Second Place Gumbo

This year for the Whole Foods communications team holiday party, we did a gumbo cookoff with three categories - seafood, vegetarian and combo (i.e., anything goes!). The prize for each category? A trip for two to New Orleans!

I enjoy gumbo but had never tackled it myself, but I wasn't about to let me shy away from competition (and a potential free trip)! After doing tons of research and enlisting the help of my old roommate Rachel, a cajun to boot, I started testing. After the fourth try, I found my perfect gumbo. Did I win? Sadly no, but my second place gumbo was delicious and many loved it. Give it a try!

Seafood Gumbo

Stock:
~ 1 pound shrimp shells, unrinsed (I asked my seafood counter to set some aside for me since I didn't care to peel that many shrimp myself!)
2 onions, chopped
2 stalks celery, chopped
3 carrots, chopped
2 tablespoons garlic cloves, minced
1 lemon, sliced
handful of black peppercorns
2 bayleafs
1 teaspoon dried thyme
1 tablespoon coarse salt
1 gallon water
Gumbo:
1 cup diced onion (1/4 inch dice)
1 cup celery, thinly sliced
1/2 cup green bell pepper (1/4 inch dice)
2 tablespoons minced garlic (5-6 cloves)
1 cup vegetable oil
1 cup flour
3 quarts shellfish stock
1 heaping tablespoon Tony Chacheret's (or Cajun seasoning of your choice)
1 teaspoon cayenne
1 teaspoon chipotle chile powder
2 pounds peeled and deveined shrimp (I like 30 count)
1 teaspoon smoked paprika
1 pound lump crab meat
1/2 - 1 teaspoon Tabasco
Salt and pepper to taste
parsley, to garnish

For the stock, combine all in a large dutch oven or stock pot and bring to a boil. Reduce heat and simmer an hour or more. Strain out solids through a mesh sieve and place broth in a container and refrigerate. This should make about 3 quarts. I prefer to make this at least one day before just to break up the gumbo process.

For the gumbo, prechop the onion, celery, bell pepper and garlic and set next to your pot. This might be a good time to grab a beer or pour yourself some wine, since you're about to camp out at the skillet and not leave for a good long time.

To make the roux, heat a large cast iron pot or dutch oven on high heat. Add oil and bring to a high temp, almost smoking. Turn heat to medium high (or medium if it's your first time making roux!) and add the flour, 1/3 cup at a time, whisking constantly to combine. Once all the flour is added, get into a good rhythm of constantly whisking the pan, covering the middle and going around the edges to prevent scorching. If black flecks appear, you've scorched it and it's time to start again :( Continue whisking for 25 - 30 minutes to obtain a dark caramel color. If you're cooking at a lower heat, this could take 45 minutes to an hour.

Turn off heat and add the vegetables and stir to combine well. Turn heat back on medium and let vegetables cook in the roux for about 10 to 15 minutes, stirring constantly.

Now add the refrigerated broth (don't warm it first!) and whisk well to combine. Bring to a boil, stirring often, then reduce heat to maintain a simmer. Now's the time to add the spices and let it simmer for at least an hour, stirring often and skimming as needed to remove the excess oil.

After an hour, toss the shrimp in paprika then add it to the gumbo and let it cook about 5 minutes until done. Stir in the lump crab and bring it up to temp, about 2 minutes. Add Tabasco to taste and season with salt and pepper.

Serve gumbo over steamed white rice and garnish with parsley. Note that if you're making gumbo in advance of eating it, wait to add the seafood until when you reheat it so that it doesn't get tough. You'll thank me later!

Sweet Heat Shrimp, Mango and Avocado Salad

Often when Luke goes out of town, I either use that time to catch up on happy hours with friends and eating out, or I make a large vat of homemade mac and cheese and live off of that for several days. Since neither of those are particularly healthy options AND I've got a wedding to look forward to (no date yet!), I needed to focus on some gentle, nutritious meals for one. This salad was simple and FAST to make, and I made it to the gym afterwards feeling energized and not stuffed. You'll love the sweetness of the mango and honey, creaminess of the avocado and the little kick of the red pepper. Give it a try!

