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Tag Archives: clam juice

Bouillabaisse

30 Tuesday Dec 2014

Posted by BakedNorthwest in Entertaining, Holidays, Main Dish, Seafood, Soups

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Tags

bouillabaisse, cioppino, clam juice, clams, crab, garlic, halibut, king crab, parsley, red bell pepper, salmon, seafood stew, shrimp, tomatoes, wine

Bouillabaisse

Here is what I know about Bouillabaisse: I don’t remember a Christmas Eve dinner where we ate something else. Sure, I know in my tyrant child days I wouldn’t touch the stuff, and I honestly probably ate dinner rolls and chocolate…but luckily I don’t remember those days all too well. I seriously can’t remember anything else we ever made for the day, and it’s time the recipe lives on.

Another thing: It’s always called Bouillabaisse, not Cioppino, not “Seafood Stew.” All are about the same thing, and my mom just chooses to call it the most fun and hardest to spell name of all.

Bouillabaisse

Typically, people throw scallops into their Bouillabaisse, but we have never been big on them in our family so we always leave them out and add more of the “good stuff.” Shrimp, Crab, Clams, and either halibut or salmon are usually our picks. You can treat this recipe as more of a guide than anything. We tweak our recipe a little bit each year – especially the time my dad dumped an ENTIRE jar of red pepper flakes into the soup…The lid wasn’t on tight enough…and some of our guests ended up eating Kraft Mac N Cheese. Shit happens…Especially on Christmas Eve. Continue reading →

Fiery Buttery Shrimp

19 Wednesday Nov 2014

Posted by BakedNorthwest in Easy, Entertaining, LuLu's Classics, Main Dish, Seafood, Weeknight Meals

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Tags

beer, bread, broth, butter, cayenne, clam juice, garlic, killer shrimp, shrimp, Worcestershire

ShrimpThis recipe has been a long time comin’…

It has to be one of the best shrimp recipes on the planet. My aunt was given this recipe by a friend awhile back, and it has now become one of our families “signature recipes.” Everyone just loves it, I mean, shrimp in a hot, buttery sauce, what more could you want?

Shrimp

The best part? It comes together super quick and easy. Served with some bread for sopping up the delicious buttery sauce is a must. Add a nice side salad and you are all set for an amazing dinner.

Shrimp

It’s amazing how good this shrimp is – you may want to adjust some of the seasonings if you are not into super spicy stuff, this shrimp is definitely fiery! I think it’s served best with bread for dipping, but I’m tempted to try it over rice, pasta, as a po’boy, in mac n’ cheese…the possibilities are really endless! We were left with some extra sauce, which would be excellent on some grilled corn…You can also freeze the extra sauce and save it for a rainy day!

Fiery Buttery Shrimp

Recipe
Killer Shrimp
serves 2 (double for more…you will likely want to share this with more people!)

Ingredients

  • 1 Lb Extra large shrimp in shell (we used tail-on)
  • 1 stick + 5 tbsp. unsalted butter
  • 1 ½ tsp. fresh chopped garlic
  • 2 tbsp. Worcestershire sauce
  • 1/8 tsp. oregano
  • ½ tsp. dried rosemary
  • 1 tsp. cayenne
  • 1 tsp. black pepper
  • ½ tsp. dried thyme
  • ½ c. shrimp stock (can substitute clam juice as it is more readily available – this is what we usually use)
  • ½ c. beer at room temp (about half a bottle, yay for getting to drink the rest)!
  • crusty bread, for serving

Directions

In a large saucepan over medium heat, melt the butter. Add the garlic and Worcestershire.

Add the oregano, rosemary, cayenne, pepper, and thyme. Stir to combine. Add the shrimp stock (or clam juice) and bring to a simmer.

Add shrimp and cook for 2 minutes, shrimp should start to turn opaque.

Shake back and forth and cook another 2 minutes…at the last minute add the beer.

Serve in large bowls with lots of crusty French bread for soaking up the broth.

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