Skillet Shrimp & Corn with Lime Dressing

I have one more late summer corn recipe to share. This dish is not only a one-pan meal, it was quickly prepared as well. The original recipe notes that defrosted frozen corn could even work in a pinch.

The recipe was adapted from the New York Times, contributed by Yossi Arefi. I modified the method. I served the shrimp and corn over brown Basmati rice with green salad on the side. Fresh and light.

Yield: Serves 4

• 1 pound large shrimp (preferably tail-on), peeled and deveined (I used 21-25 count)
• 2 tsp ground coriander
• Kosher salt and freshly ground black pepper
• 1/4 cup freshly squeezed lime juice, plus 2 teaspoons lime zest (from 2 limes)
• 4 lime wedges, for garnish, optional
• 2 T thinly sliced basil or mint, plus more for garnish
• 1 teaspoon honey
• 2 garlic cloves, finely minced
• 1 jalapeño chile or 1/2 Fresno chile, finely minced, seeds and ribs removed, if desired
• 6 T extra-virgin olive oil, divided
• 3 cups fresh corn kernels (from about 4 ears)

1. Pat the shrimp dry, then toss with the coriander and a sprinkle of salt and pepper. Let sit while you prepare the dressing.
2. To Make the dressing: In a 2-cup measuring cup, combine the lime zest, lime juice, basil or mint, honey, garlic, chile, 1 teaspoon kosher salt and 4 tablespoons of olive oil. Whisk until well combined and emulsified.
3. Heat a large nonstick skillet over medium to medium-high. (I used a 12-inch carbon steel skillet.)
4. Add 2 tablespoons olive oil, then add the shrimp in an even layer. Cook the shrimp until pink and just cooked through, about 2 minutes on the first side and 1 minute on the second side. Remove the shrimp to a plate.
5. Over medium heat, add the corn to the pan. Season with salt and pepper, and cook the corn without stirring until it begins to brown on one side, about 1 to 2 minutes. Give the corn a stir and cook for another minute.
6. Add the shrimp back to the pan, along with 2 tablespoons of the dressing, and stir to coat everything in the dressing and to rewarm the shrimp.
7. Transfer to a serving platter, drizzle with more dressing, and garnish with more basil or mint. (I placed the rice in the bottom of the serving bowl.)
8. Garnish with additional basil or mint. Serve with lime wedges, as desired.

Note: If using frozen corn, defrost and pat dry prior to cooking.

Creole Shrimp & Stone-Ground Grits with Andouille Sausage

Annually, our Easter weekend menu includes this classic southern dish. It reminds us of Charleston, South Carolina- a special place for our family.

I feel that we say this every year, but, this was our favorite version yet! It was extra fabulous because I used “unicorn grits” from Millers All Day in Charleston. 🙂 We ate the dish with roasted asparagus and green salad. Meyer Lemon Martini‘s and Orange Chiffon Easter Bunny Cake were also included in our feast.

This recipe was adapted from The New York Times, contributed by Vallery Lomas. I modified the method and proportions. I forgot the scallion garnish- an issue that I have on holidays. Fantastic nonetheless.

Yield: Serves 6

For the Grits:

• 3 cups whole or reduced-fat milk (see Tip)
• 6 T unsalted butter, cut into 1-inch pieces
• 1 tsp Kosher salt
• 1 1/2 cups stone-ground grits
• 1/2 tsp freshly ground black pepper
• 1 1/2 cups shredded extra-sharp or sharp Cheddar (I used New Zealand Sharp Cheddar)

For the Shrimp:

• 2 pounds large shrimp, peeled and deveined (I used tail-on 21-25 count shrimp)
• 2 1/2 tsp Creole seasoning (see Tip) (I used Slap Ya Mama)
• 2 T extra-virgin olive oil
• 12 ounces Andouille sausage, diced (I used Aidells)
• 1 medium or large yellow onion, diced
• 1 1/2 green bell peppers, diced
• 6 garlic cloves, minced
• 21 oz San Marzano tomatoes with juice (about 3/4 of a 28 oz can)
• 1 1/2 cups chicken stock
• 1/3 cup sour cream
• Kosher salt and freshly ground black pepper
• hot sauce, for serving, optional
• 2 T thinly sliced scallions, for garnish

To Prepare the Grits:

1. Bring 3 cups water, milk, butter, salt, and grits to a simmer in a large heavy-bottomed saucepan over medium heat.
2. Whisk, turn off the heat, cover, and let sit for 25 to 30 minutes.
3. After the resting period, return the pot to low heat. (At this point, start preparing the shrimp.)
4. Intermittently, stir while the grits begin to thicken and become creamy, about 20 to 30 minutes. Add additional water a few tablespoons at a time if the grits thicken before they are cooked. When stirring, be sure to scrape the sides and bottom of the pot to prevent the grits from sticking and burning.
5. When the grits are done, remove from the heat and stir in the pepper and cheese.
6. Taste to adjust seasoning, adding up to an additional 1/2 teaspoon more salt, if desired.

