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Shrimp with Snow Peas

Dec 17,2008

2/3 lb. tiger prawns


   Marinade for shrimp:

1 1/2 tsp. sherry

1/2 tsp. salt

1/2 tsp. grated ginger

1 1/2 tsp. cornstarch

1 tsp. water



1 Tb. chicken broth

3 Tb. water

1/2 tsp. cornstarch

3 Tb. oyster sauce (very important)

1 Tb. hoisin sauce


   also needed:

1/2 cup vegetable oil

1 clove garlic, pressed or minced

1/4 tsp. salt

1/2 lb. snow peas


Shell and devein prawns. Rinse and pat dry with a paper towel. Combine

marinade in medium bowl. Add prawns and mix well. Let stand 30 mins.

Heat wok over medium heat, add oil, and stir fry garlic for 15 secs. Add

prawns and stir fry until pink. Remove from wok, and place on plate.

Add salt and snow peas to oil in wok. Stir fry 30 secs. Add seasoning

sauce and stir slightly until think and bubbly. Add cooked prawns. Stir

to coat everything with sauce. Serve hot with cooked rice.

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  • Shrimp Toast

    Dec 17,2008

    12 fresh uncooked large shrimp

     1 egg

     2 1/2 tablespoons cornstarch

     1/4 teaspoon salt

     Pinch pepper

     3 slices sandwich bread

     1 hard-cooked egg yolk

     1 slice cooked ham (about 1 ounce)

     1 green onion

     2 cups vegetable oil


    1. Remove shells from shrimp, leaving tails intact. Remove back veins

      from shrimp. Cut down back of shrimp with sharp knife. Gently press

      shrimp with fingers to flatten.

    2. Beat 1 egg, cornstarch, salt and pepper in a small bowl until blended.

      Add shrimp to egg mixture and toss until shrimp are completely coated.

    3. Remove crusts from bread. Cut each slice into quarter. Place one

      shrimp, cut side down, on each bread piece. Gently press shrimp to

      adhere to bread. Brush or rub small amount of egg mixture over each


    4. Cut egg yolk and ham into 1/2 inch pieces. Finely chop onion.

      Place one piece each of egg yolk and ham and a scant 1/4 teaspoon

      chopped onion on each shrimp.

    5. Heat oil in wok over medium-high heat until it reaches 375F.

      Fry 3 or 4 shrimp-bread pieces at a time in the hot oil until golden,

      1 to 2 minutes on each side. Drain on absorbent paper.

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  • Shrimp On The Barbie

    Dec 17,2008

    12 Giant Prawns, shelled and heads and tails intact

    1/4 cup Butter

    1 cup Orange juice (freshly, squeezed)

    2 tablespoons Sherry

    1 teaspoon Orange Zest (grated)

    2 each Green onions, tops and white

    1 teaspoon Ginger root, (freshly grated)


    Soak a dozen long wooden skewers in water for 30 minutes. Then push

    skewers through prawns, lengthwise, from head to tail with only 1 to a

    skewer. Combine all ingredients in saucepan and cook over medium to

    low heat, stirring, until butter is completely melted. Dip skewered prawns

    in the orange sauce and position on oiled grill rack about 4 inches above

    the coals. Baste liberally with sauce and grill for 2 minutes. Turn the

    prawn over and baste again, cooking for another 2 minutes. Smaller

    prawn will be done at this point, but continue basting and turning larger

    prawn until they are pink and cooked through. Remove from heat

    immediately when done, as they will get tough if overcooked. Use any

    remaining sauce for a dip for the prawns.

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  • Saturday
    Jan 5,2008

    Ingredients :

    · 2 tbsp. oil
    · 1 lb. pork, cubed
    · 3 cloves garlic, minced
    · 1 onion, chopped
    · 2 tomatoes, coarsely chopped
    · 3 tbsp. bagoong alamang (salted shrimp paste)
    · 2 tbsp. calamansi concentrate
    · 1 tbsp. sugar
    · 2 tbsp. butter

    Cooking Procedures :

    1. Pan fry pork cubes in hot oil until light brown. Set aside.
    2. In the same pan, sauté garlic, onion and tomatoes for a few minutes until soft and wilted.
    3. Add bagoong alamang, calamansi, sugar and butter.
    4. Pour in back the pork and mix well until coated.
    5. Cover and simmer, stirring occasionally until mixture thickens. Serve hot.

