Saturday, May 5, 2012

Shrimp Ménage à trois

This is one of the most Time consuming things i have cooked, took me about 2hours to get everything done, i guess when you think of the fact that i made four different dishes and cooked everything from scratch, 2 hours then seems like a really short time. You can always prepare just one of the shrimp dishes as a meal of its own and serve over pasta or with grilled vegetables.

Shrimp is Amazing!!!!!! its really easy and fast to cook, you can hardly every screw it up, well except take-out Chinese restaurants, i have no idea how they manage to make their shrimp taste like PAPER!!!!.
My number one rule of thumb with Shrimp is to never ever use precooked shrimp, i always buy my shrimp Raw in the shell sometimes de-veined, sometimes not, but its always raw, the flavor you can extract from raw shrimp cannot be compared to precooked shrimp that was probably just blanched in salty water. In line with my seafood theme,
Today's recipe is:

Shrimp Cooked 3 ways served with a Corn Salsa

Citrus Poached Shrimp 
Garlic Shrimp
Chipotle Lime Bacon-Wrapped Shrimp

Citrus Poached Shrimp (Serves 2)
8 Large Shrimp, shell removed and de-veined
1 orange, peeled, seed removed and sectioned
1 red grapefruit, peeled, seed removed and sectioned
Juice of 1 lemon
1/4 cup of Seafood stock
1/4 cup of white wine
Hot sauce or chilli
1tbsp of Butter
1 tbsp of freshly chopped Oregano
1 tbsp of freshly chopped thyme
Parsley to Garnish

Heat Butter in pan on medium heat and add Orange, Grapefruit and Lemon juice until the sections have broken down, Pass mixture through a sieve and discard pulp, return the sieved juice to the pan, if the juice is too little add 2 tbsp of water before passing through the sieve, boil on medium heat with seafood stock, white whine, hot sauce and herbs until it reaches boiling point, and then poach shrimp in the boiling liquid until cooked, should be about 3-4minutes. Serve shrimp in a bowl and return liquid to the stove until it thickens, pour sauce over shrimp and garnish with Parsley.

Note: SeaFood Stock
Since i was using shrimp, after remove the shells of all my shrimp i boiled it with some crab shell i had already saved in the freezer from cooking a previous day, added some dry onion powder, dry garlic, dry ginger, salt, and italian seasoning, and created my own sea food stock ( it isn't exactly readily available in grocery stores, plus making yours will definitely taste better than a packaged one). You can make this and just freeze for whenever a recipe calls for seafood stock. so i always save my crab and shrimp shells whenever i cook them, just store in a ziploc bag until you have enough to make a nice stock.

Garlic Shrimp (Serves 2)
10 Large Shrimp, shell removed and de-veined
8 garlic cloves
3 tbsp of Olive oil
1 tsp of Dry sherry
1/2 tsp of rice wine vinegar
1 bay leaf
1 tbsp of Freshly chopped Parsley
Lemon wedge for Garnish

Marinate Shrimp in 2 tablespoon of Olive oil, 3 chopped garlic cloves and salt for about 30minutes
Over medium heat, saute 3 crushed garlic cloves in remaining olive oil until brown and soft, remove pan from stove and leave oil to cool down, discard browned garlic.
After Oil have cooled, return pan to stove on low heat and poach 2 finely chopped garlic with bay leaf until garlic is soft but not browned, increase heat to medium-low and add marinated shrimp in a flat layer and cook for 2 minutes on both sides.
Increase heat to high and add in a mixture of the Sherry, Rice wine vinegar and Parsley and cook until Shrimp is cooked through.
Serve hot, garnish with lemon wedge.

Chipotle Lime Bacon-Wrapped Shrimp (Serves 2)
8 Large Shrimp, shell removed and de-veined
1 tsp of Chipotle spice or more in you like heat
4 Bacon slices, cut in half
Juice of 1 Lime
Zest of 1 lime
1 tbsp of Olive oil
8 Toothpicks
1/4 cube of Knorr beef Seasoning

In a bowl, mix Olive oil, Chipotle spice, Lemon juice, lemon zest and seasoning and Marinate shrimp in mixture for about 15minutes, make sure shrimp is well coated with mixture.
Put bacon slices on a plate lines with paper towels and microwave for 1 minute, until it loses a lot of its fat but is still bendable, wrap Shrimp in bacon slices and pass a toothpick through to hold.
Bake in a pre-heated oven of 400degF for 10-12 minutes.

Corn Salsa ( Serves 2)
My love for Corn cannot be over emphasized, this is definitely one of my best corn dishes, its easy to make and works as a healthy side dish, fun way to get veggies in.

2 ears of corn, peeled
1 tomato, diced
1 jalapeno chopped
1/4 of Red and Yellow Bell Peppers, finely chopped
4 stalks of Scallions( spring onions), finely chopped
2 tbsp of Olive oil
2 tbsp of white Vinegar
Salt to taste

Bake Corn in an oven for about 30 minutes or until slightly browned on all sides,cut the kernels of the corn cob and scrape any residual bits off the cob, in a bowl, mix corn kernel, tomatoes, jalapeno, bell peppers and scallions, toss with a mixture of the olive oil and vinegar, add salt for taste,and serve.

I really enjoyed making this :)
Hope you do too 

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