Tag Archives: shrimp

Campechana

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I had a favorite menu item at our local country club’s restaurant that sadly disappeared when the chef moved on. It was campechana – a combination of shrimp and avocados in a zesty tomato sauce, served chilled with tortilla chips.

Never did I realize it was an actual “thing” until I googled it. Turns out, recipes for campechana are commonplace! By definition, it’s a seafood cocktail from Campeche, a coastal state in Mexico.

I immediately grabbed one of my Rick Bayless cookbooks, Mexico: One Plate at a Time, published in 2000, and if you look closely at the cover photo, there is the shrimp cocktail!!!

I have a soft spot for Rick Bayless for many reasons. He’s a passionate chef and student of Mexican cookery, who been married to his wife forever, with whom he’s collaborated on books. (As well as with their daughter!) So I respect that. He also does a lot of charitable work in Chicago and in Mexico and is a total nerd.

But mostly for this.

Fifteen years ago I took my daughter to Chicago for her 18th birthday. It was all about shopping, visiting the sites, and enjoying great meals. I had made reservations at Frontera, and Charlie Trotter’s for our two big nights out.

At Frontera, which was outstanding in every way, I saw that Rick Bayless himself was in the kitchen, and asked if we could say hello. And he was kind and took this memorable photo with Emma.

I decided to make the shrimp cocktail recipe that’s pictured on the book cover. It’s not called campechana but a ceviche, which seems odd because it doesn’t fit my definition of ceviche. But Mr. B. Knows his stuff, so I will not quibble.

Ceviche de Camaron
4 hefty servings

1/2 cup plus 2 tablespoons fresh lime juice
1 generous pound smallish shrimp, peeled, de-veined
1/2 medium white onion, chopped into 1/4 inch pieces
1/3 cup chopped fresh cilantro, plus several sprigs for garnish
1/2 cup ketchup
1 to 2 tablespoons vinegary Mexican bottled hot sauce
About 2 tablespoons olive oil, preferably extra-virgin (optional, but recommended to smooth out sharpness)
1 cup diced peeled cucumber or jicama (or 1/2 cup of each)
1 small ripe avocado, peeled, pitted and cubed

Bring 1 quart salted water to a boil and add 2 tablespoons of the lime juice. Scoop in the shrimp, cover and let the water return to the boil. Immediately remove from the heat, set the lid askew and pour off all the liquid. Replace the cover and let the shrimp steam off the heat for 10 minutes.

Spread out the shrimp in a large glass or stainless steel bowl to cool completely. Toss the shrimp with the remaining 1/2 lime juice, cover and refrigerate for about an hour.


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

Add to the shrimp bowl along with the cilantro, ketchup, hot sauce, optional olive oil, cucumber and/or jícama and avocado.

Taste and season with salt, usually about 1/2 teaspoon. Cover and refrigerate if not serving immediately. Spoon the ceviche into sundae glasses, martini glasses, or small bowls: garnish with sprigs of cilantro and slices of lime.

Serve with tostadas, tortilla chips or saltines to enjoy alongside.

The ceviche is best made the day it is served.

If you want a more Southwestern-inspired Campechana, I found one on Epicurious that I’m trying next. It has roasted green chiles and includes crab meat!

So what I’ve gathered, whether it’s called Campechana, or a seafood cocktail, or a ceviche-style shrimp cocktail, the basic ingredients are similar, being shrimp and avocado in (typically) a red sauce. And from there you can get as spicy and zingy and creative as you wish!

The campechana I remember had no cucumber or jicama, but they added a great texture.

The only other difference I can detect from my campechana that I loved and this and other similar shrimp cocktail recipe is the amount of red sauce and the viscosity of the red sauce. I have to say I prefer a bit more sauciness than what’s in this recipe.

Singapore Noodles

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My daughters recently met in Austin, Texas for a fun-filled extended weekend. They stayed an an adorable motel, and worked their way to bars and eateries in Austin for serious sister bonding.

For what was “probably one of the best meals ever,” was lunch at Elizabeth Street Cafe, which opened in South Austin in 2011. It’s a “little restaurant boasts sunny dining rooms and a shady garden patio and serves fresh breakfast, lunch and dinner as well as takeout.”

