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Posts Tagged ‘shrimp’

It is nice to know that the domestic shrimp fishing is back to what it was before the tragedy in the gulf with oil spills and all, many years ago. I try to support them by always buying Gulf shrimp. When I do, I make sure I keep it nice and “clean” and just use a few ingredients.

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gulf shrimp

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Gulf Shrimp with Pineapple/Mango/Jicama salsa.

Serves 4.

1-1.2 lb of Gulf shrimp.

3 Spring onions or 1 baby leek.

1 Mango.

2-3 Rings of fresh (or canned) pineapple.

1/2 Jicama.

2 tbsp finely cubes red pepper.

Zest from 1 lime.

Juice from half a lime.

2 tbsp. of concentrated shrimp or shellfish stock (or use vegetable stock for a lighter taste).

1-2 tbsp. soy sauce.

1-2 tbsp. Mango (or other fruit) vinegar.

1 tbsp. of grated ginger.

1 sprig of fresh Mint.

Good oil for frying the onions and shrimp.

A splash of hot sauce (optional).

Directions;

Peel and mince the fruit into small cubes or sticks. Mix with the cubed red pepper. Mix together with a pinch of the cut up onion, half of the mint (cut into smaller pieces) a splash of the vinegar and a splash of the lime juice. Let sit and “marry”.

Clean and cut up the onion into 1″ pieces. Add the oil to a medium hot frying pan.

Add the onion. Let cook down until slighty translucent. Add the vinegar, soy and stock. Mix well. Add the shrimp. Cook for a few minutes until the shrimp is nice and pink. Add the hot-sauce at the end if you like it to have a little “bite”. Add the rest of the lime juice to give the shrimp a “clean” taste.

Plate with the little dollops of the salsa. Top with a little fresh mint. Sprinkle over the left over zest from the lime.

I t could easily be served like this, but you could also serve it over rice.

Enjoy!

 

 

 

 

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We would not have known where playing the Super Bowl finals unless my brother-in-law was here visiting us a few weeks ago. Because he wanted to watch some American football, we actually watched the game with the “potentially” deflated balls (one of the teams in the semi-finals has been accused of deflating the footballs for a better grip). What can one say? Wouldn’t both teams playing benefit from that in that case?? Anyway, so this year I can actually say that we saw a game (even though I honestly only can say I was somewhat paying attention) before the actual final Super Bowl. But our discussions at home has not been around who will win, it has, as always been, “what are we going to eat”? My husband wanted to eat crawfish. We still have some in the freezer, but we forgot to defrost them, so plan B would had to be something with shrimp instead. Neither one of us likes chicken wings, but we like the idea of some kind of finger food. But less messy though. I always make sure to have some shrimp in the freezer. I would prefer to have had some fresh domestic shrimp, but sometimes one doesn’t have a choice. So this time I used frozen shrimp, deveined and peeled. * super bowl *III Some fantastic boiled shrimp & fried potato wrapped shrimp. They were served with a Asian/Caribbean dipping sauce and some hot salsa. * frying the shrimp * Potato wrapped Shrimp; serves 4. a couple of baking potatoes. About 20 Shrimp, larger version (about 5 per person). Directions; Peel some baking potatoes. Make shoestrings out of the potatoes either with a zester (that is what I used) or if you have a the little gadget that makes shoestrings out of vegetables you are the lucky one. It is a little tedious to make the shoestrings but it is worth it. Wrap the shoestring potatoes around the dried off and peeled shrimp. Heat some oil in a skillet. Fry the shrimp on a medium hot heat. Make sure not to burn them. Turn after a few minutes. Let them sit on a little paper towels to get rid of access oil. Salt to taste. * potato nest shrimp *   broth * For the boiled shrimp, first make a good tasting broth for boiling the shrimp. Boil some water together with stalks & leaves of different kind of herbs. Garlic cloves, fresh ginger, lemon or lime or just about any kind of herbs and good tasting vegetables that you have at home. I let this boil for about 20 minutes or so just to make sure it gets to me a full body and taste on the broth. You can make this ahead of time. Even a day before. When you are ready to boil the shrimp, drop them into the boiling broth. Boil for a couple of minutes until they are just about to turn pink. Turn off the water and let them cool down slightly in the broth. * boiled shrimp * For the dipping sauces, you can use any of your favorite sauces. Perhaps a salsa, hot or mild, a tartar sauce, cocktail sauce or an asian dipping sauce. Asian/Caribbean inspired dipping sauce;  4 tbsp. Soy sauce 4 tbsp. Mirin. 3  tbsp. freshly pressed lime juice. 2 tbsp. mango salsa or mango sauce (or even mango vinegar). If you don’t have any, you could use a little freshly ground fruit such as pineapple (use 1 ring of pineapple and puree it down, or use some apple sauce even). A pinch of Chile flakes. Mix all together. Add a little chopped cilantro at the end. This is just one of those improvised sauces that really is made according to what you have at home. The base, soy & mirin is the regular teriyaki sauce so if you rather use that, it is also ok. Just add some heat, some freshness with citrus and some sweetness from mango for example. The chili flakes makes the whole thing come together with a little bit of a kick. This is a really delightful dipping sauce. Just experiment with the tastes and make it your own favorite sauce. Enjoy, and let’s hope the best team wins!!!! Happy Super Bowl!!!   4vt0A_SH_400x400

