Spicy Grilled Shrimp

I know what you're thinking.  You're thinking, "Have you lost your mind?  Do you have any idea how cold it is out there?  It's twelve degrees in Boston, Massachusetts!  And, after the week they've had they consider that a heat wave!"
I do have an idea.  My idea is to say "So what!".  So, it's cold.  So what?  The concept of creating your own reality is all the rage these days.  Why can't we use that concept in our kitchens.  Let's party like its...July!
I don't know about you, but whatever the weather, I love shrimp.  I love all kinds of shrimp.  And, no.  I'm not going the easy route and suddenly start quoting from the movie "Forrest Gump".
This recipe is low in fat and high in flavor, and everything about it will remind you of the prize you have waiting at the end of winter.  So, put on some Bob Marley!  Tell the kids to form a Conga line...and send your husband through first!  Let them eat shrimp!

What's In It:


1 lb. shrimp, peeled and de-veined (I prefer white shrimp and, of course, only "wild caught".)
3/4 c. freshly squeezed lime juice  (Don't argue with me.  Just squeeze the limes.  It builds hand strength...)
1 tbs. minced fresh ginger  (Grated will work just as well if you prefer.)
2 garlic cloves, minced
2 shallots, minced
4 tbs. finely chopped fresh cilantro  (Easy to find any time of year in most markets)
1/2 tsp. salt
Pinch freshly ground black pepper
Pinch crushed red pepper flakes  (Some like it hot.  If you are one of them, add more.)
2 1/2 tbs. lemon marmalade
1/3 c. olive oil
1 cucumber, halved longwise and seeded, and grated  (Buy organic.  If not available, use 1 European or 2 pickling)
4 small carrots, peeled and grated
1 head red or green leaf lettuce (Red makes a prettier presentation)


How To Make It:


Combine lime juice, ginger, garlic, shallots, 2 tbl. cilantro, salt, black pepper, red pepper flakes, and marmalade in small mixing bowl.  Whisk until well combined.  Add olive oil.  Whisk until well combined.
Thread shrimp on skewers and lay them in a glass baking dish or platter.  Pour 1/2 of marinade over shrimp and marinade for 1/2 hour, turning once.
Combine shredded cucumbers and carrots.  Add just enough marinade to moisten, reserving the rest for dipping.
Place skewered shrimp on grill over medium high heat.  Baste with marinade, turning once and repeating marinade.  Cooked about 3 minutes on each side.
Arrange lettuce leaves on platter/plate (Depending on whether you are having guests serve themselves or you are preparing single servings.).  Top with cucumber/carrot mixture.  Place grilled shrimp on top.
Provide leftover marinade for dipping.

Shrimp 'n Grits

I was introduced to Shrimp and Grits at Fuzzy's Place, a local dive that featured Joe Dale's wonderful cajun cuisine and some of the best blues Atlanta had to offer.  As if the dish wasn't special enough on it's own, they only served it on Fridays, and only at lunch.
I've yet to find a recipe that duplicates Chef Dale's.  He floated his shrimp in a wine-infused sauce that was simply orgasmic.
I have, however, come up with a reasonable facsimile.  It's an unexpected mix of flavors that hits the spot on chilly autumn nights.
As you will see, this recipe is a process.  It took some time the first few times I made it.  Now I can have this dish ready in about 30 minutes.  Practice makes perfect, and this dish is worth it!
Enjoy!

What's In It:

1 lb. raw shrimp, peeled and deveined, reserve shells (Most recipes call for large shrimp, which I find are often tough.  I try to stick to medium shrimp.  White shrimp is always good.  And, wild-caught only!  Farm-raised seafood is scary!)
1 c. heavy cream
1 1/2 c. water
2 c. hot shrimp stock (see below)
1/4 c. butter
Salt & pepper to taste
1 c. grits (Stone ground is nice, but I'm not sure it's worth the extra effort.  Just use whatever you have in the pantry.)
1 1/2 c. sharp cheddar cheese  (You may substitute Monterey Jack, if you prefer.  Do not use a mild cheese.)
Fresh lemon juice
6 slices bacon
2 tbls. finely diced onion
1 clove garlic, minced
2 tbs. finely diced pepper (Red, green, or yellow, you decide)
2 tbl. worcestershire sauce

How To Make It:
The key to this dish is in the very first step. 

Devein shrimp, reserving shells.  Sprinkle lemon juice over shelled shrimp.  Salt & pepper to taste.  Set aside.