To Prepare the Shrimp:

1. Pat the shrimp dry. Toss them in a medium bowl with the Creole seasoning; set aside.
2. Add the olive oil to a large skillet over medium-high heat. (I used a 14-inch stainless steel skillet.)
3. Add the diced sausage and cook, stirring frequently, until the fat has rendered and the sausage is crispy along the edges, 3 to 5 minutes. Transfer to a plate and set aside.
4. Working in batches, add the shrimp and cook about 1 1/2 minutes each side, until cooked through. Transfer the shrimp to the plate with the sausage.
5. Add the diced onion and bell pepper to the skillet, and cook, stirring frequently, until softened, 5 to 7 minutes.
6. Add the garlic and cook, stirring, for an additional 30 seconds to 1 minute.
7. Add the tomatoes and stock, breaking up the tomatoes with a spoon.
8. Once the liquid is boiling, reduce the heat to medium and simmer until most of the liquid has evaporated, 5 to 10 minutes.
9. Add shrimp and sausage and cook until hot, about 1 minute.
10. Turn off the heat and swirl in the sour cream. Taste to adjust seasoning, adding salt or pepper as needed.
11. Serve immediately, topped with the hot shrimp mixture. Finish with a few dashes of hot sauce, if desired, and a sprinkling of scallions.

Tips:

1. For a more savory profile, prepare the grits in 6 cups of low-sodium chicken stock instead of water and milk.
2. If you don’t have Creole seasoning, you can combine 1 1/2 teaspoons smoked paprika, 3/4 teaspoon kosher salt (such as Diamond Crystal) and 1/4 teaspoon ground cayenne.

Gnocchi Scampi

This is a quick and delicious- lemony and garlicky- one-pan dish. I now realize that I prefer pan-seared gnocchi over boiled. It was crispy on the outside and tender on the inside. Great.

This recipe was adapted from The New York Times, contributed by Melissa Clark. I used a 12-inch cast iron skillet, modified the method, and doubled the garlic. It was a perfect meal served with a big green salad. We didn’t have any leftovers!

Yield: Serves 3 to 4

• 3 T extra-virgin olive oil, divided, plus more for serving
• 1 pound gnocchi (fresh, frozen or shelf-stable) (I used Trader Joe’s shelf-stable)
• 2 T unsalted butter
• 4 to 8 garlic cloves, finely grated or minced
• 1/2 cup cup dry white wine, clam juice, or stock (I used chicken stock)
• Kosher salt and freshly ground black pepper
• 1/8 tsp red-pepper flakes, plus more for serving
• 1 pound large or extra-large shrimp, shelled (I used tail-on 21-25 count)
• 1 lemon
• 1 cup flat-leaf parsley, chopped (about 1/2 cup chopped)

1. In a large, preferably nonstick skillet, heat 2 tablespoons oil over medium-high. (I used a 12-inch cast iron skillet.)
2. Add gnocchi to the pan, breaking up any that are stuck together. Cook for 8 to 12 minutes, tossing every 1 to 2 minutes, so they get golden and crispy all over. Transfer to a bowl or plate. (I reduced the heat to medium half-way through this step.)
3. In the same skillet over medium-high, add remaining 1 tablespoon oil and all of the butter, letting it melt for a few seconds.
4. Add the minced garlic and sauté until fragrant, 30 seconds to 1 minute.
5. Add wine/stock/clam juice, 1/2 teaspoon salt, 1/4 teaspoon black pepper and all of the red-pepper flakes. Bring to a simmer, and let the liquid reduce by half, about 2 minutes.
6. Add shrimp and sauté until they just start to turn pink, 2 to 3 minutes, depending on their size.
7. Return gnocchi to the pan and add another 1/4 teaspoon salt. Using a Microplane or other fine grater, quickly grate the zest from the lemon into the pan.
8. Add chopped parsley, tossing well. If your pan looks dry, add a splash of water, 1 tablespoon at a time, tossing to combine, then remove pan from the heat. (I didn’t have to add any additional liquid.)
9. Cut the zested lemon in half and squeeze in the juice from one half, gently tossing to combine. Taste and add more salt if you like. Cut the remaining lemon half into wedges for serving.
10. Drizzle with more olive oil and more red-pepper flakes, if desired, and serve with lemon wedges on the side.

