|
Chef2Chef Recipe Club - Volume 6 Issue 42 - March 2, 2004 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Hello Recipe Club, Shrimp is one of my favorite foods. I like it because it's versatile, easy to prepare and it tastes so good. Shrimp can come from many different parts of the world and there is a difference in the quality. I'm partial to white or pink Gulf shrimp and I try to steer clear of farmed or fresh water shrimp. They may be cheaper but there is a reason for that. Many times the consistency is soft and the flavor profile is weak. Do a taste test sometime, eating both kinds side by side. You notice the difference immediately. Click here for quality seafood sources http://marketplace.chef2chef.net/shop1g.shtml For many more shrimp recipes and tips, check out our Seafood Recipe Guide http://recipes.chef2chef.net/recipe-seafood/ -------------------------------------------------- Catalina Offshore Products For over twenty years Catalina Offshore Products Inc. has been distributing the freshest seafood to wholesalers who sell to restaurants and supermarkets everywhere. Now Catalina is selling its freshest seafood, including a variety of sushi/sashimi grade products, directly to the public via the Internet for wholesale prices. For More Information http://html.chef2chef.net/goto.php?id=400 -------------------------------------------------- Shrimp Scampi with a Twist Yield: 2 servings Ingredients: 1 lb. large shrimp, peeled and deveined 3 Tbsp. butter 3 Tbsp. extra-virgin olive oil 3 cloves garlic, minced 1/2 tsp. ground white pepper 1/2 tsp. red pepper flakes 1/4 tsp. cayenne pepper 1/4 tsp. dried oregano Juice of 1 lemon 1/4 cup parsley, minced 5 Tbsp. Italian bread crumbs 1/2 cup Parmesan cheese Salt to taste 1 lb. of cooked fettuccine or linguine Preparation: Melt butter with the olive oil in a sauté pan. When the mixture is hot, add the garlic, white pepper, red pepper flakes, cayenne pepper and oregano. Stir well. Once garlic looks cooked (about 3 minutes), add the shrimp. Toss in the pan until well coated with the spiced oil. Add the lemon juice and keep tossing over the heat. Quickly add the parsley, bread crumbs and Parmesan cheese. Toss to coat completely. The shrimp should now be bright pink and cooked through. Place the pan under the broiler until cheese looks melted, approximately 1 to 2 minutes. Taste and adjust seasoning if necessary. Serve over the cooked pasta, with additional Parmesan sprinkled over the top. -------------------------------------------------- Great-Alaska-Seafood.com At Great-Alaska-Seafood.com we select only the freshest Wild Alaska fish and shellfish, then quickly process it. We assure you the very highest quality because we process it ourselves. We offer Free FedEx Shipping direct to your door. Featuring the world's very largest king crab legs, colossal sea scallops, troll caught wild white king salmon, fresh halibut, sockeye and king salmon, plus a great assortment of gourmet quality alder-smoke seafood items. Great gift ideas at http://html.chef2chef.net/goto.php?id=397 -------------------------------------------------- Lovers Shrimp Yield: 4 servings Ingredients: 1 lb. of large shrimp, peeled and deveined 2 tsp. cornstarch 1 tsp. sesame oil 1/4 tsp. salt 1 pinch white pepper 3 Tbsp. catsup 2 tsp. rice vinegar or lemon juice 1 tsp. Oriental chili paste 1 1/2 cups broccoli flowerets 1 Tbsp. olive oil 1 tsp. minced or pressed garlic 1 Tbsp. rice wine or dry sherry Preparation: Rinse shrimp briefly and pat dry. In a small bowl, combine cornstarch, sesame oil, salt and a pinch of white pepper. Add shrimp and stir to coat. Cover and marinate in refrigerator for 30 - 60 minutes. While the shrimp are marinating, in a small bowl mix together catsup, rice vinegar, and chili paste. Set aside. In a medium-size saucepan, bring 2 inches of water to a boil. Add broccoli and simmer until crisp tender, approximately 1 1/2 minutes. Rinse broccoli under cold water until cool. Drain well. Arrange broccoli in center of serving platter. Set aside. Place a wok or 12-inch sauté pan over high heat. When it is hot, add oil and stir to coat the surface. Add garlic and shrimp and stir-fry until the shrimp turn pink, approximately 1 to 2 minutes. Remove half the shrimp from wok, set aside. To remaining shrimp in wok or pan, add the wine and a pinch of white pepper. Stir the shrimp, coating completely, and then place the shrimp on one side of platter. Return reserved shrimp to wok. Add the chili paste mixture and stir to coat shrimp and heat through for 1 minute. Spoon shrimp and sauce onto other side of serving