For an adaptation of the Korean stir-fry of squid with a garlicky, umami-loaded, savory-sweet, gochujang-based sauce, the squid here is replaced with plump, briny shrimp. This version includes carrots, scallions and zucchini (or yellow summer squash) for layers of texture and color, as well as to round out the meal.
Look for gochujang, the vivid-red fermented chili paste and workhorse in the Korean kitchen, in the international aisle of the supermarket or in Asian grocery stores. Before cooking, marinate the shrimp for about 10 minutes in a mixture of gochujang, sugar, sesame oil and soy. To be efficient, prep the other ingredients for the stir-fry while the shrimp marinate. Serve with steamed short-grain rice.
NOTE: The seedy section at the core turns soft and slightly squishy when cooked, so remove the seeds in the zucchini or summer squash. To do so, cut the zucchini in half lengthwise, then use a spoon to scrape out the core.
Buying “easy-peel” shrimp is a great option because they are already deveined, all you have to do is easily peel away the shells. Since we make our own shellfish stock, we appreciate having the shells which we then freeze until it’s time to make another batch of stock.
Spicy Korean-Style Shrimp with Zucchini and Scallions
1 medium zucchini or yellow summer squash (about 8 oz.), halved lengthwise, seeded and thinly sliced on the diagonal
2 tsp. sesame seeds, toasted
Directions
In a medium bowl, stir together the gochujang, sugar, sesame oil, soy sauce, ½ teaspoon salt and ¼ teaspoon pepper. Add the shrimp and toss to coat; let stand at room temperature for about 10 minutes.
In a 12-inch skillet over medium-high, heat the neutral oil until shimmering. Add the carrot and cook, stirring often, until wilted, 3 to 4 minutes. Add the garlic and cook, stirring constantly, until lightly browned, about 1 minute. Push the mixture to one side of the skillet and add the shrimp with its marinade, distributing it in an even layer. Cook without stirring until the shrimp are pink on the bottom, about 2 minutes.
Add the scallions and zucchini, then stir to combine with the shrimp and carrot. Cook, stirring often, until the shrimp are opaque throughout and the scallions and zucchini have softened, about 3 minutes. Off heat, taste and season with salt and pepper. Serve sprinkled with the sesame seeds.
Are you a shrimp fan? Then you’ll love this quick and easy shrimp recipe, prepared Mediterranean-style—so it is also healthy. Garlic shrimp cooked in a light white wine and olive oil sauce with red onion, bell peppers, tomatoes, and some tasty spices. What’s not to like?
The original recipe used only a half each of the red onion and yellow and green bell peppers, plus only a cup of the canned diced tomato. We used the full amount of each one which enlarged the serving size and pumped up the healthy nutrients. All changes are noted in the ingredients list below.
Another change we made was using our homemade shellfish stock in place of the chicken broth. Again, more flavor, plus it keeps the dish meatless. Serve over rice as we did, or select a pasta or another favorite favorite grain.
1 ¼ lb. large shrimp or prawns, peeled and deveined
1 Tbsp. all-purpose flour
1 to 2 tsp. smoked Spanish paprika
½ tsp. each salt and pepper
½ tsp. ground coriander
¼ tsp. cayenne
¼ tsp. sugar
1 Tbsp. butter (ghee clarified butter is preferable)
3 Tbsp. Extra virgin olive oil
1 red onion, thinly sliced
4 garlic cloves, chopped
1 green bell pepper and 1 yellow bell pepper, cored and sliced
1 14.5 oz. can diced tomato
⅓ cup shrimp or vegetable broth
2 Tbsp. dry white wine
2 Tbsp. fresh lemon juice
⅓ cup chopped parsley leaves
Directions
Pat the shrimp dry and place it in a large bowl. Add the flour, smoked paprika, salt and pepper, coriander, cayenne, and sugar. Toss until the shrimp is well-coated.
In a large cast iron skillet, melt the butter with the olive oil over medium heat. Add the red onion and garlic. Cook for 2-3 minutes, stirring regularly, until fragrant (be sure not to burn the garlic.)
Add the bell peppers and cook another 4 minutes or so, tossing occasionally.
Now add the shrimp. Cook for 1 to 2 minutes, then add the diced tomatoes, broth, white wine and lemon juice. Cook for a couple more minutes or until the shrimp turns bright orange.
Finally, stir in the chopped fresh parsley and serve.
Here, preserved lemon is paired with seared shrimp in this easy weeknight pasta recipe. It also features garlic, chile flakes, plenty of Parmesan, and a touch of fresh lemon juice, bringing the full spectrum of lemon flavor to the table. Let me just put it out there, the dish was luxuriously fantastic!
It’s amazing that this silky sauce contains no cream. One of the main ingredients, preserved lemon, adds a wonderful base note and should not be omitted. Then, instead of using an entire pound of pasta, we scaled it back to half that amount for a better balance with the shrimp. Just keep in mind, it may not provide 4 entrée-sized portions (depending on hungry your diners are!).
Back to those preserved lemons. They are a versatile pantry staple with the power to level up the flavor of any dish it touches. Unlike the aggressively pungent and assertive flavor of fresh lemon rind, preserved lemons have softer, richer, and deeper flavors, mellowed by the salty bath that pickles them. While they lose some of their bracing acidity, citrusy aromas and gentle tanginess remain.
We keep a jar of preserved lemons in our auxiliary refrigerator at most times. Which BTW, take at least 3 weeks “hibernating” in a cool room, then a spin in the fridge before they are ready to use. The jar of preserved lemons, at left, was just made with kosher salt, lemons, black peppercorns and bay leaves.
