Monday, April 16, 2012

Sweet Pepper Cream Shrimp

This is a great dish to prepare for a special occasion. what with it's colorful nature and silky cream sauce! (from my point of view a new but delicious recipe)

Seasoning Mixture
2 tsp salt
Sweet Pepper Cream Shrimp
1 tsp sweet paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp dried sweet basil leaves
1/2 tsp dry mustard
1/2 tsp white pepper
1/2 tsp dried thyme leaves
1/4 tsp black pepper
1/4 tsp cayenne pepper
1/4 tsp ground nutmeg
1 lb medium peeled shrimp

Creamy Mixture
1 (12 oz) can evaporated skim milk
1/2 cup non fat cream cheese
1/4 chopped onions
1/4 chopped red bell pepper
1/4 chopped green bell pepper
1/4 chopped yellow bell pepper
1/2 defatted seafood stock * (see Remoulade recipe)
1 1/2 cups apple juice
1/2 tsp minced fresh garlic
6 Tb nonfat dry milk
1/4 cup non fat mayonise
3 cups coked rice or 6 cups cooked pasta shells

Combine seasoning mixture in bow set aside. Purée creamy mixture  in blender til smooth and creamy. Preheat heavy (non stick preferably) over high heat (about 350 degrees) 4 min. Add 1/4 only of each color peppers plus 1 TB and 1 tsp seasoning mix. Stir while stirring (3 min.) add stock and 1/2 cup apple juice and garlic. Make certain to scrape all the bits stuck to the pan. Cook til almost evaporated. (12 min.or so) Add another 1/2 apple juice scraping bottom to dissolve any bits til it is kind o clear. (2 min.)
Transfer from skillet to blender, add dry milk, puree til smooth. (Remember pureeing/blending hot  is very volatile) Return puréed mixture to skillet over high heat stirring in remaining portion of peppers and apple juice (7 min.) scraping bottom to keep from sticking. Add the rest of the seasoning mix and the shrimp stir (3 min.) stir in the creamy mixture.
Creamy mixtures tend to "break" (curdle) while heating so bring liquid slowly and softy to the boil. Once broken there's nothing to do. Bring to a gentle boil (3 min.) stir immediately.  Reduce heat to medium cook gently stirring continuously. (2 min.) Turn off heat, remove 1 cup of liquid, strain it and purée with non fat mayonaise. Stir this into the entire  mixture in the skillet. Serve over pasta or rice.

Friday, April 13, 2012

New Shrimp Remoulade

The next few recipes I'm going to take from Chef Paul's cook book, Fork in the Road  It was published in 1993. It was his way of cooking the childhood favorites but in a  lighter style. I will start with a classic dish that we begin our meals with, Shrimp Remoulade. Since he didn't want to mess with tradition too much he re-vamped it with as little still the keeping of the old goodness that would allow!
Seasoning mix
1 tsp sweet paprika
New Shrimp Remoulade
1 tsp garlic powder
3/4 tsp onion powder1/2 tsp salt
1/2 tsp dry mustard
1/2 tsp dried sweet basil leaves
1/2 tsp dried thyme leaves
1/4 tsp white pepper
1/4 tsp black pepper
1/4 tsp cayenne pepper

1 lb unpeeled headless shrimp (medium)
1/2 cup nonfat mayonnaise
1 Tb ketchup
1/2 cup onions (minced)
1/2 cup bell pepper (diced green)
1/2/cup celery (diced)
1/4 cup cucumber (peeled & diced)
1 Tb  plus 1 tsp balsamic vinegar
1 tsp creole mustard
1 tsp Dijon mustard
1 Tb Worcestershire  sauce
1 cup defatted seafood stock *
2 1 gram artificial sweetener **
* this is the way Chef Paul defats all stocks. Refrigerate over night. The next day pack mesh strainer with crushed ice place strain over pot large enough to hold all the stock. Carefully pour stock over the ice in a steady circular stream. No thicker than a pencil. to remove all the fat this may have to repeated at least twice.
**many of our recipes, not just deserts, call for some kind of sweetening. Chef Paul says to combine2 different ones. Experiment as to the amount of your taste liking
Combine seasoning mix in a small bowl. Sprinkle shrimp with a Tb mix well and set aside.
Combine 1/4 cup each of  all the veggies with the Creole mustard, Dijon mustard, vinegar and Worcestershire sauce in a blender and puree. (makes about 1 2/3 cups) set aside
pre-heat heavy skillet over high heat (4 min.) add the balance of the veggies. Cook 1 min. add 1/2 cup stock stir/scrape making certain you get all the bits of flavor. Cook down til most of the liquid evaporates, the veggies begin to stick and get hard. When a good crust forms add the other 1/2 cup of stock and shrimp. Bring to boil cover for 30 seconds turn off heat and set aside for 5 min.
Remove shrimp, put in container place in refrigerator allow to chill. Transfer everything else to blender and purée til smooth and chill with shrimp. Serve when all is chilled