Grilled Swordfish with Corn Salad

Wow. This was a special summer meal. A celebration of my CSA share too. 🙂

The meal was inspired by my first batch of CSA corn. Absolutely fabulous. We ate it raw- only heated by the warmth of the grilled fish. The corn salad also incorporated my CSA scallions. We ate it with steamed CSA wax beans and with slices of my friend’s beautiful home grown cucumber on the side. All so fresh and delicious! Amazing.

The recipe was adapted from The New York Times, contributed by Ali Slagle. The grilling instructions resulted in absolutely perfectly cooked swordfish. Using an instant read thermometer was also essential. We were short one family member so I only served three swordfish steaks. Excellent.

Yield: Serves 4

• 4 (6-ounce) swordfish steaks, 1- to 1 1/2-inches thick
• 6 T unseasoned rice vinegar
• 3 T canola oil
• 2 teaspoons toasted sesame oil, plus more for serving
• 3 ears of corn, kernels cut from cobs
• grapeseed oil (or another neutral oil)
• Kosher salt and freshly ground black pepper
• 3 large scallions, white and green parts, thinly sliced or 1 ounce chives, cut into 1-inch lengths (about 1 cup)
• 2 oz cilantro (1 small bunch) cilantro, leaves and stems, cut (if desired)
• flaky salt, for serving

1. Prepare a charcoal grill for two-zone cooking over medium-high heat by pouring the coals onto one half of the grill. For a gas grill, heat all the burners to high, then turn off one of the end burners before cooking. (See Tip regarding grill temperature below.)
2. While the grill is heating, pat the fish dry and make the salad.
3. To make the corn salad: In a medium bowl, combine the rice vinegar, canola oil, 2 teaspoons sesame oil and corn kernels. Season with salt and pepper.
4. Add the scallions (or chives) and cilantro on top of the corn mixture (don’t stir them in), and season with salt and pepper.
5. When you’re ready to grill, pat the fish dry again. Sprinkle with 1 teaspoon salt and lightly coat with grapeseed oil.
6. Clean the grill grates with a grill brush, then oil the grates with an oiled paper towel.
7. Grill the fish until well browned on one side and it releases easily from the grates, 4 to 6 minutes.
8. Flip with a fish spatula and cook until it registers 130 degrees, 2 to 4 minutes. (For a gas grill, close the lid between flips, listening and keeping an eye out for flare-ups.)
9. Immediately transfer the grilled fish to a platter.
10. Toss the corn salad to incorporate the scallions and cilantro, then top the fish right away with the salad, spooning extra dressing over the fish.
11. Let rest for 5 minutes before eating. Season to taste with flaky salt, pepper and a drizzle of toasted sesame oil.

Tip: Medium-high is 375 to 450 degrees. You should be able to hold your hand 4 to 5 inches above the grates for 4 to 5 seconds. High is above 450 degrees. You should be able to hold your hand 4 to 5 inches above the grates for 2 to 3 seconds.

Roasted Salmon with Lemon-Brown Butter Asparagus & Peas

This dish is a fresh and healthy springtime meal. It was also very quick and easy to prepare. I served the salmon and vegetables over rice, making it a complete meal.

This recipe was adapted from The New York Times, contributed by Kay Chun. I used Meyer lemons and modified the method and proportions. Nice.

