Posts Tagged ‘shrimp’

Spicy Grilled Shrimp

We are so lucky to be able to get fresh local shrimp every week (in season of course). We’ve been getting shrimp, scallops, trigger fish, and grouper from our local farmers market almost every week this summer. This recipe is by far my favorite way to fix the shrimp.  It is adapted from Singapore Style Noodles with Shrimp.

1 pound shrimp (shelled and cleaned, tails on)

1/4 tsp ground cumin

1/8 tsp ground coriander

1/8 tsp dry mustard

1/8 tsp ground cloves

1/8 teaspoon ground red pepper

1/4 tsp black pepper

2 Tbsp soy sauce

1 Tbsp rice wine vinegar

1 Tbsp hoisin sauce

2 tsp chili garlic sauce

2 tsp grated fresh ginger

Combine everything together in a big zip lock bag (so that you can flip it around a few times). Marinade for 30 minutes.  In the meantime, soak about 4 or 5 wooden skewers in water (so they don’t catch fire when you grill them).  Grill them over medium heat just a few minutes on each side, you don’t want to over cook shrimp.

That’s it. Pretty simple, and super yummy!

We typically have this with a big salad, some roasted potatoes, and some local fish (my favorite so far is trigger!).

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Saturday: Spicy Black Bean Soup

Sunday: Singapore Style Noodles with Shrimp

Monday: Leftovers

Tuesday: Habitant Pea Soup

Wednesday: Leftovers

Thursday: Maple Mustard Pork Chops with Baked Butternut Squash and Roasted Brussels Sprouts

Friday: Leftovers

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I used to hate shrimp, but after this recipe, I love shrimp! I will most definitely make this recipe again! This is adapted from a Cooking Light recipe.

5-8 oz uncooked rice noodles (pad thai style)

1/2 tsp cumin seeds

1/4 tsp coriander seeds

1/4 tsp mustard seeds

1/8 tsp ground cloves

1/8 teaspoon ground red pepper

3-4 green onions (1-inch) pieces

5 bacon slices, cut into 1-inch pieces

Cooking spray

1 pound large tail-on shrimp, peeled and de-veined

1/4 tsp black pepper

2 Tbsp low-sodium soy sauce

1 Tbsp rice wine vinegar

1 Tbsp hoisin sauce (gluten free available )

2 tsp chili garlic sauce

2 tsp grated fresh ginger

broccoli (about 3 cups florets) 

Combine cumin, coriander, and mustard seeds in a spice or coffee grinder; pulse until finely ground. Stir in cloves red pepper.

Preheat broiler. Cook rice noodles according to package.

Combine green onions and bacon on a rimmed baking sheet coated  Broil 5 minutes. Add shrimp to mixture; toss. Arrange shrimp in a single layer. Broil 5 minutes or until shrimp and bacon are done. Transfer mixture to a bowl using a slotted spoon. Stir in black pepper.

Combine cumin mixture, soy sauce, vinegar, hoisin, chili garlic sauce, and 1/2 teaspoon ginger. Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 1 teaspoon ginger; Add broccoli sauté 5 minutes. sauté 45 seconds. Add to shrimp mixture.

Return skillet to medium-high heat. Add soy sauce mixture and noodles; cook 1 minute or until thoroughly heated, tossing to coat. Place about 3/4 cup noodles on each of 4 plates. Top each serving with about 1 cup shrimp mixture. Serve immediately.

Flourless Chocolate Cake

Do I really need to say anything more?

16 oz (1 lb) dark chocolate
1 cup brown sugar
1/2 cup sugar
3/4 cup strong coffee
2 sticks Earth Balance butter, cut into pieces
2 tablespoons unsweetened cocoa powder
8 large eggs, at room temperature
1 Tbsp bourbon vanilla extract

Preheat the oven to 350 degrees F. Prepare a 10-inch Springform pan.

Melt chocolate and butter in double boiler, once melted, take off heat and whisk in sugar.  Pour the hot coffee in slowly add the cocoa powder.  Add the eggs one at a time, whisking well after each egg, add vanilla, and whisk until till smooth. The batter will be liquid and creamy.

Pour the batter into Springform pan. Wrap the outside of the whole pan with a big piece of foil. Bake at 350 degrees F in the center of the oven, till puffed and cracked, about 55 to 65 minutes. Use a wooden toothpick to check the center of the cake, pick should emerge clean, with maybe a crumb.

Place the cake pan on a wire rack to cool. The cake will deflate. When the cake is completely cooled, cover, and chill it for three hours (up to eight hours) until serving.

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Saturday: Red Lentil Dal with Cabbage and Cilantro Salad

Sunday: Singapore-Style Noodles with Shrimp and Flourless Chocolate Cake

Monday: Leftovers

Tuesday: Orecchiette with Bacon Tomato Sauce, Mixed Greens Salad

Wednesday: Leftovers

Thursday: Pancakes!

Friday: Pan Seared Steak with Red Wine Pan Sauce, Roasted Potatoes, Sautéed Kale

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