Recipe Tag: Shrimp / Crawfish

Low Sodium Jambalaya Salad

Place the water in a large sauce pan over high heat.

When the water boils add the pasta. Cook until the pasta is al dente (about 15 minutes). Drain the pasta when done.

While the pasta is cooking, place the olive oil in a large skillet over medium high heat.

Add the onions and cook for about 5 minutes, stirring frequently.

Peel the casing from the sausage and discard.

Dice the sausage.

When the onions are translucent, add the diced sausage and cook for about 5 minutes.  Stir frequently.

Add the tomatoes, water, Creole seasoning, thyme and pepper.

Cook for about 20 minutes over medium low heat, stirring occasionally, until there is almost no liquid left, then add the shrimp.

Cook for another 5 minutes until the shrimp is cooked through.

Remove the shrimp and sauce to a large bowl and add the cooked pasta to the shrimp mixture.

Mix well and chill in the refrigerator.

When the salad is cold, add the bell pepper, celery and mayonnaise and fold together.

Chill until ready to serve.

Shrimp & Cauliflower Grits

For the shrimp:

Preheat the oven to 350°F(180°C).

In a large mixing bowl, combine the shrimp, olive oil, lemon juice, garlic, salt and pepper and toss so that all of the shrimp are evenly coated.

Using a slotted spoon, place the shrimp onto a baking sheet. Place in the oven and bake until bright pink, approximately 7-10 minutes.

Remove the shrimp from the oven and cover to keep warm.

For the grits:

Remove the outer leaves and the inner stalk of the cauliflower. Place in a food processor or blender and pulse until cauliflower is in small pieces, resembling the size of grits.

Place a large pot over medium-high heat; add water, milk and salt. Bring the liquid to a boil.

Add the cauliflower into the boiling mixture and cook until softened (~7 min). Stir occasionally to prevent sticking.

Once cauliflower begins to soften, add in the grits and cook an additional 5 minutes, stirring often to prevent sticking. Cook the mixture until the grits are creamy. If too thick, add a little water.

Remove the pot from the heat and slowly mix in the butter, cheeses, cayenne, smoked paprika, black pepper and chives.

Summer Rolls with Shrimp

Gather all ingredients and equipment.

Bring a pot of water or kettle to a boil.

Place noodles in a large heat proof bowl.

Pour boiling water over noodles and allow them to soak for 1-2 minutes, or until tender, using tongs to separate the nooodles.

Drain and rinse with cold water. Set aside.

Add hot water to a shallow dish with a flat bottom that is large enough to place a piece of rice paper flat.

Soak rice paper, one piece at at time, for a few seconds or until just pliable.

Remove soaked rice paper from water and place on a plastic cutting board or plate.

Place 2 shrimp in a row on the bottom third of the rice paper.

Layer the cucumber, bell pepper, avocado, lettuce, herbs, carrots, mango, and vermicelli noodles on top of the shrimp, being careful not to overfill your roll and leaving a 1 inch border.

Gently pull the bottom edge closet to you up and over the noodles.

Then tuck in the side edges and continue to roll until a seam is sealed. Place the roll seam side down on a platter and cover with a damp towel to keep fresh.

Serve with nouc cham, peanut sauce, or other sauce of your choice.

Steamed Shrimp

Fill a pot with about 1 inch of water, cover, and bring to a boil over high heat.

Add a steamer basket to the pot, ensuring there are 1-2 inches between bottom of basket and the water line.

Reduce heat to medium. Add the shrimp to the steamer basket and cover.

Steam shrimp for 4-6 minutes until opaque and cooked through.

Transfer shrimp to an ice water bath for 5-10 minutes to quickly cool shrimp down and avoid overcooking. Drain.

Serve with nouc cham, peanut sauce, or other sauce of your choice.

Low Sodium Crawfish Chowder

Place the olive oil in a large skillet over medium heat. Add the diced onions and cook for about 2 minutes, stirring frequently. Add the carrots and celery and cook for about 3 minutes, stirring frequently.

Sprinkle the flour over the top of the cooked veggies in the pan and toss to coat well. Cook for about 2 – 3 minutes, reducing the heat to medium-low if necessary.

Add the chicken stock and stir well. Add the water and potatoes and stir well. Reduce the heat to medium-low so that the chowder will simmer slowly. Cook for about 40 minutes, stirring occasionally.

Add the salt and spice blend and stir well. If the soup is too thick, add water 1/2 cup at a time to thin it a bit. The Idaho potatoes will soften faster than the new potatoes. Gently press the potatoes against the bottom of the pan to break them up slightly.

Reduce the heat to low, add the crawfish and stir well. Add the milk and stir well.

