On my way home from college for Christmas vacation, I stopped in Dallas for
a medical school interview. For some reason, I thought I was supposed to
be there at 10a.m. and not 8a.m. So I got there two hours late, but still
just in time for my interview. Whatever. After I got home, I went to the
grocery store, and was compelled to buy a handful of shrimp. Then I named
the dish Alejandro after the doctor who interviewed me, since he seemed like
the kind of guy that could throw down some shrimp and pepper jack alright.
1/3 lb shrimp (medium or 51-60 count) and/or crab meat
1/4 c. diced red bell pepper (save some for garnish)
saved shrimp shells
shell shrimp (who cares about deveining) and set aside. (I put them in a
bowl of ice water, but you could just as easily toss them on the ground.
It all depends on what kind of flavor you want). saute shells with shallots,
green onions, and garlic. Add X amount of water and simmer until reduced
to a tasty stock (more than 20mins).
coat shrimp with creole seasoning. saute shrimp on medium-high a few minutes
. In another skillet, saute green onion, shallot, and garlic briefly. Continue
on medium heat adding jack cheese and stock and some fresh herb (like cilantro).
Reduce heat and add cream. simmer stirring until desired thickness is reached.
Stir in shrimp and heat through. serve with green onion tops, diced red bell
pepper and maybe more fresh herb.
If you're like me, you bought one of your friends a humongous bottle of Absolut
Citron for his birthday. If your friend is a total wuss and still hasn't
finished it off yet, months later, then this recipe is for you. Don't give
any to your friend though, since he probably won't be able to finish it anyway.
2 salmon fillets
pepper and salt
Steal Absolut Citron from friend. If you don't have a friend with Absolut
Citron, steal it from a nearby store.
This is a simple idea for how to take advantage of any leftover seafood stock
you might have on your hands (an enviable situation). It's named after the
guy who sold me some new basketball shoes at Oshman's over Christmas break.
It was refreshing to have a salesman who was friendly and at least seemed
to know more about shoes than I did. This was the least I could do in return.
garnish with diced green (bell peppers or onions) and red bell peppers.
if you've got strong stock, you'll have a strong dish. This recipe is really
just to make the point that a little homemade fish stock, creole seasoning,
peppers and cream will make an incredible tasting sauce for some fish.
coat the meats with salt and pepper. begin searing pork nicely in some olive
oil. add crawfish soon after and then red pepper.
stir in stock and coconut milk followed by curry in the kind and amount you
desire. simmer at least five minutes. You should be in a skillet, now, so
simmering for five means reducing the sauce to almost a syrup. Now add the
remaining ingredients and simmer another few minutes.
season to taste and garnish with more fresh herb.
Shrimp and Chicken Bob Marley
serves 3 ~
This recipe was a finalist in the Williams College Recipe From Home Contest.
Sure they butchered the sauce, but hey, what do you want. We got $25 clams
for it. The original name was Shrimp and Chicken Haiti, but I changed it
because Bob Marley will resonate more with the voters. In order to deal with
my guilt feelings over changing the name like some day-throbbing sell-out,
I have stipulated in my will that upon my death, the recipe will revert to
its original title. Why don't you try it.