Recipe Tag: Shrimp / Crawfish

Cream together the butter, garlic, shallot, and parsley until well blended.

Add the olive oil, salt, and pepper and blend well.

Fold the shrimp into the scampi butter until it is well coated. Refrigerate until needed.

In another bowl, fold together the beans and carrots.

Preheat the oven to 400°F.

Fold the parchment (or foil) so that it is almost a square (15 inches x 12 inches). Starting at one end of the folded edge cut a half of a heart shape in such a way that when the parchment is opened it is in the shape of a heart.

Place half of the bean mixture on each parchment paper.

Place half of the shrimp on top of each serving of the bean mixture. Use a rubber spatula to get all of the scampi butter out of the bowl and on top of the shrimp.

Place 2 tablespoons of the white wine over the top of each of the servings of shrimp.

Close the parchment by rolling the edge inward, starting at the point of the heart and working around to the base of the heart. The pouch with the shrimp and beans inside will be in the shape of a large half circle.

Place the pouches on a cookie sheet and then into the oven. Reduce the heat to 375°F and cook for 25 minutes.

To serve, place the pouches on individual plates and carefully cut open the pouches in an X. Be careful, as the steam will be hot! Serve still in the pouches.

Peel and then mash the roasted garlic with a fork in a small bowl.

Add the butter and minced parsley and blend together well. This is best done at least 2 hours before serving, but overnight is fine (and might be even better).

Place the water in a large stockpot over high heat.

When the water begins boiling, add the pasta and cook for about 8 – 12 minutes (or according to package directions) until just done.

After the pasta has been cooking for about 3 – 4 minutes, place a large skillet over medium high heat.

Add the scampi butter, and when it melts, add the shrimp.

Cook for about 4 minutes, tossing occasionally.

Add the white wine and continue to cook the shrimp, tossing occasionally.

Cook for another 4 minutes. If the sauce reduces too much and is too thick, add some of the pasta water one tablespoon at a time.

Drain the pasta and add it to the pan with the shrimp. Toss to coat, cooking for about one minute.

Serve immediately.

Place 1 teaspoon of the olive oil in the bottom of a large skillet.

Heat over medium and add the garlic and onion.

Cook gently until the onions just begin to turn translucent. Adjust the heat to not cook to fast and stir frequently.

Add the arborio rice and stir.

Cook for about 2 minutes and then add the salt and pepper. Stir frequently.

Add the stock and enough water to cover the rice.

Simmer on medium for about 15 minutes. Stir occasionally at first and then frequently.

While the rice is cooking, dust the shrimp with the paprika.

Check to see how close the rice is to being done and add more water if needed. The rice is done when it is still slightly firm but there is no grainy texture when chewed.

When the rice is almost done, add the peas and goat cheese and stir.

Add a little more water if needed and cook for about 3 – 5 minutes until the peas are heated through.

Reduce the heat to low and stir occasionally while cooking the shrimp.

Place a large skillet over medium high heat.

Add 2 teaspoons of olive oil and when the pan is hot add the shrimp.

Cook for about 3 to four minutes on each side.

While the shrimp is cooking fold the parmesan into the risotto.

Divide the cooked rice between two bowls and top with the shrimp.

Serve.

Place the water in a small sauce pan over high heat. When the water boils, add the rice and reduce the heat to a simmer.

Cook, partially covered, until the water cooks away (about 30-35 minutes). Do not stir the rice. When cooked remove from the stove, let cool. (It’s OK to make the brown rice a day or two ahead of time and refrigerate until needed.)

When ready to cook place the sesame oil in a wok or large skillet over high heat. When the oil is nearly smoking, add the onions and carrots. Cook for about 3 to 4 minutes until the onions begin to soften.

Add the peas and shrimp. Cook until the shrimp is pink, stirring frequently. Add the pepper and soy or tamari sauce.

Add the cooked rice and toss until the rice, veggies and shrimp are well blended. Let the rice rest for at least 45 seconds so that the pan reheats. Toss again.

Add the beaten egg and toss until the egg is cooked through. Serve.

Place the water in a small sauce pan over high heat. When the water boils, add the rice and reduce the heat to a simmer.

Cook, partially covered, until the water cooks away (about 30-35 minutes). Do not stir the rice. When cooked, remove from the stove and let cool. (For even shorter cooking time, make the brown rice a day or so ahead and refrigerate until needed.)

When ready to cook, place the sesame oil in a wok or large skillet over high heat. When the oil is nearly smoking, add the onions and carrots. Cook for about 3 to 4 minutes until the onions begin to soften.

Add the peas and shrimp. Cook until the shrimp is pink, stirring frequently. Add the pepper and soy or tamari sauce.

Add the cooked rice and toss until the rice, veggies and shrimp are well blended. Let the rice rest for at least 45 seconds so that the pan reheats. Toss again.

Add the beaten egg and toss until the egg is cooked through. Serve.

Place the boiling water in a small bowl or cup and add the saffron. Set aside to steep.

Place the tomatoes in a blender or mini-chopper and pulse gently until the tomatoes are about the consistency of canned diced tomatoes.

Place the parsley and almonds in a mini-chopper and process until the consistency of sand. Set aside.

Place the oil in a large skillet or paella pan over medium-high heat.

Add the garlic when the oil shimmers in the pan and cook for 1 minute, stirring frequently.

Add the onions and cook for about 2 minutes, stirring frequently.

Add the bell pepper and cook for about 2 minutes, stirring frequently.

Add the water, wine, tomatoes, the saffron infusion, salt, paprika and noodles.

Stir and adjust the heat so the mixture is simmering.

Simmer for about 20 minutes until the noodles are almost soft.

Add the shrimp and cook for another 5 minutes until pink.

Serve topped with the almond and parsley mixture (called “picada”) (2 Tablespoons each).

Place the shrimp in a small mixing bowl and add the chili powder, cayenne pepper, oregano, paprika, cumin, salt, and 1 teaspoon of the olive oil.

Toss gently until the shrimp are well coated.

Place a griddle or a large skillet over medium high heat.

When the griddle is hot add one teaspoon of the olive oil and then the sliced onions.

Cook the onions for 5 minutes. Toss frequently. Adjust the heat so that the onions brown lightly but do not burn.

Add another teaspoon of olive oil to the griddle. (If you are using a large skillet, move the onions to one side of the pan first.).

Place the peppers in the skillet and cook for about five minutes. Toss frequently.

While the peppers are cooking continue to toss the onions and adjust the heat so that the peppers and onions continue to brown but not burn.

Add the shrimp to the griddle. (If you are using a skillet, you may need a second one.)

Cook the shrimp on one side for about 3 minutes and turn.

While the shrimp are cooking continue to toss the onions and adjust the heat so that the peppers and onions continue to brown but not burn.

Cook the shrimp on the other side for 2 to 3 minutes.

Divide the shrimp and onion/pepper mixture among the 6 tortillas and serve topped with 1 teaspoon sour cream per fajita.