cajun shrimp and rice

June 30, 2019

prep time: 30 minutes       cook time: 40 minutes       total time: 1 hour 10 minutes        serves 4cajun-shrimp-and-rice-50529501-0619_horiz

ingredients
3 T extra virgin olive oil
12 oz. andouille sausage, thinly sliced
1 onion, finely chopped
2 celery stalks, finely chopped
1 green bell pepper, finely chopped
2 cloves garlic, minced
kosher salt and ground pepper
2 large tomatoes, cored and sliced (or 1 15 oz. canned tomatoes)
1 c long-grain white rice (cooked in rice cooker)
1 c chicken broth
1 lb. medium shrimp, peeled and deveined
parsley
1/4 c thinly sliced scallions, to top (optional)

directions

  1. season shrimp with salt and pepper and set aside.
  2. heat 2 T oil in a large skillet over medium-high. add sausage; cook, stirring, until browned, about 5 minutes.
  3. add remaining oil, onion, celery, bell pepper, garlic, and 1/2 tsp salt. cook, stirring until vegetables are soft and golden, about 7 minutes. season with salt and pepper.
  4. add tomatoes and rice; cook over high heat, stirring, 1 minute. stir in broth and bring to a boil, then reduce to a simmer.
  5. add shrimp and cook just to get hot. add parsley.
  6. sprinkle with scallions before serving. (optional)

sourcemartha stewart living, july/august 2019

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one pot lemon orzo shrimp

December 7, 2018

makes 4 servings       prep time: 10 minutes       cook time: 30 minutes      total time: 40 img_6604edit2minutes

ingredients
1 lb. medium shrimp, peeled and deveined
kosher salt & freshly ground black pepper, to taste
1 T olive oil
3 cloves garlic, minced
1 onion, diced
1/2 tsp dried oregano
16 oz orzo pasta
3 c  chicken broth
1 14.5-oz can diced tomatoes
1/2 c frozen peas
1.5 T lemon juice
1/4 c grated parmesan cheese

directions

  1. season shrimp with salt and pepper, to taste; set aside.
  2. heat olive oil in a large skillet over medium high heat. add garlic, onion, and oregano, and cook, stirring often, until onions have become translucent, about 3-4 minutes. stir in orzo until lightly browned, about 1-2 minutes.
  3. stir in chicken broth and 1/2 cup water. bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 10-12 minutes.
  4. stir in tomatoes, peas, lemon juice and shrimp until shrimp is warm, about 1-2 minutes. sprinkle with parmesan.
  5. serve immediately.

source and photo

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prep time: 30 minutes      cook time: 30 minutes       total time: 1 hour       makes 4 sticky-rice-chinese-sausage-8servings

ingredients
2 cups uncooked sticky rice (aka sweet rice or glutinous rice)
1 T oyster sauce
2 T soy sauce
1/4 tsp sesame oil
1/4 c chicken stock
1/2 tsp salt
2 T oil
1/4 c dried shrimp, soaked overnight
1 medium onion, finely diced
5 dried shiitake mushrooms, soaked in warm water until softened and diced
3 links chinese sausage, cut into small discs
1 tsp shaoxing wine
pepper, to taste
4 scallions, chopped

directions

  1. cook the sticky rice according to the directions on the package and set aside to cool (normally cooked in the rice cooker). when in doubt, use less water to ensure you don’t come out with mushy, overcooked rice. in this case, undercooked is better than overcooked, because you will cook the rice again when stir-frying in the wok.
  2. combine the oyster sauce, soy sauce, sesame oil, chicken stock, and salt in a small bowl and set aside.
  3. heat the oil in a wok over medium heat. add the shrimp and stir-fry for 30 seconds to bring out the flavor.
  4. next add the onion, mushrooms, and chinese sausage, and stir-fry for another minute, taking care not to burn the onion. add the shaoxing wine and stir-fry for another 2 minutes. use a couple of spoonfuls of set aside sauce to flavor everything.
  5.  add all of the cooked sticky rice to the wok and break it up as much as possible. spoon half of the sauce mixture over the rice (it helps to add the sauce over any clumps of rice to help break them up).
  6. mix well, using a scooping motion to ensure the rice doesn’t stick to the bottom of the wok. add the rest of the sauce and stir-fry until the rice is uniform in color.
  7. season with pepper to taste and mix in about half of the scallions. you can serve it as is or if you want to get fancy, you can pack the rice into a nice round bowl rinsed in warm water and turn it over on a plate. sprinkle the rest of the scallions over the rice.

