6 Servings
Shrimp Cajun
Saute Main Dish Shrimp Cajun
4 pounds imp peeled and de-veined
1/2 stick ter
1/2 cup ve oil
1/4 cup l pepper
1/4 cup ons
en onion tops and bottoms
sley to taste
2 tablespoon lic minced
1 teaspoon il
1 teaspoon t
1/2 teaspoon ery salt
1 spoon Lea and Perrins
1 1/2 tablespoon ck pepper
1 1/2 tablespoon Tony's
1/2 teaspoon Dried gano
1/2 teaspoon Dried me
4 tablespoon mesan romano cheese
1/8 cup ur add more if you desire more thickness
1 can (14 oz) cken broth (can use shrimp stock as a substitute)
1/2 teaspoon Liquid crab l
Melt butter and olive oil in saucepan. Add bell peppers, onions, green onions, parsley and garlic. Cook over medium-low heat until vegetables are tender. Then add the remaining seasonings and allow to cook for at leat 10 miumtes. Add shrimp. Cook until shrimp are done. Serve over angel hair pasta.
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Showing posts with label Shrimp. Show all posts
Showing posts with label Shrimp. Show all posts
Shrimp Salsa
6 Servings
shrimp Seafood
seafood dips party salsa onion hot shrimp Seafood
2 1/2 lbs cooked imp peeled and chopped
24 oz jar mild salsa
2 cups fresh antro chopped
2 cups chopped atoes
1/2 cup onion
2 tbls e juice
1 Tortillo chips
Combina all ingredients and serve with tortillo -chips.Chill overnight before serving.
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shrimp Seafood
seafood dips party salsa onion hot shrimp Seafood
2 1/2 lbs cooked imp peeled and chopped
24 oz jar mild salsa
2 cups fresh antro chopped
2 cups chopped atoes
1/2 cup onion
2 tbls e juice
1 Tortillo chips
Combina all ingredients and serve with tortillo -chips.Chill overnight before serving.
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Shrimp Ceviche
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4 Servings
shrimp Latin
Shrimp Red Onion Cilantro Lime Juice Lemon Juice Bitter Orange Juice
0.5 pound of imp (peeled cleaned, and cut in small pieces)
3 large es (Juice only)
3 large ons (Juice only)
3 tablespoons Bitter nge juice (Naranja Agria/ Sour Orange)
0.5 large Onion (Slices)
7 teaspoon her Salt
1 teaspoon ra Virgin Olive Oil
7 teaspoon Fresh Cracked ck Pepper
0.5 teaspoon Paprika or enne Pepper (Optional)
5 tablespoons Freshly Chopped antro
I love this dish and there are many short cuts to making this even easier. Make sure that the shrimps are peeled and cleaned. Then chop them into smaller chunks. You can use fresh or frozen shrimp. If you are using frozen make sure they are completely defrosted before adding them. (You can do this quickly by soaking them in cold water) Juice the lemons and limes and add the juice to a large bowl. (You don't have to use fresh lemons and limes if you can not find them. You can use the containers of just the juice found in the produce section of you local grocer.) Add the bitter orange juice also to the bowl. If you can not find bitter oranges Goya makes a bottle of Bitter Orange Juice that will work as well. If you use the bottle juice use only 3 cap fulls. Take half of a large Red Onion and slice it so the slices are no longer than an inch and as thin as you can get them. Add the Kosher Salt, Pepper, Paprika or Cayenne Pepper if you like it spicy, Cilantro, and EVOO. (If you can not find any fresh Cilantro there are cilantro pastes available that can be used as well.) Combine all ingredients and make sure that the shrimp is completely submerged in the juices. Let this sit in the the refrigerator for at least 3-4 hours. Check after that to make sure the shrimp has turned to it's beautiful coral color. If some pieces are still raw let it sit longer. I personally like to leave it overnight so that all the juices are settled in and the flavor has completely absorbed. Serve with Plantain chips or alone in a Martini Glass for decoration. You can add tomatoes to the bowl as well. I like to garnish with a few small chunks of Avocado and fresh Cilantro (A Lime or Lemon Wheel will work as well.)
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4 Servings
shrimp Latin
Shrimp Red Onion Cilantro Lime Juice Lemon Juice Bitter Orange Juice
0.5 pound of imp (peeled cleaned, and cut in small pieces)
3 large es (Juice only)
3 large ons (Juice only)
3 tablespoons Bitter nge juice (Naranja Agria/ Sour Orange)
0.5 large Onion (Slices)
7 teaspoon her Salt
1 teaspoon ra Virgin Olive Oil
7 teaspoon Fresh Cracked ck Pepper
0.5 teaspoon Paprika or enne Pepper (Optional)
5 tablespoons Freshly Chopped antro
I love this dish and there are many short cuts to making this even easier. Make sure that the shrimps are peeled and cleaned. Then chop them into smaller chunks. You can use fresh or frozen shrimp. If you are using frozen make sure they are completely defrosted before adding them. (You can do this quickly by soaking them in cold water) Juice the lemons and limes and add the juice to a large bowl. (You don't have to use fresh lemons and limes if you can not find them. You can use the containers of just the juice found in the produce section of you local grocer.) Add the bitter orange juice also to the bowl. If you can not find bitter oranges Goya makes a bottle of Bitter Orange Juice that will work as well. If you use the bottle juice use only 3 cap fulls. Take half of a large Red Onion and slice it so the slices are no longer than an inch and as thin as you can get them. Add the Kosher Salt, Pepper, Paprika or Cayenne Pepper if you like it spicy, Cilantro, and EVOO. (If you can not find any fresh Cilantro there are cilantro pastes available that can be used as well.) Combine all ingredients and make sure that the shrimp is completely submerged in the juices. Let this sit in the the refrigerator for at least 3-4 hours. Check after that to make sure the shrimp has turned to it's beautiful coral color. If some pieces are still raw let it sit longer. I personally like to leave it overnight so that all the juices are settled in and the flavor has completely absorbed. Serve with Plantain chips or alone in a Martini Glass for decoration. You can add tomatoes to the bowl as well. I like to garnish with a few small chunks of Avocado and fresh Cilantro (A Lime or Lemon Wheel will work as well.)
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Coconut Shrimp
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8 Servings
Shrimp American
Shrimp Coconut bread crumbs Appetizer cayenne Sea Food American
24 large imp uncooked and (butterflied)
1 cup nstarch
1 teaspoon t
1 teaspoon per
1 teaspoon enne pepper
4 whites
1 cup Panko ad crumbs
2 cups shredded onut
1 cup nge marmalade
2 tablespoons stone ground tard
1 tbsp prepared seradish
1 h of salt
1 Peanut Oil for frying
Pat the shrimp dry, In small bowl, combine cornstarch, salt , pepper and cayenne. In a 2nd bowl, whisk egg whites until foamy, In another bowl place the coconut and bread crumbs together (tip)you may run the coconut and bread crumbs through the magic bullet or blender to make them finer), Coat shrimp with cornstarch and shake off excess. Dip into egg white and then press into coconut to get full coverage. Heat peanut oil or what ever kind that you have, to 350, gently submerge shrimp 6 at a time, fry until golden on each side, Remove to paper towels to drain, For the sauce: Mix marmalade, mustard, horseradish, and salt Dip shrimp and enjoy
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8 Servings
Shrimp American
Shrimp Coconut bread crumbs Appetizer cayenne Sea Food American
24 large imp uncooked and (butterflied)
1 cup nstarch
1 teaspoon t
1 teaspoon per
1 teaspoon enne pepper
4 whites
1 cup Panko ad crumbs
2 cups shredded onut
1 cup nge marmalade
2 tablespoons stone ground tard
1 tbsp prepared seradish
1 h of salt
1 Peanut Oil for frying
Pat the shrimp dry, In small bowl, combine cornstarch, salt , pepper and cayenne. In a 2nd bowl, whisk egg whites until foamy, In another bowl place the coconut and bread crumbs together (tip)you may run the coconut and bread crumbs through the magic bullet or blender to make them finer), Coat shrimp with cornstarch and shake off excess. Dip into egg white and then press into coconut to get full coverage. Heat peanut oil or what ever kind that you have, to 350, gently submerge shrimp 6 at a time, fry until golden on each side, Remove to paper towels to drain, For the sauce: Mix marmalade, mustard, horseradish, and salt Dip shrimp and enjoy
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Shrimp Scampi Cilantro
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4 Servings
Shrimp Uncategorized
Main Dish Saute Shrimp Dinner Lunch Spring Buttery
1 pound imp raw, peeled and deveined
2 tablespoon ter
2 tablespoon ve oil
2 tablespoon llions sliced
2 cloves lic crushed
2 tablespoon Dry mouth
2 tablespoon antro fresh chopped
1/2 on juice
Heat butter and olive oil in a large skillet. Add scallions, garlic, and shrimp. Saute until shrimp just turn pink. Add vermouth, cilantro, and lemon juice and heat through. Serve over angel hair pasta and top with freshly grated parmesan or romano cheese.
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4 Servings
Shrimp Uncategorized
Main Dish Saute Shrimp Dinner Lunch Spring Buttery
1 pound imp raw, peeled and deveined
2 tablespoon ter
2 tablespoon ve oil
2 tablespoon llions sliced
2 cloves lic crushed
2 tablespoon Dry mouth
2 tablespoon antro fresh chopped
1/2 on juice
Heat butter and olive oil in a large skillet. Add scallions, garlic, and shrimp. Saute until shrimp just turn pink. Add vermouth, cilantro, and lemon juice and heat through. Serve over angel hair pasta and top with freshly grated parmesan or romano cheese.
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Shrimp and "Grits"
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4 Servings
Shrimp Southern
shrimp bacon grits cauliflower southern comfort food Shrimp Southern
1 head liflower, med-large
1 large imp cooked, tails removed
4 strips on chopped
2 cups hrooms chopped
3 cloves lic minced (or garlic powder, to taste)
1 tsp each salt and per or to taste
4 oz. am cheese (Neufchatel works too)
4 tbsp ter (plus some for the pan)
.5 cup light am or half-and-half
.5 cup shredded cheese (optional)
1 bunch kale turnip or collard ens (optional)
Sauteeing is done while the cauliflower steams, so make sure you have everything chopped in advance.... Boil or steam the cauliflower (approx. 10 min) until soft. Reserve water for greens, if desired. While cauliflower boils/steams, heat a skillet on medium-high heat. Heat butter or oil and add mushrooms, bacon and garlic to skillet. Saute until soft, about 6-minutes. Lower heat to medium. Add shrimp, salt and pepper; saute until cooked through while you finish up the greens and cauliflower. If adding greens, boil or steam greens in the same pot as the cauliflower (about 5-10 minutes, depending on how soft you like your greens) Mash cauliflower to desired consistency (it's good to have a few chunks in the mix). Add 4 tbsp butter, cream cheese, and cream and stir over low heat until everything is incorporated. Add salt, pepper, and spices to taste; add cheese, if desired. Add greens to shrimp mixture, if desired; spoon "grits" onto serving plates and top with shrimp mixture. Serve with biscuits or cornbread to round out the meal.
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4 Servings
Shrimp Southern
shrimp bacon grits cauliflower southern comfort food Shrimp Southern
1 head liflower, med-large
1 large imp cooked, tails removed
4 strips on chopped
2 cups hrooms chopped
3 cloves lic minced (or garlic powder, to taste)
1 tsp each salt and per or to taste
4 oz. am cheese (Neufchatel works too)
4 tbsp ter (plus some for the pan)
.5 cup light am or half-and-half
.5 cup shredded cheese (optional)
1 bunch kale turnip or collard ens (optional)
Sauteeing is done while the cauliflower steams, so make sure you have everything chopped in advance.... Boil or steam the cauliflower (approx. 10 min) until soft. Reserve water for greens, if desired. While cauliflower boils/steams, heat a skillet on medium-high heat. Heat butter or oil and add mushrooms, bacon and garlic to skillet. Saute until soft, about 6-minutes. Lower heat to medium. Add shrimp, salt and pepper; saute until cooked through while you finish up the greens and cauliflower. If adding greens, boil or steam greens in the same pot as the cauliflower (about 5-10 minutes, depending on how soft you like your greens) Mash cauliflower to desired consistency (it's good to have a few chunks in the mix). Add 4 tbsp butter, cream cheese, and cream and stir over low heat until everything is incorporated. Add salt, pepper, and spices to taste; add cheese, if desired. Add greens to shrimp mixture, if desired; spoon "grits" onto serving plates and top with shrimp mixture. Serve with biscuits or cornbread to round out the meal.
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Curry Mango Shrimp
3 Servings
Shrimp Seafood
sweet spicy curry seafood main dishes Grilled Shrimp Seafood
1/2 c. mango tney
3 T. fresh e juice
1 T. ve oil
1 T. fresh grated ger
1/2 tsp. ry powder
1 lb. peeled and deveined lg. imp
3 (10-inch) metal or wood wers
Combine mango chutney, lime juice, olive oil, ginger and curry powder; brush half of mixture over shrimp. Cover and let stand 15 minutes. Thread shrimp evenly onto skewers. Grill shrimp, covered with grill lid, over medium-high heat (350° to 400°) 3 minutes on each side or until shrimp turn pink. Brush with remaining chutney mixture and serve. Makes 2-3 servings.
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Shrimp Seafood
sweet spicy curry seafood main dishes Grilled Shrimp Seafood
1/2 c. mango tney
3 T. fresh e juice
1 T. ve oil
1 T. fresh grated ger
1/2 tsp. ry powder
1 lb. peeled and deveined lg. imp
3 (10-inch) metal or wood wers
Combine mango chutney, lime juice, olive oil, ginger and curry powder; brush half of mixture over shrimp. Cover and let stand 15 minutes. Thread shrimp evenly onto skewers. Grill shrimp, covered with grill lid, over medium-high heat (350° to 400°) 3 minutes on each side or until shrimp turn pink. Brush with remaining chutney mixture and serve. Makes 2-3 servings.
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Oh Baby Shrimp
Cooked shrimp are dipped in a mixture of soy sauce and prepared wasabi, then sprinkled with pepper and steak seasoning before grilling for a "hot" appetizer.
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Baked Shrimp Scampi
6 Servings
Shrimp Italian
Appetizers Seafood Bake Shrimp Italian
2 pounds (12 to 15 per pound) imp in the shell
3 tablespoons good ve oil
2 tablespoons dry te wine
Kosher salt and freshly ground ck pepper
12 tablespoons (1 1/2 sticks) unsalted ter, at room temperature
4 teaspoons minced lic (4 cloves)
1/4 cup minced llots
3 tablespoons minced fresh sley leaves
1 teaspoon minced fresh emary leaves
1/4 teaspoon crushed pepper flakes
1 teaspoon grated on zest
2 tablespoons freshly squeezed on juice
1 extra-large yolk
2/3 cup ko (Japanese dried bread flakes)
on wedges
Preheat the oven to 425 degrees F. Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture. In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined. Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.
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Shrimp Italian
Appetizers Seafood Bake Shrimp Italian
2 pounds (12 to 15 per pound) imp in the shell
3 tablespoons good ve oil
2 tablespoons dry te wine
Kosher salt and freshly ground ck pepper
12 tablespoons (1 1/2 sticks) unsalted ter, at room temperature
4 teaspoons minced lic (4 cloves)
1/4 cup minced llots
3 tablespoons minced fresh sley leaves
1 teaspoon minced fresh emary leaves
1/4 teaspoon crushed pepper flakes
1 teaspoon grated on zest
2 tablespoons freshly squeezed on juice
1 extra-large yolk
2/3 cup ko (Japanese dried bread flakes)
on wedges
Preheat the oven to 425 degrees F. Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture. In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined. Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.
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Thai Shrimp Curry
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4 Servings
Shrimp Thai
Stir Fry Braise Prawns Scallops peamut oil red onion Shallots ginger root garlic curry paste coriander curry powder cumin coconut milk tomato paste fish sauce brown sugar Main Dish Shrimp Thai Lunch Fall Spicy (Hot)
1 pound large shrimp/prawns (or, llops; or a combination of the two)
1/2 pound fresh hrooms (optional), quartered (or, 1 can whole straw mushrooms, drained)
2 tablespoons peanut oil, divided (or, other high temperature oil)
1/2 cup onion, finely chopped
3 large llots, finely chopped
1-inch piece ger root, peeled and finely chopped
Salt and freshly ground ck pepper
2 cloves lic, finely minced or put through a press
1 tablespoon Thai red or green ry paste*
1 teaspoon ground iander
1/2 teaspoon ry powder
1/4 teaspoon in
3/4 cup unsweetened coconut cream, or the thickest milk on the top of a can of onut milk*
2 tablespoons ato paste
2 tablespoons Thai h sauce (n m bplah), divided (Golden Boy brand is preferred)*
2 teaspoons light wn sugar, or to taste (or, palm or coconut sugar*)
fresh antro, chopped (for garnish)
e wedges (for serving)
Shell the shrimp and butterfly. Place in a bowl and add a teaspoon of salt and a few tablespoons of water. Mix well and set aside 15 to 20 minutes. Then rinse a few times with running water to wash off all the salt. Drain well and set aside. While shrimp soaks in brine, prepare your favorite rice (white or brown) according to package directions. While rice is cooking, measure out and prepare other ingredients as indicated. Place onions, shallots and ginger together in a small bowl. Have minced garlic in seperate small bowl, or whole garlic in a garlic press. In another small bowl, mix together curry paste, coriander, curry powder and cumin, until well combined, set aside. In another small bowl, mix together coconut milk, tomato paste, 1 teaspoon of the fish sauce (or to taste) and brown sugar, until well combined, set aside. If making optional mushrooms: For fresh mushrooms, heat wok or large heavy skillet over high heat, and add 1 tablespoon of oil. When the oil is hot, toss in mushrooms and stir-fry until they begin to change color. Sprinkle in a little fish sauce to salt and cook until mushrooms have just softened. Remove from wok, and reserve. (Note there is no need to precook canned straw mushrooms.) Lower heat to medium-high and add 1 tablespoon oil. When oil is hot, add onions, shallots and seasoning with salt and pepper to taste, and stir-fry until soft and beginning to brown, about 4 minutes. Add garlic, and stir until fragrant, about 1 minute more. Increase heat to high, add shrimp, and stir-fry for 1 minute. Add the bowl of curry paste, coriander, curry powder and cumin, stirring to coat, until the shrimp are just slightly pink, about 1 to 2 minutes. Stir in the bowl with the coconut cream, tomato paste, fish sauce and brown sugar. Lower heat and simmer for about 5 to 10 minutes until sauce thickens and shrimp are done but not overcooked. If adding mushrooms, only cook shrimp until nearly done. Then, drain the pre-cooked mushrooms from their juices and toss them or the drained, canned straw mushrooms into the wok. Stir well to reheat and mix in with the curry sauce. Transfer to a serving dish and garnish top with a few sprigs of cilantro. Serve hot with plain steamed jasmine rice, and passing lime wedges separately. *Available at Asian markets and in the Asian foods section of many supermarkets.
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4 Servings
Shrimp Thai
Stir Fry Braise Prawns Scallops peamut oil red onion Shallots ginger root garlic curry paste coriander curry powder cumin coconut milk tomato paste fish sauce brown sugar Main Dish Shrimp Thai Lunch Fall Spicy (Hot)
1 pound large shrimp/prawns (or, llops; or a combination of the two)
1/2 pound fresh hrooms (optional), quartered (or, 1 can whole straw mushrooms, drained)
2 tablespoons peanut oil, divided (or, other high temperature oil)
1/2 cup onion, finely chopped
3 large llots, finely chopped
1-inch piece ger root, peeled and finely chopped
Salt and freshly ground ck pepper
2 cloves lic, finely minced or put through a press
1 tablespoon Thai red or green ry paste*
1 teaspoon ground iander
1/2 teaspoon ry powder
1/4 teaspoon in
3/4 cup unsweetened coconut cream, or the thickest milk on the top of a can of onut milk*
2 tablespoons ato paste
2 tablespoons Thai h sauce (n m bplah), divided (Golden Boy brand is preferred)*
2 teaspoons light wn sugar, or to taste (or, palm or coconut sugar*)
fresh antro, chopped (for garnish)
e wedges (for serving)
Shell the shrimp and butterfly. Place in a bowl and add a teaspoon of salt and a few tablespoons of water. Mix well and set aside 15 to 20 minutes. Then rinse a few times with running water to wash off all the salt. Drain well and set aside. While shrimp soaks in brine, prepare your favorite rice (white or brown) according to package directions. While rice is cooking, measure out and prepare other ingredients as indicated. Place onions, shallots and ginger together in a small bowl. Have minced garlic in seperate small bowl, or whole garlic in a garlic press. In another small bowl, mix together curry paste, coriander, curry powder and cumin, until well combined, set aside. In another small bowl, mix together coconut milk, tomato paste, 1 teaspoon of the fish sauce (or to taste) and brown sugar, until well combined, set aside. If making optional mushrooms: For fresh mushrooms, heat wok or large heavy skillet over high heat, and add 1 tablespoon of oil. When the oil is hot, toss in mushrooms and stir-fry until they begin to change color. Sprinkle in a little fish sauce to salt and cook until mushrooms have just softened. Remove from wok, and reserve. (Note there is no need to precook canned straw mushrooms.) Lower heat to medium-high and add 1 tablespoon oil. When oil is hot, add onions, shallots and seasoning with salt and pepper to taste, and stir-fry until soft and beginning to brown, about 4 minutes. Add garlic, and stir until fragrant, about 1 minute more. Increase heat to high, add shrimp, and stir-fry for 1 minute. Add the bowl of curry paste, coriander, curry powder and cumin, stirring to coat, until the shrimp are just slightly pink, about 1 to 2 minutes. Stir in the bowl with the coconut cream, tomato paste, fish sauce and brown sugar. Lower heat and simmer for about 5 to 10 minutes until sauce thickens and shrimp are done but not overcooked. If adding mushrooms, only cook shrimp until nearly done. Then, drain the pre-cooked mushrooms from their juices and toss them or the drained, canned straw mushrooms into the wok. Stir well to reheat and mix in with the curry sauce. Transfer to a serving dish and garnish top with a few sprigs of cilantro. Serve hot with plain steamed jasmine rice, and passing lime wedges separately. *Available at Asian markets and in the Asian foods section of many supermarkets.
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Shrimp Curry with Coconut Milk
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1 servings
Shrimp Uncategorized
Chicken Butter Olive oil Onion Peas Scallion Shrimp Snow Pea Ginger Milk
2 tb ve oil
1 on - finely diced
1 tb ry powder
1 lb Large imp - peeled;
1 ts ar
1 ts Fresh ger - minced
4 tb ter
1/4 c ur
1 c Evaporated m milk
1 c cken stock
1/2 c Light onut milk
2 c w peas
Chopped llions for
Directions: Heat the olive oil in a large skillet and add the onion and curry powder. Saut? until onion is tender. Add the shrimp, sugar and ginger. Cook 3-4 minutes until shrimp are cooked through. Season with salt and pepper and set aside. In a separate pan, melt the butter. Stir in the flour and whisk to combine. Slowly add the evaporated milk, chicken stock and coconut milk. Stir constantly until mixture is thick and smooth. Finally, return the shrimp to the sauce, along with the snow peas. Cook for 2 minutes to cook through. Serve with steamed rice and garnish with chopped scallions. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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1 servings
Shrimp Uncategorized
Chicken Butter Olive oil Onion Peas Scallion Shrimp Snow Pea Ginger Milk
2 tb ve oil
1 on - finely diced
1 tb ry powder
1 lb Large imp - peeled;
1 ts ar
1 ts Fresh ger - minced
4 tb ter
1/4 c ur
1 c Evaporated m milk
1 c cken stock
1/2 c Light onut milk
2 c w peas
Chopped llions for
Directions: Heat the olive oil in a large skillet and add the onion and curry powder. Saut? until onion is tender. Add the shrimp, sugar and ginger. Cook 3-4 minutes until shrimp are cooked through. Season with salt and pepper and set aside. In a separate pan, melt the butter. Stir in the flour and whisk to combine. Slowly add the evaporated milk, chicken stock and coconut milk. Stir constantly until mixture is thick and smooth. Finally, return the shrimp to the sauce, along with the snow peas. Cook for 2 minutes to cook through. Serve with steamed rice and garnish with chopped scallions. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Tropical Shrimp Cocktail
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6 Servings
Shrimp Asian
Low Fat Spring Simple - Easy Hors dOeuvres Brunch Appetizers Shrimp Asian Summer Bold
1/2 pound Salad imp cooked
2 large gos Ripe
1/2 taloupe
1 medium ato
1/4 head Iceberg tuce
4 ounces Thai Sweet Chilli sauce (Maggi is a good brand)
2 medium Limes Mexican or limes
4 sprigs antro
Thaw the shrimp if needed but keep chilled. Cut the flesh from the mangos and dice into 1/2 inch cubes. Similarly dice the melon. Cut up and seed the tomato then dice it as well. Finely shred the lettuce. In a large glass or clear bowl build the cocktail. Start with a bed of lettuce, Then scatter layers of shrimp, mango, melon, and tomato as you fill the glass. Every couple of layers drizzle some of the sweet chilli sauce and some lime juice over the mixture. Decorate with a few leaves of cilantro before serving. Sometimes I rim the glass with a mixture of salt and powdered red chilies. You can also sprinkle some Mexican "Acidito" (a mixture of salt, chili, and citric acid) over the top if you like. Each (app 1 cup) serving contains an estimated: Cals: 128, FatCals: 8, TotFat: 1g SatFat: 0g, PolyFat: 1g, MonoFat: 0g Chol: 74mg, Na: 242mg, K: 483mg TotCarbs: 23g, Fiber: 3g, Sugars: 18g NetCarbs: 20g, Protein: 9g
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6 Servings
Shrimp Asian
Low Fat Spring Simple - Easy Hors dOeuvres Brunch Appetizers Shrimp Asian Summer Bold
1/2 pound Salad imp cooked
2 large gos Ripe
1/2 taloupe
1 medium ato
1/4 head Iceberg tuce
4 ounces Thai Sweet Chilli sauce (Maggi is a good brand)
2 medium Limes Mexican or limes
4 sprigs antro
Thaw the shrimp if needed but keep chilled. Cut the flesh from the mangos and dice into 1/2 inch cubes. Similarly dice the melon. Cut up and seed the tomato then dice it as well. Finely shred the lettuce. In a large glass or clear bowl build the cocktail. Start with a bed of lettuce, Then scatter layers of shrimp, mango, melon, and tomato as you fill the glass. Every couple of layers drizzle some of the sweet chilli sauce and some lime juice over the mixture. Decorate with a few leaves of cilantro before serving. Sometimes I rim the glass with a mixture of salt and powdered red chilies. You can also sprinkle some Mexican "Acidito" (a mixture of salt, chili, and citric acid) over the top if you like. Each (app 1 cup) serving contains an estimated: Cals: 128, FatCals: 8, TotFat: 1g SatFat: 0g, PolyFat: 1g, MonoFat: 0g Chol: 74mg, Na: 242mg, K: 483mg TotCarbs: 23g, Fiber: 3g, Sugars: 18g NetCarbs: 20g, Protein: 9g
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Tropical Shrimp Cocktail
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6 Servings
Shrimp Asian
Low Fat Spring Simple - Easy Hors dOeuvres Brunch Appetizers Shrimp Asian Summer Bold
1/2 pound Salad imp cooked
2 large gos Ripe
1/2 taloupe
1 medium ato
1/4 head Iceberg tuce
4 ounces Thai Sweet Chilli sauce (Maggi is a good brand)
2 medium Limes Mexican or limes
4 sprigs antro
Thaw the shrimp if needed but keep chilled. Cut the flesh from the mangos and dice into 1/2 inch cubes. Similarly dice the melon. Cut up and seed the tomato then dice it as well. Finely shred the lettuce. In a large glass or clear bowl build the cocktail. Start with a bed of lettuce, Then scatter layers of shrimp, mango, melon, and tomato as you fill the glass. Every couple of layers drizzle some of the sweet chilli sauce and some lime juice over the mixture. Decorate with a few leaves of cilantro before serving. Sometimes I rim the glass with a mixture of salt and powdered red chilies. You can also sprinkle some Mexican "Acidito" (a mixture of salt, chili, and citric acid) over the top if you like. Each (app 1 cup) serving contains an estimated: Cals: 128, FatCals: 8, TotFat: 1g SatFat: 0g, PolyFat: 1g, MonoFat: 0g Chol: 74mg, Na: 242mg, K: 483mg TotCarbs: 23g, Fiber: 3g, Sugars: 18g NetCarbs: 20g, Protein: 9g
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6 Servings
Shrimp Asian
Low Fat Spring Simple - Easy Hors dOeuvres Brunch Appetizers Shrimp Asian Summer Bold
1/2 pound Salad imp cooked
2 large gos Ripe
1/2 taloupe
1 medium ato
1/4 head Iceberg tuce
4 ounces Thai Sweet Chilli sauce (Maggi is a good brand)
2 medium Limes Mexican or limes
4 sprigs antro
Thaw the shrimp if needed but keep chilled. Cut the flesh from the mangos and dice into 1/2 inch cubes. Similarly dice the melon. Cut up and seed the tomato then dice it as well. Finely shred the lettuce. In a large glass or clear bowl build the cocktail. Start with a bed of lettuce, Then scatter layers of shrimp, mango, melon, and tomato as you fill the glass. Every couple of layers drizzle some of the sweet chilli sauce and some lime juice over the mixture. Decorate with a few leaves of cilantro before serving. Sometimes I rim the glass with a mixture of salt and powdered red chilies. You can also sprinkle some Mexican "Acidito" (a mixture of salt, chili, and citric acid) over the top if you like. Each (app 1 cup) serving contains an estimated: Cals: 128, FatCals: 8, TotFat: 1g SatFat: 0g, PolyFat: 1g, MonoFat: 0g Chol: 74mg, Na: 242mg, K: 483mg TotCarbs: 23g, Fiber: 3g, Sugars: 18g NetCarbs: 20g, Protein: 9g
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Shrimp Curry with Coconut Milk
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1 servings
Shrimp Uncategorized
Chicken Butter Olive oil Onion Peas Scallion Shrimp Snow Pea Ginger Milk
2 tb ve oil
1 on - finely diced
1 tb ry powder
1 lb Large imp - peeled;
1 ts ar
1 ts Fresh ger - minced
4 tb ter
1/4 c ur
1 c Evaporated m milk
1 c cken stock
1/2 c Light onut milk
2 c w peas
Chopped llions for
Directions: Heat the olive oil in a large skillet and add the onion and curry powder. Saut? until onion is tender. Add the shrimp, sugar and ginger. Cook 3-4 minutes until shrimp are cooked through. Season with salt and pepper and set aside. In a separate pan, melt the butter. Stir in the flour and whisk to combine. Slowly add the evaporated milk, chicken stock and coconut milk. Stir constantly until mixture is thick and smooth. Finally, return the shrimp to the sauce, along with the snow peas. Cook for 2 minutes to cook through. Serve with steamed rice and garnish with chopped scallions. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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1 servings
Shrimp Uncategorized
Chicken Butter Olive oil Onion Peas Scallion Shrimp Snow Pea Ginger Milk
2 tb ve oil
1 on - finely diced
1 tb ry powder
1 lb Large imp - peeled;
1 ts ar
1 ts Fresh ger - minced
4 tb ter
1/4 c ur
1 c Evaporated m milk
1 c cken stock
1/2 c Light onut milk
2 c w peas
Chopped llions for
Directions: Heat the olive oil in a large skillet and add the onion and curry powder. Saut? until onion is tender. Add the shrimp, sugar and ginger. Cook 3-4 minutes until shrimp are cooked through. Season with salt and pepper and set aside. In a separate pan, melt the butter. Stir in the flour and whisk to combine. Slowly add the evaporated milk, chicken stock and coconut milk. Stir constantly until mixture is thick and smooth. Finally, return the shrimp to the sauce, along with the snow peas. Cook for 2 minutes to cook through. Serve with steamed rice and garnish with chopped scallions. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Tropical Shrimp Cocktail
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6 Servings
Shrimp Asian
Low Fat Spring Simple - Easy Hors dOeuvres Brunch Appetizers Shrimp Asian Summer Bold
1/2 pound Salad imp cooked
2 large gos Ripe
1/2 taloupe
1 medium ato
1/4 head Iceberg tuce
4 ounces Thai Sweet Chilli sauce (Maggi is a good brand)
2 medium Limes Mexican or limes
4 sprigs antro
Thaw the shrimp if needed but keep chilled. Cut the flesh from the mangos and dice into 1/2 inch cubes. Similarly dice the melon. Cut up and seed the tomato then dice it as well. Finely shred the lettuce. In a large glass or clear bowl build the cocktail. Start with a bed of lettuce, Then scatter layers of shrimp, mango, melon, and tomato as you fill the glass. Every couple of layers drizzle some of the sweet chilli sauce and some lime juice over the mixture. Decorate with a few leaves of cilantro before serving. Sometimes I rim the glass with a mixture of salt and powdered red chilies. You can also sprinkle some Mexican "Acidito" (a mixture of salt, chili, and citric acid) over the top if you like. Each (app 1 cup) serving contains an estimated: Cals: 128, FatCals: 8, TotFat: 1g SatFat: 0g, PolyFat: 1g, MonoFat: 0g Chol: 74mg, Na: 242mg, K: 483mg TotCarbs: 23g, Fiber: 3g, Sugars: 18g NetCarbs: 20g, Protein: 9g
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6 Servings
Shrimp Asian
Low Fat Spring Simple - Easy Hors dOeuvres Brunch Appetizers Shrimp Asian Summer Bold
1/2 pound Salad imp cooked
2 large gos Ripe
1/2 taloupe
1 medium ato
1/4 head Iceberg tuce
4 ounces Thai Sweet Chilli sauce (Maggi is a good brand)
2 medium Limes Mexican or limes
4 sprigs antro
Thaw the shrimp if needed but keep chilled. Cut the flesh from the mangos and dice into 1/2 inch cubes. Similarly dice the melon. Cut up and seed the tomato then dice it as well. Finely shred the lettuce. In a large glass or clear bowl build the cocktail. Start with a bed of lettuce, Then scatter layers of shrimp, mango, melon, and tomato as you fill the glass. Every couple of layers drizzle some of the sweet chilli sauce and some lime juice over the mixture. Decorate with a few leaves of cilantro before serving. Sometimes I rim the glass with a mixture of salt and powdered red chilies. You can also sprinkle some Mexican "Acidito" (a mixture of salt, chili, and citric acid) over the top if you like. Each (app 1 cup) serving contains an estimated: Cals: 128, FatCals: 8, TotFat: 1g SatFat: 0g, PolyFat: 1g, MonoFat: 0g Chol: 74mg, Na: 242mg, K: 483mg TotCarbs: 23g, Fiber: 3g, Sugars: 18g NetCarbs: 20g, Protein: 9g
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Tropical Shrimp Cocktail
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6 Servings
Shrimp Asian
Low Fat Spring Simple - Easy Hors dOeuvres Brunch Appetizers Shrimp Asian Summer Bold
1/2 pound Salad imp cooked
2 large gos Ripe
1/2 taloupe
1 medium ato
1/4 head Iceberg tuce
4 ounces Thai Sweet Chilli sauce (Maggi is a good brand)
2 medium Limes Mexican or limes
4 sprigs antro
Thaw the shrimp if needed but keep chilled. Cut the flesh from the mangos and dice into 1/2 inch cubes. Similarly dice the melon. Cut up and seed the tomato then dice it as well. Finely shred the lettuce. In a large glass or clear bowl build the cocktail. Start with a bed of lettuce, Then scatter layers of shrimp, mango, melon, and tomato as you fill the glass. Every couple of layers drizzle some of the sweet chilli sauce and some lime juice over the mixture. Decorate with a few leaves of cilantro before serving. Sometimes I rim the glass with a mixture of salt and powdered red chilies. You can also sprinkle some Mexican "Acidito" (a mixture of salt, chili, and citric acid) over the top if you like. Each (app 1 cup) serving contains an estimated: Cals: 128, FatCals: 8, TotFat: 1g SatFat: 0g, PolyFat: 1g, MonoFat: 0g Chol: 74mg, Na: 242mg, K: 483mg TotCarbs: 23g, Fiber: 3g, Sugars: 18g NetCarbs: 20g, Protein: 9g
VIEW THE RECEIPT
6 Servings
Shrimp Asian
Low Fat Spring Simple - Easy Hors dOeuvres Brunch Appetizers Shrimp Asian Summer Bold
1/2 pound Salad imp cooked
2 large gos Ripe
1/2 taloupe
1 medium ato
1/4 head Iceberg tuce
4 ounces Thai Sweet Chilli sauce (Maggi is a good brand)
2 medium Limes Mexican or limes
4 sprigs antro
Thaw the shrimp if needed but keep chilled. Cut the flesh from the mangos and dice into 1/2 inch cubes. Similarly dice the melon. Cut up and seed the tomato then dice it as well. Finely shred the lettuce. In a large glass or clear bowl build the cocktail. Start with a bed of lettuce, Then scatter layers of shrimp, mango, melon, and tomato as you fill the glass. Every couple of layers drizzle some of the sweet chilli sauce and some lime juice over the mixture. Decorate with a few leaves of cilantro before serving. Sometimes I rim the glass with a mixture of salt and powdered red chilies. You can also sprinkle some Mexican "Acidito" (a mixture of salt, chili, and citric acid) over the top if you like. Each (app 1 cup) serving contains an estimated: Cals: 128, FatCals: 8, TotFat: 1g SatFat: 0g, PolyFat: 1g, MonoFat: 0g Chol: 74mg, Na: 242mg, K: 483mg TotCarbs: 23g, Fiber: 3g, Sugars: 18g NetCarbs: 20g, Protein: 9g
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Shrimp Curry with Coconut Milk
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1 servings
Shrimp Uncategorized
Chicken Butter Olive oil Onion Peas Scallion Shrimp Snow Pea Ginger Milk
2 tb ve oil
1 on - finely diced
1 tb ry powder
1 lb Large imp - peeled;
1 ts ar
1 ts Fresh ger - minced
4 tb ter
1/4 c ur
1 c Evaporated m milk
1 c cken stock
1/2 c Light onut milk
2 c w peas
Chopped llions for
Directions: Heat the olive oil in a large skillet and add the onion and curry powder. Saut? until onion is tender. Add the shrimp, sugar and ginger. Cook 3-4 minutes until shrimp are cooked through. Season with salt and pepper and set aside. In a separate pan, melt the butter. Stir in the flour and whisk to combine. Slowly add the evaporated milk, chicken stock and coconut milk. Stir constantly until mixture is thick and smooth. Finally, return the shrimp to the sauce, along with the snow peas. Cook for 2 minutes to cook through. Serve with steamed rice and garnish with chopped scallions. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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1 servings
Shrimp Uncategorized
Chicken Butter Olive oil Onion Peas Scallion Shrimp Snow Pea Ginger Milk
2 tb ve oil
1 on - finely diced
1 tb ry powder
1 lb Large imp - peeled;
1 ts ar
1 ts Fresh ger - minced
4 tb ter
1/4 c ur
1 c Evaporated m milk
1 c cken stock
1/2 c Light onut milk
2 c w peas
Chopped llions for
Directions: Heat the olive oil in a large skillet and add the onion and curry powder. Saut? until onion is tender. Add the shrimp, sugar and ginger. Cook 3-4 minutes until shrimp are cooked through. Season with salt and pepper and set aside. In a separate pan, melt the butter. Stir in the flour and whisk to combine. Slowly add the evaporated milk, chicken stock and coconut milk. Stir constantly until mixture is thick and smooth. Finally, return the shrimp to the sauce, along with the snow peas. Cook for 2 minutes to cook through. Serve with steamed rice and garnish with chopped scallions. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Tropical Shrimp Cocktail
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6 Servings
Shrimp Asian
Low Fat Spring Simple - Easy Hors dOeuvres Brunch Appetizers Shrimp Asian Summer Bold
1/2 pound Salad imp cooked
2 large gos Ripe
1/2 taloupe
1 medium ato
1/4 head Iceberg tuce
4 ounces Thai Sweet Chilli sauce (Maggi is a good brand)
2 medium Limes Mexican or limes
4 sprigs antro
Thaw the shrimp if needed but keep chilled. Cut the flesh from the mangos and dice into 1/2 inch cubes. Similarly dice the melon. Cut up and seed the tomato then dice it as well. Finely shred the lettuce. In a large glass or clear bowl build the cocktail. Start with a bed of lettuce, Then scatter layers of shrimp, mango, melon, and tomato as you fill the glass. Every couple of layers drizzle some of the sweet chilli sauce and some lime juice over the mixture. Decorate with a few leaves of cilantro before serving. Sometimes I rim the glass with a mixture of salt and powdered red chilies. You can also sprinkle some Mexican "Acidito" (a mixture of salt, chili, and citric acid) over the top if you like. Each (app 1 cup) serving contains an estimated: Cals: 128, FatCals: 8, TotFat: 1g SatFat: 0g, PolyFat: 1g, MonoFat: 0g Chol: 74mg, Na: 242mg, K: 483mg TotCarbs: 23g, Fiber: 3g, Sugars: 18g NetCarbs: 20g, Protein: 9g
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6 Servings
Shrimp Asian
Low Fat Spring Simple - Easy Hors dOeuvres Brunch Appetizers Shrimp Asian Summer Bold
1/2 pound Salad imp cooked
2 large gos Ripe
1/2 taloupe
1 medium ato
1/4 head Iceberg tuce
4 ounces Thai Sweet Chilli sauce (Maggi is a good brand)
2 medium Limes Mexican or limes
4 sprigs antro
Thaw the shrimp if needed but keep chilled. Cut the flesh from the mangos and dice into 1/2 inch cubes. Similarly dice the melon. Cut up and seed the tomato then dice it as well. Finely shred the lettuce. In a large glass or clear bowl build the cocktail. Start with a bed of lettuce, Then scatter layers of shrimp, mango, melon, and tomato as you fill the glass. Every couple of layers drizzle some of the sweet chilli sauce and some lime juice over the mixture. Decorate with a few leaves of cilantro before serving. Sometimes I rim the glass with a mixture of salt and powdered red chilies. You can also sprinkle some Mexican "Acidito" (a mixture of salt, chili, and citric acid) over the top if you like. Each (app 1 cup) serving contains an estimated: Cals: 128, FatCals: 8, TotFat: 1g SatFat: 0g, PolyFat: 1g, MonoFat: 0g Chol: 74mg, Na: 242mg, K: 483mg TotCarbs: 23g, Fiber: 3g, Sugars: 18g NetCarbs: 20g, Protein: 9g
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Tropical Shrimp Cocktail
Click here for a larger picture of Tropical Shrimp Cocktail
6 Servings
Shrimp Asian
Low Fat Spring Simple - Easy Hors dOeuvres Brunch Appetizers Shrimp Asian Summer Bold
1/2 pound Salad imp cooked
2 large gos Ripe
1/2 taloupe
1 medium ato
1/4 head Iceberg tuce
4 ounces Thai Sweet Chilli sauce (Maggi is a good brand)
2 medium Limes Mexican or limes
4 sprigs antro
Thaw the shrimp if needed but keep chilled. Cut the flesh from the mangos and dice into 1/2 inch cubes. Similarly dice the melon. Cut up and seed the tomato then dice it as well. Finely shred the lettuce. In a large glass or clear bowl build the cocktail. Start with a bed of lettuce, Then scatter layers of shrimp, mango, melon, and tomato as you fill the glass. Every couple of layers drizzle some of the sweet chilli sauce and some lime juice over the mixture. Decorate with a few leaves of cilantro before serving. Sometimes I rim the glass with a mixture of salt and powdered red chilies. You can also sprinkle some Mexican "Acidito" (a mixture of salt, chili, and citric acid) over the top if you like. Each (app 1 cup) serving contains an estimated: Cals: 128, FatCals: 8, TotFat: 1g SatFat: 0g, PolyFat: 1g, MonoFat: 0g Chol: 74mg, Na: 242mg, K: 483mg TotCarbs: 23g, Fiber: 3g, Sugars: 18g NetCarbs: 20g, Protein: 9g
VIEW THE RECEIPT
6 Servings
Shrimp Asian
Low Fat Spring Simple - Easy Hors dOeuvres Brunch Appetizers Shrimp Asian Summer Bold
1/2 pound Salad imp cooked
2 large gos Ripe
1/2 taloupe
1 medium ato
1/4 head Iceberg tuce
4 ounces Thai Sweet Chilli sauce (Maggi is a good brand)
2 medium Limes Mexican or limes
4 sprigs antro
Thaw the shrimp if needed but keep chilled. Cut the flesh from the mangos and dice into 1/2 inch cubes. Similarly dice the melon. Cut up and seed the tomato then dice it as well. Finely shred the lettuce. In a large glass or clear bowl build the cocktail. Start with a bed of lettuce, Then scatter layers of shrimp, mango, melon, and tomato as you fill the glass. Every couple of layers drizzle some of the sweet chilli sauce and some lime juice over the mixture. Decorate with a few leaves of cilantro before serving. Sometimes I rim the glass with a mixture of salt and powdered red chilies. You can also sprinkle some Mexican "Acidito" (a mixture of salt, chili, and citric acid) over the top if you like. Each (app 1 cup) serving contains an estimated: Cals: 128, FatCals: 8, TotFat: 1g SatFat: 0g, PolyFat: 1g, MonoFat: 0g Chol: 74mg, Na: 242mg, K: 483mg TotCarbs: 23g, Fiber: 3g, Sugars: 18g NetCarbs: 20g, Protein: 9g
VIEW THE RECEIPT
Shrimp Curry with Coconut Milk
Click here for a larger picture of Shrimp Curry with Coconut Milk
1 servings
Shrimp Uncategorized
Chicken Butter Olive oil Onion Peas Scallion Shrimp Snow Pea Ginger Milk
2 tb ve oil
1 on - finely diced
1 tb ry powder
1 lb Large imp - peeled;
1 ts ar
1 ts Fresh ger - minced
4 tb ter
1/4 c ur
1 c Evaporated m milk
1 c cken stock
1/2 c Light onut milk
2 c w peas
Chopped llions for
Directions: Heat the olive oil in a large skillet and add the onion and curry powder. Saut? until onion is tender. Add the shrimp, sugar and ginger. Cook 3-4 minutes until shrimp are cooked through. Season with salt and pepper and set aside. In a separate pan, melt the butter. Stir in the flour and whisk to combine. Slowly add the evaporated milk, chicken stock and coconut milk. Stir constantly until mixture is thick and smooth. Finally, return the shrimp to the sauce, along with the snow peas. Cook for 2 minutes to cook through. Serve with steamed rice and garnish with chopped scallions. Converted by MC_Buster. Converted by MM_Buster v2.0l.
VIEW THE RECEIPT
1 servings
Shrimp Uncategorized
Chicken Butter Olive oil Onion Peas Scallion Shrimp Snow Pea Ginger Milk
2 tb ve oil
1 on - finely diced
1 tb ry powder
1 lb Large imp - peeled;
1 ts ar
1 ts Fresh ger - minced
4 tb ter
1/4 c ur
1 c Evaporated m milk
1 c cken stock
1/2 c Light onut milk
2 c w peas
Chopped llions for
Directions: Heat the olive oil in a large skillet and add the onion and curry powder. Saut? until onion is tender. Add the shrimp, sugar and ginger. Cook 3-4 minutes until shrimp are cooked through. Season with salt and pepper and set aside. In a separate pan, melt the butter. Stir in the flour and whisk to combine. Slowly add the evaporated milk, chicken stock and coconut milk. Stir constantly until mixture is thick and smooth. Finally, return the shrimp to the sauce, along with the snow peas. Cook for 2 minutes to cook through. Serve with steamed rice and garnish with chopped scallions. Converted by MC_Buster. Converted by MM_Buster v2.0l.
VIEW THE RECEIPT
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