7.3 Seafood

7.3.1 Shrimp in red sauce

When possible, I really prefer grilling shrimp, but when that is impossible, here’s a recipe I like to use. It comes from Italian, by Whiteman, Wright and Boggiano, a book I picked up in a bargain bin a long time back. Note that the sauce is somewhat similar to my recipe for chicken cacciatore, and it can be used as a basic red sauce as desired (it works well as a pizza sauce or by itself over pasta).

1/2 to 3/4 lb. shrimp, peeled and de-veined
2 tbsp olive oil
1 onion, finely chopped
1 green or red pepper, chopped
1/2 cup red wine
1 tbsp wine vinegar
1 can diced tomatoes (14 oz), drained
2-3 cloves garlic, chopped
1/2 tsp red pepper flakes
black pepper, to taste grated parmesan cheese
fresh cilantro

Sauté the onion in the olive oil over medium heat until soft (about 10 minutES)
Add the green/red pepper and garlic. Sauté an additional 5 minutes.
Add the additional ingredients EXCEPT the shrimp, parmesan and cilantro. Stir well and then simmer covered for 30 minutes.
Puree the sauce thoroughly with an immersion blender and then return to low heat.
Add the shrimp for 3-4 minutes, until they turn opaque.
Serve over pasta (we prefer bucatini, but suit yourself) garnished with parmesan and cilantro if desired.

7.3.1.1 Substituting sausage for shrimp

Since this is basically an italian red sauce, it can be used with other forms of protein. I sometimes make a double batch and add a pound of loose hot Italian sausage. When I do, I sauté the sausage in the saucepan prior to preparing the sauce, and then set it aside to add at the end. I also like to add a couple of teaspoons of Italian seasoning to enhance the flavors.

An alternative to commercial sausage is this recipe. By using half sharp paprika and upping the red pepper a bit, I’m hoping the spice level would be to my taste. Also, my intent is to use it crumbled and not have to fool with packing into cases.

Ingredients

2 tsp dried parsley
2 tsp Italian seasoning
1.5 tsp black pepper
1/2 tsp fennel seeds
1/2 tsp half sharp paprika
1.5 tsp red pepper flakes
1 tsp salt
1 tbsp dried minced garlic
1 tbsp dried minced onion
2 lb ground pork

Combine all of the seasoning in a bowl.
Add the pork and mix.

Notes

By using dried onion and garlic, the spice mix is shelf-stable. There should be a total of about 5 tbsp. of the mix; thus, you can use it at a concentration of 2.5 tbsp per pound of meat.

The original recipe suggests chicken. turkey or beef as a substitute for pork. They don’t excite me, but feel free to explore.

If you want to use an Instant Pot® for the sauce, cook on high pressure for 10 minutes, followed by five minutes of natural release. Vent the remaining steam, remove the lid, and blend as above.

7.3.2 Louisiana Barbecued Shrimp

While this and the following recipes were obtained from relatively recent online sources, both of them are quite similar to ones an a classic cookbook - Paul Prudhomme’s Louisiana Kitchen. I’ve owned the book for years, and I highly recommend it (it’s still in print), but the versions I’ve included are a bit simpler to make.

This Recipe is from the Splendid Table, and in truth is not barbecue at all. Rather, it is a pan-cooked dish, easily prepared once you have rounded up all of the spices. The recipe as given calls for using shell-on shrimp that can be eaten with ones fingers, combined with hot french bread to mop up the sauce. I’m going to try it with shelled and deveined shrimp and serve it over pasta.^*

Ingredients

1⁄2 teaspoon cayenne
1⁄2 teaspoon dried thyme
1⁄2 teaspoon dried oregano
1⁄4 teaspoon fine sea salt
1⁄4 teaspoon black pepper
1⁄4 teaspoon red pepper flakes
1⁄4 teaspoon paprika
2 dried bay leaves, broken into large pieces
1⁄4 cup (60g) unsalted butter
2 garlic cloves, minced
1⁄4 cup (60ml) white wine
1⁄2 cup (120ml) fish or chicken stock
2 tablespoons freshly squeezed lemon juice
2 tablespoons Worcestershire sauce
1 lb. pound (450g) shelled and deveined shrimp
2 tablespoons minced fresh parsley

Combine the cayenne, thyme, oregano, salt, black pepper, red pepper flakes, paprika, and bay leaves in a small bowl.
In a heavy skillet, melt the butter and add spices, garlic, wine, stock lemon juice and Worcestershire Sauce.
Simmer 5-7 minutes, until sauce is thickened.
Add the shrimp and cook for 3-5 minutes until they are pink and firm.
Serve over pasta (unless you used shell-on shrimp, in which case serve with bread as finger food.

