45 posts tagged “shrimp”

Grilled Seafood Ceviche

½ pound large peeled shrimp
½ pound bay scallops
½ pound baby octopus
Olive oil
3/4 cup fresh lime juice, plus several lime slices for garnish
1 medium white onion, finely chopped
1/2 cup chopped fresh cilantro, plus several sprigs for garnish
3/4 cup ketchup (or half each ketchup and chili sauce)
1 to 2 tablespoons bottled hot sauce
2-3 tablespoons olive oil (optional, but recommended to smooth out sharpness)
¾ cup diced peeled cucumber
¾ cup diced jicama
2 small ripe avocado, peeled, pitted and cubed
Salt, about 1/2 teaspoon

Marinate the seafood in olive oil and 2 cloves minced garlic for 30 minutes or longer. Grill the shrimp, scallops and octopus on a gas or charcoal grill. Do not overcook.

Cut the cooked shrimp and baby octopus into 1” pieces and quarter the cooked scallops. Place the seafood in a gallon size plastic storage bag. Toss with the lime juice and refrigerate to chill.

In a strainer, rinse the onion under cold water and then shake off the excess liquid.

Add the seafood to a ceramic or non-aluminum bowl, along with the cilantro, ketchup, hot sauce, olive oil, cucumber, jícama and avocado. Taste and season with salt. Cover and refrigerate, but if not serving immediately, prepare and add the avocado shortly before serving.

Spoon the ceviche into margarita glasses or small bowls; garnish with sprigs of cilantro and slices of lime. Serve with tostadas or tortilla chips.

Shrimp Cocktail Salad Rolls
Yields 4 servings

16 large, store-bought, peeled, de-veined and cooked shrimp, tails removed and chopped into bite-size pieces
5 radishes, thinly sliced, then stacked and julienned into matchsticks
1/4 yellow bell pepper, finely chopped
2 scallions, both green and white parts, thinly sliced on an angle
6 stalks celery, 2 finely chopped and 4 cut into sticks
3 tablespoons red wine vinegar
2 to 3 tablespoons honey
1 teaspoon Worcestershire sauce
1/4 cup hot sauce
1/4 cup store-bought cocktail sauce
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
4 tablespoons butter, melted
4 hot dog buns, split on the top
4 carrots, peeled and cut into sticks
1 bag rosemary potato chips, or any other healthy chip you like

In a medium-size mixing bowl, combine the shrimp, radishes, bell pepper, scallions and the chopped celery. For the dressing: In a separate mixing bowl, combine the vinegar, honey, Worcestershire, hot sauce and cocktail sauce. Whisk in the olive oil and season with salt and freshly ground black pepper. Pour the dressing over the shrimp salad, toss to combine and reserve in the fridge until ready to serve.

Preheat a large skillet over medium heat. While the skillet is heating, brush the hot dog buns with the melted butter. Toast in the skillet until golden brown. Fill the buns with the shrimp salad. Serve with carrot and celery sticks and healthy potato chips alongside.

Potato Seafood Chowder
Serves 6

2 pounds littleneck clams, well scrubbed
2 1/2 cups water
2 tablespoons unsalted butter
1 medium yellow onion, cut into 1/2-inch dice
2 celery stalks, strings removed, sliced 1/8 inch thick
1 tablespoon all-purpose flour
1 1/2 pounds Yukon gold potatoes, peeled and cut into 3/4-inch dice
1 dried bay leaf
4 sprigs fresh thyme
1 pound firm white fish, such as cod or red snapper, cut into bite-size pieces
1/2 pound medium shrimp, peeled and deveined
1 1/2 cups half-and-half
Coarse salt and freshly ground pepper

Place clams and water in a medium saucepan over medium-high heat. Cover, and bring the water to a boil. Cook, stirring occasionally, until the clams have opened, 5 to 8 minutes. Remove clams, discard shells, and pass the broth through a cheesecloth-lined sieve, reserving the broth and clams separately. Set both aside.

Melt butter in a medium stockpot over medium heat. Add onion and celery, and cook, stirring frequently, until onion is translucent, about 4 minutes. Add flour, and cook, stirring, for 30 seconds. Add the reserved clam broth and the potatoes, bay leaf, and thyme. Cover, and bring to a boil. Reduce heat to medium-low, and simmer until the potatoes are tender, 10 to 12 minutes. Uncover, and add fish and shrimp. Cover, and simmer until cooked through, about 3 minutes. Add half-and-half and the reserved clams; season with salt and pepper. Heat through, but do not return to a boil.

