Many recipes that I come up with are with my best friend in mind who is a vegetarian except that she does eat seafood.  When she comes to visit from Canada, I adapt many of my recipes so that she can enjoy them too.  Now she has returned the favor and sent me a Guest Recipe that I just had to share with you.  It’s a lovely and colorful shrimp dish with green beans, quartered cherry tomatoes, mushrooms and shrimp.   Everything about this recipe is something that I would love to cook.

Guest Recipe from Canada

2 portobello mushrooms sliced
4 cherry tomatoes quartered
6 ounces or more shrimp
6 ounces or more green beans
2-3 tablespoons olive oil
salt and pepper to taste
1/2 teaspoon basil (to taste)

Sauté mushrooms in olive oil until they begin to turn brownish.  Add green beans, salt & pepper and basil until the beans are cooked until slightly limp.  Do not overcook the beans!  Add the shrimp around 5 minutes after adding the beans if you are using fresh shrimp.  If using pre-cooked shrimp add them after the beans are almost fully cooked.   When shrimp is fully cooked, add the tomatoes and continue to sauté until the tomatoes are hot.  Remove from stove and serve immediately.

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Guest Post from Canada

12 ounces gemelli pasta (or any other desired pasta)
Three-quarter medium-size onion chopped
4 cups sliced mushrooms
One cube unsalted butter
1 tablespoon salt
1/4 teaspoon ground pepper
1/2 half cup Crown Royal Whiskey®
1 cup water, white wine or chicken broth
Two extra-large vegetable bouillon cubes
1/4 cup flour and water for thickening
1 pound cooked shrimp skinned
1 – 2 teaspoons dried chives

Fill a larger pasta pot 3/4 full and bring to a medium boil.  Add the desired amount of pasta to the hot water.  Continue to cook the pasta while preparing the rest of the dish.  Check it for doneness occasionally and turn off when it become al dente.

Sauté onion in a large skillet with melted butter until they begin to caramelize and the onions turn slightly brown, stirring occasionally.  Add mushrooms to the skillet and continue to sauté over medium heat until the mushrooms are soft.  Continue to stir occasionally while they cook.

Pour Crown Royal Whiskey® into the pan to reduce and deglaze the pan. If using fresh shrimp then you should add them now and sauté for a few minutes until they begin to turn pin..   If they are already cooked then hold off and add them at the end of the recipe so that they do not over cook and become rubbery.  Add 1 cup water, white wine or chicken broth (reduce bouillon if using chicken broth) or as much as you want to create enough sauce.  Add bouillon cubes.  If you have selected chicken broth instead of water, then reduce the bouillon to one cube instead of two.   Stir occasionally with the saucepan at a slow simmer.

Cooking Tip: Create a thickening sauce by placing 1/4 cup flour in a measuring cup.  Add water to the 1/2 cup mark and whip with a small whisk until it is a smooth consistency with no lumps.  Make sure you add enough water so that it can be poured from the measure cup into the saucepan.

With the saucepan at a slow simmer, slowly add the flour mixture while stirring continuously.  Stir until the sauce thickens and cook until all taste of flour is cooked into the sauce.  The taste of the  Crown Royal Whiskey® and any wine should have cooked to a slightly sweet and non-alcohol taste.

Add the shrimp now if they were pre-cooked.  Then add the dried scallions.  Stir all together and continue to simmer on low while you drain the gemelli.  Serve with pasta and shrimp dish mixed together, or if you prefer, serve shrimp on a bed of pasta.

If you like this recipe from KCinAZ, then give me a like or comment on this post. 😀  I’ll try to give you more fun recipes.

Chipotle Shrimp on the Grill
Chipotle Shrimp on the Grill

Who would have thought that I would still be grilling outdoors in the middle of December!  It wouldn’t surprise me as much but we are again at Ironworks and the temperature was a brisk 45 degrees outside when I put the shrimps on the grill.  I cook year round at our home in the Valley of the Sun but never dreamed it would be the same here.  I did not serve the shrimp as a surf and turf which what I first thought of doing.  Instead we enjoyed them as an appetizer before dinner along with a sun-dried tomato artichoke dip and crackers.  Hope you enjoy the shrimp recipe and the cooking tips that follow for grilling times.  Non-vegetarians there is a section for grilling steak along with for a Surf and Turf.

Grilled chipotle shrimp

Dozen jumbo shrimp raw
1/4 c chipotle mayo spicy
couple of shakes of chili powder or chili spice (or more if desired)
couple of shakes of chipotle pepper spice (or more if desired)
2-3 twists ground pepper in marinade
fresh ground pepper at the grill

Place shrimp and chipotle spicy mayo sauce in baggy and mix up.

Let shrimp rest in fridge for 15-30 min then gingerly place on hot grill.

