• Shrimp, Corn, and Arugula Linguine

    Okay hear me out. I know that in the grand scheme of things, I made a corn themed pasta recently. BUT. I had to do what I had to do, given the circumstances of this weekend. Big news!! My sister and I signed our lease on an NYC apartment on Friday! The kitchen is much smaller than I’m used to, but it’s got these very on-brand fruit tiles, and a GORGEOUS living room with a wall of exposed brick, which I can promise will start showing up in my pictures. Anyway, this weekend we started to move some furniture in, and it took my whoooole family to get my bed pieces up the three flights of stairs. That’s the price you pay for Ikea am I right? My saint of a father spent 3 hours building my bed that JUST barely fit into the space for my room, but at least we have air conditioners!

    I’m realizing how expensive it is to move into your first apartment, we are starting from scratch on furniture, kitchen supplies, you name it. I’ve had a beautiful new KitchenAid stand mixer for three months that I haven’t let myself touch until I moved, and now its going to have to be a focal point of my kitchen because it doesn’t fit in any cabinet. Alas.

    But that’s not why we’re here. We’re here for this summery pasta, which just so happened to be the result of a surplus of corn and my workplace procrastination. Add in a ton of butter and a generous pour of white wine, and my attention is captured. I regret to say that I made a quick blueberry-peach cobbler this weekend that we were halfway through before I remembered that I needed to snap some pictures. As a result, here is my peace offering instead, because who can resist a pasta recipe?? Originally found here, this Shrimp, Corn, and Arugula Linguine is quick and so fresh for summer!

    Before we start, here are 5 things to be happy about:
    ONE. The rainbow after a particularly bad thunderstorm.
    TWO. Popcorn with M&Ms mixed in.
    THREE. Starting with a blank slate.
    FOUR. Laughing so hard you can’t stop, even when you forget why you were laughing in the first place.
    FIVE. At the end of August, realizing that Fall is around the corner.

    Let’s get cooking!

    Shrimp, Corn, and Arugula Linguine

    The perfect summer pantry pasta, this can be easily customized based on what you have in your kitchen (or garden!).
    Prep Time30 mins
    Cook Time15 mins
    Total Time45 mins
    Course: Dinner, Main Course
    Keyword: arugula, corn, pasta, shrimp

    Ingredients

    • 2 boxes linguine or spaghetti
    • 2 lbs shrimp; peeled and deveined, tails removed
    • 2 sticks butter
    • 4 cups fresh corn kernels
    • 6 cloves garlic; thinly sliced
    • 1 tsp red pepper flakes
    • 2 cups dry white wine
    • 16 oz arugula
    • Assorted herbs (basil, mint, parsley); roughly torn or chopped

    Instructions

    • Bring a large pot of water to a boil, salt, and cook pasta for one minute less than the instructions specify. Save 2 cups of pasta water for the sauce.
    • Meanwhile, melt 1 stick of butter in a large saucepan on medium heat, then saute the shrimp for 2 minutes per side, until entirely pink and cooked through. Season with salt and pepper, then remove from the pan and set aside.
    • In the same pan that the shrimp was cooked in, add the corn and a little more salt and pepper, cooking until the corn is tender and browned in some spots. Add the garlic and red pepper flakes and cook for 1 minute more.
    • Add the wine and bring the whole thing to a simmer, cooking until the liquid in the pan is reduced by half. Add the cooked pasta and toss until evenly mixed. A handful at a time, mix in the arugula until slightly wilted, adding pasta water as necessary. At this point, in goes the shrimp, the remaining butter, and the chopped herbs, and give it a final mix until evenly combined. Serve with a drizzle of olive oil and a sprinkling of the herbs, and preferably a glass of wine!

    Shrimp, Corn, and Arugula Linguine not enough? Looking for more pasta? Look no further than here, here, and here!

  • Shrimp and Sausage Gumbo

    You know when you get the sudden desire to go to New Orleans? Or is that just me? I’ve never been and I’ve been thinking so much about it lately, but since a trip is out of the question right now, I’ve settled for cooking some classic cuisine to tide me over. This gumbo, borrowed from this recipe from The New York Times, is the perfect treat for when a beautiful, sunny Saturday turns into a cold and stormy Sunday- its slightly spicy, hearty, and chock full of shrimp, andouille sausage, and that savory-sweet mix of slow cooked peppers and onions. It’s SO good.