TIP: If you don’t have, or can’t find preserved lemons, you can microwave four 2-inch strips lemon zest, minced, 1 teaspoon lemon juice, ½ teaspoon water, ¼ teaspoon sugar, and ¼ teaspoon salt at 50 percent power until the liquid evaporates, about 1½ minutes, stirring and mashing the lemon with the back of a spoon every 30 seconds.
1 lb. medium tube-shaped pasta (such as rigatoni or penne)
Kosher salt
1 lb. large shrimp, peeled, deveined
¼ cup extra-virgin olive oil
6 garlic cloves, finely chopped
¼ cup finely chopped preserved lemon rinds
½ tsp. crushed red pepper flakes
4 Tbsp. chilled unsalted butter, cut into 4 pieces
2 oz. Parmesan, finely grated (about 1 cup), plus more for serving
1 Tbsp. fresh lemon juice
⅓ cup finely chopped parsley, plus more for serving
Directions
Cook 1 lb. medium tube-shaped pasta (such as rigatoni or penne) in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 2 cups pasta cooking liquid.
Meanwhile, pat 1 lb. large shrimp, peeled, deveined, dry with paper towels; season lightly with kosher salt. Heat ¼ cup extra-virgin olive oil in a large Dutch oven or other heavy pot over medium. Add 6 garlic cloves, finely chopped, ¼ cup finely chopped preserved lemon, and ½ tsp. crushed red pepper flakes and cook, stirring often, until preserved lemon is softened, about 2 minutes.
Add shrimp and cook, stirring often, until just opaque, about 2 minutes.
Add pasta, 2 Tbsp. unsalted butter, cut into 2 pieces, and 1 cup pasta cooking liquid and cook, tossing vigorously, until butter is melted and sauce is thickened slightly, about 2 minutes. Add ½ cup finely grated Parmesan; toss until melted.
Add ½ cup pasta cooking liquid, 2 Tbsp. unsalted butter, cut into 2 pieces, and ½ cup finely grated Parmesan and cook, stirring vigorously and adding more pasta cooking liquid if needed, until sauce is thickened and coats pasta, about 1 minute. Mix in 1 Tbsp. fresh lemon juice and ⅓ cup finely chopped parsley.
Divide pasta among shallow bowls. Top with more finely grated Parmesan and finely chopped parsley.
Instead of more traditional ground beef lasagna, try this shrimp and crabmeat casserole from Better Homes & Garden. Pair it with a side salad for a satisfying and vegetable-rich dinner.
With the cost of fresh lump carb meat sky-high, refrigerated pasteurized lump crabmeat is an excellent choice over the traditional canned crabmeat or more expensive fresh crab. Look for it at the meat and seafood counter of your supermarket.
When it comes to the rice, measure out 3 cups AFTER it is cooked. The Hubs had an off-moment and cooked too much rice and we used all of it. Although it did not alter the flavor of the dish, it did make it a bit too rice-forward. If you do have extra rice, save it for another meal.
Purchasing a 1-pound bag of frozen salad shrimp made prepping a lot easier because they didn’t need to be peeled and deveined; plus the small size was perfect in the casserole. This is an ideal dish when hosting/attending a potluck lunch or dinner, just make sure to keep it warm until serving time.
1 lb. fresh or frozen small shrimp, peeled and deveined
1 medium green sweet pepper, chopped
1 onion, chopped
1 stalk celery, sliced
2 cloves garlic, minced
3 Tbsp. butter, divided
½ tsp. dried thyme, crushed
3 cup cooked long grain white rice, (1 cup uncooked)
4 strips thick-cut bacon, chopped
8 cups fresh baby kale or spinach, stems removed
2 Tbsp. butter
2 Tbsp. all-purpose flour
1 Tbsp. Cajun seasoning
2 cup milk
2 cups shredded Monterey Jack cheese (8 oz.)
16 oz. cooked crabmeat, flaked
½ cup shredded Parmesan cheese (2 oz.)
½ cup chopped green onions (4)
Directions
Make rice according to package directions.
Thaw shrimp, if frozen; set aside. Preheat oven to 350°F. In a large skillet cook the green pepper, onion, celery, and garlic in 1 tablespoon hot butter over medium heat about 4-5 minutes or until vegetables are tender.
Stir in thyme; cook and stir for 1 minute. Transfer to a large bowl. Add cooked rice; stir to combine. Set aside.
In the same skillet cook bacon over medium heat until crisp. Add the kale; cook and stir for 3 to 5 minutes or until wilted and tender. Remove from heat. Set aside.
In a medium saucepan melt 2 tablespoons butter over medium heat. Stir in flour and Cajun seasoning; cook and stir for 1 minute.
Stir in milk; cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Reduce heat to low. Add Monterey Jack cheese; stir until cheese melts.
Lightly grease a 4-quart rectangular baking dish. Spread half of the rice mixture over bottom of dish. Layer with half of the kale mixture, half of the shrimp, half of the crabmeat, and half of the cheese sauce. Repeat layers. Sprinkle evenly with Parmesan cheese.
Bake, uncovered, for 30-45 minutes or until bubbly and lightly golden. Sprinkle with green onions.
What’s a summer without at least one clam bake or shrimp boil? Upon receiving our latest Food & Wine magazine, their cover image was a tempting looking Shrimp Boil, so we decided there and then to make one. This shrimp boil is a one-pot summer feast for a crowd. However, their recipe served eight (at a minimum) and with only the two of us it made sense to cut it in half.
In it, sweet, plump Gulf shrimp, corn, potatoes, and andouille sausage, come together in a flavorful cooking liquor. It is recommended to use large shrimp in the shell, which helps prevent overcooking and imparts its own flavor to both the shrimp and broth. Add dense ingredients like potatoes and corn first, then sausage, then shrimp. Just before serving, the boil is finished in a garlic spice butter. Yummy!
