Shrimp Guacamole

Now, there's nothing wrong with good old Guacamole but why not add shrimp to liven things up a bit?!  Living on the edge.....

I'm pretty sure everyone has their own version of Guac and although this isn't authentic, it's tasty.  I poach the shrimp instead of buying pre-cooked, which always have a bit of a rubbery texture to me.  I also don't do  Cilantro so I use Parsley but you can totally substitute with your green of choice.  This is a simple dip but the shrimp adds just a little something different.  A little pizzazz, if you will.  This time of year, we could all use a little sparkle while we await the arrival of Spring......

Shrimp Guacamole

Serves 4-6 as an appetizer

6 large Shrimp, poached*

2 ripe Avocados, roughly mashed

1 green onion, finely sliced

1 tomato, seeded and finely chopped

1 clove garlic, finely chopped 

1-2 tsp Sriracha (depending on your heat tolerance)

1/4 tsp cumin

1-2 tbsp fresh Lime Juice

2-3 tbsp chopped Parsley or Cilantro

1/4 tsp salt

Freshly ground Pepper

Chop poached shrimp into small pieces.  Set 1/4 of them aside.  Add the others to a bowl.

Add the remaining ingredients to the shrimp and gently combine.  Taste for seasoning.  Add the rest of the shrimp on top to garnish.

*Bring a medium pot filled halfway with water to a boil.  Add half a lemon.  Turn the heat down to barely a simmer and add shrimp, making sure not to boil water.  Poach until curled and pink, 1-2 minutes.  Remove from water and let cool.

Polenta with Shrimp, Leeks and Bacon

Ok, so browsing through Instagram, I came across a photo of Polenta with Shrimp and Chorizo...looked amazing.  So, I thought to myself, I need to make something like that but I have no Chorizo.  I have Bacon!  Pork and Shrimp?  Hells yeah...as if that's not delish.  Being the vegetable lover that I am, I thought Leeks and Tomatoes would do a body good.  They did.  This was comforting but not overly heavy.  Delish!
This dish comes together rather quickly.  Have everything prepped ahead of time and it'll be a breeze.  The Polenta cooks quickly and can be done while the shrimp cooks.  Just be sure to pull it off the heat as soon as it's thickened, toss in the butter and pop a lid on it.  The Parm can be added before serving.  I've kept the Polenta fairly light by using only water in it.  If you're making this for company, replace half the water with whole milk for extra richness.
Please read this recipe through before starting.  I've given directions for cooking both the Polenta and Shrimp at the same time.

Loooove the colours!

Polenta with Shrimp, Leeks and Bacon

Serves 4

6 slices of bacon, cut into pieces (alternatively, you could use Pancetta)
2 large Leeks, white part only, cleaned and sliced into rings
3 large cloves garlic, finely chopped
2-3 sprigs fresh Thyme leaves, chopped
Salt & Pepper
24 Shrimp, peeled
1/3 cup white wine
1/2 pint cherry tomatoes, halved
pinch chili flakes
Fresh Parsley, chopped (optional)

Polenta
4 cups water
1 tsp salt
1 cup Yellow Cornmeal*
1 tbsp butter
1/4 cup freshly grated Parmesan

Put 4 cups water in a pot with a lid for the Polenta and turn the heat to medium and allow it to warm up.
In a large skillet, over medium heat add the bacon to the pan and cook until crisp.  Set aside.  Add the leeks, Thyme and garlic to the pan and season lightly with salt but a good grinding of fresh pepper.  Meanwhile, turn up the heat on the  pot of water to high,  bring it to a boil and add 1 tsp salt.  Cook the leeks for about 5 minutes.  Remove from the skillet and add to the bacon.
If necessary, add a couple of teaspoons of olive oil to the pan.  Add the shrimp to the skillet with a pinch of chili flakes and let them cook on side.  Pour the cornmeal in a stream into the boiling water, whisking constantly until thickened.  Should only take a minute or two.  Immediately remove it from the heat and add the butter - place the lid back on.  Flip the shrimp and add the bacon and leeks back in.  Pour in the wine and toss in the tomatoes, cooking for 2 minutes or until shrimp are cooked through.  Check for seasoning.
Add the cheese to the Polenta.
Pile some Polenta onto a plate or serving platter and top with the shrimp.  Sprinkle with a handful of chopped parsley.

*Some cornmeal cooks faster than others.  The one I use is simply labelled Yellow Cornmeal and it cooks very quickly, which is why I have given you directions on cooking the Polenta at the same time as the shrimp. You can do it just before the shrimp but it won't maintain it's creaminess as well.

