Shrimp Remoulade

For our tea today on the patio, I'm fixing a salad that was in the Parade magazine, a supplement to the Sunday newspaper. Sunflowers in a mason jar add a bit of late summer cheer to the table.  The sunflower plate always makes me happy!

This fruity teapot looks like the lid is topped with a sunflower and looks pretty with the dishes. 

I know the flowers aren't sunflowers on the teacup, but I like the way they blend with the other dishes.  This is another teacup that my friend Rosie gifted me with, from her Mother's collection, and it's by Royal Minster.  It's very vintage, don't you think?

This salad is a nod to Antoine's, a New Orleans' landmark restaurant.  I made half the recipe, but included the full version.  It was very delicious, cool, and refreshing, and perfect for the heat that's still hanging around Texas.  

Shrimp Remoulade

1/2 cup ketchup

1/4 cup Creole mustard (or whole grain mustard

1 tablespoon minced fresh parsley, plus extra for garnish

1 tablespoon fresh lemon juice

2 teaspoons minced green onion

2 teaspoons minced celery

1 1/2 teaspoons horseradish

1 1/2 teaspoons Worcestershire sauce

1 1/2 teaspoons olive oil

2 dashes Tabasco sauce

1 1/2 lbs cooked, peeled and deveined shrimp

6 cups shredded iceberg lettuce (I used Romaine)

2 hard-cooked eggs, chopped

Combine first 10 ingredients in a medium bowl.  Add shrimp, tossing gently to coat.  Divde lettuce among six salad plates.  Top with shrimp.  Garnish with eggs and parsley.  

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Shrimp and Pasta Salad

 Today for tea on the patio, we are having this wonderful shrimp and pasta salad. With our 100 degree days here in Texas, something cool and refreshing is especially needed.  I saw this delicious recipe last summer at Cathy's blog Wives With Knives.

Somehow this Royal Vale takes me away to a cool summer cottage in England.  A girl can certainly dream, can't she?

 

For Cathy's original recipe, check it out here.

I made half of Cathy's Shrimp Louie Dressing to try on the salad this summer.  I loved this version, but both are so good, and if you love shrimp, I encourage you to try this!

Shrimp and Pasta Salad

1 lb. shrimp, cooked and cooled  (for an easy way to cook shrimp, check here)

8 ounces macaroni, cooked according to package directions, drained, and cooled

1/2 cup chopped celery

1 cup cherry tomatoes

3 tablespoons red onions,chopped (I used green onions)

5 hard cooked eggs, sliced (check out here for a great way to cook them)

Mix all the ingredients together, saving 2 of the eggs for garnish.  Mix the dressing ingredients together (below) and add to the bowl.  Stir together and then garnish with the 2 additional eggs.

Dressing  

1 cup mayonnaise

2 tablespoon heavy cream

1/4 cup chili sauce

1/2 teaspoon Worcestershire sauce

2 tablespoons green pepper, finely chopped

2 tablespoons green onion, finely chopped

1 teaspoon parsley, finely chopped

1 tablespoon fresh lemon juice

Salt and pepper to taste

Mix all the ingredients together and set aside.   Add to the shrimp/pasta salad.  

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Chipotle Shrimp and Pineapple Skewers

Michael Lee West of Rattlebridge Farm and host of Foodie Friday is having her Mystery Ingredient Club again. Can you guess what the secret ingredient is???  You'll have to stop by and check out the recipes!

This recipe is courtesy of Dash, a supplement to the newspaper and dashrecipes.com

The skewers are quick, and pack some heat and smoke from the chipolte, and sweetness from the caramelized pineapple.   I hope you give it a try this grilling season.

2 chipotle chiles (from 1 can chipotles in adobo sauce), plus 2 T. adobo sauce (I freeze the     remainder chipotles  on waxed paper and then stick in a freezer proof bag)

1/4 c. packed brown sugar

2 T.  vegetable oil

1 lemon

1 pineapple, peeled, cored and cubed

1 1/4 lb.  extra-large shrimp, peeled and deveined

3 scallions, finely chopped

Preheat grill to high.

Put chipotles, adobo sauce, brown sugar and oil in a blender. Grate in zest from lemon; purée. ( I prepared this ahead of time and refrigerated it).

Halve lemon lengthwise and slice 1/4" thick. Thread shrimp and pineapple on skewers, finishing each skewer with 1 lemon slice.

Mix chipotle purée and scallions in a large shallow dish. Add skewers and rub with chipotle marinade.

Grill skewers on oiled grates until shrimp are opaque, flipping once, about 5 minutes total.

Thank you Michael Lee for hosting this fun event!