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  • Crab and Shrimp Wedges

    Jan 2,2008


    • 1/2 cup butter, softened
    • 1 small can Shrimp, drained
    • 1 (7 oz.) jar Old English cheese spread
    • 1/4 tsp. cayenne pepper
    • 1 1/2 tsp. mayonnaise
    • 6 English muffins, split
    • 1/2 tsp. garlic salt
    • 1/2 tsp. seasoned salt
    • 1 Tbsp. onion, grated
    • 1 Tbsp. parsley flakes
    • 1 small can Crab Meat, drained


    Combine all ingredients except seafood and muffins. Gently stir in Crab Meat and Shrimp. Spread mixture on split muffins and cut each muffin into 6 wedges. Bag and freeze until needed. When ready to serve, take out amount needed and place on a cookie sheet. Broil until slightly bubbly and browned. Serve immediately.

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  • Crab and Shrimp Souffle

    Jan 2,2008


    • 8 slices bread
    • 3 cups milk
    • 2 cups Crab Meat
    • 1 can mushroom soup
    • 2 cups cooked Shrimp
    • 1 cup sharp grated cheese
    • 3 green onions
    • Paprika
    • 1/2 green pepper, diced
    • 1 cup celery, diced
    • 1/2 cup mayonnaise
    • 4 eggs


    Dice half of bread. Put in large pan. Mix seafood, diced onions, green pepper and celery, and mayonnaise. Put over bread. Trim crust from remaining bread and put over above mixture.

    Beat eggs and milk. Pour over all and refrigerate overnight. Next day bake at 325 F for 15 minutes. Remove from oven, spoon the soup over top with cheese and paprika. Bake 1 hour in 325 degree oven.

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  • Crab and Shrimp Newburg

    Jan 2,2008


    • 2 cups milk
    • 1 1/2 lbs. cooked Shrimp
    • 2 egg yolks
    • 3 Tbsp. butter
    • 2 drops Tabasco
    • 1/4 tsp. salt
    • 1/8 tsp. pepper
    • 1/4 cup sherry
    • 3/4 lb. Crab Meat


    Add seasonings to milk. Beat egg yolks and add to milk mixture. Blend until smooth. Stir while cooking over low heat until thickened. Add sherry and seafood. Pour into casserole and serve.

    Serves 4 to 6

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  • Crab and Shrimp Mornay

    Jan 2,2008


    • 2 tb Butter or margarine; melted
    • 1/4 lb Fresh shrimp; boiled and peeled
    • 2 tb All purpose flour
    • Fresh chives; garnish
    • 1 c Milk; (low fat is fine)
    • Lightly steamed asparagus spears; for serving
    • 1 tb Fine sherry
    • Salt to taste
    • 2 tb Finely chopped green onion
    • 2 tb Finely chopped fresh parsley
    • 1/2 lb Lump white crabmeat;


    Stir the flour into the melted butter or margarine in a heavy gauge saucepan over medium heat to form a thick paste. Gradually whisk in the milk, and continue cooking and whisking until thick and creamy. Whisk in the sherry and season with salt. Remove from heat and fold in the green onion, parsley, crabmeat and shrimp. Arrange pastry shells on dinner plates, fill and garnish plate with lightly steamed asparagus spears. Recipe yields 2 servings.

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  • Crab and Shrimp Main Dish

    Jan 2,2008


    • 1 package (6 oz.) frozen Crab Meat
    • 4 hard-boiled eggs, sliced or chopped
    • 1 1/2 cups diced celery
    • 1 tsp. Worcestershire sauce
    • 1/2 cup chopped onion
    • 1 pint mayonnaise
    • 1 tsp. salt
    • 1 cup mushrooms, sliced
    • 1 can sliced water chestnuts
    • 1 1/2 lbs. Shrimp
    • 1 medium green pepper


    Mix all ingredients together. Place in a buttered shallow casserole. Mix 1/2 cup slivered almonds and 1 cup bread crumbs. Top the above casserole with this mixture. Sprinkle with parsley flakes and paprika. Bake in 350 degree oven for 30 minutes.

    Serves 8

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  • Crab and Shrimp Lasagna

    Jan 2,2008


    • 8 lasagna noodles
    • 1/3 cup milk
    • 1 cup chopped onion
    • 1/3 cup dry white wine
    • 2 Tbsp. butter or margarine
    • 1 lb. shelled Shrimp, halved and cooked
    • 8 oz. package cream cheese, softened
    • 1 lb. Crab Meat
    • 1 1/2 cups cream style cottage cheese
    • 1/4 cup grated Parmesan cheese
    • 1 beaten egg
    • 2 tsp. fresh basil, crushed
    • 2 cans cream of mushroom soup


    Cook noodles and drain. Arrange 4 noodles in bottom of 13 x 9 x 2 baking pan.

    Cook onions in butter until tender – blend in creamed cheese. Stir in cottage cheese, egg, basil, 1/2 teaspoon salt, 1/8 teaspoon pepper. Spread half on top noodles.

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