Deep-fried Stuffed Shrimp with Almond Crust

Ingredients

5-1/2 oz shrimps, peeled, deveined and rinsed
1-1/2 oz water chestnuts, finely diced
1/8 tsp salt
1/4 tsp sugar
1/4 tsp chicken broth mix
1/4 tsp cornstarch
3 jumble shrimp, deveined and peeled leaving tail attached, rinsed and pat dried
2-1/2 oz almond slices

Method

  1. Puree shrimps to form a smooth paste. Add in water chestnut, salt, sugar, chicken broth mix and cornstarch. Blend well until paste become sticky.
  2. Divide shrimp paste into 3 portions. Wrap jumble shrimp with shrimp paste. Roll it to a ball with the tail sticking out.
  3. Coat shrimp balls with almond slices.
  4. Bring oil to a boil and deep-fry the balls in low heat for 3 minutes or until golden. Drain oil and serve.

Source: Gourmet Do It Yourself

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Thai-style Stir-fried Seafood

Ingredients

2 tbsp vegetable oil
2 tbsp roasted chili paste
1 medium-sized prawn, shelled and deveined with tail left on
1 large prawn, shelled and deveined with head left on 4 mussels 4 scallops
4 crab claws
1 oz squid, cut into 3/4-inch cubes
1 stick celery, sliced
1 oz mixed red, yellow and green bell peppers, sliced
1 piece medium-sized carrot, about 1-1/2-inch long, cut into matchsticks
1-1/2 tbsp Maggi seasoning
1 tbsp oyster sauce
1 tsp sugar
5 Thai basil leaves

Garnish

green salad leaves
fresh coriander leaves

Method

  1. Heat the oil in a wok until very hot. Add the chili paste and stir-fry briefly. Add all the seafood and stir-fry for about 2 minutes until they are almost cooked.
  2. Add all the vegetables, the sauces, sugar and 3 tbsp water, then stir-fry for one more minute.
  3. Mix in the basil leaves, then remove to a serving dish lined with salad leaves. Garnish with the coriander leaves before serving.

Makes 1 serving.

Source: The Blue Elephant Cookbook

Risotto with Shrimp and Asparagus

Ingredients

5 cups vegetable stock
12 oz fresh asparagus spears, cut into 2-inch lengths
2 tbsp olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
generous 1-5/8 cups risotto rice
1 lb raw jumbo shrimp, shelled and deveined
2 tbsp olive paste or tapenade
2 tbsp chopped fresh basil
salt and pepper

Garnish

fresh Parmesan cheese
fresh basil sprigs

Method

  1. Bring the stock to a boil in a large pan. Add the asparagus and cook for 3 minutes until just tender. Strain, reserving the stock, and refresh the asparagus under cold running water. Drain and set aside.
  2. Return the stock to the pan and keep simmering gently over low heat while you are cooking the risotto.
  3. Heat the olive oil in a large, heavy-bottom pan. Add the onion and cook over medium heat, stirring occasionally, for 5 minutes until softened.
  4. Add the garlic and cook for an additional 30 seconds.
  5. Reduce the heat, add the rice, and mix to coat in oil. Cook, stirring constantly, for 2-3 minutes, or until the grains are translucent.
  6. Gradually add the hot stock, a ladleful at a time. Stir constantly and add more liquid as the rice absorbs each addition. Increase the heat to medium so that the liquid bubbles. Cook for-20 minutes, until all the liquid is absorbed and the rice is creamy.
  7. Add the shrimp and asparagus with the last ladleful of stock.
  8. Remove the pan from the heat, stir in the olive paste and basil, and season to taste with salt and pepper.
  9. Spoon the risotto onto warmed plates and serve at once, garnished with Parmesan cheese and basil sprigs.

Makes 4 servings.

