Super Easy Shrimp Fried Rice Recipe

INGREDIENTS:

• 1½ Tbs butter
• 1 Tbs minced garlic
• 1½-2 pounds jumbo shrimp
• 2 eggs
• 1 cup diced carrots
• 1 cup sugar snap peas
• 1 cup frozen petite peas
• 4 cups day old white long grain rice
• ¼ cup green onion

Sauce:

• 3 Tbs Soy Sauce
• 1½ Tbs Oyster Sauce
• ¼ tsp ginger paste
• ½ tsp (or more) Sriracha
• 1 Tbs honey

INSTRUCTIONS:

1. Add 1 tbs butter and garlic to a wok or large skillet and saute over medium high heat for 1 minute.
2. Add clean, deveined jumbo shrimp to the skillet and cook until pink
3. Remove shrimp from pan when pink and set aside
4. Add ½ tbs butter to skillet and crack 2 eggs into the pan, and scramble, cook until done
5. Add the eggs to the same bowl as the shrimp and set aside.
6. Mix together sauce ingredients
7. Add vegetables and stir fry for a minute or two
8. Add in your day old rice, and stir to coat well with the sauce, cook for 2-3 minutes
9. Add in the shrimp and eggs, and stir well to incorporate.
10. Enjoy!

Source: Eazy Peazy Mealz

Shrimp And Sausage Jambalaya Recipe

INGREDIENTS:

• 1-2 Tablespoons olive oil
• 1 package spicy smoked sausage links (andouille sausage), cut into 1/4 inch pieces
• 1-2 Tablespoons butter
• 1 medium onion, chopped
• 1 each - red, green, and yellow bell pepper, diced
• 1 14 ounce can petite diced tomatoes
• 2 garlic cloves, pressed
• 1 teaspoon dried oregano
• 3 teaspoons seafood seasoning
• 2 Tablespoons tomato paste
• 2 cups chicken broth
• 2 Tablespoons lemon juice
• 1 package of raw, large shrimp, peeled, deveined and tails removed

INSTRUCTIONS:

1. In a large stockpot, heat olive oil over medium heat. Add sausage and sauté until sausage begins to brown. Remove sausage and set aside.
2. In the same pot, melt butter and add onion and peppers. Sauté for 8 minutes until onions start to become translucent.
3. Stir in tomatoes, garlic, oregano, seafood seasoning, and tomato paste. Add chicken broth and bring to a boil.
4. Add sausage back to the stockpot, lower the heat, and simmer for 15 minutes.
5. Add lemon juice and shrimp, cover, and remove from heat.

Source: Southern Kissed

Talangkanin Recipe

INGREDIENTS:

• 3/4 kilo shrimp
• 3 tablespoon of sugar
• 1 cup of butter
• 1 jar of taba ng talangka (crab fat) or aligue
• 6 cups of cooked rice
• 1/2 cup chopped spring onions
• 1/2 cup chopped garlic

INSTRUCTIONS:

1. Melt butter in a stir fry pan or wok.
2. Saute onions and garlic.
3. Add crab fat and cooked rice.
4. Add the shrimps.
5. Mix and cook for 3 minutes while stirring.
6. Add salt and pepper to taste.

Source: Filipino Foods And Recipes

Shrimp Lumpia Recipe

INGREDIENTS:

• 2 pounds large to jumbo shrimp
• lemon pepper salt to taste
• 1 16 ounce package spring roll wrappers
• 1 egg white, beaten
• 1 quart vegetable oil for frying
• sweet chili sauce for dipping

INSTRUCTIONS:

1. Prepare the shrimp by shelling all but the tail and deveining each one.
2. Mix the shrimp with enough lemon pepper salt in a bowl until well coated with seasoning.
3. Pull a wrapper off the stack and place the wrapper on a work surface.
4. Place one piece of shrimp in the middle of the wrapper. Roll the wrapper tightly around the shrimp and seal the edges with egg white.
5. Repeat making rolls with the remaining wrappers and filling.
6. Heat the oil in a heavy pan or deep fryer to 375 degrees.
7. Deep-fry lumpias, careful not to overcrowd the pan, until the rolls float and turn golden brown, about 3 minutes.
8. Remove and place on a rack or pan with paper towel to help drain some of the oil. Serve hot with sweet chili sauce.

