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Recipes that include shrimp

Shrimp & Peas

Saturday, May 4, 2013

I enjoy making somewhat elaborate dinners nightly, though that really doesn’t happen every night. Lunch is a different story. I try to maximize Caya’s morning play time (in the park, a class, or play space). We usually rush back just in the nick of time to allow five minutes to prepare lunch before she needs to eat; because soon after, it’s nap time.  I’m confident that having a kid is not required to have a limited lunch time.  Also it likely doesn’t take being two years old to have a short window between hungry and about to cry. It’s a daily stressor.

Shrimp & Peas is one of my saving dishes. It helps that Caya loves shrimp so much, we call her little shrimp monster. Do you see this plate of shrimp?  Try to count the pieces… I got to eat exactly one piece; Caya devoured the rest. You’re going to love the heck out of this dish too, especially when you realize that it could be the fastest, easiest, least clean-up dish you now know. If you buy already cleaned shrimp, this couldn’t take you more than three minutes to make. You don’t even need a knife or cutting board. How crazy is that?

Shrimp & Peas

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Pork, Shrimp, and Chive Dumplings (with video)

Tuesday, February 15, 2011

I’ve been trying to make foods that freeze well so that we have a stock pile of food for after the baby arrives. I’ve heard that the first few months are tough. No time for cleaning. No time for laundry. Certainly, no time to make elaborate meals. Knowing me and Lon, we won’t be satisfied with ordering take-out. We want the home-made and wholesome meals we’re used to. I’ve already frozen some lasagna and some scones but time is running out and I need to get more in that freezer.

dumplings with chopsticks

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Valentine’s Day Shrimp Cocktail

Wednesday, February 9, 2011

Before you call me cheesy, isn’t Valentine’s Day all about being cheesy? Excessive hearts, everything in red and pink, cute and cuddly bears, and more sweets than we can handle. Somehow shrimp just popped into my head in a heart-shaped image. Of course, I am in love and so these thoughts come easily. Each shrimp is the perfect half of a heart so you can share each one.

For those that never cook and Valentine’s Day is your only foray into the kitchen, you can buy cooked and peeled shrimp (look for tails on) and the cocktail sauce, and just arrange it on the plate. For those that want to do more cooking, you can buy raw shrimp, cook it yourself, and make fresh cocktail sauce. I like mine extra spicy and tangy.

shrimp hearts 2

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Single Serve Hot Pot Soup

Friday, November 6, 2009

I love hot pot and if you love hot pot, you’re surely familiar with the soup at the end. Once it gets cold out, I start craving that soup, the melding of so many flavors. It’s soothing and nourishing, exactly what the doctor ordered. But, hot pot is a group activity, a perfect way to have a lengthy relaxed meal with friends and family. Yet, I’m often stuck having lunch all by myself.

Single Serve Hot Pot Soup 2

Even though I’m willing to spend a lot of time making elaborate meals for others, I rarely do that just for myself. For a weekday lunch, you just want it to be easy, fast, filling, and decently healthy. This is it, made in one pot, in roughly 10 minutes. There’s no chopping and it tastes just like Hot Pot Soup.

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Shrimp Pasta with Sweet Corn, Roasted Tomatoes, and Poblano Cream

Wednesday, October 14, 2009

Lon and I enjoyed that week in California, from Los Angeles to Napa Valley, so much more than we expected to. Neither of us like driving, but the views were postcard quality, and we broke the drive up into little pieces. Not only does it make the car rides seem short, we got to see and eat through so many little towns. Cambria, sticks out in my mind because it was such an adorable little place that we found by accident. No national chains. No sky scrapers. Knowing that we were tourists, one shop keeper asked, “How ever did you find us?”

Shrimp Pasta with corn, roasted tomatoes, and poblano cream 7

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Shrimp Bibimbop

Tuesday, August 4, 2009

This is not a traditional bibimbop, but I think of bibimbop as one of those “everything but the kitchen sink” recipes. I make it when I’ve got a bunch of random vegetables I want to use up and I want it all to amount to a one-bowl meal. Most commonly, bibimbop has bulgolgi, a Korean marinated beef. I didn’t have any beef so this one uses shrimp. I didn’t have any bean sprouts, but that’s ok. Traditionally, it’s an egg with runny yolk but Lon doesn’t like those so I chose to make a thin omelet and slice it up. See how flexible it is? I feel like every college kid should learn the jist of bibimbop because it’s an easy way to make a healthy meal. Where I use water convolous, you can use spinach or any greens. Instead of shrimp, try chicken, pork, or beef. If you prefer, use brown rice. You get the idea…All you need is the red pepper sauce (gochu chang) and it’ll be delicious!

