UPDATE: NOLA BBQ Gulf Shrimp

So I tried out the recipe for Emeril's BBQ Gulf Shrimp and boy did it take a lot of effort. Lots of simmering and reducing...oh my. In the end, it turned out quite tasty although a little diluted I thought (I'll use less of the cream next time). Also, I'll try using smaller shrimp so each bite has more of a BBQ coating on it.

Here's how it's supposed to look (Emeril's version), although what we ended up with was lighter and soupier.


I also found this pared down recipe for the sauce, which sounds like it's worth a try (and explains how the shrimp got to our table in ten minutes at the restaurant).

What You'll Need For The Barbecued Shrimp:

• 1 tsp. Creole seasoning
• 1 tsp. black pepper
• 2 oz. barbecue base
• 1/2 cup heavy cream
• 1 tbsp. butter

What You'll Need For The Barbecue Base:

• 1/2 cup extra virgin olive oil
• 10 cloves garlic, minced
• 3 bay leaves
• 1/4 cup Lea & Perrins Worcestershire Sauce
• 1 tablespoon Emeril's Essence
• 1/2 teaspoon cayenne
• 2 tsps. fresh oregano
• 1 tsp. salt
• The juice of two lemons

Let's Cook:

You're going to start by making the barbecue base.

Take the ingredients listed above, put them in a saucepan and reduce on low to medium heat.

It's not too spicy, but it has a lot of flavor.

Also, add creole seasoning, black pepper, the barbecue base, a little bit of heavy cream and a little bit of butter.

Sear off the shrimp in a pan on medium heat. Let them cook on each side for about two minutes.

Now add a little bit of heavy cream.

Then you're going to use the extraction or barbecue base until it turns into a nice coffee color.

Finish with a little bit of butter. It's a very simple dish and very quick.

Sesame Chicken Skewers

This recipe from Women's Health sounds really yummy, pretty easy, and also healthy (check out nutritional facts at the end)! Too bad my Foreman grill is packed or I'd give it a try... For now, it's on the "to-do" list.

Sesame Chicken Skewers

• Prep Time: 10 mins
• Cook Time: 6 mins
• Total Time: 31 mins
• Serves: 8
• Average Rating: 5/5

No Description

Ingredients

• 1/2 cup defatted reduced-sodium chicken broth
• 1/4 cup minced fresh parsley
• 1/4 cup finely chopped scallions
• 2 tablespoons reduced-sodium soy sauce
• 4 teaspoons toasted sesame oil
• 2 cloves garlic, minced
• 2 teaspoons grated fresh ginger
• 1/2 teaspoon ground coriander
• 3 drops hot-pepper sauce
• 24 ounces boneless, skinless chicken breasts (about 6 breast halves), cut into 1/2" wide strips
• 2 tablespoons sesame seeds

Directions

1.

In a medium bowl, combine the broth, parsley, scallions, soy sauce, oil, garlic, ginger, coriander and hot-pepper sauce. Add the chicken and toss to coat. Cover and refrigerate for at least 15 minutes.

2.

Preheat the broiler.

3.

Drain the chicken. Discard the marinade. Thread the chicken strips on separate 6" metal skewers in loose S shapes. (See note if using wooden skewers.) Sprinkle with the sesame seeds.

4.

Place the skewers on the rack of a broiling pan. Broil 4" from the heat for 3 minutes. Turn the skewers over and broil for 3 to 5 minutes more, or until the chicken is no longer pink

Nutritional Facts (per serving)
26 Calories
2.3 grams Fat
1.1 grams Carbohydrates
.5 grams Protein

A twist on ceviche...

Spicy Tropical Shrimp Boats from "Cooking With all things Trader Joes"
All aboard! Shrimp, mango, and jalapeños set sail on endive boats. No utensils needed for this seafood adventure. The sweet flavors in the fruit salsa offset the slightly bitter taste of crunchy endive. Be prepared for the salsa’s spicy kick!

1 cup frozen Medium Cooked Tail-Off Shrimp, thawed ½ cup Fire Roasted Papaya Mango Salsa Salt and pepper 1 head fresh Belgian endive, leaves separated 2 Tbsp refrigerated Cilantro Dressing Cilantro for garnish

1. Dice shrimp into cubes. Mix shrimp and salsa. Season with salt and pepper to taste.
2. Spoon shrimp mixture onto endive leaves. Arrange shrimp boats on serving platter and drizzle with dressing.
3. Garnish with cilantro.

Variation: For a more traditional (and less spicy) shrimp salad, use ¼ cup Cilantro Dressing or other creamy dressing instead of the fruit salsa. Garnish with cilantro.

Prep time: 15 minutes
Serves 4 (2 boats each)

Recipes I'd Like to Try...

These are a few recipes gleaned from a few of my favorite restaurants that I'd like to give a try at home...

The Continental
1801 Chestnut St. Philadelphia, PA 19103
138 Market St. Philadelphia, PA 19106
Caesar's Pier Shops, Atlantic City, NJ 08401
Buffalo Turkey Meatballs
Miso Glazed Chilean Sea Bass
Lobster Macaroni & Cheese











NOLA
534 Saint Louis St. New Orleans, LA 70130
BBQ Gulf Shrimp

Pan Seared Salmon w/ Sauteed Spinach & Smashed Potatoes

This meal is so easy and so delicious. It's super fast because you don't need to marinate the meat, which makes it a great last-minute choice. I could eat it everyday -- but the best part is it's elegant enough to serve to guests.

I love the simple salmon and garlicky spinach and potatoes, but it also works well with a creamy risotto instead of the potatoes, or broccoli florets instead of the spinach.

One thing to keep in mind is getting the timing right so everything is done at around the same time...so start the potatoes first. Then when they begin to boil do the spinach and the salmon last.

Pan-Seared Salmon
2 medium sized salmon fillets (I like to have 2 2" pieces for each person)
1 tbs olive oil
salt & pepper

Heat olive oil on medium hot heat, salt and pepper salmon generously on both sides, cook skin side down for 2-3 minutes to get a nice crispy crust, turn and cook flesh side down for 1-2 minutes or until light pink and medium well.

Smashed Potatoes
4-5 red skin or yukon gold potatoes (this is plenty for 2 people)
1/2-3/4 cup milk
4 tbs butter
1 tbs garlic powder
salt & pepper (to taste)
chopped herbs (if desired) -- chives, parsley, basil, etc.

Wash potatoes and chop into 1 inch cubes. Put in a pot and enough water to cover potatoes. Bring to a boil. Once cooking, cook for 20 minutes or until soft when you pierce them with a fork. Strain potatoes and put in large bowl. Mash with potato masher, flat spoon, or a fork until fluffy. Add milk and butter (cut into tbs) to make mashing easier. Add seasonings to taste.
Sauteed Spinach
1/2 - 1 head fresh spinach, or 1/2-1 bag spinach leaves
(fresh spinach is best...the flavor won't be the same with the frozen kind)
4 cloves garlic
1/2 tbs olive oil
1 tbs butter
salt (to taste)

Smash garlic with a knife to remove skin, then chop roughly. In a large skillet, heat olive oil and butter on medium heat. Saute garlic briefly. Add spinach by handful. The pan will be full, but will empty out as spinach wilts. Stir spinach so it is coated in oil and continue stirring occasionally until it wilts (you can cover with a lid to help wilting). Continue with all spinach. Add salt to taste. You can remove large garlic pieces or keep them (after cooking they will be very mild and sweet).