Sweet Heat Shrimp, Mango and Avocado Salad

1/4 pound shrimp, deveined and tails removed
1 tablespoon olive oil
Salt and pepper to taste
1 tablespoon honey
Juice of 1 lime
1/8 teaspoon crushed red pepper
4 cups spinach
1 Ataulfo mango, diced (these are the little yellow ones you might know as Champagne mangos - SO addictive)
1/2 small avocado, diced
1-2 small radishes, thinly sliced

Preheat a nonstick skillet with olive oil on medium high heat. Season shrimp with salt and pepper, then cook 1-2 minutes on each side, until curled up and pink. Place in a bowl and top with honey, lime and red pepper and toss to combine.

In a medium bowl, combine spinach, mango, avocado and radishes and toss. Top with spinach and toss to combine and dig in!

Sweet Iowa Corn

If I'm going to take a month off of blogging without telling anyone, I better come back with one heck of a post, right? Well, what better way to start off a new cooking adventure in a new kitchen (that's right folks, Apron has adventured to a new - blue - kitchen!), than with fresh Iowa corn?

Smuggled in my suitcase across the country after a relaxing trip to visit family in Des Moines, I was the proud owner of 6 ears of corn that I decided to use in 2 days. See this tasty take on a soup and salad dinner.

Fresh Corn Chowder

2 pieces bacon, diced
1 yellow onion, chopped
1 clove garlic, chopped
3 cups chicken broth
1 Anaheim pepper, seeded and chopped
3 ears corn, kernels removed
4 small red potatoes, cubed
1 cup half and half
Salt and pepper to taste
1/4 cup fresh chopped cilantro
1/4 cup chopped tomato

Heat a 3 quart cast iron on medium heat. Add bacon and cook until crisp. Remove bacon and reserve drippings in pot.

Add onion and garlic to bacon drippings and simmer 5 minutes, stirring occasionally. Add chicken broth and bring to a boil. Reduce heat, stir in pepper, corn kernels and potatoes. Cover and let simmer 15 to 20 minutes.

Stir in half and half and season with salt and pepper. Use an immersion blender to break up larger pieces of vegetables, maintaining some smaller chunks. If you don't have an immersion blender, either transfer to a blender in batches, or keep chunky.

Serve topped with bacon pieces, cilantro and tomato.

Shrimp and Roasted Corn Salad

2 ears corn, husks removed
3 tablespoons olive oil, divided
1 jalapeno pepper, seeded and diced
1 cup fresh cilantro
1/2 teaspoon cumin
1 teaspoon kosher salt
1/4 cup sour cream
1 tablespoon honey
2 cups romaine, shredded
1 tomato, diced
1/4 cup cotija cheese

Heat a grill pan on medium high heat. Rub corn with 1 tablespoon oil and cook on cast iron until corn begins browning on all sides. Remove and let cool slightly, then remove kernels.

Meanwhile, prepare dressing. Add pepper, cilantro, cumin and salt to a food presser and pulse. Add in sour cream and honey and pulse.

Toss dressing with roasted corn, romaine, tomato and cheese.

Heat a medium nonstick skillet on high heat. Toss shrimp with salt and pepper and saute in skillet 2-3 minutes until done.

What a delicious meal for me and my sweetie!

5 Reasons...

...to get the March issue of Cooking Light. I tore through it last weekend, flagging about 15 recipes. Needless to say, every meal I made last week came straight from its pages. With that in mind, I wanted to share what I made last week since I didn't really create any of my own recipes!

