Avocado Zoodles with Shrimp, Corn, and Edamame

Avocado Zoodles with Shrimp, Corn, and Edamame
Serves 2

For the sauce:
Juice of 1/2 to 1 lime
salt and pepper
1 avocado
Up to 1/4 cup plain Greek yogurt
Handful basil leaves
4 cloves of garlic, rough chopped
2 tbs pine nuts, peanuts, walnuts, etc

For the rest:
3 zucchinis, spiralized with medium blade
salt and pepper to taste
1 tsp chili powder
8oz shrimp, cleaned
Juice of 1/2 lime
1 large ear of corn
1.25 cup edamame
Some cherry tomatoes, halved.

Cook the corn most of the way via preferred method (microwave, boil, etc). Cut off the cob.
Spiralize the zucchini and set aside
Mix the dressing, adding extra lime and yogurt as needed to get a creamy loose pesto consistency.
Saute the corn, edamame, and some salt/pepper/chili powder until a little browned. Add the seasoned shrimp and cook until done. Squeeze a half a lime into the pan and reserve.
Throw the zucchini in the hot pan with a little oil and toss for at most 1 minute, just to heat up a bit. Mix everything and serve.

Cornmeal Shrimp with Butternut Squash Risotto

Cornmeal Shrimp with Butternut Squash Risotto
4-6 Servings

1 2-pound butternut squash
1.5 lbs uncooked large shrimp, peeled, deveined
3 1/2 tablespoons extra-virgin olive oil, divided
3 large garlic cloves, peeled, smashed, plus 2 large garlic cloves, chopped
1.25 cup cornmeal
salt and pepper
6 cups low-salt chicken broth
1 medium chopped onion
4 teaspoons finely chopped fresh thyme, divided
2 cups arborio rice
1/2 cup dry white wine
.5 lbs Brussels sprouts, shredded and sauteed
1/2 cup freshly grated Parmesan cheese

Preheat oven to 400°F. Pierce squash several times. Place on baking sheet; roast until tender, about 1 hour. Cool. Cut squash in half; discard seeds. Scoop flesh into processor. Puree until smooth. Measure 1 1/2 cups puree (reserve some cubes for later).
Coat Shrimp in seasoned cornmeal. Saute and set aside.

Make standard risotto, until 95% done.

Rewarm reserved 1 1/2 cups squash puree in microwave. Add warm puree to risotto and stir until rice is tender but still firm, about 2 minutes. Stir in Parmesan cheese and brussels sprouts and remaining 2 teaspoons thyme. Season with salt and pepper.

Divide risotto among bowls. Top with shrimp and serve

Happy Shrimp Stir Fry

Happy Shrimp Stir Fry
Serves 2-3

For the sauce (mix together in a bowl)
2 teaspoons sugar
1/2 cup chicken or vegetable broth
1/4 cub ketchup
1 Tbs chile sauce
2 teaspoon vinegar
1 tablespoon shaoxing wine
1/2 teaspoon sesame oil
1 tablespoon soy sauce
  
1 pound raw shrimp, deveined
2 teaspoons cornstarch
3 teaspoon minced ginger
2 garlic cloves minced

1 lbs broccoli, cut up
3 cups snap peas, prepped
handful mushrooms, chopped coarsely
handful red pepper strips

Toss shrimp with cornstarch and salt and pepper and a little soy. Stir-fry until just barely done and set aside.

Stir-fry vegetables at once until a few minutes from done - maybe 5-10 minutes. Add everything to the pan, get hot and boil the ketchup down a bit, and serve topped with scallions.

Har Cheong Fun (Shrimp Rice Noodle Rolls)

Har Cheong Fun (Shrimp Rice Noodle Rolls)
Serves 2
Basically, this is impossible to make properly. Welcome to the land of messy rolls and burned fingertips.

