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Posts Tagged ‘shrimp’


We have been having a long heat wave here in NY, and I can’t quite bring myself to heat up the kitchen again until it breaks. I’m thinking about some no-cook or quick-cooking meals, and of course, the first thing I think of is salad. I love a beautiful caprese salad with fresh tomatoes and basil. Mozzarella gives it a little substance, so you’re not left hungry.

Of course, gazpacho is a staple of no-cook menus, and I loved this one with watermelon. The shrimp skewers are optional, but if you would like to get outside and grill, go ahead. This would also make an excellent summer lunch with the caprese.

I’ve made this capellini with tomatoes and basil several times since I posted it. It’s light and refreshing, and best of all, it’s done basically in the time it takes to boil water.

If I really start wanting some protein, I might make this ginger glazed salmon. It takes a little longer to cook, but I can do the glaze in a wider pan cut the cooking time down to 15 minutes. Having people over? This looks elegant but it’s so quick.

I still have a little of this blueberry frozen yogurt left in the freezer, and I think I’m going to have to finish it up this weekend. Nothing is better to cool down than some frozen treats.

Unless it’s white wine sangria. This is staple at my apartment all summer. Actually, all year round but in the summer it’s extra perfect.

And if I make it outside to grill this weekend? I think it’s going to be lamb burgers as a change from regular burgers. The cool yogurt and mint sauce helps in the heat too.

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In the summer, we all switch over to cold soups, which I don’t really enjoy all that much. I’m not a big fan of raw onion or raw garlic, so gazpacho has never been a favorite…until now. A little bit of heat with the juicy tomatoes and the refreshing watermelon makes a delicious summer soup that I like with a skewer of marinated shrimp. All it needs is a squeeze of lime, and it’s perfect for these hot days.

Watermelon Gazpacho

2 cups cubed watermelon

1 pint cherry tomatoes

2 scallions

Juice of 1-2 limes

1/4 teaspoon hot sauce (to taste)

salt and pepper (to taste)

Combine all the ingredients in a food processor and blend until it reaches a think consistency but still has some texture. Chill until ready to serve.

Marinated Grilled Shrimp

1/2 pound large shrimp cleaned with shells removed (I like to remove tails so they can just be eaten)

1 teaspoon aleppo pepper

1/2 teaspoon ancho chili powder

1 teaspoon paprika

salt and pepper

Juice of 1 lime

3 tablespoons olive oil

Combine all the ingredients in a bowl to marinate for 30-45 minutes. Much longer, and the lime will start to cook the shrimp. Skewer them onto soaked skewers and grill for 2-3 minutes on the first side, until they start to turn pink. Flip and continue to cook for 1 minute more on the other side. Remove and serve with a lime wedge.

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I suppose the most memorable recipe I’ve posted in the first year of Meatballs & Milkshakes has to be my Shaved Asparagus Salad because it won Best Spring Vegetable recipe on Food52 at this time last year. They have been nice enough to spotlight me here and I can’t say enough good things about their wonderful site.

For Christmas, the Feast of the Seven Fishes was definitely another memorable moment– I made seven fish dishes in one night! And we had delicious chocolate pudding to end the night, it doesn’t get much better.

Some of the recipes that really stick out in my mind over the year are obviously pastas. This linguine bolognese that I made for Valentine’s day was unbelievable and it still makes my mouth water.

This tagliatelle with shrimp and cabbage was a recreation from one of my favorite restaurants, and it got some press over on Serious Eats, another of my favorite blogs.

Of course, it all started with my homemade pappardelle with duck ragu. You can see that hopefully my pictures have improved a bit…the recipes were yummy even then though!

And of course, I made my first pork shoulder, slow roasting it and shredding it for tacos which were a big hit. Who knew pork could be so good!

While we’re talking meat, I can’t forget this beef stew that I made…it was by far the tastiest beef stew ever with amazingly delicious carrots. They soaked up the beef juices are were almost better than the beef itself. Almost.

And of course we can’t forget my obsession with the Flour cookbook this year. I made all sorts of cookies from it, including these yummy oatmeal raisin cookies

and chewy chocolate cookies. I’ve almost baked my way through all the Flour cookies, and they’ve all been amazing. Definitely a go-to cookbook that I recommend buying.

As far as other desserts go, there were a lot of pies but the ones I’m looking forward to again most are these: the mini strawberry rhubarb pies that were great for individual servings straight from the freezer, and the quick berry pie. Both are great for summer and I’m hoping it will be another good one!

I’m off to Italy for a week, but I’ve left a couple posts for you while I’m away….and hopefully I’ll bring back some new Italian inspiration! Bring on the broccoli rabe and orecchiette!

