nverland: (cooking 3)
[personal profile] nverland
Shrimp Enchiladas Verde
Serves: 8
Preparation time: 45 minutes

Ingredients
1 pound peeled cooked shrimp (21-25 per pound; thawed if frozen), tails removed, diced
1 cup frozen corn, thawed
2 4-ounce cans chopped green chiles (not drained)
2 cups canned green enchilada sauce or green salsa, divided
12 corn tortillas
1 15-ounce can nonfat refried beans
1 cup reduced-fat shredded cheese, such as Mexican-style, Monterey Jack or Cheddar
1/2 cup chopped fresh cilantro
1 lime, cut into wedges

Preparation
1. Preheat oven to 425o F. Coat a 9”x13” glass baking dish with cooking spray.

2. Combine shrimp, corn, chiles and 1/2 cup enchilada sauce (or salsa) in a microwave-safe medium bowl. Cover and microwave on High until heated through, 2-1/2 minutes.

3. Spread 1/4 cup enchilada sauce (or salsa) in the prepared baking dish. Top with an overlapping layer of 6 tortillas. Spread refried beans evenly over the tortillas. Top the beans with the shrimp mixture, followed by the remaining 6 tortillas. Pour the remaining sauce (or salsa) over the tortillas. Cover with foil.

4. Bake the enchiladas until they begin to bubble on the sides, about 20 minutes. Remove the foil; sprinkle cheese on top. Continue baking until heated through and the cheese is melted, about 5 minutes more. Top with cilantro and serve with lime wedges.
nverland: (cooking 3)
[personal profile] nverland
Lobster Burgers w/Browned Butter Lemon Aioli + Basil Corn Salsa, Bacon ‘n’ Avocado.

INGREDIENTS

Burgers
1 pound fresh lobster meat (about 4 tails)
1/2 pound raw shrimp, peeled + deveined
1/3 cup Panko bread crumbs (use gluten free if needed)
1/4 shredded gruyere cheese
1 teaspoon lemon zest
1/4-1/2 teaspoon cayenne pepper
Pinch of salt and pepper
2 tablespoons butter
6 brioche or pretzel burger buns, toasted (use gluten free if needed)
6-8 slices cooked thick cut bacon
1 avocado, sliced

Browned Butter Lemon Aioli
2 tablespoons butter
1/2 cup mayo
1 tablespoon lemon juice
1-2 tablespoons sweet Thai chili sauce
1 small clove garlic, minced or grated
Pinch of cayenne
Pinch of salt and pepper
Basil Corn + Peach Salsa
2 ears grilled corn
1 peach, finely chopped
1/4 cup fresh basil, sliced or chopped
1 jalapeño, seeded + chopped
1 lemon, juiced
Pinch of salt

