Showing posts with label shrimp. Show all posts
Showing posts with label shrimp. Show all posts

Monday, May 21, 2012

TWO DIFFERENT WORLDS ~ RICE NOODLES with SHRIMP & CILANTRO

"Between two worlds life hovers like a star, twist night and morn, upon the horizon's verge."

~  Lord Byron 


MAY GARDENS OF OVERHILL
(Bloomfield Village)





















From morning to night, ever-changing perennial gardens
(Bearded Iris, Wildflowers, Hosta, Rhododendron, Azalea, Ferns)


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RICE NOODLES with SHRIMP AND CILANTRO

This yummy colorful Pad Thai variation skips bean sprouts, eggs, and peanuts in favor of fresh red pepper and cilantro ... a favorite 'simple supper' at both home & cottage (slightly adapted from Fine Cooking

8  oz.  1/4 in. wide dried rice noodles (pad thai)
2-3  limes (1 juiced and 1 sliced in wedges)
2  Tbsp. light brown sugar
2  tsp. soy sauce
1  tsp. fish sauce
1  lb. peeled and deveined large shrimp
3  generous Tbsp. peanut oil
1  tsp. ground coriander
freshly ground black pepper to taste
1  cored, seeded, and finely diced red pepper
1  cored, seeded, and finely diced orange or yellow pepper
1  seeded and finely diced large jalapeno
1-2  finely diced large shallots
1/4  heaping cup fresh cilantro

  • Bring a pot of well-salted water to a boil. Add noodles, lower heat to a gentle simmer and cook, stirring occasionally until noodles are just tender, 5-7 minutes. Transfer to colander and run under cold water to cool slightly. Drain well.
  • In a small bowl, combine lime juice, sugar, soy sauce and fish sauce; set aside. In a medium bowl, toss shrimp with 1 generous Tbsp. of the oil, coriander, freshly ground pepper and pinch of coarse salt.
  • Heat remaining 2 Tbsp. of oil in large skillet over medium-high heat until shimmering hot. Add peppers and shallots, sprinkle with pinch of salt and cook, stirring, for 1 minute. 
  • Add shrimp and cook, stirring, until it turns pink and almost cooked though, about 2 minutes. Add lime juice mixture and cook, stirring, until shrimp is cooked through, about 1 minute more.
  • Add noodles and half of the cilantro; toss until noodles heat through and pick up the sauce, 1-2 minutes. 
  • Serve topped with remaining cilantro and lime wedges on the side for squeezing.  (3-4 servings)  

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WEEKEND 'ROCK GARDEN' PROJECT 
(Hubbard Lake)










Blessed to share time between 'Two Different Worlds' ... thankful for the beauty of each.

Monday, October 10, 2011

AUTUMN LEAVES & ABSTRACTS ~ MEDITERRANEAN TOSTADA/LEMON PASTA with ROASTED SHRIMP/LEMON YOGURT CAKE

“Every leaf speaks bliss to me, fluttering from the autumn tree.”


~ Emily Bronte



MEDITERRANEAN TOSTADA with HUMMUS, FETA, & OLIVES
~ easy carb friendly appetizer from KalynsKitchen.com

Ingredients:
( for 2 but make as many as desired)

2 low-carb or whole wheat flour tortillas (cut in half)
2 tsp. + 2 tsp. extra-virgin olive oil
1/2 cup very finely chopped Romaine lettuce
1/4 cup finely crumbled Feta
10 finely chipped Kalamata olives
1/2 cup hummus

  • Preheat oven to 400º, placing cookie sheet inside to heat as the oven does. While oven heats, wash and dry lettuce and finely chiop to make 1/2 cup. Crumble feta cheese and chop the olives.
  • When oven is hot, lightly spray or bursh cookie sheet with olive oil and place flour tortillas on it. Toast until lightly browned and firm, turning over about every minute or so. (Depending on tortillas, takes about 5 minutes or so but watch closely at the end.)
  • Remove tortillas from oven and let cool for a few minutes.
  • Top each crisp tortilla with: a thin layer of hummus, slight drizzle of olive oil, chopped lettuce, finely crumbled feta and finely chopped Kalamata olives.


