Yes, it is still technically spring, no matter how many days in a row it’s been over 100F.
I can hardly believe that I have not yet posted one of my long time favorite recipes, Shrimp and Asparagus. There is still some good California asparagus in the markets, use that if you can. The asparagus from Mexico is usually OK, and skip it if you can only get asparagus from Peru. During the fall and winter months, you can substitute sugar or snap peas. And as long as I am being a snob on food sources, I would also like to suggest skipping any non – American (or Canadian) shrimp. There are lots of problems with farm raised shrimp from Asia (both environmental and health issues), as well as environmental issues with non-North American wild shrimp. Unfortunately, the only place I have been able to buy US-sourced shrimp is Whole Foods. Buy frozen raw shrimp (medium to large size) in the shell. Thaw in a colander by running some water over them (on and off, takes about 15 minutes). Or, if you are the type to plan ahead, you can thaw in the refrigerator.
Back to the goodness of this dish…. It’s great to serve for company – a very nice looking dish, and except for the 5 minutes it takes to cook, you can do all the prep work ahead of time. I generally serve with rice.
Sesame Shrimp and Asparagus
4 - 6 servings
Time: 20 minutes
1 1/2 pounds asparagus
1 tablespoon sesame seeds
1/4 cup oil
2 small onions, sliced
1 1/2 pounds shrimp, peeled and cleaned
4 teaspoons soy sauce
Trim asparagus and cut into 2-inch pieces. Set aside. In large skillet, toast sesame seeds over medium heat until golden, stirring and shake occasionally. Remove seeds and set aside. Add oil to skillet. Over medium heat, stir-fry asparagus, onions, and shrimp until shrimp turn pink and vegetables are tender-crisp, about 5 minutes. Stir in seeds and soy sauce.
Vegetables Every Day
Carrot Tarator with Beets
Showing posts with label Shrimp. Show all posts
Showing posts with label Shrimp. Show all posts
Friday, May 15, 2009
Saturday, September 13, 2008
Squash and more squash
We had a great weekend in Colorado Springs, visiting friends who happen to have a garden… and lots of squash (both summer and winter versions). Plus I have found a great new recipe for a pasta sauce which has lots of possibilities.... seemed I needed to make sure I posted this now for everyone who might have excess squash.
We could not leave without taking some summer squash (side note: TSA does allow squash in your carry-on bags*), so I made a new variant on “Pasta Whatever” at the beginning of the week: Chop 2 slices of bacon** and cook until crisp, set aside. Remove all but 1 tablespoon of fat. Saute ½ an onion, chopped, in the bacon fat. Add 3 small-medium sized yellow squash, cut in half and sliced thin, sauté a bit more, and deglaze with a bit of white wine. Add some pasta water if it starts to get too dry. When the squash is cooked (takes just a few minutes) add a ½ pound of cooked chunky pasta. Stir, add a couple of ounces of goat cheese, chopped basil, and reserved bacon. We ate the entire batch in one sitting (normally, we have at least enough left for one lunch!)
* It’s allowed, but expect they will put your bag back through the x-ray and make comments like “is this zucchini in here?”
** Look for an upcoming blog just on bacon. Just a touch of bacon now and then makes life much better.
Next is a winter squash pasta sauce based on a Giada de Laurentiis recipe. I generally have trouble doing anything the same twice, and have made this 3 times: 2 different ways with sausage, and tonight with mushrooms. Someday I will do the original version, which calls for Shrimp.
Squash Sauce
This makes enough for 1 ½ pounds of pasta, and freezes very well. Since I normally cook a ½ pound of pasta, this makes enough for 3 batches, I use one, and freeze the other 2 in zip-loc baggies.
¼ cup olive oil
2 pounds butternut squash, trimmed and cut into 1 inch cubes
3-4 cloves garlic, minced
1 teaspoon salt
½ teaspoon fresh ground black pepper
2 cups vegetable or chicken broth
Heat olive oil in a large heavy skillet or wide pot over medium high heat. Add squash, garlic, salt and pepper. Sauté until the squash is golden and starting to get tender, 5-7 minutes. Add the stock, bring to simmer, cover and cook until the squash is very soft, another 7- 10 minutes. Transfer to a food processor and puree until smooth.
Pasta with squash sauce
Each of below is based on ½ pound of chunky pasta (like rigatoni), and 1/3 batch of Squash Sauce and makes 2-3 servings.
Shrimp (from original version, which I never have actually done):
Saute ½ pound of shrimp in olive oil with some salt and pepper.
Combine cooked pasta, warmed pureed squash, and ½ cup of milk. Stir to combine. Add cooked shrimp, ¼ cup chopped basil, and a couple of tablespoons grated parmesan. Stir until warm and serve.
Sausage (v1):
Grill pre-cooked sausage (or warm leftover grilled sausage) and cut into chunks.
Combine cooked pasta, warmed pureed squash, and ½ cup of milk. Stir to combine. Add sausage, ¼ cup chopped basil, and a ¼ cup grated parmesan. Stir until warm and serve. Caution: this looks a lot like mac and cheese, but its not.
