Shrimp Francese

School is back in session.

Football season is starting soon.

And before you know it, the holidays will be here.

IMG_4780

Speaking without prevarication, I am exceptionally elated about all three statements :)

One year ago: Chocolate S’More Pie

Shrimp Francese – adapted from Tyler Florence

1 lb. shelled de-veined shrimp
All-purpose flour, for dredging
Freshly ground black pepper
2large eggs
3 tablespoons water
1/4 cup extra-virgin olive oil
1/2 cup dry white wine, such as Pinot Grigio
1 cup chicken broth
1/2 lemon, juiced
2 tablespoons unsalted butter
1/4 cup chopped flat-leaf parsley
Put some flour in a shallow platter and season with a fair amount of pepper; mix with a fork to distribute evenly. In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash. Heat the oil over medium-high flame in a large skillet.Dredge the shrimp in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. When the oil is nice and hot, add the shrimp and fry for 2 minutes on each side until golden, turning once. Remove to a platter in a single layer to keep warm.Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly. Reduce the heat to medium-low and return the shrimp to the pan; simmer gently for a minute or two to heat the shrimp through. Season with pepper and garnish with chopped parsley before serving.

MWM – Crab Casserole

In case I haven’t mentioned this before, my mother (aka The Queen) holds several extremely prestigious degrees: a medical degree, psychology degree, child behavior degree, and last, but not least, a master’s degree in organizing and throwing spectacular dinner parties.

Unfortunately, she doesn’t entertain much anymore – but this recipe – wow – it brings back so many memories….. it was one of those “fancy-pants” dishes that she would make whenever we had company over for dinner – you know, the “no-kids allowed” dinner parties.

The original recipe called for clams, but Sabrina and I love crab (and that’s crab with a “c”, not “k”), so I whipped this up the other night and it tastes exactly as I remembered …… similar to a crab cake but a lot less work….

IMG_3887

Extremely un-photogenic but exceptionally delicious…..

Mom’s Crab Appetizer (but made into a casserole)

  • ½ cup chopped onion
  • ½ cup chopped celery
  • ½ cup chopped red/yellow pepper (I used roasted peppers, that’s all I had)
  • 4 tbs. butter
  • 4 tbs. flour
  • 1 tbs. parmesan cheese (I left this out)
  • 1 tsp hot pepper sauce (like Tabasco or Tapatio)
  • 8 oz. lump crabmeat
  • ½ cup panko crumbs
  • 1 tbs. butter, melted

Cook onion, celery and peppers in butter until tender. Stir in flour, cheese (if using) and season with black pepper and hot sauce. Gently stir in crabmeat. Pour mixture into a greased gratin dish. Combine panko crumbs with butter and sprinkle mixture over crabmeat. Bake at 350 for 10-15 minutes.

Ahi Poke

 Disclaimer: this recipe was scheduled to be posted well over a week ago….. that’s how far behind I am with the blog....

However, as a wise man (Hi Dad!) once said to me, “Don’t sweat the small stuff, and it’s all small stuff”.

Okay -  I think it may have been George Carlin that originally said it, but let’s not split hairs here, shall we? Because really, in the big picture of life, now that the hustle and craziness of the past two weeks is well behind me, I feel an overwhelming sense of relief and peace in my mind.

But truth be told, the real reason I’m so stress-free is because Alexander graduated 8th grade with better final scores than he has had all year.

** deep breath, sigh and happy happy smile **

IMG_3649

Ahi Poke - original source unknown

Recipe note: next time I make this, I will let the mixture marinate for a few hours – then drain the excess liquid out before serving. It becomes too salty (for me, anyway) the longer it sits….

  • 4 cups ahi tuna, diced
  • 1/2 cup onion, finely chopped
  • 1/4 cup green onion, finely chopped
  • 1 cup soy sauce
  • 2 tbs. sesame oil

Combine all ingredients, and chill for several hours before serving.