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Viewing Posts Tagged ‘Shrimp’


July 27

0
2009

Ziata Wines by Karen Cakebread

My good friend Karen Cakebread is making two great food friendly wines under her new label Ziata. My wife, Virginia, thinks the Ziata Sauvignon Blanc is one of the best wines she has tasted this year. I created a fun summer time recipe the pairs perfectly with this beautifully structure Sauvignon Blanc. To learn more about Ziata Wines and Karen Cakebread visit her website at http://www.ziatawines.com

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Grilled Zahtar Rubbed Shrimp and Fattoush Salad
Serves 4 to 6

Zahtar Spice:
2 tablespoons sesame seeds, lightly toasted
1 teaspoon fennel seeds
4 tablespoons sumac
1 teaspoons fresh picked, chopped lemon thyme leaves
1 tablespoon coarse salt
1 teaspoon fresh ground black pepper
*Reserve some of the spice mixture to use another time with fish or poultry

1 pound medium 25/30 shrimp, peeled, deveined and tail intact
¼ cup olive oil

Dressing:
½ cup lemon juice
2/3 cup extra virgin olive oil
1 tablespoon sumac

Salad:
2 pita rounds, torn into pieces and toasted or ready made from the store
2 romaine hearts, rough chopped
1 cup cherry tomatoes, cut in half
2 English cucumbers, peeled, seeded and medium diced
¼ cup mint, roughly chopped
½ cup parsley, roughly chopped
1 avocado, quartered, pitted, peeled and cut into pieces

Coarse salt and freshly ground black pepper to taste

Grind the sesame and fennel seeds in a mortar and pestle or spice mill. Combine the remaining spice ingredients and mix well.

Light the grill. Toss the shrimp in the spice mix, covering the shrimp evenly. Thread the shrimp on soaked bamboo or metal skewers. Brush the shrimp with olive oil and grill for approximately 2 to 3 minutes a side until the shrimp are cooked. Remove from the grill and set aside.

Combine all the ingredients for the dressing in a bowl, mix well and set aside.

In a large mixing bowl combine all the salad ingredients. Add the dressing, season with salt and pepper and toss together.

To serve, portion the salad onto plates. Remove the shrimp from the skewers. Top the salad with the shrimp and serve.

March 03

0
2009

Tortilla Soup with Shrimp and Queso Fresco

tortilla soup and shrimp Tortilla Soup with Shrimp and Queso Fresco
Serves 4

soup:
2 tablespoons olive oil
1 cup yellow onion, small dice*
½ cup carrots, small dice*
½  cup celery, small dice*
2 tablespoons garlic
2 tablespoons smoked paprika
1 tablespoon cumin, fresh ground
1 teaspoon coriander, fresh ground
1-14 ounce can fire roasted tomatoes
4 cups chicken stock
4 cups loosely packed tortilla chips, white corn ( 3 ounces to be exact)
2 teaspoons red wine vinegar
coarse salt and fresh ground black pepper

garnish:
olive oil
8 medium shrimp, peeled, deveined, spilt in half lengthwise
coarse salt and fresh ground black pepper
4 tablespoons queso fresco, crumbled
2 tablespoons fresh cilantro leaves, picked and clean

soup:
In a large sauce pan over medium heat, add the olive oil.  Add the onions, carrots, and celery to the pan and sweat for 5 minutes.  Add the garlic, paprika, cumin, coriander and cook for 5 minutes until the garlic is soft.  Add the tomatoes and cook until the liquid reduces in volume by half.  Add the chicken stock, and increase the heat and bring to a boil.  Reduce heat to low and add the tortilla chips.  Stir the tortilla chips into the broth. Cook for 20 minutes until the tortilla chips are soft and falling apart.  Remove the pan from the heat.  Let the soup cool for 20 minutes before blending.  Puree the soup in small batches using a blender.  Return the soup to a large sauce pan and bring to a simmer.  Season the soup with red wine vinegar, salt, and pepper.  Cover until you are ready to serve.

garnish:
In a small sauté pan over high heat add the olive oil.  Season the shrimp with salt and pepper and quickly sauté until cooked.  Remove the shrimp from the pan to a plate for serving.

To serve, ladle soup into shallow bowls, place the shrimp in the middle, and garnish with queso fresco and cilantro leaves.

* The exact size of dice is not critical as the soup will be blended.

Enjoy with a glass of Viogner or other medium bodied, fruit forward white wine.

March 02

0
2009

Curried Shrimp, Cucumber Salad and Brown Jasmine Rice

img_0086.jpg Curried Shrimp, Cucumber Salad and Brown Jasmine Rice
Serves 4

rice:
1 cup brown jasmine rice
3 cups water
pinch of coarse salt and fresh cracked black pepper

shrimp:
1 tablespoon grape seed oil
1 tablespoon garlic, minced
1 tablespoon fresh ginger, minced
1 tablespoon lemongrass, minced
1 tablespoon serrano pepper, small diced*
4 cups cashew carrot ginger soup (store bought)
1 pound U-20/25 shrimp, peeled and deveined
coarse salt and freshly ground white pepper
1 cup peas (fresh or frozen), blanched

salad:
2 cups english cucumber, halved lengthwise, and thinly sliced into half moons
½ cup red onion, halved and thinly sliced
½ cup cilantro leaves, picked and rinsed
2 tablespoons serrano peppers thinly sliced rounds
1 tablespoon fresh lime juice
2 teaspoons fish sauce

rice:
Cook the rice according to the directions from the producer.  In general, a 3:1 liquid to rice ratio is recommended for cooking brown rice.  Season the rice lightly with salt and pepper.  Set aside, keeping warm until ready to serve.

shrimp:
In a large sauté pan over high heat, add the grape seed oil.  Add the garlic, ginger, lemongrass, and peppers and sauté the ingredients quickly being careful not to burn.  Add the soup base and bring to a simmer.  Stir well.  Add the shrimp and simmer for five minutes.  Season to taste with salt and pepper.  Add the peas right before you are ready to serve.

salad:
Combine all the ingredients and mix well.

To serve, place rice in a bowl and spoon a generous portion of the curry shrimp.  Garnish with cucumber salad.

* If you enjoy spicy food, leave the seeds in the peppers.  If not, be sure to remove them.

Enjoy with a glass of Riesling or other semi-sweet white wine.

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