This recipe is from the October/November 2007 issue of Cook's Country.
Serves 4.
Serve over steamed rice or lo mein noodles. Oyster sauce can be found in the international section of most grocery stores.
1 cup low-sodium chicken broth
3 tablespoons oyster sauce
2 teaspoons hot sauce
2 teaspoons cornstarch
2 tablespoons vegetable oil
1 pound extra-large shrimp, peeled and deveined
1/2 cup dry-roasted peanuts
1 red bell pepper, seeded and chopped
3 garlic cloves, minced
1 tablespoon grated fresh ginger (I used 1/3 tablespoon dried ginger)
1. Whisk broth, oyster sauce, hot sauce, and cornstarch in a bowl.
2. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Add shrimp and peanuts and cook until shrimp are spotty brown, about 2 minutes; transfer to plate. Add remaining oil and bell pepper to empty skillet and cook until lightly browned, about 3 minutes. Stir in garlic and ginger and cook until fragrant, about 30 seconds. Stir in broth mixture and bring to boil. Add shrimp and peanuts and simmer until sauce has thickened and shrimp are cooked through, about 1 minutes. Serve.
Showing posts with label Seafood. Show all posts
Showing posts with label Seafood. Show all posts
Sunday, October 30, 2011
Crab Quiche
This is a very tasty dish...and easy!
Makes 1 9-in pie (8 servings).
Prep approx 10 minutes, Cook time approx 45 min, Ready in approx 1 hour.
1/2 cup mayonnaise
2 tablespoons all-pupose flour
2 eggs, beaten
1/2 cup milk
1 cup crab meat (canned works great, don't use imitation)
1 cup diced Swiss cheese
1/2 cup chopped green onions
1 9-inch unbaked pie crust
Preheat oven to 350.
In a medium bowl, beat together eggs, mayonnaise, flour, and milk until thoroughly blended. Stir in crab, cheese, and onion. Spread into pie shell.
Bake for 40-45 minutes, or until a knife inserted in the center comes out clean.
*I have a note on my recipe card to try this next time with Cheddar cheese, for a different flavor.
Makes 1 9-in pie (8 servings).
Prep approx 10 minutes, Cook time approx 45 min, Ready in approx 1 hour.
1/2 cup mayonnaise
2 tablespoons all-pupose flour
2 eggs, beaten
1/2 cup milk
1 cup crab meat (canned works great, don't use imitation)
1 cup diced Swiss cheese
1/2 cup chopped green onions
1 9-inch unbaked pie crust
Preheat oven to 350.
In a medium bowl, beat together eggs, mayonnaise, flour, and milk until thoroughly blended. Stir in crab, cheese, and onion. Spread into pie shell.
Bake for 40-45 minutes, or until a knife inserted in the center comes out clean.
*I have a note on my recipe card to try this next time with Cheddar cheese, for a different flavor.
Greek Shrimp Pasta
Oh my! This was DELICIOUS! I think this is one of my new favorite dishes, no joke. This was so good!
4 servings
1 pound raw medium shrimp, shelled, deveined, and cleaned
4 cloves garlic, pressed
2 tablespoons butter
1 tablespoon olive oil
6 oz crumbled feta cheese
6 green onions, finely chopped
4 teaspoons fresh oregano leaves, minced
5 fresh tomatoes cored, seeded, and coarsely chopped
Salt and pepper to taste
1 pound linguine freshly cooked and drained
In a large mixing bowl, combine feta, green onions, oregano, tomatoes and salt and pepper to taste. Let mixture stand at room temperature for at least one hour (this is the prime time to get a salad made, set the table, and make your pasta.)
In a skillet, add the butter and olive oil and heat over medium-high heat. Add the garlic and stir till starting to brown, then add the shrimp, toss together, and remove from heat once the shrimp turn pink.
To the shrimp mixture, add the cooked pasta, toss together, then top with the feta cheese mixture and enjoy!
4 servings
1 pound raw medium shrimp, shelled, deveined, and cleaned
4 cloves garlic, pressed
2 tablespoons butter
1 tablespoon olive oil
6 oz crumbled feta cheese
6 green onions, finely chopped
4 teaspoons fresh oregano leaves, minced
5 fresh tomatoes cored, seeded, and coarsely chopped
Salt and pepper to taste
1 pound linguine freshly cooked and drained
In a large mixing bowl, combine feta, green onions, oregano, tomatoes and salt and pepper to taste. Let mixture stand at room temperature for at least one hour (this is the prime time to get a salad made, set the table, and make your pasta.)
In a skillet, add the butter and olive oil and heat over medium-high heat. Add the garlic and stir till starting to brown, then add the shrimp, toss together, and remove from heat once the shrimp turn pink.
To the shrimp mixture, add the cooked pasta, toss together, then top with the feta cheese mixture and enjoy!
Salmon with a Pecan Crust
I used this recipe (which I found online) the first time I made salmon and it was a hit. Very easy and delicious. I served it with wild rice and a veggie.
2 servings
1 tablespoon Dijon mustard
1 tablespoon melted butter
2 teaspoons honey
1 tablespoon bread crumbs
2 tablespoons finely chopped pecans
1 teaspoon chopped parsley
2 4-oz salmon fillets, thawed if necessary
Black pepper to taste
Lemon wedges (optional)
Preheat oven to 450.
In a small bowl, combine mustard, butter, and honey; set aside. In another small bowl, combine bread crumbs, pecans, and parsley; set aside. Season each salmon fillet with pepper and place on a lightly greased baking sheet. Brush each fillet with the mustard/honey mixture, then pat the top of each with the bread crumb mixture.
Bake until fish flakes easily when tested with a fork (about 10 minutes per inch of thickness). Serve with lemon wedges.
2 servings
1 tablespoon Dijon mustard
1 tablespoon melted butter
2 teaspoons honey
1 tablespoon bread crumbs
2 tablespoons finely chopped pecans
1 teaspoon chopped parsley
2 4-oz salmon fillets, thawed if necessary
Black pepper to taste
Lemon wedges (optional)
Preheat oven to 450.
In a small bowl, combine mustard, butter, and honey; set aside. In another small bowl, combine bread crumbs, pecans, and parsley; set aside. Season each salmon fillet with pepper and place on a lightly greased baking sheet. Brush each fillet with the mustard/honey mixture, then pat the top of each with the bread crumb mixture.
Bake until fish flakes easily when tested with a fork (about 10 minutes per inch of thickness). Serve with lemon wedges.
Linguine with Shrimp Scampi
I love Barefoot Contessa! I was watching her show on The Food Network and she made this dish. It looked pretty simple, so I thought I would try it. I just loved it! I made it for my parents once when they came to visit. My mom is a very good cook, so it meant a lot when she asked for the recipe. It's a light, summery, fresh dish.
4 servings
Vegetable oil
Kosher salt
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 teaspoon hot red pepper flakes
Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.
4 servings
Vegetable oil
Kosher salt
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 teaspoon hot red pepper flakes
Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.
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