Our family loves shrimp! And shrimp is low in calories, tastes good, and is high in astaxanthin--an antioxidant and anti-inflammatory. So eat shrimp!
This is some panko fried shrimp I cooked up not long ago for our family, and it's always a big hit! I think shrimp must be the most popular type of seafood in the U.S., and if we lived near the ocean I would always buy it fresh, but since we don't, I buy shrimp that has been flash frozen instead. I really don't trust those signs that say (supposedly) "fresh."
This is so easy to cook, takes only minutes, and tastes great! Lightly salt the shrimp, saute it in garlic, butter, and add red pepper flakes and a little white wine. So good over pasta or rice!
These kebabs were good! I used lots of turmeric (a great antioxidant and anti-inflammatory) which gave the food a lovely golden color, and I used lots of fresh garlic.
Shrimp stir-fry made with snap peas, green onions and carrots! I used Hoisin sauce, a little soy sauce, sesame oil, and sprinkled sesame seeds on top after pouring it all over white rice. YUM!
I recently took a look back at all the meals I've prepared over the last few years (well, maybe not all... but a bunch!), and I discovered that I've cooked an awful lot of shrimp! So I'm sharing these delicious meals with you.
This is a simple stir-fry I made with green and red bell peppers, white onion, pineapple, and of course shrimp.
This is a recipe I recently tried from one of my favorite magazines, Cuisine at Home, called Orange-Coconut Shrimp. Very tasty! Here's how to prepare it:
Saute:
1 lb. large shrimp, peeled, deveined, and seasoned with salt and pepper
2 T. canola oil
2 T. minced scallion whites
1 T. minced garlic
1 C. fresh orange juice
1 T. grated fresh ginger
1 T. minced orange zest
Whisk:
1 C. canned coconut milk
1/2 t. cornstarch
1/2 t. red pepper flakes
1/4 C. thinly sliced scallion greens
Saute shrimp in 1 T. oil in a saute pan over medium-high heat until pink and beginning to curl, 2-3 minutes; remove from pan. Heat remaining 1 T. oil in pan. Add scallion whites and garlic; cook 1 minute.
Stir in orange juice, ginger, and zest. Reduce mixture until it measures 1/2 cup when strained, 3-5 minutes; discard solids. Return juice to pan.
Whisk together coconut milk and cornstarch; stir into juice in pan, add pepper flakes, and bring to a boil over medium-high heat. Reduce heat to medium and cook sauce until slightly thickened. Season sauce with salt.
Toss shrimp in sauce, stir in scallion greens, and cook 1-2 minutes more. Serve shrimp with cooked rice or noodles.
