National Shrimp Day!

Shrimp Recipes
Try one of these or one of your own. You can’t go wrong with Alabama Wild Shrimp!

Layered Shrimp and Crab Cocktail
  Vinaigrette:
3/4 cup (6fl oz/180 ml) olive oil
  Grated zest of 1 lemon
1/4 cup (2fl oz/60 ml) fresh lemon juice
1 teaspoon Dijon mustard
1 clove garlic, finely chopped
2 teaspoons chopped fresh oregano
  Pinch of saffron threads
  Kosher salt and freshly ground pepper
 
  Seafood Cocktail:
1 pound (500 g) peeled cooked shrimp (prawns)
3 celery stalks, thinly sliced
3 green (spring) onions, including tender green tops, chopped
1 pound (500 g) crabmeat, picked over for shell fragments
1 fennel bulb, trimmed, quartered lengthwise, cored, and sliced crosswise paper thin
6 thin lemon slices
6 small bay leaves

To make the vinaigrette, in a small bowl, whisk together the olive oil, lemon zest, lemon juice, mustard, garlic, oregano, and saffron. Season to taste with salt and pepper.

Wash and thoroughly dry six 1 ½ cups (12fl oz/375ml) canning jars with glass lids and wire bale closures. Place half of the shrimp in the bottoms of the 6 jars, dividing them evenly. Top with half of the celery, green onions, crabmeat, and fennel slices. Repeat the layers, starting with the shrimp and finishing with the fennel slices. Drizzle the vinaigrette into the jars, dividing it evenly. Garnish the top of each jar with a lemon slice and a bay leaf. Close the lids and refrigerate the jars for 2 hours or up to 12 hours to blend the flavors.

Just before serving, rock each jar back and forth a few times to distribute the vinaigrette. Serve cold directly from the jars.

Serves 6

Sautéed Shrimp Tacos
1/4 C canola oil
1 white onion, sliced
pounds shrimp (21-25 count), peeled, deveined, and split lengthwise
  Kosher salt
3 tablespoon unsalted butter
1 jalapeno chile, thinly sliced
2 tablespoon chopped garlic
1/2        bunch Italian parsley, stemmed and chopped
16 5-inch fresh corn tortillas
1 lime, cut into wedges

Preheat a skillet or griddle over medium heat for tortillas. Heat a separate large sauté pan or skillet over high heat. Add the oil and onion and quickly stir 2 to 3 times. Immediately add the shrimp and a few pinches of salt and sauté for 1 to 1½ minutes, until the shrimp begin to turn red. Add the butter jalapeno, and garlic and sauté for 1 minute as the butter begins to melt and the garlic releases its aroma. Adjust the seasoning with salt if necessary and continue to stir for about 30 seconds; the whole cooking process for the shrimp should be no longer than 3 minutes. Stir in the parsley and remove the pan from the heat. The shrimp should be tender, the garlic aromatic, and the onions and jalapenos crisp to the bite.

Working in batches as necessary, warm both sides of the tortillas in the preheated skillet. Place them in stacks of 2 on individual plates or a platter, so that each taco ends up with a double layer of tortilla. Evenly divide the filling among the 8 stacks, and serve immediately with the lime wedges.

Serves 4.

 

Cajun Shrimp with Artichoke Cream Sauce
2 lbs peeled and deveined shrimp (21-25 ct)
1 cup chopped red bell pepper
1 cup chopped yellow bell pepper
2 cups chopped mushrooms
1 cup chopped purple onion
2 cups artichoke hearts
2 cups white wine
1 cup olive oil
1 stick butter
1 quart heavy cream
2 tablespoons minced garlic
1 tablespoon thyme
1 tablespoons basil
1 teaspoon black pepper
1 teaspoon cayenne pepper
2 tablespoons chopped parsley
2 teaspoons lemon juice
½ cup flour

In a large skillet, sauté onions, bell peppers and mushrooms in ½ stick of butter and ½ cup olive oil until tender (4-5 minutes). Add the white wine and let reduce by ½. Add the minced garlic, thyme, basil, black pepper and cayenne and continue cooking 1 to 2 minutes. Sprinkle in the flour, coating everything generously, until all liquids are absorbed. Slowly add the heavy cream, stirring constantly until desired thickness. Fold in the artichoke hearts and continue to simmer for 2 to 3 minutes. In a separate skillet, add the other ½ stick of butter and the ½ cup olive oil adding shrimp to sauté. Add the salt and pepper to taste. Add lemon juice. Cook for approximately 4 to 5 minutes and add to cream sauce including all shrimp juices. Serve over your favorite rice or pasta.

