Tandoori Shrimp

Serves 2.

In a medium-sized bowl, mix together 2 tbs. plain yogurt; 1/4 tsp. each cardamom, coriander, ginger, turmeric, cayenne; 2 cloves chopped garlic. Clean and devein 16 large shrimp. Pat dry. Add to the bowl and stir into the mixture to coat all shrimp evenly. Cover with Saran wrap and refrigerate for 2 hours or more.

When ready to cook, bring shrimp and marinade to room temp. Put shrimp on paper towels to remove excess marinade. Place shrimp on a cookie sheet so not touching. Preheat oven broiler to hottest temperature. Place shrimp under the broiler on top rack for 6 minutes. Do not turn the shrimp. Take out of oven.

Serve with rice and chutneys.

Scampi w/ Couscous & Bruschetta

Clean and devein 8 large shrimp per person. Pat dry. Toss with olive oil to coat. Season with garlic powder, chopped garlic, the more the better, oregano and red pepper flakes to taste. Place on a cookie sheet so not touching. When the oven broiler is hot, place on top rack and broil for 6 minutes. No need to turn.

Prepare couscous with chicken broth 1:1 ratio. Season with dried basil. Add steamed florets of broccoli. Fluff together. Serve with the scampi. Top the couscous with a few teaspoons of tomato bruscetta.

6-Minute Tandoori Shrimp

Pierre Franey’s time-tested cooking method. 6 minutes under the broiler, no turning. Perfect every time.

16-18 shrimp. Serves 2.

Clean and de-vein largest fresh shrimp you can get. Place on paper towels to dry.

Mix together in a medium-sized bowl, 2 tablespoons plain yogurt, 1/4 tsp. each of cayenne, cardamom, coriander, ginger, turmeric, cumin, cinnamon; 1/2 tsp. paprika. Garlic powder to taste. Add cleaned dried shrimp.

Stir to coat shrimp. Place coated shrimp on a cookie sheet so not touching, using all of the coating mixture.

Turn oven broiler to high and when hot, place cookie sheet on highest rack. Broil for 6 minutes. That’s it. No turning.

Sprinkle with lemon or lime juice. Serve with Kazmati rice and chutneys.

Linguine with Clam Sauce

linguine clam

Little Necks Nectar

Serves 4. Figure 1 dozen little necks per person.

In a bowl or glass container, add the following:

A generous half cup of olive oil
1 tsp. ground black pepper
1/2 tsp. red pepper flakes
6 cloves of garlic (3 chopped, 3 mashed)
1/2 cup chopped parsley
3 tbs. UNsalted butter

In a deep stock pot, heat 3 tbs. vegetable oil. Add 4 dozen cleaned little neck clams. Cover on high heat until clams start to open and release their juices, 4-5 minutes.

Add above sauce ingredients, stir and cover for another 3-5 minutes until all clams have opened and sauce is heated.

Concurrently prepare enough linguine to serve 4.

Ladel clams and sauce over the pasta.

Have a crusty bread on hand to sop up extra sauce.

We use a lot of garlic, you can use less. Never use salted butter. Clams have enough. The star is the sauce, finished by the nectar of the little necks.

Astice di Natale

CHRISTMAS LOBSTER PASTA

lobster-pasta

Christmas Eve. After decades of Lobster Newburg, no such sauce to be found in Manhattan. So. A new recipe. Lobster in a butter sauce over fresh pasta.

1/4 lb. cooked lobster meat from Citarella per person. More is fine.

Serves 8+.

In a large stock pot on medium high, heat 2 – 3 lbs. lobster meat in 1 lb. melted butter, juice of 2 lemons. Add cracked pepper to taste.

Serve over fresh pasta.

Garnish with diced sun-dried tomatoes, whole capers, and dried basil.

Buon Natale!

 

Note: Aragosta v. Astice. It looks like a New England lobster is astice. A warm water langouste appears more aragosta.

Holiday Shrimp Fra Diavolo

After you’ve trimmed the tree, it’s time for a hearty reward.

Serves 2.

Shell, clean 6-8 large shrimp per person.

Pat dry and set aside in a bowl.

