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Ingredients Avocado Salsa: 1 small onion, quartered 1 jalapeno, quartered, seeds optional 1 garlic clove, smashed 4 medium tomatillos, (about 8 ounces) husked, rinsed, and coarsely chopped 1/2 Hass avocado, peeled, seeded, and cut into chunks 1 1/4 teaspoons kosher salt 1/4 cup loosely packed fresh cilantro leaves, coarsely chopped Shrimp:
There's something about Panda Express's orange chicken. It's not 'real' Chinese food, it's fast food, and yet there is some thing. Something awesomely yummy.
On Sunday, my husband decided he wanted me to pick up some fish at the grocery store for dinner that night. Now, I am not the world’s biggest fish fan. I can tolerate it in some cases, but most types of fish are unappealing to me (with the exception of shellfish, which I love – our collective love of shrimp is well-documented on this blog ). So, I figured that I would just thaw out some frozen shrimp for myself, whip up a fun marinade, and call it dinner. For some reason, the thought of honey lime shrimp popped into my head – so, I made up a quick marinade, let the shrimp hang out in it for about 30 minutes, and ended up with a delicious meal!
Today’s recipe is a simple, yet scrumptious method of preparing shrimp. It’s a great weeknight meal because it only takes about 5 minutes to prepare and then 15 minutes to cook. The panko crumb coating on the top of the shrimp gives a perfect crunchiness to this dish. It’s almost like you get the crispy texture of breaded shrimp without all the work. The garlic and the white wine add so much flavor!
While shrimp may be small in size, they're huge in terms of nutritional value. A rich source of lean protein, vitamins and omega-3 fatty acids, shrimp are l ow in fat and calories and are also carb-free. A fiery twist on the Creole classic, these Spicy Louisiana Cajun Shrimp with Chipotle Mayonnaise are positively bursting with flavour with a zingy combination of Cajun seasoning, chipotle peppers, a little brown sugar and a squeeze of fresh lime juice. Allowed to marinate for at least an hour before either being baked, sautéed or grilled on the barbecue, these Spicy Cajun Shrimp are a quick, easy and delicious appetizer to enjoy anytime with drinks, especially when served with a bowl of rich and creamy Chipotle Mayonnaise . Spicy Louisiana Cajun Shrimp with Chipotle Serves 6-8 as an appetizer
My go-to quick dinner is often times Shrimp Scampi with Linguine. I'll fix it on a Sunday night after we get home from traveling over the weekend, or a quick dinner for one if Mike is out of town. It is one of my favorites to fix for company - it somehow seems elegant, but costs very little to make ($15 for four people) and takes 10-15 minutes.
Directions 1. 1. Mix the coriander, cumin, paprika, cayenne, allspice and 1/8 teaspoon salt in a small bowl. Place the shrimp in a large bowl, add the spice mixture and toss to coat. Cover with plastic wrap and refrigerate 30 minutes.
I know this isn’t really a popular stance right now, but I am SO ready for Summer to be over! Some of you are saying “What do you mean? It’s October and Summer has BEEN over!” But here in South Carolina, where I currently live, it’s still hitting 90 degrees for a daytime temp. In fact, it’s 86 now and the only reason it’s not higher is because it’s an overcast day.
The Fat Duck, Bray, Berkshire, England : head chef Jonny Lake Why is the staff meal important? Making a big deal of staff food helps build team morale and raises standards. From a chef's perspective, if you don't care enough to put up good-quality staff food, what does that say about you?
15 Sea Scallops (Fresh if you can but Frozen is okay if you thaw and dry well) BE SURE there are no additives to 'plump' the scallops..if there are you will have a rubbery mess). Coconut oil to sear the scallops Fresh ground black pepper 4 Tablespoons of Butter 1/8 cup minced fresh parsley 1 lemon (half for juicing and half for garnish on the plate) 1/8 Cup finely minced sweet onion or shallots 1.
1/4 c. bourbon 1/4 c. chopped scallions 2 tbsp. maple syrup 1 tbsp. soy sauce 2 tsp. Dijon mustard 1/4 tsp. ground pepper 1 lb. sea scallops 1/4 lb. slices bacon - 3 in. 1.
¼ tsp salt 1 egg yolk 80ml olive oil 80ml white wine For the filling ½ a small red onion
Roasting shrimp intensifies their sweet flavor making them succulent and tender. Here the flavors of garlic, lemon and thyme all mingle together before being tossed with the shrimp and served with angel hair spaghetti. Olive oil, lemon zest and fresh thyme are briefly roasted without the shrimp to saturate the oil with flavor. The shrimp is then tossed in the fragrant oil with thinly sliced lemon and minced garlic then briefly roasted until they turn pink and start to curl. I like this best served over thin and delicate angel hair spaghetti tossed with fresh-squeezed lemon juice and a fruity, extra-virgin olive oil.
If you're after something a bit lighter than potato-packed fishcakes, try these simple oriental-style burgers Difficulty and servings Serves 4
For the burgers 500g (1lb 2oz) skinned salmon fillet 25g (1oz) butter ½ onion, very finely chopped 2 tbsp finely chopped chives 2 tbsp mayonnaise 1 tbsp crème fraîche groundnut oil toasted rye bread, to serve sliced cucumber and baby gem leaves, to serve For the mayonnaise 175g (6oz) good-quality bought or home-made mayonnaise 15g (½oz) dill, finely chopped 2 cloves garlic, crushed 175g (6oz) crème fraîche or sour cream 175g (6oz) tomatoes, skins on Cube the salmon flesh very finely indeed, about 3mm (1/12in), though you don't have to be pedantic about the shape. Melt the butter and sauté the onion over a gentle heat until soft but not coloured.