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Shrimp Fried Rice

Shrimp Fried Rice

by Pam on June 5, 2013

I picked up a bag of pre-cooked small shrimp recently so I could make shrimp fried rice. I loved the great garlicky flavor the shrimp added to the dish. We all enjoyed the fried rice and my kids especially loved the shrimp. I served this fried rice with the Soy-Sesame Vegetable Sauté[1] and they paired nicely together. Another quick and easy meal that tasted great – I love that.

Cook the bacon in a large skillet over medium heat. Once cooked, remove bacon from pan and drain on a paper towel. Crumble and set aside.

Remove all but 1-2 tsp bacon grease from the skillet then add 1-2 tbsp of canola oil to the pan; add the shrimp and 1 clove of minced garlic. Cook, stirring often, for 2 minutes. Season with sea salt and freshly cracked pepper, then remove the shrimp from the pan and place into a bowl. Set aside. Add the remaining minced garlic, ginger and white pieces of the green onion to the pan. Sauté for 60 seconds, stirring constantly then add the rice, crumbled bacon, green parts of the green onion (keeping just a few for garnish), soy sauce and white pepper. Mix the rice thoroughly.

Add the beaten eggs to a separate skillet coated with cooking spray. Cook for 10-20 seconds on each side, flipping it like a pancake, until thoroughly cooked. Remove from pan and cut into small pieces (I used my pizza cutter).

Add the sliced egg to the rice along with the shrimp and mix gently. Taste and add more soy sauce, sea salt, or white pepper if needed. Remove from heat, top with the few remaining green onions and serve. Enjoy!



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Shrimp Fried Rice




Yield: 6-8



Ingredients:

5-6 slices of bacon, cooked and crumbled
4 cloves of garlic, minced (divided)
2 cups of pre-cooked frozen shrimp, thawed and patted dry
1-2 tbsp canola oil
4 green onions, white part separated from the green part
1 tbsp fresh ginger, grated
6 cups cold rice – made the day before and refrigerated
2-3 tbsp soy, to taste
Sea salt and White pepper, to taste
2-3 eggs, slightly beaten

Directions:

Cook the bacon in a large skillet over medium heat. Once cooked, remove bacon from pan and drain on a paper towel. Crumble and set aside.

Remove all but 1-2 tsp bacon grease from the skillet then add 1-2 tbsp of canola oil to the pan; add the shrimp and 1 clove of minced garlic. Cook, stirring often, for 2 minutes. Season with sea salt and freshly cracked pepper, then remove the shrimp from the pan and place into a bowl. Set aside. Add the remaining minced garlic, ginger and white pieces of the green onion to the pan. Sauté for 60 seconds, stirring constantly then add the rice, crumbled bacon, green parts of the green onion (keeping just a few for garnish), soy sauce and white pepper. Mix the rice thoroughly.

Add the beaten eggs to a separate skillet coated with cooking spray. Cook for 10-20 seconds on each side, flipping it like a pancake, until thoroughly cooked. Remove from pan and cut into small pieces (I used my pizza cutter).

Add the sliced egg to the rice along with the shrimp and mix gently. Taste and add more soy sauce, sea salt, or white pepper if needed. Remove from heat, top with the few remaining green onions and serve. Enjoy!



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Soy-Sesame Vegetable Sauté (www.gordon-ramsay-recipe.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Linguine In Tomato Sauce with Chicken Sausage, Blistered Tomatoes, Kale, and Mozzarella Pearls

Linguine In Tomato Sauce with Chicken Sausage, Blistered Tomatoes, Kale, and Mozzarella Pearls

by Pam on May 29, 2013

I made a “clean your fridge out” dinner last night. I found some kale, onion, mozzarella pearls, and chicken sausage links in the refrigerator and grabbed some leftover linguine, a can of tomatoes, garlic, and grape tomatoes from the pantry and threw them all together. I loved the flavor of the garlicky tomato sauce with the tasty pieces of chicken sausage, sweetened blistered cherry tomatoes, and the creamy mozzarella pearls. I served this pasta with the Gourmet Salad[1] and it turned out to be a terrific meal that we all enjoyed. I had some of the leftover pasta today for lunch and it was delicious.

Blend the can of whole tomatoes with a blender or an immersion blender. Set aside.

