Asian Scampi

A funny thing happened on the way to making one of my latest soup creations, Thai Coconut Shrimp, a future post.  I had extra shrimp, six to be exact!  Hardly a meal, so I decided to make a quick scampi accompanied by a small salad for lunch.  Hubby was a bit surprised when he came in for lunch!  Seriously, who makes scampi for lunch?  Someone who is currently on the Atkins lifestyle!  How can you feel deprived eating an appetizer that tastes so decadent?  And, it only took 5 minutes to make!

Asian Scampi

1 Tbsp butter

1 inch of lemongrass concentrate (from a tube in salad section)

1-2 Tbsp minced shallot

1/4 cup unsweetened coconut milk

6 peeled, de-veined shrimp

1 tsp sliced scallions

1 tsp cilantro (optional)

In a small saucepan, melt butter, then add the shallot and lemongrass.  Add the shrimp and cook on low-medium heat.  Turn and add the coconut milk, stir until shrimp is done (just a few minutes).  At the last second add the scallions and cilantro as garnish.  The sauce will thicken and nicely coat the shrimp.

Coconut Shrimp Appetizers

These are a healthy alternative to the popular deep fried coconut shrimp.  I latched onto them last Christmas Eve as the start of our seafood feast.  Although I've had a lot of practice cleaning shrimp, it's not one of my favorite tasks.  It may be worth it to either purchase the already cleaned frozen shrimp or pay extra to have your supplier (fishmonger) do the "dirty work" for you.  Other than that, this appetizer is a cinch to prepare.

Coconut Shrimp Appetizers

1 lb cleaned and deveined shrimp

1/2 cup plus 1 Tbsp coconut (sweetened)

1/2 cup plus 1 Tbsp panko breadcrumbs

2 Tbsp flour

1 egg, beaten

salt

non stick spray

Sauce

1/2 cup apricot preserves

1 Tbsp rice wine vinegar

1/2 - 1 tsp red pepper flakes

Preheat oven to 425 degrees.  Spray sheet pan.  Combine coconut, panko and salt in one pan.  In another you'll put the flour and in a third shallow pan you'll put the egg.    Dip each shrimp in flour first, then egg, and then cover with coconut mixture.  Place onto the sheet pan.  Spray the tops with pan spray.  Cook for 7 minutes.  turn with tongs and continue to cook for another 7 minutes, until brown.  Mix all the sauce ingredients together and serve fresh out of the oven.

Excuse the blurry picture!

Shrimp Fajitas with Pineapple Avocado Salsa

Even though Cinco de Mayo has passed it's always time to have Mexican style food!  For me, any time of year is okay.  Growing up in Southern California, GOOD Mexican food was the standard and the best establishments were the small "taco stands".   Then along came places like Taco Bell, which although turned out to be a great business venture, it still lacks in authenticity, big time!

Next to Italian food, Mexican is a very close second as my favorite meal.  What's not to like about shrimp tacos and these are super easy to make.  The only way to improve these would have been to make my own fresh warm tortillas!  Next time!

For the salsa:

1 avocado, slightly mashed leaving chunks

3/4 cup chopped pineapple

2 Tbsp salsa or pico de gallo

Mix together in a bowl and refrigerate.

For the Fajitas:

1 red pepper, thinly sliced

1/2 yellow onion, thinly sliced

1 Tbsp oil

1 Tbsp fresh chopped cilantro

about a dozen cooked shrimp, tails removed

can of black olives (optional)

sour cream for garnish (optional)

tortillas

In a skillet, cook the peppers and onions in the oil on medium high until they are almost limp, about 10 minutes.  Add the cilantro and stir in the shrimp and olives, if using them.  As the mixture cooks, lower the heat to medium low and you can add a bit of water or pineapple juice to keep moist.

Fill each tortilla with the shrimp mixture and top with the pineapple/avocado salsa.  Garnish with sour cream and sliced cabbage mix if you want more crunch.  Ole!

Note:  You can use raw shrimp, marinated and grilled on the barbecue.   At the time I only had pre-cooked shrimp.  The above quantities will serve 2-3 people.

Simple Shrimp Scampi

You know the old saying, "When life hands you lemons, make lemonade"?  This past week I made shrimp scampi with life's lemons!  It all started as I found a great tutorial that would teach me how to make better use of my camera.  Not the point and shoot kind, but the more involved digital that requires a degree in technology.  Every time I use it I want to learn more about it....thus the tutorial.  Unfortunately, and stupidly of me, I neglected to remove the batteries from it after it had sat for well over 2 years!  Major corrosion = exploding batteries!  Lesson number 1 learned the hard way!

