Tag Archives: Shrimp

Jersey Tomato Sauce with Shrimp and Fettuccine

Now is the time to savor Jersey tomatoes, from a tomato salad to a marinara sauce.  Last night I prepared fettuccine tossed with shrimp in a Jersey tomato sauce.

Ingredients:

3 tablespoons extra virgin olive oil

3 cloves garlic, sliced

3 medium tomatoes (I used 2 red and 1 yellow), cut into 1/2 inch cubes

Chiffonade of fresh basil and parsley

Sea salt

Fresh ground pepper

6 to 8 ounces fettuccine

12 large shrimp, peeled and deveined

Heat the olive oil and garlic in a pan over medium heat until the garlic is pale gold.  Add the tomatoes and season with salt and pepper to taste.  Add the basil and parsley and stir with a wooden spoon.  Bring the sauce to a boil and then turn down the heat to simmer.

Allow the sauce to simmer while bringing a large pot of water to a boil.  When the water comes to a boil, add a pinch of salt and 6 to 8 ounces of pasta.  I used a combination of Antica Pasta’s peperoncino fettuccine and spinach fettuccine – one of my favorite new finds (flavored pasta that actually has a flavor!)  Add the shrimp to the sauce, cooking about two minutes per side or until they become opaque.  Toss the pasta with the sauce and serve.

Shrimp in Sauce

I was so eager to take the first bite, that I neglected to photograph a freshly plated dish!

Shrimp in Pasta

French Women Love Les Pâtes

Everyone knows that French women love wine and cheese, but did you know that they also love pasta?

French Women Pasta, a mother and daughter team based in Newark, Delaware, is a  local distributor for Pappardelle’s Pasta produced in Colorado.   You may have spotted French Women Pasta at local farmers’ markets during the summer months along with their over fifty flavors of pasta.  Although most farmers’ markets have ended for the year, French Women Pasta will participate in several fall and winter events as listed on their website at www.frenchwomenpasta.com (and will accept orders!)

My husband and I have tried several flavors, including the Lemon Chive Angel Hair, Orange Szechuan and Spicy Thai Linguine.  The pasta is packaged in eight ounce containers, ideal for serving three or four.

Pasta

The Lemon Chive Angel Hair had a subtle, fresh flavor – a perfect pairing for shrimp and scallops.  To prepare, bring a large pot of water to a boil.  Add the pasta and stir.  While the pasta is cooking (which will only take a few minutes), heat a nonstick pan over medium heat and add several tablespoons of butter.  Allow the butter to foam, and tilt the pan around so that the butter coats the bottom.  Place the shrimp and scallops in the pan, cooking for about two minutes per side until opaque.

When the pasta is ready, drain the water and add the pasta to the sauté pan of seafood. Using a wooden spoon, blend the pasta and seafood and coat the pasta with the butter and oil.  You will likely need to add additional butter.  Plate the shrimp and scallops atop the pasta and season with freshly squeezed lemon juice, ground pepper and sea salt.  If you would like additional heat, try a dried red pepper!

Pasta and Seafood

Look for French Women Pasta and their unique flavors this fall…from Lavender to Porcini Mushroom to Lime Cilantro.

Paella – A Dish Fit for a Summer Dinner Party

If you are looking for a centerpiece for a summer dinner party, consider a paella.  The variety of ingredients – chicken, shellfish, vegetables, chorizo – will appeal to all taste buds and will surely wow your guests.  Below is my recipe that will serve six to eight.

Ingredients:

¼ cup achiote oil (made from heating achiote seeds in olive oil until the oil turns a rich red) or extra virgin olive oil

12 chicken thighs, bone-in and skinned

3 chorizo, cut into ½ inch slices

1 jar Goya Sofrito

2½ cups Bomba rice or Arborio rice

16 ounces clam juice

48 ounces chicken broth

24 large shrimp, shelled and de-veined

18 littleneck clams (and/or 18 mussels)

6 squid bodies, sliced into rings

½ of a 10 ounce package of frozen peas, defrosted

4 peppers, sliced (use a mix of red, orange and yellow peppers)

Sea salt

Fresh ground pepper

The ideal pan to prepare paella is a paellera – a large, round pan with two handles.  The pan is also very shallow to enable the rice to cook uniformly.  If you do not have a paellera, you may use any pan that will cook the rice evenly, such as a roasting pan.

I prefer to cook paella on the grill rather than the stove as the grill will accommodate the size of the paellera.  The grill also retains the heat so that the rice forms a crunchy ring around the outer edge of the pan.