**note to self – look at the notes below on how much water to add to rice cooker

source
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shrimp boil

July 20, 2017

prep time: 30 minutes      cook time: 1 hour       total time: 1.5 hours      yields 6-8 servingsr18luumt9anhfwu8d8l6_boil320120of201

personal notes

  • double the recipe for 18 people (13 adults, 5 kids)
  • marinate potatoes for at least 1-2 hours
  • collect large trash bags and newspaper to cover the tables for easy clean-up
  • use your fingers to eat the finished product, so dishes and silverware don’t have to be used

ingredients
water
2 lemons (can slice some extra to be used when serving)
3 bay leaves
2 tsp salt
1/4 c crab boil seasoning (recommended: old bay seasoning)
1/2 bunch thyme, tied together (i just used dried thyme and it worked fine)
1 onion, sliced
red pepper flakes, add to desired spiciness
1 head of garlic, halved
1 lb 5 oz red new potatoes, cut in eighths
4 ears of corn, cut in thirds
1 lb smoked sausage (andouille or kielbasa) cut into 1-inch pieces
2 lbs jumbo shrimp (with heads and tails)
kosher salt

directions

  1. fill a huge stockpot, 1/3 of the way, with water. keep in mind that when you add the solid ingredients, the water level will rise, so don’t fill the pot up more than halfway.
  2. squeeze the lemons into the water.
  3. add the bay leaves, salt, old bay seasoning, thyme, onions, red pepper flakes, and garlic.
  4. throw the potatoes into the water to marinate for at least an hour or two: the longer you let the potatoes marinate, the more tasty the potatoes will be.
  5. bring the broth to a boil over medium-high heat and simmer the potatoes for 20 minutes.
  6. you want a very aromatic broth with plenty of salt and spices. taste it every so often: don’t be afraid to make it strong so some of the flavor can penetrate and get absorbed by the other ingredients. adjust seasoning with salt.
  7. after the potatoes are just about cooked through, add the corn and sausage. cook for another 5 minutes, making sure everything stays covered with liquid.
  8. toss in the shrimp and shut off the heat. cover the pots and let the shrimp steep in the flavor for 15 minutes.
  9. drain and spread the shrimp, sausage corn, potatoes, and onions out on a newspaper-covered table.
  10. serve with lemons and plenty of napkins !

source

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makes 4 servings       time: 30 minutes

ingredients
1 c evoo
6 cloves garlic, thinly sliced
4 jalapenos, seeded and thinly sliced
1 T red pepper flakes
2 c tomato sauce
1 c dry white wine
20 shrimp (21-25 count, peeled and deveined)
1 lb linguine
4 T fresh marjoram, roughly chopped
1/4 c parsley, roughly chopped
salt and ground pepper

directions

  1. in a large saute pan, add half of the oil and heat over medium heat. add the garlic and jalapenos and cook until softened, about 3 minutes.
  2. add the red pepper flakes, tomato sauce, wine and bring to a boil. lower the heat and simmer for 4 minutes.
  3. add shrimp to the sauce and simmer until cooked through, about 4-6 minutes. add the linguine to the boiling water and cook until al dente. drain and toss into the sauce with the shrimp.
  4. place the pan over medium heat and cook for 45 seconds stirring to mix well.
  5. serve garnished with marjoram leaves and remaining 1/2 cup oil.

source

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