresh corn is disappearing. What’s available is mature. The cobs are thick waisted and the kernels are portly, more starch than juice. Yet I hate to miss having fresh corn when it’s still available. Time to make a Corn Chowder with Spicy Shrimp!

Method

Melt 2 tablespoons butter in a large, covered saucepan or 7-quart Dutch oven over medium heat. Add the onions, celery, and garlic. Stir to combine, cover the pot, and sweat until translucent about 5 minutes.

Onions, celery, and garlic in melted butter.

Onions, celery, and garlic in melted butter.

Onions, celery, and garlic in melted butter.

Onion mixture after sweating in covered pan for 5 minutes – note the difference in color and texture.

Pour in 2 cups of a dry white wine (not too sweet or too oaky – the flavors will become too pronounced as the wine reduces). Bring to a boil, lower heat to a good simmer, and reduce liquid to about 1/4 cup.

Two cups of white wine.

Two cups of wine added to onion mixture.

Liquids reduced to about 1/4 cup.

In the meantime, take your shucked corn and cut off the kernels with a sharp chef’s knife. Then scrape the empty cobs to get at the “corn milk.”

Corn kernels removed with a chef’s knife and “corn milk” released by scraping the edge of the chef’s knife down the cob.

Cut the potatoes into 1/2-inch cubes. If you have French-fry cutter, it’s perfect for this task. Just push those potatoes through and then slice the sticks into cubes. Otherwise, slice the potato lengthwise into 1/2-inch pieces, turn and cut again into 1/2-inch sticks, and then into 1/2-inch cubes.

Potato cubes.

Once the wine has reduced, add the corn, potatoes, stock, tomatoes, salt and pepper. Stir to combine; raise the heat to high and bring to a boil. Lower the heat to a simmer and continue cooking until potatoes are tender, about 20 minutes.

All ingredients combined and ready to simmer.

Stir in the heavy cream and adjust seasonings. The soup is ready to serve, or chill and refrigerate for later use.

Chowder with cream added.

Dinnertime: If you have chilled the soup, reheat, stirring occasionally; otherwise, keep the soup on a low flame while preparing the shrimp.

Cleaned shrimp sliced in half lengthwise.

Shrimp cut into bite-size pieces.

Shrimp tossed with green-chile-lime rub.

Melt the remaining 2 tablespoons butter in a medium sauté pan. When the butter foams, add the seasoned shrimp. Cook until pink and firm, about 2-3 minutes.

Butter has melted and is foaming – perfect time to add shrimp.

Seasoned shrimp (don’t forget to add salt if your rub is salt free) added to melted butter.

Fully cooked shrimp, ready to add to soup.

Ladle the soup into bowls, top with the shrimp and a sprinkle of chopped cilantro

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Corn Chowder with Spicy Shrimp

It’s late September and fresh corn is disappearing. What’s available is mature. The cobs are thick waisted and the kernels are portly, more starch than juice. Yet I hate to miss having fresh corn when it’s still available. Time to make a Corn Chowder with Spicy Shrimp!

  • Author: Trish Lobenfeld
  • Prep Time: 40
  • Cook Time: 40
  • Total Time: 1 hour 20 minutes
  • Yield: 2 quarts
  • Category: Soup/Chowder

Ingredients

¼ cup unsalted butter, divided
1 1/2 cups diced onion (about 1 large onion)
2 large celery stalks, diced
1 minced clove of garlic
2 cups dry white wine, not an oaky wine
6 ears of corn, kernels and milk removed
2 Russet potatoes cut int ½-inch cubes
4 cups stock (chicken or vegetable)
1 can (15.5 ounces) fire roasted tomatoes
1 1/2 teaspoons kosher salt
1/4 teaspoon ground pepper
1 cup heavy cream
1 pound large shrimp (x count), peeled, deveined and cut into bite-size pieces
2 teaspoons spice mix, such as a Cajun, Creole or Jerk seasoning mix

Garnish
chopped cilantro

Instructions

Melt the butter in a large Dutch oven or saucepot over medium heat.

Stir in the onions and celery, cover and sweat for 5 minutes.

Add the wine, not too sweet or oaky ,the flavors become pronounced as the wine reduces; bring to a boil, lower heat to a good simmer. and reduce liquid to about 1/4 cup.

In the meantime, take your shucked corn and cut off the kernels with a sharp chef’s knife. Then scrape the empty cobs to get at the “corn milk.”

Cut the potatoes into 1/2-inch cubes. If you have French-fry cutter, it’s perfect for this task. Just push those potatoes through and then slice the sticks into cubes. Otherwise, slice the potato lengthwise into 1/2-inch pieces, turn and cut again into 1/2-inch sticks, and then into 1/2-inch cubes.

Once the wine has reduced, add the corn, potatoes, stock, tomatoes, salt and pepper. Stir to combine; raise the heat to high and bring to a boil. Lower the heat to a simmer and continue cooking until potatoes are tender, about 20 minutes.

Stir in the heavy cream and adjust seasonings. The soup is ready to serve, or chill and refrigerate for later use.

Dinnertime: If you have chilled the soup, reheat, stirring occasionally; otherwise, keep the soup on a low flame while preparing the shrimp.

Melt the remaining 2 tablespoons butter in a medium sauté pan. When the butter foams, add the seasoned shrimp. Cook until pink and firm, about 3-4 minutes.

Ladle the soup into bowls, top with the shrimp and a sprinkle of chopped cilantro.

Notes

For very large shrimp, butterfly and cut into bitesize pieces.