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Mezcal Shrimp and Scallops over Paella Rice

By Karena:

Continuing the theme of the enticing shrimp/avocado combo, I came home today smelling something delicious in the hallway in our apartment complex.  Was that coming from our apartment?  Yes.  Dave had been whipping up some paella rice and chicken andouille sausage in chicken broth, creating a gooey, almost risotto-like consistency with saffron thrown in.

We topped the rice with shrimp and scallops flambeed in tequila, lime juice, olive oil and garlic.  Topped with heirloom tomato, avocado and cilantro.  Yum. :)

Ingredients:

For the rice:

- 1 cup Paella or Arborio Rice

- 1/2 yellow onion, diced

- 1 link chicken andouille or other sausage, sliced

- 2 cups chicken broth

- a pinch of saffron threads

- salt and pepper to taste

For the Shrimp/Scallops:

- 1/2 lb. raw shrimp with tails on

- 1/2 lb. bay scallops

- 2 garlic cloves, chopped

- 3 T lime juice

- 1 oz. tequila or mezcal

- 3 T olive oil

- 1 tomato, diced

- 1 avocado, diced

- bunch of cilantro, chopped

- salt and pepper, to taste

Directions:

1. In a pot, heat olive oil and onions and sea salt and cook until the onions are soft.

2. Add chicken sausage and cook until browned.

3. Add 1 cup of paella/risotto in a sauce pan and stir in oil and sausage for about a minute.  Then add the chicken stock, salt, and saffron and heat to a boil and stir constantly. 

4. Reduce the temperature and simmer, stirring frequently, for about 15 minutes, until the rice is cooked.

5. In a separate saute pan, heat olive oil, add the garlic and saute until golden. 

6. Add the shrimp and scallops.  Add tequila, lime juice, and light the tequila with a match to flambee.  The fire will put itself out once all the alcohol burns off.

7. Saute the seafood until pink and cooked, and remove with a slotted spoon into a large bowl.  Add the diced tomatoes, avocado, and cilantro and mix.

8.  To serve, place rice in a bowl and top with the shrimp and scallop mixture.  Enjoy with hot sauce, if desired!

Tamarind Shrimp with Avocado Cucumber Salad

By Liz:

OK, this is a bit of a cheat because it's not new. But I just rediscovered it this week and remembered how much I liked it, so file under re-discovered weeknight staples.

I'm having one of those weeks (months?) where life doesn't leave much time for cooking, and we've defaulted to takeout more nights than I'd like to admit. So in an effort to reclaim my kitchen, I skimmed the blog for my favorite recipes in the last year.

All this takes is a little chopping and a quick stir fry - 20 minutes tops - for tart citrus shrimp, cool cucumber salad, and the crunch of crispy shallots and peanuts. Delicious.

Tropical Tamarind Shrimp with Avocado Cucumber Salad

3 T. peanut oil
1 large shallot, thinly sliced and separated into rings 
3 cloves of garlic, minced 
1 inch fresh ginger, grated
2-3 Thai chilies, with seeds, minced
1 lb. large shrimp, peeled and cleaned

Sauce

2 heaping teaspoons tamarind concentrate
3 T. sugar
2 T. soy
2 T. Asian fish sauce (nam pla)
2 T. lime juice

Salad

2 avocados, cubed into 1/2 inch pieces
1 large cucumber, seeded, peeled, and cut into 1/2 inch cubes
1 half sweet onion, minced
3 T. lime juice
zest of one lime
1 t. sugar
1 t. Asian fish sauce (nam pla)
3 T. fresh coriander, chopped
1/3 cup roasted salted peanuts, chopped
steamed jasmine rice

Fry shallot and make tamarind sauce:

Heat oil in a 1-quart heavy saucepan over moderate heat until hot but not smoking, then fry shallot, stirring, until golden brown, about 2 minutes. Transfer with a slotted spoon to paper towels to drain (shallots will crisp as they cool). Reserve oil.

Combine all sauce ingredients – tamarind, sugar, soy sauce, fish sauce, and lime juice – and stir until well mixed. (If you can’t find tamarind concentrate, you can soak 4 T. tamarind pulp in 1/2 cup boiling water until dissolved, and then strain out the solids).

Make salad and cook shrimp:

Combine all salad ingredients, minus the peanuts, in a bowl. Cover and set aside.

Transfer reserved oil to a heavy skillet and sauté ginger, garlic, chilies, stirring constantly, until fragrant, about 30 seconds (careful not to burn). Add shrimp and sauté until barely pink, about 2 minutes. Stir in tamarind mixture and simmer until shrimp are just cooked through, about 2 minutes more.

Spoon shrimp and salad over rice, then sprinkle with peanuts and fried shallot.

Simple Smoked Trout Salad with Creamy Tarragon Dressing

By Karena:

The perfect detox to a weekend of decadence, a simple salad of greens, smoked trout, chopped tomato and sweet pepper beckons.

Ingredients:

For the Salad:

- 1 lb. baby romaine or other greens

- 1 lb. smoked trout, torn into pieces

- 1 sweet pepper, diced

- 1 ripe tomato, diced

- a bunch of scallions, white parts sliced

- avocado, diced (optional)

For the Dressing:

- 3 T mayonnaise

- 3 T sour cream

- 1/2 cup buttermilk

- Chopped bunch of tarragon leaves

- 1 tsp. garlic powder

- 1 tsp. onion powder

- salt and pepper to taste

- Hot Spanish Paprika (optional)

Directions:

1. Put the salad greens, trout, sweet pepper, tomato, scallions, and avocado (if using) in a bowl and toss together. 

2. In a separate bowl, whisk together the dressing ingredients.

3.  Serve the salad in bowls and dress with the creamy tarragon dressing.  Enjoy!