Tag: shrimp

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Alloco & shrimp omelette

 

Alloco & shrimp omelette

  • Ripe plantains
  • 2 tablespoons oil (or more canola or vegetable oil for frying)
  • 20 shrimps (shelled)
  • 2 to matoes
  • 1 onions
  • Pepper
  • 7 eggs
  • 1/4 cup oil
  • 1 tablespoon garlic
  • Salt and pepper to taste
  • 1 cube
  1. Peeled and cut diagonally or round, into 1/4-inch-thick slices
  2. Add salt to the plantain
  3. Add oil into a nonstick skillet and place it on medium heat.
  4. When the oil begins to shimmer but not smoke, add plantains (work in batches) and fry for 1 1/2 minutes on one side, flip and cook for 1 minute on the other side.
  5. Remove plantains from pan and drain on paper towels.
  6. Continue frying in batches until all the plantains are fried.
  7. Slice the tomato, onion and pepper
  8. Beat the eggs. Beat very well and for a long time.
  9. In a saucepan on medium heat, add the oil and the onion.
  10. Cook for a min and add the shrimp and garlic
  11. Then add in the tomato, cube and the egg. Mix everything very well.
  12. When the bottom (of the omelette) is starting to set, push the eggs around with a spatula. Keep pushing all the eggs while cooking, until all the eggs and shrimps are cooked.
  13. Simple, fast, easy, yummy!

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Easy Shrimp Ramen Noodles

Easy Shrimp Ramen Noodles

1 package of Ramen noodle

20 Shrimps cleaned

1 teaspoon garlic

1 teaspoon paprika
1/2 onion

1 cup mix vegetable

1 tablespoon oil

Salt and pepper to taste

Add Noodles to saucepan of boiling water; cook 2 min. Drain.

Add oil to a pan. Cook the shrimp, seasoning and the vegetable in large nonstick skillet on medium-high heat 5 min. or until lightly browned, stirring occasionally.

Add noodles and the noodle seasoning; stir-fry 2 min. or until heated through.

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Mango Avocado Shrimp Salad

Mango Avocado Shrimp Salad

For the shrimp:

  • 1 pound of extra large shrimp peeled and deveined
  • 1 tablespoon olive oil
  • 1 teaspoon minced garlic
  • 1 tablespoon chopped cilantro leaves
  • the juice of 1/2 lemon
  • salt and pepper to taste

For the mango avocado salsa:

  • 1 cup diced mango
  • 1 cup diced avocado
  • the juice of 1/2 lemon
  • 1 tablespoon cilantro
  • 1 tablespoon olive oil
  • 1/4 cup minced onion
  • salt to taste

For the shrimp: Heat the oil in a large pan over high heat.
Season the shrimp generously with salt and pepper to taste.
Add the shrimp , the garlic, and cook for 3-4 minutes, stirring occasionally until shrimp are pink and opaque.


Stir in the lime juice and cilantro and serve with mango avocado salsa.
For the salsa: Combine all of the ingredients in a bowl and serve with the shrimp.

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Garlic Butter Shrimp

Garlic Butter Shrimp

To make the Garlic Butter Shrimp, the Shrimps are seared in garlic butter and sprinkled with parsley. This recipe of Garlic Butter Shrimp is a very simple preparation. These garlic butter shrimp have just a few ingredients (butter, medium shrimp, garlic, lemon, fresh parsley leaves) and can be on the table in minutes. They’re packed with flavor and perfect served with French baguette or over rice or pasta. The bigger the shrimp is, the better it tastes. For a better taste, I also recommend fresh chopped garlic.

  • 8 tablespoons (1 stick) unsalted butter
  • 1 1/2 pounds medium shrimp (16-20 shrimp)
  • 5 cloves garlic, minced
  • Juice of 1 lemon
  • 2 tablespoons chopped fresh parsley leaves
  • 1 cube & Salt to taste

Melt the butter in a large skillet over medium high heat. Add garlic, salt and parsley, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes;

Add Shrimp to the skillet, and cook, stirring frequently, until fragrant, about 5 minute. Stir in the lemon juice. Bring to a boil; reduce heat and simmer until reduced by half, about 5 minutes.

Stir in shrimp and gently toss to combine.

Serve immediately.

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Paprika rice with shrimp & chicken

Paprika rice with shrimp & chicken


Scallions
½ cup scallions, chopped
Parsley
¼ cup parsley
Ginger
1 tablespoon, dry powder
Garlic
2 tablespoon, dry powder
Paprika
¼ cup of paprika, dry powder
Chili
1 tablespoon, dry powder
Canola oil
¾ cup
Water
1 tablespoon
Mix for a min or 2 and add to
Shrimp
15 Jumbo, cleaned
Chicken thighs
5 medium, cleaned
Chicken drumstick
5 medium, cleaned
Marinate for at least 4 hours
Add ¼ Canola oil to the pan and cook the shrimps for 3 min on each side
Set aside
Sear the Chicken for 3~5 min on each side
Onion
1 large, sliced
Cook for 5 mins
Tomato paste
1 tablespoon
Water
4 cups
Rinse your blender with the water and add it to the chicken
Bring to a boil
Remove the chicken and Set aside
Baking soda
Pinch
Salt
To taste
Mixed vegetables
1/2 cup, frozen
Jasmine Rice
2 cups
Bay Leaf
1 Whole
Jamaican Hot Pepper
4 whole
Plantains
2 ripe, sliced
Pinch salt
Ginger
1 tablespoon, dry powder
Paprika
1 tablespoon, dry powder
Add the chicken and the shrimp
Fry the plantain and serve with the rice

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