Yield: Serves 4 to 6

• 2 pound salmon fillet, with or without skin (I used skinless)
• 3 T extra-virgin olive oil, divided
• Kosher salt and freshly ground black pepper
• 2 to 2 1/4 pounds asparagus, tough stems trimmed, stalks sliced 1/4-inch-thick on a slight bias (leave tips whole)
• 6 T unsalted butter
• 2 to 3 T freshly squeezed lemon juice, to taste, plus wedges for serving (I used Meyer lemons)
• 3 T drained capers
• 1 cup frozen peas, thawed
• 1/4 cup (4 T) coarsely chopped flat leaf parsley, plus more for garnish
• white Basmati rice, for serving, optional

1. Heat oven to 450 degrees. (I set my oven to convection roast.) Line a rimmed baking sheet with aluminum foil; lightly coat with cooking oil spray.
2. Arrange the salmon “skin side-down” on the baking sheet. Rub the top surface of the salmon with 1 tablespoon of oil and season with salt and pepper.
3. Roast the salmon in the preheated oven until medium, 10 to 15 minutes. (I roasted mine for 12 minutes on convection roast.)
4. While the salmon roasts, prepare the asparagus: In a large skillet, heat the remaining 2 tablespoons of oil over medium to medium-high heat. (I used a 14-inch stainless steel skillet.)
5. Add asparagus, season with salt and pepper and cook, stirring occasionally, until crisp-tender, about 3 minutes. Transfer asparagus to a plate.
6. Reduce heat (if set to medium-high) to medium and add butter to skillet. Cook, stirring, until foam subsides and butter is deep golden brown, 2 to 3 minutes. (Be careful not to burn).
7. Turn off heat and stir in lemon juice, capers, peas, parsley and cooked asparagus. Season with salt and pepper.
8. Divide rice, if using, and vegetables among plates. Top with salmon and spoon over any remaining pan sauce.
9. Garnish with parsley and serve with lemon wedges, as desired.

Shrimp & Grits with Garlicky Roasted Poblano-Jalapeño Sauce

Annually, we treat ourselves to Southern shrimp and grits over Easter weekend. This year, I served the special dish using purple “unicorn” grits from Millers All Day in Charleston, South Carolina. Festive!

This version was topped with a spicy and garlicky roasted poblano-jalapeño sauce which had a terrific balance with the rich, cheesy grits. The shrimp was also cooked in garlic oil. It was a great variation to try for the garlic and sauce lovers in my house. 🙂 The recipe was adapted from Food and Wine, contributed by Marc Meyer. I modified the method and proportions.

Yield: Serves 4

• 4 cups water
• 1/2 cup whole milk 
• coarse salt 
• 1 cup stone-ground white grits (I used stone-ground unicorn grits)
• 2 ounces extra-sharp white cheddar cheese, shredded (1/2 cup) 
• 2 tablespoons unsalted butter 
• 1 jalapeño chile 
• 1 poblano chile
• 5 large garlic cloves, thickly sliced 
• 5 T extra-virgin olive oil 
• 2 T freshly squeezed orange juice (from 1/2 an orange)
• freshly ground black pepper 
• 1 pound shelled and deveined large shrimp, patted dry (I used 21-25 count per pound)

1. Place oven rack in the highest position and set to broil. Place the jalapeño and poblano chiles on a foil-lined rimmed baking sheet. Broil until blackened all over, about 3 minutes per side.
2. Remove from the oven and wrap in the foil. Allow to steam and cool for 10 minutes, then rub off the skins. Stem and seed the chiles.
3. In a large saucepan, bring the water to a boil with a pinch of salt. (I used an enameled cast iron pot.)
4. Whisk in the grits and cook over moderate heat, stirring often, until the grits are tender and very thick, about 15 minutes.
5. Stir in the milk, cheese, and butter. Season with coarse salt and freshly ground black pepper. (I used about 1/2 tsp salt.) Cook for an additional 5 minutes, then keep warm.
6. In a small skillet, cook the garlic in the olive oil over moderate heat, stirring, until the garlic is softened and very lightly browned, about 3 to 5 minutes.
7. Using a slotted spoon, transfer the garlic to a blender. Add the chiles and the orange juice and puree until smooth. Add all but 2 tablespoons of the garlic oil and puree until creamy. Season the sauce with salt and pepper. (I used a Vitamix.)
8. Pat the shrimp dry and toss with the remaining 2 tablespoons of garlic oil. Season with coarse salt and freshly ground black pepper.
9. Heat a very large skillet until very hot, about 2 minutes.
10. Add the shrimp in a single layer and cook until browned and just cooked through, about 45 seconds to 1 minute per side.
11. To serve, spoon the grits into bowls and top with sauce and shrimp. Serve additional sauce at the table.

Beer-Battered Cod with Crispy Potato Chips

I served this heaping platter of fried deliciousness for our celebratory St. Patrick’s Day dinner. It was extremely well received. 🙂

I used Irish Harp beer in the fish batter, of course. As I was cooking the fish and chips, my husband realized that we hadn’t included the essential tartar sauce in our menu. He was thankfully able to make sauce with a few adaptations.

The beer-battered fish recipe was adapted from Donal Skehan via today.com; I modified the cooking method. The potato chip recipe was adapted from Bon Appétit. I used gold potatoes, olive oil, and seasoned the chips with sea salt. The tartar sauce recipe was loosely adapted from inspiredtaste.net. It was a treat. We’re planning to eat the leftover fish in tacos!

For the Crispy Potato Chips:

• 2 pounds gold, russet, or purple potatoes
• 1/2 cup distilled white vinegar
• vegetable oil, for frying (I used 10 cups of canola oil with 3-4 cups olive oil)
• sea salt

For the Beer-Battered Fish:

• 4 skinless and boneless white fish fillets, patted dry and cut into thick strips (I used Alaskan Cod)
• 1 cup all-purpose flour, plus more to coat the fish
• 1 cup cold beer (I used Harp)
• coarse salt, sea salt, and freshly ground black pepper
• canola oil and olive oil, to fry (see above)
• lemon wedges, to serve

For the Tartar Sauce:

• 1/2 cup mayonnaise
• 1 small dill pickle, chopped very small (3 tablespoons)(I substituted 1 tsp white wine vinegar)
• 1 tablespoon fresh lemon juice, plus more to taste (I used the juice of 1/2 a lemon)
• 1 tablespoon capers, drained and chopped
• 1 tablespoon chopped fresh dill or 1 teaspoon dried dill (I substituted fresh basil)
• 1/2 to 1 teaspoon Worcestershire sauce
• 1/2 teaspoon Dijon mustard
• coarse salt and freshly ground black pepper

To Make the Crispy Potato Chips:

1. Using a mandoline, slice potatoes about 1/8-inch thick.
2. Place slices in a large bowl, add cold water to cover, and stir to release starch; drain. Repeat until water runs clear.
3. Return potatoes to bowl; cover with 1/2 cup distilled white vinegar and about 6 cups water. Let sit at least 30 minutes or up to 2 hours. (the vinegar helps make the chips more crispy)
4. Drain potatoes and pat dry prior to cooking.
5. Fit a large heavy pot with a deep-fry thermometer; pour in oil to measure 3 to 4”. (I used a very deep “pasta pot” to reduce splattering.)
6. Heat over medium-high until thermometer registers 300°. (frying the potatoes at a lower temperature helps to remove moisture)
7. Working in 4 to 6 batches and returning oil to 300° between batches, fry potatoes, turning occasionally to cook evenly, until golden brown and crisp (oil will have quit bubbling), about 5 to 7 minutes per batch.
8. Using a spider or slotted spoon, transfer to a paper towel–lined rimmed sheet pan fitted with a wire rack. While hot, season with salt.
9. Reserve the cooking oil to fry the fish.

Note: Potatoes can be fried 6 hours ahead. Keep at room temperature. (I kept the chips in a warming drawer while I cooked the fish.)

To Make the Beer-Battered Fish:

1. Top the pot with more oil, if needed, and bring it back to temperature, 300° to 340°, over a medium-high heat.
2. Coat the fish strips with flour, shake off the excess and set aside in a single layer on a plate.
3. Place 1 cup of flour in a large mixing bowl, make a well in the middle of it and pour in a little beer and whisk. Keep adding the beer and mixing until you have a smooth batter.
4. Season generously with coarse salt and freshly ground black pepper.
5. Working beside the pan, dip the fish strips in the batter one at a time and then into the hot oil. Make sure not to overcrowd the pan. (I used tongs and cooked the fish in 3 batches.)
6. Cook for about 4 to 5 minutes until golden-brown, turning halfway through the cooking time.
7. Remove the fish from the pot using a spider or slotted spoon and transfer to a paper towel–lined rimmed sheet pan fitted with a wire rack. While hot, season with salt.
8. Serve with some lemon wedges, crispy chips, and tartar sauce, as desired.

To Make the Tartar Sauce:

1. Combine the mayonnaise, pickles (or vinegar), lemon juice, capers, dill, Worcestershire sauce, and mustard in a small bowl and stir until well blended and creamy.
2. Season with a pinch of salt and pepper. Taste then adjust with additional lemon juice, salt, and pepper.

Note: For the best flavor, cover and store in the refrigerator for at least 30 minutes. Keep, tightly covered, in the refrigerator for up to one week.