Shrimp & Udon Soup

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food, foodie, recipe, shrimp, soup, udon

Yesterday, it was back to snow… I got caught in a snow squall on my drive home… (but next week brings hope of 60°+ weather again). Soup for dinner it was! And since I was lucky enough to get a fresh package of udon noodles, I couldn’t wait to make udon noodle soup.

Shrimp & Udon Soup

Ingredients:
1 package of fresh udon noodles, 1 Tbsp. sesame oil, 1 tsp. fresh grated ginger, 1 tsp. mince garlic, 12 pieces of shrimp, 4 c. vegetable stock, 2 Tbsp. miso paste, 2 scallions (sliced), 2 c. edamame beans, 10 stalks of baby corn, fresh cracked black pepper

Directions:
Saute ginger and garlic in oil. Add miso, pepper, scallions and stock and bring to a boil. Add baby corn and edamame. Add shrimp and udon and boil for about 6 minutes, or until shrimp is pink and noodles are done. Serve hot!

Try adding/swapping various veggies: shiitake mushrooms, snow peas, mung beans, zucchini, etc…

Miso based soup two days in a row… now that I’ve had my fill, it needs to warm up again.

What are your weekend plans? 

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Red Cabbage Salad

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apple, cabbage, cabbage salad, carrot, edamame, food, foodie, grilled shrimp, healthy eating, honey, postaday2011, recipe, red cabbage, rice vinegar, salad, seafood, sesame, shrimp, side dishes, slaw, summer, vegetarian

Hubster is working late this week, so that means I can indulge my palette… time for meatless dishes and seafood…

Red Cabbage Salad

Red Cabbage Salad Ingredients:
shredded red cabbage, edamame, green apples, shredded carrots, sesame seeds, lemon juice, rice wine vinegar, honey, sesame oil, fresh ground sea salt, fresh cracked pepper (I used a four-color peppercorn blend)

Red Cabbage Salad Directions:
Add edamame, water and salt to saucepan and bring to boil. Simmer over medium heat for a few minutes. Remove pan from heat, and allow to cool slightly. Remove beans from pods and set aside to cool. Chop, cut or shred green apples, immediately place into lemon juice. Whisk together sesame seeds, rice wine vinegar, sesame seed oil, honey, salt & pepper. Toss together carrots, cabbage and edamame. Pour vinaigrette over cabbage salad and mix. Let rest & chill. Toss in apples just before serving. Garnish with sesame seeds.

*Serve this red cabbage salad as a side dish at a BBQ or picnic.

Non-veggie suggestion: Place  layer of the red cabbage salad on plate. and add grilled ginger shrimp or chicken.

Grilled Ginger Shrimp & Red Cabbage Salad

What’s on your dinner plate???

Simple Stir Fry

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dinner, food, foodie, health food, healthy eating, lunch, pasta, peppers, postaday2011, prawn, recipe, rice, sauteed vegetables, shrimp, side dishes, stir fry, supper, vegetables

Stir Fry 101
Like a curry, stir fry is so versatile and easy. It’s a perfect dinner that’s quick to prep andhealthy. With fresh vegetables more readily available, stir fry is one of my favorite Spring dinners. One pan for dinner makes clean-up easy too!

Simple Shrimp Stir Fry

1. Heat pan, then warm oil. Add seasoning.
Suggestions: vegetable oil, sesame oil, olive oil, canola oil, etc…
Suggestions: garlic, ginger, shallots, onions…

2. Add meat or protein source and cook until done.
Suggestions: beef, pork, chicken, shrimp, scallops, lobster, tofu or tempeh

3. Add veggies and cook.
Suggestions: bell peppers, baby corn, carrots, green beans, Italian beans, squash, broccoli, snow peas, water chestnuts, alfalfa sprouts, mung bean sprouts,

 4. Add sauce and stir well.
Suggestions: white wine, red wine, liquid aminos, teriyaki, brown sauce, vinaigrette

5. Toss in rice or pasta or serve over rice or pasta.
Suggestions: basmati, brown rice, angel hair, penne, couscous, barley, etc…

6. Garnish
Suggestions: sesame seeds, poppy seeds, mustard seed, parsley, cilantro…

I prepared mine with shrimp, ginger, red bell peppers, orange bell peppers, baby corn, Italian green beans, water chestnuts, carrots and white white.

What is your favorite stir fry combo? 

Shrimp & Asparagus Linguini

Tags

asparagus, dinner, food, foodie, linguini, pasta, postaday2011, prawn, recipe, seafood, shrimp, supper

Hubster is stuck in traffic on the interstate, and I’m too hungry to wait. So tonight I quickly whipped up shrimp for myself, while the chicken is in the oven for him.

Shrimp & Asparagus Linguini

Ingredients:
1 lb. shrimp, 1 bunch of asparagus, 1 minced shallot, 23 Tbsp. butter, 1/4 c. Tbsp. lemon juice, 1 lb. linguini, fresh cracked black pepper, fresh ground sea salt

Directions:
Cook and drain linguini according to package directions. Cut asparagus into smaller pieces and set aside. Peel and devein shrimp. Melt butter in sauté pan and brown shallots. Add shrimp and asparagus and cook until shrimp is pink and asparagus is tender. Add lemon juice, salt and pepper and allow sauce to thicken a bit. Serve over hot linguini and garnish with fresh grated Pecorino Romano.

