Shrimp Guacamole

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The big game is this weekend! Anyone planning on having a party? Or heading somewhere where you want to bring something to share? I’ve got the perfect munchie to fit the bill, if that’s the case!

Y’all know I love to incorporate seafood into my dishes whenever possible, and for a throw-down like Sunday’s event – it’s always fun to splurge a little bit for your spread…

Since most of my local seafood shacks are closed for the off-season here on the island, I took a road trip “across the bay” to my closest Whole Foods Market – in Hampton Roads, to see what kind of goodness they were offering for the big game!

While I’m usually not a purveyor of pre-made items, their uber-tubs of guacamole have always been a favorite for me (incidentally on sale this week). I’ll usually buy one to snack on with some chips on the way home! So, I decided to use that as a base for my guacamole for both simplicity, and times sake.

For the shrimp salsa, I picked up some of the gorgeous grey shrimp found at their seafood counter. Their fishmongers are always so knowledgeable, and always ready to answer any question you can throw at them! I love that they work with small, local fisheries whenever possible. Knowing that I can still support sustainable fishing practices, while shopping at a large grocer, is very important to me. Just another reason why I love Whole Foods, and everything that they stand for.

So, those shrimp. I roasted them with the shell on (helps to retain moisture and tenderness) with some fresh lemon, oregano, and lots of pepper. Once they were perfectly cooked I let them cool down enough to peel, then give a rough chop. Combined with a little tomato, red onion, jalapeno, lime juice, and a bit of cilantro to brighten it up – the rustic, chunky salsa was the perfect contrast against the smooth, creamy guacamole. And, it was so pretty on the plate!

The perfect addition to your big game day buffet.  

Shrimp Guacamole

3/4 lb large shrimp, shells on (cut up the back with shears to remove vein)
4 cloves garlic, minced
1 Tbsp fresh oregano, chopped (or 1 tsp dried)
1 lemon, sliced
olive oil
2 roma tomatoes, chopped
1/2 medium red onion, finely chopped
1/4 cup cilantro, chopped
1 lime, juiced
kosher salt
black pepper
1 cup guacamole
tortilla chips

Preheat oven to 425 degrees.

Line a sheet pan with aluminum foil and drizzle with olive oil. Toss shrimp, garlic, oregano, 2 tsp salt, and 1 tsp of black pepper in a large bowl – with an additional Tbsp of olive oil.

Place onto sheet pan in an even layer. Scatter lemon slices on top. Roast for 15 minutes until shrimp are pink and starting to curl up. Remove from oven and let cool to room temperature, before peeling and roughly chopping.

Combine the chopped shrimp, tomatoes, onion, cilantro, and lime juice to form the salsa. Season to taste with salt.

To plate, I used a large biscuit cutter to form a mold for the guacamole. Not necessary, but makes a prettier presentation! Place the mold in the center of the plate, and fill with guacamole. Top with the shrimp salsa mixture, packing in slightly before removing the mold. Scatter tortilla chips around the edges to serve.

Alternately, you could serve it in a bowl.

Disclosure: I have a partnership with Whole Foods Market and was compensated for my work, but all words and opinions are my own.

Eastern Shore Paella

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Paella is one of those dishes that was always on my “to make” list, but I just never got around to. Honestly, I don’t know why I waited so long to give it a whirl. Chicken, spicy chorizo, shrimp, clams, white wine, saffron – all cooked together, with a hefty portion of rice acting as a bed to absorb all that goodness.

I love one dish meals to begin with. But, the flavor that comes out of this simple – yet sophisticated dish, is un-paralleled.

Yeah, I know it’s traditionally made with mussels. But, that’s something we don’t come by too often here on the Eastern Shore. They tend prefer rocky coastlines, and we have alot of marshy muddy coast here. That being said, I love this Eastern Shore twist of the littleneck clams. Juicy and tender – they add wonderful flavor to the paella. That I’m not so sure you’d get with mussels to begin with…

I’ve never had a paella pan (don’t believe in uni-taskers), but if you have a heavy dutch oven – you’re all set! The good folks at Le Creuset were so kind to send me this gorgeous Mariner Star Dutch oven a couple of weeks ago. I love it’s nautical look and feel, it looks right at home in my island kitchen.

Oh yeah, by the way – they have one to give away to one lucky reader! Details can be found at the end of the post.A quick sear of the chicken and chorizo, followed by a saute of onion and garlic. Tomatoes, wine, chicken stock saffron, and bay leaf create a rich broth in which the rice cooks, along with the chicken and chorizo, in the oven. The seafood is added for the last few minutes, so it doesn’t get overcooked in the process.

To attain the soccarat, or the crispy edge on the bottom of your paella, just takes a few minutes on the stovetop once the paella is removed from the oven. And trust me, it’s worth it. Don’t skip this step.

An easy garnish of a lemon wedge and some fresh parsley, a green salad, and a bottle of wine – and you’ve got a lovely meal fit for company!

