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Edited on Tue Jun-07-11 01:58 AM by EFerrari
Shrimp in Vegetable Stock (Pepin)
In 2 c water, 1/2 c onion, 1/2 c celery, 1 carrot, 1 leak (all chopped), a sprinkle of red chile flakes, salt & pepper. Cover, bring to a boil and simmer for about 3 minutes.
Add 2T red wine vinegar and a handful of parsley. Add shrimp (16/20) and bring to a strong boil. Remove from heat. Serve with bread & butter and with cocktail sauce.
Red sauce: Catsup, horseradish, lemon juice, a dash of tabasco. White sauce: Sour cream, horseradish, lemon juice, tabasco if desired.
Serves 4 small or two big bowls.
My notes: This recipe is so simple and so satisfying, I don't think I changed anything except subbing white wine for the red wine vinegar. No leftovers, that's for sure. :)
Shrimp Jambalaya Hash (Kent Rathbun, Dallas):
½ cup Olive Oil
16 shrimp (16/20 per pound), peeled and deveined, then chopped into ½-inch pieces
12 ounces Andouille sausage, cut into large dice
1 cup yellow onion, cut into large dice
4 cloves garlic, peeled and minced
16 large button mushrooms, quartered
½ cup red bell pepper, seeds removed, cut into large dice
½ cup yellow bell pepper, seeds removed, cut into large dice
1 cup red potatoes, cut into large dice and blanched
1 cup sweet potatoes, cut into large dice and blanched
16 spinach leaves, julienned
12 scallions, chopped
2 tablespoons butter
1 tablespoon kosher salt
1 tablespoon cracked black pepper
In a large skillet, sauté the shrimp in ½ cup of olive oil until medium-rare, approximately 1 to 2 minutes.
Remove the shrimp, and set aside. Add the Andouille sausage to the skillet and cook until the sausage starts to brown and release a little fat.
Add the onions and continue cooking until they start to brown. Then add the garlic, mushrooms, bell peppers and potatoes, and continue to cook for about 3 minutes.
As the vegetables start to brown, add the reserved shrimp and continue to sauté until the shrimp are done, approximately 1 to 2 minutes. Add the spinach and scallions, and finish with the butter, kosher salt and pepper.
My notes: I don't peel shrimp because it tastes better cooked in. Also, the potatoes take longer than 3 minutes to cook -- more like 6-10. I covered the pan for that time, stirring a couple of times. I added 2T of butter cut in small pieces at this time, not at the end, to prevent scorching. Topped off with scallions just before serving.
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