Tag: white rice
Shrimp and Sausage Gumbo
- 1 pound jumbo shrimp, cleaned
- 2 teaspoons bay seasoning
- Salt
- 1 pound andouille sausage, casing taken off
Sprinkle the bay seasoning and salt on the shrimp and keep in refrigerator for 2 to 3 hours.
- ¼ cup extra light olive oil
- ¼ cup all-purpose flour
- 1 large yellow onion, chopped
- 3 garlic cloves, chopped
- ½ large green pepper, chopped
- 1 celery stalk, chopped
- 3 to 4 fresh thyme sprigs
- 1 bay leaf
- ½ cup white wine
- 2 cups tomato sauce
- 1½ cups chicken broth
- 2 cups fresh or frozen okra
- Salt
- ½ cup parsley, chopped
Heat the olive oil in a large saucepan. Add the flour and cook on medium heat to create a brownish red roux- it should take about 6 to 7 minutes. Add the onion, garlic, green pepper, celery, thyme and bay. Saute on medium heat for about 10 minutes. Add the white wine, tomato sauce and chicken broth. Add the okra and sausage. Break the sausage with the back of spatula. Bring to a boil and lower the heat. Place the cover and cook for 20 minutes. Take the lid off and cook for another ten minutes. Check for seasonings. Add the shrimp and cook for another 5 to 7 minutes. Garnish with parsley and serve with rice.
Shrimp with a Cilantro and Mint Sauce
This is a yummy green curry made with coconut milk, cilantro and mint! It was a delicious combination I served with lemon rice and it was a bit hit. Overall- it was a successful attempt at a green coconut curry… I was very satisfied.
- 1 pound medium sized shrimp, cleaned
- 2 tablespoons extra light olive oil
Green Curry
- 1 cup cilantro, chopped
- ½ cup mint, chopped
- 2 green onions, chopped
- 1 medium white onion, chopped
- 3 garlic cloves
- 1 inch ginger
- 1 serrano chili, chopped
- ¼ cup water
Blend the cilantro, mint, green onions, white onion, garlic, ginger, chili and water till a smooth sauce.
- 3 teaspoons coriander seeds, toasted and ground
- 2 teaspoons mustard seeds
- 10 to 15 curry leaves, chopped
- 1 (14 ounces) light coconut milk
- Salt
- Juice of one lemon
Saute the shrimp on high heat for 2 to 3 minutes in a wok like sauce pan with the extra light olive oil. Take the shrimp out on a paper towel lined platter. Keep aside.
Reheat the wok like sauce pan and add the mustard seeds and curry leaves. Saute for a minute on high heat or till the seeds start to sizzle. Add the sauce and sauté on medium high heat for 10 to 12 minutes, stirring constantly. Add the coriander seeds, salt and coconut milk. Mix well and cook for 5 to 6 minutes on medium heat. Add the shrimp, cook for 2 to 3 minutes. Add the lemon juice, taste for seasonings. Serve with plain or lemon rice.
Chicken and Peas with Rice with Tomato Chipotle Sauce
I love me a good one pot meal… and this is a really good one. Perfect for company or a Sunday dinner!
- 1 pound chicken thighs, boneless, skinless
- ¼ cup all purpose flour
- 2 teaspoons salt
- 1 teaspoon pepper
Drizzle the chicken pieces with flour, salt and pepper, keep aside.
- 2 tablespoons extra light olive oil
- 1 large onion, chopped
- 4 garlic cloves, chopped
- ½ cup cilantro, chopped
- 1 cup tomato sauce
- 1 ½ cups white rice
- 2 cups chicken broth
- 2 teaspoon salt
- 2 cups frozen peas
Heat a heavy saucepan with the oil and brown the chicken pieces on both sides about 4 minutes for each batch. Take out and add the onion, garlic and cilantro. Saute on medium heat for 2 to 3 minutes. Add the tomato sauce and rice. Saute for 30 seconds and add chicken broth and salt. Add the browned chicken pieces and bring to a boil. Simmer on a medium heat with lid half on for 15 minutes. Turn the heat down and cover completely with lid. Cook for another 15 minutes. Top with frozen peas and cover with lid again and let it cook for another 10 minutes. Take lid off and make sure the rice is fully cooked. Fluff with a large fork and serve.
Tomato Chipotle Sauce
- 1 cup tomato sauce (fresh or canned)
- 1 to 2 teaspoons salt
- 1 teaspoon sugar
- 1 tablespoon chipotle in adobo sauce
Bring the tomato sauce to a boil. Add the salt, sugar and chipotle sauce. Bring to a boil and simmer for ten minutes. Check for seasonings and serve with rice.
Fried Rice with Snow Peas and Carrots
My daughter’s new favorite vegetable is snow peas. She takes five of them everyday with lunch to school. She loves the crunch and sweetness they impart.
I always have them in the fridge- we go through at least a pack a week if not two.
The other day, I had a few cups of cooked white rice. So, of course- what comes to mind- that’s right- fried rice. The problem was I didn’t have any vegetables- at least that is what I thought until I saw the snow peas. I chopped a whole lot of them and carrots- I always have baby carrots in the fridge as well.
I love making fried rice- it is super simple, quick and best of all- it is a one pot meal.
It was delicious with the garlic, green onions, eggs, tamari and the a bit of the sriracha sauce. It is also perfect to pack for lunch- perfectly balanced. If you want to make it healthier, use brown rice.
Either way, fried rice with snow peas an carrots is a delicious dish.
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