Source: My Mama's Recipes

Garlic Ginger Shrimp Stir Fry Recipe

INGREDIENTS:

• 2 tablespoons oyster sauce
• 1 tablespoons soy sauce
• handful fresh cilantro, chopped
• 2 teaspoons cornstarch
• 1/2 pound shrimp, peeled and deveined (tails left intact optional)
• 1 tablespoon cooking oil, divided
• 5 stalks green onion, chopped (white and light green parts)
• 2 garlic cloves, finely minced
• 2 teaspoons fresh ginger, finely minced or grated

INSTRUCTIONS:

1. In a small bowl, combine oyster sauce, soy sauce and cilantro and set aside.
2. Pat the shrimp very dry with paper towels. In a medium bowl, add shrimp and cornstarch and toss to coat.
3. In a wok or large saute pan over high heat, add half the cooking oil and swirl to coat the bottom of the pan. When the wok is very hot, add the shrimp in a single layer and cook partially until one side is seared brown, about 1 minute. Flip and sear the other side of each shrimp, about one more minute. They don't need to be cooked all the way through yet. Remove them to a plate or bowl and set aside.
4. Turn the heat down to medium and let wok cool off a bit to prevent the aromatics from burning. Add the remaining cooking oil and add green onion, garlic and ginger and stir fry for a minute until fragrant.
5. Pour in the sauce mixture and add the shrimp back into the pan. Stir fry for another minute until shrimp is cooked through. Serve immediately.

Source: Steamy Kitchen

Vigan Miki Soup Recipe

INGREDIENTS:

• 1 lb of egg noodle, Vigan miki noodle
• 8 oz. sotanghon noodles, soaked with water (optional)
• 1 cup chicken breast, boiled and shredded
• 1/2 cup pork, boiled, cut into strips
• 1/2 cup uncooked shrimp, shelled and deveined (optional)
• 1/2 head garlic, chopped
• 1 medium size onion, chopped
• 1 small bundle spring onion, chopped
• 1/2 cup fish sauce
• 4 cups chicken broth
• 1/2 cup achuete
• 8 ounces of coconut milk (optional)
• cooking oil
• salt and pepper

INSTRUCTIONS:

1. In a large pot, sauté garlic and onions in cooking oil. 
2. Add chicken, pork and shrimp and stir until cooked. 
3. Add fish sauce and achuete. 
4. Add broth, coconut milk and achuete. Bring to a boil. 
5. Add the Vigan miki noodle and simmer for 30 to 45 minutes or until soft and tender. 
6. Add sotanghon. Cook for another 3 to 5 minutes. 
7. Season with salt and pepper. 
8. Garnish with spring onion. Serve immediately.

Source: My Mama's Recipes

Mixed Paella Recipe

INGREDIENTS:

• 30 Threads Saffron, crushed(a scant 1/2 tsp.)
• 4 Chicken thighs
• 10-12 large shrimp,peeled and deveined
• Salt and Freshly ground black pepper,to taste
• 1⁄2 Cup Extra-virgin olive oil
• Fresh chorizo, removed  from casing and crumbled
• 1 Tablespoon smoked paprika
• 3 cloves Garlic, minced
• 3 Medium tomatoes,minced or grated on the largest holes of a box grater(discard the skin)
• 1 SSmall onion , minced
• 7 cups chicken broth
• 2 1⁄2 cups short-grain rice, preferably valencia or bomba
• 1 red pepper sliced into 1 inc strips
• 12 clams

INSTRUCTIONS:

1. Put saffron and 1⁄4 cup hot water in a small bowl; let sit for 15 minutes. Season chicken and shrimp with salt and pepper. Heat oil in a 16″–18″ paella pan over medium-high heat. Add chicken, shrimp, and chorizo and cook, turning occasionally, until browned, about 5 minutes. Transfer shrimp to a plate, leaving meats in pan. Add paprika, garlic, tomatoes, and onions to pan and cook, stirring often, until onions soften, about 6 minutes. Add reserved saffron mixture and broth, season with salt, and bring to a boil over high heat.
2. Sprinkle in rice, distribute evenly with a spoon, and add peppers. Cook, without stirring, until rice has absorbed most of the liquid, 12-15 minutes. (If your pan is larger than the burner, rotate it every two minutes so different parts are over the heat and the rice cooks evenly.) Reduce heat to low, add reserved shrimp, and nestle in clams hinge side down; cook, without stirring, until clams have opened and rice has absorbed the liquid and is al dente, 5–10 minutes more. Turn heat to high for 1-2 minutes to create the socarrat. Remove pan from heat, cover with aluminum foil, and let sit for 5 minutes before enjoying.

Soucre:  I Am A Food Blog

VIDEO RECIPE: Shrimp Cakes with Lime Cilantro Aioli

Shrimp Cakes with Lime Cilantro Aioli

With Valentines Day fast approaching, Rock Recipes has again teamed up with CBC Newfoundland and Labrador, this time to create a 3 course meal for you and your sweetheart. The recipes and recipe videos will roll out once a week leading to the big day in February. Today we start with this delicious appetizer course inspired by Maryland crab cakes. I've chosen shrimp to make the crispy cakes this time, in a bit of a different and slightly more economical twist.

They are delicious served over a simple green salad where the homemade cilantro lime aioli serves not only as a tasty accompaniment to the shrimp cakes but as a dressing for the salad as well. You can make the shrimp cake mixture earlier in the day, then just roll them in the crumb mixture and take a few minutes to fry them on the night of your dinner.

Here are the links to the other two courses in this Sweetheart Dinner:

Prosciutto Pork Tenderloin Marsala

Raspberry Cream Profiteroles with Three Dipping Sauces

Take a look at the video below to see how easy it is to put this tasty appetizer together.

For mobile users, if the video does not load below, please click here.

Shrimp Cakes with Lime Cilantro Aioli

Makes 6 appetizer sized shrimp cakes (serves 2-3)

·        1/2 pound coarsely chopped (NOT MINCED) fresh shrimp

·        1/2 cup cracker crumbs

·        2 tbsp mayonnaise

·        1/2 tsp lime zest, minced

·        1 tsp Worcestershire Sauce

·        1/4 tsp salt

·        1/4 tsp pepper

·        2 tsp hot sauce (optional) or pinch of chili flakes

·        1egg, lightly beaten

·        1 tbsp chopped cilantro

·        1/3 cup panko crumbs + 1/3 cup cracker crumbs mixed

·        Approximately  2/3 cup canola oil for frying

Toss together the shrimp meat with the 1/2 cup cracker crumbs, mayonnaise, lime zest,Worcestershire sauce, salt, pepper, hot sauce, egg and cilantro. 

Form into 6 balls by hand.Roll in the additional cracker crumb/panko crumb mixture. 

 

Heat about a half inch of canola oil in a skillet or sate pan over medium-low heat. You want these to fry gently; they will burn quickly if the oil is too hot.

Fry until golden brown on both sides. Drain on paper towels.

Lime Cilantro Aioli

·        1 clove garlic finely minced

·        1 tsp dijon mustard

·        1 large egg yolk

·        Pinch salt

·        Pinch black pepper

·        ½ tsp finely minced lime zest

·        1 tablespoon lime juice

·        ½ cup olive oil

·        1 tbsp chopped cilantro

Add the garlic, mustard, egg yolk, lime zest, salt, pepper and lime juice to a blender. Turn on the blender at medium to medium high speed. Pour in the olive oil very slowly in a thin, continuous stream until the aioli thickens. Pulse in the chopped cilantro at the end. Serve over the shrimp cakes.

 

Shrimp Cakes with Lime Cilantro Aioli

Prosciutto Pork Tenderloin Marsala

Raspberry Cream Profiteroles with Three Dipping Sauces