HAPPY SHRIMP | ALLRECIPES
A creamy, spicy shrimp dish served alone with crusty bread or over angel hair pasta.
Provided by proudwife
Categories Shrimp Recipes
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 4 servings
Number Of Ingredients 10
Steps:
- Melt the butter in a large skillet over medium-high heat. Stir in the shrimp, garlic, and green onions. Cook and stir until the shrimp are pink on the outside, and no longer translucent in the center, about 5 minutes. Set the shrimp aside, and pour in the wine, cream, tomatoes, basil, and cayenne pepper. Bring to a simmer, then reduce heat to medium-low, and simmer until the sauce will coat the back of a spoon, about 10 minutes.
- Stir the shrimp back into the sauce, and season to taste with salt and pepper. Heat through and serve.
Nutrition Facts : Calories 280.2 calories, CarbohydrateContent 3.1 g, CholesterolContent 230.2 mg, FatContent 19.9 g, FiberContent 0.6 g, ProteinContent 19.5 g, SaturatedFatContent 12.1 g, SodiumContent 329.8 mg, SugarContent 1.2 g
SOUTHWESTERN EGG ROLLS RECIPE | ALLRECIPES
These aren't traditional egg rolls! Small flour tortillas are stuffed with an exciting blend of Southwestern-style ingredients, then deep fried until golden brown.
Provided by Jackie Smith
Categories Egg Rolls
Total Time 4 hours 32 minutes
Prep Time 20 minutes
Cook Time 12 minutes
Yield 5 servings
Number Of Ingredients 16
Steps:
- Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.
- Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.
- Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.
- Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.
- Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours.
- In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.
Nutrition Facts : Calories 419.2 calories, CarbohydrateContent 21.8 g, CholesterolContent 28.8 mg, FatContent 31.2 g, FiberContent 2.6 g, ProteinContent 13.6 g, SaturatedFatContent 7 g, SodiumContent 575.1 mg, SugarContent 1.4 g
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RICK STEIN'S FISH PIE - THE HAPPY FOODIE
From thehappyfoodie.co.uk
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Stud a couple of the onion slices with the cloves. Put the onion slices in a large pan with the bay leaf, 450ml (¾ pint) of the milk, the cream, cod and smoked fish. Bring just to the boil and simmer for 8 minutes. Lift the fish out onto a plate and strain the cooking liquor into a jug.When the fish is cool enough to handle, break it into large flakes, discarding the skin and any bones. Sprinkle it over the base of a shallow 1.75 litre (3 pint) ovenproof dish.
Hard-boil the eggs for 8 minutes, then drain and leave to cool. Peel them, cut into chunky slices and arrange on top of the fish.
Melt half the butter in a pan, add the flour and cook for 1 minute, stirring. Take the pan off the heat and gradually stir in the reserved cooking liquor. Return it to the heat and bring slowly to the boil, stirring all the time.Leave it to simmer gently for 10 minutes to cook out the flour. Remove from the heat once more, stir in the parsley and season with nutmeg, salt and white pepper. Pour the sauce over the fish and leave to cool. Chill in the fridge for 1 hour.
Preheat the oven to 200°C/400°F/gas 6. Boil the potatoes for 15–20 minutes. Drain, mash and add the rest of the butter and the egg yolk. Season with salt and freshly ground white pepper. Beat in enough of the remaining milk to form a soft spreadable mash.
Spoon the potato over the filling and mark the surface with a fork. Bake for 35–40 minutes, until piping hot and golden brown.
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Reviews 4.6
Total Time 40 minutes
Category Breakfast Eggs
Calories 310.9 calories per serving
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