Tuesday, December 28, 2010

#22: Make 10 New Recipes

The Hubs and I decided that we needed to try new foods and flavors. So I suggested we try recipes from different areas of the world. We decided to start with Asia and had Asian Week. I made 2 recipes based off of that idea.

Recipe 1

Pan Seared Shrimp with Soba noodles and Broccoli


For the Shrimp
  • 2 tablespoons vegetable oil (I used EVOO)
  • 1 1/2 pounds of shrimp (21/25 count), peeled and deveined
  • 1/4 teaspoon table salt
  • 1/4 teaspoon ground red pepper flakes
  • 1/8 teaspoon granulated sugar
For the Sauce
  • 2 tablespoons hoisin sauce
  • 1 tablespoon rice vinegar
  • 1 1/2 teaspoons soy sauce
  • 2 teaspoons fresh grated ginger
  • 2 teaspoons water
  • 2 scallions, sliced thin
8-12 ounces of Soba noodles, cooked and drained
2 cups of broccoli

  1. Combine sauce ingredients in a small bowl and mix well. (Double if pairing with noodles)
  2. Heat 1 tablespoon oil in a skillet over high heat until smoking. Meanwhile, toss shrimp, salt, red pepper, and sugar together in a bowl. Add half the shrimp to pan in single layer and cook until spotty brown and edges turn pink, about 1 minute. Remove pan from heat; Using tongs, flip shrimp and toss until all but very center of shrimp is opaque, about 30 seconds. Transfer shrimp to large plate. Repeat with remaining oil and shrimp. After second batch has stood off heat, return first batch to skillet along with sauce mixture and toss to combine. Cover skillet and let stand until shrimp are cooked through, 1 to 2 minutes.
  3. Add cooked soba noodles and broccoli along with remaining sauce. Toss to combine, then serve.

We absolutely loved this recipe. The flavor was wonderful. On top of that it was exceptionally easy to make. Plus these are ingredients we usually have in the house. Definitely getting added to the recipe rotation.

Recipe 2

Kung Pao Shrimp
source Men's Health Magazine

  • 1 tablespoon low-sodium soy sauce
  • 1/4 cup orange juice
  • 2 tablespoons red wine vinegar
  • 1 1/2 teaspoons cornstarch
  • 1 tablespoon sugar
  • 1 tablespoon vegetable oil
  • 5 small dried chillies or 1 teaspoon red chili flakes (I only used 1/2 tsp., but I don't like it too hot)
  • 6 scallions chopped, save the greens for garnish
  • 2 cloves garlic, minced
  • 1 1/2 teaspoon fresh grated ginger
  • 1 large red pepper, seeded and chopped
  • 1 pound medium to large shrimp, peeled and deveined
  • 1/2 cup roasted, unsalted peanuts. plus more chopped for garnish
  1. Combine soy sauce, orange juice, vinegar, cornstarch, and sugar in bowl. Set aside.
  2. Place a wok or large pan over high heat and add oil. When oil is lightly smoking, toss in chillies, scallion whites, garlic, and ginger.
  3. Stir-fry for 30 seconds, until fragrant, but not browned or burnt. Add bell peppers and cook for another minute, stirring constantly with spatula. Then add shrimp and peanuts, and cook until shrimp turns pink, about 3 minutes.
  4. Stir in the sauce and cook just long enough for it to thicken and form a light sheen around shrimp and vegetables, about 30 seconds.
  5. Serve over a scoop of brown rice, sprinkled with chopped scallion tops and peanuts.

Another yummy dish. This one was selected by the Hubs and we both loved it. Very easy to make and we love the flavors. Also uses ingredients we have in the house regularly. I did add some (did not measure) hoisin sauce because we like the sweeter flavor.

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