Le Creuset has graciously offered to giveaway one of the Limited Edition Mariner Star 5.5 Quart Round Dutch Oven to one lucky reader. What’s your favorite thing to make in a dutch oven? Leave a comment telling us what that is, here on this post, to be entered to win. Winner will be chosen on February 10th at 12 PM, via random number generator.

WINNING COMMENT WAS #46! Congratulations, Sarah – I hope you enjoy the dutch oven, and make many treasured family recipes in it over the years. Thank you again, Le Creuset!

Eastern Shore Paella

3/4 pound large shrimp (21 to 25 per pound), peeled and deveined
3 chicken thighs
10 garlic cloves, minced or pressed through a garlic press (2 generous tablespoons)
1 Tbsp paprika
kosher salt
olive oil
1 red bell pepper, seeded and cut into strips
8 oz chorizo sausage, casings removed
1 red onion, diced
1 (14.5 oz) can tomatoes – drained, minced, and drained again
2 cups medium-grain rice
3 cups chicken broth
1/3 cup dry white wine (I used Chardonnay)
hefty pinch saffron threads, crumbled
1 dried bay leaf
15-20 small (littleneck) clams, scrubbed and rinsed
1/2 cup frozen peas
2 Tbsp chopped fresh parsley
1 Lemon, cut into wedges, for serving

Adjust an oven rack to the lower-middle position; heat the oven to 350°F. Toss the shrimp, 1 tablespoon oil, 3 teaspoons of the garlic, and 1 tsp of salt in a medium bowl; cover with plastic wrap and refrigerate until needed. Season the chicken thighs with salt and 2 tsp of paprika; set aside.

Heat 1 Tbsp oil in a large Dutch oven over medium-high heat until shimmering but not smoking. Add the pepper strips and cook, stirring occasionally, until the skin begins to blister and turn spotty black, 3 to 4 minutes. Transfer the pepper to a small plate and set aside.

Add the chicken pieces to the pan in a single layer. Cook, without moving the pieces, until browned, about 3 minutes. Turn the pieces and brown on the second side, about 3 minutes longer; transfer the chicken to a medium bowl. Reduce the heat to medium and add the chorizo to the pot; cook, stirring frequently, until deeply browned and the fat begins to render, 4 to 5 minutes. Transfer the chorizo to the bowl with the chicken and set aside.

Add the onion and cook, stirring frequently, until softened, about 3 minutes; stir in the remaining garlic and cook until fragrant, about 1 minute. Stir in the tomatoes; cook until the mixture begins to darken and thicken slightly, about 3 minutes. Stir in the rice and cook until the grains are well coated with the tomato mixture, 1 to 2 minutes. Stir in the chicken broth, wine, saffron, bay leaf, and 1/2 teaspoon salt. Return the chicken and chorizo to the pot, increase the heat to medium-high, and bring to a boil, uncovered, stirring occasionally. Cover the pot and transfer it to the oven; cook until the rice absorbs almost all of the liquid, about 15 minutes.

Remove the paella from the oven. Uncover the paella; scatter the shrimp over the rice, insert the clams hinged-side down into the rice (so they stand upright), arrange the bell pepper strips in a pinwheel pattern, and scatter the peas over the top. Cover and return to the oven; cook until the shrimp are opaque and the clams have opened, 10 to 12 minutes.

Remove from oven and place onto stovetop, uncovered, over medium-high heat for about 5 minutes, rotating the pot 180 degrees after about 2 minutes for even browning of the bottom.

Recover dish and let stand about 5 minutes. Discard any clams that have not opened and the bay leaf. Sprinkle the paella with the parsley and serve, passing the lemon wedges separately.

Source: adapted from Cook’s Illustrated

Disclaimer: I received a 5.5 Quart Round Dutch Oven from Le Creuset for review. As always, all thoughts and opinions are my own.

Tomato Salad w/ Red-Eye Vinaigrette

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Heirloom Tomato Salad with Red-Eye Vinaigrette

I’d mentioned earlier this summer that I was helping out with the Chincoteague Bay Field Station’s Serving Up The Shore event this year. I created the salad course, which was a simple green salad topped with big hunks of heirloom tomatoes and crispy ham – with, get this…a red-eye vinaigrette. It was pretty amazing, and well received!

For me, the coolest part was getting to know so many of our local farmers and producers. The folks that are out there, fighting the good fight for sustainable and ethical farming and production procedures – right in my own backyard!Lettuces @ Terrapin Farms (Berlin, MD)Big shout out to Johnny at Terrapin Farms, who donated the gorgeous hydroponically grown greens. They’ve got an awesome operation at their farm in Berlin, MD. Was such a treat to visit and see everything in action!Perennial Roots FarmNatalie & Stewart at Perennial Roots Farm, for the absolutely perfect ham for the job (I’m sold on Mulefoot, ya’ll) and the epitome of summer in the form of those tomatoes. They’re a wonderful couple who are so passionate about sustainable and biodynamic agriculture, just a wealth of knowledge! We are so fortunate to have them here on the Shore. Be sure to follow them on Instagram too. Their feed is full of wonderful goodness from the farm, that makes me smile on a daily basis.Eastern Shore Coastal Roasting CompanyKristen & Jamie at Eastern Shore Coastal Roasting Company. You guys seriously rock my world. The Fogcutter was just  perfect for the vinaigrette. Loved having that bold coffee flavor shine through! Guys, their coffee is ahhhmazing…and, now available for purchase online. Go buy some!Assawoman Bay Brewing CompanyThe good people at Assawoman Bay Brewing Company, for keeping us in good beer all evening long. Keep on doing what you’re doing guys, looking forward to visiting the brewpub this fall.

