BACON WRAPPED SHRIMP

Your guests will never guess how simple these shrimp are to make and YOU will be amazed how quickly they disappear; they are an absolutely delicious hors d’oeuvre.

(1) 16 ounce bag of frozen 16-20 count RAW shrimp (see note)
1 pound of smoked bacon (not the thick kind)
1 cup of your favorite barbeque sauce

In our Fred Meyer store, these shrimp are sold frozen (near the meat case). The one pound package says they are 16-20 count “Wild Caught” with shell on and heads off. Let them thaw in your fridge overnight. The next day, remove the shell (leave tails on). With a small sharp knife, make a shallow cut down the back of the shrimp and rinse out any “vein” you see there. Drain the shrimp on a paper towel and sit in fridge for a few minutes while you prepare the bacon.

If you use the 16-20 count shrimp (16 to 20 shrimp per pound), it will take a whole slice of bacon per shrimp. Make sure you use regular cut bacon (not thick sliced). Partially cook it, to remove some of the fat, but don’t let it get crispy (drain on paper towels). It should look like this:

Wrap the partially cooked bacon around the raw shrimp. Starting at the wide end of the shrimp, attach the bacon to the shrimp with a toothpick. Wind the bacon around (in a single thickness) and all the way down to the tail and secure it with another toothpick like this:
Baste the shrimp on both sides with your favorite barbeque sauce (I recommend Sweet Baby Ray’s barbeque sauce). Cover with plastic wrap and refrigerate for two hours.

Line a large baking sheet with foil (to help with cleanup) and put a baking rack on the foil (spray the rack with cooking spray). Place the shrimp on the rack and bake in a PREHEATED 450° oven for 10 minutes. After 10 minutes, TURN OFF THE OVEN (do not open the door) and let the shrimp sit in the hot oven for another five minutes. Remove the toothpicks and enjoy!

CRAB CAKES (ALMOST)

Even here in Alaska, crab is VERY expensive and (unless you have a good connection with a crab fisherman) it is often already frozen when it hits our market (which effects the quality greatly) and makes it even harder to justify those high prices.

That's my wordy way of saying "YES, we eat (and enjoy) Surimi" (fake crab). The following recipe is quick, easy and economical.

CRAB CAKES
1 egg beaten
2 1/2 tablespoons mayonnaise
2 teaspoons Dijon mustard (I use honey Dijon)
1 teaspoon Worcestershire sauce
1/4 teaspoon pepper
1 teaspoon old bay seasoning
1/4 cup VERY finely chopped celery
2 tablespoons fresh parsley
1 pound crab lump meat (I use Surimi)
1/2 cup Panko bread crumbs

Line a baking sheet with wax paper. If you are using Surimi, dice it up fairly small, but not shredded.

In a medium size bowl, beat the first 8 ingredients until very smooth. Stir in the crab (Surimi) and bread crumbs until well mixed.

Using a half cup measure, portion out and shape patties and place them on the waxed paper (makes 6 patties). Cover and chill at least an hour.

The hour wait time is important for flavors to meld AND for the bread crumbs to soften enough so that the patties stay together.

Heat 1/4 cup vegetable oil with a tablespoon of butter and fry the patties until golden brown (3-5 minutes per side).

These patties also make wonderful sandwiches.

CREAMY SHRIMP RICE BAKE

We REALLY enjoy this comfort food casserole. It is packed with tons of shrimp, rice and veggies, surrounded with a cheesy cream sauce. There are three (easy) steps to this recipe, but all can be done ahead of time and popped into the oven at dinner time. This recipe makes a LOT (serves 8)and it reheats very well!!

1½ cups UNcooked long grain rice
3 cups chicken broth (see note)
1 tablespoon butter.

In a large and deep sauce pan, melt the butter and put the RAW rice in with the butter. Stir and let the rice kernels toast in the butter until they just start to turn bright white, then add 3 cups chicken broth, stir, COVER and turn heat down super low and cook the rice for 20 minutes. After 20 minutes, remove from heat and fluff with a fork. Set aside.

Saute the following together:
1/2 cup butter (see note below)
3 celery stalks chopped
2 cloves of garlic minced
2 green onions sliced thinly
1 red bell pepper (optional)
2 cups frozen mixed veggies (or your favorite fresh veggies)

Saute, gently for about 10 minutes. The last 2-3 minutes, add 1½ pounds of raw, peeled, de-veined and washed shrimp and cook only until they start to turn pink. Don't over cook, at this stage because they will cook the rest of the way in the oven.  I often skip this step and use pre-cooked shrimp (see note below).

