TAGLIATELLE WITH ROCK SHRIMP, CORN AND BURST CHERRY TOMATOES
Provided by Anne Burrell
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat a grill or broiler. Grill or broil the corn until it is dark brown on all sides. Cut the kernels off the cob and reserve. Once the kernels have been removed from the cob, run your knife along the cob to get any residual pieces of the kernels. Reserve.
- Coat a large wide pot, over medium-high heat, with olive oil. Toss in the garlic and crushed red pepper. When the garlic becomes golden and is very aromatic, remove it from the pan and discard. Toss in the cherry tomatoes and roll them around in the oil. Add 1 cup of stock and season with salt. Reduce the heat to medium and let the tomatoes cook until they start to burst and give off their juices. This will take about 8 to 10 minutes.
- Bring a large pot of well-salted water to a boil over medium heat.
- Add the corn kernels to the pot with the tomatoes. Stir to combine and add 1/2 cup of stock if the liquid level is very low.
- Drop the pasta into the boiling water and cook for 2 to 3 minutes, or longer if using dried pasta. Toss the shrimp into the pot with the tomatoes and stir to combine.
- Drain the pasta from the cooking water, reserving 1/2 cup water, and toss immediately into the pot with the tomato mixture. Add in 1/2 cup of the pasta cooking water, if needed. Toss vigorously to combine. Remove from the heat and give a drizzle of high quality finishing oil and a sprinkling of grated Parmesan. Transfer to a serving bowl or platter and serve immediately.
- It's summer in a bowl!
ANCHO GRILLED SHRIMP WITH SMOKED CORN & TOMATO REL
Steps:
- PREPARATION: -IN A MIXING BOWL ADD ANCHO PASTE, ½ OF THE OLIVE OIL, ½ OF THE CILANTRO, GARLIC, BBQ SEASONING, AND MIX TOGETHER. -ADD SHRIMP AND COAT WITH MARINADE. -SOAK CORN IN WATER (WITH HUSKS) AND 1t. OF LIQUID SMOKE FOR AT LEAST ONE HOUR. -GRILL CORN AND YELLOW PEPPER TILL THE HUSKS AND SKIN OF THE PEPPER ARE ALMOST BLACK. PEEL AND SET ASIDE TO COOL. -IN ANOTHER MIXING BOWL PLACE DICED AVOCADO, DICED TOMATO, CHOPPED GREEN ONION, LEMON JUICE, 1 t. OF LIQUID SMOKE AND CORN CUT OFF THE COB. MIX TOGETHER AND SET ASIDE FOR THE RELISH. -SEED THE YELLOW PEPPER AND PLACE IN A BLENDER WITH OLIVE OIL, SALT AND PEPPER TILL SMOOTH. USE AS THE SAUCE. PUT IN A SQUEEZE BOTTLE AND USE TO GARNISH PLATE WITH -REMOVE SHRIMP FROM MARINADE AND GRILL TILL COOKED AND ASSEMBLE THE PLATE BY USING THE YELLOW PEPPER SAUCE AND SMOKED CORN RELISH. I SERVE THIS WITH POLENTA OR GRITTS WITH BROWN BUTTER AND GARNISH WITH A SPRIG OF CILANTRO.
CHILE-RUBBED SHRIMP WITH AVOCADO CORN COCKTAIL
Provided by Steven Raichlen
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- 1. Rinse the shrimp under cold running water, then blot them dry with paper towels.
- 2. Place the chile powder, garlic salt, coriander, oregano, cumin, and pepper in a mixing bowl and whisk to mix. Add the shrimp and toss to coat. Stir in the olive oil. Let the shrimp marinate in the refrigerator, covered, for 30 minutes to 1 hour.
- 3. Cook the shrimp, following the instructions below for any of the grills, until just cooked through. When done the shrimp will turn pinkish white and will feel firm to the touch.
- 4. Spoon the Avocado and Corn Salsa into 4 large martini glasses or serving bowls. Drape 4 of the hot shrimp over the edge of each glass or bowl and serve at once. Or for a cold shrimp cocktail, let the cooked shrimp cool to room temperature. Refrigerate the shrimp, covered, until they are chilled before serving them with the salsa. The cooked shrimp can be refrigerated for up to 2 days.
