Grilled Herb Shrimp with Remoulade September 26, 2016 by Jill Foucre Leave a Comment Grilled Herb Shrimp with Remoulade 2016-09-26 18:23:28 Print Herbed Shrimp 2 pounds large shrimp (16-20 per pound), peeled & deveined, tails left on 3 cloves garlic, minced 1 medium yellow onion, small-dice 1/4 cup minced fresh parsley 1/4 cup minced fresh basil 1 tablespoon minced fresh rosemary 2 teaspoons Dijon mustard 2 teaspoons kosher salt 1 teaspoon dry mustard 1/2 teaspoon freshly ground black pepper 1/4 cup olive oil 1/2 teaspoon grated lemon zest 1 lemon, juiced Remoulade Sauce 1 cup mayonnaise 1/4 cup Dijon or Country Style mustard 1/4 cup finely chopped cornichons 2 tablespoons prepared horseradish 2 tablespoons minced fresh parsley 1 small shallot, minced 1 garlic clove, minced 1 tablespoon white wine vinegar 1 teaspoon fresh lemon juice 1 teaspoon hot sauce 1 teaspoon paprika 1/4 teaspoon cayenne pepper Herbed Shrimp Combine all the ingredients and allow the shrimp to marinate for 1 hour at room temperature or cover and refrigerate for up to 1 day. Soak bamboo skewers in water for at least 30 minutes, and up to 3 hours. Thread 4 shrimp on a 12 inch skewer. Heat and brush grill with oil to prevent the shrimp from sticking. Grill the shrimp until pink and opaque, about 2 minutes per side. Serve with remoulade sauce. Remoulade Combine all ingredients in a medium bowl and stir well. By Susan Argiris Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Lobster Bisque January 14, 2016 by Jill Foucre Leave a Comment Jill consulted one of her favorite culinary references, the Larousse Gastronomique, to create a luxurious Lobster Bisque. Editor’s Notes: Mirepoix = Carrots, Onions and Celery; Bouquet Garni = Bundle of Fresh Herbs (Jill used Thyme and Rosemary) Jill used Heavy Cream in place of Crème Fraîche and sautéed Shrimp in place of the Crayfish since she had already cooked her Lobster for the garnish. A lesson that recipes are to be used as a template and you can use what you have on hand. Enjoy!
Saucy Shrimp and Grits November 17, 2015 by Jill Foucre Leave a Comment Saucy Shrimp and Grits 2015-11-17 17:59:58 Print Ingredients Coarse salt and ground pepper 1 cup coarse grits (not quick-cooking) 2 T. butter 2 slices bacon, cut crosswise into ½” pieces 1 medium onion, halved and thinly sliced 2 garlic cloves, thinly sliced 1 can (14.5 oz.) diced tomatoes in juice 1 pound large peeled and deveined frozen shrimp, thawed ¼ t. hot sauce Instructions In a medium saucepan, bring 4½ c. water to a boil over high; season with salt and pepper. Whisk in grits; reduce heat to medium-low. Cover and cook, whisking occasionally, until grits are creamy and tender, about 30 minutes; stir in butter. After grits have cooked for 15 minutes, cook bacon in a large skillet over medium heat until browned, 4-6 minutes Using a slotted spoon, transfer to a paper-towel-lined plate. Add onion and garlic to fat in skillet; season with salt and pepper. Cook, stirring occasionally, until onion is tender and browned, 8-10 minutes. To skillet, add tomatoes with their juice and ¼ c. water; bring to a boil. Add shrimp; cook, stirring, until opaque throughout, 2-4 minutes. Stir in hot sauce. Serve over grits, sprinkled with bacon. By Teri Hiben Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Soy Glazed Salmon Rice Bowls March 10, 2015 by Jill Foucre Leave a Comment Soy Glazed Salmon Rice Bowls 2015-03-10 11:00:56 Serves 4 Print Ingredients 4 cups cooked short grain rice (sushi rice) 1 english cucumber, sliced 1 cup defrosted corn kernels 1-2 carrots, julienned 2 cups shredded romaine (or red leaf) lettuce 1 lb salmon filet ¾ cup soy sauce ¼ cup mirin 2 T. sesame oil ½ t. wasabi powder (optional) Instructions Preheat oven to 350 degrees. Mix soy sauce, mirin and sesame oil together. Pour over salmon filet. Place salmon on lined baking sheet and cook in oven for 20 minutes. Meanwhile, take remaining sauce (add wasabi powder, if you would like it to be spicy) and cook over medium / medium-low heat until slightly reduced (about 10 minutes). Place ½ cup of cooked rice in a serving bowl. Add shredded lettuce, corn, carrots, and cucumber on top of rice. Add ¼ of the cooked salmon on top of veggies. Drizzle with a tablespoon or two of the reduced sauce. By Jenny Chang Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/