Shrimp Stuffed Tomatoes

1 lb small, round tomatoes (I used campari)
8 oz cooked salad shrimp*
1 dill pickle spear, minced
1/4 cup finely minced celery
3 tablespoons-1/4 cup finely minced onions
2 tablespoons mayonnaise
2 tablespoons minced Italian parsley
1 tablespoon Old Bay
juice + zest of one lemon

Directions:
Cut the top of the tomato off and core it. Mix together the remaining ingredients in a small bowl. Spoon the salad into the tomatoes. Serve.

*Really, really tiny shrimp. I find it in the freezer section.

My thoughts:

I enjoyed these more than I thought I would. Not that any part of the recipe was unappealing but I wasn't sure if there would be texture issues with the tomato/shrimp combo. Luckily there was not. Growing up I used to eat a tuna salad stuffed tomato (from our garden, not a small one like these) which I honestly think I got the idea for from a Strawberry Shortcake cookbook I bought in a Scholastic order in about 1984. But stuffed tomatoes were good then and they are good now. Who doesn't like a dish that is both easy to make and delicious? They worked equally well as appetizers and lunch.

Shu Mei Sliders with Hoisin Mayo

Ingredients:
for the burgers:
5 oz water chestnuts, drained
.5 oz dried shiitake mushrooms, rehydrated
1 lb peeled shrimp
1 lb ground pork
2 tablespoons cornstarch
2 tablespoons shaoxing
1 tablespoon sesame oil
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 teaspoon sugar
1/2 teaspoon white pepper
1/2 teaspoon black pepper



for the hoisin mayo:
2 1/2 tablespoons hoisin
3 tablespoons mayonnaise
1/2 teaspoon five spice powder
1/4 teaspoon sesame seeds


slider rolls
1 cucumber, thinly sliced


Directions:
Place all of the mayo ingredients in a small bowl. Whisk together. Refrigerate until ready to use. Place all of the burger ingredients in a food processor, pulse until well combined. Prep grill. Lightly oil your hands, a platter and the grill rack. Form into small burgers. Grill until cooked through, about 2 minutes on each side. Place on buns, top with cucumber and mayo.

Yield: about 18 sliders

My thoughts:

This going to be a quick post because I am in Seattle at the International Food Bloggers Conference! These sliders are awesome, they are my favorite kind of dumpling in burger form. They stay amazingly juicy and really do taste like dumplings, except smokier and crisper. I think they would be perfect for a party, they are small so you can cook a ton at once and serve them quickly.

Grilled Land & Sea Salad with Grilled Croutons and Lemon-Basil Vinaigrette

Ingredients:
1/2 lb shrimp, peeled
1 lb top round or flank steak
8 oz large crimini mushroom tops
4 cups 2 inch cube bread (slightly stale)
sea salt
freshly ground black pepper
1/4 cup olive oil
6 cloves garlic

salad:
10 radishes, thinly sliced
1/2 large cucumber, thinly sliced
5 tomatoes, cut up
1 head romaine, chopped

vinaigrette:
1 bunch basil
1/3 cup white vinegar
1/3 cup olive oil
juice and zest of 1 lemon
1/2 teaspoon Dijon mustard
salt
freshly ground black pepper


Directions:
Please all of the vinaigrette ingredients in a blender, pulse until smooth. Set aside. Arrange salad ingredients on a plate. Set aside.

Rub freshly ground black pepper and sea salt into both sides of the meat. Refrigerate until ready to use.

Heat the oil and garlic cloves on the stove or microwave until just warm. Set aside. Thread the shrimp and bread cubes on bamboo skewers. Brush the shrimp, mushrooms and bread cubes with the garlic olive oil.

Meanwhile, prep grill according to manufacturer's instructions. Place the steak in the middle and the skewers around the edges. Grill until the steak is medium-rare, the shrimp is fully cooked and the bread is toasty. Allow the meat to sit five minutes. Slice thinly. Top the salads with steak, shrimp and grilled croutons. Drizzle with vinaigrette.

My thoughts:

I know, another salad recipe. But it has been an unusually hot summer and we have pretty much given up on making anything that isn't grilled, no-cook or made in the slow cooker (save the occasional late night jam or cupcake making). The bright green basil dressing and grilled steak, shrimp and croutons make this salad fancy enough for company but is super simple. Just take care that the croutons don't burn, not unlike the shrimp, they go from "raw" to crispy very quickly.

