Today is National Shrimp day!
Here are a few of Simply Sunday’s most popular shrimp recipes
 |
 |
 |
 |
 |
 |
© Simply Sundays 2017
All rights reserved
All rights reserved
Tag: shrimp
Shrimp Cocktail
Sweet, perfectly cooked and seasoned Shrimp Cocktail with a zesty homemade dipping sauce is a party favorite around here!
And it’s really so simple, there’s no need to wait for special occasions
To start, let’s make a court-bouillon. This is simply a flavored broth that is generally used to poach foods in
In a large stockpot, combine 12 cups of cold, salted water, 2 stalks of celery, one small onion quartered, 3 garlic cloves, 1/2 lemon sliced, a couple of parsley sprigs, 2 bay leaves, 1/2 teaspoon of The Spice Apothecary’s On the Bay seasoning and a teaspoon of black peppercorns
Bring the water to a boil over high heat and simmer for 15 minutes
Add in one pound of large shrimp to the boiling broth. Let the shrimp cook 2 to 2 1/2 minutes until pink. I like to flip them at about halfway through to ensure they cook evenly
Remove the shrimp from the pot immediately and spread out on a sheet pan
Pick the court-bouillon ingredients off the tray and discard. Spread the shrimp out in an even layer and let cool to room temperature
Peel and devein the shrimp leaving the tails intact
Put the shrimp in the fridge to chill. Let’s make some cocktail sauce
You can buy the sauce in a jar, but it’s so easy to make at home and there are just a few ingredients that you most likely already have in your fridge
Measure out one cup of ketchup, 1 tablespoon of horseradish, a teaspoon of fresh lemon juice, 1/2 teaspoon of Worcestershire sauce and hot sauce to taste
Mix all ingredients in a small bowl and chill baby
My daughter Marin and I were feeling creative and made an ice bowl to serve our shrimp cocktail in
Serve the shrimp with the cocktail sauce and lemon wedges, if desired
Enjoy!
Simply Sundays! ~ Shrimp Cocktail
Ingredients
1 pound of large shrimp
For the court-bouillon
12 cups of cold salted water
2 stalks of celery
one small onion quartered
3 garlic cloves
1/2 lemon sliced
Fresh parsley sprigs
2 bay leaves
1/2 teaspoon of The Spice Apothecary’s On the Bay seasoning
1 teaspoon of black peppercorns
For the cocktail sauce
1 cup of ketchup
1 tablespoon of horseradish
1 teaspoon of fresh lemon juice
1/2 teaspoon of Worcestershire sauce
hot sauce to taste
Fresh lemon wedges for serving, if desired
Directions
Bring salted water to a boil over high heat; add court-bouillon ingredients and simmer for 15 minutes
Add in one pound of shrimp to the boiling broth. Let the shrimp cook 2 to 2 1/2 minutes until pink; flipping about halfway through
Remove the shrimp from the pot immediately and spread out on a sheet pan
Pick out the court-bouillon ingredients off the tray and discard. Spread the shrimp out in an even layer and let cool to room temperature
Peel and devein the shrimp leaving the tails intact; chill until ready to serve
To make the cocktail sauce, measure out one cup of ketchup, 1 tablespoon of horseradish, a teaspoon of fresh lemon juice, 1/2 teaspoon of Worcestershire sauce and hot sauce to taste
Mix all ingredients in a small bowl
Serve the shrimp cocktail with cocktail sauce and lemon wedges if desired
Tool used to make this recipe
3 Piece Valencia LARGE Bamboo Board Set by Simply Bamboo
Royal Classique 10 Piece Stainless Steel Measuring Cups and Spoons
Farberware Classic Series Stainless Steel 8-Quart Covered Saucepot
Helen Chen’s Asian Kitchen Stainless Steel Spider Strainer with Natural Bamboo Handle
New Star Enameled Aluminum Lemon Squeezer, Yellow
© Simply Sundays 2017
All rights reserved
Shrimp & Grits
Shrimp and grits has to be one of the best Southern comfort foods out there
The key is really fresh shrimp and creamy grits
Folks from the South have strict rules on their grits and once you taste authentic Southern style grits you will never go back
This particular recipe has two main components so my wife and I decided to collaborate
We split the dish up so we could move things along
She ran with the grits which is what we will cover first
To work on the grit recipe on it’s own click the below link
Measure out 2 cups each of whole milk and water. We’ll need one cup of grits, 2 teaspoons of kosher salt, one teaspoon of black pepper, 4 ounces of sharp cheddar and 4 tablespoons of butter. Of course
Add the water and milk to a medium saucepan, season with a teaspoon of salt and bring to a boil over medium high heat
Add in the grits, whisk and lower heat to medium-low. You’ll want to stir every few minutes to make sure the grits are not sticking. Reduce to low if they seem to be cooking too quickly AKA: sticking
Cook for 25 minutes and then stir in the butter, black pepper and remainder of the kosher salt. Whisk to incorporate
Now for the cheese. Yes, the beloved cheese
Since you’ve put so much time and effort into this delicious recipe, I’m going to STRONGLY suggest that you shred your own sharp cheddar. It melts much better than the pre-packaged shredded cheese and adds such creaminess. Just trust me
Whisk in the cheddar and oh my…
Okay…that’s it for the grits so let’s set them aside for now and talk shrimp!
