Authentic Seafood Bisque with fresh Seafood

     I’ve been craving Seafood Bisque for a month now, but refused to pay $8.00 for one cup in a restaurant.  I guess I whined a little bit because my loving husband bought me some Crab Legs, a small Lobster Tail, and a lb of large Shell-On Raw Shrimp.  I was in business!!! This bisque is delicious; creamy, thick and loaded with Seafood.  I think it’s better than any Seafood Bisque I’ve ever had in a restaurant.  I love that there is Seafood in every bite.  There are a lot of quick steps to this recipe, but they’re all easy.  Don’t be scared.  Trust me that you will end up with the best Seafood Bisque you’ve ever tasted.

NOTE:  When we have Lobster or Crab Legs I save the empty shells for something just like this bisque.  I stick them in the freezer until need them. Feel free to save the claw shells if you ever eat whole lobster.  Bay scallops are another great shellfish for Bisque, some people like to add clams. 

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

CLEANING SHELLFISH:  These tools are imperative to me.  https://amzn.to/40DFnwV  https://amzn.to/3Kd9fKC

INGREDIENTS:  YIELDS AT LEAST 5 GENEROUS SERVINGS

1 medium Onion, finely chopped

3 large cloves Garlic, divided

1 Carrot, grated

2 small red Sweet Mini Peppers, seeded and finely chopped

1 rib Celery, finely chopped

4 TBSP Butter, divided

1/3 cup AP Flour

3 cans Seafood Stock (15 oz each)

3 Lobster Tail or Claw Shells (hopefully in your freezer)                    

1/3 cup Dry Sherry

One 4 oz Lobster Tail, thawed and rinsed

1 lb Crab Legs, thawed and rinsed

1 lb Raw Shell-On Shrimp, rinsed and drained

3 TBSP Tomato Paste

Seasonings:  1 tsp Old Bay, Parsley, and Garlic Powder.  ½ tsp Thyme, Salt and Pepper

1 ½ – 1 ¾ cups half and half

PREPARATION:

          Place Onion, 2 cloves Garlic, Carrot, Peppers, and Celery in a food processor and process until you have small pieces. 

     In a heavy 6 -quart Dutch Oven, melt the Butter.  Sautee the Onion, Garlic, Carrot, Mini Peppers, and Celery for a few minutes.  Add the AP Flour and cook for 3 more minutes, stirring constantly.  Remove all to a small bowl.

     While the Vegetables are cooking, place the raw Lobster in a small saucepan.  Add about an inch of Water, a whole Garlic clove (smashed), and a TBSP of Butter.  Bring liquids to a boil, cover pot, and let the Lobster Tail steam for 4 minutes.  Remove Tail and set aside.  Add remaining liquid to the Dutch Oven.

     Add enough of the Seafood Stock to cover the bottom of the Dutch Oven.  Bring to a boil and add the unpeeled Raw Shrimp and the Crab Legs.  Stir continuously until the Shrimp are pink.  Remove the Shrimp and Crab Legs with tongs, and set aside to cool.  Leave liquid in the pan.

    Add remaining Seafood Stock, the Sherry, and your saved empty Lobster and Crab shells.  Bring to a simmer, and let cook for about 15-20 minutes stirring often.  Remove all Shells and discard.  You must strain the Stock now or you will likely end up with small nasty pieces of Shell in your Bisque.  I place a colander in a large bowl and use Cheesecloth  to strain.  (In a pinch, paper toweling or a coffee filter will work.  Quickly rinse the Dutch Oven to remove any minute pieces of Shells. 

   To the Dutch Oven, add Tomato Paste, and cooked Vegetables, stirring to remove any lumps.  Add Seasonings and strained Stock.  Simmer until broth is reduced somewhat and thickened. 

     Remove Lobster from Shell and cut to whatever size you want.  Remove Crab from Shells with Seafood Scissors if they’re large, I like to cut them in smaller pieces.  Peel Shrimp.  Toss all Shells in a freezer bag and save for another time.  The chopped seafood can be placed in one container.  Set aside.

     Add Half and Half and bring to a simmer.  Return all Seafood to the pot and let simmer just until heated through.  Remove from the hot burner.  You don’t want the Seafood to continue cooking.

     Garnish with Parsley or thinly sliced Green Onion

     Serve with a small pitcher or even shot glasses of Dry Sherry because many people love to add a TBSB or so Dry Sherry to their bowl before eating.

