Sometimes I crave Chinese for lunch and came up with a Shrimp and Vegetable Delight. I actually had 1/2 of a spaghetti squash left over from my Pesto Pasta with Chicken Sausage and Artichokes which we made the other day for lunch! We are busy here at Cindy’s Table creating and testing new recipes…
Note: You can use flank steak, chicken or even cook up ground turkey to make this dish yummy!
For the Shrimp and Vegetables
- 1/2 of a large spaghetti squash, cut in half lengthwise
- 1/2 Cup baby peas
- 1 Tablespoon coconut aminos
- 1 carrot, shredded
- 1 Cup broccoli, cut into florets
- 1/2 Pound fresh shrimp
- 1 bag baby spinach
- 1 Teaspoon sea salt
- 1 1/2 Tablespoon siracha
For the Sauce
- 2 Tablespoons almond butter
- 1 lime, juiced
- 1/4 Teaspoon red pepper flakes
- 2 Teaspoons local honey
- 1 garlic clove, minced
- 1 Tablespoon white wine vinegar
- 2 Teaspoons sesame oil
- 1 fresh grated ginger
- 1/2 Teaspoon sea salt
- 2 1/2 Teaspoons coconut oil
- 2 tablespoons cooking oil (divided)
- 8 ounces raw jumbo shrimp (peeled and deveined)
- 1/2 cup canned baby corn (cut in half lengthwise)
- 1/2 cup snow peas (cut in half lengthwise)
- 1/2 red bell pepper (sliced thinly)
- 1 clove garlic (finely minced)
- 1 teaspoon fresh ginger (grated)
- 1/2 cup beer (Tsingtao, if available)
- 1 tablespoon soy sauce
- 1/2 teaspoon cornstarch (+ 1 tablespoon cool water)
- 1 teaspoon sesame seeds (toasted)
Heat a saute pan over high heat. When the pan is very hot, add just 1 tablespoon of the cooking oil and swirl to coat.
Add the shrimp and arrange in one layer. Let cook undisturbed for 1 minute. Flip the shrimp and fry for 30 seconds, then immediately remove the shrimp to a plate. The shrimp should be seared on the outside but still a little uncooked on the inside.
Wipe the pan clean with a paper towel. Return the same saute pan to medium-high heat. When the pan is hot, add the remaining 1 tablespoon of cooking oil and swirl to coat.
Add the bell peppers, baby corn and snow peas to the pan and saute for 1 minute. Stir in the garlic and the ginger and saute until fragrant, about 30 seconds.
Pour in the Tsingtao beer and the soy sauce and let come to a boil.
Add the shrimp back into the pan and pour in the cornstarch/water mixture. Stir to coat the shrimp and let cook for an additional 1 to 2 minutes until the shrimp is cooked through.
The Perfect Wine to Pair with Grilled Seafood: Rosé
I love rosé and am quick to choose it at a party or restaurant, but I don’t know too much about choosing a bottle of rosé myself, which is why buying wine online at Millesima USA is so helpful. Millesima is a leading retailer of fine and rare wines, with an amazing selection of the highest quality wines, including the most sought-after French, Italian, and New World brands. The site makes it really easy to sort wines by color, country, region, varietal, rating, and price—they even have a “Great Values” filter with wines that have a 90+ point rating from Wine Spectator or Wine Advocate under $25, under $50, and under $100. Millesima is unique in that it also offers the opportunity to buy wine futures (en primeur) and has a very extensive selection of large format bottles.
After browsing a number of wines, I decided on two roses (Caves d’Esclans Whispering Angel 2018 and Chateau Gassier Esprit Gassier 2017) and the super highly rated Foxglove 2016 Chardonnay—all for under $25 a bottle. Any of the three wines I chose would pair well with this grilled shrimp dish, but fruity, refreshing rosé complements all of the clean Mediterranean flavors beautifully. The Esprit Gassier 2017 from Château Gassier is the prettiest shade of peach, with a round, juicy, citrusy finish. It’s the perfect pairing for any grilled seafood so I expect I’ll be buying it all summer long.
