Tag Archives: shrimp

Golden Shrimp with Peach Bang Bang Chili Sauce

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Pappardelle and Tagliatelle with Shrimp, Bell Peppers, Asparagus and Basil

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Normally, I would make this dish with fettuccine, but looking in the pantry, there was none to be had. However, using up all the odds and ends of pappardelle and tagliatelle to make a full serving for four, there was enough of these two types of pasta to make this dish. Also note that red and yellow bell peppers aren’t just a colorful addition to a meal. They have a milder taste than their green counterparts, making them instantly more appealing to kids—and adults alike. A little asparagus and basil added just enough touch of green to the pasta. Serve this pasta dish the next time you’re in the mood for seafood.

Serves 4

Ingredients:
½  pound  fettuccine (or whatever pasta you have on hand)
¼ cup extra virgin olive oil
2 small red bell peppers, cut into ¼ inch strips
2 small yellow bell peppers, cut into ¼ inch strips
1 bunch of think stalk asparagus, cut in 1 inch pieces on the diagonal
1 small onion, finely diced
2 cloves garlic, minced
1 ¼ pound medium shrimp, shelled, deveined, butterflied
¼ teaspoon dried crushed red pepper flakes
½ cup chopped fresh basil
Salt, to taste
Freshly ground black pepper, to taste

Directions:
Bring water to a boil in a large pot and add a pinch of salt. Add pasta and stir with tongs to prevent the pasta from sticking.Test the pasta by tasting it
Follow the cooking time on the package, but always taste pasta before draining to make sure the texture is right Pasta cooked properly should be al dente (to the tooth)—just a little chewy.

Drain cooked pasta well in a colander. Set aside.

In a saute pan or skillet large enough to hold all the pasta after it has been cooked, warm the olive oil over medium-high heat for 1 minute.

Add the bell peppers and asparagus. Cook and stir for 2 minutes. Reduce the heat to medium. Cover the pan and cook for 2 more minutes to soften the vegetables.

Add the onion, garlic and shrimp to the saute pan. Cook and stir for 3 – 4 minutes, or until the shrimp just begin to turn pink (the shrimp should be barely done).

Add the red pepper flakes.Add the pasta to the saute pan with the peppers and shrimp.Cook and stir for 1 minute to heat through and incorporate the flavors. Add the basil and serve hot immediately.

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Sopa seca de Fideo y Camarones

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Fideos (vermicelli) are much loved in Mexico, where they form the basis of thick, delicious soups. Usually the soups are served as a first course, but our hearty shrimp version is a meal in a bowl.

The name “sopa seca de fideo” translates to “dry soup with noodles”. It’s not soup, it’s called a “dry soup” because the noodles absorb all of the wonderful rich stock, making the noodles taste more delicious than you can possibly imagine.

Although it can be made with straight noodles, I have found if easier to make fideo with the twirled angel hair nests. It’s pretty, and easier to serve that way, one nest per individual  serving.

Serves 4

Ingredients:
2 dried ancho or pasilla chiles*
3 tablespoons olive oil
1/2 lb. dried angel hair nests or vemicelli
1/4 cup olive  oil
One medium yellow onion, chopped
2 large garlic cloves, minced
2 fresh tomatoes, peeled and chopped, or 1/2 cup crushed canned tomatoes
1/2 teaspoon cumin seeds
1 quart chicken broth
1 pound (30 to 35 per lb.) peeled, deveined shrimp, tails left intact
Kosher salt, to taste
1/4 cup chopped fresh cilantro, for garnish

For Serving:
1/2 cup sour cream
Queso Fresco
Diced avocado

Directions:
Break stems off chiles and shake out seeds. In a small bowl, cover chiles with hot water and let stand until softened, 5 to 10 minutes. Drain and coarsely chop.

Brown the angle hair nests: Choose a frying pan with a lid in which the angel hair nests will all tightly fit in a single layer (about 9 or 10-inches wide, depending on the brand of angel hair nests you use). In the pan, heat the oil until shimmering hot. Working in batches, fry the vermicelli angel hair nests on both sides in the hot oil until golden brown in color. Remove from pan.

Sauté onions and garlic, until lightly browned, about 5 minutes. Stir in chiles. Add tomatoes, cumin seeds and chicken broth. Season with salt and pepper to taste.

Reduce heat to a simmer and cook angel hair nests in the broth. When broth is simmering, place the browned angel hair nests or vermicelli in a single layer in the pan, nestled into the broth. The nests should cover the whole pan. Turn them over in the broth so that they get moistened on all sides. Cover and cook until the vermicelli has soaked up the liquid, about 5 minutes.

