Flavor Full: Creole-Spiced Shrimp

My love affair with bold flavors is no secret.  And when I spot a recipe like creole-spiced shrimp, I'm all over it.  In about the time it takes to preheat your oven, the ingredients come together to form the perfect pouch of flavor-full goodness, which made this the perfect quick and easy dinner on a recent weeknight.

My version was adapted from the original recipe from Bon Appetit, to accommodate the ingredients I had on hand, without missing any of the creole-spicy oomph that initially drew me to the recipe.  The shrimp are married with the flavors of Old Bay, Tabasco, Worcestershire sauce, shallots, bay leaves, lemon, salt and pepper, and finished with a little butter and water to form the most decadent bath and steaming juices for the shrimp.  (If you're a little gun-shy about the spiciness, not to fret; you can temper the ingredients to your personal spice comfort zone.)

Within a half hour, the foil pouch emerges from the oven to reveal shrimp that are cooked and seasoned to savory perfection, with lots of jus for added deliciousness.

Take it from this self-avowed 'Spice Girl', you want this recipe in your repertoire.

Now...onto Happy Eating!

Creole-Spiced Shrimp

Ingredients:

Shrimp, peeled and deveined

Shallot, sliced

Lemon, thinly sliced

Bay leaves

Worcestershire sauce

Tabasco

Old Bay seasoning

Kosher salt

Freshly ground black pepper

Butter

Method:

Preheat oven to 325 F.

 

Add shrimp and ingredients (except butter), to taste, to a bowl.  Toss to combine.  

Place shrimp mixture inside a 16x12 in. square of heavy duty foil. (Recommended: 1/2 lb. shrimp per square of foil.)  Fold the edges of the foil toward the center, but don't seal. Top mixture with a pat of butter and two to three tablespoons of water.  Crimp edges tightly into a sealed pouch.

Place pouch(es) on a baking sheet and place in preheated oven.  Bake for about 30 minutes or until shrimp are thoroughly cooked.  Remove from oven and carefully open pouch to allow steam to escape, being careful not to allow the juices to escape.  Pour shrimp and jus into a serving dish and enjoy!   

Recipe adapted from Bon Appetit 

Frozen Key Lime Pie

My schedule has been full of celebrations lately.  Between birthdays, holidays, and weddings, it seems almost every weekend of late has brought about an occasion to gather together with friends and family and relish life.  All of the activity has taken me out of the kitchen more than usual, but not far from the joys of sharing good food.

And speaking of sharing good food, this recipe for Frozen Key Lime Pie from the Barefoot Contessa is an absolute favorite that I've had the pleasure of making, eating--and sharing--again and again.  It's everything that you could want in a dessert, boasting an easy, homemade graham cracker crust, the perfect lime custard filling that's strong on lime (think juice and zest), and crowned with glorious sweet cream.  The frozen finish takes it to another level and makes for a refreshingly delicious antidote to the now warmer weather.

As I enjoy the final days of Spring and look forward to the arrival of Summer, this recipe will make its way front and center once again and help to create more delicious memories.  

Happy Eating!

P.S. What dessert(s) do you enjoy sharing? 

Frozen Key Lime Pie

Ingredients: 

Key limes from my local farmer's market

For the crust:

1 1/2 cups graham cracker crumbs (10 crackers)

1/4 cup sugar 

6 tablespoons (3/4 stick) unsalted butter, melted

For the filling:

6 extra-large egg yolks, at room temperature

1/4 cup sugar

1 (14-ounce) can sweetened condensed milk

2 tablespoons grated lime zest

3/4 cup freshly squeezed lime juice (4 to 5 limes)

For the decoration:

1 cup (1/2 pint) cold heavy cream

1/4 cup sugar

1/4 teaspoon pure vanilla extract

Thin lime wedges

Instructions:

Preheat the oven to 350 degrees F. 

For the crust, combine the graham cracker crumbs, sugar, and butter in a bowl. Press into a 9-inch pie pan, making sure the sides and the bottom are an even thickness. Bake for 10 minutes. Allow to cool completely.


For the filling, beat the egg yolks and sugar on high speed in the bowl of an electric mixer fitted with a paddle attachment for 5 minutes, until thick. With the mixer on medium speed, add the condensed milk, lime zest, and lime juice. Pour into the baked pie shell and freeze.


For the decoration, beat the heavy cream on high speed in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and beat until firm. Spoon or pipe decoratively onto the pie and decorate with lime. Freeze for several hours or overnight.
Recipe courtesy of Ina Garten

Toast With This!: Cucumber, Mint and Basil Soda

This Cucumber, Mint and Basil soda combines the flavors I love for lots of cool and refreshing sipping in the days ahead.  I'm always in search of a great mocktail, and this one is well-suited for casual and special occasions, alike.  It also pairs well with the fresh flavors of Spring and Summer. 

Get the recipe here and enjoy! 

Happy Sipping!

Photo: Bon Appetit

Link Love: Cinco de Mayo

Food and celebration go hand-in-hand for most occasions, and the celebration of Cinco de Mayo is no exception.  Mexican cuisine happens to be one of my favorites, so I couldn't let this opportunity to share some great recipes from around the web sit idle.

Whether you're looking for a hearty tamale pie, the perfect taco, a sweet treat, or something wet to wash it all down, this edition of Link Love has you covered for the best in Mexican fare--and entertaining.

So here's to freedom, celebration--and Happy Eating!
 



Taco Recipes for Every Appetite (Bon Appetit)

Hearty Tamale Pie to Please a Crowd (Williams-Sonoma)

A Refreshing Sip: Tamarind Cooler  (Gourmet)

Mango-Chile Ice Pops (Saveur)

Festive Decor via DIY Pinatas (Refinery 29)

HOW TO EAT: Tortillas

Photo: Cooking Channel

The thought of warm tortillas filled with all kinds of goodness always brings a smile to my face.  A staple in one of my favorite cuisines, Mexican, they serve as the perfect bed for almost anything you can dream up and pair well with favorite meats, as well as in vegetarian preparations.

With Cinco de Mayo celebrations preparing to kick-off,  I'm excited to share our latest "how to eat" tutorial on this delicious Mexican staple that yields itself to great recipes--and just in time for the party!     

Happy Eating!

Eating Tortillas

Place plain tortillas flat on your hand or plate.  Fill, roll up, and eat from the end.  Baked tortillas covered in cheese and sauces are eaten with a fork and knife.