Oct 30, 2009

Prawn Stars

I have previously mentioned my extreme adoration of all thing shellfish (and pig, which is why I would make the worst Jewish person ever, at least at keeping kosher-luckily Presbyterians don't worry about dietary restrictions).  So two of my favorite shrimp recipes-

The first one is from Paula Deen & Friends (an excellent cookbook- I suggest you go get buy it immediately).  I like this recipe for a potluck, as an accompaniment to a dinner party when Hubs is grilling meat (especially good with pork tenderloin, nom, nom, nom), and as a main dish for a ladies luncheon, like a shower.  Also- it's a perfect use for leftover cooked shrimp from a shrimp boil.  One last perk is that it is equally delicious hot or cold so it can be served year round.  Okay, spiel over, recipe follows-

Artichoke Rice Salad with Shrimp

6 to 8 (big) servings.

•1 (6.9-ounce) package Rice a Roni, chicken flavor
•1 (6-ounce) jar marinated artichoke hearts, quartered
•1/2 cup mayonnaise
•1/2 green bell pepper, chopped
•3 to 4 green onions, chopped, white and green parts
•12 to 14 pimiento-stuffed green olives, sliced
•1 teaspoon curry powder (I love curry, so I do a very heaping teaspoon)
•Salt and pepper
•1 pound small or medium shrimp, peeled and deveined

In a skillet sprayed with vegetable oil cooking spray, brown the Rice A Roni. Do not add the butter or oil that the package directions suggest. Add the water the package requires and the seasoning packet and prepare according to package directions.

Drain the artichoke hearts and reserve the marinade. In a small bowl, whisk the marinade and the mayonnaise to combine. Add the artichoke hearts, green pepper, green onions, olives, curry powder, salt and pepper, to taste, and mix together.

If serving this recipe cold, cook the shrimp in a small amount of salted water for about 3 to 4 minutes, until firm and cooked through. Test a shrimp to see if it is the texture you like. If you are going to serve this as a hot casserole, just plunge the shrimp into boiling water for 2 to 3 minutes and drain. Do not overcook.

Add the artichoke mixture to the rice and pasta mixture. Gently stir in the cooked shrimp. If serving as a salad, chill until ready to serve. If serving as a casserole, preheat oven to 350 degrees F. Place in a 2 1/2-quart casserole dish and bake for 20 minutes, until heated through.
Next up- Shrimp/Crawfish Etouffee

This is from Bon Appetit, Y'all by Virginia Willis.  It is another wonderful cookbook that you should purchase as soon as you can.  Until then here is a wonderful recipe for a dinner party- I make it for my now annual Mardi Party in February.  Hubs makes Hurricanes.  Lats year was the inaugural year, the etouffee was enjoyed, and we all got very rowdy. So I'll quit rambling and give y'all the info-
  • 1 stick unsalted butter at room temperature
  • 1/4 cup all purpose flour
  • 1 Vidalia onion, chopped
  • 2 stalks of celery chopped
  • 1/2 green bell pepper, cored, seeded, and chopped
  • 1/4 cup chopped flat leaf parsley
  • 5 green onions (green parts only) chopped
  • 2 cloves garlic, very finely chopped
  • 2 cups fish or shrimp stock
  • 2 pounds cooked crawfish tails, or cooked small shrimp
  • hot sauce for seasoning
  • coarse salt and fresh ground pepper
  • rice to serve
In a heavy bottomed pot or Dutch oven (my Le Cresuet works the best), melt the butter over medium heat.  Add the flour, stirring slowly and constantly, and cook to a chocolate brown roux, about 30 minutes.  (Okay here I differ- it takes me over 45 minutes- just be patient). 

Add the onions, celery, and bell pepper and cook, stirring constantly, until the vegetables are wilted and lightly golden, about 5 minutes. Add the parsley and green onion tops and stir to combine. Add the garlic and cool until fragrant (about 45-60 seconds).  Add the fish stock and stir to combine.  Bring to a boil over very high heat.

Decrease the heat to low, and simmer, stirring occasionally, until thickened and reduced, about 20 minutes.  Add the crawfish or shrimp, and stir to combine.  Cook until heated through, 5 to 7 minutes.  Season with hot sauce.  Taste and adjust for seasoning with salt and pepper.  Serve with rice pilaf.



  1. I'm so with you on shellfish and pig - my two absolute faves! I've never made my own etoufee and would love to... seriously, why have I not done this yet?

  2. Okay, the first paragraph of this post had me dying laughing. Secondly, the mere mention of Paula Deen makes me want to be your best friend for life.

  3. YUM! Is it strange that I kind of want to eat that right now at 11 am?

  4. I can't wait to do some cooking! Seriously so excited!

  5. I need to come to your house, we can't have shellfish anymore because little sis is allergic.

  6. this looks absolutely and utterly delish. i LOVE shellfish.

  7. guess what my 2 least fave things are?

  8. super yummy girl! I seriously need both of these! Hope your having a great weekend! = )

  9. That all sounds just incredible. Paula is a culinary genius!


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