Posts Tagged 'shrimp'

Shrimp Alfredo

Shrimp Alfredo

Shrimp Alfredo

A decadently creamy Alfredo sauce is probably the quickest and easiest pasta sauce to whip up. Made simply of butter, Parmesan cheese, and heavy cream, a homemade version of this sauce is infinitely better than anything you could buy pre-made at the store.

This popular sauce was invented by Roman restaurateur Alfredo di Lelio back in 1914.  He added Parmesan to a classic butter sauce in an attempt to create a dish that would be appetizing to his pregnant wife.  Little did he know that this simple three ingredient sauce would become a classic in the United States thanks to Hollywood actors like Douglas Fairbanks that frequented his restaurant.

Since the sauce is made of just three ingredients, it is important to use high-quality components.  Never use margarine or a butter substitute.  Also, look for a wedge of a good Parmesan in your deli department. Pre-grated cheese won’t give you as flavorful as sauce or melt as smoothly.

I like to add a touch of freshly ground nutmeg to all my cream sauces. It’s a trick I learned in culinary school in France.  The nutmeg adds another layer of flavor to a dish. A dish is fine without it, but a little can add that special touch to the end result. The trick is to always use freshly grated nutmeg and never use the powdered version.

Serve Alfredo sauce plain over your favorite pasta or dress it up with sautéed shrimp and mushrooms like I do in this version. Chicken could easily be substituted for the shrimp if you are not a seafood fan.

Shrimp Alfredo

For the Alfredo Sauce:
1 cup heavy cream
2 tablespoons unsalted butter
1 cup freshly grated Parmesan cheese
1/4 teaspoon freshly grated nutmeg
Kosher salt and freshly ground black pepper

For the pasta:
1 tablespoon unsalted butter
1 tablespoon olive oil
1 cup thinly sliced button mushrooms
1/2 cup finely diced yellow onion (1 small onion)
1 clove garlic, minced
1 pound medium shrimp (30/40 count), peeled and deveined
1 box (1 pound/16-ounce) fettuccine, cooked per package directions and kept warm
Kosher salt and freshly ground black pepper
1/4 cup freshly grated Parmesan cheese (optional)

To make the Alfredo sauce: In a medium saucepan over medium-high heat, bring the heavy cream and butter to a boil. As soon as it boils, stir in the Parmesan cheese and cook until melted. Remove the sauce from the heat and add the nutmeg. Season with salt and pepper to taste. Cover and keep warm.

To assemble the pasta: In a large sauté pan over medium-high heat, melt the butter and oil. Add the mushrooms and cook, stirring frequently, until the liquid from the mushrooms evaporates and they become slightly golden, about 10 minutes. Add the onion and garlic and cook until the vegetables are soft, about 5 minutes. Add the shrimp and sauté until cooked through, about 4 minutes.In a large mixing bowl toss together the warm pasta, the Alfredo sauce, and the shrimp mixture. Season with salt and pepper to taste. Garnish with Parmesan cheese, if desired. Serve immediately.

Serves 6 to 8.

 

 

Recipe from Simply Suppers by Jennifer Chandler

Story excerpted from Jennifer Chandler’s bi-weeky Commercial Appeal newspaper column Dinner Tonight.

Photo and Food Styling by Jennifer Chandler.

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Crunchy Coconut Shrimp


What’s not to love about Crunchy Coconut Shrimp?!

It’s always been a favorite of mine at restaurants.  But I had never made it at home assuming it was too much work. (I am not a fan of deep frying at home.) Then I found this recipe on French’s website!

I was shocked at how easy … and tasty … this baked version was.  The French’s French Fried Onions not only add flavor but give this coconut shrimp the desired crunchy coating without deep frying.

This is one of those appetizers that you should always have the ingredients on hand, if you don’t already.  (Remember my mantra: Well Stocked Kitchen = Always Being Able to Whip Up Something Delicious!)

I keep frozen shrimp in my freezer for last minute suppers … or, in this case, appetizers. I also keep French’s French Fried Onions in my pantry since they are good in so many dishes.  And if you didn’t know it, coconut stores beautifully in the freezer.  I keep a stash primarily to throw in muffins or Seven Layer Bars, or for dishes like this.

Dipping sauces are an easy fix too.  Just look in your fridge! I always have good quality condiments on hand to dress up my meals. For this appetizer, I’d probably serve a ramekin of  a Sweet & Sour sauce like Frank’s RedHot Chili Sauce or a sweet mustard like French’s Honey Mustard Dipping Sauce.

Enjoy!

Crunchy Coconut Shrimp

From www.Frenchs.com

1 1/3 cups French’s French fried onions
1/3 cup flaked, sweetened coconut
½ cup all-purpose flour
1 lb. large shrimp, shelled and deveined
2 egg whites, beaten

Place the French fried onions and coconut in a plastic bag. Lightly crush the mixture with your hands or a rolling pin. Transfer to a pie plate or waxed paper.

Place the flour in another plastic bag. Add the shrimp and shake to coat.

Dip the shrimp in the egg whites. Coat with the onion mixture, pressing firmly to adhere.

Bake the shrimp at 400 degrees for 10 minutes, or until the shrimp are fully cooked and crispy.

Serve with your favorite dipping sauce.

Serves 4.

Shrimp, Chicken, & Sausage Jambalaya

“Jambalaya and a crawfish pie and filé gumbo…son of a gun, we’ll have big fun on the bayou.” So goes the refrain of the famous song “Jambalaya” by Hank Williams Sr.

Leave it to the folks in Louisiana to make a catchy tune about food their anthem. No where else in the country is food such an integral part of the culture. One only has to mention the city New Orleans and good times and great food come to mind.

