Crisp Cornmeal Shrimp

I've been posting quite a few shrimp recipes because along with scallops, they are my favorite quick dinner. I've made any number of versions of Cathy's cornmeal shrimp recipe for years and I bet you have too. But the other night I decided to take a photo and post it for the blog. I like that she added some Old Bay seasoning and makes her own tartar sauce, as do I. Cathy most often uses frozen shrimp for this, but because I live on the Florida coast, finding fresh shrimp is never a problem for me. Either way will work.

P.S. Are you wondering what that lobster claw is doing sticking out from under the shrimp? Those are my lobster plates....I love the oval shape and use them frequently for the blog.

Crisp Cornmeal Shrimp
From Noble Pig

Ingredients:
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
2 teaspoons Old Bay seasoning
1/4 teaspoon salt
2 large  eggs, lightly beaten
1 pound frozen peeled and deveined large shrimp w/tail on, thawed
tartar sauce
lemon wedges

Method:
Combine flour, cornmeal, salt and Old Bay Seasoning in a bowl. In another bowl, lightly beat two eggs.
Dip the shrimp in the eggs, then coat in the cornmeal mixture.
In a skillet, cook the shrimp until golden brown and crisp in a 1/2" of canola oil, about 3 minutes (about 5-8 at a time). Transfer to paper towel-lined plate to drain. Keep warm in a low oven until all the shrimp are cooked.
Serve with lemon wedges and tartar sauce for dipping.


My tartar sauce: To mayonnaise, I add a squeeze of lemon juice, sweet pickle relish to taste, a little grated onion and pepper.

Shrimp Scampi

We eat a lot of shrimp at my house...served any number of ways. My favorite is Shrimp De Johne, but we decided to try this scampi recipe recently. A simple dish, full of flavor. I served it with roasted carrots and you could also serve the shrimp over rice or pasta. 

Shrimp Scampi
From The New York Times

Ingredients:
2 lbs large shrimp (about 48), shelled and deveined
1 large garlic clove
1 1/2 teaspoons salt
1 tablespoon finely chopped fresh tarragon
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped fresh chervil
Pinch of dried thyme, crumbled
1 shallot, minced
1 tablespoon minced onion
2 sticks (1 cup) unsalted butter, softened
1 1/2 cups fine dry bread crumbs
Pinch of freshly grated nutmeg
Pinch of mace
1/2 teaspoon black pepper

Method:
Cook shrimp in a 4-quart pot of boiling salted water * until just cooked through, about 1 1/2 minutes. Drain shrimp in a colander, then immediately transfer to a large bowl of ice water to stop cooking.
Preheat oven to 350°F.
Mash garlic to a paste with 1/4 teaspoon salt using a mortar and pestle (or mince and mash garlic with salt using a large knife), then stir together with fresh and dried herbs, shallot, onion, 1 1/2 sticks (3/4 cup) butter, 1 cup bread crumbs, nutmeg, mace, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
Melt remaining 1/2 stick butter and stir together with remaining 1/2 cup bread crumbs, 1/2 teaspoon salt, and 1/4 teaspoon pepper to make topping.
Arrange shrimp in 1 layer (slightly overlapping if necessary) in a buttered 3-quart flameproof gratin dish or other wide shallow ceramic baking dish. Cover with herbed breadcrumb mixture, then sprinkle with topping. Bake in upper third of oven until golden, about 15 minutes. Turn on broiler and broil until crumbs are golden brown, about 2 minutes.

(When salting water for cooking, use 1 tablespoon for every 4 quarts water.)

Cathy's Low Country Shrimp Boil

My daughter loves meals like this....we usually dump it all on a newspaper in the center of a table outside, but we ate this indoors and as half the dining table is being used as an office right now, we were slightly neater than usual. Not as much fun, but just as delicious.
Great flavors here and such an easy meal to put together, all in one pot. Cathy from Noble Pig has such great recipes!

Low Country Shrimp Boil
From Cathy at Noble Pig

Ingredients:
2-1/2 pounds  extra large prawns, unpeeled
5 quarts  water
1 (12 oz) beer
1 bag Shrimp and Crab Boil
1/4 cup Old Bay Seasoning
2 T kosher salt
2  lemons, juiced plus rinds
1 large onion, quartered
1-1/2 pounds small red potatoes
4 ears corn, broken into smaller pieces
1 lb  kielbasa
1/2 cup butter
2 teaspoons finely minced garlic

Method:
Do ahead: de-vein shrimp and set aside on ice or in fridge until ready to use.
In a large stock pot, add water, beer, shrimp and crab boil, Old Bay, salt, lemon juice and rinds from both lemons and onion. Bring to a boil and simmer for 5 minutes.

