SHRIMP COCKTAIL AND SAUCE - REVISED!!!!

This is probably the easiest and most impressive appetizer you can make.  Same if you want to use boiled shrimp as an hors d’oeuvre on your party buffet.  And is a ‘make in the morning’ dish so all you do at serving time is do the presentation.

If you aren’t familiar with shrimp terminology, I suggest you read my primer at this link:  

http://firebird-cooks.blogspot.com/2011/02/shrimp-primer.html

For the more advanced shrimp cook, check out this post on shrimp stock – I promise you will NOT be sorry! 

http://firebird-cooks.blogspot.com/2011/02/shrimp-stock.html

OOOOOOK….. SHRIMP COCKTAIL AND SAUCE…

INGREDIENTS - SHRIMP

Shrimp  16-20 count (that’s about how many shrimp make a pound) – IN SHELLS

         

Plan 5-6 shrimp per person for an appetizer, and 10-12 per person for a party platter.  Peel and DEVEIN BOTH SIDES OF EACH SHRIMP (see first link above for handling).  Keep the shrimp cold until ready to cook them!  Make them 2-4 hours before you plan to serve them so they can chill in the refrigerator.

1/2 can         Beer

2 TBSP        Old Bay  (more for more kick)

1 tsp.            Sea Salt

2 qts.            Water

DIRECTIONS FOR THE SHRIMP

Combine water, beer, Old Bay and salt in a large saucepan.  Bring to a rolling boil.  Add 15-18 shrimp at the time and cook 3 minutes – water may or may not return to a boil but the shrimp will be done…. Remove shrimp from the pot with a slotted spoon and spread on a large chilled plate.  Repeat for a second pound shrimp.  Let cool about 15 minutes and then cover with Saran Wrap and refrigerate until serving time.

INGREDIENTS - COCKTAIL SAUCE

(adequate for 2-3 pounds of shrimp – can easily be doubled, tripled, etc.)  And make in the morning so the flavors can meld.

1 C               Heinz Ketchup

3 TBSP        Prepared Horseradish (in the dairy department) - more for more zing!

2 tsp.           Worcestershire Sauce

1 tsp.           Lemon juice (optional)

DIRECTIONS FOR SAUCE

Combine ingredients.  Refrigerate.  Couldn’t be easier and this is MUCH tastier (and CHEAPER) than those bottled sauces in the supermarket.

SERVING SHRIMP COCKTAILS:
Use your imagination for the presentation (or go to Google images and search SHRIMP COCKTAIL)… a THIN bed of greens, like romaine, on a salad plate, with a shot glass of sauce nestled in, surrounded by the shrimp and a lemon slice; or try a sherbet or martini glass with a SMALL piece of romaine topped with sauce in the bottom and the shrimp arrayed around the rim…. Many chefs will put a layer of ice chips in the serving piece but that truly isn’t necessary because your guests will wolf this down long before the shrimp have time to warm up!

As a party platter – place a bed of greens on a COLD platter with the bowl of sauce in the center.  Surround with shrimp and a few scattered thin lemon slices.  A shot glass or two with colorful toothpicks keeps it sanitary, and keeps them from being inhaled in 10 minutes!

Boiled shrimp MUST be served with Ritz crackers!

Note:  In the summertime, place shrimp in a bowl and then place THAT bowl in a larger bowl filled with crushed ice.

NOTE:
Boil shrimp ONE POUND at the time.  You can re-use the cooking water ONE TIME AFTER IT HAS RETURNED TO A ROLLING BOIL.  After the first two batches are cooked and drained, begin anew with a fresh pot of the 'cooking recipe'.  And remember - when you dump a pound of shrimp in the pot - START THE TIMER IMMEDIATELY and stir gently - remove the shrimp when 3 minutes has passed!

Remember - there ain't much worse than an overcooked rubbery shrimp!

         

GINGER GARLIC SHRIMP

This is quick AND easy.... and impressive!  Serves two hungry people.

