Asian Pineapple and Shrimp Salad

Ingredients:

  • 1 cup of pineapple, cut in bite sized cubes
  • 1/4 pound of shrimp, cleaned and cooked
  • 1 small onion, thinly sliced
  • 2 teaspoons Gochujang (Korean red pepper paste), or to taste
  • 1-2 teaspoons grated ginger
  • 1 tablespoon honey
  • 1 tablespoon lemon juice
  • 3 tablespoons orange juice
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons sesame oil
  • 4 tablespoons olive oil

Directions:

  1. In a container with a lid, combine the pineapple, shrimp and onion.
  2. In another bowl, whisk together the remaining ingredients.
  3. Pour the dressing over the salad (you may have some leftover, refrigerator for a later application).
  4. Cover and shake.
  5. Chill for several hours.

Source:  My kitchen

 

Advertisements

Shrimp Risotto

Ingredients:

  • 1 cup risotto rice
  • 3 tablespoons butter
  • 1 large shallot, finely chopped
  • 1 cup dry white wine (Sauvignon Blanc)
  • 8 ounces clam juice or fresh seafood stock
  • 2 cups of the smallest pink shrimp you can find
  • 2 tablespoons finely chopped parsley
  • 1 tablespoon finely grated lemon zest
  • Salt

Directions:

  1. Add the clam juice to 4 cups of water in a pot, heat until steamy, but do not let it boil.
  2. In separate pot (thick-bottomed), heat 2 tablespoons butter over medium heat, and sauté the minced shallots for 2-3 minutes, until just translucent.
  3. Add the rice to the pot.
  4. Stir-fry the rice for 2-3 minutes, until all the grains are well coated in butter and are beginning to toast.
  5. Increase the heat to high and add the white wine.
  6. With a wooden spoon, stir the rice vigorously.
  7. Once the wine boils, turn the heat down until the wine is just simmering gently.
  8. Stir almost constantly.
  9. When the wine is almost cooked away pour in two ladles of the hot clam broth-water mixture.
  10. Stir well to combine, and add a healthy pinch of salt.
  11. Stirring almost constantly, let this liquid reduce until it is almost gone, then add another ladle of broth.
  12. Continue this until the sauce coats the back of a spoon.
  13. Taste the spoon and see if the risotto needs salt. If so, add a small pinch.
  14. Now add in the shrimp, the parsley, and the remaining tablespoon of butter.
  15. Stir constantly until this last cup of broth is about half gone because you want this risotto to be loose and creamy.
  16. Right before you serve, add in the lemon zest and serve at once.

Source:  http://www.simplyrecipes.com/recipes/shrimp_risotto/

 

Baked Mac ‘n Cheese with Shrimp and Bacon

Ingredients:

  • 1 lb medium raw shrimp (25-30 count), peeled, deveined, tails removed
  • 3/4 tsp salt, divided
  • 1/2 tsp ground black pepper
  • 6 Tbsp butter, divided
  • 1/2 cup dry white wine, divided
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup flour
  • 3 1/2 cup milk, divided
  • 1 Tbsp Honey Dijon mustard
  • 1 tsp Cajon seasoning
  • 1/2 lb bacon, cooked and crumbled
  • 8 oz uncooked pasta (I used fusilli)
  • 2/3 cup Smoked Gouda, shredded, divided
  • 1 cup medium Cheddar, divided
  • 2/3 cup panko bread crumbs

Directions:

  1. Season shrimp with 1/4 tsp of the salt, and pepper.
  2. Heat 2 Tbsp of the butter in a large skillet with high edges, over medium heat; until bubbling.
  3. Cook the shrimp 2-3 minutes, until pink and cooked through, turning once.
  4. Stir in 1/4 cup dry white wine; cook 1 minute and remove shrimp with a slotted spoon.
  5. Add onion and garlic to the sauce pan and cook for 2 minutes; until onions become translucent.
  6. Add remaining butter and flour to pan; whisk 1-2 minutes or until smooth.
  7. Slowly pour in 1 cup of the milk, whisking constantly until smooth.
  8. Whisk in remaining milk, 1/4 cup dry white wine, mustard, Cajun seasoning and remaining 1/2 tsp salt.
  9. Cook, covered, 3-5 minutes or until mixture comes to a simmer, whisking often.
  10. Remove pan from heat.
  11. Stir in pasta, 1/2 of the cheddar and  1/2 of the smoked Gouda.
  12. Pour into a 5 qt ceramic casserole dish and bake, covered, 30-35 minutes or until pasta is tender, gently stirring once halfway through baking.
  13. Meanwhile, combine bread crumbs and remaining cheeses in small bowl.
  14. Remove dish from oven and preheat the broiler.
  15. Stir in shrimp and bacon, and top with bread crumb mixture.
  16. Place dish 2-4 inches from heating element and broil 2-3 minutes; until top is golden brown.
  17. Remove from oven; let stand 5 minutes.

