Posts Tagged shrimp
Curry Roasted Shrimp
Posted by Morovino in Main Courses, Soups and Salads on December 22, 2011
Make with . . . (sorry, no wine in this one), Serve with Cosa Dolce or Pinot Grigio.
This recipe is healthy and delicious and can be served several different ways (see end of recipe).
2 large seedless oranges
½ t. Kosher or Coarse Salt (divided)
1 large red bell pepper
1 large avocado
2 t. extra virgin olive oil
1T curry powder (Madras or Oriental is spicier than regular curry, but not too spicy for Mr. Vino’s tender palate)
1 ½ lbs peeled raw shrimp, tail off (or, if you ENJOY shrimp shucking, get in the shell shrimp, but peel them before you cook them)
A few grinds of black pepper
Preheat your oven to 400 degrees and put the oven rack in the middle setting. Line a baking sheet (with a rim) with parchment paper. Cut the red pepper in half lengthwise, then each half in three-ish lengthwise pieces, then cut each piece into 1” chunks. Spread the pepper chunks on the baking sheet. Grate the zest of one of the oranges and put it in a small bowl. Peel the oranges using a sharp knife, just like you were starting an Orange Supreme (for a video on how to do this, go to www.expertvillage.com/video/16535_orange-supreme.htm). Once the oranges are peeled, slice them thinly crosswise, then quarter the slices. If your oranges have seeds after all, it would be good to remove them. Spread the orange slices with the red pepper on the baking sheet and sprinkle with ¼ t. of coarse salt. Roast them until they are soft and the oranges start to dry out–about 12 minutes.
Toss shrimp with oil, curry, ground pepper, orange zest and remaining salt. Yes, it looks completely gross at this stage, but be patient. After 12 minutes of roasting the oranges and peppers, add the shrimp to the pan and roast for another 6-8 minutes, until shrimp are pink. Peel and cube the avocado and set aside.
To serve: Option 1: Shred some baby greens and dress with your favorite Vinaigrette dressing. Put a serving of the salad on the plate and top with shrimp, oranges, peppers and avocado. Nutritious and delicious.
Option 2: Finely slice some Romaine lettuce and warm some tortillas. Treat this like a Shrimp Fajita–put a serving of peppers and oranges in a tortilla, add some shrimp, avocado, lettuce, salsa and green onions. YYUUUMM.
Option 3: Toss the shrimp, peppers, oranges and avocado together. Serve with brown jasmine rice and sliced mangos on the side. Incredible!
Hot and Sour Soup with Shrimp
Posted by Morovino in Soups and Salads on December 17, 2011
An unsually hard rain this week made it really feel like winter. The air is crisp and fresh and smells of wet leaves and pumpkins. It made Mrs. Vino feel like something warming. For rainy nights, there is nothing I enjoy more than hot and sour soup. I had never tried this soup paired with 2009 Pinot Grigio. The slightly tart, slightly spicy character of the soup was an amazing match for the fruity tartness of the PG. Since there’s more rain in the forecast, I thought I’d share the recipe!
Hot & Sour Soup with Shrimp
32 ounces reduced sodium chicken broth
1 1/2 cups pineapple juice
1 1″-chunk of ginger, split in half
4T low sodium soy sauce
4T rice wine vinegar
1 big handful of mushrooms, sliced (let’s say 8 mushrooms – wow, that’s a big hand)
1/4 – 1/2 t. red pepper flake (too scary? start with 1/4 t. and add more if needed)
1 T olive oil
1/3 package soba noodles
Shredded cabbage, carrots, pea pods, daikon, tiny broccoli florets or other sturdy veggie
6 green onions, split lengthwise, then cut in 1/2″ pieces
1/2 lb raw peeled shrimp (if big shrimp cut into little pieces – if little shrimp, they are OK as they are)
Sesame oil for drizzling
First, pour yourself a chilled glass of 2009 Pinot Grigio (to use in case of emergency pan flare ups!). Then,in a medium large non stick pot over medium high heat, heat the olive oil. Add the mushrooms and the red pepper flakes and saute until the mushrooms take on color (careful, don’t stick your head over the pot, this is going to be pungent). Add the ginger, chicken broth and pineapple juice. Bring to a boil then reduce to a vigorous simmer for 10 minutes. While the stock is cooking, prepare the soba noodles according to package directions (up to drain and rinse). After 10 minutes of simmering, add the shrimp, soy and the rice wine vinegar to the stock. Let simmer vigorously for another 5 minutes until shrimp are pink and opaque. Then remove the ginger from the stock with a slotted spoon. And now we assemble:
In the bottom of some pretty Asian style bowls, put a little nest of the soba noodles. Top with a half-handful of shredded veggies (let’s call it a quarter cup of at least 2 of the veggies). Top with chopped green onions. Pour the soup over the top, making sure you get shrimp chunks and mushrooms.* Top with another sprinkle of green onions. Pour yourself another glass of 2009 Pinot Grigio in celebration of the excellent job you did! Enjoy.
*You can actually make this soup with leftover cooked peeled shrimp too! Just add it to the bowl at the end instead of putting it in the pot and simmering with the broth. Even easier.