NOTES:  IF you have leftovers, they may be frozen (Make sure it’s cool first).  Thaw overnight in refrigerator and reheat over low heat.

     Bisque will be fine in the refrigerator for 3-4 days.  (Good luck having it around that long.)

     Remember that all Crab is precooked, it only needs to be heated.

TOOLS:

https://amzn.to/3zfvRE4

https://amzn.to/3FYM4Bd

https://amzn.to/3zfa0MN

https://amzn.to/3Kd9fKC

https://amzn.to/3JQB2Py

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

PINTEREST https://www.pinterest.com/gailwestover/

FACEBOOK https://www.facebook.com/CHEWWANNAEAT

TWITTER https://twitter.com/ChewWannaEat

WORDPRESS https://wordpress.com/posts/chewwannaeat.wordpress.com

By Tika for CHEW WANNA EAT? © 2023

Crab Louie Salad, Updated! Now with more Seafood!

     I used to make Crab Louie Salad years ago, and I kind of forgot about it.  I saw a photo the other day and it reminded me just how good this salad is.  I dug out my old recipe and made some changes, including adding Shrimp and imitation Lobster.  It was fabulous!  Serve this Salad on a bed of Lettuce with Crackers on the side or even on a Hard Roll.

INGREDIENTS:     YIELDS 6 SERVINGS

8 Oz Imitation Crab Meat

8 Oz Imitation Lobster Meat

2 dozen large Shrimp

3 Hard Boiled Eggs

1 Rib Celery, chopped

1 clove Garlic, Minced

5-6 TSP Mini Sweet Pepper, chopped

¼ cup Red Onion, chopped

Whole Romaine Lettuce Leaves

1 Tomato, quartered

Seasonings:  Salt, Pepper, Garlic Powder, Dill Weed, Parsley

DRESSING INGREDIENTS:

¾ cup Mayonnaise

¼ cup Sour Cream

2 TBSP Siracha Sauce

2 TBSP Lemon Juice

1 tsp Worcestershire Sauce

1/3 cup Heavy Cream

Seasonings:  Black Pepper, Dill Weed, Garlic Powder

PREPARATION:

     Begin by making the Dressing.  Whisk all Ingredients together and refrigerate until ready to serve.

     Hard boil 3 Eggs.  Peel, cut into wedges and chill until ready to serve.

     Cut the Tomatoes into wedges and chill until ready to serve.

     Cut the raw Shrimp into pieces and season with Salt, Black Pepper, and Garlic Powder.  Either sauté in a skillet, or cook in an air fryer oven.  Place in a medium bowl.  Add the Imitation Crab and Lobster, and stir well.  Add chopped Celery, Mini Sweet Pepper, Red Onion.  Stir to blend.  Chill until ready to serve.

     You have your choice of making one large salad on a serving platter, or making individual salads.  I love to make one impressive platter.  Lay the Lettuce leaves on the bottom, Seafood mixture on top, and Hard-Boiled Eggs and Tomato around the sides.  Sometimes I’ll throw a few Black Olives and/or chopped Cucumber in for extra color.  You can pour the Dressing over the Seafood now – OR – serve it in a bowl and let people take what they want.

Please remember to Like and Share our Posts. Follow Chew Wanna Eat? for more great original recipes, home hacks, gardening, and health information! You won’t be sorry.

PINTEREST https://www.pinterest.com/gailwestover/

FACEBOOK https://www.facebook.com/CHEWWANNAEAT

TWITTER https://twitter.com/ChewWannaEat

WORDPRESS https://wordpress.com/posts/chewwannaeat.wordpress.com

By Tika for CHEW WANNA EAT? © 2022

Japanese Steakhouse Shrimp, Chicken & Veggies

     Authentic Japanese Steakhouse flavors will tantalize your taste buds!  Delicious and healthy!  Low carb!

INGREDIENTS: YIELDS 3- 4 SERVINGS

2 large Chicken Breast Halves (or 4 Thighs)

20 Extra Large Raw Shrimp (Peeled and Deveined)

1” piece of Ginger Root, sliced thin

4 cloves Garlic, peeled and chopped

Salt and Pepper

Crushed Red Pepper

Mirin or Sake

Low Sodium Soy Sauce

Olive Oil for cooking

VEGETABLES

12 Asparagus Spears  

1 cup Mushrooms, sliced or chunked

½ of a Zucchini, chunked or sliced

3 Green Onions, sliced on the diagonal

3 Mini Sweet Peppers

MARINADE INGREDIENTS:

1” Ginger Root, chunked

2 tsp Rice Vinegar

4 TBSP low sodium Soy Sauce

½ tsp Stevia (or Sugar if you’re not Diabetic)

MARINADE PREPARATION:

     Mix Vinegar, Soy Sauce, and Stevia.  Pour only half on Chicken and half on Shrimp.  Divide Ginger Root between Chicken and Shrimp.