INGREDIENTS:

1 lb.                    Fresh shrimp (no smaller than 21-25 count)
2 TBSP              Butter
1 TBSP              Oil
4-6 cloves         Fresh garlic - minced
2 tsp.                  Grated ginger root ***

white wine or Vermouth (optional)

Pasta of choice
Butter
Sour cream (optional)

DIRECTIONS:

Start the pasta because this dish doesn't take long to cook.  I cook my pasta, linguine or penne, a little past al dente IN SHRIMP STOCK (recipe on my site). Drain completely; add some butter and a small dollop of sour cream and stir until pasta is coated.  Top with shrimp and serve.

For the shrimp, heat the oil and butter over medium high heat.  Add the shrimp and garlic and stir-fry for a minute or two.  DO NOT let the garlic brown or it will be bitter.  Add the grated ginger and cook another minute until shrimp are opaque all the way through.  Add a little splash of white wine or Vermouth and simmer about a minute.  Voila!  Serve over the pasta.

Excellent with a creamy cole slaw and cornbread or artisan rolls.

***  A note on fresh ginger.  This is something you seldom need and will always go bad in the produce drawer.  I buy a fat knob of fresh ginger about 3-4" long, wash and DRY it, wrap it REALLY TIGHTLY in Saran/Clingwrap and put it in a Zip-Loc bag in the freezer.  When you need it, you can grate it directly into the pan, without having to peel it!  And it keeps forever.  Well 3-4 months at least.  How cool is that!

ORIENTAL PAN-SEARED SHRIMP

SERVES: 2-4

INGREDIENTS:

3-4                    Scallions – thinly sliced

3 T.                   Hoisin sauce

2 shakes           Cayenne pepper flakes

2 T.                   Soy Sauce

1 tsp.                Lemon juice

                         Zest of 1/2 lemon

2 tsp.                Grated fresh ginger

1-1/2 lb.            Shrimp – peeled and deveined – 21-25 count or larger

1/4 tsp.              Sea Salt

1/8 tsp.              Fresh ground black pepper

2 T.                    Oil - divided

1 T.                    Butter - divided

       

DIRECTIONS: [Cook shrimp in a SINGLE layer – directions are for two batches]

Combine first 7 ingredients in a small bowl and whisk to blend.  Set aside.

Combine shrimp with salt and pepper and toss to coat.

In a heavy skillet, heat 1 TBSP oil to shimmering – add butter and half the shrimp in a single layer and cook just until they begin to turn pink – about a minute.  

Turn shrimp and cook another 30-40 seconds.  Shrimp should still be opaque inside – about half done.  Transfer first batch to a plate and repeat with remaining shrimp, oil and butter

When second batch is partially cooked, return the first batch of shrimp to the pan, along with sauce mixture.  Stir cook over medium heat for about a minute.  Remove from heat and cover for 1-2 minutes.  Shrimp are done when no longer translucent inside.  Do NOT overcook.

Serve over pasta or rice that has been cooked in shrimp stock.

http://firebird-cooks.blogspot.com/2011/02/shrimp-stock.html

SHRIMP GUMBO

SERVES:   8 as an appetizer or 4 as a meal

INGREDIENTS:
1/2 lb              Andouille Sausage (orSmoked Kielbasa sausage –  sliced)                                                                          
1 large             Onion – chopped
1 medium       Bell pepper – chopped
3 T.                  Oil

3 TBSP         Old Bay Seasoning
1 tsp.             Cayenne pepper flakes
1 - 14 oz         Diced tomatoes
4 C Stock     Shrimp or chicken (I use shrimp stock)
3/4 C             Rice (20 minute kind)

2 C               Sliced, frozen okra (NOT breaded) *
2 lb               Shrimp – peeled and deveined (21-25 count)
                      Sea salt

( *for fresh okra, sauté in a tablespoon of oil 10-15 minutes before adding to mixture to get the sticky out)

DIRECTIONS:

• Saute first three ingredients in oil until tender
• Add next five ingredients – bring to a boil and reduce to low – simmer 15 minutes
• Add okra and simmer 4 more minutes
• Add shrimp and simmer 3-4 minutes
• Salt to taste

Note:  If gumbo sits in the pot or if its refrigerated, the rice will absorb a LOT of the liquid.  Add more stock to achieve the consistency desired.  And remember, the shrimp will be done in less than 4 minutes - longer cooking will make them rubbery

 Serve with cornbread.