Boursin and Poached Shrimp Appetizer

I don't know if I can actually call this a recipe because it's too easy to be anything more than an idea. It takes seconds to whip up and it's a yummy and satisfying 2 bite app. 
I poached the shrimp because as far as I'm concerned, they're much more tender, tastier and have a far better texture.  It takes little to no effort and you get a better quality ingredient.  You can use pre-cooked but I beg you to try poaching them at least once, so you can see the difference.  Buy uncooked shrimp with the shell on or off...your choice.  This is how I poach shrimp but the "add-in's" vary all the time.  **Bring a pot of water to a simmer gentle boil.  Add in any of the following....1/4 onion, garlic clove smashed, peppercorns, bay leaf, half a lemon, handful of parsley, celery leaves....boil for about 10 minutes and then turn the heat down to medium low.  Toss the shrimp in and poach until pink and just done.  These can be done the day ahead.
Serve these on crostini, cucumber rounds or rice crackers.

Boursin and Poached Shrimp Appetizer

**Poached Shrimp
Boursin Cheese (Herb & Garlic is my fav)
Crostini, Rice Crackers or Cucumber rounds

Smear some Boursin on the cracker, top with shrimp.  That's it.

Summer Pasta

We don't tend to eat a lot of pasta in the summer but when I get a hankering, I need it.  I mean, what's not to like.  It's a vehicle for flavour....and I love it....truly.  This particular evening I wanted something fresh, simple and bursting with summer love.  Corn, tomatoes and basil.  Awesomeness.  Yup, sheer deliciousness.  The husband and little people inhaled it.  Solid gold.
I insist you use fresh corn, as in cut the kernels off yourself.  Frozen corn just won't have the same effect and you'll lose the brightness of the dish.
If you're a veggie, leave out the shrimp but we here in this house, aren't veggies and we all like shrimp.

Ummmm, yeah you're looking at the same thing I am....IT'S SO PRETTY!

Summer Pasta

Serves 4

3/4 lb Fettuccine, or pasta of choice
4 tbsp olive oil
1 lb of shrimp, shells and tails removed
1 pint cherry tomatoes, half of them sliced in half and the others kept whole
2-3 cloves garlic, minced
4 ears of corn, kernels sliced off and set aside
1/4 cup white wine or chicken broth
Salt and pepper
Fresh basil
Chili Flakes (optional)
Parmesan cheese, freshly grated (optional)

Bring a large pot of water to a boil, salt well and cook pasta until done, reserving 1/2 cup pasta water. 
Heat a large saucepan over medium high heat. Add 3 tbsp of olive oil and slide in tomatoes, cooking for about 3-4 minutes.  Add the garlic and the fresh corn and cook for 3 more minutes.  Season with salt and pepper.  Push the veggies to the outside of the pan and add in the shrimp.  Cook a couple of minutes until they're just pink and add in the wine, stirring to get any bits from the bottom of the pan.  Throw the pasta on the veggie mixture and toss, adding pasta water to loosen if necessary.  Drizzle the last tbsp of olive oil over the pasta.  Check for seasoning.  Add fresh basil, chili flakes and Parmesan if using.

Poached Shrimp with Cheater Lemon Aioli

I have made this simple but flavor packed shrimp and aioli a bunch of times and it always goes over well.  It's a bit more decadent than shrimp and seafood sauce.  Now, it is a cheater aioli but that doesn't mean it's not delicious.  It means it's way easier than whipping up a true aoili, which is a real treat, but time consuming and sometimes finicky.  All of this can be made earlier in the day, which is how I always do it. 
You could use pre-cooked shrimp in a pinch but I have to say, the texture of poached shrimp beats the pulp out of the pre-cooked stuff.  You can poach it with or without the shell.  If you do use shell on shrimp, you'll need to peel them after.  The shell can also help keep the shrimp moist and flavourful while poaching.  It really only takes a few minutes...trust me....I wouldn't lie to you about something like shrimp.....or any other food for that matter.  That's just mean.
Saffron....not the cheapest of items you can buy but a little goes a long way.  You can omit it but it truly does lend a flavor you can't get from anything else.  Totally up to you.  The aioli can also be used on salmon or for dipping steamed asparagus. 

