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When my mother came up with the name of her first cookbook the term "All-American" only seemed fit. After all, she was 1st generation Chinese married to an American, Irish, Norwegian man living in Nebraska where traditional Chinese ingredients were not made readily available. It isn't until now that I truly understand the meaning of the All-American... (read more)

Posts Tagged ‘Shrimp’

8

Jan

2009

Hot Pepper Shrimp

Hot Pepper Shrimp is a spicy dish however if you really like hot, you can take it up a few notches by not removing the seeds of the jalapeno. Any variety of fresh chili pepper may be substituted for the jalapeno peppers. Of course fresh shrimp is super but for the sake of convenience, I also enjoy frozen shrimp. It’s available whenever I feel like it and it comes already peeled and deveined. What a time saver!

1 pound medium size raw shrimp (31 to 40 count per pound)
3 fresh green jalapeno chili peppers
½ red bell pepper
2 scallions, including the green top
½ oz. fresh ginger root
1 tablespoon canola or vegetable oil (for cooking in a non-stick wok or a fry pan)

Sauce:
2 tablespoons soy sauce (Kikkoman brand)
1 tablespoon rice or cooking sherry wine
2 teaspoons cornstarch
1 teaspoon white vinegar
½ teaspoon salt
½ teaspoon sugar
1 teaspoon pure sesame oil

Preparation:
Peel, devein and rinse shrimp. Wash and cut jalapeno peppers in half lengthwise. Remove the seeds and cut crosswise into ¼ inch pieces. Cut the red bell pepper into 1 inch strips.  Wash and trim the green onions, finely chop. Peel, thinly slice and then chop the ginger root into small pieces. In a small bowl, mix the sauce ingredients together however add the seasme oil at the very end and set aside.

To Cook:
Heat oil in a non-stick wok or a large frying pan over medium-high heat. When the oil is hot, brown onions and ginger for a few seconds. Add shrimp into the wok. Stir-fry for approximately 2 minutes until the shrimp changes to pink in color. Be careful not to over cook the shrimp. Add jalapenos and red bell peppers. Mix well. Stir the sauce mixture and pour into wok. Stir-fry for one more minute. Serve hot.

Makes 4 servings
Preparation time: 15 -20 minutes
Cooking time: 4 minutes


19

Dec

2008

Baked Stuffed Mushrooms

The holidays are upon us and it has been such a busy time (hence the lack of posts)! Our traditional family Christmas Eve dinner planning is in full swing by Grandma Lucy and we wanted to share a light and healthy hors d’oeuvre that your family may also enjoy.

1 pound fresh mushrooms, (1.5 to 2 inch diameter / about 20 pieces)
½ pound small or medium size raw shrimp
1/2 can sliced water chestnuts (2.5 oz. drained & approx. ¼ cup after finely chopped)
1 oz. fresh cilantro (approx. ¼ cup after finely chopped)
1 tablespoon cornstarch
1 tablespoon rice wine or cooking sherry wine
1 teaspoon salt
1 teaspoon pure sesame oil
Canola oil or Pam cooking spray

Preparation:
Wash mushrooms thoroughly and carefully remove the stems. Finely chop the stems. Peel and devein the shrimp, rinse and pat dry with paper towels. Use a heavy knife to finely chop the shrimp. Finely chop the water chestnuts. Wash and trim the cilantro, finely chop.  In a bowl, combine the chopped shrimp with the mushroom stems, water chestnuts, cilantro, cornstarch, rice wine, salt and sesame oil. Mix together thoroughly. Fill each mushroom cap with 1 tablespoon of the shrimp mixture. Pack tightly so that top of filling is rounded like a miniature cupcake. You should be able to use up all the mixture.

To Cook:
Preheat oven to 400 degrees. Arrange stuffed mushrooms into a 9×12 baking dish. (There will be some liquid from the mushrooms while baking.)
Spray a little cooking spray on top of the stuffed mushrooms. Bake the stuffed mushrooms uncovered for 18 to 20 minutes. Remove the baked mushrooms onto a serving plate and serve it warm.