LEMON PASTA With ROASTED SHRIMP
~ Autumn friendly especially before frost hits the tender basil ... adapted from Ina Garten

2 lbs. (peeled and deveined) large shrimp
1 Tbsp. extra-virgin olive oil
coarse salt & freshly ground pepper to taste

4 Tbsp. unsalted butter
1/4 cup extra-virgin olive oil
2 cloves minced garlic
2 lemons, zested and juiced
1 lb. angel hair pasta

fresh chopped basil to taste
Grated Parmesan or fresh feta cheese to taste (optional)

  • Preheat oven to 400º and bring large pot of water to boil.
  • Place shrimp on baking sheet with olive oil, salt and freshly ground pepper. Toss well and spread over pan. Roast for 6-8 minutes, just until pink and cooked through.
  • While shrimp are roasting, melt butter and olive oil. Cook garlic until soft. Add lemon juice, zest and a touch of salt to taste. Add salt and a drizzle of olive oil to boiling water. Cook pasta al dente, about 3 minutes. Drain, reserving some cooking liquid.
  • Quickly toss pasta in butter/olive oil. Add roasted shrimp and 1/2 cup of reserved cooking liquid. Toss again adding fresh basil.
  • Serve hot topped with cheese. (6 servings)
Note: A good Caprese Salad, crusty peasant bread, and good white wine makes the meal complete.



LEMON YOGURT CAKE
~ from Barefoot Contessa at Home

1 1/2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. kosher salt
1 cup plain whole milk yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 tsp grated lemon zest (2 lemons)
1/2 tsp pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice

For the glaze:

1 cup confectioners' sugar
2 Tbsp. freshly squeezed lemon juice

  • Preheat oven to 350º. Grease and 8 1/2 x 4 1/4 by 2 1/2-inch loaf pan. Line bottom with parchment paper. Grease and flour the pan.
  • Sift together flour, baking powder and salt into 1 bowl. In another bowl, whisk together yogurt, 1 cup sugar, the eggs, lemon zest and vanilla. Slowly whisk dry ingredients into the wet ingredients. With a rubber spatula, fold vegetable oil into the batter, making sure all is incorporated. Pour batter into prepared pan and bake for about 50 minutes, or until a cake tester placed in center of loaf comes out clean.
  • Meanwhile, cook 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
  • When cake is done, allow it to cool in the pan for 10 minutes. Remove from pan and peel off parchment. While cake is still warm, pour lemon-sugar mixture over the cake and allow it to soak in. Cool.
  • For the glaze, combine the onfectioners' sugar and lemon juice and drizzle over the cooled cake.

Saturday, January 08, 2011

'THINK PINK' ~ THE COLOR OF HAPPINESS (COLOR OF THE YEAR) / SPICY BAKED 'PINK' SHRIMP

"If you want to be happy forever, make a garden."

~ Chinese Proverb


ORIENTAL POPPY
(Papaver orientale)
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SPICY BAKED 'Pink' SHRIMP
~ a simple one plate 'happy' supper


1/2 cup olive oil
2 Tbsp. Cajun or Creole seasoning
2 Tbsp. fresh lemon juice
2 Tbsp. fresh chopped parsley
1 Tbsp. honey
1 Tbsp. soy sauce
pinch of cayenne pepper
1 pound uncooked large shrimp, shelled, deveined
lemon wedges
French bread

  • Combine first 7 ingredients in 9 x 13 inch baking dish. Add shrimp and toss to coat. Refrigerate 1 hour.
  • Preheat oven to 450 degrees. Bake until shrimp are cooked through, stirring occasionally, about 10 minutes.
  • Garnish with lemon wedges and serve with crisp fresh French bread and favorite tossed salad topped with feta cheese.




Garden 'Happiness'

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Monday, April 26, 2010

"THE PRIMROSE BANKS NOW FAIR!" ~ CILANTRO SCAMPI with CHEDDAR BISCUITS

"The primrose banks now fair!"
~ Robert Burns


Primrose
(Primula)




CILANTRO SCAMPI with CHEDDAR BISCUITS
~ Simply delightful weeknight supper adapted from (CuisineAtHome.com)
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For the scampi:

