Crispy Rice With Shrimp, Bacon and Corn

Crispy Rice With Shrimp, Bacon and Corn (New York Times)

INGREDIENTS

• 1 tablespoon vegetable oil
• 1 pound peeled and deveined shrimp, patted very dry
•  Kosher salt and ground black pepper
• 4 strips bacon
• 3 ears corn
• 6 scallions
• 1 cup grape tomatoes, or 1 large chopped juicy tomato
• 4 cups cooked rice

PREPARATION

1. Heat oil in large cast-iron skillet or other heavy skillet over high heat. Season shrimp with salt and pepper. Add to the hot oil in a single layer and sear until browned, 1 to 2 minutes per side. Transfer to a plate.
2. Turn heat down to medium-low and add the bacon in a single layer. Cook, turning to evenly brown, until crisp, about 10 minutes.
3. While the bacon browns, shuck the corn and cut off the kernels. You should end up with about 3 1/2 cups. Thinly slice the scallions and set aside some greens for garnish. Cut the tomatoes in half. (If the bacon is done cooking before you're finished slicing, remove the pan from the heat for a moment.)
4. Drain the bacon on paper towels, leaving as much liquid as possible in the skillet. Turn the heat up to medium-high and add the corn, scallions, and a pinch of salt to the skillet. Cook, stirring, until the scallions just wilt, about 1 minute.
5. Add the rice and stir until well-mixed and heated through, about 3 minutes. Press the rice evenly across the bottom and up the sides of the pan. Let cook, without stirring, as the rice and corn begin to crackle, until you smell a toasty scent and the rice browns, about 5 minutes. You can lift up a section of rice to peek and see if a golden brown crust has developed.
6. Remove from the heat and divide the rice mixture among four bowls, scattering the tomatoes, shrimp and accumulated juices on top of each. (Alternatively, serve rice directly from the pan, with tomatoes and shrimp on top.) Season to taste with salt and pepper. Crumble the bacon all over and garnish with the reserved scallions.

Bang Bang Shrimp Pasta

Bang Bang Shrimp Pasta

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Yield 4 servings

The favorite bang bang shrimp is turned into the creamiest, easiest pasta dishes of all!

Ingredients

• 8 ounces spaghetti
• 8 ounces medium shrimp, peeled and deveined
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika, or more, to taste
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley leaves
For the sauce
• 1/2 cup mayonnaise
• 1/4 cup Thai sweet chili sauce
• 2 cloves garlic, pressed
• Juice of 1/2 lime, or more, to taste
• 1 teaspoon Sriracha, optional
• Pinch of crushed red pepper flakes

Instructions

• To make the sauce, whisk together mayonnaise, Thai sweet chili sauce, garlic, lime juice, Sriracha and red pepper flakes; set aside.
• In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
• Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
• Place shrimp onto the prepared baking sheet. Add olive oil, garlic, paprika, salt and pepper, to taste, and gently toss to combine. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes. Remove from oven and set aside.
• In a large bowl, combine pasta, shrimp and mayonnaise mixture.
• Serve immediately, garnished with parsley.

Notes

Adapted from Skinny Mom

Bang Bang Shrimp

Bang Bang Shrimp

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Yield 4 servings

This tastes just like Cheesecake Factory's version, except it's way cheaper and so much tastier!

Ingredients

• 1/2 cup vegetable oil, or more, as needed
• 1 cup buttermilk
• 3/4 cup all-purpose flour
• 1/2 cup cornstarch
• 1 large egg
• 1 tablespoon hot sauce
• Kosher salt and freshly ground black pepper, to taste
• 1 cup Panko*
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1 pound medium shrimp, peeled and deveined
For the sauce
• 1/4 cup mayonnaise
• 2 tablespoons sweet chili sauce
• 1 tablespoon honey
• 1 teaspoon rice vinegar

Instructions

• To make the sauce, whisk together mayonnaise, sweet chili sauce, honey and rice vinegar in a small bowl; set aside.
• Heat vegetable oil in a large skillet over medium high heat.
• In a large bowl, whisk together buttermilk, flour, cornstarch, egg, hot sauce, salt and pepper, to taste; set aside. In a large bowl, combine Panko, onion and garlic powder, basil, oregano, salt and pepper, to taste; set aside.
• Working one at a time, dip shrimp into buttermilk mixture, then dredge in Panko mixture, pressing to coat.
• Working in batches, add shrimp to the skillet and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
• Serve immediately, drizzled with sweet chili sauce.

