Browsing Tag

Shellfish

Appetizers Grilling Karista's Kitchen Kid Friendly Life Around My Table Seafood Shrimp

Hugo’s Barbecue Shrimp and Bleu Cheese Slaw

Hugo's Texas Barbecue Shrimp with Bleu Cheese Slaw // Karista's Kitchen

There is nothing quite like Hugo’s barbecue shrimp with bleu cheese slaw. This is an impressive and simple barbecue shrimp recipe that’ll absolutely become a family favorite. 

The first time I made this recipe I swear I could have sipped the barbecue sauce. It’s that delicious!

I first heard about this now famous recipe many years ago when I was working as a private chef and culinary instructor.  I was scheduled to cook for a holiday party for my good friend, Michele, and her husband Ron. When we discussed the menu, they asked me to include their favorite barbecue shrimp recipe, Hugo’s Barbecue Shrimp and Bleu Cheese Slaw.

The sauce is much simpler than I would have guessed but it works. Although, I backed off on the lemon juice because I felt the amount listed was a bit too intense for my palate. Otherwise, I followed the recipe for the sauce as written.

I also deviated from the recipe a bit by seasoning the shrimp with smoked paprika, salt and pepper. It happened to be a cold and rainy December during that time so I decided to pan sear the shrimp in ghee which gave them a deep, creamy flavor along with a hint of smokey flavor from the smoked paprika.

Hugos Texas Barbecue Shrimp with Bleu Cheese Slaw // Karista's Kitchen

As if that isn’t enough, I plated them along with the bleu cheese slaw and I promise I heard angels singing the hallelujah chorus. 🙂

The sauce holds for at least three days so when I serve it for dinner guests I’ll prepare the sauce a day in advance.  Then all I need to do is grill, pan cook or bake the shrimp and assemble the slaw.

I also like to serve this with warm garlic crostini or a crusty baguette for dipping into the extra sauce.

If you make this recipe let me know what you think. You’re going to love it!

Delicious Wishes and Loads of Love,

Karista

Hugo’s Barbecue Shrimp and Bleu Cheese Slaw

Serving Size: 6

Ingredients

    For the barbecue sauce
  • 5 ounces Lea & Perrins Worcestershire Sauce
  • 5 ounces soy sauce
  • Strained juice from half a lemon (I used 1/2-1 tablespoon lemon juice)
  • 5 ounces tomato purée
  • 2 tablespoons dark brown sugar
  • 1 cup heavy cream
    For the slaw
  • 1/2 cup (about 3 ounces) Maytag blue cheese (I used Rogue Creamery's Smokey Bleu Cheese)
  • 1 cup good-quality mayonnaise
  • Lemon juice, to taste
  • 1/2 head green cabbage, shredded
  • 2 scallions, sliced thin
  • Freshly ground black pepper and kosher salt to taste
    For the shrimp
  • 36 medium shrimp, peeled and deveined (I leave the tail on for easy eating)
  • Salt and pepper
  • 1 teaspoon smoked paprika
  • 1/4 cup peanut oil (I use olive oil or coconut oil for grilling and ghee for pan cooking)
  • 1 1/2 cups barbecue sauce (see recipe above)
  • 1 to 2 scallions sliced, to garnish
  • 1/4 cup crumbled blue cheese, to garnish

Instructions

  • To make the barbecue sauce base, combine all the ingredients except the heavy cream in a small saucepan over medium heat. Stir to dissolve the sugar. Bring to a boil and simmer for 5 minutes, then remove from heat. Meanwhile, in another pot, bring the cream to a boil. Simmer until the cream has reduced and is thick enough to coat the back of a spoon. Gradually stir the barbecue base into the heavy cream, stopping when you like the flavor. Bring the combined mixture back to a boil, then simmer until it coats the back of a spoon. The shrimp cook quickly, so have your sauce ready before you begin to cook them.
  • To make the slaw, combine the blue cheese, mayonnaise, and lemon juice, to taste. Right before cooking the shrimp, toss the cabbage with just enough mayonnaise to coat. Add the scallions. Season with salt and pepper. Toss well.
  • Season the shrimp with salt, pepper and smoked paprika. In a large sauté pan, heat the oil or ghee until smoking. Add the shrimp, being careful not to crowd. Cook until golden brown, about 2 to 3 minutes on each side.
  • To serve, place a mound of the slaw in the middle of each plate and lean six shrimp against it. Drizzle the shrimp with the barbecue sauce. Sprinkle with scallion slices and blue cheese.
  • Notes

    When the shrimp are done I usually take half the sauce and add it to the shrimp, allowing the shrimp to soak up all the flavor. Then when I plate, the shrimp are already sauced and I serve extra sauce with the platter.

