My cookbook

1 pound (450g) raw jumbo shrimp, peeled and deveined (thawed if frozen)
▢½ teaspoon (1g) grated ginger
▢1 teaspoon (3g) minced garlic
▢1 tablespoon (12g) brown sugar
▢1 tablespoon (15ml) honey
▢1 tablespoon (15ml) white wine vinegar
▢¼ cup (60ml) low-sodium soy sauce
▢½ teaspoon (1g) cracked black pepper
▢1 tablespoon (15ml) sesame oil
▢1 teaspoon (4g) cornstarch
▢2 tablespoons (30ml) water
▢1 tablespoon sliced green onions
▢1 teaspoon sesame seeds
Instructions
In a small mixing bowl, combine the garlic, ginger, brown sugar, honey, white wine, soy sauce, and black pepper. Mix well until all the ingredients combine.
Place shrimp in a medium bowl, add about two tablespoons of the teriyaki mixture, and toss until it completely coats all the shrimp. Let it marinate in the refrigerator for about 15 minutes.
Heat oil in a large skillet over medium-high heat. Then, add the shrimp in a single layer and cook for a minute or two per side until pink.
Remove them from the pan and transfer to a plate. Add the teriyaki sauce to the pan and bring to a boil.
In a small bowl, whisk two tablespoons of water and cornstarch until smooth, and add it to the sauce, stirring until fully combined. Reduce the heat to low and simmer for 3-4 minutes or until the sauce thickens.
Return the shrimp to the pan and stir to coat evenly with the sauce. Cook for about one more minute, being careful not to overcook the shrimp.
Serve over white rice and veggies garnished with green onions and sesame seeds if desired.

Источник: https://www.africanbites.com/teriyaki-shrimp/?utm_source=convertkit&utm_medium=email&utm_campaign=Quick%2C+Healthy%2C+and+Heavenly+-+Teriyaki+Shrimp+Awaits+You%21%20-%2012928354#wprm-recipe-container-690586

Очень вкусное блюдо! Подавала с иранским салатом: порезанные кубиком помидоры и огурцы, плюс лук, сухая мята, оливковое масло и сок лимона.

2 cups Basmati rice
▢3 ½ cups water
▢1 teaspoon salt
▢2 tablespoon vegetable oil divided
▢2 yellow onion finely chopped
▢6 cloves garlic minced
▢1 cup fresh cilantro chopped
▢1 inch fresh ginger grated
▢1 teaspoon tomato paste
▢½ teaspoon turmeric
▢½ teaspoon salt more if needed
▢¼ teaspoon cayenne pepper see notes
▢1 lb shrimp peeled and deveined
INSTRUCTIONS

Prepare the rice
In a sauce pan, add the rice, water, one tablespoon vegetable oil and salt.
Bring to simmer and cook until the water is almost evaporated.
Place the lid on and cook the rice for another 5 minutes on low heat.
Turn the heat off and leave the rice covered and untouched for 10 minutes.
After 10 minutes, lightly fluff the rice using a fork.
Prepare the shrimp
Heat one tablespoon vegetable oil in a pan and saute onion until golden brown.
Stir in garlic and cook for a minute. Add in the chopped cilantro and cook for 2 minutes.
Stir in ginger. Cook for about 2 minutes.
Add in tomato paste, turmeric, salt and cayenne pepper. Stir well to mix the ingredients.
Add in the shrimp and cook for a few more minutes until the shrimp is pink and fully cooked.
In a platter, add a layer of rice and top with the shrimp and onion mix. Repeat until all the shrimp and rice is in the platter. (You can also add the rice to the shrimp and onion - as shown in the video - and mix in the pan if the pan is large enough)
Using two forks, mix the rice and shrimp lightly.
Serve immediately.

Источник: https://www.unicornsinthekitchen.com/persian-style-shrimp-and-rice-meygoo-polo/

Очень вкусная паста! Просто изумительная. Быстро и просто!

1 pound spaghettini
1/2 cup extra-virgin olive oil
1 pound large shrimp, shelled and deveined
1/2 cup panko
2 teaspoons crushed red pepper
2 garlic cloves, thinly sliced
1 teaspoon finely grated lemon zest
Salt
Pepper
Chopped parsley, for garnish



In a pot of salted boiling water, cook the pasta until al dente. Drain, reserving 1 cup of pasta water.

In a large saucepan, heat the olive oil. Add the shrimp, panko, crushed red pepper, garlic and lemon zest. Season with salt and pepper and cook over moderately high heat, stirring occasionally, until the shrimp are just cooked through, about 6 minutes.