SHRIMP STOCK

This is truly worth the effort!

Shrimp shells and heads, if possible - about a gallon Zip-loc bag full
2 onions - quartered
2 T sea salt
6-8 ribs of celery plus any leaves
enough water to cover everything - at least 3 qts  (4 qts if you have shrimp heads)
8-10 whole peppercorns

Combine shrimp shells and heads and next five ingredients in a large pot and bring to a boil - cover and reduce heat and simmer for 45 minutes; remove from the heat and let sit another 45 minutes to cool  - strain, discarding veggies - stock will be a greenish/golden color



Freeze in 2C measures and label



I use full strength for cooking pasta or rice or grits for a seafood meal - the flavor is very intense so dilute if you are chicken!

Note:  For a more intensely flavored stock, return the strained stock to the pot and simmer for another hour, uncovered, to reduce it a little - then freeze.

GRILLED SHRIMP AND PINEAPPLE

Category: Barbecue & Grilling

Style: American

Servings: 4

(see http://firebird-cooks.blogspot.com/2011/02/shrimp-primer.html for additional information)

Description:

Quick and easy with a Hawaiian flair - serve over rice with a salad or cole slaw and a crusty brown bread - and a divine riesling (or A chard, if you must!)

Ingredients:

1-1/2 lb fresh shrimp in shells (15-20 count) 24 shrimp total

fresh pineapple (I use the fresh chunks in the produce department) - 24 pcs

1 med. Onion - peeled, quartered and separated into single pieces

8 T Orange marmalade (5 T + 3 T)

4 t. Soy Sauce

1/3 C Water

1/4 C Fresh cilantro - chopped

Note: Don't confuse cilantro with Italian parsley, which looks just like it but isn't nearly as fragrant.

8 long bamboo skewers (soaked in water for 30 minutes) - I use double skewers about 1/2" apart - then you can turn them on the grill without the stuff spinning around

2 C long-cooking rice (Basmati is VERY good for this recipe if you opt NOT to use the shrimp stock)

2 C shrimp stock (http://firebird-cooks.blogspot.com/2011/02/shrimp-stock.html)

2 C water

2 t. sea salt

Directions:

• Peel and de-vein shrimp ahead of time - use shrimp shells/heads to make stock - rinse shirmp and pat dry - keep cold until cooking time
• Fire up the CHARCOAL grill - coals should be ready about the time the rice is done.
• Cook the rice by boiling stock and water and salt; add rice and cook according to package directions

• Combine 5 T. marmalade, 1/3 C water and soy sauce in a small pan - heat until marmalade has dissolved and sauce is blended - pour into a bowl and add shrimp, pineapple and onions - toss to coat (this can be done earlier in the day and refrigerated)

Thread onto skewers alternating shrimp, pineapple and onions - grill over medium hot fire 4-6 minutes, until shrimp are opaque - turn once

Just before serving, return remaining marinade to saucepan and add 3 T marmalade - bring to a boil - remove from heat and add cilantro

Place rice on four plates or pasta bowls - top rice with skewered shrimp and drizzle with hot sauce over all - serve immediately

THIS IS TO EASY IT'S A CRIME!

SHRIMP - A PRIMER

I’m fortunate to have access to a relatively inexpensive supply of shrimp, oysters, scallops, crabs and clams…. so...SHE COOKS!

[Note: ever wonder why the choicest seafood is often found in places like Kansas City or Atlanta or Chicago? It’s because, for the wholesaler, FREIGHT IS FREIGHT whether you are shipping select oysters or bait… and there’s more money on the ‘delivery’ end for the high end seafood.]
So - shrimp…. basically fat-free and high in omega-3 BUT ALL SHELLFISH IS HIGH IN CHOLESTEROL...


Now.... if you are gonna buy them, know the lingo. They are sold by ‘count’ - the approximate number of critters that make a pound.

10-14 count: huge, fairly scarce in my area, and mucho expensive - but wonderful stuffed with crabmeat and grilled…. 4 of these babies is a nice size serving

15-20 count: my favorite size for most of my recipes - I can get them off the boat for $2.75/lb with heads on and $5.00 - $7.00/lb heads OFF (When I'm buying a 50 pound box, I get heads OFF, but I get heads ON for another 10-15 pounds because the heads make wonderful shrimp stock - see below) - this size is perfect for QUICK grilling)  Prices are seasonal.