We are starting off with 2 pounds of peeled and deveined shrimp
I’m going to toss these with about 2 tablespoons of Cajun seasoning
You can buy this in a store or easily make it yourself by clicking on the link below
Simply Sunday’s Cajun Seasoning
Set the shrimp aside for now
Next we will need 3 strips of bacon
Give the bacon a chop
Cook the bacon over medium heat until browned and crispy, around 6 minutes
Remove to a bowl lined with paper towels
Drain off some of the bacon fat from the pan but not all of it
Lay the shrimp in the pan, trying not to over crowd them
Cook for 2-3 minutes
Flip and cook another 2 minutes or until firm and opaque
Remove the shrimp and set aside
Melt 2 tablespoons of butter in the pan
Next we will need 1 red bell pepper, 1 green bell pepper, 1 onion and 2 garlic cloves
Peel and chop the onion, chop the peppers and garlic
Add the veggies to the pan and cook stirring occasionally for 6-8 minutes
Next we will need 1/4 cup of flour, 2 cups of chicken stock, 1 tablespoon of Red Hot and 1 tablespoon of Worcestershire Sauce
Click the link below to make your own stock
Sprinkle the vegetables with the flour and stir them until the flour cooks for a bit and is lightly browned
Add in the stock, Red Hot and Worcestershire Sauce and stir to combine
Bring to a boil then reduce the heat and simmer until the sauce starts to thicken around 3-4 minutes
Add the shrimp back
Stir to combine and cook another 2-3 minutes
Season with kosher salt and ground black pepper to taste
I have seen many shrimp and grits recipes where the bacon was left in the whole time
However I like to have a crunchy texture on the plate so I reserved the bacon as a garnish along with fresh chopped parsley and scallions
Scoop some delicious cheesy grits onto a plate and top with the shrimp
Sprinkle with the reserved bacon, parsley and scallions and jump in!
Enjoy!!!
