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Posts Tagged ‘shrimp’

Butter Garlic Parmesan Shrimps with Penne Pasta

There was this butter garlic Parmesan shrimp clip showed up on my Facebook feed. It looked pretty easy so I decided to give it a try, and I also added pasta. The clip didn’t show ingredient measurement so I just came out with my own version (the fun part of cooking is you don’t have to follow recipe to the T!). The pasta turned out quite delicious and got family’s approval. Now we have one more choices for pasta dinner!

Butter Garlic Parmesan Shrimps with Penne Pasta (serves 6-8)

Ingredients:

1 lb shrimps (31-40ct, headless, shell-less, tail-on)
1 box penne pasta
4 tbsp unsalted butter
3-4 cloves garlic– minced
1/2 onion– diced
1 cup julienne sun dried tomatoes
2 handful baby spinach
1 cup whipping cream
2 cups grated Parmesan cheese
Salt and pepper to taste

Method:

  1. Cook pasta until al dente according to package instructions. Drain and set aside.
  2. Heat a frying pan over medium high heat. Add butter to melt.
  3. Sauté garlic and onion until aromatic. Add in sun dried tomatoes. Stir a few times.
  4. Add in shrimps. Stir until shrimps are partially cooked. Add in whipping cream and spinach. Cook until spinach are wilted.
  5. Add in drain pasta. Stir to coat sauce well. Add salt and pepper to taste. When the sauce thickens slightly, sprinkle in grated Parmesan cheese. Toss a few times then dish out. Serve immediately.

Regina’s Note:

  • Boiling pasta: I like to keep my cooked pasta in boiled pasta water to keep warm while I prepare the pasta sauce. But to avoid soggy pasta caused by soaking in boiled pasta water, I turn off the heat when pasta is half way cooked– this way the pasta will remain al dente when I add them to the sauce later.
  • Cheese: You can use combination of Parmesan cheese and Asiago cheese.
  • Want more garlicky? Feel free to add more garlic or granulated garlic
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Thick Sambal Shrimps 'Sambal Tumis Udang'

Thick Sambal Shrimps 'Sambal Tumis Udang'

Sambal Tumis Udang Recipe– adapted from Salt & Turmeric’s Recipe

Ingredients:
12 medium to large size shrimps– deveined but leave shells intacted
1/2 onion, sliced into 1/4 inch wedges
2/3 cup of sambal tumis paste (recipe follows)

Sambal Tumis Recipe (makes 3-4 servings, can be frozen for future use)– see note below

Spice paste (cut into chunks then blend to paste):
1 small jar (8 oz) of sambal oelek
1 medium onion
6 shallots
5 inch ginger
2 stalks lemon grass
1 tsp roasted balachan (optional)
enough water to facilitate blending

1/4 cup cooking oil
1 small can of tomato paste
2 tbsp tamarind juice
1 tbsp salt
1/2 cup sugar

Method:

  1. Heat up a wok on medium high. Add in oil and spice paste. Keep stirring until the paste thickens, about 10-15 minutes.
  2. Add in tomato paste, tamarind juice, salt and sugar to  taste. Cook for a few more minutes. Reserve 2/3 of the paste in the wok, and dish out the remaining. Let cool and freeze for future use.
  3. Add sliced onions and shrimps into the wok and stir to combine. Cover and simmer until shrimps are just cooked. Served with steamed rice.

Regina’s Note:
Sambal Tumis: It takes a little time to cook sambal tumis but it’s worth the effort as the portion makes 3-4 servings. Freeze the extras for future use for with squid ‘sotong’, fried eggs, anchovies etc. It’s especially good served with steamed rice or coconut rice ‘nasi lemak’.

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This was one of CNY dish I made. It is very easy, and can be prepared ahead of time other than the last minute finishing cooking which takes about 5 minutes.

