Tag Archive for: shrimp

Garlic Shrimp Tacos

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Caribbean Shrimp Skewers

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1/3 c. honey

1 tsp. grated fresh ginger

2/3 c. unsweetened coconut

2/3 c. peanuts, chopped fine

1 lb. shrimp, peeled and deveined

¼ lb. prosciutto slices, cut into ½” strips

Wooden skewers

Soak skewers in water 30 minutes.  Preheat oven to 375 degrees.  Line a baking sheet with foil.  Combine honey and ginger.  In a shallow dish, combine coconut and peanuts.  Pat shrimp dry.  Drain skewers; thread shrimp onto them lengthwise, beginning at the tail and leaving skewer point just inside the shrimp end.  Brush shrimp with honey mixture, then roll in coconut mixture.  Wrap a strip of prosciutto around each shrimp to cover.  Arrange on prepared baking sheet.  Bake 6-10 minutes until shrimp are cooked through and exterior is browned.  (Alternatively, grill over indirect heat, covered.)

Accompany with Cooper-Garrod Rosé 

www.garrodfarms.com

 

Shrimp, Asparagus, and Mushroom Risotto

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3 c. chicken broth

2 c. water

1/2 lb. asparagus, trimmed, cut into 1″ pieces

5 Tbsp. butter, divided

4-6 oz. shiitake mushrooms, sliced

1 c. finely chopped onion

1/4 tsp. salt

1 1/4 c. Arborio rice

1/4 c. dry white wine

3/4 lb. peeled, deveined shrimp

1/4 c. grated parmesan

2 Tbsp. chopped parsley

Bring broth and water to simmer in small saucepan.  Cook asparagus 3-4 minutes until tender. Remove with slotted spoon to ice bath, then drain.  Keep broth barely simmering, covered.  In a heavy 4-quart pan, melt 2 Tbsp. butter over medium heat; cook mushrooms 5 minutes.  Remove to reserved asparagus.  Add 2 Tbsp. butter to pan; add onions and salt, cook 5 minutes until softened.  Add rice.  Stir constantly 1 minute before adding wine.  Stir until absorbed.  Add 1/2 cup broth; cook until absorbed, stirring frequently.  Keep adding broth 1/2 cup at a time, stirring some until absorbed, until rice is creamy and tender but still al dente – about 18 minutes.  (Some unused broth remains.)  Stir in shrimp; cook 2-3 minutes until done.  Add 1 Tbsp. butter, asparagus, mushrooms, parmesan and parsley. Salt and pepper to taste.  Thin with remaining broth if necessary.

Pair with Cooper-Garrod Pinot Noir

 



 

Cherry Blossom Shrimp Salad

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Serves 2.  (Easily multiplied to serve more.)

  • 5 T. mayonnaise
  • 1 T. Dijon mustard
  • 1 T. + 3 T. olive oil
  • 1 T. water
  • 1 c. cherry or plum tomatoes, halved
  • 4 c. mixed greens
  • ½ lb. large shrimp, peeled and deveined
  • ¾ c. panko breadcrumbs

Combine mayonnaise and Dijon in medium bowl.  In large salad bowl, whisk together 2 T. of the mixture, 1 T. oil, and 1 T. water with salt and pepper to taste.  Add tomatoes and greens.  Pat shrimp dry.  Toss with mayo mixture in medium bowl to coat.  Put panko in a pie plate and press shrimp to coat both sides with crumbs.  Heat 3 T. oil in large skillet.  Add shrimp and cook, turning once, until golden, crisp, and cooked through.  Toss salad and divide between two plates.  Top with cooked shrimp.

Accompany with Cooper-Garrod Chardonnay

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Citrus Shrimp

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  • 1 1/2 tsp. sesame oil
  • 1/2 c. minced shallots
  • 1 Tbsp. peeled, minced fresh ginger
  • 1/4 c. thawed orange juice concentrate
  • 1 c. canned chicken broth
  • 3 Tbsp. rice vinegar
  • 1 tsp. soy sauce
  • 1 lb. shrimp
  • cilantro, optional for garnish

Heat oil in small saucepan over medium heat. Sauté shallots and ginger 2 minutes. Add juice concentrate, broth, and vinegar. Boil until reduced by half, about 6 minutes. Remove from heat; stir in soy sauce. Skewer shrimp, brush with sauce, broil or grill until cooked through, about 2 minutes per side. As an entrée, serve with jasmine rice and spoon sauce over; garnish with cilantro if desired. Serves 4. OR, serve as hors d’ oeuvres with sauce in a bowl for dipping.

Accompany with Cooper-Garrod Viognier

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