1. Spicy Shrimp and Grits - this really was spicy and filling, and surprisingly good leftover. I think I went a little heavy on the parmesan, but it was worth it :)
2. Lamb and Chickpea Tagine - These were some unique flavors for me to use, and I even went a little heavier on the spice. Enjoyed with a zinfandel like they recommended, which was wonderful.
3. Pasta with Asparagus, Pancetta and Pine Nuts - Simple, delicious, and we ate too much. I crisped the pancetta in a skillet instead of the oven and then cooked the garlic in the drippings for extra flavor - yum :)
4. Maple and Soy-Glazed Flank Steak - this was great since I already had all the sauce ingredients in my pantry. Word of warning though, when you add the glaze, make sure not to get it on the pan or it will burn when you broil it! I'd recommend adding the glaze after the steak is done cooking.
5. Austin, TX! That's right, my sassy city has been featured in this month's Cooking Light. I haven't tried any of the recipes included on the featured restaurants yet, but I'll definitely be giving Hoover's Eggs Blindfolded over Garlic Cheddar Grits a try soon :)

Lemony Shrimp Pasta

Apron's baaack! Sorry dear readers for the long blogging hiatus. Frankly, I was feeling less than inspired lately in the kitchen, and mostly following recipes. Well, I'm back and feeling more creative than ever, so be on the lookout for more tasty recipes!

Warming our tushes by the fire!

Friday was Christine's birthday, and there's nothing like a birthday to celebrate to get me in the mood to cook. We celebrated with a gentle roommate dinner, some spiked hot chocolate, a hot fire and some Muppets videos. A great night!

Lemony Shrimp Pasta

2 cups cherry tomatoes
1 tablespoon olive oil
24 ounces spaghetti
1 bunch kale
4 tablespoons butter, divided
1 1/2 pounds shrimp, peeled and deveined
Salt and pepper
1 teaspoon crushed red pepper flakes
1/4 cup minced shallot
1/4 cup lemon juice
1 teaspoon lemon zest
1/4 - 1/2 cup dry white wine, room temperature
1 tablespoon cornstarch
Italian parsley, chopped (optional)

Preheat oven to 375 degrees. Place cherry tomatoes on a baking sheet lined with foil, and drizzle with oil. Bake in oven 20-30 minutes, until blistering. Remove from heat and keep wrapped in foil.

While tomatoes cook, heat two large pots of water to boiling. Cook spaghetti in boiling water until al dente and set aside. Cut kale into pieces and boil about 5 minutes, also removing and keeping warm.

For the shrimp, heat a large skillet on medium high heat and melt 2 tablespoons butter. Season shrimp with salt and pepper to taste and red pepper flakes. Cook in skillet 4-5 minutes. Remove from heat and keep warm. Reduce heat to medium, melt additional 2 tablespoons butter and cook shallots about two minutes. Add lemon juice, zest and wine to skillet and stir, scraping up any brown bits, simmering about 5 minutes. Add cornstarch, if needed, to thicken. Mix in shrimp, tomatoes and kale and serve over cooked spaghetti. Garnish with parsley if desired. I served with crusty bread to sop up the delicious lemony wine juice.

Apple and Pecan Salad

1 head lettuce
1 apple, halved, cored and sliced
1/3 cup pecan halves
1 orange, zested and juiced
1/4 cup extra virgin olive oil
Salt and pepper to taste

Tear lettuce into bite-sized pieces and place in a large bowl with apple slices and pecan halves. For the dressing, combined orange zest and juice in a bowl and stream in olive oil while whisking. Season with salt and pepper to taste and toss with salad.

The birthday girl enjoying her meal!

Chinese Feast with Friends

There's nothing I love more than having friends over for a dinner. So what started out as a gentle dinner party quickly turned into quite the group- and I loved it! It was definitely an interesting mix of people, which led to a night of good food and good conversation.