Like “Barbecue,” “Shrimp Boil” is both a noun and a verb. While all of the flavors are important, the real flavor from a boil comes from a potent cooking liquor. This broth takes it aromatic flavors from alliums, lemon and spices; while a bottle each of white wine and clam juice add heft.
Not having a large enough pot with a fitted strainer, we omitted the strainer altogether, except at the end to drain the food into. Additionally, the amount of liquids were reduced to make sure everything would fit our smaller pot.
For authenticity, you may want to line your eating surface with newspaper or butcher paper and serve the shrimp, corn and potatoes splayed out on the table. Of course, a more formal/civilized approach is to serve from a platter. Whatever style you choose, make sure to have plenty of paper towels handy because the food is meant to be eaten with your hands.
1 Tbsp. Cajun seasoning or Old Bay seasoning, plus more for serving
2 garlic cloves, minced (about 2 tsp.)
5 Tbsp. plus 1/8 tsp. fine sea salt, divided
Hot sauce (such as Tabasco), to taste
11 qts. water
1 750-milliliter bottle dry unoaked white wine (such as Pinot Grigio)
1 8-oz. bottle clam juice (such as Bar Harbor)
1 large yellow onion, quartered lengthwise, root intact
2 garlic heads, halved crosswise
8 dried bay leaves
1 Tbsp. dried thyme
1/4 cup Old Bay seasoning
2 lbs. small yellow, red, or gold potatoes
8 8-oz. shucked ears fresh corn, halved crosswise
3 lbs. fresh or smoked sausages, preferably andouille
4 lbs. unpeeled raw large wild shrimp
Dipping Sauce, optional, for serving (See Step 5 for making your own.)
Whole-grain mustard, for serving
Directions
Grate zest from 1 lemon to measure 2 teaspoons. Set grated zest aside. Cut zested lemon and remaining lemon into quarters; set aside. Melt butter in a small saucepan over low. Stir in Cajun seasoning, minced garlic, 1/8 teaspoon salt, hot sauce to taste, and reserved lemon zest. Remove from heat; cover to keep warm.
Place a 24-quart pot on an outdoor propane burner. Add 11 quarts water, wine, clam juice, onion, garlic heads, bay leaves, thyme, quartered lemons, and remaining 5 tablespoons salt to pot; cover and bring to a boil over high flame. Stir in crab boil packets; cover and cook 10 minutes. Place a fitted strainer inside pot.
Add potatoes to strainer in pot; cover and cook 5 minutes. Stir in corn and sausages; cover and cook until a thermometer inserted in thickest portion of sausage registers 155°F (or until heated through if using smoked sausages), about 10 minutes. Stir in shrimp; cook, uncovered, until shrimp are pink, opaque, and cooked through, 2 to 4 minutes.
Lift strainer from pot, letting liquid strain back into pot, and transfer shrimp boil mixture (potatoes, corn, sausage, and shrimp) to a large heatproof bowl; discard onion, garlic, bay leaves, thyme, lemons, crab boil packets, and strained liquid inside pot. Add reserved butter mixture to shrimp boil mixture; toss to coat. (If you don’t have a large enough bowl, you can do this step in batches, tossing half of the shrimp boil with half of the butter mixture at a time.) Arrange coated shrimp boil on a platter or a covered table. Season with additional Cajun seasoning or Old Bay. Serve with cocktail sauce and mustard, if desired.
To make the dipping sauce: Stir together 1 8-ounce jar cocktail sauce, 2 tablespoons prepared horseradish, 2 teaspoons fresh lemon juice, and 1/2 teaspoon hot sauce in a small bowl. Store, covered, in refrigerator up to 5 days. Grate fresh horseradish on top for serving, if you like.
Based on a classic Mexican fish dish pescado en salsa poblano, or fish in poblano sauce, this recipe is a shrimp version. To make the creamy, vibrantly hued sauce that cloaks plump, gently cooked shrimp, poblano chilies, with their earthy flavor and moderate heat, are puréed with cilantro, alliums and Mexican crema, a rich cultured cream similar to, but milder than sour cream.
If crema isn’t available—and it wasn’t for us—sour cream works in its place. To make a more substantial meal, serve with warmed tortillas and rice and beans; over steamed rice; or as in our case, polenta cooked in shrimp stock.
Don’t be afraid to use the cilantro stems. Unlike parsley, cilantro has stems that are tender and will readily break down in the blender.
2 medium poblano chilies, stemmed, seeded and cut into 2-inch pieces
2 medium garlic cloves, smashed and peeled
1/2 medium white onion, thinly sliced, plus more to serve
Kosher salt and ground black pepper
1 1/2 lbs. extra-large (21/25 per pound) shrimp, peeled and deveined
1 tTbsp. lime juice, plus lime wedges to serve
3 cups lightly packed fresh cilantro, plus more to serve
1/3 cup Mexican crema or sour cream
Directions
In a 12-inch skillet over medium-high, heat the oil until barely smoking. Add the chilies and cook, stirring occasionally, until charred in spots, 2 to 4 minutes. Reduce to medium and add the garlic, onion, ¼ cup water and ½ teaspoon salt. Cover and cook, stirring often, until the vegetables are softened, 5 to 7 minutes. Meanwhile, in a small bowl, toss the shrimp with the lime juice, ½ teaspoon salt and ¼ teaspoon pepper; set aside.
Transfer the vegetable mixture to a blender; reserve the skillet. To the blender, add the cilantro, crema and ¼ teaspoon each salt and pepper. Blend on high until smooth, 1 to 2 minutes.
