Deanie's Seafood BBQ Shrimp

I saw an episode of Man vs. Food recently where the host was in New Orleans. I like that show because the host often takes on food challenges where he eats ridiculous quantities of food. I can't say I think that's a good idea, but watching him stuff his face does makes me feel better about how much I ate that day (the same way watching Hoarders makes me feel better about the state of my living room). Anyway, one of the places visited was Deanie's Seafood, which is known for its bbq shrimp. Now apparently in New Orleans, bbq shrimp has absolutely nothing to do with barbecuing, barbecue sauce or using a grill or smoker of any kind. It's all about the buttery, spicy sauce...which is amazing for dipping fresh crusty bread. So good.

 DEANIE'S SEAFOOD BBQ SHRIMP

Sauce:

½ lb. butter (Deanie’s uses margarine)

1/3 cup olive oil

3 tablespoons minced garlic

3 tablespoons lemon juice

3 tablespoons whole sweet basil

2 tablespoons paprika

1 teaspoon hot sauce

½ teaspoon ground black pepper

¼ cup chopped parsley

1/3 cup chopped green onion, plus more for garnish

1 lb. raw head-on Louisiana jumbo shrimp

French bread for dipping

1.      In a large skillet over medium heat, melt butter and add all ingredients for the sauce.

2.      Once combined, add shrimp and spread out so they are not on top of each other.

3.      Cook for 3-4 minutes on one side, then flip each shrimp and cook other side for another 3-4 minutes.

4.      Remove from heat, transfer to shrimp and sauce to deep dish, garnish with green onion and serve with French bread for dipping.

barely adapted from Deanie’s Seafood (New Orleans, LA)

all the sauce ingredients

The recipe says whole basil, but I chopped mine.

sauce mixed

On Man vs. Food, they seemed to make their sauce
ahead of time (in the form of a compound butter).
That way they just melt it in the pan and add the shrimp.
Quick!

raw shrimp added

I just can't bring myself to use the head on shrimp. I know
it adds tons of flavor that I'm missing out on, but still.

shrimp flipped

Deanie's Seafood bbq shrimp (sort of)

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Shrimp Burgers with Roasted Garlic-Orange Aioli

You know I didn't bake burger buns just because I was bored (actually, that does sound like something I would do). But not this time. This time it was for shrimp burgers! I like trying out new non-meat burgers and this one was really lovely. I appreciated the fact that all the other ingredients enhanced the shrimp's flavor, instead of overpowering it, allowing the shrimpiness to really shine through.

SHRIMP BURGERS WITH ROASTED GARLIC-ORANGE AIOLI

Yield: 4 patties

Roasted garlic-orange aioli:

1 head garlic

1/3 cup plus 1 tablespoon extra virgin olive oil

2 large egg yolks, room temperature

1/3 cup grapeseed oil

Kosher salt

2 tablespoons freshly squeezed orange juice

1 teaspoon finely grated orange zest

freshly ground black pepper

Shrimp burgers:

5 tablespoons olive oil

1/4 cup finely chopped fennel, from one small bulb (fronds reserved)

1/4 cup finely chopped shallots

1/4 cup finely chopped red bell pepper

2 tablespoons finely chopped fennel fronds

1 tablespoon finely chopped chives

1 tablespoon zest from 1 orange

1 1/2 pounds shrimp, peeled and deveined, finely chopped by hand

Kosher salt and freshly ground black pepper

1 to 2 tablespoons roasted garlic-orange aioli

toasted hamburger buns for serving (light brioche buns are nice)

Roasted garlic-orange aioli:

1.      Roast the garlic: Heat oven to 400º F. Peel away the outer skin of 1 garlic head, and cut off top ¼ to ½ inch of the head to expose the individual cloves. Drizzle 1 tablespoon olive oil over the garlic head, wrap in foil, and roast for 30 to 35 minutes, or until cloves are soft when pressed. Cool, then squeeze the cloves from their skin. Mash the cloves and set aside.

2.      In a medium bowl, whisk the egg yolks. Gradually whisk in 1/4 cup olive oil, then the grapeseed oil; begin with small drizzles, then whisk in a thin stream until the mayo is very thick. Whisk in a pinch of salt and then the orange juice, a little at a time (you may not need the full amount), orange zest and the roasted garlic paste. Season to taste with salt & pepper.

Shrimp burgers:

1.      In a large sauté pan, heat 2 tablespoons olive oil over medium heat. Add the fennel and shallots and cook until they start to caramelize, about 8 minutes. Add the red bell pepper and cook about 3 minutes longer; you want the pepper to soften but retain its texture. Remove from the heat. Mix in the fennel fronds, chives, and orange zest.

2.      In a bowl, combine the shrimp with the sautéed vegetable-herb mixture and salt and pepper (to taste). Fold in aioli, a teaspoon at a time, to just bind the burgers. Form into four patties, and refrigerate until ready to cook.

3.      Heat the remaining 3 tablespoons olive oil in a pan (cast iron works well) over medium-high heat and fry the patties until golden, about 4 minutes on each side, or until cooked through.

