This recipe comes from "Hoppin' John's Lowcountry Cooking" by John Martin Taylor and is a great source for those who enjoy Carolina cuisine. Classic Charleston Breakfast Shrimp "This is what most Charlestonians think of as shrimp and grits. The secret to a nonpasty gravy is to cook the flour, which takes about 5 minutes. Even the largest shrimp need only cook for 3 minutes." 1 cup (1/2 pound) peeled shrimp 2 T (1/8 c) fresh lemon juice salt and cayenne pepper to taste 3 T bacon grease 1 small onion, finely chopped (about 1/4 c) about 1/4 c finely chopped green bell pepper 2 T (1/8 c) unbleached all-purpose flour 3/4 to 1 c hot water or stock (shrimp, chicken, or vegetable) Grits In a bowl, sprinkle the shrimp with lemon juice, salt, and cayenne and set aside. Heat the bacon grease in a skillet and saute the onion and pepper over medium heat until the onion begins to become transparent, about 10 min. Sprinkle the flour over the vegetables and stir constantly for about 2 min, until the flour begins to brown. Add the shrimp and about 3/4 c of water or stock, stirring constantly and turning the shrimp so that they cook evenly. Cook for another 2 to 3 minutes, until the shrimp are cooked through and the gravy is uniformly smooth, thinning with a little extra water or stock if necessary. Serve immediately over the grits.From: athreston@copper.microlithics.com
Shrimp and Grits
Fiesta Shrimp
Clean & devein 1 lb shrimp ( enough for 2, 4, etc people)
In a wok (on medium to medium high), add:
*1 TBS butter
When melted, add
*shrimp
*garlic to taste (I like a lot of garlic so I would put in several
*cloves chopped finely or put through a garlic press - if you're lazy you can buy jars of minced garlic)
Stir quickly till all shrimp has turned pink
*Add 1 cup fresh corn (or thawed frozen)
Stir quickly to heat through
*Add 1 cup salsa (I prefer hot - choose your own strength)
Stir quickly to heat thoroughly
Serve with Black beans, fresh tossed salad with crumbled blue cheese & warm flour or wheat tortillas
Curried Corn and Shrimp Soup
2 cups regular-strength chicken broth
2 medium-size tart apples (peeled, cored and chopped)
1 large onion (chopped)
1/2 tsp curry powder
1 large red bell pepper (stemmed and seeded)
4 cups cold buttermilk
1/4 cup lime juice
1 1/2 cups cooked corn kernels
1/2 cup minced fresh cilantro
1/3 lb. tiny cooked shrimp
Cilantro Sprigs (optional)
In a 4- to 5- quart pan over high heat combine broth, apples, onion, and
curry. Cover and bring to a boil, then simmer until apples mash easily (about
30 min). Let cool, then cover and chill until cold, at least 3 hours or up to
a day. Smoothly puree mixture in a blender or food processor.
Cut a few thin slivers from bell pepper and set aside; dice remaining pepper
and put into a tureen with apple puree, buttermilk, lime juice, 1 1/4 cups of
corn and minced cilantro. Ladle soup into bowls and top with shrimp, remaining
corn, bell pepper strips, and cilantro sprigs.
Meg Jahnke
Greek Shrimp with Pasta
1/4 c olive oil 1/2 t oregano
1 T garlic, minced or crushed 1 lb peeled and deveined shrimp
1 1/3 c medium chopped tomatoes 1/2 t red pepper flakes
1/3 c dry white wine 1/2 lbs rigatoni (raw)
salt and pepper 1/3 lbs feta cheese, crumbled
1/3 c fresh basil (1 1/2 c dry)
Preheat oven to 400 F. Set a large pot of water on the stove to boil.
In a large bottomed pot, saute the garlic in half the olive oil. Cook
briefly, then add the tomatoes. Cook briefly, then add the wine, salt,
pepper, basil and oregano. Simmer on low heat for about 10 minutes.
Meanwhile, saute the shrimp briefly in remaining olive oil. Sprinkle
with pepper flakes as they cook. Remove the shrimp from heat when they
lose their opacity. Put the shrimp in a baking pan. Sprinkle with
crumbled feta. Spoon tomato sauce over feta. Bake about 10 minutes.
Meanwhile cook rigatoni. To serve, spoon mixture over rigatoni. Serves 2.
