Shrimp and Tofu Pad Thai

May 11, 2012May 12, 2012 The Culinary Chronicles14 Comments

Okay. Here’s my confession.

The way I feel about Pad Thai is how I imagine “non-Vietnamese folks” feel about phở. It’s kind of the gateway dish to the culture’s cuisine but it’s so flippin’ good!

Pad Thai has a whole range of textures and flavors all in one plate…what’s not to love?

So it was high time that I started to make it on my own. After grabbing a few key essentials, I turned to Alice over at Sweet Savory Life to fix up some seriously authentic and delicious Pad Thai.

By far, this is the best recipe I have tried yet. The sauce is totally clutch and is what makes this version a keeper! I also suggest to not substitute cane sugar for palm sugar as it will be way too sweet.

As for the tamarind, I opted for the concentrate like Alice but my sis shared that she used tamarind pulp when she took a Thai cooking classes.

And once you have the sauce done, the rest goes by super quick and easy. I owe you big time Alice—this recipe is definitely staying in heavy rotation! 🙂

With that dear Friends, I hope you have a fabulous Mother’s Day Weekend!

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Shrimp and Tofu Pad Thai
From The Sweet Savory Life

Ingredients:

1/3 cup fish sauce
1/2 cup palm sugar
1/2 cup tamarind juice concentrate
4 cloves garlic, minced
4 ounces dried rice stick noodles
6 tablespoons vegetable oil, divided
4 cloves garlic, minced
1 cup red onion, thinly sliced
1 ½ cups thinly sliced shrimp and fried tofu
1 egg
1 cup carrots, match sticks
1 cup green onion cut diagonal in ½ inch segments
1 cup mung bean sprouts
1 cup cilantro
1 cup toasted peanuts chopped
Lime wedge

To make pad thai sauce, heat a small pan on medium low and add fish sauce, palm sugar, tamarind concentrate, and garlic. Cook sauce until palm sugar has completely dissolve. At this point, you will want to taste the sauce and tweek the sweetness or hotness (be careful, the sauce will be hot). To make it more spicy add a little Thai chili powder (I used Thai chiles). Remove from heat and allow to cool 10 minutes before storing it in a jar or plastic container.
Boil noodles for 4-5 minutes and drain immediately rinsing with cold water for a few seconds. Noodles should be slightly firmer than Al dente. But don’t worry, they will continue to soften and cook later when stir frying. Using kitchen shears, cut the noodle clump in half. This will make it easier to fry and eat.
Heat 3 tablespoons of oil in a wok or frying pan on high and cook raw shrimp with tofu for 3-4 minutes. Remove tofu/seafood into a small bowl. Next, heat the remaining oil and then add garlic and red onions to the hot pan and stir fry for 1 minute stirring the garlic mixture so it will not burn. Add noodles and stir for 1 minute. Add 3-4 tablespoons Pad Thai sauce continually stirring noodle mixture until well coated with sauce. Add cooked meat/tofu/seafood back and fry for 2-3 minutes. Move the noodle and meat mixture to one side of the pan and crack an egg on the other side. Scramble the egg with a wooden spoon and cook for 30 seconds. Add carrots, green onions, and sprouts and cook for one more minute frying everything together. Test the firmness of the noodle. If the noodle is too firm, fry for an additional minute. If your noodles need more flavor, add another tablespoon of sauce and fry another half minute.
Remove from heat and serve. Garnish with remaining raw carrot match sticks, spouts, cilantro, toasted peanuts, and a wedge of lime. Enjoy!

Seester’s Fav–Shrimp and Prosciutto Pizza with Fresh Arugula

January 16, 2012November 5, 2015 The Culinary Chronicles7 Comments

For well over a decade, my SEESTER, T, has been obsessed with Berri’s Cafe in LA. As in, SO OBSESSED that she will face driving through LA traffic from Orange County to get her beloved Berri’s. Correction….she will make her husband face the LA traffic so she can get her Berri’s fix.

And guess what? She orders the same thing EVERY TIME–the Berri’s Original Pizza. In the many times I’ve gone there with her (and I mean MANY since I used to live down the street from Berri’s), she’s only let me order the same thing too!

