Colcannon Recipe Alton Brown Recipe For Chicken Recipe For Shrimp

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COLCANNON



Colcannon image

Provided by Food Network

Time 2h

Yield 6 servings

Number Of Ingredients 8

3 pounds potatoes, scrubbed
2 sticks butter
1 1/4 cups hot milk
Freshly ground black pepper
1 head cabbage, cored and finely shredded
1 (1-pound) piece ham or bacon, cooked the day before
4 scallions, finely chopped
Chopped parsley leaves, for garnish

Steps:

  • Steam the potatoes in their skins for 30 minutes. Peel them using a knife and fork. Chop with a knife before mashing. Mash thoroughly to remove all the lumps. Add 1 stick of butter in pieces. Gradually add hot milk, stirring all the time. Season with a few grinds of black pepper.
  • Boil the cabbage in unsalted water until it turns a darker color. Add 2 tablespoons butter to tenderize it. Cover with lid for 2 minutes. Drain thoroughly before returning it to the pan. Chop into small pieces.
  • Put the ham in a large saucepan and cover with water. Bring to the boil and simmer for 45 minutes until tender. Drain. Remove any fat and chop into small pieces.
  • Add cabbage, scallions, and ham to mashed potatoes, stirring them in gently.
  • Serve in individual soup plates. Make an indentation on the top by swirling a wooden spoon. Put 1 tablespoon of butter into each indentation. Sprinkle with parsley.

GARLIC SHRIMP CASSEROLE



Garlic Shrimp Casserole image

An easy weeknight dinner, this flavorful casserole uses up leftovers without sacrificing on flavor thanks to a red pepper cream sauce and plump, juicy garlic shrimp. This recipe first appeared in Season 6 of Good Eats.Photo by Lynne Calamia

Provided by Level Agency

Categories     Mains

Time 1h40m

Number Of Ingredients 14

1 pound (21- to 25-count) shrimp, peeled and deveined
1/4 cup olive oil
4 cloves garlic
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons cornstarch
1 tablespoon cold water
2 cups chicken stock
1/2 cup heavy cream
1/2 teaspoon red pepper flakes
2 cups leftover cooked rice
2 cups Garlic Shrimp
2 cups sautéed vegetables, leftovers are fine
3/4 cup panko

Steps:

  • Place the cleaned shrimp, olive oil, garlic, salt, and pepper into a 1-gallon zip-top bag, seal, and toss to combine. Allow to sit at room temperature for 30 minutes.
  • Heat a 10-inch cast-iron skillet over medium heat for 5 minutes. Add the shrimp along with the marinade to the pan. Sauté, tossing continuously, just until the shrimp begin to turn opaque in the center, 3 to 4 minutes. Serve immediately and save leftovers for garlic shrimp casserole.
  • Heat oven to 350ºF.
  • Place the cornstarch and water into a small jar, seal, and shake to combine. Whisk together the chicken stock and cornstarch slurry in a 3-quart saucier and set over medium-high heat. Bring to a simmer and cook for 3 minutes. Add the cream and red pepper flakes and stir to combine. Remove from the heat.
  • Place the rice, leftover garlic shrimp, and vegetables into a 9-by-11-inch baking dish. Pour the cream mixture over the leftovers and press down to evenly distribute the liquid. Sprinkle the panko evenly over the top and bake until the mixture is hot and bubbly, about 25 minutes. Turn the broiler to high and brown the panko until golden, 2 to 3 minutes. Cool for 15 minutes before serving.

SHRIMP GUMBO



Shrimp Gumbo image

This spicy Cajun gumbo, a stew originating in Louisiana in the 18th century, gains much of its flavor from the dark roux and its characteristic thickness from file, an herb made from the ground leaves of the sassafras tree. Onions, celery and green peppers, the "holy trinity" of both Creole and Cajun cooking, add flavor and substance to the thick shrimp and sausage stew, which is served over a heaping portion of white rice.