Jane T. Waddell
Spicy Shrimp Scampi
This can be VERY spicy!
Spicy Broiled Shrimp
Served over Pasta
1 lb medium size Shrimp (I used peeled, some may preferred unpeeled)
3 T butter
3 T olive oil (best quality you have)
3 cloves garlic, minced (more if preferred :)
1/2t ground white pepper
1/2t red pepper flakes
1/4t Cayenne pepper
1/4t dried oregano (or 1/2 t fresh minced)
1/2 lemon - juice of
1/2C Parmesan cheese
5 T Italian bread crumbs (or bread crumbs with a little salt, pepper, oregano and basil added).
1/4C parsley - minced
salt - to taste
1 lb cooked fettucini or linquini
Melt butter with the olive oil in a saute pan that can be used under
the broiler and that is large enough to hold the shrimp in a thin
layer.
When mixture is hot, add the garlic. Toss about and don't let it
burn. While it cooks, add the white pepper, red pepper flakes,
oregano and cayanne pepper, stir well. When garlic looks cooked but
not brown (3 minutes), add the shrimp. Toss the shrimp about in the
pan, coating with the spiced oil. Add the lemon juice and keep
tossing over the heat. Quickly add the parsley, bread crumbs and
parmesan. Toss to coat completely. The shrimp should now be bright
pink and cooked through.
Place the pan under the broiler until cheese looks melted and the
smell infuses your kitchen (1-2 minutes). Taste and adjust seasoning
if necessary (will probably need a bit of salt).
Serve over the cooked pasta, with additional parmesan sprinkled over
the top.
Enjoy!
Shrimp Creole
2 lbs baby shrimp
3 T butter
1 C onions, chopped coarsly
1 C green pepper, chopped
1 C chopped zucchini
1 C chopped celery
2 cloves garlic, pressed
4 large tomatoes,chopped
8 oz tomato sauce
1/2 tsp pepper
2 tsp shredded fresh lemon peel
1/16 tsp cloves
1 bay leaf
1 tsp thyme
1 tsp honey
3T parsley
In a large saucepan, sautee onion, green pepper, zucchini, and celery till
tender in butter. Add garlic & tomatoes, bring to a boil. Reduce heat & add
tomato sauce, pepper, lemon peel, cloves, bay, thyme, and honey. Simmer
15-20 minutes, stir frequently. Stir in shrimp & heat thoroughly. Serve
over hot rice. Add hot pepper sauce if desired.
D. Warden
New Orleans BBQ shrimp
Celina da Rocha Azevedo
variation of a recipe from The New Orleans Cookbook by Rima & Richard Collin
1 c (2 sticks) margarine
1/2 c vegetable oil
1/2 c chicken broth (canned is fine)
4 t finely minced garlic
5 whole bay leaves, torn into pieces
4 t dried rosemary, crushed
1 t dried sweet basil
1 t greek oregano
1 t dried thyme
1/2 t salt
1/2 t (or more) cayenne pepper
4 t paprika
1 1/2 t freshly ground black pepper
1 T fresh lemon juice
2 lb whole fresh shrimp in the shell (with heads if possible)
In a heavy saute pan or saucepan melt the margarine, then add the oil and
mix well. Add all the other ingredients except the shrimp and broth, and
cook over medium heat, stirring constantly, until the sauce begins to boil.
Reduce the heat to low and simmer for 7 to 8 minutes, stirring frequently,
then remove the pan from the heat and let it stand, uncovered, at room
temperature for at least 30 minutes. Add the shrimp to the sauce, mix
thoroughly, and put the pan back on the burner. Cook over medium heat for
6 to 8 minutes, or just until the shrimp turn pink. Add the broth, shaking
the pan back and forth to mix. Preferably, place the pan into a preheated
450 deg F oven and bake for 10 minutes. OR simmer loosely covered on the
stovetop for about 5 or 10 minutes. Serve equal portions of shrimp with
about 1/2 c of the sauce ladled over each one. You will need bibs and lots
of bread to sop up the sauce. Also, fingers are a necessary eating
utensil. A good side dish is quartered red new potatoes, baked in olive
oil, lemon juice, salt, pepper, and several bay leaves. A green salad and
bread finishes the meal. Makes 5 generous (nearly 1/2 lb) servings.
Cajun Shrimp
This is my adaptation of what I think was a Paul Proudohme(spelling?) recipe.
