Friday, September 18, 2015
I loved the technique not only because of the result but also because as the shrimp cooked, the pouch expanded. That reminded me of the way stove-top Jiffy popcorn puffed up.
Preparing the shrimp this way can produce perfectly steamed shrimp to use for an icy-cold shrimp cocktail to accompany an equally icy-cold vodka martini (dirty, of course, with an olive and an onion) or to be served hot and steaming on a platter.
With the shrimp cocktail, serve a horseradish-hot cocktail sauce. With the hot shrimp, remoulade is a good accompanying sauce or chermoula.
After steaming, the shrimp can be quickly charred on a carbon steel pan to add a bit of color and sweetness. That's what I did tonight for dinner when I made the shrimp with charred shallots and remoulade.
FAT JUICY STEAMED SHRIMP WITH REMOULADE SAUCE AND CHARRED SHALLOTS
Raw shrimp that have been shelled and devined can be used, but I prefer to go the distance and do the prep work myself. That way I know when the shelling and deveining was done and I will harvest the shells to make a light and delicious shrimp-shell sauce. More about that in another post.
Use any size shrimp you like. Smaller shrimp will cook more quickly and are more trouble to shell and devein. In general, I would recommend medium to large sized shrimp.
Time to prepare depends if you are shelling and deveining them yourself. The cooking time will also vary, depending on the size of the shrimp.
Choosing a mustard to use to make the remoulade is a personal choice. Dijon has a good clean flavor but can be intense. A milder choice is deli-style mustards. In either case, buy a good quality mustard.
Serves 4 as an entree, Serves 8 as an appetizer
Time to prep: approximately 15 minutes
Time to cook: approximately 5 minutes
Total time: approximately 20 minutes
2 pounds raw shrimp, washed, pat dried
1/4 cup mayonnaise preferably Best Foods or Heilman's
1/4 cup good quality mustard, either deli style or Dijon
1 tablespoon capers, finely chopped
1/4 teaspoon freshly ground black pepper
5-6 large shallots, washed, skins removed and ends trimmed and discarded
1/2 teaspoon olive oil
1 sheet aluminum 15" long
To make the remoulade, mix together the mayonnaise, mustard and capers, seasoned with black pepper. Place in an air tight container and refrigerator.
If the raw shrimp are shelled and deveined, wash and pat dry. If not, peel the shells off, starting with the legs and rolling them off the flesh, pulling off the tail at the same time.
Lay the sheet of aluminum on a flat surface. In the middle of the sheet, lay the shrimp snuggly together, all facing the same way. Imagine they are coodling in bed.
Heat a pan large enough that the pouch can fit in the center. Turn the heat onto high. Have a pair of long tongs at the ready.
To determine that the pan is hot enough, dip three fingers into a bowl of water and fling drops of water into the pan. If the water skitters across, the pan is hot enough.
Have a large plate ready.
Place the pouch onto the hot pan. When the pouch inflates, the shrimp are cooked on that side. If the pouch is not sealed completely, the pouch may not inflate. The shrimp will cook regardless. In which case, assume that 3 minutes on each side will cook the shrimp.
Using the tongs, hold the pouch over a bowl and cut open the pouch. Remove the shrimp, reserve the liquid to make a sauce for another dish and, if you are not immediately serving the shrimp, refrigerate in a sealed container for up to 24 hours.
carbon steel pan which will quickly add a beautifully flavorful caramelization on the shallot strands. Place the oiled shallots into the pan. Using tongs, toss well and sauté until the shallots are charred. Remove from the pan and set aside.
Heat the pan again. When it is hot, place the shrimp in the pan for a few seconds on each side, just long enough to lightly char the sides. Remove.
Serve the shrimp topped with the charred shallots accompanied with a small bowl of remoulade.
The shrimp can be accompanied with steamed rice, freshly made pasta or a tossed green salad. And don't forget the dirty martini!
Monday, September 21, 2020
Shrimp are easy to prepare, nutritious and low in fat. Adaptable with many sauces and preparations, their versatility makes them an ideal ingredient in appetizers, soups and main courses.
To document a meal I made for dinner, I posted a video of shrimps charring on a stove top grill. A friend followed my visual directions but was disappointed with the result. The shrimp were not tasty in the way she expected.
She asked for suggestions. I had a few.
My mother, who lived in Costa Rica and ate a lot of rice there, taught me to put the shells into a small saucepan, cover with water, simmer and strain and save the broth to use in soups and sauces. Very tasty.
Monday, July 1, 2013
Summer's Best Picnic Food for Fourth of July - Freshly Made Salads and Chicken Wings Two Ways, With Rosemary and Kimchi
A cheese sandwich with a good comte or brie with a slice of ham on whole wheat bread or a fresh baguette is a good start. Bring along homemade Moroccan style pickles or kosher dills and a snack becomes a feast. These days many supermarkets have deli counters selling made-to-order sandwiches and prepared food that can be basic (salads, meatloaf, baked chicken breast and cold pasta) or elaborate with gourmet ingredients and high prices to match (arugula salads, grilled vegetables, large shrimp with remoulade sauce and baby back ribs with a whiskey glaze).
