Tag Archives: Shrimp

Shrimp Salad

17 Mar

I made this on a whim. I found a recipe that looked good and easy and fast….I had some leftover shrimp. I decided to try this recipe to see what would happen.

Fresh ingredients

The wet mix with spices

This recipe came together quickly and has so much flavor!

Shrimp and Wet Mix

I think I went a little overboard with the dill and lemon juice! But I love it!

Lunch!

I dont do the bread thing if I can help it, so I just put this in some tupperware and brought it to work for a yummy lunch!

Shrimp Salad

1 Tbsp + 1 tsp kosher salt
juice of 1/2 lemon
1 pound large shrimp in the shell (16 to 20 shrimp per pound)
1/2 cup good mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon freshly ground black pepper
1/2 teaspoon Old Bay
2 tablespoons minced fresh dill
1/3 cup minced red onion
1/2 cups minced celery (1 stalk)

Bring 3 quarts of water and 1 tablespoon salt to a boil. Add the shrimp. Cook until the water returns back to a boil. Remove the shrimp with a slotted spoon to a bowl of cold water. Let cool; then peel, devein, and roughly chop the shrimp.

In a separate bowl, whisk together the mayonnaise, mustard, 1 teaspoon salt, lemon juice, Old Bay, pepper, and dill. Add the shrimp, red onion and celery. Stir to combine. Check the seasonings. Serve or cover and refrigerate for a few hours to let flavors meld.

Shrimp and Corn Chowder

13 Mar

I cant not post this recipe after making it again this past weekend and talking about how delicious it is……I came across this recipe online somewhere. I loved the colors of the pinky shrimp with the yellow corn and green poblano peppers. It looked colorful and delicious. I held on to it for a while….then shrimp went on sale at the supermarket so I snagged some and decided to try this chowder out!

The ingredients

Peppers, onions, and celery

There is a small amount of prep work involved – chopping peppers and onions and peeling/deveining/chopping shrimp…..But the creaminess and taste make up for it. I also decided to throw in some red peppers to give it more color. When chopping the poblano peppers, make sure to wear latex gloves so you dont touch yourself later on and burn your skin/eyes.

Cooking the Corn Roux

The processed corn roux

There is a zing of cayenne and pepper at the end of each bite that lingers in your memory long after you’ve licked the bowl clean. This is the kind of soup that makes you post about how awesome it is on facebook (GUILTY)!

Sauteeing the Veggies

Simmering Chowder

This chowder is PACKED with corn – so if you are a corn-lover, this is for you. It also freezes well so you can put it into tupperware in the freezer for work lunches throughout the week!

So Delicious

Shrimp and Corn Chowder

  • 1 medium, sweet onion, chopped
  • 2 stalks celery, chopped
  • 2 tablespoons butter and/or rendered bacon fat
  • 2 large poblano peppers, seeded and chopped (wear gloves when you handle)
  • 2 16-ounce packages of frozen sweet corn, thawed
  • 2 tablespoons butter
  • 2 tablespoons (or more) flour
  • ~28 ounces chicken broth
  • 1 cup heavy cream (I use Whole Milk instead of cream to save calories)
  • 1 tablespoon honey (optional)
  • 1/2 teaspoon cayenne pepper, or to taste
  • Kosher salt and freshly ground black pepper, to taste
  • 1 to 1 1/2 pounds raw shrimp, peeled, deveined, and coarsely chopped (I use 2 pounds shrimp)
  • small bunch fresh cilantro (can also use parsley instead)
  • lime wedges, for serving

Prepare creamed corn from one package of frozen corn (or fresh corn, if available). Heat 2 tablespoons of butter in a medium-sized sauce pan. Stir in 2 tablespoons of arrowroot flour to make a roux and cook, stirring, for about a minute until the arrowroot is blended in smoothly. Add one package of corn and a good dollop of heavy cream to almost cover the corn, continuing to stir over medium heat until it thickens up. Add a little chicken broth, if it is too thick. Use an immersible blender (or food processor) to puree the corn, leaving small bits of corn kernels intact. Season with kosher salt and pepper, to taste. Set aside.

In a stockpot, melt 2 tablespoons bacon fat or butter. Add onion, celery, and poblano peppers; saute until soft (around 6 minutes). Add creamed corn, the second package of thawed corn, chicken broth, the remaining cream, and cayenne pepper. Add honey, if needed (some corn is sweeter than other corn and may not need sweetening). Bring to a boil, then reduce heat and simmer at least 15 minutes.

If you would like the chowder to be thicker, remove about 1/4 cup of liquid from the pot and mix with 1-2 tablespoons of arrowroot flour to make a smooth paste. Whisk back into the simmering soup and continue to cook until desired consistency is reached.

Add shrimp and cilantro; simmer gently until shrimp are cooked through (about 5 minutes). Season with salt and pepper, to taste. Serve hot, with a good squeeze of lime juice.

TIP: As mentioned above, wear rubber gloves when handling the poblano pepper to prevent the spicy juice from transmitting to your hands. This way, if you touch your face or rub your eyes, you wont experience the painful burn. Take it from someone with experience….

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