Tag Archives: shrimp

Velvet Shrimp

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Velvet Shrimp

Chef Paul Prudhomme’s recipe. Ashley and Carrie both love this recipe.
Servings 4

Equipment

  • Pasta cooker
  • 10 inch skillet

Ingredients

  • 3 tablespoons butter
  • 1/2 cup finely chopped green onion tops
  • 1 tablespoon plus 1 teaspoon Cajun Magic Seafood Magic in all
  • 1/2 teaspoon minced garlic
  • 1 pound medium to large shelled shrimp deveined
  • 2 cups heavy cream in all
  • 1 cup 4 oz. Shredded Muenster cheese
  • 1 pound Hot cooked spiral pasta

Instructions

  • Melt butter in 10 inch skillet over high heat. When it comes to a hard sizzle, stir in green onions and 1 tablespoon of the Seafood Magic. Cook about 1 1/2 minutes and add garlic and shrimp. Cook about 2 minutes, stirring, then add 1 cup of the cream and the remaining Seafood Magic. Stir and scrape any browned bits of sides and bottom of skillet. Cook about 1 minute or just until shrimp are plump and pink; remove with slotted spoon. Set aside. Still over high heat, whisk cream mixture often as it comes to a boil, then whisk constantly. Cook, whisking, 2 or 3 minutes, then add cheese. Cook 1 minute more or until cheese has melted. Return shrimp to skillet. Stir to coat shrimp with sauce.( Continuing to simmer will cause curdling.) Add pasta and serve. Yield: 4 servings.

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    Shrimp and Okra Gumbo

    Proud to see my former Culinary Arts student, Omar, working the oyster bar at Tia Juanita’s Fish Camp. I like to order Shrimp Gumbo to see if it’s anything like what I make. To my surprise, the roux tasted exactly like mine! I will order it again along with the Oysters Royale that Omar so generously shared. I’m glad he did, after watching him make them I was ready to order them for dessert. In honor of Omar, I’m sharing the Shrimp Okra Gumbo Recipe by Chef Paul Prudhomme. Enjoy!

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    Shrimp and Okra Gumbo

    Inspired by The Prudhomme Family Cookbook, 1987, page 194
    Course Main Course
    Cuisine Cajun
    Keyword hot, okra, rice, roux, shrimp
    Servings 12 main dish servings

    Equipment

    • shrimp peeler/ de-veiner
    • heavy stock pot
    • Cast-iron Dutch oven

    Ingredients

    • 3 pounds small shrimp peeled and shrimp shells used to make stock
    • 1 tablespoon salt
    • 2 1/4 teaspoons salt
    • 1 teaspoon ground red pepper may use more
    • 1/2 teaspoon garlic powder
    • 2 cups finely chopped onion in all
    • 2 cups finely chopped bell peppers
    • 1 cup vegetable oil in all
    • 1 cup all purpose flour
    • 1 1/2 pounds okra, sliced 1/4 inch (about 6 cups) can use frozen
    • 1 1/2 cups tomatoes peeled and chopped
    • 3 quarts Seafood Stock in all
    • 1 1/2 teaspoons garlic finely chopped
    • 1 cup chopped green onions tops only

    Instructions

    • Place shrimp shells in large pot and cover with 3 quarts of water. Bring to a boil, reduce heat and simmer until stock is needed.
    • Place the shrimp in a large bowl. Sprinkle with 2 tablespoon of the salt, 1/2 teaspoon red pepper, and the garlic powder. Stir well, cover, and refrigerate until ready to use.
    • In a medium size bowl, combine 1 cup of the onions with the bell peppers and set aside.
    • Heat 1/2 cup oil in a 2 quart cast-iron Dutch oven over high heat until oil is hot and just short of smoking, about 4 minutes. Using a long -handled metal whisk or wooden spoon, very gradually stir the flour into the hot oil. Cook, whisking constantly or stirring briskly, until roux is medium red-brown, 3 to 4 minutes, being careful not to let mixture scorch or splash on your skin. Reduce heat to low and cook until roux is dark red-brown, 1 to 2 minutes more, whisking or stirring constantly. Remove from heat and immediately add the onion and bell pepper mixture, stirring with a wooden spoon until well mixed. Continue stirring until roux stops getting darker, about 2 minutes more. Set aside.
    • In a 6-quart saucepan or large Dutch oven, combine the remaining 1/2 cup oil with the okra, tomatoes, 1 1/4 teaspoons of the salt, the remaining 1 cup onions, and 1/2 teaspoon red pepper. Place over high heat and cook about 20 minutes, until sticking is excessive, stirring frequently (almost constantly toward end of cooking time) and scraping pan bottom well each time. Add 1/2 cup of the stock and cook and stir about 5 minutes more. (The procedure of stirring and scraping the pan bottom is a major factor in making this dish so good!)
    • Remove the shrimp shells from the stock. Add 3 1/2 cups of the stock to the okra tomato mixture and stir until all sediment on pan bottom is dissolved. Bring mixture to a boil, then add the roux by spoonfuls to the boiling stock, stirring until roux is blended in before adding more. Add the remaining 2 quarts stock, the chopped garlic, and the remaining 1 teaspoon salt, and return mixture to a boil. Reduce heat and simmer about 40 minutes, stirring occasionally. Stir in the green onions and cook about 5 minutes, stirring occasionally.
    • Now turn heat to high, stir in the shrimp; cook just until gumbo comes to a simmer and shrimp are pink and plump, stirring occasionally. Do not overcook shrimp. Remove from heat and serve immediately.
    • Serve 1 1/2 cups gumbo over cooked rice.

