White Wine Poached Shrimp

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Selim has been perfecting this dish for months now. And by perfecting, I mean tweaking it every single time he makes it, with each iteration a smidge more delicious than the last, even though the very first attempt was excellent! It all started one time when we had a left-over half bottle of wine and a ‘Manager’s Special’ of shrimp that needed to be eaten. From there, this has become one of our favorite dishes. He’s definitely figured out how to delicately poach the shrimp, while simultaneously achieving a beautiful flavor! Everyone loves shrimp, but let’s not lie here, the poaching liquid is what you want. There is no shame in drinking it. On that note – you want to use a halfway decent bottle of wine because the wine basically is your dish. I’m not saying spend $40, but take it a notch up from the Two-Buck Chuck.

This dish feels very elegant and complex, but it actually isn’t hard to make at all. As we’ve shared it, it is simply the shrimp and the poaching liquid, but you can take it a few different directions. Frequently, we just eat it in a bowl, allowing us to slurp up all of the delicious poaching liquid unencumbered. You can also serve it on top of pasta (or another starch, like rice), which we also do frequently (and as you see in our pictures from tonight), or with some bread to soak up the liquid.

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White Wine Poached Shrimp

Ingredients: 
  • 3 strips of bacon, sliced into lardons
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 1 (750mL) bottle dry white wine
  • 1/4 tsp crushed red pepper flakes
  • 1/4 tsp salt
  • 1/4 cup Asiago (or other hard) cheese, thinly grated
  • 1 lb fresh raw shrimp
Instructions: 
  1. Peel and de-vein the shrimp if not already done for you.
  2. Cook the bacon in a large pan over medium heat until the fat is released and bacon is crispy. Then remove the bacon to the side.
  3. Add the onion to the bacon fat. Cook, stirring occasionally, for 3-4 minutes. Then add the garlic and cook just another 1-2 minutes. Don’t brown.
  4. Pour the bottle of wine into the pan. Add the red pepper flakes and salt. Simmer for 15-20 minutes, tasting to see that the alcohol has cooked off.
  5. Slowly sprinkle in the cheese, stirring as you go.
  6. Add the shrimp to the pan. Cover and cook, keeping the liquid at a slight simmer. Watch closely, removing from heat when the shrimp turn pink. This will only take 2-3 minutes!
  7. Serve with the reserved bacon bits on top. You also might want to consider topping with a little more Asiago!
Serves 3-4
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Hot Salmon with Pineapple Salsa

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When I think about a dinner that screams SUMMER! – for whatever reason, my go-to is fish with a fruit salsa. I don’t know about y’all, but I always am more interested in fish in the summer – I can mentally transport myself to the ocean and pretend that fish just got hauled in a few minutes beforehand. And as for fruit salsa, that’s kind of a no-brainer. Who doesn’t appreciate the sweet, juicy bounty of summer harvest fruits? As you can see from one of our first recipes from last summer, I have a template when making a dish like this. Salmon (my favorite fish of the easily-accessible-at-the-grocery-store varieties) + spicy flavoring on the salmon + cool, juicy, & sweet contrasting salsa. Hey – if it ain’t broke, why try to fix it?

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Hot Salmon with Pineapple Salsa

(Salmon inspired by Little Spice Jar blog)
Ingredients: 
  • Salmon
    • 2 salmon portions (~5-6oz each)
    • 1 tbsp olive oil
    • 1 tbsp hot sauce (we used Frank’s)
    • 2 tsp apple cider vinegar
    • 2 cloves garlic, minced
    • 5 turns fresh ground black pepper
    • 1 tsp paprika
    • 1/4 tsp salt
    • 1/8 tsp cayenne pepper
    • Pinch of ancho chili powder
  • Salsa
    • 2 cups diced pineapple
    • 1/2 medium onion, diced
    • 1 bell pepper, diced
    • 3 tbsp lime juice
    • 3 turns fresh ground black pepper
    • Pinch of salt
Instructions: 
  1. Prepare the salsa. Combine all the ingredients in a medium bowl and stir to combine. Refrigerate until time to eat.
  2. Whisk together all of the ingredients under the salmon bullet, except the salmon itself.
  3. Preheat oven to 375 degrees.
  4. Place the salmon portions on a piece of foil large enough to fold around the salmon.
  5. Paint the hot sauce mixtures on all sides of the salmon.
  6. Close the foil around the fish, pinching the edges closed.
  7. Bake on a cookie sheet for ~15 minutes. [FDA recommends a safe minimum temperature of 145 degrees F.]
  8. Open the foil and turn oven to broil. Broil, which watching closely, for just a minute or two to crisp up the top.
  9. Serve salmon with salsa on top.
Dinner for two. There is a lot of salsa – we intended it to be a topping/side dish, but it’s plenty to serve with 4 or 6 portions of fish.

