Thursday, July 28, 2011

~What's for Dinner? Shrimp! ~

This shrimp dinner had me preparing simple vegetables in an unusual manner (unusual to me anyway).  Who has ever charred romaine lettuce?  Or grilled lemons?  Most home cooks like myself are shrugging our shoulders in bewilderment. Gabriel and Sarah couldn't get enough of the shrimp!  So much so that none was left for daddy when he made it home :/  If you have shrimp lovers around then I suggest doubling the shrimp recipe. 

You know, I just can't help but think about Bubba Gump and his love of shrimp.  Here is what Bubba says about how to prepare shrimp.  Go Bubba!


"Anyway, like I was saying, shrimp is the fruit of the sea. You can barbecue it, broil it, saute it, bake it, shrimp kabobs, shrimp creole, shrimp gumbo, pan-fried, deep-fried, stir-fried, there's pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, cave shrimp, shrimp stew, shrimp salad,shrimp and potatoes shrimp burger,cave shrimp.That's about it."  Bubba Gump

Here are a few pictures for your enjoyment.

This sign is from Bubba Gump Shrimp Co.  This place has really good food!
When I used to live in LA this was one of my favorite places to eat.
Bubba and Forrest

Okay, back to the food.



Grilled Shrimp and Bacon with Lemons

We omitted the bacon since we are semi-vegetarians (we still eat seafood).

 Martha Stewart Living July 2011

picture from marthastewart.com

  • Prep Time 15 minutes

  • Total Time 55 minutes

  • Yield Serves 4

  • Ingredients

    • 16 large shrimp (about 1 1/2 pounds), shells split but not removed, deveined
    • 2 lemons
    • 1 tablespoon Old Bay seasoning
    • 1 tablespoon extra-virgin olive oil
    • 4 slices thick-cut bacon (about 6 ounces)

    Directions

    1. Toss shrimp in a large nonreactive baking dish with zest and juice of 1 lemon, the Old Bay seasoning, and oil. Marinate in the refrigerator for 30 minutes.
    2. Heat grill to medium-high. Slice remaining lemon into 1/4-inch-thick slices. Grill lemon slices, shrimp, and bacon directly on grates until lemon slices are caramelized (2 to 3 minutes per side), shrimp are cooked through (about 3 minutes per side), and bacon is lightly charred and crisp (4 to 5 minutes per side). Transfer lemons and shrimp to a bowl, and the bacon to a plate. Let cool slightly.
    3. Tear bacon into 2-inch pieces, and add to bowl with lemons and shrimp. Toss until well combined.
      
    Fresh,clean,pre-cooked shrimp.  I had to keep this away from the kids because their little hands kept grabbing tails out of the bowl.
    I decided to try some of the seasoning plain.  Wow, it's spicy!  However, this seasoning is very good on the shrimp.
     Grilling the shrimp
    Gabriel is a shrimp lover.  He calls them "shirps" and he told me to make this again. 
    Miss Sarah Elizabeth liked the dinner too but kept it to herself.


    Charred-Romaine Salad

    Martha Stewart Living, July 2011
     
    picture from marthastewart.com
     
    • Prep Time 15 minutes
    • Total Time 20 minutes
    • Yield Serves 4

    Ingredients

    • 1 bunch radishes, trimmed and quartered
    • 1 shallot, thinly sliced
    • 2/3 cup water
    • 1/2 cup plus 2 tablespoons red-wine vinegar
    • 2 tablespoons sugar
    • Coarse salt and freshly ground pepper
    • 1/2 cup low-fat buttermilk
    • 1/4 cup plus 2 tablespoons sour cream
    • 1 large head romaine lettuce, halved lengthwise
    • 1 tablespoon vegetable oil, for brushing

    Directions

    1. Place radishes and shallot in a small bowl. Bring water, 1/2 cup vinegar, the sugar, and 2 teaspoons salt to a boil in a small saucepan. Pour over radishes and shallot. Refrigerate.
    2. Meanwhile, whisk together buttermilk, sour cream, and remaining 2 tablespoons vinegar. Season with salt and pepper. Refrigerate while grilling romaine.
    3. Heat grill to medium-high. Brush romaine halves with oil, and season with salt and pepper. Grill, turning, until charred but still crisp, about 4 minutes per side. Cut each in half lengthwise. Drizzle dressing over romaine. Drain radish-shallot mixture. Scatter over romaine. Serve immediately.

    The charred-romaine lettuce
    This is the vinegar, sugar and water mixture that was used to flavor the radishes.

    Crisp Red Potatoes with Garlic-Herb Oil

    picture from marthastewart.com


    Martha Stewart Living, July 2011
    • Prep Time 10 minutes
    • Total Time 25 minutes
    • Yield Serves 4

    Ingredients

    • 1 1/2 pounds baby red potatoes
    • Large-flake sea salt
    • 3 tablespoons extra-virgin olive oil
    • 1/4 cup fresh flat-leaf parsley, coarsely chopped
    • 2 garlic cloves, finely grated

    Directions

    1. Heat grill to medium-high. Place potatoes in a large pot, and fill with cold water. Season with salt, and bring to a boil. Reduce heat, and simmer until potatoes are tender, 12 to 13 minutes. Drain, and let cool slightly. Halve potatoes, and toss with 1 tablespoon oil.
    2. Meanwhile, whisk together parsley, garlic, and remaining 2 tablespoons oil in a large bowl.
    3. Grill potatoes directly on grates, flipping, until slightly charred and crisp, 1 to 2 minutes per side. Toss with garlic-herb oil. Season with salt. 

     The potatoes are grilling. 
     The crisp red potatoes with garlic-herb oil


    Pound Cake with Peaches and Cream

    picture from marthastewart.com


    Martha Stewart Living, July 2011
    • Prep Time 10 minutes
    • Total Time 55 minutes
    • Yield Makes one 5-by-9-inch cake; Serves 4 to 8

    Ingredients

    • 3 peaches, sliced into 1/4-inch-thick wedges
    • 1/4 cup plus 1 tablespoon confectioners' sugar
    • 1 cup cold heavy cream
    • 1 store-bought pound cake, sliced horizontally into 3 even pieces

    Directions

    1. Toss peaches with 1 tablespoon sugar. Whisk cream and remaining 1/4 cup sugar until stiff peaks form.
    2. Line a 5-by-9-inch loaf pan with plastic wrap, leaving a 3-inch overhang on all sides. Lay bottom slice of pound cake in pan. Arrange half the peaches on top in a single layer. Spread half the whipped cream over peaches, and top with middle slice of pound cake. Repeat with remaining peaches, whipped cream, and slice of pound cake.
    3. Wrap cake gently with plastic wrap, and freeze for at least 45 minutes.
    4. Remove cake from pan by using plastic overhangs to lift. Slice cake into 1-inch-thick slices. Serve immediately.

    Fresh peaches
    The pound cake and some whipped cream make two little toddlers very happy!
     Pound cake with peaches and cream

    ~Dinner Was Served~


    Run Forrest!  Run!
    I just had to include this ;)

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