Shrimp & Spinach Dip

Ingredients:
5 oz cooked shrimp, divided use
4 oz cream cheese, at room temperature (reduced fat okay)
1/4 cup packed, defrosted chopped spinach
1/2 cup 0% or 2% Greek yogurt
1/4 cup mayonnaise
1 shallots, sliced
1 1/2 tablespoons horseradish
1 teaspoon Worcestershire sauce
salt
pepper


Directions:
In a food processor, blend together the yogurt, horseradish, half of the shrimp, spices, shallot, mayo and cream cheese until very smooth. Chop the the remaining shrimp. Stir in the spinach and chopped shrimp until just combined. Refrigerate for at least 1 hour before serving.

My thoughts:

In the warm weather, sometimes I cheat and instead of making a side dish, I make a batch of dip and serve it with fresh vegetables or chips and pretzels. It keeps for a few days in the fridge and is perfect to have on hand, especially for days when we are grilling. I've even stored cut up carrots and celery in water filled containers in the refrigerator so all I have to do is fish them out and they are ready to go. This dip is perfect for using up a bit of leftover shrimp (or make extra the next time shrimp is on the menu) and the spinach makes it seem at least a little healthy. The horseradish and Worcestershire sauce is in there to keep it zippy without having to add aged cheese. I hate a bland dip!

Cara Cara Mango Shrimp

Ingredients:
2 lb peeled shrimp
2-3 mangos, cubed (try Tommy Atkins or Francis)

marinade:
1 shallot, minced
2/3 cup cara cara (or regular navel) orange juice
3 tablespoons mango juice (homemade*)
3 tablespoons tequila
2 tablespoons oranges
1 tablespoon sherry vinegar
1 teaspoon cayenne pepper

Directions:
Prepare grill to manufacture's recommendations. Brush the grill rack with oil. Whisk together the marinade in a large bowl. Add the shrimp. Marinate the shrimp for 10 minutes. Reserve the marinade. Thread on bamboo skewers alternating with mango. Grill, flipping once and brushing occasionally with reserved marinade, until the shrimp is fully cooked.


*I just squeezed juice out of some mango scraps into a measuring cup.

My thoughts:

I am excited to finally start posting grilling recipes again! I've been grilling like crazy (even in drizzling rain) for the past few months developing new recipes to post here this summer. I have a lot of great recipes lined up. As I have done the last couple of years, I plan on posting a new grilling recipe every Friday from Memorial Day to Labor Day. Last year I was so busy writing my cookbook and posting twice weekly new recipes on C&L (I developed 300 recipes between May and October last year for the book) that I dropped it down to a new grill recipe every other week. I am happy to say that despite some other big projects in the works, I am going to return to the weekly posts.

For my first recipe of the unofficial summer season, I had to share this shrimp dish. It is so good. I love grilling with mango, during the caramelizing process it get so sweet and juicy. Cara cara oranges are a new favorite. Giant sized, they are more floral tasting and less acidic than other oranges. Their juice paired wonderfully with the mango. I had asked for requests over at the Coconut & Lime Facebook page when I announced the return of my grill Fridays and someone wanted a good grilled shrimp recipe. I think this fits the bill! Shrimp can be tricky to grill because they cook so quickly but in this case that is not a problem because the mango also cooks quickly. I served them with a side of rice which was merrily being made in our rice cooker while we grilled. No muss, no fuss!

Deviled Shrimp Pasta Salad

Ingredients:
1 1/2 lb freshly steamed, peeled shrimp
1 stalk celery, diced
1/4 cup diced onion
8 oz cooked, small pasta

for the dressing:
3 tablespoons mayonnaise
2 tablespoons Old Bay
1 tablespoon tarragon vinegar
1 tablespoon Dijon mustard
1/2 teaspoon celery seed
salt
pepper

Directions:
Place the shrimp, celery, onion and pasta in a large bowl. Pour the dressing over the mixture and stir to coat. Sprinkle with seasonings and fold to distribute evenly.

My thoughts:

Working from home, it is easy to fall into a lunch rut. It is time consuming to go somewhere just to pick up lunch (and expensive!) and I don't always have leftovers of any real substance to eat. I end up eating odds and ends of things and not really enjoying my lunch. Finally, I've started buying a little extra of whatever we are having for dinner to make something different with for lunch the next day. It doesn't always work but when we are having shrimp, I steam up some extra and make shrimp salad or even have shrimp cocktail. When I am feeling extra peckish, I made this salad. It is filling and the dressing really sets it apart from other shrimp salads.