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Shrimp Creole

 

 If you need a great, quick and easy meal for Mardi Gras, this Shrimp Creole dish is an excellent one!  For guests who like more heat, you can provide some hot sauce for their spicy taste buds. 

 

This recipe comes from The Dallas Morning News by guest columnist, Ann McCann.  It is colorful and has wonderful texture and flavor.  I hope you give it a try!

SHRIMP CREOLE
2 tablespoons olive oil
2 cloves minced garlic
1/2 cup chopped green bell pepper
1/2 cup chopped red or yellow bell pepper
1/2 cup diced celery
1 onion, peeled and chopped
1 (14-ounce) can diced tomatoes, including juices
1 (8-ounce) can tomato sauce
1 1/2 teaspoons Creole Seasoning, such as Tony Chachere’s
1 tablespoon Worcestershire sauce
Salt to taste
Minced parsley to taste (I used dried parsley)
1 pound (25-count) raw shrimp, peeled and deveined (see Note)
Tabasco sauce
White rice or brown rice, cooked

Heat the oil in a large sauté pan and sauté garlic until soft. Add bell pepper, celery and onion and cook until translucent.
Add tomatoes, tomato sauce, seasoning and Worcestershire sauce. Simmer 10-12 minutes. Stir in parsley and season to taste.
When ready to serve, add shrimp (partially thawed if frozen) and simmer on medium-low heat until shrimp are fully cooked and pink, about 6 minutes.
Prepare rice according to package directions while the shrimp cooks.   Add a few drops of Tabasco.
Serve in warm bowls over rice with Tabasco for additional seasoning.
Makes 4 servings.

Note: If using cooked shrimp, heat only long enough to warm the shrimp.

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Chesapeake Crab Quiche

 

 

I'm transitioning into Fall by using my sunflower plates that I bought on clearance from Pier 1, over a year ago.  My Mom always thought sunflowers reminded her of Fall, and I'm listening to her.   I love these clear handled flatware from Ross.  Drinking glasses just have to be canning jars for this homespun table setting.

 

I made these napkins with the extra fabric from my table runner, and they're tied with burlap ribbon with some sunflowers tucked in.

 

 

My faux sunflowers make up the centerpiece topiary, tied with more burlap ribbon.

 

Back in the summer, I won this fabulous giveaway from  Mary at Home is Where the Boat is!!  Mary has the most inspirational blog and is such a generous person.  I was going to coordinate with Sarah at Hyacinths for the Soul for a party, but caring for my sweetheart took precedence.  Thank you Mary, for the beautiful gift!!  Mary also sent along some culinary lavender, which you can see tucked into the back right hand corner.  Taking a whiff of the lavender is so calming...Ahhh!  You can read about Sarah's giveaway win from Mary here. 

 

The detail on the Blue Crab Stoneware is just amazing!  I'll be using this beautiful dish for many recipes. 

The delicious quiche recipe was included in the recipe book.  It is sooo tasty!

1 can Bay Beyond Crabmeat

Quiche and spinach salad...YUM!

1 nine-inch pie shell
2 T. onion, chopped
2 T. butter
1 cup heavy cream
3/4 cup Swiss cheese, grated
1/8 t. ground nutmeg
2 eggs, slightly beaten

Preheat oven to 375 degrees.  Sauté onion in butter.  Whisk eggs, cream and sautéed onion.  Season with nutmeg, salt and pepper (if desired).  Spread drained crabmeat and cheese in bottom of pie shell.  Pour egg mixture over top of crab and cheese.  Bake 30-40 minutes or until golden, 
Optional:  garnish the top with Chesapeake Bay Seasoning. 

Serves 4

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Scallops Provençal

 

 

I wanted to try this recipe of Ina's during Lent and it is quick, easy and delicious. Scallops are pricey, but I bought a bag at Costco and there's no waste to them. Don't let this recipe fool you, as they are company worthy for sure.  I always figure that it's cheaper to make at home than to go out, therefore, I can splurge once-in-awhile!!

Ingredients

• 1 pound fresh bay or sea scallops
• Kosher salt and freshly ground black pepper
• All-purpose flour, for dredging
• 4 tablespoons (1/2 stick) unsalted butter,divided
• 1/2 cup chopped shallots (2 large)
• 1 garlic clove, minced
• 1/4 cup chopped fresh flat-leaf parsley leaves (I used a sprinkle of dried parsley)
• 1/3 cup dry white wine
• 1 lemon, cut in 1/2

Directions

If you're using bay scallops, keep them whole. If you're using sea scallops, cut each 1 in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess.

In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer.

Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes, total.

 Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and saute for 2 more minutes, tossing the seasonings with the scallops.

 Add the wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze of lemon juice.

