5 oz cooked shrimp, divided use
4 oz cream cheese, at room temperature (reduced fat okay)
1/4 cup packed, defrosted chopped spinach
1/2 cup 0% or 2% Greek yogurt
1/4 cup mayonnaise
1 shallots, sliced
1 1/2 tablespoons horseradish
1 teaspoon Worcestershire sauce
In a food processor, blend together the yogurt, horseradish, half of the shrimp, spices, shallot, mayo and cream cheese until very smooth. Chop the the remaining shrimp. Stir in the spinach and chopped shrimp until just combined. Refrigerate for at least 1 hour before serving.
1 3/4 pounds boneless, skinless chicken thighs
2 Granny Smith apples, peeled, cored, and diced
1 onion, peeled and diced
1 green bell pepper, seeded and diced
3 cloves garlic, minced
1 tablespoon curry powder
1 teaspoon ground ginger
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1/4 cup raisins
1 (14.5-ounce) can diced tomatoes
1/2 cup chicken broth
1 cup raw long-grain basmati white rice
1 pound fully cooked shrimp
Use a 6-quart slow cooker. Put the chicken into the bottom of your stoneware. Add chopped apple, onion, and bell pepper. Add garlic and all spices. Toss in the raisins and the entire can of diced tomatoes. Stir in the chicken broth. Cover and cook on low for 6 hours, or until chicken is tender, but still intact. Using tongs, remove chicken carefully from the slow cooker and place in a covered dish to keep warm.
Stir in raw white rice. Cover and cook again for about 30 minutes, or until rice is bite-tender. Stir in frozen shrimp, and recover cook for about 15 minutes, or until shrimp is heated through.
Serve rice and shrimp mixture on a plate with chicken pieces arranged on top.
serves serves 4, active time 30 minutes, total time 30 minutes
1/2 pound thin Hong Kong-style noodles
6 tablespoons canola oil, divided
1/2 cup water
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
1 teaspoon white rice vinegar
1 teaspoon Shaoxing wine
1 teaspoon sugar
1 tablespoon peeled and minced fresh ginger.
2 medium garlic cloves, minced (about 2 teaspoon)
1/2 cup snap peas
1/4 cup carrot
1/2 pound shrimp, peeled and deveined
1 tablespoon cornstarch mixed with 3 tablespoons cold water
2 scallions, ends trimmed, thinly sliced
Bring a large pot of salted water to a boil. Add the noodles and cook until tender, about 3 minutes. Drain noodles in a colander and rinse with cold water. Drain again, and then dry noodles on paper towels.
Heat 4 tablespoons of oil in a large non-skillet over high heat. When oil begins to smoke, add the noodles and toss well with the oil until the noodles are evenly spread out in the skillet. Stir the noodles every 30 seconds or so until lightly browned and starting to crisp up. Reduce head to medium-high or medium if they start to burn. Continue stirring and flipping until noodles are brown and crisp. Set noodles aside. Wipe out skillet.
Meanwhile, stir together the water, soy sauce, oyster sauce, sesame oil, white rice vinegar, Shaoxing wine, sugar, and a few grinds of black pepper in a medium bowl. Set aside.
Heat remaining 2 tablespoons oil in the cleaned non-stick skillet over high heat until just starting to smoke. Add garlic and ginger and stir fry until very fragrant, about 15 seconds. Add snap peas and carrots and stir fry until tender but still a bit crunchy, 2 to 3 minutes. Add shrimp and cook until pink and plump, about 1 minute.
Pour in the sauce and stir well. Slowly drizzle in the cornstarch mixture, stir well, and cook until sauce starts to thicken.
Divide the crispy noodles between four plates and top with the shrimp and snap pea mixture. Garnish with scallions and serve.
12 medium shrimp, peeled, deveined, sliced in half lengthwise, and cut in half crosswise
1 cup kimchi, drained and chopped
2 tablespoons canola oil
4 scallions, sliced
2 cups mixed leaf lettuce, torn into 2-inch pieces
Whisk together egg and water until homogenous. Add flour and rice flour and whisk until no lumps remain.
In a small bowl, whisk together the soy sauce, rice vinegar, chili flakes, and sugar.
Add the bacon to a 12-inch nonstick skillet set over medium heat. Cook, stirring occasionally, until the fat has rendered and the bacon pieces are crisp. Add the shrimp pieces, stir well, and cook until the shrimp turn pink, about 1 minute. Add the chopped kimchi, stir well, and cook until the kimchi is hot and most of the liquid has evaporated, about 1 minute longer. Transfer mixture to a bowl and set aside.
Preheat the oven to 200°F. Heat 1/2 tablespoon oil in a small non-stick skillet over medium heat until shimmering. Add 1/4 of the scallions, and cook until soft, about 30 seconds. Pour in 1/4 cup of the egg batter and tilt the pan so the entire bottom is covered. Cook until the bottom is lightly browned, about two minutes. Flip the small pancake with a spatula, and cook on the other side until lightly browned, another two minutes. When done, slide the pancake onto a plate, and transfer plate to the warm oven. Repeat process until three more are completed.
Carefully remove the plates from the oven. Top each with a handful of the lettuce and a quarter of the kimchi and shrimp mixture. Serve with the sauce on the side.
1/2 tablespoon Kosher salt
1/2 tablespoon fresh ground pepper
1 tablespoon peanut oil
1 pound shrimp
2 large cloves garlic, chopped fine
1/2 inch fresh ginger,minced
1 bunch green onions, cut into 2 inch lengths
Mix salt & pepper in small bowl and set aside
Turn on the fan above your stove and heat a wok or pan until really really hot and smoking and then add the oil
Add garlic, ginger, green onion and the shrimp
Stir often so all is mixed and shrimp are fully cooked
Add the salt & pepper
Stir fry quickly to coat shrimp in the salt and pepper mixture