Posts tagged shrimp
For my birthday, my hubby surprised me with a Moroccan tangine. It’s a baking dish with a high, cone-shaped lid (not pictured) that traps the cooking liquid and infuses the food inside with the flavor.
Yeah, I managed to crack it the first time I tried cooking with it. (In my defense, it didn’t come with any seasoning or cooking instructions.) Well, I’m now researching how to season and cook the right way with the tangine. But I still had all of my ingredients ready to go so I made this Moroccan shrimp dish in a skillet, instead of a tangine. I used a recipe I found on The Food Republic as a base and then tweaked it to mirror the flavors of a dish a Moroccan friend of mine made for me years ago.
Prep time: 20 minutes + 20 minutes cooking
1 1/2 pounds raw shrimp, tails and shells removed
2 tbsp. oil (I used grapeseed)
1/2 cup chopped canned tomatoes
1 raw tomato, chopped
2 cloves garlic, minced
1/2 tsp. cumin
1/2 tsp. tumeric
1 tsp. smoked paprika (or regular) + more for sprinkling
1/4 tsp. white pepper
1/4 tsp. cayenne pepper
Salt to taste
2 tbsp. parsley, chopped
2 tbsp. cilantro, chopped
2 tbsp. chicken broth
1 lemon, sliced
- Puree the tomatoes, tumeric, paprika, and garlic in a blender.
- In a heavy-bottomed skillet (no idea yet if this would also work in a tangine), bring the oil to medium-high heat.
- Add the tomato mixture to the hot oil and cook until the tomato color begins to darken (from bright orange to red), about 4 minutes.
- Add the shrimp into the tomato mixture and sprinkle with cumin, cayenne, white pepper, and fresh herbs. Cook for 3 minutes or until shrimp just begins to turn pink.
- Place the lemon slices on top of the shrimp. Pour over the chicken broth, then cover the skillet.
- Cook for 5 minutes until the shrimp is heated through and tender.
- Add additional spices, if necessary (I like to add more smoked paprika and cayenne).
- Serve over plain rice or Moroccan rice (recipe coming tomorrow).
Kids’ reactions: Thumbs up and clean plates all around. I would definitely make this again EXCEPT Mr. Squid seems to be having bad reactions to shrimp lately so I’m not sure whether we’ll have to cut out shrimp for awhile or altogether:(.
My kid eats…shrimp! Finally. Do your kids ever fall in and out of love with certain foods? That’s how it’s been with my youngest. She used to be a shrimp fiend. Then, notta. Wouldn’t even take a bite, and that’s a no-no around our house. I’m not sure when she stopped liking shrimp but I wasn’t about to let her give up on this fast-cooking seafood marvel that I serve about once a week.
Among picky eater experts there’s a saying that it can take over 10 tries to introduce your child to a new food. But there’s nothing about how many tries it takes to re-introduce a food to a child who has decided she doesn’t like it.
And that’s where I got creative: yes, I’ve continued to make shrimp. Here’s some of our favorites:
But just having shrimp on the table didn’t guarantee that my normally not-to-finicky eater would take a bite. Enter basketball camp. Five hours of it. My youngest came home exhausted, and hungry. I made a dish I didn’t figure she would like, but it’s one I’ve been craving, shrimp etouffe (I would pass along my recipe but it’s different every time). It’s spicy, packed with peppers and onions and I thought my kiddo would fill up on the wild rice and corn. Nope. She polished off her shrimp then asked for seconds, and thirds (I’d only given her three to start). By the end of the meal, my hungry kiddo was a shrimp eater. It might not work all the time, but if you have a once-adventurous eater that’s nudging toward pickiness you might take her outside for a nice long workout then inside for a good meal.
Yesterday I explained how to make your own corn tortillas at home, well today I wanted to give you an idea for a tasty, fast filling: lime-spiked shrimp.
The shrimp filling takes all of 15 minutes to make (an extra 15 if I need to thaw the raw shrimp and remove the tails). Here’s how I do it:
- Heat 1/2 tablespoon canola or grape seed oil in wok or heavy bottomed skillet to medium-high heat.
- Add 20-30 medium-sized raw shrimp to the hot oil. Sprinkle with 1/2 teaspoon ground cumin and garlic powder; you can even add 1/4 cayenne if you want more of a kick.
- Cook until the shrimp are just beginning to turn pink (about 2 minutes) and squeeze all of the juice of a fresh lime during the final minute of cooking. Add salt to taste.
- Serve in toasted, corn tortillas with fresh salsa or as a topping for tostadas.
My kids couldn’t join me on my trip to Raleigh and Fayetteville, North Carolina, for the Midwest Travel Writers Association conference. But, I’m trying to get as many ideas from my travels–and tastes–as I can to bring back and try with them.
Here are just a few from my stop at Iris, the North Carolina Museum of Art‘s restaurant where I had lunch. The seasonal menu had plenty of tempting dishes, but I always try to choose something I can’t do at home, so I went for the risotto. From the menu: farro piccolo risotto, lemon, thyme, dijon parmigiano-reggiano cheese garlic sauteed broccolini crispy fried leeks.