T has a fixation with their Original Pizza and compares EVERY pizza with it. She even said it’s better than the pizzas she’s had in Italy! Hey….don’t yell at me–she’s the one whose infatuated. In fact, one night when we had gone out, yours truly had a little too much boozy goodness and got sick. Instead of driving her poor little sis straight home so she could properly pray to the porcelain gods, T made a pit stop at Berri’s and had the valet keep an eye on me while she ran in to get the pizza! Good Grief! I don’t know whether to laugh or cry!

Actually…it’s pretty hilarious.

This past weekend was my SEESTER’s (yes, purposely spelled that way) birthday. She and her fam headed up to San Francisco for a celebration weekend with our other sis, P. My work schedule wouldn’t allow me to join in on the fun but I was so bummed to be missing out on her bday festivities—not to mention all the yummy food and trip to Napa 😦

So in her honor (and to make her feel a little “jelly”), I decided to take a spin on Berri’s Original-— a thin crust pizza with shrimp, prosciutto and topped with fresh arugula. And you know what? I think I did it justice!

I added fresh Bufala mozzarella which gave a level of creaminess that played off the crunch from the shrimp and saltiness from the prosciutto. The pile of peppery arugula was so bright and fresh that heck—this pizza was almost like a salad! Ok….maybe that’s a bit of a stretch.

HAPPY BIRTHDAY SEESTER!!!!!

And yes, I’ll make this again for you.

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Shrimp and Prosciutto Pizza with Fresh Arugula

Ingredients:

Pizza Dough:
1.75 Cups Lukewarm Water
½ Tablespoon Granulated Yeast
½ Tablespoon Kosher Salt
3.75 Cups Unbleached All Purpose Flour
*Makes enough for 4 12-inch pizza crusts

Toppings:
2 Ounces Shrimp, peeled and deveined
1 Garlic Clove, finely minced
2 Pinches Red Chili Flakes
¼ Cup Marina Sauce, or your choice of Tomato Sauce
½ Shallot, thinly sliced
2-3 Fresh Basil Leaves, torn in pieces
2 Tablespoons Shredded Mozzarella
2 Ounces Fresh Bufala Mozzarella, sliced and patted dry
1-2 Thin Slices Prosciutto, torn in pieces
1-2 Handfuls Arugula Leaves
Kosher Salt
Premium Extra Virgin Olive Oil

Prepare the dough the night before. Add yeast and salt to the water in a 5-quart bowl. Add in the flour and mix in a heavy stand mixer (with paddle attachment) until everything is uniformly moistened, without dry patches. Cover the bowl with a kitchen towel and allow to rise at room temperature for approximately 2 hours. After rising, cover the container tightly and refrigerate overnight.

One hour before baking, preheat the oven to 500 degrees F with a pizza stone on the lower rack. If baking the pizza on a sheet, preheat 30 minutes before baking.

Remove the dough from the refrigerator. Sprinkle the work surface and top of the pizza dough with flour. Using kitchen shears, pull up and cut a piece of dough about the size of an apple. Hold the piece of dough in your hands and add more flour as needed so it won’t stick to your hands. Gently stretch and fold the dough underneath itself to create a ball. Allow the dough to rest, covered with plastic wrap on the work surface for about 20 minutes.

While dough is resting, mix the shrimp, garlic, chili flakes, pinch of kosher salt, and drizzle of olive oil in a small bowl. Set aside.

When the dough has rested, flatten it with your hands and use a floured rolling pin to make a crust about 1/8 of an inch. Transfer the dough to a pizza peel (if baking directly on stone) or onto a baking sheet. Spread the marina sauce on top of the crust so it creates a thin, even layer. Sprinkle the fresh basil, cheese, shallots, and shrimp all over the pizza.

Lower the oven temperature to 450 degrees F. If using a pizza peel, carefully slide the pizza in the oven on the stone. If using a baking sheet, place pizza in the oven. Bake for 12-15 minutes, rotating the pizza midway for even cooking. In the last 1-2 minutes of baking, add the prosciutto to the pizza and continue baking.

When done, remove the pizza and top with fresh arugula. Drizzle the top of the pizza with olive oil and serve.

