Shrimp & crabmeat étouffée with grits

Active: 1 hour; Total: 1 hour; Yield: 8 servings 

Chicken stock or water	12 cups
Grits, uncooked	2 cups
Salt, kosher	1 teaspoon + 1 ½ teaspoons
Oil, vegetable or olive	¼ cup
Butter, unsalted	3 tablespoons
Onion, white; chopped	2 cups
Celery; finely chopped	1 cup
Bell pepper, red; finely chopped	1 cup
Garlic, finely chopped	1 tablespoon
Flour, all-purpose	½ cup
Clam juice, fish  or chicken stock	3 cups
Dry sherry	½ cup
Worcestershire sauce	¼ cup
Sage, dried; rubbed	2 tablespoons
Thyme; finely chopped	1 tablespoon
Cayenne pepper	½ teaspoon
Nutmeg, freshly ground	¼ teaspoon
Tomato paste	1 tablespoon
Pepper, freshly ground	½ teaspoon
Shrimp, raw, jumbo; peeled, butterflied, tail on	1 ½ pounds
Crabmeat, lump jumbo; drained, picked clean	1 ½ pounds

1. Stir together the stock, grits, and salt in a large saucepan; bring to a boil over medium-high heat, stirring occasionally. 
2. Reduce heat to low, cover, and cook, stirring occasionally, until tender, about 45 minutes. 
3. Combine the oil and butter in a large Dutch oven over medium heat; cook until the butter is melted. 
4. Add the onion, celery, bell pepper, and garlic; cook, stirring often, until the onion is translucent and the vegetables are softened, about 10 minutes. 
5. Add the flour, and stir briskly. 
6. Cook, stirring constantly, until the mixture becomes brown, being careful not to burn it, 20 to 25 minutes. 
7. Stir in the 3-cups juice/stock, sherry, Worcestershire, sage, thyme, cayenne, and nutmeg. 
8. Increase the heat to medium-high, and bring to a simmer, stirring constantly. 
9. Stir in the tomato paste, salt, and pepper; reduce the heat to medium, and simmer, stirring often, until creamy and thick, about 15 minutes. 
10. Add the shrimp, and cook, stirring occasionally, until just cooked through, 3 to 4 minutes. 
11. Reduce the heat to medium-low. 
12. Gently fold in the crabmeat, and cook, undisturbed, until heated through, 1 to 2 minutes. 
13. Remove from heat; season to taste. 
14. Plate the grits, and then properly smother them with the gravy. 

Recipe mildly adapted from Food & Wine Annual 2025.

Lemony shrimp with bean stew

Active: 30 minutes; Total: 30 minutes; Serves: 4

Lemon zest	1 teaspoon
Lemon juice	2 tablespoons
Paprika, smoked	½ teaspoon
Garlic, grated	2 cloves
Salt, kosher	¾ teaspoon +
Pepper, freshly ground	¾ teaspoon +
Shrimp, deveined, peeled	1 pound
Butter, unsalted	4 tablespoons
Leeks, trimmed, halved lengthwise, white and light green parts sliced crosswise ½-inch thick strips	2 large
Cannellini beans, rinsed	15 ounces
Chicken stock, low sodium	2 cups
Parsley, fresh, finely chopped	2 tablespoons
Bread, toasted

1. In a medium bowl, combine the zest, paprika, garlic, ¾-teaspoon salt, and ¾-teaspoon pepper; add the shrimp, tossing to coat. 
2. In a large pot, melt the butter over medium-high heat. 
3. When the butter is foaming, add the shrimp and cook, stirring occasionally, until pink and starting to curl, 2 to 3 minutes. 
4. Using a slotted spoon, transfer the shrimp to a plate; set aside. 
5. Add the leeks, season with salt and pepper, and cook over medium heat until the leeks are soft and starting to brown on the edges, 4 to 5 minutes, stirring occasionally. 
6. Add the beans and chicken broth, and bring to a boil over high heat. 
7. Lower the heat and simmer about 8 to 10 minutes. 
8. Stir in the reserved shrimp and any juices from the plate, parsley, and lemon juice; season with salt and pepper. 
9. Serve with toasted bread. 

Recipe from nytimes.com.