Source: Risotto

A Classic Hors D’oeuvre with Crabmeat

Ingredients

3 tablespoons unsalted butter
2 celery stalks, finely chopped
2 tablespoons finely chopped yellow onion
1 tablespoon water, if needed
1 cup heavy (double) cream
1-1/2 tablespoons Dijon mustard
1-1/2 tablespoons finely chopped jarred pimiento (sweet pepper)
salt and freshly ground white pepper
1 egg, lightly beaten
1 lb lump crabmeat
1-1/4 cups fine dried bread crumbs
2 tablespoons vegetable oil
1/2 lemon
12-14 thin baguette slices (optional)

Method

  1. In a small saute pan over low heat, melt 1 tablespoon of the butter. Add the celery and onion, cover, and cook very gently until tender, about 10 minutes. Add the water if the vegetables begin to brown.
  2. Add the cream, raise the heat to medium, and simmer, stirring frequently to prevent the mixture from boiling over, until reduced and quite thick, about 5 minutes.
  3. Remove from the heat, pour into a heatproof bowl, and let cool.
  4. Add the mustard, pimiento, 1/2 teaspoon salt, and 1/4 teaspoon white pepper to the cooled cream mixture and mix well.
  5. Whisk in the egg, then add the crabmeat, breaking it up a little but leaving some lumps intact. Toss gently until evenly mixed.
  6. Pour the bread crumbs onto a plate, spreading them in an even layer. Scoop up a golf ball–sized portion of the crab mixture and gently squeeze out any excess liquid. Shape into a small patty. The mixture will be quite wet and loose.
  7. Place the crab cake on the crumbs, then scoop more crumbs over the top. Using a spatula, carefully turn the cake over onto your palm, letting the excess crumbs fall back onto the plate. Turn the cake back over onto the spatula and slide it gently onto a platter. Repeat to make the remaining crab cakes, 12-14 in all. Cover and refrigerate for at least 1 hour, preferably 2 hours, or up to 3 hours.
  8. In a large frying pan over medium-low heat, melt 1 tablespoon of the remaining butter with 1 tablespoon of the oil. When the foam subsides, gently slide half of the crab cakes into the pan. Cook the first sides until golden brown, 5-6 minutes.
  9. Turn and brown on the second sides, 4-5 minutes longer. Keep the first batch of cakes warm in a low oven.
  10. Wipe out the pan with a paper towel and repeat to make the second batch of crab cakes.
  11. Squeeze the lemon half over all the crab cakes and, if desired, serve each on a slice of baguette.

Makes 12 to 14 warm bites.

Source: Hors D’oeuvre

Mediterranean-style Stewed Shrimp and Scallop with Orzo

Ingredients

2 tsp olive oil
1 leek (white and light green parts only), chopped
1 carrot, diced
half bulb fennel, cored and chopped
3 cloves garlic, minced
1/2 tsp pepper
1/4 tsp salt
1/4 tsp each smoked paprika and ground cumin
pinch hot pepper flakes
1 can (796 mL) no-salt-added diced tomatoes
200 g jumbo shrimp (21 to 25 count), peeled and deveined
200 g sea scallops
2 tbsp chopped fresh parsley

Orzo

1 cup orzo
1/2 tsp grated lemon zest
1 tbsp lemon juice

Method

  1. To make orzo, in large saucepan of boiling salted water, cook pasta according to package directions. Drain and stir in lemon zest and juice. Set aside and keep warm.
  2. In large nonstick skillet, heat oil over medium heat. Cook leek, carrot and fennel, stirring occasionally, until softened and light golden, about 7 minutes.
  3. Stir in garlic, half each of the pepper and salt, the paprika, cumin and hot pepper flakes. Cook, stirring, until fragrant, about 1 minute.
  4. Stir in tomatoes and 1/2 cup water. Bring to a boil. Reduce heat and simmer, stirring occasionally, until thickened, 6 to 8 minutes.
  5. Sprinkle shrimp and scallops with remaining pepper and salt. Stir into tomato mixture. Cook, stirring occasionally, until shrimp are pink and scallops are opaque throughout, 5 to 7 minutes.
  6. Stir in parsley before serving with the orzo.

Makes 4 servings.

Source: Mediterranean Flavours