PREPARATION:

     Cut Chicken into chunks and place in a small bowl.  Make Marinade and pour HALF over Chicken.  Add half of the sliced Ginger Root.  Stir.  Cover and refrigerate for 2 -4 hours.

     Place peeled Shrimp in a small bowl.  Pour HALF of the Marinade over the Shrimp.  Add remaining Ginger Root.  Cover and refrigerate for 2 hours.

     While Chicken and Shrimp are Marinating, wash Vegetables.  Follow the next directions, placing Veggies in separate piles on a cutting board.  Remove woody ends, and cut Asparagus into 2” slices.  Slice Green Onions into ½” slices, cut on the diagonal.  Cut tops off Sweet Peppers and remove seeds.  Cut into thin slices.  Cut Mushrooms in quarters. Chop or mince the Garlic.  Chunk or slice the Zucchini. 

     On medium/high heat, preheat a heavy 10” skillet and drizzle with Olive Oil.  Drain Chicken and sauté. When half cooked, add all the sliced Mini Sweet Peppers.  Add Salt, Pepper, and Crushed Red Pepper to taste.

     Preheat a second heavy 10” skillet and drizzle with Olive Oil.  When Chicken is half cooked, start the Vegetables.  Begin with Asparagus, Mushrooms and Zucchini.  Add a TBSP of Soy Sauce, Salt, Pepper, and if desired – Crushed Red Pepper.  Stir often.  Add the Green Onions ad cook for 2-3 minutes.  Add 1/3 of the Garlic and sauté another 45 seconds.  Turn heat off.

     Add a splash of Mirin or Sake to the Chicken, and a 2 TBSP Soy Sauce.  Keep stirring.  Drain the Shrimp, removing as much liquid as possible.  When Chicken is cooked, add 1/3 of the Garlic an d cook another 45 seconds. Remove to a serving platter, and cover with Aluminum Foil to keep warm. 

     Drizzle a little more Olive Oil in the same pan and cook the Shrimp for about 3 minutes.  Add 1 TBSP Soy Sauce, Salt, Pepper, and Crushed Red Pepper to taste.  Add a small splash of Mirin or Sake.  Add remaining Garlic and cook another 45 seconds.  Remove to a serving platter next to the cooked Chicken.  Garnish with reserved Green Onions.

     Place cooked Vegetables on a serving platter. Garnish with reserved Green Onions.

Please remember to Like and Share our Posts. Follow Chew Wanna Eat? for more great original recipes, home hacks, gardening, and health information! You won’t be sorry.

PINTEREST https://www.pinterest.com/gailwestover/

FACEBOOK https://www.facebook.com/CHEWWANNAEAT

TWITTER https://twitter.com/ChewWannaEat

WORDPRESS https://wordpress.com/posts/chewwannaeat.wordpress.com

By Tika for CHEW WANNA EAT? © 2022

Whatever Asian Noodles

     Most everyone loves a nice bowl of Asian Noodles.  What’s not to like, right?  A little pasta, a few Asian condiments, and whatever Veggies you like.  Want it hot?  Add some hot Sesame Oil.  Got leftover meat?  Throw it in there.  Shrimp is awesome, too!  On the table in about 15 minutes.  Get out the chop sticks!  Here is another one of my recipes:

INGREDIENTS:  Yields 4 servings

1 ½ cups leftover diced Pork, Chicken, or Beef (cooked Shrimp)

½ package of Pasta or Noodles

Olive Oil

1 cup fresh Mushrooms, sliced

½ cup Onions, sliced from top to bottom

½ cup Carrot, shredded

3-4 cloves Garlic, chopped or minced

½” piece of Ginger Root, peeled and grated

OPTIONAL VEGETABLES:  Peas, Broccoli, Bell Pepper

4-5 TBSP Dark Soy Sauce

2 tsp Oyster Sauce

2 TBSP Brown Sugar

½ tsp Hot Chili Oil*

1 tsp Sesame Oil

2 – 3 TBSP Sake, Dry Sherry, or Rice Wine Vinegar

PREPARATION:

     Cook half a package of Noodles or Spaghetti, or whatever you have in the pantry.  Drain and set aside.    

