We are on a shrimp kick. Full of flavor, these are delicious in a sandwich or served with some rice. I omitted the spice for the kids and added a few slices of ginger along with the garlic, but it is most definitely better with some chilis! (These are served on a bed of sauteed onions, which my Dad always enjoys with shrimp.)
2 Tbs. cornstarch
1 tsp. granulated sugar
Pinch of Chinese five-spice powder
Kosher salt and freshly ground black pepper
5 large cloves garlic, finely chopped
1 serrano chile, thinly sliced into rounds
4 large scallions (green parts only), sliced 1/4 inch thick
1-1/2 lb. large shrimp (26 to 30 per lb.), peeled and deveined, tails left on
3-1/2 Tbs. peanut or canola oil
1 small lime, cut into 4 wedges
- In a large bowl, mix the cornstarch, sugar, five-spice powder, 1 tsp. salt, and 1 tsp. pepper. In a small bowl, mix the garlic, chile, and scallions; set aside.
- Pat the shrimp dry with paper towels. Line a small baking sheet or large plate with a double layer of paper towels. Add the shrimp to the cornstarch mixture and toss until evenly and thoroughly coated.
- In a heavy-duty 12-inch nonstick skillet, heat 1-1/2 Tbs. of the oil over medium-high heat until very hot. Add half of the shrimp in a single layer. Cook without disturbing until deep golden and spotty brown on one side, about 2 minutes. Using tongs, quickly flip each shrimp and continue to cook until the second sides are spotty golden brown, about 1 minute longer. (The shrimp may not be cooked through at this point.) Transfer the shrimp to the prepared sheet. Add another 1 Tbs. of the oil to the skillet and repeat with the remaining shrimp, transferring them to the sheet when done.
- Reduce the heat to medium and add the remaining 1 Tbs. oil to the skillet. Add the garlic mixture and cook, stirring constantly, until the chile and scallions are softened andthe garlic is golden and smells toasted, about 1 minute. Return the shrimp to the pan and stir to combine. Serve immediately, with the lime wedges.
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I’m on an egg-white omelet kick for lunch these days. It’s a love I share with my Dad, who has happily eschewed egg yolks for most his adult life. Dad takes his egg white omelets with spinach, bell peppers, onions, and a touch of ham. Me, on the other hand, I love shredded cabbage. Stuffed into a whole wheat pita and topped with hot sauce, I couldn’t think of anything better after a long run or some weight training.
Since the boys in my house can’t stand the thought of egg whites alone (unless they’re used for meringues or marshmallows), I can understand if you’d prefer to use whole eggs here. It’s definitely richer in flavor. This recipe is loosely based on a Japanese okonomiyaki, of which there are infinite varieties. Generally, though, the omelette or pancake is made from flour, nagaimo (yam), water or dashi broth, eggs, shredded cabbage and some meat or shellfish. It’s quick, healthful and filling. Today, mine is filled with cabbage, shredded carrots, mushrooms, and a few pieces of chopped shrimp. Probably more cabbage and vegetables than anything else – just the way I enjoy it.
Cabbage Omelet, inspired by Okonomiyaki
5 large eggs
1 teaspoon soy sauce
1 teaspoon sesame oil
1 teaspoon sea salt
1/3 cup AP flour
2 cups cabbage, shredded with a mandoline or finely chopped
1 bunch scallions, trimmed and chopped
3/4 cups (roughly) baby or chopped shrimp
canola oil for frying
- In a large mixing bowl, whisk eggs with the soy sauce, sesame oil, and salt. Gradually add the flour until incorporated. Fold in cabbage, scallions, and shrimp.
- Warm canola oil (or cooking spray) in a skillet over medium-high heat until glistening. Ladle the batter into the skillet as you would for regular pancakes. Cook on each side for about 3 minutes or until golden brown. Keep pancakes covered in a warm oven as you make the rest.
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I love shrimp – the texture, the taste, and all that protein for very few calories. This recipe is perfect for the cold of winter because it offers a warm salad. I wasn’t sure how Rice Kernel would receive it, so I mixed in some raw romaine hearts for a familiar touch. (I could hear him in my head asking, “a hot salad?!?!”) His plate was served simply with some avocados, cucumbers, and a slice of baguette.
Recipe inspiration here.
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