Shrimp with Baby Penne & Baby Arugula
Yields 4-6 servings

1 pound baby penne
2 tablespoons extra-virgin olive oil, plus some for drizzling
2 pints grape tomatoes
Salt and freshly ground black pepper
4 cloves garlic, finely chopped or grated
24 medium shrimp, peeled and de-veined
6 scallions, green and white parts chopped on a bias
Zest of 1 lemon
3/4 cups basil, thinly sliced into ribbons
3 cups baby arugula, roughly chopped

Preheat oven to 400°F. Bring a large pot of water over to a boil over high heat for the pasta. Once the water comes to a boil, add a generous amount of salt and the pasta. Cook until al dente. Drain the pasta, reserving about a cup of the starchy, pasta-cooking water.

While waiting for the water to boil, place the tomatoes on a cookie sheet, drizzle them with olive oil and season with salt and freshly ground black pepper. Place tomatoes in the hot oven and roast until the tomatoes just start to burst, about 8-10 minutes. Transfer to a bowl, smash them lightly with a fork or a potato masher and reserve.

While the pasta is working and the tomatoes are almost ready, preheat a medium-size skillet over medium-high heat with 2 turns of the pan olive oil, about 2 tablespoons.  Add the garlic to the hot skillet along with the shrimp. Cook the shrimp on both sides until firm and pink, about 2 minutes per side. Add the scallions, cook for a minute or so, then add the pasta, a ladle of the reserved pasta water, lemon zest, basil, arugula, salt and freshly ground black pepper. Give it a good toss and pour it into a serving bowl. Add the reserved roasted tomatoes, toss to combine and serve.

Shrimp Potstickers
Makes about 30

2 tablespoons cilantro leaves
1/2 pound large shrimp, shelled and deveined
1 large egg white
1 1/2 teaspoons chile oil, or 1 1/2 teaspoons olive oil mixed with a pinch of cayenne
1 1/2 teaspoons sesame oil
2 teaspoons low-sodium soy sauce
1 medium carrot, grated
3/4 cup finely chopped (about 2 ounces) Napa cabbage
1/2 teaspoon freshly grated ginger
2 small scallions, finely chopped
1 tablespoon minced (about 1 small) shallot
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 package 3-inch round Chinese dumpling wrappers, available at large supermarkets
3 tablespoons vegetable oil
1/4 cup low-sodium soy sauce
1 tablespoon toasted sesame oil
1 teaspoon rice-wine vinegar
1 scallion, sliced

Finely chop 1 tablespoon cilantro leaves. Set aside. Coarsely chop half of the shrimp by hand, and set aside. In the bowl of a food processor, combine remaining shrimp, egg white, chile oil, sesame oil, and soy sauce. Puree into a smooth paste. Transfer to a medium bowl, add chopped cilantro, reserved chopped shrimp, carrot, cabbage, ginger, scallions, shallots, salt, and pepper, and mix well.

Place 1 teaspoon of filling toward the front of a dumpling wrapper. There are two methods of sealing dumplings. Pleating one edge of the wrapper gives the dumpling its distinctive curved shape and allows it to stand upright in the pan. Do this by moistening edges with water using your finger. Bring two edges together, forming a taco shape, and pinch edges together only in the top center to seal. Pinch six small pleats (three on either side of the sealed center point) along one thickness only of the wrapper. Seal dumpling by pressing pleated and unpleated edges tightly together, enclosing filling. Alternatively, moisten wrapper edges with water, fold in half into a crescent shape around the filling, and pinch edges tightly closed. While forming dumplings, keep remaining wrappers covered with plastic wrap. Place filled dumplings on a parchment-lined baking sheet, and cover with plastic wrap.

In a small serving bowl, whisk together ingredients for dipping sauce.

Heat 1 1/2 tablespoons oil in a well-seasoned 11-inch cast-iron skillet over medium-high heat for 1 to 2 minutes. Arrange half of the dumplings tightly together in heated skillet, and cook until deep golden brown, shaking the pan one or two times, about 1 to 2 minutes. Add 1 cup hot water, partially cover, and cook for 4 to 5 minutes. Reduce heat to medium, and cook until the bottoms of the dumplings are very crisp and all the water has evaporated, about 4 to 5 more minutes. Slide a spatula under dumplings to loosen them from the pan. Serve this batch of dumplings immediately or place them on a baking sheet, cover loosely with aluminum foil, and keep warm in a low oven. Wash skillet, and repeat process with remaining dumplings. Transfer to a plate, garnish with remaining cilantro leaves, and serve with dipping sauce.