Heat a small Dutch oven that’s coated in cooking spray over medium-high heat. Add the chicken sausage links and cook until all sides are golden brown, about 6-7 minutes. Remove from the heat and place on a cutting board with a tin foil tent. Add a teaspoon of olive oil in the same Dutch oven then add the grape tomato halves. Cook, flipping the tomatoes halfway through cooking, for about 2-3 minutes or until blistered. Remove from the pan and set aside. Add the remaining 2 teaspoons of olive oil to the pan then add the onion; cook, stirring often, for 3-4 minutes. Add the minced garlic, crushed fennel seeds, and crushed red pepper flakes, stirring constantly for 1 minute. Add the blended tomatoes then season with sea salt and freshly cracked pepper, to taste and a pinch of sugar if desired. Cover with a lid and turn the heat to low; simmer for 30 minutes. Slice the sausages into bite sized chunks then add them along with the kale to the tomato sauce.

Prepare the linguine in salted water per package instructions. Drain then add to the tomato sauce. Mix until well combined. Taste and season with sea salt and freshly cracked pepper, if needed. Toss in the mozzarella pearls and the blistered grape tomatoes then serve immediately. Enjoy.

 



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Linguine In Tomato Sauce with Chicken Sausage, Blistered Tomatoes, Kale, and Mozzarella Pearls




Yield: 6

Total Time: 1 hour



Ingredients:

4 links of chicken and roasted pepper sausage links
1 tbsp olive oil (divided)
1 1/2 cups of grape tomatoes, sliced in half lengthwise
1/2 sweet yellow onion, diced finely
3 cloves of garlic, minced
1 tsp fennel seeds, crushed
1-2 pinches of crushed red pepper flakes, depending on how spicy you would like it
1 28 oz can of whole tomatoes, blended
Sea salt and freshly cracked pepper, to taste
Pinch of sugar, if desired
2 cups of fresh kale, chopped
8 oz of linguine, cooked per instructions
Mozzarella pearls, to taste

Directions:

Blend the can of whole tomatoes with a blender or an immersion blender. Set aside.

Heat a small Dutch oven that’s coated in cooking spray over medium-high heat. Add the chicken sausage links and cook until all sides are golden brown, about 6-7 minutes. Remove from the heat and place on a cutting board with a tin foil tent. Add a teaspoon of olive oil in the same Dutch oven then add the grape tomato halves. Cook, flipping the tomatoes halfway through cooking, for about 2-3 minutes or until blistered. Remove from the pan and set aside. Add the remaining 2 teaspoons of olive oil to the pan then add the onion; cook, stirring often, for 3-4 minutes. Add the minced garlic, crushed fennel seeds, and crushed red pepper flakes, stirring constantly for 1 minute. Add the blended tomatoes then season with sea salt and freshly cracked pepper, to taste and a pinch of sugar if desired. Cover with a lid and turn the heat to low; simmer for 30 minutes.

Slice the sausages into bite sized chunks then add them along with the kale to the tomato sauce. Prepare the linguine in salted water per package instructions. Drain then add the pasta to the tomato sauce. Mix until well combined. Taste and season with sea salt and freshly cracked pepper, if needed. Toss in the mozzarella pearls and the blistered grape tomatoes then serve immediately. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Gourmet Salad (www.gordon-ramsay-recipe.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Scallop Recipe with crunchy vegetable mix – Italian Cuisine


  • 8 g red-tailed chard
  • 12 scallops
  • 4 radishes
  • 2 carrots with leaves
  • a stalk of celery
  • dry white wine
  • fish soup
  • lemon
  • Orange
  • vinegar
  • extra virgin olive oil
  • salt
  • pepper

For the scallops recipe with crunchy vegetable mix, clean the carrots, keeping aside the leaves; peel them, cut a few strips with a potato peeler and reduce the rest to oblique slices. Cool the carrot leaves in ice water. Cut the celery stalk into rings, keeping the leaves aside. Slice the radishes very finely and dip them in iced water. Wash and cut the chard, removing the leaves and keeping only the red coast. Season the radishes, carrots, strips of celery and carrot with vinegar and salt. Sauté the carrot slices, the celery stalks and the ribs for a couple of minutes in a pan with a veil of oil, blend with 2 tablespoons of white wine, season with salt and pepper and continue cooking for another minute, then cover the vegetables with fish stock and cook for another 5-6 minutes; turn off the heat and add a little grated lemon and orange peel.
For the scallops: clean them, remove the coral, and scald in a pan with a little oil, a pinch of salt and pepper for a minute, turn them on the other side and continue cooking for another 10 seconds. Spread the vegetables cooked with a little of their cooking liquid in the dishes, lay the scallops, complete with raw vegetables and brought to the table.