Seafood

The Other Other White Meat

Shrimp Alejandro

On my way home from college for Christmas vacation, I stopped in Dallas for a medical school interview. For some reason, I thought I was supposed to be there at 10a.m. and not 8a.m. So I got there two hours late, but still just in time for my interview. Whatever. After I got home, I went to the grocery store, and was compelled to buy a handful of shrimp. Then I named the dish Alejandro after the doctor who interviewed me, since he seemed like the kind of guy that could throw down some shrimp and pepper jack alright.

• 1/3 lb shrimp (medium or 51-60 count) and/or crab meat
• 3 tbsp or more creole seasoning
• jalepeno flavored monterey jack (handful)
• 2-3 tbsp shallot
• 1-2 tbsp garlic
• 2-3 green onions (save tops for garnish)
• cream
• 1/4 c. diced red bell pepper (save some for garnish)

for stock:

• shallot
• green onion
• garlic
• saved shrimp shells

1. shell shrimp (who cares about deveining) and set aside. (I put them in a bowl of ice water, but you could just as easily toss them on the ground. It all depends on what kind of flavor you want). saute shells with shallots, green onions, and garlic. Add X amount of water and simmer until reduced to a tasty stock (more than 20mins).
2. coat shrimp with creole seasoning. saute shrimp on medium-high a few minutes . In another skillet, saute green onion, shallot, and garlic briefly. Continue on medium heat adding jack cheese and stock and some fresh herb (like cilantro). Reduce heat and add cream. simmer stirring until desired thickness is reached.
3. Stir in shrimp and heat through. serve with green onion tops, diced red bell pepper and maybe more fresh herb.

Salmon Alejandro

Put shrimp Alejandro over blackened salmon. tough one.

Absolut Salmon

If you're like me, you bought one of your friends a humongous bottle of Absolut Citron for his birthday. If your friend is a total wuss and still hasn't finished it off yet, months later, then this recipe is for you. Don't give any to your friend though, since he probably won't be able to finish it anyway.

• 2 salmon fillets
• shallot
• garlic
• butter
• heavy cream
• Absolut Citron
• pepper and salt

1. Steal Absolut Citron from friend. If you don't have a friend with Absolut Citron, steal it from a nearby store.
2. saute salmon and cook the sauce.
3. eat it.
4. Absolut - just wanted to say it again.

Catfish Diego

This is a simple idea for how to take advantage of any leftover seafood stock you might have on your hands (an enviable situation). It's named after the guy who sold me some new basketball shoes at Oshman's over Christmas break. It was refreshing to have a salesman who was friendly and at least seemed to know more about shoes than I did. This was the least I could do in return.

• catfish filet (or other white flesh fish)
• seafood stock (please let it be homemade)
• cream
• creole seasoning
• green bell pepper or green onions
• red bell pepper (maybe roasted)

1. coat the filet with creole seasoning.
2. saute the fish and cook the sauce.
3. garnish with diced green (bell peppers or onions) and red bell peppers.
4. if you've got strong stock, you'll have a strong dish. This recipe is really just to make the point that a little homemade fish stock, creole seasoning, peppers and cream will make an incredible tasting sauce for some fish.

Crawfish, Pork and Roasted Red Pepper

• crawfish
• pork tenderloin, cubed
• roasted red pepper
• 16 oz chicken stock (or maybe a 16 oz canned pineapple chunks and syrup)
• 16oz can coconut milk
• thai curry of your choice
• brown sugar
• nam pla (thai fish sauce)
• cinnammon
• cilantro, sage or fresh herb
• salt and pepper to taste

1. coat the meats with salt and pepper. begin searing pork nicely in some olive oil. add crawfish soon after and then red pepper.
2. stir in stock and coconut milk followed by curry in the kind and amount you desire. simmer at least five minutes. You should be in a skillet, now, so simmering for five means reducing the sauce to almost a syrup. Now add the remaining ingredients and simmer another few minutes.
3. season to taste and garnish with more fresh herb.

Shrimp and Chicken Bob Marley

serves 3 ~

This recipe was a finalist in the Williams College Recipe From Home Contest. Sure they butchered the sauce, but hey, what do you want. We got $25 clams for it. The original name was Shrimp and Chicken Haiti, but I changed it because Bob Marley will resonate more with the voters. In order to deal with my guilt feelings over changing the name like some day-throbbing sell-out, I have stipulated in my will that upon my death, the recipe will revert to its original title. Why don't you try it.

• some olive oil
• 1/3 lb. shrimp
• 1/3 lb. chicken
• green onions 3+ (reserve tops for garnish)
• 1 red pepper, diced (roast it if you want)
• one nice shallot, minced
• 1 1/2 tsp garlic, minced
• a few dashes white wine vinegar
• creole seasoning to taste
• fresh cilantro - at least 2 tbsp
• red bell pepper, diced for garnish

for sauce...

• 1-2 tbsp butter
• 1/3 dark jamaican rum
• 1/2 cup pineapple chunks from can with juice
• 2-3 tbsp~ brown sugar
• 2 tbsp apple jelly
• (raw) red bell pepper, diced for garnish

1. coat shrimp and chicken with creole seasoning and saute them adding red bell peppers first - then green onions, shallots, garlic, ww vinegar
2. just add things reducing in this order - add the jelly last and reduce until the consistency of a light syrup
3. garnish with green onion tops, red pepper bits and more cilantro.

Lobster Oldenberg*

• 2 lbs red modeling clay
• steamed vegetables
• cooked rice
• broccoli
• lemon wedges

1. fashion clay into a lobster without being too representational.
2. arrange lobster on plate with remaining ingredients.
3. accompany with large, clay roasted chicken.

*Vegetarian Dish

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