    Notes

    This recipe is best made with fresh gulf shrimp.  If not available, buy Texas Gulf Shrimp with peel on the in the frozen case.  i never buy farm raised or from any foreign country, only Gulf shrimp will do. 

    This post includes affiliate links where I may get a small commission if you make a purchase, at no additional cost to you. These are the exact same stock pot and peeler I use. The Dutch oven is similar, They work just fine. Thanks for your support.

      Nasi Goreng (Indonesian Fried Rice)

      My first introduction to Nasi Goreng was at Odette’s home. This Indonesion fried rice is an everyday dish often made with ham. What makes it so delicious is Kecap or ketjap which is the sweet soy sauce used in her recipe. Later I found this recipe in a Johnson and Wales newsletter. The recipe called for soy sauce but I substituted the sweet soy sauce. After you try this recipe, you will not want to go back to using soy sauce. Enjoy!

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      Indonesian Fried Rice (Nasi Goreng)

      inspired by Chef Henkel, Johnson and Wales University
      Course Main Course
      Cuisine Indonesian
      Keyword chicken, egg, rice, soy sauce
      Servings 4 servings

      Equipment

      • wok with utensils
      • rice cooker

      Ingredients

      • 3 eggs beaten
      • 3 tablespoons vegetable oil divided
      • 1/2 teaspoon dried red pepper flakes
      • 1 clove garlic minced
      • 1/2 cup raw chicken breast sliced thin
      • 1/2 cup small shrimp peeled and deveined
      • 1/2 cup celery leaves and young stems cut into 1/2 inch pieces
      • 3 green onions cut into 1/2 inch pieces
      • 2 cups cooked rice cold
      • 1/2 teaspoon salt
      • 1 to 2 tablespoons sweetened soy sauce or to taste

      Instructions

      • Cook the rice ahead of time and cool.
      • Fry the eggs in one tablespoon oil to make a flat omelet. Allow to cool and slice into thin strips.
      • Put the remaining 2 tablespoons of oil in a large wok or frying pan. Heat and saute the pepper and garlicd for one minute. Add the celery and green onions and saute briefly. Add the chicken and shrimp and stir-fry until the shrimp turns pink. Add the rice, sweetened soy sauce and salthe and heat thoroughly. Garnish with egg strips and serve immediately.
      • Meat substitutions: ham, deli ham works really well and is quicker. Green bell pepper can be substituted for the celery.

      Note, this post includes affiliate links where I get a small commission if you make a purchase, at no additional cost to you.  The Kecap or Sweet Soy Sauce is a must to make this dish authentic. Sometimes it can be found in local Asian markets.Thanks for supporting Sarah Stevens!

        Easy Shrimp Dip and Ice Bowl

        Easy Shrimp Dip and Ice Bowl
        Just in time for your next party!

        Ice Bowl with Boiled Shrimp garnished with lemons

        Ice Bowl for Serving

        Make an ice bowl to serve dips, fruit, shrimp or anything that has to stay cool.
        Course: Appetizer, Party Food
        Cuisine: American
        Keyword: dip, cold meats, fruit

        Equipment

        • glass bowl
        • stainless steel bowl
        • duck tape
        • clear under liner for bowl

        Materials

        • 3 lemons
        • duct tape
        • fern or greenery

        Instructions

        • Suspend glass bowl in center of stainless steel bowl and duct tape in place.
        • Slice lemons and place in bottom of stainless steel bowl. Add cold water and place in freezer overnight.
        • Remove bowl from freezer and allow to set at room temperature for a few minutes. Remove duct tape. Do not remove clear glass bowl. It will keep your dip from getting watery from the meltiing ice. Turn stainless steel bowl over and remove from ice bowl. Place bowl in clear underliner to catch water as it melts. Cover underliner with cut fern greenery to hide bowl.
        • Add dip to bowl and serve immediately. Bowl can be frozen and removed from freezer when ready to use. Bowl can be used to serve anything that needs to be kept cold such as dip, shrimp or fruit.
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        Shrimp Dip

        Course Appetizer, Party Food
        Cuisine American
        Keyword cream cheese, shrimp

        Ingredients

        • 8 ounces cream cheese
        • 1 pound small shrimp cooked, peeled and deveined
        • 1/2 cup green onion chopped
        • Horseradish to taste
        • 1/2 teaspoon Worchestershire sauce
        • 10 drops Tabasco sauce

        Instructions

        • Place cream cheese in a mixing bowl and add shrimp. Blend in green onions, Horseradish, Worchestershire sauce and Tabasco and mix well.
        • Cover and chill in refrigerator until ready to use. Place in ice bowl and serve with crackers or fresh vegetables.
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