Jess's Recipes

Shrimp Curry (from the Penzey's magazine) 2 lbs raw peeled shrimp 1/2 stick butter 1 lg onion, chopped 3-5 T sweet curry powder1 T freshly squeezed lemon juice 1 14 oz can whole tomatoes 1 14 oz. can coconut milk (light is fine) 1/2-1 t Kosher salt Melt butter in a large, deep saute pan. Add onion. Cook on low until onion is transparent-about 15 minutes. Add curry powder and cook on low for 15 mins, strring regularly as curry forms a paste. Add lemon juice and stir. Add tomatoes, cutting them up once they are in the pan, add 1/2 the juice from can and reserve the remainder. Continue cooking on low heat for 15 min. Add 1/4 of the coconut milk and stir. Keep adding coconut milk and tomato juice until you are satisfied with the consistency of the curry base (the shrimp will add additional liquid) and simmer this for another 15 mins. Bring the curry base to a boil and toss in the shrimp. Stir and cook for 6-8 mins. Taste and add salt if needed. Serve over Okra Rice as pictured below or...

1 pound large raw shrimp , peeled and deveined* 1 cup heavy cream 2 cups water 1 1/2 cups hot stock (shrimp, chicken, or vegetable) 1/4 cup butter Salt and black pepper to taste 1 cup stone-ground grits** 3 tablespoons fresh lemon juice Salt and black pepper to taste 6 bacon slices 2 tablespoons finely chopped onion 1 cloves garlic , minced 2 tablespoons finely chopped green or red bell pepper * To add flavor, place the shells of the shrimp in a saucepan and cover with water. Simmer over low heat approximately 7 to 10 minutes. Remove from heat and strain the broth, discarding shells. Add shrimp broth to hot stock. ** If using quick-cooking grits (not instant), reduce cream to 1/2 cup and reduce stock to 1 cup. In a large saucepan over medium-high heat, combine cream, water, and hot stock; bring to a gentle boil. Add butter, salt, and pepper. Slowly add grits, stirring constantly (so that the grits do not settle to the bottom and scorch), until all are added reduce heat to medium-low. C...

2 lbs of mussels (although we use 4 lbs and don't change any amount of other ingredients) 1/2 cup white wine 1 large chopped shallot (we sometimes use garlic and onions if we don't have shallots or forgot to buy them and that works fine also) 2 oz. butter 4 oz. Prosciutto ham 1 tsp chopped parsley salt and pepper Saute the chopped shallots with butter for 2 minutes. Add the Prosciutto and cook for 2 more minutes on medium heat. Pour the white wine in the pot and bring to boil. Add all the mussels and cover. Cook until all the mussels are open. Season if needed, then finish with chopped parsley and eat very hot. Serve with good bread to dip in the sauce in the pan.

Bon Appétit August 2006 Yield: Makes 4 to 6 servings Active Time: 35 minutes Total Time: 35 minutes Dressing 6 tablespoons orange juice 3 1/2 tablespoons white wine vinegar 2 tablespoons chopped fresh chives 1 1/2 teaspoons finely grated orange peel 1/4 cup olive oil 1/2 teaspoon truffle oil* (optional) Salad 1 10-ounce bag red pearl onions Metal skewers 2 pounds uncooked large shrimp, peeled, deveined 3 large ears of corn, husked 1 ciabatta bread or pain rustique, cut crosswise into 1-inch-thick slices Olive oil 2 teaspoons hot smoked paprika (Pimentn de la Vera)** 12 cups mâche (about 7 ounces) 2 avocados, halved, pitted, peeled, cut into 3/4-inch cubes For dressing: Whisk first 4 ingredients in small bowl to blend. Whisk in olive oil, then truffle oil, if desired. Season with salt and pepper. For salad: Bring small saucepan of water to boil. Add pearl onions and boil 3 minutes. Drain; cool onions slightly. Peel onions, leaving root ends intact. Do ahead: Dressing and onions can be ...

Recipe courtesy Emeril Lagasse, 1998 Prep Time: 15 min Cook Time: 35 min Serves: 8 to 10 servings Ingredients 1 tablespoon olive oil 1 cup chopped onions Salt Freshly ground white pepper Freshly ground black pepper 6 cups seafood stock 1 teaspoon chopped garlic 1 pound (2 cups) Arborio rice 2 pounds assorted Mediterranean shellfish and seafood 1 tablespoon butter 1/4 cup heavy cream 1/2 cup freshly grated Parmigiano-Reggiano 3 tablespoons chopped green onions, green part only 2 tablespoons finely chopped fresh parsley leaves Directions In a large saute pan, over medium heat, heat the oil. Add the onions. Season with salt and pepper, and cook, stirring. Saute until the onions are slightly soft, about 3 minutes. Add the stock and garlic. Bring the mixture to a boil, reduce the heat to medium, and simmer for about 6 minutes. Add the rice and simmer for 12 minutes, stirring constantly. Clean, trim and dice the shellfish and seafood. Season the seafood with salt and pepper. Continue to cook...

