AwesomeBites

Tag: Shrimp

  • Pickled Shrimp and Peppers, Onions, Green Beans, Asparagus, Carrots!

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    IMG_6023
    Original recipe makes 8 – 1 quart jars
    4 Tablespoons old bay seasoning
    2 pounds Shrimp Large (26-30 count per pound with tails on)
    8 cucumbers, thinly sliced
    2 onions, thinly sliced
    48 green beans
    32 small asparagus spears
    16 small peeled carrots trim to jar size.
    2 green bell peppers, diced
    8 cloves garlic, chopped
    1 bunch of seedless green grapes
    1/2 cup salt
    Brine
    3 cups cider vinegar
    3 cups white sugar
    3 tablespoons mustard seed
    1 1/2 teaspoons celery seed
    1/2 teaspoon whole cloves
    1 tablespoon ground turmeric
    If you want them spicy….
    1 tsp chili pepper flakes or you can use sliced jalapeno peppers

    If you have fresh shrimp, peel and clean leaving the tail on. Boil for 2 minutes with Old Bay Seasoning. Place in ice water to chill.
    While you are heating the brine, pack your jars with shrimp, onions, peppers, garlic, stand the green beans, asparagus, carrots upright, top each with a few grapes.

    Pour hot brine over your packed jars to 1/4 inch of top.
    Place lids on and allow to cool on your counter.

    Keep refridgerated. Eat early at 2 days 3 weeks.
    Enjoy on toast or over a Caesar Salad. Awesomebites!

  • 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

  • Honey Walnut Shrimp – Craving Chinese Food!

    Honey Walnut Shrimp – Craving Chinese Food!

    You know how it is, sometimes you just get a craving for asian food! Perfect to serve over butter lettuce as a meal salad or serve with rice or chow mein for a crowd.

    Ingredients

    1 cup water
    2/3 cup white sugar
    1/2 cup walnuts
    4 egg whites
    2/3 cup mochiko (glutinous rice flour)
    1/4 cup mayonnaise
    1 pound large shrimp, peeled and deveined
    2 tablespoons honey
    1 tablespoon canned sweetened condensed milk
    1 cup vegetable oil for frying

    Directions
    1.Stir together the water and sugar in a small saucepan. Bring to a boil and add the walnuts. Boil for 2 minutes, then drain and place walnuts on a cookie sheet to dry.
    2.Whip egg whites in a medium bowl until foamy. Stir in the mochiko until it has a pasty consistency. Heat the oil in a heavy deep skillet over medium-high heat. Dip shrimp into the mochiko batter, and then fry in the hot oil until golden brown, about 5 minutes. Remove with a slotted spoon and drain on paper towels.
    3.In a medium serving bowl, stir together the mayonnaise, honey and sweetened condensed milk. Add shrimp and toss to coat with the sauce. Sprinkle the candied walnuts on top and serve.

  • Spring Green Salad with Shrimp and Avocado

    Spring Green Salad with Shrimp and Avocado

    Spring Mix Greens
    Cucumber peeled and sliced
    Lime Ceviche Shrimp from Costco – this is so good!
    Avocado
    Olive oil
    White Balsalmic Vinegar

    Arrange on your plate, drizzle lightly with olive oil and balsalmic.
    Grab your fork!
    Salt and Pepper to taste

  • Aunt Nett’s Shrimp and Potato Salad

    Aunt Nett’s Shrimp and Potato Salad

    Ingredients:

    • 2 cups mayonnaise (Do NOT use fat free or low fat)
    • 1 (6 ounce) can shrimp, drained well and flaked (you can also use thawed frozen shrimp or freshly boil shrimp)
    • 2 celery ribs, minced fine
    • 20 green olives, minced fine
    • 6 hardboiled eggs, chopped
    • salt and pepper, to taste

     

    Boil potatoes whole. Do not over-cook potatoes or salad will be mushy. When potatoes are done drain right away, peel and let cool. Put in refrigerator to chill. When chilled completely, cut them up into medium sized cubes and put in a large bowl. Put back into fridge to keep chilled. Combine celery and olives into finely minced pieces. Add to potato mixture. Open can of shrimp and drain well. Rinse off shrimp in the can, and squeeze dry with can cover before removing from can. Flake shrimp well between fingers and add to potato and veggie mixture. Mix mayonnaise into salad and add salt and pepper to taste.  If you want to use dill, chop it finely and add it now.  Refrigerate until ready to eat.

    When ready to serve, place potato salad on a few leaves of lettuce, serve with cucumber wedges. Oor serve inside a hollowed out tomato or bell pepper or cucumber.

    Variations:.

    Try adding:

    1/2 cup diced bell peppers

    1/2 of a lg sweet onion, minced finely

    1/2 tsp yellow mustard

    1/4 cup dill pickle relish

    1 tsp chopped fresh dill