Tag Archives: shrimp

The Ultimate Shrimp Creole

img_1943Shrimp creole is a dish that originated in  Louisiana.  It consists of shrimp, tomatoes, the Holy trinity, some spices and hot pepper sauce. It’s very easy to prepare and packed with flavors. This dinner can be put together in 20 minutes.

Serves: 6 Level of difficulty: Easy

Ingredients:

– 1.5 lb. extra large shrimp, peeled and deveined
– 4 tbsp. olive oil
– 1 onion, diced
– 1 green pepper, diced
– 2 celery ribs, diced
– 3 garlic cloves, chopped
– 8 oz. diced tomatoes, fresh or canned
– 8 oz. tomato sauce, of your choice
-1/2 cup water
– 3/4 tsp. Worcestershire sauce
-1/4 tsp. cayenne pepper, optional
-1/2 tsp. oregano
– Salt to taste
– Louisiana hot sauce, a few dashes
– Flat leave parsley for garnish

Preparation:

1) In a large skillet, over medium-high heat, heat olive oil. Saute onions, peppers, celery for about 3 minutes. Add garlic, sauté for 1 minute. Stir well.

2) Add tomatoes, tomato sauce, water, Worcestershire sauce, cayenne pepper, oregano, salt, hot sauce.  Bring to a boil. Cover,  and simmer on low heat for about 10 minutes.

3) Add shrimp,  cover and cook on low heat for an additional 3-4 minutes or until they become opaque.

Traditionally, this dish is served over white rice. Garnish with parsley.  I suggest you start cooking the rice. Follow the instructions on the package.  While the rice is cooking, prepare the shrimp dish.

Wine pairing suggestions: A chilled Riesling to balance the heat in this dish!

Recipe for Shrimp Creole by Foodiewinelover
Photo by Gina Martino Zarcadoolas for Foodiewinelover

Bon Appetit!

Gina/Foodiewinelover
My Food, Wine & Travel Lifestyles

 

 

 

Shrimp in Garlic Sauce with Bell Peppers

Shrimp in Garlic Sauce with Bell Peppers

Shrimp in Garlic Sauce with Bell Peppers

Prepping for Shrimp in Garlic Sauce with Bell Peppers

Prepping for Shrimp in Garlic Sauce with Bell Peppers

Shrimp in Garlic Sauce with Bell Peppers

Shrimp in Garlic Sauce with Bell Peppers

We occasionally eat at a classic, go-to Cuban restaurant called Las Vegas Cuban Cuisine . They make a delicious Shrimp in Garlic Sauce with Bell Peppers.  I love it so much that I decided to recreate it, and the result is amazing. I am excited to share my version with all of you.

Serves: 4-6 Degree of difficulty: Easy
Prepping time: 15 minutes
Cooking time: 13-15 minutes

Ingredients:

  • 1/2 cup olive oil + more to drizzle
  • 1 medium onion, sliced
  • 3 bell peppers, green, red and yellow, cut in julienne
  • 3/4 cup garlic, chopped
  • Sprinkles of smoked paprika
  • Salt to taste
  • pepper flakes, optional
  • 1.1/2 cup dry white wine
  • 1.1/2 lb. extra-large shrimp, peeled and deveined

Preparation:

1) In an extra-large pan, over medium-high heat, heat up olive oil, saute’ onions and peppers for about 7-9 minutes. Add garlic, paprika,  salt, pepper flakes. Cook and stir for 1-2 minutes. Deglaze with wine. Let it reduce, 1 minute.

2)  Add shrimp,  let is simmer for 3-5 minutes, or until  shrimp is no longer translucent. Do not overcook them, as they will get chewy.

Shrimp in Garlic Sauce, using yellow peppers

 

I usually serve the shrimp over white rice like they do it at the restaurant. You certainly can use brown rice, or another grain of your choice. Drizzle with olive oil.

Wine pairing suggestions: Either use the same wine you used to cook, (make sure it’s drinkable) or a nice chilled white Rioja.

Buen Provecho!  (Bon Appetit!)