SERVES 3

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Roasted Shrimp Cocktail

This wonderful recipe comes from Ina Garten and it's the only way I fix shrimp now for shrimp Cocktail.  I don't even need a recipe because I've made it so many times. Here's how I do it:
 

This is great for a crowd!




2 lbs. uncooked shrimp (21-25 per lb. size)
about 1 T. olive oil
freshly ground pepper
Kosher salt

Preheat oven to 400 degrees.

On a large foil-lined baking sheet, with sides, place the shrimp, drizzle with olive oil and sprinkle with the salt and pepper.  Toss together and then lay the shrimp out flat, without stacking.

Roast for 8-10 minutes, or until shrimp turn pink.  Let cool and then refrigerate until ready to serve.

Cocktail Sauce:

1/2 cup ketchup (about)
1/2 cup chili sauce (about)
3 T. of horseradish sauce (or more to taste...I can never add too much for my hubby!)
a dash ofWorchestershire Sauce
about 1 T. of fresh lemon juice
1-2  dashes of Tabasco sauce
some freshly ground pepper

Mix all ingredients together and chill until serving time.

Happy New Year blessings for health and happiness!!

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Crab Fingers

Seagrass placemats from Sur La Table, long ago; Armetale serving piece, Macy's; beach towel table covering; votive holder, Ross; watercolor painted by our son, Mike; napkin made by me.



You can cook and serve with Armetale.

My youngest son, Kevin,  and his wonderful bride, Kristen,  made this fabulous appetizer for our last family function, which also happened to be HIS birthday.  This dish is so unbelievably good and rivals a local Italian restaurant's $$$$$ version.  Even though we ate it as an appetizer, it could also be a meal.  Here's how the two lovebirds made it:

1 stick butter

8-12 garlic cloves, minced

2-3 T. fresh Italian parsley, chopped fine

1/4 cup white wine

This is how the crab fingers are packaged.

2 - 12 ounce containers of crab fingers

Melt the butter in a skillet and add the garlic, parsley and wine.  Bring to a boil and then simmer.  Add the crab fingers and cook for several minutes, until the crab fingers are heated through.  Serve with lots of crusty bread for dipping.  A good French bread recipe that is done in the food processor, can be found here. 

  This is sooooo good!!! You can eat it as an appetizer or a meal.  You will sure to impress your guests with this dish.

I fixed this for my hubby and I and I made half this recipe and we ate the whole thing!  The container costs around $10, but I always figure if it's less expensive to fix at home, it's worth it. 

Beach scene watercolor painted by our son, Mike.

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Herbed Fish in Parchment on the Grill

I saw Ina Garten make this fish in parchment and it looked amazingly easy and her guests just raved about it.  It is very simple to make, has just a few ingredients, but oh my, it is so flavorful.  Ina roasted hers in the oven, but since we have 100 degree temperatures, I opted to use my grill.  I preheated the grill to 400 and used a perforated grill pan from the dollar store in which to lay the packets of fish.  Here's my adapted recipe:

Per packet:

Tilapia on parchment

8 ounces boneless fish fillet, such as snapper or cod (I used tilapia)

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 tablespoon freshly squeezed lemon juice

1 tablespoon good olive oil  (I just drizzled)

1 large sprig fresh thyme

2 Ceregnola or other large green olives with pits (I used stuffed olives)

Extra-large egg

Preheat the oven to 400 degrees.  (I preheated the grill.)

                                                                                                    
Place the fish fillet on a piece of parchment paper and sprinkle it with the salt and pepper. Drizzle the lemon juice and olive oil over the top of the fillet. Lay the thyme on top and place the olives next to the fillet.

Beat the egg together with 1 tablespoon of water for an egg wash. Brush the egg wash around the edge of the parchment paper and fold it in half. Carefully fold the edge of the parchment paper under and around the fish to make a package. Place the package on a sheet pan and cook for 12 to 15 minutes, until the fish is cooked through.  (My fish was thin, so I cooked it about 8 minutes.) Serve hot in the parchment paper.

 My hubby who isn't that fond of fish, gobbled this up and said "This is really good!"

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Grill pan from the dollar store, makes it easy!  These are great for many things.

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Grilled Tilapia

This new stainless steel platter is from Target!  I'm sharing at Let's Dish!

I love tilapia because it's a mild flavored fish and cooking it on the grill saves clean-up.  I know it's the last week of Lent, but this is good any time and it's such an easy recipe.  I hope you give it a try and use the spices that you love.

4 Tilapia filets
1/2 t. each of salt and pepper
1 t. Garlic and Herb seasoning
1 t. Cajun seasoning

Mix the seasonings together.

