Tag Archives: shrimp

Haku Smoked Shoyu Seared Scallops And Firecracker Shrimp

Haku Smoked Shoyu Seared Sea Scallops

I wish you could have smelled the aroma of this smoky soy sauce in my kitchen as I was searing the scallops ~ it was heavenly! As promised here is one of my favorite recipes using the Haku Smoked Shoyu Soy Sauce that I bought at Fresh Market (also available on-line). This is a SUPER easy recipe!

Haku Smoked Shoyu Seared Sea Scallops

2 appetizer size servings

2 tablespoons vegetable oil

2 teaspoons Haku Smoked Shoyu Soy Sauce + 1 teaspoon for finishing

6 large (10 scallops to a pound) sea scallops

2 crisp celery stalks, but into strips on a mandoline slicer

1/2 lime

Pat scallops dry with paper towels. Place vegetable oil and 2 teaspoons soy sauce in a medium size saute pan. Heat until sizzling. Place scallops in hot oil and sear on one side. When the scallops have a nice caramelized sear on one side, turn the scallops and sear on the other side. Place strips of celery on top of the scallops and drizzle some of the oil over the celery. Spritz the scallops with the juice of the lime. Placed the scallops on appetizer plates for service.

Tips for searing scallops:

  1. Make sure the oil is sizzling hot.
  2. Use dry sea scallops. They have enough surface area for a nice sear.
  3. Pat the scallops dry with paper towels before searing.
  4. The scallops will stick to the pan until they are ready to turn. Nudge the scallop with a metal spatula and if it doesn’t easily give then it is not ready to turn.

Photo by Pixabay on Pexels.com

Firecracker shrimp are super easy to make!

Firecracker Shrimp

Firecracker Shrimp

2 appetizer size servings

1/2 cup flour

2 teaspoons Old Bay Seasoning

1/2 pound peeled deveined shrimp (26-30 count)

1/4 cup vegetable oil

1/4 cup Asian sweet chili sauce (I like Grama’s sweet chili sauce for this recipe – available at Fresh Market or on-line)

Juice and zest of 1/2 lime

Place flour and Old Bay seasoning in a plastic bag, seal and shake the bag. Place the shrimp in the bag, seal and shake to cover the shrimp.

Heat the oil in a medium size saute pan to sizzling. Add shrimp and cook until lightly browned then flip the shrimp to brown the other side. Remove the shrimp from the pan and discard the oil. Return the shrimp to the pan and cover with Asian sweet chili sauce. Stir to coat the shrimp with the sauce. Spritz the shrimp with lime juice and sprinkle with lime zest. Serve on appetizer plates.

Pickle Me Shrimp and Perfect Crémant d’Alsace Pairing

From one of my favorite cookbooks ~ recipe for Pickled Shrimp ~ perfect for summer entertaining.  Gabrielle Hamilton, bestselling author of Blood, Bones & Butter, presents her fabulous cookbook debut filled with signature recipes from her celebrated New York City restaurant Prune.

shrimpshrimp 3

8 orders

I serve this pickled shrimp with Remoulade sauce that I purchase at Fresh Market. It is also delicious with our favorite cocktail sauce.

2 pounds shrimp in shell (16/20s) (I bought raw frozen jumbo shrimp, shells and tails removed, deveined for this recipe because I avoid shelling shrimp whenever I can)

For the boil:

(I purchased just the amount of many of these herbs/spices that I needed for this recipe at the Roanoke Co-op on Grandin Road in Roanoke, Virginia. They did not have allspice berries so I omitted that ingredient from the recipe. I also omitted the salt in the boil because I try not to add much salt to my food.)

10 bay leaves

2 tablespoons mustard seeds

1 teaspoon allspice berries

1 teaspoon celery seeds

1 teaspoon cardamom pods

1 piece cinnamon stick

1 cup kosher salt

6 branches fresh thyme

1 unpeeled head of garlic

8 cups cold water

For the pickle:

1 cup paper-thin sliced lemons

1 cup paper-thin sliced red onion

1 cup thin-slivered garlic

1 cup beautiful celadon inner celery leaves

3 tablespoons celery seeds

3 tablespoons yellow mustard seeds

12 fresh bay leaves

3 cups extra virgin olive oil

3 cups rice wine vinegar (only use rice vinegar – we want its low acidity)

1 cup freshly squeezed lemon juice

kosher salt and freshly ground black pepper to taste

Peel the shrimp, devein, and leave the tails on.

Combine the boil ingredients in a large stockpot with cold water and bring to a boil.  Let boil for 5 minutes.

Add the shrimp and cook for just a minute or two until the flesh turns pink/orange.  You can pull one out and test if it’s finished before you pull out the whole bunch.  Remove the shrimp with a spider or drain through a colander.  Ice down the shrimp to get them to stop cooking, but don’t let them soak in the melted ice after they are cooled or you will waterlog them and undo all that nice seasoning you just gave them.
Combine all of the pickle ingredients, rub the fresh bay leaves between your hands to open them up a bit, toss with the cooled shrimp, and marinate 24 hours in the refrigerator. The shrimp will continue to “cook” a bit in the pickle marinade, so take care in the initial batch to keep them rare; we don’t want to end up with mealy, overcooked shrimp after 24 hours in the marinade.

Let recover to almost room temperature before serving.

To plate:  4-5 shrimp per order and a little of all of the goodies, in a neat jumble, in a small shallow bowl.

champagne 1

A perfect paring for the Pickled Shrimp: Willm Crémant d’Alsace. This bubbly has a burst of toasted brioche at the first sip followed by pleasant lemony flavors which compliment the shrimp. I found this lovely sparkly ($17 range) at Mr. Bill’s Wine Cellar in Roanoke, Virginia.  http://mrbillswinecellar.com

Tasting notes from the Willm Crémant d’Alsace website:  http://www.alsace-willm.com/vin-6-78-WILLM-Cremant-Blanc-de-Noirs.html

From the Pinot Noir varietal but vinified as a white sparkler. This means that a rapid separation was necessary as well as a particularly soft pressing to avoid any color from the skin in the juice. This sparkler offers all the delicacy of red fruits and flowers with good structure at the mid palate and no tannins.

For those  seeking a  reasonably priced French sparkler, Alsace has its own version, the Crémant d’Alsace; try the kirsch- and currant-inflected Willm Crémant Blanc de Noirleasvirginiabloggers11

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