Sausage (v2):
Saute ½ a chopped onion and a clove of minced garlic in a bit of olive oil until soft. Add ½ pound of Italian sausage removed from casing. (I use turkey sausage, but this would be great with venison sausage if I could get more from my brother) and sauté until browned. Add squash sauce. Cook for about 5 minutes. Add cooked pasta and a ¼ cup of light cream (half and half). Stir, adding a bit of pasta water if needed to thin. Serve with a good grating of parmesan cheese.
Mushroom:
Saute ½ a chopped onion in a bit of olive oil for a few minutes. Add a ½ tablespoon of butter, then ¼ - ½ pound of mushrooms (shitake or cremini), cut in half. Saute until starting to brown, then add ½ cup of white wine. Cook until wine is reduced and almost gone, then add squash puree and a teaspoon of chopped fresh thyme. Cook for a few minutes. Add cooked pasta and stir. Remove from the heat and add ¼ cup of plain (preferably Greek) yogurt, stir until mixed. Serve with a good grating of parmesan cheese.
We could not leave without taking some summer squash (side note: TSA does allow squash in your carry-on bags*), so I made a new variant on “Pasta Whatever” at the beginning of the week: Chop 2 slices of bacon** and cook until crisp, set aside. Remove all but 1 tablespoon of fat. Saute ½ an onion, chopped, in the bacon fat. Add 3 small-medium sized yellow squash, cut in half and sliced thin, sauté a bit more, and deglaze with a bit of white wine. Add some pasta water if it starts to get too dry. When the squash is cooked (takes just a few minutes) add a ½ pound of cooked chunky pasta. Stir, add a couple of ounces of goat cheese, chopped basil, and reserved bacon. We ate the entire batch in one sitting (normally, we have at least enough left for one lunch!)
* It’s allowed, but expect they will put your bag back through the x-ray and make comments like “is this zucchini in here?”
** Look for an upcoming blog just on bacon. Just a touch of bacon now and then makes life much better.
Next is a winter squash pasta sauce based on a Giada de Laurentiis recipe. I generally have trouble doing anything the same twice, and have made this 3 times: 2 different ways with sausage, and tonight with mushrooms. Someday I will do the original version, which calls for Shrimp.
Squash Sauce
This makes enough for 1 ½ pounds of pasta, and freezes very well. Since I normally cook a ½ pound of pasta, this makes enough for 3 batches, I use one, and freeze the other 2 in zip-loc baggies.
¼ cup olive oil
2 pounds butternut squash, trimmed and cut into 1 inch cubes
3-4 cloves garlic, minced
1 teaspoon salt
½ teaspoon fresh ground black pepper
2 cups vegetable or chicken broth
Heat olive oil in a large heavy skillet or wide pot over medium high heat. Add squash, garlic, salt and pepper. Sauté until the squash is golden and starting to get tender, 5-7 minutes. Add the stock, bring to simmer, cover and cook until the squash is very soft, another 7- 10 minutes. Transfer to a food processor and puree until smooth.
Pasta with squash sauce
Each of below is based on ½ pound of chunky pasta (like rigatoni), and 1/3 batch of Squash Sauce and makes 2-3 servings.
Shrimp (from original version, which I never have actually done):
Saute ½ pound of shrimp in olive oil with some salt and pepper.
Combine cooked pasta, warmed pureed squash, and ½ cup of milk. Stir to combine. Add cooked shrimp, ¼ cup chopped basil, and a couple of tablespoons grated parmesan. Stir until warm and serve.
Sausage (v1):
Grill pre-cooked sausage (or warm leftover grilled sausage) and cut into chunks.
Combine cooked pasta, warmed pureed squash, and ½ cup of milk. Stir to combine. Add sausage, ¼ cup chopped basil, and a ¼ cup grated parmesan. Stir until warm and serve. Caution: this looks a lot like mac and cheese, but its not.
Sausage (v2):
Saute ½ a chopped onion and a clove of minced garlic in a bit of olive oil until soft. Add ½ pound of Italian sausage removed from casing. (I use turkey sausage, but this would be great with venison sausage if I could get more from my brother) and sauté until browned. Add squash sauce. Cook for about 5 minutes. Add cooked pasta and a ¼ cup of light cream (half and half). Stir, adding a bit of pasta water if needed to thin. Serve with a good grating of parmesan cheese.
Mushroom:
Saute ½ a chopped onion in a bit of olive oil for a few minutes. Add a ½ tablespoon of butter, then ¼ - ½ pound of mushrooms (shitake or cremini), cut in half. Saute until starting to brown, then add ½ cup of white wine. Cook until wine is reduced and almost gone, then add squash puree and a teaspoon of chopped fresh thyme. Cook for a few minutes. Add cooked pasta and stir. Remove from the heat and add ¼ cup of plain (preferably Greek) yogurt, stir until mixed. Serve with a good grating of parmesan cheese.
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