Crab Wontons
1 gallon vegetable oil
24 wonton wrappers
Flour for dusting
8 ounces cream cheese, at room temperature
8 ounces flaked crab meat
1/2 red bell pepper, minced
Salt and pepper to taste

Heat oil in a large pot until it's 350 degrees. Lay wonton wrappers out on wax paper dusted with flour. Combine remaining ingredients in a bowl. Place a tablespoon of mixture on each skin. Brush water around the edges of the wonton skins and then press together to seal. Cook wontons in batches about 2 minutes, making sure to turn so each side cooks evenly. Place on a paper towel-lined plate to drain. Serve with sweet chili sauce.

Fried Rice

2 tablespoons vegetable oil
4 cloves garlic, minced
1 red onion, minced
1 red bell pepper, halved, seeded and minced
1 green pepper, halved, seeded and minced
3 carrots, peeled and chopped
1 cup peas
3 cup cooked broccoli florets
5 cups cooked rice, cold
4 eggs, beaten
1/2 cup soy sauce, plus more as needed

Heat oil in a large nonstick skillet or wok on medium high heat. Saute garlic and onion for 2 minutes. Add in peppers and carrots and cook another 2 or 3 minutes. Add peas and broccoli and cook another minute. Stir in rice and cook another 2 to 3 minutes. Make a well in the middle of the skillet and pour in egg, letting cook for 2 minutes. Stir together and add soy sauce. Enjoy!

Chili Shrimp

2 pounds jumbo shrimp, peeled and deveined
1/2 cup vegetable oil, divided
1 tablespoon hot chili paste
1 tablespoon szechuan chili sauce
1 tablespoon crushed red pepper
Salt and pepper to taste

Place shrimp in a large bowl. Combine 1/4 cup oil and remaining ingredients and toss with shrimp. Let marinate in the fridge for 2 hours. Heat a large skillet on medium high heat and warm remaining 1/4 cup oil. Saute shrimp about 4 minutes until curling. Serve immediately.

Ginger Beef

3 pounds top sirloin, cut into 1 inch strips
2 inches ginger, minced
4 cloves garlic, minced
1/2 cup vegetable oil, divided
1/4 cup soy sauce
Salt and pepper to taste

Combine beef, ginger, garlic, 1/4 cup vegetable oil, soy sauce and salt and pepper. Marinate for at least 2 hours. Heat a large skillet on medium high heat with remaining oil. Cook about 4 minutes until browned on each side.

Shrimp Pasta

After a long (and victorious!) tennis match one evening, I came home famished and itching to cook. This shrimp pasta took about 12 minutes to prepare and was delicious!

Shrimp Pasta

6 ounces angelhair pasta

1/2 pound shrimp, tails-off and deveined

3 tablespoons butter, divided

2 tablespoons olive oil, divided

3 cloves garlic, minced

1 cup broccoli crowns

4 ounces fresh spinach

4 ounces arugula

1 teaspoon crushed red pepper flakes

1 teaspoon dried oregano

Salt and pepper to taste

1/2 cup parmesan cheese

Boil water and cook angelhair until al dente. Drain and set aside. Heat a large nonstick skillet on medium high heat. Heat 1 tablespoon butter and 1 tablespoon oil in skillet. Cook shrimp 2 to 3 minutes, then remove from heat and cover with foil. Heat another tablespoon butter and oil in skillet and saute garlic and broccoli about 3 minutes. Stir in spinach, arugula and seasonings. Add in angelhair and shrimp and stir to combine. Top with parmesan and serve!

Sweet and Sour Shrimp Lettuce Wraps

I realized that I hardly ever cook with shrimp, which is surprising because it's so versatile and tasty. I went for a simple Asian dish that has tons of great vegetables and flavor. And, this meal was extra special because my best friend Brittney surprised me and came in town. As you may recall from an earlier post, she loves my Polynesian Chicken, and this closely mirrors that. Here's to old friends!

