Tag Archives: shrimp

Recipes containing shrimps

Bouillabaisse – French Fish Soup

Bouillabaisse - French fish soup
Bouillabaisse – French fish soup

Bouillabaisse represents French country style cooking at its best. Before you can appreciate or even cook bouillabaisse you have to understand the philosophy behind this dish. In the old days fisherman brought their catch to a local village daily. Those who wanted to cook a good fish soup bought three different fishes and some mussels. Then they headed to the vegetable counter to get some carrots, onions and tomatoes. The cooking method combines making a stock and making a soup without wasting anything. The gutted fishes were first filleted and the bones were used for making the stock. After a half an hour of simmering the fish bones were replaced with the filets. Voilá, the soup was ready and it was served with fresh bread and rouille, garlic paste.

Since we had some homemade fish stock in the freezer, we didn’t need to use the bones. But if you don’t have fish stock at hand, we strongly recommend using the bones to cook the stock from the scratch because it’s so easy!

The list of vegetables can vary depending what you have in the fridge. As long as you have some tomatoes, onions, leek, fennel and carrots, you can use additional vegetables whatever you have on hand.

Ingredients for Bouillabaisse for 4+ Servings

  • 1 kg (2 lbs.) of fish, shrimps and mussels – mariscos
  • 1/2 litre (2 1/2 cups) of fish stock (or water, if you are making the stock now from scrach) – caldo de pescado o agua
  • 1 bottle of white wine – vino blanco
  • 2 onions – cebollas
  • 1 spring onion – cebollita
  • 1 fennel – hinojo
  • 1/2 leek – puerro
  • 5 tomatoes with skins removed – tomates
  • 3 carrots – zanahornas
  • 2 paprikas – pimientos
  • 1 zucchini – calabacín
  • 4 bay leaves – hojas de laurel
  • a splash of olive oil – aceite oliva
  • sea salt – sal marina
  • freshly ground black pepper – pimienta negra

Cut all the vegetables into cubes and fry them in olive oil for 3 minutes. If you are making fish stock now, add water, white wine and the fish bones. Season with bay leaves, salt and pepper and let the soup simmer for 30 minutes. Remove the bones, but leave vegetables into the soup.

If you have ready made fish stock, add the stock and white wine on top of the vegetables and let it simmer for 30 minutes.

Cut the fish fillets into thumb size knobs and add them along with shrimps to the soup 5 minutes before serving. If you have mussels, let them simmer in the soup until they open.

Ingredients for Rouille

  • 1 big floury potato – patata harinosa
  • 2 tablespoons of olive oil – aceite oliva
  • 2 cloves of garlic – dientes de ajo
  • a pinch of dried chili – pimiento picante seco
  • 4 egg yolks – yemas
  • sea salt – sal marina
  • ground black pepper – pimienta negra

Cook the potato and add all ingredients except olive oil into the blender. Start adding the oil into the mixture slowly as a steady stream while the blender is running. Keep pouring until the mixture is sauce-like. Check the seasoning and add salt and pepper, if needed. Place a slice of country style bread on the soup plate and scoop some rouille on top.

¡Buen provecho!

And by the way, it’s our first anniversary! Our first post was exactly 1 year ago!

Shrimp Tacos with Mango Salsa

Topping tortilla
Topping tortilla

Last weekend we wanted to make something Asian style seafood. We came up with a recipe that we tuned up a bit. It turned out the be the best taco recipe we have ever cooked. Seriously. Try it. Mango, cilantro and chili bring fresh and spicy tropical flavor to it and it is something that you have never had before! Guaranteed!

Shrimp Marinade

  • 500 g (1 lb.) raw shrimp, peeled and deveined – gambas crudas
  • 1 lime – lima
  • 2 tablespoons of soy sauce – salsa soja
  • 2 tablespoons olive oil – aceite oliva
  • 2 tablespoons brown sugar – azúcar morena
  • 1 clove of garlic – diente de ajo
  • 1 teaspoon of grated ginger – jengibre rallado
  • 1 chili – pimiento picante
  • 2 scallions chopped – cebollino

Combine shrimps, lime juice, soy sauce, olive oil, brown sugar, grated garlic and ginger, chopped chili and scallions in a bowl. Let it marinade in fridge for 30-60 minutes.