Add the unsalted butter and stir well until melted. Serve.

Italian Fried Rice

In a medium sauce pan, heat the water.

When the water boils, stir in the brown rice.

Reduce heat to medium-low and simmer, partially covered, for about 25 to 30 minutes.

Do not boil away all of the liquid and do not stir the rice.

When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered.

While the rice is cooking place the tomato paste, wine, oregano, tarragon, marjoram, salt, pepper, maple syrup and tomatoes in a mini-chopper or blender. Process until smooth.

After the rice is cooked place the oil in a wok or large skillet over high heat.

When the oil is hot add the onion and cook for 5 minutes. Stir frequently.

Add the pepper and cook for about 5 minutes. Stir frequently.

Add the shrimp and cook for about 5 minutes. Stir frequently.

Add the rice and the tomato sauce and cook for about 2 minutes. Stir until the sauce and other ingredients are well blended.

Turn off the heat and add the cheese. Toss well for about 30 seconds and serve topped with the basil.

Asian Fra Diavolo

Place the water in a large stock pot over high heat.

When the water boils, add the pasta.

While the pasta is cooking, cut the green onions crosswise. Cut the white part into 1 inch lengths and the green tops into 1/4 inch slices. Keep green and white parts separate.

Place the sesame oil in a large skillet over high heat.

Add the white part of the green onion and cook for about 5 minutes, tossing frequently. Remove to a plate and set aside.

Add the olive oil, red pepper flakes, ginger, and garlic.

Cook for about three minutes, stirring frequently.

Add the tomatoes and cook for about 5 minutes. As the tomatoes cook, becoming lightly browned and wilted, gently crush them to release the juices.

Add the soy sauce, mustard, maple syrup, wine, and water.

Reduce the heat to medium and simmer for about 10 minutes.

Add the shrimp and the green parts of the green onions, reduce heat to medium-low, and cook for 5-7 minutes.

When the pasta is done, drain and add to the skillet. Add the cooked white parts of the green onions. Toss well until the pasta is coated.

Serve.

Marinated Shrimp Skewers

Fill a small pan or bowl with water and soak wooden grill skewers for 20 minutes.

Using the wooden skewers, pierce the shrimp through the middle placing 3 to 5 shrimp on each depending on the size of the shrimp.

In a small bowl, mix together the olive oil, garlic, shallot, parsley, lemon juice, lemon zest, salt, and pepper.

Place the shrimp in a shallow baking dish and spoon the marinade over the shrimp. Cover and place in the refrigerator to marinate for at least 10 minutes (or up to 4 hours).

Preheat a grill to medium-high heat.

Grill the shrimp until they are no longer pink, but do not turn rubbery (3-5 minutes on each side).

Remove the shrimp from the grill once fully cooked and serve.

Chilled Corn Bisque with Shrimp

Melt butter in a medium stock pot over medium low heat.

Add the minced garlic and onion and cook very gently. Stir frequently and do not allow to brown.

After about ten minutes the onions will be translucent and slightly soft.

Add the corn, white beans, vegetable stock, salt, and pepper.

Simmer over very low heat for about 45 minutes. Do not allow the soup to boil.

Add the fresh thyme and cook for fifteen minutes longer.

Remove from heat and allow to cool, then puree until smooth. Chill.

While the soup is chilling, place the water in a shallow pan fitted with a steamer over high heat.

When the water boils, add the shrimp and cook for 5 to 7 minutes. Remove and chill.

When the shrimp are cool, combine them with the diced avocado, tomatoes, olive oil, vinegar, salt, and pepper.

Fold together gently and chill.

When ready to serve, ladle the soup into bowls and top with the tomato-shrimp mixture.

Shrimp with Fusilli and Sun Dried Tomato Sauce

Place the water in a large stock pot over high heat.

When the water boils add the pasta.

While the pasta is cooking place a large skillet over medium high heat.

Add the olive oil and then the garlic.

Cook for about one minute stirring frequently and then add the dark green part of the leeks.

Cook, stirring frequently, for about 3 minutes.

Add the white part of the leeks.

Cook the leeks and garlic for about 5 minutes, stirring frequently.

Add the milk, salt, paprika, pepper, shrimp, goat cheese and sun dried tomato paste.

Cook for about 8 to 10 minutes. Toss frequently.

When the shrimp is cooked through and the cheese melted, the sauce should be thick. If it is too thick, add water from the pasta pot one tablespoon at a time.

Drain the pasta but reserve about 1/2 cup of the pasta water.

Add the pasta to the skillet and toss well until coated.

If the sauce is too thick, add the reserved pasta water one tablespoon at a time.

Serve.