1 16-oz. package of rice noodle sheets (DO NOT REFRIGERATE! Best to make these the same day you buy them, or else they'll start drying out and break into pieces as you try to handle them)
1 lb. medium shrimp, shelled & deveined
1/8 tsp. white pepper
1/8 tsp. sugar
1/4 tsp. salt
1 tsp. cornstarch
1/2 tsp. sesame oil

Sauce:
1/3 cup light soy sauce
1 Tbs cup water
1 tsp sesame oil
2 tsp sugar
Toasted white sesame seeds
Fresh cilantro, chopped
Chinese sweet mustard
Asian chili sauce

1. Carefully unroll and separate the rice noodles into sheets. Cut into approximately 7-8" x 6" rectangles.
2. If shrimp is large, cut into halves or thirds (approx. 1" sections). Marinate in white pepper, sugar, salt, cornstarch & sesame oil for at least 15 minutes (cover & refrigerate if marinating longer, until ready to use).
3. Oil the bottom and sides of 2 heatproof medium glass casseroles.
4. Line a single row of shrimp down the middle of each rice noodle sheet and roll the sheet over to make a roll (make sense?). Place 3-4 rolls in a single layer in each casserole dish.
5. Steam over high heat for about 5-10 minutes, or until shrimp is just cooked through.
6. In the meantime, prepare the sauce by mixing together light soy, water, sesame oil & sugar.
7. Remove shrimp rolls to serving plate and pour soy sauce mixture over the rolls. Garnish with cilantro and serve with Chinese sweet mustard and the Chinese or Asian chili sauce of your choice on the side.

Fig and Radicchio Risotto

Fig and Radicchio Risotto
Serves 4

3 tablespoons unsalted butter
1 onion, minced
2 garlic, minced
1 cup arborio or carnaroli rice
1.25 cups red wine
2 head radicchio, cut into chiffonade (*or even better marinated)
1.5 cups figs, chopped
6-8 cups warm chicken broth + water
2/3 cup Parmigiano Reggiano
finely minced fresh rosemary
1 lbs shrimp, cleaned

Place the chicken stock into a medium saucepan and heat. Keep warm.
Heat 2 tablespoons of the butter in a large saucepan over medium-low heat. When the foam subsides, add the onions and cook for 10 minutes, or until tender. Add the rice, increase the heat to medium and cook, stirring occasionally, for 5 minutes, or until translucent. Season with salt and pepper. Add the wine and cook until reduced to a glaze. Add the radicchio and the figs and stir until the radicchio has wilted.
Make risotto. Once almost done, quickly saute the shrimp with a little garlic, salt, pepper, and chili flake. Add to the risotto and mix through.
Remove from the heat, and stir in the remaining butter and the grated parmesan cheese. Add more stock if it's too thick.

Marinated Radicchio
4 heads radicchio
3 cups water
1 cup white wine vinegar
2 tablespoons sugar
1 cinnamon stick
½ tablespoon salt
½ teaspoon juniper berries
1 teaspoon black peppercorns
1/3 cup extra virgin olive oil

Cut the radicchio into quarters. Combine the remaining ingredients, except the olive oil, in a large pot. Bring to a boil over medium high heat and cook 5 minutes. Reduce the heat to low, add the radicchio, cover, and cook for 8 minutes, or until a sharp knife cuts easily through the root. Drain.
Mix with the olive oil, refrigerate, and allow to sit for at least 6 hours, and up to 1 week.

Salad with Shrimp, Avocado, and Corn

Salad with Shrimp, Avocado, and Corn
Serves 4

1 box spring mix, washed
2 lbs shrimp
2 tomatoes, diced
1/2 cucumber, halved and sliced
1 ear corn, in nibblets
1 red pepper, halved and thin-sliced
2 avocado, diced
Miso-ginger salad dressing

Season the shrimp and quickly saute until cooked. Cool down.
While the shrimp cools, mix the rest of the salad. Add the shrimp, dress, and serve.

Greek Shrimp with Fennel on Orzo

Greek Shrimp with Fennel on Orzo
Serves 3

1 lbs shrimp
1 bulb fennel, thin sliced, fronds reserved
2 cloves garlic, minced
1 can fire-roasted tomatoes, drained
1/2 can chickpeas
1 handful feta cheese
Salt and Pepper, oregano
1 lemon, juice (use peel below)

1/2 box orzo
1 can chicken stock, water
1 tomato, sliced
1/2 lemon peel, minced/grated
salt and pepper, oregano

Start shimp by sauteeing fennel and garlic in a pan in olive oil. Season a bit, and cook until fennel is well softened. Add tomatoes, cover, and cook for 5-10 minutes while the orzo goes.
Cook orzo by boiling in 1/2-1/2 chicken stock and water. Mix in 1 chopped tomato, 1 tsp oregano, salt and pepper, and minced lemon peel. Keep warm.
Once orzo is done, add chickpeas and shrimp to the fennel. Season and cook until done. Garnish with some chopped fennel fronds and a handful of feta cheese.
Serve with salad.

