Tag Archives: Shrimp

Thanksgiving 2009

Thanksgiving 2009

Thanksgiving 2009

Thanksgiving is my favorite holiday. I consider myself to be richly blessed and thank God for my blessings regularly. Having a nationally recognized holiday to do so is wonderful. In my family, I have taken over Thanksgiving responsibilities in the last few years and relish the opportunity to cook up a feast. And a feast it truly is.
This year our menu was as follows:
Appetizers:
Baked Salmon
Roasted Shrimp Cocktail
Pickled tomatoes (store-bought)
Hummus (store-bought)
Smoked fish (store-bought)
Goat cheese bruschetta
Seafood Salad
Roasted Red Pepper Salad
Roasted Asparagus

Main course:
Vegetable Soup
Mashed potatoes
Turkey

Dessert:
Spice cake
Puff Pastry “strips”
Meringue cake (store-bought)

The turkey I’ve made in the last 5-7 years has always been moist as a result of both brining and baking it in a bag. However, this year it was absolutely superb. Please don’t think that I’m boasting. I did absolutely nothing differently from years past. The difference is in the turkey itself. I ordered a turkey at a farmers market earlier this year through Rueggseger Farms. The turkey was never frozen, it was “harvested” on Tuesday morning and we took delivery in the evening. It was astonishingly fresh and well-cleaned and absolutely lip-smacking when cooked.

Additional Recipes will be coming soon.

Oven Roasted Shrimp

Oven Roasted Shrimp

Oven Roasted Shrimp

I have tried all sorts of ways of making shrimp in the few years that I’ve been making shrimp.  But after watching Ina Garten, I decided to give her recipe a try.  It’s absolutely the easiest and most delicious one I’ve tried.  No fussing, just shrimp, olive oil, salt, pepper, oven.  Of course, shrimp has to be fresh too.

This is where Fabian Seafood of Galveston Texas comes in. You see, a friend of mine has been telling me about shrimp from the back of a truck for nearly a decade. It always sounds like someone is selling stolen goods or spoiled goods so I never tried it. But then I noticed the buzz about it in the local blogosphere with the Julia of Yulinka Cooks and Peef & Lo so I figured they were safe. I actually bought shrimp from Fabian a couple times now, and tried different things, but this is the dish that turned out. 😉

Ingredients:
Shrimp (I used about 1 lb large, but you can use as much as you want)
Salt, pepper, olive oil

Steps:
1. Preheat the oven to 400 degrees.
2. Clean your shrimp (Fabian’s shrimp isn’t cleaned, but it’s ok, it’s delicious).
3. Place the shrimp on a baking sheet, drizzle olive oil, sprinkle with salt and pepper. Mix well so all the shrimp is coated evenly with the mixture.
4. Bake for about 5-7 minutes, dpending on your oven and size of shrimp.

Orzo with Roasted Shrimp

Shrimp and Orzo salad

Shrimp and Orzo salad

This dinner is completely inspired by Ina Garten of Barefoot Contessa.  I love her style of cooking and many of her recipes and have tried quite a few.  But I had a couple pounds of shrimp sitting around and I wanted to use up some of it.  I also had a ton of veggies sitting around and I didn’t want to waste those either.  So, I thought that orzo would be a perfect canvas to combine all these great ingredients. I tried to stick to her recipe for the most part, but of course, I had to make things “mine” by switching a few things.

Ingredients:
Shrimp
1/2 cup (dry) orzo
2 bell peppers (I used yellow and orange)
1/4 large hothouse cucumber
1/4 cup feta (I used French feta, but use your favorite/whatever you have on hand)
basil, lots (I used about a 1/4 cup)
2 TB olives, finely minced
2 scalions finely minced.
Olive oil, salt, pepper to taste

Steps:
1. Dice the bell peppers and cucumber.
2. Cook the orzo according to package directions.
3. Combine all the ingredients.

Orzo with Shrimp

Orzo with Shrimp

Oven Roasted Shrimp

Oven Roasted Shrimp

Shrimp and Pasta

Shrimp and Pasta

Shrimp and Pasta

It’s definitely been a while since I’ve posted a recipe. Not because I haven’t cooked, but because I’ve been so busy. But tonight, amazingly enough I had enough energy to go to the grocery store, get some groceries, and actually cook the food today. But like any busy woman, I want something quick, effortless, and most importantly, delicious. So here is what I came up with today.

Seasoned Shrimp

Seasoned Shrimp

Vegetables in the Pan

Vegetables in the Pan

All ingredients in the pan

All ingredients in the pan



 
 
 
 
Ingredients:
10 oz package of shredded carrots (I used about half)
8 oz sliced mushrooms
2 cloves of garlic (minced)
2 red bell peppers (sliced)
rice pasta (gluten-free pasta; a handful or so)
shrimp
asparagus (a handful or so)
olive oil (as needed)
1/4 cup or so of white wine
salt, pepper, garlic powder, paprika, chipotle powder

Steps:
1. Heat olive oil in the bottom of a heavy pan. Once the oil is hot enough, drop in the veggies (though, you might want to drop in asparagus close to the end, so it’s not too mushy).
2. My package of this rice pasta indicated that it takes 5 minutes to cook, so I started the water water for it in a separate pot.
3. Season the shrimp before adding it to the pan. I seasoned the shrimp right in the collander where I defrosted them. For the seasoning, I used salt, freshly ground black pepper, paprika, garlic powder, and chipotle pepper powder. All to taste, of course. Then, add to the pan.
4. Add the wine, close the lid, and let steam for about 5 minutes.
5. When the pasta is ready and shrimp is cooked, add the pasta to the pan and toss everything together.

Dig In!

Dig In!

Thanksgiving

Thanksgiving Spread

Thanksgiving Spread

Thanksgiving is my favorite holiday, in large part because I love all the cooking.  Most people dread all the cooking, but I even take Wednesday off so I can make a few “spares”, just in case something doesn’t turn out and people still leave with overstuffed bellies.  I still love the holiday, despite the mandatory family squabbling.  But without further delay, here is the menu I’m planning (and yes, I take help where I can):

Appetizers:

  • Chicken wings (not a Thanksgiving staple, but I love them and they seem to go over pretty well with the family).  See above
  • Seafood puffs (puff pastry stuffed with seafood, store bought, and I hope they’re good).
  • Smoked Salmon and Goat Cheese Pizza Bites
  • Smoked Mackerel (this can be found in most Russian food stores; ask for “skumbria”)
  • Baked Asparagus with Cheese
  • Shrimp with sauce
Whole fish

Whole fish

Fish in pieces

Fish in pieces

 

 

 

 

Salads:

  • Seafood salad
  • Olivie? (a French salad, and every cook in former USSR has her/his own twist on it. This one is a maybe since I don’t like peeling potatoes or cutting cooked potatoes.) I decided not to make it this time.
  • Egg salad and mushroom
Turkey

Turkey

Main Course:

  • Baked potatoes (my family is averse to mashed potatoes with skins and I am averse to pealing potatoes)
  • Stuffing (of the StoveTop variety. My family will accept no other.)

Dessert:

Zephyr in Chocolate

Zephyr in Chocolate

  • I bought two pies at Sweet Pies of Door County and we’ll have that. They’re yummy, try one.
  • I also bought a Russian-style dessert called Zephyr in Chocolate. I’m not exactly sure what’s in it, but it seems a marshmallow-type substance covered in dark chocolate.

Recipes and pictures for all these to follow.