Source:  http://www.hunwhatsfordinner.com/2014/02/baked-mac-n-cheese-with-shrimp-and-bacon.html

 

Shrimp and Grits with Spinach

Ingredients:

  • 4 cups water
  • 1/2 teaspoon salt
  • 1 cup quick-cooking grits or polenta
  • 1/2 cup grated Parmesan cheese
  • 32 medium shrimp (about 1 1/2 pounds), peeled and deveined
  • 1 tablespoon olive oil
  • 1 tablespoon flour
  • 1 1/4 cups chicken broth
  • 2 medium cloves garlic, minced (about 2 teaspoons)
  • 5 scallions, white and light green parts finely chopped (about 3/4 cup)
  • 1 tablespoon juice from 1 lemon
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon Tabasco sauce
  • 5 ounces baby spinach (about 2 loosely packed quarts)

Directions:

  1. In a medium saucepan, bring water to a boil.
  2. Add salt, then grits and cook, stirring frequently, until thick, about 10 minutes.
  3. Stir in cheese and keep warm.
  4. In a large saucepan, heat olive oil over medium high heat until shimmering.
  5. Season shrimp with salt and pepper, add to pan, and sauté until cooked through, about 1 minute per side.
  6. Remove shrimp with a slotted spoon and set aside.
  7. Whisk flour into pan and cook, stirring constantly, until pale golden, about 1 minute.
  8. Whisk in chicken broth, garlic, scallions, salt, pepper, and hot sauce.
  9. Cook until slightly reduced, about 3 minutes.
  10. Add shrimp and spinach to pan and cook until spinach is wilted.
  11. Place grits on every plate and top with shrimp, spinach, and sauce.

Source:  http://www.seriouseats.com/recipes/2012/03/shrimp-and-cheese-grits-spinach-recipe.html

Shrimp & Spinach Dip

Ingredients:
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
salt
pepper

Directions:
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.

Source: http://www.coconutandlime.com/2010/06/shrimp-spinach-dip.html

Country Captain Chicken

Ingredients

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

The Directions.

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.

Source: http://crockpot365.blogspot.com/2010/06/country-captain-chicken-slow-cooker.html

Pan-Fried Noodles with Shrimp, Snap Pea, and Carrot

Ingredients

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
  • Black pepper
  • 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

Procedures

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Pour in the sauce and stir well. Slowly drizzle in the cornstarch mixture, stir well, and cook until sauce starts to thicken.
  6. Divide the crispy noodles between four plates and top with the shrimp and snap pea mixture. Garnish with scallions and serve.

Source:  http://www.seriouseats.com/recipes/2013/07/pan-fried-noodles-shrimp-snap-peas-recipe.html

Korean Scallion Pancake with Shrimp, Bacon, and Kimchi

  • 1 egg
  • 1/2 cup water
  • 1/2 cup all-purpose flour
  • 1 tablespoon rice flour
  • 2 tablespoons soy sauce
  • 2 teaspoons rice vinegar
  • Pinch of red chili flakes (preferably Korean)
  • 1/2 teaspoon sugar
  • 4 slices thick-cut bacon, chopped
  • 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

Procedures

1

Whisk together egg and water until homogenous. Add flour and rice flour and whisk until no lumps remain.

2

In a small bowl, whisk together the soy sauce, rice vinegar, chili flakes, and sugar.

3

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.

4

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.

5

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.

Source:http://www.seriouseats.com/recipes/2012/10/korean-scallion-pancake-with-shrimp-bacon-and-kimchi.html

Salt and Pepper Shrimp

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

Makes 4 Servings

Source