Makes about 20 mushroom caps
Preparation time: 20 to 25 minutes
Cooking time: 18 to 20 minutes


15

Sep

2008

Shrimp with Cashews

I always try to keep an assortment of nuts in my pantry because you just never know when they will come in handy to spruce up a dish. Tonight I found cashews. The combination of shrimp and cashews make a delicious dish!

1 pound large size raw shrimp (21 to 25 per pound)
1/2 can sliced water chestnuts (2.5 oz.) drained
3/4 cup roasted and salted cashews
1/2 red bell pepper
1 scallion, including the green top
1 tablespoon canola or vegetable oil (cooking in a non-stick wok or a fry pan)
1 teaspoon pure sesame oil
1/2 teaspoon sugar

Marinade:
1 egg white
1 tablespoon rice wine or cooking sherry wine
3/4 teaspoon salt

Preparation:
Peel and devein shrimp. Rinse and pat dry with paper towels. In a bowl, beat the egg white. Combine shrimp, wine and salt. Mix together thoroughly and set aside. Cut red bell pepper into 1-inch squares. Wash and trim the green onion, finely chop.

To Cook:
Heat oil in a non-stick wok or a large frying pan over medium-high heat.  When the oil is hot, brown onions for a few seconds. Add shrimp into wok and stir-fry until the shrimp are pink, approximately 2 to 3 minutes. Add water chestnuts, cashews, red bell peppers and stir. Add sesame oil and sugar. Stir-fry for another minute. Be cautious not over cook the shrimp. Serve hot.

Makes 4 servings
Preparation time: 15 minutes
Cooking time: 5 minutes


5

Sep

2008

Stir-Fry Pasta

A unique combination pasta dish where East meets West! Kids will love the curly pasta and just maybe you can get them to eat the seafood!

1/2 package Rotini pasta (8 oz.)
6 cups water
1 teaspoon salt for boiling the pasta
6 oz. boneless and skinless chicken breast (1/2 small breast)
4 oz. small size raw shrimp
4 oz. baby scallops
4 stalks medium size bok choy cabbage (approx. ½ pound)
½ small yellow onion
1 tablespoon canola or vegetable oil (for cooking in a non-stick wok or a fry pan)
2 tablespoons soy sauce (Kikkoman brand)
1 tablespoon oyster sauce (sold in the Asian section of most supermarkets)
2 teaspoons pure sesame oil
1 teaspoon sugar

Marinade:
1 tablespoon rice wine or cooking sherry wine
2 teaspoons cornstarch
½ teaspoon salt

Preparation:
Slice the half chicken breast lengthwise in half then crosswise cut into ¼-inch thin pieces. Peel, de-vein and rinse shrimp. Rinse scallops. In a bowl, combine the chicken, shrimp and scallops with the marinade ingredients. Mix together thoroughly and set aside. Wash bok choy cabbage and cut the stalks crosswise into ½-inch pieces. Slice onion in half lengthwise and then cut crosswise into ¼-inch thin strips.

To Cook:
In a medium size pot, bring water to a boil. Add pasta and salt. Boil the pasta and stir occasionally for approximately 7 minutes. While the pasta is boiling, heat oil in a non-stick wok or a large frying pan over medium-high heat. When the oil is hot, brown onions for a few seconds. Add the marinated chicken, shrimp and scallops into wok. Cook and stir for approximately 2 minutes until the chicken, shrimp and scallops are almost cooked through. Add bok choy cabbage and stir-fry for another minute. Drain the cooked pasta and add to wok. Add soy sauce, oyster sauce, pure sesame oil and sugar. Stir-fry for 2 minutes longer until the pasta absorbs all of the sauce. Serve hot.

Makes 4 to 6 servings
Preparation time: 20 minutes
Cooking time: Total 14 minutes

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