There are a million ways to serve quinoa. Having greatly enjoyed lentil and other non-meat patties, I thought a version made with red quinoa and sweet cooked shrimp would certainly please. They were so good they didn't last long….I'm very sorry to see them go, but thankfully making a new batch is easy-peasy. Based on reviews at home, I am adding them to the rotation for frequent future appearances.
Author Notes
This is a take on a classic French dish, chicken and crayfish, but may be closer to something you might find in Louisiana too. I rolled the meatloaves into round loaves,(I added a pictur showing what I did) and poached them. As we all know meatloaf isn't pretty. When they are done cooking I roll the hot meatloaf in a saltine cracker and parsley mix to add flavor and pretty it up, and then slice and serve. Try the roll "into a loaf" technique the next time you see a recipe that says stuff into casings.
One of the big problems presented by seafood paella is grossly overcooked seafood. It is hard to get the rice and the seafood done at the same time. What it comes down to is picking seafood that can take longer to cook and looking for things you can easily spread around the top midway or further into the cooking. I also like to choose things that are whole. It is kind of like meat on the bone. I just think whole shrimp head and shell on are more succulent and not so dry. Mussels as they open leak out their flavorful broth to enhance the rice even further. The whole fish, well, baked whole fish just gets that great texture and is so moist why wouldn't you. The lemons are dyn-o-mite to eat so don't discard them and I like to serve this with mayonnaise.
I had never seen a version of this recipe until recently when I looked it up on line. I have made it a lot but all based on the memory of how Jacque Pepin made it on his show. So this recipe is based on his recipe.
Smooth and velvety shrimp filling laden with cured pork fat, ground ginger and fish sauce, stuffed between two super thinly sliced baguette and fried in butter.
Really, there's little to do with Christmas here, other than the wonderful coloring of the dish, with its vibrant reds and greens. A nice, quick, and subtly-spicy southern dish that's just as good on a hot summer day as it is in the middle of December.
A few months ago I wrote about how I like to poach shrimp (and other fish and shellfish) in olive oil. And I still do! But I also like to cook shrimp using a method I learned from Mark Bittman. He slathers shrimp in a loose green sauce and roasts them at 500 degrees (I do 450). The shrimp emerge, unscathed by the heat -- cooked through quickly enough that they remain delicate and plump, with a juicy snap. Recently, I pared down the recipe even more, giving the shrimp a slick of oil, and lemon and lime zest, showering them with the citrus juices at the table.
Keeping the ingredient list short but full of intention means that every flavor works in unison, with little waste. Waste, like shrimp shells, is a matter of perspective -- and this recipe proves that big flavor can come in simple packages.
Some lucky people grew up eating okra; there are even families with rich okra histories that they pass on from generation to generation. I am not one of those lucky people.
Louisiana barbecued shrimp is that sort of magical dish that's intensely flavored, super fast to cook, and perfect for entertaining. But don't let the name fool you. As author Toni Tipton-Martin writes, "You won’t find any barbecue sauce in the model/chef/restaurateur B. Smith’s dish of shrimp in spiced butter sauce: 'Barbecue shrimp' is just the name Louisiana Creole cooks assigned to shrimp braised in wine, beer or a garlic-butter sauce."
Arroz amarillo, crisp pernil, steaming tamales—growing up, everything I ate had a little bit of sazón in it. This spice blend is usually a combination of garlic, onion, cumin, salt, achiote, and, depending on the brand, sometimes MSG, too. It’s one of the backbones of the Latin American kitchen and makes any dish I cook taste a little more like home, including instant ramen.
This amazing and distinctive seafood satay is one of Bali’s many contributions to our national culture. The flavors of the sea, the aroma of lemongrass, and the vibrancy of fresh chiles and lime make sate lilit a firm favorite among my Balinese friends.
This simple taco recipe features grilled shrimp, a charred corn and peach salsa made with avocado, red onion, and cucumber, and a lime crema to drizzle over. It’s perfect for summer, making great use of seasonal produce, and makes for a quick weeknight dinner.