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A record cold Arctic blizzard blasting winter has been playing with us in the US. Here in NY we have had a really cold and long winter. Down to -14-15C/8F almost every time a cold spell hit us. And it has been snowing off and on all through the winter. We still have snow in the garden and now they warned for yet one more little snowfall. But this time I think it will be very minor and it will not stick to the ground.

The really strange thing is that back in Sweden, it has been a more warm winter, not too much snow & not too cold. Actually no winter at all for the longest time. Some people said they missed the winter others didn’t.

I just reminded a friend, that the good thing with a super deep freeze is that all mosquitos, tics and other horrible little creeps all dies. They have to start from scratch with their colonies.

So all is well with the deep freeze during the winter for me. But one does not have to overdo it. All over the US temperature records are broken. They said that we in NY have had the 7 coldest winter since they started keeping track of temperatures. Now that is crazy.

And all this really has made us “drink soup” as they call it in the West Indies. And lot’s of it, all through the winter.

I make sure to always have a few different kinds in the fridge & freezer, because it really is one of the best ways to defrost after being outside.

I usually make some pumpkin soup, potato & leek soup, some clear broth for noodles, my favorite simple and classic vegetable soup, corn chowder or some other soups.

But come the weekend, we do a little bit of a fancy soup or chowder.
Here is an easy seafood chowder. Super good, tasting and fragrant.

 

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Seafood chowder.

Serves 4.

About 1/2 lb. of fresh shrimp, peeled and deveined.

6oz. of fresh salmon cut into 1″ cubes.

1/2 c. of finely cut leek or 4 medium shallots, chopped.

4 c. of fish stock or vegetable stock.

1- 1 1/2 c. of heavy cream (if you do not want cream use more stock).

A handful of corn kernels & shelled edamame..

1/4c. white port or good white wine.

1.8 oz-2 oz. saffron.

Fresh herbs like thyme, basil or chives as decoration.

1/2 tbs. butter for frying (you could use olive oil if you only have that).

Salt & pepper to taste.

Directions;

Start with melting the butter in a soup pot on medium heat. Fry the shallots to a translucent color. Add the saffron, corn & edamamde. Fry for a few minutes.

If the shrimp is really big, you can split them lengthwise.

Add the white port or white wine. Let boil for one more minute before you add the peeled and deveined shrimp & the salmon. Let come to a boil and add the cream and let come to a boil again and simmer for a few minutes. The seafood chowder is done when the shrimp is turning pink. You can add either salt & pepper to taste or just stick to the fresh herb that you chop up and sprinkle over the chowder. You can of course also add hot sauce if you like just as well as any other of your favorite ingredient that you feel is missing in your version of the seafood chowder.

