Shrimp Recipe | Alaskan Harvest Seafood Blog

Link to This:

If you like this then please subscribe to the RSS Feed.

Comments (0)

Shrimp Veracruzana

Filed under: Seafood Recipes, Shrimp Recipes — Tags: mexican food, mexican recipes, Seafood, Shrimp, Shrimp Recipe, shrimp veracruz, shrimp veracruzana, Spicy Shrimp, spicy shrimp recipe, wild seafood —

This is a gorgeous, spicy recipe that can be put together in half an hour. There are a number of variations - mine is a little sweeter than some, and with an extra kick. My husband described it as “a tangy puttanesca with shrimp.”

You will need:

1 lb. thawed shrimp, peeled and deveined
4 roma tomatoes, chopped
5 garlic cloves, smashed and sliced
1 small onion, chopped
1/2 cup salsa (whatever’s in the fridge)
1/2 cup raisins
1/2 cup (or more) spicy Sicilian green olives, pitted and chunked
2 T capers (with juice)
1 T sugar
2 T lime juice
saffron threads
2 bay leaves
salt and pepper
cilantro
hot sauce (I use a wonderful thai chili/habanero blend for real kick)
rice

1. Prep the shrimp and get the rice cooking.

2. In a deep skillet (I use a wok), heat a healthy splash of olive oil over medium-high, and saute the tomatoes, garlic, and onions until the onions are translucent.

3. Add the rest of the ingredients (shrimp excluded) and adjust the seasonings. Allow the mixture to come to a low boil; add a splash of water if the sauce is too thick.

4. Once the rice is ready, toss the shrimp into the sauce and let them cook just until their color changes and they begin to curl. Taste one - be careful not to overcook them. They’re just right when they’re still sweet and not at all chewy.

5. Serve immediately over rice and garnish with cilantro. I served mine with slices of fresh, ripe avocado and hot tortillas smeared with goat cheese mashed together with chipotle adobo and garlic. Yum!

The above photo comes from a great seafood blog detailing a different variation on shrimp Veracruzana. Check out Rachel’s Bite!

Like This Post? Share With Others:

Close Bookmark and Share This Page

Link to This:

If you like this then please subscribe to the RSS Feed.

Comments (0)

Shrimp Cakes with Ginger and Cilantro

Filed under: Dungeness Crab Recipes, Seafood Recipes, Shrimp Recipes — Tags: appetizers, Asian cuisine, fish, hors d'oeuvres, Seafood, seafood recipe, Shrimp, shrimp cakes, Shrimp Recipe, spicy —

This is a wonderfully tasty dish that can be made a day ahead, if necessary. If you don’t have shrimp on hand, good quality lump crab meat could work, as well. It comes from a beautiful book on Indian cooking by Ruta Kahate, 5 Spices, 50 Dishes. They go great with a number of different dipping sauces.
You will need:

2-3 cups canola oil, divided
1/2 yellow onion, minced
3 small green serrano chiles, seeded and finely chopped
1 inch fresh ginger, peeled and minced
1/4 cup loosely packed cilantro leaves, chopped
1/2 t cayenne
1/2 t ground turmeric
1 small sweet potato, peeled, cut into pieces, and boiled until tender (leftover mashed potatoes can be used in a pinch)
8 oz. shrimp, peeled
1 egg, beaten
salt
1/2 cup dry bread crumbs

1. Heat a teaspoon of oil in a small skillet over medium heat, and lightly saute the onions, chiles, and ginger until the onion is golden. Be careful not to add too much oil - the small amount helps the cakes hold together. Add the cilantro, cayenne, and turmeric and saute another minute and then set aside to cool.

2. Mash the sweet potato.

3. Coarsely chop the shrimp and combine with the potato, onion mixture, egg, and a little salt. Make a very tiny patty and saute it in a small skillet to test the seasonings. Adjust salt or other seasonings to taste if necessary.

4. Wet your palms before forming the patties to prevent sticking. Divide the mixture into 12 balls, then flatten them into discs. They will be roughly 1 1/2 inch in diameter and 1/2 inch thick. Pat the cakes in bread crumbs, coating them well on all sides. The cakes will be loose in texture - this is a good thing. It ensures they will be moist and tender.

5. Heat enough oil to come halfway up the sides of the cakes in a medium skillet. When the oil begins to shimmer, gently place in one layer of cakes. Do not crowd. Cook 3-4 minutes or until golden brown, then flip and repeat on the other side. Remove the cakes to a paper towel-lined plate. Repeat for the remaining cakes. Serve immediately.

Note: These may be formed and refrigerated a day in advance, layered on wax paper and covered with plastic wrap. Fry directly before serving.

Like This Post? Share With Others:

Close Bookmark and Share This Page

Link to This:

If you like this then please subscribe to the RSS Feed.

Comments (0)

Saké Seafood Marinade

The Pacific Northwest is home to a number of precious culinary gems - some classic, like wild Alaskan seafood, Washington berries and apples, and Oregon cheeses and hazelnuts, and others more recently polished to take their places in the repertoires of cooks - Oregon pinot noir, for one, and the only certified organic saké brewed in the US. Local chefs have been combining these flavors for years to excellent effect, but the simple tricks behind Northwest flavors have yet to make their way into the mainstream. For those for whom saké is a hot, acrid bit of exotica choked down as a gesture to tradition at late-night sushi bars, here is a revelation: the good stuff is smooth, complex, easily as varied as wine, and is best enjoyed chilled. It also makes a great cocktail, and can be used for a number of different cooking purposes. This simple marinade combines some of the more interesting flavors in Northwest cuisine, and works great with everything from wild salmon steaks and halibut to scallops or shrimp skewers.

