Orange Shrimp and Pork Fried Rice

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     Orange Shrimp is one of my favorites.  I had leftover Pork, so I decided that Chinese was in order.  The Shrimp with it’s creamy Orange Sauce was out of this world.  I have a habit of not measuring when I cook, so all Ingredients are guestimated.  Adjust as necessary to your liking.  The Shrimp can be spicy or mild, it’s up to you.  I will say that it was an outstanding dinner.

SHRIMP INGREDIENTS:    Yields 2 Servings

12 OZ Bag Jumbo Shrimp

1 orange

2 cloves garlic, minced

Dash Chinese 5 spice powder, Dash of Ginger Powder

Parsley

Olive Oil

2 tsp Corn Starch

1 TBSP Low Sodium Soy Sauce

Optional:  1 TBSP Siracha Sauce

Parsley, Pepper

Optional Sesame Seeds

 

Marinade Ingredients: 

2 TBSP Orange Zest

3-4 TBSP Fresh Squeezed Orange Juice

1 TBSP Fresh Squeezed Lemon Juice

2 TBSP Low Sodium Soy Sauce

2 TBSP Honey

1 TBSP Rice Vinegar

2 TBSP Canola Oil

½ of an onion cut into strips top to bottom

1” piece of ginger root, peeled and cut in chunks

2 cloves garlic, minced

Optional Dash of Crushed Red Pepper Flakes

 

SHRIMP PREPARATION: 

Remove tails and rinse shrimp well.  Drain well.  Place into a small bowl.  Pour mixed marinade over shrimp, stir, and refrigerate for about 2 hours.

While Rice is in the skillet, drain the Shrimp and discard the liquid, Onion, and Ginger root.  In a second skillet, add the remainder of the juice from the Orange, Corn Starch, Siracha Sauce, Garlic, 5 Spice Powder, and Ginger Powder.  Optionally you can add a few quarters of Orange.  (See photo).  Bring to a simmer and cook until thickened.  Remove to the bowl that your rice chilled in.  Set aside.

In the same pan, add a drizzle of Olive Oil.  When pan is hot, add the drained Shrimp.  You can optionally add a dash of Crushed Red Pepper Flakes now.  Cook about 3 minutes over medium heat until Shrimp is pink.  Return the Orange Sauce to the pan.  As soon as it begins to simmer, it’s ready to serve.  You may garnish with Sesame Seeds if you’d like to.

 

FRIED RICE INGREDIENTS:  Yields 4 – 5 Servings

1 ½ – 2 cups leftover Pork or Chicken cut into chunks or strips

Veggies I used:  Snow Pea Pods, Onion, Garlic, Asparagus, Mushrooms, 1 Carrot diced

4 Servings of Rice cooked and chilled

2 TBSP Hoisin Sauce

3-4 TBSP Low Sodium Soy Sauce

1-2 cloves Garlic, minced

Pepper, Parsley

1 TBSP Butter

1 or 2 Eggs

 

PORK FRIED RICE INGREDIENTS:

Preheat a large skillet and drizzle Olive Oil in the bottom.  Add the cold rice and give it a stir.  Let it cook for about 5 minutes. (Reserve the bowl the rice was in.)

Add the Soy Sauce and Hoisin Sauce, stirring well.  Let it cook for another 5 minutes.

Add the Veggies that take the longest to cook first (Carrots) and let them cook for 5 minutes.  Add the remainder of Veggies.

When Veggies are tender, add the diced Pork.  Stir.  Make a well in the center.  Add a pat of Butter.  When melted, add the Egg and let sit until mostly cooked.  Break up and stir throughout rice.  Taste and adjust anything you care to.

