Posts tagged "shrimp"

Aldea - Shrimp Alhinho 2

Recipe: Shrimp Alhinho

July 15th, 2016 Posted by Chef fest 2016 0 thoughts on “Recipe: Shrimp Alhinho”

Recipe: Shrimp Alhinho

Chef: George Mendes

Restaurant: Aldea, Lupulo, Bica,  New York

Serves 4

Ingredients

As needed extra virgin olive oil
20 large (20/30 count) shrimp, peeled and deveined
6 ea garlic cloves, minced
1 1/2 teaspoons pimenton (sweet smoked paprika)
1 tablespoon fresh parsley leaves, chopped (plus more for garnish)
1/2 teaspoon fresh lemon juice
1 cup (or to taste) shrimp essence
Garnish paprika filaments
*Paprika filaments look like extra-long saffron threads and add a hint of spice to the dish. You can find them online or at specialty stores.

Method

Heat a large skillet over high heat until very hot. Lightly coat the bottom with oil and heat until lightly smoking. Add half of the shrimp in a single layer. Cook just until golden and orange, about 10 seconds, then flip them quickly. Cook for 10 seconds more, and immediately transfer to a plate. Repeat with the remaining shrimp.

Reduce the heat to medium-high and add 1/4 cup more oil. Add the garlic and cook, stirring until lightly golden, but not browned (about 2 minutes). Stir in the pimentón, then return the shrimp to the pan. Adjust the heat to bring the oil to a slow bubble and poach the shrimp for 1 minute. Fold in the parsley, cilantro, and lemon juice. Divide the shrimp among four serving plates. Spoon the pan sauce with the garlic and herbs over the shrimp. Spoon the shrimp essence over and around the shrimp. Garnish with paprika filaments and more cilantro.

SPRING_fennel_stew-0207 copy

Recipe: Shrimp, Octopus, Clam, and Fennel Stew

July 14th, 2016 Posted by Chef Fest 2015 0 thoughts on “Recipe: Shrimp, Octopus, Clam, and Fennel Stew”

 

SHRIMP, OCTOPUS, CLAM, AND FENNEL STEW with FARRO

Hugh Acheson | The Broad Fork

This recipe comes from Kyle Jacovino, a young chef whom I adore. He helms The Florence in Savannah and is a smart chef who just has a natural way with food. It comes easily to him. This is a wonderfully aromatic seafood stew that is a meal in itself with the fennel and the farro. Kyle, to me, is the perfect person to meld the beauty of Southern food with the wonderful simplicity of Southern Italy.

Serves 6

Ingredients

1 whole octopus (1½ pounds)

Kosher salt

1 cup farro (I love Anson Mills’ farro piccolo)

2 tablespoons unsalted butter

½ cup sliced yellow onion

4 garlic cloves: 3 minced, 1 halved

1¼ tablespoons crushed red pepper flakes

1 cup diced fennel bulb

½ cup sliced leeks, white and pale green parts

½ cup diced butternut squash

½ cup diced celery

½ cup dry white wine (one that you would want to drink)

1½ cups San Marzano tomatoes or your own preserved tomatoes, and their juice

1 quart chicken stock

¼ teaspoon freshly cracked black pepper

18 clams, cleaned of sand

18 shrimp, shelled and deveined

¼ cup torn fresh basil leaves

¼ cup chopped fresh flat-leaf parsley leaves

1 lemon: 1 half juiced and 1 half thinly sliced

Half a baguette, thinly sliced and toasted

1 tablespoon olive oil

½ cup chopped fresh fennel fronds

Method

Preheat the oven to 300°F.

1. To prepare the octopus, season it all over with kosher salt and place it in a 4-quart ovenproof saucepan. Fill the pan with cold water until it covers about half of the octopus. Put the lid on the pan, place it in the oven, and bake for 1 hour or until the octopus is easily pierced with a knife. Cooking time can range from 1 to 4 hours, depending on the octopus, so check it every hour or so. Once the octopus is tender, remove it from the liquid and let it cool until you can handle it. Then remove the outer, darker skin and discard it. Remove the head of the octopus with a knife, and cut it into ½-inch-thick slices. Cut the octopus tentacles in half lengthwise and then into 1-inch chunks. Set aside.

2. Pour 4 cups of cold water into a medium saucepan and bring to a boil over high heat. Season the water with kosher salt, as you would pasta water, whisk in the farro, and turn heat down to a simmer. Cook until al dente, 20 to 25 minutes. Drain the farro and rinse it under cool water. Set aside.

3. Melt the butter in a large sauté pan over low heat. Add the onions and cook, stirring frequently, for about 15 minutes. The onions should develop a nice goldenbrown color. Add the minced garlic, red pepper flakes, fennel, leeks, squash, and celery and cook for an additional 3 minutes. Add the white wine and continue to cook until the liquid is reduced by half, about 5 minutes.

4. Now add the farro, tomatoes and their juice, chicken stock, cracked black pepper, and kosher salt to taste (keeping in mind that the clams will add more salt). Bring to a simmer and add the clams. After 5 to 7 minutes, the clams will begin to open. Then add the reserved octopus and the shrimp. Simmer for another 2 to 3 minutes, and discard any unopened clams. Finish the stew with the basil, parsley, and the lemon juice. Remove from the heat.

5. Rub the baguette toasts with the halved garlic and the olive oil. Serve the stew in bowls, garnished with the baguette slices, the sliced lemon, and the chopped fennel fronds.

 

Credit line: “Recipes reprinted from The Broad Fork: Recipes for the Wide World of Vegetables and Fruits. Copyright ©2015 by Hugh Acheson. Photographs by Rinne Allen. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.”

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