Provided by Alton Brown

Categories     main-dish

Time 3h30m

Yield 6 servings

Number Of Ingredients 16

4 ounces vegetable oil
4 ounces all-purpose flour
1 1/2 pounds raw, whole, head-on medium-sized (31-50 count) shrimp
2 quarts water
1 cup diced onion
1/2 cup diced celery
1/2 cup diced green peppers
2 tablespoons minced garlic
1/2 cup peeled, seeded and chopped tomato
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon fresh thyme, chopped
1/4 teaspoon cayenne pepper
2 bay leaves
1/2 pound andouille sausage, cut into 1/4-inch pieces and browned
1 tablespoon file powder

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the vegetable oil and flour into a 5 to 6-quart cast iron Dutch oven and whisk together to combine. Place on the middle shelf of the oven, uncovered, and bake for 1 1/2 hours, whisking 2 to 3 times throughout the cooking process.
  • While the roux is baking, de-head, peel and devein the shrimp. Place the shrimp in a bowl and set in the refrigerator. Place the heads and shells in a 4-quart saucepan along with the 2 quarts of water, set over high heat and bring to a boil. Decrease the heat to low and simmer for 1 hour or until the liquid has reduced to 1-quart. Remove from the heat and strain the liquid into a container, discarding the solids.
  • Once the roux is done, carefully remove it from the oven and set over medium-high heat. Gently add the onions, celery, green peppers and garlic and cook, moving constantly for 7 to 8 minutes or until the onions begin to turn translucent. Add the tomatoes, salt, black pepper, thyme, cayenne pepper, and bay leaves and stir to combine. Gradually add the shrimp broth while whisking continually. Decrease the heat to low, cover and cook for 35 minutes. Turn off the heat, add the shrimp and sausage and stir to combine. Add the file powder while stirring constantly. Cover and allow to sit for 10 minutes prior to serving. Serve over rice.

SALT ROASTED SHRIMP



Salt Roasted Shrimp image

Provided by Alton Brown

Categories     appetizer

Time 33m

Yield 4 servings

Number Of Ingredients 2

4 pounds rock salt
1 pound jumbo shrimp (20 to 24 shrimp per pound), with heads on

Steps:

  • Divide salt evenly among 2 (9 by 13-inch) metal pans divide salt evenly. Heat your oven to 400 degrees F and put the pans of salt into the oven to heat. When the oven reaches 400 degrees F, allow the salt to continue heating for another 15 minutes. After 15 minutes have passed, put the shrimp on top of the salt in 1 of the pans. Then cover with all of the salt in the second pan. The shrimp should be evenly and completely covered. Roast for 8 minutes. Remove from oven and check 1 shrimp for doneness. The shrimp should be opaque and white and pink in color. If not done, return to oven for 1 to 2 minutes. Serve immediately.

COCONUT SHRIMP WITH PEANUT SAUCE



Coconut Shrimp with Peanut Sauce image

Provided by Alton Brown

Categories     appetizer

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 19

24 large (15 to 20 count) shrimp, peeled, deviened, and butterflied
1/2 cup cornstarch
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground white pepper
1/4 teaspoon cayenne pepper
4 egg whites
2 1/2 cups sweetened shredded coconut, or 2 1/2 cups shredded fresh coconut
Canola or peanut oil, for frying
Peanut Sauce, recipe follows
1/4 cup chicken stock
3 ounces unsweetened coconut milk
1 ounce lime juice
1 ounce soy sauce
1 tablespoon fish sauce or 2 to 3 anchovies, ground
1 tablespoon hot sauce
2 tablespoons chopped garlic
1 tablespoon chopped ginger
1 1/2 cups creamy peanut butter
1/4 cup chopped cilantro

Steps:

  • Pat the shrimp dry with a paper towel. In a small bowl combine cornstarch, salt, pepper, and cayenne. In a separate bowl, whisk the egg whites until foamy. In another bowl, place the coconut. Coat the shrimp with the cornstarch and shake off any excess. Dip into the egg white and then press into the coconut to get full coverage. Try to keep 1 hand dry, this will keep things a little cleaner.
  • In a large pan, heat the oil to 350 degrees F and gently submerge the shrimp, 6 at a time. Fry for about 3 minutes or until golden brown. Remove them to a rack to drain. Serve with Peanut Sauce.
  • In a food processor, puree the chicken stock, coconut milk, lime juice, soy sauce, fish sauce, hot sauce, chopped garlic, and ginger. Add the peanut butter and pulse to combine. Fold in the cilantro and keep refrigerated until ready to serve.
  • Bring sauce to room temperature and serve with coconut shrimp.

