All Entries Tagged With: "Shrimp"
Corn and Shrimp Tortilla Soup
Carol and Charlene worked on the Corn and Shrimp Tortilla Soup at the South Arm Cooking Club for Seniors. Looks like we had fewer participants for this cooking meet as Charlene and Stella have to pitch in to help out the teams.
This recipe is adapted from Cooking Light and it serves 8.
This Corn and Shrimp Tortilla Soup has the sweetness from the corn, the springy texture from the shrimp and the crunchy texture from the tortilla and a little kick from the jalapeno. This is a very refreshing soup with the hint of sourness from the lime juice and fresh cilantro.
Ingredients
- 1 tablespoon oil
- 1 onion, chopped
- 1/2 teaspoon salt
- 1 cup chopped red bell pepper
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 4 garlic cloves, minced
- 1 jalapeno pepper, seeded and minced
- 1 (14.5 ounce) can diced tomatoes, drained
- 1 (16 ounce) can fat-free, low-sodium chicken broth
- 1 (8 ounce) bottle clam juice
- 2 cups fresh corn kernels (about 4 ears) or frozen ones
- 1 1/2 pounds medium shrimp, peeled and deveined (we used frozen ones)
- 1/2 cup chopped green onions
- 1/4 cup chopped fresh cilantro
- 1/4 cup lime juice
- 1/4 teaspoon black pepper
- 1 1/2 cups coarsely crushed tortilla chips
Vietnamese Shrimp Roll
Zoe demonstrated how to make Vietnamese Shrimp Roll in the Caring Place Community Kitchen. This is a good demonstration as everyone get hands on making the rolls.
Vietnamese Spring Roll is a very healthy dish as it is made from fresh ingredients and no frying or what so ever.
Ingredients
- Rice paper
- Oriental style rice noodle (rice vermicelli)
- Shrimp
- Romaine hearts
- Lemon/Lime
- Fish sauce
- Sugar
- Sweet chili sauce
Click on the link below for the instructions.
Cheesy Shrimp Dish
Minoo made this Cheesy Shrimp Dish to be eaten with rice. You may substitute the shrimp with other meat like cooked chicken or ham. This is kind of one pan dish. It’s complete with protein, fiber, vitamins and carbohydrate.
Ingredients
- 2 cups of cooked rice
- 3 tablespoons oil
- 1 cup cooked shrimp or chicken or ham
- 1 onion, chopped
- 1 red sweet pepper, chopped
- 2 cloves of garlic, minced
- 2 large tomatoes, diced
- 2 eggs
- 1 cup grated cheddar cheese
- 2 teaspoons tamari
- salt and pepper to taste
Click on the link below for the instructions.
Banana Shrimp Cake
Banana and shrimp does not normally mix, does it? However, these Banana Shrimp Cakes are great finger food. They are crunchy on the outside and soft, sweet and savory on inside.
The Banana Shrimp Cake will go great with almost any type of sauce dip.
Ingredients
- 2 bananas
- 150g shrimp meat
- 2 tablespoons lemon juice
- 2 tablespoons corn starch
- 2 tablespoons egg white
- 1/4 cup bread crumbs
Seasonings
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons cornstarch
Click on the link below for the instructions.
Salt and Sugar Shrimp
This is another thing I prepared for the recent BBQ at the South Arm Park. It is simply called the Salt and Sugar Shrimp. The recipe for this was also from the Safeway Great Grilling Recipe. All the recipes are simple but yet looks very appetizing. Check out their website: http://shop.safeway.com/superstore/default.asp?brandid=1&page=corphome.
The shrimps are marinated in 2 tablespoons of kosher salt and sugar for at least 45 minutes or up to 2 hours. Rinse the salt and sugar mixture and pat dry. Thread in a C shape onto skewers.
Pour 3 tablespoons of lemon juice, 1/4 cup of olive oil and 1 1/2 teaspoons of minced garlic over the shrimp. Grill the shrimps uncovered, turning once until the shrimp are bright pink on the outside and opaque but sitll moist-looking in center of the thickest part (cut to test). This takes 5 minutes.
I found that the shrimps way too salty. I suggest that you reduce the salt in the marination.
Polly brought some chicken drumsticks, some vegetables and also some beef short ribs for the BBQ. We had a great time at the BBQ.
