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June 2013

Florida Red Royal Shrimp Scampi with Linguini

This dish was prepared using Florida Red Royal shrimp from our local Farmer's Market. It uses fresh shrimp broth made from the shells and heads for an extra boost of flavor. Use the leftover shells to fertilize garden plants. They contain chitin, which activates plants' natural defense mechanisms and minimizes fungus growth. 

Florida Red Royal shrimp is very similar to rock shrimp. The meat's texture is comparable to lobster. It is considerably more salty than other types of shrimp, so be careful when adding salt. Additionally, it requires about half the cooking time of shrimp. 

FLORIDA RED ROYAL SHRIMP SCAMPI WITH LINGUINI

INGREDIENTS:

Shrimp Broth:
1 Tablespoon coconut oil or butter
3 cups Water
Shells and heads from 2 pounds shrimp

Shrimp Scampi:
2 pound red royal Florida shrimp, peeled and deveined
1 Tablespoon coconut oil or butter
1/2 medium Onion, thinly sliced
2-3 cloves Garlic, minced
Juice of 1/2 Lemon
1/2 cup White Wine
1/2 cup Shrimp Stock
2 Tablespoons Butter
2 Tablespoons fresh flat leaf parsley, finely chopped
1/2 box Linguini
Salt and freshly ground pepper

DIRECTIONS:

1. Place shrimp in a colander and rinse with cold water. Cut off heads and remove shells. Using a paring knife, butterfly each shrimp and devein. Place peeled shrimp in a bowl and put in refrigerator until ready to cook.

2. In a 3-quart saucepan, melt coconut oil over medium-high heat. Add shrimp shells and heads and cook for 2-3 minutes; stirring frequently.

3. Add 3 cups water, stir gently, and reduce heat to simmer. Gently press shells to release flavor into the water and simmer for 5-7 minutes. Place a bowl under a colander. Strain shrimp shells and set stock aside.

4. In a 2-quart saucepan, fill 2/3rd with water and a pinch of salt. Over high heat, bring to a boil. Add linguini and cook for 10-12 minutes or until soft to the tooth.

5. While linguini is cooking, lightly season shrimp with salt and pepper.

6. In a large skillet, melt coconut oil over medium-high heat. Add shrimp and sauté for 2-3 minutes, or until they begin to turn pink. Remove from pan and set aside.

7. Reduce heat to medium and add onions. Sauté for 2-3 minutes, then add garlic and sauté for 30 seconds.

8. Add lemon juice, white wine, and shrimp stock. Bring to a boil and reduce stock by two-thirds; about 5 minutes. Reduce heat to low and add shrimp and butter.

9. Drain linguini and add to shrimp mixture. Gently stir until well incorporated and finish with parsley. Transfer to serving plates and enjoy!

NOTE: Store leftover shrimp stock in refrigerator for up to 1 week. Or, pour into ice cube trays and freeze, then transfer to a plastic bag. Add frozen cubes to soups and stews, or use for sautéing vegetables.

 

 


 

 


Deep Fried Bacon and Cheese Biscuit Appetizers

Okay, so I know there is absolutely nothing healthy about these deep fried bacon and cheese biscuit appetizers, but sometimes a person needs a little guilty pleasure. This is one of mine. Chances are it will become one of yours too!

Not only are these bacon and cheese biscuits deliciously tasty, they are also super easy to make. You can enjoy these wicked appetizers in about 20 minutes from start to finish. Experiment with different types of bacon and cheeses to create your own flavor profile.


Deep-fried-bacon-cheese-biscuit-appetizers-the-cheap-gourmet

DEEP FRIED BACON AND CHEESE BISCUIT APPETIZERS
Yield: 20 appetizers
Prep Time: 10 minutes
Cook Time: 3-4 minutes

INGREDIENTS:

6 cups vegetable or peanut oil, for frying
1 can of 5 count Buttermilk biscuits
10 slices bacon – medium to thick cut works best
20 1-inch cube Mozzarella cheese
20 toothpicks

NOTE: It's best to use a deep fryer, but if you don't have one use a large skillet.

DIRECTIONS:

1. Heat oil in deep fryer or skillet to 350 degrees Fahrenheit.
2. While oil is heating, quarter each biscuit and set aside.
3. Cut Mozzarella cheese into 1-inch cubes.
4. Cut bacon slices in half.
5. Gently flatten biscuit quarters into rounds. Place cheese cube in center; fold sides over cheese; and roll into a ball. Wrap with ½ slice bacon and cover as much of the biscuit as possible. Secure with toothpick.
6. Carefully drop biscuits into hot oil and cook for 1-2 minutes, then flip. Remove from oil when bacon is crisp. Transfer to plate lined with paper towels to absorb excess grease. Serve and enjoy!