Rachel's Hot n' Spicy Shrimp �touff�e

Ingredients:
3 tablespoons butter
2 tablespoons Creole seasoning
1/4 cup flour
2 clove garlic, minced
1 onion, diced
1 stalk celery, diced
2 habanero peppers, minced
1 1/2 cup lobster or shrimp stock
2 teaspoons hot sauce
2 teaspoons Worcestershire sauce
1 large tomato, diced
1 teaspoon dried thyme
1 pound shrimp
2 tablespoon minced Italian parsley
1/2 cup diced green onion

cooked white rice to serve

Directions:
Place the butter, Creole seasoning, and flour in a skillet. Cook 1 minute, stirring twice. Add the garlic, onion, celery, and habanero. Saut� until the mixture is golden. Add the stock and bring to a boil. Add the hot sauce, Worcestershire sauce, tomato, and thyme. Cook, stirring occasionally, until the mixture has thickened. Add the shrimp, parsley, and green onion. Stir. Cook 5-10 minutes or until the shrimp is fully cooked. Serve over rice.

My thoughts:

I can't believe I haven't shared my recipe for �touff�e until today! I searched my archives like five times before accepting that I haven't posted it before. That is just wrong. My �touff�e rocks. Traditionally it is made with the holy trinity of Cajun cuisine: onions, celery and bell pepper but I find bell peppers insipid so I use habanero peppers instead. Their fruity hotness really adds a ton of flavor and takes the whole dish to a new level of awesomeness. I also simplified the roux process a bit so it is nearly foolproof but still has the nutty, rich flavor only roux can provide. No one could tell the difference between an �touff�e made the traditional way and one made using my quick and dirty method. The trick is making sure the flour gets good and golden during the vegetable sauteing set. So don't fear the roux! It is what gives the �touff�e its signature creaminess and depth of flavor.

It is pretty hot, if you are wimpy about spice, halve the amount of habaneros I call for or use jalapenos instead but don't sub bell peppers, they are way too bland to be a part of my hot n' spicy �touff�e.

Bacon Loves Shrimp Deviled Eggs

Ingredients:

8 hard boiled eggs, cut in half lengthwise
3 strips thick cut bacon, cooked and crumbled
1/2 cup finely minced cooked shrimp
2 tablespoons mayonnaise
2 tablespoons Dijon mustard
1 tablespoon finely minced green onion or chopped chives
salt
pepper

shrimp slices for garnish

Directions:
Place the yolks in a small bowl. Lightly mash with a potato masher. Add the mayonnaise and mustard. Mash until smooth. Stir in remaining ingredients taking care that they are evenly distributed in the egg mixture. Divide evenly among the halves. Garnish with a bit of shrimp.

My thoughts:

The these eggs are perhaps the most over the top, goyisha deviled eggs I've ever consumed. Bacon and shrimp! I'd like to claim credit for that bit of genius but these eggs are the product of my husband's imagination. For some reason he got it in his head that he wanted to make deviled eggs and this is what he came up with. Since he didn't grow up eating a lot of deviled eggs, he prefers them closer to the "stuffed" egg territory with lots of bulky ingredients than their traditional fairly smooth and sprinkled with paprika forebearers. Being as overstuffed as they are, they make a great snack or appetizer, they are more substantial than than regular deviled eggs which in my opinion makes them better.

Shrimp & Chive Dip

Ingredients:
8 oz small "salad" shrimp or medium shrimp, chopped
8 oz cream cheese, at room temperature
1/2 cup sour cream
1/4 cup mayonnaise
3 tablespoons minced chives
2 tablespoons finely chopped Italian parsley
1 teaspoon lemon zest
1/2 teaspoon Worcestershire sauce
1 large clove garlic, minced
1 shallot, minced
1/8 teaspoon celery seed
salt
white pepper


Directions:
In a food processor or blender (I used my Vitamix) blend together the garlic, shallot, mayo, sour cream, parsley, cream cheese, spices, zest, lemon juice, Worcestershire sauce, 1/4 cup shrimp and pulse until smooth. Pour into a medium bowl. Stir in the remaining shrimp. Refrigerate overnight before serving.