Spanish Style Garlic Shimp and Potatoes

Spanish Style Garlic Shimp and Potatoes
Serves 2-3

1 lbs shrimp
4 cloves garlic, minced
1 large shallot, sliced
3 yukon gold potatoes, diced
Olive oil
3 Tbs Mayo
Juice of 1 lemon
Salt, pepper, paprika
Parsley

Potatoes:
Saute potatoes and 3/4 of the shallot in olive oil until crispy and done. Mix 3 cloves of garlic with mayo, salt, pepper, some paprika, and 1 Tbs lemon juice. Dress potatoes with aoili and 1 Tbs chopped parsley and keep warm.

Shrimp:
Season shrimp with salt, pepper, and paprika. Start a very hot pan with olive oil and rest of the shallot and one clove of minced garlic, Once softened and pan is back to high heat, add shrimp. Cook over high heat until shrimp are done. Deglaze pan with a squeeze of lemon juice, add about 1 Tbs parsley.

Serve all together with salad.

Corn Chowder with Shrimp and Bacon

Corn Chowder with Shrimp and Bacon
Serves 4

6 slices bacon, lardons
6 cups fresh corn kernels (or about 24oz frozen)
1 chopped fennel bulb
2 smaller yellow squash, diced
2 cups cubed potatoes
4 cups chicken broth
8oz Small shrimp, raw
1/2 cup cream
Pinch cayenne, cumin
2 scallions, sliced thin
preparation

Saute bacon in a soup pot until crispy. Remove.
Re-heat the bacon fat and saute the vegetables for 5 minutes. Season. Add stock and simmer until potatoes are done, about 15-20 minutes.
Blend 3+ cups of the soup and add back to the pot. Add shrimp and cream and spices and simmer until shrimp are cooked. Season and add scallions and fennel fronds and bacon to finish.

Shrimp and Chorizo Mini Pizzas

Makes a Julia feel good.

Shrimp and Chorizo Mini Pizzas
Serves 4 (Makes 4)

4 larger pita rounds
14oz can petite diced tomatoes, 1/4c of juices reserved
1 shallot, minced
2 Tbs olive oil
1 Tbs honey
1 Tbs vinegar
1 tsp thyme
1 garlic clove, minced
2 Tbs parsley

1/2c (almost a container) garlic hummus
4oz thin sliced chorizo
8oz raw shrimp
4oz grated spanish cheese (mahon/manchego/etc)
paprika

Make a sauce by mixing the first set of ingredients (see note). Heat the oven to maximum temperature.Spread each pita with 1/4 of the hummus, and arrange everything else on top nicely, topped with cheese.
Cook about 5 minutes, until shrimp are done. Cut up, top with sauce, and eat.

Fried Tom Yum Noodles

Fried Tom Yum Noodles
Serves 6

1 lbs thinner noodles, or angel hair
1 onion, large dice
3 garlic cloves, minced
1 inch ginger, minced
1/2 lbs shrimp, cleaned
1 lbs chicken, cubed
10oz Mushrooms, chunked
1 large tomato, diced
2 Tbs Tom Yum paste, or more
1 bok choy, sliced
Juice of 1 lime
Small bag bean sprouts
Chiles, green onion, cilantro, sriracha

Cook the pasta.
Cook the garlic, onion, ginger for a little bit. Add chicken and brown.
Add the shimp and mushrooms, and cook until the shrimp are close to done.
Add bok choy, tomato, tom yum paste, and a little water if necessary. Mix well and cook until boy choy is done.
Add the remaining items together, mix, garnish, eat.