INSTRUCTIONS

Add lobster and shrimp meat to the bowl of a food processor and pulse until it’s somewhat ground. You can also chop the lobster and shrimp very finely with a sharp knife.
Remove and add the seafood to a bowl with the Panko bread crumbs, gruyere, lemon zest, cayenne, salt and pepper. Mix with a spoon until just combined. Form into 6 equally sized burgers. Place the burgers on a plate, cover and place in the fridge for 15-30 minutes.
Meanwhile make the aioli and salsa. In a heavy-bottomed sauce pan add the butter and melt over medium heat until just browned. Butter will melt, foam, and froth, and then begin to brown along the bottom. Whisk the browned butter bits off of the bottom of the pan and set aside to cool.
Meanwhile add the mayo, lemon juice, sweet Thai chili sauce, garlic, pinch of cayenne, salt and pepper to a medium sized bowl. Stir in the cooled brown butter and whisk until smooth and combined, cover and place in the fridge until ready to use.
To make the salsa cut the kernels off the grilled corn and add them to a medium size bowl. To the bowl add the peach, basil, jalapeño, lemon juice and a pinch of salt. Give everything a good toss. Store, covered in the fridge until ready to use.
When you are ready to eat, heat a large skillet over medium heat. Add 1 tablespoon butter and allow it to melt. Swirl the butter around the pan and add as many burgers as you can fit without crowding the pan. Cook the burgers for 5-8 minutes per side or until cooked through. Be gentle when flipping the burgers as they can break easier than your typical burger.
Spread the bottom of each toasted burger bun with as little or as much aioli as you wish. Add the burger patties, sliced avocado and bacon. Top that with the Basil Corn + Peach salsa. Add the top bun and dive in.
[identity profile] alexcat.livejournal.com
Another one to try!

~~~

Famous Red Lobster Shrimp Scampi

1 lb medium shrimp, peeled and deveined
1 tablespoon pure olive oil
2 tablespoons garlic, finely chopped
1 1/2 cups white wine, I use chardonnay
1/2 fresh lemon, Juice only
1 teaspoon italian seasoning
1/2 cup softened butter
1 tablespoon parsley
1/2 cup grated Parmesan cheese

Directions:
1 Heat cast iron skillet and add olive oil.
2 Add shrimp and cook until tender and no longer translucent, reduce heat. Remove Shrimp and set aside.
3 Add garlic and cook 2-3 minutes. Do not allow garlic to brown - it will make it bitter.
4 Add white wine, and lemon juice.
5 Cook until wine is reduced by half. After it is reduced, add Italian seasoning.
6 Reduce heat to low, and add butter. If pan is too hot, the butter will separate.
7 Add shrimp back into sauce, add parsley, and season to taste with salt and pepper.
8 Sprinkle with grated Parmesan Cheese
nverland: (good morning pink)
[personal profile] nverland
Paprika Shrimp and Green Bean Sauté
Prep Time: 30 min Serves: 6
Cook Time: 30 min Level: Easy

Ingredients:

4 cups green beans, trimmed (about 12 ounces)
3 tablespoons extra-virgin olive oil
1/4 cup minced garlic
2 teaspoons paprika
1 pound raw shrimp, (21-25 per pound; see Note), peeled and deveined
2 16-ounce cans large butter beans, or cannellini beans, rinsed
1/4 cup sherry vinegar, or red-wine vinegar
1/2 teaspoon salt
1/2 cup chopped fresh parsley, divided
Freshly ground pepper, to taste

Preparation:
1 Bring 1 inch of water to a boil in a large saucepan. Put green beans in a steamer basket, place in the pan, cover and steam until tender-crisp, 4 to 6 minutes.
2 Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic and paprika and cook, stirring constantly, until just fragrant but not browned, about 20 seconds. Add shrimp and cook until pink and opaque, about 2 minutes per side. Stir in beans, vinegar and salt; cook, stirring occasionally, until heated through, about 2 minutes. Stir in 1/4 cup parsley.
3 Divide the green beans among 6 plates. Top with the shrimp mixture. Sprinkle with pepper and the remaining 1/4 cup parsley.

Tips:
Note: Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra-large,” are not standardized. In recipes calling for a specific count, order by the count (or number) per pound to be sure you’re getting the size you want.

To peel shrimp, grasp the legs and hold onto the tail while you twist off the shell. Save the shells to make a tasty stock: Simmer, in enough water to cover, for 10 minutes, then strain. The “vein” running along a shrimp’s back (technically the dorsal surface, opposite the legs) under a thin layer of flesh is really its digestive tract.

To devein shrimp, use a paring knife to make a slit along the length of the shrimp. Under running water, remove the tract with the knife tip.
[identity profile] alexcat.livejournal.com
Shrimp Creole

1½ half pounds shrimp (fresh or frozen)
½ c. chopped onion
¼ c. chopped green pepper
1 clove garlic, chopped fine
¼ c. chopped celery
¼ c. butter or other fat, melted
1 teaspoon Creole Seasoning
2 c. diced tomatoes, green peppers, and onion (this comes in a single can)
1 medium can tomato sauce
½ c. water
3 Tablespoons flour
Cooked rice.

Peel and devein shrimp. Cook onion, green pepper, celery and garlic in butter until tender. Blend in flour and seasoning. Add tomatoes, sauce and water and cook until thick, stirring constantly. Add shrimp and simmer uncovered for about 5 minutes or until shrimp are done. Serve over cooked rice. Serves 6.

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