I need flevorful, vegetarian recipes or something w/ shrimp!?!
I tried to ask this question in the vegetarian category!. My sister is pretty much vegetarian but still eats shrimp sometimes and I feel like she gets bored eating the same stuff!. Any good recipes out there!? The vegetarians just gave me mean comments about me asking about shrimp!. I thought they would've had good recipes instead!. Guess I was way wrong!. Anyways, I would like something new to tell my sister about so she can enjoy her meals!.Www@FoodAQ@Com
Answers:
This is tasty-- try it - it's vegetarian
Asparagus pesto lasagna
1/3 C flour
3 ? cups low-fat milk, divided
6T pesto, or more to taste
2T parmesan plus additional for garnish
1 tsp salt
? tsp pepper
2 tsp olive oil
1 ? lb asparagus, tips cut off and reserved, spears trimmed, and chopped into ? in pieces
1 clove garlic, minced
16 no-cook lasagna noodles (9 oz)
2 C shredded fontina or part-skim mozzarella cheese (8 oz) divided
1)Prehear oven to 350F!. Whisk flour and ? C milk in saucepan until smooth!. Gradually whisk in remaining milk!. Bring to boil over medium heat, whisking constantly, and boil 1 minute, or until thickened!. Remove from heat and stir in pesto, parmesan, salt and pepper!. Reserve 1 C white sauce!.
2)Warm oil in pan and sauté chopped asparagus (not tips) and cook, stirring often, 5 minutes, or until tender!. Add garlic and cook, stirring, 1 minute!. Season to taste with salt and pepper!. Remove from heat!.
3)Coat 13x9 inch baking dish with cooking spray!. Place layer of noodles in dish, overlapping slightly!. Layer with half of cooked asparagus, ? C fontina, and half of sauce!. Add another layer of pasta, remaining sauce, remaining asparagus and ? C Fontina!. Top with layer of noodles, reserved 1 C white sauce!. Arrange reserve asparagus tips over top and sprinkle with remaining fontina!.
4)Bake, oncovered, 35 to 40 minutes or until golden!. Let stand 10 minutes!. Serve with additional grated parmesan cheese, if desired!.
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VEGETARIAN LASAGNA
1 medium eggplant, fresh
1 pkg!. frozen spinach
1 pkg!. lasagna noodles
1 pkg!. (pint, sm!. one) low-fat cottage cheese
1 jar Favorite meatless sauce
1 sm!. pkg!. Mozzarella lite cheese
Salt and pepper
Several plump tomatoes
Parsley flakes
Defrost spinach, drain as much water out with a colander as possible!. Cut eggplant in rounds thinly sliced, lay on paper towels and lightly salt, lay another paper towel on top and continue layering with eggplant rounds, salt, paper towel etc!. Place a heavy pan on a cookie sheet on top of stack, let sit for at least 1/2 hour to 2 hours!. Cook lasagna noodles until tender!. Mix cottage cheese with spinach in a bowl, salt and pepper and season to taste!. In a casserole pan, spread a light layer of sauce!. Add layer of noodles, layer of eggplant, sauce, layer of cottage cheese, spinach mix, another layer of noodles and repeat process until pan is full or desired height achieved!. Top with remaining Mozzarella cheese, tomato sauce and cover evenly with thinly sliced peeled tomatoes!. Sprinkle on parsley flakes!.
Bake at 350 degrees for 45 to 60 minutes, until eggplant is soft and has changed a brown color!.
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spicy shrimp and vegetable stir-fry
1/4 cup low-sodium soy sauce
1/4 cup sake
2 tablespoons sugar
1 tablespoon dark (toasted) sesame oil
1 tablespoon chopped garlic
1 tablespoon finely chopped or grated ginger
1 cup large-diced red bell pepper
1 cup large-diced green bell pepper
1 cup large-diced onion
1 cup cubed cabbage
1 cup sliced carrot
1/2 teaspoon red pepper flakes
24 large shrimp, shelled and deveined
Combine first 6 ingredients in a bowl!. Heat a large nonstick skillet over medium-high heat!. Add soy sauce mixture; cook until lightly thickened, about 1 minute!. Add vegetables and red pepper flakes!. Cook, stirring constantly, until vegetables are soft, about 1 minute!. Add shrimp and 1/4 cup water!. Cook, stirring often, until shrimp are just cooked through, 2 to 3 minutes more!.
