Day Recipe Food Community

June 30, 2009

Fun Shrimp Recipe

Filed under: Recipes — Tags: , , — Anna @ 7:18 am

When fresh wide rice noodles are stir-fried, they are called fun. Fresh rice noodles have to be pulled apart and fluffed before cooking.

Serves 4 as part of a multicourse meal.

INGREDIENTS

  • 1 pound fresh or dried flat rice noodles (about 1/2 inch wide)for the marinade
  • 1/2 tablespoon soy sauce or light soy sauce
  • 1 teaspoon chinese rice wine or dry sherry
  • 1 teaspoon minced garlic
  • 1/2 teaspoon cornstarch
  • 1/8 teaspoon ground white pepper1/4 pound shrimpfor the seasonings
  • 2 tablespoons soy sauce or 1 tablespoon each light and dark soy sauce
  • 1 teaspoon chili garlic sauce
  • 1/2 teaspoon sugar1 tablespoon vegetable oil1/2 yellow onion, thinly sliced
  • 3 green onions, trimmed and cut into 1-inch pieces
  • 1 teaspoon minced ginger
  • 1 cup bean sprouts1/4 cup roasted peanuts

DIRECTIONS 1. If using dried rice noodles, pour enough warm water over them in a medium bowl to cover completely. Let soak until softened, about 30 minutes. Drain thoroughly. If using fresh rice noodles, run under warm water and separate strands.

2. Marinate the shrimp: Stir the soy sauce, rice wine, garlic, cornstarch, and pepper together in a bowl until the cornstarch is dissolved. Toss the shrimp gently in the marinade until coated. Let stand for 10 minutes.

3. Prepare the seasonings: Stir the soy sauce, chili garlic sauce, and sugar together in a bowl until the sugar is dissolved.

4. Heat a wok over high heat until hot. Add the oil and swirl to coat the sides. Add the soaked or fresh rice noodles and stir-fry until the noodles are lightly browned along the edges, about 2 minutes. Scoop the noodles onto a plate and set aside.

5. Add the shrimp to the wok and stir-fry until no longer pink, about 2 minutes. Add both onions and the ginger and stir-fry until fragrant, about 1 minute. Slide the noodles into the wok, scatter the bean sprouts over them, and pour in the seasonings. Toss until the mixture is heated through and the chicken is coated evenly with the seasonings, about 3 minutes.

6. Stir in the peanuts, scoop the contents of the wok onto a warm serving plate, and serve.

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June 19, 2009

Asian-Style Pickled Shrimp Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 6:09 pm

If you’d like to serve a sauce alongside, strain 1/4 cup of the cooled pickling liquid, and whisk it with 1 cup of mayonnaise. For ease, the shrimp are left unpeeled; if you peel them before cooking, leave the tails on.

Makes 8 servings.

INGREDIENTS

  • 2 1/4cups water
  • 3tablespoons rice vinegar
  • 2 tablespoons minced fresh lemongrass*
  • 1 1/2tablespoons pickling spice
  • 1tablespoon salt
  • 1teaspoon whole black peppercorns
  • 2pounds uncooked medium shrimp, unpeeled, rinsed
  • 1/2cup plus 2 tablespoons chopped fresh cilantro
  • 4small green onions, chopped (about 1/2 cup)
  • 3tablespoons minced pickled ginger,* 2 tablespoons ginger brine reserved

DIRECTIONS Place first 6 ingredients in medium pot. Add shrimp. Cover; bring to boil. Uncover and boil until shrimp are just cooked through, about 2 minutes. Remove from heat. Stir in 1/2 cup chopped cilantro, green onions, pickled ginger, and ginger brine. Cool 1 hour. Chill uncovered until cold, then cover and chill at least 4 hours and up to 1 day.Using slotted spoon, transfer shrimp to medium bowl. Sprinkle with remaining 2 tablespoons cilantro.*Available at Asian markets, specialty foods stores and some supermarkets.

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June 7, 2009

Spicy Grilled Shrimp with Rice and Mango Salad and Sesame Sugar Snap Peas Recipe

Filed under: Recipes — Tags: , , , , , , , , , , — Anna @ 4:51 pm

Ginger and sesame lend an Asian accent.

Makes 4 servings.

INGREDIENTS

  • 3tablespoons vegetable oil
  • 2teaspoons minced fresh ginger
  • 1/4teaspoon dried crushed red pepper
  • 16uncooked jumbo shrimp, peeled, deveined3tablespoons fresh lime juice
  • 2tablespoons soy sauce
  • 3cups cooked short-grain brown rice (about 1 1/4 cups uncooked)
  • 1mango, peeled, pitted, chopped
  • 4green onions, thinly sliced8ounces sugar snap peas
  • 1teaspoon oriental sesame oil
  • 1teaspoon sesame seeds410- to 12-inch metal skewers

DIRECTIONS Whisk 1 tablespoon vegetable oil, 1 teaspoon ginger, and crushed red pepper inbowl. Add shrimp; toss. Chill 2 hours.