South Louisianans have a love and a passion for good food. Their cuisine is unique because, as a whole, it has a much bigger flavor than what you get in the rest of the United States.

For those not born and raised in Louisiana, what we consider “Cajun” food for the most part is technically “Creole” cooking. The French who settled in Southern Louisiana in the early 1700s adapted their own outstanding culinary techniques to the abundant herbs, seafood, games, meat, vegetables and fruits of the region. Eventually their cooking style was infused with spiciness from the Spanish settlers and African slaves’ use of herbs. This mélange of styles became known as Creole cookery.

Native Louisianans differentiate between Creole cooking and Cajun cooking based on the use of rouxs and spices. Creole cooking is based on French techniques with less emphasis on roux than Cajun cooking.  The herbs of choice are oregano, basil, thyme and bay leaf. Also, almost every dish has celery, parsley, onions and bell peppers in its list of ingredients. Cajun cooking on the other hand is heavily dependant on the use of rouxs. It uses the same herbs and vegetables as Creole cooking but often adds the spice of cayenne or Tabasco.

Creole cooking is most attributed to New Orleans whereas Cajun food is most identified with towns such as Lafayette and Ville Platte in Southwest Louisiana.

The Creole version of “dirty rice,” jambalaya is best enjoyed simply with a loaf of crusty French bread. My recipe include shrimp, chicken, and sausage…but you can omit easily omit the shrimp if someone at your table has an allergy.

Enjoy! 

Shrimp, Chicken, and Sausage Jambalaya

3 skinless, boneless chicken breasts, cut into 1-inch cubes
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 pound Andouille sausage, diced
1/2 cup small-diced yellow onion (1 small onion)
1/2 cup seeded and small-diced green bell pepper (1 pepper)
1/4 cup finely diced celery (2 ribs)
6 cloves of garlic, minced
1 tablespoon dried oregano
1 tablespoon dried thyme
3 bay leaves
1 can (15-ounce) tomato sauce
4 cups chicken stock
3 cups white rice
1/4 cup chopped parsley
1 pound medium shrimp, peeled and de-veined 

Season the chicken with salt and pepper. In a large stockpot or Dutch oven over medium–high heat, warm the oil until a few droplets of water sizzle in the pot. Sauté the chicken, stirring occasionally, until nicely browned, about 5 minutes. Transfer the chicken to a plate and then, in the same pot, sauté the sausage until browned. Transfer the sausage to the plate with the chicken. Drain all but about 1 tablespoon of fat from the pot.

To the pot, add the onion, bell pepper, and celery and sauté until soft, about 10 minutes. (Stir often so that everything cooks evenly.) Add the garlic, oregano, thyme, and bay leaves and sauté until the mixture is cooked down, about 5 minutes more. Season to taste with salt and pepper.

While the vegetable mixture is cooking, combine the tomato sauce and chicken stock in a separate pot and bring to a simmer.

Add the rice to the vegetable mixture and sauté for about 3 minutes. Return the meats to the pot and stir to combine. Continuously stirring to combine, slowly pour the tomato and stock mixture into the jambalaya. Stir in the chopped parsley.

Bring the jambalaya to a boil, cover, and simmer over medium heat for 30 minutes, or until the rice is tender and most of the liquid has been absorbed. Turn off the heat and fold in the shrimp.  Let everything continue to cook in the hot covered pot for an additional 10 minutes. Serve warm. 

Serves 6 to 8.

Cooking Tip: Andouille sausage is a smoked, spicy pork sausage that is popular in Cajun recipes such as gumbo and jambalaya. If you can’t easily find it in you local grocery, Chorizo is an acceptable substitute.

Chicken, Shrimp, and Sausage Jambalaya

Serves 6 to 8

3 skinless, boneless chicken breasts, cut into 1-inch cubes
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 pound Andouille sausage, diced
1 large yellow onion, finely diced
1 green bell pepper, finely diced
2 ribs of celery, finely diced
6 cloves of garlic, minced
1 tablespoon dried oregano
1 tablespoon dried thyme
3 bay leaves
1 15-ounce can tomato sauce
4 cups chicken stock
3 cups white rice
¼ cup chopped parsley
1 pound medium shrimp, peeled and de-veined

Season the chicken with salt and pepper. In a large stockpot or Dutch oven over medium–high heat, warm the oil until a few droplets of water sizzle in the pot.  Sauté the chicken, stirring occasionally, until nicely browned, about 5 minutes.  Transfer the chicken to a plate and then, in the same pot, sauté the sausage until browned.   Transfer the sausage to the plate with the chicken.  Drain all but about 1 tablespoon of fat from the pot.

To the pot, add the onion, bell pepper and celery and sauté until soft, about 10 minutes. (Stir often so that everything cooks evenly.) Add the garlic, oregano, thyme and bay leaves and sauté until the mixture is cooked down, about 5 minutes more. Season to taste with salt and pepper.

While the vegetable mixture is cooking, combine the tomato sauce and chicken stock in a separate pot and bring to a simmer.

Add the rice to the vegetable mixture and sauté for about 3 minutes. Return the meats to the pot and stir to combine.  Continuously stirring to combine, slowly pour the tomato and stock mixture into the jambalaya.  Stir in the chopped parsley.

Bring the jambalaya to a boil, cover and simmer over medium heat for 30 minutes, or until the rice is tender and most of the liquid has been absorbed. Turn off the heat and fold in the shrimp.  Let everything continue to cook in the hot covered pot for an additional 10 minutes.  Serve warm. 

Cooking Tip: Andouille sausage is a smoked, spicy pork sausage that is popular in Cajun recipes such as gumbo and jambalaya.  If you can’t easily find it in you local grocery, Chorizo is an acceptable substitute.


Jennifer Chandler

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