Fried Shrimp and Black-eyed Pea Salad with Jalapeno Dressing

Tags

black eyed peas, gluten free, jalapeno, main dish, salad, shrimp, Southern

Anyone who reads this blog knows I am a Southern girl to the core. The food, the music, the lifestyle, the culture, all of it. So shrimp and black-eyed peas are right up my alley. This recipe is inspired by chef Susan Spicer’s recipe in her cookbook Crescent City Cooking. You can find the original here.

Fried Shrimp and Black-eyed Pea Salad with Jalapeno Dressing 

• 1 (14 oz ) can of Old Glory Southern Style black-eyed peas
• 1 red or yellow bell pepper, chopped
• 1/2 to 3/4 cup jicama, peeled and chopped
• 1 1/2 cup fresh baby spinach leaves
• Salt and freshly ground black pepper to taste
• 16 to 20 large shelled and deveined shrimp
• Your favorite cornmeal coating (I use dry pure cornmeal, cayenne, garlic and onion powder, salt, pepper, and thyme)
• 1 egg, beaten
• Oil for frying
• Jalapeno Dressing

In a colander, rinse and drain the black-eyed peas. Place in a large bowl and add in the chopped bell pepper and jicama. Stir well. Season with salt and pepper to taste.

In a small, heavy bottomed sauce pot, bring oil up to frying temp (sprinkle a tad bit of cornmeal into the oil and if it sizzles, it’s hot enough). Coat the shrimp in egg first then toss into the dry cornmeal mixture. When all sides are well coated, add a few shrimp at a time to the oil. When cooked through and the coating is lightly browned, remove from the oil and drain on paper towels.

When all the shrimp is fried, put together your salad in this order – spinach, black-eyed pea combination, your crunchy shrimps, and a drizzle of the jalapeno dressing. Serves 2 full meal servings or 4 starter sized servings.

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Warm Grilled Shrimp and Corn Salad with Cilantro and Lime

Tags

cilantro, corn, food, gluten free, lime, salad, shrimp, summer

This salad embraces one of my favorite things about summer – fresh corn. There are several good points to this dish. It’s quick to make, especially if the shrimp is already prepared. It has complex flavors without too many ingredients. It is actually healthy for you.

Warm Grilled Shrimp and Corn Salad with Cilantro and Lime

• Garlic and Lime Shrimp Skewers
• 4 ears of grilled corn
• Cumin and smoked chipotle pepper powder
• 1 lime
• Cilantro

Cut the corn off the cob, one cob per plate Sprinkle with desired amount of cumin and chipotle pepper powder. Top with a skewer of the shrimp. Squeeze 1/4 of a lime over the corn and shrimp. Sprinkle chopped cilantro over the plate. Serves 4.

Garlic and Lime Grilled Shrimp Skewers

Tags

food, garlic, gluten free, grilled, lime, quick, seafood, shrimp, skewers, summer

I love good shrimp in the summer. Tasty and light, these skewers are great just as they are or added to salads, pasta, or even on top of nachos…

Garlic and Lime Grilled Shrimp Skewers

• 4 limes, juiced and zested
• 3 cloves garlic, minced
• 1/4 cup olive oil
• Salt and pepper
• 1 1/2 pounds shrimp, peeled and deveined
• Wooden skewers

In a bowl, combine the shrimp with the lime juice/zest, garlic, olive oil, salt and pepper. Allow the shrimp to marinade for 30 minutes. While they are marinading, soak the wooden skewers in water so they don’t burn when you grill the shrimp. Prepare the grill. When coals are grey, place the skewered shrimp over coals. Grill approx 2 minutes on each side.

Shrimp Enchiladas

Tags

cilantro, enchiladas, food, Mexican, peppers, seafood, shrimp

I love seafood in most every form. These enchiladas were pretty tasty, though next time I will do some things differently. Instead of using the canned chilies, I think I will grill poblano peppers and onions. In place of the corn, I will use black beans. The sweetness of the corn was a bit odd with the shrimp. Otherwise, it was a great recipe. I love the cream sauce and the shrimp was not overcooked, something I had suspected.