4.      Spread the aioli on both sides of the toasted buns; serve the shrimp burgers with your favorite condiments, such as a big leaf of butter crunch lettuce.

barely adapted from food52.com (added by EmilyC)

raw garlic

roasted garlic

whisking oil into the egg yolks for the aioli

fennel, red pepper, shallots and chives

shallots cooking

red pepper added

adding the fennel fronds, chives and orange zest

vegetables and herbs mixed

raw shrimp

chopped shrimp mixed with vegetables/herbs & aioli

raw shrimp burgers

cooking the shrimp burgers

putting aioli on a shrimp burger

My aioli was a little thin...I think trying to take photos
while I was whisking had something to do with it
(hopefully yours will be a little thicker). Making it the
day before also helps (it thickens slightly in the fridge).

shrimp burger with roasted garlic-orange aioli
on a light brioche bun

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Okonomiyaki (Japanese Cabbage & Shrimp Pancakes)

If you've never heard of okonomiyaki, you're not alone. Until last week, I'd never heard of it either. I spotted this recipe on food52. It's a Japanese street food (winner of Your Best Street Food Contest in fact) and the perfect way for me to use up my leftover cabbage. Since I've never been to the streets of Japan to taste okonomiyaki, I have no idea how this recipe stacks up. All I can tell you is that this okonomiyaki is the best okonomiyaki I've ever had. (But seriously, I've had lots of savory pancakes in my day...this one is unique, slightly exotic and semi addictive).  

 

OKONOMIYAKI

(Japanese Cabbage & Shrimp Pancakes)

Makes approx. 1 dozen pancakes

Sauce:

1/2 cup mayonnaise

2 tablespoons soy sauce

2 teaspoons sriracha, more or less to taste

Pancakes:

5 large eggs

1 teaspoon soy sauce

1 teaspoon sesame oil

1 teaspoon sea salt

1/3 cup all purpose flour

2 cups cabbage, finely shredded with a mandoline or finely chopped

1 bunch scallions, trimmed and chopped

3/4 cup (roughly) baby or chopped shrimp

canola oil for frying

1-2 tablespoon toasted sesame seeds

bonito flakes (optional)

1.      Whisk the sauce ingredients together. Set aside while you make the pancakes.

2.      In a large mixing bowl, whisk eggs with the soy sauce, sesame oil, and salt. Gradually add the flour until incorporated. Fold in cabbage, scallions, and shrimp.

3.      Warm about 1/4-inch canola oil in a skillet over medium-high heat until glistening. Ladle the batter into the skillet as you would for regular pancakes (in 3" to 4" rounds) . Cook on each side for about 3 minutes or until golden brown. Drain on paper towels.

4.      Keep pancakes covered in a warm oven as you make the rest. Scatter sesame seeds and/or bonito flakes on top of pancakes and serve with dipping sauce and a cold pilsner.

 

from food52 (by Midge)

mayonnaise, soy sauce, sriracha

sauce mixed

eggs, soy sauce, sesame oil and salt

adding flour

whisked

chopped raw shrimp

adding scallions, cabbage and shrimp

I used already shredded cabbage with carrots (I really
should have chopped it more finely, but clearly I didn't).

batter mixed

batter in pan

flipping

draining on paper towels

I made 10 (approx. 3 1/2-inch) pancakes.

okonomiyaki (sprinkled with sesame
seeds and drizzled with spicy sauce)

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Shrimp Escabèche with Orange Mojo

Here's a great cold meal for those hot summer nights. Yes, I realize it's September and there's already a chill in the air, at least here in New Jersey. (Believe me, I couldn't be happier about it.) But I made this last week when it was 88º F., so what are you gonna do.

This dish has a great, really refreshing flavor. The shrimp is marinated in a spicy citrus sauce with crunchy vegetables and fresh herbs. And if that wasn't enough, it's got the mojo magic (I can't describe that, you just have to experience it for yourself).

SHRIMP ESCABÈCHE WITH ORANGE MOJO

Makes 6 servings

1 cup freshly squeezed orange juice

1/2 cup fresh lemon juice

2 cloves garlic, minced

pinch of salt

1/4 teaspoon dried crushed red pepper

1 lb. cooked deveined peeled shrimp, cut into 1/2-inch pieces

1 cup chopped red bell pepper

3/4 cup chopped celery

1/2 cup chopped red onion

1/4 cup chopped fresh cilantro

2 tablespoons extra virgin olive oil, plus more for serving

lemon wedges for garnish

tortilla chips or pita chips for serving

1.      Combine orange juice, lemon juice, and half the garlic in medium saucepan over medium-high heat. Add pinch of salt; boil until orange juice mixture is reduced to 1/2 cup, about 15 minutes. Cool. Mix in crushed red pepper.

2.      Mix shrimp, bell pepper, celery, red onion, cilantro, and olive oil in bowl. Toss with orange juice mixture and remaining garlic. Season with salt and pepper. Cover and chill until cold, about 2 hours. Can be made 8 hours ahead. Keep refrigerated.

3.      Arrange escabeche in shallow bowl. Drizzle with additional olive oil, if desired. Garnish with lemon wedges. Serve with tortilla chips or pita chips.

slightly adapted from Bon Appétit, January 2004

lemons

oranges

orange juice mixture

shrimp

red pepper

chopped celery

red onion

cilantro

shrimp, red pepper, onion & celery

mixing in the cilantro

adding the orange mojo

all mixed

a closer look

even closer still

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