Bang Bang Shrimp

Welcome to the post where I talk about Hooter's!  Never in my wildest dreams would I have imagined blogging about Hooter's, but here we go...My parents recently took us out to dinner for my Father's birthday (NOT at Hooter's). We all raved about this appetizer! This recipe is the combination of a few copycat recipes that I've found online, mainly this one.  
I was amazed at how simple this recipe was, and I actually already had all of the ingredients on hand, with the exception of the Hooter's breading mix. I had no idea that the whole Hooter's chain was even still in existence. Thankfully, I only had to make a trip to the grocery store to get my mix :) This was absolutely delicious!! Serves 4.

Bang Bang Shrimp
1 lb. raw shrimp, deveined and peeled
3/4 c. Hooter's Brand breading mix (a lot of the recipes simply use cornstarch)
vegetable oil for frying

1/2 c. mayo
1/3 c. sweet chili sauce
2 t. siracha sauce

2 heads of romaine, roughly chopped
scallions for garnish

Mix mayo and chili sauces to make dressing. Set aside.

Peel and devein shrimp. Heat oil 350-375 degrees  in large skillet (I used my electric skillet). Use enough oil to cover shrimp completely. Bread shrimp in mix and fry until golden brown.  Transfer fried shrimp to plate with thick layer of paper towels to absorb the oil.
Toss shrimp in dressing and serve over romaine. Garnish with scallions.

Roasted Shrimp with Feta

Another hit from Annie's Eats! I even botched this recipe by accidentally opening and dumping in a can of tomato sauce instead of diced tomatoes. My little glitch didn't matter though because the flavors in this dish are divine. I served this over cous cous, but it would have been wonderful over pasta as well!

Roasted Shrimp with Feta
3 T. Olive Oil, divided
1 medium onion, chopped
3 garlic cloves, minced
1/3 c. dry white wine
1 (15 oz.) can tomato sauce (original calls for diced tomatoes, plus 2 t. tomato paste)
1 1 /2 t. dried oregano
1 t. salt
1/2 t. pepper
1 c. bread crumbs (I used panko)
1 t. lemon zest
1 lb. large shrimp, peeled and deveined
5 oz. crumbled feta
juice of lemon
lemon wedges for serving

Preheat oven to 400 degrees. Saute onion in 2 T. of oil over medium heat for 5-8 minutes. Add garlic and cook until fragrant or about 1 minute. Add wine and cook until liquid has reduced by half.

 Add tomato sauce, salt, pepper and oregano. Cook, stirring occasionally for 10-15 minutes.
Combine lemon zest, bread crumbs and remaining 1 T. of oil.

Pour tomato sauce into baking dish and place shrimp, tail side up, in tomato sauce. Top with feta and then bread crumb mixture.

Bake 10-15 minutes or until shrimp is done and topping is browned. Squeeze lemon juice of dish and serve with additional lemon wedges.

Greta and Miles rating: Greta loved this, and Miles loved the flavor of the sauce, but is not a fan of shrimp that has not been breaded :)

Mom's Clam Chowder

My Mother is a fabulous cook! One of my favorite things that she makes is Clam Chowder soup. She makes it every year for Christmas. I usually only get to eat it once a year. I got the recipe from her last year and decided to make it at home. When the weather got colder this fall, I knew what I must do...make Mom's Clam Chowder!!! This is the recipe that she emailed me. I have kept it in her words because her descriptions make me smile :) If you are a Clam Chowder fan, you have to try this!

TURNER FISHERIES RESTAURANT'S CLAM CHOWDER

--- Made famous by Mom

16 cherrystone clams, preferably fresh  (I use around 4 cans of diced or minced clams)

1/2 cup water

1/2 cup clarified butter - I clarify the butter somewhat

1 large clove garlic, minced - I use 2 cloves

2 ribs celery, diced

1 medium onion, diced

1/4 tsp thyme - I use my lemon thyme if I have it - and probably more of it

Optional:  white pepper

Optional: 1 bay leaf --  I use one

Approximately 32 oz. clam juice, including that reserved from steamed clams ----& chic broth if you need to

1 large potato, diced - I like 2 potatoes

1 pt whipping cream

Freshly ground pepper to taste

Wash clams thoroughly.  Place them in a heavy-bottomed pot with water.  Cover tightly and steam until clams open, approx three - five minutes.  Remove clams from shells; chop coarsely and reserve, along with broth in a separate container. I have never done this but it sounds like fun -  fresh clams in Nebraska - kind of scary

In the same pot, gently heat clarified butter and add garlic; saute two to three minutes. Add onion, celery, thyme and optional spices. Saute until onions are translucent.

