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Posts Tagged ‘shrimp’

Plum Dipping Sauce For Shrimp

Posted in About me, Recipes, Uncategorized, tagged , , , , , , , , , , , , , , on July 8, 2014| Leave a Comment »

Plum Dipping Sauce for Shrimp A gift of perfect plums and and sweet peaches needs to be devoured while at the peak of their perfection. This means I only have a few days to eat them. Is that a big problem? Not really. Besides eating them au naturel, I plan on using them to test out new recipes. The first new recipe uses three ripe plums to give this spicy plum sauce a sweet and fruity flavor, while rice vinegar and spices make it piquant. This is not a run-of-the-mill dipping sauce for shrimp. Thank goodness!

Plum Dipping Sauce For Shrimp
Food Network, recipe courtesy of Ritz-Carlton Rose Hall Resort, Jamaica

INGREDIENTS
3 plums, peeled, pitted and sliced
1 cup water
1/2 teaspoon minced fresh ginger
3 tablespoons rice vinegar
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1 teaspoon chopped habaneros
Cornstarch, optional
Sugar

DIRECTIONS
1. Place the plums in a blender or food processor. Add the water and mix at high speed until the plums are puréed.

2. Pour the purée into a 1-quart saucepan. Add the remaining ingredients and simmer over low heat for 20 minutes to reduce the sauce. If necessary, add cornstarch to thicken the sauce.

3. Remove from heat. Add sugar, to taste. Serve hot or cold.

Yield: 4-6 servings

LINNELL’S NOTES
1. Although not as hot as habanero chilies, I used serrano chiles in this recipe, because I had them on hand.

2. I reduced the sauce longer than 20 minutes and still added a little cornstarch to thicken up the sauce.

3. I added a pinch of salt and about 2 teaspoons of sugar to the reduction.

4. I prefer serving this sauce chilled.

Enjoy!

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Curry-Coconut Shrimp

Posted in Recipes, Uncategorized, tagged , , , , , , , , , , , , , , , , , , , , , , , on March 4, 2014| Leave a Comment »

Curry-Coconut Shrimp Want curry in a hurry? If that’s the case, try this recipe. With its ease of preparation and subtle coconut and curry flavors, this dish will become a favorite for quick dinners and easy entertaining.

Curry-Coconut Shrimp
Epicurious, courtesy of Ying Chang, Cooking with an Asian Accent

INGREDIENTS
1/4 cup unsweetened coconut milk
1½ tablespoons fish sauce
1 tablespoon fresh lemon juice
3 tablespoons seeded and finely chopped red bell pepper
1 tablespoon minced fresh cilantro leaves
1 teaspoon sugar
1 teaspoon curry powder
1½ pounds shrimp, peeled and deveined
2 cups cooked brown rice
4 lemon wedges, for serving
Fresh cilantro sprigs, for garnish, optional

DIRECTIONS
1. Combine the coconut milk, fish sauce, lemon juice, bell pepper, minced cilantro, sugar, and curry powder in a 10-inch glass pie plate. Add the shrimp, cover, and marinate in the refrigerator for 30 minutes.

2. Bring water to a boil over high heat in a covered steamer or pot large enough to hold the pie plate. Wearing oven mitts, carefully place the pie plate into the steamer. Cover, lower the heat to medium, and steam for 4 to 6 minutes, or until the shrimp are just cooked through.

3. Using oven mitts, carefully lift the lid of the steamer away from you, and remove the pie plate from the steamer. Serve the shrimp over brown rice. Garnish with the lemon wedges and cilantro sprigs, if using.

Makes 4 servings

LINNELL’S NOTES
1. I buy shrimp that are already deveined. I peel them and they are ready to go. Peeled and deveined shrimp are also available, but I save the shells to enrich the flavor of soup stock.

2. Start the rice before you prepare the rest of the ingredients. This allows the rice enough time to steam.

3. How long the shrimp take to cook is dependent on what size shrimp you’re using. You do not want to overcook the shrimp, so I would check the shrimp after 4 minutes. If they still appear translucent and have not curled, let them cook one more minute. Continue to check after every minute. Once they are removed from the heat they will continue to cook a little more.

ENJOY!

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White Bean, Shrimp, and Arugula Salad

Posted in About me, Recipes, Travel, Uncategorized, tagged , , , , , , , , , , , , , , , , , , , , , , , , , on March 5, 2013| Leave a Comment »

whitebean, shrimp, and arugula salad

In my best “Fretalian,” my own blend of French and Italian, I asked my waiter “Scuzi, qu’est-ce que c’est?” as I pointed to the menu. He obviously did not understand “Fretalian,” because he looked at me questioningly. While traveling through Italy, I noticed an oft-appearing item on menus and I wanted to find out what it was. I tried again, this time in English. “What is rocket?” The young Italian waiter continued to give me a puzzling look, so I tried gesturing. I pointed to the menu and then shrugged my shoulders with my palms facing up to the ceiling. “Ah,” he said and motioned for me to wait and then ran off to the kitchen. A minute later he came out with a green leaf in his hand. I looked at the leaf and smiled as I nodded my head in recognition. “Rocket,” the mysterious menu item, was none other than arugula. “Grazie,” I said to him as I placed my dinner order. This little story came to my mind, while I was preparing this low fat and impressively nutritious salad. The arugula or “rocket” adds a nice peppery punch to the salad and it texturally balances the other ingredients.

White Bean, Shrimp, and Arugula Salad
From the Essential Low Fat Cookbook by Antony Worrall Thompson

1 (14 oz) can cannellini beans, drained
1 Tbsp extra-virgin olive oil
Juice and zest of one lemon
1 tsp honey
1/2 tsp black pepper
1 mild long red chili, seeded and finely chopped
1 garlic clove, mashed to a paste with a little sea salt
1 red onion, thinly sliced
1 stick celery, thinly sliced
6 button mushrooms, thinly sliced
16 cooked jumbo shrimp, peeled
2 handfuls of arugula leaves

Directions:
1. Heat beans with a little salted water for 3 minutes. Drain and then tip into a bowl.

2. While they are still warm, combine beans with olive oil, lemon juice and zest, honey, pepper, and chili.

3. Allow to cool and then combine with remaining ingredients.

Serves 4

Linnell’s Notes:
1. Instead of using a mild long red chili, I chopped up half a red jalapeno to give the recipe a little kick.

2. Not being a big fan of raw onions, I used less than half of a red onion and found this amount to be perfect for my taste.

3. I used large shrimp that came de-veined.  I cooked them in water and Old Bay seasoning, drained them, and then peeled off their shells. Do not overcook the shrimp or else they will be dry and tough.

4. You might have noticed in the photograph, that there are no mushrooms. I had a mental “blip” and totally forgot to add them. It’s too bad because the mushrooms would have been delicious in this salad, not to mention the added nutrients they would have supplied!

Enjoy!

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