Put reserved shrimp shells in medium saucepan and cover with water.  Bring to boil and simmer over low heat for 7 to 10 minutes.  Remove from heat and strain.  Discard shells leaving only the shrimp stock.

In a large saucepan, over medium-high heat, combine cream, water, and hot shrimp stock.  Bring to gentle boil.  Add butter.  Salt & pepper to taste.  Slowly stir in grits and reduce heat to medium-low.  Cook for 20 minutes, stirring occasionally, until all liquid is absorbed.  Remove from heat.  Stir in cheese.

Cook bacon in large frying pan over medium-high heat until firm but not crisp.  Drain on paper towels.  Chop coarsely when cooled.   Pour out all but 2 tbl. of bacon grease.  Add onion, garlic, and pepper.  Saute 10 minutes or until onion is transparent.  Add shrimp, bacon, and worcestershire sauce (to taste).  Saute 5 to 7 minutes or until shrimp are opaque in the center.  Do not overcook!  Remove from heat.

Spoon grits onto plate.  Top with shrimp mixture. 

Serves 4.



© Copyright 2009-2010 Stacye Carroll All Rights Reserved

Baby, Oh Baby Barbequed Shrimp

Several months after Hurricane Katrina devastated New Orleans, a wonderful cajun restaurant opened in a former bank building just around the corner.  The new proprietors chose to preserve the integrity of the building, adapting their theme to fit.  On especially busy nights, they opened the foot-wide door to the vault, sitting lucky customers inside.
Upon spying barbecued shrimp on the menu, I imagined something entirely different from the dish placed before me.  Served in a large, white, ceramic bowl, a dozen shrimp languished in a herb-infused glaze topped by a sheen of clarified butter.  It didn't take me long to figure out what to do with the half loaf of crispy french bread occupying the perimeter of the bowl. 
What followed was a gastronomic orgasm...
The owner wasn't around that night, so I couldn't get his recipe.  Still determined to reproduce, I researched and ended up with several recipes that, when combined, produce a wonderful facsimile.  I serve this as an appetizer at parties to a cacophony of orgasmic ohs, ahs, moans, and groans. 


"Baby, Oh Baby" Barbequed Shrimp
In order to produce the desired affect, this dish must be served hot, preferably just off the stove. Hand out plenty of napkins, and stand back.

What's in it:

1 c. (that's 2 sticks to you and me) butter (Never, never, never margarine)
1 tsp. dried basil (Just this once, dried really is better)
1 tsp. dried thyme
1 tsp. dried rosemary
1/2 tsp. cayenne pepper
1/3 tsp. paprika
1 tbl. chopped parsley (Dried parsley is never good.  Use fresh.)
1/4 c. worcestershire sauce (Use a good brand.)
1/4 c. good beer (If you wouldn't drink it, don't cook with it)
2-4 cloves finely minced garlic
1/4 med. onion, very finely minced
1 rib celery, very finely minced
1 tbs. fresh squeezed lemon juice
1 lb. medium white shrimp, peeled and deveined (Read a little about farm-raised seafood, and you'll never buy it again.  Wild shrimp is easy to find and no more expensive.  Some recipes call for large shrimp, but in my opinion they are tough and sacrifice taste to size.  By using medium you get all the great flavor and more shrimp.  And more shrimp equals more greasy, happy faces!)
Salt and pepper to taste
Loaf crispy french bread (My grocer's deli offers loaves that are half-baked.  I sprinkle these with a little water before baking at high heat to acheive the crispy crust and fluffy center french bread is famous for.)

(This recipe feeds 4 to 5 people, but easily doubles or even triples depending on the size of your party)

How to make it:

Toss shrimp in 1 tbs. fresh squeezed lemon juice.  Season with salt and pepper.
In a small bowl, combine seasonings and herbs.  Set aside.
Melt 1 stick butter in large skillet.  Saute onions, garlic, celery, with seasoning blend for 2 to 3 minutes.
Cut remaining stick of butter into 1 tbs. slices and add to skillet.
Add shrimp and continue to cook, stirring frequently, for a few minutes.  Add beer and Worcestershire sauce.  Continue to cook until shrimp is cooked through, about 1 minute.  Do not overcook!

Pour shrimp, with sauce, into a large, preferably somewhat flattened, serving dish.  Provide small appetizer plates, fresh-baked french bread for dipping, and lots and lots of napkins.


© Copyright 2009-2010 Stacye Carroll All Rights Reserved