What’s interesting is that it’s a Vietnamese cafe and French bakery/boulangerie, so while you enjoy your ba´hn mi, you can order baguettes and macarons.

In anticipation of their mama’s upcoming birthday, my girls purchased the Elizabeth Street Cafe cookbook, and boy did I have trouble picking the first dish I’d make out of it. Except the macarons; I always leave those to the experts.

Finally I chose Singapore Noodles with shrimp and roasted pork, and it turns out that it was the first dish on the Elizabeth Street Cafe menu. It remains a best seller. The same noodles show up on their breakfast menu without the shrimp, but with sunny-side-up eggs on top.

I happened to have rice vermicelli noodles in my pantry. And they’re from Singapore!

Singapore Noodles with Gulf Shrimp and Roasted Pork

For the pork:
1/4 cup canola oil
2 tablespoons annatto seeds
1 pound pork shoulder or butt
1 teaspoon sugar
1 teaspoon salt

For the curry slurry:
1 tablespoon Madras curry powder
3/4 teaspoon ground turmeric
2 teaspoons fish sauce
1/2 teaspoon sriracha
1/2 teaspoon minced fresh garlic

For the noodles:
1/2 pound rice vermicelli
1/4 cup canola oil
1/2 large white onion
1 jalapeño, stemmed, thinly sliced
1 Fresno or other red chile, stemmed, thinly sliced
12 medium shrimp, peeled, deveined
2 eggs
2 large handfuls cilantro
6 scallions, ends trimmed, thinly sliced
1 large handful watercress
1 lime, cut into wedges
Sriracha, for serving

In a small pot set over low heat, warm the oil, add the annatto seeds, and cook, stirring twice, until the seeds are fragrant and sizzling and the oil is brick red, about 5 minutes. Strain the oil through a sieve into a small bowl and discard the seeds. Cool the oil to room temperature.


Season the pork all over with the sugar and salt. Put the pork in a large resealable plastic bag and pour in the annatto oil. Squeeze all the air out of the bag so the oil completely covers the pork. Refrigerate and let marinate for at least 4 hours and up to overnight.

Preheat the oven to 350 degrees F. Set a roasting rack over a sheet pan. Put the pork on the rack and drizzle whatever oil remains in the bag over the pork.

Roast until the pork is browned and tender, about 2 1/2 hours, turning it halfway through roasting. Remove the pork from the oven and let cool to room temperature; then cut into large bite-size pieces – discarding any large pieces of fat – and reserve. Reserve the bright red fat in the sheet pan.

In a small bowl, whisk together the curry powder, turmeric, fish sauce, sriracha, and ginger with 1/4 cup water. Let sit for 1 hour at room temperature. Cover and refrigerate for up to 3 days.

Line a plate with a clean cotton dish towel. Put the noodles in a large bowl of hot tap water and soak until softened, about 5 minutes. Drain the noodles and transfer to the lined plate. Place a second clean cotton dish towel on top of the noodles, cover with plastic wrap, and refrigerate for up to 2 days.

In a large wok set over high heat warm the oil until smoking. Then add the reserved pork and cook until the meat is crisp on one side, about 3 minutes.

Add the onion, jalapeño, and Fresno chile and cook, stirring until the vegetables pick up some color, about 5 minutes.

Add the shrimp and cook until browned on both sides, 1 to 2 minutes per side. Add the reserved pork fat from the roasting pan and the noodles and stir rapidly to combine the ingredients in the pan. (If your pan is small, cook the noodles in 2 batches.)

Move the stir-fry to one side of the pan and crack the eggs into the pan, stirring with a wooden stpoon or chopsticks scramble the eggs and to incorporate them into the noodles.

Then stir the curry slurry and pour it over the noodles. Continue to stir and toss the noodles to evenly distribute the slurry. Stir in most of the cilantro and scallions and taste for seasoning, adding more salt if needed.

Transfer the stir-fry to a serving platter, and place some of the shrimp on top of the noodles.

Top with the remaining cilantro and scallions and the watercress.

Serve immediately with the lime wedges and sriracha.

Oh my goodness, I could eat this dish every day. Probably for all three meals. I can’t really describe how good it is, but you can tell from the ingredient list.