2 Tbsp. extra-virgin olive oil
1 lb. peeled and deveined large shrimp, dusted with flour
1 Tbsp. minced garlic
1/2 cup dry white wine
2 Tbsp. unsalted butter
1/3 cup chopped fresh cilantro (or fresh parsley)
1/4 cup fresh lime juice and zest from limes
2 Tbsp. chopped chipotle chiles in adobo - these canned smoked jalapenos pack a punch so, if sensitive, use sparingly (or chopped jalapenos ... or chopped green chilies for a milder taste)
coarse salt to taste
4 lime wedges
sprigs of fresh cilantro (or parsley)

  • Heat oil in large pan over medium-high heat. Add shrimp and sauté 2 minutes. Stir in garlic; cook until fragrant, about 30 seconds.
  • Deglaze with wine, scraping up any bits from bottom of pan. Simmer until reduced by half, about 2 minutes. Stir in butter until melted.
  • Combine cilantro, lime juice, zest, and chiles in large bowl. Add shrimp to cilantro mixture and toss to coat; season with salt. When ready to serve spoon over the biscuits.
  • Garnish each serving with a lime wedge and cilantro sprigs. (Serves 4)

CHEDDAR BISCUITS

2 1/2 cups flour
1/4 cup sugar
1 Tbsp. baking powder
1 tsp. kosher salt
1/2 tsp. cream of tartar
6 Tbsp. (cold, cubed) unsalted butter
1 cup shredded sharp Cheddar
1 cup buttermilk
1 beaten egg

  • Preheat oven to 450º. Line a baking sheet with parchment paper or coat lightly with nonstick spray.
  • Mix dry ingredients together for the biscuits.
  • Cut in butter with a pastry blender or 2 knives until the size of peas; stir in cheese.
  • Combine buttermilk and egg. Stir into flour mixture just until incorporated. Portion batter with an ice cream scoop or 1/4 cup measure onto prepared baking sheet.
  • Bake for 15 minutes or until tops begin to brown. While biscuits bake, prepare scampi.



Friday, February 26, 2010

'RELISH SMALL PLEASURES' (FOOD & FLOWERS) ~ LINGUINI SCAMPI

"Think big thoughts but relish small pleasures."

~ H. Jackson Brown, Jr.
(Life's Little Instruction Book)


~ Alstroemeria

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LINGUINI SCAMPI
~ Lemony garlic shrimp over pasta
(adapted from Mirepoix Cooking School - Royal Oak)
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1 1/2 lbs. linguine
6 Tbsp. unsalted butter
5 Tbsp. extra-virgin olive oil
9 cloves chopped garlic
2 lbs. large peeled and deveined shrimp
2 tsp. fresh thyme
freshly ground pepper to taste
Lawry's Seasoned Pepper to taste
3/4 cup chopped fresh parsley
zest and juice of 1 lemon (about 1/4 cup)
1/2 tsp red pepper flakes
fresh chopped thyme and parsley
freshly grated Parmesan

  • Follow instructions and cook pasta 'al dente' in large pot of boiling salted water.
  • In large pan, melt butter with olive oil. Add garlic and saute for 1 minute; do not let it brown.
  • Add shrimp, season with thyme, black pepper and Lawry's Seasoned pepper. Saute until shrimp just turn pink, about 5 minutes.
  • Remove from heat. Add parsley, lemon zest and juice, and red pepper flakes. Toss to combine.
  • When pasta is done, drain. Toss with shrimp mixture and transfer to large bowl. Top with chopped fresh thyme and parsley. Serve with lemon wedges, freshly grated Parmesan cheese, if desired, and a crusty loaf of bread. (6 generous servings)

Wednesday, February 17, 2010

ANATOMY OF A LENTEN ROSE (HELLEBORUS 'Spring Promise' ~ CREOLE SHRIMP with GARLIC & LEMON

"Whoever wishes to be my follower must deny his very self, take up his cross each day, and follow in my steps."

