When you heard about Output
Busan’s launch, you already cleared your schedule for that weekend. You weren’t
even invited to come with the CEOs, not like you needed one anyways, but you
could already taste all the seafood you could eat. When the weekend to Busan
was fast approaching, you couldn’t help but keep a good mood for the week.
You had planned to go to
Busan via car the day before the event with Simon D’s girlfriend, Jinri. Both
of you wanted to take your time with the trip and enjoy the scenery on the way
to the Bay City. But Jay kept on overhearing your planning on the phone with
her and forced his partner to hijack your girl trip and turned it into a double
On the morning of the trip,
you went to Jay’s place to pick him up and wait for everyone to come. While he
was preparing, you and his mom sat in the kitchen, updating each other.
Whenever he’d hear his name come out of his mom’s mouth he’d pass by the
kitchen and narrow his eyes at the two of you. When Jinri and Kiseok finally
arrived, the trip was finally in motion.
Everyone could drive except
for Simon. You and Jinri agreed to take turns in driving, leaving Jay out of it
not wanting to tire him out before a show. You volunteered to drive first while
Jay called shotgun and the older couple taking the back seat. The drive would
usually be a little over four hours but since you weren’t in a hurry, everyone
decided to stop whenever tourist spots would be passed by. No one had any idea
that the relaxing trip was going to get messy real quick.
Red grapefruit and seafood make a delicious addition to any dinner salad. In this recipe shrimp are marinated in the zesty citrus. The salad is topped off with grapefruit segments and a sweet dressing that uses red grapefruit juice and honey.
TIME TO TABLE: 15 minutes prep, 15 minutes marinating, 8 minutes broiling
Shrimp 2/3 cup freshly squeezed juice from red grapefruits 3 green onions sliced, half the greens reserved for the dressing 1 clove garlic, minced 1 teaspoon zest from a red grapefruit ¼ teaspoon salt 1/8 teaspoon ground black pepper 20 raw shrimp, peeled and de-veined 4 wood skewers, pre-soaked
Salad ½ cup freshly squeezed juice from a red grapefruit 6 tablespoons extra virgin olive oil 2 teaspoons honey 1/8 teaspoon salt 1/8 teaspoon ground black pepper 8 cups chopped mixed lettuce Segments from 2 red grapefruit 12 to 16 pieces shaved Parmesan cheese
1. To prepare the shrimp, whisk together the grapefruit juice, green onions, garlic, zest, salt and pepper in a small bowl.
2. Place the shrimp in a single layer in a shallow dish. Pour the marinade over the shrimp. Let sit for 10 to 15 minutes.
3. Preheat the broiler. Skewer 5 shrimp on each of 4 skewers. Place the skewers on a greased broiling pan. Drizzle a little of the marinade on each shrimp skewer.
4. Broil 3 to 4 minutes on each side, until the shrimp turns opaque and is cooked through.
5. Prepare the dressing while the shrimp cooks. In a small bowl, whisk together the grapefruit juice, olive oil, honey, reserved green onions, salt and black pepper.
6. Place the lettuce in a large bowl. Pour the dressing over the lettuce and toss to coat. Place 2 cups of lettuce in each of 4 bowls.
7. Top each salad with an equal amount of grapefruit segments and shaved Parmesan. Serve each with a skewer of shrimp.
Peel shrimp and reserve shells. Sautee shells in 1 tablespoon butter until pink. Add water and chicken stock and bring to boil. Simmer on low for 15 minutes then remove shells. Season broth with salt, pepper & cayenne. Finely dice peppers, onion, garlic and thyme and then sauté in olive oil in cast iron pan. When translucent, add 4 tablespoons of butter, flour, salt, pepper, and cayenne and stir. Add broth to vegetables and flour and stir until thick. Add tomatoes and shrimp and cook until shrimp are pink. Serve with rice and hot sauce.
Linguine with shrimp scampi
brightens a dreary Portland evening
precipitation record” – that was the unfortunate headline for February.
Then March came along and we endured “3rd
wettest March on record”. I don’t know how April will finish, but we’re heading for breaking another record or two. It is wet. A few days ago the rain took an hour-long
break and I squished my way into our back yard. I listened intently and could hear the water soaking into the
I prefer to make pasta when it’s dry and sunny so that it
will dry quickly, but I couldn’t wait any longer and tossed
that rule out the window. I carefully arranged my thin, eggy noodles on the
drying rack and placed it in my open garage. It took a little while, but
eventually they got to that damp/dry texture that was perfect for rolling into
coils and storing for later. Most of it went into the freezer, but some of it
was used in this incredible dish.
I was looking for a recipe that included shrimp and pasta
and it took me about two minutes to find this highly rated recipe for Linguine
with shrimp scampi from Ina Garten. I read through the reviews and decided no
tweaking was necessary.
This recipe is perfection. It’s light and lemony with lots
of shrimp in a buttery, garlicky sauce. A scant amount of red pepper flakes
give a little heat, and I added a big handful of Italian parsley freshly picked
from the garden. It’s a great meal for any time of year.