- 1 pound peeled and deveined jumbo shrimp, thawed if frozen (see Tip)
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano, crushed
- ¼ teaspoon ground pepper
- ⅛ teaspoon cayenne pepper
- 1 cup whole-grain orzo
- 3 scallions
- 2 tablespoons olive oil, divided
- 2 cups coarsely chopped zucchini
- 1 cup coarsely chopped bell pepper
- ½ cup thinly sliced celery
- 1 cup cherry tomatoes, halved
- ½ teaspoon salt
- 2 tablespoons barbecue sauce
- Lemon wedges for serving
Place shrimp in a medium bowl. Combine paprika, garlic powder, oregano, pepper and cayenne in a small bowl. Sprinkle the spice mixture over the shrimp toss to coat and set aside.
Bring a large saucepan of water to a boil. Cook orzo according to package directions drain. Return to the hot pot cover and keep warm.
Meanwhile, slice scallions, separating white and green parts. Heat 1 tablespoon oil in a medium skillet over medium-high heat. Add the scallion whites, zucchini, bell pepper and celery cook, stirring occasionally, until the vegetables are crisp-tender, about 5 minutes. Add tomatoes cook until softened, 2 to 3 minutes more. Add the vegetables to the pot with the orzo. Add salt toss to combine.
In same skillet, heat the remaining 1 tablespoon oil over medium heat. Add the shrimp cook, turning once, until opaque, 4 to 6 minutes. Drizzle with barbecue sauce. Cook and stir until the shrimp are coated, about 1 minute.
Serve the shrimp with the vegetable mixture. Top with scallion greens and serve with lemon wedges, if desired.
Tip: Frozen shrimp thaws quickly. Place frozen shrimp in a large bowl with ice water. Let stand for 20 minutes.
Yield: 24 potstickers
prep time: 25 minutes
cook time: 15 minutes
total time: 40 minutes
Completely homemade, easy peasy freezer-friendly shrimp potstickers! Tastes just like your favorite take-out place, but even better!
- 3 tablespoons vegetable oil, divided
- 3/4 cup diced shiitake mushrooms
- 2 shallots, minced
- 1 pound medium shrimp, peeled and deveined, diced
- 1/4 cup chopped fresh cilantro leaves
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 tablespoon reduced sodium soy sauce
- 1 tablespoon rice wine vinegar
- 2 teaspoons sesame oil
- Kosher salt and freshly ground black pepper, to taste
- 24 (4 1/2-inch) round wonton wrappers
- Heat 1 tablespoon vegetable oil in a medium skillet over medium high heat. Add mushrooms and shallots, and cook, stirring occasionally, until tender, about 3-4 minutes. Let cool completely.
- In a large bowl, combine mushroom mixture, shrimp, cilantro, garlic, ginger, soy sauce, rice wine vinegar and sesame oil season with salt and pepper, to taste.
- To assemble the potstickers, place wrappers on a work surface. Spoon 1 tablespoon of the mushroom-shrimp mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.*
- Heat remaining 2 tablespoons vegetable oil in a large skillet over medium heat. Working in batches, add potstickers in a single layer and cook until beginning to crisp on the bottom, about 2-3 minutes. Working quickly, add 1/4 cup water cover and cook until liquid has evaporated and bottoms of dumplings are crisp and golden, about 2-4 minutes.
- Serve immediately.
*The filling in the potstickers does not have to be cooked prior to wrapping.
*To freeze, place uncooked potstickers in a single layer on a baking sheet overnight. Transfer to freezer bags.
Bored of Your Usual Dinner Ideas? Switch Things Up With This Shrimp Curry Stir-Fry
I'm always looking to switch things up in the kitchen, especially when I get into a routine of making the same meals every week. If you're also looking for a way to freshen up your weekly dinner rotation, I have just the hack for you. On your next trip to the grocery store, stop and browse the sauce and marinade aisle. I love to do this on my weekend trips to Trader Joe's to see what's new and what I haven't experimented with yet, and get tons of inspiration for new meal ideas. Using a new sauce or marinade can elevate a plain dish to what feels like a brand-new meal!
The idea behind this dish was just that — I was browsing sauces that I had never cooked with before in hopes of finding something fun to pair with a bag of shrimp, and the Trader Joe's Thai Red Curry Sauce saved the day. I use some simple ingredients to elevate it a bit, round out the flavors, and give it a personal touch, and let me tell you I haven't looked back since. This dish now has a permanent spot in my meal rotation and I always make sure to grab a jar of this sauce for a quick and flavorful dinner.