The one thing I did differently was to roast the pork at a higher temperature for about 30 minutes. I think this was preferable to pork “baked” at only 350 degrees. Otherwise I wouldn’t change a thing!!!

On the Side

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On the Side is a cookbook I had no business purchasing. It’s all about side dishes, and I’m already the biggest proponent of side dishes. My favorite part of Thanksgiving are the sides. I have some turkey, but I love the sweet-tart cabbage, the garlicky sweet potato mash, and the crispy roasted Brussels sprouts.

So you don’t have to convince me that sides are important, but I bought it because I agree with the author, London-based Ed Smith.

From the author: “This book is for anyone who already realizes that the best bits of a Sunday roast are the trimmings. And for everyone else too – because you’ll see the light soon.”

Mr. Smith originally worked as a corporate lawyer, while also keeping a blog, called Rocket and Squash, to which I now subscribe. Eventually he became a chef, and worked in the food industry.

During this time he’s also been an observer, a student of food – “I’ve watched trends arrive, and some of them crash and burn; I’ve seen a million and one ways with chicken, hundreds of crumbles and nearly as many chocolate fondants. And yet, in all this time, barely a handful of side dishes. Which is madness.”


The dish I chose to make from the book is Chinese cabbage with black vinegar, which is called Chinkiang vinegar. It was an opportunity to try it, as well as Sichuan chile flakes, called Gochujaru.

Chinese Cabbage with Black Vinegar

1 Chinese cabbage
2 tablespoons light soy sauce
2 tablespoons Chinkiang vinegar
2 teaspoons golden caster sugar
4 tablespoons sunflower oil
4 cm fresh ginger, peeled and cut into fine matchsticks
2 teaspoons dried chili flakes
1 teaspoon lightly crushed Sichuan peppercorns

Prepare all the ingredients first, as the cooking process is quick. Cut the cabbage in half lengthwise, then each of those halves in two again. Cut out the core from the base of each quarter, then roughly chop the lengths into 5 or 6 pieces widthways.

Mix the soy sauce, vinegar and caster sugar together in a bowl and set aside. I can see why sugar is an ingredient. Black vinegar has a delightfully deep earthy flavor.

I divided the cabbage into two bowls – one with pieces from the root end, the other bowl with the thinner pieces.

Place a large wok over a very high heat, add the oil and allow it to heat almost until it smokes.

Drop the ginger onto the hot oil and let this soften for 30 seconds before adding the chili flakes and peppercorns, then pretty much immediately start to add the pieces of cabbage cut from the root end.

Stir fry for 30 seconds, before adding the softer top part of the cabbage. Cook for 45 seconds more, stirring occasionally, before pushing the cabbage to one side and pouring the soy sauce mixture in.

Quickly move the cabbage around for 20-30 seconds, then remove from the heat so that the cabbage takes on the flavors of vinegar and soy but retains its bite.

Serve immediately.


I served the cabbage alongside noodles topped with sesame seeds.

This cabbage is fabulous. The only different thing I would do is to use a grinder on the peppercorns.

The cabbage would be a great side to meatballs, tofu, shrimp, or beef. The next day I cooked a filet of salmon and it was a wonderful meal!

Chinese Cabbage with Black Vinegar

1 Chinese cabbage
2 tablespoons light soy sauce
2 tablespoons Chinkiang vinegar
2 teaspoons golden caster sugar
4 tablespoons sunflower oil
4 cm fresh ginger, peeled and cut into fine matchsticks
2 teaspoons dried chili flakes
1 teaspoon lightly crushed Sichuan peppercorns

Prepare all the ingredients first, as the cooking process is quick. Cut the cabbage in half lengthwise, then each of those halves in two again.
Cut out the core from the base of each quarter, then roughly chop the lengths into 5 or 6 pieces widthways.
Mix the soy sauce, vinegar and caster sugar together in a bowl and set aside.
Place a large wok over a very high heat, add the oil and allow it to heat almost until it smokes.
Drop the ginger onto the hot oil and let this soften for 30 seconds before adding the chili flakes and peppercorns, then pretty much immediately start to add the pieces of cabbage cut from the root end.
Stir fry for 30 seconds, before adding the softer top part of the cabbage. Cook for 45 seconds more, stirring occasionally, before pushing the cabbage to one side and pouring the soy sauce mixture in.
Quickly move the cabbage around for 20-30 seconds, then remove from the heat so that the cabbage takes on the flavors of vinegar and soy but retains its bite.
Serve immediately.

