- About
- Recipe Index, In Progress
- Homeschooling
- 4Real OPML File
- Paco’s Curriculum and Book List, 2007-2008
- Migi’s Curriculum and Book List, 2007-2008
- Music Schedule
- Free Flashcards for Latina Christiana I
- Aisa’s Curriculum and Book List, 2007-2008
- Online Resources
- Unschooling / Relaxed Schooling Helps
- Filipino Homeschoolers
- The Plan for Art
- How to Homeschool
- My Favorite Books on Books
- Towards *our* Philosophy of Education
- Yena’s Booklist 8/07-7/08
- Paco’s Curriculum and Booklist, 2008-2009
- Migi’s Curriculum and Book List, 2008-2009
- Yena’s Booklist 8/08-7/09
- Aisa’s Booklist ’08-’09
- Plan for High School, Paco 2010-2011
- Books We Love: Science
Currently viewing the tag: "shrimp"
This is one dish where the flavors just come together so well, you wonder why you never thought of it before!! Can be served as a light lunch, or as appetizers. I served it to my hubby and his co-worker right before they left for Spain a few weeks ago, to tide them over until the flight attendants serve their meals.
1 lb. shrimp, peeled and deveined
1/4 cup extra virgin olive oil
half a handful garlic cloves, minced
1/4 cup chardonnay or other white wine
salt and freshly ground black pepper to taste
handful mint sprigs
juice of 1 lime
juice of 1 lemon
2 tablespoons extra virgin olive oil
1 cup sheep’s milk feta, crumbled
Marinate shrimp in oil, garlic, wine and salt and pepper to taste. Preheat grill while shrimp is marinating. Chop mint leaves.
Drain shrimp and grill just until cooked through, a minute or two per side. (You can also put them on skewers to make for easier turning.)
Toss shrimp with citrus juices and olive oil, plus the chopped mint. Sprinkle with feta. Can be served warm or at room temperature.
I’m not too fond of most Asian-style salads, because I find some things are usually “off” or the combination of tastes just screams WRONG! This is one exception to the rule.
1 package baby spinach, washed and spun dry
2 cups large shrimp, steamed, peeled and deveined
1 large ripe mango (Champagne mango if you can find it is best), peeled, de-seeded and cut into 1/3-inch slices
1/4 cup red onion, sliced thinly
2 tablespoons rice wine vinegar
1 teaspoon grated zest and 3 tablespoons juice from 1 orage
1 tablespoon grated fresh ginger
salt and freshly ground black pepper, to taste
1/4 cup canola oil, expeller-pressed preferred
1 tablespoon sesame oil
Place spinach, shrimp, and mango slices in a large bowl. Set aside.
In a small non-reactive bowl, macerate onion slices in 1 tablesoon rice wine vinegar for 5 minutes.
Whisk orange zest, orange juice, ginger and remaining vinegar, as well as salt and pepper to taste, in a small bowl. Whisk oils in until emulsified.
Add onion slices to salad bowl. Pour dressing over salad; toss and serve immediately.
a repost of a recipe I wrote for aboutweblogs.com/asianfood, aka noodlesandrice.com
My uncle’s wife who’s from Pangasinan, Philippines, makes a similar dish, except that hers is more a veggie dish, with the emphasis on the snow peas. She also adds shelled peas and cashews to hers, a nice variation to this dish.
Shrimp and Snow Pea Stir-Fry (Cha How Lang Tao Nung B’kong)
adapted from a recipe in The Elephant Walk Cookbook
For 4-6 servings
2 tablespoons canola oil
2 tablespoons minced garlic
1 pound medium shrimp, shelled, deveined and butterflied
1 pound snow peas, topped, tailed and de-stringed
3 tablespoons fish sauce
2 tablespoons sugar
1/4 teaspoon freshly ground black pepper, or to taste
Heat the oil in a large skillet or wok over medium-high heat. Add garlic and stir-fry until just beginning to turn color, about 15 seconds. Add shrimp, snow peas, fish sauce and sugar. Continue stir-frying until shrimp are just cooked through and snow peas are crisp-tender, 5 to 6 minutes. Season with the freshly ground black pepper. Serve hot.