1 tablespoon kosher salt plus 1 ½ teaspoons
¾ pound linguine
3 tablespoons unsalted butter
2 ½ tablespoons good olive oil
1 ½ tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
¼ teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
½ lemon, zest grated
¼ cup freshly squeezed lemon juice (2 lemons)
¼ lemon, sliced thin
1/8 teaspoon red pepper flakes
Drizzle some oil in a large pot of boiling salted water, add
1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or
according to the directions on the package.
Meanwhile, in another large (12inch), heavybottomed pan,
melt the butter and olive oil over mediumlow heat. Add the garlic. Sauté for 1
minute, being careful that the garlic doesn’t burn. Add the shrimp, 1 ½
teaspoons of salt, and the pepper, and sauté until the shrimp have just turned
pink, about 5 minutes, stirring often.
Remove from the heat, add the parsley, lemon zest, lemon juice,
lemon slices, and red pepper flakes. Toss to combine. When the pasta is done,
drain the cooked linguine and then put it back in the pot. Immediately add the
shrimp and sauce, toss well, and serve.
off-topic, but there is literally no reason to cook shrimp in their shells. all it does is make your food awkward and difficult to eat. if you want the flavor, peel your shrimp, slap the peels into some cheesecloth and use them that way like you’d use a halved lemon or whole herbs. this is not that hard and it makes me furious.
Wait – you thought I might have left this space? Due to
other things taking up so much of my time over the past several months, it’s
true I’ve been posting less than usual, but I have no plans of leaving
tango-mango in the dust. I’m still cooking, lettering more than I have in
years, enjoying family, and fleeing off on excursions in and around the Pacific
A while ago I signed up for a daily newsletter from The New
York Times that is filled with beautiful pictures of food, recipes, and ideas
about cooking. I thought that after a while I might drag those emails into my “promotional”
file, but I’ve been thoroughly enjoying them!
This easy recipe for Mario Batali’s spicy shrimp sauté was one
that was featured a few weeks ago, and I decided to give it a go. It was every
bit as scrumptious as it looks. Seriously, I almost licked my bowl clean!
Here’s the recipe as it appears online, but I halved it with
great success. I served it with some jasmine rice.
2 tablespoons red curry paste
¼ cup fish sauce
¼ cup sambal
¼ cup sweet chili sauce
2 pounds medium shrimp, peeled and deveined
3 tablespoons light sesame oil
1 cup sliced scallions
2 tablespoons sweet soy sauce (find prepared at Asian food
stores, or see note below for a recipe)
1 (14-ounce) can light coconut milk
1 bunch cilantro, chopped.
Combine curry paste, fish sauce, sambal and chili sauce in a
medium bowl; add shrimp, tossing to coat. Place a large nonstick skillet over
medium-high heat until hot. Add oil, and heat till smoking then add the shrimp
mixture, and sauté for 2 minutes. Add scallions; cover, and cook for 3 minutes.
Stir in sweet soy sauce and coconut milk. Cook for 3 minutes or until
thoroughly heated and the shrimp is cooked through. Add cilantro and serve.
Sweet soy sauce:
I had never heard of this and didn’t want to run to my favorite Asian grocery
store, so I found a recipe to make it. Including this step added more minutes
to the prep time, but it was worth it. (From Serious Eats)
½ cup soy sauce
2 tablespoons rice wine vinegar
¼ cup mirin or other sweet rice cooking wine
¾ cup brown sugar
2 medium cloves garlic, minced (about 2 teaspoons)
1 teaspoon grated fresh ginger
½ teaspoon crushed dried red pepper
2 teaspoons toasted sesame oil
1 tablespoon corn starch
¼ cup finely sliced scallions
Heat soy sauce, vinegar, mirin, brown sugar, garlic, ginger,
crushed red pepper, and sesame oil in a small saucepan over medium heat,
whisking until sugar is dissolved. Combine corn starch with 1 tablespoon water
in a small bowl and whisk into sauce. Bring to a boil and cook until sauce is
slightly reduced and thickened, about 3 minutes. Transfer to a bowl and allow
to cool for 5 minutes.
Shrimp Patties topped with Mockamole served on a bed of vine ripped tomatoes and baby greens- serves 4 complete IP supper meals (protein+veggies)
INGREDIENTS For the mockamole 1 c asparagus 1 tomato ¼ c onion ½ tbsp olive oil squeeze of lime juice garlic powder, onion powder, cayenne pepper, sea salt & pepper (to taste)
For the patties 1-pound shrimp, peeled and deveined 1 large egg ¼ cup packed cilantro leaves, washed and dried ¾ teaspoon sea salt ½ teaspoon ground cumin ½ teaspoon freshly cracked black pepper olive oil for the pan
For the salad bed 8 thick slices of vine ripped tomatoes 3-4 handfuls of baby lettuce Oil & vinegar to taste
INSTRUCTIONS For the mockamole: Cut up asparagus & steam it (overcooking slightly) then let cool and add all ingredients in a magic bullet or blender and blend
For the patties: Add all but about ¾ cup of the shrimp to a food processor fitted with the blade attachment. Turn it on to pulse it just a bit. Then add the egg and cilantro and blend again until it’s smooth, about 10 seconds. Add this to a mixing bowl and set aside. Roughly chop the remaining ¾ cup of shrimp into small pieces. Add them to the smooth portion in the mixing bowl, along with the salt, cumin and pepper. Mix just to blend and set aside. Coat the bottom of a large sauté pan with olive oil and place it over medium-high heat. Once it’s very hot, us a ½ cup measure to scoop and shape the shrimp mixture into 4 burgers. They will be sticky, but will easily hold together when you place them in the pan. Sauté them just until they’re cooked through, 2 to 3 minutes per side. They should be golden brown. Strain on paper towel.