Mango Salsa

  • 1 lime – lima
  • 2 tablespoons of brown sugar – azúcar morena
  • 1 tablespoon of oyster sauce – salsa de ostras
  • 1 mango, peeled and cubed – mango
  • half of red paprika, chopped – pimiento rojo
  • 4 sprigs of fresh cilantro – ramitas de cilantro

Combine lime juice, brown sugar, oyster sauce, mango, paprika and cilantro. Mix well.

Use a frying pan or grill’s hotplate to heat up the corn tortillas. Move them to upper shelf to keep warm and spoon shrimps from the marinade to hotplate. Don’t let them overcook.

Put some mango salsa on tortilla, top with the shrimps and enjoy!

!Buen provecho!

Creamy Shrimp Soup – Sopa de Langostinos

Creamy shrimp soup.
Creamy shrimp soup.

Andalucian people consume a lot of seafood – especially langostinos – Spanish shrimps. Red ones are precooked and can be enjoyed as is. The grey ones are raw. Both are widely available from fish counters in different sizes. We buy the grey ones quite often. One popular way to make them as a snack is to marinate them with shells in olive oil, garlic, parsley and lemon juice, and grilling on iron grill plate, plancha. We always collect the shells after eating and freeze them for making shrimp stock later. The more shells you have, the more intense the flavor becomes. It’s not a problem if you don’t have any extra shells stashed aside. The flavor of the soup is still very good. You can also use frozen shrimps, just melt them slowly in the fridge overnight in order to peel the next day.

Ingredients for Shrimp Soup for 4 Servings

  • 1 kg (2 pounds) of raw shrimps with shells – langostinos frescos
  • A small can of double concentrated tomato pyre – tomato frito doble concentrado
  • A glass on brandy – un vaso de brandy
  • Half a bottle of white wine – vino blanco
  • Water – agua
  • 2-3 carrots – zanahornas
  • 1 chili pepper – pimiento picante
  • 1 spring onion or leek – cebolleta o puerra
  • 1 celery – apio
  • 1 fennel – hinojo
  • A splash of olive oil – aceite oliva
  • 5 dl (2 cups) of double cream – nata cocina
  • A pinch of Spanish smoked paprika, spicy – pimentón picante
  • A pinch of sea salt – sal marina
  • A pinch of ground black pepper – pimienta negra
  • A bunch of dill – eneldo
Making the shrimp stock

Preheat oven to 120 ºC (250 ºF). Peel and devein the shrimps and place shells (heads, too!) on a baking tray. Put the peeled shrimps in cold water and into fridge to wait. Roast the shells in the oven for 20 minutes.

Wash the vegetables and cut into large slices without peeling them. Put a splash of olive oil in a large soup pan on high heat and put the roasted shrimp shells along with the vegetables there. Cook them for few minutes and add tomato pyre and brandy. Bring to boil.

Add the white wine and some water so that all ingredients are covered. Let the stock simmer for about 30 minutes and skim foam from the surface, if needed. Strain the stock to another soup pan. If you end up with excess stock, you can cool it, freeze it and use later for another soup such as bouillabaisse, the French fish soup.

Making the shrimp soup from the stock

Bring the stock to boil. Chop the chili pepper. If you don’t want much heat, remove the seeds.  Add cream, chili pepper, salt, pepper and smoked paprika to the soup. Smoked paprika is a strong seasoning, add it carefully. You don’t want to override the delicate shrimp flavor. If the structure of the soup feels too watery, thicken it with corn starch.

When seasoned to your taste, remove the pot from the heat and add the shrimps. They cook within couple of minutes in hot soup. Serve immediately with fresh white bread. You can garnish the soup plates with freshly chopped dill.

¡Buen provecho!