Showing posts with label shrimp. Show all posts
Showing posts with label shrimp. Show all posts

Tuesday, July 8, 2014

Shrimp Egg Rolls

Shrimp Egg Rolls

  • 4 tablespoons vegetable oil, divided
  • 2 inches fresh ginger, grated
  • 4 cloves garlic, minced
  • 4 green onions, sliced thinly
  • 2 carrots, cut into 1-inch julienne strips
  • 1 small red pepper, cut into 1-inch julienne strips
  • 1 head Napa cabbage, shredded
  • 1/2 cup water
  • 4 tablespoons soy sauce
  • 2 tablespoons sugar
  • 2 tablespoons sesame oil
  • 20 egg roll wrappers
  • 1 1/2 cups cooked minced shrimp

In a skillet, stir-fry the ginger and garlic in 1 tablespoon of oil about 30 seconds.
Add green onions, carrots, and red pepper and stir-fry over high heat for 2 minutes.
In a bowl, combine the water, soy sauce, and sugar.
Add the Napa cabbage and water mixture. Bring to a boil and simmer 5 minutes.
Add sesame oil, cool for 15 minutes, and strain.
Fold in the minced shrimp.
Fill and roll the egg roll wrappers, using 2 tablespoons of filling for each roll.
Place the wrapper with one corner of the diamond closest to you.
Place filling in the center of the wrapper.
Roll the corner closest to you over the filling.
Brush the top corner with water.
Fold in the sides of the wrapper and continue rolling the egg roll up until it is closed.
Press to seal.
In a skillet set over moderately high heat, heat the remaining oil and saute the egg rolls until golden brown on all sides.
Serve with dipping sauce.

Printable Recipe
Dipping Sauce
  • 1/3 cup soy sauce
  • 1/3 cup rice vinegar
  • 1 tablespoon honey
  • 2 teaspoons sesame oil
  • Pinch of red pepper flakes
    Combine all ingredients in a bowl.

    Store fresh ginger roots in freezer.  It grates easier when frozen.
    Eggrolls may be made ahead and frozen.


    Monday, July 7, 2014

    Gulf Shrimp Boil

    Boiled shrimp doesn't have to be just for a party or a crowd.  Spicy shrimp, sausage, corn and potatoes makes a great summer meal when paired with a summer salad. 

    • 3 quarts water
    • 1/2 cup Zatarain's Crab Boil seasoning
    • 8 new red small potatoes
    • 1 onion
    • 1 lemon, halved
    • 2 ears fresh corn, cut in half
    • 1/2 pound smoked sausage, cut into 4 pieces
    • 2 pounds shrimp in shells

    In an 8-quart pot, bring Zatarain's Crab Boil, water and potatoes to boil on high heat. 
    Add onion and lemon halves.
    Cook 13 minutes.
    Add corn and sausage.
    Continue to cook 7 minutes.
    Add shrimp.
    Remove from heat.
    Let sit for 10 minutes.
    Drain and dump contents in the center of a newspaper-covered table. 
    Sprinkle additional Zatarain's Crab Boil seasoning over the top for flavor.

    Printable Recipe

    Tuesday, November 12, 2013

    Seafood and Sausage Gumbo

    • 3/4 cup of butter
    • 1 cup of green onions, chopped
    • 1 cup of onions, chopped
    • 2 cups okra, chopped
    • 3 crabs
    • 1 cup tomatoes, chopped
    • 2 cups of tomato juice
    • 1 quart water
    • 2 cups peeled shrimp
    • 1/2 pound of smoked sausage
    • 3 tablespoons butter
    • 3 tablespoons flour
    • 1 tablespoon file' powder
    • salt
    • pepper
    • cayenne pepper
    • cooked rice
    Melt butter in skillet; Saute green onions and onions until tender; Add okra and crab; Add tomatoes
    In a large stock pot bring to boil water, tomato juice, shrimp, cook 1 minute
    Add vegetables to stock pot
    Melt 3 tablespoons butter; Mix in flour and cook over medium heat until brown; Be careful not to burn flour mixture
    Add some of the 1st mixture to the roux; Add to gumbo
    Brown Sausage; Add to gumbo
    Simmer 1 1/2 hours
    Serve over rice
    1/2 cup of rice to 1 1/2 cup Gumbo

    Printable Recipe

    I was planning on a different recipe today, but our first chilly autumn day is here. So what could be more comforting than a streaming bowl of gumbo and a loaf of crusty bread.  In Mississippi we are blessed with great seafood and fish.  The Gulf of Mexico has the best shrimp and oysters.  If not available in your area buy wild caught.  You can tell the difference in the finished dish.  I make this recipe during the summer when fresh tomatoes and okra are abundant.  I freeze it for a day just like today.  If making it for freezer don't add the roux or sausage before freezing.  Complete recipe when ready to serve.