Add potatoes and cook for 10 minutes. Add corn and kielbasa, cook for 5 minutes more. Add shrimp, cooking for 3 minutes or until pink.

Drain broth and toss with butter that has been melted with minced garlic. (We melted some butter with minced garlic and then added a couple cups of the broth. Then, just drizzled it over the platter.

Serve on a bed of newspapers with lemon wedges and your choice of dipping sauces such as cocktail sauce or a spicy mayo.

Ina's Lobster and Corn Fritters

Our beach club has lobster night every Wednesday throughout the summer.....we love it! However, it's always more than I can eat so I bring home the lobster leftovers and usually make a salad with them. I remember marking this recipe in Ina's book so last week, I made her fritters with the leftover lobster. YUM!
Ina makes an lovely sauce to go with them, but I didn't want to take the time, so just mixed some sour cream and mayo together with a little lemon juice and it was all I needed. Perfect, easy summer dinner. You could use shrimp too.

Ina's Lobster Corn Fritters
From Foolproof by Ina Garten

Ingredients for the fritters:
6 to 8 tablespoons unsalted butter
5 scallions, thinly sliced
1 1/4 cups fresh corn kernels (2-3 ears)
12 ounces cooked lobster meat, 1/4 inch dice
1 cup flour
1 teaspoon baking powder
1 teaspoon paprika
3/4 teaspoon Old Bay Seasoning
kosher salt
2 extra large eggs, beaten

1/2 cup half and half

Ingredients for the sauce:
2 teaspoons minced garlic
1/2 teaspoon saffron threads
2 teaspoons sriracha sauce
1 tablespoon lemon juice
2/3 cup Hellman's mayo 
freshly ground black pepper

Method:
Melt 2 tablespoons of butter and add the scallions and corn. Saute for 3 minutes. Add the lobster and cook for a minute or so. Set aside.
Combine the flour, baking powder, paprika, Old Bay Seasoning and the a teaspoon of salt.
 Make a well in the center and add the eggs and cream., stirring until well blended. Stir in the corn and lobster mixture.
Heat the butter in a saute pan and drop 2 rounded tablespoons of the batter into the hot butter.  Cook for 2 to 3 minutes on each side. 

Serve with the hot sauce on the side.

Shrimp and Grits

What more is there to say? You just can't beat this fine old southern dish! And be sure to use stone ground grits. The flavor is so much better than the instant.

Shrimp and Grits
From Saveur

Ingredients:
1 cup white or yellow stone-ground grits
3/4 cup grated cheddar
1/4 cup parmesan
2 tbsp. unsalted butter
Kosher salt
2 tbsp. canola oil
4 slices bacon, chopped
1 lb. medium shrimp (about 30), peeled
Freshly ground black pepper
6 button mushrooms, thinly sliced (or your favorite mushrooms)
1 clove garlic, finely chopped
1/2 cup chicken broth
1 tbsp. fresh lemon juice, plus 4 lemon wedges
1/2 tsp. hot sauce, preferably Tabasco
4 scallions, thinly sliced 

Method:
In a 2-qt. saucepan, bring 4 cups water to a boil over high heat. Reduce heat to low and whisk in grits. Cook, whisking frequently, until grits are tender and creamy, 30 to 40 minutes. Whisk in cheddar, parmesan, and 1 tbsp. butter and season with salt; cover and set aside.

Heat oil in a 12" skillet over medium heat. Add bacon and cook, stirring occasionally, until crisp, about 10 minutes. Using a slotted spoon, transfer bacon to a paper towel–lined plate; set aside. Reserve cooking fat in skillet.

Season shrimp with salt and pepper. Over medium-high heat, add shrimp to the skillet and 
cook, turning once, until bright pink, about 2 minutes. Transfer shrimp to a plate with a slotted spoon. Lower heat to medium; add mushrooms to skillet and cook, stirring occasionally, until tender, 5 minutes. Add garlic and cook until golden, 1 minute. Raise heat to high, add chicken broth, and scrape bottom of skillet with a wooden spoon. Cook until broth reduces by half, 3 minutes. Return shrimp to skillet along with the lemon juice, remaining butter, and hot sauce and cook, stirring frequently, until sauce thickens, about 1 minute. Divide grits between 4 bowls; top each with shrimp and its sauce. Garnish each bowl with bacon, scallions, and lemon wedges.

Cajun Shrimp and Rice Casserole

I know everyone's got Super Bowl fever, but let's not forget Mardi Gras is coming up soon and I couldn't resist making something to celebrate the event. This dish is spicy, cheesy, Cajun and comforting. You make it all in one large skillet and then pour it into a casserole to bake. We loved it!

