- Sugar Jul 27, 2005 01:41 PM
Two very amateur cooks have thrown down the gauntlet and decided to measure whose shrimp dish is best.
I make a mean shrimp saute (my name) -- medium shrimp, loads of garlic, butter/olive oil, fresh lemon juice, hot sauce if I'm feeling, well, spicy.
But my competitor has thrown a wrench into the proceedings and called for each of us to make two dishes.
Fellow hounds, I need an amateur competition worthy shrimp dish.
Medium/Large shrimp, and preferably (although not required) something I can cook in one pan. Quick cooking times definitely preferred.
re: Hungry Celeste
Oh, I second the BBQ shrimp idea. I like Tom Fitzmorris's recipe, paraphased below. Serve with a big loaf of French bread and a roll of paper towels.
Preheat the oven to 375, and rinse 3# of 20-25ct shrimp (head on). Make a single layer of shrimp in a big baking dish, overlapping some. Add two halves of a bay leaf, a tablespoon each of lemon juice and Worchestershire. Cut 2 sticks of salted butter and one stick of margarine into pats, and distribute around the dish, then sprinkle two teaspoons of paprika on top. Lastly, shake all or most of a new 4 oz can of black pepper over the shrimp, covering everything COMPLETELY. Bake at 375 for 15 minutes, and redistribute the shrimp. Cook for 5-15 minutes more, till the shrimp has just begun to pull away from the shells.
If you are within the distribution area for the LA Times, today's food section has a reader's-request recipe for Slippery Shrimp, an utterly delicious and simple(ish) dish from a restaurant in Chinatown. It's their signature dish, and it's wonderful.
If you aren't in this area, you could probably either get it from the LA Times website (need to register, I think), or else if you ask VERY NICELY I might copy it for you...
Here you go:
1 pound large shrimp (peeled, deveined, and butterflied)
cornstarch mixture (2tsp cornstarch w/ 2tsp water)
2 large cloves garlic, minced
1/2tsp minced ginger root
1tbsp tomato sauce or ketchup
1tbsp white vinegar
1tbsp white wine
1 1/2tbsp sugar
4 green onions, sliced
Coat shrimp w/ cornstarch.
Heat oil over medium heat. When hot, fry shrimp until golden brown. Remove shrimp. Drain oil (leave about 1tbsp).
Reheat pan. Add garlic, ginger and cayenne. Stir. Add tomato sauce, vinegar, wine, sugar, salt, water and cornstarch mixture. Stir until sauce thickens.
Toss shrimp in and coat with sauce. Toss in green onions. Viola.
how about coconut fried shrimp? Use panko to up the crispy-ness. Serve it with a sweet spicy dipping sauce.
You know, I think that you should make up your own dish. If you follow someone else's advice or recipe, wouldn't it take away a bit from the competition? Just go crazy!
Here's a recipe that I made in college for some friends:
A bunch of shrimp
A lot of butter
Seventeen cloves of garlic
Tons of grated parmesean cheese (from a bag, not the freshly grated good kind)
Linguini (fancy spaghetti)
Peel and devein shrimp
Heat the butter until it is too hot
Throw all of the garlic and shrimp in
Freak out and pour some wine in to cool the pan
Throw two cups of parmesean in the boiling wine butter
Cover, for no apparent reason and turn the fire off
Now, I told them that I was making shrimp parmesean. That dish is forever known, 15 years later, as the infamous "Shrimp Brick."
Basically, the whole thing solidified in a pool of clarified butter. We put the butter, with coarse pepper, over the linguini, and each had a slice of the Shrimp Brick. The funny thing: it wasn't really that bad. Maybe some breadcrumbs next time.
Whatever else you will make will be forgotten....
Pooh pooh. Italians can do what they want or not; some of the best dishes I know of feature both seafood and cheese, and the first clam sauce I ever had (and still my favorite) was simply a pesto - with cheese - combined with chopped clams. Delicious.
Next thing you know, they'll be telling us we shouldn't have cheese on our tuna casserole, or eat Tuna Melts. Fie.
re: Will Owen
I hope Chefs don't get caught by the "food police"! Some of the best dishes break all of the so-called "rules".
Food preferences are based on personal experience, taste, and culture. As an example, every part of the US (that has a particular and unique style of BBQ) thinks their style is the best, and all the *others* break the "rules"...
To stay within the perimeters of "one pot" stipulated by the original poster .........
Roast several Poblano chiles over an open flame until blackened. Put in paper bag and remove skins when slightly cooled. Remove stringy core and some seeds, slice into long strips or chop roughly. Set aside.
In a large saute pan, film w/ oil and wilt several cloves of chopped garlic. Add shrimp and toss briefly - just to color. Remove garlic & shrimp, set aside. Wipe out pan (if necessary). Add a splash of additional oil and sweat one chopped onion. Dust with 1 TBLS ground cumin, cook briefly. Add chiles, stirring to mix ingredients. Raise heat and add +/- 1 C heavy cream & a hearty splash of chicken broth. Boil hard or until cream is reduced by half. Lower heat to bare simmer and add shrimp. Cook very briefly, just to warm through completely. SPTT. Top with fresh chopped cilantro, if desired.
Without the shrimp, this is a great base for soup possibilities or more complex sauces. The "one pot" requirement made for some improvising however.
N.B.: I "poach" my morning eggs in this and serve them on a grilled tortilla w/ black beans, thereby fulfilling my Mexican Food Fix for the day.
Having grown up on the gulf coast where shrimp season opened when the yellow squash grew in the garden, I still love a squash casserole with shrimp baked in it.
I love my shrimp salad.
Make a balsamic vinagrette, add some mayo (not that much) and a little catsup, and little sugar and lotsa lemon zest - whisk.
Combine: plenty of shrimp,
romaine hearts - torn
red bell pep.
thin sliced sweet onion
thin sliced diagonally cut celery