Cajun Shrimp(2 servings)
1 lb. shrimp(3-4 inch w/out heads)
1/4 tsp. cayenne
1 tsp. black pepper
1/2 tsp. salt
1/2 tsp. red chile pepper flakes
1/2 tsp. thyme
1/2 tsp. rosemary
1/8 tsp. oregano
3 Tbsp. butter
1 1/2 tsp. garlic, minced
1 tsp. worcestershire sauce
1/2 cup beer(room temperature)
Shell, de-vein, and rinse shrimp. Grind seasonings in mortar and pestle.
In large skillet over high heat, melt butter, add garlic, seasonings, and
worcestershire sauce. When bubbly, add shrimp. Cook 2 minutes, stirring
and shaking the skillet. Add beer and cook 3 minutes. Remove shrimp and
reduce sauce, adjusting seasoning. Serve shrimp over rice with sauce
spooned over the top.
From: Sarah Henderson sehender@reed.edu
http://www.cs.cmu.edu/~mjw/recipes/seafood/shrimp/
Tandoori shrimp
- 1/2 cup Major Grey's chutney
- 2/3 cup fresh lime juice
- 1/2 cup vegetable oil
- 1 teaspoon cayenne
Dressing may be made 1 day ahead and chilled, covered.
Bring dressing to room temperature before using.
Tandoori marinade:
- 1 tablespoon paprika
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander seeds
- 4 garlic cloves, crushed
- a 1 inch piece fresh ginger root, peeled and chopped
- 2 fresh serrano or jalapeno chilies, seeded and chopped (wear rubber gloves)
- 1/4 cup plain yogurt
- 1 teaspoon freshly grated lime zest
Cool spices and stir in remaining marinade ingredients and salt and pepper to taste.
- 2 pounds medium shrimp (about 50), shelled and deveined
- 1/4 cup vegetable oil for frying
- 6 cups packed tender watercress sprigs, washed well and spun dry.
- 3 red bell peppers, cut into julienne strips
- 2 firm-ripe mangoes, peeled and cut into julienne strips
Marinate shrimp at room temperature 15 minutes.
Alternatively, shrimp may be marinated, covered and chilled up to 1 day.
In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and saute shrimp in batches, turning once, until golden and cooked through, 3 to 4 minutes.
Transfer shrimp as sauteed with tongs to paper towels to drain and cool slightly.
In a large bowl gently toss together shrimp , watercress, coriander sprigs, bell peppers, mangoes, and dressing.
Shrimp Stuffed Eggplant
- 2 medium eggplants, cut in half lengthwise
- 1 Tbs. olive oil
- 2 cloves garlic, minced
- 1 lb. canned peeled tomatoes, coarsely chopped
- 2 tsp. chives or scallions, chopped
- 1/4 cup black olives, pitted and halved
- 1 lb. cooked shrimp , thawed and drained
- 1 cup seasoned breadcrumbs
- 2 ounces Swiss cheese, grated
Scoop out eggplant meat leaving a 1/2 inch thick shell.
Set shells aside.Chop eggplant flesh.
Heat oil in a heavy nonstick skillet over medium heat.Stir in garlic and eggplant flesh.
Cover and cook 5-7 minutes or until eggplant is soft, stirring occasionally.Stir in tomatoes, chives and olives.
Increase heat to medium high and simmer 5-7 minutes.Remove from heat.
Stir in shrimp , breadcrumbs and half the cheese.Spoon filling into eggplant shells.
Sprinkle with remaining cheese.Bake 35-40 minutes or until top is brown and bubbly.
How to Cook Shrimp Shantung Style
This dish hails from Asian soil, its simple, easy to prepare, delicious and with very little cooking talent required! The ingredients are very easy to fine and prepare. For beginners in cooking this dish is so simple you can do it with your eyes closed.
Thing's you'll need:
-1/4 cup cooking oil
-2 tsps ginger sliced
-3 tbsp tomato catsup
-1 tbsp white wine
-1/2-1 tsp sugar
-1/4-1 tsp hot chili sauce
-1/4 tsp salt
-1/2 k. medium sized shrimps, deveined
-1/1 cup shrimps juice
* Here's how to get the shrimp juice, pound the heads of the shrimps add about a tablespoon of water and squeeze the juice out of the pounded heads. Put in cup and save it for the sauce.