- CONTACT GRILL:
- Preheat the grill; if your contact grill has a temperature control, preheat the grill to high. Place the drip pan under the front of the grill. When ready to cook, lightly oil the grill surface. Place the marinated shrimp on the hot grill, then close the lid. The shrimp will be done after cooking 1 to 3 minutes.
- GRILL PAN:
- Place the grill pan on the stove and preheat it to high over medium heat. When the grill pan is hot a drop of water will skitter in the pan. When ready to cook, lightly oil the ridges of the grill pan. Place the marinated shrimp in the hot grill pan. They will be done after cooking 1 to 3 minutes per side.
- BUILT-IN GRILL:
- Preheat the grill to high, then, if it does not have a nonstick surface, brush and oil the grill grate. Place the marinated shrimp on the hot grate. They will be done after cooking 1 to 3 minutes per side.
- FREESTANDING GRILL:
- Preheat the grill to high; there's no need to oil the grate. Place the marinated shrimp on the hot grill. They will be done after cooking 2 to 4 minutes per side.
- FIREPLACE GRILL:
- Rake red hot embers under the gridiron and preheat it for 3 to 5 minutes; you want a hot, 2 to 3 Mississippi fire. When ready to cook, brush and oil the gridiron. Place the marinated shrimp on the hot grate. They will be done after cooking 1 to 3 minutes per side.
GRILLED SHRIMP WITH ANCHO PASILLA SAUCE
Categories Backyard BBQ Shrimp Hot Pepper Grill Grill/Barbecue Healthy Gourmet
Yield Makes 16 to 24 tacos
Number Of Ingredients 8
Steps:
- Soak skewers in water at least 30 minutes and up to several hours.
- Shell and devein shrimp. Holding 2 skewers parallel and slightly apart, thread 6 shrimp onto them (this will facilitate turning them on the grill). Thread remaining shrimp onto pairs of skewers in same manner. Brush both sides of shrimp with ancho pasilla sauce and discard any remaining sauce. Marinate shrimp, covered and chilled, at least 30 minutes and up to 6 hours.
- Prepare grill.
- Grill shrimp on a well-oiled rack set 5 to 6 inches over glowing coals 2 minutes on each side, or until just cooked through. (Alternatively, shrimp may be broiled on rack of a broiler pan under a preheated broiler about 3 inches from heat 3 to 4 minutes on each side.)
- Remove shrimp from skewers and serve with accompaniments.
GRILLED ANCHO SHRIMP FILLING
If you want to add some Mexican recipes to your repertoire, try this easy quesadilla for tonight's dinner. The filling is made with peppery grilled shrimp and balanced with mild Monterey Jack cheese and our Mango and Roasted Yellow Pepper Salsa.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Yield Makes about 3 cups
Number Of Ingredients 5
Steps:
- Peel and devein shrimp. Place in a small bowl with ancho-chile powder, cayenne, and oil, and stir until well coated.
- Cover; chill 30 minutes. Heat a grill or broiler. Salt shrimp, and cook 2 to 3 minutes on each side, until cooked through.
SUMMER SHRIMP SCAMPI WITH TOMATOES AND CORN
Shrimp get along well with garlic, butter and lemon, and so do tomatoes and corn. Combine them, and you get a summery shrimp scampi that comes together in one skillet. A searing hot pan helps the tomatoes blister and the corn caramelize before they are coated in a garlic-lemon butter sauce. This is a meal in and of itself, but if you want to serve it with pasta or bread, they'd be welcome additions.
Provided by Ali Slagle
Categories dinner, lunch, quick, weekday, seafood, vegetables, main course
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Pat the shrimp very dry and season with salt and pepper. In a large (12-inch) skillet, heat the olive oil over medium-high. Add the shrimp and cook until pink and lightly golden in spots, 1 to 2 minutes per side. Use a slotted spoon to transfer the shrimp to a plate.
- Add the tomatoes to the skillet, season with salt and pepper, and cook, stirring just once or twice, until they start to blister in spots, 3 to 4 minutes. Add the corn, season with salt and pepper, and cook, stirring just once or twice, until the tomatoes burst and the corn is golden in spots, 3 to 4 minutes.
