Shrimp Corn Chowder

 

Ingredients

6 slices thick-cut bacon cut into 1/2-inch pieces
1 tablespoon unsalted butter
4 small green onions thinly sliced, with white and green parts divided
2 stalks celery diced (about 1/2 cup)
4 cloves garlic minced
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons all-purpose flour
2 2/3 cups nonfat milk
1 1/2 cups fresh or frozen corn kernels about 3 ears if using fresh
1 can cream-style corn (15 ounces)
1/4 teaspoon ground cayenne pepper plus additional to taste
1 pound frozen peeled & deveined shrimp any size you like, thawed
1 teaspoon chopped fresh thyme
1/3 cup half-and-half
Hot sauce optional for serving

Cook the bacon in a dutch oven or large, deep saucepan over medium heat until crisp, about 6 minutes. With a slotted spoon, remove the bacon from the pan and transfer to a paper-towel-lined plate. Lightly pat dry and set aside for serving. Discard all but 1 tablespoon bacon fat.

Add the butter to the pot and let it melt. Set aside 1/4 cup of the sliced green onion tops for serving, then add the rest of the green onions. Add the celery. Cook, stirring occasionally, until the veggies are tender, about 3 minutes, then stir in the garlic, salt, and black pepper. Cook until the garlic is fragrant, about 30 seconds.

Sprinkle the flour over the top of the onion mixture, then cook, stirring constantly, for 1 minute. Slowly pour in the milk, a few splashes at a time at first, stirring out any lumps. Stream in the rest of the milk, then add the corn kernels, cream-style corn, and cayenne. Stir and bring to a gentle boil. Let bubble until thickened, about 5 minutes. Stir in the shrimp and continue cooking just until the shrimp are done, about 3 minutes.

Remove from the heat, then stir in the thyme and half-and-half.

Serve hot, sprinkled with reserved bacon, green onion tops, and a dash or two of hot sauce as desired

Cilantro Lime Shrimp Scampi

 Ingredients

• ¼ cup unsalted butter

• ¼ cup extra-virgin olive oil

• ¼ cup finely chopped fresh cilantro stems plus 1/2 cup chopped fresh cilantro leaves, divided

• 4 large garlic cloves, finely chopped

• 1 crushed chile de árbol or 1/2 teaspoon crushed red pepper

• 3 tablespoons (1 1/2 ounces) tequila blanco

• 1 ½ pounds peeled and deveined raw large shrimp, tail-on

• 1 teaspoon kosher salt, plus more to taste

• ¾ teaspoon black pepper

• 3 tablespoons fresh lime juice

• Torn baguette, for serving

Directions

1. Heat butter and oil in a large skillet over medium-high, stirring often, until butter is melted. Add cilantro stems, garlic, and chile. Cook, stirring constantly, until very fragrant, 1 to 2 minutes. Remove skillet from heat, and turn off heat.

2. Carefully add tequila to skillet. Return to heat over medium-high; cook, stirring occasionally, until liquid has evaporated, about 1 minute. Add shrimp, salt, and black pepper; cook, stirring occasionally, until shrimp are opaque and cooked through, 4 to 5 minutes. Remove from heat. Stir in lime juice and cilantro leaves. Season with salt to taste. Serve immediately with torn baguette.

Shrimp Etouffee

6 tablespoons unsalted butter
1/2 cup all-purpose flour
4 cups chopped onions
2 cups chopped green bell peppers
2 cups chopped celery
2 tablespoons minced garlic
One 14.5-ounce can diced tomatoes
2 bay leaves
2 teaspoons salt
1/2 teaspoon cayenne pepper
2 tablespoons Emeril's Original Essence
1 quart Shrimp Stock
3 pounds medium shrimp (21 to 25 per pound), peeled and deveined
1/4 cup chopped fresh parsley
Steamed white rice, for serving
1/2 cup thinly sliced tender green onion tops, for garnish

In a large Dutch oven set over medium heat, melt the butter. Add the flour and stir continuously to make a roux. Stir the roux over medium heat until the color of peanut butter, 5 to 7 minutes. Add the onions, bell peppers, celery, and garlic to the roux, and cook, stirring often, for 10 minutes. Add the tomatoes to the pot and season with the bay leaves, salt, cayenne, and 1 tablespoon Essence. Cook the tomatoes for 2 to 3 minutes and then whisk in the Shrimp Stock.

Bring the pot to a boil, and reduce to a simmer. Cook the etouffée, stirring occasionally, for 45 minutes. Season the shrimp with the remaining tablespoon Essence and add them to the pot, stirring to evenly distribute. Cook the shrimp for 5 to 7 minutes, or until they are cooked through. Add the chopped parsley to the pot and stir to combine. Serve the etouffée with steamed white rice. Garnish with the green onion tops. 

Grilled Shrimp with Comeback Sauce

 

Ingredients

Ingredient Checklist

• 1 cup vegetable oil
• 6 whole garlic cloves plus 1 grated garlic clove, divided
• 2 tablespoons Old Bay Seasoning
• 2 pounds shell-on raw medium-size wild Gulf shrimp, butterflied
• 1 cup mayonnaise (preferably Duke’s)
• 1/2 cup ketchup
• 1 celery stalk, peeled and minced
• 1 tablespoon prepared horseradish
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 tablespoon minced fresh flat-leaf parsley
• 1 tablespoon minced cornichon
• 1 1/2 teaspoons minced shallot
• 1 1/2 teaspoons minced capers
• 1/2 teaspoon celery seeds
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon cayenne pepper, plus more to taste

Instructions Checklist

• Step 1

  Combine oil, 6 whole garlic cloves, and Old Bay in a food processor. Process until smooth, about 30 seconds.