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    In other news, what a crazy week, huh? I didn’t even work a full week last week and boy was I exhausted. A fancy brunch in NYC with a friend, complete with tomato and polenta baked “Eggs In Purgatory” with a Rose Sangria was exactly what I needed to cure me, and I have a good feeling that a recipe for that will find its way here soon, never fear. Also coming this week will be one of my newest and proudest creations, Passionfruit Macarons! I brought them in to work a few weeks ago on a whim, and they were an overwhelming success, so I’ll be taking a second stab at it later this week.

    Secondly, I have to confess something. I have a serious issue where I collect cookbooks and random kitchen gadgets that only serve one purpose. My poor parents’ kitchen is filled to the bursting point with my pasta maker, various zesters, piping tips, and cookie cutters. The newest addition to that family? A blowtorch. I bought one mostly for creme brûlée, but I also hear it’s good for toasting the meringue on a Lemon Meringue Pie, which I have yet to make successfully, so I’ll keep you all posted. I also got TWO new cookbooks for my birthday, another from Queen Ina Garten to add to my collection of Barefoot Contessa books, and one with the most stunning pictures from Maine, and I just can’t wait to dive in.

    I had so much cooking planned for this weekend and then suddenly it was Sunday afternoon and I had done literally nothing so that’s on me, I promise I’ll be back in the groove soon! But until then, please enjoy this recipe for gumbo and have a wonderful week, you can do this!

    Serves: 8 to 10 dinner portions
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 1 hour

    Ingredients: (measurements for 4 to 6 in parenthesis)

    2 lbs. (1 lb.) shrimp, peeled and deveined
    ½ cup (¼ cup) olive oil
    2 (1) red bell peppers, diced
    2 (1) green bell peppers, diced
    3 medium (1 large) yellow onions, diced
    1 cup, 4-5 stalks celery (3 stalks), diced
    3 cloves (1 clove) garlic, minced
    ½ cup (¼ cup) all-purpose flour
    2 tbs. (1 tbs) tomato paste
    2 tsp. (1 tsp) paprika
    ½ tsp. (¼ tsp.) cayenne pepper
    2 cans (1 can) diced tomatoes
    12 oz. (6 oz.) andouille sausage, sliced into inch-thick slices
    8-10 cups (6 cups) chicken broth
    2 cups (1 cup) okra, chopped
    3 tbs. (1 tbs.) salted butter
    3 cups (1 cup) white rice
    scallions, for garnish

    Steps:

    1. Making the gumbo base: in a heavy-bottom soup pot, heat your olive oil on medium and add in the onions and bell peppers. Stir as the veggies get soft and the onions become translucent, about 5 minutes. Add the flour and mix to combine, cooking for another 3 minutes to remove the raw flour taste.

    2. Next, add the tomato paste, paprika, and cayenne pepper and mix so that the tomato paste is fully incorporated. After 1 minute, add the diced tomatoes and liquid, plus the andouille sausage, and cook for another 2 minutes. At this point, season with salt and pepper.

    3. Pour in the chicken broth (use the lesser amount if you want the gumbo to be thicker), and scrape the bottom of the pot with a wooden spoon to loosen the flour and browned bits. Simmer the gumbo for 25 minutes with the top off, so that the mixture thickens. Taste and adjust your seasonings as necessary.

    4. At this point, bring 5 cups (2 cups if using the 1 cup of rice) of water to a boil with the 2 tbs. of butter. When the water boils, reduce the heat to low and add the rice. Stir once to coat all the rice in butter, then cover and let the rice absorb the water for 20-25 minutes.

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    4. Stir the chopped okra into the gumbo and cook until they become soft, about 5 minutes, then add the shrimp. Since shrimp cooks so quickly, let this mixture cook for another 2 minutes and then turn off the heat. Fluff the rice with a fork, and scoop a generous amount into a bowl. Top with a heaping portion of gumbo and sprinkle on some green onions if you’d like (I bought some and in the rush to eat I totally forgot, ah well!).

