food thread. specifically, shrimp
i have a bag of shrimp in my freezer that I want to cook tonight. I was thing of doing an angel hair/garlic/ olive oil/mushroom/ tomato/broccoli thingy with it, but when I suggested that to mr. beep earlier he all of a sudden decided he doesn't like seafood mixed with pasta (wtf? he'll eat squirrel for christs' sake!and he's eaten pasta/seafood for fucking years, but I digress)
any of you guy have any ideas what else I could do with it besides pasta? I want something simple so no gumbo or jambalaya or anything. and we grilled it last week.
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(9/16/08 2:35 pm) Reply
Re: food thread. specifically, shrimp
What about making it as scampi and serving it as a SIDE for the pasta??
For easy scampi, take a cake pan, a stick of butter, squeeze in a lemon or so and leave the lemons, add 3-4 garlic cloves, sliced or whole depending on how you like it and some fresh parsley. Cover with foil. Bake on 400 for about 8-12 minutes depending on the size of the shrimp.
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(9/16/08 8:38 pm) Reply
Re: food thread. specifically, shrimp
Clams, in my opinion, are best just cooked in chicken stock, wine, butter, lemon and garlic. And parsley. Just saute the garlic in the butter and add the rest and heat well and then put the clams on top to steam open. parsley at the very end.
Although I do like fish/seafood, I have never really prepared it at home except for some delicious crab cakes and some catfish fillets I prepared one time each.
Boxed fish doesn't count, right? lol
Anyway, I'd like to incorporate more fish into my diet so I'll be asking here for recommendations.
Re: food thread. specifically, shrimp
This thread made me hungry for shrimp scampi so I did a mock up last night using what I had on hand: butter, minced garlic and some lemon/pepper seasoning. I just did it in a pan over the stove. It was the easiest thing I think I've ever made.
MrsT, grilled salmon is good and very easy. Just some lemon, butter and a bit of dill all wrapped in foil. I've done a honey glazed version too that's really tasty.
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(9/18/08 7:44 am) Reply
Re: food thread. specifically, shrimp
Ok so here's the baked fish thing:
Buy a nice thick white fish. Cod will do. I like it fine. halibut is better, or grouper. But they are much more expensive.
Put about 4 cloves of garlic, minced into about 2/3 cup of good olive oil. I prefer light olive oil because it keeps the dish from getting to heavy. Squeeze in a couple of lemons -- more or less depending on how much you like lemon. This needs to sit for about 3 hours. Not more than that because I think you can get botcholism or something.
turn the oven on to 425.
Buy some onion rolls -- bakery made if possible. Put them in your food processor and grind to a crumb. don't kill them. they dont' have to be fine. You will probably only need about 2 rolls for a pound of fish. If you make more they will keep fine in your fridge for at least a month and can be used to top mac & cheese or to coat chicken tenders or whatever.
Chop some cherry tomatoes in quarters and sprinkle with salt and fresh basil.
Put your bread crumbs and a little fresh thyme (or dill if you prefer or rosemary, oregano or nothing -- whatever you like just use fresh) in a bowl and drizzle with the olive oil/garlic. Just a bit at a time. You don't want it to form a ball or anything, but you want to moisten the bread crumbs.
Take a baking sheet and oil it with whatever you use. I use peanut oil spray. Place the fish in about 4" pieces on the oil. Take a spoonful of the crumb mix and spread it on top of the fish. Pop it in the oven and bake for 18 minutes.
Plate the fish and on either side, put some of the cherry tomatoes. Drizzle the fish and tomatoes with some more of the olive oil/garlic/lemon mix.
I like to serve with barely sauted spinach with onion & garlic and thrice baked potatoes. Green beans are good with it too.
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(9/19/08 8:16 am) Reply
Re: food thread. specifically, shrimp
Ok, fish in parchment. This is fucking good.
Use whatever thick fish you like for this. Thicker is necessary to make sure everything cooks through and the fish does not over cook.
Buy parchment paper. that is important. Not wax. And god not foil. Parchment.
Lay out a giant slice of parchment -- like 2.5 feet long. Make a fold halfway and lay it back flat. Place some leafy veggies in the middle of one side -- baby spinach, escarole, broccoli rappi - whatever. Or not. Place some onions on top. Red onions sliced thin are my favorite. Arange a thinly sliced lemon on top of that. Your pile should be about the size of your fish filet. Put the fish on. Drizzle with olive oil or peanut oil. Salt/pepper. Put some more veggies on and around. Cherry tomatoes. Broccoli. Sugar snap peas go well. Green beans would be ok, but I'd say to blanch them first. Again, whatever you like. Drizzle again with a bit of oil. Fold the paper over. At one corner make a small fold. Fold again at the edge. Keep folding like you are working the outside of a pie crust. Go all the way around until you have about 2 inches or so left open. Pour in about an eight of cup of dry white wine. Always cook with what you'd drink. And I suppose if you like fruity wine, that would be ok too. Pour in an eight of a cup of chicken stock. Or water if you don't have stock. Seal up the last edge. If you're thinking it's not sealed well enough, you could use a wooden clothespin I guess. I've never had trouble sealing.
Lay packets flat on a baking sheet. (You can make these a few hours ahead and refrigerate -- but I would reccommend leaving out the wine and adding that at the last minute -- you don't want to cook your fish in the fridge).
Bake at about 275 for 20-25 minutes depending on fish etc.
Almost anything could be substitued except the fish, oil, lemon and wine.
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