Tag Archives: Shrimp

Alton Brown’s Shrimp Gumbo

Sunday around our house was such a gloriously lazy, rainy day. We went out for brunch, planned a fun dinner, bought dinner supplies, and then slowly prepped dinner while watching a Survivorman marathon on Netflix. Pretty freaking awesome.

We had some super flavorful (and super spicy!) hot andouille sausage that we purchased last weekend at the Ballard Farmers Market sitting around in the freezer, and we wanted to do something different and more “special” with it. Enter gumbo. When looking for a recipe that I’m kind of unfamiliar with or that I think of as being difficult, I often look to Alton Brown to break it down for me. A quick Google search led me to his Shrimp Gumbo recipe.

Our trip to the market for supplies led us to alter some aspects of the recipe. Our fish monger didn’t have any shrimp with heads on, so we settled for fresh, wild, American shrimp, and figured the could handle making the stock without the heads. Also, our market didn’t have filé powder, and after reading that there was no substitute and that it was mostly used for thickening, we just decided to forgo it.

Dinner was a team effort. While Brent made the roux (in the oven, which was new to me), I peeled the shrimp and made the shrimp stock. After that bit of hands off prep work, we assembled our mise en place and got cooking.

Brent did most of the active work, sauteing the veggies in the dark roux, and stirring in the shrimp stock.

Look at that rich brown color! Oh, and the gumbo came out super flavorful, which I took all credit for since I made the stock. Ha. Brent claims it was all because of the roux.

I was out of rice, so I just decided to make a batch of couscous to go with the gumbo because I love how quick cooking it is. I was shocked at how flavorful this was (which is ridiculous, I know). But man, it was just so freaking good. And that andouille certainly brought the heat!

Could it have used the filé powder or some other thickening agent? Definitely. But I don’t think we missed out that much, and mixing it with the couscous thickened it up quite a bit. Oh, and I also liked this recipe because it doesn’t have okra, which I’m not a fan of. This was the perfect use for the andouille, and it’s always fun to cook with Brent. And we have tons left over for lunch!

Since moving to Seattle, where Brent works longer hours and has a longer commute, I have come to absolutely live for weekends. It feels so special to have two full days of uninterrupted time with my husband and an awesome city to explore together.

Shrimp Two Ways

Saturday night we had our first flag football game of the corporate challenge. We lost, but I had a lot of fun. I even managed to get one “tackle.” I can’t throw or catch very well, but I figured I might be okay at chasing people. It was way more of a workout than I was expected and after our 30 minute game our team rolled our sweaty selves in Buffalo Wild Wings for beer – gotta rehydrate!

We didn’t make it home until nearly 10pm and I was starving for a real dinner, so I threw together a pesto shrimp pizza using the master recipe from Artisan Bread in Five Minutes a Day. I love how quickly the pizza dough can be used. While the oven was preheated, I flattened the dough, peeled the shrimp, grated the cheese and layered the pizza. After 11 minutes in the oven, I was greeted with real food! So tasty. It was almost 10:30 by this point so I pigged out and then passed out. Glorious. I took a photo, but I was clearly more exhausted than I thought because it is basically a giant, unrecognizable blur.

Sunday I spent all day prepping for the upcoming week. I cut veggies, cooked chicken, soaked and cooked beans, made enchilada sauce, did laundry, and got Brent to help vacuum the whole house. I also pre-read some chapters for psych nursing and at the end of all that, I made another shrimp dinner. I was planned on making Cilantro Shrimp from Cooking Light, but I had no green onion, and very little cilantro – and I wanted more veg in it.

I sautéed 4 cloves of garlic and 2 tablespoons of grated ginger in 1 tablespoon of sesame oil for 30 seconds. Then I threw in 1/2 lb. of peeled and deveined shrimp and cooked for 1 minute. Finally I added 1/2 lb. of sugar snap peas, 3 tablespoons low-sodium soy sauce, 2 teaspoons of Sriracha, 2 tablespoons of cilantro and cooked for an additional minute. I served it over short-grain white rice and called it a day. The whole meal took 25 minutes – mostly because of the rice.

I like to eat with chopsticks whenever possible. Makes meal time much more entertaining. The dish was tasty, but I’m a wuss and put in way too much Sriracha for myself. Brent called it barely spicy, but it took me 40 minutes and 3 tissues to eat it. B then claimed it was too insubstantial for dinner and we should walk down to the ice cream shop 1.5 miles away and get some ice cream. I thought dinner was substantial enough, but I don’t really turn down ice cream, so off we went. It was a nice hour of walking there and back, and when I got back, I was ready for bed because…

Today is the first day of my last semester of nursing school! The beginning of the end! I’m so excited! In 17 weeks, I’ll be graduating. 🙂