Tag: seafood
Hawaiian Garlic Shrimp
Hawaiian Garlic Shrimp
This is a typical way you would find shrimp prepared off a food truck in Hawaii. Jumbo shrimp are seasoned with paprika and cayenne, then cooked in butter and olive oil. The last minute of cooking, more butter is added to the shrimp along with a ton of garlic. Adding cornstarch to the seasoning will give the shrimp a nice crust and help seal in the flavor. Serve the shrimp with steamed rice; pouring the extra butter sauce over.
Servings: 2
Ingredients
- 1 lb 8/12 ct. jumbo shrimp peeled and deveined
- 2 tbsp cornstarch
- 2 tsp paprika
- 1/4 tsp cayenne pepper
- 2 tbsp butter
- 1 tbsp olive oil
- 1/4 cup garlic minced
- 2 tbsp parsley chopped
- 1/2 lemon juiced
- salt and pepper to taste
Instructions
- Mix together the cornstarch, paprika, and cayenne pepper.
- Pat dry the shrimp on paper towels. Toss the shrimp in the seasoning.
- Heat up the olive oil and 1 tbsp of butter in a large sauté pan over medium high heat. Add in the shrimp in a single layer. Cook for 3 minutes without moving.
- Flip the shrimp over. Cook for 2 minutes.
- Add in the other tbsp of butter and the garlic. Cook for 1 minute, then turn off the heat.
- Toss the shrimp with parsley and squeeze over the lemon juice. Season with salt and pepper to taste.
Grilled Garlic Jalapeño Lime Black Tiger Shrimp
Grilled Garlic Jalapeño Lime Black Tiger Shrimp
I recently bought some giant shrimp from work. Like 4-6 in a pound giant shrimp. It was a nice 52° day on January 31st in Minneapolis and I said to myself, “Thanks climate change for letting me grill in the middle of winter when it’s normally -40°.” So I made one of my favorite marinades for seafood: garlic, jalapeño, and lime juice, and marinated these lobster tail-sized shrimp for 20 minutes. I threw them on the grill and they were done in 10 minutes. You can definitely make this recipe with any size shrimp, but they will take less amount of time.
Equipment
- food processor
- chimney starter
- charcoal
- grill
Ingredients
- 8 black tiger shrimp 4/6 ct.; peeled and deveined
Marinade
- 2 tbsp olive oil
- 1 lime juiced
- 1 large jalapeño
- 6 garlic cloves minced
- 1/4 tsp salt
Instructions
- Pulse the marinade ingredients in a food processor. Marinate the shrimp for 15-20 minutes.
- Start the charcoal in the chimney starter and allow to get gray. Pour in the grill. Put on the grate. Place the shrimp directly over the charcoal.
- Grill for 4-5 minutes a side.
Octopus with Spanish Chorizo
Octopus with Spanish Chorizo
Octopus sautéed with dried chorizo and crispy potatoes is a classic Spanish dish that May looking intimidating to make, but is actually pretty simple and straightforward. The key here is to find good quality precooked octopus tentacles. If you can only find fresh octopus, you will have to boil them on the lowest setting your oven can go for an hour. Beyond that, once you add the cooked octopus to the dish, you only should cook it 2-3 minutes max or you’ll be chewing on rubber.
Ingredients
- 1 lb red potatoes diced
- 3 tbsp olive oil
- 2 tsp dried thyme
- 1 tsp sea salt
- 6 oz dried Spanish chorizo small dice
- 4 garlic cloves minced
- 1 small yellow onion diced
- 24 oz cooked octopus tentacles cut into 1/2” pieces
- 1 tsp Spanish paprika
- 1/4 cup parsley chopped
- cracked black pepper
Instructions
- Bring a pot of water to boil. Simmer the potatoes for 10 minutes until they are just cooked through. Remove from the pot and drain.
- Toss the potatoes in a bowl with the olive oil, thyme, and salt. Set aside.
- In a large sauté pan over medium high heat, cook the dried chorizo and garlic for 2 minutes. Remove from the pan.
- Add in the potatoes and onion. Sauté until the potatoes are crispy for 5 minutes.
- Stir in the octopus and cook for 2 minutes.
- Add the chorizo back in and cook for a minute. Turn off the heat.
- Stir in the parsley. Season with the paprika and cracked pepper.