Gnocchi with shrimp & asparagus

Active: 20 minutes; Total: 30 minutes; Serves: 4

Olive oil, extra virgin	1 tablespoon + 2 teaspoons
Gnocchi	16 ounces
Shallots, sliced	½ cup
Asparagus, trimmed and cut into thirds	1`bunch
Chicken broth, low-sodium	¾ cup
Shrimp, raw, peeled and deveined, tail left on if desired	1 pound
Pepper, freshly ground	¼ teaspoon
Salt, sea	Pinch
Lemon juice	2 tablespoons
Parmesan, grated	½ cup

1. Heat the 1-tablespoon oil in a large frying pan over medium heat. 
2. Add the gnocchi and cook, stirring often, until plumped and golden in spots, about 6 to 10 minutes; transfer to a bowl. 
3. Add the remaining 2-teaspoons oil and shallots to the pan; cook over medium heat, stirring, until beginning to brown, 1 to 2 minutes. 
4. Stir in the asparagus and broth. 
5. Cover and cook until the asparagus is barely tender, 3 to 4 minutes. 
6. Add the shrimp, pepper, and salt; cover and simmer until the shrimp is pink and cooked through, 3 to 4 minutes. 
7. Return the gnocchi to the skillet along with the juice, and cook, stirring, until heated through, about 2 minutes. 
8. Remove from heat, sprinkle with cheese, cover and let stand until the cheese melts, about 2 minutes. 

Recipe from EatingWell.com.

Asparagus, Brussels sprouts, & French green beans with citrus butter sauce

Active: 15 minutes; Total: 25 minutes; Serves: 6

Olive oil, extra virgin	2 tablespoons
Asparagus, ends trimmed and stalks cut into 2-inch pieces	3 cups
Brussels sprouts, bottoms trimmed and quartered	3 cups
French green beans, trimmed and cut into 2-inch pieces	3 cups
Garlic, minced	5 cloves
Chicken stock	½ cup
Butter, unsalted	¼ cup
Lemon juice and zest	1
Salt, sea	½ teaspoon
Pepper, freshly ground	½ teaspoon
Parsley, chopped	½ cup

1. Heat the oil in a large frying pan over medium-high heat. 
2. Add the asparagus, sprouts, and beans; sauté the vegetable for 3 to 5 minutes, tossing frequently. 
3. Add the garlic; continue to toss the vegetables while still crisp, about 2 minutes. 
4. Add the stock, butter, and juice; sauté for 2 to 3 minutes, until the vegetables are just tender; remove the pan from heat. 
5. Fold in the zest, salt, pepper, and parsley. 

Recipe from Alpine Fresh Inc.

Shoyu ramen

Active: 1 hour 15 minutes; Total: 6 hours 30 minutes; Serves: 4

Broth, chicken, low-sodium	8 cups
Mushrooms, shiitake, dried	16
Kombu	30 grams
Bonito flakes	20 grams
Mirin	1 ¼ cups
Soy sauce	1 ¼ cups
Sake	½ cup
Sugar, granulated	¼ cup
Ginger, sliced	2-inch piece
Scallions, halved	3
Garlic, peeled	3 cloves smashed + 8 cloves sliced
Sugar, brown	2 packed tablespoons
Water	1 ½ cups + 6 cups + 6 cups + 6 cups
Pork belly, skin-on	1 pound
Eggs, cold	4 large
Oil, canola	½ cup
Cayenne	1 tablespoon
Sesame seeds	2 teaspoons
Wheat noodles, fresh	4 ounces

Chicken dashi 

1. In a medium pot over medium heat, bring the broth to a bare simmer; remove from heat and let cool for 2 minutes. 
2. Add the mushrooms and kombu, and let steep for 5 minutes. 
3. Add bonito flakes, and let steep 5 minutes more. 
4. Strain the dashi; reserve solids. 

Tare & chashu 

1. In a large pot over medium heat, bring the mirin, soy sauce, sake, sugars, ginger, scallions, smashed garlic, and 1 ½-cups water to a low simmer, then reduce heat to low. 
2. Meanwhile, in a medium pot over medium heat, bring the pork and 6-cups water to a bare simmer; immediately drain, and gently rinse the pork. 
3. Transfer the pork to the pot with the tare, and bring to a simmer. 
4. Cover and cook over low heat until tender, about 1 hour 20 minutes. 
5. Let cool 20 minutes, then strain and reserve the tare liquid. 
6. Refrigerate the pork and tare separately. 