Butternut and Tofu Laksa

Butternut and Tofu Laksa
Serves 6

2c water
1 small butternut, cubed
1 brick tofu, cubed
8oz shrimp
1 can coconut milk
4T soy sauce
1 tomato, chopped
cilantro, mint, sprouts, scallions
1lbs noodles - spagetti etc.

4 chiles, sliced
3 cloves garlic, minced
2" ginger, minced
1 small onion, chopped
1t Tumeric
2 lemongrass, chopped
Juice of 1/2 lime


Puree the latter ingredients into a spice paste and set aside.
Boil squash and set aside. Keep the water.
Fry the tofu and set aside.

Fry the spice paste in oil, 2 minutes. Add the coconut milk, tomato, tofu, and soy. Simmer 10 minutes.

Mix everything together and finish with herbs and extra 1/2 of the lime.

Penang Prawn Mee

I saved shrimp shells for 6 months for this thing...world champ.

Penang Hokkien Mee (Prawn Noodle/Har Meen/Mee Yoke)
Serves 6-8

Stock ingredients:
As many shimp discards as possible
15 cups of water (reduces to about 12-13 cups of stock after hours of

boiling and simmering)
3 Tbs sugar
1.5-2lbs pork ribs (cut into single ribs)
Fish sauce to taste

Chili Paste:
30 dried chilies, soaked
10 shallots, peeled
5 whole cloves garlic
2 tablespoons water
6 tablespoons oil

Soup:
1 pound of yellow noodles, cooked
1 pound water spinach/choy, blanched
6oz bean sprouts, blanched

Pork meat from the ribs
1/2 pound shrimp
6 hard-boiled eggs, quartered
Jarred fried shallots

Blend the chili paste ingredients with a mini food processor until finely
ground and well blended. Heat up the wok and add cooking oil. Stir fry
the chili paste for 5 minutes. Dish up and set aside. On the same wok
(unwashed), add in a little oil and cook the shrimp topping. Add in a
little chili paste, sugar, and salt. Pan-fried the shrimp until they are
slightly burned. Dish up, let cool and sliced them into halves.

Add 15 cups of water into a pot and bring it to bowl. Add in all the
shrimp heads and shell and simmer on low heat, covered for about 2 hours
or longer until the stock becomes cloudy and tastes really prawny.
Strain the stock through sieve and transfer the stock into another pot.

Discard the prawn heads and shells. Scoop up and discard the orange
"foam" forming at the top of the stock.
Bring the stock to boil again and add in half of the chili paste. You can
add more chili paste if you like it spicier. Add in the pork ribs and
continue to boil in low heat for another 1-1.5 hours covered until the
pork ribs are thoroughly cooked. Add rock sugar and salt/fish sauce to
taste.

Mix in the greens, and then the noodles a few minutes later. Serve with
chile paste, sriracha, fried shallots, lime, etc.

Fideos with Shrimp and Chickpeas

Fideos with Shrimp and Chickpeas
Server 4-6

4 oz. hot chorizo, chopped
1 15 oz. can chickpeas, drained
6 cups chicken stock
1 pint grape/cherry tomatoes, halved
4 cloves garlic, minced
1 package fideos or angel hair pasta, broken in half
pinch of Saffron threads
big pinch of cayenne pepper
Paprika
1 lb. large or jumbo shrimp, peeled
1/4 cup tarragon leaves, loosely packed
1 cup peas
good olive oil for drizzling

Heat a large, heavy-bottom pot on medium-high heat. Once it’s hot, add the chorizo and saute for about 2 minutes until the fat renders out. Add the chickpeas and continue to saute, stirring frequently for 3 more minutes. Add the stock, tomatoes and garlic and bring to a simmer. Once the liquid is hot and bubbly, but not boiling, add the fideos. Cook the fideos until they’re almost al dente, stirring the pot occasionally.

Right before the fideos are tender, add the saffron threads, cayenne pepper, peas and shrimp, stirring to ensure the saffron and cayenne are equally distributed and the shrimp is submerged in liquid. You are poaching the shrimp in the excess liquid so you want to be careful not to overcook them. The shrimp are done after 2 minutes, or once they turn opaque.

Once the shrimp are done, ladle the noodles into a bowl with a healthy dose of sauce. Garnish the dish with a few leaves of tarragon and a drizzle of olive oil.