Sauteed Shrimp with mushrooms, green peppers, tomato, squash, maybe lemon..How do i make this?!
Sauteed Shrimp with mushrooms, green peppers, tomato, squash, maybe lemon..How do i make this?
some detailed instructions on how to preform this task, it sounds really good
please HELP! Additional Details
6 hours ago
i have vegatable oil...will that work
and do i have to peel shrimp?
how long should this cook for, or sautee if you will
Answers: 6 hours ago
i have vegatable oil...will that work
and do i have to peel shrimp?
how long should this cook for, or sautee if you will That sounds good!
Begin by heating large pan, use extra virgin olive oil, add a shrimp & seasonings, I would also use a small amount of garlic, once shrimp begin to cook and the fluids are in the pan, add the rest of the ingredients and sauté them all. I would serve that over some linguini.
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Yes vegetable oil will work, but I suggest you run out and get some olive oil. The shrimp should be peeled unless you want your dinner to be messy (some people like to peal and eat) Begin by heating up the oil and small very thin slices of garlic to the heating oil, this will make a very nice mix for your shrimp to cook on. If you are not very experienced I would sauté the veggies separate from the shrimp that way you wont over cook the shrimp, add the spices you like lemon and garlic are great, pinch of salt and pepper. The shrimp will cook very quickly 5-8 minutes. Mean while add all your veggies into a Wok if you have one and use the same seasonings to cook oil, garlic lemon juice salt pepper. Sautee 10-15 min make sure to constantly mix them up so they do not burn. once done turn to low heat and add the shrimp, sauté low heat and serve (like I said I think it would go very good over a small portion of linguini this will keep the meal very light, good luck Paella of Santa Barbara
1 red bell pepper, grilled, peeled, seeded and julienne
Lemon wedge, for garnish
1 pound tomatoes
1 pound farmer's market vegetables, coarsely chopped, (e.g. mushrooms, fennel, zucchini, asparagus)
1/4 cup olive oil
1 pound Spanish chorizo
2 cups Arborio and short grain rice
1/2 teaspoon saffron threads
1/2 cup almonds, finely ground
2 teaspoons fresh herbs, chopped
Salt and pepper
5 cups chicken or vegetable or fish stock
2 pounds mussels (cleaned)
2 pounds shrimp
1 pound firm flesh fish
Roast or grill bell pepper. Peel, seed, julienne and reserve for garnish. Cut lemon wedges and reserve as well. Chop tomatoes, mushrooms and the other vegetables we found at the market. Saute in the olive oil and allow to cook until liquid evaporates. Cut the chorizo into 1-inch rings and saute for 5 minutes (separately). Add chorizo to the vegetables in your paella pan. Add rice, saffron, almonds, herbs, salt and pepper. Top with stock. Stir well and bring to a boil. Cover and allow to simmer 12 to 15 minutes. In the meantime, clean your seafood. Then at 15 minutes, add seafood and cover. Allow to cook 6 to 8 minutes longer. Serve immediately, garnishing with the bell pepper strips and lemon wedges.
hope this helps. enjoy.