If after 5 minutes the top of the vermicelli is dry, flip over the individual angel hair nests and cook a minute longer. Remove from heat and let sit for 5 minutes before serving.

To serve, spoon soup into wide, shallow bowls. Top each serving with a spoonful of sour cream and some avocado, if you like, and sprinkle with cilantro.

Cook’s Notes:
Vermicelli usually comes in 1 pound packages, so about 1/2 a package can be used for this recipe. If you cannot find angel hair nests at the market, you can make fideo with straight vermicelli pasta. Just break up the pasta in 3 to 4 inch long segments and cook the same way as you would the nests, browning them first in hot oil.

*Good dried chiles are soft, flexible, and smell a bit like prunes. Avoid hard, brittle specimens—they’re old and less flavorful.

How Hot Is Your Chile? To assess a chile’s heat, slice off its top through the ribs and seeds, where the heat-producing compound capsaicin is concentrated. Touch the slice to your tongue. If you want your food to be milder, split the chile and scrape out all or some of the ribs and seeds. If your skin is sensitive, wear kitchen gloves or hold the chiles with a fork—and don’t touch your eyes.

The trick to a great sopa seca de fideo is the chicken broth. If you do not have the time to make your own homemade chicken stock, you can easily use bouillon, boxed broth, and canned chicken stock. While bouillon and the boxes work in a pinch, nothing beats homemade stock for this recipe. It brings a richness that can’t be had any other way. So if you try it, I strongly urge you to use homemade stock!

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Coquilles de Fruits de Mer

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Shrimp Pomodoro

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Sesame Shrimp and Pork Meatballs with Noodles

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Shrimp and Pork Meatballs combined with bok choy, and lo mein makes for a fun twist on an old classic, and an awesome dinner for 4 in less than 30 minutes!

Serves 4

Ingredients:
¾ pounds ground pork
1/2 pound large (16-20 count) shrimp, devined, shelled and minced
1 egg white
Freshly ground black pepper, to taste
6  tablespoons soy sauce divided
¼ cup sesame seeds
4 tablespoons olive oil
One 8-ounce package lo mein noodles
1 bunch scallions
1/2 pound baby bok choy
1 tablespoon minced ginger
2 tablespoon minced garlic
1 medium red sweet bell pepper, sliced

Directions:
Mix the ground pork,  minced shrimp, and egg white with 2 tablespoons of the  soy sauce. With wet hands, form meat into 16 equal balls. Sprinkle the sesame seeds on a plate and roll the balls through, so they are completely coated with sesame seeds.

Heat half the oil in a large skillet and cook the meatballs over medium heat for 2 minutes. Cover the skillet and reduce the heat to low. Steam for 7 minutes., or until cooked through.

While meatballs steam, prepare the noodles according to package directions until al dente. Slice the scallions and bok choy. Heat remaining oil in a wok or skillet and stir-fry the ginger, garlic, and peppers for 2 minutes. Add the bok choy and the remaining soy sauce. Sauté for 3 minutes, or until peppers are tender. Stir in the noodles and green onions. Divide the noodles onto 4 plates and top with the meatballs.

Serve with extra soy sauce to taste, on the side.

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Squid Ink Spaghetti with Shrimp

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Serves 4

Ingredients:
1 package Squid Ink Spaghetti
1 pound 16-20 count shrimp, peeled and deveined
One 6-ounce jar of clams with juice
4 cloves garlic, sliced
½ cup white wine
½ cup half and half
2 teaspoons crushed red pepper
Juice of ½ large lemon
2 Tablespoons unsalted butter
2-3 Tablespoons olive oil
Chopped Italian parsley, for garnish
Extra Virgin Olive Oil

Directions:
Bring a pot of water to a boil. Cook the pasta to al dente while you prepare the sauce.

In a pan large enough to accommodate the pasta, heat the olive oil and butter over medium heat and add the crushed red pepper. Follow with the garlic and cook for a minute making sure not to brown it.

Add the clams and juice (or fish stock if using) and turn the heat up to high. Follow with the wine and cook for 2 to 3 minutes until the wine has reduced a bit.

Add the lemon juice then the half and half. Simmer for 1 to 2 minutes.

Add the shrimp, cover the pan and cook for a minute or two just until the shrimp turn pink. Season with salt, to taste.

Add the pasta and toss until combined with the sauce. It make seem like you have a lot of sauce but the pasta will quickly absorb it.

Arrange the pasta on a plate and drizzle with the olive oil and garnish with parsley and serve.

Cook’s Notes:
You can substitute about ½ cup stock in place of the clams.