COLCANNON



Colcannon image

This is a recipe from County Mayo. It is traditional Halloween fare but good anytime! Kale can be substituted for cabbage.

Provided by Marc Boyer

Categories     Side Dish     Potato Side Dish Recipes

Yield 5

Number Of Ingredients 7

1 pound cabbage
1 pound potatoes
2 leeks leeks
1 cup milk
salt and pepper to taste
1 pinch ground mace
½ cup butter

Steps:

  • In a large saucepan, boil cabbage until tender; remove and chop or blend well. Set aside and keep warm. Boil potatoes until tender. Remove from heat and drain.
  • Chop leeks, green parts as well as white, and simmer them in just enough milk to cover, until they are soft.
  • Season and mash potatoes well. Stir in cooked leeks and milk. Blend in the kale or cabbage and heat until the whole is a pale green fluff. Make a well in the center and pour in the melted butter. Mix well.

Nutrition Facts : Calories 302.4 calories, Carbohydrate 28.6 g, Cholesterol 52.7 mg, Fat 19.7 g, Fiber 4.9 g, Protein 5.3 g, SaturatedFat 12.4 g, Sodium 179.8 mg, Sugar 7.3 g

ALTON BROWN'S SHRIMP SCAMPI V2.0



Alton Brown's Shrimp Scampi V2.0 image

Make and share this Alton Brown's Shrimp Scampi V2.0 recipe from Food.com.

Provided by Dannielle W.

Categories     European

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

2 garlic cloves
2 tablespoons finely chopped parsley
2 tablespoons olive oil
1 lb jumbo shrimp (headless)
2 roma tomatoes, seeded and diced
1/4 teaspoon salt, to taste
1/4 teaspoon fresh ground black pepper
1 tablespoon butter
1/2 lemon, juice of

Steps:

  • Chop the garlic togethe with the parsley until it almost reaches a paste like consistency.
  • Heat the sauté pan and, when hot, add the oil. Add the shrimp and toss. When halfway cooked, about 1½ minutes, add the tomatoes and toss for 30 seconds to 1 minute more. Add the garlic and parsley mixture, the salt, pepper, butter, and lemon juice and toss one last time. Turn out onto a plate and serve.

Nutrition Facts : Calories 351.8, Fat 21.8, SaturatedFat 5.8, Cholesterol 301.3, Sodium 1632.4, Carbohydrate 6.7, Fiber 1, Sugar 2, Protein 31.9

ALTON BROWN'S SMOKED PAPRIKA CHICKEN AND POTATOES



Alton Brown's Smoked Paprika Chicken and Potatoes image

I saw Alton making this recipe on TV....DH and I made it the next evening. Fabulous flavors! Easy to make.

Provided by katie in the UP

Categories     Chicken

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 10

6 ounces pimento stuffed green olives, chopped
2 teaspoons lemon zest
2 garlic cloves, grated
3 tablespoons smoked paprika
1 tablespoon olive oil
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper, freshly ground
8 bone-in skin-on chicken thighs
2 lbs yukon gold potatoes, unpeeled and thinly sliced
1 medium yellow onion, sliced

Steps:

  • Preheat oven to 375 degrees F.
  • Combine the olives, lemon zest and garlic in a small bowl. Set aside.
  • Mix the smoked paprika, olive oil, 3/4 teaspoon of the salt and pepper into a paste in a large bowl.
  • Lay the chicken thighs skin-side down. Using a pair of kitchen shears, make a cut down the length of the bone to expose it, then cut the meat away from the bone. Discard the bone.
  • Stuff about 2 tablespoons of the olive mixture under the skin of each chicken thigh and rub paprika paste on each. Arrange the chicken thighs, skin-side up, on a cooling rack.
  • Arrange the potato slices and onion pieces in an even layer on a foil-lined half sheet pan. (I also sprinkled left over paste on potatoes.).
  • Place cooling rack over potatoes and bake until the skin is crispy and the potatoes are tender, 55 to 60 minutes. If you prefer the potatoes crispy, remove the rack with the chicken and return to the oven for an additional 5 to 10 minutes. Serve immediately.

Nutrition Facts : Calories 714.1, Fat 39.5, SaturatedFat 9.5, Cholesterol 157.9, Sodium 1472.7, Carbohydrate 53.4, Fiber 7.9, Sugar 4, Protein 38.3

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