Sautee onions and mushrooms with olive oil until
orizo has rendered some fat and begins to brown, about
hours
Pork Belly and Shrimp
Sprinkle sugar over bottom
aucepan over medium heat. Cook and stir shallots until translucent, about
lime juice, and salt. Set aside.
Bacon and Shrimp Tacos: In a
Make a small roux on side to add in later.
Saute onion, bell pepper, celery, onion tops and parsley for about 15 minutes.
Mix cornstarch and 1/2 cup water.
Pour in with sauteed mixture and cook for about 10 minutes.
Add in soups and 2 cans of water. Cook on low heat, stirring constantly, for 20 minutes.
Add desired crab and shrimp and cook for 15 minutes.
Serve over rice.
Dredge the halibut and shrimp in the Southwest seasoning.
Heat the oil in a saute pan and sear the seafood on both sides.
The fish will take about 4 minutes per side.
The shrimp will take about 3 to 4 minutes total.
Place rice in the center of you serving plates and place the halibut on top.
Spoon the Avocado Salsa on the fish, followed by the shrimp and Tropical Fruit Salsa.
Garnish with a sprig of cilantro.
The recipes for the Avocado and Tropical Fruit Salsas can be found on this site.
In a Dutch oven, heat the oil over medium heat.
Add in onion and garlic; stir/saute for about 5 minutes or until tender.
Add tomatoes, wine, seasonings, and orzo.
Simmer, uncovered, for 10 minutes.
Fold in halibut and shrimp; bake, covered, in a 400\u00b0 oven for 15 minutes or until halibut is white and shrimp is pink.
Stir in parsley and cheese; bake, uncovered, for about 10 minutes or until bubbly.
00b0F. Sprinkle the halibut with the lemon juice and season with salt
ith the oil and season with salt and pepper. Bake for
ter.
Add pepper, parsley and vegetables.
Bring to boil
ork, 2 tsp soy sauce and garlic in a bowl. Cover
Drizzle with oil and maple syrup. Cover and cook on low heat
ason the chicken with salt and freshly ground black pepper. Heat
Season beef and shrimp with salt and white pepper lightly.
In
Combine the breadcrumbs, cheese and lime peel in a medium bowl. Coat the shrimp in flour, shaking off the excess. Dip in egg, then coat in the breadcrumb mixture.
Heat the oil in a wok on medium heat. Shallow-fry the shrimp, in batches, until lightly browned. Drain on paper towels.
For the chili lime mayonnaise, whisk all ingredients in a small bowl.
Divide the spinach among plates. Top with avocado and shrimp. Sprinkle with the chili pepper then drizzle with mayonnaise.
Heat peanut oil in a wok or large frying pan over high heat. Stir-fry chicken in 2 batches for 3-4 mins, until browned. Set aside.
Add shrimp and stir-fry for 1-2 mins, until almost cooked. Add chili and garlic. Cook for 1 min, until fragrant and shrimp are pink. Return chicken to wok along with tamarind concentrate, kecap manis and honey. Stir-fry for 2-3 mins, until combined.
Add pineapple and bok choy to wok and toss to combine. Serve with steamed rice and sprinkled with spring onion.
Heat olive oil in a large skillet or wok on high heat. Stir-fry chicken and pork for 3-4 mins, until cooked through. Remove from pan. Add shrimp and stir-fry for 2 mins. Remove from pan.
Add onion to pan and stir-fry for 1 min, or until tender. Blend in curry paste and cook, stirring, for 2 mins. Add noodles and stir-fry for 3 mins. Add greens, mushrooms, sauces, sherry and sesame oil and stir-fry for 2 mins.
Return meat and shrimp to pan. Stir-fry for 1-2 mins, until heated through. Serve immediately.
Add the onion, cabbage and chili pepper and saute for 2-3
Preheat oven to 350F and lightly butter a baking dish.
Spread 2/3 of drained hominy in bottom of prepared baking dish; cover with a layer of shrimp followed by remaining hominy.
Add flour and salt to two tablespoons of the butter, blending well.
Add tomato juice and cook until mixture thickens, stirring constantly.
Remove from heat, add grated onion and pour over hominy and shrimp.
Mix breadcrumbs with remaining two tablespoons butter and sprinkle over top of casserole.
Bake for 20 minutes, or until golden and crisp.