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By Tika for CHEW WANNA EAT? © 2018

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Orange Shrimp Marinade

Orange Shrimp

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Lobster, Crab, and Shrimp Alfredo

Lobster, Crab, and Shrimp Alfredo (3)

    One pan Lobster, Crab and Shrimp Alfredo

     Alfredo is one of those things that I love, especially if it’s loaded with seafood.  You can use any leftover seafood, chicken, mushrooms, asparagus, or other vegetables, ham, etc.    I probably make it different every time I make it because I don’t use a recipe.  I wrote this one down for you though!  This particular recipe uses Half and half instead of Heavy Cream. – And, NO flour as a thickener.  Cream cheese works great, as well as adding an additional layer of flavor.

INGREDIENTS:  YIELDS 4-5 SERVINGS

2 oz cream cheese

3 TBSP Butter

3-4 cloves Garlic

¾ cup fresh grated Parmesan cheese + extra for garnish

1/8 – ¼ tsp Cayenne Pepper

½ tsp Salt

A couple dashes each of Celery Salt and Paprika

1 TBSP fresh Parsley

2 ¼ cups half and half

Juice of half a lemon

12 oz Large Shrimp, peeled and deveined

12 oz Lobster meat, cooked

8-10 oz crab meat

Optional Garnish:  Mozzarella cheese

PREPARATION:

In a large skillet over low heat, melt cream cheese and butter, stirring with whisk.  Add Garlic and cook for a minute or two.  Slowly pour in half and half and lemon juice.  Slowly add Parmesan cheese, continue stirring with whisk.  Add raw shrimp and cook until pink (about 3 minutes).  Add Lobster meat and Crab meat until heated through.

Serve over your choice of Pasta.  Garnish with additional Parmesan cheese (and Optional Mozzarella) once plated.

NOTE:  I cut the shrimp into thirds because I want a piece of seafood in every bite.

Save the lobster shells for bisque!  I toss them in a baggie and then freeze.

All crab meat is precooked, so just heat it through; no need to cook it.

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By Tika for CHEW WANNA EAT? © 2018

Lobster, Crab, and Shrimp Alfredo

Lobster, Crab, and Shrimp Alfredo (2)

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Lobster, Crab, and Shrimp Alfredo (3)

 

CRISPY HONEY ORANGE SHRIMP

Crispy Honey Orange Shrimp

     We were invited to our neighbor’s home for drinks and appetizers.  I asked what I could bring and was told to bring myself and my husband.  How rude!  Lol  Let me just say that there were two reasons that wasn’t gonna happen.  It goes against my grain to show up anywhere empty handed, plus, I never do what I’m told.  I wracked my brain trying to think of what to bring.  I’m not big on making appetizers for some reason, so I had to make something up in a hurry.  This was the end result.  I made them spicy, but there is no need to add Chipotle if you want mild shrimp.    We were running late, and I didn’t get a chance to pop one in my mouth before we left.  I got lucky.  They were a big hit and I think the recipe is a keeper.

     Here’s how I did it:

INGREDIENTS:

Two 12 oz bags extra-large peeled shrimp (raw)

Salt for brining

1 Orange (You’ll use the juice and the zest)

Marinade:

3 TBSP low sodium soy sauce

1 TBSP fresh ginger root, minced

1 TBSP fresh garlic, minced

Juice and zest of half the orange

Shrimp Coating:  Note that there are three choices

1 cup corn starch -OR – 1 cup AP flour – OR 1 cup Panko bread crumbs (or mix it up)

Salt and pepper

OPTIONAL:  ¼ – ½ tsp Chipotle powder

Frying:

1/3 – ½ cup canola oil

Sauce:

1 cup local honey

Juice and zest from ½ orange

2 TBSP fresh lemon juice

½ tsp Chipotle powder

 

PREPARATION:

Rinse shrimp well.  Soak for 30 min in salted water. (The salt will make the shrimp juicier and tastier.  Just like when you brine chicken).

Drain shrimp, rinse bowl and return shrimp to empty bowl.  Add juice of ½ an orange, 1 TBSP orange zest, soy sauce, ginger root, and garlic.  Cover bowl and refrigerate for 2 hours.  Drain well.

