Showing posts with label shrimp. Show all posts
Showing posts with label shrimp. Show all posts

06 January 2008

Red Pepper and Shrimp Dip

I've just come from a reception for a new chef that featured some lovely finger foods, including red caviar and goat cheese on toast rounds and stuffed Brussels sprouts.

The finger foods that emerge from my own kitchen are always a bit more rustic, and I rarely plan for them. They happen organically and are made from whatever it is I have on hand at the time.

Recently, I scrambled together a dip that my palate was very enthusiastic about, especially the second day. I served it with toasted bagel chips (the photo above does not do it justice). It has enough of a kick so that it also pairs well with bland vegetables like celery and cauliflower.

Red Pepper Shrimp Dip
  • 8 ounces low fat cream cheese at room temperature
  • 3-4 roasted red peppers, from a jar
  • 1 small yellow onion
  • 1 can shrimp, drained
  • 1 teaspoon horseradish
  • 2 teaspoons aioli
  • 1 tablespoon low-fat mayonnaise
  • dash freshly-ground pepper
  • dash fleur de sel

Place the softened cream cheese in a mixing bowl. Use a blender or food processor to turn the red peppers into pulp. Add to the cream cheese and blend. Chop the onions, then the shrimp. Toss those into the dip and blend. To deepen and enhance the dip, add horseradish, aioli and mayonnaise. Add pepper and fleur de sel, using a hand blender to keep it smooth. Allow it to chill for an hour or two before serving.

You can certainly add more horseradish to punch up the flavor. I will next time. I often add a dash of lemon juice, but I am not sure I did this time.

22 April 2007

Cleaning out the Fridge: Breaded Shrimp with Sun-Dried Tomatoes, Garlic and Black Olives

Cleaning out the refrigerator and freezer the other day, I found a package of frozen, breaded shrimp my husband sneaked in the house a few weeks ago.

"Are you going to eat these before we go on vacation?" I asked.

"They have to be deep fried, and you won't let me do that," he responded.

Looking closely at the package I saw (A) the price, and (B) that they could be pan fried. I may never be a world-class cook, but if there is a way to salvage something and not waste it, I'll find it.

Whenever there is a hint of summer in the air, I want two things: Seafood and spicy food. So Friday night seemed like a good time to experiment with both.

What I came up with was Breaded Shrimp with Sun-dried Tomatoes, Garlic and Black Olives.
  • 1 package frozen breaded shrimp
  • 2 cloves garlic, peeled and minced
  • 1 cup sun-dried tomatoes
  • 1/2 cup sliced black olives
  • 1-2 teaspoons dried basil
  • Dash lemon juice
  • Dash sel de fleur
  • Dash freshly ground pepper
Pan fry the shrimp according to package directions and set aside, covered. Brown garlic, then add sun-dried tomatoes and black olives. Sauté for 5-8 minutes, adding shrimp for the last two minutes. Season with lemon juice, salt and pepper.

Like most of my self-concocted meals, this one is a work in progress. It would be ideal, we both agreed, to make this with fresh, un-breaded shrimp. But we got rid of the frozen shrimp, used up a jar of sun-dried tomatoes and rescued a lemon from the crisper. So: mission accomplished.

Wine: I would pair this with something light and fruity, maybe with green apple undertones.

27 December 2006

Shrimp de Jonghe for Two

We’re tired of turkey. We’re tired of dressing. Seafood is on sale at local supermarkets. What to make? Shrimp de Jonghe!

Normally, this is something we only eat when we eat out. On our anniversary, maybe.

Our anniversary is tomorrow and we are eating out. But why wait?

Shrimp de Jonghe for Two


  • One pound raw shrimp, shelled and deveined
  • 2-3 cloves of garlic, minced
  • 1 ½ teaspoons tarragon
  • 1 ½ teaspoons parsley
  • ¼ teaspoon dried thyme
  • 2 shallots, minced
  • 1 ½ teaspoons minced onion
  • ¾ stick butter, softened
  • ½ cup dried Italian-style bread crumbs
  • pinch of nutmeg
  • ½ teaspoon black pepper
  • pinch sel de fleur


Preheat oven to 350.

Cook shrimp in boiling salted water for about 1-2 minutes. Drain and plunge into ice water to halt further cooking.

Make a paste using about 1/2 stick butter and herbs, onions, garlic, shallots and 1/4 cup bread crumbs.

Arrange shrimp in shallow pans. Do not overlap. Coat tops of shrimp with mixture.

Melt remaining butter and breadcrumbs, adding salt and pepper. Drizzle over the shrimp.

Bake for 15 minutes on a rack placed in the upper third of the oven. After 15 minutes, turn off oven and turn on the broiler so the shrimp turns golden brown.

I served with noodles for my husband and rice pilaf for me.

Note: I scrimped on the butter and salt in what is probably a fruitless attempt to make this a healthier dish. Ah, well it's the holiday season.

The recipe is adapted from one found on Epicurious.