     While the Noodles are cooking, preheat a 10” or 12” skillet.  Drizzle Olive Oil in bottom.  Add Mushrooms, Onions, Carrot, Garlic, and Ginger Root.  Sautee until fragrant and Onions are soft.

     Add the leftover meat or Shrimp.  (If using raw Shrimp, allow 3 minutes to cook through). 

     Add Dark Soy, Oyster Sauce, Brown Sugar, Hot Chili Oil, Sesame Oil, and Sake.  Simmer for a few minutes.  Taste a piece of meat or Shrimp to see if you need to adjust anything.

     Add the cooked noodles to the pan and stir well.  Garnish with Sesame Seeds or Green Onions if you’d like.  Serve.

*Hot Chili Oil is VERY hot.  A little goes a long way.  Don’t add more than called for without tasting it first.

Please remember to Like and Share our Posts. Follow Chew Wanna Eat? for more great original recipes, home hacks, gardening, and health information!    You won’t be sorry.

PINTEREST    https://www.pinterest.com/gailwestover/

FACEBOOK  https://www.facebook.com/CHEWWANNAEAT

TWITTER  https://twitter.com/ChewWannaEat

WORDPRESS   https://chewwannaeat.wordpress.com

By Tika for CHEW WANNA EAT? © 2020

Louisiana Shrimp Etouffee

     If you’ve visited Louisiana, hopefully you tasted Etouffee.  In French, the word “étouffée” (borrowed into English as “stuffed” or “stifled”) literally means “smothered” or “suffocated”, from the verb “étouffer“.^[1] 

     Étouffée is similar to Gumbo, but it is more a stew than a soup, and is typically cooked with Cajun seasonings, and served over rice.  History has it that Crawfish Etouffee was a staple of the Cajuns in the bayous of Louisiana, and didn’t become popular in restaurants until the 1980s.  The traditional way is to make it with Crawfish, but Shrimp is also delicious.  We always serve it with a big crusty loaf of French Bread. 

     You can be sure that there are a lot of variations to making the perfect Etouffee.  Here is Bob’s recipe:

 Ingredients

Two –12 Oz packages shrimp peeled and deveined (60-80 count)

1 cup oil

1 cup flour

1 large onion finely chopped

2 large stalks celery finely chopped

1 medium green pepper finely chopped

1 medium red pepper finely chopped

3-4 Tbsp minced garlic

1/4 cup butter

6 ounce tomato paste

*1 –  2 teaspoons fish sauce – Optional

Two 15 ounce cans chicken broth

1 cup plain water

2 chicken flavored bouillon cubes

* 1 teaspoon salt (eliminate if using fish sauce)

1 teaspoon black pepper

1 teaspoon paprika (smoked if available)

1 Tbsp Creole Seasoning

Directions:

In a dutch oven make a ROUX stirring the oil and flour together and brown to the color of peanut butter. Do not brown too dark in color as you would with gumbo. 

Add onions, celery, garlic and green pepper, sauté until tender.

Mix melted butter and add tomato paste, blend until smooth.  Add to the ROUX. Stir until completely incorporated.

Pour in water with melted bouillon cubes, add chicken broth, and all seasonings. Add fish sauce.

Cook for 30 minutes.

Add shrimp and cook for 5 minutes before serving.

Serve over rice with a loaf of crusty French Bread on the side.

Serves 6-8.

Please remember to Like our Posts and Follow Chew Wanna Eat? for more great original recipes, home hacks, gardening, and health information!    You won’t be sorry.

PINTEREST    https://www.pinterest.com/gailwestover/

FACEBOOK  https://www.facebook.com/CHEWWANNAEAT

TWITTER  https://twitter.com/ChewWannaEat

WORDPRESS   https://chewwannaeat.wordpress.com

By Tika for CHEW WANNA EAT? © 2020

Japanese Steak, Shrimp and Fried Rice with Vegetables

     I love Japanese food.  I have my favorites and cook just those dishes often.  Below you are going to find authentic Japanese recipes (created by me, a faux Japanese chef).  I will caution ahead of time that this meal is not for the faint of heart.  There is quite a bit of prep work, and once you actually begin cooking the meal you will have three large frying pans going at once. So, either have some help or try one dish at a time until you get the hang of it.  None of it is difficult, but there is a lot of organizing to do when preparing all three dishes for the same meal.  Please read through the recipes a couple of times to make sure you have all the ingredients, as well as how to get everything coordinated.