In medium bowl, add corn starch, (or flour or Panko bread crumbs), salt, black pepper, and ½ tsp Chipotle chili powder.  Give it a quick mix with a whisk or a fork.  Add a handful of drained shrimp, cover bowl and shake until shrimp is coated.  Using a Japanese skimmer or a small strainer, and shake excess flour mixture from the shrimp and place in a dish or large platter.  Continue until all shrimp is coated.

Heat a heavy skillet and add enough canola oil to cover bottom well.  When oil is hot, add shrimp about a handful at a time (never crowd the pan).  Cook until brown and crispy (2 ½ – 3 min per side).   Drain on paper toweling. Drain skillet and wipe with a paper towel.

In same skillet, add honey, juice from the other half of orange, orange zest, lemon juice, and chipotle powder.  Bring to boil and reduce mixture by about half. You want to create a syrupy sauce.

Arrange cooked shrimp on a serving platter and pour sauce over the top.  You can garnish with parsley, sesame seeds, and/or a handful of green onions with stems.

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By Tika for CHEW WANNA EAT? © 2017

Crispy Honey Orange Shrimp

Crispy Honey Orange Shrimp (2)

Crispy Honey Orange Shrimp (3)

Crispy Honey Orange Shrimp (4)

Crispy Honey Orange Shrimp

SHRIMP COCKTAIL

Shrimp Cocktail

  There’s almost nothing easier than making a shrimp cocktail, and what a perfect appetizer to serve while the main meal is being cooked. Shrimp needs only 3 minutes in boiling water, and the homemade cocktail sauce is a breeze.

COCKTAIL SAUCE INGREDIENTS:

1 cup ketchup
horseradish to taste (start with 1 tsp and taste it)
fresh lemon juice (I like a lot, but again, taste it)

Mix it up and put it in a serving dish. That’s it!

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By Tika for CHEW WANNA EAT? 2017

BAKED SHRIMP SCAMPI

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     Shrimp scampi is easy, trust me.  And the best part is that it is restaurant quality delicious.  In fact, this recipe is better than many restaurants.  It’s a wonderful dinner for special occasions, too.  It tastes so labor intensive, but it isn’t.  Instead of stovetop, this recipe is baked.  Easier yet!

INGREDIENTS:

12 – 16 OZ raw shrimp, peeled and deveined

4 TBSP butter

4 small or 2 large cloves garlic, minced

½ cup chardonnay wine

Parsley and Paprika

Salt and Pepper

Serve with lemon wedges

PREPARATION:

In the microwave, melt butter.  Add garlic, wine, seasonings.  Pour over the shrimp.  Squirt with half a lemon.  Stick it in the oven at 400 ° F for about 15 -20 minutes, stirring once or twice.  The shrimp is done when pink.

Yes, it’s that simple, really!  Serve with lemon wedges.

 

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By Tika for CHEW WANNA EAT? © 2017

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SALMON DEVILED EGGS

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     Protein packed, low in fat and cholesterol, these delicious deviled eggs were a huge surprise!  We couldn’t believe how good they were.  Normally when I see low fat and low cholesterol, I can’t avoid it fast enough, but the Salmon adds so much flavor, you truly won’t miss a thing!  So, let me see.  Super inexpensive, healthy, lightning fast to make, not your everyday deviled eggs, and really, really good.  Sounds like a win win.  Wait until you set a platter of these out at your next get together.

INGREDIENTS:

5 large hard boiled eggs

1 foil package Pink Salmon (2.5 oz)

1 TBSP mayo

1 ½ TBSP cream cheese

1+ tsp fresh lemon juice

1 tsp Dijon Mustard

2 TBSP celery plus more for garnish

A few dashes each of Salt and Pepper

Garnish:  Chives or Green Onions, Dill weed and Paprika

 

PREPARATION:

Peel eggs, and rinse to remove all traces of shells.  Cut in half, and remove the yolks.  (You can use the yolks for something else, but to keep this recipe very low in cholesterol, I didn’t use any in this recipe.)