Simply Sundays! ~ Shrimp & Grits
Ingredients
For the grits
2 cups whole milk
2 cups water
1 cup of grits
2 teaspoons of kosher salt
1 teaspoon of black pepper
4 ounces of sharp cheddar
4 tablespoons of butter
For the shrimp
2 pounds of shrimp (shelled and deveined)
2 tablespoons of Cajun Seasoning
3 bacon strips
1 red bell pepper
1 green bell pepper
1 onion
2 garlic cloves
2 tablespoons of butter
1/4 cup of flour
2 cups of chicken stock
1 tablespoon of Red Hot
1 tablespoon of Worcestershire Sauce
kosher salt and ground black pepper
fresh chopped parsley
fresh chopped scallions
Directions
For the grits
Measure out 2 cups each of whole milk and water; add the water and milk to a medium saucepan, season with a teaspoon of salt and bring to a boil over medium high heat
Add in the grits, whisk and lower heat to medium-low. You’ll want to stir every few minutes to make sure the grits are not sticking. Reduce to low if they seem to be cooking too quickly
Cook for 25 minutes and then stir in the butter, black pepper and remainder of the kosher salt. Whisk to incorporate
Shred 4 ounces of sharp cheddar and whisk into the grits until incorporated
For the shrimp
Sprinkle 2 tablespoons of Cajun Seasoning over 2 pounds of peeled and deveined shrimp, stir to incorporate and set aside
Chop 3 strips of bacon and cook over medium heat until browned and crispy, around 6 minutes. Remove to a bowl lined with paper towels. Drain off some of the bacon fat from the pan but not all of it
Lay the shrimp in the pan, trying not to over crowd them. Cook for 2-3 minutes. Flip and cook another 2 minutes or until firm and opaque. Remove the shrimp and set aside
Melt 2 tablespoons of butter in the pan. Peel and chop 1 onion, chop 1 red bell pepper, 1 green bell pepper and 2 garlic cloves. Add the veggies to the pan and cook stirring occasionally for 6-8 minutes
Sprinkle the vegetables with 1/4 cup of flour and stir them until the flour cooks for a bit and is lightly browned. Add in 2 cups of chicken stock, 1 tablespoon of Red Hot and 1 tablespoon of Worcestershire Sauce and stir to combine. Bring to a boil then reduce the heat and simmer until the sauce starts to thicken around 3-4 minutes
Add the shrimp back in. Stir to combine and cook another 2-3 minutes. Season with kosher salt and ground black pepper to taste. Scoop some delicious cheesy grits onto a plate and top with the shrimp. Sprinkle with the reserved bacon, parsley and scallions
Tools used to make this recipe
Architec Gripperwood Cutting Board
Pyrex 3-Piece Glass Measuring Cup Set
Royal Classique Grade Stainless Steel Measuring Cups and Spoons Set
Farberware Classic Series Stainless Steel 3-Quart Covered Saucepan
OXO Good Grips Silicone Garlic Peeler with Stay-Clean Storage Case
© Simply Sundays 2017
All rights reserved
Easy Rosemary Garlic Shrimp
Seafood Fra Diavolo
All the best flavors from the sea, lobster, shrimp and scallops cooked in a rich and slightly spicy tomato sauce
We are just back from a well earned, though certainly not long enough, vacation in Maine
This was our first time in Maine and all I can tell you is it was fantastic. The views, the beaches, the trails… I could go on and on
Like almost everyone, I love beaches, but to visit a beach that also has cliffs, grottoes, islands and pine trees just seems to add to the majestic beauty
Now let’s talk about our favorite subject on this blog
Eating!
Well, as they say, when in Maine eat lobsters and we did as much as we could. We even brought some home!
Even though all the lobsters we ate were great, our favorite lobster dinner was from this one restaurant we visited. It had such an amazing view!
Imagine seeing this while enjoying a delicious meal
Their lobster dish inspired this recipe, so I hope you will join us on our vacation and enjoy this as much as we did!
We are starting with the claws and tails of 2 whole steamed lobsters, 1 pound of peeled and deveined shrimp and about 1/2 pound of large sea scallops
We are going to approach this dish in steps, so let’s start with the lobster
We actually had these steamed in Maine, packed on ice and we brought them home
I pulled the meat from the claws but left the tails with the shell on
I cut these in half
Set the lobster aside and lets work on the shrimp
We are going to season these with 1/2 teaspoon each of kosher salt, ground black pepper, onion powder, garlic powder and 1 tablespoon of paprika
Mix the seasonings and shrimp together and set aside
Now for some scallops
Not much needed here, just a sprinkle of kosher salt and ground black pepper, then set aside
Now let’s start with the base for a great Fra Diavolo sauce
What is fra diavolo sauce?
