Entree, Recipes, Seafood, stir-fry, Vegetables

Spicy Pan Fried Shrimps with Vegetables

The following tasty quick dish was created with busy days in mind: it can be prepared in less than half an hour, yet it is healthy and nutritionally balanced.

Using frozen shrimps, that can be thawed very quickly, is the base for the dish, following with a medley of colorful vegetables, such as corn, peppers and asparagus (or any other you have at hand). Spicy seasonings add a nice kick to the mix, while cilantro, scallions and lemon juice, add freshness and texture. The dish is perfect for serving as a light lunch or dinner. Try it and enjoy.

 

 

Notes:

* Zhoug is an aromatic Yemenite hot pepper and cilantro paste. I used my  homemade Zhoug spread, but any store bought one can be used instead.

* Old Bay seasoning is a popular aromatic blend of spices, used mostly for seafood. It contains celery salt, paprika, black pepper, cayenne, mustard powder, allspice, and some other spices. If you can’t find it, check for copy-cat recipes on the net.

 

Makes: 2-4

Prep time: 10 minutes

Cooking time: 15 minutes

 

Ingredients:

24-26 peeled and deveined medium shrimps, thawed

1 bunch fresh asparagus

7-8 mini peppers

4 scallions

Small bunch cilantro

2 Tbs light olive oil

1 Tbs butter

Salt to taste

1 cup frozen corn kernels, thawed

1 tsp Old Bay seasoning mix (see notes)

2 tsp Zhoug paste (see notes)

1 Tbs fresh lemon juice

1 tsp honey

For serving:

Cilantro leaves

Lemon wedges

Cooked Basmati rice (optional)

 

  1. Place the thawed shrimps on paper towels and keep on the side.
  2. Cut off an inch of the asparagus’ ends, then cut into large sections. Place in a microwave safe container, in one layer. Add a bit of salt and water, and microwave for 2 minutes. Set aside.
  3. Deseed the peppers, cut into thin strips and set aside. Roughly chop the scallions and cilantro (leave a few leaves for garnish) and set aside.
  4. In a large pan, over medium-high heat, mix the oil and butter and let melt. Add half of the scallions and all the peppers, add a bit of salt, mix and sauté until the peppers soften a bit. Add the corn, mix and sauté for 1-2 minutes. Move the vegetables to one side of the pan, and add the shrimps, Old Bay and Zhoug. Sauté for 2-3 minutes, mixing occasionally. Add the chopped cilantro and mix again.
  5. Mix in the lemon juice and honey, and sauté for 1-2 minutes. Add the steamed asparagus and remaining scallions, mix and sauté for 1-2 minutes. Taste and adjust seasoning.
  6. Serve as is, or on a bed of Basmati rice. Scatter cilantro leaves on top, and add lemon wedges on the side.
appetizer, Fish, Recipes, Sauces

Herbed Fishballs with Tomato-Chickpea Sauce

I prepare fried fish patties fairly often, but this time, I’ve decided to try something different; I formed the mixture into balls, and instead of frying them, I placed them over a tomato-chickpea sauce, inspired by the Moroccan-Jewish cuisine. Continue reading “Herbed Fishballs with Tomato-Chickpea Sauce”

Entree, Meat, pork, Recipes, Vegetables

Minced Pork with Coconut Milk and Curry

Minced pork dishes are known in different Asian cuisines. This quick way of cooking the meat, with lots of flavors and fresh ingredients, makes it perfect for a light lunch.
The version I have here was heavily inspired by the Thai cuisine, but it doesn’t follow any traditional recipe, and cannot be considered authentic/ethnic by any means. Continue reading “Minced Pork with Coconut Milk and Curry”

Chicken, Entree, Recipes

Braised Chicken Thighs with Olives and Tomatoes

In the following tasty and easy to prepare dish, cooked green olives are the dominant flavor component, and impart their unique flavor to the chicken and the sauce. While the concept of cooked olives is not widely familiar in many cuisines, it is an integral part of the Moroccan cuisine, as well as other Mediterranean cuisines, such as the French, Spanish, Italian, Greek and more, and the dish was inspired by them. Continue reading “Braised Chicken Thighs with Olives and Tomatoes”

Entree, lamb, Recipes, Stew, Vegetables

Lamb Stew with Eggplant, Cherry tomatoes and Potatoes

Lamb stew is one of my favorites, especially on cold days. As the weather is warming up, I opted for a lighter version in the following recipe, which is a complete meal in itself.
The dish doesn’t require many ingredients and is very easy to assemble. Once done with the initial cooking, the braising in the oven doesn’t require much attention. Continue reading “Lamb Stew with Eggplant, Cherry tomatoes and Potatoes”

Entree, lamb, Recipes, Stew

Lamb Stew with Black Beans

As the weather gets colder, hearty stews are often on the menu. Their initial cooking time is fairly short, and then all that is needed is to place the pot in the oven for a few hours. Continue reading “Lamb Stew with Black Beans”

appetizer, CONDIMENTS, Recipes, Side dishes, Vegetables

Pickled Mini Eggplants with Celery and Herbs

Finding these beautiful mini eggplants at the market, my first thought was to prepare my dish of mini eggplants stuffed with lamb (click HERE for the recipe). However, on second thought, I decided to go with a lighter direction, and use them to make quick pickles with fresh herbs. Continue reading “Pickled Mini Eggplants with Celery and Herbs”

Beef Kebabs with Zhoug and Harissa Raw Onion Relish Ronit Penso
appetizer, CONDIMENTS, Meat, Recipes, Salad, sandwich, Sauces

Beef Kebabs with Zhoug and Harissa Raw Onion Relish

Zhoug is an aromatic Yemenite hot pepper and cilantro paste, which is known all over the Middle East and the Mediterranean. It is mostly used as a condiment, but it is also added to soups and other dishes. In the dish here, I’ve decided to use it to flavor a raw onion relish, along with sweet Harrisa, a spiced North African hot peppers paste, which was served with broiled beef kebabs. Continue reading “Beef Kebabs with Zhoug and Harissa Raw Onion Relish”

Chicken, Food, Recipes

Chicken Thighs with Lemon, Fresh Herbs and Potatoes

Chicken thighs are my favorite part for roasting; once roasted, the meat is flavorful and juicy, while the skin turns crispy and tasty. Continue reading “Chicken Thighs with Lemon, Fresh Herbs and Potatoes”

Chicken, Food, Recipes

Chicken Thighs with Green Peas and Herbed Rice

Chicken Thighs with Green Peas and Herbed Rice Ronit PensoI always liked the combination of peas and mint, and I make THIS green peas and mint soup often. So I thought that the same combination could work with chicken and rice as well. Continue reading “Chicken Thighs with Green Peas and Herbed Rice”

Food, lamb, Recipes

Lamb Stew with Onions and Mini Peppers

Lamb Stew with Onions and Mini Peppers Ronit Penso The weather is cooling down and the time for heavier dishes is almost here. However, it’s still not the time for very heavy dishes, so here is an easy to assemble solution. Continue reading “Lamb Stew with Onions and Mini Peppers”