Posts Tagged ‘shrimp’

General Tso’s Shrimp

For Christmas, about 5 years ago, my parents gave me an awesome wok. It was an electric, professional quality wok. I had wanted one for awhile and was so excited when I opened that present and had such grand plans for it. I used it for the first time TODAY! This was a long time coming but I can now guarantee you that it will not be such a long wait til the next time. Today I made myself proud! This was one of the easiest and most delicious things I have ever made. I have enjoyed General Tso’s from many a Chinese restaurant but this surpassed a lot of them. It was light, sweet, and spicy all at once. Ed was in heaven but I had one reason to be a little sad. I now had one more thing that I was afraid that I would no longer be able to order out because it was better at home. I am so excited to submit this to the Tasty Tools Wok event hosted by Joelen’s Culinary Adventures. Check it out.

general tso's shrimp 2

General Tso’s Shrimp
adapted from Blog Chef

1lb peeled and deveined shrimp with tails removed – we used 31-40 count
3 eggs beaten
1/2 cup cornstarch
1/2 cup wok oil
3 tbsp rice vinegar
4 tbsp sherry
6 tbsp sugar
6 tbsp soy sauce
4 tsp cornstarch
1 tsp crushed red pepper
2 scallions sliced with white and green parts separated

In a large bowl combine the cornstarch and beaten eggs. Mix well to create a batter. Add the shrimp and coat well.

In a small bowl combine rice vinegar, sherry, soy sauce, sugar, the white parts of the scallion, and cornstarch. Mix well and set aside.

Add oil to wok and heat to 375 degrees. Add shrimp to the wok in batches and cook untill shrimp are white. Remove with a slotted spoon and set aside. *Note – when frying the shrimp a lot of the batter fell off. I am not sure how to really correct this problem but we did not feel that it took anything away from the finished dish.

Add crushed red peppers to the oil remaining in the wok and stir fry for about 30 seconds. Return the shrimp to the wok and stir fry for a minute or two.

Add sauce mixture to the wok and stir until the sauce becomes thickened and coats the shrimp well. Garnish with the green parts of the scallions.

Serve with broccoli and white rice


Read Full Post »

I enjoy shrimp scampi. You’ve got melted butter, garlic, lemon, and shrimp. What’s not to like? However, for some reason, every time I think of shrimp scampi I also envision pasta. So the last time that I felt like I wanted shrimp scampi I decided to make it into a pasta dish. This has since become one of our favorite dishes around here. I hope you enjoy it as much as we do.
creamy shrimp scampi pasta
Creamy Shrimp Scampi Pasta by Me

1 lb 31-40 count shrimp, peeled, deveined, and cut into thirds
2 tbsps butter
8 oz sliced mushrooms
1 small onion diced
1/3 cup white wine
2/3 cup heavy cream
1 1/2 tsp fresh thyme
1 tbsp minced garlic
1 tsp cayenne pepper
1/4 cup lemon juice
2/3 cup shredded parmesan cheese
salt to taste
1 lb pasta cooked per package directions- we used fusilli

Heat butter over medium high heat, add mushrooms, onion, thyme, and garlic and saute til mushrooms are soft and starting to brown. Add white wine, lemon juice, and shrimp and cook until shrimp are white. Add cream and cayenne and allow to very gently simmer for approx. 5 mins. Finally mix in the parmesan cheese and stir until cheese is completely melted and has become a part of the sauce.

Combine sauce and pasta, mix well, and ENJOY!!

Read Full Post »

I have belonged to a cooking club for about 5 yrs now. It could be 4 years or maybe 6, I’m not really sure, but however long it has actually been it sure has been a lot of fun! I found the group when I responded to an ad on CookingLight.com. We don’t actualy do Cooking Light recipes but it was a great way to connect. It is an awesome group of women and it’s not just the food and wine that leaves me with a warm and fuzzy feeling after each meeting. This time we had a wonderful New Orlean’s style dinner with all recipes from Emeril.

We started out with a lovely Shrimp with Cocktail Sauce appetizer
Shrimp Boil
Emeril’s Favorite Boiled Shrimp
shrimp with cocktail sauce
These were so good I could have eaten them all myself!!!!