Whisk 2 tablespoons vegetable oil, 1 teaspoon ginger, lime juice, and soy sauce in another bowl. Add rice, mango, and onions; toss well. Cover rice salad; let stand at room temperature.

Boil sugar snap peas in salted water until crisp-tender, about 1 minute. Drain peas and transfer to medium bowl. Toss peas with sesame oil and sesame seeds.

Prepare barbecue (medium-high heat). Thread 4 shrimp onto each of 4 skewers. Grill shrimp until just opaque in center, about 2 minutes per side.

Mound rice and mango salad in center of large platter; surround with sesame sugar snap peas. Top with grilled shrimp skewers and serve.

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June 2, 2009

Coconut-Crusted Fried Shrimp Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 5:25 pm

Makes 6 servings.

INGREDIENTS

  • 24uncooked jumbo shrimp (about 1 1/2 pounds), peeled, deveined, tails left intact
  • 1/3cup cornstarch
  • 3/4teaspoon salt
  • 1/2teaspoon cayenne pepper
  • 2cups sweetened shredded coconut
  • 3large egg whites
  • vegetable oil (for deep-frying)
  • pineapple-apricot salsa

DIRECTIONS Using small sharp knife and starting at top of inward curve just below tail, butterfly shrimp, cutting each more than halfway through toward outward curve (do not cut shrimp in two). Open each shrimp (as for book) and press slightly to flatten. Mix cornstarch, salt and cayenne in medium bowl. Place coconut in pie dish. Beat egg whites in another medium bowl until frothy. Dredge shrimp in cornstarch mixture; shake off excess. Dip shrimp into egg whites, then press shrimp into coconut; turn shrimp over and press into coconut again to coat both sides.
Pour enough oil into heavy large pot to reach depth of 2 inches; heat to 350°F. Working in batches, add shrimp to hot oil; deep-fry until cooked through, about 1 minute. Using tongs or slotted spoon, transfer shrimp to paper towels to drain. Arrange shrimp on platter. Serve with Pineapple-Apricot Salsa for dipping.

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May 30, 2009

Marinated Shrimp with Champagne Beurre Blanc Recipe

Filed under: Recipes — Tags: , , , , , — Anna @ 4:10 am

The classic — and amazingly easy — French sauce made with butter and wine gets a glamorous makeover with Champagne. Feel free to use less-expensive sparkling wine for cooking, but keep the blanc de blancs flowing as an accompaniment.

Makes 8 first-course servings.

INGREDIENTS

  • sauce base
  • 2cups champagne or other dry sparkling wine
  • 1/3cup finely chopped shallots
  • 2tablespoons champagne vinegar or other white wine vinegar
  • 1/4teaspoon whole black peppercornsshrimp
  • 1cup champagne or other dry sparkling wine
  • 1/4cup extra-virgin olive oil
  • 3tablespoons minced shallots
  • 1/2teaspoon freshly ground black pepper
  • 24extra-large uncooked shrimp (about 2 pounds), peeled with tail left intact, deveined
  • 1tablespoon minced fresh chives
  • 1tablespoon minced fresh tarragon
  • 1tablespoon minced fresh parsleynonstick vegetable oil spray1cup (2 sticks) chilled unsalted butter, cut into 16 pieces

DIRECTIONS For sauce base:
Combine Champagne, shallots, vinegar, and peppercorns in heavy medium saucepan. Boil until reduced to 1/4 cup liquid, about 20 minutes. (Can be made 4 hours ahead. Cover and let stand at room temperature.)

For shrimp:
Combine Champagne, olive oil, shallots, and ground pepper in resealable plastic bag. Add shrimp to bag and seal; shake bag to coat shrimp evenly. Marinate shrimp at room temperature at least 30 minutes and up to 1 hour, turning bag occasionally. Mix chives, tarragon, and parsley in small bowl.

Preheat broiler. Spray broiler pan with nonstick vegetable oil spray. Drain shrimp; discard plastic bag with marinade. Arrange shrimp on prepared pan in single layer. Broil shrimp until just opaque in center, about 2 minutes per side. Stand 3 shrimp, tails upright, in center of each plate.

Rewarm sauce base over medium-low heat. Whisk in butter 1 piece at a time, just allowing each to melt before adding next (do not boil or sauce will separate). Season beurre blanc to taste with salt and pepper.

Spoon warm sauce around shrimp. Sprinkle with fresh herbs and serve.