• Step 2

  Place shrimp in large bowl, and add garlic marinade. Cover and chill until ready to grill, at least 1 hour and up to 1 day.

• Step 3

  Stir together mayonnaise, ketchup, celery, horseradish, Dijon, Worcestershire, parsley, cornichon, shallot, capers, celery seeds, salt, black pepper, lemon zest, lemon juice, cayenne, and grated garlic in a medium bowl. If desired, add additional cayenne to taste.

• Step 4

  Remove shrimp from marinade. Preheat a gas grill to high (450°F to 550°F). Grill shrimp, uncovered, until lightly charred and cooked through, about 1 minute and 30 seconds per side. Transfer grilled shrimp to a platter and serve with Comeback Sauce.

Make Ahead

Comeback Sauce can be prepared up to 3 days ahead. Store in an airtight container in the refrigerator.

Sesame Soy Noodles with Shrimp

 

Ingredients

Ingredient Checklist

• 3 tablespoons reduced-sodium soy sauce
• 3 tablespoons oyster sauce
• 1 tablespoon toasted sesame oil
• 1 tablespoon vegetable oil
• 12 ounces fresh or frozen (thawed) medium shrimp, peeled and deveined
• 3 green onions, trimmed and cut into 2-inch pieces
• 1 tablespoon minced ginger
• 3 garlic cloves, sliced
• 3 baby bok choy (1 pound), trimmed and sliced
• ½ red bell pepper, cut into bite-size strips
• 1 14.2 ounce package precooked Hokkien noodles
• Crushed red pepper or Sriracha

Directions

Instructions Checklist

• Step 1

  In a small bowl whisk together soy sauce, oyster sauce, and sesame oil.

• Step 2

  In a wok or extra-large skillet heat 1 tablespoon vegetable oil over medium-high. Add shrimp in a single layer and cook 2 minutes or until opaque, turning once. Remove to a plate.

• Step 3

  Add green onions, ginger, and garlic to wok. Cook and stir 30 seconds. Add bok choy and bell pepper; cook and stir 2 minutes.

• Step 4

  Add noodles, shrimp, and soy sauce mixture to wok. Using tongs, toss ingredients until noodles are coated in sauce and heated through. If desired, top with crushed red pepper or Sriracha. Serve immediately. Serves 4.

First time making this, it came out too salty.  Need to adjust seasonings...

Shrimp & Basil Stir Fry

 

Ingredients

Ingredient Checklist

• 3 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon light brown sugar
• ¾ teaspoon kosher salt
• 3 tablespoons vegetable oil
• 2 to 3 medium red Fresno chiles or 1 jalapeño, halved and sliced (seeds removed for less heat, if desired)
• 3 medium shallots, thinly sliced (¾ cup)
• 1 tablespoon finely chopped garlic (from 3 cloves)
• 1 ½ pounds peeled, deveined large raw shrimp
• 2 cups loosely packed fresh Thai basil or regular basil leaves, plus more for serving
• Cooked white rice, for serving
• Lime wedges, for serving

Directions

Instructions Checklist

• Step 1

  Stir soy sauce, fish sauce, sugar, and salt in a small bowl; set aside. Heat oil in a large skillet (not nonstick) over medium-high until shimmering. Add chiles, shallots, and garlic; cook, stirring often, until fragrant, 1 to 2 minutes.

• Step 2

  Add shrimp to skillet. Cook, stirring occasionally, until shrimp are cooked through, about 3 minutes. Add soy sauce mixture to skillet; cook, tossing occasionally, until sauce is slightly reduced, about 1 minute.

• Step 3

  Remove skillet from heat. Add basil and toss until basil just starts to wilt. Serve over rice, topped with more basil. Serve with lime wedges.

Salt & Pepper Shrimp with Cucumber Salad

 

Ingredients

Ingredient Checklist

• 1 English cucumber, thinly sliced
• 2 stalks celery, thinly sliced, plus ½ cup loosely packed celery leaves
• ½ red Fresno chile, thinly sliced
• 2 scallions, thinly sliced
• 2 tablespoons fresh lime juice (from 1 lime)
• 1 ½ tablespoons toasted sesame oil
• 3 ¾ teapoons kosher salt, divided
• ½ cup cornstarch
• 2 teaspoons freshly ground black pepper
• 6 tablespoons canola oil, divided
• 1 ½ pounds large tail-on shrimp, peeled and deveined

Directions

Instructions Checklist

• Step 1

  Combine cucumber, celery and celery leaves, chile, scallions, lime juice, sesame oil, and 1¼ teaspoons salt in a large bowl. Toss and set aside.

• Step 2

  Mix cornstarch, pepper, and 2 teaspoons salt in a shallow dish.

• Step 3

  Heat 3 tablespoons canola oil in a large skillet over high. Toss half of the shrimp in cornstarch mixture, shaking off excess. Cook, turning halfway through, until opaque, about 2 minutes; transfer to a plate. Wipe skillet clean and repeat with remaining canola oil, shrimp, and cornstarch mixture. Season shrimp with remaining ½ teaspoon salt and serve with cucumber salad.