Shrimp close-up 2

Shrimp Bibimbop
~4 servings

Red Pepper Sauce

  • 3/4 cup hot red pepper paste
  • 3 tablespoons sugar
  • 2 tablespoons sesame oil

Toppings

  • 1 cup julienne carrots
  • 5+ teaspoons vegetable oil, divided
  • 3 large eggs, beaten
  • 2 cups julienne zucchini
  • 8 cups water convolous, stems and leaves seperated into 5″ to 6″ segments
  • 2 cloves garlic, minced
  • 8 scallions, cut in 3″ segments (cut thicker parts in half lengthwise)
  • 4 cloves garlic, thinly sliced
  • 2 teaspoons kecap manis
  • 32 medium shrimp, peeled and deveined and tails removed
  • kosher salt and white pepper
  • 4 cups steamed white rice
  • garnish with roasted seaweed and sesame seeds (optional)

Instructions –

1. Make the red pepper paste by stirring the ingredients together in a small bowl. Set aside.

Korean Red Pepper Sauce

2. Throw carrots in boiling water for just a few seconds. Remove and rinse with cold water. Drain. Set aside.

3. Heat 1 teaspoon of oil in a large flat pan on medium heat. Pour in egg mixture and swirl to coat the bottom. As soon as the bottom is solid, try to flip it over. It should finish in 2 seconds. Remove from heat immediately. When it cools enough to handle. Slice it in long strips. Set aside.

sliced egg

4. Heat 1 teaspoon oil in a wok on high heat. Toss in zucchini with some salt and pepper. Toss around just until tender. Remove to a bowl and set aside.

5. Return wok to heat with 2 teaspoons of oil. Add the stems of the convolous with minced garlic and salt. Toss around until tender. Add the leaves with a little more salt. Toss around until leaves wilt. Remove from heat to a bowl and set aside.

6. Use that same wok again with just a light coating of oil. Add scallions and sliced garlic with kecap manis. Toss around just until the scallion has softened a bit but is not mushy. Remove from heat to a bowl and set aside.

7. Rinse the wok and return to the flame to dry it. Once it starts smoking, add 1 teaspoon oil. Swirl it around and add the shrimp. Add 1 tablespoon of the red pepper sauce and toss to coat the shrimp. Stir around until the shrimp curl up and there’s no more grey. (It’s a little bit hard to see in this dish with the red pepper sauce.) Remove from heat immediately. Set aside.

8. Divide rice into 4 bowls. Divide each topping into the 4 bowls, keeping each topping in a neat pile and put the shrimp in the center. Top with seaweed and sesame if you want. Serve with red pepper sauce on the side for each person to add as much as they want.

Shrimp Bibimbop 4

Usually the dish is served as pictured above, then the person eating it will add sauce and stir it all up.

Mixed Shrimp Bibimbop 2

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Shrimp Stuffed Tofu

Tuesday, July 7, 2009

Shrimp Stuffed Tofu

You are in for a real treat! Shrimp Stuffed Tofu is a childhood favorite of mine. I remember watching my mom make it and getting excited instantly. Lon just tried it for the first time this weekend and hasn’t stopped talking about it. He took some left-overs to work for lunch and said it was still amazing.

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Roasted Shrimp with Tomato Vinegar

Sunday, July 5, 2009

My mom gave me some beautiful shrimp and I went surfing for inspiration. Of all the stuff I saw on Tastespotting, Foodgawker, and Photograzing, I chose this one, which makes it this week’s Weekend Shout-out.  Hooray for Carolyn Jung at Food Gal for her wonderful post on roasting shrimp at high heat. This makes perfect sense because generally you want to heat seafood for as short of a time as possible and high heat does that. (There are a few exceptions like braised octopus.) I also love her post because she talks about heating oil and herbs as the oven comes to temperature, letting the oil infuse with the aroma of the herbs. Just be aware that some ovens take longer to heat, up to 30 minutes or longer, and do not open the oven door while it is heating. This can mess up the calibration of the oven temperature as well.

Roasted Shrimp with Tomato Vinegar 4

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Chinese Warm Toss Salad

Saturday, June 6, 2009

When I was a little kid, we had this dish at Peking Duck House and we loved it, so my mom started making it at home. I’ve still never seen it anywhere else, and it’s definitely one of my favorite dishes on Earth! (BTW, this dish and the Peking Duck are the only good dishes at Peking Duck House. Do not get anything else.) I looked it up on their website, and they call the dish, Assorted Meat w. Vegetable w. Tiensin Mung Bean Sheets. That’s kind of long and I don’t like the sound of it. My mom has been calling it Luke-Warm Toss (in Chinese) for years because it’s a dish served at that temperature so I’ll go with something like that.

Chinese Warm Toss Salad 2

*above photo added 7/23/13

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Spicy Tequila Shrimp

Friday, March 13, 2009

Serving appetizers on endive leaves is great. It’s nature’s edible serving spoon. Less clean up and you get more veggies in. With the exception of my father, who picks all vegetables out of everything, everyone else loved this appetizer. Well, even he loved it as soon as we gave him permission to eat it without the endive.

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