Shrimp Beignets

Here in Richmond, we’re lucky to have been spared the worst of Hurricane Florence. Earlier in the week, Florence’s path was supposed to curve up through central Virginia, so Richmonders did the mad dash to clear water and bread off of grocery store shelves, buy every generator available, and stock up on candles. I was getting gas on Tuesday and pseudo-patiently waited in line for about 15 minutes, since everyone else was getting gas too, only to pull forward when it was finally my turn and immediately get cut off by an elderly woman who laughed at me as she flipped me the bird. So that was ridiculous. But luckily for us and not so luckily for the Carolinas, Florence stayed south, so we’re just getting some drawn out gray days with a little more breeze than normal and on & off rain through the weekend.

Since it’s not really nice enough outside to do much of anything, but it’s certainly safe to travel in this area, we’re having a New Orleans style feast at Ally’s aunt and uncle’s house. Aunt Lori is making gumbo and cornbread, so we decided to make an appetizer that matched her theme. I think we all (sub-consciously or not), associate New Orleans with hurricanes since Katrina, so there’s that too I guess. Ally loves Emeril, so of course we turned to him for our appetizer inspiration. Crawfish beignets are a classic New Orleans festival treat, so we went with that – adapting our recipe from Emeril’s recipe for crawfish beignets, substituting shrimp for the crawfish, plus a few other little tweaks. Ours are a little spicier than Emeril’s too! If you were in New Orleans, you’d probably have these with remoulade on the side, but we decided to whip up a Lemon Aioli. Our Super Garlic Aioli would probably be delicious too!

As we were making and eating these, the question came up… Why are these beignets? A couple people remarked that they reminded them of the conch fritters you get in the Caribbean. So why aren’t these ‘fritters’? I googled it and literally the first line of the Wikipedia page on beignets says, “Beignet, synonymous with the English ‘fritter’…” So there we have it! These are beignets because they’re from French-Creole New Orleans!

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Stay safe Carolina friends – we love you ūüĖ§ūüĖ§ūüĖ§

Shrimp Beignets

Ingredients:
  • 2 tsp neutral oil
  • 1 small red bell pepper, finely chopped
  • 6 cloves garlic, minced
  • 10 oz fresh shrimp, coarsely chopped
  • 1 tsp salt
  • 8 turns fresh ground black pepper
  • ~3/4 cup green onions, finely chopped (white & light green parts)
  • 3 eggs
  • 2 1/4 cups flour
  • 1 1/2 tsp baking powder
  • 3/4 cup milk
  • 1 tbsp Worcestershire sauce
  • 1 tbsp paprika
  • 1 tsp onion powder
  • 2 tsp cayenne
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • Vegetable or peanut oil, for frying
Instructions:
  1. Heat the 2 tsp of oil over medium heat in a medium sized pan. Once hot, add the garlic and bell pepper. Cook for 3-4 minutes until softened a bit.
  2. Now add the chopped shrimp and season the pan with the salt and pepper. Cook for another 2-4 minutes with the lid on until shrimp have lost their translucency. Remove from heat.
  3. In a large bowl, whisk the eggs together. Stir all of the remaining ingredients, except for the flour (and the ‘oil for frying,’ obviously), and the shrimp mixture into that bowl. Add the flour last, stirring as you go. Add the last 1/4 cup slowly, stopping if your mixture gets too thick.
  4. If you have deep fryer, whip that out, otherwise fill a tall-sided pot no more that 1/3 full with oil. Heat to 365 degrees.
  5. Once oil is hot, drop dough by spoonfuls into the oil. Do this in batches – don’t over-crowd the pot! Fry for ~3 minutes until golden and crispy. Remove with a slotted spoon to a wire rack or a paper towel lined dish. (Try to maintain the temperature of the oil – if it’s too hot the outside will crisp (burn) very quickly and the inside will remain raw.)
  6. When cool enough to handle, enjoy!
Makes ~ 2-3 dozen depending on size

White Wine Poached Shrimp

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Selim has been perfecting this dish for months now. And by perfecting, I mean tweaking it every single time he makes it, with each iteration a smidge more delicious than the last, even though the very first attempt was excellent! It all started one time when we had a left-over half bottle of wine and a ‘Manager’s Special’ of shrimp that needed to be eaten. From there, this has become one of our favorite dishes. He’s definitely figured out how to delicately poach the shrimp, while simultaneously achieving a beautiful flavor! Everyone loves shrimp, but let’s not lie here, the poaching liquid is what you want. There is no shame in drinking it. On that note – you want to use a halfway decent bottle of wine because the wine basically¬†is¬†your dish. I’m not saying spend $40, but take it a notch up from the Two-Buck Chuck.