And finally, to everyone who came out! It was such fun, and I’m already looking forward to seeing what next year will bring.

I wanted to incorporate as much local flare as I possibly could in my dish. Red-eye gravy is something that’s more common in the deep south, but it’s always been a favorite for me. It’s usually served in the form of a ham steak, that’s been browned in a skillet. Then, the pan deglazed with coffee. Served for breakfast, lunch, or dinner – it’s a classic that’s stood the test of time.

I kept this same theme, but diced up the ham so it got super crispy. Think – meat croutons! Deglazed the pan with the coffee, then added in traditional things you’d find in salad dressing…red wine vinegar, dijon, olive oil. Paired with the simple fresh greens and big hunks of heirloom tomatoes, it translated so perfectly to a summer salad. But, I’m fixin’ to use the same dressing over a roasted vegetable salad this fall. The flavors would definitely mingle very well there, too. Will report back!

Tomato Salad with Red-Eye Vinaigrette

1 ham steak, diced (about 2 cups)
1 cup strongly brewed coffee
1/3 cup red wine vinegar
2 Tbsp dijon mustard
3/4 cup olive oil
kosher salt
black pepper
4 cups mixed greens
2-3 heirloom tomatoes, quartered

Add 1 Tbsp of olive oil to a large skillet over medium-high heat. Add the diced ham, and cook until well browned and crispy. Making sure to stir every now and again, for about 15 minutes.

Using a slotted spoon, remove ham to a paper towel lined plate to drain – reserving any drippings that have rendered.

Carefully add the coffee to the skillet, using a wooden spoon to scrape up anything sticking to the botoom of the pan. Increase heat to high and reduce the coffee by about half, about 3 minutes.

Turn off heat and whisk in the vinegar, mustard, 2 tsp kosher salt, and a few grinds black pepper. Carefully pour this mixture into a mason jar, and add the olive oil. Screw the lid on, and shake until well combined. Season to taste with salt and pepper.

Serve over bed of mixed greens with the chunks of tomato. Drizzle with the vinaigrette. Top with the crispy ham bits.

Lemon Cheesecake Mousse

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Lemon Cheesecake Mousse

If there’s one thing that I really love – it’s a super simple no-bake dessert. When I saved this recipe on Pinterest a few weeks ago, it stuck with me in the back of my mind. It must have struck a chord with you guys too, as it got quite a few re-pins!

Just a few minutes to whip it together, some chilling time in the fridge, and we had a delectably fluffy and rich dessert – with a hefty dose of lemony flavor. I used lemon Jell-O as well as some fresh lemon juice and zest to really brighten up the one-note flavor that box gelatin often has. Worked like a charm.

Also, instead of the ubiquitous frozen tub of whipped topping that often is included in no-bake desserts, I opted for fresh homemade whipped cream – always a welcome change in a recipe as far as I’m concerned.

Topped off with some fresh berries and a sprig of bright green mint, it’s the ideal dessert to enjoy on the back porch as the weather warms up.

I’d also like to take this opportunity to announce that I’m now a Rodelle Brand Ambassador! I’ve long been a fan of their vanilla products, and look forward to working with them in my kitchen to create more sweet treats to share with you guys. Stay tuned!

Lemon Cheesecake Mousse

1 box lemon flavored gelatin
1/2 cup boiling water
1/4 cup cold water
1 (8 oz) block cream cheese, softened
1 tsp lemon zest
1 lemon, juiced
3/4 cup heavy cream
1 Tbsp granulated sugar
1 tsp vanilla extract
fresh berries, for garnish
fresh mint, for garnish

Add gelatin to a small bowl and pour in the boiling water. Stir until it’s completely dissolved. Add in cold water and set aside.

Add the heavy cream and sugar to the bowl of stand mixer fitted with the whip attachment. Beat on medium-high for about 2 minutes, until stiff peaks form. Set aside.

Place cream cheese, lemon zest, lemon juice, and lemon gelatin mixture into the bowl of a food processor fitted with the blade attachment. Pulse for about 10 pulses, until well combined.

Pour mixture into the bowl with the whipped cream and fold gently to combine.

Pour into 6 dessert glasses, cover with plastic wrap, and let chill for 4 hours.

When ready to serve, top with berries and a sprig of mint.

Source: adapted from Simply Stacie