Carefully grill until shrimp turns pink turning once while cooking.  I like to add a little more ground pepper while on the grill to jazz up the warmth a bit.  Place the shrimp carefully on the grill so that they don’t fall through.  Grill on hot flame quickly — 1-2 minutes per side.  Place in foil container that can be also topped with foil to keep warm until ready to serve.  Can be a surf and turf or a pleasant yet spicy appetizer.

Grilling shrimp time table
3-5 min per side jumbo
2.5-4 min per side large
2-3 per side med 

Can pan grill if necessary.  Remove shrimp from grill  and place in fresh foil. Seal foil around shrimp to keep hot until ready to serve.

VEGETARIANS – STOP HERE!!

Sorry for the vegetarians, but I love to serve this shrimp with seasoned grilled beef tenderloin with fresh ground pepper and salt. Add a robust beef rub like A1 bold or Barbarians steak rub from Barbarian’s Steak House  in Toronto, Canada.  You can contact them direct to order.  I love it!  Let the steak come to room temperature while you marinate the shrimp.

Barbarian's Steakhouse
Barbarian’s Steakhouse Ribeye

Remove shrimp from grill and keep warm while grilling sirloin, tenderloin or other steaks for surf and turf.  If your steak is 1″ or less they will cook quickly. 2-3 min per side for medium (or if larger use the grilling table below) turning to score in patchwork pattern before flipping to the other side.

Grilling Tenderloin
2″ thick time table
Rare 3-4 min per side
Medium Rare 4-5 per side
Med 5-6 per side
Well-Done 6-7 per side
Plus standing time of 3-5 min depending on how large of cut

 

If you like the recipe from KCinAZ, then give me a like or comment on this post. 😀  I’ll try to give you more fun recipes.

Recipe updated 9/22/2014: I wanted to make a fun party size Ceviche to take to a Halloween party. The picture of the Halloween version is so creepy that I hesitate to show it. But, alas here it is anyway. Don’t let it freak you out!

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Creepy Seafood Ceviche
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Serve with mini cup size Tostitos.

This ceviche is made with medium size shrimp and imitation crab that makes up a 4 quart party size batch. It yields enough to serve 30 or more guests depending on how many appetizers are served along with it.  I never thought I would stop chopping and it was time consuming.  2 hours of slicing, dicing and sneaking bits and bites of shrimp and tomato as I diced along.

2 pounds Medium shrimp; each piece of shrimp quartered
2 medium English Cucumbers; peeled and chopped
5 large Tomatoes; diced
10 ounces Crab Meat; Imitation or real, diced
2 tablespoons sea salt
4 large Fresh lemons; Reserve 1
1/2 cup Clamato juice
1/2 cup +/- Catsup to thicken
1 tablespoon Tabasco sauce
8 medium Fresh Limes; Reserve 1
2 teaspoons Cilantro; dried, or 1 cup fresh
3-4 tablespoons horseradish

Preparation

Start by squeezing 3 large lemons and 7 medium lines into a large bowl. Add salt. Dice the Mahi Mahi and add to the juice so that it will begin to process (cook in the juice).  I’ve removed the Mahi Mahi from the ingredients list because I found it to be too fishy for my taste.  Add it if you like??

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Mahi Mahi in lemon-lime juice
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Lemons and limes quartered to juice

I used pre-cooked shrimp but you could also use raw shrimp and let it “cook” in the lemon/lime juice.  However, you would need to double the lemons and limes to have enough fresh juice to cover this large amount of shrimp. When using fresh fish, allow it to rest in the juice, refrigerated for 3 hours.

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Quartering the shrimp

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If you are short on time you can slightly cook the diced Mahi Mahi over medium low heat for a few minutes then cool and add to the juice. Since I was short on time as usual, I had to pre-cook the Mahi Mahi and use pre-cooked shrimp. It was still 2 hours in prep time using this method but was worth the time. I started with 2 pounds of shrimp less the few that I ate while prepping. I was hungry!

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Imitation Crab legs
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Chopping up the legs
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English cucumber is the best
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Chopped up cucumbers

Mix remaining diced ingredients as they are prepared and toss as you add the batches. Prepare the tomatoes last to keep their shape. When adding the tomatoes lift them away from the excess tomato juice before adding to the mixture. Discard the excess tomato juice and seeds.

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Couldn’t resist sneaking a few bites of tomato
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Diced tomato

Lastly, mix in the Clamato juice, catsup, tabasco, horseradish and cilantro, then add any additional salt or pepper to your preference.  Add enough catsup so that you get the thickness that you desire otherwise it may be too soupy.  Garnish with final lemon and lime. Halved and then sliced.

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Slicing lemon and lime for garnish
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Serve with mini cup size Tostitos.

One of the pictures that I took of this dish was for Halloween. The lemon and lime slices were eye-brows and Halloween style eye-ball ice cubes were added for a eerie look.

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Very creepy version

If you like the recipe from KCinAZ, then give me a like or comment on this post. 😀 I’ll try to give you more fun recipes.