     Know that the Vegetables are NOT etched in stone.  Dig through your refrigerator and use whatever you like.  If it’s frozen, that’s fine, just thaw first.  The only Veggies that are crutial are the Garlic, Onions, and of course the Ginger Root.

     I always start cooking the rice first because it will take the longest, temperature is not as critical, and as long as you don’t burn it, you can’t hurt it.

     Before you turn on the heat, one word of caution when cooking a Japanese meal.  Have every single food item, cooking utensil, and seasoning right next to you.  Even the Eggs can be ready to go. You won’t have the time to be running back and forth between the stove, refrigerator, and pantry.

JAPANESE STYLE STEAK    

INGREDIENTS:       Yields 4 servings

1 LB Beef, sliced thin (I used sirloin tips)

1 TBSP Sugar

2 TBSP low sodium Soy Sauce

2 TBSP Mirin

2 TBSP Sake

1 clove Garlic, crushed

1 tsp Ginger Root, grated

Optional:  Sliced Green Onions, 1 TBSP Sesame Seeds

Ingredients to add when cooking:

2 Sweet Mini Peppers, sliced

½ medium Onion, sliced

Handful of Snow Peas

Handful of fresh Mushrooms, sliced

PREPARATION:

     Slice the Steak into thin strips.  Mix Marinade and pour it over the Beef.  Stir until well combined.  Let marinate for at least a few hours in the refrigerator, stirring once in a while.

     When you’re ready to prepare the Beef dish, cook the Vegetables first.  Then push them to the sides of the pan, drizzle more Olive Oil and a Pat of Butter in the center and Add your Steak.  It shouldn’t take more than a few minutes to cook.  Then mix the Vegetables back in.  Taste.

FRIED RICE WITH VEGETABLES   Yields 4 – 5 Servings

INGREDIENTS:

2 ½ cups water

2 Dashes of Salt

1 cup Brown Rice

Stir fry whatever Vegetables you like or have on hand.  I used:

1 Carrot, grated, Julienned, or sliced

4 fresh Mushrooms, sliced

½ large Onion, sliced

3 cloves Garlic, chopped

½ of  large Zucchini

8 spears of Asparagus, cut in 2” pieces

2 Large Eggs

RICE PREPARATION:

     In a small sauce pan, cook 2 ½ cups of Water, 2 dashes of Salt and 1 cup of Brown Rice for about 40 minutes.  Remove from heat and let water absorb.  If it isn’t 100% cooked, that’s ok.  It will continue cooking later. Put in refrigerator. I often cook the rice in the morning and have this part out of the way.  That includes cooking the Vegetables ahead of time. 

     Preheat a large skillet and add a drizzle of Olive Oil.  Stir fry the Vegetables until they are crisp-tender.  Remove from pan and set aside.  Save the pan for later.

     When you’re read to begin cooking, preheat the skillet.  Drizzle Olive Oil, and add the chilled rice.  I usually let it cook for about ten minutes on medium heat before I add the Eggs. Make a well in the center of the pan, add a pat of Butter, crack the eggs in and just stir them around until mostly cooked.  (Or beat them with a fork if you prefer).  Then stir them into the rice where they will finish cooking.  You can start seasoning the Rice any time now.  I like to add some Low Sodium Soy and Black Pepper.  Keep on eye on the bottom of the pan.  You cannot let the rice dry out or it will stick.  Another quick drizzle of Olive Oil and a few pats of Butter will take care of this.  Keep tasting, because the Soy Sauce amount depends on your tastes.  When the rice tastes right, add the Vegetables and give them a couple of minutes to warm through.  Reduce heat to very low and take care of whatever else needs your attention.

TERIYAKI SHRIMP INGREDIENTS:   2-4 Servings

One 12 oz bag Shrimp (you can use any size shrimp)

2 TBSP low sodium Soy Sauce

2 TBSP Onion, rough chopped

2 or 3 cloves Garlic, chopped

1 tsp fresh Ginger Root, rough chopped

2 TBSP Honey

¼ cup Canola Oil

2 TBSP Cider Vinegar

SHRIMP PREPARATION:  This will be the last thing you cook.  Once pan is hot, 3 minutes is all you need. Shrimp cooks quickly.

     Peel and rinse shrimp.  Drain well, and put in a medium bowl.  Pour Marinade ingredients over the Shrimp.  Stir well.  Cover and refrigerate for only about 2 hours.

