Posts Tagged ‘Shrimp’

Sinful Shrimp

These little delicacies taste so sinfully good I decided to call them Sinful Shrimp.

I had the ingredients on hand and really couldn’t decide to make this with noodles or a potato based sauce but trusting my husbands judgment in the kitchen, he said noodles and he was right….it works !

I hope you enjoy this recipe  : )

Ingredients:

1 small bag of shrimp (medium size)

1 box of six puff pastry

1 1/2 cup of 1/2 inch wide soup noodles

1/2 Lg Onion chopped

6 small cloves of garlic pressed

2 Tb. Butter

1/2 cup of flour

Salt & Pepper

1 to 2 cups of milk

1/2 cup of sour cream

Parmesan cheese

Any block cheese you like (I used Jack and mild cheddar)

Instructions:

Cook the shrimp in boiling water and the cool them. After the shrimp is cool peel and keep in the frig.

Turn oven to 425 F (I use the toaster/oven. No sense heating up a large oven for 6 puff pastries). Place the pastries on ungreased cookie sheet or tin foil. Cook til very light brown.

Sauce:

While pastries are cooking In a medium size frying pan melt butter on low heat so as not to brown.
Add chopped onions. Cook on medium to low. When onions are clear through add garlic. The reason I wait till onions are done is that garlic burns too quickly. Cook for 5 more minutes.
Add the flour to the onions a table spoon at a time till you have a paste. Add the milk a little bit at a time and turn the heat up to medium and stir til you have a sauce (not too watery) like a thick gravy.
Add the cheeses and keep stirring constantly till cheese is incorporated into the sauce. Add the sour cream and stir.
Add salt and pepper to your taste.
Take the peeled shrimp and cut each one into four pieces then add to the sauce and stir. Then turn the sauce on low heat.

Boil the noodles till soft and with a pair of kitchen scissors cut them in small pieces so they fit inside the pastries.
When noodles are done add to the shrimp and sauce.

When pastry is done let cool a bit and pull the tops out and fill with the shrimp sauce.

Now, Enjoy !

Shrimp Cocktail Martini

by Gina Chersevani

Pairing the flavors of a shrimp cocktail with herbaceous gin and dry vermouth yields a playful, surprisingly delicious—dare we say, ingenious?—martini. You’ll have leftover pickled shrimp and tomatoes to make a tasty first course: Simply toss with about 2 Tbs. extra-virgin olive oil and serve with crusty bread. Yields 6 cocktails

Click here to find out more!
Click here to find out more!
For the pickled shrimp and tomatoes:
2 cups cherry tomatoes
1-1/2 cups Champagne vinegar
5 Tbs. granulated sugar
4 large sprigs fresh thyme
1 Tbs. prepared horseradish
1 Tbs. coriander seeds
1 Tbs. crushed red pepper flakes
1 medium lemon, peel and white pith removed, sliced crosswise into 6 pieces
Kosher salt
1 lb. extra-large shrimp (26 to 30 per lb., preferably wild-caught), peeled and deveined with tails left intact
For the cocktails:
12 fl. oz. gin (1-1/2 cups), preferably Bluecoat
6 fl. oz. dry vermouth (3/4 cup), preferably Dolin dry

Make the pickled shrimp and tomatoes:Bring a 4-quart saucepan of water to a boil over high heat. Have ready a large bowl of ice water.Score the bottom of each tomato with a small X. Blanch the tomatoes in the boiling water until you see the skin near the scoring lift, 30 to 60 seconds. Using a slotted spoon, transfer the tomatoes to the ice water to cool. Remove the tomatoes from the ice water and peel. Reserve the ice water, adding more ice if the first batch has melted.In a 2- to 3-quart saucepan, bring 1-1/2 cups water and the vinegar, sugar, thyme, horseradish, coriander, pepper flakes, lemon, and 1/2 tsp. salt to a boil over medium heat. Reduce the heat to a bare simmer. Add the shrimp first, then the peeled tomatoes. Cook, stirring constantly, until the shrimp are pink and just cooked through, about 2 minutes. Plunge the bottom of the saucepan into the ice water and let sit, stirring constantly, until the shrimp are cool enough to touch, about 5 minutes. Transfer the mixture to a container and refrigerate, uncovered, until cold, about 2 hours. Cover.

Make the cocktails:Strain the shrimp and tomato mixture through a medium-mesh sieve set over a 1-quart measuring cup.For each cocktail, fill a mixing glass three-quarters full with ice. Add 2 fl. oz. (1/4 cup) gin, 1 fl. oz. (2 Tbs.) vermouth, and 4 fl. oz. (1/2 cup) of the shrimp pickling liquid. With a long-handled spoon, stir until well chilled, 25 to 30 rotations. Strain into a chilled martini glass. Skewer 1 pickled shrimp and 1 tomato on a toothpick and add it to the drink. Repeat to make 5 more drinks.

Make Ahead Tips

The pickled shrimp and tomatoes can be prepared up to 5 days ahead. Refrigerate them in their pickling liquid, covered.

nutrition information (per serving):
Calories (kcal): 220; Fat (g): 0; Fat Calories (kcal): 5; Saturated Fat (g): 0; Protein (g): 3; Monounsaturated Fat (g): 0; Carbohydrates (g): 12; Polyunsaturated Fat (g): 0; Sodium (mg): 125; Cholesterol (mg): 25; Fiber (g): 0;
photo: Scott Phillips
From Fine Cooking 116 , pp. 58-61
March 1, 2012

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