Tag Archives: #How-To

How-To: Boil Shrimp Perfectly!

27 Tuesday Sep 2016

Posted by in Food

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It is so quick and easy to boil shrimp perfectly, people mess it up!

Tools:  pot, strainer, slotted spoon, big bowl, ice

Ingredients: large wild-caught shrimp, lemon, creole seasoning, apple cider vinegar

Optional Ingredients: Lager Beer

Instructions:

Put pot with water, whole squeezed lemon (put the whole thing in after squeezing), 1/8 to 1/4 cup of apple cider vinegar, 1/2 lager beer if you choose, and creole seasoning (the more you add the more flavor will infuse) in the water and bring to a boil

Put strainer in one side of your sink and large bowl with ice water in the other

 

Once water is boiling, add shrimp, give it a quick stir

Note: after shrimp are added the water may not boil again, don’t worry

Let cook for a couple of minutes and stir again – stir enough to make sure the shrimp aren’t sticking

It won’t’ take long…..

Once you see 1 or 2 of the shrimp float to the surface – immediately drain (to avoid overcooking) and then dump into the bowl of ice water (to stop the internal cooking process)

 

For a quick and easy dipping sauce: Mix ketchup and prepared horseradish, to taste.

Done! Eat! Enjoy!

How-To: Cook Scallops Perfectly!

26 Monday Sep 2016

Posted by in Food

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It is so easy to cook scallops perfectly, people mess it up!

Tools:  paper towels, medium size pan, tongs, timer

Ingredients: large sea scallops, salt, pepper

Cooking Fat: butter or ghee or avocado oil or coconut oil

Optional Ingredients: white wine, lemon juice, shallots, garlic cloves

 

Instructions:

Rinse scallops with cold water

Dry scallops with paper towels (this allows them to sear)

Heat a dry pan nice and hot (medium-high heat), once the pan is almost smoking

Add cooking fat to pan, swirl around so the bottom of pan is coated

Add scallops, leave alone – do not move them, add salt and pepper, cook with a timer for 2 mins

Turn fire down to medium heat

Use tongs or spoon to flip them over, leave alone – do not move them, add salt and pepper, cook with a timer for 2 mins

IMPORTANT NOTE: Do not cook more than 2 mins per side, they will over cook and be big pieces of rubber. They should be seared on the outside, but slightly translucent on the inside.

 

Remove from pan and place on plate(s)

Should you choose – sauté shallots and or fresh garlic cloves, once brown, deglaze the pan with butter or ghee, white wine and lemon juice. Once reduced a little spoon over scallops; it shouldn’t take long since the pan is so hot. If you do not want shallots or garlic, just deglaze the pan and spoon over scallops.

Serve immediately.

Done! Eat! Enjoy!