Serve patty on a bed with tomato slices and baby lettuce and add about 1 tablespoon or so of the mockamole to the patty. Drizzle with oil and vinegar to taste. (These are best when the patties are still warm.)
Each morning this Banjara woman starts to work at 5am in one of the largest fish markets of Mumbai, India. She peels shrimps together with other women and young girls for a very small income.
It’s a hard life but she doesn’t complain at all. A few years ago her life was even harder. That’s why she came all the way from Southern India to find a job like this and a better life for her children.
Despite all the problems, most of the Indian women keep walking with courage and dignity, and the way they deal with their daily challenges, combining strength with grace, is remarkable.
- Sauteed Thai Asparagus
- Octopus Sausage
- Tsukudani (Simmered Konbu - the black thing. I got it from a packet.)
- Tomato and Rocket Salad
- 虾仁炒蛋 Shrimp Stir-Fried with Egg. (Fry some chopped garlic in oil until it gets really hot, put in 5-7 peeled raw shrimp and sear until cooked, throw in one beaten egg, and stir till oily and scrambled, and top with salt. Yay Chinese Food.)
-Umeboshi on rice.
The mum says I’m not feeding the Bottomless Pit enough. Would you get full on this?
Sweet & Smoky Shrimp and Sweet Corn Fritters w/ Sweet Chili Adobo Crema
Quite literally one of the best things I have ever made. No exaggeration.
Ingredients for Fritters
1 lb raw medium (31-40 count) shrimp (peeled, deveined, tail off), separated into 1/3 and 2/3 portions
1 ½ cup sweet corn (I prefer frozen, but fresh is excellent here as well)
Seasoning blend: 1 tsp of each: lemon granules, kosher salt, black pepper, smoked paprika, hot paprika, Harissa spice, sweet paprika, granulated onion, granulated onion
¼ cup of minced parsley
Vegetable oil for frying
Lemons, for serving
Ingredients for Dipping Sauce
1 cup sour cream
4 tbsp sweet chili sauce
1-2 chipotle peppers, diced
1 tbsp adobo sauce
½ tsp kosher salt
¼ tsp black pepper
Lemon juice (at your discretion)
Directions for Assembling Fritters
Using a food processor or a blender, make a paste from the 2/3 portion of shrimp. To do this, add the shrimp to the machine and begin pulsing with a small amount of olive oil. Continue doing this until the paste is smooth with just a few lumps of shrimp remaining.
Cut the 1/3 portion of shrimp into medium bite-sized chunks.
In a large bowl, combine the shrimp paste and the chopped shrimp, the corn (you may or may not use all of this – I used about ¾ cup of the corn) and seasonings.
Mix well with a spatula or your hands.
Using a ¼ cup measure, scoop out portions of the mixture and lay them on a parchment lined baking sheet, flattening them into disks with the palm of your hand.
You should be able to make 6-8 fritters.
Place the fritters into the freezer to chill for 20-30 minutes (or overnight in the refrigerator). If you were to fry them right away, they would fall apart.
While the fritters are setting, you may now make the dipping sauce (see directions below).
Directions For Dipping Sauce
In a large bowl, combine all ingredients and adjust the seasoning and ingredients according to your preference.
Directions For Frying Fritters
Heat about 1 - 1 ½ inch of oil over medium heat until it is 360 degrees.
Once the fritters have set, batch fry them, about 3 or 4 at at time in the oil for 2-3 minutes a side, until the shrimp is cooked.
Place the cooked fritters onto a paper towel lined plate to absorb the excess oil.
Once all of the fritters have cooked, sprinkle them with a small pinch of sea salt, squeeze with lemon juice, and serve!
1 lb large shrimp, peeled and deveined 6 cloves garlic, sliced thin 1 tbsp Spanish olive oil crushed red pepper flakes pinch paprika salt ¼ cup chopped fresh herbs like cilantro or parsley Lime wedges for serving instructions
in a large skillet, heat oil on medium heat and add the garlic and red pepper flakes. Sauté until golden, about 2 minutes being careful not to burn. Add shrimp and season with salt and paprika. Cook 2-3 minutes until shrimp is cooked through. Do not overcook or it will become tough and chewy. Add chopped fresh herbs and divide equally in 3 plates