Walnut Chicken/Shrimp Stir-Fry

Cuisine: Fish

Category: Fish

Servings: 6

Ingredients:

1 c Walnut halves
3 tb Soy sauce
3 tb Cornstarch
1/2 ts Salt
1 ts Sugar
1-1/2 lb Shrimp or skinned, boned
Chicken breast cut into
Strips
2 tb Peanut oil
3 ea Small heads chinese cabbage,
Cut crosswise into 1/8 inch-
Thick slices
6 ea Stalks celery, cut into 2-
Inch julienned pieces
2 lg Onions, cut in half and
Sliced thin
1 lb Snow peas or sugar snaps
1 ea 8 oz can sliced water
Chestnuts, drained
1/2 c Chicken broth
2 tb Fresh tarragon,chopped

Instructions:

In small saucepan, boil walnuts in enough water to cover for 3 minutes; rinse in cold water, drain and set aside. In small bowl, combine soy sauce, cornstarch, salt and sugar and stir well. Add shelled shrimp or chicken strips and toss to coat; set aside. Heat large wok or skillet over medium-high heat; add1 tb of oil and all of the vegetables. Stir fry until tender-crisp, about 3 minutes. Remove vegetables and set aside. Add walnuts to wok and saute until lightly browned. Add a bit more oil if necessary. Add water chestnuts and saute for 1-2 minutes longer; combine walnuts and water chestnuts with reserved vegetables and set aside. Heat remaining oil until very hot. Remove shrimp or chicken from marinade, allow excess to drip off, and reserve marinade. Stir-fry shrimp or chicken strips until cooked through, 3-4 minutes. Add chicken broth and reserved marinade. Cook until bubbling; return vegetables, walnuts and water chestnuts to wok. Toss and heat through. Stir in tarragon and serve immediately over steamed rice or crisp noodles.

Marinated Gingered Shrimp

Cuisine: Cyberealm

Category: Cyberealm

Servings: 1

Ingredients:

1-1/2 lb Frozen shrimp;shelled,devein
1/4 c Soy Sauce
3 oz Ginger root; chopped
1/4 c Vinegar
2 tb Sugar
2 tb Sweet Sake (sherry o.k)
1-1/2 ts Salt
3 tb Green onion; thinly sliced

Instructions:

Cook shrimp as directed on package. Drain. Arrange shrimp in single layer in glass or plastic 12x7 1/2x2 inch dish. Heat soy sauce to boiling. Add ginger root. Reduce heat. Simmer uncovered, until most of liquid is absorbed, about 5 minutes. Stir in vinegar, sugar, sake, and salt. Pour over shrimp. Cover and refrigerate at least 2 hours. Remove shrimp from marinade with slotted spoon and arrange on serving plate. Garnish with green onion

Fried Shrimp Balls

Cuisine: Oriental

Category: Oriental

Servings: 4

Ingredients:

1 lb Fresh shrimp
1/2 c Bamboo shoots chopped fine
1 t Salt
2 t Corn starch
1 x Deep frying oil
4 ea Water chestnuts chopped fine
1/4 t Fresh chopped ginger
1 T White wine
1 ea Egg white

Instructions:

Prepare shrimp by cleaning thoroughly and removing shell, legs and devein. Mince the shrimp. Combine all of the ingredients except oil Use a teaspoon of the mixture and shape into balls. Heat oil in a deep pot or skillet and deep fry shrimp balls until Golden Brown. Remove from oil and place onto paper towells to drain excess oil. Serve Hot

Acadian Peppered Shrimp

Cuisine: Cajun

Category: Cajun

Servings: 4

Ingredients:

1 lb Butter
2 t Fresh basil, chopped
2 t Fresh oregano, chopped
1 ea Bay leaf, crumbled
1 x Salt
1/2 c Lemon juice
2 t Cayenne pepper
5 ea Garlic cloves, minced
1/2 c Black pepper, finely ground
4 lb Large raw shrimp in shells

Instructions:

The shrimp should be of a size to number 30-35 per pound. Melt the Butter in a large deep-sided frying pan or iron skillet over low heat. When melted, raise the heat, and add the remaining ingredients except the shrimp. Cook, stirring often, until browned to a rich mahogany color, about 10 minutes. Add the shrimp, stir- ring and turning to coat well with the seasoned Butter. Cook until the shrimp have turned a rich deep pink, about 10 minutes.Serve the shrimp in their shells, peeling them at the table.

Pizza with shrimp

Cuisine: Appetizers

Category: Appetizers

Servings: 1

Ingredients:

1 ea Ready to bake pizza crust
10 md Shrimp shelled & devained
1 ea Red bell pepper seeded & cut
-into thin strips
10 ea Broccoli florets
10 ea Cherry tomatoes
6 oz Sorrento/precious mozzarella
- cheese, chopped
8 ea Black or green olives
1 ts Olive oil
1/4 c Finely chopped sundried
- sonsma tomatoes

Instructions:

Steam broccoli for 5 minutes & immediately place in ice water to halt cooking & retain color. Brush pizza shell with olive oil; squeeze cherry tomatoes & spread on top with mozzarrella cheese. arrange shrimp, broccoli, peppers, sundried tomatoes & olives on pizza. Bake for 10 minutes at 450 degrees. Note this recipe calls for only black olives,But not being fond of black olives I replaced them with green olives.