In a bowl, gently mix the following:
Cooked shrimp
Cooked rice
Sauteed veggies
(2)10¾ oz. cans cream of shrimp soup (Undiluted)
1/4 teaspoon black pepper
1 cup milk
2 cups Colby-Jack Cheese shredded (see note below)

Place mixture in greased 10 x 15 baking dish and sprinkle with bread crumbs that have been sauteed in a little butter. Bake at 350 for 40-50 minutes or until hot and bubbly.

NOTE: The original recipe said to put all of this food into a 9x13 pan, but it didn't all fit, so I've had better luck baking it in a 10x15 pan (or TWO smaller baking dishes).

NOTE: It might sound like 1/2 cup butter is a lot, but remember that is for 8 servings (1 tablespoon per serving) and ½ cup of butter is necessary for the right sauce consistency.

NOTE: Make sure you use Colby-Jack cheese.  Cheddar (only) is not a good choice here, and the Monterrey Jack cheese (in the Colby-Jack blend) is super creamy.  You could always use American Cheese, that would work well too. Just make sure your choice of cheese is creamy when melted.

NOTE: I don't have a problem finding cream of shrimp soup, but if you do, cream of celery soup would work well too.

NOTE: For the bread crumb topping, Just put a couple of tablespoons of butter in a fry pan along with 2 cups of bread crumbs (plus a pinch of kosher salt and a pinch of black pepper and a pinch of cayenne pepper) and stir them until they get toasty brown, then sprinkle on the casserole before you bake it.

NOTE: If you are using fresh shrimp, ignore the following note, but if you are using frozen shrimp, it is extremely important that you thaw the shrimp in a colander overnight in the fridge (do not speed thaw in running water). It is unbelievable how  much water will drain out of the frozen shrimp (both raw AND cooked), and that water will make your casserole SOUPY and SOGGY. Let the shrimp thaw overnight, then the next day, rinse them and pat them dry. I usually use medium size shrimp for this recipe (40-50 shrimp per pound).

NOTE: This casserole can also be done with chicken instead of shrimp, just change the cream of shrimp soup to cream of chicken soup, and change the shrimp to cooked chicken.

SHRIMP FRIED RICE

This recipe is light, flavorful, versatile and most of it can be made ahead and just heated together at meal time. It is one of our favorite's (summer AND winter) and double or tripled, it is great for a crowd!! 

 

3 cups of cold COOKED rice (day old rice is best)
5 slices of bacon (save 2 tablespoons bacon fat )
1/2 cup chopped sweet onion
1/4 cup sliced green onion tops
1 pound of  large shrimp
2 eggs beaten
1/2 teaspoon salt
1/4 teaspoon black pepper
dry crushed red pepper flakes to taste
2 tablespoons soy sauce
1/4 teaspoon sesame oil
Sliced cherry tomatoes for decoration
Any veggies you want to add (cooked and chopped)


Spray your largest frying pan with vegetable spray and heat to medium high. Beat 2 eggs and pour them into the pan, tilting the pan so the eggs spread out nice and thin. When the eggs are starting to "set", sprinkle lightly with a few crushed red pepper flakes. Flip the eggs over and remove from heat. If the eggs don't flip over in one piece, that's ok, just keep the pieces as large and thin as you can. Remove from pan.

When the eggs are cool enough to handle, roll them up and slice thinly (to get thin strips of egg). This sounds like a hassle, but it is an important part of the dish; set aside.


Fry 5 slices of bacon until crispy, remove and drain on paper towels set aside (reserve some bacon fat).

Put 2 tablespoons of the reserved bacon fat in a wok or large frying pan, add 1/2 cup chopped sweet onion and saute until tender; add 3 cups of COLD cooked rice, the crumbled bacon, 1/4 cup sliced green onion, 1/2 teaspoon salt, 1/4 teaspoon black pepper and any other chopped (cooked) vegetables you want to include; gently mix over medium heat.

Add 2 tablespoons soy sauce, 1/4 teaspoon sesame oil and one pound of COOKED shrimp (see note). Gently toss, and heat through; gently stir in egg strips just before serving. Decorate with sliced cherry tomatoes.

NOTE: If you are using precooked shrimp, just stir them in at the end of the recipe.

NOTE: If you are using raw shrimp (which I highly recommend), CLICK HERE for my easy cooking method.