Step 1
Heat cooking oil, make sure you do not have the heat set too high, we do not want to burn the oil and give it a burnt taste, ginger slices for about 5 minutes. Do not overcook the ginger to avoid it being drained of all its spicy juices. You can then add the tomato catsup and allow to cook for a while.
Step 2
Measure in wine, sugar, hot chili sauce, and salt include this in the wok. Let it simmer for a few minutes, stir with a wooden ladle to keep the ingredients from sticking to the wok. Put shrimps, toss this till its half done.
Step 3
Slowly pour in the shrimp juice, stir continuously while you are doing this to make sure the jiuce is distributed evenly. Continue cooking until until shrimps are just done.
Step 4
Garnish with wansuey. Serve hot.
Freelancing and being able to work from home is one of the greatest things a mom can do for herself and her kids. Earning while being a full time mom was totally unthinkable a few years back but now empowered moms like me have a chance to get the best of both worlds. Make your dreams come true, empower yourselves and learn how to work from home. http://avebayle.wordpress.com
Fried Shrimp and Peas
Ingredients:
150g raw shrimp, unshelled
1 medium size onion
150g of beef
½ cup of peas
Spring onions
2 eggs
1 teaspoon of salt
Pepper (shred)
Groundnut oil
Seasoning (1 knorr chicken cube, curry and thyme)
2 teaspoons of water
1 teaspoon cornstarch
Method:
Remove the shell and rinse the shrimp properly, cut into small pieces, season with half a cube of knorr chicken, salt, onion, curry and thyme and set aside for 20 minutes. Wash the beef, season and cook until it becomes soft and dice it. Dice the onion as well as the spring onion. Pour some oil into the frying pan, when it becomes hot stir fry the diced beef and peas for a while then, pour into a plate and set it aside. Shred the pepper, stir fry the pepper, shrimp and the onion as well and set aside. Break the eggs into a plate add some salt and beat with a fork and set aside. Heat the frying pan and add very little groundnut oil, when it becomes hot pour about half of the egg and cook for a while, when it is thoroughly cooked, turn it over so that both sides are cooked. Cook the other half of the egg the same way too and cut the egg into thin strips and set aside. Pour all the fried ingredients ( pepper, shrimp, onion, beef, peas, cornstarch, spring onions) together with the exception of the fried egg and mixed them together properly, then pour into a plate and garnish it with the fried egg.
Titilayo Ajumobi is a system administrator who loves to cook and likes to experiment with different dishes to get the best out of them. For more information on different African dishes visit http://african-dishes.blogspot.com/ .
Butterfly Shrimp With a Twist
Butterfly shrimp is a simple appetizer where a shrimp is cut down the middle, flattened out, and cooked to make it easy to eat. However, the recipe is going to add a couple twists. In this recipe, we're going to keep the shell on and on top put a mixture or fish roe and mayonnaise and cheese and bake it. It will open your eyes to how many different kinds of recipes exists for one type of food.
The ingredients you will need are regular sized shrimp, a pack of fish roe (preferably orange, but any color will work), mayonnaise, and american processed cheese.
1) The first thing to do is to prepare the shrimp. First, make a butterfly cut on the shrimp. A butterfly cut means simply cutting the shrimp right now the middle, but not all the way, and flattening it out. When most people make butterfly shrimp, they will peel the shell, but in this recipe we will leave it on.
2) Before cooking the shrimp, we will make the sauce that goes on top of the shrimp. The sauce is very simple. Get a couple spoonfuls of the fish roe and mix it with two to three tablespoons of mayonnaise. You are done with the sauce for now.
3) Now it's time to cook the shrimp. You can cook it in either a conventional mini oven or a stove oven. I prefer using a conventional mini oven over a stove oven because you won't need that much space and you will also save electricity. Place a row of shrimp on the rack, butterfly side up. Put a bit of the roe and mayonnaise mixture and make sure to spread it around so that every part of the shrimp gets the sauce. Next put a good sized piece of american cheese right on top of the sauce.
4) Put the tray of shrimp into the mini oven and cook it at 350 degrees for about 10 to 15 minutes.
5) Now simply serve the shrimp as appetizers and watch people as they tell you how delicious this shrimp recipe is.
There are many varieties of how to make shrimp; it is up to the person to think of the ways that we can make the shrimp.