Ginger Shrimp with Charred Tomato Relish
Serves 4

2 garlic cloves, minced
1 1/2 tablespoons grated peeled ginger (2-inch piece)
3 tablespoons vegetable oil, plus more for grill
20 extra-large shrimp (about 1 pound), peeled, deveined, tails left on
4 ripe plum tomatoes, halved lengthwise
2 medium green tomatoes, halved lengthwise
Coarse salt and freshly ground black pepper
2 tablespoons fresh lime juice (1 lime)
1 tablespoon minced fresh jalapeno pepper (with seeds)
1 teaspoon sugar
1 tablespoon chopped cilantro
1 tablespoon chopped basil

Soak 20 skewers in a pan of water for 30 minutes. In a medium bowl, stir together garlic and ginger. Transfer half of the mixture to a large bowl and stir in 2 tablespoons oil. Add the shrimp, toss until evenly coated, and then cover and refrigerate for 30 minutes. Cover remaining garlic-ginger mixture and refrigerate.

Heat grill to hot; lightly oil grates. In a medium bowl toss plum and green tomatoes with remaining tablespoon oil; season with salt and pepper. Grill tomatoes, cut side up, until skins are charred and flesh is tender, 4 to 6 minutes for the plum tomatoes, 8 to 10 minutes for the green tomatoes (if the green tomatoes are very hard, this may take longer). Be careful as you grill, as the juice from the tomatoes and the oil on their surface may cause flare-ups.

When tomatoes are cool enough to handle, remove and discard skins and seeds. Finely chop flesh and add to bowl with reserved garlic-ginger mixture. Add lime juice, jalapeno, sugar, cilantro, and basil. Season shrimp with salt and pepper. Thread shrimp, lengthwise, onto prepared skewers (going through tail and top of shrimp), one shrimp per skewer. Grill until shrimp are opaque throughout, about 2 minutes per side. To serve, place skewered shrimp on a platter with a bowl of the relish.

Shrimp Shau Mai
Makes about 20

1/3 cup chopped canned water chestnuts
1/4 cup chopped scallions
1/2 pound shelled and deveined shrimp, chopped
2 teaspoons toasted sesame oil
2 tablespoons peanut oil
1 tablespoon sherry wine
2 teaspoons cornstarch
1 to 2 teaspoons sugar, optional
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 package wonton wrappers
Shau Mai Dipping Sauce (recipe follows)

In a large bowl, mix together water chestnuts, scallions, shrimp, sesame oil, peanut oil, sherry wine, cornstarch, sugar, if desired, salt, and pepper. Using a knife, trim the edges of each wonton wrapper to form a round. Place 1 tablespoon filling in the center of each wrapper; moisten edges with water. Cup your hand around wrapper, gathering folds up and around the filling. Press gathered folds lightly around filling to adhere.
 
Fill a large skillet or wok with 2 cups water; bring to a boil. Set a bamboo steamer into skillet and line with a damp piece of cheesecloth or a piece of parchment paper. Place shau mai in steamer about 1-inch apart. Cover and cook until filling is cooked through, 6 to 8 minutes. Serve immediately with dipping sauce.

Shau Mai Dipping Sauce
Makes enough for 20 shau mai

1/3 cup unseasoned rice-wine vinegar
2 tablespoons freshly grated and peeled ginger

Mix together vinegar and ginger in a small bowl.

Seafood Paella
Serves 6

3 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
2 cups low-sodium clam juice
Pinch saffron
1 cup sugar-snap peas, tough strings removed, cut in half on the bias
2 links chicken sausage, cut into 1/2-inch rounds
12 medium shrimp, peeled and deveined
12 squid, (about 1 pound), cleaned and cut into 1-inch rings
1 medium onion, peeled and finely diced
2 tablespoons minced garlic
1 red bell pepper, seeded and cut into 1-inch-long matchsticks
1 yellow bell pepper, seeded and cut into 1-inch-long matchsticks
1 pound uncooked paella rice
1 pound cockles and mussels
1/4 teaspoon paprika
1/4 teaspoon freshly ground black pepper
6 plum tomatoes, seeded and cut into 1/4-inch dice
1/4 cup coarsely chopped fresh flat-leaf parsley
Olive-oil cooking spray

Place stock, clam juice, and saffron in a medium saucepan over medium-high heat. Bring to a boil, cover, and reduce heat; simmer 15 minutes. Remove from heat; set aside.

