Cooked From the Heart » shrimps
Cheese Grits with Shrimps & Mushrooms
This is an update on one of our favorite dishes and it’s also our contribution to this week’s Food Quote Meme. “A man full of grits is a man of peace.” ~ South Carolina’s declaration of grits as the official state food With it just being me and the husband for the last few weeks, it has been easier to cook simple dishes for dinner. Sometimes we have breakfast for dinner! That was just the case the … Read entire article »
LaPiS – Summer Salads
The Lasang Pinoy Sundays theme this time around is SUMMER SALADS! With our summer garden underway and with the scorching temperature and humidity making one reticent to fire up the stove, salads are definitely taking center place more often. This is one of our favorites just because we can readily make it with the pre-cooked and frozen shrimps. Of course for those who are allergic or just are not into seafood like my youngest daughter, you can easily substitute with chicken or beef or just omit the protein altogether. It is the balance of sweet, sour and spice that actually makes this salad. If you’d like to try it, you will find the recipe for this Thai Cucumber and Shrimp Salad here. Lasang Pinoy, Sundays is a bi-weekly thematic FOOD PHOTOGRAPHY meme, … Read entire article »
Shrimp Ceviche
I had some left over cooked shrimps from a shrimp cocktail tray from Costco so I decided to ‘repackage’ it by making a ceviche style salad. Ceviches usually involves something raw and letting it cook in the acidity of the dressing. Even though the shrimps are already pre-cooked, the flavors and spiciness of the lime dressing comes through beautifully. This one is really easy and flavor packed. INGREDIENTS: Cooked Shrimps Juice from 2 Limes ½ cup of Green Onions (scallions), chopped ½ cup of Cilantro, chopped 1 Jalapeno pepper, seeded and chopped Salt, to taste Mix all the ingredients together and toss. It is best if you let the salad chill about 30 minutes before serving to allow the flavors to blend. … Read entire article »
Mungo: Mung Bean Soup
This is another dish where there are as many variations as there are regions in the Philippines. Some prefer it thick some like it soupy. Some like to put different types of vegetables with it. Me, I happen to like mine on the soupy side and I like it best with bittermelon (ampalaya) leaves. I had a couple of bittermelon plants come up in our garden this year, one was scrawny but the other one was lush and full of big pretty leaves. I just had to make this soup to use some of the leaves before the frost beats me to it. … Read entire article »
Filed under: Filipino, pork, secret pot, shrimps, soup
Spring Rolls
I finally had a chance to try my hand out at making my own spring rolls and decided to have a wrap up day when the girls had their sushi rolling day. This would have been a great entry for Lasang Pinoy’s Binalot event, but things just didn’t synch up right and I missed the deadline. … Read entire article »
Filed under: Appetizers, seafood, shrimps
Shrimps and Grits
Shrimp and Grits is an old Southern favorite with as many variations as there are cooks. This is my simple version. It is great as a light supper or a filling breakfast. This was a quick and easy supper for me and my husband while we were by ourself last month. … Read entire article »
Shrimp with Garlic Butter
Aside from plainly boiling them, this is probably the simplest way to fix shrimps. Lately, rather than making pasta and shrimps, I’ve been cooking the shrimps this way separately so as not to get any essence of seafood for The Clone who will not touch any food tainted by the sea. To make this dish, prepare:Shrimps (head-on or less, peeled or not – your choice)5 cloves of garlic, chopped1 stick of butter3 Tablespoons of flat leaf parsleySalt & Pepper to taste Melt the butter in a skillet at high heat and briefly saute’ the garlic before adding the shrimps. Quickly stirfry until the shrimps turn pink, add the parsley and season with salt and pepper to taste. Serve over pasta or with good french bread and wine. … Read entire article »
Shrimp Gumbo
This recipe was adapted from the Evil Jungle Prince. This is a spicy soup, perfect for cold nights and perfect for using up the okra we had in the freezer from our summer bounty. I adjusted the proportions a bit to serve 4. I also used fresh herbs because I still have some, but you can use dried too, you just may have to reduce the amounts. I believe dried herbs have a stronger flavor than fresh. INGREDIENTS:1/4 cup Olive oil1/2 cup Flour2 cloves garlic, chopped3/4 cup onions, chopped1/2 cup celery, diced1/2 cup carrots, diced1 lg. bell pepper, diced5 small bird peppers, diced2 medium jalapeno peppers, diced1 cup tomatoes, diced2 Tbsp. fresh basil, chopped1 tsp. fresh thyme1 tsp. fresh dill2 bay leaves7 cups chicken broth3 tsp. Worcestershire Sauce2 cups corn2-3 cups … Read entire article »
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