Add the pasta and reserved cooking water to the skillet and cook, tossing, until coated, about 2 minutes. Transfer to shallow bowls, garnish with chopped parsley and serve.

Источник: https://www.foodandwine.com/recipes/angry-shrimp-spaghettini

Очень вкусная паста и соус!

1 pound spaghetti
1 pound Argentine Red Shrimp
Kosher salt and freshly ground black pepper
2 tablespoon olive oil plus some for drizzling
3 tablespoons butter divided
4 cloves garlic chopped
1 large shallot finely chopped
1/2 teaspoon crushed red pepper flakes
1 cup grated parmesan cheese
1 cup Rosé (something dry and mineral-y)
1 cup fresh basil torn
1 lemon zested and juiced

INSTRUCTIONS

Cook the pasta to package directions. Hold off on starting the shrimp until you start your pasta.
Season the shrimp with salt and pepper. Preheat a large skillet (I like a cast iron skillet for this) over medium high heat. Add the olive oil and 2 tablespoons of the butter. When butter melts into oil, add the shrimp. Cook for a few minutes on each side until cooked through. Remove shrimp and set aside.
Add an additional drizzle of olive oil to the skillet and remaining butter and add the garlic, shallots, crushed red pepper flakes, salt and pepper. Reduce heat to medium low and sauté garlic and shallots 1 to 2 minutes, stirring constantly. Add wine to the pan and scrape up any pan drippings. Reduce the wine for 1 minute and add the lemon zest and juice and the shredded parmesan cheese stir the mixture until the cheese has melted. Add the cooked pasta and cook for about 30 seconds, just to combine and let the pasta soak up the sauce. Nestle the shrimp back into the skillet to serve. Garnish with basil.

Источник: https://whatsgabycooking.com/garlic-shrimp-rose-pasta/#recipeJump

It's a great dish! I made half of everything for two of us, but I think I'll repeat the entire thing to share with Natasha.

1 1/2 lbs large shrimp cleaned and deveined
1 red bell pepper cut into slices
1 small onion cut into slices
1 lb asparagus cut into thirds
2 tablespoons olive oil
4 garlic cloves diced
1/2 cup sweet chili sauce
5 tablespoons soy sauce
1/4 cup water
3 teaspoons cornstarch

Coconut Rice

1 -15 oz can coconut milk
½ cup water
1½ cups Jasmine rice
1 teaspoon salt

In a small bowl whisk together chili sauce, soy sauce, water and cornstarch until combined and set aside.
Heat 1 tablespoon olive oil in a cast iron skillet on medium high heat, add the peppers, onions and asparagus and garlic. Cook for 3-4 minutes just to softened them. Remove veggies to a plate.
Add another tablespoon of oil to the skillet and add shrimp to pan and cook for 2 minutes then flip and cook another 2 minutes. Or until they are pink and firm and cooked through. Remove to the plate.
Add the sauce mixture into the skillet, simmer for 2 minutes or until sauce is thickened. Add veggies and shrimp back into the pan. Serve and enjoy!
For the coconut rice
In a medium saucepan add water, coconut milk, Jasmine rice and salt. Mix until combined.
Bring to a boil and then reduce heat to medium/low cover and cook for 18-20 minutes. Fluff with a fork.

Источник: https://butteryourbiscuit.com/sweet-chili-shrimp-stir-fry/

Сделала вчера. Очень вкусно! Правда сок лимона мне был не в тему и я добавила 1/2 цуккини, обжаривала вместе с креветками. Бекона 3 ломтика. Кашу (2/3 чашки на 3 ст. воды) варила в рисоварке, после добавила 1/3 чашки жирных сливок, 1 1/2 ст. л. сливочного маска и 1/4 чашки тертого пармезана. Муж был доволен. Очень быстрое блюдо.

Ingredients
For the grits:

1 cup yellow grits
4 cups water
1/2 tsp kosher salt
3 tbsp butter (salted or unsalted)
1/3 cup heavy cream
1 cup shredded cheddar cheese (or asiago)

For the shrimp:

4 ounces high-quality bacon sliced or chopped into small pieces (about 5-6 strips)
1 lb 16/20 size wild shrimp peeled and deveined
4 scallions sliced
1 tbsp minced garlic
2 tsp freshly squeezed lemon juice
2 dashes Tabasco sauce optional (перец хлопьями)

Instructions
How to Make the Grits:

I have great success cooking the grits in the rice cooker, though this may depend on the model used. If you want to give it a try, simply combine the grits, water, and salt in the rice cooker, and run a normal white rice cycle. When the cycle is over, stir in the butter and cream, then stir in the cheese. Season to taste and make any necessary adjustments.
To make the grits on the stovetop, bring the water to a boil in a nonstick saucepan and add the grits and salt. Cover the pot with a lid, reduce the heat to low, and simmer for about 20 minutes, until the water is absorbed. Then stir in the butter and cream, then the cheese. Taste and make any necessary seasoning adjustments.