Pour the puree into the skillet and bring to a simmer over medium. Cook, stirring occasionally, until slightly thickened, 3 to 5 minutes. Add the shrimp and cook, stirring often, until opaque throughout, about 3 minutes.
Off heat, taste and season with salt and pepper. Transfer to a serving dish and garnish with additional cilantro and sliced onion; serve with lime wedges.
Simply delicious! It just so happened, that we started making our vacation plans to visit Portugal the same day we made this dish. The power of suggestion…
Cataplana is both the name of the dish and the pot that it is cooked in. There are two types of cataplana: either seafood packed with both fish and seafood, or a pork and clam version, which this one is. It uses abundant fresh seafood, smoky cured meat, and vibrant paprika in a rich, ruddy broth. In lieu of a traditional copper cataplana pot, we cooked ours in a Dutch oven with a tight-fitting lid to mimic the steamy cooking environment.
The strips of fresh fennel and red bell pepper, enliven the dish with a crisp‑tenderness that contrasts with the juicy chew of the sausage and the meaty clams. Since I don’t eat clams and The Hubs does, we substituted a bit more shrimp and fewer clams, but kept the ratios the same.
To accompany the stew and help mop up all of those luscious juices, we made some tasty toasted garlic baguette slices topped with grated parmesan and a hint of smoked paprika—the perfect companion! We made it again a few weeks later for a small party we hosted…
1 red bell pepper, stemmed, seeded, and cut into ¼-inch-wide strips
1 28-oz. can whole peeled tomatoes, drained and chopped coarse
1 8-oz. bottle clam juice
½ cup dry white wine
3 lbs. littleneck or Manila clams, scrubbed
½ cup chopped fresh parsley
Lemon wedges
Directions
Combine shrimp and ¼ teaspoon salt in bowl; refrigerate until needed. Heat oil in large Dutch oven over medium-high heat until shimmering. Add linguica and cook, stirring occasionally, until browned and fat is slightly rendered, about 4 minutes.
Stir in garlic, paprika, and pepper flakes and cook until fragrant, about 30 seconds.
Add onion, fennel, bell pepper, and remaining ½ teaspoon salt and cook, stirring occasionally, until vegetables are softened, 8 to 10 minutes.
Stir in tomatoes, clam juice, and wine. Bring to simmer and cook, stirring occasionally, until thickened slightly, about 5 minutes.
Increase heat to high and bring mixture to boil. Stir in clams; cover and cook until clams have opened, 5 to 7 minutes, stirring halfway through cooking.
Off heat, stir in shrimp. Cover and let stand off heat until shrimp are opaque and just cooked through, about 5 minutes.
Discard any unopened clams. Stir in parsley; season with salt to taste; transfer to serving bowl if desired; and serve, passing lemon wedges separately.
Does a Mediterranean diet appeal to you? Then these two recipes might be worth a try. The first from Cook’s Country, Orzo with Shrimp, Feta and Lemon dish will grab your attention. Cooking the orzo pilaf-style gives it extra flavor and allows you to control the slightly creamy consistency.
To keep this meatless, use seafood/shellfish stock as opposed to chicken broth. Also, if the broth you use is on the bland side, use 4 cups of the stock and omit the water. If, like our homemade shellfish stock, it is intense, dilute it with two cups of water.
Adjust the amounts of olives and feta to suit your own preferences. One version of the recipe indicated only a half cup of Kalamatas and only 2 ounces of feta, while the list below indicates double of each.
Because we cooked our meal in a 10-inch-wide nonstick pan, the shrimp took an extra two minutes to become opaque. Keep that in mind if using less than a 12-inch skillet.
1 ½ lbs. extra-large shrimp (21 to 25 per pound), peeled and deveined
2 Tbsp. extra-virgin olive oil, plus extra for drizzling
1 onion, chopped fine
2 garlic cloves, minced
2 cups orzo
2 cups seafood (or chicken) broth
2 cups water
1 cup pitted Kalamata olives, chopped coarse
4 oz. feta cheese, crumbled (1 cup)
Fresh parsley, for garnish
Directions
Mix lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper together. Pat shrimp dry with paper towels and toss with lemon-salt mixture to coat; set aside.
Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add onion and cook until softened, about 4 minutes.
Stir in garlic and cook until fragrant, about 30 seconds.
Stir in orzo and cook, stirring frequently, until orzo is coated with oil and lightly browned, about 4 minutes.
Add broth and water, bring to boil, and cook, uncovered, until orzo is al dente, about 6 minutes.
Stir in olives, 1/2 cup feta, and lemon juice. Season with salt and pepper to taste.
Reduce heat to medium-low, nestle shrimp into orzo, cover, and cook until shrimp are pink and cooked through, about 5 minutes.
Sprinkle remaining 1/2 cup feta over top and drizzle with extra oil. Serve.
The second recipe, Baked Shrimp and Orzo with Feta and Tomatoes, is another Mediterranean-inspired shrimp dish similar to the Orzo with Shrimp, Feta and Lemon above, however this version gets started on the cooktop and then baked in the oven. It only calls for 1 pound of shrimp but we had 1 1⁄2 pounds and decided to use it all. The 12-inch skillet was brimming full. Our other change was incorporating homemade shellfish stock for the chicken broth.
To build in plenty of Mediterranean flavor, start by sautéing chopped onion and red bell pepper, to soften them before adding in minced garlic and oregano. To guarantee perfectly cooked shrimp and pasta, sauté the orzo in the aromatics to unlock its toasty notes. The crumbled saffron threads, though not traditional, introduce a sunny hue and warm, complex flavor.