Cajun Shrimp and Rice Casserole

From Noble Pig

Ingredients:

1/4 cup butter

1/3 cup finely diced shallots

3 teaspoons Cajun seasoning, divided

1 pound large shrimp, deveined and peeled (41/50)

1/4 cup  all-purpose flour

2 cups whole milk

12 oz shredded pepper jack cheese

4 oz shredded Gruyere cheese

4 oz  shredded Parmigiano-Reggiano

1/2 teaspoon cayenne pepper

1 can (15.5 oz) chili beans, drained

4-1/2 cups cooked long-grain rice

1 jar (2 oz) pimentos, drained

3 Tablespoons butter, melted

1/2 cup Panko bread crumbs

Method:

Preheat oven to 375 degrees F.

In a large, deep, nonstick skillet, melt 1/4 cup butter over medium heat. Saute shallots and 1 teaspoon of Cajun seasoning until softened, about 2 minutes. Add shrimp and cook until just pink, about another two minutes. Add flour and stir until fully incorporated. Slowly add milk, stirring constantly, breaking up any little lumps. Bring to a slight boil and cook for one minute

Slowly add all three cheeses, stirring and making sure they are fully incorporated. Stir in remaining 2 teaspoons Cajun seasoning, cayenne, chili beans, rice and pimentos. Pour into a 2-quart casserole dish.

Melt 3 Tablespoons butter and mix with Panko bread crumbs. Sprinkle over the top. Bake for 20 minutes

Update on the move. I'm in. Look familiar?

Grilled Scallops with Rémoulade Sauce

Quite some time ago I posted my mother's recipe for Shrimp Remoulade. I admitted it was NOT a favorite of mine, but my mother made it every Christmas Eve and it became a family tradition. They all loved it. When my mother retired from the kitchen, I took over the cooking and the family insisted I keep the tradition alive. After my parents were gone and my children grown and not able to be here every Christmas, my days/years of making this dish were finally over. A sigh of relief here, although I now would trade making that dish just to have us all together every year.
So when I saw this scallop dish with rémoulade sauce, I was hesitant. After checking to make certain it was nothing like my mother's recipe (really sorry, mom), I decided to try it. It was absolutely delicious. I don't know how often you eat scallops (I love them), but this sauce would be wonderful on any shellfish. 

Grilled Scallops with Rémoulade Sauce
By Fred Thompson from Grillin' with Gas,  via Fine Cooking 

Ingredients for the Rémoulade Sauce:
1/2 cup good-quality mayonnaise
1 Tbs. capers, drained and minced 
1 Tbs. sweet pickle relish 
1 Tbs. finely chopped fresh tarragon 
1 Tbs. finely minced shallot  
1 tsp. tarragon or Champagne vinegar 
1 to 2 garlic cloves, minced 
1/2 tsp. Dijon mustard 
Kosher salt 
A good sprinkle of paprika 

Ingredients for the Scallops:
20 to 24 large sea scallops (1-1/2 to 1-3/4 pounds), all about the same thickness, side muscle removed 
Canola oil 
Kosher salt 
Freshly ground black pepper 
40 to 48 skewers (optional; if using bamboo, soak in water for 30 minutes) 

Method:
For the rémoulade sauce, put the mayonnaise, capers, pickle relish, tarragon, shallot, vinegar, garlic, mustard, salt, and paprika into a blender. Pulse several times, until well combined. Refrigerate.

Brush each scallop on all sides with the canola oil and season with salt and pepper. Skewer your scallops. Oil the grill racks. Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes.

Place the scallops over direct heat and cook for 2 to 3 minutes on one side, and then turn and cook for an additional 2 to 3 minutes. The scallops should be barely opaque in the center and should feel firm to the touch but with some give. Don’t overcook the scallops. Serve the rémoulade sauce along with the scallops.

You can make the rémoulade sauce up to 24 hours in advance. Cover and refrigerate until ready to serve.

Ina First Fridays: Tuna Rolls

Ina serves these in a grilled hot dog roll, but I wanted fewer carbs so served it as a salad. The tuna would be super done on your grill, but it works fine stove top as well. Just make certain to follow the directions for time because you want it rare on the inside. I served the tuna in a lettuce cup, so I omitted the arugula.

Grilled Tuna Rolls
2009, Ina Garten

Ingredients:
Good olive oil 
1 pound very fresh tuna steak, 1-inch thick 
Kosher salt and freshly ground black pepper 
1 lime, zest grated 
3 tablespoons freshly squeezed lime juice (2 limes) 
1/2 teaspoon wasabi powder 
1 teaspoon soy sauce 
5 dashes hot sauce (recommended: Tabasco) 
1 firm, ripe Hass avocado, medium-diced 
1/4 red onion, chopped 
1 tablespoon minced scallion, white and green parts 
1 tablespoon toasted sesame seeds 
9 hot dog rolls, grilled or toasted 
1 bunch baby arugula, washed and spun dry

Method:
Heat a charcoal grill with hot coals. Brush the grill with oil. Brush both sides of the tuna with olive oil and sprinkle generously with salt and pepper. Cook the tuna over the hot coals for about 2 1/2 minutes on each side. Remove to a plate. The tuna should be seared on the outside and raw inside. Allow to cool and cut into cubes.