How to Make the Shrimp:

Place the bacon in a cold skillet, and turn the heat to medium. Render out the fat and cook the bacon until crisp, about 10 minutes.
Use a slotted spoon to scoop out the bacon bits, leaving the bacon grease and brown bits in the pan. Add the shrimp in a single layer, season with salt and pepper, and cook for 60 seconds.
Flip the shrimp over, season with salt and pepper, then add the scallions, garlic, lemon juice, Tabasco (if using), and the reserved crisped bacon.
Let the shrimp cook for another minute or two until cooked through, tossing the ingredients gently to meld the flavors. Take care not to overcook the shrimp, and keep in mind there will be a little bit of carryover cooking, so I undercook them slightly.
To serve, place the grits on the bottom of a bowl and scoop the shrimp on top. They taste best eaten together. Enjoy!

Nutrition
Calories: 639kcal | Carbohydrates: 33g | Protein: 37g | Fat: 38g | Saturated Fat: 20g | Cholesterol: 384mg | Sodium: 1634mg | Potassium: 275mg | Vitamin A: 1045IU | Vitamin C: 7.8mg | Calcium: 400mg | Iron: 3.3mg

Источник: https://www.fifteenspatulas.com/shrimp-and-grits/

Очень вкусные пельмени!

1 pound shrimp, deveined
1/2 pound frozen or steamed broccoli
1T sesame oil
1T mirin or sake
2 cloves garlic, minced
1t fresh, grated ginger
1/2 t salt
1t red pepper flakes (optional)
Pinch of black pepper
25-30 mandu wrappers .
✔Use a knife or food processor to mince both the shrimp and broccoli. (I prefer a knife for a better texture) ✔For broccoli, gently squeeze out excess water in your hands and transfer to a mixing bowl along with the shrimp. ✔Add the rest of the ingredients. Mix well. ✔Dip a fingertip in the water around the inside edge of the wrapper, put a tablespoon of mandu filling in the center of a dumpling wrapper. Fold wrapper over the filling to form half-moon shapes. Repeat with remaining wrappers and filling.
.
✔You can boil, pan-fried or deep fry the mandu.

Источник: https://www.instagram.com/p/B7HLa0QAXv_/?igshid=ngh6yk1oz6nk

Очень вкусно! На двоих нам сделала 1/2 порции. Подавала с корейским капустным салатом и помидорным кимчи.

Ingredients
pancakes

2 large eggs
1 1/2 cups cold water
1/2 teaspoon coarse kosher salt
1/2 teaspoon gochu garu (Korean red pepper powder)* or 1/8 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
1 1/2 cups all purpose flour
1/2 pound uncooked shrimp, peeled, deveined, cut into 1/3-inch pieces
1 medium onion, halved, very thinly sliced
8 green onions (white and pale green parts only), cut into 3- to 4-inch-long matchstick-size strips
1 medium carrot, peeled, cut into 3- to 4-inch-long matchstick-size strips

Sauce

1/2 cup reduced-sodium soy sauce
2 tablespoons water
2 tablespoons fresh lemon juice
2 teaspoons Asian sesame oil
1 teaspoon gochu garu (Korean red pepper powder)* or 1/4 teaspoon cayenne pepper
4 tablespoons vegetable oil, divided

pancakes

Whisk eggs in medium bowl to blend. Whisk in 1 1/2 cups cold water, 1/2 teaspoon salt, gochu garu, and 1/4 teaspoon black pepper. Add flour; whisk until smooth. Mix in shrimp, all onions, and carrot. Let batter stand 1 hour at room temperature.

sauce

Whisk soy sauce, 2 tablespoons water, lemon juice, sesame oil, and gochu garu in medium bowl; divide among 4 to 6 small dipping bowls.

Heat 1 tablespoon oil in each of two 10-inch-diameter nonstick skillets over medium heat. Add 1 cup pancake batter to each, spreading to edges of skillet. Cook until edges are firm and bottom is golden brown, about 4 minutes. Using spatula, turn pancakes over. Cook until second side is golden brown and shrimp is cooked through, about 4 more minutes (center will be soft). Increase heat to high and cook until bottom is deep brown, about 1 minute longer per side. Slide pancakes out onto cutting board. Repeat with remaining oil and batter, forming 2 more pancakes. Cut pancakes into wedges. Serve warm or at room temperature with dipping sauce.