In a large deep fry pan, heat 1 jar Rao’s or Citarella Arrabbiata sauce.

Add 1/2 cup dry red wine, 1/4 tsp. cayenne, pepperoncini flakes and dried oregano to taste. Stir.

Add shrimp to the sauce and cook on medium heat to keep a low boil until done, about 6 minutes.

Serve over favorite pasta.

Top with spicy fresh mozzarella balls, basil leaves and lemon zest.

 

You can use any tomato sauce, just add more pepperoncini flakes than you would for Arrabbiata. It’s meant to be spicy hot. Il diavolo!

Scallops w/ Pancetta

In a fry pan, crisp up pancetta cut into small pieces to taste. Remove to a paper towel on a dish. Serves generous 2.

In the same pan sear 12-16 sea scallops in the pancetta drippings and if necessary a little olive oil. 3 minutes on each side. Scallops should not be touching and will be golden brown on both sides and opaque in the middle. Do not overcook.

Season with cracked brown pepper.

Add a few julienned sun-dried tomatoes to the pan with minced garlic and melt a pat of butter to finish.

Serve scallops, sun-dried tomatoes and butter-garlic sauce over pasta and garnish with the pancetta.

Saucy Shrimp

Great with a freshly baked crusty bâtard from Hungry Ghost Bakery in Northampton, Massachusetts. Lots of sauce to dip it in.

Clean and devein eight large shrimp per person. Pat dry.

In a large bowl, add 1/4 cup olive oil, garlic paste, oregano, red pepper flakes, black ground pepper to taste.

Stir. Add shrimp and toss to coat.

Refrigerate for a couple of hours or so.

When ready to eat, take out shrimp and bring to room temperature.

Place on a baking sheet so not touching.

Broil on high heat top rack for 4 minutes. Don’t turn.

Remove from oven.

Meanwhile:

Finely chop 6-8 cloves fresh garlic, 2 small shallots, 1/2 cup fresh parsley.

Squeeze juice of 1 1/2 lemons into a cup.

In a large sauté pan, brown a stick of butter until bubbly.

Add the garlic and shallots and brown.

Add 1 cup dry white wine. Stir.

Add lemon juice and parsley. Turn off heat.

Place eight shrimp into each pasta bowl or deep plate.

Pour the sauce evenly over the shrimp on each plate.

Add a bit more fresh parsley and grate lemon zest on top.

Serve with that crusty bread. Dunk liberally.

Scallops Grenobloise

Serves 2.

1 lb. sweet sea scallops, trimmed and patted dry.
1 lb. trimmed cleaned baby spinach.

For sauce:
1 Lemon, peeled and sectioned. No pulp, rind or membranes.
Reserved juice from the lemon.
4 cloves peeled, smashed garlic.
1/4 cup Sancerre or dry white wine.
1 tbs. capers.

In a large fry pan, sear the scallops in olive oil until golden brown on both sides.
Remove to a plate.

Add butter to the fry pan. Add 1 lb. trimmed baby spinach.
Add lemon sections, lemon juice, garlic, wine, and capers.
Stir. Cover. Let spinach wilt.

Plate spinach with sauce and then scallops on top.

Season with salt, pepper and red pepper flakes.

Lobster Couscous

Fishmonger has flash frozen cooked lobster from the holidays. Best if can get a pack of 2-3 tails, but mixed with claw meat is fine.

Serves 2.

Thaw the lobster in the refrigerator and bring to room temperature when ready to eat. Cut the lobster meat into large chunks and set aside.

In a small casserole dish, pour 1 cup dry couscous.

Add fresh asparagus tips, and/or mushroom chunks, or frozen peas.

Season with 1/4 tsp. turmeric, cayenne, basil, ground black pepper.

In a small saucepan, boil 1 cup chicken broth and pour over couscous and vegetables in the casserole dish.

Drizzle with a little olive oil. Shake around so liquid distributes and cover.

Let sit for at least 10 minutes.

Melt 1 stick butter and add juice of one lemon in a saucepan.

When hot, drop lobster meat in for just a minute to heat, not cook.

Fluff couscous with a fork.

Serve with the lobster, butter and lemon sauce.