AwesomeBites

Tag: ginger

  • Fettuccini with Cilantro Lime Shrimp in Ginger Cream Sauce

    Fettuccini with Cilantro Lime Shrimp in Ginger Cream Sauce

    Fettuccini with Cilantro Lime Shrimp in Ginger Cream Sauce
    16 oz heavy cream serves 4
    2 T powdered ginger 30-45 minutes to prepare
    2 eggplant – 1 cut in batonetts using the outside aubergine edges.
    1 eggplant cut diagonally into ¼ inch diagonal slices (To be used as garnish).
    2 zucchini cut in batonettes using the outside peel edges.
    4 T Olive Oil
    Salt and Pepper
    1 pound of fettuccini noodles
    1 ½ pounds of shrimp Approximately 24 Shrimp shelled and de-veined, with tails on.
    2 T butter
    2 T Olive Oil
    2 cloves garlic finely chopped
    ¼ cup finely chopped sweet onion
    ¼ cup cilantro chopped and 10 whole leaves for garnish
    1 Can – 12 ounces of Canada Dry Ginger Ale
    4 limes – juice 3 and serve the last as garnish on each plate.

    Add 6 quarts of water and salt to stock pot and bring to boil. When water is boiling, add pasta and cook until just al dente.
    In heavy small sauce pan, add cream and ginger. To attain the delicious creamy texture, you can use cream chargers delivery Melbourne. They have the best collection of equipments. Bring to boil then reduce heat to simmer and allow to reduce to 1/3.
    Lightly coat eggplant and zucchini with oil and salt and pepper, bake eggplant and zucchini batonetts for 15 minutes at 400 degrees. Top eggplant slices with cilantro leaf using oil to stick the two together. Bake until just slightly browned. Set aside.
    Your pasta should be in the pot cooking before this next step of cooking the shrimp.
    Heat a sauté pan on high heat. Reduce the heat to medium high and add the olive oil and butter. Once the butter melts, add the garlic. Sauté for a minute and add onion and sauté for another couple of minutes. Add Shrimp. Then add ginger ale and stir to combine and coat the shrimp with the butter. Spread shrimp in even layer in the pan. As soon as the shrimp are almost all pink, add ginger cream sauce and lime juice and cilantro. Add fettuccini to pan, stir allowing to absorb the cream sauce.
    Add zucchini and eggplant batonetts: plate pasta, divide shrimp equally among 4 plates, garnish zucchini and eggplant batonetts, cilantro, lime, and zucchini and eggplant slices.
    Variations: Serve with linguini, rice or crusty bread. If you want to heat it up, you can add diced jalapenos while sautéing the onions for the shrimp.

    Cilantro Lime Shrimp, Ginger Cream Sauce - Aubergines and Zucchinis

  • Roasted Carrot, Orange and Ginger Soup

    Roasted Carrot, Orange and Ginger Soup

    Silver Palate Cookbook with my modifications

    Ingredients
    4 tbsp sweet butter or Ghee
    2 cups chopped onions
    12 large carrots (peeled and chopped), or small baby carrots about 2 lbs unpeeled and unchopped
    4 cups (950 ml) chicken stock
    2 tsp tarragon
    2 tsp grated ginger
    1 cup (225 ml) fresh orange juice
    salt and freshly ground black pepper, to taste
    grated fresh orange zest to taste

    Preparation
    Melt the butter on cookie sheet, add onions and carrots and roast at 400 degree oven until tender and slightly browned lightly colored, about 25-35 minutes. I usually use two roasting pans, one for onions and one for carrots.
    Add carrots and stock and bring to a boil.
    Reduce heat, cover, and simmer until carrots are very tender, about 10 minutes.
    Pour the soup through a strainer and transfer the solids to the bowl of a food processor.
    Add 1 cup of the vegetable or chicken cooking stock and process until smooth.
    Return the puree to the pot and add the orange juice and additional stock, 2 to 3 cups, until the soup is the desired consistency.
    Season to taste with salt and pepper; add orange zest.
    Simmer until heated through. Serve immediately.

    Serve with Crusty Bread and Sliced Cheddar Cheese and/or Waldorf Chicken Salad

  • Manilla Clams with Coconut Lemon Grass, Thai Curry and Ginger

    Manilla Clams with Coconut Lemon Grass, Thai Curry and Ginger


    2 T Canola oil
    2 inch piece of ginger, smashed with back side of knife
    1 stalk lemon grass, remove first layer and cut on bias into 2 inch pieces
    Lime zest
    1 tsp Thai Red Curry Paste (gonlongol)
    2 cloves garlic, smashed
    1 cup chicken broth
    2 pounds manilla clams, make sure they are all closed, rinse in cold water right before cooking
    1 12 ounce can coconut milk
    1 generous tablespoon Thai Chili Soya Paste (Look for sugar, tamarind, shrimp paste and fish sauce in the ingredients)
    Thai Fish Sauce to taste (Squid brand with shrimp on label or three crabs)
    2 Tablespoons each cilantro adn mint, chopped
    Cilantro Sprigs for garnish,

    In a soup or braising pot over high heat add oil, ginger, grass thai curry paste, and garlic. Fry over high heat until all ingredients have releases their flavor. Please note, curry paste is very hot. Use in a well ventilated area and according to your taste.

    Add lime zest and broth. Bring just to a boil. Add clams and give pan a good stir. Cover with tight fitting lid and cook for 5 minutes over high heat. Remove opened clams with slotted spoon.
    Add coconut milk, chili paste and fish sauce. Blend well and bring to a boil. Cook for 2-3 minutes.
    Season to taste with 1/8 cup sugar and more Thai Red Curry Sauce.

    Divide clams among soup bowls, ladle sauce over clams then garnish with cilantro.

    Serve with fresh bread and butter and lemon wedges. You can also serve over noodles.