Showing posts with label Shellfish. Show all posts
Showing posts with label Shellfish. Show all posts

Thursday, October 14, 2010

Vegetable Stir Fry, with Shrimp

Yesterday was such a dreary day, so my daughter and I went thrift shopping for books, of course they would have to be cookbooks, or some kind of great novels for women. I am open to all kinds of other books as well, and buy them on Amazon, but when I could find some real good books in the thrift stores which are the best, in our area, I kid you not. I will get back on that subject, later.
 The main thing I should be talking about is another quick shrimp dish. I only had about maybe a dozen shrimp leftover in my freezer, and knowing I will devour that amount by myself, I better make it light. I bought this wonderful bag of fresh mixed veggies at my local supermarket, in the Asian section, and I wanted to make spring rolls, the same day that my friend Sabby made hers, but did not have the patience to roll the little suckers, plus the fact that I would have to fry them, so this was my next best option...vegetables stir fry, with shrimp. Mind you, even the little bag of the sauce came with it, but of course, I spiced the shrimps up even more for extra flavor.

Vegetable Stir Fry with Shrimp
1/2 lb large shrimp cleaned and deveined, with tail on
1/2  bag of 16 oz. LEASA mixed stir fry vegetables
1 bunch scallion, outer leaves discarded, and sliced 1 inch.diagonal 
1 clove garlic sliced thin
1/2 teaspoon of a good quality ginger
1/2 teaspoon hot Hungarian paprika
1/2 teaspoon cumin
juice of 1 lime
3 Tbsp. vegetable oil

Place shrimp in a medium bowl, and sprinkle all over with the juice of 1/2 of the lime, and  the spices. Heat a wok, or a large heavy skillet with  1 Tablespoon of the oil, on high. Stir fry the the shrimp with the sliced garlic for about 2 minutes, till almost pink. Remove from the wok, or skillet, and set aside. Wipe wok, or skillet clean with paper towel. Add the 2 Tablespoon of the remaining oil set it high again, and stir fry the scallion, and the vegetables for a few minutes. add the packet of the sauce from the bag, which is (teriyaki sauce. If you are using different vegetables, you can add your own splash of teriyaki, or soy sauce on it.) Add the remaining juice of the other half of the lime, and add the shrimp back into the wok, or skillet. Stir for another minute or 2 until it turns completely pink, and heated through. Vegetables should be nice and crispy. Serves 2.
Just look at all these books. Daughter browsing through for herself and finding great cookbooks too. Price range from 95 cents for paperback, to $1.95 to $2.95 for hardcover books...and these books are most of the quite recent.The entire bottom shelf is loaded with childrens' books. I think we just about picked up all the best ones.

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Sunday, October 10, 2010

Stuffed Artichokes

I've been wanting to make stuffed artichokes for the longest time, but was not quite satisfied with the looks of them. They have to be large, firm and a beautiful deep green color, in order for me to buy it. This pair was a perfect match for stuffing and steaming, and served with a olio, aglio our language, a nice dipping sauce with easily made with the combination of your best mayo, extra virgin olive oil, Dijon mustard, and red wine vinegar.

The proper way to call these artichokes is Poached Stuffed artichokes. They are poached in a large pot, in small amount of boiling water for about 45 minutes. Make sure you cut the core off almost all the way to the bottom, so they can stand up. Snip the prickly leaves all around. They are no use. Also, with a serrated knife, cut the top off, about 1 inch, to expose the "heart". Wash well in water, and immediately rub with cut lemon, or lime juice, or white vinegar. After they're cooked, it's such a fun way of eating them, they have superb flavor. You simply peel off leave one-by-one, and dip them in the accompanying sauce, and the best part is, when you get to the heart, which has a rich, soft, butter flavor. Yumm!
Recipe, to follow.

Stuffed Artichokes (Poached)

2 nice large artichokes
1 cup plain breadcrumbs
1/4 cup extra virgin olive oil
2 cloves garlic chopped
salt and pepper to taste 
juice of 1 whole lemon, or lime
a handful of fresh parsley chopped
or (1 container of Tabbouleh...fresh, store bought)
( I used fresh parsley, and leftover Tabbouleh, from the 

In a small bowl, mix together all your ingredients, if not moist enough add a little more oil, or small amount of water, for a pasty effect. Stand artichokes upright, make sure you rub all over with the lemon, or lime, stretch the leave out, being careful not to tear them and lightly pack them with the special way, just wherever you can pack the stuffing lightly, all around. Now, drizzle a little more oil on top, and  place them in a large pot, just the way you see it in my photo, on top. Add water, 1/4 way up, and bring to a boil. Cover the pot, and gently simmer, over medium to low heat for about 45 minutes. You might have to add more water, as it cooks down. With a tong, gently remove to a platter, and make the dipping sauce for it. Serves, 2-4..depending how many persons want to try it.

Olio Aglio Sauce, or American version of Garlic and Oil 

1 cup of excellent quality, Mayonnaise
1 Tablespoon Dijon mustard
1/2 cup extra virgin olive oil
1 garlic clove minced
1/4 cup red wine vinegar
salt and pepper, to taste

In a medium bowl, mix together all the ingredients, except the olive oil, With a whisk, carefully drizzle the olive oil, whisking well after each addition. Adjust the seasoning, and serve it on the side for the artichokes. Very good dipping sauce for the stuffed poached artichokes.

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Friday, October 8, 2010

Shrimp with Tomatoes Feta and Ouzo

Here we go again! ...yet, another shrimp bag of shrimp goes a long way!  This one is with fresh tomatoes, feta cheese, and fresh mints, laced with a 1/2 cup Ouzo...all I can say is, OPA!

 Shrimp with Tomatoes, Feta, and Ouzo

1 1/2 lbs large raw shrimp, peeled, deveined, with tails on
10 plum tomatoes diced
1/2 cup tomato sauce
a pinch of snipped fresh mint (or dry)
a pinch of snipped fresh oregano (or dry)
salt and pepper to taste
a pinch of red pepper flakes
1 onion chopped
2 cloves garlic chopped
1/2 lb Greek feta cheese, crumbled
1/4 cup Ouzo (Greek liquor)

In a large heavy skillet, over medium high  heat, saute onions, garlic, pepper flakes, (the dry herbs) in the olive oil, and butter, till onion is nicely transparent. Add the shrimp to it and saute only, until they turn pink.. Now, add the ouzo, and let the alcohol cook down, for just less than a minute. (Don't ignite it, unless you have experience.)
Remove shrimp to a platter, and keep on the side. Add the tomatoes, the tomato sauce and cook for about 15-20 minutes, till it gets nicely thick, but tomatoes not overcooked to a mush. Season with salt, and pepper, and add the fresh herbs, now, at the end of cooking. (Actually, you can use fresh, and dry, together, but dry has to be added in he beginning.)
Add the shrimp back into the skillet, gently mix it together, and sprinkle with the feta. Put under the  broiler, till the cheese melts, and sauce gets bubbly for about 3 minutes, being careful not to burn the cheese. Serve over spaghetti, or just by itself, with nice crusty bread, and a mixed salad. Serves 4.
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