shrimp Archives - Taste With The Eyes

Shrimp and Chayote Stir-Fry

Adapted from The Slanted Door, Modern Vietnamese Food by Charles Phan, this stir-fry is light and refreshing.

Chayote aka mirliton is crisp, pale-green squash with a delicate flavor and tender crunch, somewhere between zucchini and green papaya. It holds up beautifully in a quick stir-fry and absorbs seasonings well.

Here, the colors and textures are part of the appeal. The light green chayote stays crisp-tender, while the shrimp turn soft pink and slightly springy. Together they create a clean contrast — cool green and warm pink, crisp and juicy against sweet and firm. Tossed with air-dried Momofuku noodles, it becomes a complete dish — the noodles soaking up the light, savory sauce and tying together the light jade and blush pink in a tangle of satisfying chew.

Shrimp and Chayote Stir-Fry Recipe

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Jimmy Buffett Day and Jimmy’s Jammin’ Jambalaya

Jimmy Buffett Day and Jimmy's Jammin' Jambalaya

Jimmy Buffett Day
and
Jimmy’s Jammin’ Jambalaya

Rest in Paradise JB – Merci pour la Magie…

Jimmy Buffett
December 25, 1946 – September 1, 2023

Jimmy Buffett Day

The day gives fans an opportunity to not only toast to our Jimmy and revisit his songs like “Margaritaville” and “Tin Cup Chalice” but also to embrace the carefree, coastal lifestyle he championed.

Florida officially made the last Friday in August “Jimmy Buffett Day” to honor the singer, songwriter, and storyteller who brought the laid-back island lifestyle to life through music, food, and good times.

The resolution from the Florida House of Representatives praises Buffett’s “free-spirited life and significant contributions to national and state culture,” while remembering how he first honed his craft in the bars of Key West. It was there that he built the breezy, tropical rock sound that became a soundtrack for escapism.

Of course, no Jimmy Buffett celebration is complete without food and friends. Last year, I marked the occasion by making his favorite gumbo. This year, we’re diving into Margaritaville The Cookbook for Jimmy’s Jammin’ Jambalaya, a dish that’s as lively and colorful as the music itself. Just like Buffett’s songs, it’s a recipe made for sharing, best enjoyed with a crowd, some laughter, and maybe a margarita or a cup of “good red wine.”

Jimmy’s Jammin’ Jambalaya

Just a bit spicy, soulful, and adapted straight from the pages of Margaritaville The Cookbook, this jambalaya is pure celebration in a pot. A Louisiana classic with roots in Spanish paella, French country cooking, and West African one-pot traditions, it’s a true melting pot dish—flavorful and festive.

Packed with shrimp, sausage, chicken and plenty of Creole flair, it’s hearty enough to feed a crowd and lively enough to keep the party going. Put on your favorite Buffett tunes, stir up a batch, and laissez les bons temps rouler…

Opus One

Fill It Up With Good Red Wine

Pairing Opus One with jambalaya is a playful, indulgent experiment—definitely fun, though far from classic. Inspired by Jimmy’s song “Tin Cup Chalice,” one of our favorites, the idea brings a touch of whimsy to the table.

The wine’s structured tannins, dark fruit, and oak depth are a world apart from the smoky, spicy, and rustic flavors of traditional jambalaya. Yet, when the dish is adjusted toward a meat-forward, mildly spiced version with rich sausage and chicken, the wine’s intensity can find a kind of harmony with the dish’s savory depth. It’s a pairing that surprises the palate: the jambalaya’s smoky layers soften the wine’s tannins, while the wine’s luxurious fruit and complexity elevate the dish in a way that’s unexpected and memorable.

Tin Cup Chalice Lyrics

I wanna be thereWanna go back down and lie beside the sea thereWith a tin cup for a chalice, fill it up with good red wineI’ll be chewin’ on a honeysuckle vine

Jimmy’s Jammin’ Jambalaya Recipe

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Tomato, Gorgonzola, Spot Shrimp Puff Pastry Galette

TOMATO, GORGONZOLA, SPOT SHRIMP PUFF PASTRY GALETTE

If you want to make the most of the tail end of summer and tomato season, look no further!

This Tomato, Gorgonzola & Spot Shrimp Puff Pastry Galette is a vibrant taste of summer. Juicy, sun-ripened tomatoes bring natural sweetness and bright acidity, perfectly offsetting the tangy, crumbly Gorgonzola that melts just enough into the flaky puff pastry to create pockets of rich, savory flavor. Tender, lightly sautéed spot shrimp add a delicate sweetness and subtle brininess, while fresh chives and a squeeze of lemon lift the dish with brightness and freshness.

The combination of textures — crisp, buttery pastry, melty cheese, juicy tomatoes, and succulent shrimp — makes every bite satisfying and layered. Light, colorful, and bursting with contrasting yet harmonious flavors, this galette is ideal for a relaxed summer lunch, a backyard gathering, or a casual dinner paired with a chilled glass of rosé.

TOMATO, GORGONZOLA & SPOT SHRIMP PUFF PASTRY GALETTE RECIPE

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Boursin and Shrimp Rigatoni

Boursin Shrimp Rigatoni

Boursin and Shrimp Rigatoni
Garlic & Herb Boursin Cheese
Large Shrimp, Cherry Tomatoes

Tender rigatoni pasta, cooked to a perfect al dente bite, is coated in a velvety sauce made from melted Boursin cheese, which brings a creamy, herb-flecked richness with a generous kiss of garlic.

Burst cherry tomatoes, blistered until juicy and sweet, add bright pops of flavor and color throughout the dish. Nestled among the pasta are plump large shrimp, cooked until just opaque, offering a succulent contrast to the creamy sauce. Finished with plenty fresh basil this dish is comforting yet elegant — a restaurant-worthy meal with pantry-friendly ease that comes together in less than a half hour.

The story of Boursin Cheese started with one man, François Boursin. In 1957, this young Normandy cheesemaker opened a cheese factory in Croisy-sur-Eure, a small community nestled in northern France. His own original recipe was inspired by fromage frais, a traditional French party dish that blended garlic, fresh cream, soft cheese, herbs, salt and pepper.

Boursin and Shrimp Rigatoni Recipe

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Shrimp Roe Pappardelle

Alaska Side-Striped Shrimp Roe Pappardelle
Breadcrumbs, Lemon, Garlic, Creme Fraiche

Side-striped shrimp (Pandalopsis dispar) are deep-water shrimp found in the cold Pacific waters off Alaska. They’re known for their sweet, delicate flavor and soft, tender texture. I recently used this shrimp in my recipe for Shrimp de Jonghe but saved the roe for another dish.

What sets them apart visually are the pale stripes running down their sides, and what makes them prized by chefs and seafood lovers is the orange roe carried by females.

The roe is small, firm, and clean-tasting—briny without being overpowering. It can be eaten raw, stirred into warm dishes, or used as a garnish. It brings a mild ocean salinity and a slight pop, making it a rare and understated delicacy.

Here, I pair the roe with warm pasta, letting its natural salinity and texture do the work. A simple base of butter and olive oil, garlic, and lemon is enough to carry it. The roe softens slightly as it hits the noodles, blending into the sauce while generous spoonfuls on top keep their delicate pop.

The flavor of the sea is tucked into every bite where the roe is the star… ⭐️ 🍤

Shrimp Roe Pappardelle Recipe

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