Fish Cakes with Feta & Olives

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Not going to lie to y’all. I have no idea what kind of fish I used to make this dish. I was trying to eat through some of our freezer foods and pulled this out. It’s tilapia, maybe? So we’ll just suggest you use any white fish of your choosing. This was another of those recipes that I threw together out of the refrigerator (and freezer) ingredients and ended up pretty happy with. The cakes are just a bit crisp on the outside and nice and moist on the inside. The flavors work well together I think. I ended up topping mine with a little bit of hummus; Selim added a dash of hot sauce. If I’d had some, I would spread some tzatziki on top of mine – that would’ve been perfect!

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Fish Cakes with Feta & Olives

Ingredients:
  • 10oz white fish
  • 4oz feta, crumbled
  • 10 kalamata olives, chopped
  • 1 cup cracker crumbs
  • 1/2 small onion, diced
  • 2 eggs, lightly beaten
  • 6-8 turns fresh ground black pepper
Instructions: 
  1. Preheat oven to 400 degrees.
  2. Bring a pot of water to a boil. Slide the fish into the pot, lower heat, and cover. Allow fish to poach for 10 minutes.
  3. Remove fish and pat dry.
  4. Break up the fish in a large bowl.
  5. Stir in all of the rest of the ingredients.
  6. Line a cookie sheet with aluminum foil and lightly coat with cooking spray.
  7. With your hands, scoop up a full handful of the fish mixture. Form into a ball between your hands. Place on the cookie sheet, and press down lightly with the heel of your hand to create the patty.
  8. Repeat step 7 for each patty.
  9. Bake for a total of 30 minutes. Flip halfway through, so each side cooks for 15 minutes.
Makes 6 patties.

Herbed Shrimp Pasta Salad

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Given that my sister Amy was the center of attention for her own graduation celebration, she got to pick which dishes my mom made for the party. One of her absolute favorites is this pasta salad with shrimp. Pretty much any time Amy gets to pick, this is what she asks for. This family favorite comes from my aunt Townley, although she says she thinks she got it from a neighbor years ago. Isn’t that always how things like this work? We’ve always known it as ‘Townley’s Shrimp Pasta Salad,’ but she got it from the neighbor, who probably got it from someone else, and on and on. Maybe one day, Amy’s friends will know it as ‘Amy’s Shrimp Pasta Salad,’ since she’ll make it so many times. And maybe one of you will like it so much and go on to make it so many times that it because known as YOUR shrimp pasta salad!

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Herbed Shrimp Pasta Salad

Ingredients: 
  • 1 lb medium shell pasta
  • 1 lb baby shrimp
  • 1 cup mayonnaise
  • 1 tbsp dill
  • 2 tsp Old Bay seasoning
  • 1-2 cloves garlic, minced
  • 1/4 of an onion, chopped
  • 1 tsp oil
  • Salt & pepper as needed
Instructions: 
  1. Prepare the pasta according to instructions or however you normally do it.
  2. Drain the pasta, but while still hot, stir in the mayonnaise, dill, and Old Bay.
  3. Meanwhile, sauté the onion and garlic in the oil. Once softened, add the garlic and onions into the pasta, along with the shrimp.
  4. Stir everything together and top with a salt and pepper to your liking.
  5. Refrigerate until serving.
Makes ~8-10 servings if using as a main dish for a luncheon or similar. Is plenty for way more guests than that if part of a potluck with other dishes like we did for the party!

Pinch of Crab Egg Dip

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Ok, bear with me now. I know this isn’t the first post where I’ve started with – “this sounds kind of weird, but I promise you it’s really good!” This is another one of those. I don’t know who originally thought, 💭Hmm… let me combine some eggs and crab and make a dip out of it, but I’m glad s/he did. My aunt Ann has made this dip for as long as I can remember, and I’ve always loved it. It’s super easy to throw together for a party and definitely something your guests probably haven’t eaten before. It’s a fairly mild dip, that will please most palates, provided they like crab/seafood. It’s delicious and addicting spread on crackers. I like it with a drop of hot sauce on top! Let us know what you think!

🦀  🦀  🦀  🦀  🦀  🦀  🦀  🦀  🦀  🦀  🦀  🦀  🦀  🦀  🦀  🦀  🦀

Pinch of Crab Egg Dip

Ingredients:
  • 9 eggs, hard-boiled
  • 3 6oz tins of crabmeat (obviously use fresh if you’re so inclined/budgeted)
  • 2 tbsp poppyseeds
  • 1/3 cup mayonnaise
Instructions: 
  1. Chop up the hardboiled eggs.
  2. Mix all of the ingredients together.
  3. Chill until serving. Serve with crackers.
I don’t really know how to describe portions of a dip. This makes the amount of dip pictured above, served at a large party.

Slightly Spicy Salmon Cakes

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When Selim asked me to make dinner with some salmon tonight, I wanted to try something a little different than our usual. Our usual involves adding spices to a salmon fillet and broiling it. Selim is the master of this process. I am not.