Notes

*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.

2.6

http://damndelicious.net/2014/10/18/bang-bang-shrimp/

The post Bang Bang Shrimp appeared first on Damn Delicious.

Shrimp and Corn Chowder

Shrimp and Corn Chowder

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Yield 4 servings

An easy, creamy chowder that's incredibly smoky, sweet and packed with tons of flavor!

Ingredients

• 4 slices bacon, diced
• 1 pound medium shrimp, peeled and deveined
• 3 cloves garlic, diced
• 1 onion, diced
• 2 teaspoons paprika, or more, to taste
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon crushed red pepper flakes, optional
• Kosher salt and freshly ground black pepper, to taste
• 4 cups chicken stock
• 2 cups corn kernels, frozen, canned or roasted
• 1 bay leaf
• 1/4 cup heavy cream
• 2 tablespoons chopped fresh parsley leaves

Instructions

• Heat a large stockpot or Dutch oven over medium heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate. Drain excess fat, reserving 1 tablespoon.
• Add shrimp to the stockpot, and cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
• Add garlic and onion to the stockpot, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in paprika, oregano, basil and red pepper flakes until fragrant, about 1-2 minutes; season with salt and pepper, to taste.
• Whisk in chicken stock, corn and bay leaf. Bring to a boil; reduce heat and simmer until slightly thickened, about 12-15 minutes; discard bay leaf. Add heavy cream and puree with an immersion blender.*
• Serve immediately with shrimp, garnished with bacon and parsley leaves, if desired.

Notes

Adapted from Bev Cooks

2.6

http://damndelicious.net/2014/10/24/shrimp-corn-chowder/

Sausage and Shrimp Chowder

Sausage and Shrimp Chowder

canola or olive oil, for cooking
1 small onion, finely chopped
1 celery stalk, chopped (with leaves)
1 carrot, chopped
1 mild or spicy Italian sausage
3 Tbsp. flour
4 cups (1 L) chicken stock
2 small potatoes, unpeeled and diced
1 can sweet kernel corn
salt and pepper
1/2 lb. raw, peeled shrimp
1/2 cup heavy (whipping) cream

Drizzle some oil in a heavy pot set over medium-high heat. Add the onion, celery and carrot and cook for 4-5 minutes, until soft; squeeze the sausage out of its casing into the pot and cook, breaking the meat up with a spoon, until no longer pink.

Shake the flour over the mixture and stir to coat everything well. Pour in the stock, add the potatoes and bring to a simmer; cook for 15 minutes, or until the potatoes are tender and the soup has thickened. Add the corn, season with salt and pepper, and stir in the shrimp. (If the soup is simmering, take it off the heat first – the shrimp will cook gently with the heat of the soup. Stir in the cream, adjust seasonings, and serve immediately.

Serves 4-6.

Shrimp and Chive Dumplings

Shrimp and Chive Dumplings (韭菜虾饺)
Makes about 16 dumplings

Ingredients:

12 oz. peeled and deveined shrimps (medium to big size)
1 oz. chives (cut into very short pieces)
1 teaspoon egg white
1/2 teaspoon tapioca starch (菱粉)
1/2 teaspoon chicken bouillon powder
1/4 teaspoon salt
1/4 teaspoon fish sauce
1/4 teaspoon sesame oil
3 dashes white pepper powder
1/2 teaspoon sugar
1 teaspoon oil
Wonton skin
Some cooking oil for pan-frying

Soy-Vinegar Dipping Sauce:

1 1/2 tablespoons soy sauce
1 1/2 tablespoons Chinese black vinegar

Method:

Clean and rinse the shrimps with cold water. Pat dry with paper towels. Mix the soy-vinegar dipping sauce and set aside.

Cut the shrimps into small pieces (about 3-4 pieces per shrimp), add chives and mix well. Marinate the filling with the rest of the ingredients for 30 minutes in the refrigerator.

Lay a wonton skin on a flat surface. Dab your index finger with some water and trace it along the four outer edges of the wonton skin. Add a teaspoon of the filling and fold the wonton skin towards the middle. Dab some water to the wonton skin to seal tight. The dumplings should look somewhat round. Repeat the same until the filling is used up.

Heat up a pan on medium to low heat and add some oil. Transfer all dumplings into the pan and cover it with its lid. Pan-fry the dumplings on one site until golden brown and then turn over to pan-fry the other site. (Add more oil to the pan if required.) Repeat to make sure that both sites are equally done. Dish out and serve immediately with soy-vinegar dipping sauce.

