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Dec 31, 2011

ORIENTAL PAN-SEARED SHRIMP


SERVES: 2-4

INGREDIENTS:
3-4                    Scallions – thinly sliced
3 T.                   Hoisin sauce
2 shakes           Cayenne pepper flakes
2 T.                   Soy Sauce
1 tsp.                Lemon juice
                         Zest of 1/2 lemon
2 tsp.                Grated fresh ginger

1-1/2 lb.            Shrimp – peeled and deveined – 21-25 count or larger
1/4 tsp.              Sea Salt
1/8 tsp.              Fresh ground black pepper
2 T.                    Oil - divided
1 T.                    Butter - divided
       


DIRECTIONS: [Cook shrimp in a SINGLE layer – directions are for two batches]

Combine first 7 ingredients in a small bowl and whisk to blend.  Set aside.

Combine shrimp with salt and pepper and toss to coat.

In a heavy skillet, heat 1 TBSP oil to shimmering – add butter and half the shrimp in a single layer and cook just until they begin to turn pink – about a minute.  

Turn shrimp and cook another 30-40 seconds.  Shrimp should still be opaque inside – about half done.  Transfer first batch to a plate and repeat with remaining shrimp, oil and butter

When second batch is partially cooked, return the first batch of shrimp to the pan, along with sauce mixture.  Stir cook over medium heat for about a minute.  Remove from heat and cover for 1-2 minutes.  Shrimp are done when no longer translucent inside.  Do NOT overcook.

Serve over pasta or rice that has been cooked in shrimp stock.


Dec 5, 2011

RAW VEGGIE SQUARES

YIELD: 20-24 PCS.

INGREDIENTS:

8 oz.         Philly Cream Cheese
1 C            Mayonnaise
8 oz.         Sour cream
1 pkg.       Hidden Valley Ranch dressing mix
1 pkg.       Good Seasons Italian dressing mix

2 pkg.       Crescent Rolls
12 oz.       Grated Cheddar cheese (or Philly Three-Cheese combo)
                 Assorted raw veggies – chopped small:
                        Green onions – sliced thin
                        Broccoli flowerets
                        Cauliflower flowerets
                        Bell pepper (Red and green)
                        Carrots
                        Celery              


DIRECTIONS:
The day ahead, combine first five ingredients and whisk until smooth.  Cover and chill overnight.  Veggies can be prepared the day ahead also, but pat dry with a paper towel before using.

Preheat oven to temperature 375°

Grease a baking sheet lightly with PAM.  Roll out both cans of crescent rolls to cover the sheet – pinching all seams closed.  Pound them THIN with the heel of your hand and pinch up a tiny crust around the perimeter. Bake approx. 14-15 minutes until golden brown.  Cool completely.

Spread cream cheese mixture evenly over cool, baked crust.  Press veggies into topping.  Sprinkle with grated cheddar cheese.  Chill at least an hour before cutting into squares.

Note:  The cream cheese/mayo/sour cream/dressings mixture is a great veggie or pita chip dip.

Caution:  Since this contains mayonnaise, keep refrigerated until serving time.