Pizza Dough Adapted From: Artisan Pizza and Flatbread in Five Minutes a Day

Pastas/Noodles · Seafood · Sponsored

Spicy Prawns with Ginger Peanut Noodles

September 26, 2011June 21, 2016 The Culinary Chronicles14 Comments

I was thrilled at the chance to participate in this month’s 24×24 with Foodbuzz—particularly since the theme was focused on budget friendly meals. And not only did our meal need to be budget conscience but we had to use items already found in our pantries. Sounds like the making of a good cooking show to me.

I began thinking of things that I ALWAYS have on hand either in my cupboards or fridge and came up with the following things:

Dried pastas
Fresh Garlic and Chili (whether chili sauce, paste, or even fresh chili peppers)
Some type of protein in the freezer (usually shrimp or chicken)
Canned vegetables
Condiments (Remember, I’m a condiment monster.)
Booze (Um……self explanatory.)

With that list, it became a no brainer for me………. I was going to make some type of pasta for this challenge.

I decided to make Ginger Peanut Noodles for lunch with my nieces and served it with some spicy grilled prawns. Stephanie and Nina are always such willing taste testers for my experiments. And don’t let their age fool you, they’ve got quite the refined palettes. Oh—and in case you missed the photo above, Bella was trying to squeeze in on the taste testing, too. She heard “peanut butter” and came running.

I’ve made these Ginger Peanut Noodles on several occasions with just items pulled right out of my pantry. The type of noodle can be substituted with whatever you have on hand as I’ve used spaghetti, fettuccine, and even chow mein—anything goes! For this particular preparation we happened to have some red bell pepper which added great texture and freshness. However, thinly sliced cucumber, zucchini or even bean sprouts would be great in it, too.

Bella is still focused on the fact that I just said “peanut butter”.

As for the protein, I happen to prefer prawns with this but chicken, pork, or even tofu would be just as delicious. Just use the same marinade for whichever you choose.

This entire meal comes together in about 30 minutes and is perfect for a weeknight dinner or when you’re short on time during the weekends.

Fast? Budget friendly? Yummy?

Now that is a Trifecta of Goodness.

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Spicy Prawns with Ginger Peanut Noodles
Serves approximately 6

Ingredients:

Prawns:
1 Pound Prawns, shelled, deveined with tails on
1 Teaspoon Red Chili Flakes
1 Tablespoon Sriracha Chili Sauce, or chili sauce of your choice
1 Tablespoon Fresh Garlic, finely minced
1 Tablespoon Low Sodium Soy Sauce
1 Tablespoon Sesame Olive Oil
2 Tablespoon Vegetable Oil

Noodles:
¾ Cup Smooth Peanut Butter
1 Tablespoon Honey
1/3 Cup Low Sodium Soy Sauce
¼ Cup Rice Wine Vinegar
1½ Tablespoons Sesame Oil
1½ Tablespoons Sambal Chili Paste
2 Tablespoons Fresh Ginger, finely minced
1 Tablespoon Fresh Garlic, finely minced
1 Teaspoon Lime Zest
½ Tablespoon Fresh Lime Juice
¼ – ½ Cup Hot Starchy Water (from boiling the pasta)
1 Whole Red Bell Pepper, thinly sliced
2 Scallions, cut into 1 inch strips
1 Pound Linguine
*Top with ¼ Cup Toasted Sesame Seeds and ½ Cup of Crushed Roasted Peanuts

Bring a large pot of water to a rolling boil. Cook linguine noodles barely over al dente.

Combine the prawns with all of its marinade ingredients together in a bowl. Cover and refrigerate.

In a blender, combine the first 10 ingredients of the noodles together. Blend until smooth. Add the starchy liquid from the pasta water until you reach the desired consistency—about ¼ – ½ Cup. Set aside.

Bring a grill pan or a large skillet to medium high heat. Lightly cover with cooking spray and cook prawns for 1-2 minutes on each side until they are opaque and golden. Remove to a clean plate and cover.