Poached Shrimp with Cheater Lemon Aioli

1 lb Shrimp, uncooked with or without shell
1/2 cup mayonnaise
1 clove garlic, finely chopped
lemon zest, from half a lemon
1/4 tsp saffron
pepper to taste (optional)


Fill a large pot with water and add in any or all of these optional ingredients for poaching - half a lemon, handful of parsley, 8 peppercorns, smashed clove of garlic, good pinch of salt and bay leaf.  Bring to a boil and reduce heat to medium low and let simmer for 10 minutes.  Add the shrimp into the poaching liquid and cook for 2-3 minutes or until shrimp turns pink and curls.  DO NOT overcook the shrimp.  Remove from liquid and refrigerate until chilled.
Crumble the Saffron into 1 tbsp of hot water for a couple of minutes.  Combine the mayonnaise, garlic, lemon zest, saffron and soaking liquid and pepper if using.  Refrigerate for at least 1/2 hour or up to 12 hours.  Serve with poached shrimp.

Pasta with Shrimp and Spinach Pesto

Shrimp is one of those things we always have in the freezer.  It's versatile and it's cooks up quickly.  I was cooking for my awesome mother in law and I needed something with very few ingredients but big flavour that was going to deliver.  I was taking dinner to her house and this is what came to mind...Shrimp, pesto and some kind and pasta.  How can you go wrong? Easy right?!  Totally!!! 
I chose to do a Spinach Pesto which was glorious, if I do say so myself. (This is similar to my Basil Pesto recipe but with a couple of tweaks). I whirled it up in my mini food processor (you could use a blender). Wicked flavour.  I LOVE spinach and needed to incorporate all of it's green goodness into my meal.  I also tossed some asparagus into the pasta for good measure.  This was a wickedly simple meal to whip up with awesome flavour. You can taste the ingredients....all of them.
Make the pesto up to 2 days in advance.  You could also use this on crostini with ricotta, on chicken, fish or in an omlette....ohhhh, saute mushrooms and throw some in....perhaps drizzled on tomatoes...You feelin' me?!  Good.

It's soooo pretty....

Pasta with Shrimp and Spinach Pesto

Serves 4-6

Pesto
2 cups Spinach
1/4 cup fresh Basil
3 garlic cloves
1/2 cup Parmesan, freshly grated
1/4 Pine Nuts, lightly toasted
1-2 tbsp lemon juice
1 tsp lemon rind
1/2 cup olive oil
salt and pepper to taste

Pasta
1 lb pasta
1 tbsp olive oil
1 clove garlic, finely chopped (optional)
1 lb shrimp, raw with shells removed
1 1/2 cups asparagus, cut into 1 inch pieces

For the Pesto: Toss all of the pesto ingredients in a mini food processor and whiz away.  If using a blender you'll probably have to scrape down the sides a couple of times and add the olive oil in 2 batches to ensure everything blends well. Check the seasoning. Refrigerate until ready to use or up to 2 days.

Pasta: Cook the pasta in a large pot of boiling salted water according to directions.  Throw the asparagus in with the pasta in the last minute of cooking. Meanwhile, heat the olive oil in a large skillet over med heat.  Add the garlic and shrimp.  Saute until the shrimp are pink and curled, about 3 minutes.  Season with a little salt and pepper.  Drain the pasta and asparagus and toss with the pesto and shrimp.  Check for seasoning.

Proscuitto Wrapped Shrimp with Goat Cheese and Basil

This will be my last post until sometime after Christmas.  While in previous years I'm usually organized at this point, this year I seem to be a wee bit behind.  My inner crazy is going to start to show unless I get my arse in gear!  No amount of making lists has saved me thus far.
This delcious Shrimp appetizer is a creation by my cousin Sandra.  She served this at a Christmas gathering earlier this month and since then, I've made it 3 times.  It's soooo good.  I've served it as an app and also over rice to make it a meal. It would great on salad for a light dinner or even over a simple pasta.  It's highly addictive. 
The second time I made this, I wasn't impressed with the basil at the grocery store so I opted for some pesto I had made and kept in the freezer (I blogged earlier about the pesto).  Equally as delicious.  Make this.  It's a must.
I can't give you exact ingredients because I never did use any.  I will do my best to give you an idea of what you'll need.  You can stick a toothpick through the shrimp to hold them together but it's not neccesary.  If you do, soak the toothpicks in hot water for at least 10 minutes to prevent them from burning.  These can be made up to 6 hours ahead and kept in the fridge until it's time to broil. Once they're under the broiler, don't walk away from them.  Enjoy!

Proscuitto Wrapped Shrimp with Goat Cheese and Basil

1 lb raw shrmip, peeled and deveined
1 clove garlic, chopped
juice and rind of half a lemon
1 tsp honey
Soft Goat Cheese, approx 1/4 cup (more if needed)
Basil leaves (large leaves torn in half)
Proscuitto (half a slice per shrimp)

Toss the shrimp in a bowl with the garlic, lemon juice, rind and honey.  Let it marinate no more than 20 minutes, any longer and the lemon will cook the shrimp.  Lay a piece of proscuitto on a board, top with a basil leaf, goat cheese (1/2tsp - 1 tsp per shrimp) and then wrap around the shrimp.  Lay the shrimp seam side down on a foil lined baking sheet and pop under the broiler for 5 minutes (keep and eye on them so they don't burn!), or until the shrimp are just cooked through and pink, flipping once, halfway through. YUM!