NOTE: If you are using  frozen raw shrimp, make sure they are completely thawed and drained and patted dry before you cook them (or they will boil as they defrost and get rubbery).

NOTE: It is important that the rice used in this recipe be made ahead of time and chilled in the fridge. It is a great use for leftover rice. 

NOTE: You will not be happy with the outcome of this recipe  if you use freshly made rice.

TENDER SHRIMP

I don't know about you, but I have ruined a LOT of expensive shrimp over the years by not cooking it properly. I have been known to turn $20 dollars worth of beautiful raw shrimp into a bowl of shrimp that "chew like erasers"!!  Very frustrating for sure!!

Well, not any more, my friends!! I have found the easiest, quickest, most fool proof and certainly most delicious way to cook RAW shrimp. Where has this recipe been all my life?? Am I the only one who didn't know this trick?

A QUICK 30 MINUTE BRINE
1 cup cold water
2 cups ice (I just used an ice cube tray full)
1/4 cup kosher salt
1/4 cup white sugar

Mix the brine ingredients well, then add 1 to 1½ pounds of large size shrimp (roughly 25 shrimp to the pound) that have had the head and shells taken off and the back vein removed (leave the tails on if you want).

Stir gently to make sure the brine reaches all of the shrimp evenly, then chill in the fridge for 30 minutes.

After 30 minutes, drain the shrimp and rinse well under cold running water.  Drain and blot dry with paper towels (keep the shrimp cold while you heat up your broiler).

When your broiler is turned on high and "going full blast", put a baking sheet (with NOTHING on it) under the broiler for a full five minutes.

 

While the pan is heating up, put 1 tablespoon olive oil in a bowl and add 1/4 teaspoon black pepper and 1/8 to 1/4 cayenne pepper (but no salt because the shrimp will still have a little salt from the brine on them). Stir until well mixed and then add the shrimp and gently toss to coat all sides of the shrimp.

 

After the pan has pre-heated under the broiler for five minutes, put the shrimp on it (they will sizzle). Quickly put the shrimp back under the broiler.

Broil (6" away from the flame) for 2 minutes, then flip the shrimp over, and broil for one more minute.

 

Remove the shrimp from your broiler, AND TAKE THEM OFF OF THE PAN IMMEDIATELY(or they will continue to cook and get rubbery). That's it!! Easy as pie.

 

 

Shrimp cooked with this method are extremely tender and flavorful. This is a great technique for ANY recipe that calls for pre-cooked shrimp.  It is also a GREAT method to cook shrimp for a big crowd!!

ENJOY !!

HEINZ CHILI SAUCE CLONE

This is a clone recipe for Heinz chili sauce. It is so easy...takes every day ingredients and is even tastier than the original!! Chili sauce was never a pantry staple for me; I always found it on my shopping list for holiday and special occasion recipes, like this shrimp cocktail (which calls for Heinz chili sauce). I will never buy commercial chili sauce again because this is so much better (and cheaper)!!!

1 cup of tomato sauce

1/3 cup light corn syrup
1/4 cup white vinegar
2 teaspoons dry onion flakes
2 teaspoons granulated sugar
1 teaspoon salt
1 teaspoon lemon juice
1/8 teaspoon garlic powder

Whisk everything together and bring to a boil in a small saucepan with a heavy bottom. Turn heat down to a low simmer and cook for 25-30 minutes, depending on how fast you are simmering it (mine was done in 25 minutes). Watch it towards the end so it doesn't scorch.

Cool to room temperature, then cover and chill.

It will get nice and thick like this.

NOTE: I made this recipe, exactly as it is stated above, I don't know how it would effect the final results if you use fresh onions.

SEAFOOD BAKED RICE

1½ cups raw long grain rice (not instant)
3 cups chicken stock
1 tablespoon butter
½ teaspoon salt
½ teaspoon black pepper
2 cups favorite veggies chopped (see note)
2 cups sliced mushrooms
1½ pounds of cleaned shrimp
1 clove garlic minced
1 cup heavy cream
1 cup chicken broth
2 cups Monterrey Jack cheese shredded

Cook the rice, 1 tablespoon butter, veggies (but not the mushrooms), salt and pepper in the chicken stock (I used a basic frozen mix of corn, peas, beans, carrots). After it is cooked, fluff rice with fork, and let it rest (covered) for 10 minutes to make sure all of the broth is completely absorbed. Cool completely (this can be done ahead of time).