So I googled “different way to make salmon.” Seriously. This is how sophisticated and worldly I am. After browsing around for a bit, a salmon cake recipe caught my eye. I grew up eating crab cakes like it was my job, but I don’t think I’ve ever had salmon cakes. I wanted to bake them instead of fry them in a nod to being a bit healthier. After Pinterest-ing for awhile, I found a recipe on the Baked by an Introvert blog that approximated what I was envisioning for tonight.

I’m really happy about how my version turned out. The salmon cakes are moist on the inside and just barely crisping up on the outside. Slicing them open with the edge of your fork releases a gratifying poof of steam. I love the flavor. If you’re one of those people who orders their Thai or Indian food at level 10, you probably won’t find this very spicy. But for the rest of us, it’s a nice, slowly-building spiciness.

I also made a cilantro lime aioli to top these guys, but am not super happy with it, so won’t share tonight. I think with just a few tweaks it’ll be perfect. A cool topping like that complements these salmon cakes perfectly though!

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Spicy Salmon Cakes

(Inspired by the Oven Baked Salmon Cakes on Baked by an Introvert blog)
Ingredients: 
  • 1lb or less salmon fillet (ours was 0.85lb)
  • 1/2 of a small onion, finely diced
  • 1/2 of a red bell pepper, diced
  • 1 cup of cracker crumbs
  • 1/4 tsp salt
  • 10 turns black pepper
  • 1/2 tsp paprika
  • 1/2 tsp cayenne
  • 1/4 tsp ancho chili powder
  • 1/2 tsp Worcestershire sauce
  • 2 tbsp hot sauce (we prefer Frank’s)
  • 2 eggs, lightly beaten
Instructions: 
  1. Preheat oven to 400 degrees.
  2. Bring a pot of water to a boil. Once boiling, slide the salmon fillet into the water. Decrease heat to low and cover for 10 minutes.
  3. Meanwhile, combine onion, pepper, crumbs, and spices in a large bowl.
  4. Remove salmon from water. Set out and allow to cool.
  5. Pat the salmon dry of any excess moisture. Coarsely break apart and add to the bowl. Stir to combine with other ingredients.
  6. Add the remaining ingredients to the bowl. Combine well.
  7. Line a cookie sheet with aluminum foil and lightly coat with cooking spray.
  8. With your hands, scoop up a full handful of the salmon mixture. Form into a ball between your hands. Place on the cookie sheet, and press down lightly with the heel of your hand to create the patty.
  9. Repeat step 8 for each patty.
  10. Bake for a total of 30 minutes. Flip halfway through, so each side cooks for 15 minutes.
Makes 6 medium patties.

Sweet Soy Glazed Salmon

SSSalmon2After a weekend filled with carbs & starches (Sat: pasta carbonara & Fri: sweet potato fries & pimento cheese fries at our new favorite restaurant) we decided to go to one of our staples: salmon.  It’s easy to cook; it can be broiled, grilled, baked, pan fried, or steamed, and doesn’t make you want to lay down after eating a bunch of it.  We like Asian flavors and this one packs a double umami punch of soy sauce and hoisin sauce.  The key here is reducing the marinade while the salmon bakes, but not burning the marinade as it reduces.  Also, please please please use low sodium soy sauce as anything with more sodium will be way too salty and surely raise your blood pressure.

A nice cold slaw pairs well with the spice and salt from the salmon.  We used a large beet and a large carrot (both of which were from the farmers market) and we made a refreshing vinaigrette with olive oil, rice wine vinegar, fresh lime juice, and fresh mint.

Sweet Soy Glazed Salmon

Ingredients: 
  • Two 6oz salmon fillets
  • 1/4 cup low-sodium soy sauce
  • 3 cloves garlic, minced
  • 1 tsp hoisin sauce
  • 3 tbsp brown sugar
  • 1 tsp sesame oil
  • 3 tbsp rice wine vinegar
  • 1/2 tsp crushed red pepper flakes (add more if you want a little extra heat)
Instructions:
  1. Mix together all of the ingredients except for the salmon in a bowl.
  2. Place the salmon fillets in a zip-lock bag. Pour the sauce over top and close the bag. Allow to marinate at room temperature for 30-40 minutes.
  3. Preheat the oven to 400 degrees. Remove the salmon fillets from the bag and place on baking pan. Bake for ~20 minutes.
  4. While salmon is baking, pour the marinade from the bag into a small pan. Bring to a very low simmer on the stove. Reduce until the liquid has thickened. (Do not have the heat too high! The sugar will burn.) This may take 10 minutes or the whole 20 minutes that the salmon is cooking. Just keep a close eye on it.
  5. After the salmon has cooked (should flake easily with a fork), brush with the glaze and serve.
Serves 2.

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