Market tip: Champagne and sparkling wines labeled extra dry are actually slightly sweeter than those labeled brut. The latter works best for this dish.

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May 28, 2009

Ginger Shrimp, Sugar Snap Pea, and Corn Stir-Fry Recipe

Filed under: Recipes — Tags: , , , , , , , , — Anna @ 7:18 pm

Serve steamed rice mixed with fresh cilantro alongside this spicy Chinese-inspired dish.

Makes 4 servings.

INGREDIENTS

  • 1pound uncooked large shrimp, peeled, deveined
  • 2tablespoons canola oil
  • 3teaspoons minced peeled fresh ginger
  • 2large garlic cloves, minced
  • 1/2teaspoon salt
  • 1/4teaspoon dried crushed red pepper
  • 1pound sugar snap peas, strings removed
  • 1cup fresh corn kernels (cut from about 2 ears)
  • 1/2cup diced red bell pepper
  • 3green onions, thinly sliced on diagonal
  • 2teaspoons black or white sesame seeds (optional)

DIRECTIONS Mix shrimp, 1 tablespoon oil, 1 1/2 teaspoons ginger, half of garlic, 1/2 teaspoon salt, and crushed red pepper in medium bowl. Let stand 1 hour.

Heat wok or large nonstick skillet over high heat. Add shrimp mixture; sauté until shrimp are just opaque in center, about 2 minutes. Transfer shrimp to bowl. Add 1 tablespoon oil to wok, then add sugar snap peas, corn, bell pepper, green onions, 1 1/2 teaspoons ginger, and remaining garlic. Stir-fry until vegetables are crisp-tender, about 3 minutes. Return shrimp and any accumulated juices from bowl to wok; stir-fry 1 minute longer. Season with salt and pepper. Sprinkle with sesame seeds and serve.

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May 25, 2009

French Shrimp In Spicy Rice

Filed under: Recipes — Tags: , , , , , , — @ 2:18 pm

I bought 600g of delicious, sweet French shrimp recently & wanted to try cooking them in a new recipe. I came up with this particular recipe over the weekend & everyone loved it.

french-shrimp-in-spicy-rice-1

french-shrimp-in-spicy-rice-full-pic
 

Serves 6-8

 

INGREDIENTS:

For the Shrimp Sauce:

  • 600g French shrimp, fresh or frozen
  • 800g chopped plum tomatoes
  • 800ml water
  • 6 cloves of garlic, minced
  • 2 large brown onions, finely chopped
  • 2 tbsp Schwartz Season All
  • 1 tsp Schwartz Italian Seasoning
  • 2 tbsp olive oil
  • 1 tsp concentrated tomato puree

For the Basmati Rice:

  • 3 cups Tilda basmati rice
  • 4  1/2 cups water
  • 1 tsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp tumeric

 

DIRECTIONS:

  1. Fry the onions until golden brown and translucent. Add the garlic, tomatoes & seasonings, stir well & cook for one minute.
  2. Add the water, cover and simmer for 45 minutes.
  3. Remove sauce from heat. Using an imersion blender, puree the sauce, then add the tomoato puree.
  4. Return sauce to a simmer and reduce until you have a nice thick sauce. Turn off heat once you have achieved this.
  5. Cook the rice by bringing the water to a boil in a pan. (I like to use a cast iron pans for this).
  6. Add the salt, turmeric and olive oil to the boiling water then pour in the rice, stir once then cover. Bring pan back up to the boil and immediately turn the heat down to low. Cook until the rice is yender – approximately 15 minutes.
  7. Leave the lid on the rice & set pan aside.
  8. If you’re using pre-cooked shrimp, heat the sauce through, mix in the rice & then mix in the shrimp. Cover & cook on a low heat for a few minutes – just enough to heat the shrimp. Re-season and serve with a fresh mixed salad.
  9. If you’re using raw shrimp, add them to the sauce & cook on a medium heat until they become pink &  are no longer translucent. Then mix in the rice. Re-season and serve with a frsh mixed salad.

 

TIPS:

  1. You can use regular shrimp in place of the French shrimp. I like the French shrimp as they are small & sweet. You could also cook them with the tail on for a pretty dish.
  2. If you do not have Season All, use an equal mixture of blackened cajun seasoning and Old Bay seasoning.
  3. For a different presentation, do nit puree the sauce and then you can serve it on top of the rice.
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May 19, 2009

Orzo with Shrimp, Feta Cheese, and White Wine Recipe

Filed under: Recipes — Tags: , , , , , , — Anna @ 10:46 pm

Donna Knowlton of Atlanta, Georgia, writes: “As the oldest of five children growing up in rural West Virginia, I was always helping in the kitchen. Today I mostly cook pasta and seafood dishes because they’re so easy. My husband is a doctor and works long hours, but we still like sharing a meal at the end of the day. I don’t want to be in the kitchen late at night making something complicated, so I rely on dishes that can be ready in minutes.”