- Add the garlic and red-pepper flakes and cook, stirring, until you smell garlic, about 1 minute.
- Reduce heat to medium, and add the wine and lemon juice, scraping any brown bits from the bottom of the pan. Cook until nearly evaporated, then add the butter and stir until melted. Add the shrimp and its juices and stir until warmed through. (If the sauce breaks and looks greasy, add 1 or 2 teaspoons of water and stir until emulsified.)
- Remove from heat, add the herbs, season to taste with salt and pepper, and serve with extra lemon for squeezing over, if you like.
GRILLED CORN AND SHRIMP SALAD
Categories Salad Quick & Easy Backyard BBQ Shrimp Corn Grill Grill/Barbecue Watercress Gourmet
Yield Serves 6
Number Of Ingredients 9
Steps:
- Brush the corn with some of the additional oil and grill it on a rack set about 6 inches over glowing coals, turning it, for 15 minutes, or until it is golden brown. Let the corn cool until it can be handled. Working over a bowl, with serrated knife cut the kernels from the cobs and with the back of the knife scrape the pulp from the cobs. Brush the shrimp with some of the additional oil, grill them on the rack, turning them, for 6 to 8 minutes, or until they are cooked through, and transfer them to the bowl. Stir in the onion, the jalapeño, and the coriander
- In a small bowl whisk together the lemon juice, the vinegar, and salt and pepper to taste, add the remaining 1/3 cup oil in a stream, whisking, and whisk the dressing until it is emulsified. Pour the dressing over the corn mixture and combine the salad well. Divide the watercress among 6 plates and spoon the salad over it.
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- First prep the vegetables. Use a sharp knife and cutting board to cut the cherry tomatoes in half. Set them aside and, if necessary, either cut or tear the lettuce into bite-size pieces. Then cut the avocado into slices or bite-size pieces, depending on your preference.
- Next grill the corn. Preheat your grill to a medium heat, around 400 degrees F. Remove the husks and silk (the strings) from each corn cob if they didn't come pre-shucked. Rinse the corn with water and dry it off with a towel.
- Once the grill is warmed up, place the corn on the grill grate with a pair of tongs and close the lid. Cook for 4 minutes. After the 4 minutes are up, open the lid and rotate each corn cob one-quarter turn, then close the lid and cook another 4 minutes. Do this another two times until all sides of the corn have been face down on the grill grates and the corn kernels are starting to blacken.
- While the corn is on the grill, prep the shrimp. Make the shrimp seasoning blend by using measuring spoons to measure out 3/4 tsp of Diamond Crystal kosher salt, the smoked paprika, garlic powder, ground cumin, and ground black pepper. Combine them in a small bowl and set aside.
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- Place chiles de árbol and ancho chiles in a medium bowl and cover with boiling water; cover bowl and let stand 30 minutes. Drain, reserving ½ cup liquid. Remove stems and seeds from chiles; discard (leave in some seeds for more heat, if desired).
- Meanwhile, heat a small cast-iron or other heavy skillet over high heat. Add onion and garlic and cook, stirring occasionally, until softened and lightly charred, 8–10 minutes; peel. Purée onion, garlic, chiles, fish sauce, sugar, and ¼ cup soaking liquid in a blender until smooth; season with salt.
- Heat 2 Tbsp. oil in a small saucepan over medium-high heat. Add garlic and cook, stirring often, until softened (do not let brown), about 3 minutes. Add ½ cup ancho chile paste (reserve remaining paste for another use) and cook, stirring often, until fragrant, about 2 minutes; add cream. Add butter piece by piece, whisking after each addition until emulsified. Once sauce has thickened, mix in lime juice by teaspoonfuls; season ancho butter sauce with salt and pepper.
- Heat remaining 2 Tbsp. oil in a large cast-iron or other heavy skillet over high heat. Season shrimp with salt and pepper and, working in batches, cook until shells are golden brown and shrimp are opaque in the center, about 3 minutes per side. Transfer to a large bowl, add warm sauce, and toss to coat; season with salt, pepper, and more lime juice, if desired.
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