Add flour to make a roux, stirring constantly to avoid lumps and cooking one to two minutes.  Be careful that mixture does not brown or burn.

Slowly add clam juice, stirring to avoid lumps. Simmer one minute.  Add potatoes and cook until tender.  Stir well to avoid clumping.  Add cream and clams; return to a quick boil and season to taste with pepper.  Makes  8-10 servings.

-------------------------------------------- My version:

I start by draining the 4 cans of clams and saving all the liquid - you need 32 oz of liquid, I usually use a combination of liquid from the cans, bottled clam juice and/or chicken broth. It is best to get at least one bottle of clam juice, but if you can't find it, just use chicken broth to get the liquid up to 32 oz.   Just set this all aside.

Next melt in your soup pot - 1/2 cup butter  - I usually clarify it a bit, but I quickly get tired of doing that, so I don't do it completely or properly -- add 2 cloves of garlic minced and saute just a couple of minutes, Add chopped onion, chopped celery, lemon thyme, and optional spices -- saute until onions are translucent.

Add 1/2 cup flour in little bits at a time,  to make a roux, stirring constantly, and cooking 1-2 minutes - don't brown it-  or you have to start all over

Slowly add the 32 oz of liquids, stirring to avoid lumps.  Simmer one minute, stirring constantly.  Add potatoes and cook until tender. Stir well to avoid clumping.  Add the cream and clams; return to a quick boil and season with pepper & salt to taste.
Greta and Miles rating: Greta loved this so much. Miles ate his crusty bread soaked in the soup, but wouldn't eat the soup with a spoon. Interesting kids.

Sea Scallop Gratin

The Joy of Cooking is a classic cookbook. Even people who don't cook have heard of The Joy of Cooking. Of course it is a classic for a reason. It covers everything. It has the very best pumpkin bread recipe. And this recipe, my friends is exquisite! This is the perfect "someone special is coming for dinner" recipe. It is quick, easy and so luxurious and delicious. It can be served as an appetizer or entree. I like to serve it over linguine. Try it, you will not regret it! I have made a few minor changes to the original.

Sea Scallop Gratin
2 T. butter, melted
3/4 c. breadcrumbs (I use panko)
6 T. grated Parmesan
1 t. dried thyme
1/4 t. salt
ground pepper, to taste

1 T. butter
2 shallots, minced (I've used 1/4 c. white onion as well)
3 garlic cloves, minced
8 oz. mushrooms, cleaned and quartered
1 t. salt

1/4 c. dry white wine
1 c. heavy cream
12 oz. sea medium scallops cut horizontally in half (or small scallops whole)
1 t. lemon juice

Combine 2 T. melted butter with breadcrumbs, cheese, thyme, salt and pepper. Mix well using hands.
Melt 1 T. butter in skillet and add shallots and garlic. Cook until softened and add mushrooms and 1 t. salt. Cook until softened, about 7 minutes. Add 1/4 c. wine and simmer 3-5 minutes. Add cream. Boil until thickened, about 5 minutes. Preheat broiler. Add scallops to sauce and cook until no longer translucent. 1-2 minutes. Remove from heat and add lemon juice. Pour mixture into baking dish and top with Parmesan/breadcrumb mixture. Broil until brown and bubbly. ENJOY!

Greta and Miles rating: The kids LOVE this! This is a special occasion meal at our house :)

Broiled Tilapia Parmesan

I love tilapia. It is cheap. It is good for you. And it is delicious! We make this recipe often. This is definitely a "melt in your mouth" good recipe. The amazing thing is that one serving is only 203 calories! I found the recipe on Allrecipes.com. I usually serve this with rice or couscous and last time I served it with roasted sugar snap peas. Yum!