Fettuccine With Shrimp

Cuisine: Italian

Category: Italian

Servings: 4

Ingredients:

1/2 cup Olive oil
1 pound Shrimp - medium, uncooked
Peeled & deveined
4 lg Tomatoes - seeded and
Coarsely chopped
1/2 cup Fresh basil - chopped
1/3 cup Black olives -
Sliced & pitted
3 lg Garlic cloves - minced
2 tablespoon Shallots - minced
Salt & freshly ground
Black pepper
1 pound Fettuccine -- freshly cooked
Romano cheese - grated

Instructions:

Heat oil in heavy large skillet over medium-high heat. Add shrimp, tomatoes, basil, olives, garlic and shallot. Season with salt and pepper. Cook until shrimp turn pink, stirring frequently, about 3 minutes. Place pasta in serving bowl. Pour sauce over and toss. Sprinkle with Romano. Serve immediately.

Pineapple Shrimp With Rice - serves 4

2 1/2 cup Pineapple chunks
3 tbsp pickle syrup
3/4 tsp salt
1/2 cup pickles, chopped
1 tbsp cornstarch
1 lb Shrimp, cooked
1 rice, cooked

Put pineapple with syrup, pickles, pickle syrup and salt in saucepan. Dissolve cornstarch in a little water and add to saucepan.
Bring mixture to a boil, stirring until clear and thickened. Add the cooked shrimp and heat through. Serve on rice.

Dad used to say that people came from six feet around to eat his shrimp.  Trust me, they came from everywhere...this is so good...and so easy to make.  Just make sure you don't overcook the shrimp or they get tough.

DAD'S STEAMED SHRIMP

• 3/4 cup white vinegar
• 1/2 cup water
• 1-1/2 teaspoons salt
• 1-1/2 teaspoons celery seed
• 1 tablespoon dry mustard
• 2 tablespoons Old Bay seafood seasoning
• 1/4 teaspoon ground black pepper

• 5 pounds large shrimp, shells on

• Cocktail sauce (recipe below)

Place first seven ingredients into a pot which will also be large enough to hold the shrimp. Bring to boil.

Stir in half the shrimp. Cook, stirring constantly, just until all the shrimp have turned pink. Remove quickly with slotted spoon to platter. Repeat with remaining shrimp.

Serve with cocktail sauce. Eat hot or cold or any temperature in between.
 

Cocktail Sauce

• 1 cup ketchup
• 1 cup chili sauce
• 2 teaspoons lemon juice
• 2 teaspoons sugar
• horseradish, to taste

Combine all ingredients. Serve with shrimp.

Shrimp Newburg

• 1/4 cup butter
• 2 1/2 tablespoons all-purpose flour
• 3/4 teaspoon salt
• 1 pinch cayenne pepper
• 1 dash nutmeg
• 2 cups half-and-half
• 3 tablespoons dry sherry
• 2 egg yolks, lightly beaten
• 2 cups peeled and cooked shrimp (about 1 1/2 to 2 pounds in shell)

In a medium saucepan, melt butter; blend in flour and seasonings. Cook, stirring, for about 1 minute. Gradually add half-and-half and sherry; cook until thickened and smooth, stirring constantly. Stir about 1/3 of the hot sauce into the egg yolks, then pour the egg yolk-sauce mixture into the remaining sauce in the saucepan. Add shrimp and heat through, stirring constantly. Serve in pastry shells or over rice.
Serves 4.

I have made this twice, now, and my family loves it.  My husband is doing low carb and this is filling and delicious!  The recipe comes from George Stella who has the show "Low Carb and Loving It" on Food TV.

 

 

Scampi Butter, recipe follows
1 pound raw peeled and deveined 16 to 20 count shrimp, with tail on (recommended: tiger prawns) (I found peeled, deveined large shrimp on sale and used them.  I think the larger, the better, but that's my opinion)
1 tablespoon white wine
2 ounces Asiago cheese, cut into small chunks
1 avocado, large diced (my family doesn't like avocado, so I kept it on the side)
Spaghetti Squash, recipe follows
Fresh arugula, for garnish

Place 2/3 of the scampi butter in a large saute pan over high heat and melt. Add in shrimp and cook for about 2 minutes, moving shrimp around in the pan. Sizzle with the white wine and cook until shrimp are opaque, only about another 2 minutes. Remove from heat and stir in the remaining scampi butter, Asiago cheese, and avocado chunks. Serve over hot spaghetti squash and garnish with fresh arugula.

Scampi Butter:
1/4 pound unsalted butter, softened
1 tablespoon minced garlic
2 tablespoons minced red onion
1 tablespoon fresh chopped parsley leaves
1/2 teaspoon garlic powder
1 tablespoon kosher salt
1/4 teaspoon freshly ground black pepper
Dash white pepper
Dash Worcestershire sauce
1 lemon, juiced

In a bowl with a wire whisk, mix together all ingredients until well blended.

Spaghetti Squash:
1 medium spaghetti squash (about 3 pounds)

Slice squash in half lengthwise. Scoop out the seeds with a spoon as you would a pumpkin. Then completely submerge both halves in boiling water and cook for about 25 minutes, or until the inside is tender to a fork and pulls apart in strands. (It is better to undercook if you are not sure). Remove, drain, and cool with cold water or an ice bath to stop the cooking. Then use a fork to scrape the cooked squash out of its skin, and at the same time, fluff and separate the squash into spaghetti-like strands. Discard the skin.

You can reheat the squash strands by dipping with a strainer in boiling water just before serving.

Cook's Note: Spaghetti squash may be used in any recipe that calls for pasta. It is great plain with butter or with marinara sauce, scampi, or even alfredo.

Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Ease of preparation: easy

Nutrient Value Per Serving (Spaghetti Squash):
Calories: 24
Total Fat: 0 grams
Saturated Fat: 0 grams
Carbohydrates: 5 grams
Net Carbohydrates: 4 grams
Fiber: 1 gram