Happy Cooking from My Kitchen to Yours,

Gina
Foodiewinelover

 

Organic Whole Wheat Pasta with Broccoli Rabe & Shrimp

 

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The other night, I whipped this meal up quickly, and  was too tired to take a series of pictures. I didn’t want an entire production in the kitchen.  You know what I mean, writing the recipe, take pictures of every step, and so on.  If you are a food blogger, of course, you can relate, and I bet, you’re smiling now.  This recipe was requested by a couple of friends, so I will do my best to go by memory. Thank goodness, I can still remember the ingredients, since this was done recently.

Serves: 4 -6  Degree of difficulty:  Easy – medium

Ingredients:

–  1 lb. whole wheat organic spaghetti, or any pasta of your choice
(this particular one was just a bit under one pound)
–  1/2 tsp. oregano
–  1/4 tsp. Herbes de Provence
–  1/2 tsp. garlic powder
–  1/2 cup dry white wine
–  1/4 cup or so of pasta water
–  6 cloves of garlic, chopped
–  1 lb. medium to large shrimp, peeled and deveined
–  2 tbsp. olive oil, plus more to drizzle at the end
–  1 tbsp. butter
–  Salt & pepper to taste
–  1 head of broccoli Rabe, rough chopped
–  A handful of Parmigiano Reggiano, grated (parmesan cheese)

 Preparation:

You will work simultaneously and do some juggling, but it’s not difficult to obtain the end result.  Be sure to have all the ingredients ready (mise en place).

1) Cook the broccoli rabe in water and drain. Do not overcook, otherwise, it will lose its beautiful green color. Set aside.

2) In the meanwhile, bring to a boil the pasta water, then add salt. Cook pasta according to package directions. I like it al dente, meaning to the bite, which requires less cooking time.  Don’t forget to save some pasta water before you drain it, as I mentioned on the list of ingredients.

3) (While pasta water is boiling,) In a large skillet, heat 2 tbsp. olive oil, over med-high heat, sauté the shrimp for a couple of minutes. Add the garlic, saute an additional minute. Next,  deglaze with the wine, reduce for about 1 minute.  Add all the spices and pasta water, simmer for 5 – 7 minutes on low heat. By this time, the pasta should be drained and the broccoli rabe, cooked. Drop them in the shrimp sauce, stir in the butter and grated cheese.  Mix well, place in a serving bowl. Drizzle liberally with olive oil. I hope you will give this delicious recipe a try. Your loved ones will enjoy every string of spaghetti to the last bite.

Buon Appetito from My Kitchen to yours!

 

 

 

 

Scrumptious Seafood Pasta Dish

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A few years ago, hubby and I took a trip of a lifetime to California. We got to visit many wonderful cities as well as wine country. We were mesmerized by the beautiful sceneries, enjoyed some delicious food, and sipped on luscious wines. Today, I want to share with you this pasta dish, that we savored at Brophy Bros Clam Bar in beautiful Santa Barbara. This restaurant overlooks the lovely pier and the breathtaking mountain views.  This dish was so inspiring, that I decided to recreate it, and the result was smashing.
SantaBarbarahubbyandme

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Serves: 4-6
Degree of difficulty: Easy – Medium

Ingredients:  

  • 1 lb.  medium-sized shrimp, peeled and deveined, tail left on
  • 18 little neck or medium-sized clams
  • 1/2 lb. of sea scallops
  • 1/2 jug of clam juice – About 5-6 ounces
  • 1/2 cup of Chardonnay wine
  • 2-3 Tbsp. Olive oil
  • Salt & Pepper to taste
  • 1/2 cup chopped tomatoes
  • 3/4 cup heavy cream
  • 1/4 cup pasta water
  • 2-3 Tbsp. butter
  • Grated Parmigiano Reggiano, (Parmesan cheese)
  • 3-4 garlic cloves, minced
  • 1/2 tsp. Oregano
  • Few leaves of basil, chopped in a chiffonade style
  • 1 lb. Linguine

Preparation:

1) In a 6 quart pan, on med-high heat, drizzle the olive oil on the bottom,  sautee the garlic, as soon as it releases its aroma, drop all the seafood in there and deglaze with the wine. This should take a couple of minutes.

2)   Add the tomatoes, clam juice and season with salt, pepper, oregano. Slowly add the heavy cream and stir.  Lower the heat and bring to a quick simmer. This does not take long as you do NOT want to overcook the seafood. They will become chewy.