Summer Shrimp and Bows

Ok, so normally I wouldn't think of doing two recipes with shrimp and pasta back to back, but I was inspired by a recipe I came across last night and I couldn't resist.  Ina Garten aka The Barefoot Contessa, has some fantastic recipes and I own 3 of her cookbooks, which are all very good.  She has a recipe called Lobster and Shells which looked and sounded amazing.  I am making dinner for my parents tonight and I just had to make my own rendition of her recipe.  I had shrimp in the freezer to replace the lobster, little bows instead of shells and asparagus along with a few other ingredients I tweaked and fresh herbs to make it my own.  You could completely take out the shrimp and make it vegetarian and it would still be delish or leave out the pasta and serve it on baby greens.  This would make a great lunch or a light dinner with nice cold glass of bubbly or white wine.....I'm getting thirsty....and hungry.  I might have already taken a bite, to make sure it was seasoned properly of course ;-)

Summer Shrimp and Bows

Serves 8

1/2 lb small bows (any small pasta will do)
Kernels from 4 ears of corn (off the cob makes all the difference but frozen would do in a pinch)
1/2 bunch asparagus, cut in 1/2 inch pieces
3 green onions, thinly sliced
1 red or orange pepper, cut in a small dice
1 pint cherry tomatoes, halved
1/2 lb cooked shrimp, cut in half
3/4 cup mayo (I used Hellman's light - it's a preference but stay away from Miracle Whip for this)
1/2 sour cream
juice from 1 large lemon and zest from half
1/4 cup fresh dill, minced or 1 tsp dried
2 tsp salt
1 tsp fresh black pepper
Fresh Parsley & Basil chopped (optional)

Bring a pot of water to a boil (salt the water).  Add pasta and cook until just al dente.  Add the fresh corn to the pasta and cook for 1 minute then add the asparagus and cook 1 minute longer.  Drain and add to a large bowl along with the green onions, peppers, tomatoes and shrimp.  Let cool slightly.
In another bowl, mix together the mayo, sour cream, lemon juice and rind, dill and salt and pepper.  Pour over pasta and mix all ingredients.  Add parsley and basil and mix lightly.  Cover and chill.  Check seasoning and serve cold or at room temp.
Note: If it looks like a lot of dressing it's not.  The pasta will absorb some of the dressing while it's chilling and mingling in the fridge.  Let it mingle.  The flavors will develop even more.  Mingling is good.

Shrimp with Tomatoes Feta and Orzo

This is one of the tastiest, easiest dishes I know how to make sans recipe.  I've done a couple of different versions but this is the one I go back to constantly because of it's simplicity.  It's fresh, filling, slightly spicy and goes with any season.  You can add spinach or red peppers, fresh parm or chorizo.  Again, the whole point of the recipes I'm sharing are to make them your own....keep it simple, keep it fresh, make it yours.

p.s. my mom and her friends (you know who you are) were always a big influence on me....they love good food and good wine!

Shrimp with Tomatoes Feta and Orzo

Serves 4

1 Cup Orzo uncooked
1 Tbsp Olive Oil
2-3 cloves chopped garlic
1/2 med onion chopped
1/4 cup white wine (chicken broth will do in a pinch)
28 oz can of tomatoes
1/2 tsp dried basil
1/2 tsp dried oregano
1-2 Tbsp Capers (optional)
small handful chopped parsley
salt & pepper to taste
pinch of hot pepper flakes
1 lb Shrimp peeled
1/2 - 3/4 cup feta crumbled
Fresh Basil

Cook Orzo according to directions. Heat olive oil over med heat in skillet and add onion and garlic - season with salt and pepper.  Saute about a minute and add wine to deglaze.  Add tomatoes (break up if using whole) and cook for 2-3 minutes.  Add dried basil, dried oregano, chili flakes, capers (if using), and half of the parsley. Cook another 3 minutes.  Add shrimp to skillet and cook 3-4 minutes until just cooked.  Add cooked and drained orzo to pan.  Throw in Feta and toss to heat through.  Check seasoning.  Garnish with additional Feta (if you've saved some) and fresh parsley and torn Basil.
Again, the addition of any of the above mentioned would also be super delish.

Hey look, I posted pictures!!!  Still trying to figure this whole thing out.