Brining is a surefire way to get tasty shrimp. Under-salted shrimp always has an off flavor, and it can't be covered by salting after cooking. I find that shrimp either has to be brined or have significant salt while boiling or cooking. I made these babies tonight.
Brine:
3 C water
1 C white wine
1/3 C (yes, cup) kosher salt (use a little less if using table salt)
1 lemon, chopped
4 bay leaves
spices--I used a tsp of cajun spice. Old bay, garlic,
Add 1 lb of de-veined (peeled or unpeeled) shrimp to brine so that every shrimp is covered. Pop the bowl in the fridge for 30-40 minutes. Don't brine for too long, or they'll get too salty. Also note that brine is a very inexact science. Substitutions and experimentation are encouraged.
Skewer shrimp and grill on medium, medium low heat for about 4 minutes. Shells will be pink and meat will no longer be gelatinous.
Serve with lemon and garlic butter and LiT Chick's amazing clam chowder.
Showing posts with label lemon. Show all posts
Showing posts with label lemon. Show all posts
Sunday, April 10, 2011
Saturday, March 6, 2010
German Pancake
I'm convinced that everyone knows this recipe, but I'm going to remind you how awesome it is anyway. German Pancakes (aka Dutch Babies) are a staple in my diet. When I don't feel like eating anything or when I can't summon up the energy to cook, the German Pancake is my go-to recipe despite the hour of the day. I LOVE them.
I believe that there is only one way to eat a German Pancake--with fresh lemon juice and a dusting of powdered sugar. I'm a purist. But I suppose you can do whatever you want with them (provided you try lemon and powdered sugar).
So anyway, from someone who has had approximately 238 German Pancakes in her life, here is how to make the perfect German Pancake:
1 TBS salted butter
3 eggs
1/2 C milk
1/2 C flour
1/4 C sugar
dash of salt
splash of vanilla
1. Heat oven to 425. While oven is heating place butter in a medium cast iron pan (or if you don't have one, a ceramic or glass pie dish works well too). Melt butter in the pan in the preheating oven until the butter is brown. Seriously, trust me on this one. Brown.
2. While butter is melting and caramelizing, mix up the batter. Beat the three eggs together with the milk using a wire whisk. Add the flour, sugar, salt and vanilla and whip it good for a minute.
3. Carefully pour the batter into the brown butter in the pan. Aim your batter so that the brown butter is nicely distributed.
4. Bake for 10 minutes. It's done when the pancake is high and puffy.
5. Serve immediately with fresh lemon juice and powdered sugar. I tried Meyer Lemons today and loved the interesting flavor and added sweetness.
(Serves 2)
TIPS:
* Making your pancake in a cast iron results in more even cooking and a shorter, flatter pancake with bubbles.
* Making your pancake in a pie dish will give it really high edges that will brown nicely while the center is perfectly cooked through. If you make your pancake in a pie dish, make sure you put your oven rack in the middle of the oven to give it lots of room to rise without hitting the heat element.
*The cast iron pancake is not superior to the pie dish pancake. I like to mix them up, depending on what I'm into.
I believe that there is only one way to eat a German Pancake--with fresh lemon juice and a dusting of powdered sugar. I'm a purist. But I suppose you can do whatever you want with them (provided you try lemon and powdered sugar).
So anyway, from someone who has had approximately 238 German Pancakes in her life, here is how to make the perfect German Pancake:
1 TBS salted butter
3 eggs
1/2 C milk
1/2 C flour
1/4 C sugar
dash of salt
splash of vanilla
1. Heat oven to 425. While oven is heating place butter in a medium cast iron pan (or if you don't have one, a ceramic or glass pie dish works well too). Melt butter in the pan in the preheating oven until the butter is brown. Seriously, trust me on this one. Brown.
2. While butter is melting and caramelizing, mix up the batter. Beat the three eggs together with the milk using a wire whisk. Add the flour, sugar, salt and vanilla and whip it good for a minute.
3. Carefully pour the batter into the brown butter in the pan. Aim your batter so that the brown butter is nicely distributed.
4. Bake for 10 minutes. It's done when the pancake is high and puffy.
5. Serve immediately with fresh lemon juice and powdered sugar. I tried Meyer Lemons today and loved the interesting flavor and added sweetness.
(Serves 2)
TIPS:
* Making your pancake in a cast iron results in more even cooking and a shorter, flatter pancake with bubbles.
* Making your pancake in a pie dish will give it really high edges that will brown nicely while the center is perfectly cooked through. If you make your pancake in a pie dish, make sure you put your oven rack in the middle of the oven to give it lots of room to rise without hitting the heat element.
*The cast iron pancake is not superior to the pie dish pancake. I like to mix them up, depending on what I'm into.
Thursday, February 11, 2010
Lemon Greek Potatoes
A friend who worked in a Greek restaurant made these for me and I was addicted. I rudely ate out of the serving dish and dabbed my potato in the lovely lemon sauce at the bottom. Mmmmm... Anyway, she searched forever to find the closest recipe to the potatoes that they made at the restaurant, and she found this one:
Ingredients
• 3 lbs waxy potatoes (I prefer to leave the skins on)
• 1/2 cup fresh squeezed lemon juice
• 1/4 cup olive oil
• 2 garlic cloves, minced
• 1 tablespoon oregano
• 1/2 teaspoon sea salt
• 1/4 teaspoon fresh ground black pepper
• 1 tsp paprika
• 1 1/2 C chicken stock
Shortcut directions:
1. Preheat oven to 400. Cut potatoes into chunks.
2. Toss the cut potatoes in olive oil and place in a glass baking dish and microwave for 10-15 minutes while your oven is heating until your potatoes are starting to get tender.
3. Combine the rest of the sauce ingredients and pour on potatoes. Bake for 20 minutes until potatoes begin to brown and get a little crispy and the sauce at the bottom is thickened from the starch.
Long directions:
1. Cut potatoes into chunks and combine all ingredients to marinate for 2 hours.
2. Bake potatoes and sauce in glass baking dish at 400 for 1 hour and 15 minutes.
Whether you marinate them or not, these potatoes have quite a punch.
Ingredients
• 3 lbs waxy potatoes (I prefer to leave the skins on)
• 1/2 cup fresh squeezed lemon juice
• 1/4 cup olive oil
• 2 garlic cloves, minced
• 1 tablespoon oregano
• 1/2 teaspoon sea salt
• 1/4 teaspoon fresh ground black pepper
• 1 tsp paprika
• 1 1/2 C chicken stock
Shortcut directions:
1. Preheat oven to 400. Cut potatoes into chunks.
2. Toss the cut potatoes in olive oil and place in a glass baking dish and microwave for 10-15 minutes while your oven is heating until your potatoes are starting to get tender.
3. Combine the rest of the sauce ingredients and pour on potatoes. Bake for 20 minutes until potatoes begin to brown and get a little crispy and the sauce at the bottom is thickened from the starch.
Long directions:
1. Cut potatoes into chunks and combine all ingredients to marinate for 2 hours.
2. Bake potatoes and sauce in glass baking dish at 400 for 1 hour and 15 minutes.
Whether you marinate them or not, these potatoes have quite a punch.
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