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I have a new food crush on SheSimmers. Not only is the author’s website drool-worthy, the recipes are easy to follow, delicious and good enough for company. We recently tried the Sriracha shrimp recipe with a few modifications.
3 tablespoons Rooster Sauce
1 teaspoon of sugar
one pound of shrimp
one medium onion (we used Vidalia Onions), sliced
2 tablespoons of vegetable oil
Saute the onion in 2 tablespoons of vegetable oil in a skillet over medium-high heat until the onion is tender-crisp. Mix the Rooster sauce and the sugar, set aside. Add one pound of large peeled and deveined shrimp (21-25 count) to the pan and add the Rooster sauce mixture, stir, cover, and reduce heat to medium for 6-7 minutes or until the shrimp is cooked. If the liquid is thin or there is too much liquid, remove the shrimp from the pan and reduce the sauce down to desired consistency. Serve over warm jasmine rice (this part is important!). This makes enough for two hungry people.
Just the right amount of sweet heat. Honestly, the onions were the best part. This dish is a sure-fire way to kick a summer cold.
Every once in a while nothing sounds good for dinner. I’m uninspired or too tired to follow a recipe. That’s where a well-stocked pantry makes a huge difference. I threw this together on a whim and was surprised at how well it turned out.
Refrigerated Pizza Dough
Jar of Bruschetta (or feel free to make your own)
Shrimp (at least 10, shelled and deveined)
3 tablespoons Olive Oil
2 cloves minced Garlic
Roll out pizza dough onto pan. Brush with olive oil. Bake for 2/3 baking time. While the pizza dough is baking, heat remaining oil in a medium pan over medium high heat. Add garlic. Stir until fragrant. Add shrimp. Cook until just before done (not curled all the way, not completely pink). Set aside. Once the pizza dough is cooked, spread Bruschetta over the dough and top with shrimp. Replace in oven and cook for the remaining time.
This quick and easy dinner is filling and delicious. For a meal that requires little thought and only about a half an hour, it’s perfect. With a side salad I couldn’t have been happier.
With the recent spring heat wave, we’ve wanted to use the grill as much as possible. We made these shrimp, pineapple and pepper kabab that tasted just like summer!
1/4 cup soy sauce
1/4 cup balsamic, red wine or rice wine vinegar
About 1-2 tbs honey
3-4 cloves garlic, minced
16 large jumbo shrimp
2/3 of a pineapple, chunked (canned is fine too)
1-2 red peppers cut into about 1 inch pieces
skewers (we use Bamboo ones)
Marinate the shrimp in the soy, honey, vinegar, garlic mixture for at least an hour. Soak the skewers in water for about a half hour (to keep them from burning on the grill). Alternate red pepper, shrimp, pineapple on the skewer. Cook for about 8 minutes on the grill. Serve with brown rice or barley.
Because I wasn’t sure how they were going to turn out, I just used large shrimp. In the future, I will definitely use jumbo shrimp. I’ll also make the marinade a bit spicier by adding some chili flakes or Sriracha sauce.
We were watching the Cooking Channel the other day and just happened to find an Emeril Lagasse show with a recipe that didn’t look impossible to recreate. We halved the recipe and had more than enough for three people (or two and a leftovers for lunch).
1 pound angel hair pasta
6 tablespoons extra-virgin olive oil
1 cup chopped onion
3 tablespoons minced garlic (about 9 cloves)
2 to 3 teaspoons crushed red pepper, to taste
1 1/2 cups tomato sauce
2 tablespoons tomato paste
1 1/2 pounds shrimp, peeled and deveined
1 teaspoon salt, plus more for the pasta water
2 tablespoons chopped fresh parsley
1/2 cup grated Parmigiano-Reggiano cheese, optional
Boil water for pasta. Add pasta. Cook until pasta is just bendy, but very al dente. Pull pasta from water and place in a boil. If you choose to drain the pasta, make sure to reserve at least one cup of the pasta water.
Put saute pan over medium high heat and add the olive oil. When the oil is hot add the onions. Cook about 4 minutes until golden. TURN DOWN the heat to about medium. Wait about a minute and then add the garlic.
We didn’t wait and browned the garlic too soon. Some of it burned (not Good Eats). Then cook about 30 seconds to a minute. Then add the red pepper flakes and saute about 30 seconds. We accidentally used chili flakes because they looked the same, this made for more heat but less flavor. Now add the tomato paste and the tomato sauce. Cook about 3 minutes until the sauce is reduced by about half. This happened pretty quickly for us.
Add the shrimp. Cook until the shrimp are pink. Do not over cook the shrimp or they will be tough.
Add the pasta and the pasta water to the pan and coat with sauce. If you have Emeril’s essence, feel free to sprinkle a bit at this point. Plate and add parsley and/or Parmigian cheese. The original recipe can be found here.
This was delicious! We will absolutely be adding this to the regular dish rotation. It was spicy and very filling. Next time we won’t overcook the pasta and will add some more seasonings to the sauce. It was by no means bland, but a little Italian seasoning or basil would go a long way.
4 cups reduced-sodium chicken broth
1 medium onion, cut into quarters
2 jalapeño peppers, seeded and quartered [if you want it a bit more spicy, get serrano peppers]
8 cloves garlic, crushed and peeled
3 tablespoons finely grated Meyer lemon zest, (see Tip)
1/2 teaspoon cumin seeds [We just use ground cumin as the seeds can be hard to find]
1 4-inch cinnamon stick [Again, we just use ground cinnamon]
4 whole cloves [or ground cloves]
1 pound raw shrimp, (26-30 per pound), peeled and deveined
3 tablespoons Meyer lemon juice, (see Tip) [we use just fresh squeezed lemon juice when we can't find Meyer lemons]
1/2 teaspoon salt
1/4 teaspoon hot sauce, or to taste (optional) [We leave this out]
1/2 cup chopped fresh cilantro
Tip: Meyer lemon juice concentrate can be purchased online from perfectpuree.com. Although nothing can replicate the distinct sweet, tart, floral taste of a Meyer lemon, you can use 2 tablespoons regular lemon juice plus 1 tablespoon orange juice to replace the 3 tablespoons juice in this recipe, and regular lemons for the zest.
Bring broth, onion, jalapeños, garlic, zest, cumin seeds, cinnamon stick and cloves to a simmer in a large saucepan or Dutch oven. Cover, reduce heat, and continue to simmer for 20 minutes. Strain the broth (discard solids). [We actually keep the onions and eat them with the broth]
Return the broth to the pan and bring to a low simmer. Add shrimp, lemon juice, salt and hot sauce (if using). Cook until the shrimp are pink and firm, about 3 minutes. Stir in cilantro and serve.
Modified from another EatingWell.com recipe
I eat this for lunch, regularly. It is a fantastic twist on a good hot and sour soup. Yum!