My thoughts:

When I was researching recipes for '50s night I read a lot of dip recipes. Books and books worth. While doing so, I was surprised at how many recipes called for seafood of some kind. Crab dip is popular here (witness the rise of the crab pretzel), occasionally I'll see a clam dip but I have never once been to a party where a dip was served with other kinds of seafood was involved. So either it is a retro thing or a regional thing or people are making shrimp, salmon, tuna, lobster and scallop dips and not inviting me over. As it turns out, shrimp dips are pretty good. A lot of the ones I came across called for tiny shrimp suspended in a creamy mixture and that sounded fine, but I had the idea to pulse some shrimp into the sour cream and cream cheese and spread that shrimp flavor throughout the whole dip. It really worked well, there were a few shrimp chunks for texture interest but the whole dip really tasted like shrimp, not plain dip with the occasional shrimp. The chives added a light onion flavor that complemented the shrimp and kept it fresh tasting.

Drunken Noodles

Ingredients:

10 oz dried wide flat rice noodles
10 oz gai lan
10 oz shrimp
6 cloves garlic, minced
3-5 Thai bird peppers, minced
3/4 cup torn holy or Thai basil leaves

for the sauce:
3 tablespoons fish sauce
3 tablespoons black soy sauce
3 tablespoons golden mountain sauce or dark soy sauce
1 tablespoon palm sugar


Directions:
Prep the dry noodles according to package instructions. Set aside. Whisk together sauce ingredients in a small bowl. Set aside. Heat a small amount of oil in a wok. Stir fry the garlic and chiles until fragrant. Add the shrimp, gai lan and sauce and stir fry, until it is nearly fully cooked. Add the noodles. Stir fry until the shrimp is fully cooked then stir in the basil. Serve immediately.

My thoughts:

Drunken noodles are a Thai restuarant staple. The origins of the name is somewhat cloaked in mystery but the most popular seems to be that these noodles are so spicy that you'll want to drink a lot. I've also heard that they are a good dish after you've had too much to drink. Frankly, I don't think you need an excuse to eat these noodles. My favorite version, which I reproduced here, has gai lan (Chinese broccoli) in it to make it more of a full meal; some versions are basically just sauce, protein and noodles. The trick to drunken noodles is using the correct sauce and if you can find it, holy basil or at least Thai basil. You can swap out the shrimp with an equal amount of chicken, pork or tofu. Ground meats work well too.

Sesame Shrimp Toast

Ingredients:
10 slices white thinly sliced sandwich bread
5 oz drained canned water chestnuts
3/4 lb peeled, raw shrimp
1 egg white
2 teaspoons cornstarch
2 teaspoons shaoxing
1/2 teaspoon sesame oil
1/4 teaspoon ground ginger OR minced fresh ginger
1 green onion, minced
sesame seeds
white pepper
salt

canola oil

Directions:
Cut the bottom crust off the bread. Place the water chestnuts in a food processor. Pulse until coarsely chopped. Add the spices, shrimp, sesame oil and egg white. Pulse until it forms a chunky paste. Transfer to a bowl. Stir in green onion. Spread each piece of bread with the shrimp mixture. Sprinkle with sesame seeds. Cut into 2 or 4 triangles or leave whole.

Heat 1/4 inch oil in a skillet or wok to to 350. Fry the triangles shrimp side down until pink and golden, about 1-2 minutes. Flip and fry the other side until golden, 1-2 minutes. Drain on paper towel lined plates. Eat immediately or keep warm for up to 30 minutes in an unpreheated 200 oven.

My thoughts:

When I was child, we would only on the rarest of occasions get takeout of any kind and Chinese was always my favorite. The place closest to us was one that my mom had been going to since she was a teenager and had good entrees but great egg rolls and shrimp toast. The shrimp toast was a whole smallish slice of bread with minced shrimp spread on top and then deep fried. It was seldom greasy and as an occasional treat, quite exciting. I live too far from that place to get takeout from there now so whenever I feel nostalgic, I try an order from whatever joint we're trying out at the time (if only we could find a place we like with consistent food!). There is one place fairly close by that makes a good, chunky shrimp toast cut into small triangles and dotted with sesame seeds. I hadn't had it with sesame seeds before but quick googling told me that this is apparently a common way to make it in UK. For all I know, it is common in the US as well, but I've only encountered it at this one place. Anyway, as I am wont to do, I got to thinking about making shrimp toast at home so the next time we got takeout, I got an order to see if I could figure out what went into it. While I really hate the texture of water chestnuts, the slight crunch I'd encounter in an occasional bite made them think they might be present as, perhaps unsung, secret ingredient in shrimp toast. I thought I detected some shaoxing and ginger but beyond that, I was uncertain.