Preheat the gill to high.  Fold a piece of heavy-duty foil in half making sure that it is big enough to hold the filets.  Rub the foil with olive oil. 

Dry the filets with a paper towel and then rub them with olive oil.  Place the filets on the foil and sprinkle with the seasonings.  Place the foil with the filets on the grill and close the lid.  Stay at the grill and check for doneness in 5 minutes.  Remove from the grill and serve.  Thank yourself for serving a healthy meal!

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Shrimp Boil

This is a great recipe to prepare for a crowd! We first tried this on a family vacation to Port Aransas, TX,  at a restaurant called "The Crazy Cajun".  Recently we celebrated our daughter & son-in-law's birthdays & fixed this yummy meal.  If you have a large outdoor kettle/turkey fryer it makes it fun.  We were prepared to do that but our plans quickly changed when the kettle failed us!!  What to do??  We used two large stockpots & went indoors.  When there's a will, there's a way!!  This recipe is based on Paula Dean's "Low Country Boil".  Here's our adapted version: 


This feeds  8-10
                                                                       
16-20 small red new potatoes
1/2 c. Old Bay Seasoning
8-10 4" pieces of smoked sausage
4-5 fresh ears of corn, cut in half (or use the small frozen ones)
2 lbs. unpeeled fresh corn
Freezer paper for covering the table

Fill the large portable outdoor cooker with enough water to cover all the ingredients.  (This is when we filled 2 large stockpots with water, about 3/4 full.)  Add the Old Bay Seasoning & heat until boiling.  When boiling, add potatoes.  Cook on medium for about 15 minutes.  Add smoked sausage & cook for 5 minutes.  Add corn & cook 10 minutes.  Add shrimp & cook for 3 minutes.  Don't overcook the shrimp!!!!  Drain very carefully. 

Cover your table with the freezer paper.  Spread all the food out & let everyone dig in!!!

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Pan Seared 5-Spice Tilapia with Hot Orange Ginger Sauce

This recipe looks like a lot of ingredients, but it's really simple to put together & a quick meal to prepare. I believe I got this recipe from a Cuisine magazine.   It's slightly spicy, but not overly. 

Tilapia

1/2 t. Chinese 5-spice

1/4 t. salt

1/4 t. cayenne pepper
3 T. oil, divided
4-6 tilapia
2 T. minced scallions

Mix all the spices together with 2 T. oil

Pat tilapia dry; brush with the spice mix

Heat 1 T. oil in a large non-stick skillet until lightly smoking.

Add tilapia & saute' 3 minutes on each side.  Sprinkle with scallions.

Hot Orange-Ginger Sauce

1/4 c. orange marmalade
1/4 cup orange juice
2 T. rice vinegar
1 T. minced ginger root
1/2 t. red pepper flakes
1 t. minced garlic
1 T. oil

Whisk first 5 ingredients together. 

Saute' garlic in oil for 30 sec in a small saucepan.  Add marmalade mixture & simmer, stirring constantly for 5 minutes.

Pour over the tilapia & serve.

Shrimp Scampi with Linguini

This is a great recipe for Lent.  It supposedly serves 4-6 people, but I cut way down on the pasta, use half the butter & oil & keep everything else the same & the two of us eat the whole thing!  The recipe is courtesy of Tyler Florence, on the Food Network  & slightly adapted by me.

1 pound linguini (I often use spaghetti)
4 T. butter
4 T. olive oil
2 shallots, finely diced (I often use scallions)
2 cloves garlic
pinch of red pepper flakes, optional
1 pound shrimp, peeled & deveined (I use frozen shrimp that has been thawed & I remove the tails)
Kosher salt & freshly ground black pepper
1/2 cup dry white wine
Juice of 1 lemon
1/4 cup finely chopped parsley (I use dried & just a sprinkle)

For the pasta, put a large pot of water on to boil.  When it comes to a boil, add a couple of tablespoons of salt & then the pasta.  Stir to make sure it separates.  Cook for about 6-8 minutes or until the pasta is not quite done.  Drain the pasta.

Meanwhile, in a large skillet, melt 2 T. butter in 2 T. olive oil over medium-high heat.  Saute' the shallots, garlic & red pepper flakes until the shallots are translucent, about 3-4 minutes.  Season the shrimp with salt & pepper,  Add them to the pan & cook until they turn pink, about 2-3 minutes.  Remove the shrimp from the pan & set aside. 

Add wine & lemon juice & bring to a boil.  Add 2 T. butter & 2 T. olive oil.  When the butter has melted, return the shrimp to the pan along with the parsley & cooked pasta.  Stir well & season with salt & pepper. 

* My addition is that I like to grate Parmesan cheese over the top before serving.  Enjoy!