*I toss the linguini in the pan, to coat in the sauce, before plating.

*This is excellent served with homemade linguine or fettuccine.

UPDATE:
My mom was able to come home from the hospital this afternoon! She’s not out of the woods yet, but is doing much better. I want to thank my friends and readers for all the positive thoughts and prayers you’ve been sending our way!

We’re half-way through the week, I’m hoping the second half will be much better than last week!

What positive thoughts and prayers do you need sent your way?

Mediterranean Crêpes

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artichoke hearts, capers, chicken, crêpes, dinner, feta, hearts of palm, kalamata olives, postaday2011, recipe, scallops, shrimp, sun-dried tomatoes

Last week started with me having a small medical procedure (don’t worry, nothing is wrong), Hubster hosting a stomach bug and Pumpkin with a fever. I only cooked two actual meals last week! Half-way through the week, Hubster and I both have both been extra busy with the extra-curricular activities we advisor. So last week my posts were sparse, hopefully this week I’ll be back on track…

The only meat we both eat is chicken and I’m sick of it. I’ve really been enjoying keeping fresh shrimp in my freezer. I made Mediterranean Seafood Crêpes for myself and Mediterranean Chicken Crêpes for Hubster. I made my basic savory crêpes recipe and substituted garlic powder for the nutmeg.

Mediterranean Crêpes

Ingredients:
6 crêpes, olive oil, shrimp, scallops, 1 Tbsp. minced onions, 1/2 c. sun-dried tomatoes, 1/2 quartered artichoke hearts, 1/4 c. sliced hearts of palm, 1/2 c. kalamata olives, 1/8 c. capers, 1 tsp. oregano, Feta cheese, 1 c. heavy cream, fresh cracked pepper (I used a four peppercorn blend)

Directions:
Warm olive oil and add onions. Saute shrimp and scallops until almost cooked. Add cream and tomatoes and bring to a boil. Reduce heat. Add artichokes, hearts of palm, olives and capers and simmer. Remove food from sauce and keep warm. Add Feta and pepper to cream, stirring constantly until well combined. Allow sauce to thicken. Add filling to crêpes and pour sauce over top. Serve immediately.

*For Mediterranean Chicken Crêpes, substitute chicken breast for shrimp and scallops. You could marinate chicken breast in Italian or Greek dressing before hand.

What’s for dinner tonight?

Coconut Curry Shrimp

Tags

appetizers, basmati rice, coconut, coconut curry, curry, dinner, food, foodie, lunch, main course, main dish, postaday2011, recipe, shrimp, side dishes, supper

I love coconut and I love shrimp… Hubster doesn’t like either. After a long weekend, I decided to indulge  in two of my favorite ingredients (and cooked him something different tonight).

Coconut Curry Shrimp

 

Coconut Curry Shrimp Ingredients:
1 lb. shrimp, 1 minced shallot, 2 c. coconut milk, 1 tsp. minced garlic, 1/2 c. tomato sauce, 1/2 c. dry white wine, 2 Tbsp. fresh chopped cilantro, 1 Tbsp. curry powder, 1 Tbsp. fresh grated ginger, fresh cracked black pepper, fresh ground sea salt

Coconut Curry Shrimp Directions:
Peel & devein shrimp and set aside. Add olive oil and shallot to pan and sauté until soft. Add garlic, ginger and curry and warm. Add tomato sauce, coconut milk, salt and pepper and simmer for about 5 minutes. Stir in shrimp and cook until they turn pink. Stir in cilantro. Serve over basmati rice.

*Serve in small ramekins or dishes as an appetizer.

One of my favorite things about shrimp is that is how quickly it cooks.

What was for dinner tonight?

Grilled Ginger Sesame Shrimp

Tags

appetizer, food, foodie, ginger, grilled shrimp, grilling, hors d'oeuvres, marinade, postaday2011, recipe, seafood, sesame, shrimp, side dishes

Every year, I prepare a formal coursed meal for our Valentine’s Day dinner. It’s a tradition I love…

Grilled GInger Sesame Shrimp

First Course – Appetizer
Grilled Ginger Sesame Shrimp

Ingredients:
12 fresh shrimp, 3 Tbsp. fresh ground ginger, 1 Tbsp. sesame seed oil, 1 Tbsp. honey, 1 Tbsp. crushed red pepper, 1 tsp. sesame seeds, fresh ground sea salt, fresh cracked black pepper

Directions:
Soak wooden skewers in warm water, add a splash of lime juice.. Peel and devein shrimp. Mix together all ingredients in bowl. Allow shrimp to chill in marinade for an hour. Slip 3 or 4 shrimp on wooden skewers. Heat grill to medium. Add shrimp to grill, cooking 2 minutes on each side. Sprinkle with additional crushed red pepper and sesame seeds if desired.

What type of appetizers do you enjoy?