Shrimp Lo Mein

Really quick and easy to make, and if you're craving Chinese food it sure beats going out to the restaurant and paying money for it :)

This one comes from Blogchef.

Shrimp Lo Mein

Ingredients:
2lbs raw medium shrimp (peeled and deveined, with tails removed)
½ cup soy sauce
8 teaspoons cornstarch
½ tablespoon fresh ginger (grated)
6 garlic cloves (minced)
4 teaspoons sesame oil (divided)
2 cups carrots (shredded)
2 cups cabbage (sliced thin)
1 (15 ounce) can chicken broth
7 green onions (sliced)
12 ounces linguini (cooked and drained)

Cooking Instructions:

Step 1: In a large bowl combine shrimp, soy sauce, cornstarch, ginger, and garlic. Mix well and set aside for 10 minutes. Heat 1 teaspoon of sesame oil in a wok over high heat. Remove shrimp with a slotted spoon reserving marinade. Add to the wok and stir fry until the shrimp are pink (2-3 minutes). Remove from the wok and set aside.

Step 2: Add another teaspoon of sesame oil to the skillet and add carrots. Stir try for 1 minute. Remove from the wok. Add the remaining 2 teaspoons of sesame oil and add cabbage and cook for 1 minute. Add chicken broth and the reserve marinade to the wok. Add the cooked shrimp and vegetables to the wok. Cook until the sauce has thickened (about 1 minute).
Step 3: Mix the shrimp and sauce mixture with the cooked linguini and mix in green onions.
(Makes 6 Servings)

Rissois de Camarao

I don't think you can go to a portuguese gathering without finding some of these sitting on the table, just waiting for you to dig in.

Growing up I remember these being served at special occasions and especially around Christmas time, we could just run to the local Portuguese Bakeries and pick up a dozen or two, or if we were so inclined and had the time....we made them at home.
Before I was even married I was already learning how to make them so that one day I could too fix this for my family....they now get to enjoy a little of my portuguese heritage and they love it :)

Rissois de Camarao - Portuguese Shrimp Turnovers

1 lb bag of shrimp (salad shrimp works fine)
1 tbsp butter or margarine
1 cup flour
1 cup water

Filling:
1 small onion, finely chopped
1 tbsp butter or margarine
1 tbsp flour
Salt and pepper to taste
Little bit of milk
Parsley flakes
Red chilli pepper flakes to taste


Boil one cup of water with the margarine and salt...

When it starts boiling, add the flour all at once and start stirring

Stir until the dough forms a ball and pulls away from the sides, then you're going to remove it from the heat. Isn't it neat how it starts forming a ball???

Turn the dough onto a floured surface........

Then you need to knead it until it becomes a nice round ball that is soft to the touch and springs back a little when pressed down.....but don't overwork the dough.

At this point you need to divide the dough in half, form two balls, cover with a kitchen towel and let it cool down.

In a frying pan, add the butter and the diced onion.... cook the onion until it's tender....

Then I add garlic powder, paprika, salt and pepper

Add a little bit of water

Add the shrimp......I use the Salad Shrimp, just open the bag and let it run under some cold water for a bit to thaw.

One tablespoon of flour to help thicken the sauce

And then a little bit of milk

Then in goes the parsley, cook it for a little until thickened, remove from heat and set aside...

Now the dough is cool, so we are going to set it on a floured surface, roll it out and cut it with a round object, I just use one of my tea cups

Place 1 teaspoon of the filling in the middle and fold in half, pressing the edges together

Dip the rissois in beaten eggs and then breadcrumbs

Here they are ready to fry.......yummmmm
At this point you can also freeze them, they keep for about a month. I like doing this because I can pull out a few at a time and quickly fry them for a snack or a light meal served with some salad.

Fry them in hot oil for about 2 to 3 minutes on each side until golden brown.

GARLIC AND BEER SHRIMP KABOBS

One thing I absolutely love is any kind of seafood, especially shrimp and crab. This is a quick and easy way to fix shrimp.

I serve mine with a salad and baked potatoes.

GARLIC AND BEER SHRIMP KABOBS

1 lb. fresh or frozen med. raw shrimp (shelled and deveined)
1 can beer
1 tbsp. vegetable oil
2 tsp. chives
1/2 tsp. Tabasco
Salt
2 cloves crushed garlic

Mix ingredients in glass bowl. Cover and refrigerate for at least 2 hours.

Broil or grill on skewers, turning and brushing with marinade until shrimp are pink. Serve with melted butter and lemon wedges.