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Category Archives: shrimp

Shrimp, Potato & Kale Tuscan Soup

This soup is kind of on the line of Olive Garden’s Zuppa Toscana Soup… except it doesn’t have sausage in it…but if you like sausage you could certainly add that.

Ingredients:

1 large onion, chopped

1 package (1 lb) peeled & devined shrimp (chopped into smaller pieces)

3-1/2 teaspoons Italian seasoning, 1 tsp basil & 1 tsp oregano

1 TBLS olive oil

64 oz vegetable broth

2 cans (15 ounces each) cannellini beans, rinsed and drained

6 Russet Potatoes (washed and cut in half lengthwise and then sliced 1/4 inch thick)

1 – 2 sweet potatoes, peeled and cubed

6 cups chopped fresh kale (chopped)

12 garlic cloves, minced

1/2 teaspoon salt

1/4 teaspoon pepper

2 Bay leaves

1 TBLS flour

1 cup heavy whipping cream

Heat oil in a large pot, add shrimp, or if your using Italian sausage here’s where you’d add 1 lb of it. However, if you are using sausage – completely eliminate the oil!! Cook shrimp (or sausage, or both) until it’s almost cooked, then add the onion & garlic. Cook until onion turns translucent.

Sprinkle flour over the mixture and stir to combine. Add vegetable broth and bring to a boil. Then add potatoes, cook for approx 20 minutes or until potatoes are tender.

Reduce heat to low and stir in the heavy cream and kale. Cook for 5 minutes, stirring occasionally. Serve with toasted French bread or hard rolls!


Enjoy!

 
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Posted by on October 29, 2016 in Comfort Food, food, potatoes, shrimp, soup, veggies, Yummy

 

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Baked Shrimp Egg Rolls

Baked Shrimp Egg Rolls

Here is a yummy recipe when you’re just wanting finger food on movie night. Or you can add your favorite main dish – like fried rice, Lo Mein or Kung Pao to it and make it a meal. This recipe makes about 8 a 12 egg rolls (depending on how full you fill them) – so double, or triple as needed 🙂

Ingredients:

1/2 tbsp olive oil

1 tsp sesame oil

1 cup green cabbage, sliced thinly

1 carrot, shredded

5 green onions, chopped

2 garlic cloves, minced

1 tsp fresh ginger, minced

1/2 lb shrimp (cut into small pieces)

12 egg roll wrappers

Salt and pepper (to taste)

Additional sesame oil for brushing once egg roll is wrapped

Heat oven to 400 F.

Line baking pan with parchment paper. You can either place the finished egg rolls directly on the parchment paper or use a rack (like you would cool a cake on) set inside the cookie sheet to bake your egg rolls. My filling mixture was a  little more juicey than I would have liked so next time I’ll use a rack – like below – when baking.


Heat the olive oil and the sesame oil in a pan, add cabbage, carrots, onions, and stir fry until slightly tender (about 1 minute). Move veggies to the outside rim of the pan and add the shrimp, garlic, ginger, salt & pepper in the center. Cook until no longer pink. Remove from heat. Allow mixture to cool.

Place one egg wrapper on a flat surface and add a good full tablespoon (or more  if you like) of the cooled filling to the center of the wrapper. (Cover unused wrappers with a damp towel to keep from drying out while you roll your egg rolls). Roll as the pictures show:






Brush each roll with sesame oil


Bake for 12 – 14 minutes or until golden brown. Serve hot with your favorite sweet and sour sauce or peanut sauce.


Enjoy!!

 
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Posted by on October 27, 2016 in Comfort Food, Egg rolls, fish, food, shrimp, veggies, Yummy

 

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