     Drain the shrimp well in a colander.  You can either pat dry with paper toweling or just press down lightly on the shrimp to release excess liquid.  The reason is if you start with wet shrimp it will steam them instead of stir frying.  Remove the chunks of Ginger Root.

     Heat a medium to large skillet.  Add a drizzle of Olive Oil.  When hot, quickly add the Shrimp, stirring continuously until pink.  If your pan is hot, it should take only 3 minutes.

Please remember to Like our Posts and Follow Chew Wanna Eat? for more great original recipes, home hacks, gardening, and health information!    You won’t be sorry.

PINTEREST    https://www.pinterest.com/gailwestover/

FACEBOOK  https://www.facebook.com/CHEWWANNAEAT

WORDPRESS   https://chewwannaeat.wordpress.com

By Tika for CHEW WANNA EAT? © 2018

Crab and Shrimp Chimichanga with Cheese Sauce

My Chimichanga is cut in half so you can see inside.

     I’m sure you are aware that going out for a seafood dinner costs a fortune.  With a 1 lb can of crab meat at the cost of $18.00 you will be able to make 8 large Chimichangas.  Many restaurants use fake crab and lobster in this kind of a recipe.  The pure delicious taste of real seafood in this dish is SO delicious!  I kept the seasonings on the low side because I wanted to taste seafood, not seasonings.  Mama mia!  My mouth is watering thinking about the leftovers.

     This dish is not labor intensives, although it does take some time.  Feel free to make the Cheese Sauce the day before or the morning of.  You can also chop and sauté the vegetables ahead of time.  The chimichangas are big, but I still ate two of them.  I’m not huge on leftovers, but I’ll tell you what.  I can’t wait for dinner tonight.  Leftovers it is!  

 

Marinade Ingredients:

2 TBSP olive oil

1 TBSP lime juice

1 minced clove of garlic

1 sliced green onion

1 tsp Sriracha sauce

2 tsp cider vinegar

 

Filling Ingredients:

12 oz peeled, deveined shrimp

16 oz can of crab meat

1 small stalk celery

½ cup red onion, chopped

2 scallions, sliced

¼ of a red bell pepper

Juice of ½ lime

2 T of canned chilies

1 large tomato

4 cloves garlic

(Optional, a few jalapeno peppers to taste)

Seasonings:  Dash cumin, coriander, parsley, pepper, Siracha sauce

 

Cheese sauce:

1 can chicken broth

3 T flour

2 T chilies

¼ – ½ tsp Siracha sauce

½ tsp Garlic Powder

Dash or two of cumin, coriander, parsley, pepper

8 oz package of shredded Mexican cheese blend

 

Pico de Gallo (Not cooked salsa) Also called salsa fresca, or fresh salsa.

2 tomatoes, chunked and seeded/juice removed again

¼ of a large red onion

3 scallions

Jalapenos

3-4 cloves garlic

Bit of salt, pepper

Other half of lime juice

Pulse until it’s the consistency you want.  Leave it somewhat chunky.  Place in bowl and chill.

 

Marinade Preparation:

Rinse shrimp and drain in a colander.  Place in a shallow dish.  Mix marinade and pour over shrimp.  Cover and refrigerate for one hour (No more.  Shrimp is porous and will take on marinade flavors quickly).  Stir once or twice while being refrigerated.

 

Filling Preparation:

Wash and quarter the tomato, put in microwave for 1 min.  Let cool and the skin will peel right off.  Voila!  I always use my thumbs and scoop the juice and seeds out.  Seeds look unprofessional; juice is just useless extra liquid.

Scoop the shrimp from the marinade using a slotted spoon, or place in a colander.  Discard marinade.

In a preheated heavy frying pan (I like cast iron), drizzle a bit of oil in the bottom and let it get very warm, but NOT smoking. Place the red pepper skin side down and cook until it’s black.   Let cool and scrape skin off.

Put another drizzle of oil in pan and leave it on the heat to bring the oil to temperature again.  While coming to temperature, either chop the vegetables or add them to food processor: celery, onion, scallions, roasted red pepper, juice of half of lime, garlic, and the chilies (if you use the jalapenos, add them also.)  Pulse until veggies are the size you want them.  Add the tomato and pulse until tomato is well chopped, but not mangled.  Set aside.

 

Drain shrimp and pat dry with paper toweling.  In preheated frying pan, add vegetables, cumin, coriander, parsley, pepper, and Siracha sauce.  Cook until vegetables are tender.  Remove to a small bowl.