TVLesson.com is a community educational based for all users. Variety of different how to lessons can be searched in more than 14 different categories. We welcome our users to register and join the TV Lesson community so they can help us develop and fine tune the TV Lesson experience to the community's needs. Join us and share your own wisdom and know-how by uploading your videos. Many lessons can be found in variety of channels. Sharing lessons can be a great way to connect in community and to increase knowledge. All lessons are carefully hand-selected and filtered to provide the best instructional videos.Are you getting tired of searching for free video tutorials online? Now you can find all lessons in just one place. Explore our largest video library collection of free how-to videos.
Shrimp Fried Rice
Ingredients:
* 8 cups cooked white rice – cooled (cooking instructions below)
* ¾ – 1 pound shrimps - raw, peeled and deveined (see marinade below)
* ½ medium onion – sliced
* 6 garlic cloves, smashed, peeled and chopped
* 8 TBSPs. olive or vegetable oil - divided
* 4 bunches green onions – chopped
* 4 – 6 TBSPs. teriyaki sauce
* 4 eggs – lightly scrambled and cooked separately
Marinate shrimps with the following:
* 1 TBSP. rice vinegar
* 1 tsp. salt
* ¼ tsp. freshly ground black pepper
* 1 TBSP. cornstarch
Heat the wok or a large skillet and add 2 tablespoons oil. (Be sure to distribute the oil around the wok or skillet.) Once the oil is very hot (just before it starts smoking), add the marinated shrimps and stir fry just until barely pink. Remove shrimps onto a plate and set aside.
Scrape bits and pieces from the wok and discard. Reheat the wok and add 3 tablespoons oil. (Again, be sure to distribute the oil around the wok or skillet.) Sauté garlic, onions and green onions. Stir fry about 2 minutes. Add cooked and cooled rice and stir fry about 8 – 10 minutes. Keep stirring the rice so it won’t stick on the bottom of the wok. Add the barely cooked shrimps to the rice. Stir about 2 minutes. Drizzle teriyaki sauce over the rice and shrimp mixture. Stir until rice and shrimps are evenly coated with the teriyaki sauce.
Turn the heat to low.
Heat another skillet and add the remaining 3 tablespoons oil. Crack 4 large eggs and stir to lightly scramble the eggs. Season with 1/2 tsp. salt and 1/4 tsp. black pepper. Let the eggs set and cook on one side and turn over to cook the other side. (Your eggs should resemble an omelet.) Tear the eggs into large pieces and add to the fried rice. Stir and serve.
Here’s how to cook rice on a pot if you don’t have a rice cooker. (3 cups of uncooked rice should yield 8 – 9 cups of cooked rice.)
* 3 cups uncooked white rice (I use Jasmine rice)
* 4 ½ cups water
Measure 3 cups of rice into a 3 quarts pot. Wash rice and drain. Wash rice again and drain as much of the water.
Add 4 ½ cups of filtered, drinking water into the pot. Boil rice over medium high heat. When the rice starts to boil, stir the pot to evenly distribute the heat. Continue boiling the rice until all liquid evaporate. Cover the pot and turn the heat to very low. Set your timer for 10 minutes. Turn off heat and keep the cover for another 10 minutes. Remover the cover and stir rice to let the steam out and separate the rice. Let the rice cool uncovered.
Keep the pot covered during the 20 minute period.
Shrimps and Green Beans
Ingredients:
Shrimps:
* ¾ - 1 pound shrimps – raw, peeled, deveined
Marinate:
* 1 TBSP. rice vinegar
* 1 tsp. kosher salt
* ¼ tsp. black pepper
* 1 TBSP. cornstarch
* 2 tsps. sesame oil
Vegetables:
* 1 ½ pounds green beans – trimmed and blanched
* ½ large onion – sliced
* 3 bunches green onions – chopped
* 6 garlic cloves – smashed, peeled and chopped
* 8 dried hot chili peppers (optional)
* 5 TBSPs. vegetable oil or olive oil - divided
* 1 TBSP. sesame seeds
Sauce:
* 3 TBSPs. oyster sauce
* 2 TBSPs. teriyaki sauce
* 1 ½ TBSPs. cornstarch
* 1 tsp. sugar
* 1 ½ cups shrimp stock, chicken stock or water
* ¼ - ½ tsp. ground hot peppers (optional)
Trim green beans and chop them into 2 inch pieces. Boil water and add 1 tablespoon kosher salt. Blanch green beans in boiling and salted water for 3 minutes. Remove, drain and set aside.