Fra diavolo is Italian for “From the Devil”. This spicy sauce is most commonly served with pasta or seafood. Most versions are tomato-based and use crushed red pepper flakes for spice
We started off with 1 onion, 1 carrot, 1 celery stalk, 3 garlic cloves, 1/2 teaspoon kosher salt and ground black pepper, 1/2 to 1 whole teaspoon of crushed red pepper flakes (based on your tolerance) and 2 bay leaves
Peel the onion, carrot and garlic and give everybody a chop
Chope the celery as well
Heat 2 tablespoons of olive oil over medium heat
Add in the crushed red pepper and bay leaves and cook 2-3 minutes until they start to release their fragrance
Add in the garlic and cook another 2-3 minutes
Next add in the onions, carrots and celery
Cook for around 10 minutes or until the veggies start to soften and the onions start to look translucent
Next we will need 2 cups of seafood stock (you can also use chicken or vegetable) and 28 ounces of crushed tomatoes
You can click on our link to make your own homemade Seafood Stock
Add the stock to the pan, bring to a boil, reduce the heat and simmer 6-8 minutes
Next add in the crushed tomatoes, bring to a boil, reduce heat and simmer for 8-10 minutes to allow all the flavors to meld
While the sauce is simmering, let’s put a little crust on the scallops to add some depth of flavor
Heat 1 tablespoon of olive oil until it starts to smoke and sear the scallops for 1-2 minutes
Flip and cook for 1 minute then remove from the heat and set aside
Next, we will need around 2 tablespoons of butter and about a 1/4 cup of fresh parsley
Cut the butter in chunks and chop up the parsley
Add the butter to the sauce. This adds a little richness
Then add in the shrimp and cook for 2 -3 minutes or until the shrimp start to turn pink
Next, add in the lobster
Remember the lobster is already cooked, so we really just need to heat it through at this point
Toss the lobster around a bit to help heat it
Add in the seared scallops and allow them to cook around 2 minutes
Top with some fresh parsley
Can you say yum?
Now you can serve this with some form of your favorite pasta, but we think this is good enough on it’s own with some toasted bread!
Enjoy!!!
Simply Sundays! ~ Seafood Fra Diavolo
Ingredients
2 steamed lobsters
1 pound of shrimp (peeled and deveined)
1/2 pound of sea scallops
Seasoning for the Shrimp
1/2 teaspoon kosher salt
1/2 teaspoon of ground black pepper
1/2 teaspoon of garlic powder
1/2 teaspoon of onion powder
1 tablespoon of paprika
Seasoning for the Scallops
1 sprinkle each of kosher salt and ground black pepper
For the Sauce
1 onion
1 carrot
1 celery stalk
3 garlic cloves
2 bay leaves
1/2 teaspoon of kosher salt
1/2 teaspoon of ground black pepper
1/2 – 1 teaspoon of crushed red pepper flakes
2 cups of Seafood Stock
28 ounce can of crushed tomatoes
2 tablespoons of butter
1/4 cup of fresh parsley
3 tablespoons of olive oil
Directions
Start with the claw meat and tails of 2 steamed lobsters. Cut the tails in half and set aside Season the shrimp with 1/2 teaspoon each of kosher salt, ground black pepper, onion powder, garlic powder and 1 tablespoon of paprika, give them a mix and set aside
Sprinkle the scallops with kosher salt and ground pepper. Heat 1 tablespoon of olive oil until it starts to smoke and sear the scallops for 1-2 minutes. Flip and cook for 1 minute then remove from the heat and set aside
Heat 2 tablespoons of olive oil over medium heat. Add in the crushed red pepper and bay leaves and cook 2-3 minutes until they start to release their fragrance. Add in the garlic and cook another 2-3 minutes
Next add in the onions, carrots and celery. Cook for around 10 minutes or until the veggies start to soften and the onions start to look translucent. Add 2 cups of seafood stock to the pan, bring to a boil, reduce the heat and simmer 6-8 minutes. Then add in a 28 ounce can crushed tomatoes, bring to a boil, reduce heat and simmer for 8-10 minutes to allow all the flavors to meld, then add in 2 tablespoons of butter and stir until incorporated
Add in the shrimp and cook for 2 -3 minutes or until the shrimp start to turn pink. Add in the lobster and toss it around a bit to help heat it, then add in the seared scallops and allow them to cook around 2 minutes. Top with some fresh parsley and serve with toasted bread
Tools used to make this recipe
© Simply Sundays 2016
All rights reserved