Chicken (or shellfish) broth and the drained juice from a can of diced tomatoes are then stirred in; as the orzo cooks to al dente, its releases starch (similar to a risotto) creating a sauce with a subtly creamy texture. To prevent the shrimp from overcooking, stir them right into the orzo, along with the reserved tomatoes and frozen peas, and transfer the skillet to the oven to cook through gently. A sprinkling of feta before baking reinforces the dish’s Greek flavors and promises an appealing browned, cheesy crust.
Make sure that the orzo is al dente, or slightly firm to the bite; otherwise it may overcook in the oven. If using smaller or larger shrimp, the cooking times may vary accordingly. You can leave the shrimp tails on, if desired. The small amount of saffron makes a big difference to the flavor and look of the dish, so be sure to include it. You will need a 12-inch oven-safe nonstick skillet for this recipe.
1 lb. extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed
Salt and pepper
1 Tbsp. extra-virgin olive oil
1 red onion, chopped fine
1 red bell pepper, stemmed, seeded, and cut into ½-inch pieces
4 garlic cloves, minced
2 tsp. minced fresh oregano or ½ teaspoon dried
2 cups (12 oz.) orzo
Pinch saffron threads, crumbled
3 cups chicken or shellfish broth
1 (14.5-oz.) can diced tomatoes, drained with juice reserved
½ cup frozen peas
3 oz. feta cheese, crumbled (¾ cup)
2 scallions, sliced thin
Lemon wedges
Directions
Adjust oven rack to middle position and heat oven to 375 degrees. Pat shrimp dry with paper towels and season with salt and pepper; cover and refrigerate until needed.
Heat oil in 12-inch oven-safe nonstick skillet over medium heat until shimmering. Add onion and bell pepper and cook until vegetables are softened, 5 to 7 minutes. Stir in garlic and oregano and cook until fragrant, about 30 seconds. Stir in orzo and saffron and cook, stirring often, until orzo is lightly browned, about 4 minutes.
Stir in broth and reserved tomato juice, bring to simmer, and cook, stirring occasionally, until orzo is al dente, 10 to 12 minutes.
Stir in shrimp, tomatoes, and peas, then sprinkle feta evenly over top. Transfer skillet to oven and bake until shrimp are cooked through and feta is lightly browned, about 20 minutes.
Remove skillet from oven (skillet handle will be hot). Sprinkle scallions over top and serve with lemon wedges.
In just over an hours time, you can enjoy this lovely, nutrient-packed Mediterranean soup. We substituted 8 ounces of cod for a half pound of the shrimp, giving us a trio of seafood. Typically, we would use our own homemade shellfish stock, but since we were plum out, we incorporated a mix of bottled clam juice and boxed seafood broth.
First, you’ll give the scallops a quick sear in a hot pan. Next, you’ll sear your shrimp in the same pan for about 2 minutes, you want to see some pink but don’t worry about fully cooking it yet. Remember, you will be adding the seafood to the hot soup later, so don’t overcook the shrimp. In addition to the aromatics and fresh herbs, fresh lemon juice is the perfect finishing touch.
The original recipe indicated that it would take 35 minutes from prep through to finished soup. Unless you are a samurai chef, it’s not possible. It took me at least 35 minutes just to do the prep alone. Plus, more time was needed for the liquid to return to a boil in a couple of instances. So plan on a minimum of about 70 minutes.
We served ours with toasted garlic bread nuggets and a side salad.
1 lb. shrimp, peeled and deveined, cut in 3 pieces each
8 oz. cod, cut into 1-inch chunks
1 green bell pepper, cored, chopped
1 red or yellow bell pepper, cored, chopped
1 medium yellow onion, chopped
6 garlic cloves, peeled, minced
3 Tbsp. tomato paste
1 Tbsp. dried oregano, divided
3 8-oz. bottles clam juice
1 qt. seafood broth
2 15-oz cans diced tomato
1 cup orzo pasta
6 oz. baby spinach
1 cup chopped fresh parsley leaves
1 cup chopped fresh dill, stems removed
1 lemon, juice of
Crushed red pepper flakes, optional
Directions
If using scallops, pat them dry and season with salt and pepper.
In a cast iron skillet, heat 1 tablespoon olive oil over medium-high heat until shimmering. Gently add the sea scallops. Sear for about 1 ½ minutes on each side. Scallops should form a golden brown crust. Sprinkle a large pinch of dried oregano. Quarter each scallop and transfer to a dish and set aside for now.
To the same cast iron skillet, add a little more extra virgin olive oil if needed. Again heat over medium-high until shimmering but not smoking. Add the shrimp; sear for about 2 minutes on both sides. You want to see some pink, but don’t worry about fully cooking it (you will finish cooking it in the soup.) Remove from the heat and sprinkle a generous pinch of dried oregano.
In a medium heavy cooking pot, heat 1 tablespoon extra virgin olive oil on medium-high. Add the chopped peppers, onions, garlic, tomato paste, salt and the remaining dried oregano. Cook for 5 minutes, stirring occasionally.
Add the seafood broth and clam juice and bring to a boil. Add the diced tomatoes. Cook on medium-high for 3-5 more minutes.
When the liquid returns to a boil, add the orzo pasta. Turn heat down to medium and cook for 8 minutes until orzo is tender. Add the cod about 4 minutes after you stir in the orzo.
Stir in the baby spinach, parsley, dill, and lemon juice.
Finally, stir in the scallops and shrimp to warm through (about 1 to 2 minutes.) Taste and adjust seasoning to your liking. Add crushed red pepper flakes for some heat, if you like. Serve with your favorite crusty bread.