(If you don't want to heat a grill, you can sear the tuna in a dry saute pan over high heat. Heat the pan for 2 minutes, add the tuna steaks and cook for 1 1/2 to 2 minutes on each side until seared on the outside and still raw inside.) 

For the dressing:
Whisk together 2 tablespoons of olive oil, the lime zest, lime juice, wasabi powder, soy sauce, hot sauce, 2 teaspoons kosher salt, and 1 teaspoon pepper in a small bowl. Toss the avocado in the dressing and then add the tuna, red onion, scallion, and sesame seeds. Line the rolls with arugula leaves, fill with the tuna mixture, and serve. 


******************************************************

Ina Fridays participants:

 Alyce @ More Time at the Table

Ansh @  Spice Roots  

Bhavna @ Just a Girl From AAmchi Mumbai..

Chaya @  Bizzy Bakes

Linda,  @ Tumbleweed Contessa

Mary @ The Egg Farm

Minnie @ The Lady 8 Home

Mireya @ My Healthy Eating Habits

Patti @ Comfy Cuisine

Peggy@ Pantry Revisited

Rocky Mountain Woman @ Rocky Mountain Woman

Shiloh @ Cheese with Noodles

Veronica@ My Catholic Kitchen

Ina First Fridays: Shrimp Salad

Honestly, I don't think you can beat Ina's shrimp salad. Love, love love it. Such a simple recipe, but I always have compliments when I serve it. It sits in the fridge until you're ready to serve, in fact sitting in the fridge helps meld the flavors. I like to serve it in a radicchio cup with some tomatoes and hard boiled eggs. Perfect for summertime....a great supper and a super lunch for company.

Ina's Shrimp Salad

From Barefoot Contessa Parties, 2001

Ingredients:

4 pounds large shrimp in the shell (16 to 20 shrimp per pound)

1 lemon, cut into quarters
2 cups mayonnaise
1 teaspoon Dijon mustard
2 tablespoons white wine vinegar
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
6 tablespoons fresh dill, minced
1 cup red onion, minced
3 cups celery, minced

Method:
Bring 5 quarts of water, 3 tablespoons salt and the lemon to a boil in a large pan. Add half the shrimp, reduce heat and cook uncovered for only 3 minutes or until shrimp are barely cooked through. Remove with a slotted spoon and immerse in cold water. Bring the water back to a boil and repeat with remaining shrimp. Let cool, then peel and devein the shrimp.

In a large bowl, whisk together the mayonnaise, mustard, vinegar, salt, pepper and dill.
Combine with the shrimp. Add the red onion and celery and check the seasonings.

Serve or cover and refrigerate for a few hours.

    **********************************************************************

Ina Fridays participants:

 Alyce @ More Time at the Table

Ansh @  Spice Roots  

Bhavna @ Just a Girl From AAmchi Mumbai..

Chaya @  Bizzy Bakes

Linda,  @ Tumbleweed Contessa

Mary @ The Egg Farm

Minnie @ The Lady 8 Home

Mireya @ My Healthy Eating Habits

Patti @ Comfy Cuisine

Peggy@ Pantry Revisited

Rocky Mountain Woman @ Rocky Mountain Woman

Shiloh @ Cheese with Noodles

Veronica@ My Catholic Kitchen

Sushi Trifle Salad

You've gotta love the presentation here....and no, I can't take credit. Saw it on Pinterest and thought it looked delicious. Indeed it was. What a super idea for a light dinner or luncheon. Very clever and it combines some marvelous flavors and textures. I baked the salmon with some soy sauce, ginger and olive oil smeared on top, topped with salt and pepper. You can cook the salmon anyway you like and with any marinade you prefer.

Sushi Trifle Salad
Adapted from Cook Kosher

Ingredients:
2 cups cooked sushi rice
2 cups cooked salmon, diced 
2 sheets Nori, crumbled
1 cucumber, thinly sliced lengthwise with veg peeler
2 avocados cubed
toasted sesame seeds
For a dressing:
½ cup wasabi sauce
½ cup soy sauce

Method:
Place cooked sushi rice in a clear glass...I used brandy snifters, but any pretty clear glass will do. A variety of glasses might be fun too. Add nori over the rice and then the sliced cucumber.
Top with avocado pieces and place the salmon on top. 
Mix together the wasabi sauce and soy sauce then pour over the salmon. Sprinkle with toasted sesame seeds.