 

Thai Beef Salad

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Recently, I came across a Christopher Kimball recipe that caught my attention. It’s a Thai-inspired salad with skirt steak. Nothing terribly unique, except that when I make salads, they tend to be of the Southwestern ilk, with greens, beans, vegetables, and goat cheese.

Kimball’s Recipe has grilled steak, vegetables, shallots, cilantro,and a flavorful fish sauce-based dressing. Fabulous flavors.

The only thing I did differently was to sous vide the skirt steak. I know how to cook just about any steak in my sleep, but if you’ve ever enjoyed skirt steak, flank steak, flatiron or hanger steak cooked sous vide, you know why there was no hesitation on my part.

If you’re not familiar with Christopher Kimball, I’m actually surprised (especially if you live in the U.S.) He has authored many cookbooks, but was also the editor of the wonderful Cook’s Illustrated magazine. He has a show on PBS, and also talks cooking on an NPR show.

What I like about this man is his somewhat old-fashioned demeanor, his bow tie, his aw-shucks attitude but in Vermont style. He’s the opposite of loud, abrasive, show-offy, and arrogant.

My favorite book of his isn’t a cookbook, it’s called Dear Charlie, a collection of letters he wrote to his son, that appeared in the introduction of every publication of Cook’s Illustrated.


I loved these down-home letters about sunrises, apple pies, tractors, and so forth that my endorsement was printed on the book cover.

His latest cookbook is Milk Street, shown below, and a classic photo of Mr. Bowtie as well.

And now to his Thai Beef Salad.

Thai Beef Salad

1 1/2 pounds skirt steak
1 1/2 teaspoons salt
3/4 teaspoon black pepper
2 teaspoons brown sugar
1 large shallot, sliced
3 tablespoons lime juice
1 tablespoon fish sauce
1 teaspoon cayenne pepper flakes
1-2 tablespoons canola oil
1 1/2 cups cherry tomatoes, halved
1/2 cup coarsely chopped cilantro, plus more for garnish
1/2 cup fresh mint, coarsely chopped
Rice or cellophane noodles, optional

Dry off the skirt steak if necessary with paper towels. Mix the salt, black pepper and brown sugar together, and rub onto the steak on both sides.


Vacuum seal the steak, and cook at 131 degrees F for 12 hours. This can be done the previous day. Refrigerate the steak immediately.

Just when you’re ready to start preparing the salad, remove the steak from the plastic and dry off; set aside.

Combine the shallots and lime juice in a large bowl. Let stand for 10 minutes, stirring occasionally.

Add the fish sauce and cayenne flakes to the shallot mixture.

Heat a skillet over high heat with the canola oil, and sear the steak quickly on both sides. Transfer to a cutting board. Thinly slice the stead against the grain, and add the slices and accumulated juices to the large bowl.


Add the tomatoes, cilantro, and mint. Toss to combine.

I wanted to add some noodles for fun, but it wasn’t part of Mr. Kimball’s recipe.

Transfer everything to a platter, and garnish with more cilantro.

This salad is fabulous. Refreshing, spicy, and full of flavor.

I did add a second shallot, more fish sauce, and a little rice wine vinegar.

I can’t stop thinking about how good this salad would be with grilled octopus or shrimp….

Pickled Shrimp

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Would you ever think to name a restaurant based on your childhood nickname? Well Gabrielle “Prune” Hamilton did exactly that. She is chef-owner of Prune, the restaurant, which has been successful since its opening in 1999. The cookbook, Prune, was published in 2014.

I enjoyed reading the recipes in Prune; they all seem unique in some way. But one recipe that grabbed my attention, was pickled shrimp. This was definitely a new one for me.

When I serve a shrimp appetizer, I typically serve it marinated in a garlic-infused olive oil, an oil blended with herbs, or both!