I still wasn't sure how the mixture stayed together but when I saw shrimp for a great price, I bought some, picked up some water chestnuts and thought I would just wing it. As it turns out, all you really need are some shrimp, water chestnuts, a bit of flavoring (shaoxing, a touch of ginger), a quick pulse in the food processor and you have a shrimp paste that is thick and sturdy enough that it would stick to the bread and not flake off into the oil when it was fried. I had thought I'd have to add something to make it all stick together but apparently not. I was glad I didn't have to add more egg or cornstarch than I did, I didn't want it to taste eggy or powdery. Since I was making it at home, there was no need to deep fry, a shallow pan of oil is well enough. I made a couple whole slices, a couple cut into 2 triangles and some in 4 triangles and like the 2 triangles the best. A satisfying amount and a good ration of insides to crispy edges. I added the sesame seeds mostly so it was more interesting looking than a flat, brown triangle but it did add a pleasant note of sesame I think went well with the other flavors. So, impress your friends and make shrimp toast at home. It is surprisingly easy and delicious.


Note: Leftovers are best stored in an air tight container in the refrigerator. The next day they reheat pretty well on a paper towel lined baking sheet @ 350 for about 8 minutes.

Also, if you happen to have some shrimp paste leftover (you shouldn't but bread slice sizes vary) I bet it would make a great dumpling filling. Presuming you have or want to make dumpling wrappers.

Carolina Shrimp Burgers

Ingredients:
1 1/2 lb peeled steamed shrimp, chopped
1 1/2 cup fresh bread crumbs (I used some slightly stale artisan white)
1/4 cup diced green onion
1/4 cup diced celery
3 tablespoons minced Italian parsley
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
1/2 teaspoon malt vinegar
2 eggs, beaten
zest of one lemon

canola oil

Directions:
Place all ingredients in a large bowl. Stir to evenly combine. Form into six flat patties. Refrigerate (line a plate with waxed paper to prevent sticking) for about 30 minutes or until ready to use, up to one day. Heat a tablespoon or so of oil in a large skillet. Cook the burgers for about 3 minutes on each side (flip carefully, burgers made with cooked shrimp are somewhat fragile) or until golden. Serve on soft buns with tarter sauce (and tomato & lettuce if tomatoes are in season).

My thoughts:

Maryland is all about the crab cake so when I heard people mentioning how much they were looking forward to having shrimp burgers this summer, I wasn't familiar but I was intrigued. Apparently they are the crab cakes (or lobster roll) of the coastal area of the Carolinas. That's all I needed to hear! We're already planning two trips this year but neither is down South so I figured I'd better make my own. I am not sure these are 100% authentic-I've heard the way they are served varies wildly depending on the restaurant-but they are 100% delicious. They have a bright, fresh shrimp flavor that is accented, not overpowered by the ingredients. They are a bit rustic so don't be surprised if they crumble a bit once you put them in the bun and bite down. A great, easy alternative to the typical burger.



Quick note:
Try and use fresh (never frozen) shrimp, they are a bit moister and will stick together easier than the drier frozen shrimp do. If using previously frozen, you might need at add more mayo. Of course, if your fresh shrimp is very moist, you might need more bread crumbs. The idea is to bind the burger just enough so it doesn't fall apart in the pan.

Pork & Shrimp Eggrolls

Ingredients:
4 cups shredded napa cabbage
2/3 cup diced char siu
1/2 cup diced, peeled & cooked shrimp (or 1/2 cup cooked tiny "salad" shrimp)
6 (fresh) shiitake mushrooms, minced
1 carrot, julienned
3 green onions, thinly sliced
1 clove garlic, minced
1 tablespoon grated fresh ginger or ginger juice

for the sauce:
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon black vinegar
1 tablespoon oyster sauce
1/2 tablespoon cornstarch mixed with 1/2 tablespoon water



1 lb package refrigerated or defrosted frozen egg roll wrappers*
1 egg beaten with 2 tablespoons water

Directions:
Whisk together the sauce ingredients. Heat in a small pan, whisking until the cornstarch has dissolved. Set aside. Quickly saute the vegetables, ginger, garlic, shrimp and pork until the cabbage is just starting to wilt. Remove from heat. Add sauces and toss to evenly distribute. Allow to cool slightly. Heat canola oil to 350. Place a small amount of filling (about 1/4 cup) in the center of the egg roll in sort of a log shape on each wrapper. Place the wrapper so it like a diamond in front of you then fold each side towards the middle and roll towards the top. Seal each seam with the egg wash. Paint the seams again with egg wash. If you find that your egg rolls leak, try using less filling, the size of egg roll wrappers vary slightly by brand. Fry until golden, flipping occasionally, drain on paper towel lined plates.

