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Posts Tagged ‘shrimp’

A great dish, featured in Nobu books in several variations.


My version was a simplified one from his first book.
mix a good mayo with some garlic/chile sauce.
Butterfly shrimp but don’t peel (1.5lb – 20cnt/lb)
Saute sliced portobello (3 large) until just limp.
Brush the shrimps just a bit of the sauce, layer a parsley leaf and top with a slice of mushroom.
Broil for 5mins or until shrimp is ready.

I served the dish with grilled asian eggplant topped with bonito flakes; romaine leaves and shredded jicama and green mango.

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Arroz a la tumbada is presumably one of the favorite dishes of Veracruz. And Rick Bayless chose to answer the question of Where you’ll be heading in the future by cooking this dish at the Top Chef Masters final episode…
Well, after making this dish tonight i’m fully with Bayless and the people of Veracruz. But it was Kennedy again who succeeded to nail down the essence of the flavor in the arroz a la tumbada – the careful choice of herbs.

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Chefs, open your baskets! For the dinner tonight you have okra and shrimp.
Evidently those two are meant for each other. Think hearty gumbo. Not in this hot and humid weather though, no way. Light, spicy and still southern felt like the right approach…
Roasted okra is great but it became like a rut. Several sources suggested steaming: easy and interesting, notwithstanding the possibility of sliminess …
For a shrimp dish the first thing i checked was My Mexico (on my globe the place is south of New Orleans, hence totally legit :)). And here they were, Camarones Verdes, introduced by the words “this recipe is an irresistible one…” Well i don’t know about you but i’m not the kind of person who would pass on the dish Diane Kennedy found so compelling!
The dinner was indeed delicious: bright green okra dressed simply with a bit of butter and salt, shells-on shrimp (from the Gulf of course) in its light spicy sauce, and a small salad – sliced jersey tomatoes topped with some fennel slaw, to compliment the anise undertones of the shrimp sauce.
But why hands-on you’d ask? Let me quote the Camarones Verdes piece again: “This is not dainty eating: you really have to use your fingers...” Well this applied to the okra dish too đŸ™‚

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After several failed shrimp dishes (mostly due to the poor quality of shrimp) finally something great! Large gulf shrimps (20-30 per lb) in their shells marinated with mexican flavors – fresh bay leave/oregano/hot green chile powder/lime zest, and olive oil. Cooked on a very hot skillet for about 5mins total turning once.
Nice side fashioned from Bayless potato tacos: poblano rajas con cream with chard leaves wilted in and shuttered cooked fingerlings added at the end. Totally good on its own.

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