Shrimp – Volpi Foods https://www.volpifoods.com Mon, 08 Mar 2021 15:40:40 +0000 en-US hourly 1 https://wordpress.org/?v=6.8.1 https://www.volpifoods.com/wp-content/uploads/2021/02/cropped-android-chrome-512x512-1-32x32.png Shrimp – Volpi Foods https://www.volpifoods.com 32 32 Shrimp and Chorizo Skewers https://www.volpifoods.com/recipes/shrimp-chorizo-skewers/ Thu, 09 Jun 2016 14:41:08 +0000 https://www.volpifoods.com/?post_type=avada_portfolio&p=2912 Sometimes Bitter is Better. Lamenting the biting cold weather? Take it out on your salad. Grilling bitter greens brings out their sweetness, and when paired with a tender, salty, cured meat, it becomes something else entirely.

This citrus dressing, or citronette, makes more than you’ll need for this recipe, but it stores nicely for tomorrow night’s salad. See the Cook’s Note on choosing the right creamy, assertive cheese for this dish and the best kind of butternut squash to use.

 

]]> Shrimp and Grits https://www.volpifoods.com/recipes/shrimp-and-grits/ Tue, 31 May 2016 15:56:30 +0000 https://www.volpifoods.com/?post_type=avada_portfolio&p=2829 Shrimp and grits is one of those comforting homestyle dishes that everyone in Low country has their own special way of making. And when you eat it with fresh-caught shrimp, you’ll instantly know why. Ingredients and techniques may vary from place to place and family to family, but everyone agrees it’s great for breakfast, lunch, dinner, whatever. Save the shrimp shells to make stock for an extra layer of flavor, you won’t be disappointed. The right way to cook grits is also a matter of taste. We like ours creamy, but feel free to stop whenever yours looks done. Top it off with fresh scallions, parsley, and a Southern dose of Tabasco.

 

]]> Shrimp Cocktail with Three Sauces https://www.volpifoods.com/recipes/shrimp-cocktail-three-sauces/ Mon, 01 Feb 2016 17:31:00 +0000 http://www.volpifoods.com/?post_type=avada_portfolio&p=1957 You’re doing it wrong: We know what you’re thinking. Shrimp cocktail? Like those sad, round plastic rings of rubbery shrimp crammed around a pot of way-too-sweet cocktail sauce? Nooooo. Not these guys. This is how you get it done, the right way. Treat your shrimp properly. Don’t just throw them in boiling water and let them get tough and chewy. Delicately flavor the poaching liquid with aromatics (think celery, peppercorns, bay, and thyme). Once the liquid is infused and simmering, cut the heat before adding the shrimp. This is no cauldron. This is a slow, warm bath. No stress, no worries. And for that little bit of effort, you get plump, tender shrimp. The way it should be. As for sauces, sure you want a classic cocktail — just not too sweet. But how about a creamy, herbaceous green goddess and retro mustard curry, too? It’s not just classic. It’s classy.

 

]]> Pancetta and Shrimp Fried Rice https://www.volpifoods.com/recipes/pancetta-and-shrimp-fried-rice/ Tue, 19 Jan 2016 17:17:19 +0000 http://www.volpifoods.com/?post_type=avada_portfolio&p=1874 Make this pancetta and shrimp fried rice recipe tonight: This dish is a no-brainer for a quick weeknight meal. It can be made with leftover rice, frozen shrimp, and vegetables. If you have all three on hand, you really have no excuses. We prefer fragrant and delicate long-grain jasmine rice for fried rice, but short or medium-grain rice can be used instead. Don’t load down your fried rice with too many ingredients or it’ll end up soggy and heavy. Our technique of making a well in the rice and cooking the eggs in the pan with the rice is a bit unorthodox, but we find it works exceptionally well with a cast iron or nonstick pan. And it’s one less pan to clean later.

 

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