"Frozen shrimp enlivens a quick pasta dish"

"Frozen shrimp enlivens a quick pasta dish"

Ingredients:

8 ounces Barilla Plus angel-hair pasta

2 teaspoons olive oil

28 large shrimp, precooked

1 garlic clove, minced

1/4 cup dry white wine

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 cup fresh parsley, chopped

2 tablespoons fresh lemon juice

Steps on "How to make Frozen shrimp enlivens a quick pasta dish"

1.Cook the pasta according to package directions. Drain and divide it among four plates.

2.In a large skillet over medium-high heat, add the olive oil and minced garlic. Sauté for 1 minute. Add shrimp, wine, salt, pepper and lemon juice. Bring the mixture to a boil, reduce the heat to medium and cook 30 seconds. Add parsley, tossing well to coat.
Top each plate of pasta with 1/4 of the shrimp mixture (7 shrimp).

Steamed Shrimp with Garlic Oil

"Steamed Shrimp with Garlic Oil "

Ingredients:

10 head-on shrimp

3 cloves garlic (finely chopped)

1 stalk scallion (chopped)

1/8 teaspoon of salt

3 drops fish sauce

5 drops sesame oil

1 1/2 tablespoon of Shaoxing wine

1 1/2 tablespoon of water

1 dash of white pepper powder

3 tablespoons cooking oil

Steps on "How to Steamed Shrimp with Garlic Oil"

1.Heat up the wok and add in the cooking oil. Lightly fry the chopped garlic until they turn golden brown. Set aside.

2.Chop off the eyes part of the shrimp head, slit the back and deveined. Pat dry and place all shrimp on a plate. Season the shrimp with the ingredients above. Steam for 5 minutes. Top the shrimp with the garlic oil and garnish with chopped scallion.

Easy Shrimp Dish

"Easy Shrimp Dish"

INGREDIENTS:

½ cup extra virgin olive oil

2 cloves garlic, minced

1 lb box of cous cous (not instant)

3 cups vegetable stock

2 lemons, juiced

1 lb of shrimp

1 lemon, zested

1 cup fresh basil, chopped

½ cup fresh mint leaves, chopped

¼ cup dried cranberries

¼ cup slivered almonds, toastedsalt & pepper to taste

Steps on" How to cook Easy Shrimp Dish"

1.In a medium saucepan heat 3 TBS extra virgin olive oil over medium heat.

2.Add the fresh garlic and sautee for 1 minute.

3.Add the couc cous.

4.Stir often until cous cous is lightly toasted, about 5 minutes.

5.Carefully add the stock and juice of one lemon to the cous cous and bring to a boil. Reduce heat to low, cover and simmer.

6.After about 5 minutes add the shrimp and cook together until the cous cous is al dente, about 8-10 minutes.
7.In a large serving bowl toss the cous cous and shrimp with the remaining olive oil, lemon juice, lemon zest, herbs, dried berries and almonds, stir gently to combine. Salt and pepper to taste and serve.

"Sunflower Shoot, Baby Purslane and Radish Salad"

"Sunflower Shoot, Baby Purslane and Radish Salad"

Ingredients:

Serves 4

1/2 lb. sunflower shoots, gently washed and spun dry

1/4 lb. baby purslane, gently washed and spun dry

4 baby radishes, washed and thinly sliced

6 grape tomatoes, halved

1/4 c. hazelnut oil (could also use grapeseed, almond or olive oil)

1/2 blood orange, squeezed for juice

2 pinches sea saltfreshly ground black pepper to taste

Steps on How to make"Sunflower Shoot, Baby Purslane and Radish Salad"

1. Wash and dry all vegetables. Spread the greens in a medium bowl. Finely slice the radishes, cut the tomatoes in half and sprinkle over the greens.

2. In a small bowl or measuring cup, mix the hazelnut oil, blood orange, salt and pepper and whisk together into a smooth and emulsified dressing. Drizzle over the salad, toss very gently and serve immediately.

