Jumbo Sweet and Spicy Shrimp

From Dish Gwen:

I’ve always loved shrimp, but I don’t eat it much because in general it’s a seafood that is farmed and fished in ways that are terrible for the environment. But when I come across some nice domestic Gulf Coast shrimp at the fish store it’s hard to resist. Usually I get them in the summer and put them on the grill with skewers, but since it’s February I cooked them up on the stove this time.

Ingredients:

1 lb jumbo shrimp, heads off, shells on
1/2 head garlic, minced
1 tablespoon honey
1 teaspoon sea salt
½ teaspoon crushed chili pepper flake
¼ teaspoon cayenne pepper
1 tablespoon butter
1 cup white wine

Directions:

In a large bowl, toss together the shrimp, garlic, honey, salt and spices, making sure all of the shrimp are well-coated with everything. Get a skillet nice and hot (on high) on the stove, and melt the butter in there. When the butter starts smoking (or ideally just before then), toss in the shrimp and whatever juices and garlic bits are in the bottom of the bowl. Cook for about 3 minutes, making sure all the shrimp are laying flat on the bottom of the pan, then flip them all over (you can toss them all up in the pan to spread the garlic and whatnot around too). Cook the shrimp for 3 minutes on that side, then take one out and taste it to make sure that they’re cooked enough. It’s better to under-cook your shrimp than to over-cook it (because the meat gets rubbery if they’re too well done). Give them another minute if you think the one you tasted is too raw.

Turn off the heat and serve over rice and vegetables (I steamed up some bok choi). Serves three.

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Salmon with Pink Potatoes

From Dish Rachelle:

Some dishes are brilliantly simple, but are nonetheless impressive. I had an entree similar to this one at my 30th birthday dinner with my family and I was pleased with the harmony of the plate, its nicely unfussy preparation, and the way it allowed such terrific fall ingredients to shine. We ate at an upscale downtown restaurant and as I was enjoying my food, I was also thinking, hell, I can do this. Salmon is such a versatile fish and it works with the earthy potatoes as well as the sweet apples and beets. I call them “pink” potatoes because as the hash cooks, the beets sweat juice that then absorbs into the potato pieces.

This recipe is forgiving and flexible. It can be prepared after work for a healthy, satisfying dinner, or it could easily be served under more formal circumstances. Paging the butler…

To serve 2, you’ll need:
1 beet
a bunch of small potatoes
1 apple
2 salmon filets
Olive oil
S&P

Start with three ingredients:

Cut the potatoes and beets into small squares, all of approximately equal size. Don’t cut the apple yet because you don’t want it to brown while it’s waiting for its turn in the frying pan.

Heat about 2 tbsps of olive oil in a medium saucepan and add the beets and potatoes. Lower heat and let cook, about 20 minutes, until both are close to fork tender. For the last 10 minutes, add your apple — cut (you guessed it) to the same size as the other ingredients.

While the apples are cooking, remove any skin from your salmon filets and season them. Cook them over medium-high heat, 2-3 minutes per side for medium rare fish.
Season the hash with salt and pepper and plate it with the fish, and a dollop of creme fraiche.

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Nawlins on my Mind: Shrimp & Grits (Holiday Edition)

From Dish Erin:

“I don’t know what to say, except it’s Christmas and we’re all in misery.”

That’s the inimitable Ellen Griswold. It’s one of my favorite quotes from one of my favorite movies of all time, National Lampoons Christmas Vacation. It’s also part of the reason Dish Rachelle and I were cooking up a storm last night at our annual pre-holiday get together. Every year around this time, we grab our boys, our kitchen toys, and drink lots of wine while we cook up a feast in an attempt to de-stress from all the holiday craziness.

When I entertain guests, I like to cook something that’s simple to prep and cooks up fast, like pasta or shrimp. This dish has a lot of ingredients, but it’s relatively stress free, so it’s the perfect meal for guests or a weeknight meal–or both!

To brine shrimp:
1.5 lbs peeled and cleaned shrimp
4 cloves of garlic, minced and divided in half
A big ‘ol handful of parlsey, chopped roughly and divided in half
Salt
White wine

For grits:
1/2 cup quick cooking grits or polenta (not instant)
1/2 cup Parmesan cheese

To prepare shrimp:
2-3 slices of pancetta or bacon, diced
1 bay leaf
1 teaspoon paprika
A few shakes of cayenne pepper (optional)
1/4 teaspoon onion powder
Salt & freshly ground pepper
1/4 cup white wine
1 tablespoon tomato paste
1 teaspoon Worcestershire sauce
3 tablespoons butter
2 scallions, diced (white + green parts)

Open a bottle of white wine. Have a glass.

OK, now: Place shrimp in bag with half the garlic, half the parsley, and a generous 2-3 tablespoons of kosher salt. Throw in a few splashes of your wine for good measure. Fill bag with very cold water to cover shrimp. Set aside and let shrimp brine for about 20 minutes.

Make grits according to package directions. It will take about 10-12 minutes to cook, so it can simmer while the shrimp cooks.

In a sautee pan over medium heat, cook pancetta until it’s rendered and starting to crisp up. Remove from pan but leave heat on.

Add remaining garlic and stir until fragrant. Empty most of the brine from the bag and add shrimp to pan (you want a little bit of juice in there). Cook for about 2 minutes until shrimp begin to turn pink. Add the dried spices and stir to coat.

Make a “well” in the middle of the pan and add the tomato paste, a few more splashes of wine, and the Worcestershire sauce and stir to incorporate. Then stir everything together to coat the shrimp and add the pancetta back to the pan.

Add the butter to the pan, stir again to coat, sprinkle with parsley and scallions and turn off heat.

Add the cheese to the grits and stir.

Plate grits, then top with shrimp and a bit of sauce. Serve with a crusty piece of bread and a salad. Shown here: arugula, pears and pomegranate seeds with a balsamic and fig vinaigrette.

Keep drinking your wine and reminding yourself that it’s the holidays, and we’re all in misery, but if you have good friends nearby, it’s all good.

Enjoy!

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