Yield: about 10 egg rolls

*Not spring roll wrappers, not lumpia wrappers or rice paper wrappers. Look for them in the refrigerated section (normally near tofu or fresh noodles) or in the freezer section of a well stocked supermarket or Asian market. Try to find an Asian brand for best results.

My thoughts:

One of my favorite food related books is about Chinese food and more specifically, American Chinese food. It is a great look into the difference between traditional Chinese food and the evolution of Chinese food in the country. It doesn't have any recipes but every time I pick it up, I am once again inspired to make some homemade versions of takeout. I mean, I love takeout Chinese food but we just don't have a consistently good place to get it. One place will have good won ton soup but the dumplings are bad. Another place has great appetizers and soups but their entrees are uniformly greasy. It has become easier just to make my favorites at home.

A good egg roll is a thing of beauty. A bad egg roll is a soggy, oily, bland mess. Luckily it isn't terribly difficult to make egg rolls at home. Even the frying adverse can handle it, they float and do not need to be deep fried. Plus you get to put whatever you want in it! I like shrimp and pork and lots of cabbage in mine and of course, I prefer the slightly chewy skin of an egg roll verses the splintery crisper wrapper of the spring rolls some restaurants try to pass off as egg rolls. They really aren't difficult to make at all, it just involves a lot of chopping. I actually like make them the same day I make lo mein because they use a lot of the same ingredients which makes the prep for both go easier. These egg rolls have a lot of flavor from the various flavors and well, people are always impressed when you make something as ubiquitous in the takeout world as egg rolls at home. The fact that they are more flavorful and fresher tasting than their carry out compatriots is almost icing on the cake.

Now, I hear egg rolls freeze well and I froze one to give to friend to test this theory out but even living in a two person household we can easily blow through the whole batch in a couple of days. If you do want to freeze them, place them (fully cooked)in a air tight container in the freezer. Then when ready to eat place them (frozen) in the oven on a paper towel lined pan at 325 until heated through.

Seafood Gumbo

Ingredients:
1/4 cup butter OR bacon fat
1/4 cup flour
2 tablespoons Cajun seasoning
2 teaspoons thyme
1 teaspoon cayenne
1/2 teaspoon hot paprika
6 cloves garlic, minced
3 cubanelle peppers, chopped
1 onion, chopped
1 jalapeno, chopped
2 quarts seafood or chicken stock
4 andouille sausages, sliced into coins
1 lb okra, sliced into coins
1 lb peeled shrimp
1 lb catfish, cut into nuggets
1 lb shucked oysters (with liquid)


cooked white rice to serve
file powder, optional

Directions:
Over medium heat, cook the flour, spices and butter/bacon fat together, whisking pretty often until it turns brown but doesn't burn. Add the onions, garlic and peppers and saute until starting to soften. Add the stock and bring to a simmer. Add the sausage and okra. Cook for 30 minutes. Add the shrimp and catfish. Cook until they are almost cooked through then add the oysters in their liquid. Cook until the oysters are cooked through. Serve over rice.

My thoughts:

I have to say, I make pretty good Cajun food. When my husband brought home a bunch of seafood with an eye on making gumbo, he suggested I make the roux and take a more supervisory role for the rest. Fine with me! I make my roux over a lower heat than I've seen called for in cookbooks which makes the process much less fraught but yields the same results in just slightly more time. I also like to add the spices to the flour which makes them nice and toasty tasting. Beyond that I don't get too fancy; cubanelle peppers instead of bell (bell peppers are so insipid) and a jalapeno thrown in for extra spice. Since it is a month with an "r" in it, local oysters were a natural fit as was my favorite catfish. Rounding it out is shrimp but I bet crawfish or even (for an extra luxe touch) chunks of lobster would be great. This is my favorite kind of gumbo, homey and comforting but the seafood makes it seem special. It is also surprisingly quick to make which makes it a great choice for a weekday meal.

Clam "Bake" on the Grill

Ingredients:
2 dozen cherrystone clams
1 1/2 lb shrimp
1 quart tiny redskin potatoes
4 smoked turkey sausage, cut into thirds
3 ears of corn, cut into coins
2 large onions, sliced
2 bay leaves
1 bulb fennel, sliced
2 cups of crab stock*


water
corn stalks free of silk


Directions
Line the bottom of a very large pot (we used the lobster pot we got as a wedding present) with corn stalks. Top with onions, sausage potatoes, fennel, and bay leaves. Add the stock and enough water to just clear the food. Top with a layer of corn, then shrimp then the clams. Place on a very hot grill and cook, covered, for 20-30 minutes.