Prepare the sauce as directed above.
Heat a wok and add 3 tablespoons oil. Add blanched green beans and stir fry about 3 minutes or until slightly wilted. Remove onto a plate and set aside.
Reheat the wok and add the remaining 2 tablespoons oil. Stir in garlic, onions, green onions, and hot chili peppers. Stir fry about 2 minutes. Add the marinated shrimps and stir fry until shrimps are pink, about 4 minutes. Create a well in the middle of the wok by pushing the shrimps, garlic, onions and peppers to the side. Add the sauce and rapidly bring it to a boil over high heat, while stirring constantly! Turn the heat to medium and stir the shrimps, vegetables and the sauce. Add the stir fried green beans. Stir until the green beans are coated with the sauce and mixed well with the shrimps and other vegetables. Sprinkle sesame seeds and serve over egg noodles or white rice.
For egg noodles… follow cooking directions on package. (I add 2 tsps. sesame oil and 3 tsps. kosher salt to the boiling water before cooking the egg noodles.)
Fiery Garlic and Rosemary Shrimp
I cooked these shrimps with their shells on, after being marinated for an hour with the “fiery garlic and rosemary marinade.” The shells sealed in all that goodness and flavors that make me want to nibble even the shells, to savor the flavorful sauce.
Of course, to properly enjoy this dish… you’ve got to have a big bowl of Jasmine or basmati rice. Be prepared to get dirty, because you’ll be using your hands, unless you use shrimps that have been peeled already.
Yeah… that’s the only catch about this dish. Peeling the shells off the shrimps is messy. In my case, I had to peel the shrimps for my king (my husband) and my prince (my son) just because I spoil them like that!
Here’s what you need to make this mouthwatering dish for you and your family to enjoy.
Ingredients:
* 2 pounds Jumbo Raw Shrimp – shells on marinade
Marinade
* 2 inch piece ginger – peeled and chopped
* 4 large garlic – peeled and chopped
* 3 sprigs rosemary – leaves stripped from stems
* 2 large jalapeno peppers
* 4 red hot peppers
* Juice and rind of 1 large lemon or lime
* 2 tsps. coarse sea salt
* 2 tsps. Old Bay Seasoning
* 1 tsp. freshly ground black pepper
* ½ cup olive oil
* 3 TBSPs. peanut or vegetable oil
Rinse shrimps. Devein by cutting the shells from the back, starting from the top down to the tail, using kitchen scissors. Remove veins with a toothpick and place shrimps in a large glass or non-reactive dish or bowl.
Combine all marinade ingredients in a blender, except the 3 tablespoons peanut or vegetable oil, and blend well until smooth.
Pour marinade over shrimps. Mix with your hands, making sure that each shrimp is coated with the marinade. Marinade for at least 45 minutes and up 1 ½ hours.
Heat a large skillet or wok and add the peanut or vegetable oil.
Sauté the marinated shrimps over medium high heat, including the marinade, until shrimps are pink, about 6 minutes. Bring the shrimp and marinade to a quick boil and simmer for about 3 minutes.
Serve warm over rice or with rice on the side.
Pork and Shrimp Rice Sticks
Most of the ingredients used for this recipe should be readily available at any Asian or Thai stores. Also check your local super markets, and that includes Super Wal- Mart, as most of them carry Asian or International ingredients. As for the Pad Thai Sauce, it is OK to omit this, though there will be a slight different in taste. (I’ve made another version of this dish for my son, without the Pad Thai Sauce because of its peanut content. It came out just as good.)
Ingredients:
* 1 pound thinly sliced pork (see marinade below)
* 1 pound shrimp – raw, peeled, deveined (see marinade below)
* 1 pack (14 ounces) Oriental Style Noodles (flat rice noodles or sticks)
* ½ pound bean sprouts – washed and drained
* 5 garlic cloves – smashed, peeled and chopped
* ½ medium onions – thinly sliced
* 3 bunches green onions – chopped
* 1½ cups filtered water
* 4 eggs - lightly scrambled and cooked separately
* ½ cup ground roasted peanuts or almonds (see notes below)
* 7 TBSPs. vegetable or peanut oil
Marinade for Pork and Shrimp:
* 2 ½ TBSPs. rice vinegar
* 2 tsp. kosher salt
* ½ tsp. freshly ground black pepper
* 4 tsps. cornstarch (divided)
Mix marinade ingredients. Whisk until salt and cornstarch dissolve. Set aside.
