RecipeHive

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Shrimp and Basil Stir-Fry

Posted by in Shared Member Recipes

There’s so much more you can do with your farmers’ market basil than making pesto! Just toss a bunch in a hot pan as the finishing touch for charred shrimp that’s been flavored with a spicy, garlicky marinade, resulting in a fuss-free summertime dinner.

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Old Bay Shrimp Boil

Posted by in Shared Member Recipes

1⁄2 cup Old Bay Seasoning

2 tablespoons salt

4 quarts water

1 (12 ounce) can beer

8 medium red potatoes, cut in quarters

2 large vidalia onions, cut in wedges

2 lbs smoked sausage, cut in 2 inch lengths

8 ears frozen corn on the cob, thawed (I use Birdseye Little Ears)

4 lbs large shrimp, in shells

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Whole Grilled Trout with Charred Corn and Black-Plum ChowChow

Posted by in Shared Member Recipes

Marked by the grill, the silver skin of a whole trout looks beautiful on the plate. If you don’t want to grill trout on the bone, it’s easy enough to find boneless butterflied trout at the fish counter. Stuff them, fold them over to look like whole fish, tie them up with twine, and then proceed to the grill. Chowchow is a Southern relish typically made with cabbage, corn, green tomatoes, and bell peppers and preserved in big batches by canning. My version is a sweet, tangy quick pickle of fresh summer corn, charred on the grill, and diced black plums.

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Spiced Mussel and Saffron Soup

Posted by in Shared Member Recipes

The spices in this dish are coaxed to release their full flavor by first blooming them in hot butter.  Chef Curtis Stone then “steals” the flavor from the mussels with this long-cooked method and adds velvety texture to the soup with the addition of cream.