Hello Friends!

All photographs and content are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

TODAY.com Parenting Team FC Contributor

Shrimp Purloo

 

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Purloo (pronouced pur-low) is a simple dish, with origins from West Africa , that survived the Middle Passage establishing the Gullah Culture centered around South Carolina’s Low-country.

The name “Gullah” may have been derived from Angola, a country in Southern800px-Location_Angola_AU_Africa.svg.png Africa, where  the ancestors of some Gullah people may have likely originated. As an enslaved people, they created a new culture from the numerous African peoples brought into Charleston and South Carolina. Some scholars have suggested it may have come from Gola, an ethnicity living in the border area between present-day Sierra Leone and Liberia in West Africa, where many of the Gullah ancestors originated. This area was known as the “Grain Coast” or “Rice Coast” to British colonists in the Caribbean and the Southern colonies of North America and most of the tribes there are of Mande or Manding origins. The name “Geechee”, another common (emic) name for the Gullah people, may come from Kissi, an ethnicity living in the border area between Sierra Leone, Guinea and Liberia.

Gullah1.PNGThe Gullah people have been able to preserve much of their African cultural heritage because of climate, geography, and patterns of importation of enslaved Africans. Taken as slaves from the Western region of Africa in primarily the Krio and Mende populations of what is present day Sierra Leone, and transported to some areas of Brazil (including Bahia), the enslaved Gullah-Gheechee people were also traded in what was then Charlestowne, South Carolina. According to British historian P.E.H. Hair, Gullah culture was formed as a creole culture in the  European colonies and in the  United States from elements of many different African cultures that came together there. These included the Baga, Fula, Kissi, Kpelle, Limba, Mandinka, Mende, Susu, Temne, Vai, and Wolof of the Rice Coast, and many from Angola, Igbo, Calabar, Congo Republic, and the Gold Coast.

rice.jpgAfrican rice has been cultivated for over 3,500 years. Between 1500 and 800 BC, Oryza glaberrima propagated from its original center, the Niger River delta, and extended to Senegal. However, it never developed far from its original region. Its cultivation even declined in favor of the Asian species, which was introduced to East Africa early in the common era and spread westward. African rice helped Africa conquer its famine of 1203.

The Moors brought Asiatic rice to the Iberian Peninsula in the 10th century. Records indicate it was grown in Valencia and Majorca. In Majorca, rice cultivation seems to have stopped after the Christian conquest, although historians are not certain.

Muslims also brought rice to Sicily, where it was an important crop long before it is noted in the plain of Pisa (1468) or in the Lombard plain (1475), where its cultivation was promoted by Ludovico Sforza, Duke of Milan, and demonstrated in his model farms.

After the 15th century, rice spread throughout Italy and then France, later propagating to all the continents during the age of European exploration.The Ottomans introduced rice to the Balkans.

In the United States, colonial South Carolina and Georgia grew and amassed great wealth from the slave labor obtained from the Senegambia area of West Africa and from coastal Sierra Leone. At the port of Charleston, through which 40% of all American slave imports passed, slaves from this region of Africa brought the highest prices, in recognition of their prior knowledge of rice culture, which was put to use on the many rice plantations around Georgetown, Charleston, and Savannah.By the middle of the 18th century, thousands of acres in the Georgia and South Carolina Lowcountry, and the Sea Islands were developed as rice fields. African farmers from the “Rice Coast” brought the skills for cultivation and tidal irrigation that made rice farming one of the most successful industries in early America.

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Not only did they bring the technology, the how-to, they brought the cultivar.West Africans had been growing varieties of rice for several thousand years before the start of the slave trade with the colonies.

Many ethnobotanist believe that African slaves carried the rice in hair while crossing the Atlantic Ocean in chains. Once in the colonies, slaves grew the rice in their own garden plots for food and slave owners took note.

In 1685 , a storm-battered ship sailing from Madagascar limped into the Charles Towne harbor. To repay the kindness of the colonists for repairs to the ship, the ship’s captain made a gift of a small quantity of “Golden Seed Rice” ,named for its color, to a local planter and based on their  observations, plantation owners in the Carolinas started experimenting with a rice variety that produced high yields and was easy to cook.

The slaves used their rice-growing know-how to convert the swampy Carolina lowlands to thriving rice plantations replete with canals, dikes, and levies, which facilitated periodic flooding of the field. The so-called Carolina Gold variety quickly became a high value export crop, primarily to Europe.