When then noodles have cooked, drain well and return to the hot pot. Ladle in a few spoonfuls of the peanut sauce at a time until the noodles have been thoroughly coated. Toss in the scallions and bell pepper slices. Plate with a mound of the peanut noodles, prawns, and sprinkle the tops of each plate with sesame seeds and crushed peanuts.

Seafood · Vietnamese

Tôm Rang Muối (Vietnamese Style Crispy Salted Prawns)

September 12, 2011September 12, 2011 The Culinary Chronicles13 Comments

To me, comfort food consists of simple, everyday dishes my family grew up eating. Uncomplicated Vietnamese dishes really…. but packed with flavor—and memories.

They included braised bamboo shoots, sauteed greens in shrimp paste, beef stir fry with potatoes, and if we were lucky–fried shrimp.

Depending on Mom’s mood—meaning if she was in the mood of peeling the shrimp or not, we would be treated to either Tôm Lăn Bột (batter fried shrimp) or Tôm Rang Muối (salted fried shrimp). Either way–I LOVED both dishes.

Tôm Lăn Bột are peeled headless shrimp, dipped into a batter, and then fried until golden brown. Tôm Rang Muối are head-on shrimp that are tossed into salt and flour (or cornstarch) and quickly fried. Since the shrimp are left with their shells on, they retain a lot of their moisture and add great texture. And the bonus—you get to suck the deliciousness from the heads!

Mom and the aunties would often make Tôm Rang Muối at our family parties, too. Since it’s so quick to make, they would whip up several batches to tie us over before we got to eat. Big plates of Tôm Rang Muối would also get sent over to wherever the “menfolk” were sitting to “nhậu“—-which is the Vietnamese word for drinking adult beverages while nibbling on food.

I’m sure my mom would scold me for broadcasting this but THANK BUDDHA that I can nhậu now, too! 🙂

Hope you enjoy!

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Tôm Rang Muối (Vietnamese Style Crispy Salted Prawns)
Serves 4-6

Ingredients:

1 Pound Prawns, heads-on
1 Cup Rice Flour (or cornstarch, tempura powder, etc.)
1½ Tablespoon Kosher Salt
1 Red Chili Pepper, sliced
¼ Cup Green Scallions, sliced
Vegetable Oil for Frying

Devein the prawns while keeping the shells in tact. This can be done by using a sharp knife to slice the backs of the prawns. Remove and discard the veins. Using kitchen shears, snip off the antennas and legs. Place the prawns in a colander and run cool water over them. Gently shake to drain the water and use paper towels to dry off excess moisture. Sprinkle salt over the prawns, tossing well to cover each prawn. Place the colander with prawns (with a bowl underneath to catch any excess fluid) in the refrigerator for 10 minutes.

In a large pot (or deep fryer), preheat oil to 375 degrees.

Remove prawns from the refrigerator and sprinkle rice flour all over. Toss the prawns to coat and sift to get rid of any extra flour. In batches, carefully add the prawns into the hot oil and cook for about 2-3 minutes or until lightly golden and crispy. Transfer the fried prawns to a paper towel lined plate. When the grease has been drained, gently toss the prawns with scallions and chilies. Serve immediately.

**This is my submission to Delicious Vietnam #17 a monthly blogging event celebrating Vietnamese cuisine which was started by Anh of A Food Lover’s Journey and Hong & Kim of Ravenous Couple. For more information, please visit Delicious Vietnam Thanks to Phuoc from Phuoc’n’delicious for hosting this month!**

Condiments/Sauces · Seafood

Grilled Shrimp Tacos with Spicy Avocado Crema

July 25, 2011March 21, 2013 The Culinary Chronicles11 Comments

San Diego is the land of fish and seafood tacos.

And since moving here, I’ve had my fair share of them. Deliciously fresh seafood combined with bright salsas and spice—- all wrapped up in flour or corn tortillas.

Perfection.

So it was high time that I share with you one my favorite (and easy) seafood tacos that I love to make—Grilled Shrimp Tacos.

To add even more oompf to these tacos, I made a Spicy Avocado Crema using Mexican Crema. Mexican Crema–or Crema Espesa is similar in flavor and consistency to Crème fraîche. Its natural cooling effect works wonders to balance spicy tones and is even more fantastic with the addition of the creamy avocados, cilantro, and jalapeno.

