Tag Archives: shrimp

farro[SO] yummy!

Since the weather took a turn from warm and summer-like, to a slight bit cooler it seemed fitting to make a hearty, warming meal for dinner…
After raiding my fridge and pantry, it was easy! A nutty farro dish with an Asian flavor base to it! Shredded carrots, diced onions, some minced garlic and ginger, chopped porcini mushrooms and sautéed shrimp all came together with a hint of sesame oil, a few tablespoons of soy sauce and a dash of hoisin…
The dish literally takes no time to prepare, but the incredible depth of flavor would make you think otherwise!

at a low simmer…
-R

20130413-221950.jpg

20130413-221959.jpg

20130413-222007.jpg

20130413-222016.jpg

20130413-222026.jpg

20130413-222036.jpg

20130413-222044.jpg

20130413-222056.jpg

20130413-222106.jpg

20130413-222115.jpg

20130413-222126.jpg

Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

good ole’ grandma…

Tonight I had a real craving for something that reminds me of my grandmother… nothing fancy, but super delicious, fried shrimp in homemade sauce. Now this was something she would make because I love shrimp [even though she’s allergic and can’t eat]…
So as a nod to her, I decided to satisfy my craving and recreate her ‘peasanty’ classic!
After a quick breading and rest in the fridge to setup, it was into some super hot oil just to brown the shrimp. Once browned, into some homemade sauce to finish cooking off and flavor the sauce even more.
To serve up this spectacular comfort food, a sprinkle of freshly grated pecorino cheese, some toasty sliced Italian bread utilized as the spoon in this whole story to scoop up every last ounce of delightful goodness!
My grandmother taught me many things growing up, one of them… making amazing food!

at a low simmer…
-R

Tagged , , , , , , , , , , , , , , , , , , , , , , , , ,

this dish was ‘saucy’ like me…

So today I pondered what would be a good dish to prepare for dinner. After looking through the freezer, the decision was easy… Shrimp Francaise!
To prepare the shrimp, I dredged them in flour, gave them a spank and then dipped them into some egg. Into a hot pan with melted butter they went to cook up. Once browned on each side, in went the juice of two lemons and white wine to thicken everything up and get saucy with those shrimps! To put the finishing touches on this meal, I topped everything off with some crushed red pepper, julienned lemon rind and fresh minced parsley…
All that was left to do was eat… and that is just what we did! Citrusy, herby, spicy, slightly buttery and a hint of crispness from the wine… it was like a night out at our favorite Italian restaurant minus the drive!

at a low simmer…
-R

20121016-204438.jpg

20121016-204456.jpg

20121016-204505.jpg

20121016-204513.jpg

20121016-204519.jpg

20121016-204527.jpg

20121016-204541.jpg

20121016-204619.jpg

20121016-204634.jpg

20121016-204644.jpg

20121016-204656.jpg

20121016-204712.jpg

Tagged , , , , , , , , , , , , , , , , , , , , , , , , ,

‘scampi’ly clad…

What better way to finish off an incredible weekend than with an equally incredible [and shockingly simple] dinner!
Dinner literally took about fifteen minutes to cook and plate… beautiful, succulent shrimp were the key players in this dish, sautéed in an olive oil, butter and wine sauce.
I diced up a small [cannot emphasize small enough] red onion, minced some garlic and threw a healthy hand of crushed red pepper into and olive oil and butter bath to sweat it out. Once nicely sweaty and ripe smelling, I tossed in the shrimps and cooked until perfectly pink and tender! Once cooked, I pulled them out and let them hang around while I added some white wine, lemon juice and lemon zest to reduce down and slightly thicken the sauce. After reducing and cooking off, I added the shrimp back into the sauce, stirred in some chopped parsley and simmered gently to coat and heat through!
Served with some slices of bread to sop up everything and we were good to go!

at a low simmer…
-R

20120805-174453.jpg

20120805-174502.jpg

20120805-174511.jpg

20120805-174525.jpg

20120805-174534.jpg

20120805-174544.jpg

20120805-174556.jpg

20120805-174606.jpg

Tagged , , , , , , , , , , , , , , , , , ,

surfboard optional…

So tonight I decided to prep up a surf n’ turf of some beautiful filet mignon and jumbo shrimp for dinner… minus the lobster!
Just some simple salt and pepper for the filet mignon, in addition to a screaming hot grill. As for the shrimp… minced garlic, crushed red pepper, old bay and olive oil.
The filet mignon was perfectly cooked and seasoned with gorgeous grill marks, while the shrimps were succulent and full of flavor! As a side, a fresh crisp salad tossed in a light lemon vinaigrette.
Each bite of the filet mignon was like butter and each shrimp… well reminiscent of a swim in the crisp blue ocean waters!
Speaking of crisp blue waters, maybe it’s time to jump in the pool…

at a low simmer…
-R

20120610-174331.jpg

20120610-174347.jpg

20120610-174401.jpg

20120610-174410.jpg

20120610-174420.jpg

20120610-174438.jpg

Tagged , , , , , , , , , ,

my shrimp… my RULES!!