Shrimp & Clear Noodle Claypot

Shrimp & Clear Noodle Claypot

Shrimp and Clear Noodle Claypot Recipe

Ingredients:
16-20 medium-large shrimps (shell on/head on)– rinse and drain
3-4 small bunch clear noodles– soaked in water until semi transparent, drain
1 large onion– cut into strips
1 stalk green onion–  chopped
1/2 inch ginger– finely chopped
2 cloves garlic– finely chopped
3-4 fresh hot peppers (optional)– finely chopped
cilantro for garnish

sauce:
1 tbsp oyster sauce
1 tbsp Taiwan ‘Sa Cha’ sauce
1 tbsp soy sauce
1 1/2 cup water

Method:

  1. In a claypot, add 1/2 tbsp cooking oil and toss in stripped onion to coat. Lay clear noodles on top of onion. Set aside.
  2. Heat a wok/frying pan and add some cooking oil. Add shrimps and stir fry until the color just change (it’s okay if some parts are still raw). Dish out quickly. Remain the heat.
  3. Add a little more oil to the heated wok and saute green onion, ginger, garlic and hot pepper until aromatic but not burned. Dish out and keep the burner on. Pour in all sauce ingredients and cook until it boils. Transfer to a bowl.
  4. Arrange half cooked shrimps nicely on top of clear noodles. Drizzle green onion & ginger etc. mixture onto the shrimps.
  5. Pour the sauce onto the shrimps, cover with lid and cook on high heat until it boils. Turn heat to medium and cook for  another 3 minutes until shrimps are cooked through. Garnish with cilantro. Serve immediately straight from the claypot.

Note:

  • I use head on/shell on shrimps for nicer presentation and better flavor.
  • If medium shrimps are used, add the shrimps when the noodles is half way cooked so the shrimps won’t be over cooked.
  • step 1-4 can be prepared ahead of time, step 5 can be done close  to serving time.

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Really this is a dish made up of bit of everything– ingredients are usually some leftover seasonal produce/frozen veggies that is not enough to make a dish by itself. Typically it will have some veggie, some meat and/or some seafood and all diced up to about same size, and it comes with light sauce. This time around, I found some edamame beans, shrimps,fish balls and a piece of chicken thigh in my freezer– that’s what I used for the combination stir fry. Just like tomato scramble eggs, I like it for its home-y taste especially with a bowl of steam rice. Also, I love the texture and distinctive taste of each ingredients. This is what I call comfort food.

A-Bit-of-Everything Stir Fry

A-Bit-of-Everything Stir Fry

Ingredients (it’s a little of this and a little of that, so change amount according to what you have at  home):
chicken thigh
frozen edamame beans
fish balls
shrimps
1 cloves of garlic– finely chopped

seasoning to taste:
salt
ground white pepper
chicken bouillon powder– optional

thickening agent (mix well):
1 tsp cornstarch
2-3 tbsp water

Method:

  1. Rinse clean edamame beans and fish balls. Dice fish balls to the same size of edamame beans.
  2. Remove shrimp shells and deveined. Season with salt and rinse of quickly. Dice the shrimp into size of edamame beans too.
  3. Dice chicken into same small size too and season with salt, ground white pepper, sesame oil and cornstarch water.
  4. Heat a frying pan with some oil. Saute garlic until aromatic but not burnt. Add chicken and stir to loose up the meat. When the meat is almost cooked, add edamame beans and fish balls, continue stirring. Lastly, add shrimps and seasoning (salt, ground pepper, chicken bouillon powder) to taste. Stir fry until shrimps are about to cook. Add some hot water, then follow by corn starch water to thicken the sauce. Drizzle with a little sesame oil before dishing out. Serve hot with steamed rice.

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First time I had GOOD buttery garlic shrimp was in Hawaii. The sauce was so yummy with steam rice. This is a very simple recipe that requires only 3 ingredients as stated in its name: Butter, garlic and shrimp.