Prepare an ice bath. Bring a medium saucepan of water to a boil, and blanch sugar snap peas until bright green and just tender, about 1 minute. Using a slotted spoon, transfer peas to ice bath; let cool. Drain, and set aside.

Coat a paella pan (or a 6-quart Dutch oven that measures 11 inches in diameter and 5 inches in height) with cooking spray; set over medium-high heat. Add sausage, and cook until well browned, turning, about 5 minutes. Add shrimp, and cook 1 1/2 minutes. Add squid, and cook until opaque, about 1 1/2 minutes more. Transfer seafood and sausage to a plate, and set aside. Add onion, garlic, and bell peppers to paella pan; sauté until onions are translucent, about 3 minutes. Add uncooked rice; sauté until translucent, 1 to 2 minutes more. Add 4 cups reserved stock mixture; bring to a boil. Reduce heat to medium low, and cover. Cook until most liquid has been absorbed and the rice is just tender, about 10 minutes.
 
Meanwhile, place remaining cup of stock mixture, cockles, and mussels in a sauté pan over medium-high heat. Cover, and bring to boil. Cook until all shells have opened, 2 to 3 minutes; discard any that remain closed. Add paprika, black pepper, tomatoes, shrimp, squid, and sausage to rice mixture; combine. Add cockles, mussels, and cooking liquid to mixture, being careful to leave behind any residue in sauté pan. Stir in parsley; garnish with peas. Serve immediately.

Shrimp and Shells with Pancetta and Peas
Yields 4 servings

1 pound medium-size pasta shells
1 tablespoon extra-virgin olive oil
1/3 pound pancetta, diced
1 medium onion, chopped
4 cloves garlic, chopped
24 medium-size shrimp, peeled and de-veined
Salt and freshly ground black pepper
2 boxes frozen peas, defrosted and divided
Zest and juice of 1 lemon
1 cup chicken stock, plus additional to thin out the sauce if needed
1 cup flat-leaf parsley leaves, chopped

Place a large pot of water over high heat and bring to a boil. Add some salt and the pasta shells, and cook according to the package. While the pasta is cooking, place a large non-stick skillet over medium-high heat, add olive oil. Add the pancetta and cook for about 5-6 minutes or until browned. Add the onions and garlic and cook for 1-2 minutes. Add the shrimp, season with salt and pepper and cook for about 2-3 minutes or they've turned pink and have curled up. While the shrimp are cooking, place 1 box of the defrosted peas in a food processor along with the lemon juice, lemon zest, and chicken stock, puree until smooth. Add the ground pea mixture to the skillet along with remaining chicken stock to thin it out, add the parsley leaves and the reserved box of peas. Add the cooked pasta shells, toss to combine and serve.

Shrimp and Cod Burgers
Makes 4

12 ounces medium shrimp, peeled, deveined, and cut into chunks
8 ounces cod, cut into chunks
3/4 cup fine fresh breadcrumbs
1/4 cup drained capers, rinsed
2 medium scallions, thinly sliced
3 tablespoons chopped fresh flat-leaf parsley
1/4 cup freshly squeezed lemon juice, (1 to 2 lemons)
1 1/4 teaspoons coarse salt
3/4 teaspoon freshly ground pepper
Vegetable oil, for brushing
4 hamburger buns
Red-leaf lettuce, for serving
Tarragon Tartar Sauce, for serving (optional) (recipe follows)
Lemon wedges, for serving

Process half of the shrimp in a food processor until a paste forms. Add cod, remaining shrimp, the breadcrumbs, capers, scallions, parsley, lemon juice, salt, and pepper. Pulse until just combined. Using dampened hands, shape into 4 patties. Refrigerate, covered, until cold and firm, about 1 1/2 hours (or overnight).

Preheat grill to medium-high (if using a charcoal grill, coals are ready when you can hold your hand above grill for just 3 to 4 seconds). Brush grill and burgers with oil. Grill, flipping once, until cooked through, about 3 minutes per side. Toast buns on grill during the last minute of cooking, if desired. Serve burgers on buns; top with lettuce. Serve with tartar sauce, if desired, and the lemon wedges.

Tarragon Tartar Sauce
Makes 1 1/4 cups

1 cup mayonnaise
3 tablespoons sweet relish
1 tablespoon fresh lemon juice
3 tablespoons drained capers, rinsed
1 tablespoon chopped fresh tarragon
1 teaspoon coarse salt
1/8 teaspoon freshly ground pepper

Stir together mayonnaise, relish, lemon juice, capers, tarragon, salt, and pepper in a medium bowl. Sauce can be refrigerated in an airtight container, up to 1 week.