Ms. Hamilton’s recipe has you cooking the raw shrimp in a spice and herb boil, followed by a 24-hour pickling. I just had to make it.

Pickled shrimp
Printable recipe below

2 pounds shrimp in shell

Boil
10 bay leaves
2 tablespoons mustard seeds
1 teaspoon allspice berries
1 teaspoon celery seeds
1 teaspoon cardamom pods
1 piece cinnamon stick
1 cup kosher salt
6 branches fresh thyme
1 unpeeled head of garlic
8 cups cold water

Pickle
1 cup paper-thin sliced lemons
1 cup paper-thin sliced red onion
1 cup thin-slivered garlic
1 cup inner celery leaves
3 tablespoons celery seeds
3 tablespoons yellow mustard seeds
12 fresh bay leaves
3 cups extra virgin olive oil
3 cups rice wine vinegar
1 cup freshly squeezed lemon juice
Salt, Pepper

Peel the shrimp, devein, and leave the tails on. Oops, I forgot to leave the tails on.

Combine the boil ingredients in a large stockpot with cold water and bring to a boil.

Add the shrimp and cook for just a minute or two until the flesh turns pink. You can pull one out and test if it’s finished before you pull out the whole batch.

Remove the shrimp with a spider. Ice down the shrimp to get them to stop cooking, but don’t let them soak in the melted ice after they are cooled or you will waterlog them and undo all that nice seasoning.

Combine all the pickle ingredients, rub the fresh bay leaves between your hands to open them up a bit, toss with the cooled shrimp, and marinate for 24 hours in the refrigerator. (I only had dried bay leaves.)

Let recover to almost room temperature before serving. To plate, place 4-5 shrimp and a little of all of the goodies, in a neat jumble, in a small, shallow bowl.

Note: The shrimp will continue to “cook” in the pickle marinade, so take care in the initial blanch to keep them rare; we don’t want to end up with mealy, over cooked shrimp after the pickling.



These shrimp were so good that you can almost see the number of shrimp dwindling as I photographed them!

These shrimp require some time and also a lot of good ingredients, so I recommend making 6-8 pounds of pickled shrimp. Then it’s definitely worth the effort and expense.

Gabrielle’s first book, Blood, Bones, and Butter, was published before her cookbook, in 2012.

It’s an award-winning memoir – the story of Gabrielle’s upbringing, her entrée into the culinary profession, and her reluctance to embrace her hard-earned skills and success in the kitchen. I could not put the book down once I started reading.

 

Pickled shrimp

2 pounds shrimp in shell

Boil
10 bay leaves
2 tablespoons mustard seeds
1 teaspoon allspice berries
1 teaspoon celery seeds
1 teaspoon cardamom pods
1 piece cinnamon stick
1 cup kosher salt
6 branches fresh thyme
1 unpeeled head of garlic
8 cups cold water

Pickle
1 cup paper-thin sliced lemons
1 cup paper-thin sliced red onion
1 cup thin-slivered garlic
1 cup inner celery leaves
3 tablespoons celery seeds
3 tablespoons yellow mustard seeds
12 fresh bay leaves
3 cups extra virgin olive oil
3 cups rice wine vinegar
1 cup freshly squeezed lemon juice
Salt, Pepper

Peel the shrimp, devein, and leave the tails on.
Combine the boil ingredients in a large stockpot with cold water and bring to a boil.
Add the shrimp and cook for just a minute or two until the flesh turns pink. You can pull one out and test if it’s finished before you pull out the whole batch.
Remove the shrimp with a spider. Ice down the shrimp to get them to stop cooking, but don’t let them soak in the melted ice after they are cooled or you will waterlog them and undo all that nice seasoning.
Combine all the pickle ingredients, rub the fresh bay leaves between your hands to open them up a bit, toss with the cooled shrimp, and marinate for 24 hours in the refrigerator.
Let recover to almost room temperature before serving.
To plate, place 4-5 shrimp and a little of all of the goodies, in a neat jumble, in a small, shallow bowl.
Note: The shrimp will continue to “cook” in the pickle marinade, so take care in the initial blanch to keep them rare; we don’t want to end up with mealy, over cooked shrimp after the pickling.