 

Cheese Sauce Preparation:

Meanwhile, in a medium saucepan, pour in one can of chicken broth and 3 T flour.  Reduce to about half.  Add dash cumin, coriander, parsley, chili powder, salt, pepper and cayenne (same as you did for seafood).  I like to throw in a bit of the roasted red pepper and about 2 T of chopped fresh tomato for a hint of color. Add 2 T chilies and start adding cheese.  Start with an 8 oz package of shredded Mexican cheese blend.  If you want it thicker, add some sharp, Colby, Muenster, or whatever you have on hand.  Taste and add anything else you want. Turn off heat. Sauce will thicken more as it cools.

Now, use any kind of tortilla you want, corn, flour, wheat, whatever shape you like.  Place about 3/4 cup of the seafood filling on one end.  Drizzle a few tablespoons of the cheese sauce over the filling. Start rolling, tucking in the ends as you go.  In a glass 10” x 14” baking dish, smear bottom and sides with a little olive oil.  Place Chimichangas seam side down. Brush with Tortillas with olive oil.  Bake at 375* for 18 – 20 min.  Watch carefully.  You want them golden brown and slightly crisp, but NOT too dark.

Get a beverage, turn your stereo on and play La Pajarera.  Put your feet up, close your eyes and feel the ocean breeze on your face.  Don’t fall asleep and burn the Chimichangas!

 Plate your Chimichangas, and spoon cheese sauce on top.  Garnish with sour cream, guacamole, and/or salsa.  You can garnish with a quick dash of paprika. cayenne pepper, sliced green onions and/or chilies.

Serve Pico de Gallo, refried beans, Spanish rice, and/or corn bread. They’re all excellent with Chimichangas.

Please remember to Like our Posts and Follow Chew Wanna Eat? for more great original recipes, home hacks, gardening, and health information!    You won’t be sorry.

 PINTEREST    https://www.pinterest.com/gailwestover/

FACEBOOK  https://www.facebook.com/CHEWWANNAEAT

WORDPRESS   https://chewwannaeat.wordpress.com

By Tika for CHEW WANNA EAT? © 2018

 

 

Authentic Japanese Teriyaki Glazed Shrimp

     This Glazed Teriyaki Shrimp is so good, and so easy.  Once your Rice is cooked, the Shrimp takes about 5 minutes to prepare, start to finish.  If you’ve never made an Authentic Japanese Teriyaki Glaze, I’m going to show you how easy it is to do.  You’ll never buy the bottled stuff again.   Know that this is not a Marinade.  It is a Glaze meant to be applied as a finishing touch.  It is excellent on almost everything, from Chicken, Pork, Fish, Beef, and Shell Fish.

INGREDIENTS:  YIELDS 2-3 SERVINGS

One 12 oz bag raw Shrimp

3-4 Cloves Garlic, Minced

Salt and Pepper to taste

Optional: 1 slice Fresh Ginger Root or ¼ tsp Ginger Powder

Olive Oil

 

AUTHENTIC JAPANESE TERIYAKI GLAZE INGREDIENTS:

2 TBSP Low Sodium Soy Sauce

2 TBSP Mirin

2 TBSP Sake

1 TBSP Sugar (I like a little less)

 

PREPARATION:

Rinse Shrimp well, and drain.  Lay on paper toweling to remove excess water.  You can sprinkle with a bit of Salt and Pepper if you want.

Drizzle a bit of Olive Oil in a preheated skillet.  Add the Shrimp and cook for about 3 minutes.  Flip over and add Garlic (and Ginger).  Cook for another 2 minutes.

While the Shrimp is cooking, quickly mix the Teriyaki Glaze Ingredients in a small bowl.

Pour the Teriyaki Glaze Ingredients over the Shrimp and cook until the Glaze has reduced and is coating the Shrimp.  Remove the Ginger Root if you used it.

Done!

Serve over Rice.

Please remember to Like our Posts and Follow Chew Wanna Eat? for more great original recipes, home hacks, gardening, and health information!    You won’t be sorry.

