On this episode of “Can Jen Piccata It?” we have not just shrimp, not just a burger, but a shrimp burger!
I love this dish for two big reasons. One it makes a piccata feel so practical. I can have my piccata poolside and it fits. But also? Now my summer burger feels so glamorous from swapping out meat and ketchup for a seafood piccata flavored with lemon and capers. The shrimp and the burger really work together to lift each other up.
1 lb shrimp, semi-finely chopped
1/4 cup plus 1 tbsp capers, drained and rinsed
Juice and zest of one lemon
1 large egg
1/4-1/2 cup all purpose flour
1/4 cup mayonnaise
2 tbsp neutral oil
Salt and pepper
Start by mixing the mayonnaise, 1 tbsp of the capers, and start with the juice of half a lemon. Add more lemon if needed and add salt and pepper to taste. Set aside or refrigerate until using.
Combine the shrimp, lemon zest, the rest of the capers, egg, flour, and 1/2 tsp each salt and pepper. Add more flour if the mix isn’t holding. Form into four patties.
Heat the oil in a large, heavy-bottomed pan over medium-high heat. Cook your shrimp patties about 3-5 minutes per side until the outsides are golden brown and the insides are fully cooked. Serve on a toasty bun with lettuce, spinach, or arugula and load up the mayo!
For anyone else missing the sushi bar something fierce, this one’s for you. Pretty much every sushi bar near me has some variant of these mussels. You’ll see them referred to as mussels yaki, charred mussels, or baked mussels. Then the topping options create an even broader range. but no matter what you call them or put on top, these tamgy, creamy, and slightly crunchy appetizers are addictive as can be.
Like almost any southerner I’m a sucker for a good mac and cheese. What’s more comforting than carbs and cheese? Simple: carbs, cheese, and a crap ton of seafood. I based this recipe off of a traditional macaroni pie recipe, but with some switched up cheeses as well as the addition of shrimp, scallops and (admittedly imitation) crab.
Ok so in the past I’ve gotten bad about feeling the need to do some intense diet and exercising for the new year. I usually lose weight for a while, but end up feeling restricted, overworked, and not very happy by Summer. Instead for 2020 I’m going with a goal of “happy food.” I aim to cook what’s making me happy in that moment no matter how weird or out of my normal culinary zone it may be. I’m on a new path of chasing after happy dances.
That being said, like many of you this holiday season got me jacked up. Spiked hot cocoa, tons of red meat, and all the latkes I can eat are really cool, but I needed a major reset button to start 2020 feeling fresh and clean.
One of my favorite things to have in the morning is a huge mug of matcha to get me perked up and ready to go, which was the jump off point of this dish. The surrealistic pondscape consists of some of my favorite clean flavors: salmon, cucumber, nori, roe, and dashi. The effect is a really cool combination of oceany flavors from the fish and dashi with the earthiness of matcha to create something that feels very nature inspired.
Even though we’re in the middle of winter the lightness and freshness of this dish can’t help but make me feel like spring is around the corner. Another cool perk is it can be served at any temperature and still work.
Somehow, despite it being mid October we don’t have fall yet. To say I’m salty is a massive understatement. To bridge the gap between this weird fall one day summer the next weather I wanted to combine flavors that to me are quintessential to each season.
In the summer seafood is my favorite thing to make, and I’ve been on a huge salmon kick due to the health benefits. And then in the fall I’m all about decadent soups and curry. Then of course you have corn which is an ingredient that belongs to both seasons.
It may seem like a weird combo but it actually really works. I love the flavor of curry and salmon together, and then the corn adds nice little pops of sweet freshness.
I think almost everyone in South Carolina is no stranger to a salmon patty. Typically it’s one of those things that’s associated with that deeeep country and no frills. But what if we jazzed it up and gave it new life?
Enter lemon, dijon, capers, and a parsley lemon sauce. Salmon, whether fresh or canned is one of those ingredients that deserves zip and pep. Finding the brightness of the ingredients under the crispy crust from frying the patties is a match made in heaven. Continue reading “Salmon Patties with Lemon, Dijon, and Capers”→
Poké, a bowl a la free form sushi, found all over Hawaii, has become my favorite thing to eat lately. I have already created one variant, but let’s be real, finding sushi grade fish can be tricky or downright expensive. Enter my ride or die, imitation crab, or krab if you’re tight like that.
This dish is not only affordable and accessible. It’s also light, flavorful, and perfect if you’re lazy because there’s a seven minute cook time. The only thing you make is the ginger soy dressing. And of course the best part of any salad or poké situation, CUSTOMIZATION. So go nuts with your toppings!
To be honest, I am not into the whole concept of a new year’s diet. I feel like it usually becomes more about looking a certain way as fast as possible, as opposed to building a healthier life style that makes you feel good at all times. Plus the whole thing usually falls apart by March.
I think anyone who reads my blog at this point knows I am a garlic junkie. Have I even posted one recipe that does not use any garlic other than the dessert I posted? To be honest I don’t think I have. And can you blame me? Garlic is absolutely delicious! There is nothing better than that sweet, almost nutty flavor you get from beautifully browned garlic. Well this pasta recipe here is an ode to all the fellow garlic lovers out there, and even better, this recipe is unbelievably cheap and simple to prepare and is friendlier to the figure than a lot of the recipes I have posted.
Shrimp is one of the key items in South Carolina food culture. Growing up one of the main spots for my family vacations was Charleston. For those of you who have never been Charleston is a beautiful town filled with a rich history that is as old as America itself, and they also boast some of the best food in the world in my opinion. Since Charleston is on the shore you can find beautiful coastal style dishes in almost every restaurant. Think she crab soup or shrimp and grits. Every time my family would travel to Charleston we made sure to eat every bite of shrimp that was available to us and we would even get coolers full of shrimp from seafood markets to take home with us. The shrimp there is that good.
For this dish I was inspired by memories of Charleston, South Carolina. I wanted to create something with beautiful shrimp, but really turn the volume up on the flavor to create a fiery, yet decadent shrimp. I crusted the shrimp in some of my favorite spices like old bay and lots of garlic powder. Then I combined oil, butter, and garlic in the pan to create a sort of garlic butter, and then cooked the shrimp in the garlic butter for extra oomph. I paired these shrimp with my tomato basil cream pasta, recipe found here. This created an incredibly well rounded dish. The shrimp had spicy and garlicky notes while the pasta balanced it out with the sauce’s creaminess and sweetness of the tomato and basil. This pairing worked incredibly well, but I think these shrimp could go with any manner of dishes. They would be beautiful next to a steak for a surf and turf, orwould be delicious with polenta for a play on shrimp and grits. There are so many options for these little flavor bombs, plus the cooking on them is super easy to boot!
1/2 pound raw shrimp, peeled and deveined
3 tablespoons garlic powder
1/2 tablespoon cayenne pepper
1 tablespoon black pepper
1 tablespoon old bay seasoning
2 cloves minced garlic
3 tablespoons butter
1 tablespoon cooking oil
Start by mixing the garlic powder, cayenne, black pepper, and old bay together. Heat the oil and butter over medium high heat. While your oil and butter heats up toss the shrimp in the spice mix. Once the butter is melted add the garlic and give it one minute to cook. After that minute add your shrimp to the pan. The shrimp should take about two minutes to cook on the first side and one minute on the second side. The spices should form a nice crust on the shrimp. For serving I topped my pasta with the shrimp and garlic from the pan, and then topped the whole plate off with fresh basil and parmesan cheese. It does not get much easier or more delicious than that!