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.
Brunch, fruit, Recipes, Soups, Vegetables

Tomato-Pepper Soup with Clementine and Celery

Despite the fact we recently had a few warm days; the weather has changed to a bit colder again, so a warm soup came to mind. However, since it’s really not that cold, I’ve decided to skip the heavier wintry soups, and make a lighter vegetables based soup. Continue reading “Tomato-Pepper Soup with Clementine and Celery”

appetizer, breakfast, Brunch, Cheese, Recipes, Snack

Cheddar, Feta and Pimientos Baked Cheese Balls

The combination of cheddar cheese and pimientos is mostly known as the base for the tasty pimiento cheese spread, which was the inspiration for creating the following baked cheese balls. Continue reading “Cheddar, Feta and Pimientos Baked Cheese Balls”

Entree, Fish, Recipes, Seafood, Vegetables

Pan Fried Haddock Fillets with Caramelized Mini Peppers

When I found a package of frozen wild caught haddock fillets at the store, I liked the fact that they were individually packed, and decided to buy it, not exactly having any special type of preparation in mind.
Haddock is a member of the cod family, and has a fairly firm texture and mild sweetish flavor. It can prepared in different ways, with the most popular is dipped in batter and deep fried. I wasn’t into that, and so decided to simply pan fry it with olive oil and butter. Continue reading “Pan Fried Haddock Fillets with Caramelized Mini Peppers”

Brunch, fruit, Recipes, Soups

Orange Vegetables and Pineapple Soup

One of the best remedies for grey gloomy days, is to have a bowl of bright colored, velvety tasty warm soup. Continue reading “Orange Vegetables and Pineapple Soup”

Chicken, Entree, Recipes, Rice, Vegetables

Chicken Drumsticks with Succotash and Rice

Succotash is a tasty American dish, which has many variations, and is often served at Thanksgiving dinner. All the variations start with a basic mix of corn and Lima beans (or other types of beans). The combination of grain and legumes is highly nutritious, as it contains all the essential amino acids. Continue reading “Chicken Drumsticks with Succotash and Rice”

appetizer, Bread, Brunch, Cheese, Fish, Recipes, Salad

Vegetables Loaded Tuna Salad and Open Face Tuna Melt

Tuna salad is too often a boring and heavy blend of canned tuna, mixed with too much mayonnaise, a bit of celery and not much else.
The version I have for you here is tastier and healthier: Continue reading “Vegetables Loaded Tuna Salad and Open Face Tuna Melt”

Recipes, Salad, Side dishes

Five Marinated Salads

When we think about the term “salad”, we usually think about a dish that is prepared soon before serving and and is eaten as fresh as can be. However, it’s always good to remember that not all salads were created equal, and that many of them taste even better after marinating for a few hours, or even days. Continue reading “Five Marinated Salads”

appetizer, Bread, Brunch, Food, Muffins, Recipes

Savory Scallions, Red Pepper and Olives Muffins

If you get up in the morning and feel like having some fresh bread that doesn’t require lots of work, these quick “all in one bowl” savory muffins are the answer. Continue reading “Savory Scallions, Red Pepper and Olives Muffins”

appetizer, CONDIMENTS, Food, Recipes, Vegetables

Sephardic Tomatoes-Peppers Sauce with Fried Eggplants

Sephardic Tomatoes-Peppers Sauce with Fried Eggplants Ronit PensoTomatoes-peppers sauce, or “Salata Kocha” (i.e. “cooked salad”), as it is known in Ladino, is a condiment that can be found in any Sephardic household at any given time. Continue reading “Sephardic Tomatoes-Peppers Sauce with Fried Eggplants”

Bread, Food, Recipes

Cornbread with Bacon and Peppers

Cornbread with Bacon and Peppers Ronit PensoI have a weakness for cornbread. The crumbly texture, the salty yet somewhat sweet flavor, the fact it is so versatile – all these make cornbread one of my favorite breads. There are plenty of recipes for cornbread, including on this blog, however, I think you’ll agree there is always room for one more.
Continue reading “Cornbread with Bacon and Peppers”