RECIPE TITLE "Simmered Shrimp Sauté with Shiitake Mushrooms and Scallions" Author: Charleston Seafood
Serves 4 ---
My favorite way to eat shrimp is the classic shrimp cocktail where they are cooked in a great deal of water and emerge terrifically tender. Conversely, I could list about a million things I don't like about so-called shrimp scampi (not least of which is its name, which translates to the redundant "shrimp shrimp"). Semantics aside, I object to such quick-sautéed shrimp dishes because the high heat and stingy amount of liquid often causes the meat to seize up and toughen. The same will happen with most shellfish, including lobster; the one major exception is sea scallops, which respond well to a searing over high heat.
So, the idea behind this recipe is to combine the tender, succulent result of shrimp cooked in a generous amount of liquid with the appeal of cooking them in something more flavorful than water, in this case a buttery broth enhanced by white wine, garlic, scallion, and basil. This Asian-accented dish pairs well with linguine (page 219) or Israeli couscous (page 209).
- 2 tablespoons unsalted butter, at room temperature, plus 4 tablespoons unsalted butter, chilled and cut into small dice
- 2 cloves garlic, peeled and thinly sliced
- 4 large shiitake mushroom caps, very thinly sliced
- Coarse salt
- Freshly ground black pepper
- 2 plum tomatoes, cut into small dice
- 3 scallions, white and light green parts, thinly sliced on a bias
- 1/2 cup dry white wine
- 1 cup store-bought, reduced-sodium chicken broth or homemade Chicken Stock (page 244)
- 1 teaspoon freshly squeezed lemon juice
- 2 pounds peeled, butterflied, deveined large shrimp (see note, page 87)
- 1 tablespoon capers, rinsed and drained
- 2 tablespoons chopped fresh flat-leaf parsley leaves
- 2 tablespoons chopped fresh basil leaves
1. Melt the 2 tablespoons room-temperature butter in a wide, deep sauté pan over medium heat. Add the garlic and cook gently until softened but not browned, 2 to 3 minutes. Add the mushrooms, season with salt and pepper, and cook for 1 minute. Add the tomatoes and scallions and cook gently until softened, 3 to 4 minutes.
2. Turn the heat up to high. Just as the butter starts to sizzle, add the wine. Boil until the liquid has evaporated, 1 to 2 minutes. Add the chicken broth and lemon juice and bring to a boil, and then lower the heat and simmer for 2 minutes. Add the diced, cold butter, a few pieces at a time, swirling it in as it's added. (Do not allow the liquid to boil once the butter has been added. The sauce should look like a buttery broth; if it appears excessively thick, stir in a few tablespoons of hot water.) Taste and adjust the seasoning if necessary.
3. Season the shrimp with salt and pepper, and add them to the pan, making sure to immerse them in the liquid. Cook over medium-low heat just below a simmer for 3 to 4 minutes, or until the shrimp are pink and firm. Add the capers, toss, and cook for 30 seconds. Add the parsley and basil and toss to combine. Remove from the heat.
4. To serve, divide the shrimp and sauce among 4 warm bowls.
Simmered Shrimp Sauté with Chanterelle Mushrooms and Leeks
For a more French-leaning recipe, replace the sliced shiitake mushrooms with small chanterelles or halved large ones and replace the scallions with the white portion of one large leek, quartered lengthwise, cut into 1/2-inch pieces, rinsed, and dried.
Simmered Shrimp Sauté with Cilantro or Tarragon
Replace the basil with cilantro or tarragon for a quick but marked change in flavor.
Copyright © 2003 by Tom Valenti and Andrew Friedman
|Lobster at Home
If you are the sort of cook who blanches when fresh, troll-caught king salmon costs more than $8 a pound, you're going to want to own a copy of Boston restaurateur Jasper White's Lobster at Home on the day you tumble for one or two of these shellfish kings in your local market. Lobster may well be relatively inexpensive in some parts of the country, but at anything from $9.99 to $13.99 a pound in cities where the delicious beasts from the deep must be flown in, well, a cook is likely to think twice about the purchase. For about $15, you get four ounces of actual edible lobster. To tread in such waters without an appropriate guide is, at best, foolhardy. Thank goodness for Jasper White.
