Tag Archives: shrimp

The Gentleman Caller’s Asahi Poached Shrimp – Dear Evan Crustacean

Knock knock knock.

Gentleman Caller.

The Gentleman Caller threw a Tony Awards party, and if you haven’t seen the video yet, it was eh-pic. EPIC.

Hosted at my friend George’s beautiful Houston home, a small and friendly gaggle got together to drink, eat, vote for our favorites and root for friends and acquaintances.

This is one of the many offerings from that evening. It’s a basic twist on a shrimp cocktail. But you know good and well that The Gentleman Caller can’t leave well enough alone with a classic. This spin is Asian-inspired, flavor forward, and will wow your friends.

What you need:

  • 21.4 ounces Dry Asahi beer
  • 2 cups water
  • 3 cloves garlic, smashed
  • 1 tbsp kosher salt
  • 1 tablespoon whole peppercorns
  • lemon peel from one large lemon, removed with vegetable peeler
  • the juice from the peeled lemon
  • 2 lbs 16/24 rock shrimp or whatever your favorite is, peeled and de-viened (yes, I usually poach shrimp peel-on. Not today.)

In a saucepan, combine all ingredients except shrimp. Bring to a gentle boil. It shouldn’t roll. Just bubbles.

Add the shrimp. Poach for EXACTLY 3 minutes. Remove swiftly with a spider into a bowl of ice. Allow to cool.

Transfer into a zip-top bag until you are ready to plate with some paper towels. Keep them dry.

In contrast to ketchup-y generic cocktail sauce, we are going to go with a wasabi aeoli.

What you need:

  • juice of 1 lemon
  • 6 cloves of garlic
  • 4 tablespoons prepared wasabi (should be very thick paste)
  • zest of 1/2 a lemon (Meyer if available)
  • 1 tsp honey
  • 1 teaspoon chives
  • 1 tsp kosher salt
  • 2 cups Kewpie mayonnaise, or whatever is your favorite (try to find Kewpie)

Combine all ingredients in a food processor. Let ‘er rip till smooth. It will be a lovely shade of light green.

Plate creatively to show off the beautiful little crustaceans and your gorgeous sauce. Enjoy!

Printable PDF here: Asahi Poached Shrimp

Be sure and see the other insanely delicious appetizers and small bites from my 2017 Tony Award night!

This The Gentleman Caller signing out.

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Miller Lite Shrimp Cocktail – the perfect starter or passed hors d’oeuvres

Printable PDF at the bottom of the page!

Knock knock knock.

Gentleman Caller.

It’s but a few days till we all begin our 2017 crash diets, but before that starts let’s keep the fatty food fiesta going! Here is one in a series of apps and starters that I am presenting moving toward New Year’s celebrations. Today’s is The Gentleman’s Miller Lite Shrimp Cocktail.

This dish is actually not fatty or gross, just a bit indulgent. It’s a luxurious starter and also can function as a passed hors d’oeuvre on little spoons with a dollop of sauce.

Ceramic asian soup spoons work well for individual servings of appetizers. They make them in recyclable plastic, too.

Dad and Poppa pretty much always drank Miller Lite when I was growing up, and they both loved a shrimp boil. So this is a bit of an homage to my dad and his dad.

What you need:

  • 1 12 ounce can of Miller Lite (or your favorite beer)
  • 6 ounces water
  • 1 pound shrimp, peels on**
  • peels of one lemon
  • 3 tablespoons crab boil***
  • 2 teaspoons salt

**Shrimp are classified numerically by how many pieces you get per pound. 21/25 shrimp = you will get between 21 and 25 shrimp per pound. U15 means you will get Under 15 shrimp per pound. I like about 16 shrimp per pound. Indulgent, sizable, but not giant. Also, try to get E-Z Peel shrimp. That means they’ve been deveined and you won’t have to deal with removing the intestinal track. Gross.

***My preferred brand is Kalustayan’s House Blend http://kalustyans.com/index.php?route=product/product&product_id=8638&search=crab+boil – but Zatarain’s and Tony Cachere’s are fine, too. Just less complex. Be sure that salt is not an ingredient in your crab boil.

In a saucepan, combine liquids, lemon peels, crab boil and salt. Bring to boil.

Add shrimp. Boil for exactly four minutes and not a moment longer. Remove from sauce pan, put in a bowl with ice and lemon slices.

When they are a temp you can work with, peel them. Allow the shrimp to get very cold before serving.

MILLER LITE SHRIMP COCKTAIL – THE PERFECT STARTER OR PASSED HORS D’OEUVRES

I like to serve them with this basic, easy cocktail sauce.

Here’s what you need:

  • 1 cup of ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon lemon juice
  • 2 tablespoons grated horseradish
  • dash of fresh black pepper
  • siracha, Frank’s Red Hot, or Texas Pete to taste
  • 1 tablespoon of smashed capers (optional)

Combine all ingredients. Allow to sit before serving, allowing the flavors to merge.

I don’t know anyone who doesn’t love a shrimp. This is certain to please your guests, or maybe just you!

Happy New Year.

xo – The Gentleman Caller

The Gentleman Caller’s Cocktail Sauce

Stanton’s Pepper Bacon and Gulf Shrimp and Grits (say that 3 times fast!)

Printable PDF at the bottom of the page!

Knock knock knock.

Gentleman Caller.

Some dishes are so good, so rich and so indulgent they transcend the barriers of being thought of as “only for breakfast”, “only for lunch”, “only a side dish”… You get what I mean. This is one of those dishes.

