- 2 teaspoons extra-virgin olive oil
- 1 teaspoon chopped shallot
- 2½ ounces cooked asparagus cut in one-inch pieces
- 5 ounces risotto rice
- 1 cup dry white wine
- 2½ ounces cooked shrimp
- 4 cups chicken stock
- ½ cup Parmesan cheese
- 1½ teaspoons chopped parsley
Heat oil in a medium saucepan over medium heat.
Add shallots and cook 2 minutes, stirring occasionally. Add asparagus and cook another minute.
Add risotto and cook 2 minutes, stirring. Add wine to saucepan; continue to cook until almost all of the liquid has been absorbed, stirring to prevent sticking.
Gradually add chicken stock, about ¼ cup at a time, stirring constantly until liquid has been absorbed. Continue adding stock and cooking down until all stock has been added.
When risotto has absorbed all the stock, add the shrimp and stir gently for 2 minutes.
Add Parmesan cheese and parsley, stir to incorporate, and serve.
Because the risotto contains grain, protein, and vegetable all in one, it takes very little else to complete this meal; perhaps garlic bread or a side salad. Choose either a dry white wine or a red wine, as either can complement the flavors in this risotto. Great choices include Pinot Blanc or Pouilly Fume.
- 16 jumbo shrimp
- Salt and black pepper to taste
- 2 sticks butter
- 1 teaspoon tomato paste
- 1 teaspoon lime juice
- 2 tablespoons finely chopped parsley
- 2 tablespoons finely chopped dill
- 2 tablespoons finely chopped basil
- 2 tablespoons finely chopped chives
- 2 tablespoons finely chopped garlic
- 1 teaspoon Worcestershire sauce
- A few drops of Tabasco to taste
- ¼ teaspoon Paprika
Preheat grill to high.
Season shrimp with salt and pepper. Place on grill and cook until crisp, about 2 to 3 minutes per side. Place on dish and keep warm.
Meanwhile, melt butter in medium sauce pan. Add remaining ingredients, bring to a boil, and simmer on low heat for two minutes. Pour over cooked shrimp and serve.
Enjoy this entrée with a red wine or white, depending on your personal preference.
- 1/3 cup butter
- 1 ½ to 2 pounds large shrimp peeled and deveined
- 4 to 6 medium cloves garlic crushed and minced
- 1/3 cup chopped fresh parsley
- 2 ½ tablespoons lemon juice
- Salt to taste
In a large skillet, heat butter over medium heat until butter stops foaming, about 30 to 45 seconds. Add the shrimp and garlic and sauté over medium heat, turning frequently until the shrimp just turn pink, about 4 to 5 minutes.
Add the parsley, lemon juice, and salt to taste; stir well. Remove the pan from the heat and serve.
- 1 pound vermicelli or linguini pasta
- 2 tablespoons olive oil
- 1/2 onion chopped
- 1 tablespoon chopped fresh garlic
- 1/2 teaspoon thyme
- 1/2 teaspoon cayenne
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried basil
- 1/2 teaspoon hot sauce
- 1 tablespoon Worcestershire sauce
- 1/2 cup peeled and diced tomato
- 2 tablespoons sugar
- 3 cups chicken broth
- 1 tablespoon butter
- 1 pound shrimp peeled and deveined
- 1/2 cup grated parmesan cheese
- 1/2 cup chopped green onions
Cook pasta according to packaging; drain and set aside.
Meanwhile, in a large saucepan, heat oil over medium heat. Add onion and cook 4 minutes, until softened. Add garlic, thyme, cayenne, pepper, and basil; cook on low for 5 minutes, stirring occasionally.
Add hot sauce, Worcestershire sauce, tomato, sugar, and broth. Bring to a boil, reduce to a simmer and cook 30 minutes, until liquid is reduced by half.
In a separate small skillet, heat butter over medium heat. Add shrimp and cook 2 minutes, until light pink. Add to pasta sauce and cook 5 minutes, stirring to combine thoroughly. Add the cooked pasta and toss well with the grated cheese. Serve topped with fresh grated cheese and green onions.
- 1½ lbs shrimp size 26-30 count/lb., peeled, de-veined
- 1 egg white
- 1 teaspoon cornstarch + 3/4 teaspoon cornstarch
- 3/4 cup cold water
- 3 tablespoons + 1 tablespoon + 2 tablespoons vegetable oil
- 1 teaspoon white wine optional
- 1 lb fresh pea pods tips of ends trimmed
- 1 cup sliced bamboo shoots canned, in Asian food aisle
- 12 baby corns canned, from Asian food aisle, cut in half at an angle
- 1 medium carrot about 1 cup, peeled, sliced thinly at an angle
- 2 teaspoons low sodium soy sauce
- Steamed white or brown rice
Cut an incision down the back of shrimp. Rinse and pat dry with paper towels, then place in a shallow bowl. In a small bowl, whisk egg white, then stir in 1 teaspoon corn starch. Pour over shrimp and turn to coat evenly; set aside.
In a small bowl or cup, dissolve ¾ teaspoon of corn starch in ¾ cup of cold water; set aside.
Heat 3 tablespoons vegetable oil on high heat in a large wok or sauté pan. Add shrimp and stir fry for 1 minute; sprinkle in ¼ teaspoon of salt and white wine; cook 30-45 seconds more, or until shrimp is about 80% cooked; remove from wok into a clean bowl.
Add 1 tablespoon vegetable oil to hot wok; add pea pods; sprinkle in another ¼ teaspoon salt; stir-fry for 1-2 minutes; remove from wok and place onto a large serving platter.
Add 2 tablespoons vegetable oil to hot wok. Add bamboo shoot and baby corns; sprinkle another ¼ teaspoon salt; stir-fry for 2 minutes; add carrots and continue stir-frying for 1 minute; add the peapods and the shrimp back into wok; continue stir-frying for 1 more minute; sprinkle in soy sauce. After about 30 seconds, add corn starch/water mixture; stir-fry for 1 more minute. Transfer to a large platter and serve with steamed white or brown rice.
- 3 Tbsp peanut oil
- ⅓ cup chicken broth
- ½ cup water chestnuts thinly sliced
- 1 – ½ cups pea pods
- ½ large white onion thinly sliced
- 2 small celery stalks thinly sliced on the diagonal
- 1 lb medium shrimp 20-24 count, peeled and deviened
- ½ tsp sugar
- 1 tsp soy sauce
- 1½ tsp corn starch
- 1 Tbsp water
- additional salt & pepper
Combine the sugar, soy sauce, cornstarch and water. Stir thoroughly to dissolve the cornstarch and set aside.
In a wok or a large frying pan, heat the oil until shimmering. Add the onion, water chestnuts and celery and stir fry for 1 minute. Add the broth and continue cooking for 1 one more minute. Add the pea pods and shrimp and cook just until the shrimp are pink and the pea pods are crisp tender. Stir in the cornstarch mixture and bring to a quick boil to thicken the sauce. Season with additional salt and fresh ground pepper if needed. Serve immediately.