    Tada!!!!!!

    Now close your eyes and pretend you’re on Bourbon Street just like I was doing. Enjoy!!

    xoxoxoxD

  • Shrimp and Cheesy Grits

    In my house growing up, any dish that had shrimp in it was always the first to go. My grandpa used to make gumbo and we would fight over the shrimp until the pot was just sauce and some andouille sausage left, and I have pretty distinct memories of the eight of us demolishing a Costco party-size shrimp cocktail platter in under 10 minutes. We LOVE shrimp. But the other day was one of those rare occasions where no one was home, so I actually got to share a meal with my parents, and do you know what I made? Well I mean, besides the fact that you can see from the title, you can bet that I made shrimp. I jump back and forth on what my favorite way to eat shrimp is, although, there really is no wrong way. But when it’s chilly outside and you’re in the mood for something hearty and cozy, look no further than this recipe. Adapted from this one found in the New York Times, this dish has essentially everything you need- cheesy goodness, a rich, creamy tomato sauce that you can sop up with a toasty piece of bread, and SO much shrimp. Need I say more??

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    As an exciting, random sidebar, here’s a fun story! Approximately 2.5 years ago while studying abroad in Florence, I was traveling to Dublin to see my roommate, and it was my first time flying by myself. I’m naturally a nervous traveler/ flyer, so I really needed things to go smoothly, which of course, they DIDN’T.  My flight was delayed 8 HOURS, and upon seeing me approach mental breakdown, two women from Ireland welcomed me to eat lunch with them and to wait out the delay with them. Flash forward to now, we have remained in contact this whole time, and they’re COMING TO NEW YORK!! For their first time ever!! And I get to see them!! What do you make for dinner when very important Irish guests are coming? Really who knows.

    BUT back to the point of this post, this meal right here is just waiting to be made by you, so let’s get to it!!

    Makes: 4-6 servings
    Prep Time: 30 minutes
    Cook Time: 30 minutes
    Total Time: ~1 hour

     

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    Grits Ingredients

    ¾ cup grits
    ¾ cup grated cheddar cheese
    3 tbs salted butter
    Salt

    Steps

    1. Bring 3½ cups of water to a boil in a saucepan, and add in the grits and salt. Turn the heat down to low and cover, cooking for 15-20 minutes until the water has been completely absorbed and the grits are tender.

    2. Take the pan off the heat and stir in the butter and cheese until fully combined. Cover and keep warm until serving.

    shrimp3
    Shrimp Ingredients

    4 tbs butter
    2 tbs olive oil (I like a mix of butter and olive oil for this)
    2 onions, diced
    2 green bell peppers, diced
    3 cloves garlic, minced
    1 28oz. can of diced tomatoes (and the juice)
    2 tsp Old Bay seasoning
    3 tbs flour
    1½ lbs shrimp, peeled and deveined
    ½ to 1 cup chicken stock (or seafood stock if you’ve got it)
    2 tbs tomato paste
    1/3 cup heavy cream
    3 tbs Worcestershire sauce
    Tabasco, several dashes (to taste)
    Salt, to taste
    Parsley, for garnish

    Steps

    1. Heat the butter and olive oil in a large skillet or saucepan over medium heat and add the garlic, peppers, and onion. Sauté until the onions are soft and translucent, about 5 minutes. Add the tomatoes and the Old Bay and bring the whole thing to a simmer. Cook for another 5 minutes.

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    2. Sprinkle in the flour and mix to combine. Add in the shrimp and stir constantly as they cook; it should be about 3 minutes, shrimp cook so fast!

    3. Add the first ½ cup of stock and let it simmer, then add in the tomato paste and make sure it gets properly mixed in. Stir in the cream, Worcestershire (I will literally never spell this right on the first try), and tabasco, plus more stock as needed to make the sauce thick enough to coat the shrimp but thin enough that it’s spoonable.

    4. Heat through entirely (without bringing to a boil), and adjust your seasonings as necessary.

    Serve with a generous helping of grits, a sprinkling of parsley, and a toasty piece of bread!

    Enjoy!!! xoxoxoxD