A little bit of effort--not too much effort because who wants to be in a kitchen when it's hot outside--and the picnic basket can be filled with home cooked dishes that will refresh and delight your friends and family.
For the Fourth of July, a pot-luck picnic is a great way to go. We invite our friends to meet us at 6:00pm at the park across the street from the high school where the fire works explode overhead as soon as the sun sets. In the morning, we lay out plastic tarps to protect against the damp of the ground. Then we spend a few leisurely hours during the day preparing easy-to-make dishes to contribute to the meal that stretches over several hours as we catch up with friends and wait for night to fall.
Super easy, super delicious, beet salad is perfect for picnics.
Use cilantro instead of Italian parsley
In a brown paper bag mix together the flour, sea salt, pepper, rosemary, cayenne (optional), sugar (optional), and onions (optional). Remove one piece of chicken at a time.
Sunday, September 23, 2012
Before everyone else is awake, the house is quiet. A freshly brewed cup of coffee and NPR's Morning Edition gets me going as I organize my ingredients and pull out the few pots and pans I'll need to make a fun meal.
For a summer brunch, with the weather forecast saying temperatures will top 90 degrees, rising early means the chance to do some light cooking and then spend the rest of the day enjoying the cool of a shaded deck.
Easy-to-make dishes give a big return.
Grilled vegetables, eaten as an appetizer or turned into a simple salad, are light, refreshing and take only a few minutes to prepare.
Or the simplest meal starts with hardboiled eggs cooked in the morning and chilled, then served with remoulade or 1000 island dressing and good cold cuts and cheese.
omelet takes minutes to make. Prepared ahead, the fillings can be any combination of sautéed vegetables, meat, fish or poultry with whatever cheese you enjoy.
Gnocchi prepared in the morning, come together with farmers market fresh vegetables or thin slices of prosciutto, dusted with parsley.
baked custard flavored with fresh or cooked fruit, topped with caramelized nuts, served with fresh fruit from the farmers market is the perfect dessert.
strawberry shortcake, baked as the sun is coming up, appear in the afternoon, cut in half and topped with fresh strawberries and whipped cream.
bacon sautéed chicken with vegetables is perfect to drive away the cold or pork belly roasted with Vietnamese style vegetables and cooked overnight in a 225 F degree oven. The tender, ginger flavored meat adds spice to a simple tossed pasta.
Saturday, June 30, 2012
In the spirit of liberty and freedom, why not do both? That means brown sugar ribs, deliciously fatty, sweet and salty and open faced melted cheese sandwiches with shrimp for a lighter but no less finger-licking-food entree with tossed arugula and homemade crouton salad and end of the season sautéed asparagus for greens.
And, because the farmers market is filled with delicious berries and fruit, for dessert have a fresh fruit salad with blue berries, freshly picked strawberries, ripe yellow peaches and dark purple pluots.
The good news, none of these dishes take much time to prepare and they all work beautifully in the backyard or packed in a picnic basket.
Open Faced Cheese Sandwiches with Grilled Shrimp
2 large slices of white or whole wheat French bread or 4 smaller slices of bread/person
16 medium, raw shrimp, peeled, deveined, washed and pat dried
1/2 pound white cheese (Comte, cheddar or Monterey Jack), thin sliced
1/2 tablespoon olive oil
Sea salt and pepper to taste
1 tablespoon mustard (deli, dijon or brown) (optional)
Sesame seeds, roasted (optional)
2 tablespoons scallions, white and yellow parts, thin sliced (optional)
Heat a bbq grill. Toss the shrimp in the olive oil, seasoned with sea salt and pepper. Grill evenly one minute on both sides to get light charring. Remove.
Lightly toast the bread. I prefer thin slices so the cheese and shrimp predominate. Line up the slices and prepare them assembly line style. If you like mustard, spread a thin layer on the bottom of each toast, topped with 2-4 shrimp, depending on the size of the slice.
Lay thin sheets of cheese over the shrimp and for added flavor sprinkle sesame seeds and/or scallions on top.
Preheat the oven or toaster oven to 350 F degrees. Lay a sheet of aluminum foil or a silpat sheet on the bottom of a cookie sheet. Place the open-faced sandwiches on top. Place into the oven for 15 minutes or until the cheese has melted.
For a beautiful crusty finish, raise the temperature of the oven to broil and cook until the cheese lightly bubbles and browns. Be careful not to burn.
Remove from the oven and serve. If transporting to a picnic, let cool on a wire rack, pack in an airtight container with sheets of waxed paper between layers. Do not refrigerate. Serve at room temperature.
Instead of mustard use remoulade sauce or mayonnaise
Dust the shrimp with cayenne for added heat
After the shrimp are grilled, toss with 1 tablespoon finely chopped mango chutney
Brown Sugar Pork Ribs
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