This dish feels very elegant and complex, but it actually isn’t hard to make at all. As we’ve shared it, it is simply the shrimp and the poaching liquid, but you can take it a few different directions. Frequently, we just eat it in a bowl, allowing us to slurp up all of the delicious poaching liquid unencumbered. You can also serve it on top of pasta (or another starch, like rice), which we also do frequently (and as you see in our pictures from tonight), or with some bread to soak up the liquid.

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White Wine Poached Shrimp

Ingredients: 
  • 3 strips of bacon, sliced into lardons
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 1 (750mL) bottle dry white wine
  • 1/4 tsp crushed red pepper flakes
  • 1/4 tsp salt
  • 1/4 cup Asiago (or other hard) cheese, thinly grated
  • 1 lb fresh raw shrimp
Instructions: 
  1. Peel and de-vein the shrimp if not already done for you.
  2. Cook the bacon in a large pan over medium heat until the fat is released and bacon is crispy. Then remove the bacon to the side.
  3. Add the onion to the bacon fat. Cook, stirring occasionally, for 3-4 minutes. Then add the garlic and cook just another 1-2 minutes. Don’t brown.
  4. Pour the bottle of wine into the pan. Add the red pepper flakes and salt. Simmer for 15-20 minutes, tasting to see that the alcohol has cooked off.
  5. Slowly sprinkle in the cheese, stirring as you go.
  6. Add the shrimp to the pan. Cover and cook, keeping the liquid at a slight simmer. Watch closely, removing from heat when the shrimp turn pink. This will only take 2-3 minutes!
  7. Serve with the reserved bacon bits on top. You also might want to consider topping with a little more Asiago!
Serves 3-4

Herbed Shrimp Pasta Salad

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Given that my sister Amy was the center of attention for her own graduation celebration, she got to pick which dishes my mom made for the party. One of her absolute favorites is this pasta salad with shrimp. Pretty much any time Amy gets to pick, this is what she asks for. This family favorite comes from my aunt Townley, although she says she thinks she got it from a neighbor years ago. Isn’t that always how things like this work? We’ve always known it as ‘Townley’s Shrimp Pasta Salad,’ but she got it from the neighbor, who probably got it from someone else, and on and on. Maybe one day, Amy’s friends will know it as ‘Amy’s Shrimp Pasta Salad,’ since she’ll make it so many times. And maybe one of you will like it so much and go on to make it so many times that it because known as YOUR shrimp pasta salad!

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Herbed Shrimp Pasta Salad

Ingredients: 
  • 1 lb medium shell pasta
  • 1 lb baby shrimp
  • 1 cup mayonnaise
  • 1 tbsp¬†dill
  • 2 tsp Old Bay seasoning
  • 1-2 cloves garlic, minced
  • 1/4 of an onion, chopped
  • 1 tsp oil
  • Salt & pepper as needed
Instructions: 
  1. Prepare the pasta according to instructions or however you normally do it.
  2. Drain the pasta, but while still hot, stir in the mayonnaise, dill, and Old Bay.
  3. Meanwhile, sauté the onion and garlic in the oil. Once softened, add the garlic and onions into the pasta, along with the shrimp.
  4. Stir everything together and top with a salt and pepper to your liking.
  5. Refrigerate until serving.
Makes ~8-10 servings if using as a main dish for a luncheon or similar. Is plenty for way more guests than that if part of a potluck with other dishes like we did for the party!

Shrimp Rice Bowl

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Mmmmmm… shrimp! I feel like if you polled the world about their favorite seafood, shrimp would win hands down. Shrimp is like the gateway drug of seafood – even people who “hate seafood,” seem to like shrimp. In fact, I’m pretty sure my sister’s introduction to the seafood world was with deep-fried shrimp, doused in ketchup. She now eats shrimp, crabs, scallops, the occasional fish, and lobster.

This recipe incorporates this delicious shellfish with fresh veggies and herbs, brought together with a great Asian umami flavors. It’s easy enough to throw together for a weeknight dinner, full of flavor, and contains more vegetables than average American dinner plate. Enjoy!