In a small chopper, add Salmon, mayo, cream cheese, lemon juice, mustard, celery, and a little salt and pepper.  Blend or chop until it’s the consistency you want and fill eggs.  Garnish with extra chopped celery, dill weed and paprika.

Only 5 mg cholesterol in the entire package of Salmon, so each half egg will be only 2 ½ mg of cholesterol.  The cream cheese adds 5.83 mg cholesterol, and mayo adds another 2 mg.  So, according to my calculations, each half egg contains only 10.33 mg cholesterol.

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By Tika for CHEW WANNA EAT? © 2017

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GRILLED BOURBON MARINATED SHRIMP

Bourbon Marinated Shrimp

     As you can see, we’re still playing with the Kentucky bourbon we bought. Once I perfected the BBQ sauce, we wanted to create a marinade. Bob outdid himself. This was delicious! And simple!

     Give it a try.

INGREDIENTS:

1 ½ pounds raw jumbo shrimp, peeled and deveined

3 tablespoons bourbon
3 tablespoons honey
1 tablespoon Canola oil
1 tablespoon lemon juice
1 tablespoon low sodium soy sauce
1 tablespoons brown mustard
1 tablespoons minced garlic
1/2 small onion minced
1/8 – 1/4 teaspoon Chipotle pepper (depending on your personal tastes)
1/4 teaspoon ground black pepper

PREPARATION:

In a bowl, whisk the bourbon, honey, Canola, oil, lemon juice, soy sauce, mustard, onion, garlic and pepper, and Chipotle pepper.

Add the shrimp, and toss to cover with the marinade. Allow shrimp to marinate 2 – 3 hours in the refrigerator, stirring occasionally.

Skewer and grill.

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By Tika for CHEW WANNA EAT? © 2016

Bourbon Marinated Shrimp

SCALLOPS SCAMPI

scallop scampi

We all love shrimp scampi, but have you ever had scallops in that delicious scampi sauce?  I think this is one of Bob’s very favorite things.  He doesn’t like them seared too much, so these are paler than a typical pan seared scallop.  I’m not a huge fan of scallops, so I made Shrimp Scampi for myself.  There is one extra step involved because most of the scallops we buy are water infused.  It’s best to buy “dry scallops” also called “dry pack scallops”, but they are a bit pricier.  

     Many scallops are soaked in a solution called sodium tripolyphosphate (STP) to keep them fresher.  This allows the scallops to soak up a lot of water.  If not treated properly, you’ll end up steaming, rather than pan searing them.   An added benefit to purchasing the dry scallops is that you aren’t paying for water. 

     If you press your scallops between sheets of paper toweling much of the water will be extracted.  Some chefs will lightly sprinkle granulated sugar on them after pulling out the water, which enables them to form a nice caramelized crust when pan frying.  Another popular technique is to lay sheets of paper toweling on a paper plate.  Salt the scallops and let them sit there for about fifteen minutes.  Just like salting eggplant, it draws the water out. 

     Know that you must start out with a very hot pan.  Almost smokin’ hot.  Add a smidge of olive oil and a dab of butter and sauté.  Or, try a popular restaurant approach which is to cook one side in oil, flip them, and then add butter.  When the butter begins to foam use a spoon to baste the scallops.  Adding the butter after flipping the scallops will aid in not burning the butter.  Okay, after you have removed as much water as possible, here is the scampi sauce recipe: 

     If you’re making both shrimp and scallops, I think it would be best to make the sauce in a separate pan because you need to cook it down for a few minutes and you don’t want your seafood to overcook.  Then divide it and pour it over your nearly cooked seafood about a minute or two before serving.

INGREDIENTS:

12 – 16 OZ raw shrimp, peeled and deveined or 1 lb scallops

Drizzle of olive oil

4 TBSP butter

4 cloves garlic, minced

1/3 – ½ cup chardonnay wine

Parsley

A few dashes of pepper

A few dashes of paprika

lemon wedges

PREPARATION:

In a large skillet over medium heat, drizzle olive oil and melt butter.