I use frozen shrimp for this recipe but this sauce is universal. Feel free to sub the shrimp for chicken, beef, even tofu — any protein works. The bulk of your work is cutting up all of your veggies, and after you've prepped all the ingredients the cooking process goes pretty quickly. For that reason I suggest getting all of your components prepped and ready to be thrown into your pan. The red bell pepper, onion, and garlic create a delicious base for this sauce, and the aroma of these three ingredients sautéing in your pan will make your mouth water. It's very important to simmer your sauce with fresh basil leaves before serving. Do not skip this step as it's a crucial flavor element that adds a bit of sweetness but also hints of pepper and anise! You can find step-by-step instructions on how to make this delicious dish over on my YouTube channel.
- 2 (8.8-oz.) pkg. precooked jasmine rice
- 3 tablespoons canola oil
- 2 cups fresh pineapple chunks (about 8 oz.)
- 1 large red bell pepper, cut into 1-in. pieces
- 1 1/4 pounds raw large shrimp, peeled and deveined
- 3 tablespoons lower-sodium soy sauce
- 2 tablespoons light brown sugar
- 1 1/2 tablespoons unseasoned rice vinegar
- 1/2 teaspoon black pepper
- 1/2 cup loosely packed fresh cilantro leaves
- Calories 505
- Fat 14g
- Satfat 1g
- Unsatfat 11g
- Protein 26g
- Carbohydrate 68g
- Fiber 2g
- Sugars 13g
- Added sugars 7g
- Sodium 655mg
- Calcium 12% DV
- Potassium 10% DV
Easy One Pan Roasted Shrimp and Veggies
Quick and healthy oven roasted shrimp and veggies done in one pan in under 20 minutes, plus it&rsquos under 200 calories per serving! If you&rsquove been following the blog then you know how much I love one pan recipes. They&rsquore easy to prepare and require minimal clean-up. This dish is so easy to make you basically toss all the veggies in a sheet pan and bake until charred, then add the shrimp just 5 minutes before removing from the oven. It&rsquos very similar to the 15 minute healthy roasted chicken and veggies recipe but for the shrimp lovers.
I added thinly sliced carrots but they can easily be replaced with potatoes or asparagus. It&rsquos baked at a high temp (425) so the veggies become perfectly charred. The result is delicious charred veggies with tender juicy shrimp that goes perfect on rice, pasta or with a salad!
Recipe: Greek veggies with sautéed shrimp in a Greek lemon dressing for dinner
As we scramble around managing work-from-home and household chores together, the least we can do to prioritise our health is by having our meals on time and making sure that they include foods that boost our fitness levels and that is when we stumbled upon this mouthwatering recipe of Greek veggies with sautéed shrimp in a Greek lemon dressing. Opt for flavourful, healthy and easy choices for dinner tonight with this recipe of Greek veggies with sautéed shrimp in a Greek lemon dressing which is packed with succulent shrimp and too irresistible to miss this summer night.
Loaded with fresh vegetables and light lemon juice, this simple, bright and refreshing salad is perfect to beat work week blues. If you have absolutely nothing planned to cook tonight, do not concede defeat nor reach for a bowl of some cereal and milk or takeaway instead, check out the recipe of Greek veggies with sautéed shrimp in a Greek lemon dressing here that serves 2:
Wild Argentinian red shrimp (
Cut up the carrots, broccoli, and onion and place in a large mixing bowl. Pour in a generous drizzle of olive oil, the oregano, and salt. Lay on a baking sheet with parchment paper underneath. Roast at 400 for around 25 minutes.
Thaw the shrimp & stir the dressing ingredients in a small bowl. Add the shrimp to a hot pan with the dressing and sauté for 3-4 minutes or until cooked through. Enjoy!
(Recipe: Kendall, Instagram/kissmywheatgrass_)
High in protein but low in calories, carbs and fat, shrimps make for a perfect diet food. As one of the most commonly consumed types of shellfish, shrimps are packed with high amounts of certain nutrients like as iodine and provide vitamins and minerals including selenium that is required for your daily needs and helps promote heart health while reducing inflammation.
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Everyday Chinese Cooking
Asian food expert, television chef and author Katie Chin just released a new cookbook, Everyday Chinese Cooking: 101 Delicious Recipes from My Mother&rsquos Kitchen. The book highlights recipes from the kitchen of her mother, the award-winning restauranteur, Leeann Chin.
We love the emphasis on homestyle dishes like:
Stir-Fried Beef with Tomato
Chinese Chicken Salad
Baby Bok Choy