Add the cornstarch to the 3/4 cup water and mix well. Set aside.
Place the 2 teaspoons low-sodium soy sauce, sake, 1 teaspoon sesame oil, rice vinegar, and honey in a bowl and stir until well blended.
Add the shrimp and toss until coated.
Place the bowl in the refrigerator for at least 15 minutes.
After cutting the green onions, separate the white and green part.
Place a large skillet or wok over high heat.
Add the sesame oil and heat for a few moments.
Reduce the heat to medium and add the ginger and garlic.
Cook for 3 minutes. Stir frequently.
Add the white part of the green onions and the shrimp and cook for about one minute – until lightly browned on the outside.
Add the rice vinegar and soy sauce.
Cook the shrimp. Stir frequently.
When the shrimp is nearly done, add in the green part of the green onion and the water/cornstarch mixture.
Cook for another minute. Stir frequently to thicken the sauce.
Serve over Brown Rice and top with the peanuts.
Add the cornstarch to the 3/4 cup water and mix well. Set aside.
Place the 2 teaspoons low-sodium soy sauce, sake, 1 teaspoon sesame oil, rice vinegar, and honey in a bowl and stir until well blended.
Add the shrimp and toss until coated.
Place the bowl in the refrigerator for at least 15 minutes.
After cutting the green onions, separate the white and green part.
Place a large skillet or wok over high heat.
Add the sesame oil and heat for a few moments.
Reduce the heat to medium and add the ginger, garlic and chili pepper.
Cook for 3 minutes. Stir frequently.
Add the white part of the green onions and the shrimp and cook for about one minute – until lightly browned on the outside.
Add the rice vinegar and soy sauce.
Cook the shrimp. Stir frequently.
When the shrimp is nearly done, add in the green part of the green onion and the water/cornstarch mixture.
Cook for another minute. Stir frequently to thicken the sauce.
Serve over Brown Rice and top with the peanuts.
Place the olive oil in a large skillet over medium high heat.
Add the garlic and cook for about 1 minute. Do not let the garlic brown.
Add the onion and cook for about 2 minutes, until it begins to soften slightly.
Add the celery and green peppers and cook for about 2 minutes, stirring frequently.
Add the sausage to the pan and cook for about one minute, stirring frequently.
Add the tomatoes, bay leaves, smoked paprika, Creole seasoning, salt, water, rice, and pepper to the pan.
Cover and simmer, stirring occasionally, for about 20 minutes.
Fold the shrimp into the rice and cook for about 5 minutes – until they are just cooked through – and serve.
Heat the olive oil in large non-stick skillet over medium-high heat.
Add the garlic and onion and reduce the heat to medium.
Cook gently, stirring frequently, until the onions begin to soften.
While the onions are cooking, place the cornstarch in a cup and add 1/4 cup of the 2% milk, stirring until the cornstarch is dissolved.
After the onions are soft, add the curry powder, honey, salt, lite coconut milk, and remaining 2% milk to the skillet.
Stir well until the ingredients are well blended and then add the milk/cornstarch mixture.
Reduce the heat to medium-low and cook for about three minutes.
Add shrimp and simmer until they are opaque in center (about 5 minutes).
Serve the curry over Brown Rice and top with 1 tablespoon cilantro leaves per serving.
Place the shrimp, the shallots, the harissa, and 1/8 tsp salt in a small bowl. Mix together and place in the refrigerator for at least 30 minutes. (This can be done the night before.)
Place the yogurt, 1/2 cup parsley, and mint in a small bowl and fold together. Set aside in the refrigerator to chill.
Place the water in a medium saucepan over high heat.
Bring to a boil and add the lentils. Reduce the heat to a simmer and cook the lentils, covered, for 20 minutes.
Remove the lentils from the heat, drain, and set aside.
When ready to cook, place 2 teaspoons olive oil in a medium saucepan over medium-high heat. Add the white part of the green onions and cook for about 2 minutes, stirring frequently.
Add the cooked lentils, the remaining 1/8 tsp salt, the rest of the parsley, the green part of the green onions, fresh ground black pepper to taste, and 2 teaspoons olive oil, then stir. Cook until the lentils are heated through.
Reduce heat to warm.
In a separate large skillet, place 2 teaspoons of olive oil over medium-high heat. Add the shrimp and marinade and cook for 6 minutes, then turn the shrimp over and cook for another 4 minutes or until the shrimp are just cooked through.
Serve the shrimp over the lentils and top with the yogurt sauce.