Lesson number 2 was more devious and subtle.  Someone had decided to compromise my bank account.  So, upon checking my online balance I noticed amounts being siphoned off.  I flew down to the local bank and made them aware of the problem.  Their nonchalant remark was, "oh, that's been happening a lot with people cloning your account after you've swiped your debit card (usually at a gas station).  So, after most of the day on the phone and a throbbing headache, lesson number 2 was learned.  No more SWIPES for me, especially at a gas station.  I don't use ATM's, but apparently that's equally risky.  

Those are my lessons for the week...learn from them, please!  Then you can make something good to eat with those lemons!

Simple Shrimp Scampi

8-10 shrimp, medium size, cleaned,  peeled and deveined

2 cloves of garlic, minced

2 Tbsp butter

1 handful of chopped parsley

1 Tbsp of lemon zest

1 Tbsp of lemon juice

a splash of white wine, and perhaps a glass to consume by the cook!

Melt the butter in a skillet.  When it barely begins to froth,  add the shrimp in a single layer.  Add the garlic and lemon zest.  Cook on first side for only 2-3 minutes on medium heat.  Turn the shrimp, reduce the heat to simmer and add the lemon juice, splash of wine and parsley.  Continue to cook until done, maybe another 2-3 minutes.   Serve with rice or pasta...delicious and super simple.

Forbidden Shrimp Tower

Okay, so you're not forbidden to eat this.  The dish is plated onto a bed of dark "forbidden" rice and piled high with shrimp and vegetables.  Black rice is similar in the  fiber content of brown rice with the same nutty taste.  In ancient Chinese culture it was only served to the Emperor and was off limits to his subjects, thus, "forbidden".

Treat yourself with a dinner fit for the king!

Ingredients:

Forbidden (black) rice, cook according to directions

1 Tbsp oil

1/2 large carrots, peeled and julienne (cut into strips)

2 cloves garlic, chopped

2 green onions, chopped (reserve 1/4 of this portion for garnish)

1 cup sliced mushrooms

3/4 cup shredded red or green cabbage

1 Tbsp hoisin sauce

1 Tbsp soy sauce

10-12 pre-cooked shrimp, cleaned, no tail

Napa or lettuce leaves for garnish

sriracha or chili sauce for a spicy condiment

forbidden rice (Cook according to directions)


Once you've done all the chopping or prep work, this comes together quite quickly.   Cook the rice first. It will take about 45 minutes.   In a large skillet heat the oil on medium heat.  Add the carrots, onions, garlic, mushrooms and cabbage and stir while cooking until slightly limp.  Add the shrimp, stir, and add the hoisin and soy sauce.  If mixture appears dry, just add a bit of water to loosen.

Serve on a lettuce leaf and a bed of rice.  For those of you who like a little spice, by all means add some chili flakes, sriracha sauce or sweet Thai chili sauce.

Makes 2 heaping towers.

Butternut Squash and Shrimp Risotto

Lately, I've been enjoying the bounty of Fall vegetables.  Soups and pastas made with pumpkin or butternut squash and herbs or spices like sage and nutmeg are finding their way into my kitchen.  One of hubby's favorite meals is ANYTHING rice based.  I could boil some rice and cover it with almost anything and he'd like it.  Risotto is one of those items on a menu he would gravitate to especially if it was seafood risotto.

Risotto needs your undivided attention with all the stirring involved, but it's worth the trouble and actually very easy to make.  The trick is to have all your ingredients ready at your fingertips.  Or at least enlist a "master stirrer" to help out.

Ingredients:

4-5 cups of chicken broth

1 Tbsp olive oil

1/4 of a large yellow onion, chopped

2 bella mushrooms (not the large portabella ones), thinly sliced

3 cloves of garlic, chopped

2 sage leaves, minced

1/4 cup white wine

1 cup butternut squash, cooked and mashed

1 cup arborio rice

dash of nutmeg

about 10 cleaned and deveined shrimp sliced in half lengthwise

handful of chopped fresh parsley

1/4 cup Parmesan cheese

salt and pepper to taste

First of all don't let the big list of ingredients scare you.  Risotto is simple to make.  In a 3 qt saucepan have your broth heated on low.  You'll be ladling this as the liquid evaporates.