Needed something super-luxurious for dinner tonight. So I thought what would be an amazing, restaurant-style dish I could prepare… Then it hit me, grilled shrimp with a super sexy, spicy red pepper aioli dipping sauce!
For the shrimp, easy enough… salt, olive oil and crushed red pepper. The aioli… well that’s another story! Whirled in the food processor was roasted red pepper, asian chili paste, red wine vinegar, garlic, egg yolks, salt and to bring it all together some canola oil! This dressing is thick, velvety and packs some serious flavor and heat…
I tossed the shrimp onto the grill plate and cooked till perfectly done [no rubbery shrimps here!]. Once ready to eat, they were served up alongside the aioli, which presented a smokey and spicy flavor. Here’s a great alternative to boring shrimp cocktail! Dip, dip, away!!

***As a side note, this aioli is a wonderful dip for crisp greens, as well as for tossing crispy oven roasted potatoes or even tempura battered shrimp or onion!

at a low simmer…
-R

20120530-210955.jpg

20120530-211006.jpg

20120530-211020.jpg

20120530-211035.jpg

20120530-211048.jpg

20120530-211057.jpg

20120530-211106.jpg

20120530-211123.jpg

20120530-211137.jpg

20120530-211146.jpg

Tagged , , , , , , , ,

Variety is the spice of… well in this case dinner!

Tonight was a nod to Spain… Tapas to be exact! It’s a great way to experience a number of small edibles as a ‘main course’ without creating one specific meal. I love doing a tapas dinner and the funny thing is, it usually takes less time [and prep work] than a typical dinner.
The tapas menu tonight consisted of grilled bread brushed with olive oil and rubbed with garlic. To top off this ‘toast’ was a rich and slightly gamey Spanish cured meat with slow roasted plum tomatoes rested gently on top. For the tomatoes, four plum tomatoes were halved and seeded, drizzled with truffle oil, minced garlic, salt and a light splash of syrupy aged balsamic vinegar. Roasted on 250* for almost two hours and the sweetness and caramelized flavors all came out!
The second tapas consisted of rock shrimp cooked in a garlic infused olive oil with crushed red pepper for heat! I used my cazuela to cook, as well as serve these gorgeous little babies… The cazuela also served wonderfully as a vessel for dipping excess bread into the garlicky, oily goodness! To accompany this amazing meal… an incredible albarino to wash everything down.
You don’t need to take a trip to a restaurant or even a foreign land to experience such wonderful delights… just a trip to your local specialty food market and your very own kitchen…

at a low simmer…
-R

20120517-210209.jpg

20120517-210219.jpg

20120517-210228.jpg

20120517-210245.jpg

20120517-210255.jpg

20120517-210304.jpg

20120517-210314.jpg

20120517-210321.jpg

20120517-210343.jpg

20120517-210350.jpg

20120517-210358.jpg

20120517-210405.jpg

20120517-210414.jpg

Tagged , , , , , , , , , ,

impromptu chopstick lunch

I just love an impromptu lunch, especially one that entails the use of chopsticks! Tried out a sushi place that used to strictly offer Chinese food. They underwent a ‘reno’ a few months ago and what a fantastic job they did… which definitely was a reflection in their product as well! Now they offer a fusion-style menu with old classics as well.
We all started out with sharing an appetizer and then onto sushi. I am a huge fan of anything tempura and am a firm believer that if you can impress me with a shrimp tempura and sweet potato sushi roll… well then you have my business! That’s just what happened. The rolls were absolutely delicious and full of flavor. The shrimp tempura roll had cucumber and avocado, while the sweet potato roll was just a lovely sweet potato cooked perfectly. There isn’t much that needs to be done to make a great piece of sushi [other than supreme freshness] and this place has mastered perfection!

at a low simmer…
-R

20120509-185652.jpg

Tagged , , , ,

Shrimp… not SHORT on flavor!

After thinking long and hard, I decided to make shrimp for dinner. Succulent jumbo shrimp sautéed in a wine and butter sauce!
For the sauce, I sautéed garlic in butter with crushed red pepper and a touch of flour [to thicken]. Fresh lemon juice and wine were then reduced. Then I tossed in some shrimp which were cooked until just right! At the last minute some fresh chopped parsley and dinner was served… ok ok maybe some sliced bread to sop everything up!

at a low simmer…
-R

20120502-213611.jpg

20120502-213624.jpg

20120502-213634.jpg

20120502-213646.jpg

20120502-213659.jpg

20120502-213759.jpg

Tagged , , ,

Closing time…

Another outrageous evening for dinner! We closed that joint down… LITERALLY! Time really does fly when you are chatting away and enjoying yourself.
As an appetizer, we did a family-style setup. Fried calamari tossed in a balsamic glaze [AMAZING], sautéed shrimp in a spicy lemon butter sauce, as well as a hearty vibrant arugula salad with pears, Parmesan shavings and candied pecans! All delicious and different in their own special ways.
As mains; a spicy chicken arabiata with hot peppers in their vinegary goodness, grilled flank steak topped with shrimp, grilled sea bass and an always classic chicken marsala! Everything was delicious as our table went quiet as we savored each luscious bite…
For dessert… we all shared a peanut butter tartufo. One word… DIVINE! Silky and smooth, creamy and a slight bit salty. I need another right about now! Well maybe I can try and make one soon… hmmmm

at a low simmer…
-R

Tagged , , , , , , , , , ,