Showing posts with label Shrimp. Show all posts

Tuesday, July 2, 2024

Shrimp and Vegetable Stir-Fry with Rice Flake Noodles

About The Recipe

In this simple stir-fry, shrimp is the star ingredient, along with various vegetables. Another ingredient I am using from my pantry is Asian Rice Flake Noodles, pre-cut square rice noodles that can be used in soups and stir-fries. You can use your favorite vegetables in this stir-fry and opt for various kinds of noodles if you would like. You can use fresh or frozen raw shrimp. I let frozen shrimp defrost in a bowl of water until they become room temperature. You can also marinate the shrimp in a mixture of salt and baking soda to make them tender and juicy. This step is a part of the marinating/brining step.

Ingredients

Shrimp Brine

-2 cups of cold water

-2 tablespoons of salt

-2 teaspoons of baking soda

-1 pound Medium Shrimp peeled & deveined tails-off

Vegetables

-4 cloves of garlic minced

-4 teaspoons minced ginger

-5 Baby Bok Choy trimmed, and stalks split lengthwise

-1 medium white onion sliced

-1 cup of Snow Peas

-2 small carrots sliced thin on a diagonal

-1 fresh red chili pepper diced

Mushrooms

-3 ounces White Shimeji mushrooms

-3 ounces Brown Shimeji mushrooms

-3 ounces Shiitake mushrooms

-4 medium size King Oyster mushrooms sliced lengthwise

From the pantry

-1 teaspoon of Fish Sauce

-2 tablespoons of Vegetable oil for stir-frying, additional if needed

-1 teaspoon of Sesame Oil

-1/2 cup Chicken Stock (low sodium)

-1 tablespoon Oyster Sauce

-1 teaspoon Hoisin Sauce

-1 tablespoon of Corned Starch

-1 8 OZ package Asian Rice Flakes

Salt and pepper to taste, if necessary. Be careful; the oyster and hoisin sauce can be slightly salty.

Equipment

Large Non-Stick Stir-fry Pan

Instructions

Shrimp Brine

Combine the water, salt, and baking soda in a large bowl. If the shrimp are frozen, add them to the brine and let them sit until they thaw, 15-30 minutes. If they are fresh, add them to the brine and let them sit for about 20 minutes; add ice cubes to keep them cold.

Drain shrimp and pat dry on paper towels, or spin shrimp in a salad spinner.

Asian Rice Flake Noodles

Boil water in a kettle or large saucepan. Place noodles in a large bowl, pour boiling water over noodles, and let them sit for about 15 minutes or until they become soft and tender.

Stir-Fry

Step 1

Heat a wok over high heat until lightly smoking. Then add vegetable and sesame oil and swirl around the wok to coat. Add garlic and ginger to wok, then add drained shrimp and stir-fry until barely cooked through, about 1 minute. Remove shrimp and place in a bowl to add back after stir-frying the vegetables.

Step 2

If necessary, add additional oil. Then add mushrooms and season with salt and pepper. Sauté mushrooms until brown. Then add carrots, Bok Choy, snow peas, onions, and diced red chili peppers. Stir-fry until veggies are translucent and tender. Combine chicken stock, hoisin sauce, oyster sauce, and corned starch in a medium glass measuring cup and stir until blended. Then, add the mixture to stir-fry vegetables.

Step 3

Add flake noodles and cooked shrimp to stir-fry vegetables and blend. Serve while hot and enjoy.

Sunday, June 23, 2024

Game Day Fire Cracker Shrimp

Large Shrimp dredge in season flour before frying, it adds an extra dimension of crispiness and flavor. My recipe today is Game Day Fire Cracker Shrimp. Restaurant inspired recipe " Bang Bang Shrimp". Crispy fried shrimp toss in spicy sauce and served as a appetizer.

Just-A-Pinch Blue Ribbon Winning Recipe.

Ingredients

· 1 1/2 pounds of Large Tiger Shrimp peeled and deveined

Season Flour

· 1/2 cup All-Purpose Flour

· 1/2 cup Cornstarch

· 1 tbsp Old Bay Seasoning

· 1 tbsp Garlic Powder

· 1 tsp Cumin

· 1 tsp Cayenne pepper

Other Ingredients

· 1/2 cup Thai Sweet Chili Sauce

·       1/4 cup Chopped Scallions

·       salt to taste

·       Coconut Oil for pan frying ( or you can use vegetable oil) (see note )

Note: Coconut oil has been described by nutritionist as, " The Healthiest oil on earth". I use "Pure, Unrefined, Cold Pressed" coconut oil. You may buy on-line or in your local health food store. It adds a lighter taste for fried foods and I love cooking with it.

