Archive for shrimp
Cool and Refreshing
Posted by: | On: May 20, 2013 | Comments
With the summer heat cranking into full gear, here’s a refreshing treat. A chilled watermelon cucumber soup, with a hint of smokiness and heat from some roasted poblano and spices. A bit of salty feta balances the sweet ride out. Some blackened shrimp provide a perfect foil, perched on the soup bowl or even atop some hearty tostones bearing a fiery peach mango salsa. All these wonderful fresh ingredients spiced just right make the summer sizzle!
Spicy and Sweet Valentine’s Day Treat
Posted by: | On: Feb 14, 2013 | Comments
Garlic Ginger Grilled Shrimp with Spicy Banana Catsup
When asked what to prepare for a festive occasion like Valentine’s Day, I feel the menu should always reflect the theme. So for today look succulent, plump and juicy-but firm; look for spicy with a bitingly fresh zing yet just a touch of pleasant sweetness. That of course, means you’re looking for Doc’s Garlic Ginger Grilled Shrimp with Spicy Banana Catsup.
Garlic Ginger Shrimp
- · ¼ cup olive oil
- · Juice of 1 lemon and zest
- · 1 Tbs fresh ginger, minced
- · 2 cloves garlic, minced
Combine all ingredients and marinate shrimp 4 hours up to overnight. Grill the shrimp until bright pink, then turn once and finish. The eact time will depend on the size.
Spicy Banana Catsup
Ingredients
- · 2 ounces raisins
- · 1 medium onion, coarsely chopped
- · 2 -3 cloves garlic chopped
- · 6 ounces tomato paste
- · 1 1/3 cups cider vinegar
- · 4 bananas, cut into chunks
- · 2 teaspoons minced ginger
- · 3 cups water
- · ½ cup packed dark brown sugar
- · 1 ½ teaspoons salt
- · ½ teaspoon cayenne pepper
- · 3 Tbs honey
- · 2 teaspoons ground allspice
- · ¾ teaspoon ground cinnamon
- · ¾ teaspoon nutmeg, freshly grated if possible
- · ½ teaspoon freshly ground black pepper
- · ¼ teaspoon ground cloves
- · ½ teaspoon ground turmeric
- · ¼ cup dark rum
Directions
Add the raisins, onions, garlic, tomato paste, banana, ginger and vinegar in a food processor and process until smooth and then transfer the mixture to a large saucepan along with the 3 cups water, brown sugar and salt. Bring to a boil then reduce to a simmer. Add the cayenne pepper, honey, allspice, cinnamon, nutmeg, pepper, ground cloves, turmeric and rum. Allow to half, simmer for about 1 hour, stirring occasionally. If the mixture becomes too thick, add additional water. Do not allow it to burn on the bottom of the pan. The mixture should turn a deep brick red.
Store covered, in the refrigerator, for up to 1 month.
Day 6: Shrimp Diablo Pasta with Red Sauce
Posted by: | On: Dec 22, 2012 | Comments- Shrimp Diablo Pasta with Red Sauce and fresh baked French Bread
Today we use the rest of the spicy shrimp salad, but with a twist, a doughy twist. The spicy shrimp salad is used as a ravioli filling, topped with a lovely red sauce and served up with some from scratch French bread-which if served with a hunk of roasted garlic could be a meal on its own!
Basic Pasta
- 2 cups flour (about 9 ounces)
- 2 eggs
- 2 Tbs olive oil
- 2 Tbs water
- ½ tsp. salt
Combine all the ingredients of a stand mixer, or make a well with the dry ingredients on a working surface, and add the eggs, water and oil. Gently start the mixer on low, mixing until the dough appears crumbly and binds together when squeezed in your hand. If mixing by hand, add the water to achieve the same consistency. The exact amount of water required may vary by the flour, ambient humidity, and other factors, so you need to go by the look and feel versus specific amounts. Next, knead the dough, if working by hand or use the dough hook attachment if using a stand mixer. Knead until the dough takes on a shiny appearance or pulls away from the ball. Rest at least one hour, wrapped in the refrigerator. Once the dough is rested, use the settings on your pasta rollers or measure out to about 1/32 of an inch for linguine or fettuccine. Cut the pasta with a sharp knife, or use the pasta cutting mechanism of your mixer. For raviolis, use a mold or cut out squares or circles, (size as you prefer), drop in a little filling and top with another piece of pasta. Seal the edges well. Dust the pasta with a little flour to prevent sticking. Bring salted water with a few drops of olive oil added to a boil, add the pasta, reduce to a simmer and cook for about 2 to 3 minutes or until it is out al dente. The pasta can be made ahead of time and keep for several days in the refrigerator.
Red Sauce
- 1 Tbs olive oil
- 8 ounces ground pork
- 1 onion, sliced
- 1 ounce tomato paste
- ½ pound fresh tomatoes, seeded and roughly chopped
- 3 garlic cloves, minced
- 1 Tbs basil
- 1 Tbs oregano
- 1Tbs thyme
- 1 tsp. red pepper
- ¼ cup madeira or wine
- 1 can (35 oz.) crushed tomatoes
- 35 oz. water
- 1 ounce grated parmesan cheese
- 1 tsp. salt
- ½ tsp. ground black pepper
- Staples: oil, herbs, wine, salt, spices
In a large stock pot heat the oil over medium heat. Add the pork and brown. Add the onion and cook about 4 minutes, until soft. Add the tomato paste and cook another minute. Add the fresh tomatoes, garlic, herbs and pepper. Add the wine and cook until almost all the liquid is gone. Add the tomatoes and water. Simmer for 2-3 hours. Using an immersion blender, or in small batches in a food processor or blender, puree the sauce until smooth. Add the cheese and season with salt and pepper.
Shrimp Diablo Pasta with Red Sauce and fresh baked French Bread
Freshly baked and cut French Bread
Mr. French Bread Risin’…
Day Five: Spicy Shrimp Cakes with Mash and Sautéed Green Beans
Posted by: | On: Dec 21, 2012 | CommentsFor Day Five it’s a spicy trip to the Chesapeake Bay. Simple sautéed shrimp are elevated with some classic Mediterranean style spices, herbs and a touch of heat. Once the shrimp salad (recipe follows) is finished, form about eight ounces in to four two-ounce patties (reserve the remaining two ounces of salad for ravioli stuffing). Dredge the patties in 2 Tbs of flour mixed with 1 Tbs of Old Bay. Heat a little oil in a pan over medium heat and cook each patty until golden brown and crispy, about 2 minutes each side. Serve with a simple mashed potato and sautéed green beans. For a little international flair, top the shrmp cakes with salsa and guacamole.
Crispy Shrimp Cakes with Mash and Sautéed Grenn Beans
Spicy Shrimp Salad
- ½ pound shrimp, shelled and deveined
- 1 Tbs olive oil
- 1 tsp. salt
- ½ tsp. ground black pepper
- 1 tsp. red pepper flakes (more if greater heat desired)
- 3 oz. grated parmesan cheese
- 2 Tbs tomato paste
- 1 clove garlic, minced
- 1 Tbs parsley, minced
- Staples: olive oil, salt, pepper
In a medium saucepan, heat the oil. Cook the shrimp along with salt, black and red pepper. Allow to cool. Mash all the remaining ingredients together with the shrimp, or pulse in a food processor.
Mardi Gras!
Posted by: | On: Feb 24, 2012 | Comments
Join Rachel K and me on The Daily Buzz. Healthy Bytes with Dr. Mike segment for some seafood gumbo, Nawlins style!
Read the recipe here: Seafood Gumbo Recipe
Steve’s Snapper
Posted by: | On: Nov 02, 2011 | CommentsA special shout out to our buddy and bestest fishmonger Steve over at Whitney’s Fresh Seafood! Thanks for all the help with the filming and the inspiration for todays dish; Fresh Florida Red Snapper topped with Creole Shrimp. The fish filets were very unpretensciously pan-fried then topped with a shrimp creole made with succulent sweet shrimp just in from Key West. In a word, simple yet simply amazing.
DaytimeTV -Behind the Scenes
Posted by: | On: Feb 22, 2011 | CommentsHere’s some behind the scenes photos from our latest taping of Daytime TV, the nationally syndicated morning show. Tune in Feb.24th to catch us making that file gumbo recipe from the recent post!
Doc with world famous tenor Daniel Rodriguez, who gave an incredible performance
Who Dat want some gumbo?
Doc at work behind the scenes
Doc with Daytime TV Host, Cyndi
Cheers!
-Doc
Radio Recipe
Posted by: | On: Feb 17, 2011 | CommentsFor all those Packer fans who tuned into the radio program from WCUB in Manitowoc, WI. this am-Here’s that recipe!
Me oh my oh, filé gumbo
On a cool winter’s eve, few things can be quite as satisfying as a hot bowl of traditional filé gumbo. While these favorites from N’Awlins are renowned for their deep flavor, they are not often on the top ten of healthy choices. Here we apply several of our Grassroots Gourmet principles to transform this into a more healthful version-with no sacrifice in flavor.
- Get Fresh-The chicken we use is from free range organic birds, free from additives, hormones and a questionable raising procedure. Buying your own free rang organic chicken and breaking it down can actually be cheaper than buying processed chicken parts individually-plus you get the carcasses for stock. A video on how to break down the birds is available at www.whatscookingwithdoc.com. Here we used the thigh and leg meat. We got fresh Andouille sausages which eliminated nitrates and other preservatives. The shrimp was fresh; avoid the previously frozen offering from who knows where.
- Be on Time and In Proportion: Make the serving a little heavier on the rice and limit to 6 ounces of gumbo (a hearty serving). Take your time and enjoy the subtle, profoundly rich flavors and you’ll satisfied (with a smaller bowl).