Cook until the clams are fully opened.



Use slotted spoons and/or a pasta scoop to fish the food out. Serve with crusty bread, butter, and Old Bay.



*I made crab stock with the shells of leftover steamed crabs boiled with water, 2 parsnips, 2 carrots, 2 stalks celery and a few onions following the same instructions as chicken stock.

My thoughts:

While not technically a clambake, this is a fun, interactive dinner that is incredibly easy to make. A couple of years ago I read an article about clambakes that had some good tips on layering the food and although I wasn't very interested in what they put in the pot ever since I've wanted to have one in our own backyard. While I don't have a beach or seaweed or rocks, I do have a grill and it worked very well.

A local chain had Chesapeake Bay clams on sale along with some tasty saltwater shrimp (they are bright pink even prior to cooking) so it seemed fated that we'd have seafood when our delightful friend Danielle came to dinner.

I used turkey sausage which is lower in fat than most sausage (by a lot!) and thus did not make everything unappetizing greasy which some times occurs when sausage is boiled with other foods. I also cut up the corn and used tiny potatoes so they would cook quickly and be done at the same time as the clams.



I liked to put a little butter on the corn and sprinkle the shrimp with Old Bay.

Tamarind Shrimp with Chinese Celery

Ingredients:
1- 1 1/2 lb shrimp
1 large bunch Chinese celery, chopped with woody stems removed
6 cloves garlic, minced
1 large shallot, chopped
1 tablespoon canola oil

for the sauce
1/3 cup + 1 tablespoon tamarind liquid*
2 tablespoons fish sauce
2 tablespoon Sriracha
1 1/2 tablespoons sugar

Directions:
Whisk together sauce ingredients in a small bowl. Heat the oil in a wok. Add the shallots and garlic until fragrant, about 1 minute. Add the Chinese celery and stir fry until slightly wilted and cooked down. Add the shrimp and stir fry 1 minute. Add the sauce. Stir fry until the shrimp is fully cooked. Serve over hot rice.

*Soak about a 2x2 inch square of dried tamarind pulp in 1 cup of hot water. When it is cool enough to touch, squeeze out the tamarind over the cup and discard. Strain the remaining liquid into a cup and discard the seeds and pulp left behind.

My thoughts:

Chinese celery is sort of like a ramped up version of "regular" celery. It tastes like celery only more so. The stems are hollow unlike the celery you are mostly likely used to and can be woody. The trick is to focus on the leaves and the stems directly connected, it is the most tender and flavorful part of the plant. In this dish, the celery-riffic taste contrasts with the sweet-sour flavor of the tamarind sauce and the sweet shrimp to make for a dish that tastes complex yet comforting at the same time. Added bonus? The whole dish takes under 15 minutes to make.

Shrimp with Garlic Chives & Garlic Stems Tossed with Noodles

1 lb medium shrimp
1 bunch garlic chives, cut into 2 inch pieces
1/2 bunch garlic stem, cut into 2 inch long pieces
4 king oyster mushrooms, diced
3 green onions, green parts diced
1 tablespoon canola oil

sauce:
3/4 inch knob ginger, grated
2 garlic cloves, grated
1 1/2 tablespoons soy sauce
1/4 cup Shaoxing wine
1/4 cup shrimp stock
1/2 teaspoon white pepper

8 oz fresh egg handcut noodles, cooked

Directions:
Whisk together the sauce ingredients. Set aside. Heat the oil in a large wok. Stir fry the mushrooms, garlic chives, garlic stems and green onions until the mushrooms are cooked throguh. Add the shrimp. Pour the sauce over and stir fry until the shrimp are fully cooked. If the sauce looks runny, add a slurry of 1 teaspoon cornstarch mixed with 2 teaspoons water and stir. Toss with noodles.

My thoughts:

I was excited to see garlic stems at H Mart yesterday. The texture (crisp and solid) and shape is similar to green beans but they have a mild garlic flavor that is rather addictive. They are sold in bundles of stems that are about 1 foot in length and curly. Don't confuse them with the soft garlic scapes commonly found at the farmer's market which are more tender and green onion-like. Garlic stems are the thicker, crunchy parts.. H Mart also had my favorite garlic chives (you can always tell they are garlic chives by the flowers on the tip) and oyster mushrooms on sale. Who can resist. Combined with fresh shrimp for under $5lb, I knew what I had to make. This was great, the flavors of the shrimp shone and the mild garlic flavor complemented rather than overpowered. A new favorite.