Heat the grill to medium-high.  When the grill is heated, place the paellera on the grill and pour the oil in the paellera.  Once the oil is hot, place the chicken thighs in the paellera and season with salt and pepper.  Brown the chicken on both sides.  As you are cooking the paella, rotate the paellera periodically so that the ingredients cook uniformly.

After the chicken is browned, add the chorizo and peppers and cook until the chorizo is lightly browned and the peppers soften.  Stir in the rice so that the rice is coated with the oil.  Pour in enough clam juice and chicken stock to cover the rice by about ¼ inch.  You may need to adjust the amounts of juice and stock listed above.  Stir in the sofrito.  Turn the heat to high and let cook until the liquid is almost entirely absorbed by the rice and the rice is tender.

Turn the heat down to medium and nestle the shellfish into the rice.  First add the shrimp, then the clams/mussels.  The shrimp are cooked when they are white and no longer translucent.  This will take just a few minutes.  The clams/mussels are cooked when their shells open.  Discard any clams/mussels that do not open.

While the shellfish are cooking, scatter the peas over the paella.  The rice around the perimeter of the paellera should be browning and crisping during the cooking process.  When everything is cooked, add the squid.  The squid is added at the very end as it will only take about 2 minutes to cook.  In order for squid to be tender, it must be cooked very quickly.  When the squid turns white, test it to make sure that it is cooked.  Remove the paellera from the grill and serve immediately at the table.  Enjoy!

Final Paella

Heat Up the Kitchen with a Shrimp Fra Diavolo

If you’re in the mood for a seafood dish with a kick, I recommend a Shrimp Fra Diavolo.  It is a simple preparation yet an interesting alternative to a regular marinara sauce.

Begin by heading to your local seafood market for jumbo shrimp (I suggest four per person).  Then select your pasta.  This weekend I found an excellent egg pasta made in Italy by Bartolini called “Cirioline All’Uovo”.  The package contains eight nests of long squared pasta, adding more surface area for the sauce to adhere, and two nests per person seems to be the perfect amount to allow for seconds.

After you clean the shrimp, prepare what I refer to as a “fast sauce”.  This involves slicing three cloves of garlic and sautéing the garlic in olive oil.  Do this in a sauté pan that has a lid, and then add a box of Pomi chopped tomatoes.  Add salt to taste and stir.

The “Fra Diavolo” begins by adding several dashes of red paper flakes as well as a dried chili pepper.  Also include fresh herbs, such as basil and/or oregano.  (I am growing a hot and spicy oregano plant, which was an ideal pairing!)  When the sauce comes to a boil, reduce the heat to simmer and cover.

Sauce

While preparing the sauce, bring a large pot of water to a boil.  As the water comes to a boil, add a pinch of salt and then the pasta.  Stir the pasta periodically.  When about six minutes remain to cook the pasta, add the cleaned shrimp to the sauce.  Adjust the heat to medium and cover.  Turn the shrimp once while cooking so that each side becomes opaque.  This will take about three minutes per side.

Drain the pasta and add it to the sauté pan, tossing it with the shrimp and sauce.  Serve the Shrimp Fra Diavolo in pasta bowls…with extra red pepper on the side.

Final Sauce

 

Nantucket Bay Scallops – See You in November

The season for Nantucket Bay Scallops is coming to an end during the month of March.  As you will not see these little delicacies again in your local fish market until November, I recommend a dinner starring the sweet scallops from Massachusetts’ Nantucket Island.

This recipe is for sautéed Nantucket Bay Scallops and shrimp over buckwheat noodles.

Ingredients:

Oriental style buckwheat noodles (soba noodles)

Unsalted butter

8 cleaned and deveined large shrimp

¼ pound Nantucket Bay Scallops

Sesame oil

Soy sauce

1 lemon

Fresh ground pepper

Sea salt

First, prepare the Oriental style buckwheat noodles according to the package instructions, boiling them for 5 minutes and then running cold water into the pot to prevent them from sticking together.  While the noodles are cooking, heat a nonstick pan over medium heat and add several tablespoons of butter.  Allow the butter to foam, and tilt the pan around so that the butter coats the bottom.  Place the shrimp in the pan, cooking for about two minutes per side until the shrimp become opaque.  Remove the shrimp from the pan and add more butter.  Place the scallops in the pan with space in between them so that they caramelize.  These tiny scallops cook very quickly – only two minutes at most!

To plate, scoop the noodles into a serving dish and mix with sesame oil and soy sauce to taste.   Top with the shrimp and scallops and season with freshly squeezed lemon juice, ground pepper and sea salt.

Scallops and Shrimp

So long, Nantucket Bays, until next fall!

Fish Plate