Quick Shrimp

I've been cooking for 20 years.   Yet I still find there are things that chefs write off as "simple - everyone knows how to do this!" But I don't.  Cooking yummy, tender, perfect boiled shrimp was one of those things.  Every time I would make shrimp, they were either under-cooked, over-cooked, watery, or tough.  What is this thing that "everyone knows how to do!" but I don't?  After much trial and error, I finally found my perfect (simple!) and foolproof way to make quick shrimp.  These are great for a salad at lunch, or a quick snack for the kids.

1/2 lb frozen shrimp (shells off, tails on, deveined - I get mine at Costco)
1 Tbsp salt

Place frozen shrimp in heat-safe bowl in sink (I use a round, glass corning-ware bowl).  Cover with 1 Tbsp salt and cold water (about 6 cups).  Let sit 30 minutes to thaw and brine. (Make sure this is only 30 minutes - too long and the shrimp will be salty).

Heat 6 cups water to boiling (I use an electric kettle).  Drain shrimp, place back in bowl.  Pour boiling water over shrimp.  Let sit until pink, about 5 minutes. (Longer is ok, if you are temporarily distracted.)  Drain. De-tail.

Season to taste with salt and pepper.  You can throw these in a pan with butter for a quick saute to brown, or eat as is.

Oven Baked Shrimp & Squash

Makes 2 servings

6-8 oz raw shrimp (shell on)
4 medium-sized summer squash (or 2 large ones), sliced thin
4 Tbsp coconut oil (olive oil, or butter)

Quick-thaw frozen shrimp by placing in a bowl of cold water.  Change water every 5 minutes until thawed.

Heat oven to 350.  Pour oil in rimmed baking sheet (line with foil or parchment for easier cleanup).  Spread shrimp and squash over pan.  Sprinkle with seasoning of choice (like Old Bay).  Toss shrimp to coat with seasoning and oil/butter.  Bake 15 minutes... Check periodically - shrimp will cook at different rates depending on size.*

*I baked large shrimp (21/25 per lb) for 25 minutes.  I like my shrimp just slightly over done.  If you like them plumper, reduce the time, or just check periodically.

Sauteed Tilapia

You can use this technique to cook almost any fish filet.

4 servings

4 (4 oz) tilapia filets (I buy the frozen bag at Costco), thawed
1 Tbsp olive oil
1 Tbsp butter

Quick-thaw the filets - place in a bowl of cold water.  Change the water every 5 minutes until thawed.

Heat skillet on medium-high.  Add butter; heat until melted and bubbles have stopped (but before it starts to brown).  Add olive oil and heat 20-30 seconds.

Sprinkle fish with salt and pepper.  Place in hot oil.  Cook a few minutes until lightly browned; they are ready to flip when the release easily from pan.  Repeat on other side.

Cover pan.  Turn off heat.  Let sit on warm burner for a few minutes to gently cook fish all the way through.  Fish is done when it flakes easily.

Salmon & Zucchini

per serving

5 oz piece of salmon
2 cups zucchini, sliced thin
2 Tbsp fat (butter - diced, coconut oil, olive oil)
1/2 tsp dill
lemon juice
salt
parchment paper

Place zucchini on parchment paper*.  Top with fat, and sprinkle with salt and dill (1/4 tsp per filet).  Place salmon on zucchini (if skinless, place directly on top; if skin-on, nestle the salmon next to the zucchini).  Sprinkle salmon with lemon juice and salt.  Seal parchment paper.  Bake at 350 for 15 min.

How To Wrap Fish in Parchment Paper (I don't use the egg wash)

*Foil packets also work!

Salmon Croquettes

I made this one day for my kids as a tribute to my Nannie, and they loved them. My base recipe is Alton Brown's Tuna Croquettes.    Another yummy version is Salmon Cakes With Homemade Ginger Mayo.

1 large can salmon (10-14 oz)

2 tsp dijon mustard

2 eggs

1 tsp lemon juice

1/2 tsp salt

2 pieces stale bread (or 3/4 cup bread crumbs)

olive oil

Remove the large bones and skin from the salmon. Stir the rest vigorously to break up smaller bones (these can be eaten and are great for calcium, but you don't want little ones getting one caught!). Add mustard, eggs, lemon juice and salt.

Use food processor to grind up bread pieces into crumbs. Mix in with salmon.

Heat olive oil in a saute pan, enough to cover bottom. Use an ice cream scoop to dish out scoops of salmon mixture into the oil. Let cook until brown, then flip, and flatten (2-3 min). Let cook a few minutes (2-3 min), then flip back over and finish cooking (2-3 min).

PALEO OPTION: omit bread crumbs; use 1 T coconut flour.  I also use Ezekiel Bread crumbs as a compromise.

ALLERGY OPTION: use paleo option; replace eggs with Flax Eggs*

*Flax Eggs: 1 egg = 1 Tbsp ground flax seed in 3 Tbsp hot water; let sit 2-3 minutes until gelled.

Shrimp Creole

1 onion, chopped

1 green bell pepper, chopped

1/2 cup mirepoix*

2 cloves garlic

28 oz diced tomatoes

16 oz tomato sauce

1/2 tsp salt

pepper

1 tsp maple syrup

1 bay leaf

3 drops tabasco (optional)

1 pound shrimp

*or 1 carrot, 1 stalk celery, 1 onion, minced

Saute onion, bell pepper, and other veggies in oil until soft. Add rest of ingredients except shrimp. Cook 8 hours in oven on 220, or in crock-pot. Just before serving, add shrimp and cook on low until shrimp are done.

I like to eat this with sautéed summer squash.  If you have a non-paleo eater in your house, it is really yummy with rice.