21-25 count: perfect for creoles, soups and chowders and other recipes where they are served OVER something like pasta; can be used for peel and eat as an appetizer/cocktail if it's the only size available

26-30 - these are smaller and a pain in the butt to peel and devein - I never buy this size - far too much work……….. And there are even smaller sizes you could not PAY me to buy in the shells - the kind that you can put five in your mouth and have room for a cracker - LOL  

For BAIT, buy the 26-30 shrimp WITH HEADS ON - they are great for fishing. Spread on a tray so they are not touching and freeze over night. Then place in gallon bags and keep frozen.  Since they aren't stuck together, it's easy to pull out 6-8 shrimp for an hour on the pier.... or a quart freezer bag for a couple of handfuls for a day on the water.

31-35 - found quick frozen in super markets…. And in my opinion, totally without flavor

As for varieties of shrimp, here along the Atlantic seaboard, the Brown shrimp is the most abundant and is usually the first shrimp the boats bring in. Brown shrimp are also known as brownies, green lake shrimp, red shrimp, redtail shrimp, golden shrimp, native shrimp, and, in North Carolina, summer shrimp. 


The boats start coming in around the very end of July and will continue thru late fall (assuming no hurricanes interfere). We can also hope for white shrimp, a/k/a/ greentails…….. These are nearly white with a green mark at the base of the body - more expensive than browns. I’ve had both, and while some people tell you the greentails are better, I can’t tell the difference.


When buying shrimp, the best choice is straight off the boat as they are being graded…. Iced down, you can keep these for 3-4 days. When icing shrimp, put the shrimp in a bag and put the ice on top and bottom of the bag. The two worst things you can do to shrimp are allow them to sit/soak in water OR to let them change temperature, as that effects their flavor.


If you are lucky enough to buy in bulk, get them in the freezer ASAP… and freeze them like they are - do NOT rinse, peel or otherwise handle them…. And don’t add water to the container you are freezing them in. *** I package mine in Zip-Loc quart bags, counting out about 1-1/4 pounds per package. And I keep them in a chest-type freezer, which prevents freezer-burn associated with frost-free freezers… Since most freezers ARE the frost-free type, ***double bag. Shrimp will stay quite nice for up to 6-9 months.


When buying shrimp from the supermarket or fishmonger, ask to smell them. They should NOT have a fishy, strong odor….. And be sure you ask if they are ’previously frozen’. If they are, it’s not a good idea to refreeze them, so buy for immediate use. Always ask how fresh they are. Fresh shrimp shrink very little, if at all, when cooked.


For preparation, thaw overnight in the refrigerator - then peel and devein up to 4 hours before cooking. HANDLE QUICKLY AND AS LITTLE AS POSSIBLE AND DO NOT CLEAN UNDER RUNNING WATER. Keep them very cold until cook time…. Then rinse quickly in COLD water and pat dry. That’s the final step in not letting shrimp change temperature! They should be icy cold when they hit the pot.


Use the whole shrimp! As I mentioned, I try to buy some with heads on and I keep a gallon size ZL bag in the freezer for shells and heads. When I get a bag full, I make shrimp stock and then freeze THAT for future recipes. Don’t make a face! Shrimp stock can be your secret ingredient for many recipes…. Try it before discounting it - you won’t be sorry………… [Also, when you're cooking, if you have part of an onion, or a stalk of leftover celery, or leaves, put that in the freezer with the shells.  It will work fine in the stock.]

Here’s my illustrated recipe for shrimp STOCK:

http://firebird-cooks.blogspot.com/2011/02/shrimp-stock.html

When cooking with the stock, use in lieu of water for cooking rice and pasta (or water it down if you‘re nervous!) Add additional salt to taste.

