Recipe Tag: Shrimp / Crawfish

Place the olive oil in a large non-stick skillet over medium-high heat.

Add the garlic and cook for about one minute and then add the shallot.

Cook for another minute tossing well.

Add the shrimp.

Add the salt, pepper to taste and cayenne pepper.  Toss with the shrimp and cook for about 30 seconds.

Add the lemon juice and toss until the shrimp is well coated.  Cook for about 30 seconds.

Add the beer and fresh thyme.  Cook for about one minute tossing frequently.

Add the butter and toss, cooking for about 30 seconds while it melts.

Place the empty pan on the medium-high heat and add the greens.

Cook for about one minute until about half wilted.

Serve over the grits.

Place 2 teaspoons of the olive oil in a medium stock pot over medium high heat.

Add the garlic and cook, stirring continuously, for 1 minute.

Add the onion and cook for 5 minutes. Stir frequently.

Add the celery and cook for 2 minutes. Stir frequently.

Add the bell pepper and cook for two minutes. Stir frequently.

Add the beans, thyme, water, salt, pepper, honey and vinegar. Stir well.

Reduce the heat until the beans are simmering.

Simmer for 75 minutes. Stir occasionally.

When the beans are done place a large skillet over medium high heat.

Add the remaining 4 teaspoons of the olive oil to the pan.

Add the smoked paprika to the pan and cook for about 1 minute.

Add the shrimp and cook for 8 to 10 minutes. Toss frequently.

Remove the shrimp to a warm plate and add the white wine to the pan.

Cook for about 4 minutes, whisking to deglaze the pan.

Add the butter and whisk until melted and well blended.

Serve the cooked shrimp over the beans topped with the sauce.

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

When the water boils, add the rice noodles. Cook the noodles for 2 minutes, then remove the pot from the heat.

While the noodles are cooking, place the sesame oil in a large skillet or wok over high heat.

Add the green onions and cook for one minute, stirring frequently.

Add the carrots and red pepper and cook, stirring frequently, for two minutes.

Add the mushrooms and peas and cook for 3 minutes.

Add the shrimp and teriyaki sauce and cook, stirring frequently, until the shrimp are done (about 5 minutes).

Add the pepper, and using tongs, add the noodles to the shrimp and sauce and stir.

If the sauce is too thick, add water from the noodle pot one tablespoon at a time.

Serve.

Place a medium sauce pan over medium high heat.

Add the sausage and cook, stirring frequently, until the sausage begins to render the fat, about 3 to 5 minutes.

Add the onion and cook for 5 minutes. Stir frequently.

Add the paprika, chili powder, cumin and salt. Cook for about two minutes stirring frequently.

Add the red bell pepper and cook for about 2 minutes. Stir occasionally.

Add the vegetable stock, reduce the heat to medium low, cover, and simmer for about 5 minutes. Stir occasionally.

Add the shrimp and cover. Cook for about 4 minutes, stir, and cook for another 4 to 6 minutes.

Stir and add the cilantro. Cook for about one minute and serve over brown rice and drizzled with 1 tablespoon of the Cilantro Pistou (optional).

Boil the 1 cup water. Remove from the heat and add the saffron. Set aside to steep.

Preheat the oven to 325°F.

Place a piece of foil in the oven and put the peppers on top of the foil. Roast for 25 to 30 minutes. Turn occasionally.

When the peppers are done, remove and place in a paper bag to cool.

When cool, the skin will slip off easily. Seed the peppers and cut into strips. Set aside.

While the peppers are roasting, add 1 teaspoon of the olive oil to a small skillet.

Add the grape tomatoes and place in the oven. Roast for about 20 minutes, tossing occasionally. Remove and let cool.

When you remove the peppers from the oven, place the remaining 1 teaspoon of olive oil in a large skillet over medium-high heat.

Add the onions and cook for about 5 minutes. Toss frequently.

Add the rice and cook for 1 minute. Stir continuously.

Add the saffron broth, shrimp or vegetable stock, paprika, olives, salt, pepper, and honey, and stir.

Reduce the heat until the rice is simmering.

Cook for 10 minutes and add the beans. Stir once gently.

Cook for about 10 to 15 minutes. Add additional water 1/4 cup at a time as needed.

Add the shrimp on top of the rice. Cook for about 5 minutes and turn the shrimp over as they begin to turn pink.

When the shrimp are pink and the rice is done (not grainy but not mushy), serve topped with the sliced roasted peppers and the roasted tomatoes.

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

Add the shrimp shells and bring to a boil. Reduce the heat and simmer for 10 minutes.

Place a medium sauce pan over medium heat.

Add the olive oil, and when it is hot, add the white part of the green onion.

Cook for about 2 minutes. Stir frequently.

Add the ham and cook for about 3 minutes. Stir frequently.

Add the paprika, cayenne, vegetable stock, salt, vinegar and honey.

Strain the shrimp stock into the pan and discard the shells.

Reduce the heat and simmer the sauce for about 30 minutes until it is reduced to about 1/2 cup.

Add the shrimp and the tops of the green onion.

Cook for about 8 minutes until the shrimp are pink and cooked through.

Place the shrimp over the top of the grits.

Add the butter to the pan and whisk until melted. Pour the sauce over the shrimp and serve.