Fish would be just as fantastic in these tacos using the same marinade and method—however, if you do go this route, be sure to use a firmer fish that would hold up in the taco. I personally like the “bite” of texture that the shrimp give in these tacos but to each their own!

And in case you’re wondering, my suggested cocktail pairing for these killer tacos would be a Cadillac Margarita or an icy cold Mexican Beer with Lime & Salt. 🙂

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Grilled Shrimp Tacos with Spicy Avocado Crema

Ingredients:

Spicy Avocado Crema:
1½ Cups Ripe Avocado, diced
½ Cup Mexican Crema (or Crème fraîche )
¼ Cup Fresh Cilantro, chopped
1 Teaspoon Jalapeno Pepper, finely diced and seeded
1 Tablespoon Fresh Lime Juice
Kosher Salt and Ground Pepper to taste

Shrimp:
1 Pound Large Shrimp, peeled and deveined
1 Teaspoon Fresh Garlic, finely minced
1 Teaspoon Fresh Lime Zest
¼ Teaspoon Red Chili Flake
2 Pinches Cayenne Pepper
2 Pinches Ground Cumin
2 Tablespoons Vegetable Oil
Kosher Salt

Serve with:
Tortillas
Fresh Corn Pico de Gallo
Fresh Cilantro Leaves
Lime Wedges

Prepare the Spicy Avocado Crema by combining all the ingredients in a food processor. Puree until thoroughly combined. Place in a bowl, cover with plastic wrap and refrigerate for at least 1 hour.

Prepare shrimp by combining all the ingredients in a large bowl and marinate for 10 minutes. If using an outdoor grill, skewer the shrimp on soaked bamboo sticks. If using an indoor grill pan, heat over a medium-high flame. Grill shrimp for 1-2 minutes on each side until opaque. Remove from grill and place on a large platter.

Warm tortillas in a skillet. Assemble tacos by placing a layer of the Corn Pico de Gallo in a tortilla and top with the grilled shrimp. Drizzle the Spicy Avocado Crema over the top and sprinkle with cilantro. Enjoy!

Pork · Salads · Seafood · Vietnamese

Gỏi Mít Trộn (Vietnamese Young Jackfruit Salad)

July 10, 2011March 21, 2016 The Culinary Chronicles9 Comments

When our clan gathers, you can be sure that there will be a massive array of delicious food. One can always count on the usual favorites such as Bánh Ít (sticky rice dumplings), Bún Bò Huế (spicy beef noodle soup),and Cua Rang Muối (salt roasted crab). And intermixed with all the Vietnamese goodies would often be a sprinkling of “American” dishes such as mom’s Turkey.

Growing up, each dish became linked to one of the aunties or Mom as they each refined the recipes to make it their own. But as my generation grew older, the proverbial baton was passed and we in turn began to make these iconic family favorites.

And I find comfort in knowing that these dishes that my siblings, cousins, and I create will pass on my family’s traditions through food. It’s kind of remarkable to think that the Phở Gà I’ll make for my kids will be exactly the same recipe my mom would have made for them.

Incredible, really.

One dish that I hope to continue is Gỏi Mít Trộn. At the heart of the salad is Mít Non—young, unripe jackfruit. The flesh of the young jackfruit is tender and mild in flavor. In the states, Mít Non is sold both canned and frozen. However, if you use the frozen type, you’ll need to boil it for a bit.

After being washed and well drained, the Mít is stir fried for a few moments before it’s tossed with shrimp, pork and several herbs like Rau Răm (Vietnamese Cilantro).

The Gỏi Mít Trộn is then topped with fried shallots, crushed peanuts and accompanied with nước chấm (dipping sauce).

It’s best served with Bánh Đa (also sold as Bánh Tráng Mè) – crispy rice crackers flecked with black sesame seeds. Want to know something funny? When I was little, I used to think that the black sesame seeds in these were ants and stayed clear of these crackers for many years 🙂

I like to eat Gỏi Mít Trộn by drizzling nước chấm with lots of chili on top of the salad with a healthy squeeze of fresh lime juice. Then I take a piece of the Bánh Đa and use it to scoop up the goodness. YUM!

