Cooking

Shrimp Pad Thai

Filed Under: Cooking

Shrimp Pad Thai

  • 8 ounces uncooked spaghetti
  • 1/4 cup low-sodium teriyaki sauce
  • 2 tablespoons hot water
  • 3 tablespoons creamy peanut butter
  • 1/4 teaspoon Sriracha — (hot chile sauce, such as Huy Fong)
  • 2 teaspoons dark sesame oil
  • 1 teaspoon bottled minced garlic
  • 1 pound peeled and deveined large shrimp
  • 4 cups snow peas
  • 1/3 cup chopped fresh cilantro
  • 1/3 cup chopped dry-roasted peanuts
  • 5 lime wedges
  1. Cook pasta according to package directions, omitting salt and fat; drain and set aside.
  2. Combine teriyaki sauce, hot water, peanut butter, and Sriracha, stirring with a whisk.
  3. Heat the sesame oil in a large nonstick skillet over medium-high heat. Add minced garlic, and sauté 1 minute. Add shrimp; sauté for 2 minutes or until shrimp are almost done. Add teriyaki sauce mixture, and cook for 2 minutes or until sauce thickens. Add pasta and snow peas; cook for 2 minutes or until thoroughly heated, stirring well. Sprinkle with cilantro and peanuts. Serve with lime wedges.

Shrimp Florentine Pasta

Filed Under: Cooking

Shrimp Florentine Pasta

  • 8 ounces uncooked fettuccine
  • 2 tablespoons butter
  • large shrimp — peeled and deveined
  • 1 tablespoon chopped fresh garlic
  • 1 teaspoon crushed red pepper
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 6 ounces fresh baby spinach
  1. Cook pasta according to package directions, omitting salt and fat. Drain well; set aside, and keep warm.
  2. Melt butter in a large nonstick skillet over medium heat. Add shrimp, garlic, and crushed red pepper; cook 4 minutes or until shrimp are done, stirring occasionally. Add cooked pasta, lemon juice, salt, black pepper, and spinach; cook for 3 minutes or until spinach starts to wilt, stirring to combine. Serve immediately.

Sherried Mushroom Chicken Scaloppine 1

Filed Under: Cooking

Sherried Mushroom Chicken Scaloppine 1

  • Basic chicken scaloppine
  • 2 tsp olive oil
  • 6 oz common mushrooms (rinsed and quartered, or oyster mushrooms, rinsed and cut into bite-size pieces)
  • 2 Tbs minced shallots
  • 1/2 tsp dried thyme
  • 1/2 cup dry sherry
  • 1/4 cup fat-skimmed chicken broth
  • 2 Tbs whipping cream
  • 1 Tbs chopped parsley
  • Salt and pepper
  1. 1. Keep basic chicken scaloppine warm in a 200° oven.
  2. 2. Add olive oil, mushrooms, shallots, and thyme to hot pan used to cook chicken (don’t wash) and stir often over high heat until mushrooms are browned, 4 to 5 minutes. Spoon over chicken.
  3. 3. Add sherry, chicken broth, and cream to pan; stir until mixture is boiling. Boil, stirring occasionally, until juices are slightly reduced, 1 to 1 1/2 minutes. Spoon sauce over chicken. Sprinkle with parsley and salt and pepper to taste.

Shrimp with Lobster Sauce Recipe

Filed Under: Cooking

Shrimp with Lobster Sauce Recipe

  • • Fresh shrimp — deveined and butterflied (10 – 15 per person)
  • • 4 to 8 spring onion — (green onions, scallions chopped)
  • • 2 large garlic cloves — chopped or minced
  • • 2 cups of chicken stock
  • • 4 tablespoons of sweet white wine
  • • 2 tablespoons soy sauce
  • • 2 teaspoons sugar
  • • Handful of sliced mushrooms
  • • Handful of snow peas
  • • 2 1/2 tablespoons of Cornstarch and 1/2 cup of water
  • • 4 egg whites — beaten with 1/4 cup of water
  • • 2 tablespoons vegetable oil for stir-frying
  1. Rinse the shrimp in warm water and pat dry.
  2. Rinse the spring onions, drain and chop. Put garlic through garlic press. .
  3. Combine the chicken stock, white wine, soy sauce, and sugar and set aside.
  4. In a small bowl, dissolve the cornstarch into 1/2 cup water.
  5. Whisk the egg whites into 1/4 cup water and set aside.
  6. Heat 2 tablespoons of oil in a wok, large pot, or frying pan or skillet on medium high to high heat. Stir fry the garlic and spring onions for about 30 seconds to a minute, taking care not to burn the garlic.
  7. Add the shrimp and stir fry for 2 minutes.
  8. Add the chicken broth mixture, bring to a boil and boil about 1 minute.
  9. Add the mushrooms and snow peas and simmer about 5 minutes.
  10. Re-stir the cornstarch and water mixture and stir it into broth.
  11. Immediately afterward, slowly pour in the egg whites, breaking them up by gently stirring them with a fork (recommend stirring them twice across and then twice across again in a tic tack toe pattern). Be careful not to overstir the egg whites.
  12. The dish is ready when the sauce begins to boil and thicken.
  13. Cooks