Serve alone or over rice!.Www@FoodAQ@Com
Asparagus pesto lasagna
1/3 C flour
3 ? cups low-fat milk, divided
6T pesto, or more to taste
2T parmesan plus additional for garnish
1 tsp salt
? tsp pepper
2 tsp olive oil
1 ? lb asparagus, tips cut off and reserved, spears trimmed, and chopped into ? in pieces
1 clove garlic, minced
16 no-cook lasagna noodles (9 oz)
2 C shredded fontina or part-skim mozzarella cheese (8 oz) divided
1)Prehear oven to 350F!. Whisk flour and ? C milk in saucepan until smooth!. Gradually whisk in remaining milk!. Bring to boil over medium heat, whisking constantly, and boil 1 minute, or until thickened!. Remove from heat and stir in pesto, parmesan, salt and pepper!. Reserve 1 C white sauce!.
2)Warm oil in pan and sauté chopped asparagus (not tips) and cook, stirring often, 5 minutes, or until tender!. Add garlic and cook, stirring, 1 minute!. Season to taste with salt and pepper!. Remove from heat!.
3)Coat 13x9 inch baking dish with cooking spray!. Place layer of noodles in dish, overlapping slightly!. Layer with half of cooked asparagus, ? C fontina, and half of sauce!. Add another layer of pasta, remaining sauce, remaining asparagus and ? C Fontina!. Top with layer of noodles, reserved 1 C white sauce!. Arrange reserve asparagus tips over top and sprinkle with remaining fontina!.
4)Bake, oncovered, 35 to 40 minutes or until golden!. Let stand 10 minutes!. Serve with additional grated parmesan cheese, if desired!.
-------
VEGETARIAN LASAGNA
1 medium eggplant, fresh
1 pkg!. frozen spinach
1 pkg!. lasagna noodles
1 pkg!. (pint, sm!. one) low-fat cottage cheese
1 jar Favorite meatless sauce
1 sm!. pkg!. Mozzarella lite cheese
Salt and pepper
Several plump tomatoes
Parsley flakes
Defrost spinach, drain as much water out with a colander as possible!. Cut eggplant in rounds thinly sliced, lay on paper towels and lightly salt, lay another paper towel on top and continue layering with eggplant rounds, salt, paper towel etc!. Place a heavy pan on a cookie sheet on top of stack, let sit for at least 1/2 hour to 2 hours!. Cook lasagna noodles until tender!. Mix cottage cheese with spinach in a bowl, salt and pepper and season to taste!. In a casserole pan, spread a light layer of sauce!. Add layer of noodles, layer of eggplant, sauce, layer of cottage cheese, spinach mix, another layer of noodles and repeat process until pan is full or desired height achieved!. Top with remaining Mozzarella cheese, tomato sauce and cover evenly with thinly sliced peeled tomatoes!. Sprinkle on parsley flakes!.
Bake at 350 degrees for 45 to 60 minutes, until eggplant is soft and has changed a brown color!.
--------
spicy shrimp and vegetable stir-fry
1/4 cup low-sodium soy sauce
1/4 cup sake
2 tablespoons sugar
1 tablespoon dark (toasted) sesame oil
1 tablespoon chopped garlic
1 tablespoon finely chopped or grated ginger
1 cup large-diced red bell pepper
1 cup large-diced green bell pepper
1 cup large-diced onion
1 cup cubed cabbage
1 cup sliced carrot
1/2 teaspoon red pepper flakes
24 large shrimp, shelled and deveined
Combine first 6 ingredients in a bowl!. Heat a large nonstick skillet over medium-high heat!. Add soy sauce mixture; cook until lightly thickened, about 1 minute!. Add vegetables and red pepper flakes!. Cook, stirring constantly, until vegetables are soft, about 1 minute!. Add shrimp and 1/4 cup water!. Cook, stirring often, until shrimp are just cooked through, 2 to 3 minutes more!.
Serve alone or over rice!.Www@FoodAQ@Com
Try a shrimp pad thai!.
Look up recipes on www!.allrecipes!.com
It's a great resource and each recipe has ratings and comments!.Www@FoodAQ@Com
Look up recipes on www!.allrecipes!.com
It's a great resource and each recipe has ratings and comments!.Www@FoodAQ@Com
You should become a fruitatarian and only eat things that have fallen from the tree, anything else is just murder!.Www@FoodAQ@Com