My apologize for the less than gorgeous photo. It tastes way better than the photo portrays. 🙂

Shrimp Enchiladas (from here)

• 1 small onion, diced
• 1 cup corn
• 2 cloves garlic, minced
• coarse salt and fresh black pepper
• 1 pound raw medium-sized shrimp, cleaned, tails off
• 1 teaspoon Mexican oregano, crushed between fingers
• 1 avocado, diced
• 1 + 1/2 cup crumbled cotija, queso blanco or feta cheese
• 7-8 (8-inch) corn tortillas or about 10 (6-inch)
• Sauce:
• 2 tablespoons butter
• 2 tablespoons flour
• 1 + 1/2 cups Chicken Broth
• 1 small can green chiles w/ juices
• 1 + 1/2 cups Sour Cream
• fresh chopped cilantro or parsley, for serving
• sour cream, for serving

In a large skillet heat 2 tablespoons oil over medium heat and saute onion, garlic and corn until corn is tender, seasoning well with salt and pepper and stirring often. Add shrimp and oregano, cook until shrimp just start to curl up. Remove from heat. Mix in avocado and 3/4 cup cheese. Taste and season as needed with salt and pepper. Make sauce: In a large heavy bottomed saucepan melt butter over medium-low heat; stir in flour and cook 2-3 minutes. Whisk in broth, bring up to a simmer and cook 3 more minutes. Turn heat to low and whisk in green chiles and sour cream until fully incorporated. Remove from heat. Preheat oven to 400 degrees F. Grease a 9×13 baking pan. Mix about 1/2 cup of the sauce into the shrimp mixture. Wrap tortillas in damp paper towels and place on a microwave safe plate and microwave 1 – 1 1/2 minutes until soft and pliable. Add about 1/2 cup filling off center to each tortilla and roll up. Place in pan. Repeat until all the filling is used. Pour the sauce over top and sprinkle with remaining 3/4 cup of cheese. Bake 25-30 minutes until bubbly all over. Garnish with fresh chopped herbs and serve with sour cream.

 

Vietnamese Quinoa and Shrimp Salad

Tags

Asian, cucumbers, food, main dish, quinoa, red bell peppers, salad, seafood, shrimp

This week I am making a concerted effort to plan my meals for work. I usually just depend on leftovers but they never seem to last long enough. This salad caught my eye because the awesome flavors and the ability to make it in advance.

Vietnamese Shrimp Quinoa Salad (from The Crafty Cook Nook)

The Dressing:
6 tbsp freshly squeezed lime juice
1 tbsp Asian fish sauce
2 tbsp vegetable oil
1-1/2 tbsp sugar
1/4 tsp crushed red pepper flakes, plus more if desired

The Salad:
1/2 pound cooked shrimp, peeled and de-veined
1 cup quinoa, rinsed
1/2 tsp salt
1 red bell pepper, julienned
1 carrot, peeled and shredded
1 small cucumber, peeled and finely diced
1/4 cup onion, finely chopped
1/4 cup chopped fresh cilantro

Add quinoa, salt and 1-2/3 cups water to a medium saucepan. Bring to a boil and then reduce heat to low, cover, and cook for 15 minutes, until the water is absorbed and quinoa is cooked. Transfer to a serving bowl and let cool.

Combine the lime juice, Asian fish sauce, vegetable oil, sugar and crushed red pepper flakes in a medium bowl. Whisk until the sugar is dissolved. Add shrimp to the dressing and let marinate until ready to assemble the salad.

When quinoa is cool, add red bell pepper, carrot, cucumber and scallions to the bowl. Right before serving, add the dressing, shrimp and cilantro and toss well. Taste and adjust seasoning with more salt, sugar or crushed red pepper flakes if necessary. Serve cold. Serves 2 as a main dish, 4 as a side.

Spicy Shrimp Tostadas

Tags

black beans, food, main dish, Mexican, onions, peppers, shrimp, tostada

I am on a bender- a Mexican food bender.

I don’t need an intervention.

I have complete control.

I swear.