SHRIMP AND GRITS

Description:

SPICY SHRIMP AND CAJUN HOT SAUSAGE SERVED OVER A PLATE OF CREAMY GRITS..... COULD IT GET ANY BETTER? Serves 4

(this looks a little complex, 'cause it is)
And if you're gonna do it right, order a 2 lb. bag of white grits - these have to cook about 45-55 minutes and are TO-DIE-FOR:

http://atkinsonmilling.com/Breakfast_Pack.html
http://atkinsonmilling.com/Stone_Ground_Grits/

Recipe calls for 4 CUPS of stock - use shrimp stock if you can, or chicken stock will work.  Make it a day ahead if possible and refrigerate.  Or make he any time and freeze in 2C portions.  Here's the link to my shrimp stock recipe:  

http://firebird-cooks.blogspot.com/2011/02/shrimp-stock.html

And finally - the Outer Bankers add white cheddar cheese to their grits - I don't - there is enough flavor going on without that for me! And I serve this with cornbread and a sweet cole slaw on the side....and a nice white, dry Pinot or Cab Sav ......... enjoy!

INGREDIENTS:

GRITS:        

1 C              Milk

2 C              Shrimp stock

1 C              Heavy cream

1 C              White grits (NOT instant!)

2 TBSP         Unsalted butter

                    Kosher salt

                    Fresh black pepper

         

SHRIMP:     

2 TBSP         Oil

1 med          White onion – minced

6-8 Cloves    Garlic - minced

1 Pound       Andouille Sausage (cut into 1/4" disks)

1/4  C          All purpose flour

2 C              Shrimp stock

2-3              Bay leaves

2 lb.             Shrimp – large – peeled and deveined

Pinch            Cayenne pepper

1 TBSP         Franks Original hot sauce

1/2              Lemon - Juiced

                   Kosher salt

                   Fresh ground black pepper

2 TBSP         Fresh parsley – chopped

6-8              Green onions - sliced

  

DIRECTIONS: 
Have everything cut up and ready before starting anything.  If cooking cornbread with this (as you should) get that in the oven first.  

Place a 3-quart pot over medium-high heat.  Add the milk, 2C shrimp stock,  and cream. Slowly whisk in the grits - when the grits begin to bubble, turn the heat down to low and simmer, stirring often with a wooden spoon or a wire whisk.  Allow to cook for 10 to 15 minutes, until the mixture is smooth and thick.   Add more cream as necessary – grits should have consistency of thin mashed potatoes that will fall out of a spoon in a 'plop' - NOT run out in a stream.  If the grits are ready early, remove from the heat and cover with a lid.

Stir in the butter, and thin it out with a little extra cream if needed. Season with salt and pepper. 

Start the shrimp after the grits are cooking

Place a deep skillet over medium heat and coat with the oil. Add the onion and sauté until tender and clear; add the sausage and cook, stirring, until there is a fair amount of fat in the pan and the sausage is brown.  Add garlic and saute for a minute to soften.  Do not let the garlic get brown as it will be bitter.

Sprinkle in the flour and stir with a wooden spoon to create a roux. Gradually add the shrimp stock and continue to stir to avoid lumps.  You want this to be the consistency of gravy, so add stock sparingly.  Toss in the bay leaves.  Add the cayenne pepper, Tabasco and lemon juice.  Season with salt and pepper to taste. Simmer for 2-3 minutes and then remove bay leaves.

At this point, you are about 3 minutes from the shrimp being ready – and the grits should be done.  If not, turn off the gravy and wait for the grits.

Bring the gravy to a simmer and add the shrimp. Poach the shrimp in the gravy for 2 to 3 minutes, until they are firm, opaque and pink, and the gravy is smooth and thick.  Check for seasonings and heat (cayenne) and adjust to taste.    

Spoon the grits into a serving bowl and top with the shrimp mixture.  Garnish with parsley and chopped green onions. 

Serve immediately with hot cornbread and cole slaw.