- In addition to the above, for this recipe we made a few changes. Many traditional gumbo recipes call for 1:1:1 proportion of sausage, chicken and shrimp. Since the sausage cooks with the roux the longest, and strongly flavors the dish, we reduced the amount by half; with no impact on overall flavor. We added the protein serving back in the form of extra shrimp, as this is the lowest fat choice of the three protein components in the gumbo. We also replaced the traditional polished rice with a serving of brown and red rice with rye and barley (Rice Select Royal Blend Whole Grain). This added a fantastic subtle nutty flavor to the earthy gumbo- and a whole grain serving as well.
Ingredients
- ½ cup vegetable oil
- ½ cup melted butter
- 1 cup flour
- 1 1/2 cups chopped onions
- 1 cup chopped celery
- 1 cup chopped bell peppers
- ½ pound Andouille sausage, cut into ½ -inch slices
- 1 Tbs hot sauce
- 1Tbs Worcestershire sauce
- 1 1/2 teaspoons salt
- 3 bay leaves
- 2 cups water
- 4 cups chicken stock
- 1 pound boneless chicken, cut into 1-inch chunks
- 2 pounds shrimp, deveined
- 2 tablespoons chopped parsley
- 1/2 cup chopped green onions
- 1 tablespoon filé powder
Directions
Combine the butter, oil and flour in a Dutch oven over low-medium heat. Stir constantly for about 30 minutes to make a dark brown roux. It should be the color of chocolate. Add the onions, celery, and bell peppers and continue to stir for about 5 minutes. Add the sausage, hot sauce, Worcestershire, salt and bay leaves. Continue to stir for about 2 to 3 minutes. Add the stock and water. Mix until the liquids are combined. Bring to a boil, and then reduce to a simmer for 1 hour. Add the chicken and continue to simmer for another ninety minutes. Add the shrimp and simmer for an additional 30 minutes. While the gumbo cooks, skim off any fat that rises to the surface. Remove from the heat. Stir in the parsley, green onions, and filé powder. Remove the bay leaves and serve in deep bowls on cooked rice.
Me oh my oh, File Gumbo
Posted by: | On: Nov 23, 2010 | Comments
While I start doing all the pre-Thanksgiving Day prep, I like to make a meal that everyone can help themselves to and reheat as needed. Things like chili, stews and of course a gumbo. Here is a delicious sausage, chicken and shrimp gumbo that is good anytime of year. Add extra hot sauce as desired!
- ½ cup vegetable oil
- ½ cup melted butter
- 1 cup flour
- 1 1/2 cups chopped onions
- 1 cup chopped celery
- 1 cup chopped bell peppers
- ½ pound Andouille sausage, cut into ½ -inch slices
- 1 Tbs hot sauce
- 1Tbs Worcestershire sauce
- 1 1/2 teaspoons salt
- 3 bay leaves
- 2 cups water
- 4 cups chicken stock
- 1 pound boneless chicken, cut into 1-inch chunks
- 2 pounds shrimp, deveined
- 2 tablespoons chopped parsley
- 1/2 cup chopped green onions
- 1 tablespoon file powder
Combine the butter, oil and flour in a Dutch oven over low-medium heat. Stir constantly for about 30 minutes to make a dark brown roux. It should be the color of chocolate. Add the onions, celery, and bell peppers and continue to stir for about 5 minutes. Add the sausage, hot sauce, Worcestershire, salt and bay leaves. Continue to stir for about 2 to 3 minutes. Add the stock and water. Mix until the liquids are combined. Bring to a boil, and then reduce to a simmer for 1 hour. Add the chicken and continue to simmer for another ninety minutes. Add the shrimp and simmer for an additional 30 minutes. While the gumbo cooks, skim off any fat that rises to the surface. Remove from the heat. Stir in the parsley, green onions, and file powder. Remove the bay leaves and serve in deep bowls on cooked rice.
Chef Barb’s Pittsburgh Shrimp: Spicy Citrus Poached Shrimp
Posted by: | On: Sep 27, 2010 | Comments
Here’s the appetizer we did for the show. It is a variation on an original recipe from my good friend Chef Barb. We served this over some simple couscous and topped with a little parsley and some finely diced fresh sweet red bell pepper. The pepper adds a distinctive sweet note and a little pop to the meal with the crunch it provides as well as a pleasing visual note.
- 1 orange, seeded and sectioned
- 1 grapefruit, seeded and sectioned
- Juice of 1 lemon
- 1 Tbs butter
- 1 Tbs fresh chopped thyme
- 1 Tbs fresh chopped oregano
- ½ cup white wine
- ½ cup seafood stock
- 1 Tbs Doc’s piri-piri or other hot sauce
- 1 dozen (jumbo) 12-16 count shrimp
- ¼ cup diced red pepper for garnish
- Parsley for garnish
Heat the butter in a medium saucepan over medium heat. Add the citrus and cook until the sections have broken down. Run the citrus mixture through a sieve and return the liquid to the pan. Discard the pith. Add the herbs, wine and stock. Bring the liquid to poaching temperature (between 160-180 degrees). Poach the shrimp in the liquid for several minutes until done, and then remove. Bring the remaining liquid back up to a boil and reduce by about 1/3, until slightly thickened. Spoon the sauce over the seafood, garnish with red pepper and parsley and serve.