Spicy Shrimp Tostadas

• 1/2 lb raw shrimp, peeled and deveined
• Spices: cumin, Old Bay, salt, pepper, cayenne, chili powder, etc
• 1 green bell pepper, sliced thinly
• 2 poblano peppers, sliced thinly
• 2 onions, thickly sliced
• 1 can black beans, seasoned with spices and warmed through
• Pam
• 4 tostada shells (you can make them at home this way)
• Garnish with cilantro, lettuce, guacamole, sour cream, cheese

Place your vegetables on a baking sheet and broil on low until they start to blacken on the edges, about 10 minutes. Spray a skillet with Pam and add the shrimp. Sprinkle with desired spices. Fry until just cooked (overcooked shrimp is gross!). On a plate, layer your tostadas in this order: tostada shell, black beans, peppers and onions, shrimp, cheese. Repeat. Serves 2.

Crab and Shrimp Étouffée – NOLA Series Part 5

Tags

étouffée, crab, Mardi Gras, New Orleans, NOLA, seafood, shrimp, Southern

Pronounced ay-too-fay, étouffée is a traditional Cajun recipe using shellfish in a roux-based sauce served over rice. Crawfish is the shellfish I initially thought of but we don’t have quality ones available here. It seemed a shame to use less than excellent ingredients in the staring role. So instead I used crab and shrimp, both of which were part of my seafood buying spree in Charleston. While I was digging though my chest freezer, I made the uncomfortable discovery that my seafood stash is dangerously low. A good excuse reason to visit the coast again. 🙂

For more recipes in this series, check out these links:

Barbecue Shrimp- NOLA Series Part 1

King Cake – NOLA Series Part 2

Southern Breakfast Napoleons – NOLA Series Part 3

Shrimp Po’ Boys with Remoulade Sauce – NOLA Series Part 4

Crab and Shrimp Étouffée (a variation of this recipe by Southern Living August 2007)

• 1 pound medium-size raw shrimp, peeled and deveined
• 1/4 cup butter
• 1/3 cup all-purpose flour
• 2/3 cup chopped onion
• 1/4 cup chopped green bell pepper
• 1/4 cup chopped celery
• 3 garlic cloves, minced
• 1 (14 oz.) can chicken broth
• 1/3 cup dry white wine
• 1/4 cup chopped green onions
• 1 tbsp low-sodium Creole seasoning
• 1 tbsp tomato paste
• 1 tbsp chopped fresh parsley
• 2 tsp Worcestershire sauce
• 1/2 tsp hot sauce
• 1 (8 oz.) container fresh crabmeat, drained and flaked
• 5 cups hot cooked long-grain rice

Melt butter with oil in a large Dutch oven over medium-high heat; stir in flour, and cook, stirring constantly, 5 minutes or until caramel colored. Add chopped onion, green pepper, and celery; cook, stirring constantly, 4 minutes or until vegetables are tender. Add minced garlic, and sauté 1 minute. Stir in chicken broth, white wine, and next 6 ingredients, and cook, stirring occasionally, 10 minutes. Add shrimp. Cover, reduce heat, and simmer, stirring occasionally, 5 minutes. Stir in crab meat; cook, stirring often, until thoroughly heated. Spoon shrimp mixture into individual serving bowls. Spoon hot cooked rice on top of shrimp mixture. Garnish with parsley if desired.

Shrimp Po’ Boys with Remoulade Sauce – NOLA Series Part 4

Tags

food, Mardi Gras, NOLA, po' boy, remoulade, sandwich, shrimp, Southern

If a meal like this is a sign of poverty, I’ll stay here forever!

Shrimp Po’ Boys (from Ms. enPlace)

• 1 lb raw shrimp, peeled and deveined
• Buttermilk
• 1/2 cup all purpose flour
• 1/2 cup yellow cornmeal
• Seasonings for the batter
• French bread
• Shredded lettuce
• Tomatoes
• Hot sauce

Soak the shrimp in buttermilk for 30 minutes to an hour. Combine flour, cornmeal, and your desired seasonings (I used Old Bay, cayenne, and Cajun seasoning). When ready to fry the shrimp, heat plenty of oil in a small sauce pot. Drain extra buttermilk off the shrimp and toss into the cornmeal mixture. Drop four to five shrimp into the hot oil and cook for 3 to 4 minutes or until shrimp is done but not over cooked. Drain on paper towels. On the French bread, spread a healthy layer of remoulade sauce. Add shrimp, lettuce, and tomato. You can also add onions and pickles.

