a little of each

A family's cookbook

Narragansett Bay Shrimp Bisque March 27, 2013

Filed under: Soups and Salads — alittlemoreofeach @ 9:55 pm
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From “Soup Mix Gourmet.”

One of our favorites!  It’s easy and fast, but tastes like it took all day. Although the recipe doesn’t call for it, half a pound of scallops makes a nice addition.

 

shrimp bisque

 

Ingredients
2 cans Cream of Shrimp Soup (condensed)

1 ½ cups half and half

¼ cup shallots, chopped

½ lb shrimp, peeled and deveined

½ stick butter

2 Tbl sherry

Directions
Melt butter and sauté shallots until soft. Add shrimp and toss for about two minutes. Stir in soup, half and half and sherry. Simmer and serve immediately.

 

Shrimp Stuffing for Celery December 27, 2012

Filed under: Appetizers — alittlemoreofeach @ 1:20 pm
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Instructions

Drain and clean a five-ounce can of shrimp. Break shrimp into fine pieces. Mix with one Tablespoon finely chopped chives, ¼ teaspoon salt, 2 teaspoons lemon juice, ½ cup mayonnaise and 2 dashes of Tabasco sauce. Stuffs 15 pieces of celery.

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Shrimp Puff Appetizers

Filed under: Appetizers — alittlemoreofeach @ 1:11 pm
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Instructions

Take one can of baby shrimp, one package of cream cheese, one teaspoon minced onion, and mix the three ingredients. Separate a can of crescent rolls and cut each roll in half to form two small triangles. Place one tsp of the filling in each and roll up. You can top with a little paprika for color if you like. Bake as directed on the crescent roll package.

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Salad with Grilled Shrimp and Strawberries December 20, 2012

Filed under: Soups and Salads — alittlemoreofeach @ 9:13 pm
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From recipe-submitter Stephanie: This is a yummy salad that I make whenever I can get wild-caught shrimp from the Georgia or Carolina coasts. My choice the other day was “farm-raised” or wild caught – despite the fact that the shrimp had their heads on, I went for the wild caught. The fish monger showed me how to easily pinch off the heads – just like asparagus – it knows where to break off. While it looked easy at the fish counter, at home was another matter. They were all looking at me. They had four inch antennae getting in the way. I was grossed out. There were cream colored blobs that must have been the brains clinging to the part of the shrimp I wanted. All this before I even cleaned out the disgusting vein. I finally took off my glasses so I couldn’t quite see all the detail and cleaned the entire pound and a half. Husband George grilled them and ate the salad with gusto. Me? Not so much. (Though I did eat my fair share, I kept imagining their beady little eyes pleading with me to spare them.)

Ingredients

1 pound 16-20 count shrimp, peeled and de-veined
1 lime, juiced
1 cup strawberries, sliced thinly
4 oz. goat cheese, cut into small pieces
1/2 cup Spicy Pecans, chopped
1 cup jicama, julienned into matchsticks
1 ripe avocado, chopped
1 bag Spring mix, or baby greens
1 cup balsamic vinaigrette

Instructions

Clean shrimp, marinate for 30 minutes in half the vinaigrette mixed with the juice of one lime. Place shrimp on wet bamboo skewers for grilling. Grill for a couple minutes on each side. Assemble the remaining ingredients, and toss. Place warm shrimp on top and serve immediately. For non-seafood lovers, substitute grilled chicken.

Spicy Pecans – take Stephanie’s original Sugar & Spice Pecans and add 1/2 t. Cayenne pepper to the dry ingredients. Bake as usual.

if you can not find jicama, use an English cucumber, sliced paper thin.

 

Vietnamese Shrimp Lettuce Wraps

Filed under: Appetizers — alittlemoreofeach @ 8:39 pm
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Ingredients (8-10 appetizer servings)

  • 3/4 pound (16 to 20 per lb.) raw shrimp, peeled and deveined
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 package (3 3/4 oz.) cellophane noodles
  • 2 tablespoons rice vinegar
  • 1/2 to 1 teaspoon hot chile flakes
  • 2 tablespoons fresh lime juice (about 3 small limes)
  • 2 cloves garlic, minced
  • 1 tablespoon sugar
  • 4 tablespoons Asian fish sauce (nuoc mam or nam pla)
  • 2 heads Boston or butter lettuce, cores trimmed and leaves separated, rinsed, and drained
  • 1 large carrot, peeled, ends trimmed, and grated lengthwise into ribbons
  • 1/4 cup basil leaves
  • 1/4 cup cilantro leaves
  • 1/4 cup mint leaves
  • 1/4 cup peanuts, finely chopped

Instructions

Put shrimp, salt, and pepper in a pot and add cold water to just cover shrimp. Bring water to a boil, then reduce heat to a simmer and cook until shrimp are bright pink and tails are curled, about 1 minute. With a slotted spoon, transfer shrimp to a colander and let cool.

Put cellophane noodles in a medium pot and cover with hot water. Cover pot and set aside until noodles are softened, at least 15 minutes. Drain noodles and (using kitchen scissors) cut into 2- to 3-inch pieces. Return noodles to pot, drizzle with rice vinegar, and toss. Cover and set aside.

In a small bowl, mix chile flakes and lime juice and let sit several minutes. Add garlic, sugar, and fish sauce; whisk until sugar is dissolved. Transfer sauce to a serving dish.

To assemble wraps, arrange some noodles in the middle of each lettuce leaf and top with 1 shrimp. Garnish with carrot, basil, cilantro, mint, and peanuts. Tuck up the bottom of each leaf and fold sides inward to eat. Drizzle with or dip into sauce.

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Curried Shrimp and Corn Chowder

Filed under: Soups and Salads — alittlemoreofeach @ 8:10 pm
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Ingredients (8 servings)

  • 1 medium-size sweet onion, diced
  • 2 tablespoons olive oil
  • 2 garlic cloves, chopped
  • 2 large Yukon gold potatoes (14 oz.), peeled and diced
  • 1 large sweet potato (1 lb.), peeled and diced
  • 2 cups fresh corn kernels (about 5 ears)
  • 1 (14-oz.) can chicken broth
  • 1 (13.5-oz.) can unsweetened lite coconut milk
  • 2 teaspoons curry powder
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound peeled, large raw shrimp
  • Toppings: toasted coconut, thinly sliced green onions, coarsely chopped roasted peanuts

Instructions

Sauté onion in hot oil in a Dutch oven over medium heat 5 minutes or until tender; add garlic, and sauté 1 minute. Add Yukon gold potatoes and next 7 ingredients; bring to a boil, stirring often. Reduce heat, and simmer, stirring occasionally, 25 minutes or until potatoes are tender. Stir in shrimp; cook 4 to 5 minutes or just until shrimp turn pink. Season with salt and pepper to taste. Serve with desired toppings.

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