Whew, what does that translate to on your plate? A whole grain cooked like risotto, generously doused with Parmesan cheese, fresh lemon and hints of thyme and mellow dijon mustard. To the side, the tender broccolini, slightly cooked in butter and garlic, all topped off with thinly sliced, fried leeks (think gourmet French’s fried onions).
At home: I’m going to try using whole wheat berries more in savory dishes. My kids grind wheat berries for flour, but I’ve been meaning to try them
toasted then tossed into salads. Maybe one of these days I’ll even try making them into risotto…
For dessert at the NCMA (you didn’t think I was going to skip it, did you?) I had the apple tarte
tatin with roasted cinnamon ice cream. Presented in deep white bowl with a web of spun sugar, the combination of warm apples and cool cinnamon paired perfectly. Now, if I were to try spun sugar at home, I’d like set off all the fire alarms with the smoke I’d create trying to get the cooked sugar to that just-right temperature where it was melted, but not burned.
At home: For all the flavor of this dish, without all the work, you could peel then saute apple slices in butter and sprinkle them with a little fresh lemon and cinnamon before serving. Instead of making cinnamon ice cream from scratch, soften vanilla bean ice cream until you can stir in ground cinnamon (I’d throw in a little nutmeg and a hit of cayenne too). Then you can either re-freeze the ice cream or serve it just after you mixed in the spices. Place the ice cream atop the sauteed apples and in lieu of the more dramatic spun sugar, my thought is to dress up each individual portion with a cinnamon stick.
Your turn: do you have a family favorite dish (or dessert) inspired by one of your travels?
My youngest used to love shrimp but now she’s going through denial. So we’ve been having shrimp a lot lately. Even with our ‘you’ve-got-to-eat-at-least-a-bite’ rule around our house she hasn’t budged to sampling more than she has to. I have hope: As a kid, I didn’t like shrimp either.
Prep time: 30 minutes
1 pound spaghetti
20-30 medium raw shrimp
1 clove garlic, minced
1 Tablespoon olive oil or butter
1/4 teaspoon cayenne pepper (optional)
1/2 lemon (optional)
1 jar spaghetti sauce
- Cook the spaghetti according to package directions.
- Prepare the shrimp. Note: I usually add half a bag of the medium-sized shrimp from Costco into warm water while I’m making the pasta. By the time the pasta is done, the shrimp is thawed. I removed the tails and dry off the shrimp before sauteing.
- Bring the olive oil to medium-high heat in a large skillet.
- Place the shrimp and garlic in the pan and cook until the shrimp begins to turn pink, about 3 minutes. Add a squirt of fresh lemon juice and the cayenne pepper, then pour the spaghetti sauce (Barilla is my fav) into the pan and cook until heated through, about 4 minutes.
- Serve the shrimp over the spaghetti.
Kids’ reactions: Well, you know what my youngest said. My teen gave it two thumbs up; my tween was mediocre on this one. She ate it, didn’t love it. But Mr. Squid (not technically a kid) was a fan and even finished off the last three shrimp left in the pan.
To me a shrimp po’ boy needs three things:
Plenty of crispy shrimp
A crusty roll that’s soft on the inside
A rockin’ sweet and spicy mayo-based sauce
Looking through shrimp po’ boy recipes I decided to ditch the regular shrimp coating with cornmeal and go for panko instead (Japanese-style bread crumbs). That took care of #1.
As far as the bread, I went with a ciabatta roll so the bread would have enough heft to hold up to piles of crispified shrimp.
And the sauce. Thank you Annie’s Eats for the idea of mixing both Cajun spices and a hit of pickle juice in with the mayo. (I skipped the horseradish though.)
Is your mouth watering yet? It’s seafood time.
Servings: 4 large sandwiches
Prep time: 20 minutes + frying
4 cups raw shrimp, thawed, tails removed
1 1/2 cups flour
3 cups panko
4 ciabatta rolls
Thin tomato slices
1/3 cup mayonnaise
1 Tbsp. Dijon mustard
1/2-1 Tbsp. pickle juice
1/4 tsp. paprika
1/4 tsp. garlic powder
1 tsp. Cajun spices
Salt and pepper to taste
- Begin heating about 1 1/2″ vegetable oil in a wok to medium high heat.
- Meanwhile, pat the raw shrimp with a paper towel to make sure they’re dry.
- Create a dipping station with the flour in a shallow bowl, the eggs (whisked with a drop or two of Tabasco sauce) in another shallow bowl, and the panko in a third, shallow bowl.
- With the shrimp, dip them first into the flour, then the egg followed by the panko and place on a wire rack until you’re finished coating all of them.
- Add the shrimp in 3 batches to the hot oil. Fry for about 4 minutes, or until golden brown.
- Prepare the sauce by mixing all of the ingredients together and adjust the seasonings by adding more Tabasco or pickle juice.
- Slice the rolls 3/4 of the way through, slather with sauce on both sides then place several pieces of shrimp inside along with tomato slices and shredded lettuce.
Kids’ reactions: My teen declared the sandwich “so good” but was stuffed after about a half. My tween wanted hers sans sauce and finished the whole thing (she’s my shrimp girl). My youngest took one bite of the shrimp and reminded me, “I just don’t like shrimp, Mom,” and returned to her ham and cheese sandwich. Ah well, I’ll keep trying with her.