Tag: Shrimp

Shrimp Kung Pao – Italian Cuisine – Italian Cuisine

Kung Pao chicken is found on menus in Chinese restaurants around the world. Here is a version to be replicated at home, easy and without unobtainable ingredients, by the chef of the Bon Wei restaurant in Milan

Whether you write it Gong Bao, Kun Pao, Kung Pao (depending on the transliteration from Chinese) we are always talking about the same recipe: a typical Sichuan dish made of chopped chicken sauteed with wok. Extremely popular in all Chinese restaurants in the West, it has taken on that typical flavor that combines spicy, sweet and sour; and it can also be prepared in other versions, such as this one with prawns.

Kung Pao Prawns are now a signature dish of Bon Wei restaurant, an outpost of Chinese regional haute cuisine in Milan, since 2010. Chef Zhang Guoqing has been preparing it for years, stripping it of false clichés and serving it with the right degree of spiciness. But at home you can moderate it as you prefer.

Chinese cuisine uses different sauces that can be bought ready in the specialized shops, but in the absence you can use ketchup and a pinch of chilli, instead of spicy sauce, and a splash of wine and a pinch of sugar instead of the sauce. seafood. And the recipe can obviously also be made with small pieces of chicken!

Ingredients for 2 people

500 g of peeled shrimp
1 diced courgette
1 pepper cut into cubes
1 white onion, diced
a handful of peanuts
a clove of garlic
peanut oil
tomato sauce and hot pepper
seafood sauce, soy and Chinese wine

Method

Sauté in a wok over high heat, with a spoonful of peanut oil, peanuts, vegetables and then prawns, until half cooked. It will take 5 minutes in all.
Finish cooking after adding the peeled and crushed garlic clove, the seafood sauce and the spicy sauce and a pinch of salt (or the alternatives recommended above). Serve immediately with white rice.

Photo by Matteo Barro

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Recipe Shrimp salad with macadamia nut and lime cream – Italian Cuisine

Ingredients

240 g boiled chickpeas
140 g corn seed oil
100 g macadamia nuts
12 prawn tails
2 limes
chopped parsley
soncino
salt
extra virgin olive oil

Duration: 25 min

Level: Easy

Dose: 4 people

Gather in the glass of a powerful blender 1 tablespoon of chopped parsley, macadamia nuts, 30 g of lime juice, 70 g of water and corn seed oil. Blend until smooth and thick. Season with salt at the end.
Shelled the shrimp tails, blanch them for 20 seconds in salted water. Drain and dry them lightly with kitchen paper.
distributed the cream of macadamia nuts on the plates, add a few leaves of soncino and a few tablespoons of chickpeas, seasoned with olive oil and salt, take the shrimp tails and complete with grated lime zest.

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How to cook shrimp linguine – Italian Cuisine

Today we talk about linguine and prawns and the joy they give to our palate. If we follow these easy rules.

Taste of sea

Linguine with prawns are an extraordinary first course and also very simple to prepare because fish requires very short cooking times and little processing.
While you allow the water to boil and cook the pasta, the prawns are flavored with the tomato and then you just have to toss everything in the pan and you're done.
A recipe with a summer flavor that can be prepared all year round and that puts everyone in agreement.

Quality ingredients

Precisely because it is a very simple recipe, it is essential to choose excellent quality raw materials.
The pasta must be made from durum wheat semolina and must keep cooking and absorb the sauce perfectly, while the prawns must obviously be very fresh, even if you can get a good result even with some frozen foods.
Tomato also has an important component if you decide to use it.
Fresh cherry tomatoes are always excellent in combination with fish, otherwise use a good chopped pulp because a little must be felt in the dressing.

How to clean shrimp

You can use them whole with the carapace, or clean, but remember to always eliminate the intestine which is that black filament present on the back.
If you use whole prawns, cut the outer part of the crustacean with scissors and remove the filament, otherwise use only the pulp always removing the intestine.

How to prepare shrimp linguine

Immediately put the water to boil and add salt when it reaches temperature.
Then throw away the linguine.
Separately, cook the whole or shelled prawns, or both, in a pan with oil, garlic, chopped parsley and a piece of chilli pepper.
Then add the cherry tomatoes or the tomato pulp and let the sauce withdraw a little, salting it only at the end, a little.
Drain the pasta al dente and toss it in a pan with the sauce. For 300 g of pasta consider about 500 g of shrimp.

All the flavor of shrimp

To give an intense flavor to the pasta, use shelled prawns, but also whole ones.
When the sauce is practically ready, remove the head of the shrimp and mash it with a potato masher to obtain all the internal juice to add to the dressing.

Shrimp linguine with courgettes

The white version of this pasta is generally made with courgettes and a pinch of saffron.
Then prepare the courgettes cut into rings, browning them in a pan with the shallot and oil.
Add the prawns halfway through cooking and add a little white wine.
Once the alcohol is absorbed, add the saffron diluted in a little water, salt and chopped parsley and the seasoning for the linguine is ready.