In a large soup pot cook the onions, mushrooms, garlic and sage in the olive oil on medium heat.  Add the wine and start to stir.  This will quickly cook down.  Now add the squash and the rice and 1 ladle of broth stirring as you go.  The heat can be turned down to low/medium.

As the liquid is absorbed keep adding a ladle at a time of the broth.  When you are to your last ladle of broth, add the shrimp and nutmeg, while you remain stirring.  The shrimp will cook in no time.  Right at the end rice should be tender and creamy as you add the cheese, parsley and salt and pepper.

Margarita Shrimp Scampi

It's five o'clock somewhere!  Why not have your margarita and eat it too?  That is, use the margarita mix to add flavor to your scampi.  I like to think of shrimp as the ocean's chicken.  It's as versatile as chicken, yet it cooks in a fraction of the time.  I can still hear Forrest Gump rattle on about how Bubba prepared his shrimp!  Boiled, broiled, scampi, fricassee, barbecued,  etc.

My "secret" ingredient in this dish is lemon verbena.  My outdoor plant is thriving, so while it is, I'll take advantage of fresh herbs.  When the weather turns Fall-like, and it has lately, I'll use more dried herbs.  Just pull the whole plant, hang upside down and dry, slide the leaves off and bottle for the Winter meals.  I do the same with lavender, although this season the lavender looks sad. 

Dried lemon verbena..last year's harvest

This is one of those meals that comes together in almost less than 15 minutes!  Give it a try!


Margarita Shrimp Scampi

1 Tbsp olive oil

2 Tbsp butter 

3/4 - 1 lb. of medium - large sized shrimp, cleaned and deveined

1 tsp lemon verbena, chopped finely

2 garlic cloves, minced

1/2 cup margarita mix

1 Tbsp parsley, chopped

a handful of fresh chives, chopped (for garnish)

In a large skillet on medium heat, add the oil and butter and slightly warm (melt).  Add the shrimp, cooking on one side for a few minutes.  (The shrimp will start to turn pink)  After turning add the lemon verbena, garlic and margarita mix and turn down the heat to simmer (low) until just about done.  Add the parsley and mix.   Plate the shrimp and sprinkle with the chives.  Voila...it's done!  And very good!

Add Parmesan for hubby....serves 2

First Time Spring Rolls

I love all cuisines. Mexican, Italian, Chinese, French and the list goes on! I especially like Thai food but my hubby has never been too keen on it. There was a time when my son and I would go out to lunch and there would never be a question as to what type of food it would be. Of course, Thai! One time while looking at the extensive menu I ordered spring rolls. When they were brought to the table I'm sure my expression was "Hmm, did I order those?" There must be some mistake. I was expecting egg rolls, fried and greasy. What appeared before me were transparent veggie filled healthy rolls!

With all the many slim down plans I've been on over the years, I've found some great substitutions for my favorites without sacrificing too much flavor. I do love egg rolls, however, I am slowly developing a taste for the lighter version, spring rolls. It's a no brainer for me. I can easily eat 4 spring rolls to one egg roll, calorically speaking, and not feel the guilt!

While a good amount of prep work goes into this recipe, the actual rolling process goes quickly. It is worth it. You can choose your filling and dipping sauces. You can make these ahead of time so they would be great for entertaining!

I recommend that you do all prep work first and put each ingredient into small ramekin type bowls. This just speeds the process.

Ingredients:

1 c rice vermicelli, cooked, drained and chopped

8 rice wrappers

8 large shrimp, cooked and cut in half lengthwise

1/4 c basil, regular or Thai

1 c grated carrots (I used a potato peeler)

1/2 cup green onions, thinly sliced and cut into 1-2 inch lengths

1/2 c cilantro, chopped

3/4 c lettuce, thinly sliced and chopped

Boil the vermicelli for about 5 minutes, drain and set aside. Place very warm water into a large glass pie plate. Dip one wrapper at a time to soften. Place on flat surface and fill the middle area with 2 pieces of shrimp, rice vermicelli, basil, carrots, onions and cilantro. Now, the fun part is wrapping them up. This takes practice. Roll each side over then roll up. Repeat the process. Makes about 8 rolls at 4 inches long. Dip in either Plum sauce or Thai sweet chili sauce or both. Not bad for my first try and I will be making more of these!