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Shrimp Rice Bowl

Ingredients: 
  • 3/4lb of shimp, peel & de-vein
  • 1 tsp coconut oil
  • 2 garlic cloves, minced
  • 5 tbsp low sodium soy sauce, divided
  • 2 tsp rice wine vinegar, divided
  • Splash of fish sauce
  • 2 bell peppers, sliced
  • 20 baby carrots, sliced length-wise
  • 2 tbsp brown sugar, divided
  • 1/8 tsp crushed red pepper flakes
  • 3-4 large leaves of fresh basil, chopped
  • Rice, prepared as you prefer
Instructions: 
  1. Allow coconut oil to liquefy in a large pan over medium heat.
  2. Add minced garlic to the pan. Cook for 2-3 minutes, until beginning to turn golden.
  3. Now add 2 tbsp of soy sauce, 1 tsp of rice wine vinegar, and the carrots. Cover and steam for 4-5 minutes. (If you prefer your cooked carrots on the softer side, extend this time. We prefer our carrots still a bit crisp.)
  4. Lower the heat just slightly. Remove lid and add 2 more tbsp of soy sauce, the other 1 tsp of rice wine vinegar, the bell peppers, crushed red pepper flakes, 1 tbsp of brown sugar, and roughly 3/4 of the basil. Stir a few times to combine and return to lid to the pan.
  5. After ~3 minutes, add the shrimp to the pan, along with the remaining 1 tbsp of soy sauce and 1 tbsp of brown sugar.
  6. Leave the lid off this time and return the heat back to medium. Cook until the shrimp are all pink and opaque. This will take less time than you think – should be < 5 minutes. Try to avoid overcooking – rubbery shrimp are no fun!
  7. Serve over rice and top with the remaining fresh basil.
Dinner for two!

Shrimp Etouffee

Have to start somewhere right? For our very first blog post, I give you a pretty easy recipe for shrimp √©touff√©e. The other day we saw some nice-looking fresh shrimp on sale and snatched it up. So we were trying to plan a dinner around said shrimp. I caught a glimpse of Emeril on TV, on a commercial or something while flipping channels, and thought… “What would Emeril do if he had some shrimp to use for dinner…?”

Shrimp √©touff√©e. That’s definitely what Emeril would do in my situation.

√Čtouff√©e is a word coming from the French basically meaning “smothered.” In this dish, your roux does smother the rice underneath, so the translation is apt. A lot of times you see √©touff√©e made with crawfish, but shrimp or other shellfish works well too. I started reading a little more about it and learned that both Cajun and Creole cuisines have traditional √©touff√©es, with a few differences. In Creole √©touff√©es, tomatoes are often added and the roux is cooked for a shorter time period (“blond roux.”) In Cajun √©touff√©es, the roux is cooked for ~10-20 extra minutes, giving it a darker color and different flavor. Adding tomatoes is sacrilegious. The √©touff√©e I made is more of the Creole variety.

Without further ado…

Shrimp √Čtouff√©e¬†

[Recipe is an amalgamation of reading several of Emeril’s recipes and¬†this recipe¬†from the Closet Cooking blog]


Ingredients:

  • 5 tbsp butter, divided (4 tbsp & 1 tbsp)
  • 4 tbsp AP flour
  • 3/4lb fresh shrimp, shell on (don’t toss the shells!!)
  • 2 cups of vegetable stock
  • 1 medium onion, diced
  • 1 large red bell pepper, diced
  • 1 cup crushed tomatoes
  • 4 cloves of garlic, chopped
  • 1 1/2 tbsp Worcestershire
  • 2 tsp Frank’s Red Hot sauce
  • Creole seasoning (essentially Emeril’s Essence, scaled down)
    • 1 tbsp paprika (if you have access to smoked paprika, try 1 tsp smoked paprika & 2 tsp of regular paprika)
    • 2 tsp salt
    • 2 tsp garlic powder
    • 1 tsp black pepper
    • 1 tsp onion powder
    • 1 tsp cayenne
    • 1 tsp dried oregano
    • 1 tsp dried thyme
  • Sliced green onion to garnish
  • 1/2 cup rice, dry

Instructions: 

  1. Place vegetable stock in saucepan and bring to a low simmer. Add the shrimp shells and tails to the stock and continue to simmer while working on other ingredients.
  2. Place larger saute pan or cast-iron skillet on the burner over medium heat. Add the 4 tbsp of butter to the pan and melt.
  3. Once butter is melted, begin whisking in flour slowly. I use a regular spoon and tap little bits into the butter with my left hand while continuously whisking with my right hand. If you just dump flour in all it once, it will burn and get lumpy and frankly taste terrible. So plan on being there a little while. This step will take at least 10 minutes. You want the {butter + flour = roux} to start to darken in color to a light brown.
  4. Once you have the roux, add the onions and garlic.¬†Cook for ~5 minutes over the same medium heat. Then add the bell pepper and continue cooking for another ~5 minutes. (If your roux has gotten pretty thick and you’re concerned about the vegetables sticking and burning, add a spoonful or two of the stock.)
  5. Strain the shrimp shells from the stock. Use a very fine mesh strainer or even cheesecloth. Add the stock to your pan, along with the tomatoes, Worcestershire, hot sauce, and spices. Adjust the temperature so this is simmering. Simmer, stirring occasionally, for ~20 minutes. Meanwhile, cook your rice per package instructions. When the rice is done, add the remaining 1 tbsp of butter and keep covered.
  6. Taste the sauce and adjust salt & pepper as needed. Add the shrimp to the sauce and cook for < 5 minutes, until the shrimp have just turned pink.
  7. Serve etouffee over rice and garnish with the green onions.

Makes 2 large servings.