SHRIMP CREOLE

This recipe makes 4-6 servings

Description:
A RICH, SPICY COLORFUL DISH, QUICK AND EASY - SERVE OVER MY SECRET RICE (see below)

Serve with a chilled pinot grigio or riesling

SHRIMP:
3-4 lbs shrimp IN THE SHELLS, headed (21-25 count or LARGER or you'll be peeling all day!)
Peel and devein shrimp, rinse and pat dry - keep refrigerated until time to cook them - SAVE THE HEADS AND SHELLS!  Below is my recipe for shrimp stock - it adds a wonderful layer of flavor to your creole....

http://firebird-cooks.blogspot.com/2011/02/shrimp-stock.html

INGREDIENTS FOR THE CREOLE:
1 large white onion - chopped
1 medium bell pepper - chopped
6 ribs celery - sliced on the diagonal
6-8 cloves garlic - minced
2 Tbsp oil
3 Tbsp butter
2 tsp cayenne pepper flakes (more if desired)
3 Tbsp Old Bay Seasoning
1 - 28 oz can diced tomatoes - drained
1- 15 oz can tomato puree
1/2C shrimp stock or water
2 Tbsp chopped fresh parsley (1 Tbps if using dried)
          sea salt to taste

* * * * * * * * * * *
GET THE RICE COOKING: (takes about 20 minutes)

2 C long grain long cooking rice (I use Mahatma)
4 C shrimp stock (add water if necessary to make 4 C)
1-1/2 tsp sea salt

Bring stock to a boil and add salt and rice - reduce heat, cover and simmer on lowest temperature for 18 minutes.

* * * * * * * * * * *
COOK THE CREOLE:
Add oil and butter to a large, heavy pot or dutch oven - heat until butter just starts to bubble - add onions, bell pepper and celery and saute 4-5 minutes - add minced garlic and cook an additional minute - add canned tomatoes and water, cayenne pepper, Old Bay and parsley - bring to a gentle boil - reduce heat, cover and simmer about 15 minutes - salt to taste

** this can be done ahead and reheated before adding the shrimp**

Increase the heat and add the shrimp - stir and cook 2-3 minutes until shrimp are no longer grey and clear .......... serve immediately (over rice) DO NOT OVERCOOK SHRIMP!

Great with cornbread and cole slaw

BAR-B-Q'D SHRIMP

SERVES:  4

DESCRIPTION:

As an appetizer, will leave your guests wanting more!  Cook and serve immediately - Best served with a crusty (unflavored) artisan bread cut into chunks  (This is MY version of the shrimp appetizer served at Ruth's Chris Steak House)

INGREDIENTS:

16-20 large (15-20 OR 21-25 count) shrimp (4-5 shrimp per serving - do not use SMALLER shrimp!) peel and devein, and keep refrigerated until ready to cook - RINSE AND PAT DRY BEFORE COOKING (never EVER let shrimp sit in water or ice, or become warm before cooking - always rinse in cold water and pat dry AT THE LAST MINUTE!)

1 oz.          Canola oil

6                green onions/shallots and tops.... thinly sliced (to be cooked)

2                green onions/shallots and tops thinly sliced (uncooked for garnish)

3 oz.          Dry white wine or Dry Vermouth

4 TBSP     finely minced fresh garlic (4-6 cloves)

4 TBSP      Lea & Perrins Worcestershire Sauce

1 TBSP        Franks Original Hot Sauce or Tabasco

1/2 tsp.       Cayenne Pepper

2 TBSP      Old Bay Seasoning

1 - 8 oz.     stick BUTTER (NOT margarine!) cut into 8 slices

DIRECTIONS:  Have everything pre-cut and pre-measured, as this goes quickly!

In a large cast iron skillet, heat oil on high - add shrimp and cook until almost done - max. 3 minutes, turning once.... remove from oil and set aside

Add (6 chopped) green onions to skillet and stir cook for 1 minute

Add white wine and cook over medium heat until reduced by half, stirring constantly, scraping bottom of pan

Add garlic, Worcestershire sauce, Franks, cayenne and Old Bay and cook for about a minute - do not allow garlic to brown, as it becomes bitter

Reduce heat to LOW and add butter to the skillet, stirring to speed melting (do not allow butter to brown)

Add shrimp back to the pan and cook for an additional MINUTE until shrimp are done, stirring to coat - do NOT overcook!

Place shrimp in a shallow single serving plate and ladle pan sauce over the shrimp - garnish with a few of the raw, sliced onions and serve immediately.

EXCELLENT with crusty artisan bread chunks and your favorite white wine!