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.

Shrimp toast with scallion-chili sauce

Total: 35 minutes; Makes 4 dozen toasts

Shrimp, large, shelled & deveined	8 ounces
Egg	1 large
Salt, kosher	1 teaspoon
Butter, unsalted, cold, cut into cubes	2 tablespoons
Sesame seeds, toasted	2 teaspoons + 1 ½ teaspoons
Bread, white, crusts removed	6 slices
Oil, canola	For frying
Scallion, finely chopped	½ + Garnish
Soy sauce	1 tablespoon
Vinegar, rice	1 tablespoon
Sambal oelek sauce	1 ½ teaspoons

1. Combine the shrimp, egg, and salt in a food processor; process until smooth, about 15 seconds, stopping to scrape down the sides as needed. 
2. Add butter and 2-teaspoons sesame seeds, and pulse until smooth with flecks of butter remaining, about 7 pulses. 
3. Spread ¼-cup shrimp mousse on each bread slice. 
4. Pour oil to a depth of 1/8 inch in a large nonstick skillet; heat over medium until shimmering. 
5. Working in batches, add bread slices, mousse-side down, and cook until lightly browned, about 2 minutes. 
6. Flip the toasts; cook until browned and mousse is firm to touch, about 1 minute. 
7. Transfer to a paper towel lined plate to drain. 
8. Stir together 1 ½-teaspoons scallions, soy sauce, vinegar, samba oelek, and remaining 1 ½-teaspoons sesame seeds in a small bowl. 
9. Cut each toast into eight triangles; transfer to a platter or board. 
10. Garnish with slice scallions; serve soy sauce mixture with toasts. 

Recipe from Food & Wine Holiday Recipes.

Irish fish pie

Active: 45 minutes; Total: 1 hour 30 minutes; Serves: 4 to 6

Sweet potatoes, orange-flesh, peeled, cut into 1-inch cubes	1 ½ pounds
Cod, fresh, cut into 1-inch pieces	½ pound
Shrimp, large, shelled & deveined	½ pound
Bay scallops, picked for shell bits, remove tough band of muscle adhered to one side of each scallop	½ pound
Butter, unsalted, room temperature	2 tablespoons + 2 tablespoons + 2 tablespoons
Onion, finely chopped	1 small
Milk, whole	2 cups
Bay leaves	2
Thyme, fresh	2 sprigs
Salt, fine sea	½ teaspoon + ½ teaspoon +
Pepper, freshly ground	½ teaspoon +
Flour, all-purpose	2 tablespoons
Chives, fresh, chopped	¼ cup

1. Add the potatoes to a large saucepan, add cool water to cover by 1 inch; bring to a boil over medium-high heat. 
2. Reduce the heat to low to maintain a gentle simmer, and cook until the potatoes are fully tender, about 15 minutes; drain. 
3. Mash the potatoes with a fork or potato masher; set aside 2 cups, reserve any remaining for another use. 
4. Preheat your oven to 375°F. 
5. Melt 2-tablespoons butter in a medium saucepan over medium heat. 
6. Add onion and cook, stirring, until translucent and soft, about 5 minutes. 
7. Pour the milk into the pan, and add the bay leaves and thyme. 
8. Bring to a gentle simmer, stirring often. 
9. Stir in ½-teaspoon salt. 
10. Poach each type of seafood individually; place the cod in the simmering milk and cook until the fish is nearly cooked through, 1 to 2 minutes. 
11. Lift the cod from the milk with a slotted spoon, and place in a 2- to 3-quart casserole dish. 
12. Add the scallops to the milk, and poach until opaque, about 30 seconds. 
13. Lift from the milk with a slotted spoon, and add to the dish with the fish. 
14. Add the shrimp, and poach until they just begin to curl, about 1 minute. 
15. Lift them from the milk with a slotted spoon, and add to the dish. 
16. Use your hands or fork to flake cod into bite-sized pieces. 
17. Season with ½-teaspoon salt and ½-teaspoon pepper. 
18. In a small bowl, mash 2-tablespoons butter with the flour. 
19. Remove the bay leaves and thyme sprigs from the milk. 
20. Bring the milk to a simmer once again, and whisk the butter mixture into the until no lumps remain. 
21. Reduce the heat to low, and simmer, stirring, until the mixture thickens, about 5 minutes. 
22. Pour béchamel over the seafood in the casserole dish. 
23. Add the chives, and fold gently to combine everything. 
24. Taste the filling and adjust seasonings, if needed. 
25. Reheat 2-cups potatoes in a microwave, stirring every 30 seconds, or in a pot, stirring until warm. 
26. Stir in the remaining 2-tablespoons butter until it melts, and season lightly with salt. 
27. Pipe or spread the puree over the filling, sealing the edges. 
28. Bake until the filling is bubbly and the topping is browned, about 20 minutes. 
29. Let stand for a few minutes before serving. 

Recipe from Food & Wine Holiday Recipes.

Carolina fish, shrimp, & okra stew with black rice

Active: 40 minutes; Total: 1 hour 10 minutes; Serves: 6 to 8

Shrimp, medium, raw, peeled, deveined; shells reserved	1 pound
Water	3 cups
Cod or catfish fillets, skinless, halve lengthwise if large; cut crosswise into 1-inch strips	1 ½ pounds
Salt, kosher	1 teaspoon +
Oil, olive	2 tablespoons +
Flour, all-purpose	2 tablespoons
Onion, white, chopped	1 large
Bell pepper, red, chopped	1 large
Celery, chopped	2 stalks
Garlic, chopped	3 cloves
Tomatoes, diced, undrained	15 ounces
Okra, stemmed, cut crosswise into ½-inch pieces	8 ounces
Worcestershire sauce	2 tablespoons
Thyme, fresh, chopped	2 teaspoons
Bay leaves, dried or fresh	2 leaves
Creole seasoning	2 teaspoons
Pepper, freshly ground	½ teaspoon +
Rice, black, cooked
Scallions, thinly sliced	Garnish

1. Combine the reserved shrimp shells and water in a medium saucepan. 
2. Bring to a simmer over medium heat; remove from heat, and let stand 15 minutes. 
3. Pour mixture through a fine wire-mesh strainer into a bowl; discard solids, and set the stock aside. 
4. Toss together the fish pieces and salt in a large bowl; cover and chill until ready to use, up to 1 hour. 
5. Over medium heat, warm the oil in a large Dutch oven. 
6. Add the flour, whisking constantly, until smooth and lightly browned, about 1 minute. 
7. Add the onion, bell pepper, celery, and garlic. 
8. Cook, stirring often and scraping the bottom of the Dutch oven to prevent scorching, until softened, about 8 to 10 minutes. 
9. Stir in the shrimp stock, tomatoes with juices, okra, Worcestershire, thyme, bay leaves, Creole seasonings, and pepper. 
10. Bring to a simmer over medium-high heat. 
11. Reduce heat to medium-low; cover, and simmer until the okra is almost tender, about 15 minutes. 
12. Stir in the fish and shrimp, and reduce the heat to low. 
13. Cover and cook until the fish and shrimp are cooked through, about 5 to 8 minutes. 
14. Remove and discard the bay leaves; season with salt and pepper. 
15. Serve with black rice garnished with scallions. 

Recipe from Food&Wine Magazine, October 2020