The back story: Polenta e schie, a specialty of Venice, Italy, is polenta topped with tiny local shrimp called schie. The dish typically is a minimalist, sauce-free marriage of corn and crustacean, but Michela Tasca, owner of Ca’ de Memi farm and bed and breakfast in Piombino Dese, just north of Venice, taught Milk Street a version in which the schie are poached in a simple tomato sauce accented with garlic and fresh herbs.
So in this recipe, Milk Street uses the large shrimp available in the U.S. in place of the schie. The polenta is simmered in the oven; the gentle, even heat obviates the need for frequent stirring. This means that while the polenta cooks, you’re free to prep the other ingredients. While this method for making polenta may take longer, it sure is a heck of a lot easier than standing over a hot stove stirring constantly for nearly an hour… Works for me!
TIPS: Be sure to use coarse stoneground cornmeal; fine cornmeal produces gluey polenta, and steel-ground cornmeal lacks flavor. If juicy, ripe tomatoes are not available, look for cocktail or Campari tomatoes, as we find them to be dependably good no matter the season.
Milk Street warns not to begin cooking the shrimp until the polenta is done. In the covered pan or pot, the polenta will remain hot for the short amount of time it takes to cook the shrimp and tomatoes. Don’t worry if the shrimp are only parcooked after their quick sear. They’ll finish cooking when they simmer with the tomatoes for a couple of minutes.
1½ lbs. extra-large shrimp, peeled (tails removed) and deveined
4 large garlic cloves, 2 finely grated, 2 smashed and peeled, reserved separately
1½ lbs. ripe tomatoes, cored and cut into 1-inch chunks
½ tsp. red pepper flakes
½ cup chopped fresh basil or flat-leaf parsley
Directions
Heat the oven to 375°F with a rack in the lower-middle position.
In a large oven-safe saucepan or small (4- to 5-quart) Dutch oven, combine the cornmeal, 1 teaspoon salt and 5½ cups water, then whisk to combine. Bring to a gentle simmer over medium, stirring often, then place uncovered in the oven and cook for 45 minutes.
Remove from the oven, whisk the polenta, then return, still uncovered, to the oven. Cook until the polenta is thick and creamy, another 15 to 30 minutes.
Remove from the oven, whisk until smooth, cover and let stand for 5 minutes. Taste and season with salt and black pepper, then cover and set aside while you cook the shrimp.
In a medium bowl, stir together 1 tablespoon of oil, the grated garlic and ½ teaspoon salt. Add the shrimp and toss to coat.
In a 12-inch skillet over medium-high, heat the remaining 3 tablespoons oil until shimmering. Add half of the shrimp in a single layer and cook until browned on the bottom, 1 to 2 minutes. Using tongs or a slotted spoon, transfer to a large plate. Cook the remaining shrimp in the same way using the residual oil in the pan.
Set the now-empty skillet over medium, add the smashed garlic and cook, stirring, until fragrant and lightly browned, about 2 minutes.
Add the tomatoes, pepper flakes and ½ teaspoon each salt and black pepper. Cook, stirring occasionally, until the tomatoes begin to soften and release their juices, 2 to 3 minutes.
Stir in the shrimp with accumulated juices and cook, stirring occasionally, until the shrimp are opaque throughout, about 2 minutes. Off heat, remove and discard the garlic cloves and stir in the basil, then taste and season with salt and pepper.
Whisk the polenta to smooth it out, adding water as needed to thin. Divide the polenta among individual bowls, then spoon on the shrimp-tomato mixture.
Instead of leaning on a sauce, “dry” stir-fries like this recipe use a small amount of liquid (in this case, fish sauce), relying on heat and movement in the wok to intensify each ingredient’s flavors. To ensure that the beans blister, dry them thoroughly with a kitchen towel before cooking. Pickled sushi ginger adds mild, well-balanced sweetness and a hint of spice.
Where we took fault with this recipe as written, were the quantities. There is no way only 6 shrimp and the remaining ingredients would serve four adult portions, no way! So we doubled the shrimp from 6 to 12, and that amplified the volume enough for two decent servings. Those changes are noted in the recipe below.
Since this sauce-less dry-fry wouldn’t necessarily require a bed of rice, we opted for pan-fried dumplings. Trader Joe’s has a nice selection and we just happen to have some in our freezer. Russ whipped up a simple, yet tasty, dumpling dipping sauce (recipe below), and dinner done!
8 oz. peeled and deveined raw large shrimp (about 12 shrimp)
2 Tbsp. peanut oil or vegetable oil, divided
12 oz. green beans, trimmed and cut into 2-inch pieces (about 3 cups)
¼ tsp. kosher salt
1 Tbsp. minced garlic
¼ cup thinly sliced scallions
1Tbsp. fish sauce
1 Tbsp. yellow pickled ginger, minced
¼ tsp. granulated sugar
Directions
Pat shrimp dry using paper towels. Chop shrimp into 1/2-inch pieces; set aside.
Heat a 14-inch flat-bottomed wok or 12-inch skillet over high until a drop of water evaporates within 1 to 2 seconds of contact. Swirl in 1 tablespoon oil. Add beans, and sprinkle with salt; reduce heat to medium-low so that beans are barely sizzling.
Cook, making quick scooping motions with a metal spatula, constantly tossing and tumbling (stir-frying) the beans until they just begin to blister and brown in spots and are almost tender, 3 to 6 minutes. Transfer beans to a plate.
Increase heat under wok to high, and swirl in remaining 1 tablespoon oil. Add garlic; cook, stir-frying constantly, until fragrant, about 10 seconds.
Add chopped shrimp, and break up any clumps using a metal spatula; cook, stir-frying constantly, until shrimp just take on an orange-pink hue, about 1 minute.