    This is fun set up on a platter for an appetizer or even shared entree.

    Recipe Management Powered by Zip Recipes Plugin
    http://karistaskitchen.com/2017/05/23/hugos-barbecue-shrimp-and-bleu-cheese-slaw/

     

    Appetizers Karista's Kitchen Seafood Shrimp

    Moroccan Spiced Shrimp with Polenta Cakes

    Moroccan Spiced Shrimp with Polenta Cakes

    Moroccan Spiced Shrimp and Polenta Cakes

    Fat Tuesday and Valentine’s Day… all in one week.   Boy, did those two events sneak up on me.

    Feeling like “Last Minute Karista”, I quickly planned my week’s menu and raced off to the market yesterday morning before the Andouille sausage could sell out.

    I know you’re wondering how Andouille sausage could ever possibly sell out here in Seattle.  I thought the same thing last year around Fat Tuesday.  I’m sure I dug through every type of sausage in my market’s meat cooler before asking where they hid the Andouille.  That’s when Mr. Meat Cutter told me my favorite brand of Andouille  sausage was sold out.  God help the Gumbo!  It just wasn’t the same without my favorite Andouille.

    As I walked into the market, I grabbed my food cart and power walked  to the back of the store.  I opened the cooler door and there sat the last two packages of my beloved sausage.  Phew!  Fat Tuesday will be a success.  The last ingredient to purchase was crawfish.   Of course, there would surely be lots of crawfish because who in Seattle eats crawfish.  Right?

    Behold devastation.  My fish market was completely cleaned out of crawfish.

    Moroccan Shrimp with Polenta Cakes

    Moroccan Shrimp with Polenta Cakes

    I can only imagine the look on my face as the two young fishmongers were wide-eyed and speechless.  I’m sure they were both wondering if I was going to have a meltdown in the fish market.  They tried desperately to make me feel better and promised more crawfish tails would be arriving soon.  In the meantime one of the fishmongers asked me if I could substitute.  Substitute? Normally I’m all over subbing, but this is Fat Tuesday dinner we’re talking about.  One. Must. Have. Crawfish.

    I quickly re-gained my composure and thanked the courteous young fishmonger for his help.  Feeling badly that I could hardly speak because they sold out of crawfish, I purchased fresh Gulf shrimp and my favorite Ahi Poke.

    Home with my purchases, I was now stocked with fresh produce, Andouille sausage, Ahi Poke and fresh Gulf shrimp.  So what to do with that beautiful fresh shrimp?

    I remembered a Moroccan shrimp recipe from Claudia Roden’s Middle Eastern Cuisine cookbook I wanted to try, and hoped I had all the ingredients on hand.  I didn’t.  But I’m an expert at subbing (unless it’s crawfish) and winged the recipe a bit.

    Score! This is now one of Ranger Craig’s favorite shrimp dishes, besides the shrimp taco’s of course.  A rich and spicy sauce glazing the flavorful Gulf shrimp and served on polenta cakes .

    A delicious dish that is filled with enticing and fragrant flavors.  The perfect recipe for a spicy Valentine dinner. 🙂

    Moroccan Shrimp with Polenta Cakes

    Serves 2-4

    This dish is also great as an appetizer.  Serve one shrimp on a mini polenta cake, trimmed with a small cookie cutter.

    Ingredients

    1 lb large fresh shrimp, peeled and deveined

    2-4 tablespoons clarified butter or high heat oil

    Salt and pepper

    2 cloves garlic, minced

    2 teaspoons paprika

    1 teaspoon cumin

    1/2 teaspoon ground ginger

    1 teaspoon Harissa (a hot or spicy chili paste used in North African cooking.  It can be purchased at most markets, Whole Foods or a Gourmet specialty store, or you can make it at home.  If you don’t have Harissa or don’t have time to make it substitute with Thai Kitchen Roasted Red Chili Paste, a splash of Sriracha or pinch of red pepper flakes or Cayenne pepper.

    1 cup tomato sauce

    1/4 cup water

    1/4 cup fresh chopped cilantro

    Quick cook polenta

    Directions

    Prepare the quick cook polenta to package directions.  I like to add a little grated parmesan to my polenta and season to taste with salt and pepper.  Pour the polenta into a baking dish and let it cool.  Once cooled, cut out rounds of polenta with a 3″ cookie cutter.  Heat a little oil in a saute pan and pan sear each side of the polenta cakes, making them a little crispy on the outside.  Place on a paper towel to cool.