~ Luke 9:23


LENTEN ROSE
'Spring Promise'






CREOLE SHRIMP with GARLIC & LEMON
~ For those who abstain, a simple Ash Wednesday or Lenten meal (adapted from Food & Wine)

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1 lb. large shelled and deveined shrimp
1 1/2 Tbsp. minced garlic
1 Tbsp. Creole seasoning
1 finely chopped red bell pepper
2 Tbsp. extra-virgin olive oil
juice and zest of 2 lemons
1/4 cup chopped parsley

  • In a bowl, toss shrimp with garlic, Creole seasoning and bell pepper.
  • In a skillet, saute shrimp in oil over moderately high heat, turning shrimp once, until just white throughout.
  • Add lemon juice, zest, and parsley. Serve alone or over favorite rice.
Wine Pairing: Lemony Pinot Grigio





(Click on photos to enlarge)


Ash Wednesday

The Wednesday after Quinquagesima Sunday which is the first day of the Lenten fast.
The name dies cinerum (day of ashes) which it bears in the Roman Missalis found in the earliest existing copies of the Gregorian Sacramentary and probably dates from at least the eighth century. On this day all the faithful according to ancient custom are exhorted to approach the altar before the beginning of Mass, and there the priest, dipping his thumb into ashes previously blessed, marks the forehead -- or in case of clerics upon the place of the tonsure -- of each the sign of the cross, saying the words: "Remember man that thou art dust and unto dust thou shalt return." The ashes used in this ceremony are made by burning the remains of the palms blessed on the Palm Sunday of the previous year. (New Advent)


Friday, January 08, 2010

'AND FINALLY WINTER ...' ~ BAKED SHRIMP SCAMPI / LEMONY CAESAR SALAD with PUMPERNICKEL CROUTONS



"And finally Winter, with its bitin', whinin' wind,

and all the land will be mantled with snow."


~ Roy Bean





WINDOWS ~ INSIDE/OUT
(1 st Snow of the New Year)
Bloomfield Village

________________

BAKED SHRIMP SCAMPI

~ Easy supper with a fresh lemony bite
(adapted from Barefoot Contessa -Back to Basics)

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2 lbs. (12-15 per pound) deveined shrimp with tail
3 Tbsp. extra-virgin olive oil
2 Tbsp. dry white wine or vermouth
coarse salt and freshly ground black pepper
12 Tbsp. unsalted butter (room temperature)
4 cloves minced garlic
1/4 cup minced shallots
3 Tbsp. minced fresh parsley
1 Tbsp. minced fresh rosemary
1/4 tsp. crushed red pepper flakes
juice and zest of 1 large lemon
2/3 cup panko (Japanese dried bread flakes)
additional chopped parsley
Lemon wedges

  • Preheat oven to 425º.
  • Butterfly the shrimp, leaving the tail on. Place shrimp in a mixing bowl and gently toss with the olive oil, wine, 2 tsp. salt, and 1 tsp. pepper. Allow to sit at room temperature while making the butter and garlic mixture.
  • In a small bowl, mash softened butter with garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, 1/2 tsp. salt, and coarse pepper to taste. Combine well.
  • Starting at outer edge of 14-inch oval gratin dish, arrange shrimp in a single layer, cut side down, with tails curling up and towards center of the dish. Pour remaining marinade over shrimp. Spread butter mixture evenly over shrimp. Sprinkle panko evenly over top and finish with additional chopped parsley.
  • Bake for 10-12 minutes until bubbly. Finish browning under broiler for 1 minute. Serve with lemon wedges. (6 servings)

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LEMONY CEASAR SALAD with PUMPERNICKEL CROUTONS

1 large head romaine lettuce
Large chunk of Parmigiana Reggiano
Pumpernickel Croutons

Caesar Vinaigrette:

12 Tbsp. extra-virgin olive oil
4 cloves minced garlic
zest and juice of 1 large lemon
1 Tbsp. Dijon mustard
1 tsp. Worcestershire sauce
1 tin drained anchovy fillets
freshly ground pepper to taste


  • Pumpernickel Croutons: Preheat oven to 400º. Toss 2 cups (1/2-inch cubes) pumpernickel bread with 3 Tbsp. extra-virgin olive oil. Sprinkle heavily with cracked pepper. Spread on baking sheet and bake 10-15 minutes, stirring often, until crisp. (Can make ahead)
  • Caesar Vinaigrette: Combine all ingredients (but olive oil) in blender. Gradually add olive oil and process until creamy.
  • Add bite-size pieces of crisp Romaine to large salad bowl. Toss gently with Caesar Vinaigrette to taste. Add Pumpernickel Croutons and toss again. Serve topped with grated Parmigiana Reggiano.


WINTER GARDEN (mini-me)
(Bloomfield Village)