"Banana-Mustard Potato Salad"

"Banana-Mustard Potato Salad"

Ingredients:

Serves 4

2 lbs. small white creme potatoes, skins on

1 large egg, hardboiled

1/3 c. banana-mustard

1 T. extra virgin olive oil

3 T. mayonnaise

1 fresh scallion

1/8 tsp. paprika

kosher salt to taste

freshly ground white pepper to taste

Steps on "How to make Banana-Mustard Potato Salad"

1. Make banana-mustard according to recipe.

2. Bring a large pot of salted water to boil and submerge potatoes in the boiling water. Let potatoes cook until fork-tender, about 15-17 minutes if using small ones. I also boil the egg with the potatoes, and just remove it after 10 minutes.

3. Add the banana-mustard to a bowl. Add the mayonnaise and whisk briskly to incorporate. Slowly drizzle in the extra virgin olive oil and set the banana-mustard mayonnaise dressing aside.

4. Drain potatoes, let cool and peel by scraping the skin off with the back of a knife. Cut into quarters and dice the egg. Season the potatoes and egg with kosher salt and freshly ground white or black pepper. Toss gently.

5. Pour in banana-mustard-mayonnaise dressing while the potatoes are still slightly warm, to coat the potatoes evenly with the dressing.

6. Chill for at least three hours in the refrigerator. When ready to serve, garnish with the diced scallion and paprika.

Picked Watermelon Scallion Salad

"Picked Watermelon Scallion Salad"

Ingredients:

Serves for two

1/2 small seedless watermelon, peeled and cubed

2 T. rice wine vinegar

2 T. Mirin (sweet rice cooking wine)

1/2 T. granulated sugar

1 T. kosher salt1 tsp. toasted sesame oil

3 scallions: white and light green slices on bias, dark green sliced in long, thin stripssesame seeds for garnish

Steps on "How to make Picked Watermelon Scallion Salad"

1. Peel and cut watermelon and set aside. Slice scallions with green in long thin strips and white thinly sliced on bias and set aside in a small bowl.

2. No more than 2 hours before serving, mix the rice wine vinegar, mirin, sugar and salt in a small bowl. Add the watermelon and toss gently. Let marinate no more no 2 hours.

3. Drain off the pickling juice, reserving at least 1 teaspoon of juice. Let watermelon strain through a sieve or colander.

4. Add watermelon to a bowl, add in scallions. Mix the reserved pickling juice and toasted sesame oil together as a dressing and drizzle over the watermelon salad. Gently toss with hands and sprinkle in the sesame seeds. Serve immediately, best at room temperature.

Adobong Manok Sa Gata (Chicken Adobo in Coconut Milk)

" Adobong Manok Sa Gata (Chicken Adobo in Coconut Milk)"

Ingredients:

2 split chicken breasts (skinless)cut into large cubes

3 cloves of garlic, smacked and coarsely chopped

1 potato or 2 chayote or green papaya, peeled and cut into large cubes

1/4 cup soysauce

1/2 cup white vinegar

1 bay leaf

1 tablespoon brown or palm sugar

2 cups of coconut milk (1 can)

1 tsp coarsely ground black peppersalt and patis to taste

1 tbs of canola or vegetable oil

Steps on "How to Cook Adobong Manok Sa Gata (Chicken Adobo in Coconut Milk)"

1. Boil potato or chayote until tender.

2. Clean chicken and cut into large cubes (leaving bones on). Add pepper and a pinch of salt to chicken and set aside.

3. Heat up oil and add chicken, bayleaf and garlic. Mix well to make sure garlic doesn't burn. Add a dash of patis. Cook for 5 minutes or until chicken is browned on both sides.

4. Add soysauce and wait until it starts to boil. Once you see it boiling add vinegar (don't mix). Once you see it boiling then mix. Mix in sugar.

5. Add coconut milk, wait until it boils before mixing.

6. At this point, you want to lower the heat and allow to simmer until the chicken is fully cooked.

7. Once the chicken is cooked, taste the broth to make sure that the seasoning is right. You may need to add more salt, patis or sugar. You can adjust the acidity by adding more coconut milk or by adding chicken broth (you can also add a little water if you don't have chicken broth - just adjust your seasoning). Add in potato or chayote, allow to simmer so it can absorb some of the flavors.

Serve over rice.