When it’s come up to a nice strong simmer, add garlic and cook for one minute.  Add the seasonings and wine. Bring back to a simmer and cook down for a few minutes.

Add shrimp and flip them continually so they absorb the flavors of the butter and garlic.  When they are pink (3-4 minutes), squeeze some lemon over the tops and it’s time to eat!

Yes, it’s that simple, really!  Serve with lemon wedges.

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By Tika for CHEW WANNA EAT? © 2016

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SEAFOOD STUFFED SHELLS WITH ALFREDO

Seafood Stuffed Shells with Alfredo (5)

     An outstanding seafood and pasta dish that you can prepare ahead of time.  YIELDS 4 – 5 servings

INGREDIENTS:

12 oz bag of shrimp, peeled and deveined

1 can crabmeat, drained

20 Jumbo shells

2 TBSP butter

Drizzle of olive oil

2 sweet mini peppers, chopped

4 cloves garlic, chopped (1 TBSP)

1/3 cup Chardonnay

3 ½ cups half and half

½ tsp white pepper

1 ½ cups Italian blend grated cheese

½ cup fresh grated Parmesan

½ cup fresh grated Romano

Extra cheese for sprinkling during baking

 

PREPARATION:

Drizzle a bit of olive oil in the bottom of a 3 quart saucepan.  Add butter.  Melt.  Sauté garlic and mini peppers until soft.  Slowly add half and half and wine.  Bring to a very slow simmer.  Cook for 15 – 20 minutes.  Remove from heat and let cool for 15-20 minutes.  Slowly add grated cheeses, stirring continuously.

Return to heat and let cook at a slow simmer for about 15 minutes, or until slightly thickened.  Stir frequently.  It will thicken more later, so no worries.

In a 4 quart pan, bring salted water to a boil and add the shells.  Stir.  When water returns to a boil, cook for 10 minutes.  Drain.  In the same pan, again fill about half way with salted water.  When it comes to a boil, cook the shrimp for 3 minutes.  Drain them and place in a small bowl.

Cut some of the cooked shrimp in half.  Each shell will hold 1 ½ shrimp.  Mix the crabmeat with the shrimp and add a bit of parsley for more color. Fill each shell and place in a baking dish open side up.  Pour Alfredo sauce over the top, cover with foil and bake at 350° F until sauce is bubbly.  The time will vary, depending on whether you’ve chilled the sauce and shrimp before baking.  If so, allow approximately 25 minutes.

Remove foil, sprinkle additional grated cheese on top and return to oven for approximately 10 minutes.

NOTE:  Top secret tip.  We’ve all done this, so beware.  Adding the cheese to a very hot mixture will most likely cause it to curdle.  Letting the mixture cool before slowly adding the cheese while stirring will prevent this.

Everything can be cooked ahead of time and refrigerated until ready to assemble and bake.  Know that if it’s been chilled for a long time, it will take a little longer to bake.

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Seafood Stuffed Shells with Alfredo (2)

Seafood Stuffed Shells with Alfredo

Seafood Stuffed Shells with Alfredo (3)

Seafood Stuffed Shells with Alfredo (4)

Seafood Stuffed Shelld with Alfredo

 

SHRIMP DIP, QUICK AND EASY

Shrimp Dip (3)

 

A quick throw-together dip for game day or party appetizer.

INGREDIENTS:

One 8 oz package cream cheese

1/4 cup sour cream

1-3 tsp horseradish (to taste)

1/2 – 3/4 cup ketchup (to taste)

1/2 tsp pepper

1/2 tsp garlic powder

Parsley to garnish

8 extra large shrimp, cooked and peeled
PREPARATION:

Mix all ingredients (except shrimp) in a medium bowl. When well blended, add shrimp and stir. Garnish with parsley. Serve with crackers, Pretzel chips, baguettes, celery or whatever strikes your fancy.

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Shrimp Dip

Shrimp Dip (2)