Seafood Essentials Multiuse Shrimp Marinadesauce Recipes

SEAFOOD ESSENTIALS: SHRIMP IN GARLIC/BUTTER SAUCE

Steps:

• PREP/PREPARE
• Chef's Note: Shrimp are typically sold by count per pound. For example, shrimp designated as 21/25 means that it takes 21 to 25 shrimp to make a pound. Some of the more common measurements are listed below. As the numbers get bigger, the shrimp get smaller. Count per pound 16/20 21/25 26/30 31/36 36/40 41/50
• Gather your Ingredients (mise en place).
• Add 2 tablespoons of butter to a sauté pan, over medium-high heat.
• Chef's Note: While the butter is melting, toss the shrimp with a bit of salt & pepper.
• When the foaming subsides, add the shrimp to the pan.
• Chef's Tip: The shrimp should be peeled and deveined; however, leave the tails intact... that will give your guests something to grab on to.
• Toss and cook in the pan until the shrimp begin to turn pink, about 3 - 4 minutes.
• Remove the shrimp and reserve.
• Add the garlic to the pan and stir until fragrant, about 60 seconds.
• Add the lemon juice, zest, Worcestershire sauce, and chicken stock to the pan.
• Chef's Note: The Worcestershire is an addition I've been making to this recipe for a couple of years now. If you want something a bit more "traditional" then leave it out.
• Chef's Note: If you're feeling decadent, you can sub the chicken stock with white wine.
• Bring to a boil, stir, and reduce by half, about 3 - 5 minutes.
• Add the remaining butter, one tablespoon at a time.
• Stir until the butter has completely melted into the sauce.
• Return the shrimp to the pan, and combine with the sauce.
• PLATE/PRESENT
• Garnish with some chopped dill, and serve straight from the pan with some bagettes, or serve over some nice steamed rice with a side of broccoli.
• Keep the faith, and keep cooking.

SEAFOOD ESSENTIALS: MULTIUSE SHRIMP MARINADE/SAUCE

Steps:

• PREP/PREPARE
• If you have a blender, use it to mix the ingredients; if not; use a good whisk, and a wee bit of elbow grease.
• Storage Of Homemade Condiments, Spices, and Sauces Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If properly stored, this marinade should last several weeks in the fridge.
• Baked Garlic I love what baking does to garlic... it mellows the flavor and creates an awesome ingredient that enhances so many diverse dishes. I use it so much in catering that I usually bake 15 or more bulbs of garlic at a time, and then save them for when needed. If you do not wish to use baked garlic, you can use regular minced cloves, but cut the amount in half. Here is the recipe that I use... it is easy/peasy: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/cooking-essentials-baked-garlic.html?r=4 Note: Because baking the garlic mellows its flavor, if you decide to use raw garlic, then cut the amount in half. In this recipe it would mean cutting it from 4 baked cloves to 2 raw cloves.
• Gather your ingredients (mise en place).
• Whisk all the ingredients together (including optional ones, if using) in a bowl until completely combined.
• I do recommend a blender if you have one.
• Properly store in the refrigerator until needed.
• Since this marinade contains a lot of olive oil, when you put it into the fridge it will solidify, like lard. Simply take it out about 30 - 60 minutes before using, and it will revert to a liquid/oil state.
• To use, place the marinade into a bowl or Ziploc bag and add the shrimp. The amount of marinade this recipe makes will work with a pound (0.45kg) of shrimp.
• Marinate in the refrigerator for at least 2 hours, or up to 8 hours. This particular marinade does not contain any citrus juice, only lemon zest from the lemon/zest spice. If you are working with a marinade that contains citrus juice, you will not want to marinate over 2 hours, because the citrus juice can actually cook the shrimp. I usually go about six hours.
• Because the marinade needs to get to the shrimp, you need to peel them before beginning the marinade process. However, for presentation's sake, I would leave the tails on. But do not throw those shells away, stick them into a Ziploc bag and toss them into the freezer. Pull them out and use to flavor things like a fish stock, or sauce. Waste Not, Want Not. That's the way.
• Once they come out of the marinade, you can choose your cooking method; anything from the stovetop, grill, or oven will work brilliantly.
• PLATE/PRESENT
• Here are a few mouth-watering ideas for you. Enjoy.
• Served with linguini in a creamy garlic/parmesan sauce.
• Pan blackened.
• Basted on a stovetop grill.
• Oven fried and served with some sauce on the side.
• Keep the faith, and keep cooking.

SEAFOOD ESSENTIALS: SPICY SHRIMP & PASTA

Steps:

• 1. PREP/PREPARE
• 2. Gather your ingredients.
• 3. Chef's Tip: For this dish to come together, you need all your ingredients prepped and ready to go; including the pasta.
• 4. Whisk together the chicken stock with the flour, and reserve.
• 5. Add the oil to a sauté pan over medium-high heat.
• 6. When the oil begins to shimmer, add the shrimp.
• 7. Sauté the shrimp for about 90 seconds
• 8. Chef's Tip: When you cook the shrimp they need to be cool, but not cold... and definitely not frozen..
• 9. Add the garlic and tomatoes to the pan.
• 10. Stir into the shrimp, and sauté for an additional 30 seconds.
• 11. Add the reserved chicken stock/flour mixture to the pan.
• 12. Bring to the boil, and cook for an additional minute.
• 13. Chef's Note: The broth should begin to thicken.
• 14. Reduce heat to low and begin adding the cubes of butter.
• 15. Chef's Note: Add one cube at a time, allow it to incorporate into the sauce, and then add another. Repeat until all the butter has been added to the sauce.
• 16. Add the lemon juice, paprika, cayenne, and then season with salt and pepper, to taste.
• 17. Chef's Note: The cayenne and the black pepper are variables in this dish. When Old Man Winter is howling, and the skies are grey with the promise of snow, I'll add a bit more heat to warm my houseguests up. However, when the warm winds of Spring begin to blow, I'll lower, or even eliminate the heat, and serve as a light Spring/Summer dish. Good chefs understand that spices can be very seasonal.
• 18. Chef's Tip: If you are not using freshly made chicken stock, then watch the salt. Most commercial chicken stocks have a lot of sodium in them.
• 19. Chef's Tip: This is one shrimp/pasta recipe where I don't recommend finishing the dish with a sprinkling of Parmesan cheese. In my opinion it upsets the delicate pairing of the sauce with the shrimp. You can add it if you want, but try one bite without it... just one.
• 20. Chef's Note: If you have never made fresh pasta, you should give it a try.
• 21. PLATE/PRESENT
• 22. Serve immediately over a warm bed of fresh pasta. Include a small side salad and some nice freshly baked bread, and you have a great meal. Enjoy.
• 23. Keep the faith, and keep cooking.
• 24. RECOMMENDED ADDITIONS
• 25. Homemade Pasta - ala Andy https://www.justapinch.com/recipes/main-course/pasta/master-recipe-egg-noodle-dough.html?p=16
• 26. Chicken Stock - ala Andy https://www.justapinch.com/recipes/soup/other-soup/hearty-chicken-stock-ala-cia.html?p=1
• 27. Italian Bread - ala Zelda https://www.justapinch.com/recipes/bread/other-bread/italian-bread-for-the-bread-machine.html?p=15
• 28. Gluten Free French Bread - ala Bonnie https://www.justapinch.com/recipes/main-course/french/gluten-free-french-bread-bonnies.html?p=2