The layers of flavor and textures in this Gỏi really rock it out. Extremely savory from the proteins and fish sauce with bright herbaceous notes from the Rau Răm, mint, and cilantro. With each bite you get a lovely crunch from the rice crackers and peanuts that balances so well with the tender Mít.

If done correctly, everything is in perfect harmony.

I doubt my Gỏi Mít Trộn will ever be as good as my mom’s or aunties’. But one thing is for certain— in due time, our kids will be trying their hand at it, too 🙂

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Gỏi Mít Trộn (Vietnamese Young Jackfruit Salad)
Serves 8

Ingredients:

3 Cans (20 ounces each) Young Jackfruit
1 Pound Shrimp, shelled and deveined
1 Pound Pork Loin, thinly sliced
2 Tablespoons Shallots, finely diced
1 Tablespoon Fresh Garlic, finely diced
½ Cup Scallions, chopped
1½ Cups Rau Răm Leaves (Vietnamese Cilantro), roughly chopped
¼ Cup Fresh Cilantro, roughly chopped
¼ Cup Fresh Mint, roughly chopped
Nước Mắm (Fish Sauce)
Ground Black Pepper
Vegetable Oil

Accouterments:
Bánh Đa (rice crackers)
Nước chấm (dipping sauce)
Fried Shallots
Crushed Roasted Peanuts
Lime Wedges
Thai Chilies

In a large bowl, combine shrimp, pork, ½ tablespoon garlic, 1 tablespoon shallots, and a few dashes of fish sauce. Mix and season with black pepper. Allow to marinate for 10 minutes.

Drain the cans of jackfruit. Remove any seeds (including the shell layer surrounding the seeds) and cut off and discard any hard sections. With a sharp knife, thinly slice the jackfruit and transfer to a large bowl that has been filled with cold water. Repeat until all the jackfruit has been cut and rinsed. Using clean dishcloths, gently squeeze out the excess liquid. If too much moisture is left, your salad will be really wet and mushy. Set the jackfruit aside.

In a large skillet, heat 2 tablespoons of vegetable oil over a medium flame. Add pork and shrimp and sauté until cooked, about 4-5 minutes. Remove from the pan and set aside.

Using the same skillet, add another 1 tablespoon of oil over a medium flame. Add the remaining shallots, half the scallions and sauté until softened before adding the rest of the garlic. Stir and sauté for 2 minutes. Add the jackfruit and remaining scallions and sauté for an additional 2-3 minutes before seasoning with a few dashes of fish sauce and black pepper. Remove from heat and mix in the shrimp and pork. Toss in the Rau Răm, mint, and cilantro. Taste and adjust accordingly, keeping in mind that additional Nước chấm will be used. Plate the contents to a large dish. Sprinkle the tops with fried shallots and crushed peanuts.

Serve the Gỏi Mít Trộn with Bánh Đa, Nước chấm, limes, and chilies. Enjoy!

**This is my submission to Delicious Vietnam #15, a monthly blogging event celebrating Vietnamese cuisine which was started by Anh of A Food Lover’s Journey and Hong & Kim of Ravenous Couple. For more information, please visit Delicious Vietnam Thanks to Angry Asian Creations for hosting this month!**

Seafood

Grilled Shrimp Risotto

July 6, 2011July 12, 2017 The Culinary Chronicles25 Comments

Summers in San Diego are pretty awesome.

They’re filled with gorgeous sunshine, lazy days lounging at the beach, deliciously fresh produce, and warm afternoons sipping on chilled white wine. Perfection.

To pair with a lovely Chenin Blanc I had chilling in the fridge, I decided to make a tummy satisfying Grilled Shrimp Risotto. The wonderful light “crunch” texture from the shrimp balances so well with the creamy risotto. And although you may think otherwise, it’s surprisingly light making it a perfect summer time dish.