Next we had a dinner consisting of Herb Rice Pilaf, Nutty Green Beans, Hush Puppies, ( I thought that these were a little salty so I would reduce the salt a bit next time.) and Oven Baked Crabmeat Stuffed Sole with Meuniere Sauce (we substituted flounder for the sole). Nothing to complain about here!!!
crab stuffed flounder 2
hush puppies
herb rice pilaf
dinner plate

And now for dessert…….
bananas foster cooking
Bananas Foster!!!!!
bananas foster

ENJOY I know we did!!!!!

Read Full Post »

Tonight’s dinner was shrimp enchiladas. I’ve had the recipe from Annie’s Eats starred in my google reader for quite sometime and needing to find more shrimp and fish recipes for Lent this seemed like the perfect time to make it. As it turns out it had been adapted from My Kitchen Cafe. I ended up adapting from the original recipe as I was looking to make a full batch. These were really yummy and as my title states, finger licking good. Why finger licking good, you ask? Because that’s just what Ed and I did to what was left in the pans after assembly!
shrimp enchiladas

Shrimp Enchiladas
adapted from My Kitchen Cafe

1lb shrimp chopped into four pieces- we used 31-40 count
1/2 cup diced orange bell pepper
1/2 cup diced yellow bell pepper
1/2 cup minced onion
4tbsp + 2tbsp butter
1/2 tsp oregano
1/2 tsp salt – I used salted butter and found this a little salty so you might want to cut back just a bit
1/4 tsp garlic powder
1/4 tsp black pepper
1/4 tsp cayenne pepper
3/4 cup heavy cream
1/2 cup sour cream
1tbsp flour
3 cups shredded colby jack cheese – the original recipe calls for monterey jack but this was all I had
1/2 cup chopped onion
1 14.5 ounce can of diced tomatoes drained
8 8″ flour tortillas

preheat oven to 350 degrees

Melt 4tbsps butter in large saute pan. Add peppers and minced onion and cook till slightly tender. Add oregano, salt, garlic powder, cayenne, black pepper, cream and flour, mix well, and cook til slightly thickened – 2 to 3 mins. Add 1 1/2 cups cheese and sour cream. Mix well and set aside.

In another large saute pan melt the last 2 tbsps of butter. Add the shrimp and chopped onions and cook until shrimp are whitish in color. Add the tomatoes, half of the cheese mixture and blend well.

Place 1/8 of the filling in each tortilla, sprinkle some of the remaining cheese, wrap tightly, and place in a 9×13 baking dish. When completed pour the rest of the cheese sauce on top and then cover with the remaining cheese.

Bake for 30 mins


Read Full Post »

Ed loves shrimp and chinese food.  In fact chinese food is his favorite.  He often laments the fact that he doesn’t get it as frequently as he would like.  Truth be told he gets it very infrequently these days.  The issue is that he would be happy with any chinese food where I insist on good chinese food and that, my friends, is hard to find.   So when I was browsing through google reader looking for a shrimp recipe the other day the recipe for Spicy Orange Garlic Shrimp from Pioneer Woman seemed like just the ticket. We happened to have some asparagus on hand so we threw that in too to make a complete meal. This turned out very good but in the future I think I would cut the spices by a 1/3 to a 1/2. Ed was happy!!!
Spicy Orange Shrimp and Asparagus
Spicy Orange Shrimp and Asparagus 2

Spicy Orange Shrimp and Asparagus
adapted from Pioneer Woman Cooks

1lb shrimp we used 31 to 40 count and cut them in half
1lb asparagus cut into 1″ pieces
6 tbsp butter
6 cloves of garlic I used minced garlic
1 1/2 cups orange juice
2 tsp Old Bay
1 tsp cayenne pepper

Mix the orange juice, garlic, cayenne, and Old Bay together and set aside.

In a large saute pan melt 2 tbsps of butter and saute the asparagus for 3-4 mins then add the shrimp and cook till done. Remove the shrimp and asparagus from the saute pan. Add the orange juice mixture to the pan and allow it to reduce by half and then add the remaining 4 tbsps of butter and continue cooking untill the sauce becomes thick enough to coat and stick to the shrimp and asparagus. When the sauce has reached a consistency that you like return the shrimp and asparagus to the pan and mix well. Serve over white rice.

Read Full Post »