A Thing of Beauty.

To me, this is a thing of beauty. A large bowl of Oysters, Shrimp, Stone Crab Claws, Mussels & Lemon, which should be slathered in hot sauce and enjoyed alongside a cold hand crafted libation. Happy Saturday Everyone.

Loyal To The Boil

Last Nights Dinner, Done In A Supreme Fashion.

Always ones to love flossing what we ate for dinner, last night was nothing less than stellar as I did the damn thing with a quick Seafood Boil that brought a few old friends & family members together. If you missed it, get ready for things like this to be an everyday option at our restaurant in Rancho Cucamonga, "The Supreme Plate, Gourmet Seafood, Sausages & Sandwiches… Coming Soon!"

Recipe Of The Day: Seafood Paella

Springtime in our test kitchen calls for plenty of seafood. Lately we have been fielding lots of recipe requests from our readers (please keep em coming!!!) for various light meals that can be prepared during the week. As well as those great requests for meals to surprise a loved one with a gourmet dinner that will really knock their socks off (or at least help you get closer to knockin’ their boots out of shape.) Today we wanted to reach back and showcase one of our insanely deep flavored but incredibly easy to pull off dishes, Seafood Paella. Most all of these ingredients can be found at your local market so don’t worry about having to make twenty different stops before you can even get to work.

Enjoy!!!  

(click read more for the Entire Recipe)

The Supreme Plate Spicy & Crispy Shrimp

Ingredients:

For the Sauce -

½ cup mayonnaise

1 TBS plus 1tsp Asian chili sauce (such as sambal oelek)

2 TBS honey

Kosher salt

For the Shrimp -

Vegetable oil, for frying

2 large eggs

¾ cup all-purpose flour

½ cup cornstarch

Kosher salt and freshly ground pepper

1 ¼ lb small / medium shrimp, (peeled and deveined)

Bibb or Hearts of Romaine lettuce leaves, for serving

Thinly sliced scallions, for garnish

Directions:

Make the sauce -  Mix the mayonnaise, chili sauce, honey, 1/4 teaspoon salt and 1 tablespoon water in a large bowl; set aside.

Prepare the shrimp: Heat about 2 inches of vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees. 

Meanwhile, whisk the eggs in a shallow bowl.

Whisk the flour, cornstarch and 1 teaspoon each salt and pepper in another shallow bowl.

Working in batches, dredge the shrimp in the flour mixture, shaking off any excess, dip in the beaten 

eggs, then return to the flour mixture, turning to form a thick crust.

Fry the shrimp in the hot oil until lightly golden, 1 to 2 minutes, adjusting the heat as needed to maintain the oil temperature.

Transfer to a paper-towel-lined plate with a slotted spoon.

Toss the shrimp with the prepared sauce.

Arrange the lettuce in a shallow serving bowl or on individual plates.

Top with the shrimp and garnish with scallions.

The Supreme Plate Creole Shrimp & Rice

Ingredients

·       1 TBS unsalted butter

·       2 TBS extra-virgin olive oil

·       3 cloves garlic, minced

·       1 tsp Lemon Juice

·       2 tsp Supreme Plate Seasoning (recipe follows)

·       1 lb jumbo shrimp, peeled and deveined, tails left on

·       Kosher salt and freshly ground pepper

·       4 plum or cherry tomatoes, chopped

·       2 bunches scallions, chopped (whites removed)

·       3 cups cooked white rice

·       3 TBS chopped fresh parsley

·       Lemon wedges, for serving (optional)

Directions:

Heat the butter, olive oil and garlic in a large skillet over medium-high heat until fragrant, about 1 minute.

Add the Supreme Plate seasoning and shrimp and cook, stirring, until the shrimp begin to curl, about 1 minute.

Season with Kosher salt and pepper.

Add the tomatoes and scallions to the skillet and cook, stirring, about 1 minute.

Add the rice and ¼ cup water and continue to cook until the rice is warmed through and the shrimp are opaque, about 3 more minutes.

Stir in the parsley and serve with lemon, if desired.

The Supreme Plate Seasoning –

(This seasoning goes good on beef, chicken / turkey, pork, seafood & vegetables)

2 1/2 TBS                   Paprika

2 TBS                          Kosher Salt

2 TBS                        Garlic Powder

1 TBS                        Black Pepper

1 TBS                        Onion Powder

1 TBS                         Cayenne Pepper

1 TBS                         Dried Oregano

1 TBS                        Dried Thyme

¼ TBS                        Brown Sugar

1 tsp                        Dark Chili Powder

Combine all ingredients thoroughly.

Per serving: Calories 357; Fat 11 g (Saturated 3 g); Cholesterol 176 mg; Sodium 537 mg; Carbohydrate 40 g; Fiber 3 g; Protein 23 g

BBQ Jerk Shrimp & Veggie Skewers

Shrimp are great. Fried, grilled, sautéed, broiled, raw (if handled correctly of course) and even boiled the great thing about Shrimp is how they play so well off of just about anything you put them in or next too on a plate. With backyard BBQs breaking out around the globe, we figured now is the perfect time to hit you with a recipe for Jerk Shrimp & Veggie Skewers, that scream “eat us by the pool while consuming massive amounts of alcohol!”

For those of you that don’t want to take the time to skewer the shrimp, you can also use a grill pan, that is safe for use on a BBQ, just lightly spray it with cooking spray before tossing the shrimp & veggies in. The results will be the same, we just love eating food off of a stick like a Savage.

With that said, let us get to work…

(click Read More for the entire Recipe...)

ROTD: Lemon-Garlic Shrimp & Grits

There is nothing more right than a bowl of Shrimp & Grits, especially when they have been cooked to perfection. The hints of lemon and garlic combined with the fresh shrimp and dash of cayenne pull this dish together better than a pair of new shoestrings.

Enjoy this with a cold beer, a Rum & Pepsi or some Barefoot Moscato (Cheap and fully effective.)

(click Read More for the entire recipe)

Recipe Of The Day: Spinach, Orzo & Shrimp Salad

The beast that is Summertime is quickly approaching. Never mind that Spring just landed, we know once the rain stops the beaches, hiking trails and outdoors will be calling upon us all to get out and enjoy a little time in the Sun. 

With that being said, let’s get something straight, no longer can we sit inside, snacking on our cold weather / holiday treats, the time is now to whip up some healthy snacks and get to burning off those unwanted, but always around lbs. Today being National Spinach Day, we figured lets break things down to the simplest form and start the week of with a great Salad recipe that’s topped off with some delicious (and healthy) Shrimp.

This salad takes no time at all so keep this recipe in your arsenal for when it is entirely too hot outside to eat a steak and fried shrimp.

This cool Summertime Spinach-Orzo & Shrimp Salad is a delightful way to break the monotony and add some beneficial fuel to your tank.

Enjoy!!!

Recipe Of The Day: Shrimp & Cabbage Stir Fry

The warm weather is returning quickly here in Southern California and with that; pool-side hangouts, lots of libations and fresh seafood being served in abundance. 

For those of you out their in the World though who don’t have time for any of that fun nonsense, take a moment at the very least to treat yourself to a dish that pulls together quickly, tastes better than what you’ll find at the local corner spot and is Really Healthy.

Shrimp & Cabbage Stir Fry, is the type of dish one should master, simply to impress your guests and keep your repertoire up to par.

Enjoy!!!

(click Read More for the entire recipe) 

Shrimp n Grits

Flyness