 

Bacon Fried Rice

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My husband doesn’t like anything “fishy,” which includes, sadly, fried rice. He’d love it without the little shrimp, which to me, is what makes it so delicious and unique.

I was recently reading through a People Magazine, for a friend, and in the back was a recipe for bacon fried rice by none other than David Chang.

It initially got my attention, when most recipes in People don’t, because I don’t read People, because I thought bacon fried rice would be perfect for my husband! And it was!

David Chang is the chef and host of Netflix’s new food series Ugly Delicious, which I haven’t seen. Most of us are familiar with him as the owner of the Momofuku restaurant group. Perhaps you’ve heard of Momofuku Noodle Bar or the Milk Bar? Now he has his own media empire as well.

In any case, David Chang claims that any fried rice recipe is best made with pre-cooked and cooled rice. “The starches relax so the grains won’t clump up and get mushy.” My Chinese friend confirmed that in her family, extra rice was continually stockpiled just for making fried rice.

The first time I made this rice, I had none leftover, so I simply used sushi rice and followed the recipe. I have to say, it was superb, and the texture was just fine.

This time, I’m using leftover cooked rice.

Bacon and fish sauce? Yes and yes. Try this recipe. It’s superb!

Bacon Fried Rice
By David Chang

4 cups cooked white rice
2 teaspoons grapeseed oil
8 bacon slices, diced
1 large onion, finely chopped
1 cup frozen petite peas, thawed
2 eggs, lightly beaten
1 tablespoon fish sauce
1/2 lime, juiced
1 tablespoon soy sauce
6 green onions, sliced

Bring the cooked rice to room temperature; set aside.

Meanwhile, in a shallow pot, heat the oil over medium-high heat. Add the bacon, and cook for about 4-5 minutes. Add the onions, and sauté together for 3-4 minutes more, turning down the heat slightly if too much browning occurs.


Add the peas, and stir to combine. Then gently stir in the rice.

Let the rice mixture heat thoroughly over medium heat. Make a well in the middle, and add the eggs. Stir occasionally to make sure they’re cooking, then stir them into the rice. There should be little bits of cooked egg throughout the rice.


Stir in the fish sauce, lime juice, and soy sauce.

Just before serving, stir in the green onions; I used chives.

I also added some black sesame seeds.

And then, yes I did, I added an egg!

Of course it was fabulous. Will I continue making this fried yes? You bet.

Regarding the pre-cooked and cooled rice, it was definitely lighter, and the grains separated easily.

And FYI, this is my favorite fish sauce.

 

 

Bacon Fried Rice
By David Chang

4 cups cooked white rice
2 teaspoons grapeseed oil
8 bacon slices, diced
1 large onion, finely chopped
1 cup frozen petite peas, thawed
2 eggs, lightly beaten
1 tablespoon fish sauce
1/2 lime, juiced
1 tablespoon soy sauce
6 green onions, sliced

Bring the cooked rice to room temperature; set aside.
Meanwhile, in a shallow pot, like a braiser, heat the oil over medium-high heat. Add the bacon, and cook for about 4-5 minutes.
Add the onions, and sauté together for 4-5 minutes more, turning down the heat slightly if too much browning occurs.
Add the peas, and stir to combine. Then gently stir in the rice.
Let the rice mixture heat thoroughly over medium heat. Make a well in the middle, and add the eggs. Stir occasionally to make sure they’re cooking, then stir them into the rice. There should be little bits of cooked egg throughout the rice.
Stir in the fish sauce, lime juice, and soy sauce.
Just before serving, stir in the green onions.

Masala Shrimp Cakes

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My mother knows my tastes in cookbooks well. Recently, for my birthday, she sent me Recipes from an Indian Kitchen, by Sunil Vijayakar, with “authentic recipes from across India.”


Oddly enough, for a French woman, my mother cooked Indian meals when I was growing up, so I was exposed to Indian cuisine at a young age. She cooked a variety of International cuisines, but Indian was probably my favorite. And that was when my palate was a bit challenged!

What’s not to love, though? Unless you dislike cilantro. But the spices are so fragrant and lovely, and for the most part the dishes are healthy and vibrant.