Источник:https://www.bonappetit.com/recipe/shrimp-and-green-onion-pancakes

Очень вкусное и простое блюдо. На мой взгляд, вполне диетическое. Вместо перцев использовала брокколи.

Yield
Makes 4 servings

Ingredients

2 tablespoons olive oil
3 cloves garlic, finely chopped
1 cup bulgur wheat
1/2 teaspoon salt
12 ounces fresh or frozen (thawed) raw shrimp, shelled and deveined
2 cups fresh or frozen corn kernels
1 medium red bell pepper, cored, seeded and chopped
2 limes (1 juiced, 1 cut into wedges)
1/4 teaspoon red pepper flakes
1/4 cup cilantro, chopped

Preparation

Heat oil in a large pot over medium heat. Cook garlic, stirring, for 30 seconds; add bulgur and salt; stir 1 minute more. Gradually stir in 2 cups boiling water, 1/2 cup at a time (waiting until bulgur absorbs it to add more), until bulgur is slightly soupy, 8 to 10 minutes. (You might not use all the water.) Add shrimp. Cook, stirring constantly, until it turns pink, 2 to 3 minutes. Add corn, bell pepper, juice from 1 lime and red pepper flakes; stir, adding water to keep mixture creamy. Cook, stirring, until corn and pepper are warmed through, 1 to 2 minutes. Add cilantro; serve with lime wedges.

Per serving 347 calories, 9.6 g fat (1.3 g saturated), 45 g carbohydrates, 8 g fiber, 24 g protein

Источник: https://www.epicurious.com/recipes/food/views/bulgur-risotto-with-corn-and-shrimp-357089

Делала нам на двоих и нам обоим очень понравилось!

ngredients

Serves 4-6

For the fish soup:

1 medium onion, finely chopped
1 medium carrot, finely chopped
1 stalk of celery, finely chopped
2-3 cloves of garlic, finely chopped
A few sprigs of parsley, finely chopped
A pinch of red (chili) pepper flakes
Olive oil, q.b.
250-300ml (1 to 1-1/2 cup) passata di pomodoro, preferably homemade
1-1.5 kilo (2-3 lbs) mixed firm-fleshed fish (preferably bone-in) and shellfish (see Notes for details)
A few threads of saffron (optional)
A bay leaf

For the coucous:

250g-300g (9 to 10-1/2 oz) pre-cooked or regular packaged couscous
A handful of almonds, chopped
A pinch of ground cinnamon
A pinch of ground nutmeg

Directions
Step 1: Prepare the fish soup

In a pot large enough to contain all your seafood comfortably, sauté the onion, carrot, celery, parsley, garlic and red pepper flakes in abundant olive oil over low heart until quite soft. Add a pinch of salt as you sauté, taking care not to let anything brown.

Add the tomatoes to the pot and let them reduce for a few minutes into a saucy consistency.

Lay on the fish and other seafood, then add enough water to cover the seafood, along with the bay leaf and saffron if using. Simmer, uncovered, for a good 20-30 minutes, until the seafood is cooked through and broth is very flavorful. Taste and adjust for salt.

Remove the fish and other seafood from the pot. Using a paring or boning knife, remove the skin and filet the fish. Cut the filets, if need be, into serving-size pieces. Place the fish filets and shellfish in a bowl and cover to keep warm. Discard the fish heads, skin and bones.

Pour the remaining broth through a fine sieve, pressing out the liquid from the solids, and return it to the pot, along with the seafood.
Step 2: Make the couscous:

If you are using pre-cooked couscous, you should follow the measurements and instructions on the package, but using the fish broth or a 50/50 combination of broth and water instead of water. Generally speaking, the instructions will tell you to add pre-cooked couscous to hot liquid and allowed to steam off heat.

Bring the required amount of liquid to a boil, add the precooked couscous, together with the chopped almonds and spices, give it all a good stir and cover. Let the couscous stand for a good 5 minutes, or until the broth is fully absorbed and the couscous tender. Once the couscous is cooked, fluff it with a fork.
Step 3: Assemble and serve:

When you are ready to serve, bring the broth back to the barest simmer to reheat the seafood.

For a family style presentation, serve the couscous in a large serving bowl, perhaps topped with more chopped almonds and a few pieces of seafood, with the fish soup in a separate soup terrine. Each diner can take a portion of couscous, and top it with the seafood and a good ladleful of the borth, to their taste. For a fancier presentation, you can plate individual servings as pictured here.

Источник: https://memoriediangelina.com/2018/08/18/couscous-di-pesce-fish-couscous/