Showing posts with label Shrimp. Show all posts
Showing posts with label Shrimp. Show all posts

Shrimp and Andouille Gumbo

Monday, December 8, 2025

 

Ingredients

1/2 cup vegetable oil

1/2 cup all-purpose flour

1 small cup onion, minced (about 1/2 cup)

1 small green bell pepper, minced (about 1/2 cup)

2 stalks celery, minced (about 1/2 cup)

1 quart chicken stock or low-sodium broth

2 bay leaves

1/2 pound shrimp, peeled, deveined, and cut into 1/2-inch dice

1/4 pound andouille sausage, cut into 1/2-inch-thick rounds

1/2 pound fresh okra, trimmed and cut into 1/2-inch-thick rounds

1/2 teaspoon salt

1/2 teaspoon cayenne pepper

1/4 teaspoon freshly ground black pepper

4 cups cooked white rice

Accompaniments:

Hot pepper sauce, such as Tabasco

About 2 teaspoons filé powder

Preparation

  1. Step 1

    In 4-quart heavy stock pot over moderately high heat, heat oil. Reduce heat to moderately low and whisk in flour. Cook, stirring frequently with wooden spoon or heatproof silicone spatula, until mixture becomes dark brown and has intensely nutty aroma, 10 to 15 minutes.

    Step 2

    Stir in onion, pepper, and celery and cook, stirring frequently, until vegetables soften, about 2 minutes. Gradually whisk in stock. Raise heat to moderate and bring to simmer, then reduce heat to moderately low and simmer, uncovered, stirring frequently, until mixture has thickened, 15 to 20 minutes.

    Step 3

    Add bay leaves, shrimp, sausage, and okra and simmer, uncovered, until okra is tender, about 15 minutes. Discard bay leaves and stir in salt, cayenne, and black pepper.

    Step 4

    Divide rice among 4 large bowls. Ladle gumbo over, and serve with hot sauce and filé powder for sprinkling on top.

Shrimp Fajitas

Tuesday, February 7, 2023





Fajita Marinade Ingredients:

1/4 cup olive oil

4 cloves garlic, minced

1 Tbsp lime juice, from 1/2 lime

1 Tbsp cajun spice

1/2 tsp salt


Shrimp Fajita Ingredients:

1 lb large shrimp, peeled, deveined

2 bell peppers, (any color) sliced

1/2 medium onion, sliced

1/4 cup cilantro, chopped

2-3 tsp lime juice , (from 1/2 lime)


To serve:

8 small flour tortillas

Jalapeno Ranch

1 avocado, sliced

1 lime, cut into wedges

Instructions

  1. In a small bowl, combine marinade ingredients: 1/4 cup olive oil, 4 cloves garlic, minced, 1 Tbsp lime juice (from 1/2 lime), 1 Tbsp cajun spice, 1/2 tsp salt.

  2. Slice bell peppers, and onions the same 1/3” thickness and place vegetables in a medium bowl. Pour half of the marinade over the top then toss to combine.

  3. In a second medium bowl, pat dry shrimp with a paper towel, add remaining half of the marinade and stir to combine.

  4. Heat a large heavy pan over medium heat with 1/2 Tbsp oil and when hot, add shrimp in a single layer and sautee 1-2 minutes per side or just until cooked through and no longer translucent then promptly transfer to a plate.

  5. In the same pan, add marinated vegetables and saute until soft and golden brown at the edges (10 min), stirring occasionally, then turn off the heat.

  6. Add shrimp back to the pan along with 1/4 cup chopped cilantro. Squeeze fresh lime juice to taste over the mixture and toss to combine. Serve fajitas with warmed or toasted tortillas* and jalapeno ranch, or your favorite sauce.


Recipe Notes

*To Warm Tortillas: Wrap a stack of 5 in a damp paper towel and microwave 30 seconds at a time until warm.

* To Toast Tortillas: Place individual tortillas on a hot dry skillet, griddle, low gas flame or grill for about 15 seconds per side until lightly browned.

The Bare Bones Broth Cookbook - Shrimp Stock

Monday, December 30, 2019



SHRIMP STOCK YIELD: 6 TO 8 CUPS | 

PREP TIME: 5 MINUTES | 
COOK TIME: 1 HOUR 

Another incredibly versatile addition to seafood soups and stews, shrimp stock takes even less time to prepare than fish stock. The shells are quite small and fragile, requiring just over a half hour of cooking to release flavor and nutrients. Just like with fish, we always buy the whole shrimp with shells on. We suggest storing shells in the freezer and adding to your collection as you buy and eat shrimp. This will allow you to make a larger batch at once that can be used or frozen for future use. 

  • 1 teaspoon olive oil 
  • Shells from 2 pounds shrimp 
  • 2 carrots, cut into small dice 
  • 1 onion, peeled and cut into small dice 
  • 1 celery stalk, cut into small dice 
  • 1 bay leaf 
  • 1 teaspoon sea salt 
  • ¼ cup dry sherry or vermouth 
Method:

 a large pot over medium-high heat, combine the oil, shrimp shells, carrots, onion, celery, bay leaf, and sea salt. Sweat the mixture for 10 minutes, stirring frequently to prevent burning. Deglaze the pan with the sherry or vermouth and let simmer until almost evaporated. ADD water to cover the shrimp shells and veggies and bring to a boil. Reduce the heat until the liquid is gently simmering and let simmer for 45 minutes. STRAIN the stock into a container and cool in an ice bath in the sink. Use the broth right away, or cover and refrigerate for up to 1 week, or freeze for up to 1 year."

— The Bare Bones Broth Cookbook: 125 Gut-Friendly Recipes to Heal, Strengthen, and Nourish the Body by Ryan Harvey, Katherine Harvey
http://a.co/5X0OosY

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