Friday 26 / April / 2024
CORN AND SHRIMP CHOWDER
In a large pot over medium heat, heat 2 tablespoons peanut oil. Add 1 large onion, chopped, and 500g red potatoes, cut into 1/2-inch pieces. Cook until softened. Add 1 can cream-style corn, 1 can chicken broth, 1 cup light cream, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Bring to a boil. Reduce heat to medium-low. Cook until soup is thickened and potatoes are tender. Stir in 500g large shrimps, peeled, deveined. Cook until pink and cooked through. Sprinkle with 1 tablespoon fresh chopped parsley before serving.
SHRIMP AVOCADO SALAD
Dissolve 1 packet lime Jello in 1/2 cup hot water. Add 1/4 cup cold water, 1 1/2 tablespoons vinegar, 1/2 cup salad dressing, 1/4 teaspoon salt and dash of pepper. Chill until slightly thickened. Beat until light and fluffy. Add 3/4 cup cooked shrimp, 1 cup diced avocado, 1/3 cup diced celery, 1 tablespoon chopped onion and chill. Serve cold.
SHRIMP ALFREDO
Start boiling water for pasta. Use a large pot. Add 1 teaspoon salt and 2 teaspoon oil to water. While the water is heating, put 2 teaspoons butter in a large frying pan. Turn on low flame. Heat butter until it melts. Add 1 clove garlic, small chopped onion cook till tender, add 500g shelled deveined shrimp. Toss often. Meanwhile, in a saucepan on a very low flame, add 2 sticks butter. After butter is melted, add 1 packet cream and stir. Put on simmer. When the shrimp starts turning pink, squeeze 1 lemon over shrimp. Toss and cook for 1 minute. Don't overcook. Turn off flame and cover. Add 300g fresh pasta to boiling water. Add 250g grated Parmesan cheese to melted butter and cream. Stir often while pasta is cooking. (Fresh pasta shouldn't take more than 3 minutes to cook. Follow directions on package.) Drain pasta in colander. Put the pasta back in large pot, add shrimp and sauce. Toss thoroughly. Transfer to serving dish and sprinkle 1 teaspoon dry parsley over top.
SHRIMP AND CASHEW STIR FRY
Peel and devein 450g medium shrimps. Toss shrimp, 1 tablespoon soy sauce, 2 teaspoons cornstarch, and 1 clove garlic, minced in a mixing bowl. Cover and refrigerate 20 minutes. Heat a wok, add 4 tablespoons peanut oil. Add shrimp mixture and stir fry until shrimp turn pink. Remove shrimp and set aside for later use. Add 2 carrots, thinly sliced diagonally, 1 onion, medium sized, julienne, 2 stalks celery, thinly sliced diagonally, 1 cup water chestnuts, drained, sliced, 2 cups broccoli florets to wok and stir fry until vegetables are tender but crisp, about 10 minutes. Dissolve 2 bouillon cubes, chicken flavoured in 400g chicken broth, canned and add 2 tablespoons soy sauce and 3 tablespoons cornstarch. Mix well. Add chicken broth to wok, stir, and cook until sauce thickens. Stir in shrimp, 100g snow peas, optional, and 1/3 cup cashews. Serve when thoroughly hot over steamed rice.
HERBED SHRIMP IN GARLIC BUTTER
Shell and de-vein 3 dozen shrimps, leaving tails on. Place shrimp in small bowl with 1 tablespoon salt, 1 teaspoon oregano, 1 teaspoon thyme. In a separate bowl, cream together 1/2 cup butter, 5 cloves garlic, pressed and 1 tablespoon fresh parsley, minced. In a small pan, sauté 115g sliced mushrooms in 1/4 cup butter. Brush seasoning mixture lightly from shrimp, allowing some to remain. Divide the shrimp among six individual oven proof baking dishes; top with sautéed mushrooms and drizzle with remaining butter from pan. Spoon garlic butter mixture on top of mushrooms. Bake at 190°C for 12 minutes or until done. Garnish each serving with a thin orange slice, cut through to the centre on one side and arranged in a twist over the shrimp. Top with a curl of green onion, if desired.—[email protected]