Place pork and shrimp in 2 separate bowls.
Split the marinade equally and pour over pork and shrimp. Marinade both pork and shrimp for at least 30 minutes at room temperature, while you chop the vegetable and prepare the other ingredients.)
Wash the noodles with warm water and drain. Cut noodles into 6 inch lengths and set aside.
Sauce:
* 4 TBSPs. sugar
* 3 TBSPs. fish sauce
* 4 TBSPs. rice vinegar
* 2 TBSPs. Pad Thai Sauce (omit if you can’t find it)
* 1 tsp. ground hot peppers (optional)
*Combine sauce ingredients in a small bowl and set aside.
Heat a large wok or large, deep skillet. Add 2 tablespoons oil and sauté garlic, onions and green onions. Sauté until onions are translucent, about 2 minutes. Transfer to a large platter and set aside.
Using the same skillet, add 3 tablespoons oil and stir fry the pork until cooked, about 10 minutes. Add the shrimp and stir fry until color turns pink. Transfer to the same platter with the garlic and onions.
Using the same skillet, add 1 ½ cups filtered water. Bring water to a boil and add the noodles. Stir and boil the noodles until most of the liquid is absorbed, and the noodles are cooked al dente. (Do not over cook the noodles.)
Add the stir fried pork and shrimp, and the sautéed garlic and onions. Stir until all ingredients are well combined and mixed with the noodles. Add the bean sprouts and stir.
Drizzle the sauce over the noodles, pork and shrimp mixture. Stir noodles and other ingredients are coated with the sauce. Turn the heat to very low and keep the skillet covered.
Heat another skillet and add the remaining 2 tablespoons oil. Crack the eggs and lightly scramble using a spatula. Season eggs with ½ tsp. kosher salt and ¼ tsp. freshly ground black pepper. Let the eggs set and cook on one side and turn over to cook the other side. (Your eggs should resemble an omelet.) Tear the eggs into large pieces and add to the noodles.
Serve noodles with ground roasted peanuts or almond nuts.
Shrimp Salad 2
- 2 cups cooked shrimp, halved lengthwise and chilled
- 1 cup thinly sliced celery
- 1 tablespoon finely minced onion
- 1 tablespoon fresh lemon juice
- 1/2 cup mayonnaise
- salt and pepper to taste
- romaine lettuce or mixed greens
- thinly sliced tomatoes
- a few slices freshly cooked bacon, crumbled, optional
Shrimp Salad
- 2 cups cooked peeled shrimp
- 1/2 cup celery, diced
- 1 teaspoon onion, finely chopped
- 1/3 cup mayonnaise
- 1/4 cup chili sauce
- 3 tablespoons lemon juice
- 3 hard-cooked eggs
- lettuce or mixed greens
Preparation: Chill shrimp until salad is ready to be mixed. Combine shrimp, celery, onion and eggs. Blend mayonnaise, chili sauce and lemon juice. Toss all ingredients lightly. Heap into lettuce cups or over mixed greens. Chill and serve. Serves 5.
Shrimp and Rice Salad
A tasty shrimp salad with rice, peas, celery, mayonnaise, and seasonings.
- 1 1/2 cup cooked rice, cooled
- 1/2 to 1 pound shrimp, peeled, cooked, deveined, coarsely chopped
- 1/2 cup diced celery
- 3 green onions, thinly sliced
- 2 tablespoons finely chopped red bell pepper
- 1 cup fresh or frozen green peas, cooked until just tender
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon celery seed
- 1/2 to 3/4 cup mayonnaise
- 2 tablespoons dill pickle juice
- lettuce leaves and tomato slices
Preparation:Combine shrimp, celery, onions, peas and red bell pepper. Sprinkle with salt, pepper and celery seed. Combine shrimp mixture with rice; add mayonnaise and dill pickle juice and gently mix. Taste and adjust seasonings.
Serve on lettuce leaves and tomato slices. Serve as a luncheon dish or side dish.
Serves 4.
Subscribe to:
Posts (Atom)