The author describes the generalized regional cuisines of the north, south, east and west. I know it’s much more involved than four regions, but the differences are fascinating. And the photos in the book are gorgeous. They made me want to grab my camera and get on a plane. One day…

So as I always do with a new cookbook, I read it front to back, bookmarking recipes along the way. One recipe, Masala shrimp cakes, really stood out to me for some reason.

I mean I love shrimp, but the cakes looked like a perfect party food, and one that can be made ahead of time. They are chock-full of colors and flavors.

Loretta will be happy to know that this recipe is Goan-inspired!

Once you have clean shrimp, all you need is a food processor, and the shrimp “batter” is ready in minutes. Just a little time chilling is required to meld flavors and firm the batter.

Masala Shrimp Cakes
Jhinga Masala Vadas

1 3/4 pounds raw shrimp, peeled, deveined
2 fresh red chiles, seeded, minced
1/3 cup finely chopped fresh cilantro
1/3 cup finely chopped fresh mint
1 teaspoon coconut cream or coconut milk
4 scallions, finely sliced
2 garlic cloves, finely chopped
2 teaspoons finely grated fresh ginger
1/2 cup fresh white bread crumbs
2 teaspoons ground cumin
1 teaspoon chili powder
1 medium egg, lightly beaten

Coarsely chop the shrimp and put them into a food processor along with the remaining ingredients.

Blend to a coarse paste. Transfer the mixture to a bowl, cover, and chill in the refrigerator for at least 6-8 hours, or overnight.

Preheat the oven to 400 degrees F. Shape the shrimp mixture into 20 small patties, about 1 1/2″ in diameter. Place on a baking sheet and brush lightly with oil.

Bake in the oven for 12-15 minutes, or until slightly puffed up and light golden.

Serve warm or at room temperature with lime wedges for squeezing over the top.

I made a dip of sorts by blending cilantro, green chile peppers, and a little olive oil, just for fun!

These shrimp cakes were delicious even once they cooled down, but I did love them warm.

My only addition to this recipe would be at least 1/2 teaspoon of salt. Otherwise, it was total Indian perfection!

Roasted Beets

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There have been times that, when commenting on recipe posts in which beets are roasted, that the beets aren’t really roasted. We’ve all done it – we place whole, trimmed beets in a foil package with a little olive oil and salt, steam-cook them till tenderness, remove the peels, and voila! But they’re not really roasted, are they?!!

So I set out to actually roast beets, as one would potatoes or broccoli. I know they will be good, like all roasted goodies. My husband claims that roasted broccoli is better than candy!
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So here’s what I did.

Really Roasted Beets

3 beets
Olive oil
Black pepper
Salt

Preheat oven to 375 degree roast setting, or 400 degrees.

Trim tops and bottoms of beets.

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Peel the beets completely.

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Chop the beets into 12ths. Or just make fairly uniform pieces of the beets, any shape you prefer. Place the beets in a baking dish, and drizzle some olive oil over them. Sprinkle them generously with pepper and salt.

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Place the baking dish in the oven. After about 15 minutes, use a spoon and toss them around to brown the pieces on different sides. Continue roasting for 10 or so minutes. They should be nicely browned, but also piece a chunk to test for tenderness.

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If they’re still firm, turn off the oven and let the baking dish sit in the oven for 15 minutes.

Remove from the oven and let cool to room temperature.

I used them in a salad so as to let the roasted beets really “shine.”

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For the vinaigrette, I used some beet juice strained from a can of beets, along with an equal part of leftover Riesling and reduced it. I then added red wine vinegar, olive oil, a little heavy cream, and a pinch of salt.

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If you want recipes for other “reduction” vinaigrettes, check out Beet Vinaigrette, or Beet Apple Vinaigrette.

The roasted beets are exactly what roasted beets should be. Tender beets with a lovely roasted exterior!

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Chipotle Shrimp with Crema Verde

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The flavor of chipotle chile peppers is one of my favorite flavors – up there with garlic, cilantro, curry, pesto, and fish sauce.

Chipotle chile peppers are jalapeños which are dried and smoked. I don’t understand why they can’t be called smoked jalapeños, but no one asked my opinion. So chipotles they are.

