Ultimate Cook Book_ 900 New Recipes, Thousands of Ideas - Bruce Weinstein [239]
Place the peanut oil, chiles, orange zest strips, cinnamon stick, and star anise in a large wok or high-sided sauté pan, then set the pan over low heat. Cook, stirring frequently, until the aromatics begin to brown, about 6 minutes. Remove and discard the aromatics with a slotted spoon, leaving the scented oil behind.
Raise the heat to medium-high. Add the scallions; stir-fry for 1 minute.
Add the shrimp or scallops; stir-fry until the shrimp become pink and fairly firm or the scallops are opaque, about 3 minutes.
Add the prepared pumpkin and soy sauce mixture; and bring to a simmer. Cook until the shrimp and pumpkin are coated with the slightly thickened sauce, about 1 minute.
Variations: Substitute butternut or acorn squash for the pumpkin.
Add ½ pound broccoli florets with the scallions.
Rosemary-Skewered Shrimp
Consider serving these with a light green salad of lettuce, tomatoes, crumbled feta, and a classic vinaigrette. Makes 4 servings (can be doubled)
½ cup olive oil
1 tablespoon finely grated lemon zest
1 tablespoon finely grated orange zest
½ teaspoon chopped mint leaves
½ teaspoon salt
1 pound large shrimp, about 15 per pound, peeled and deveined
4 to 8 fresh rosemary sprigs
Stir the olive oil, both zests, mint, and salt in a large bowl. Cover and set aside at room temperature for at least 4 hours or up to 3 days.
Add the shrimp. Cover and set aside at room temperature for 15 minutes.
Remove the shrimp from the marinade, keeping them covered lightly with the zest and mint. Skewer onto the rosemary sprigs, threading them on each sprig by first using a paring knife to cut a guide hole in the thick center of each shrimp. Don’t thread them onto the sprigs against the direction of the leaves.
To grill: Preheat a gas grill for medium-heat cooking or prepare a wide, medium-heat, well-ashed coal bed in a charcoal grill. Use some of the oil from the marinade to oil the grill grate; place the grate 4 to 6 inches from the heat. Set the skewers directly over the heat; cook for 3 minutes. Turn and continue cooking until the shrimp are firm and pink, about 3 more minutes.
To broil: Preheat the broiler; line the broiler pan with aluminum foil to make cleanup easier. Place the skewers in the broiler pan 4 to 6 inches from the heat. Broil for 2 minutes, baste generously with the marinade, turn, and continue cooking until the shrimp are firm and pink, about 3 more minutes.
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Looking for more scallop recipes? Check out Fried Scallops with a Beer-Batter Crust, Shrimp and Scallop Chowder, Crab, Shrimp, and Scallop Bread Pudding, or Summer Paella with Lobster, Mussels, Scallops, and Rosé Wine.
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Shrimp in Their Shells with Garlic Cream Sauce
Warning: this is a messy dish. But it’s worth every napkin used. Eat them by slurping the cream off the shells, then peeling the shrimp. Makes 4 servings
2 tablespoons unsalted butter
8 garlic cloves, minced
1 medium shallot, minced
1 tablespoon chopped oregano leaves or 1½ teaspoons dried oregano
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1½ pounds large shrimp in their shells (about 15 per pound)
¼ cup vegetable or fish broth
1 cup heavy cream
Melt the butter in a very large skillet over low heat. Add the garlic and shallot, lower the heat even further, and cook slowly until softened and golden, about 5 minutes. Should the butter start to brown, remove the pan from the heat and let it cool down before continuing.
Add the oregano, salt, and pepper; cook, stirring often, for 20 seconds.
Raise the heat to medium and add the shrimp. Toss with wooden spoons or tongs until they start to turn pink, about 2 minutes.
Pour in the broth; scrape up any browned bits on the bottom of the pan. Bring to a simmer and cook until reduced to a glaze, about 1 minute.
Pour in the cream; bring the sauce back to a simmer. Cook until the cream has been reduced to a thick sauce that coats the shrimp, about 3 minutes.
Variations: