Category Archives: Shrimp

July 2, 2012 · 6:25 am

HASTY TASTY PAELLA UNDER PRESSURE

Pressure Cooker

Paella is one of those wonderful one-pot meals with peasant origins. Traditionally, paella was cooked over an open fire in the fields when workers took a break for lunch. The ingredients depended on what was available and could include everything from chicken to rabbit. Coastal areas of Spain popularized the addition of seafood, again whatever catch was available.

The most expensive ingredient is the saffron, yet I know of no suitable substitution. The good news is a little bit of saffron goes a long way and stores well in your refrigerator.

Paella can be a healthful dish, but the recipes I found were time consuming. Not to be discouraged, I experimented with ways to serve paella with minimal fuss. My hasty tasty version of paella uses a 6-quart pressure cooker and mostly frozen ingredients. From start to finish, the meal takes just about half an hour to cook.

RECIPE

 Hasty Tasty Paella

Ingredients:

  • 1 cup uncooked brown rice¹
  • 2 Tbsp. extra virgin olive oil
  • 1½ cups frozen pepper stir-fry
  • 1 ¾ cups chicken stock or broth
  • 6-8 saffron threads
  • 1 Tbsp. sweet paprika
  • 2 boneless, skinless chicken thighs
  • ½ pound frozen shrimp, cleaned and shelled
  • ½ pound frozen sea scallops
  • ½ cup frozen peas or mixed vegetables
  • ¼ cup chopped fresh parsley

Directions:

  1. Brown the rice in the olive oil over medium heat in the bottom of the pressure cooker pot.
  2. After rice is browned, add the pepper stir-fry, broth, saffron, paprika, and chicken. Secure lid and bring to pressure.
  3. Cook under pressure 15 minutes.
  4. Remove the cooker from heat and allow pressure to drop on its own for 10 minutes. Then carefully release pressure and remove the lid according to the manufacturer’s instructions.
  5. Remove the chicken to a cutting board for slicing. Fluff the rice with a fork.
  6. Return cooker to medium heat and add remaining ingredients. Cook just until seafood is cooked, approximately 5 minutes or until shrimp is pink.
  7. Remove cooker immediately from heat and stir in sliced chicken. Transfer paella to a large shallow serving bowl or individual bowls and serve.

Yield: 4 generous servings

¹Do not substitute white or yellow rice for brown rice. Anything other than brown rice will overcook.

Variation: Use fish or mussels instead of or in addition to the shrimp and scallops.

Paella

Leave a comment

Filed under casseroles, chicken, cooking, Fish, Healthful Eating, Mexican, Recipes, scallops, Shrimp

Tagged as , ,

June 25, 2012 · 7:14 am

Shrimp Salad with Homemade Mayonnaise

I’ve been studying food labels carefully and don’t like many of the additives, so I’ve embarked on a journey to eat more natural foods. I make my own juices, granola, bread, and BBQ sauce. Now I’ve conquered mayonnaise.

With the Vitamix, it’s easy and takes mere minutes. Here’s how:

Mayonnaise

 

Ingredients:

¾ cup egg substitute
1 tsp. dry mustard
1 tsp. salt
4 Tbsp. apple cider vinegar or white wine vinegar
2 cups safflower or canola oil
 

Directions:

Add first four ingredients to the Vitamix container. Secure lid but remove plug.
Turn Vitamix to Variable Speed 1, gradually increasing to 10 then high.
Pour the oil in a steady stream through the opening in the lid.
Run Vitamix just until mixture thickens.
Turn off Vitamix, pour the mayonnaise into a quart jar, and put a tight-fitting lid (or canning ring and lid) on the jar. Refrigerate. Keeps up to 10 days.

 
Yield: 1 quart

I use 1/2 cup of my mayonnaise to make shrimp salad.

Shrimp Salad

Shrimp Salad for Two

RECIPE

Shrimp Salad for Two

Ingredients:

  • 1 cup salad-size shrimp
  • 1 hard boiled egg, chopped
  • 2 Tbsp. minced onion
  • 1 Tbsp. sweet pickle relish
  • ¼ cup chopped celery
  • ½ cup mayonnaise
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. dried tarragon leaves
  • salt and pepper

Directions:

  1. Combine all ingredients in a bowl and toss together.
  2. Refrigerate for at least 4 hours to develop flavors.
  3. Serve on whole-wheat rolls for sandwiches or stuff in a large, ripe tomato. 

Yield: 2 servings

4 Comments

Filed under condiments, Healthful Eating, Recipes, Salads, Shrimp

Tagged as , ,

November 10, 2008 · 7:06 pm

Jambalaya in a Jiffy

We love Cajun dishes, but I lighten them as much as I can.  Instead of using the traditional Andouille sausage, I use a turkey bratwurst or a light sausage.  By request, here is my recipe for Jambalaya in a Jiffy:

RECIPES

Jambalaya In A Jiffy
Makes 10-12 servings

Ingredients:

1 Tbsp. olive oil
1 cup chopped onion
1 cup chopped celery
3 cloves garlic, minced
½ pound sausage (I use bratwurst cut in 1″ chunks)
1 cup uncooked brown rice (White rice will overcook)
1 10-oz can diced tomatoes and green chilies
2 cups broth or stock
3 Tbsp. tomato paste
1 8 oz. can tomato sauce
1 Tbsp. Worcestershire sauce
Cajun Seasonings to taste
Hot sauce (optional)
1 Bay leaf
½ pound frozen shrimp, cleaned and cooked

Directions:

Heat the oil in the bottom of a 6 quart (or 6 Liter) pressure cooker over medium high heat.  Sauté rice to brown, then add onion, celery, garlic, and sausage. Stir often until rice is browned, about 2 minutes.  Add all other ingredients except the shrimp.  Stir to mix.

Secure the lid to the pressure cooker and bring to pressure according to the manufacturer’s instructions.  Cook under pressure 15 minutes, then remove from heat.  Allow pressure to drop on its own for 10 minutes.

Release pressure according to the manufacturer’s instructions then remove the lid.  Caution: steam will be very hot!  Stir in frozen shrimp then return pan to medium heat.  Cook just until the shrimp are thawed and warmed (about 5 minutes).  Remove bay leaf and serve!

This is a healthful, high-fiber dish you can enjoy hot and again in leftovers, such as jambalaya burritos (below).  Son of a gun gonna have big fun on the bayou!

JAMBARRITOS (jambalaya burritos)
Make 8 (4 servings, 2 per person)

Fusion cuisine combines the taste of Louisiana with Tex-Mex!

Ingredients:

2 cups leftover jambalaya
8 whole wheat tortillas
1 cup salsa
1 cup shredded Mexican blend cheese (I use lowfat Monterrey Jack and colby)
1 teaspoon chili seasoning
nonstick cooking spray

Directions:

Preheat oven to 350°F.  Spray a baking sheet with nonstick cooking spray.

In a quart bowl, combine the jambalaya, salsa, seasoning, and cheese. Divide into eights and spoon 1/8 into each tortilla.

Roll each tortilla to form a burrito and place on baking sheet.  Spray nonstick cooking spray over tops of burritos.

Bake for 30 minutes (use more time if using a stoneware baking sheet).  Remove from oven and let stand for 5 minutes before serving.


Leave a comment

Filed under Burritos, Chili and Stew, cooking, Healthful Eating, Recipes, Shrimp, Soups & Stews

Tagged as , , , ,

June 4, 2008 · 7:56 am

Great flavor and convenience, too.

COOKING TIP #1

Microwave ovens are more for reheating or thawing than cooking. I know that statement seems blasphemous since my generation grew up on nuked foods. However, if you want tasty food served to rave reviews, take a little extra time and use some of the methods our moms and grandmas used.

For instance, if re-heating roast beef, warm it slowly in gravy. I make a little fat-free gravy in a large skillet or gourmet pan by combining a 14-oz can of low sodium, fat-free beef broth with 2 Tablespoons corn starch. Bring to a boil. As it thickens, I lower the temperature and add slices of roast beef to the gravy. (If it gets too thick, I simply thin with a little water)Warm for about ten minutes while I put together the rest of the meal. The beef flavors the gravy while the gravy moistens the meat, and it’s still fast enough to be a Hasty Tasty Meal!

COOKING TIP #2

Have you seen the latest in frozen convenience foods at your grocery? It’s called “Fiesta Blend” and contains chopped onion, chopped red bell pepper, kernels of corn, and black beans. I bought a bag and am delighted with the time it saves me. I can make a fast chili by adding to browned meat, chili seasonings, and a can of tomato sauce. Or I can toss it with cooked brown rice in a skillet over low heat for a zippy side dish. When I really want a kick, I sauté a handful and stir in a can of Rotel® tomatoes and green chilies to serve as a dip for tortilla chips. For breakfast, I use a handful as a starter for my breakfast burrito. Fiesta Blend has many applications, especially for the Tex-Mex cook. Keep a bag in your freezer for your southwestern Hasty Tasty Meals.

RECIPE

Are you trying to follow a low-carb diet? Or are you just trying to squeeze more vegetables into your day? Try this recipe for shrimp scampi. I did and I swear it really did fool my taste buds into thinking I was eating pasta!

Shrimp Scampi on Zucchini “Pasta”
Serves 2

Ingredients:
½ pound cooked medium-size shrimp (I keep bags of them in the freezer)
4 cloves garlic, minced
¼ cup extra virgin olive oil
1 tsp. dried tarragon leaves
2 medium zucchini, washed with the ends removed
3 cups water
½ cup shredded Parmesan cheese

Directions:
Bring water to a boil in a 3 quart saucepan. Meanwhile, preheat an 8″ skillet. Using the #2 cone of the Kitchen Cutter (or you may use a vegetable peeler or julienne tool), cut the two zucchinis into little ribbons.

Add the extra virgin olive oil to the preheated skillet and reduce the heat to Low. Add the garlic, shrimp, and tarragon. Cook together just long enough to heat the shrimp. Remove from heat and set aside.

Drop the zucchini “ribbons” into the boiling water for two minutes. DON’T OVERCOOK! Drain, reserving ½ cup of the water. Divide the zucchini and place in the bottom of two individual pasta bowls. Mix the reserved water with the shrimp mixture, toss together, then divide and serve on top the zucchini “pasta.” Sprinkle each serving with ¼ cup of Parmesan cheese, toss, and enjoy.

Enjoy!

Leave a comment

Filed under cooking, Healthful Eating, Recipes, Shrimp, Zucchini

Tagged as ,