Shrimp, Bacon and Avocado Salad

Ingredients:
4 cooked strips of bacon, crumbled
1 lb steamed shrimp
2 1/2 tablespoons mayonnaise
1 tablespoon Old Bay
1/4 teaspoon celery seed
1 shallot, minced
1 stalk celery, finely diced
1/2 avocado, diced
juice and zest of 1/2 lemon

Directions:
Stir all ingredients together. Serve on a roll or bread.

My thoughts:

This salad, while simple to make, is one of the tastiest in my repertoire. I like to think of it as sort of a cross between a club sandwich and a classic shrimp salad. The creaminess of the avocado contrasts nicely with the shrimp and smoky bacon. A yummy change from the everyday.

Shrimp, Artichoke and Mushroom Pasta

Ingredients:

3 shallots, minced
3 cloves garlic, minced
1 pound peeled shrimp
6 oz defrosted frozen artichoke hearts
6 oz sliced crimini mushrooms
1/2 cup white wine
2 tablespoons olive oil
2 tablespoons chopped fresh parsley
2 tablespoons cream
2 tablespoons red pepper flakes
1 tablespoon capers
juice of one lemon
zest of one lemon
salt
pepper

to serve: 10 oz hot pasta (I used large ring "calamari" pasta)


Directions:
In a large skillet, heat the oil, then add the shallots, artichoke hearts, red pepper flakes, mushrooms and garlic and saute about 5 minutes or until fragrant. Add shrimp and cook for about 3 minutes or until just starting to pink. Pour in the wine, lemon juice, zest, salt, pepper, and capers. Heat to boiling then reduce heat and cook for an additional 3 minutes or until the liquid has reduced and the shrimp is cooked through. Stir in cream. Toss with pasta and parsley.

My thoughts:

This a great dish for early March when you might be suffering from some cold weather food fatigue and want to make something more spring-like. Of course, if you live in the mid-Atlantic like I do, virtually nothing is in season right now. So you have to make do with ingredients that taste fresh, even if they aren't exactly in season. Shrimp, frozen artichoke hearts and a bit of lemon juice to perk up the flavors make for a light tasting but satisfying meal without having to use tasteless, out of season spring produce.

Thai Noodle Salad with Turkey and Shrimp

Ingredients:

for the dressing
1 shallot, thinly sliced
2 Thai green chiles, thinly sliced
juice 1 lime
2 tablespoons fish sauce (nam pla)
2 tablespoons rice vinegar
1 tablespoon palm sugar
1 tablespoon tamarind juice (optional)


salad ingredients:
1/2 seedless cucumber, thinly sliced
3 oz bean sprouts
1/4 cup fresh basil leaves, cut up

for the meat:
2 cups shredded, cooked turkey
1/2 lb steamed, peeled shrimp
1 tablespoon canola oil
2 Thai chiles, diced
1 clove garlic, minced

Plus:
10 oz rice stick OR bean thread noodles

to serve:
3 tablespoons chopped toasted peanuts
1 lime, cut into wedges
diced green onion

Directions:
In a small bowl, whisk together all of the dressing ingredients, set aside.


Prepare noodles according to package instructions. Set aside. In a skillet, heat the oil then saute the chiles, and garlic with shrimp and turkey for 1 minute. Toss with dressing, salad ingredients and noodles. Sprinkle with peanuts and diced onions. Serve with lime wedges.

My thoughts:

Every year I get a lot of "what to do with leftover turkey" requests. Frankly leftover turkey was never much of an issue in my family (we just ate the meal, had a sandwich and maybe made soup and that was it) but since I've had this blog, I've been making Thanksgiving-like meals way in advance so I can post new holiday recipes leading up the event and come up with creative leftover ideas.

While checking out the competition, I've found most turkey leftover recipes are either a. some sort of creamy casserole, b. Mexican food or c. chili. All of which are well and good (and I still might make a chili this year) but I was thinking of something a little lighter. The last thing I want after a day of heavy food is more stick to the ribs fare. So I came up with this Pad Thai-inspired salad. It is substantial enough to serve as a meal but much lighter and healthier tasting than what you probably had on Thanksgiving.


Note: I used bean thread noodles but I think that rice stick (normally what is used in Pad Thai) would be great as well. I actually only used the bean thread because I had a package of them and not the rice stick like I thought. Despite being rather different noodles I think both would work because they are neutral tasting and delicious even when served in cold dishes.