Bruschetta Chicken and Broccoli Brown Rice Pilaf

INGREDIENTS: Bruschetta Chicken
1/2 cup all purpose flour
2 eggs, lightly beaten
4 boneless skinless chicken breast halves (1 pound)
1/4 cup grated Parmesan cheese
1/4 cup dry bread crumbs
1 tablespoon butter, melted
2 large tomatoes, seeded and chopped
3 tablespoons minced fresh basil
2 garlic cloves, minced
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 bunch chopped green onion
1 tablespoon lime juice

  1. STEPS: Bruschetta Chicken
  2. Place flour and eggs in separate shallow bowls.
  3. Dip chicken in flour, then in eggs; place in a greased 13-in. x 9-in. x 2-in. baking dish.
  4. Combine the Parmesan cheese, bread crumbs and butter; sprinkle over chicken.
  5. Loosely cover baking dish with foil.
  6. Bake at 375° for 20 minutes. Uncover; bake 5-10 minutes longer or until top is browned.
  7. Meanwhile, in a bowl, combine the tomatoes, basil, onions, lime juice oil, and spices, then spoon over the chicken. Return to the oven for 3-5 minutes or until tomato mixture is heated through.

INGREDIENTS: Broccoli Brown Rice Pilaf
1 cup uncooked brown rice
2¼ cups reduced sodium chicken broth or vegetable broth
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
2 garlic cloves, minced
2 cups chopped fresh broccoli
1/4 cup silvered almonds
1/4 cup unsalted sunflower kernels
1/2 teaspoon salt
1/8 teaspoon pepper

STEPS:Broccoli Brown Rice Pilaf

  1. In a large nonstick skillet coated with nonstick cooking spray, sauté rice until lightly browned.
  2. Add the broth, rosemary and garlic; bring to a boil.
  3. Reduce heat; cover and simmer for 40 minutes or until rice is almost tender.
  4. Stir in the broccoli, almonds, sunflower kernels, salt and pepper.
  5. Cover and cook 3-5 minutes longer or until rice is tender and broccoli is crisp-tender. Fluff with a fork.

Naman’s Catering is proud to be one of the ‘Runway of Taste’ caterers featured at this year’s LBD fundraiser for Mobile’s Ronald McDonald House!

Watch Alec Naman prepare this recipe on FOX 10: Bruschetta Chicken and Broccoli Brown Rice Pilaf

Join the Jaguar Land Rover Gulf Coast “Little Black Dress” benefit for Ronald McDonald House Charities of Mobile on Thursday, May 4, 2017 at Fort Whiting Auditorium – 1630 South Broad Street, Mobile, AL – with doors opening  at 6:30 p.m.

The Jaguar Land Rover Gulf Coast “Little Black Dress” (LBD) Cocktail Party and Runway Show is the premier fundraising event for Ronald McDonald House Charities of Mobile – which provides a supportive home environment offering care, compassion, and hope to families with seriously ill and injured children being treated at Mobile-area hospitals.

Fifty local-area “McModels” will be featured in a fast-paced New York styled runway show styled in fashions by Dillard’s, makeup by j.edward beauty and hair by Studio PH.

Paired with the runway show, LBD also features cocktail party will feature Mobile’s top area chefs and restaurants with exceptional food and refreshing beverage offerings at the eighth annual ‘LBD’ cocktail party and runway show with presenting sponsor T. Batchelor & Son, Inc.

General admission tickets are available for $100 per person with balcony seating available – limited quantity of tickets are available. To purchase tickets and learn more about the Jaguar Land Rover Gulf Coast ‘Little Black Dress’ event please visit: www.rmhcmobile.org/little-black-dress or call Ronald McDonald House Charities of Mobile at 251-694-6873