Sweet and Sour Shrimp

1 pound shrimp, deveined and tails off
1 tablespoon flour
1 tablespoon olive oil
1 tablespoon butter
3 cloves garlic, minced
1 red onion, chopped
1 red bell pepper, halved, seeded and chopped
1 green bell pepper, halved, seeded and chopped
1 small can diced water chestnuts
2 mangos, peeled, pitted and chopped
2/3 cup sugar
1/4 cup vinegar
1/4 cup soy sauce
1/2 cup water
2 tablespoons ketchup
2 tablespoons cornstarch

Cut shrimp into bite-sized pieces and toss in flour. Heat oil and butter in a nonstick skillet on medium high heat. Saute shrimp about 3 to 4 minutes until warmed. Remove and cover with foil. Cook garlic, onion and bell peppers in remaining oil in pan for about 5 minutes. Add water chestnuts and mango and saute additional 2 minutes.

Combine sugar, vinegar, soy sauce, water, ketchup and cornstarch in a saucepan and heat until thickened, stirring occasionally, 5 to ten minutes. Stir in 3/4 of mixture into vegetables and add shrimp. Serve over rice with additional sweet and sour sauce on the side. If desired, serve in lettuce cups for an added crunch :)

Shrimp Skewers with Sauteed Veggies and Southwestern Wontons

A few weeks ago for our office Christmas party we did a cooking class at Whole Foods which turned out to be a lot of fun! We did a world cooking class and made dishes from six different countries. I was in charge of Mexco and made these delicious sirloin kebabs, which inspired my shrimp kebabs for this evening.

The previous night, I had prepared a dessert using won ton wrappers and had some left along with corn kernels, so I thought it would be fun to do a southwestern won ton appetizer- there were some fun flavors in there, though I may tweak the recipe a bit, so be on the lookout for a revised version soon!

Finally, I thought some sauteed fruit and veggies with a pineapple soy sauce would be the perfect side dish in a bed of rice for this tropical winter treat.

Chipotle Lime Shrimp Kebabs

2 chipotles in adobo
1 tablespoon adobo sauce from chipotle in adobo can
2 limes, zested and juiced
1/4 cup olive oil
Salt and pepper to taste
1 teaspoon crushed red pepper flakes
1 pound shrimp, deveined and tails off

Finely chop the chipotles and then mix in a bowl with all other ingredients. Refrigerate for 30 minutes. Meanwhile, soak 6 wooden skewers in water to prevent scorching while cooking.

Preheat a grill pan on medium heat and spray with cooking spray. Thread 3 to 4 shrimps on each skewer and cook about 3 minutes on each side.

Sauteed Fruits and Veggies with Pineapple Soy Sauce

1 (6 ounce) can pineapple juice
2 tablespoons brown sugar
2 tablespoons soy sauce
Zest and juice from 1/2 orange
1 orange bell pepper, halved, seeded and cut into 1-inch pieces
1 green bell pepper, halved, seeded and cut into 1-inch pieces
2 cups 1-inch pineapple chunks

Preheat a saucepan on medium high heat and combine first four ingredients. Once simmering, reduce heat and cook about 10 to 15 minutes, until thickened. While sauce is thickening, heat a large non-stick skillet on medium heat and spray with cooking spray. Add remaining ingredients and saute until softened, about 5 minutes.

To serve, place vegetables on a bed on white rice and drizzle with pineapple soy sauce.

Southwestern Won Ton Bites

12 medium won ton skins
4 ounces corn kernels
1/4 red onion, diced
1/2 red bell pepper, diced
1 (4 ounce) package reduced fat cream cheese
Salt and pepper to taste
1 roma tomato, diced
1 avocado, diced
1/4 cup cilantro, minced

Preheat the oven to 375 degrees. Spray a mini muffin tin with cooking spray and place won ton skins in the tin. Heat a skillet on medium and spray with cooking spray. Roast corn, onion and bell pepper for about 5 minutes. Remove and place in a bowl. Mix in cream cheese and salt and pepper and divide equally among won ton skins. Bake about 15 minutes until skins begin to brown. Remove and top with tomato and avocado pieces and then top with cilantro. Enjoy!