Broiled Tilapia Parmesan
1/2 cup Parmesan cheese
1/4 cup butter, softened
3 T. mayo
2 T. fresh lemon juice
1/4 t. dried basil
1/4 t. ground black pepper
1/8 t. onion powder
1/8 t. sea salt
2 pounds tilapia fillets

Preheat broiler. In small bowl, combine all ingredients for the topping. Broil fish 2-3 min. on one side, flip. Broil another 2-3 minutes. Remove from heat and brush topping on the filets. Broil another 2-3 minutes or until topping is bubbly and golden.

Greta and Miles rating: Both my 2 year old and 4 year old LOVE this dish.

Blackberry Glazed Salmon

fast. easy. healthy.
Here is a recipe for an elegant dinner that is ready from start to finish in literally 15 minutes.

Blackberry Glazed Salmon
4- Salmon steaks
2 T. blackberry jam (I like habenero blackberry jam!)
1 T. soy sauce
1 T. olive oil
1 garlic clove, minced
Preheat broiler. Mix jam, soy sauce, olive oil and garlic in bowl. Spoon glaze over salmon and broil for approximately 10 minutes (depending on thickness of steaks) until the meat flakes and is no longer translucent. Voila!

White Bean and Tuna Salad

I am working my way through the cook book, Everyday Italian, by Giada DeLaureniis. This recipe was great because it was all ingredients most people will have on hand. This would be great alone, on salad greens or even in a wrap or sandwich.

White Bean and Tuna Salad
2 (6 oz.) cans tuna packed in olive oil
1/2 t. salt
1/2 t. pepper
2 cans cannellini beans, drained and rinsed
1 medium red onion, sliced
6 T. red wine vinegar
*optional-grape tomatoes and fresh basil leaves

Combine ingredients in bowl and serve!

Greta and Miles rating: They both really liked this.

Penne a la Betsy

Well, here's another recipe my husband has asked that I make again...and often. I can see why this is a popular recipe. It is good and pretty mild, so I would definitely make this one for a crowd. Next time I will most likely add some sun dried tomatoes to the sauce. The recipe is from the Pioneer Woman Cooks.

Penne a la Betsy

1 lb. fresh shrimp
3 T. butter
3 T. olive oil
1 lb. whole wheat penne
1 small onion
2 garlic cloves
1/2 c. chicken stock (or chardonnay)
1 (8oz) can tomato sauce
1 c. heavy cream
fresh basil
Parmesan cheese to taste (I know, a faux pas- but delicious)

Cook shrimp in 1 T. oil and 1 T. butter in large skillet. Once shrimp is opaque, remove from heat. Prepare penne as directed on package. Chop onion and mince garlic. Add 2 T. butter and 2 T. olive oil to skillet and add onion and garlic. Add stock, tomato sauce and cream. Remove tails from shrimp and chop into bite sized pieces. Chiffonade basil. Add shrimp and basil to sauce. Season with salt and pepper and toss with pasta. Serve with freshly grated Parmesan.

Greta's rating: she ate the pasta- put did NOT like the shrimp.

Coconut Shrimp with Raspberry-Lime sauce

What a lovely dinner for a summer night!
The recipe for the shrimp is from the Better Homes and Gardens cookbook.

Baked Coconut Shrimp
24 fresh or frozen jump shrimp in shells
2 T. cooking oil
1 1/2 c. unsweetened, shredded coconut, toasted (5 minutes at 350 degrees)
1/4 c. cornstarch
1 T. sugar (I would use 2 T. next time)
1/2 t. salt
3 slightly beaten egg whites

Thaw shrimp, if frozen. Peel and devein, leaving tails intact. Rinse shrimp; pat dry with paper towels. Set aside.
Spread oil on the bottom of 15x10x1" baking pan. Set pan aside. In large shallow dish combine coconut, cornstarch, sugar, and salt. In another small shallow dish place egg whites. Dip shrimp into the egg whites; coat with coconut mixture, pressing the mixture firmly onto the shrimp. Arrange shrimp on prepared pan. Bake in a 400 degree oven for about 10 minutes or until shrimp is opaque and coconut is golden, turning once. Serve with sauce.

