Showing posts with label shrimp. Show all posts
Showing posts with label shrimp. Show all posts
Italian Pasta Mo Style
2 cups Quinoa garden pagodas or bow tie pasta
2 cups diced portabella mushrooms
5 oz fresh spinach
1 14oz can no salt diced tomatoes
3/4 lb cooked pealed shrimp with tails off
1/3 lb genoa salami, diced
3 shallots
1/4 teaspoons pepper
2 teaspoons crushed red pepper
1 teaspoon Italian seasonings
4-5 minced garlic cloves
2-3 tablespoons fresh chopped basil
parmesan cheese
Cook shallots, salami and mushrooms in large pan. Cook pasta in separate pan. Add diced tomatoes, cooked pasta, garlic, basil and all seasonings and simmer. Cut shrimp in half and add to large pan along with the spinach. Garnish with parmesan cheese.
Kung Pao Shrimp w/ Sichuan Asparagus and Brown rice - oh yumm! PF Changs copycat
| KUNG PAO SHRIMP | SICHUAN SAUCE | |
| 1 t canola oil | 3 T chicken broth | |
| 5-8 dried chili peppers | 1 T tomato paste | |
| 1 T Dry Sherry or Shaoxing Wine | 2 t Chinkiang vinegar (or balsamic) | |
| ½ t cornstarch | 1 t soy sauce | |
| 2 cloves garlic, minced | 1/2 t sugar | |
| 1 t minced ginger | ½ t sesame oil | |
| 1½ lbs peeled raw shrimp | ¼ t cornstarch | |
| 1/2 t sugar | ¼ t crushed red pepper, or to taste | |
| 2 T soy sauce | ||
| 1 t sesame oil | ||
| 1 chopped scallion | 1 bunch of asparagus | |
| 1 T chopped peanuts | 1 lemon | |
| Heat canola oil and cook chili peppers until slightly blackened. | Wisk ingredients together in small bowl. | |
| Combine sherry, cornstarch, garlic, ginger and shrimp and add to oil & peppers. | Lightly oil pan & bake asparagus covered with lemon slices @ 400°F aprox. 20 min | |
| Cook about 3 minutes. Reduce heat. | Warm sichuan sauce in pan, toss asapragus in pan with sichuan sauce over medium head until covered. | |
| Add sugar and soy sauce. | ||
| Cook 5 minutes. Remove from heat | Serve with Brown Rice | |
Stir in sesame oil, scallion & peanuts. |
Spicy Garlic Shrimp
1/4 teaspoon cayenne pepper
1/4 teaspoon ground turmeric
2 teaspoons canola oil
1/2 teaspoon black mustard seeds
5 cloves garlic, finely chopped
1 serrano chile, finely chopped
fresh chopped cilantro
wheat wraps
avocado
tomato
lettuce
Place shrimp in a bowl and dust with cayenne and turmeric. Rub seasonings onto shrimp. Heat oil in large skillet over medium high heat. When oil is hot, add mustard seeds. In a couple of seconds the seeds will begin to pop; at this time add garlic and stir constantly. When garlic turns golden, add chile and stir. Add shrimp and cook, stirring constantly, until cooked through, about 3 minutes. Season with cilantro. Serve in warm wheat tortillas or wraps with lettuce, tomato and avocado.
Did someone say avocado? I eat it on everything, and it is a must on this dish. Next time you are looking for a creamy salad dressing or mayo for a sandwich, reach for a healthy avocado instead!
Did someone say avocado? I eat it on everything, and it is a must on this dish. Next time you are looking for a creamy salad dressing or mayo for a sandwich, reach for a healthy avocado instead!
Watch the calories on the wraps you buy!
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