3) Simultaneously,  bring water to a boil for the pasta and cook according to package directions. I like to cook it al dente, (to the bite).  Once pasta is cooked, drain it, and reserve 1/4 cup of the water. Drop pasta and water to the seafood sauce.  Swirl in the butter for some added richness, and give it a good stir. This is all done with very low heat, at this point. Garnish with the basil at the end so they don’t wilt.  Now, it’s time to plate. Sprinkle with cheese and voilà, the result is a lip smacking delicious pasta dish.

I hope you will try this delectable recipe that will have your loved ones begging for seconds. Stay tuned for more delicous dishes. Until then, have a fantastic day!

Wine pairing suggestions: Chardonnay, Sauvignon Blanc. For a special occasion, pair this dish with a nice Viognier, and you will wow your guests.

Happy Cooking and Cheers from Gina’s Kitchen!
Foodiewinelover
My Food, Wine & Travel Lifestyles
Culinary Aficionado – WSET-Level Wine Connoisseur
World Traveler

Shrimp Scampi, Oh-So-Yummy

Pasta is big in my family and there are so many ways to enjoy it. There is a variety of shape to choose from, and the recipes that you can create with them are endless. Today, I would love to share with you my Shrimp Scampi recipe, it is easy and delicious. You can use any size shrimp for this dish.

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Serves: 6 – 8
Difficulty level: Easy

INGREDIENTS:

  • 1 lb of pasta, preferably linguine
  • 1.5 lb extra-large shrimp, peeled and deveined
  • 4 tbsp. olive oil + more for drizzling
  • 2 tbsp. butter + more as needed
  • 3/4 cup of dry white wine
  • 1 lemon, juiced
  • 1 head of garlic, chopped
  • Salt and pepper to taste
  • Parsley for garnish
  • Pasta water, as needed
  • Grated Parmigiano Reggiano cheese, (Parmesan cheese)

PREPARATION:

1) In a large pot, bring water to a boil, and add desired amount of salt.  Drop the Linguine and cook according to package direction. There is NO need to add oil to the water, IF you’re going to stand there and give it a good stir once in a while. This will prevent the pasta from sticking together. I prefer al dente, it literally means, to the tooth.  It’s when the pasta is cooked on the outside but firm on the core. You get this result by reducing the cooking time by 1-2 minutes. Use the package directions as a guideline. I recommend this method because the pasta will cook again in the Shrimp.

2) While the pasta is cooking,  season shrimp with salt and pepper. Over medium-high heat, in a large frying pan, heat the oil and 2 tbsp. butter, sauté shrimp for about 3-4 minutes on one side, turn them, add the garlic, and sauté for another 1-2 minutes. Those are extra-large shrimp and need more cooking time, for smaller shrimp,  cut the cooking time, otherwise, they will become overcooked and rubbery. Shrimp are considered cooked when they become opaque, and obtain a nice pink/orange color.

3) Deglaze with the wine and lemon,  simmer for about 2-3 minutes. Swirl in more butter for a creamy texture, and to add richness to the dish.

4) Drain the pasta (save some pasta water) and pour it in the shrimp, mix well. If you feel like the pasta is too dry, add 1/4 cup of pasta water. This step may not be necessary, please use your judgement as to the consistency you’re looking for.  Add a liberal amount of cheese and stir again until it’s melted. I use this method because everyone in my family loves cheese, otherwise, place it on the table.

5) Plate the pasta, garnish with parsley and drizzle with olive oil. You can serve it with a crostini, which is like a garlic bread, to dip in the sauce and wipe your plate clean. At my home, if the plate is not empty, I take it as my food wasn’t good enough. When someone asks for seconds, I know, I have a winner and it feels wonderful.

My family devoured this dish, and I hope you will enjoy it as much as they did.  It is such a simple recipe, quick and very flavorful. Go ahead, give it a try, you will like it!

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In closing, I’d like to leave you with Sophia Loren’s famous quote: “Spaghetti can be eaten most successfully if you inhale it like a vacuum cleaner.”

Wine pairing suggestions: A nice chilled unoaked Chardonnay, Pinot Grigio or a lovely Verdicchio. The choice is yours.

Bon Appetit from Gina’s Kitchen

 

 

 

 

 

 

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