The subtropical climate encouraged the spread of malaria and yellow fever, carried by mosquitoes. These tropical diseases were endemic in Africa and had been carried by slaves to the colonies. Mosquitoes in the swamps and inundated rice fields of the Lowcountry picked up and spread the diseases to English and European settlers, as well. Malaria and yellow fever soon became endemic in the region.

Because they had acquired some immunity in their homeland, Africans were more rice3.jpgresistant to these tropical fevers than the Europeans were, and as the rice industry was developed, planters continued to import African slaves. By about 1708, South Carolina had a black majority. Coastal Georgia later developed a black majority after rice cultivation expanded there in the mid-18th century. Malaria and yellow fever became endemic, and fearing disease, many white planters left the Lowcountry during the rainy spring and summer months when fevers ran rampant. Others lived mostly in cities such as Charleston.

The planters left their European or African “rice drivers”, or overseers, in charge of the plantations.These had thousands of slaves, with African traditions reinforced by new imports from the same regions. Over time, the Gullah people developed a creole culture in which elements of African languages, cultures, and community life were preserved to a high degree. Their culture developed in a distinct way, different from that of the enslaved African-Americans in states such as North Carolina and Virginia, where the enslaved lived in smaller groups, and had more sustained and frequent interactions with whites and British American culture.

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And now we come full circle. Many of the traditional rice dishes found through out the Southern United States , are African in origin, like Hoppin’ John, Limpin’ Susan, or Red Rice.

Pilau, or Purloo as the Gullah call it, is one of the classic  rice dishes of the South Carolina Low Country.This dish, requiring no little more than rice and whatever meat that might be on hand. Any time you add meat to rice and cook it all together in one pot, that’s a purloo.

Purloo’s beauty lies in its versatility. You can substitute oysters for shrimp or add sausage or chicken earlier in the cooking  process . It’s a simple dish based around the Low-country’s one-time staple crop: rice. When cooking the rice, use less liquid. If you put in too much liquid, the dish will become a boggy soup. For a full flavor, make sure to cook your rice in a stock, not just water.

 

Serves 4 to 6

Ingredients:
1 pound shrimp
2 1/2 cups shrimp stock*
2 Tablespoons seafood seasoning
1 onion, chopped
3 cloves garlic, chopped
2  tomatoes, chopped
2 slices bacon
3 Tablespoons chopped ham
1 cup white rice
Salt, to taste
Ground black pepper, to taste
Cooked okra (optional)
Parsley, for garnish

Directions: 
Peel and devein the shrimp. Reserve the shells.

Prepare the stock. Place all of  the reserve shrimp shells  into a pot of water and boil for an hour or two.  Strain out the peels and put the stock aside. This is the traditional way of making stock for a shrimp purloo.

Cook the bacon and ham in a medium  saucepan  over medium heat. Add onion and garlic.

Add tomatoes, seasoning, and  stock. Bring to a boil.

Add rice. Reduce heat and cover. Cook about 30 minutes, or until the liquid is absorbed.

Stir in the shrimp, cover, and let cook about five minutes, or until the shrimp turns pink.

To serve family style, spoon onto a platter garnish with parsley.

 

Cook’s Notes :
*Chicken broth  or fish stock can be substituted for the shrimp stock.

If you want to add okra, cook it in a separate pan until the thick sap dissipates. Scoop it out and add it to the saucepan when you add the shrimp.

 

 

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All photographs and content are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

TODAY.com Parenting Team FC Contributor

Lemon Pepper Shrimp

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This is my version of P.F. Chang’s China Bistro Lemon Pepper Shrimp. Basically, the dish is a   wok-crisped shrimp stir-fried with celery, bean sprouts, scallions and fresh lemon slices in an aromatic black pepper sauce.

Chefs at P. F. Chang’s  cook most dishes in heavy woks over extremely high heat with sparks flying and flames nipping at their noses. The special stove is designed so that the tall fires work at the back end of the wok, away from the chef. The well-ventilated stove is built with a steady stream of running water nearby to thin sauces and rinse the woks after each dish is prepared. Like most home cooks, I don’t have one of those super efficient  professional stoves at home. So the challenge for me was to tweak this recipe for standard kitchen equipment. Using a regular electric range  and  a large cast iron skillet, I was able to recreate  the dish  in my kitchen.

Another thing to consider is that the sauce is key to this  dish.  The kitchen  staff and line  cooks move extremely fast back in those P.F. Chang’s kitchens. The chefs are well-trained, but they eyeball measurements for sauces with a ladle, so each wok-prepared dish is going to come out a little different each and every time it is made.  Just like home cooking, the and measurements at the restaurant aren’t exactly scientific.

