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Posts Tagged ‘shrimp’

Wonton of Fun

Assembled ingredients

 

Layed out wonton doughs with water nearby to seal

Always looking for uses for the amazing Mayport shrimps we’re getting in FL. Got some slices of fresh pork side and chopped ’em both up, coarsely. Did not bring the food processor so had to manually chop. By all means used ground pork, or a meat grinder, or a food processor. Don’t be like me,  be like Mike, or Paula Dean, or whomsoever you please. We had them steamed the first time we did this, then fried the leftovers the next day. Potstickers, you know. This time, no foolin’ around, fried them all. Served with fresh local vegetables, most assuredly – Good Stuff!

Potstickers

1 pound peeled raw shrimp

1 pound fatty pork (well, I guess you could use lean)

2 Tablespoons fresh ginger

1 Tablespoon garlic

4 Tablespoons shallot

1/2 cup chopped cilantro

1 1/2 teaspoons tapioca

1 teaspoon soy sauce

1 teaspoon sesame oil

1/2 teaspoon salt

1 Tablespoon hot sauce

black pepper

1 package wonton wrappers or dumpling wrappers

ponzu for dipping – soy, ginger, garlic, scallion, lime juice, hot sauce, and cilantro combined to taste.

Combine all ingredients in the food processor or meat grinder and coarsely puree.

Steaming on the left and frying on the right

Tasty shrimp and pork potstickers with braised spinach and ponzu

Lay out wrappers and wet one half of the edge to help seal. Put 1 teaspoon of stuffing into each wrapper, fold over and seal or crimp with a fork. Steam dumplings in one layer in the steamer for five minutes. Remove from steamer right to some hot olive oil and brown both sides for about two minutes each. Serve hot with fresh vegetables and ponzu. Good Stuff!

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Sweet Maine shrimp

 

Several weeks every winter we are served a special fruit of the sea. Sweet Maine shrimp are available now and I heartily recommend them to every table. They are fresh and can be eaten raw. These dishes can be lovingly prepared with any shrimp, but do take the opportunity to try these sweet morsels while they are available.

Hurricane Shrimp

Loosely adapted from Chef George, this dish takes just minutes, short cooking time being a seeming necessity for this delicate crustacean. Dry whole thyme works just fine.

 

1 pound sweet Maine shrimp

¼ cup fresh chopped garlic

1 Tablespoon chopped fresh thyme

2 Tablespoons honey

¼ cup white wine

2 Tablespoons butter

 

Sautee the garlic without browning in a small amount of olive oil over high heat. Add shrimp and cook briefly, 1-2 minutes, do not reduce heat. Add wine and cook for 1-2 minutes. Cover and remove from heat, set aside for 1-2 minutes. Add thyme and butter, season with salt and pepper, and serve over hot rice. Good Stuff!

 

Worcestershire BBQ

 

A Cajun mainstay, this sauce takes some amount of preparation but keeps well and makes one of the best shrimp dishes you’ll ever encounter. As revealed by Chef Kris, an erstwhile mentor, this sauce is lightly thickened with finely ground black pepper.

 

½ cup sliced fresh garlic

4 ribs celery, finely diced

2 Tablespoons chopped fresh rosemary

¼ cup Chopped fresh parsley

2 cups Worcestershire sauce

½ cup fresh lemon juice

1 lemon, sliced thin and seeded

½ stick butter

1 Tablespoon finely ground black pepper, preferably fresh ground

 

Sautee garlic and celery for a short time, the celery should still have some snap. Add Worcestershire sauce and bring to a boil, reduce to a simmer for one hour or until one quarter has reduced away. Add sliced lemons, juice, parsley,and rosemary, simmer for 5 or so minutes more and remove from heat. Finish with the butter and black pepper. Season to taste, heavily, with salt and remove to store. To serve lay one portion shrimp in bottom of an individual oven safe dish. Cover with ¼ to ½ cup sauce and a dab of butter. Place all prepared dishes, uncovered, into a 400 degree oven until they are rapidly boiling, around 4-7 minutes. Serve with hot rice, crusty bread, and cold Dixie beer! Good Stuff!

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Sweet Maine Shrimp

Quickly Steamed in Wine and Herbs

Tagliatelle with Sweet Maine Shrimp and Local Arugula

Several weeks every winter we are served a special fruit of the sea. Sweet Maine shrimp are available now and I heartily recommend them to every table. They are fresh and can be eaten raw. We cooked them shortly with sauvignon blanc and herbs. When we next prepared this we removed the heads and roe before cooking, but once again cooked them with the shells. Served over homemade tagliatelle with braised local arugula, certainly Good Stuff!

2 pounds sweet Maine shrimp

1/2 cup fresh sliced garlic

1/4 cup extra virgin olive oil

1/2 cup chopped parsley

1 tablespoon chopped basil

1/2 tablespoon chopped oregano

1/2 teaspoon chopped thyme

1 cup white wine

2 tablespoons butter

Saute the garlic swiftly in hot olive oil over high heat, do not brown. Add the shrimp and cook for 1-2 minutes stirring gently. Add the wine and herbs and cover. Cook for 2-3 minutes. Uncover, season with salt and pepper and butter. Serve hot and fast! Good Stuff!

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