You can purchase them whole and already ground. They also come in a can all plumped up in adobo sauce.


However you use chipotles, they add a unique, spicy smokiness to whatever food you’re preparing, whether you’re adding them to an enchilada sauce, seasoning flank steak, or spicing up a mayo.

Today I needed to make an appetizer with shrimp. I immediately thought of chipotle for seasoning – a fairly strong flavor that works with shrimp. Just for fun I also made a crema verde for a cool balance to the spicy shrimp.

Here’s what I did.
IMG_7947
Chipotle Shrimp with Crema Verde

Crema Verde
12 ounces crema or sour cream
2 ounces chopped green chiles
1 bunch cilantro, rinsed and dried
Salt, optional

To make the crema verde, place the Crema and green chiles in a small food processor or blender. Blend until smooth.


Gradually add cilantro leaves, processing as you add them, until the whole bunch of cilantro has been incorporated into the Crema.

Cover and refrigerate overnight if you’re not going to use right away. However, serve at room temperature.
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Chipotle Shrimp
3/4 pound medium-size shrimp, cleaned
1-2 tablespoons olive oil
1-2 teaspoons ground chipotle chile pepper
Salt
Pepper
Olive oil, as necessary

Make sure the cleaned shrimp are dry using paper towels. Place them in a large bowl and toss them gently in oil.


Add the chipotle, salt, and pepper. You can always season more after the shrimp are cooked.

Heat a little oil in a large, flat skillet over medium-high heat. Cook the shrimp in one layer, turning them over with tongs after only 1-2 minutes. The time will depend on the size of the shrimp. Typically they are done as soon as they turn from translucent to opaque and pink.

Cook the remaining batches and place the warm shrimp on a platter.
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Sprinkle more chipotle powder, or even ground sweet paprika if desired and serve with the crema verde.
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Besides being a fabulous and easy appetizer, the shrimp served over a layer of the crema verde, topped with a sprig of cilantro, would also be a wonderful first course to a southwestern-inspired meal.

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Cilantro Garlic Shrimp

46 Comments

I’ve rarely made the same dish twice since I began cooking. Thus my motto: “so much food, so little time!” I truly live by this only because there is always something new to make, or variations to try. It’s just fun for me to cook and eat that way.

My husband really enjoys it, I think, because he grew up with the Monday night meal, the Tuesday night meal, and so forth. Seven meals, exactly the same, every week. Not fun.

There are a few dishes that my kids request when they visit home. One loves my black bean enchiladas, the other loves my salads with salmon, but even these are never the same because I don’t follow recipes. But one thing both of them enjoy and request often during the warm months, is this cilantro garlic shrimp.

In this shrimp appetizer, cilantro adds a wonderful freshness, and pairs so well with fresh garlic. So this shrimp is wonderful in the spring and summer, for any kind of get-together.

Cilantro Garlic Shrimp

Cooked shrimp, tail or no tail, preferably poached
Olive oil, about 1 cup
Fresh garlic, 5-6 cloves if you want a sharp flavor
Fresh cilantro, a whole bunch
Salt

Spread out the cooked shrimp on paper towels to dry if necessary, then place in a bowl and keep refrigerated.

To prepare the marinade, pour the olive oil into a blender jar. Add a generous amount garlic cloves, fresh cilantro, stems and all, and a little salt.


Blend until smooth, then pour over the shrimp and toss. Don’t overdo it – you just want the shrimp coated, but not drowning in the marinade. If you have any left over, keep it for chicken. It’s fabulous!
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This shrimp can be made the day before, and kept refrigerated, but take it out of the refrigerator at least an hour before serving, so the olive oil doesn’t remain coagulated.
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If you like the addition of lemon juice in this cilantro and garlic mixture, do not let the shrimp sit for long. In fact, serve as soon as possible. The lemon juice will cook and mush up the shrimp.

note: You could marinate cleaned, raw shrimp in this cilantro-garlic mixture, and then grill them, but it’s never quite the same. Some liquid always leaks out of the shrimp and they can’t be grilled properly. So that’s why I use pre-cooked shrimp. That way you’ve got perfectly cooked shrimp, coated with the lovely “marinade.”