Lobster at Home is the most comprehensive book available on the subject of selecting, cooking, and eating lobster. With this book in hand, you will know how to find and buy the best possible lobster for your money. And then, with a lobster at home scuttling across the kitchen counter, you will know what do with the beast, how to dispatch it, and a world of variations on how to cook it. Knowing what to do is an important issue when half the recipes in the book seem to start out asking for $30 worth of lobster. There are no recipes that call for anything resembling Lobster Helper.
White's enthusiasm for lobster is infectious, and his collection of recipes that rely either on lobster meat or broth, or enhance the experience of eating it, are nothing short of delicious. It will probably always remain something of a special-occasion treat for anyone who doesn't grow up in or marry into a lobster-fishing family. The special nature of this food demands the careful and creative handling espoused by Jasper White. If you ever buy and serve lobster, use this book. --Schuyler Ingle
|Mystic Seafood: Great Recipes, History, and Seafaring Lore from Mystic Seaport
Mystic Seaport in southeastern Connecticut is the home of all things about New England and the sea--including great seafood cooking. Every year tens of thousands of people visit Mystic to see the fishing boats and ships, tour the 18th-century coastal village, and sample great seafood.
Now here is Mystic Seafood, with more than one hundred great seafood recipes, both historical and contemporary, simple and elaborate, for oysters, clams, lobster, shrimp, cod, flounder, tuna, swordfish, and many other types of fish. Some of the recipes come from famous chefs and restaurants in the Mystic area; others were developed by the author, who is editor of Taste of the Seacoast magazine.
Vintage photos of tall ships and scenes from New England's seafaring past are interspersed with the recipes, and sidebars--on such topics as the role of fishing in Colonial America, how to prepare a classic clambake, and the lobster's peculiar culinary history--make this not only a great cookbook for anyone who loves seafood but also a perfect sourvenir of Mystic Seaport. More info
|Fish: The Complete Guide to Buying and Cooking
From anchovy to wolffish, Mark Bittman, the executive editor of Cook's Illustrated magazine, presents fish and shellfish by name, offering discussions on preparation and presentation along with sumptuous recipes. Bittman proposes everything from traditional fare--Dungeness crab salad and marinated grilled salmon--to more complex dishes like curried mussels and raw sea bass salad. The more than 500 recipes are tried-and-true, and any cook with access to a decent fish market is advised to take full advantage of Bittman's expert and substantial overview. The book won the 1995 Julia Child Cookbook Award in the Single Subject Category.
|The Diabetes Seafood Cookbook: Fresh, Healthy, Low-Fat Cooking
Meals that are naturally delicious, low-fat,. and diabetes-friendly!
. Naturally low in fat and packed with protein and. healthy omega-3 fats, seafood is a perfect choice for. fresh meals that fit well into a diabetes meal plan.. Unfortunately, most seafood cookbooks on the market. take what�s naturally a healthy ingredient and add heavy. cream sauces, fatty oils, or fried batters. The results are. unhealthy meals packed with fat and cholesterol that. could potentially wreck a diabetes self-care plan.. With The Diabetes Seafood Cookbook, author Barbara. Seelig-Brown has put together over 100 meals that. deliver seafood�s nutrition-dense benefits without. skimping on taste. Brown has refined the art of coaxing. delicious meals from healthy ingredients, while keeping. the process simple and approachable.
|Neptune's Table: Cooking the Seafood Exotics
Don Hubbard's Neptune's Table is an impressive collection of unusual and exotic seafood information including over 200 exciting, innovative, delicious recipes, plus preparation instructions that deal with such diverse subjects as cooking and serving octopus; extracting and preparing sea urchin roe; preparing calamari in unexpected ways (and a simple calamari cleaning method); using the shells of shrimp in cooking; cleaning, cooking, and dining on exotics like sea snails, abalone and limpets. Neptune's Table features chapters and recipes for scallops, oysters, crab, lobster, mussels, and most other sea creatures (except fish). Each chapter is introduced by a full-color original gyotaku (nature print) of the subject special created by Hubbard. From Smoked Oysters Wrapped in Bacon, Scallops and Leeks on Linguine, and Baked Potato Stuffed with Avocado and Shrimp to Abalone Rellenos, Crawfish Court Bouillon, and Sea Urchin Roe Omelet, Neptune's Table is a "must" for every seafood lover's culinary reference shelf! -- Midwest Book Review