Anyone know any good recipes for chicken or shrimp? Steak even?!
Anyone know any good recipes for chicken or shrimp? Steak even?
Answers:
Creole Shrimp and Cheese Tart
Prep time: 15 min
Ready in 1 hour 15 minutes
Makes 16 servings
? lb cooked deveined shelled shrimp or crawfish, shrimp coarsely chopped
1 - 2 tsp dried Creole seasoning
1 cup shredded hot pepper-Monterey Jack cheese (4 oz)
1/4 cup finely chopped green onions (4 medium)
2 eggs, slightly beaten
1 Tbsp. butter or margarine, melted
1 Pillsbury? refrigerated pie crust (from 15-oz box), softened as directed on box
Red pepper sauce, if desired
1. Heat oven to 375°F. In medium bowl, toss shrimp and Creole seasoning to coat. Stir in all remaining ingredients except pie crust and pepper sauce.
2. Remove pie crust from pouch; place flat on ungreased cookie sheet. Spread filling over crust to within 1 inch of edge. Carefully fold 1-inch edge of crust up over filling, pleating crust as necessary.
3. Bake 32 to 37 minutes or until set in center and crust is golden brown. Cool 10 minutes. Cut into wedges. Serve warm with pepper sauce.
--Pillsbury Bake-Off Site
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SESAME ORANGE SHRIMP
2 large egg whites
1/4 cup cornstarch
? cup sesame seeds
Coarse salt and ground pepper
1? pounds medium shrimp, peeled and deveined
1/4 cup vegetable oil, plus more if needed
1 cup fresh orange juice
2 tablespoons soy sauce
1 tablespoon sugar
4 scallions, trimmed and thinly sliced
1. In a large bowl, whisk together egg whites, cornstarch, sesame seeds, 1 teaspoon salt, and 1/2 teaspoon pepper until frothy. Add shrimp, and toss to coat.
2. Heat 1/4 cup oil in a large nonstick skillet over medium-high heat. Working in two or three batches, cook shrimp until golden and crisp, 2 to 3 minutes per side. Transfer to a paper towel–lined plate to drain. Add more oil to skillet if necessary for remaining batches.
3. Wipe skillet with a paper towel. Add orange juice, soy sauce, and sugar. Boil over high heat until syrupy and reduced to about 1/3 cup, 4 to 5 minutes. Return shrimp to skillet; add scallions, and cook until heated through and coated with sauce, about 1 minute.
Per serving: 419 calories; 23.3 grams fat; 32.2 grams protein; 20.4 grams carbohydrates; 1.5 grams fiber
--Everyday FOOD
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CHICKEN PICCATA
2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
2 cups all purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large 10 or 12-inch skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
Reduce heat to medium low and add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
-- Giada De Laurentiis, FoodTV