Saturday, December 6, 2014

Saturday Recipe

Hors d’oeuvres are  useful things to be able to make at this time of year if you are planning to entertain. Here is another one from Food & Wine. You will have to do a bit of link following to make the recipe, but t sounds to me as though it will be well worth it. I will certainly be trying it.


Smoked Shrimp

Smoked Shrimp


Contributed by Marcia Kiesel
  • SERVINGS: 4-6 hors d'oeuvre servings

One bite of these shrimp and a swig of vodka will instantly transport you to Scandinavia.
  1. 2 teaspoons sugar
  2. 2 teaspoons caraway seeds
  3. 1 teaspoon salt
  4. 3/4 pound large shrimp, shelled and deveined
  5. 5 fresh red chile peppers (optional)
  6. Light Tea-Smoking Mixture
  7. Spicy Remoulade Sauce or sweet-and-hot mustard
  1. In a large bowl, combine the sugar, caraway seeds and salt with 1 cup of water. Stir to dissolve the sugar. Add the shrimp, cover and refrigerate fro 30 minutes; drain.
  2. Add the chiles, if using them, to the Light Tea-Smoking Mixture. Smoke the shrimp according to the Basic Wok-Smoking Method until they are just cooked through and have a burnished look, 7 to 8 minutes. Serve with the remoulade sauce.
Have a great weekend
Jo_thumb[2]

14 comments:

  1. It just kills me that I can't eat shrimp. :( My dad used to make linguine w/ shrimp sauce every Christmas Eve and I sure miss it.

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    1. I know JoJo, I always think of you when I post a shrimp recipe because I know you can't eat it. I sympathise. As of today there is nothing I am allergic to and I hope I never become allergic to anything.

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  2. Oh no! Vodka? So a glass of sweet tea is going to take me - across the street?! Oh well, if they have shrimp I'll be happy!(smile)

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    1. You don't drink. I would think a glass of sweet tea with these shrimp would be horrid. Make yourself a sugarless tea perhaps.

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    2. Actually I drink neither Vodka or tea. A nice glass of wine - yes - by all means.

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    3. Ah, now you are talking.

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  3. I would eat those right now, if they were in front of me.

    Num, num, num.

    PS: Going to buy trotters and give them a go. No idea if I'll like them but I'm super curious. And now that I've tried marrow, after being scared too, I'm ready for trotters.

    Happy Weekend, Jo!

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    1. Personally I would want them roasted so the skin became crisp. My mother didn't eat them that way, nor do most English people (the ones that do eat them although there are less and less these days). Marrow we used to have on toast as kids. It was delicious.

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    2. I did try the marrow but was out of homemade bread for tasting. Another time, as I buy the bones, weekly.

      Love a good crispy skin. I'll be playing with the trotters all different ways, because that's what I do -- play and learn.

      Today though, it's all about baking off raw pumpkin. Two more batches to pull from the oven. Kitchen smells wonderful.

      Hope you have a killer week, and eat lots of yummy bakes. Cheers and boogie boogie.

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    3. Unlikely to be any bakes hereabouts. You will find the marrow needs a sprinkle of salt when eating. I think my mother used to roast the bones first then serve the cooked marrow. I like the idea of you playing and learning, wish I could still do that. Back won`t let me.

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    4. I'm sorry you have spinal issues. I do as well, that is why I have to rest so much and you hear me talk of our Lemon Tart Room (movie room). It's where I go to rest my leg and watch food and movies.

      Plus, the pretty lighted tree is in there. Makes it nice.

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    5. Mine is old age though. I live in an apartment so only have one living area. Our tree isn't decorated yet, it's looking at us in the corner.

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    6. Is your tree giving you the stink eye? That's what we call it when something is giving the look to us. Giving the stink eye.

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    7. At the moment it is certainly glowering. Intend to decorate today so that will improve things I hope.

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