Craving Texas…Seafood?

When you think about well-known dishes you would find in Texas, what are the big 3 that first come to mind? BBQ? Tex-Mex? Wild game? All are regular finds on menus far and wide down here. But how often do you hear someone say “You know what I HAVE to have when I visit the Lone Star State? SEAFOOD!” Um, not a common request or suggestion when people come to visit, you can be sure.

So let me enlighten you! In case you haven’t looked at a map recently, Texas has a heck of a lot of coastline, ranking 6th or 7th in the country (depending on which chart you rely on). As a result, there are some pretty good eats to be had from the waters to the southeast of the state. In particular, I’m a fan of wild-caught Texas shrimp, which are regularly available at local farmer’s markets, and generally are less than 24 hours out of the water. Pretty fresh, considering I’m in the middle of the state, hours from the closest shrimp boat..

Now I have to admit that, growing up in the Midwest, the only shrimp I ever saw on a menu was at Red Lobster, and it was fried and slathered with cocktail sauce. Not that there’s anything wrong with that (let’s hope that Garden Gate Capital or Darden Restaurants don’t feel dissed). But let’s just say that when the shrimp is fresh, you don’t need to do much to it to make it delectable. Frying? Breading? Blasphemy! A little salt, pepper and a little fresh herb sauce? Now THAT’S a Texas meal I would serve to any out-of-towner.

Shrimp & Kale Pesto Pasta

In peeking into my freezer this week, I came across a container of kale pesto that I’d made this summer. This turned out to be the perfect mid-week meal given yesterday’s purchase of a pound of those shrimpy little darlings. Saute, toss, add to pasta—done! Add some crusty bread, and dinner was ready when the hubster walked through the door (feel free to insert “little wife in the kitchen” comment here). And the leftovers made for a tasty lunch the next day. Protein, greens, grains—it’s like health food, right?

Don’t like shrimp? Well, then feel free to pass this little gem along to someone who does. Tell them to enjoy their Texas-inspired dish!

Ingredients:

Kale Pesto—
• 1 tbsp. toasted pine nuts (you can substitute walnuts or even pecans if preferred—pine nuts can be expensive!)
• 3 cloves garlic, peeled and smashed
• 1 large bunch of fresh kale, rinsed and de-stemmed
• 1 c. fresh basil
• 1 c. extra virgin olive oil
• 1 c. freshly grated parmesan cheese
• Juice from ½ lemon (this helps keep the sauce from turning brown, and adds a nice citrus note)
• Salt & pepper to taste

1. In a food processor, coarsely chop the pine nuts (or whatever nut you are using), along with the garlic.
2. Add greens and pulse until the greens begin to break down.
3. With the processor on, slowly add the olive oil through the feeder tube in the top of the processor.
4. Add parmesan cheese and lemon juice to the mixture, and pulse to desired consistency, adding extra olive oil as needed.
5. Season with salt & pepper to taste.

What is great about this recipe is that you can serve it immediately over hot pasta, or freeze it in small batches (like ice cube trays or mini-muffin tins) to use when the ingredients aren’t in season. The sauce is a great addition to not only pasta, but sauces of all types, soups & stews, or even added to butter to make a great topping for steaks.

Also, you can substitute nearly any green for the kale. I’ve used baby spinach, and arugula, all depending on what I find at the market and what flavors I’m in the mood for.

Shrimp & Pasta–
• ½ lb. pasta (any shape works with this dish, but in this case, thin spaghetti was handy)
• 1 lb. wild-caught Texas shrimp (or other wild shrimp if you aren’t in the Lone Star State), shelled and deveined
• 1 tbsp. kale pesto
• 1 tbsp. olive oil
• Salt & pepper to taste

1. Cook pasta according to directions on package. Drain and toss with olive oil to prevent sticking.
2. Rinse shrimp, and then pat dry. Toss with kale pesto.

3. Heat olive oil in large skillet over medium high heat.
4. Place shrimp in skillet, sautéing until they begin to curl and brown, about 3 minutes on one side and then 2 minutes on the other side. Be careful not to overcook the shrimp as they will become tough.

5. Toss the shrimp with the pasta, and add extra kale pesto if you like a little extra texture.

Are there other greens or fresh herb sauces that you make that would go well with this great Texas seafood? What are your favorites to have on hand throughout the year?

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