Mix together the garlic, shallot, honey, tapenade and pepper until well blended.
Spear the shrimp onto skewers (about 2 ounces per skewer). Place in the bottom of a flat pan like an oblong Pyrex dish. Spread the marinade over the shrimp until well coated. Cover and refrigerate for at least an hour.
When ready to cook, heat a large skillet over medium high heat (or start the grill). When the pan or grill is hot, place the shrimp in the pan (or on the grill) and cook on each side for about 5 minutes. Spread any leftover tapenade over the shrimp as they cook. Serve.
Preheat oven to 375°F.
Place the olive oil in a large skillet and place the eggplant in the skillet, cut side down.
Place the skillet in the oven and turn the oven heat down to 325°F.
Roast for 20 minutes and remove from the oven. Place the eggplants on a plate to cool.
When the eggplant is cool, cut it into large chunks. Set aside.
While the eggplant is cooking, place the sesame oil in a medium saucepan over high heat.
Add the onion and sauté for 5 minutes, stirring frequently.
Add the vegetable stock, curry paste, soy sauce, and maple syrup. Stir well, then simmer for 5 minutes.
Add the shrimp and coconut milk, stir, and cook until the shrimp turn pink.
When ready to serve, place the rice in the bottom of a bowl and top with the eggplant, then the green curry mixture, sprinkling the basil on top.
Serve.
Preheat the oven to 400°F.
Place the shrimp in a small skillet. Arrange them so that they form a single layer across the bottom of the pan.
Arrange the sliced garlic evenly across the top of the shrimp.
Add the white wine, olive oil, salt, pepper, red pepper flakes, and lemon juice.
Cut the butter into 4 pieces and place in a square evenly on top of the shrimp and garlic.
Place the skillet in the oven.
Bake for 12 to 14 minutes.
Remove and sprinkle the paprika across the top of the shrimp.
Serve.
Heat the water over high heat in a large stock pot until boiling.
Reduce the heat until the water is barely boiling.
Place the asparagus in the pot.
Poach the asparagus in the hot water for 5 minutes.
Remove and run under cold water to stop the asparagus from cooking any further.
Cut the asparagus crosswise into 1/4 inch pieces but leave about 1 1/2 inches of the asparagus spear.
Turn the heat back to high and when the water is boiling add the fettuccine and stir gently.
Cook for about 10 minutes until the pasta is not quite done (it should be a little tough).
Remove from the heat.
Scoop out 1/4 cup of the pasta water and set aside.
Place the olive oil in a large skillet over medium-high heat.
Add the shrimp and cook on one side for about 2 minutes.
Turn the shrimp over and reduce the heat to medium-low. Cook for another two minutes.
Add the pesto, salt and 1/4 cup of the pasta water to the skillet with the shrimp and toss to coat the shrimp well.
Drain the pasta and add the drained pasta and the asparagus to the pan with the shrimp and pesto.
Toss well until the pasta is coated with sauce.
Divide between two bowls.
Grate 1/4 ounce Parmesan over each bowl and serve.
Place the water in a large sauce pan over high heat and bring to a boil. Add the broccoli flowerets and reduce the heat until the water is simmering.
Cook for about 5 minutes. Using tongs remove the broccoli flowerets and place them on a paper towel to drain. Leave the water in the sauce pan.
While the broccoli is cooking, heat the olive oil in a ten-inch non-stick skillet over medium heat and add the shrimp. Cook for about 3 minutes on each side and remove to a plate.
Add the minced garlic to the pan. Cook very slowly and stir frequently. Do not allow the garlic to brown or it will become bitter.
Add the flour slowly and cook for about one minute. Stir continuously to blend the oil and flour. The mixture will be like coarse corn meal. Cook gently so the mixture doesn’t brown.
Slowly add the cold milk, whisking to keep the sauce from forming clumps. Blend in all of the milk until the sauce is smooth and begins to thicken.
Add the goat cheese and whisk as it melts. When the sauce is smooth add the Parmigiano-Reggiano and whisk as it melts until the sauce is creamy. Reduce the heat to very low.
Add a couple of cups of water to the sauce pan you cooked the broccoli in (to 4 quarts) and heat the water to a boil. Add the fettuccine and cook until just tender (about 12 – 15 minutes for dried pasta).
When the pasta is almost done add the shrimp and broccoli to the alfredo sauce and toss to coat well. Increase the heat to medium.
Drain the pasta well and then add it to the sauce, tossing to coat thoroughly, then serve.