Step 1

Preheat oil for frying between 350 - 360 ° F. While oil is heating, in a large Ziploc bag, add flour, cornstarch, Old Bay, garlic powder, cumin, and cayenne pepper. Place shrimp in bag and toss until shrimp is completely covered in season flour, then remove shrimp and shake off excess season flour and place on a plate to give coating a chance to adhere to shrimp.

Step 2

Place shrimp in hot oil in small batches so that you keep you oil hot. Cook batches of shrimp for about

1 - 2 minutes or until golden brown. Place fried shrimp on a tray with paper towels to drain and lightly season to taste with salt.

Step 3

To Serve, first place shrimp in a large bowl and add Thai Sweet Chili sauce to coat shrimp, then place on a serving platter and garnish with chopped scallions and lemon or lime zest if you desire.

Wednesday, June 19, 2024

Pesto Bacon Wrapped Shrimp

Course: Appetizer

Prep Time: 30 minutes

Cook Time: 15 minutes

About The Recipe

This recipe features zesty pesto-flavored shrimp wrapped with Applewood Bacon. It is served with fresh Pineapple salsa. It is a perfect appetizer or starter for any party or special gathering. The salsa combines fresh pineapple's sweet and tangy flavor with fresh cilantro, red chili, and jalapeño peppers. It’s perfect to serve with the bacon-wrapped shrimp.

Ingredients:

Shrimp

- 1 1/2 pounds large shrimp thawed if frozen, peeled, deveined, and leave tails on.
- ½ cup Basil Pesto
- 1 lb. package of Applewood bacon. If not available, you can use any thin slice of bacon. The number of bacon slices depends on how many shrimp you work with. You may not need the entire pound.

Pineapple Salsa

-1 container of fresh pineapple in chucks or slices or 1 whole fresh pineapple peeled and cut into chucks

-1 red chili pepper

-1 jalapeño pepper

- ½ red onion diced

-1 lime (juice and zest)

-2 tsp maple syrup

-2 tbsp fresh chopped mint leaves

-2 tbsp fresh chopped cilantro

Salt & pepper to taste

Equipment

-Toothpicks
-Sheet pan

-Non-stick Aluminum foil

-Citrus zester

Instructions

Pesto bacon-wrapped shrimp

Peel and deveined shrimp and leave tails on.

Add basil pesto to a medium bowl. Add shrimp and coat them with pesto. Let the shrimp marinate for 5 - 10 minutes.

Cut bacon slices in half as required for the number of shrimp. Place one shrimp on half a slice of bacon, wrap it around the shrimp, and insert a toothpick to secure the bacon. Then, arrange the shrimp on a sheet pan lined with non-stick aluminum foil. If non-stick is unavailable, use regular foil and lightly spray cooking spray.

Preheat oven to 375 degrees F.

Place the sheet pan on the middle oven rack. Bake the shrimp for about 15 minutes, or until the bacon is crisp and the shrimp are pink. (Turn shrimp if you want the bacon crisp on both sides.)

Pineapple Salsa preparation

Cut pineapple chunks into small, diced pieces.

Cut chili and jalapeno in half, remove and discard the seeds and membranes, and then finely chop.

Dice red onion, zest one lime, then extract juice.

Finely chop mint and cilantro leaves.

Let’s make the Pineapple Salsa -makes about 1 ½ cups.

1. Add diced pineapple, red chili, jalapeno, red onion, lime zest, juice, and maple syrup to a large bowl and blend well.

2. Add chopped mint and cilantro.

3. Salt & pepper to taste if required.

Plating

Select a lovely platter and bowl for salsa. Place the salsa bowl in the center of the platter, and then arrange the shrimp around the bowl.

Enjoy your delicious Pesto Bacon Wrapped Shrimp.

Wednesday, October 31, 2012

Cooking from the Pantry - "You eat with your eyes first"

“You eat with your eyes first”

Plating and food presentation play an enormous role in how we experience our food today. I am amateur photographer and a talented home cook who loves to cook and take pictures of my food. I try to translate taste, aroma, and appeal through my photos.