Shrimp Asparagus
Emma Said:
What side dish would you serve with Shrimp Scampi?We Answered:
Quinoa with Herbs and Mixed OlivesSusan Jaslove
From Every Day with Rachael Ray
April 2009
SERVES 8
Prep Time: 15 min
Cook Time: 25 min
Ingredients
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1 clove garlic, finely chopped
1 1/2 cups quinoa, well rinsed
Salt
1/2 cup pitted and thinly sliced black and green olives
1/2 cup pine nuts, toasted
1/3 cup fresh basil leaves, finely chopped
1/3 cup cilantro leaves, finely chopped
1/3 cup flat-leaf parsley leaves, finely chopped
1. In a large saucepan or deep skillet, heat the olive oil over medium heat. Add the onion and cook, stirring often, until softened, about 3 minutes. Add the garlic and cook just until fragrant, about 30 seconds. Add the quinoa and cook, stirring, for 1 minute.
2. Stir in 2 1/4 cups water, season with salt and bring to a boil over high heat. Lower the heat, cover and simmer until the water is absorbed, about 15 minutes. Let stand for 5 minutes. Add the olives, pine nuts, basil, cilantro and parsley and toss with a fork to combine; season with salt.
Asparagus with Chopped Egg and Vinaigrette
Susan Jaslove
From Every Day with Rachael Ray
April 2009
SERVES 8
Prep Time: 20 min
Cook Time: 5 min
Ingredients
3 bunches asparagus (about 3 pounds), tough ends snapped off
3 tablespoons apple cider vinegar
1 small shallot, finely chopped
2 teaspoons Dijon mustard
1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon, crushed
1 tablespoon grated orange peel
1/2 cup extra-virgin olive oil
Salt and pepper
2 large eggs, hard-boiled
1. In a large, deep skillet, add enough salted water to reach a depth of 2 inches; bring to a boil. Add the asparagus and cook until crisp-tender, about 3 minutes. Transfer to a bowl of ice water and let stand until chilled. Drain and pat dry.
2. In a small bowl, whisk together the apple cider vinegar, shallot, mustard, tarragon and orange peel. Slowly whisk in the olive oil until combined; season with salt and pepper.
3. Cut the hard-boiled eggs in half, then press through a sieve into a small bowl. Toss the asparagus with some of the vinaigrette. To serve, drizzle with more dressing and top with the eggs.
Chili-Lime Fried Okra
Charles Pierce
From Every Day with Rachael Ray
April 2009
SREVES 4
Prep Time: 20 min (plus chilling)
Cook Time: 35 min
Ingredients
1 pound fresh okra, trimmed and cut into 1/2-inch pieces
Salt
Vegetable oil, for frying
1 tablespoon grated lime peel, plus 2 tablespoons lime juice
1 teaspoon chili powder
1/2 cup cornmeal
1/4 cup flour
1/2 teaspoon baking powder
1. In a bowl, sprinkle the okra with salt and refrigerate for 30 minutes. Preheat the oven to 200°.
2. Meanwhile, fill a medium pot with enough oil to reach a depth of 2 inches and heat until it registers 375° on a deep-fry thermometer. In a bowl, combine the lime peel, chili powder and 1/2 teaspoon salt.
3. In a bowl, whisk together the cornmeal, flour and baking powder; add the okra and toss. Working in batches, transfer to a strainer and shake off the excess flour.
4. Line a baking sheet with paper towels. Working in batches, fry the okra for 7 to 10 minutes, allowing the oil temperature to return to 375° between batches. Transfer to the prepared baking sheet to drain; sprinkle with the chili-lime mixture. Transfer to the oven. Toss with the lime juice just before serving.
Green Beans with Toasted Pecans
Ingredients
Serves 4
* 1/2 cup pecans, coarsely chopped
* 3/4 pound green beans, stem ends removed
* 1 tablespoon olive oil
* Coarse salt and ground pepper
Directions
1. Preheat oven to 350 degrees. Place pecans on a rimmed baking sheet; toast until fragrant, 6 to 7 minutes.
2. Meanwhile, set a steamer basket in a large saucepan. Fill with enough water to come just below basket; bring to a simmer. Place green beans in basket; cover, and steam until crisp-tender, 5 to 7 minutes.
3. Transfer green beans to a serving platter; drizzle with oil, and season with salt and pepper. Serve topped with pecans.
Warm Spinach Salad with Bacon, Tomatoes, and Pecans
Ingredients
Serves 4
* 1/2 cup pecan halves
* 6 slices bacon, cut into 1-inch pieces
* 1 red onion, halved and thinly sliced
* 1 pint (2 cups) grape tomatoes
* 1/3 cup white-wine vinegar
* 1 tablespoon sugar
* 2 to 3 bunches (1 1/2 pounds total) flat-leaf spinach, trimmed, cleaned, and dried
* Coarse salt and ground pepper
Directions
1. Preheat oven to 350 degrees. Spread pecans on a rimmed baking sheet, and toast in oven until golden and fragrant, 10 to 15 minutes. Set aside.
2. Meanwhile, in a large skillet over medium heat, cook bacon, stirring occasionally, until browned and crisp, 6 to 8 minutes. Transfer to a paper-towel-lined plate. Pour off all but 3 tablespoo
Samuel Said:
Does anyone know a recipe involving asparagus "papillote" and big shrimp &possibly originating from Germany ?We Answered:
Papillote is a special Paper bag for baking fish and meats.It won;t allow the "fluids"to steam off or get cooked .There are tons of recipes on the web.Too much to type.
Enjoy cooking !
a hobby chef .
Hope i could help .
Ann Said:
Wine to go with shrimp and orzo tonight?We Answered:
You may want to try a rose, or perhaps a somewhat dry champagne/sparkling wine.Eric Said:
What can I cook with shrimp, potatoes and asparagus?We Answered:
A scalloped potato casserole: to this standard recipe add your chopped asparagus and shrimp for a complete meal:Ingredients:
3 tablespoons butter
1 tablespoon minced onion
3 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dry mustard
1 1/2 cups milk
8 ounces grated American or mild Cheddar cheese
4 cups cooked diced potatoes
1/4 cup soft bread crumbs
1 tablespoon melted butter
Preparation:
Melt 3 tablespoons butter in saucepan. Add onion and cook until tender. Remove from heat. Mix together the flour, salt, pepper, and dry mustard. Add flour mixture to the butter and onion, stirring until smooth. Gradually add milk, stirring constantly. Cook over low heat, stirring constantly, until thickened. Add cheese, saving about 1/2 cup for the topping. Continue cooking slowly, stirring constantly, until cheese is melted. Remove from heat. Put potatoes in a lightly greased baking dish. Pour sauce over potatoes. Sprinkle bread crumbs combined with 1 tablespoon of melted butter over the top. Top with the reserved cheese.
Bake at 350° for 20 minutes, or until lightly browned.
Rose Said:
Good recipe that has ham, shrimp, and asparagus in it?We Answered:
Those three ingredients would blend well in a quiche.Larry Said:
Seafood Portofino or Shrimp & Asparagus Risotto?We Answered:
I'll pick the Shrimp & Asparagus Risotto