^*Having tried this with peeled shrimp and pasta, my conclusion is that, while tasty, the recipe as given is too hot for my taste. In my next attempt, I will leave out the crushed red pepper - I’m thinking that the cayenne alone will be sufficient to light things up.

7.3.3 Shrimp Creole

Another take on Louisiana shrimp comes from The New York Times and may be better optimized for use with peeled shrimp. You can probably find some suitable commercial creole seasoning, but mixing it yourself is not difficult:

1 tbsp smoked paprika
1 tbsp chili powder
1 tsp onion powder
1 tsp garlic powder
1/2 tsp black pepper
1/2 tsp sea salt

And now on to the shrimp:

Ingredients

1 pound shrimp, peeled and deveined
2 teaspoons homemade or store-bought Creole seasoning
¼ cup unsalted butter (½ stick)
⅓ cup all-purpose flour
1 medium yellow onion, finely chopped
2 celery ribs, thinly sliced
1 green bell pepper, seeded and finely chopped
4 garlic cloves, minced
1/3 cup water
1 (15-ounce) can tomato sauce (no salt added)
1 to 2 teaspoons hot sauce, to taste (optional)
1 teaspoon granulated sugar
½ teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon dried basil
2 dried bay leaves
Fine sea salt and black pepper
¼ cup chopped scallions
¼ cup chopped flat-leaf parsley leaves and tender stems

Toss the shrimp with 1 tsp. creole seasoning and set aside.
Melt the butter over low heat in a heavy pan. Sprinkle flour on top, and stir constantly until it becomes a peanut-colored roux (about 10 minutes.
Increase the heat to medium and add the onion, celery and green pepper. Cook with stirring until soft (8-10 minutes).
Stir in the garlic and cook for an additional minute.
Add the water, tomato sauce, and hot sauce, along with the rest of the seasoning. Reduce the heat to low and simmer covered for 10 minutes, until thickened. Stir occasionally to avoid burning.
Add the shrimp and cook for an additional 10 minutes.
Let the dish stand for 10 minutes, sprinkle with scallions and parsley, and serve over steamed rice.

7.3.4 Panko-encrusted baked fish

I discovered this recipe by googling, and I have had great success with it. The original recipe calls for addition of a little mayonnaise, but I have deleted it (I detest the stuff). I also use cilantro rather than parsley, as I find the latter to be rather tasteless.

I have given instructions for indoor cooking. It is also excellent on the grill - cook at 425 with the ConvEggtor in place for about 15 minutes, flipping after about 7 minutes. I did it in a grilling basket that had been lightly oiled, and sticking was not a problem.

Ingredients

~1 lb. mild white fish (I use red snapper)
kosher salt
black pepper
onion powder
garlic powder
1 cup unseasoned panko bread crumbs
1/4 cup all purpose flour
2 large eggs
1 tsp Cajun seasoning (of course I use Penzey’s)
dash of hot sauce
1/4 cup grated parmesan cheese
lemon wedges for serving

Preheat your oven or toaster oven to 425^o F.
Line a sheet pan with foil and spray with cooking oil.
Sprinkle the fish with salt, pepper, onion powder and garlic powder.
You will need three shallow bowls for this, prepared as follows:
- Put the flour in the first.
- Whisk the eggs in the second and add in hot sauce and cajun seasoning.
- Combine the panko, cilantro, and parmesan in the third.
Roll the fish in the flour, followed by the egg wash.
Press the panko mix into the fish evenly and place fish onto the prepared sheet pan.
Bake at 425^o F. until the fish is flaky (16-18 minutes).
Serve with lemon wedges. I often have this over bucatini pasta, but it would go well with rice as well.