With all that being said,the shrimp is lightly breaded in cornsatarch and flash fried in oil. For best results, strain the shrimp out of the oil, add it back to the pan with the sauce, and you’ve got yourself pretty good dish just as  tasty  as the original!

Serves 2

Ingredients:
For the Sauce:
1 Tablespoon vegetable oil
2 Tablespoons chopped garlic
1/2 teaspoon minced ginger
1/3 cup soy sauce
3/4 cup water
2 teaspoons cornstarch
1/4 cup dark brown sugar
2 teaspoons lemon juice
2 teaspoons coarsely ground black pepper

For the Shrimp:
1 pound medium raw shrimp (31/40 count), shelled and deveined
1/2 cup cornstarch
1 cup vegetable oil
4-6 thin lemon slices, each cut into quarters
1 teaspoon vegetable oil
2 large green onions, sliced  diagonally
2 celery stalks, sliced  diagonally
1 cup bean sprouts

Directions:
Make sauce by heating 1 tablespoon oil in a wok or large saucepan over medium heat. Saute garlic and ginger in the hot oil for about 15 seconds being careful not to burn the garlic. Add the soy sauce, then dissolve cornstarch in the water and add the mixture to the pan. Add brown sugar, lemon juice and black pepper and bring mixture to a boil. Simmer for two minutes then remove it from the heat.

Coat all the shrimp generously with cornstarch. Let the shrimp sit for about five minutes so that the cornstarch will adhere better.

Heat a cup of oil in a wok or large skillet over medium heat. Add the shrimp to the pan and saute for 3 to 4 minutes or until the shrimp starts to turn light brown. Strain the shrimp out of the oil with a slotted spoon or spider and discard the  oil. Replace shrimp back in the wok along with the lemon slices, saute for a minute, then add the sauce to the pan. Toss everything around to coat the shrimp thoroughly. Cook for another minute or so until the sauce thickens on the shrimp.

As the shrimp cooks, heat up 1 teaspoon of oil in a separate medium saucepan. Cut the green part of the scallions into 3-inch lengths. Add the scallions, celery and bean sprouts to hot oil along with a dash of salt and pepper. Saute for 2 to 3 minutes until  the scallions begin to soften.

Remove from the heat and build the dish by adding the stir fried vegetables to a serving plate. Add the shrimp over the vegetables, garnish with scallions and serve.

 

TODAY.com Parenting Team FC Contributor

Shrimp In Thai Coconut Sauce

 

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Coconut milk flavored with peanut butter makes a classic Thai inspired, creamy sauce with bell peppers and sautéed shrimp for an easy dinner.

Serves 4

Ingredients:

1 pound jumbo shrimp
4 Tablespoons vegetable oil, divided
2 gloves garlic, minced or pressed
¼ teaspoon kosher salt
¼ teaspoon crushed red pepper flakes
½ onion, peeled and sliced
½ red bell pepper, seeded and sliced
½ orange bell pepper, seeded and sliced
½ yellow bell pepper, seeded and sliced
1 ½cups coconut milk
4 to 6 Tablespoons  fish sauce, or to taste
2 Tablespoons peanut butter
2 Tablespoons fresh lime juice
1 Tablespoon brown sugar
2 teaspoons ground ginger
1 teaspoon ground turmeric
2 Tablespoons purple Thai basil leaves, torn
2 Tablespoons cilantro, chopped
1 scallion, sliced,  for granish
1 red hot Thai chile pepper, thinly sliced , for granish

Directions:

Peel and devein shrimp, leaving tails on. Place the shrimp in a bowl with 1 tablespoon of the oil, garlic, kosher salt and  crushed red pepper flakes. Toss to coat and let marinade for 10 minutes.

Heat a 12-inch skillet over medium high heat with 1 tablespoon of oil. Add the onion and peppers and cook until softened, about 5 minutes. Transfer the peppers and onion to a bowl. Add 1 tablespoon of oil and cook half of the shrimp for 2 minutes, then flip and cook for another 2 minutes or until opaque. Transfer the shrimp to a plate. Add the remaining tablespoon of oil and cook the remaining shrimp then add to the other shrimp.

In another bowl  mix the coconut milk, fish sauce, peanut butter, lime juice, brown sugar, ginger and turmeric and stir well. Transfer the cooked onion and peppers to the skillet and pour the coconut milk mixture of the peppers. Bring to a boil then reduce to simmer and cook until reduced by half, about 5 minutes. Add the shrimp to the skillet with the basil and cilantro and toss to coat. Serve over rice or noodles. Garnish with more cilantro and basil,  scallion and Thai chile peppers.

TODAY.com Parenting Team FC Contributor