After each recipe, I'll list tips, and possible substitutions. Recipes can be halved or quartered.
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Easy Kung Pao Shrimp
Ingredients
2 tablespoons vegetable oil
1 green bell pepper
1 sweet onion
1 teaspoon chili paste
1 lb frozen cooked large shrimp, thawed, peeled and deveined
1/4 cup roasted peanuts
3 tablespoons water
2 tablespoons soy sauce
2 tablespoons honey
1 teaspoon cornstarch
1/2 teaspoon sesame oil
1/2 teaspoon vinegar
1/2 teaspoon ground ginger
2 cups cooked white rice
Add oil to 12-inch skillet over high heat.
Dice pepper and onion. Add to oil and cook for 2 minutes, stirring often.
In a small bowl, whisk together remaining ingredients until combined. Pour over shrimp mixture.
Cook, stirring constantly, over high heat until shrimp is hot and sauce has thickened, about 5 minutes.
Serve with rice.
Notes: You can leave out the peanuts, or replace them with cashews, or toasted almonds.
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Spicy Asian Shrimp Lettuce Cups
Ingredients
1 pound shrimp
2 tablespoon Sriracha sauce (or favorite hot sauce.)
4 cloves garlic, minced
2 tablespoon extra-virgin olive oil
1 head butter, boston lettuce, or favorite lettuce, leaves separated
1 red bell pepper, diced
1 carrot, julienned
3 scallions, thinly sliced
1/4 cup cilantro (op.)
1/4 cup soy sauce for drizzling
1 pinch coarse salt and freshly ground pepper
3 ounces thin rice noodles
In a sealable plastic bag, combine the shrimp, 2 tbs. oil, sriracha sauce and garlic. Seal and toss bag to coat the shrimp. Marinate at least 1 hour in the fridge.
Heat a non-stick pan over medium-high. Arrange the shrimp in a single layer and sear on one side for 2 minutes; flip and sear 30 more seconds. Remove from pan and set aside.
To the pan, add the last tbsp. oil and add the diced red bell pepper. Season with salt and pepper and saute for 2 minutes, until crisp-tender. Remove from heat.
Bring 3 cups water to a boil in a sauce pan and cook the rice noodles until soft, 3 minutes. Drain and rinse under cold water.
In each lettuce cup, start with the rice noodles. Then add the red pepper, followed by the carrots. Add 3 or 4 shrimp per cup and garnish with scallions and cilantro. Drizzle a little bit of soy sauce into each one.
Notes: You can substitute rice for the noodles, or serve a carb on the side.
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Sausage, Chicken, and Shrimp Gumbo
Ingredients
1/2 cup butter (8 tbsp), divided
1 cup chopped green bell pepper
1 cup chopped celery
1 1/2 cups chopped white onion
4 teaspoons minced garlic
4 cups chicken stock
1/8 teaspoon cayenne pepper
2 tablespoons Worcestershire sauce
1/2 cup chopped flat leaf parsley
2 cups frozen sliced okra
6 tablespoons flour
salt and pepper to taste
1 pound smoked sausage, sliced
2 cups cooked chicken breast, diced or shredded
1/2 pound small uncooked shrimp, peeled and deveined
In a large pot or Dutch oven melt 2 tablespoons of butter over medium heat. Once butter is melted add bell pepper, onion, and celery and cook for about 5 minutes or until onion is soft. Add the garlic to the vegetables for the last minute of cooking.
Add the chicken stock, cayenne pepper, Worcestershire, parsley, okra, and salt and pepper. Bring mixture to a boil and then reduce heat, cover, and simmer.
While mixture is simmering add sliced sausage to a skillet and brown. Once browned, remove sausage from pan with a slotted spoon and add to chicken stock mixture.
Discard remaining sausage drippings from pan then melt 6 tablespoons of butter in the pan. Once melted, add 6 tablespoons flour and whisk until roux is incorporated. Continue cooking 6-7 minutes, stirring constantly, until roux becomes a caramel color. Be careful not to burn but the darker the roux the deeper the flavor.
Add the roux to the chicken stock mixture and bring to a boil stirring constantly. Reduce heat; add the chicken and simmer. At this point the gumbo is ready to eat but you can let it simmer for 1-2 hours to let the flavors meld even more if you wish. You can also pour the gumbo into a crockpot on low until you are ready to eat. Add the shrimp right before serving.
Serve with a scoop of rice or over rice.
Notes: You can use just chicken, or just shrimp, if you like.
If you don't like okra, you can substitute another vegetable, like green beans.
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