    Mix together the paprika, cumin, ground ginger and minced garlic and Harissa with a splash of olive oil.  Set aside.  Mix the water with the tomato sauce.

    In  large skillet over medium high heat add the clarified butter.  Sprinkle the shrimp with salt and pepper and when the butter is hot, pan sear the shrimp on both sides.  You may need to do this in batches.

    When each side is nicely golden brown and the shrimp are opaque, take the skillet off the heat and toss with the garlic and spice mixture.  Mix in the tomato sauce and then place the skillet back over medium heat just for a few minutes to let the sauce coat the shrimp.

    Place a polenta round on a plate and top with shrimp.  Garnish with fresh chopped cilantro and serve immediately.

    For family style service, pour the quick cook polenta onto a platter.  No need to cut out and pan sear.  When the shrimp is done, ladle the shrimp and sauce over the polenta and garnish with fresh chopped cilantro.  Serve immediately.

    Appetizers Grilling Karista's Kitchen Sauces, Salsas and More Seafood

    Proscuitto Wrapped Scallops with a Raspberry Chipotle Glaze

    www.karistaskitchen.com

    www.karistaskitchen.com

    I’m basking in the quiet this morning.  A rare moment.  The day will get busier and by the end, I’ll wonder where time went.

    With a full daily schedule, I constantly remind myself “be present in the moment”.  Sage advice from my lovely yoga Instructor.  Advice that has allowed me to relish time, instead of passing through it at mach speed.

    I walk around mumbling these words.  So often that I found myself reciting this phrase in the market yesterday.  To my embarrassment, a fellow shopper thought I was talking to her.  No, just talking to myself.

    I realized how much I miss in life when I’m not present in the moment.  Little things my daughters say, a hidden smile from my husband, sadness in a friend’s voice or joy in my niece’s email telling me she got into the college of her choice.

    Even the pained look on Tank’s face when I’ve forgotten to feed him.  Although he usually won’t let anyone forget to feed him.  Even though he’s sporting a little extra “husky” these days and could use a tiny reduction in his food consumption.

    Being present in the moment has become more important to me as of late. The tragedy in Newtown is devastating.  I cannot imagine.

    Like many, I’ve shed a thousand tears. My heart continues to grieve for those who lost their precious children and loved ones.  My heartfelt thoughts and prayers are with them.

    I wish you all true joy, much love and peace this holiday season!

    Loads of Love,

    Karista

    Proscuitto Wrapped Scallops with a Raspberry Chipotle Glaze

    I love this dish as an entree with Mexican Diver Scallops or as an appetizer with smaller scallops U 20-30.   The Raspberry Chipotle Glaze is even fabulous on grilled salmon, chicken and shrimp.  A lovely and versatile sauce. 🙂

    Ingredients

    Serves 2-3

    10 large dry packed scallops (for appetizer use smaller dry packed scallops U 20-30, but not Bay Scallops)

    5-8 slices prosciutto (sliced in half lengthwise)

    10 rosemary stalks for skewers (or pretty party picks that can withstand heat)

    Salt and Pepper

    2-4 tablespoons clarified butter or high heat oil

    1 cup raspberry preserves (with or without seeds, although I prefer without seeds.  If you can’t find without seed, just strain the glaze before using)

    1/4 – 1/3 cup white wine or port

    1 chipotle chili in adobo sauce

    Pinch of black pepper

    Directions

    To make the sauce,  in a blender or food processor, pulse the preserves, chipotle chili and wine.  Just until nicely combined.  Transfer to a small pot and heat on low.  Stir in a pinch of black pepper.  The heat thin the sauce a bit.  The sauce thickens as it cools.

    To make the scallops, wrap one strip of prosciutto around the scallop and secure with a rosemary skewer.  Continue to do this with the remaining scallops.

    Heat a large heavy bottom skillet over medium high heat and add a tablespoon or two of clarified butter or high heat oil.  Season the scallops lightly with salt and pepper.  When the butter is hot, brown the scallops on both sides.  About 1-2 minutes on each side depending on size of the scallop.  You may need to adjust your heat and turn it down to medium if your pan gets too hot.  You want the scallops to have a nice golden brown crust on each side.  Click on this link for a visual tutorial on how to perfectly pan sear scallops.  http://culinaryarts.about.com/od/fishseafood/ss/searseascallops.htm

    Drizzle sauce on plates or a platter and then place the cooked scallops on top of the sauce and serve immediately.  As well, you can plate the scallops and then drizzle the sauce on top.  Either way, it’ll taste fantastic!

    Recipe inspired by my favorite fishmonger, Jim at Gemini Fish Market 🙂