You will need:

1 - 2 lbs. wild Alaskan seafood: salmon, halibut, rockfish, scallops, shrimp - you choose
1 cup soy sauce (lighter is better in this case, to reduce sodium and allow other flavors predominance - good quality soy sauce is worth the small price difference)
1/2 cup olive oil
1/4 cup dark brown sugar
1/2 cup saké - something on the sweeter end of the spectrum; use filtered saké - the cloudiness of nigori styles is less desirable for this application, (although it doesn’t hurt to experiment - there are locally-made flavored sakés that add an interesting dimension to this recipe, like “coconut lemongrass”)
3 or 4 large cloves garlic, peeled, smashed, and minced
1 inch peeled fresh ginger, shredded or finely sliced
a handful of coarsely chopped cilantro
juice of 2 limes
optional: 1/2 cup Thai sweet chili sauce, 3 T hot sauce (Sriracha, Tabasco, Habanero), ground cumin or anise, cracked black pepper

Combine all ingredients in a large bowl and mix well. Taste and adjust the seasonings. Rinse the fish well under cold running water, then nestle the fish into the marinade, making sure the flesh is entirely covered. Refrigerate for 2-6 hours, turning the fish occasionally, then remove from marinade and bake or grill as desired. If you use an outdoor grill, reserve part of the marinade to pour over the fish as it cooks - be prepared for flames, but the flavor will be outstanding.

Original photo found here.

Like This Post? Share With Others:

Close Bookmark and Share This Page

Link to This:

If you like this then please subscribe to the RSS Feed.

Comments (0)

Margarita Shrimp with Peas

Filed under: News, Seafood Recipes, Shrimp Recipes — Tags: easy seafood, margarita, quick recipe, Seafood, Shrimp, Shrimp Recipe, tequila, tequila recipe, triple sec —

One evening, I wanted to fix shrimp, but found we were completely out of ingredients for my stand-by preparations. We had made margaritas the night before, and so had tequila, triple sec, and fresh limes already on hand. The result was surprising, delicious, and quick to make. This recipe was born of necessity and resourcefulness, but has the flair and complex flavors of a much more intentionally crafted dish. Serves about 3.

You will need:

1 lb. raw shrimp, shelled and deveined
5 limes; zest 2, then juice them all and toss the skins
half a bag of frozen peas
salt and pepper to taste
ground allspice
hot sauce
olive oil
butter
tequila
triple sec
side dish: rice, rice pilaf, quinoa or couscous work well

1. In a large bowl, toss the shrimp with half of the lime juice and a generous splash of olive oil. Add salt and pepper and the lime zest, and mix until the shrimp are evenly coated. Set them aside to marinate at room temperature for about 20 -30 minutes.

2. Use the marinating time to prepare a side starch, such as spiced rice. Cook rice as usual, but add 2 tsp cinnamon, cumin, ginger, or nutmeg (or any combination thereof) to the rice before boiling. Bay leaves, black pepper, saffron, vegetable boullion, or cardamom pods are good additions, too.

3. In a heavy frying pan, heat 1 or 2 T butter until it melts and browns. Add a healthy pour each of tequila and triple sec; if you have a measured spout, pour the tequila to a count of 5, and the triple sec to a count of 2.

4. Once the liquids come to a boil, add the shrimp and cook until pink and curled. Add the peas and cook until everything is heated through. Pour the remaining lime juice over the top. Season liberally with salt, pepper, and 1 tsp allspice. Adjust seasonings according to taste; hot sauce is a nice addition.

Serve with the sauce over spiced rice, with a light salad - avocados and sliced jicama are good - with a side of tortilla chips.

Like This Post? Share With Others:

Close Bookmark and Share This Page

Link to This:

If you like this then please subscribe to the RSS Feed.

Comments (0)

Spicy Grilled Shrimp

Filed under: Seafood Recipes, Shrimp Recipes — Tags: Grilled Shrimp, Shrimp, Shrimp Recipe, Spicy Grilled Shrimp, Spicy Shrimp —

• 2 pounds Alaskan spot shrimp, peeled and de-veined
• Marinade
• 3/4 cup olive oil
• 1/4 cup white wine vinegar or lemon juice
• 4 cloves garlic, minced
• 1 teaspoon chili powder
• 1/4 teaspoon garlic powder

Preparation Instructions

1. Place shrimp in non-reactive dish. Wisk marinade ingredients together and pour over shrimp, turning shrimp to coat. Cover and refrigerate several hours or more, turning occasionally.
2. Preheat grill to high. Discard marinade or boil and use for basting. Thread shrimp onto skewers and grill about 6 minutes, turning at least once and basting with boiled marinade, if desired. Alternatively, place shrimp on broiler pan and broil as above (approximately 3 minutes per side), 3 to 5 inches from source of heat.

Like This Post? Share With Others:

Close Bookmark and Share This Page