In a wok, saute the minced garlic in a tablespoon of butter. Add sliced mushrooms and cook until tender. Scoot the mushroom-garlic mixture over to the side of the pan and lightly saute the shrimp until it starts to turn pink. Add 1 cup of cream, 1 cup of chicken broth and cooked rice to the pan. Cook for a few minutes or until the sauce is hot. Stir in one cup of shredded cheese. Place this mixture in a greased 9 x 13 pan and top with the rest of the cheese. Bake at 375 for 25 minutes or until bubbly.

Delicious!!

NOTE: The possibilities of this recipe are endless. It would be good with any kind of veggies, seafood, chicken or ham.

SPEEDY SZECHWAN SHRIMP

Szechwan shrimp is supposed to be pretty spicy, but we are "heavy-spice" cowards, so I adjusted the heat WAY down on this recipe and it was still very tasty. It is nice, light and healthy and made a great Sunday meal served over my garden rice.

Peel and devein a pound of large shrimp and set aside.

In a bowl, mix the following and set aside.
4 tablespoons water
2 tablespoons ketchup
1 tablespoon soy sauce
2 teaspoons cornstarch
2 teaspoons honey
1/2 teaspoon crushed red pepper flakes (I used a scant 1/4 tsp.)
1/4 teaspoon ground ginger (I used some fresh ginger)

Heat 1 tablespoon of canola oil in a large skillet, over medium high heat and add 1/4 cup sliced green onions and 2 cloves of minced garlic. Saute the onions and garlic about 30 seconds then throw in the shrimp and saute them for a couple minutes or until pink. Stir in the sauce and cook until the sauce thickens up (it will just take a minute at most).

NOTE: Since I was sure that the sauce was going to be too spicey for hubby, I took the shrimp out of the sauce and put them under the broiler to crisp them up a little, but that's not necessary. The sauce was excellent tasting if you can handle the heat. I served these over garden rice.

GARDEN RICE
In a large sauce pan that has a tight fitting lid, saute half of a small sweet onion (diced) and half cup diced celery in 1 tablespoon butter or canola oil. Stir in one cup of raw long grained rice and coat the rice with the butter. Add one cup (diced) of your favorite veggies (I usually use a frozen mixed veggie) and one ear of corn sliced into one to two inch sections. Add 1 and 1/2 cups of chicken broth and 1/2 teaspoon of black pepper. Bring to boil, stir, put lid on, lower heat to a simmer and cook for 20 minutes. After 20 minutes, turn off heat and let it sit for 5 minutes. Serve shrimp over garden rice.

NOTE: We love corn on the cob "coins" cooked in chicken broth right along with the rice and other veggies. It gives the corn a wonderful flavor.

Budget Minded FAUX CRAB CAKES

I don't know about you, but I can not afford fresh crab unless it is a very special occasion (certainly not for the every day crab cake). Even though crab is harvested right here in Alaska, it is not on MY table very often because of the price.

Are you familiar with crab flavored surimi? I use it in casseroles and crab cakes with very good results. Some people have an issue with the texture of surimi. However, I have found that if you break the surimi into pieces and give them two or three very quick pulses in your food processor, it will "flake" just like real crab. I don't think you will fool anyone into thinking it is fresh crab meat, but the quality and taste of surimi is SO much better than it used to be (if you haven't tried it in a while).

Tonight, I made big crab cakes and served them like a fishwich, I guess you could call them a crabwich. They had a very good crab cake consistency and flavor, not to mention they were very easy to make and affordable.

For those of you not familiar with surimi, it is made from Alaska cod fish and seasoned to taste like crab. It comes in 16 ounce pouches in the fresh meat isle. Make sure it says "flake style" and "crab flavored".

In a large bowl, mix:
2 large eggs
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
2 tablespoons chopped parsley
1 teaspoon seasoned salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
16 ounce pouch crab flavored surimi (flake style)
3/4 cup dry bread crumbs


Put the surimi in your food processor and pulse it two or three short blasts (until it "flakes" like crab meat). Set aside.

Whisk the first seven ingredients in a bowl until very smooth then add the bread crumbs and flaked surimi. Mix well with hands. Cover and refrigerate until ready to cook (or at least half an hour).

If you are making larger sandwiches, form into 4 large patties (working on waxed paper). Rinse your hands once in a while because the crab cakes are easier to form and work with if your hands are wet/damp.
In a large frying pan, or electric skillet, melt 1 tablespoon of butter and 1 tablespoon vegetable oil. Fry patties until they are golden brown.
NOTE: These are also very good, in a smaller version, served with tartar sauce and lemon.