Buttery Garlic Shrimps

Buttery Garlic Shrimps

Ingredients:
1 lb medium head-off tiger prawns/white shrimps
4-5 tbsp butter
4 cloves of garlic– finely chopped
salt and pepper to taste

Method:

  1. Prepare shrimps ahead: Cut a slit along the back of the shrimps, remove any dirty vein (keep the shell & tail). Rinse well then soak them in cold water sprinkled with some sugar (this is to make the shrimps taste juicy and succulent).  Keep chilled until ready to cook. Drain on paper towel and pat dry.
  2. Add butter to a fry pan and turn heat on high. Add garlic to the melting butter, stir until it gets aromatic. Add shrimps to the pan, turning half way until the shrimps are just almost cooked. Add salt and pepper to taste. Dish out and serve hot with steam rice.

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Stir Fry Bitter Guard with Shrimps

Stir Fry Bitter Melon with Shrimps

Growing up, I always hate bitter melon and don’t understand why people would eat it. But since some not so bad bitter melon tasting last year, I start to accept this vegetable– what can I say with me and the family eating lots of “heaty” food all the time, I need the “ying” of this vegetable to cool down :). This summer I pretty much had a bitter melon dish once a week– what a big change to my diet! Since Richard and Alexander don’t take bitter melon, I only cook it for lunch. When Ethan first saw me eating bitter melon, he wanted some too and so I gave him a bite. Surprisingly, he didn’t spit it out– he ate it followed with a drink of water. Since then he will want a bite or two of bitter melon every time I cook it.

One of the popular way to cook bitter melon is using fermented black bean. My friend Amy suggested using fish sauce and shrimp. If you have fish sauce in your pantry, do give it a try. When I want shrimp in the dish, I would stir fry with fish sauce, or add an egg and make it scrambled egg style. If it’s just stir frying bitter melon alone, I would use fermented black bean. My mom cook it with tomatoes and thus adds tangy flavor to the dish– quite refreshing taste. Hochiak! Delicious Asian Food have it fried with salted egg— hmmm… sounds delicious. I would have to try it next time.

Stir Fry Bitter Melon with Shrimps Recipe

Ingredients:
1 medium bitter melon–cut in 1/2 vertically, discard seeds and inner spongy stuff with a spoon, then thin slice
8-10 small shrimps– shelled and deveined, lightly seasoned with salt
2 cloves garlic– finely chopped
few drops of fish sauce
1/2 to 1 cup hot water
salt and pepper to taste

Method:

  1. Put sliced bitter melon in a bowl and sprinkle with some salt and little water. Rub salt into bitter melon. Let it sit for a while to draw out bitter juice. Rinse under water 2 times. Drain.
  2. Heat wok on high heat. Add 1 tbsp oil and quick saute shrimps until just cooked. Dish out.
  3. Add 1 tbsp oil to  the hot wok. Stir fry garlic until aromatic, add bitter melon and keep stirring. Add enough hot water, little at a time, and cook bitter melon until tender. Add fish sauce, salt and pepper and stir well. Return shrimps to wok. Quick stir and dish out.

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Recently I have been having fun making Italian food. I made some focaccia bread, seafood linguine and now the angel hair pasta. Originally I just wanted lemon shrimp, but Richard and I are both garlic lovers so why not tossed in some roasted  garlic. It was very delicious– a good choice when I want something light as I used extra virgin olive oil and lemon juice makes it refreshing. Oh, I didn’t have parsley on hand so here came my green onion for the green touch.

Angelhair pasta Shrimp & Roasted Garlic

Angel hair Pasta with Shrimp & Roasted Garlic

Angel Hair Pasta with Shrimp & Roasted Garlic Ingredients:
(I cook based upon estimation on the portion of ingredients, pls adjust to suit your taste)
Deveined shrimps (sliced in half if they are too big)
Fresh garlic– finely chopped
Fresh lemon juice
Roasted garlic
Salt & Pepper
Chili flakes

Cooked angel hair pasta

Method:

Heat up pan and pour some olive oil. Add in shrimps. Season with salt and pepper and saute until shrimps are almost cooked. Add in freshly chopped garlic, chili flakes and continue cooking until aroma comes out. Add in cooked angel hair pasta, drizzle lemon juice and give it a few toss. Taste to adjust seasoning accordingly. Lastly toss in roasted garlic and serve hot. Bon appetite!

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