Makes 6 first-course or 4 main-course servings.

INGREDIENTS

  • 8ounces orzo (rice-shaped pasta)
  • 6tablespoons olive oil
  • 1cup crumbled feta cheese
  • 1/4cup freshly grated parmesan cheese
  • 2tablespoons plus 1/4 cup chopped fresh basil1pound uncooked medium shrimp, peeled, deveined
  • 2garlic cloves, chopped
  • 114 1/2-ounce can diced tomatoes in juice
  • 1/2cup dry white wine
  • 2teaspoons dried oregano
  • 1/2teaspoon dried crushed red pepper

DIRECTIONS Preheat oven to 400°F. Brush 11×7-inch glass baking dish with oil. Cook orzo according to package directions. Drain well andreturn orzo to same pot. Add 2 tablespoons olive oil, 1/4 cup feta cheese, Parmesan cheese, and 2 tablespoons basil; stir to blend. Arrange orzo mixture in prepared dish.

Heat 2 tablespoons oil in large skillet over medium-high heat. Add shrimp and sauté until slightly pink, about 2 minutes (shrimp will not be cooked through). Arrange shrimp atop orzo. Add remaining 2 tablespoons oil to same skillet. Add garlic and sauté over medium-high heat 30 seconds. Add tomatoes with juice; cook 1 minute. Stir in wine, oregano, crushed red pepper, and remaining 1/4 cup basil. Simmer uncovered until reduced to thick sauce consistency, stirring occasionally, about 2 minutes. Season sauce to taste with salt and pepper; spoon over shrimp. Bake orzo until heated through, about 10 minutes. Sprinkle with remaining 3/4 cup feta cheese and serve.

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Poblano Corn Chowder with Shrimp Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 6:23 pm

Makes 12 first-course or 6 main-course servings.

INGREDIENTS

  • 4tablespoons (1/2 stick) butter, room temperature
  • 2tablespoons all purpose flour1medium onion, coarsely chopped
  • 3celery stalks, coarsely chopped
  • 2large poblano chilies,* seeded, chopped
  • 214 3/4- to 15-ounce cans cream-style corn
  • 116-ounce package frozen corn kernels, thawed
  • 214-ounce cans low-salt chicken broth
  • 1cup whipping cream
  • 2teaspoons sugar
  • 1/2teaspoon cayenne pepper
  • 1pound uncooked shrimp, peeled, deveined, coarsely chopped
  • 6tablespoons chopped fresh cilantro

DIRECTIONS Mix 2 tablespoons butter and flour in small bowl to blend; set aside.

Finely chop onion and celery in processor. Melt 2 tablespoons butter inlarge pot over medium-high heat. Add onion-celery mixture and chilies; sauté until soft, about 6 minutes. Add creamed corn and next 5 ingredients; bring to boil. Reduce heat. Whisk inbutter-flour mixture and simmer 15 minutes to blend flavors. Add shrimp and4 tablespoons cilantro; simmer until shrimp are cooked through, about 5 minutes longer. Season with salt and pepper.

Ladle chowder into bowls. Sprinkle with remaining 2 tablespoons cilantro.

* Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.

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May 18, 2009

Chilled Avocado Soup with Shrimp and Chives Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 2:17 pm

Makes 6 (first-course) servings.

INGREDIENTS

  • 2tablespoons olive oil
  • 1small white onion, minced
  • 1jalapeño chili, seeded, minced
  • 3garlic cloves, minced4ripe avocados, peeled, pitted, chopped
  • 2cups canned low-salt chicken broth
  • 5tablespoons fresh lemon juice
  • 2cups (or more) water
  • 1teaspoon grated lemon peel8ounces cooked bay shrimp
  • 1cucumber, peeled, seeded, diced
  • 3tablespoons chopped fresh chives

DIRECTIONS Heat oil in medium skillet over medium-low heat. Add onion and jalapeño; sauté until tender, about 15 minutes. Add garlic; sauté 2 minutes. Season with salt. Remove from heat; cool.

Place avocados in blender. Add chicken broth, 4 tablespoons lemon juice and onion mixture. Puree until smooth. Transfer to large bowl. Stir in 2 cups water and lemon peel. Thin soup with more water, if desired. Season to taste with salt and pepper. Cover and refrigerate until well chilled, about 3 hours.

Meanwhile, mix shrimp, cucumber, chives, and 1 tablespoon lemon juice in medium bowl. Season with salt and pepper. Cover; refrigerate at least 1 hour and up to 3 hours.
Ladle soup into bowls. Top with shrimp.

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