Leave it to me to decide on what dish to make based upon what adult beverage I’m drinking. 🙂

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Grilled Shrimp Risotto
Serves 3-4

Ingredients:
1 pound large shrimp, cleaned and peeled
1 teaspoon fresh lemon zest
¼ teaspoon red chili flake
4 cups shrimp stock*
2 tablespoons olive oil, divided
½ cup white onion, diced
2 tablespoons garlic, finely minced, divided
1 teaspoon fresh thyme leaves
2 tablespoon fresh Italian parsley, chopped
1 cup Arborio rice
½ cup white wine
¼ cup Parmesan cheese, grated
salt and pepper to taste

In a large bowl, mix together 1 tablespoon olive oil, chili flakes, lemon zest, 1 tablespoon garlic, thyme and shrimp. Season with salt and pepper and allow to marinate in the refrigerator for at least 20 minutes. Heat a grill pan to medium high and cover lightly with cooking spray. Grill shrimp until they turn pick about 1-2 minutes on each side. Remove from pan and tent with a piece of foil.

Meanwhile, heat the shrimp stock in a medium saucepan and keep warm over low heat.

Heat the remaining olive oil in a large skillet over medium heat. Add onion and remaining garlic to the skillet. Cook until items are translucent, about 5 minutes. Add the rice and stir quickly until it is well-coated and opaque. Stir in wine and cook until the liquid is nearly all evaporated.

Ladle in 1 cup of the broth into the rice. Simmer and slowly stir until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to simmer and stir, allowing the rice to absorb each addition of broth before adding more. The risotto should be slightly firm and creamy–approximately 20 minutes in total.

Gently fold the grilled shrimp into the risotto. Stir in Parmesan cheese and cook briefly until the cheese has melted. Check for seasonings and adjust with salt and pepper if needed. Spoon risotto into dishes and top with chopped parsley before serving.

*The Shrimp Stock is a key component in layering the shrimp flavor throughout the entire dish. It can be made by simmering 2½ quarts of water with shrimp shells, 1 onion roughly chopped, 2 carrots roughly chopped, 2 cups celery roughly chopped, 1 teaspoon black peppercorns, 2 bay leaves, and a generous amount of sea salt. Simmer for 30 minutes, strain and use accordingly.

Pastas/Noodles · Seafood

Quick and Easy Shrimp Scampi

January 5, 2011February 10, 2011 The Culinary Chronicles9 Comments

There are days that I will happily labor for hours in the kitchen for a mere component to one dish. And then there are days that I can’t even look at the kitchen, let alone want to cook a meal.

But does that mean I should settle for something mediocre in taste?

HECK NO!

This delicious and full flavored Shrimp Scampi will have you in and out of the kitchen in 15 minutes. True Story.

With its bright citrus notes (from the lemon and parsley) to the succulent-garlicky shrimp, you’ll never need take out again.

ps. And if you’re still feeling a little indulgent from the Holidays….throw in some sweet halved grape tomatoes, use whole wheat pasta and replace the butter with olive oil. 🙂

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Quick and Easy Shrimp Scampi
Serves 2

Ingredients:

½ Pound Linguine
½ Pound Large Shrimp, cleaned and peeled
2 Tablespoon Fresh Garlic, minced finely
1 Teaspoon Lemon Zest
½ Teaspoon Dried Chili Flakes
¼ Cup Fresh Lemon Juice
¼ Cup Fresh Parsley, chopped
2 Tablespoon Unsalted Butter
3 Tablespoon Olive Oil
Kosher Salt and Pepper to taste
*½ Cup White Wine (optional)
Lemon Slices or Parsley Springs for Garnish (optional)

Cook linguine according to the directions on the package, reserving a few tablespoons of the starchy pasta water.

Season shrimp with salt and pepper. In a large skillet, melt butter and olive oil over medium heat. Add garlic and chili flakes and sauté for 2 minutes. Add shrimp and lemon zest. Cook shrimp on both sides until they turn pink—approximately 1-2 minutes on each side. Add lemon juice and parsley. Toss in cooked linguine, adding a tablespoon at a time of the pasta water until you reach desired consistency. Season with salt and pepper. Garnish with additional lemon slices or parsley springs.

**If you would like a more saucy pasta dish, remove shrimp from skillet once they have turned pink. Add in ½ cup white wine and turn the heat to medium-high. Reduce the liquids for 4-5 minutes. Return shrimp to the pan and follow the rest of the recipe.