Return beans to wok, and add scallions, fish sauce, pickled ginger, and sugar; cook, stir-frying constantly, until shrimp are just cooked through and beans are tender, 30 seconds to 1 minute.
This easy, flavorful dipping sauce is the perfect condiment for a range of homemade or store-bought dumplings. It can be refrigerated for up to 3 days.
Ingredients
½ cup soy sauce
½ cup rice vinegar
1 Tbsp. Chinese chile garlic sauce
1 tsp. toasted sesame oil
1 Tbsp. chopped scallion slices
Directions
In a small bowl, whisk the soy sauce with the rice vinegar, chile-garlic sauce and sesame oil.
Tacos gobernador is a modern Mexican classic that combines a sauté of shrimp, fresh tomatoes and chilies with quesillo, a stringy cheese not unlike mozzarella, that’s melted onto the tortillas before assembly. In this recipe, Milk Street morphs those tacos into something simpler but equally delicious and in the same spirit.
The shrimp is seared, then combined with sautéed onion, fresh tomatoes and a minced charred habanero chili. Instead of melting a mild, milky cheese onto the tortillas before filling them, this recipe simply garnishes the tacos with crumbled cotija, a dryish Mexican cheese that packs lots of salty, savory flavor, along with fresh cilantro.
The shrimp filling gets a fair amount, but not scorching heat from the habanero chili; to tame the spiciness, Milk Street suggests seeding the chili after charring, before finely chopping it.
With no corn tortillas available at two different stores, we ended up with the flour variety. And for some odd reason our two small habaneros hardly had any kick to them, even when keeping the seeds. Thus, an added 1/4 teaspoon of cayenne provided the heat we desired, but not overly so.
With a side of fiesta black beans, it was one tasty dinner!
Don’t forget to pat the shrimp dry before searing. Removing surface moisture helps prevent steaming and ensures good, flavorful browning. Also, don’t brown the shrimp on both sides—the point is for them to be only parcooked after searing. They will fully cook—to a plump, tender finish—when returned to the pan with the tomatoes.
1 1/2 lbs. extra-large (21/25 per pound) shrimp, peeled (tails removed) and deveined, patted dry
Kosher salt and ground black pepper
1/2 medium white onion, thinly sliced
3 ripe plum tomatoes, cored and chopped
1 Tbsp. lime juice, plus lime wedges to serve
3 oz. cotija cheese, crumbled (¾ cup)
1/2 cup lightly packed fresh cilantro, chopped
12 (6-inch) corn tortillas, warmed
Directions
Heat a 12-inch nonstick skillet over medium-high until water flicked onto the surface immediately sizzles and evaporates. Add the chili and cook, turning every 1 to 2 minutes, until well charred on all sides, 5 to 6 minutes total. Transfer the chili to a cutting board.
In the same skillet over medium-high, heat 1 tablespoon oil until shimmering. Add the shrimp in an even layer and sprinkle with ½ teaspoon each salt and pepper. Cook without stirring until the bottoms of the shrimp are browned, 5 to 6 minutes. Transfer to a large plate and set aside; reserve the skillet. Finely chop the chili.
In the same skillet over medium-high, heat the remaining 1 tablespoon oil until shimmering. Add the onion and cook, stirring occasionally, until softened and beginning to brown, 3 to 4 minutes.
Stir in the shrimp and any accumulated juices, the tomatoes and chili; cook, stirring, until the shrimp are opaque throughout, 1 to 2 minutes. Off heat, stir in the lime juice, then taste and season with salt and pepper.
To serve, put the cotija, cilantro and lime wedges into small bowls. Transfer the shrimp mixture to a serving dish, then serve with the tortillas and garnishes for making tacos.
These babies are lickety-split fast, extremely simple, and so freakin’ yummy! In fact, keep this marinade in mind for poultry as well. You may decide to try other herbs in place of the basil, like oregano, tarragon or chives; or also give them a sprinkle of fresh herbs at the end.
It was the perfect appetizer to bring for a small dinner party at our friends, Mr. and Mrs, Z. The evening could not have been lovelier as we were sitting outside sipping some wine and marveling at the well-manicured gardens. We transported the soaked wooden skewers, marinating shrimp and a sprig of basil leaves along with the perfect sized platter. All that needed to be done when the four of us were ready for a nosh, was to preheat the grill and thread the 20 shrimp onto the skewers—evenly distributed at 5 apiece.
Within minutes on the grill, the shrimp were done and the feast could begin… Speaking of feast, I have to give a shout out to our hosts for the fantastic meal! Mrs. Z. made a leg of lamb that was to die for, accompanied by a tasty potato salad, an incredible watermelon and arugula salad, asparagus, green bean and tomato salad, and a wonderful summery dessert of nectarines over blueberry compote topped with vanilla ice cream all artfully presented in parfait glasses. A dinner to remember for sure…
But I digress, back to the original post which is the featured shrimp kebabs…
1 lb. peeled and deveined jumbo shrimp, tails left on
Directions
Gather the ingredients.
Soak four 12-inch wooden skewers in water to cover for at least 30 minutes.
In a small bowl, mix together the orange juice, lemon or lime juice, orange zest, garlic, olive oil, basil, and salt and pepper until well blended.
Add the shrimp and mixture to a large ziploc bag, seal and mush around to coat. Let sit at room temperature for 15 minutes, or refrigerate for 1 to 2 hours.
Preheat the broiler or grill. Skewer the shrimp, dividing them evenly between the skewers. Discard any remaining marinade. Broil or grill for about 4-6 minutes total, turning once as they brown, until they are just cooked throughout.