Nitamago 

1. In a medium pot over medium heat, bring 6-cups water to a boil. 
2. Prink the bottom of the eggs with a pin. 
3. Gently lower the eggs into the pot with a spoon, and simmer for 6 minutes; drain. 
4. Transfer the eggs to an ice bath, and let cool 5 minutes. 
5. Thoroughly and gently crack the eggshells, then return to the ice bath to cool for 10 minutes more. 
6. Carefully peel the eggs, and transfer to a medium bowl. 
7. Pour tare over; weigh down the eggs with the reserved spent kombu to fully immerse in liquid. 
8. Let marinate in the refrigerator at least 4 hours, and up to 12. 

Garlic la-yu 

1. In a small pot over very low heat, simmer the garlic in canola oil, stirring occasionally, until translucent, about 15 minutes. 
2. Remove from heat, stir in the cayenne, then the seeds; let cool. 

Serving 

1. Slice the chashu into 2-inch-wide slices; torch lightly, if desired. 
2. In a pot of boiling water, cook the noodles, stirring occasionally, until al dente, about 1 to 2 minutes; drain. 
3. In a small pot over medium heat, bring the dashi and mushrooms to a simmer; cook 1 minute. 
4. Transfer the dashi to a serving bowl, then add tare and noodles. 
5. Top with mushrooms, chashu, nitamago, scallion, and a drizzle of la-yu. 

Recipe from Delish magazine by June Xie.

Chicken fricassée with mushrooms & thyme

Active: 15 minutes; Total 40 minutes; Serves: 4 to 6

Chicken thighs, bone-in, skin on	3 pounds
Salt, kosher
Butter, unsalted	2 tablespoons + 1 tablespoon
Onion, yellow; chopped	1 medium
Mushrooms	1 cup
Garlic, grated	3 cloves
Nutmeg, freshly ground	½ teaspoon
Pepper, freshly ground
Flour, all-purpose	2 tablespoons
Wine, dry white	½ cup
Thyme	7 sprigs
Bay leaves	2
Stock, chicken	1 ½ cups
Cream, heavy	½ cup
Broccoli florets	3 cups

Chef's note: Time durations are inaccurate. Take your time. Raw chicken is disgusting.

1. Pat the chicken dry, and arrange on a tray, skin side up; season with salt. 
2. In a large skillet over medium-high heat, melt 2-tablespoons butter. 
3. Once the foaming subsides, add the chicken skin side down, reduce the heat to medium, and cook for about 7 minutes, until the skin is crispy and golden. 
4. Flip the chicken, cook for 1 minute more, then return the pieces to the tray skin side up. 
5. Add the onion, scraping the bottom of the pan to free up any browned bits; cook over medium heat, stirring occasionally, for about 3 minutes, until softened and translucent. 
6. Scoot the onions to the side of the pan, then add the remaining 1-tablespoon butter. 
7. Once it is melted, add the mushrooms and stir to coat in the butter. 
8. Reduce the heat to medium-low and cook, stirring occasionally, for about 5 minutes, until lightly browned. 
9. Add the garlic and nutmeg, season with salt and pepper, and stir to combine; cook, stirring, for about 2 minutes, until the garlic is fragrant. 
10. Stir in the flour, and cook for 1 minute more. 
11. Stir in the wine and bring to a simmer; stir constantly for about 15 seconds. 
12. Add the thyme leaves and bay leaves, followed by the stock, stirring to combine. 
13. Nestle the chicken pieces skin side up along with any accumulated juices; bring to a simmer over medium-high heat. 
14. Reduce the heat if needed to maintain a steady simmer; cover the pan, and cook for 12 minutes. 
15. Uncover and transfer the chicken to a platter or plate. 
16. Stir in the cream, bring to a simmer, and let reduce for about 3 minutes, until slightly thickened. 
17. Stir in the broccoli and return the chicken to the pan; cook for about 3 minutes, until the broccoli is bright green and just tender. 
18. Season with salt and pepper to taste, and scatter parsley on top. 
19. Serve with rice, couscous, or potatoes. 

Recipe from Food52.com, by Melina Hammer.