Cook’s Note:

You can use regular potsticker/dumpling wrappers but they are round in shape (hence smaller and harder to fold). If you use wonton skin like I did, buy those wonton skins which are not yellowish, but pale white or grayish white in color.

Shrimp Pad Thai

Recipe: Shrimp Pad Thai
Serves 4

You’ll need:
8 oz. Pad Thai noodles 
3 tbsp. canola oil 
1 lb. frozen peeled, tail-on shrimp 
1 bunch green onions, chopped 
4 cloves garlic, minced 
1/4 cup peanuts, chopped 
2-4 eggs, whisked 
1/4 cup chicken stock 
2 tbsp. brown sugar 
3 tbsp. fish sauce 
1 tbsp. soy sauce 
2 tbsp. tamarind paste (optional) 
1 limes

Place noodles in a large bowl and pour 6 cups of boiling water over the noodles. Give the noodles a stir and then let them sit in the hot water for about 5 to 8 minutes. This will be enough time to get them softened but not soggy. Drain and set aside. (I usually toss the noodles with about 1 tbsp. of oil to keep them from sticking.)

While waiting for the noodles, defrost shrimp in a bowl of lukewarm water. Drain them after 15 to 20 minutes and dry with some paper towels.

Meanwhile get your the other ingredients ready: chop green onions, keeping green and white parts separate; mince garlic; chop peanuts, and whisk eggs.

Next mix together the sauce. Combine stock, sugar, fish and soy sauces, tamarind paste and minced garlic. Marinate shrimp in about 2 to 3 tablespoons of the sauce.

Now it’s time to put all the ingredients together. Heat a wok over medium-high heat. Add 1 tbsp. oil and then shrimp to heated oil. Be careful to drop the shrimp in as close as you can to the wok to prevent spattering. Sear shrimp for about 2 to 3 minutes on both sides until you get a beautiful caramelization. Remove shrimp from pan and set aside.

Return wok back to medium-high heat and add remaining tbsp. of oil. Add in the chopped white parts of the green onion with a dash of salt. Pour in whisked eggs and scramble lightly for about 30 seconds. Push them to the side of the wok and then add noodles. Pour in remainder of the sauce and toss your noodles with tongs and get them completely coated in your sauce. Once the noodles have absorbed all the sauce, add the shrimp back along with the green parts of the green onions and juice from half a lime. 

Toss everything together and then taste! If it needs more sweetness, add more brown sugar; if it needs more salt, add fish or soy sauce; if it needs more tanginess, add more tamarind paste. Once you get it exactly to your liking, serve piping hot with chopped peanuts and extra lime wedges. 

Oven-Roasted Shrimp & Asparagus

Oven-Roasted Shrimp & Asparagus

Prep Time: 10 minutes; Cook Time: 5 Minutes
From What’s for Dinner, by Curtis Stone

The key to this high-roast cooking technique is to use a large half sheet pan (a rimmed baking sheet measuring 18-by-13) and to spread the ingredients out well so they brown lightly (for caramelized flavor) and don’t steam. See his book for grilling instructions.

1 lemon
2 tablespoons finely chopped shallots
1/4 cup extra virgin olive oil
salt and pepper
1 pound medium-thin asparagus, woody ends trimmed
1 pound large (21 to 30 count) shrimp, peeled, tails left on, deveined
1/3 cup shaved Pecorino Romano (optional)

Preheat the oven to 450°F.

Grate the zest from the lemon into a small bowl. Squeeze 2 tablespoons of juice from the lemon into the same bowl. Whisk in the shallots, then gradually whisk in 2 tablespoons of olive oil. Season to taste with salt and pepper.

Toss the asparagus with 2 more tablespoons olive oil on a large rimmed baking sheet and season with salt and pepper.

Spread the asparagus on one side of the baking sheet, separating the spears. Roast until they turn a brighter shade of green, about 3 minutes. Meanwhile in a large bowl, toss the shrimp with the remaining olive oil and season with salt and pepper. Remove the pan from the oven and arrange the shrimp on the empty side. Return the oven and roast until the shrimp are almost opaque throughout and the asparagus are crisp-tender, about 5 minutes.

In large bowl, toss the asparagus with enough vinaigrette to coat. Divide the asparagus among four plates and top with the shrimp, drizzling more vinaigrette on top along with a little Pecorino if using.