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Stay warm and enjoy!

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Nothing says summer like seafood. It is a little bit of a luxury if you could go to the fisherman and get the fish just a few hours after it was caught. We are lucky here in New York. It is so easy to get hold of fresh seafood here. Either you fish it yourself or you go to any fish market. We have some great grocery stores with fantastic fish departments. There is one in particular that I like. They will steam your lobsters right there. No need to take it home and have a mess in the kitchen. I used to boil my lobsters, then I figured out that steaming them was better. But, now I am smarter. I just have the professionals do it in the store.

I don’t know about you, but I can get these “cravings” for a real luxurious fish platter. My friend Mika and I used to make fish stews and fish soups all the time. The base would always be heavy cream. I don’t do that anymore. I try to just stick to a fantastic broth that has a splash of wine and saffron in it.

Here is a great seafood indulgent;

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Seafood feast in Saffron wine broth.

For this recipe you could use any seafood and shellfish that you prefer.

It feels very luxurious if you use a couple of different kinds. You just need very little of each kind per person.

For 2 people I used;

I Lobster, steamed and into big chunks. Save the claws as decoration on the plates.

A handful of Clams.

A handful of raw Shrimps.

A few Scallops. I used the big ones.

I filet of Arctic Char.

A couple of fresh figs

1 baguette.

2 shallots.

1 tbsp. of butter.

1/2 c. (1 dl) good tasting white wine.

A splash of white Port (optional).

1 pinch (one small package) of Saffron.

A couple of cherry tomatoes. Any color.

1/2 a fresh pepper. Any kind. Thinly sliced.

Dill.

Salt & pepper.

Directions;

Cut the fish filet into 1″ strips (about 3 cm). Fry them in a hot skillet with skin side down first. Just a minute or so on each side (I rather under cook than  over cook fish). Set aside on a plate when done. Fry the scallops at the same time, also just for a few minutes on each side just so that they get a golden brown color.

Chop the shallots finely. Add to the skillet. Fry until translucent. Add the Saffron, salt and pepper. Fry for a couple of minutes. Add the wine (and port wine). If you would like to, you can add more vegetables. Just make sure it is very finely cut into slices (julienne the vegetables).

Add the shrimps & the clams. Let boil for a couple of minutes. If the clams do not open, throw them out. They must be opening up to be ok to eat. When the shrimp is turning pink they are done. Add the lobster meat, the scallops & thinly sliced pepper. When you plate this, add the fish on top. Divide the broth over the seafood. Cut a few slices of the baguette and place on the side of the plates. It is great to dip the bread in the broth.

Add the tomatoes and the figs (cut in halves or quarters). Put a little sprig of dill on top as a decoration.

You can serve a little Aioli to this (garlic mayo).

I really hope you will like this as much as we do.

Enjoy!!!

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Pasta sheets used for lasagna has not been thought of as anything so pretty that it should be “naked” on top of a dish. They are just the layers between the sauce and filling.

Until now, that is. I saw one of the old French chefs do this, and he called it a “handkerchief “.   It was put in a deep bowl over the filling. It is such a great idea, but I choose to make an open face or rather de-constructed lasagna to show the pasta sheets off. They are so nice and fragrant and give the dish that little extra.

I just stacked the fish and shrimp on top of each other with the sauce drizzled around the dish.

You could just as well pour the sauce on top but then you could not see the beauty of the herbs nestled inside the pasta sheets. But, it is just as good to use them as regular lasagna sheets.

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De-constructed Fish & Shrimp Lasagna with Herbal Pasta sheets.

1 package of either wonton wrappers or egg roll sheets/skins. (I used the “skins” for egg rolls.)

As much shrimp or fish you need for the amount of people you are serving. Ask in the fish store for the portions.

Pretty herbs and/or edible flowers.

Sprinkle of flour.

1 egg.

1/2 c. of cream or creme fraiche.

1/4 c. grated parmesan or other sharp cheese.

A little chopped parsley.