Remoulade Sauce (from Emeril)

• Juice of 1/2 a lemon
• 1/4 cup vegetable oil
• 1/8 cup chopped onion
• 1/8 cup chopped green onions
• 1 stalk chopped celery
• 1/2 tbsp chopped garlic
• 1/2 tbsp prepared horseradish
• 3/4 tbsp Creole whole-grain mustard
• 3 /4 tbsp prepared yellow mustard
• 3/4 tbsp ketchup
• 3/4 tbsp chopped parsley leaves
• 1/4 tspsalt
• Dash of cayenne pepper
• Dash of freshly ground black pepper

Combine all ingredients in the bowl of a food processor and process for 30 seconds. Use immediately or store. Will keep for several days in an airtight container in the refrigerator.

For more recipes in this series, check out these links:

Barbecue Shrimp- NOLA Series Part 1

King Cake – NOLA Series Part 2

Southern Breakfast Napoleons – NOLA Series Part 3

Barbecue Shrimp- NOLA Series Part 1

Tags

BBQ, fresh, New Orleans, seafood, shrimp, South, Southern

In honor of Mardi Gras and the amazing Southern culture it celebrates, this whole week will be devoted to NOLA inspired recipes. This first recipe embraces one of the best things about the costal South- fresh seafood. Anyone who has tried it knows it is leaps and bounds better than that frozen crap farmed in Vietnam or where ever. Fresh off the boat is the best! The sauce created by the butter and spices is so delicious. Be sure to have some good crusty bread to sop it up. This is one of the best seafood recipes I have tried in a while. And it’s so dang easy!

Barbecue Shrimp (from Southern Living Sept 2002)

• 1 pounds unpeeled large fresh shrimp
• 1/8 cup butter
• 1/8 cup olive oil
• 3 tbsp chili sauce
• 3 tbsp Worcestershire sauce
• 1/2 lemons, sliced
• 2 garlic cloves, chopped
• 1/2 tbsp Creole seasoning
• 2 tbsp lemon juice
• 1/2 tbsp chopped parsley
• 1/4 tsp paprika
• 1/4 tsp oregano
• 1/4 tsp ground red pepper
• Hot sauce to taste
• French bread

Spread shrimp in a shallow, aluminum foil-lined broiler pan. Combine butter and next 12 ingredients in a saucepan over low heat, stirring until butter melts, and pour over shrimp. Cover and chill 2 hours, turning shrimp every 30 minutes. Bake, uncovered, at 400° for 20 minutes; turn once. Serve with bread.

Poblanos with Shrimp and Chorizo Stuffing

Tags

cheese, chorizo, food, main dish, Mexican, peppers, poblano, seafood, shrimp

I love poblano peppers. They have a nice smoky spiciness that makes stuffed peppers special. Unlike bell peppers that have a tendency to get soft and squishy, poblanos have a more structured wall that holds up better to baking.

Poblanos with Shrimp and Chorizo Stuffing (inspired by this recipe)

• 1 tbsp olive oil
• 1/4 lb Mexican-style chorizo
• 1/2 yellow onion, diced
• 1 jalapeno, minced
• 1 garlic clove, microplaned
• 1/2 cup short-grain rice
• 1/2 cup frozen corn
• 1/2 cup low-sodium chicken stock
• 1/2 cup of beer
• 3 large poblano chiles
• 1/2 pound shrimp, shelled, deveined, and chopped
• 1/2 cup diced tomatoes
• 1/2 cup Monterrey jack cheese
• 1/2 cup feta cheese

Preheat the oven to 400 degrees and heat the oil in a large skillet. Sauté the chorizo, onion, jalepeno and garlic over medium heat until chorizo is cooked through. Add rice, corn, stock, and beer, bringing to a boil. Reduce the heat, cover and let simmer until the liquid is absorbed and the rice is cooked.

While the rice is cooking, slice chiles in half, removing seeds and pith. Place on the oven rack and bake for about 5 minutes or until the chiles start to soften and the skin blackens in small places. Remove from the oven and allow to cool enough to handle.

Once the rice is done, add the shrimp and tomatoes to the mixture, turn the heat to medium and sauté until shrimp is cooked.. Spoon the rice into each chile , top with cheeses, and place back into the oven on the LO broil setting, browning the top of the cheese. Serves 6.