I was in the mood for shrimp and came across this recipe on Alyssa River’s site The Recipe Critic. It’s simple and quick to make and yet has some very complex flavors. I served it with faro which went well with the sauce. Rice goes well too.
¼ cup low sodium soy sauce
2 Tablespoons brown sugar
2 Tablespoons olive oil
1 Tablespoon whole grain mustard
1 teaspoon Cajun seasoning
2 garlic cloves, minced
2 tablespoons butter
1 pound shrimp, peeled and deveined
Sliced green onions, for garnish
Mix the first six ingredients together in a bowl to make the sauce. Put the butter in a frying pan on high heat. When it melts, add the sauce and let it reduce for a few minutes.
Add the shrimp to the pan and sprinkle with black pepper. Stir and cook for a few minutes until the shrimp is done. Garnish with the chopped green onions. Really good and easy to make.
Put all rub ingredients in a blender and blend until it’s smooth and liquidy. Place chicken in a bowl and pour rub over it and coat thoroughly – use your hands and really rub that mix in. Cover and store in fridge overnight or at least 8 hours.
Bring the chicken to room temperature and pre-heat the oven to 450o with the rack in a low position. Place the chicken pieces skin side up in a well-oiled backing pan. Bake for about 30-35 minutes until brown. Legs and thighs need to cook a little longer than wings and breasts.
Michele was the chef at the Fisherman’s Wharf, our family restaurant when we were kids (the drawing above was done by my sister Nicki). Shrimp and Rice was one of his specialties. I don’t have his recipe so I had to make a few guesstimates. What I came up with was pretty close.
Sauté onion and celery in oil with 1 anchovy (or a squeeze of anchovy paste) and Cajun spice When veggies are soft (not brown), add 3 cups of stockand ½ tbsp Worcestershire sauce and stir. Check for seasoning. Sometimes stock can be salty and there are other salty ingredients so you may not need any additional salt. Bring it to a boil, add the rice and cook covered on low for 15 minutes.
Add the shrimp and the 4th and last cup of stockand complete cooking – 10 minutes on low heat covered.
If necessary, add some hot water to maintain a soupy consistency.
Fish stock involves fish heads, bones and shells. Make it if you like, but I prefer “Better Than Bouillon Fish Base.” One teaspoon mixed with one cup of hot water is all you need to do.