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Tuesday, February 10, 2009
My bi-weekly client loves shrimp, but she keeps requesting the same 2 or 3 things (Baked Stuffed Scampi, Szechwan Shrimp (Eileen’s favorite), and Cajun Shrimp). I’d like to do something new. What are your favorite shrimp recipes?
Mmm.... SP's Parsi Shrimp. I will go put up the recipe and then post the link here! You need one unique ingredient - jaggery, but you can substitute it.
Thanks for getting me going today! Jaggery, once you find it, lasts forever if stored in the fridge. http://merrymeetingmenu.blogspot.com/2009/02/parsi-shrimp.html
I was looking for a something to do with shrimp one day and I found this. I made it and everyone enjoyed it. I guess it is a take on scampi but with a twist.
Here is Katie's Szechwan Shrimp. It is good, easy and a make ahead. 3 tbsp peanut oil 1 1/2 lbs Shrimp 1/2 cup green onion minced 2 Tbsp ginger root minced 1 1/2 tsp garlic minced 2 Tbsp Sherry 3 Tbsp Soy Sauce 2 tsp sugar 1/2 tsp salt 3 Tbsp Ketchup 3 Tbsp Chili Sauce 1 1/2 red pepper flakes 2 tsp corn starch 2/3 cup water
Heat oil in a large skillet. Add the shrimp, green onions, ginger,garlic. Stir until shrimp starts to turn pink. Quickly add Sherry, soy sauce, sugar and salt.
Saute quickly until bubbling. Then add Ketchup and chili sauce. Remove pan from heat. Remove shrimp with tongs place in a small bowl. Chill in freezer.
Mix Cornstarch with water. Return the sauce to heat and add cornstarch slurry. Bring to a boil and let thicken and clear. Remove from heat and chill quickly.
Mix the chilled not frozen, shrimp into cooled sauce and package to freeze. Heat in microwave on med power 4-5 min
Mmm.... SP's Parsi Shrimp.
ReplyDeleteI will go put up the recipe and then post the link here! You need one unique ingredient - jaggery, but you can substitute it.
Thanks for getting me going today! Jaggery, once you find it, lasts forever if stored in the fridge.
ReplyDeletehttp://merrymeetingmenu.blogspot.com/2009/02/parsi-shrimp.html
Shrimp with Orzo. I'll add the recipe later. Kate I think you have it.
ReplyDeleteCan I have Eileen's Szechwan Shrimp recipe?
ReplyDeleteI was looking for a something to do with shrimp one day and I found this. I made it and everyone enjoyed it. I guess it is a take on scampi but with a twist.
ReplyDeletehttp://www.foodnetwork.com/recipes/giada-de-laurentiis/penne-with-shrimp-and-herbed-cream-sauce-recipe/index.html
Here is Katie's Szechwan Shrimp. It is good, easy and a make ahead.
ReplyDelete3 tbsp peanut oil
1 1/2 lbs Shrimp
1/2 cup green onion minced
2 Tbsp ginger root minced
1 1/2 tsp garlic minced
2 Tbsp Sherry
3 Tbsp Soy Sauce
2 tsp sugar
1/2 tsp salt
3 Tbsp Ketchup
3 Tbsp Chili Sauce
1 1/2 red pepper flakes
2 tsp corn starch
2/3 cup water
Heat oil in a large skillet. Add the shrimp, green onions, ginger,garlic. Stir until shrimp starts to turn pink. Quickly add Sherry, soy sauce, sugar and salt.
Saute quickly until bubbling. Then add Ketchup and chili sauce.
Remove pan from heat. Remove shrimp with tongs place in a small bowl. Chill in freezer.
Mix Cornstarch with water. Return the sauce to heat and add cornstarch slurry. Bring to a boil and let thicken and clear.
Remove from heat and chill quickly.
Mix the chilled not frozen, shrimp into cooled sauce and package to freeze. Heat in microwave on med power 4-5 min
Katie - I'd love your stuffed scampi.
BTW Bridget's Shrimp with Orzo in under the link food for others.
ReplyDelete