A very easy and tasty shrimp recipe. The addition of healthy spinach and olives makes this recipe even better….
Chipotle Shrimp Cocktail
Created By: Chef Keith Snow
Description:
A tangy twist makes this cocktail sauce quite special. Chipotle peppers bring their smoky heat and make this cocktail sauce slightly fiery, slightly smoky and delicious.
Ingredients:
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10 large shrimp peeled and deveined (if possible)
1 chipotle pepper
1-1/4 cups crushed tomatoes
3 tablespoons lime juice
1/4 cups cilantro
1 teaspoons salt
a skosh ground black pepper
3 tablespoons organic ketchup
2 medium lemons
5 black peppercorns
1 tablespoons Old Bay seasoning
4 tablespoons Lea & Perrins worcestershire sauce
4 whole cloves
1 bay leaves
1 onion half
Directions:
1. Add bay, leaf, squeezed lemon, lack peppercorns, Worcestershire sauce, Old Bay, whole cloves, to boiling water, infuse for 1 minutes. Add shrimp in water, return to boil for 3 minutes then place in ice bath.
2. Mix up all ingredients for sauce. Adjust seasoning to taste.
3. Serve shrimp cold.
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Seafood Cannelloni
[private]Created by: Chef Keith Snow
Active Time: 20 minutes
Total Time: 40 minutes
Servings: 6
Recommended Beverage: Sauvignon Blanc.
Description:
This recipe can be made for any occasion and you can substitute what ever seafood is freshest. The creamy filling and the smoky sauce are a great pairing with a crisp South American white wine like Sauvignon Blanc.
Ingredients:
1 lbs shrimp peeled and deviened
1 lb blue crab shells removed
1 lb salmon
2 tbs olive oil
2 tbs garlic chopped
2 tbs shallot chopped
1 cup white wine
2 cups heavy cream
2 tbs fresh dill chopped
1 recipe spinach pasta
1 recipe smoked tomato cream
salt and pepper to taste
Directions:
1. Clean and devein the shrimp and cut into small piece, about 4 pieces per shrimp.
2. Cut salmon into small pieces.
3. Heat olive oil in a skillet over medium high heat. Add shrimp and salmon and saute for about 3 minutes.
4. Add crab to the seafood mix and remove the mix from the pan. In the same pan add garlic and shallots. Cook on low heat for about 3 minutes. Add wine and reduce by 1/2.
5. Add cream and reduce by 1/2 again or until thick enough to coat a spoon.
6. Add dill and mix with seafood and let cool. Season to taste.
7. To assemble; roll three tablespoons of the filling in 4×4 inch squares of spinach pasta and brush with olive oil. Place the rolled pasta in a stove top steamer and steam them for 10 minutes. (optionally add bay leaf and whole allspice to the steaming water)
8. Place the pasta rolls in a baking dish. Spoon sauce over the top of the pasta.
9. Bake covered in a preheated 450 degree oven for 15 minutes.
Chef’s Notes: A pre-made pasta can be substituted as well as your favorite sauce.[/private]
Shrimp Fra Diavlo
Created by: Chef Keith Snow
Active Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Recommended Beverage: Malbec
Description:
This pasta dish is not only delicious but also low in calories and fat. Pasta recipes are a great way to feed the family quickly and this dish, from start to finish should take about 30 minutes. So give this one a try next time.
Ingredients:
2 1/2 lbs large wild shrimp peeled and deviened
2 tbs crushed red pepper
1/4 cup extra virgin olive oil
4 medium hot banana peppers sliced
1/4 cup fresh basil chopped
8 large ripe tomatoes skinned and diced
1 cup white onion julienned
3 tbs fresh oregano chopped
1/4 cup Kalamata olives
1 lbs thin spaghetti cooked al dente
3 tbs unsalted butter
salt and pepper to taste
Directions:
1. Place the olive oil in a large pan over medium heat. Cook the garlic, banana peppers and onions until soft. Add the shrimp and cook slightly just until they begin to curl. Remove the shrimp and set them aside.
2. To the pan stir in the tomatoes, olives, and the crushed red pepper. Continue to cook until the tomatoes and vegetables form a sauce, about 10-15 minutes.
3. Now add to the sauce; the basil, oregano, pasta and the shrimp. Stir and cook for 5 minutes and serve topped with the crumbled goat cheese.
Chef’s Notes: Fresh goats cheese is a great addition to this dish, just crumble the cheese over the top of the finished dish.