Sizzling Summer Shrimp
It's summer! Time to get out and enjoy the beautiful sunshine. No better way to do that than on a boat (and yes, I'm biased, I mean a sailboat!). In honor of the hottest time of the year, I've created a delicious creole spiced shrimp dish that is quick and easy to make on the galley stovetop. Be sure to use large, wild caught shrimp (not farmed!). Make it as spicy hot as you like, just be sure to have plenty of cold martinis handy to cool things off. Oh, and a nice sourdough baguette will do nicely to sop up the yummy juices.
Creole Shrimp with Lemon, Peppers and Onions
(serves 2)
1/2 red onion, sliced
1 red sweet pepper, sliced into small strips
2 TB extra virgin olive oil
1/2 lemon, sliced
1# uncooked large shrimp, peeled
1 TB fresh oregano, chopped
1 TB worchestershire sauce
1-1/2 tsp Old Bay Seasoning (this is the salt, so use more or less depending upon your taste)
2-4 tsp hot chili sauce (I recommend Sriracha Hot Chili Sauce)
Freshly ground pepper
Combine shrimp with lemon, oregano, worchestershire sauce, Old Bay Seasoning and hot sauce. Set aside to marinate for a few minutes. In a large non-stick pan over medium-high heat, saute the red onion and red pepper in the olive oil for 2-4 minutes, until almost tender (don't overcook). Toss shrimp mixture into the pan and stirfry for 5-7 minutes, until shrimp is cooked (again, watch closely so they don't overcook). Add additional chili sauce, salt and pepper to taste. Serve immediately. Goes very nicely with cous cous and broiled asparagus.
Asparagus Anyway You Like
This recipe can easily adapt to a stove-top stir fry, on the grill, baked, or broiled. The flavor is so fabulous that you'll never go back to boiling ever again!
Fresh asparagus (the tinier the diameter, the better)
Extra virgin olive oil
Kosher salt
Fresh ground pepper
Wash and dry the asparagus. Cut off the bottom 2 inches so the spears are about 4 inches in length. If you're baking or broiling, place the asparagus on a foil-lined cookie sheet. Drizzle with olive oil and season with salt and pepper. Place in a 350 degree oven for 5-7 minutes until lightly browned and crisp tender (in fact, remove then a minute or so before you think they're done as they will continue to cook). If cooking them on a grill, combine the asparagus, olive oil, salt and pepper in a bowl and mix well. Place the spears on the heated grill and grill for 3-4 minutes, again, until lightly browned and crisp tender. If using the stove top, add the olive oil to a large non-stick pan over medium heat. Add asparagus and stir fry to 3-4 minutes until crisp tender. Enjoy, enjoy, enjoy!
Creole Shrimp with Lemon, Peppers and Onions
(serves 2)
1/2 red onion, sliced
1 red sweet pepper, sliced into small strips
2 TB extra virgin olive oil
1/2 lemon, sliced
1# uncooked large shrimp, peeled
1 TB fresh oregano, chopped
1 TB worchestershire sauce
1-1/2 tsp Old Bay Seasoning (this is the salt, so use more or less depending upon your taste)
2-4 tsp hot chili sauce (I recommend Sriracha Hot Chili Sauce)
Freshly ground pepper
Combine shrimp with lemon, oregano, worchestershire sauce, Old Bay Seasoning and hot sauce. Set aside to marinate for a few minutes. In a large non-stick pan over medium-high heat, saute the red onion and red pepper in the olive oil for 2-4 minutes, until almost tender (don't overcook). Toss shrimp mixture into the pan and stirfry for 5-7 minutes, until shrimp is cooked (again, watch closely so they don't overcook). Add additional chili sauce, salt and pepper to taste. Serve immediately. Goes very nicely with cous cous and broiled asparagus.
Asparagus Anyway You Like
This recipe can easily adapt to a stove-top stir fry, on the grill, baked, or broiled. The flavor is so fabulous that you'll never go back to boiling ever again!
Fresh asparagus (the tinier the diameter, the better)
Extra virgin olive oil
Kosher salt
Fresh ground pepper
Wash and dry the asparagus. Cut off the bottom 2 inches so the spears are about 4 inches in length. If you're baking or broiling, place the asparagus on a foil-lined cookie sheet. Drizzle with olive oil and season with salt and pepper. Place in a 350 degree oven for 5-7 minutes until lightly browned and crisp tender (in fact, remove then a minute or so before you think they're done as they will continue to cook). If cooking them on a grill, combine the asparagus, olive oil, salt and pepper in a bowl and mix well. Place the spears on the heated grill and grill for 3-4 minutes, again, until lightly browned and crisp tender. If using the stove top, add the olive oil to a large non-stick pan over medium heat. Add asparagus and stir fry to 3-4 minutes until crisp tender. Enjoy, enjoy, enjoy!
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