Shrimply Irresistible

I'm a shrimp lover from way back; I could double as Forest Gump's friend Bubba in describing all the shrimp dishes that I love.  This summer, Mexican shrimp have been showing up here in San Diego at great prices, and I've got a freezer full of my favorite crustacean just waiting to be transformed into new dishes.  Leftover Chino Farm corn gave me the inspiration to make a soup with a Cajun twist, the sweet corn and shrimp are balanced by the heat of the Cajun seasoning.  This soup is terrific any time of the year, but when fresh corn is available,it's spectacular.          

Cut the corn off the cob

Better than Bouillon reconstituted lobster stock, Penzeys' Cajun seasoning, flour and corn from the cob

Cooking the shallots and Cajun seasoning

Add the flour, and cook for 3 minutes after white bubbles form on the bottom of the pan

Add the stock and bring back to a boil, otherwise it won't thicken correctly

Add the corn and break it up

Cooked shrimp, chop up large ones, you want the shrimp to be bite size

Looking good

Good enough to eat!


Creole Corn and Shrimp Soup

Serves 6

4 tablespoons (1/2 stick) unsalted butter

1/4 cup finely chopped shallot

1/4 cup finely diced celery

1 teaspoon Creole Seasoning or Old Bay Seasoning

3 tablespoons all-purpose flour

2 cups seafood stock

4 cups white corn, fresh cut from the cob, or frozen and defrosted

1/2 pound medium cooked shrimp, peeled and deveined

1 cup heavy cream

1/4 cup snipped chives

1. Melt the butter in a 4-quart saucepan and add the shallot, celery,and Creole Seasoning, sautéing for 3 minutes, until the shallot is softened.

2. Add the flour, and stir until the flour begins to bubble in the bottom of the pan.

3. Slowly add the stock, and whisk until the mixture is smooth. Add the corn, and bring to a boil. Simmer the soup for 3 to 4 minutes, add the cream and shrimp bring to serving temperature and serve garnished with chopped chives.

Cooks Note: If you would prefer to use chicken, substitute 2 cups of cooked chicken for the shrimp and chicken broth for the seafood stock. For a vegetarian soup, omit the shrimp and substitute vegetable broth for the seafood stock. I have a friend who makes this soup with leftover ham (about 2 cups cut into 1/2-inch dice)

I'm taking the weekend to finish my editing, so I'll be back early next week with eating and cooking adventures from the weekend. Although it's the end of the summer, I'm looking forward to a scrumptious fall!     

Cool and Creamy

Here in San Diego we have been experiencing the coldest summer on record. While my kids in NYC, and Bloomington, IN are sweltering in the heat, I've got the slow cooker out making soups and stews! If you want to beat the heat, this cold strawberry soup is not only refreshing, it's lick the bowl delicious!  Simple to prepare, and refrigerate ahead of time, try this as a starter for your next dinner on the patio; it's cool, creamy, and topped off with sweet and salty almonds to give it a nice crunch. 

Cold Strawberry Soup with Sweet and Salty Almonds

Serves 6

1 cup water
1 cup rose wine
1/2 cup sugar
2 tablespoons lemon juice
1 quart (4 cups) strawberries, washed, hulled, and pureed
1/2 cup heavy cream, whipped
1cup crème fraiche

1. Combine the water, wine, sugar and lemon juice in a 3-quart saucepan. Bring to a boil, and boil for 5 minutes.
2. Add the strawberries, and cook an additional 10 minutes, stirring frequently.
3. Remove from the heat, transfer to a bowl, and cool.
4. When the mixture is cool, combine the whipped cream and crème fraiche and fold into the strawberry mixture.
5. Chill, and serve in small cups with sweet and salty almonds for garnish.

Sweet and Salty Almonds

Makes 2 cups

2 tablespoons unsalted butter
3 tablespoons sugar
Pinch cayenne pepper
2 cups sliced almonds
2 tablespoons Fleur de sel
1. In a large non-stick skillet, melt the butter and add 2 tablespoons of sugar, and the cayenne pepper. Stir until the sugar melts.
2. Add the almonds, and stir until the almonds are coated, and the almonds begin to turn golden brown.
3. Transfer the almonds to a mixing bowl, and sprinkle with the remaining 1 tablespoon sugar and the Fleur de sel.
4. Toss the almonds, and spread out on a baking sheet or paper toweling to cool. The almonds can be kept in airtight containers in the freezer for up to 6 months, or at room temperature for about 1 week.

An overabundance of  cherries at La Combe en Perigord led to making this delicious lemon pudding cake.  Although cherries are still available in many markets you can substitute any number of different fruits on the bottom (think blueberries, raspberries, nectarines).  The lemon pudding cake is an old recipe from the 60's where the cake separates into a nice cake on the top, but the bottom forms a pudding like mixture.  Adding fruit to the lemon pudding gives it a really nice texture and flavor.  I love this served with creme fraiche, but sweetened whipped cream, or ice cream works well, too.  If you are using cherries, get yourself a cherry pitter to make quick work of the cherries--we used Chuck Williams old cherry pitter to make the chore easier---almost like using one of Julia's old tools! This recipe is similar to the post using plums instead of cherries. 

La Combe Hot Lemon Pudding Cake with Cherries
Serves 6


1 1/2 cups pitted sweet cherries, rinsed and stems removed
4 large eggs, separated
grated zest of one lemon
1/3 cup lemon juice
4 tablespoons butter, melted
1 2/3 cups milk
1 cup sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
2 cups heavy cream, whipped stiffly with 1/4 cup sugar for garnish or 2 cups creme fraiche

1. Preheat the oven to 325 degrees.
2. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
3. Spread the cherries over the bottom of the pan.
4. In a large bowl, beat the egg whites until soft peaks form and set aside. In another mixing bowl, beat the egg yolks and blend in the zest, juice, butter and milk.
5. In another bowl, stir together the sugar, flour and salt and add to egg yolk mixture beating until smooth and fold into the reserved egg whites.
6. Transfer the batter to the prepared pan, and bake for 35 to 45 minutes, until the top is firm. Remove from the oven and allow to stand for 15 minutes before serving warm, with sweetened whipped cream.