Grits. Used to be people would look at me like I had three heads if I asked if they had grits at breakfast time. Usually Northern types in franchise restaurants while I was on tour with a Broadway show. Granted, it does sound like something you’d pave a crude driveway with, would find in a chicken’s gizzard, or put in the bottom of a hamster cage. Regardless, the wonder of sweet white hominy for breakfast seems to be slowly gaining popularity and exposure.

This concoction is not exactly a waist-trimmer. But blow it off – it’s so damn good if you take it as a casserole to a party, you’ll find yourself back on that guest list till you’re tired of RSVP-ing.

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My cousin, Allen Stanton, is running our family grocery store down in Alvin, Texas. My great-grandfather, George Elliot Stanton, turned a feed store into a successful department store in the course of several decades from 1922 till his death on December 7, 1984. He was running across a highway and got hit by a car at 86 years old. That should tell you a little something about Grandpa Stanton.

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Allen has molded the store into a superior meat market, winning awards and serving many high-end restauranteurs in the Houston area. (www.StantonMeats.com)

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Yes, reader, that is kangaroo, wild boar and other exotic meats including Texas Hill Country venison. Delish.

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I popped in on Allen and bought some award-winning pepper bacon. Pepper bacon itself is a treat beyond belief; smoky pork and malabar black pepper? So that set my wheels a-turning on how to incorporate this special ingredient into something truly decadent.

I tested the recipe for mom and Dennis, my step-dad. They cursed me for days as they annihilated the leftovers after I had flown back to New York. It’s not something you should eat every day… but it’s damn hard not to if it’s in the fridge.

So go find your fat pants, set them out and let’s get started.

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What you need:

  • 1 cup of 5 minute grits (NOT instant)
  • 4 cups chicken stock
  • 8 slices of pepper bacon, or bacon of your choice (avoid varieties that are sweet)
  • 1 lb Gulf Shrimp, peeled and deveined (bigger is better)
  • 2 cups extra sharp cheddar cheese, grated (reserve 1/2 cup)
  • 1/4 cup butter
  • 4 oz ricotta cheese
  • 1/4 cup sour cream
  • 3 garlic cloves, finely minced
  • 1 tsp sriracha
  • 1 tsp worcestershire sauce
  • 1 tsp (or so) smoked paprika
  • 1/2 tsp kosher salt
  • 1 teaspoon cajun seasoning (Tony Chachere’s brand)
  • 1/2 tsp onion powder
  • 1/2 tsp white pepper
  • 1 tsp chopped parsley

Yeah, I know that is, like, everything in the whole grocery store… roll with me here.

Preheat the oven to 400 degrees (if you have convection option use that). Line a jelly roll pan with foil. Lay the bacon on the foil so that they don’t overlap. Place in preheated oven for about 15 minutes.

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While that bakes, prepare the grits. Bring the chicken stock to a boil, add the grits, cook for approximately 7 minutes. Yes, I know they’re 5 minute grits. Cook them for 7.

Season the shrimp with salt, cajun seasoning, onion powder, and white pepper.

When the bacon is cooked to your liking (it should be crisp but not burnt), remove from oven. Dial the oven down to 350 degrees. Pour bacon renderings into a sauté pan large enough to accommodate the shrimp without overlap. Crank up the heat on the sauté pan, right before the grease smokes add the shrimp. Don’t turn them. Allow a sear to occur (3 minutes). Turn and cook for 2 more minutes. Pull them JUUUUST as they turn pink. DO NOT OVERCOOK YOUR BEAUTIFUL EXPENSIVE SHRIMP! Pull from heat.

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Use cooking spray to grease a casserole dish – this is up to you. I used an oval Corning Ware casserole. A 9×13 would do; you need something that will hold around 3 quarts of volume. Use your brain.

Crumble the bacon with your hands. Put it in a large bowl. Add cooked grits, cooked shrimp, cheddar cheese, ricotta, butter, sour cream, garlic, sriracha, worcestershire, and parsley. Stir it all up till just combined; pour in casserole dish. Sprinkle with smoked paprika to your liking (I like at least a teaspoon). Sprinkle with reserved cheese.

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Shove with love into the 350 degree oven. Check it at 25 minutes. It’s probably not bubbly yet, but check it. Check it every 5 minutes, but it will likely be ready at 35. Ride the line of having the cheese bubble knowing those shrimp don’t want to be cooked any more than necessary.

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Pull it out when you’re satisfied and let it rest for a few minutes. It’s going to be incredibly hot. Also the prevailing scent of cheese, garlic and bacon is going to make you want to stick your whole freakin face in it. Don’t do that please.

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The closer it is to room temp the less sloppy it will be. I prefer it just above room temperature – “picnic temp”.

This pairs beautifully with a sautéed asparagus with lemon. The brightness of the lemon and stemmy asparagus cut the richness of the grits beautifully and the textural component works.

In the meantime, I tested this recipe by making it a couple of times and let me tell you how much is left: none.

Adios for now.

The Gentleman Caller

STANTON’S PEPPER BACON AND GULF SHRIMP AND GRITS

**If you didn’t use pepper bacon, add 1 teaspoon of Malabar or course ground black pepper.

Stanton’s Shopping Center – Grocery Store / Meat Market / Feed Store / Lunch Counter / Hardware Store is located at 219 N. Taylor Street, Alvin TX 77511 – 281-331-4491 www.StantonMeats.com