Raspberry-Lime Dipping Sauce
1/2 c. Mayo
3 T. seedless, red raspberry jam
2 t. lime juice

Mix ingredients well. Chill until ready to serve.
Greta's rating: She ate it up! She really liked the dipping sauce :)

Open-faced Salmon Sandwich

This is a recipe I concocted about a year ago, and I've since made it several times. Since it is starting to warm up- I felt like something summery for dinner tonight. We knew Greta liked salmon, but discovered tonight that she LOVES capers! Here it is!

Open faced Salmon Sandwich

1-1.5 lb. fresh salmon

Marinade:

1/2 c. olive oil

1/4 c. fresh lemon juice

1/2 c. soy sauce

3 T. balsamic vinegar

1 T. mustard

1 t. salt

1 t. pepper

2 T. Worchestershire

12 or so garlic cloves, crushed

Garlic Lemon Mayo:

1/3 c. mayo

Juice of 1/2 lemon

1-3 garlic cloves (I use 3) pressed in garlic press

Ciabatta bread

Romaine

Sliced tomato

capers and lemon wedges to garnish

Whisk marinade ingredients together and place in zip-lock bag. Add salmon and refrigerate to marinate. 30 minutes to 24 hours. Turn oven to broil and broil salmon until dark on top and meat is done to your preference about 10-15 minutes depending on thickness of fish.

While salmon is broiling, combine mayo, garlic and lemon juice. Mix well. Toast ciabatta pieces and spread with mayo mixture. Top with romaine, tomato, salmon and capers. Squeeze fresh lemon juice on right before serving.

My Favorite Tuna Melt

This recipe is modeled after one from a local restaurant that my family loves. I think it turned out just like the real thing! I apologize for my camera. I'll hopefully be getting a new one for Christmas:)

My Favorite Tuna Melt

2 Large cans Albacore Tuna
1/2 c. Mayo
1/3 c. chopped white onion
1/3 c. chopped celery
1/3 c. chopped kosher pickle
2 hard boiled eggs, chopped
1/2 t. garlic salt
pepper to taste
sliced tomato (if desired)
10 slices Sharp cheddar
10 Pepperidge Farms English muffin halves
Butter

Toast English muffin halves and butter. Set aside. Set oven to broil. In large bowl, combine tuna, mayo, onion, celery, pickle, egg, salt and pepper. Stir well. Add more mayo if necessary. Mound tuna mixture onto muffin halves top with tomato, then cheddar. Broil until cheese is bubbly. Makes 5 servings.

Shrimp Bisque

Mmmm! This was the perfect meal for a fall evening. I served it with asiago focaccia. The recipe is from Barefoot Contessa's At Home cookbook. I have made a few adaptations as noted below.


Shrimp Bisque

1 lb. large shrimp, peeled and deveined, shells reserved
4 C. seafood stock (I used vegetable stock)
3 T. olive oil
3 Leeks, chopped, white and light green parts
1 T. chopped garlic
pinch of cayenne pepper
1/4 c. cognac
1/4 c. sherry (I omitted the cognac and used 1/3 c. sherry)
4 T. unsalted butter
1/4 c. flour
2 C. Half and half
1/3 c. tomato paste
2 t. salt
1 t. black pepper

Place shrimp shells in stock in a saucepan and simmer for 15 minutes. Strain and reserve stock. Add enough water to make 3 3/4 cups.
Meanwhile, heat olive oil in large pot. Add the leeks and cook for 10 minutes over medium-low heat or until leeks are tender but not browned. Add garlic cook for 1 more minute. Add cayenne pepper and shrimp and cook over medium to low heat for 3 minutes, stirring occasionally. Add the cognac and cook for 1 minute, then the sherry and cook for 3 minutes longer. Transfer the shrimp and leeks to food processor and coarsely puree.
In the same pot, melt butter. Add the flour and cook over medium-low heat for 1 minute, stirring with wooden spoon. Add the half-and-half and cook, stirring iwth a whisk, until thickened, about 3 minutes. Stir in the pureed shrimp, the stock, the tomato paste, salt and pepper and heat gently until hot but not boiling.