The love affair begins with the dressing, which is the key to adding unforgettable flavor. Just like a romance, it is sweet, spicy, tangy—with a jolt of garlic thrown in. Although I had to laugh at the notion that this Honey Garlic Shrimp, Corn, and Avocado Bacon Salad recipe from Half-Baked Harvest was supposed to feed six. Including daughter Julia who was in for a visit, the three of us polished it off entirely—yes, it was THAT good!
While there is not much cooking, you do need to char the ears of corn, crisp the bacon and sear the shrimp. Afterward, it comes together in minutes. Honey garlic seared shrimp cooked together with the bacon drippings is then tossed up in a fresh salad of romaine, grilled corn, salty feta, and creamy avocado. The herby dressing is so deliciously flavorful and pulls it altogether. You will be pining for more 💜…
To simplify things on dinner night, pre-prep by making the crispy bacon pieces and charred corn ahead of time, let cool, and store until ready to use.
1/2 cup feta cheese, crumbled (don’t buy the pre-crumbled variety)
Directions
To make the dressing. Combine all ingredients in a medium mixing bowl and whisk until smooth. Taste and adjust the salt and pepper.
In another bowl, toss the shrimp with 1/3 of the dressing. Let sit 10 minutes.
Heat a large skillet over medium-high heat and cook the bacon until crisp. Remove the bacon from the pan. Roughly chop when cooled.
Add the shrimp to the hot bacon fat and cook on both sides until seared, about 2 minutes per side. Remove from the heat. You will need to do this in two batches.
To make the salad, combine the greens, corn, and tomatoes in a salad bowl and toss with a little dressing. Add the shrimp, bacon, and avocados. Spoon the dressing overtop. Top with feta. Season with freshly cracked pepper and salt. Serve warm or cold.
In this Mediterranean recipe, you will coax orzo pasta to a rich, creamy texture, as if making risotto. A fragrant broth* of brandy, aromatic vegetables and shrimp shells is the cooking liquid for the orzo, infusing the dish with richness and subtle sweetness.
The shrimp themselves are added only after the orzo is al dente so they remain plump and tender. This adaptation from Milk Street takes a simple approach to the cooking with fewer ingredients than the Greek original, but retains the delicious, bracing flavors.
Ouzo is a Greek anise-flavored spirit; it’s added at the very end of cooking to accentuate the licorice notes of the fennel seed. Milk Street suggests that you don’t choose large zucchini for this recipe. Look for small to medium squash (ones that weigh 6 to 8 ounces each), as they have fewer seeds to remove. Well our supermarket didn’t have any smaller ones so we got a large zucchini before reading this tip, and it worked out fine.
To seed the zucchini, use a small spoon to scrape along the center of each half. Also, if making the shrimp broth, when simmering, don’t allow it to boil or simmer vigorously or the liquid will evaporate too quickly and the finished volume will be too slight.
*Since we already had homemade shellfish stock on hand, there was no need to make the broth and thus omitted the red bell pepper, celery and onion, and started at Step 5 with seasoning the shrimp. We also used frozen shrimp without shells since we weren’t making broth. These two things saved a large amount of time in prepping and cooking. We did however add the brandy to our homemade stock and included the bay leaves in the cooking process.
1 lb. extra-large (21/25 per pound) shrimp, peeled (tails removed) and deveined, shells reserved
3 medium celery stalks, roughly chopped
1 medium red bell pepper, stemmed, seeded and roughly chopped
1 medium yellow onion, roughly chopped
3 bay leaves
Kosher salt and ground black pepper
¼ cup brandy
1 cup orzo
2 medium zucchini (about 1 lb. total), halved lengthwise, seeded and thinly sliced crosswise
1 lb. ripe plum or cocktail tomatoes, cored and roughly chopped
1 tsp. fennel seeds, lightly crushed
1 Tbsp. plus 1 teaspoon ouzo
1½ tsp. grated lemon zest
½ cup lightly packed fresh mint, chopped
Directions
In a large pot over medium-high, heat 1 tablespoon of oil until shimmering. Add the shrimp shells and cook, stirring just once or twice, until bright pink and dry, 3 to 4 minutes.
Add the celery, bell pepper, onion, bay and ¼ teaspoon salt, then cook, stirring occasionally, until the vegetables begin to release moisture, 2 to 4 minutes.
Add the brandy and scrape up any browned bits. Add 4 cups water, bring to a boil, then reduce to medium and simmer, uncovered, for 30 minutes.
Cool for about 10 minutes, then strain through a fine mesh sieve set over a 1-quart liquid measuring cup or medium bowl; press on the solids to extract as much liquid as possible (discard the solids). You should have about 3 cups strained broth.
Season the shrimp with salt and pepper; set aside. In a 12-inch skillet over medium, heat the remaining 2 tablespoons oil until shimmering. Add the orzo and stir to coat.
Add the zucchini, tomatoes, fennel seeds, ½ teaspoon salt and ¼ teaspoon pepper. Cook, stirring often, until the tomatoes begin to release their liquid, 3 to 5 minutes.
Add 1½ cups shrimp broth and bring to a simmer over medium-high. Cook, uncovered and stirring often, until most of the liquid has been absorbed, about 6 minutes; reduce the heat as the mixture thickens.
Add another 1 cup broth and cook, stirring vigorously and adjusting the heat to maintain a simmer, until the orzo is tender and the consistency is slightly soupy, 3 to 6 minutes.
Add the shrimp and another ¼ cup broth, then cook over medium, stirring occasionally, until the shrimp are opaque throughout, about 3 minutes.
Remove the pot from the heat. Remove and discard the bay, then stir in the ouzo and lemon zest. If desired, thin the consistency by stirring in additional broth, then taste and season with salt and pepper. Transfer to a serving dish and sprinkle with the mint.
Accounting for Taste 