Bon Appétit May 2002 Candida Sportiello, Ventotene, Italy Candida Sportiello writes: "As owner and chef of Il Giardino restaurant, on the tiny island of Ventotene off the coast of Naples, I've been cooking professionally for twenty-five years — but I've been cooking for pleasure for a good fifty years. As is the Italian way, most of my favorite recipes were handed down from my mother and grandmother, so they date from the early 1900s." "I love having so many amazing ingredients at my fingertips on Ventotene: fish, lentils, wild asparagus, mushrooms, fava beans, and artichokes. They make it easy to produce home-style cooking at its best." Yield: Makes 4 servings 1/4 cup olive oil 2 pounds tilapia, red snapper, or orange roughy fillets 1/2 cup chopped fresh parsley 1/2 teaspoon dried crushed red pepper 4 cups cherry tomatoes, halved 1 cup Kalamata olives or other brine-cured black olives, chopped 6 garlic cloves, minced Heat olive oil in heavy large skillet o...

1 lobster garlic 1 ripe tomato olive oil 1 tal Brandy (small glass) parsley salt pepper 1/2 lb. spaghetti Boil lobster for 5 min. in water with 1 clove garlic & tomato which is scalded, peeled & crushed. Brown 1 clove of garlic with 1 TBS oil. Add cut up lobster meat. Wet meat with brandy, brown & mix. Add small amt. parsley, 2 t tomato sauce mixed with a little hot water & salt & pepper. Brown lobster for 5 min. Cook spaghetti till half way done. Drain spaghetti & put in pan with lobster & finish cooking it.

juice of 4 limes 2 TBS tequila 1 clove minced garlic 1 jalapeno minced 1/4 C fresh coriander 1/2 C olive oil salt & pepper marinate 3 hrs. Grill on hot grill 4 min. on each side

Found in People Magazine - January 9, 2006 1 lb. orange roughy (or red snapper or other skinless fillet) 3 TBS fresh lime juice 1/2 tsp. paprika 1/2 tsp. salt 1/2 tsp. chili powder cooking oil spray 8 whole-grain tortillas 1/2 avocado, lightly mashed 1/2 c. shredded low-fat pepper Jack cheese 1/2 c. tomato salsa 4 TBS chopped fresh cilantro 1 1/2 cup shredded cabbage hot sauce (optional) 1. In a shallow baking dish, sprinkle fish with lime juice, paprika, salt, pepper and chili powder. Cover and marinate in refrigerator for 30 minutes. 2. Preheat oven to 375F 3. Lightly coat a 24 x 12-in. piece of foil with cooking spray. Place fish in a single layer on the foil and seal it closed. Bake packet for 7-10 minutes, until fish is opaque. 4. Wrap tortillas in foil and warm in oven for 2 minutes. 5. Assemble tacos. Spread some avocado on each tortilla . Top with fish, cheese, salsa, cilantro and cabbage. Enjoy! Serves 4, 2 tacos each Nutritional info (per serving): 300 calories, 37g p...

Spiced Stonington Shrimp Steamed in Beer Gourmet October 2002 Adapted from chef Jasper WhiteSummer Shack, Uncasville, CT Jasper White discovered the flavorful, tender red shrimp of Stonington, Connecticut, while opening Summer Shack, his restaurant at the nearby Mohegan Sun casino. For this recipe, we tried several different kinds of shrimp, and all varieties worked well. Yield: Makes 6 first-course servings For rémoulade 1 cup mayonnaise 1 tablespoon whole-grain Dijon mustard 2 teaspoons tomato paste 1 teaspoon minced shallot 1/4 cup minced dill pickle 1 tablespoon minced scallion 1/4 teaspoon Worcestershire sauce 1/2 teaspoon Old Bay seasoning 1 tablespoon minced fresh flat-leaf parsley 1/2 teaspoon sugar 1/2 teaspoon red-wine vinegar Pinch of cayenne For shrimp 2 pounds large (21 to 25 per pound) shrimp in shell without heads 1 lemon, thinly sliced 1 small onion, thinly sliced 2 celery ribs, thinly sliced 2 Turkish bay leaves or 1 California 1 rounded tablespoon Old Bay seasoning 1...

Indoor Clambake (serves 6) 2 pkgs Hillshire Farms Lite kielbasa, cut into 1 inch silces 3 dozen clams, rinsed 2-3 lbs mussels, rinsed and de-bearded 2 lbs. red potatoes 4-6 ears of corn 4 lobsters (1 1/4 lb.) Quarter potatoes and parboil for 7 mins. Drain and set aside. In a large lobster pot, layer kielbasa, clams, mussels, potatoes, corn and then lobster. Cover tightly and cook on high heat for at least 17-20 mins or until lobster is pink. All the corn was eaten before this photo was taken

Corn, Clam, and Mussel Chowder Note from Emily: This recipe is very good, and should be a good fall or winter go-to. Not really a summer meal. Can be made start to finish in under 45 min. Fresh vegetables, hearty seafood, and crumbled bacon make this quick-cooking soup a robust one-dish meal. A tomato and fennel salad completes the menu. Yield 6 servings (serving size: 1 1/2 cups) Ingredients 2 bacon slices, chopped 1 cup chopped onion 3/4 cup chopped celery 3/4 teaspoon chopped fresh thyme 2 cups diced red potato 2 (8-ounce) bottles clam juice 2 cups fresh corn kernels 20 mussels (about 1 pound), scrubbed and debearded 3/4 cup half-and-half 1/2 cup 2% reduced-fat milk 3 tablespoons all-purpose flour 2 (6 1/2-ounce) cans minced clams, liquid reserved 1/4 teaspoon salt Thyme sprigs Preparation 1. Heat a large Dutch oven over medium heat. Add bacon to pan; cook 5 minutes or until browned, stirring occasionally. Add onion, celery, and chopped thyme to pan; cook 8 minutes or until softened...