Two shrimp recipes for a seafood craving.

[EFerrari]

Shrimp in Vegetable Stock (Pepin)

In 2 c water, 1/2 c onion, 1/2 c celery, 1 carrot, 1 leak (all chopped), a sprinkle of red chile flakes, salt & pepper. Cover, bring to a boil and simmer for about 3 minutes.

Add 2T red wine vinegar and a handful of parsley. Add shrimp (16/20) and bring to a strong boil. Remove from heat. Serve with bread & butter and with cocktail sauce.

Red sauce: Catsup, horseradish, lemon juice, a dash of tabasco. White sauce: Sour cream, horseradish, lemon juice, tabasco if desired.

Serves 4 small or two big bowls.

My notes: This recipe is so simple and so satisfying, I don't think I changed anything except subbing white wine for the red wine vinegar. No leftovers, that's for sure. :)


Shrimp Jambalaya Hash (Kent Rathbun, Dallas):

½ cup Olive Oil

16 shrimp (16/20 per pound), peeled and deveined, then chopped into ½-inch pieces

12 ounces Andouille sausage, cut into large dice

1 cup yellow onion, cut into large dice

4 cloves garlic, peeled and minced

16 large button mushrooms, quartered

½ cup red bell pepper, seeds removed, cut into large dice

½ cup yellow bell pepper, seeds removed, cut into large dice

1 cup red potatoes, cut into large dice and blanched

1 cup sweet potatoes, cut into large dice and blanched

16 spinach leaves, julienned

12 scallions, chopped

2 tablespoons butter

1 tablespoon kosher salt

1 tablespoon cracked black pepper


In a large skillet, sauté the shrimp in ½ cup of olive oil until medium-rare, approximately 1 to 2 minutes.

Remove the shrimp, and set aside. Add the Andouille sausage to the skillet and cook until the sausage starts to brown and release a little fat.

Add the onions and continue cooking until they start to brown. Then add the garlic, mushrooms, bell peppers and potatoes, and continue to cook for about 3 minutes.

As the vegetables start to brown, add the reserved shrimp and continue to sauté until the shrimp are done, approximately 1 to 2 minutes. Add the spinach and scallions, and finish with the butter, kosher salt and pepper.

My notes: I don't peel shrimp because it tastes better cooked in. Also, the potatoes take longer than 3 minutes to cook -- more like 6-10. I covered the pan for that time, stirring a couple of times. I added 2T of butter cut in small pieces at this time, not at the end, to prevent scorching. Topped off with scallions just before serving.

[Phentex]

1. Sounds good...

so if you don't peel the shrimp, do you serve it that way and then peel as eating? I'm thinking of the second recipe.

[EFerrari]

2. Yes and in the hash recipe, you've chopped the shrimp,

so some of the shell is going to have slipped off at the chopping block.