SHRIMP PLACE

viernes, 15 de octubre de 2010

Posted by Cubano Libre

SICHUAN SHRIMP WITH CHILI SAUCE

Ingredients:
4 cups water
10 spears of asparagus, tips removed, stems cut in thin diagonal slices
1 celery stalk, cut in thin diagonal slices
1 bamboo shoot, cut into thin diagonal slices
¼ cup vegetable oil
1 pound large shrimp
3 to 6 hot chili peppers
1 tablespoon finely minced garlic
1 tablespoon finely minced ginger
1green onion, thinly sliced
1 teaspoon hot chili paste (optional)
1 teaspoon toasted sesame oil

Sauce
5 tablespoons ketchup
1 tablespoon soy sauce
1 tablespoon sugar
1 tablespoon rice wine vinegar
1 teaspoon cornstarch
1/2 tablespoon salt

Directions:

In a large pot, bring water to a boil. Add asparagus, celery, and bamboo to pot; boil rapidly until they reach peak color brightness, about 2 minutes. Immediately strain into a bowl and set aside. Heat vegetable oil in a large wok over high heat. When smoking, add shrimp and cook until pink, about 2 minutes. Remove from heat and set aside. Add chili peppers, garlic, ginger, green onion, and chili paste to wok; cook 1 minute, stirring. Add reserved asparagus, celery, and bamboo to wok; cook 2 minutes, until lightly browned. Add shrimp back to wok and stir. In a small bowl, whisk together sauce ingredients. Add to wok and cook, stirring, until sauce thickens. Serve hot with a drizzle of sesame oil over each plate.

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Ingredients:

Dressing
½ cup salad oil
¼ cup vinegar
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
¼ teaspoon salt
Dash cayenne
Pinch pepper

Salad
1 ½ pounds asparagus, thick ends removed,
1 pound cooked shrimp, shelled and cleaned
1 slice fresh lemon
1 medium red bell pepper, sliced
¼ cup sliced green onion
2 tablespoons minced fresh parsley
Lettuce leaves
1 ounce grated Monterey Jack cheese
Directions:

Dressing

Combine everything in large mixing bowl or blender and mix until combined. Salad: Bring a large pot of water to a boil. Add asparagus and boil 2 minutes, until bright green. Drain and chop asparagus. Place asparagus, shrimp, lemon, and prepared dressing in medium mixing bowl. Toss to combine and refrigerate. Meanwhile, combine red pepper, green onion, and parsley in small mixing bowl.To serve, drain shrimp mixture and arrange on plate with lettuce and cheese. Serve with bell pepper mixture atop shrimp and asparagus.

Ingredients:

5lb shrimp, shelled.
2lb butter.
4 tablespoons chopped parsley.
4 teaspoons cayenne pepper.
4 teaspoons black pepper, to taste.
2 tablespoons chopped rosemary leaves.
2 teaspoons fresh-squeezed lemon juice.
Half cup of Worcester sauce.
6oz beer.
5-10 cloves garlic, finely minced.
1 medium onion, finely minced.
3 ribs celery, finely minced.

Directions:

Melt a stick of the butter in a skillet. Saute the garlic, onions, celery, parsley, rosemary and seasoning blend for about three minutes. Melt the rest of the butter. Add the beer. Add the sauteed stuff, Worcester sauce and lemon juice. Drown the shrimp in the seasoned butter, using as many baking dishes as you need. Make sure the shrimp are more or less submerged. If they aren't, melt more butter and add tothe sauce. Bake in a 350F oven until the shrimp turn pink (15 to 20 mins). Serve in big bowls and put in a handful of shrimp and ladle lots of the spicy butter sauce over it.

Ingredients:

Bean Salsa
1 15-ounce can black beans, rinsed and drained
1 medium mango, peeled and chopped (about 1 cup)
1 small red bell pepper, chopped (about 1/2 cup)
2 to 3 medium sliced green onions (about 1/4 cup)
2 tablespoons orange juice
1 tablespoon red wine vinegar
1/2 teaspoon grated orange peel

Shrimp
1 tablespoon orange juice
1 tablespoon vegetable oil
1/2 teaspoon grated orange peel
1 1/2 teaspoons of chopped fresh thyme OR 1/2 teaspoon dried thyme leaves
1 clove garlic, finely chopped
3/4 pound raw medium shrimp, peeled and deveined

Directions:

Prepare the bean salsa: combine all ingredients in large mixing bowl; toss to combine. Prepare the shrimp: mix the remaining ingredients in a medium bowl. Spray a 10-inch nonstick skillet with nonstick cooking spray; heat over medium-high. Add the shrimp mixture and cook, turning shrimp once, until pink. Divide the salsa among 4 serving plates and arrange shrimp mixture atop.