Pinch of ground nutmeg.

Hot sauce (optional)

Salt & pepper.

Zest from 1/2 a lemon.

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Brush the sheet with a beaten egg or egg wash (beaten egg with a splash of water.)

Randomly place the herbs and if you have, edible flowers.

Put another sheet on top and sprinkle a little flour on the table and use the rolling-pin to make the sheets a little bit bigger. Make sure all sides are well sealed.

Boil in very lightly salted water for a couple of minutes. Note that the pasta sheets will “grow” a little bit in size. When ready take them out carefully and place on a plate. You can “cut to size” for what you need or just use the sheets as they are in a regular lasagna. Note that they will stick together if you put them on top of each other and let sit for a little bit.

Stack the fish and shrimp on top of each other with the pasta sheets in between. Make a quick sauce of the cream or creme fraiche with a little parmesan or other strong/ sharp cheese, salt pepper & ground nutmeg. I also add a splash of hot sauce (of course!)

Pour out a little of the sauce around the pasta and seafood. Decorate with some extra shrimp, a little lemon zest and parsley.

Enjoy!!!!

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At home, we have huge cruise liners going between Sweden & Finland. It is a little “tacky” to go on these boats, but everybody does it. We go to buy tax-free alcohol and candy. One usually goes on a 24-hour one or a shorter day trip.

A big thing with these boats or should I call them by their real names, cruise liners, is to go and eat the buffet. There are a couple of “sittings” and you need to plan it well. I love this buffet because they have tons of shrimp.

I have a system for it though. One should not eat any bread, potatoes, meatballs, hotdogs or other simple and filling food. The key is to go for the Swedish shrimp, smoked salmon, caviar and stuff like that. Like my head “buffet eating” coach (mother) would say, “Potatoes I can eat at home…”.

One can eat a lot of shrimp in one sitting. It is all about not feeling any shame that the other passengers will get less (You snooze you lose.)  After all, it is their choice to eat ribs, potatoes and meatballs…

When I come home to Sweden, I eat shrimp and seafood almost for every meal. Can’t get enough of it. It tastes different for some reason. Fresher and cleaner. It might just be my imagination though.

If I had to choose between lobster & shrimp, I would choose shrimp every time.

Here is a recipe of a shrimp dish I make all the time. I just start the marinade when I get home from work and have dinner ready in 20 minutes. Fast and furious.

Grilled Shrimp with Quinoa rice.

Serves 4.

1 1/2-2 lb uncooked shrimp. Any kind.

1/2 c. of quinoa.

1/2 c. of rice. (I prefer Basmati rice but any kind is fine)

2 c. water.

1 stock cube. I use chicken stock.

1/2 bunch of cilantro. Chopped up well.

1 lime.

2 tbsp. Mirin.

2 tbsp. Soy sauce (low sodium if possible)

1/2 – 1 fresh hot pepper (optional)

Directions;

Put the uncooked rice & quinoa together in a fine meshed sieve and rinse very well. (If you only have a regular sift, just rinse the rice since the quinoa will slip through the holes in the sift.)

Boil up 2 c. of water with the stock cube.

When the water is boiling add the rice and quinoa. Take down the heat to very low. Boil for about 20 min. or untIl ready. Scrape with a fork when ready to let it “air out” and mix well.

Add the Mirin, Soy sauce, the zest from the lime, the lime juice, finely sliced pepper & chopped cilantro. Add the shrimp into mixture. Let marinate for 20 minutes. You could also make this a little ahead and let marinate for a couple of hours.

When the rice is ready, heat up a grill pan or a regular skillet on high heat, (make sure the fan is on since the grill pan usually is a little smoky to use.)

Take all the shrimps from the marinade and put them in the grill pan. Grill a minute or two on each side. They are ready when they are all pink and feel firm to touch.

Serve right away with the quinoa rice.

You can make a dipping sauce with the same kind of ingredients as you used for the marinade. (Note- Don’t use the marinade you just used since it had fresh uncooked shrimp in there.)

Enjoy!!

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