PINTEREST    https://www.pinterest.com/gailwestover/

FACEBOOK  https://www.facebook.com/CHEWWANNAEAT

WORDPRESS   https://chewwannaeat.wordpress.com

By Tika for CHEW WANNA EAT? © 2018

 

 

 

Shrimp Lumpia, a Filipino Treat

What is Lumpia? Lumpia (Loom-p-i-a) is the Filipino version of an Egg Roll, and quickly gaining in popularity. You’ll see them all over California being sold as street food. Traditionally made with Ground Pork or Beef and Vegetables, and fried in Oil, they are a wonderful and portable finger food. You could also try Chicken or even make a Vegetarian variety. My dear friend Me’ven, who hails from the Philippines recommended that I give them a try and I love trying new International foods. Me, being me, I used Shrimp. I brushed with Olive Oil and air fried them, but they could just as easily be cooked in the oven or fried in the same skillet you use to cook the filling. They were so delicious. The recipe makes 15 Lumpias. Over the course of the day, Bob and I ate them all.

     Lumpias are wrapped in Lumpia Skins, but Spring Roll Wrappers or Egg Roll Wrappers work just as well. Make sure you have some Sweet Chili Sauce for dipping! I imagine Sweet and Sour Sauce, Soy Sauce, Hot Mustard, Teriyaki Sauce or anything along those lines would also be delicious. Me’ven assures me that many people make them in large batches and freeze or later. I didn’t have the opportunity to do that since we ate every single one.

INGREDIENTS: 

1 Package of Spring Roll Wrappers

12 oz Raw Shrimp

1 ½ cups Cabbage, shredded

1 cup Carrots, shredded

1 cup Onion, chopped

1 Mini Sweet Pepper, chopped

2-3 cloves Garlic, minced

1 tsp Ginger Root, minced (or ½ tsp powder)

2-3 TBSP Low Sodium Soy Sauce

Cilantro, fresh or dried

Olive Oil for brushing

NOTE: An optional Ingredient in Pork or Ground Beef Lumpias are Raisins, Bean Sprouts, and Water Chestnuts

TIME SAVER: Use 1 ½ cups of Cole Slaw mix instead of buying a whole head of Cabbage. Then add your own Carrots

PREPARATION: 

Peel and devein your Shrimp. Rinse well, drain, and lay on paper toweling to remove as much water as possible. You want the Shrimp to sizzle in the pan, not steam from excess water. When you get a minute, cut the Shrimp into halves or thirds. (I used Extra Large Shrimp, and thirds would have been better).

While the Shrimp is drying, get a large skillet and drizzle Olive Oil in the bottom. At medium heat, cook the Cabbage, Carrots, Onion, Pepper, Ginger, and Garlic until Cabbage and Carrots are crisp-tender. Place mixture in a bowl.

Drizzle a little Olive Oil in the same pan and preheat it. Add the Shrimp, a little Pepper, 1 TBSP of the Soy Sauce and ½ tsp dried Cilantro. Stir constantly until they turn pink.

Add the Vegetable Mixture to the Shrimp along with Pepper, 1 TBSP Soy Sauce, ½ tsp Cilantro and stir until well mixed. Add all Ingredients to the same bowl you used before.

In the same skillet, add a few inches of very warm water. Bring the pan to a work area and set on a pot holder. Take one Spring Roll Wrapper and let it soak in the water until it is very soft. It only takes about 10 seconds. After a few seconds they will begin to curl. I found that flipping them over does the trick.

Add about ¼ cup of the filling to each Wrapper and roll up, tucking the sides in as you go. I did not find it necessary to seal with egg because I air fried and they were not going to be handled much. If you prefer to fry, you will need to keep about 1” of hot oil in the skillet at all times. Fry in batches so you don’t over crowd them, and drain well on paper toweling.

For air frying, I brushed top, bottom, and sides with Olive Oil and cooked for about 5 minutes, flipped them over and cooked the other side. Since all the filling is cooked, simply get them to the golden color you desire. Drain on paper toweling.

By Tika for Chew Wanna Eat 8/15/2018

Please remember to Like our Posts and Follow Chew Wanna Eat? for more great original recipes, home hacks, gardening, and health information!    You won’t be sorry.

 PINTEREST    https://www.pinterest.com/gailwestover/

FACEBOOK  https://www.facebook.com/CHEWWANNAEAT

WORDPRESS   https://chewwannaeat.wordpress.com

By Tika for CHEW WANNA EAT? © 2018

Orange Shrimp and Pork Fried Rice

     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.

Please remember to Like our Posts and Follow Chew Wanna Eat? for more great recipes, home hacks, gardening, and health information!    You won’t be sorry.

PINTEREST    https://www.pinterest.com/gailwestover/

FACEBOOK  https://www.facebook.com/CHEWWANNAEAT

WORDPRESS   https://chewwannaeat.wordpress.com

By Tika for CHEW WANNA EAT? © 2018