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Ok, I know this doesn’t sound like something you’re going to go right out any make, but I truly urge you to try it. It’s such a perfect, delicious, surprising pasta and it’s one of my favorites. They make a similar dish at one of my favorite NYC restaurants, Celeste, and I had to try to recreate it. The cabbage gets caramelized down with the onions and it’s the only time when I allow cheese to go near my seafood in pasta. It just works. And as a bonus, you can make it in 15 minutes. Have I convinced you yet?

Tagliatelle with Cabbage, Shrimp, and Pecorino

1/2 pound shrimp, shelled and cleaned and cut into thirds

2 cloves garlic, sliced

1/2 onion, sliced thinly

1/8-1/4 of a napa cabbage, shredded thinly

1/2 cup grated pecorino or asiago

1/2 pound tajarin or tagliatelle

1 cup white wine

1 teaspoon thyme

basil leaves for garnish

Cook the pasta in salted, boiling water for a minute less than the package instructions. Meanwhile, saute the onion, cabbage, and garlic in a couple tablespoons of olive oil. Season with salt and pepper. Let them start to soften and caramelize. Add the shrimp on one side of the pan and allow to brown. Make sure to remove them after 1 minute, when they start to turn pink (they will continue to cook while they rest).

Add the wine to deglaze the pan. Add the thyme. Add a 1 cup of the pasta cooking water. Add the pasta and the cheese and return the shrimp to the pan. Toss and cook for the final minute together. Garnish with some torn basil leaves.

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I got the idea for this one from a Lidia Bastianich Feast of the Seven Fishes, and it’s delicious. It was a little unclear if the breadcrumbs are meant to be sprinkled on top or if they are supposed to thicken the sauce, but either way it’ll work. She says it’s from the Northern Adriatic coast, and it’s a common recipe.

Shrimp alla Buzara

1/2 pound shrimp, cleaned (I used the shells in my fish stock)

2 garlic cloves, sliced

1 shallot, minced

2 tablespoons tomato paste

1/2 cup white wine

1/2 cup fish stock

1 cup fresh breadcrumbs

2 tablespoons parsley, chopped

Saute the shrimp in a little olive oil to brown them but not fully cook them. Remove to a plate. This can be done ahead of time. Saute the shallot and garlic in some olive oil until softened. Add the tomato paste and let it rust a bit. Deglaze with the wine and stock and reduce about half. Add the shrimp back in and finish cooking through for a minute. Add the breadcrumbs and parsley and serve.

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This is a traditional Spanish tapas that I always order when I’m at a tapas restaurant. I love it so much that I usually have to have my own, so when I make it at home, I make it as a main dish. It’s so simple and quick, that it’s the perfect weeknight dinner. With four ingredients, it doesn’t get any simpler and you really do need to try this.

Spanish Shrimp with Garlic

1 pound shrimp, cleaned

4 cloves garlic, sliced

2 dried whole chilis or chili flakes

3 tablespoons olive oil

Saute the garlic in the olive oil for 30 seconds and add the shrimp. You do not want the garlic to brown yet because it will burn by the time the shrimp is done. I generally keep the heat pretty low to make sure it doesn’t burn.

Cook on one side until they start to turn pink and curl a little. Flip to the other side and cook for another minute. The garlic should be lightly browned and the shrimp just cooked through.

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I don’t make spicy food that often, but I was craving some spicy grilled shrimp the other night. I had also picked up some fresh corn from the farmers market, but I didn’t want to do boring old corn on the cob. I usually do an Italian spin on corn salad or even a cheesy version, but I thought with the spicy shrimp, this Spanish/Mexican version would work well. It was really DELICIOUS.

Chili Rubbed Shrimp

1 pound cleaned shrimp

1 tablespoon paprika

1 tablespoon garlic powder

1 teaspoon spanish pimenton (can be left out)

1 teaspoon salt

1 teaspoon freshly ground pepper

1/2 teaspoon cumin

1/2 teaspoon cinnamon

1/2 teaspoon cayenne chili powder

1/2 teaspoon chipotle chili powder

2 tablespoons olive oil

Mix all the spices together and dredge the shrimp in them to coat. Add the olive oil and stir. Marinate for an hour. Put on a hot grill or grill pan and flip after 3 minutes or until they start to curl up. 1 minute on the other side and they are done.

The corn can be made ahead of time and mixed together at room temperature.

Grilled Corn with Manchego and Lime

3 ears of corn in the husk

1 cup manchego, grated

2 limes, zested and juiced

1 tablespoon honey

1 tablespoon butter

3 tablespoons extra virgin olive oil

1/2 teaspoon red pepper flakes

1 tablespoon chives, chopped

Grill the corn for 15-20 minutes, or you can roast them at 425 degrees. Let the corn cool and then remove from the cobs. You can throw the cobs out or reserve them for another use.

Saute the corn in 2 tablespoons of olive oil and red pepper flakes. Add the butter and remove from the heat once it’s melted.

Add remaining olive oil, lime zest and juice, honey, and chives. Let cool and add manchego.

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