platter. -------------------------------------------------- Athens Foods: More fillo than anyone, everyday, all over the world! Athens is world's largest producer of fillo dough and fillo products. We have over 40 years of experience in perfecting the fillo dough process and are committed to continually creating new recipes and fillo appetizers, desserts and delicacies. Find AthensT and ApolloT Fillo Dough in your local supermarket or specialty foods store. For more information about Athens or where to buy http://html.chef2chef.net/goto.php?id=395 -------------------------------------------------- Spicy Shrimp Yield: 4 servings Ingredients: 2 lbs. raw large shrimp in their shells 1 lb. butter 1/4 cup peanut oil 3 each cloves garlic, chopped 2 Tbsp. rosemary 1 tsp. fresh basil, chopped 1 tsp. fresh thyme, chopped 1 tsp. fresh oregano, chopped 2 Tbsp. ground cayenne pepper 2 tsp. fresh ground black pepper 2 bay leaves, crumbled 1 Tbsp. paprika 2 tsp. lemon juice Pinch of salt 2 Tbsp. fresh parsley, chopped Preparation: Melt the butter and oil in a large sauté pan. Add the garlic, herbs, cayenne and black peppers, bay leaves, paprika and lemon juice and bring to a boil. Turn the heat down and simmer 10 minutes, stirring frequently. Remove the dish from the heat and let the flavors meld for at least 30 minutes. Reheat the sauce. Add the shrimp and cook over medium heat until the shrimp just turn pink. Add salt to taste. Lift shrimp out with a slotted spoon to a large platter. Divide the butter broth into four ramekins for dipping and sprinkle each with chopped parsley. -------------------------------------------------- Recipe Club, You can always win cool stuff at Chef2Chef.net Do you need an brand new Chef Knife? Chef Revival is giving away eight 8 inch Chef Knives on March 31st to some lucky Chef2Chef.net Recipe Club members. Register for a chance to Win! http://ads.chef2Chef.net/goto.php?id=36 Register to win a copy of the Chef of the Month, Russell Cronkhite's cookbook, A Return To Sunday Dinner. A must have for your cookbook collection http://marketplace.chef2chef.net/sweep/ Sign up for a FREE Subscription to Food Arts Magazine. The Magazine for the Foodservice and Hospitality Industry. U.S. residents only. http://html.chef2chef.net/goto.php?id=242 Chef Paul Prudhomme, creator of Magic Seasoning Blends, offers a FREE sample of his NEW Salmon Magic. Call 1-800-457-2857 for a sample with recipes. http://html.chef2chef.net/goto.php?id=387 You can get a FREE Food and Wine Apron with your paid subscription of only $19.95. That's a 37% discount from the cover price and the apron is beautiful. http://html.chef2chef.net/goto.php?id=379 -------------------------------------------------- Oriental Style Shrimp in Lobster Sauce Yield: 6 servings Ingredients: 1 1/2 lbs. jumbo shrimp 1 Tbsp. fermented black beans, (available in oriental markets) 2 garlic cloves, minced 1 slice fresh ginger, approximately the size of a quarter, peeled and minced 1 Tbsp. rice wine, or dry sherry 2 Tbsp. peanut oil 1/2 tsp. salt 6 oz. ground pork 1 small onion, cut into 1-inch cubes 1 bell pepper, cut into 1-inch cubes 1/2 tsp. sugar Pinch white pepper 1/2 Tbsp. soy sauce 3/4 cup chicken stock 2 tsp. cornstarch, blended with 1 Tbsp. water 1 egg, lightly beaten 1 green onion, chopped 1 tsp. sesame oil Preparation: Peel, devein, and butterfly the shrimp. Rinse with cold water and blot dry. Cover the black beans with lukewarm water, letting soak for 5 minutes. Drain. Take the minced garlic, ginger and black beans and gently crush into a paste. Mix in the wine and set aside. Place a wok over medium-high heat. When hot, drizzle in half of the oil. Add the shrimp and stir-fry until they begin to curl and turn bright orange (about 1 minute). Remove to a dish and keep warm. Reheat wok over medium heat and add remaining Tbsp. of oil. Add the salt. Add the black bean paste and sauté a few seconds until it becomes aromatic. Increase heat to medium-high. Add the pork and stir-fry until the meat is no longer pink (about 3 minutes). Add onion, bell pepper, sugar, white pepper and soy sauce. Toss together until the vegetables begin to soften (about 1 minute). Add the stock and keep tossing until it comes to a boil. Stir the cornstarch mixture to recombine, then drizzle into the center of the wok, stirring constantly, until mixed and slightly thickened. Continue to stir and slowly add beaten egg. Stir slowly for 1 minute until egg sets. Add shrimp and heat through for 1 minute. Garnish with chopped green onion and sesame oil and serve immediately. -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |