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Friday, April 27. 2007
Grills - not the teeth, but the Hibachi - have been sitting in my kitchen cabinet for quite some time. Shrimps are not in the season but I smelled them being barbecued from my neighbor's backyard. Could I possibly combine the two to make a wonderful dish? What about Butterflied Shrimp Bites? I heard they're great as appetizers, but if paired with wine, I'm not sure. I'm still testing my food connoisseur skills. But if there ever comes a need for me to show how much I know about shrimps and wine, here is the perfect opportunity. I got the ingredients ready.
Thursday, April 26. 2007
1 lbs medium or jumbo shrimp (about 16-25 pieces)
1 egg, beaten slightly
1/4 tsp salt
1/4 tsp pepper
1/2 cup Bread crumbs, dry and fine
1/2 cup butter, melted
1/4 cup lime, lemon juice
Lemon wedges
16-25 toothpicks
Wednesday, April 25. 2007
 It is important to devein the shrimp and remove the tail and shell. Slit the shrimps three quarters across the back, but be keen not to slice them entirely. Split open the shrimps and lay them on a tray. Dip the shrimps on a bowl of beaten egg, mixed with pepper and salt. Then coat them fully with the fine breadcrumbs. Skewer each piece of shrimp from its tail to its head, so that it resembles a "C", while there's still some toothpick left for the handle. Once finished, store the skewered shrimps in the fridge. Preheat the Hibachi and let the coals be hot enough to barbecue the shrimp bites. Baste the shrimps with lime juice and serve immediately.
Sunday, April 22. 2007
 One Saturday, I could not think of anything to do. I just lost my interest in my new Nokia phone, same with my Samsung MP3 player. I tried to read books but I don't think my brain was willing to cooperate. What a fucking day! I just found myself in the kitchen thinking what dish I can prepare from the available ingredients. Finally, I was able to come up with a simple and easy recipe out of them. It is called Egg Foo Young.
Saturday, April 21. 2007
1 teaspoon sesame oil
1 cup chopped onion
1/4 cup chopped green onion
1/2 cup chopped celery
1 cup bean sprouts
1/4 teaspoon cornstarch
1/2 pound shrimp, peeled, deveined and roughly chopped
2 tablespoons soy sauce
1 teaspoon salt
8 eggs, well beaten
Friday, April 20. 2007
Heat sesame oil and lightly fry the onions, celery, and sprouts in a skillet over medium heat. Stir in cornstarch; add shrimp, soy sauce, and salt, and stir until well blended. After 2 to 3 minutes, remove from heat and transfer to a bowl. Then, return the pan to the heat, and add the beaten eggs. Fry the eggs while stirring gently; return the vegetable and shrimp mixture to the pan while the eggs are still liquid, and finish frying until eggs are fully cooked.
Monday, April 16. 2007
 I definitely believe that the internet is a powerful tool that can provide us information in a blink of an eye. Hence, when I don't know what food to prepare for any occasion or celebration, I always end up switching on my laptop with wireless internet connection to surf for the latest recipe that I can prepare. This is one of the latest recipe that I found.
1 pound linguini pasta
1/4 cup butter
5 cloves garlic, minced
1 pound medium shrimp - peeled and deveined
1 cup bread crumbs
1/2 cup white wine
1 lemon, juiced
1/4 cup light olive oil
Preheat oven to 175 degrees C or 350 degrees F. Boil salted water in a large pot; add pasta, and cook until al dente. Then, drain pasta, and set aside. Melt butter in a large skillet over medium heat, then add most of the garlic, keeping some for later; coat the garlic completely with butter. Now, add shrimp, and toss to coat. Remove pan immediately from heat; shrimp will not be cooked yet. Sprinkle the shrimp with breadcrumbs and transfer the entire mixture to a medium casserole dish. Pour wine and the lemon juice over the shrimp; cover, and bake at 350 degrees F or 175 degrees C for about 10 minutes. Then remove cover, and bake for another 5 minutes. Heat olive oil with remaining garlic in a small saucepan and toss the pasta with the olive oil and garlic mixture. Finally, serve the shrimp over the pasta with additional lemon slices on the side.
Saturday, April 14. 2007
 I was so bored last weekend so I just checked out some new recipes on the internet. I copied one of them and cooked it for dinner. When dinner came, I could not speak with my children anymore because they can turn their attention away from the delicious recipe. After dinner, I thought they're already playing their favorite computer game, it turned out they were still eating the Buffalo Shrimp.
2 cups all-purpose flour
2 tablespoons Creole-style seasoning
1 tablespoon garlic powder
1 tablespoon ground cayenne pepper
1 teaspoon onion powder
1 teaspoon freshly ground black pepper
1 pound large shrimp, peeled and deveined with tails attached
4 cups oil for frying
Then for the BUFFALO SAUCE:
4 cloves garlic, minced
2 1/2 tablespoons butter
6 ounces hot pepper sauce
1 teaspoon ground cayenne pepper
Combine the flour, Creole-style seasoning, garlic powder, ground cayenne pepper, onion powder, and ground black pepper in a large resealable plastic bag. Then seal it and shake a few times to combine the ingredients well. After that, rinse the shrimp under cold water. Then place them in the plastic bag with the flour mixture, seal the bag, and shake to coat all of the shrimp well with the flour mixture. Now, place the coated shrimp on a cookie sheet and place in the refrigerator for 15 to 20 minutes. Whisk garlic, butter, hot sauce, and cayenne pepper in a mixing bowl and set aside. Heat the oil in a pot to a temperature of 375 degrees F or 190 degrees C. Remove the shrimp from refrigerator and shake a second time in flour mixture. Place them in hot oil and fry until pink, or about 2 to 3 minutes. Coat them immediately with buffalo sauce.
Thursday, April 12. 2007
 I am looking for different shrimp recipes because I plan to put up a restaurant. A restaurant that will specialize on seafood. We all love shrimp in the family, as well as cooking. So we decided to put up a business involving foods that we all love to eat. Well, entering a business is never easy of course. There are a lot of things to consider, planning and strategies, but those things can wait. Besides, it wouldn't be as boring if you are running the business with your own family. So here's another shrimp recipe that you can try at home.
2 oranges, zested and juiced
3 limes, zested and juiced
2 tablespoons olive oil
1/2 teaspoon salt, or to taste
3 cloves garlic
1 1/2 pounds large shrimp, peeled and deveined
To begin, combine the orange juice and zest, lime juice and zest, olive oil, garlic and salt in a blender or food processor; cover and puree until smooth. Then, place shrimp in a bowl, and pour the citrus marinade over them. Marinate for 20 minutes at room temperature and heat a non-stick skillet over medium-high heat. Fry the shrimp in groups, about 3 minutes per side until opaque. Put an amount of the marinade in while frying for an extra flavor.
Friday, April 6. 2007
 Last time, I combined pasta and shrimp in a recipe. This time, shrimp will be paired with asparagus. Asparagus reminds me very much of my grandmother who got mad when I did not eat her asparagus recipe. She went to Frankfurt with an ill feeling for me. Well, I did my best but I really don't like its taste. But it's a different story now. I can eat asparagus already.
1 pound fresh asparagus
1 (16 ounce) package egg noodles
4 cloves garlic, minced
1/2 cup extra virgin olive oil
1 cup butter
1 tablespoon lemon juice
1 pound medium shrimp - peeled and deveined
1 pound fresh mushrooms, thinly sliced
1/2 cup grated Parmesan cheese
salt and pepper to taste
After preparing all the ingredients for our shrimp and asparagus recipe, it's time to get into cooking. First, boil or steam asparagus in a saucepan with enough water until it becomes tender, chop, and set aside. Next, boil a large pot of salted water, place the pasta in a pot, and return to a rolling boil. Cook it until al dente, then drain. Then saute garlic in a large saucepan with olive oil over medium-low heat until it is golden brown. Place the butter and lemon juice in the saucepan and heat until the butter melted. Then, place the shrimp in the saucepan and cook until the shrimp becomes pink. After that, place the mushrooms and asparagus into the saucepan and cook until mushrooms are tender. Finally, toss the shrimp and vegetable mixture with the egg noodles and sprinkle with Parmesan cheese. Add also some salt and pepper to taste. Then, serve it immediately in your dining table.
Monday, April 2. 2007
 Looking for a perfect dish to capture your son's appetite? Is he hooked on playing computer games that he prefers it rather than eating? Then, this is probably the recipe that you have been waiting for to take your son back? Brace yourself for Basil Shrimp Recipe.
2 1/2 tablespoons olive oil
1/4 cup butter, melted
1 1/2 lemons, juiced
3 tablespoons brown mustard
1/2 cup minced fresh basil
3 cloves garlic, minced
salt to taste
white pepper
3 pounds fresh shrimp, peeled and deveined
skewers
To begin, combine olive oil and melted butter in a shallow, non-porous dish or bowl. Then, stir lemon juice, mustard, basil, and garlic. Season it with salt and white pepper and also add shrimp, and toss to coat. Don't forget to cover, and refrigerate for 1 hour. After that, preheat the grill to high heat, remove shrimp from marinade, and thread onto skewers. You can now discard the marinade. Afterwards, put oil in the grill grate lightly, and organize skewers on preheated grill. Then, cook for 4 minutes, turning once, or until opaque. Now, you can serve it to your family and watch how they savor the delicious taste of shrimp.
Sunday, April 1. 2007
 Are you the type of person who are being asked always to cook in a family occasion? Then this recipe is for you. In this recipe, shrimp, scallops, and crabmeat are combined to produce the delicious taste of seafoods. Aside from that, these seafoods are sauteed in white wine and lemon sauce and tossed with hot cooked pasta shells. One amazing recipe that your family and your guest will definitely love.
1 (16 ounce) package medium seashell pasta
6 tablespoons olive oil
1 cup fresh mushrooms, sliced
3/4 cup minced green onions
2 tablespoons minced garlic
1 pound medium shrimp - peeled and deveined
1 pound bay scallops
1 pound crabmeat
2 cups dry white wine
6 tablespoons fresh lemon juice
1/2 cup butter
1/4 cup chopped fresh parsley
To begin, bring a large pot of lightly salted water to boil and add pasta shells. Cook it for 8 to 10 minutes, or until al dente then drain. After that, heat olive oil in a large pot over medium heat. Now its time to saute the mushrooms, green onions, and garlic until tender, stir in shrimp, scallops, and crabmeat and cook for 5 minutes, or until shrimp is pink. Afterwards, stir in wine, lemon juice, and butter then cook until heated through. Finally, toss pasta with seafood sauce and parsley.
Saturday, March 31. 2007
 Shrimp recipes are exciting recipes. They are very challenging to prepare but very satisfying to eat. There are a lot of things that we can actually do with shrimps. We can combine it to other ingredients to come up with a delicious dish.
2 egg yolks
1/2 cup milk
1 1/2 cups sifted flour
1 tablespoon baking powder
3/4 teaspoon salt
1/4 teaspoon ground white pepper
2 teaspoon Worcestershire sauce
1 tablespoon Dijon mustard
1/4 teaspoon paprika
2 tablespoon chopped parsley
1/2 cup fresh white bread crumbs
2 tablespoon finely minced onion (cooked)
2 tablespoon finely minced green pepper (cooked)
1 cup cooked, chopped shrimp (cooled)
2 egg whites stiffly beaten
Optional Ingredients!
1/4 cup creamed style corn (drained)
2 tablespoon old bay seasoning, from Maryland.
To start, beat the egg yolks until light and add milk, sifted flour, baking powder, salt, white pepper and paprika. Then, mix them with a few swift strokes and fold in the remaining ingredients. Let the mixture be refrigerated for 30 minutes and deep fry by placing golf ball size nuggets in 375 degree oil. You can actually adjust the ingredients of this recipe. If you don't want green peppers leave, then out and if you feel to add more onions, then you may add them in place of the peppers. Just reminder, do not increase the volume of ingredients with out proportionately increasing the other ingredients. Or else, the fritters will fall apart when frying.
Friday, March 30. 2007
 A couple of months ago, I had a short vacation in Italy. I enjoyed my stay there except that most of the foods that I have eaten are pasta. So, I missed the usual foods that I eat at home. When I came home, I immediately prepared the foods that I missed. Gladly, I had my recipes intact in the kitchen and one of the recipes there is the delightful rock shrimp salad.
1 pound cooked, peeled and deveined rock shrimp, fresh or frozen
1 ripe avocado, peeled and sliced
1 can (11 ounces) mandarin oranges, drained
1 pound fresh spinach, washed and torn into 1- inch pieces
4 strips bacon, cooked, drained and crumbled Russian salad dressing
1 package (2-3/4 ounces) sliced almonds, garnish
First, you have to thaw rock shrimp if it is frozen. Then cut the large rock shrimp into two. Combine them combine rock shrimp, avocado, orange slices, spinach and bacon in a large mixing bowl and toss lightly. After that, garnish with sliced almonds. Finally, serve it immediately with salad dressing on the side. You can now enjoy the delicious taste of shrimp combined with healthy fruits and vegetables. Enjoy eating together with your family.
Thursday, March 29. 2007
 At first, I thought pasta and shrimp are impossible to combine. Not anymore, in this recipe the two have been combine to give a satisfying dish that everyone will love to eat. This perfect combination of will satisfy everyone's stomach and will provide more nutrients. Actually, I have tried this recipe at home for many times and my family eat it like the first time.
8 ounces of Ziti, Mostaccioli or other medium pasta shape uncooked
3 cups of Broccoli florets
1/3 cup plus 2 tablespoons bottled light Caesar salad dressing
12 ounces of uncooked shrimp peeled and deveined
1/4 teaspoon of crushed red hot pepper flakes
1/4 cup of grated Romano cheese
To cook Caesar Shrimp Pasta, you have to prepare first the pasta. Follow the directions located at the pasta package. Then, add broccoli three minutes before the pasta is cooked. While cooking pasta, get a large skillet and heat two tablespoon of dressing in a medium-high temperature. Afterwards, add shrimp and pepper flakes. Stir-fry for three to four minutes or until the shrimp becomes opaque. Next, drain pasta and broccoli and transfer them to a serving bowl. Afterwards, put the remaining 1/3 cup dressing and shrimp mixture and toss well. Finally, sprinkle it with cheese. Now, your Caesar Shrimp Pasta is ready to be serve.
Monday, March 26. 2007
 Back in France, my friends and I used to experiment in cooking different dishes. We had fun trying various recipes that can enticed our taste. One of my friends told me about this recipe that I am going to share.
1 qt. okra, cut into 1/2 in. pieces
2 cloves garlic, chopped
2 Tbls. oil
1/4 cup parsley, chopped
2 qts. water
1 16 oz. can stewed tomatoes
2-3 lbs shrimp
2 bay leaves
2/3 cup oil
2 Tbls.Worcestershire
1/2 cup flour
2 small boiled crabs
2 medium onions,chopped
Salt
1 bell pepper, chopped
1/2 tsp.Black pepper
2 ribs celery, chopped
1/2 tsp.Cayenne pepper
To begin, peel and deveined shrimp and set it aside in the refrigerator. Then, boil shrimp shells in 2 qts. water for several hours to make a stock, then set aside. Heat 2 tablespoon of oil in a heavy skillet and saute the okra until all the ripeness is gone for about 1/2 hour. Then set it aside and make a dark brown roux in a large heavy Dutch oven with the oil and flour. Then, put the onions, bell pepper, celery, garlic and parsley and saute until they become tender.
Afterwards, it is time to add the tomatoes and cook for 15 minutes. Then, add the sauteed okra, shrimp stock, crabs (broken into quarters), bay leaves, Worcestershire sauce, black pepper and cayenne. Bring them into a slow boil and simmer for 2 hours. Don't forget the salt and add the peeled shrimp and continue cooking until the shrimp are done. Now, your seafood okra gumbo is ready. According to my friend, it is best if this dish is cooked a day in advance and be refrigerated overnight.
Sunday, March 25. 2007
 Are you fond of spicy foods? If yes, then this latest shrimp recipe that I have heard will definitely entice you. And I am very sure that after reading this recipe, you will immediately go to your kitchen and cook this very hot recipe known as spicy grilled shrimp.
1 ounce sun dried tomatoes
2/3 cup boiling water
1 Tbs. plus 1 tsp. lemon juice
1 Tbs. plus 1 tsp. olive oil
1/4 tsp. crushed red pepper
1 lb. large shrimp , deveined skewers
The first step to cook this recipe is to get ready with the grill. Then, cover the tomatoes with boiling water in a bowl for 10 minutes. After that, drain the tomatoes and reserve 2 Tbs. and 2 tsp in soaking liquid. Then, place the tomatoes, oil, lemon juice, salt, reserved soaking liquid, and red pepper in a food processor or a blender.
Then, process until these ingredients are well blended. Afterwards, pour them to the shrimp. Thread the shrimps onto long skewers and place skewers on grill over medium heat. Grill it for 8 minutes, to turn skewers occasionally and brush with any remaining tomato mixture, until shrimp turn opaque throughout. Now, your spicy grilled shrimp is ready! This recipe is perfect for all types of occasions, celebrations and gatherings.
Thursday, March 22. 2007
 I was reading something in the newspaper about Sony Ericsson W800i when my friend came in and told me something about this shrimp recipe. It is called deep fried shrimp balls. Incidentally, all the ingredients that we need to cook this recipe was present in the kitchen so we just cooked it.
1 lb shrimp
2 bacon strips
4 Water chestnuts
1/2 medium onion
salt
pepper
1 Egg
2 tb corn starch
oil
To start cooking this recipe, mince shrimp, bacon, onion or water chestnuts together until fine. Then, place mixture in bowl, remove crusts from bread and dice bread into very small cubes. Place these cubes in shrimp mixture and add salt, pepper, egg and 2 tablespoons corn starch to mixture. Combine those ingredients thoroughly. After that, fill a wok halfway up with oil and heat the oil on highest heat setting. When you think oil is sufficiently heated, test the temperature of it with a small piece of bread crust. If it fries to a golden brown color, then the oil is all set for deep frying. In case the bread crust fails to brown readily, then oil is not ready yet.But if bread crust fries to a dark brown, then oil is too hot. After that, shut heat off of wok and allow oil to cool 5 minutes before turning heat on again.
To continue, retest oil with bread crust to see if it is of correct temperature. If the oil is set for deep frying, get 2 teaspoons and dip into shrimp mixture and form a 1" diameter ball. Put down the ball into hot oil and deep fry for 3 minutes. It is better to turn balls to make sure that each will be golden brown. Then, place the balls to paper toweling to drain the oil. Repeat procedure till all of the mixture is used up. Finally, put the shrimp balls on a plate and decorate with parsley or other raw vegetable.
Monday, March 19. 2007
 My family loves eating shrimps. That is one unique characteristic that we shared in the family. We spent almost an hour eating not to include preparations of course. One day, I saw this recipe and I tried it at home. Of course, this recipe includes shrimp as its main ingredient. After tasting it, my children were speechless. They were just overwhelmed with the crunchy taste of shrimp puffs. What's best about this recipe is that it is very simple to do and not time-consuming. Nowadays, our weekend vacations will never be complete without having shrimp puffs wherever we go. In addition to that, any special occasion will never be that special without shrimp puffs.
12 shrimp, peeled, deveined and cut in half
1 egg white
1/4 cup grated cheese
1/8 teaspoon salt
1/8 teaspoon paprika
Pinch of red pepper
1/2 cup mayonnaise
Flavored crackers or toast rounds
To start everything, you have to whip the egg white until stiff, then fold in the cheese, salt, paprika, red pepper and mayonnaise. Then, mix gently, but well. Place 1-2 teaspoons of the mixture onto crackers or rounds of toast. Place a half shrimp on top of each, then broil until light brown. It is now ready. Serve it hot.
Sunday, March 18. 2007
 It was my cousin's birthday next week and I want to treat her with something special. I know she loves eating, although it does not show in her body. That's her advantage. I come with an idea of cooking something she has not tasted yet.
1 lb Jumbo or Medium Shrimp - peeled and deveined
Batter:
3/4 cup flour
1 egg
1/2 Tbsp baking powder
1/2 cup beer
Coating:
1/4 cup flour
1 1/2 cups dried grated coconut
1 Tbsp salt
1/2 Tbsp ground black pepper
1/2 Tbsp cayenne (or ground chili)
1/2 Tbsp paprika
1 Tbsp garlic powder (not garlic salt)
1/2 tsp dried thyme
1/2 tsp oregano
Dip shrimp individually into the batter and then roll in the coating. Deep-fry. Allow to drain on paper towel. Serve with various dips: eg. honey + soy sauce + tobasco; honey + mustard or marmalade + ginger.
That's it. It's so simple and easy to do. What's good about this Caribbean coconut shrimp is that it can be served in all types of occasions, whether it's for birthdays, anniversaries and other important events. Caribbean coconut shrimp is definitely one recipe that you will love to eat till the last drop.
Saturday, March 17. 2007
 I remember Cioppino as one of the first few recipes I tried when I was just learning how to cook. I had to prepare this dish on my own without the help of my sister who was the great kitchen guru. Fortunately it turned out great and my friends loved it.
3/4 cup butter
2 onions, chopped
2 cloves garlic, minced
1 bunch fresh parsley, chopped
2 (14.5 ounce) cans stewed tomatoes
2 (14.5 ounce) cans chicken broth
2 bay leaves
1 tablespoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 cup water
1 1/2 cups white wine
1 1/2 pounds large shrimp - peeled and deveined
1 1/2 pounds bay scallops
18 small clams
18 mussels, cleaned and debearded
1 1/2 cups crabmeat
1 1/2 pounds cod fillets, cubed
Melt the butter in a large stockpot, add onions, garlic, and parsley over medium-low heat. Cook slowly while stirring occasionally until onions are soft. Then add the tomatoes to the pot (break them into chunks as you add them), and add chicken broth, bay leaves, basil, thyme, oregano, water, and wine. Mix it very well, cover, and simmer 30 minutes.
Stir in the shrimp, scallops, clams, mussels, and crabmeat, then stir in fish, if desired. Bring to boil, then lower heat, cover and simmer for 5 to 7 minutes until clams open. Finally, ladle soup into bowls and serve with warm, crusty bread.
Thursday, March 15. 2007
 I attended a wedding last year and this Mandarin Shrimp was served. I can remember one of the bride's maids, who happens to be a very pretty lady and a close friend of the bride, refused to eat the dish. Later we learned she was allergic to shrimp. I felt bad for her because she missed experiencing this very delicious shrimp recipe.
1 lb large shrimp, peeled and deveined
1 ts sesame oil
1 3/4 c water
2 pk ramen noodles; shrimp-flavor, (3 oz each)
1/2 c green onions; sliced
3 c coleslaw mix; packaged
1 cn mandarin oranges; (11 oz)
1 pk almonds; sliced
Start to saute the shrimp in hot oil in a nonstick skillet until it is pink and is slightly browned, then remove from skillet and set aside. Add water, broken ramen noodles, one seasoning packet from noodles, and green onion in the same skillet. Bring it to a boil; cover, then reduce heat and simmer for 2 to 3 minutes. Then stir in the coleslaw mix; cover, and simmer for 2 to 3 minutes or until noodles are tender. Finally, stir in the shrimp and oranges, then heat for 1 minute. Garnish it with green onions and sliced almonds, make four servings at immediately with soy sauce if desired.
Thursday, February 22. 2007
 I just got this recipe from a friend of mine and found it quite simple. Next week I'll invite some friends from work for dinner and I'll serve this to them and see if they'll like it. Feel free to try the recipe yourself.
one and a half pound fresh unpeeled Shrimp, must be medium-sized
Onion, two cups and chopped
Bell Pepper, one cup Green and chopped
Celery, one half cup and chopped
garlic, two cloves and minced
Margarine three tablespoons
All-purpose Flour three tablespoons
Water, prepare one fourth cup
Salt, have one fourth teaspoon
Black Pepper, must be one fourth teaspoon
Red Pepper (ground) one eighth teaspoon
Clam Juice eight ounces
cooked Rice, six cups and must be hot
First, peel and devein shrimp and set aside. Next, coat a large heavy saucepan with cooking spray and lace over medium-high heat until hot, then add onion, bell pepper, celery, and garlic. Sauté for ten minutes or until tender, then remove from pan and set aside in a bowl. Melt margarine in pan over medium heat then stir in flour and cook for seven minutes or until very brown, while stirring constantly. Gradually add water while blending with a wire whisk. Stir in vegetable mixture, salt, pepper, red pepper, and clam juice, and bring to a boil. Cover, then reduce heat, and simmer for 15 minutes. Add shrimp and cook for an additional ten minutes or until shrimp are done.
In the meantime, cook rice so it would finish about the same time the shrimp mixture does. Finally, serve shrimp etouffee over rice and garnish with parsley sprig. It could be alternately served over your favorite pasta and make six servings.
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