Shrimp Pad Thai

I changed the recipe around some.  Instead of using rice noodles to used Japanese sobe buckwheat noodles add assorted other ingredients.

Shrimp Pad Thai

6 oz Japanese sobe noodles

1 lb cleaned, peeled and deveined shrimp

2 tbsp sesame oil

Small onion

3 tsps. minced garlic

1 tsp cayenne pepper

1 tbsp lime juice

¼ cup rice wine vinegar

2 tbsp fish sauce

Brewed soy sauce

Salt and pepper
¼ to ½ cup of peanut sauce

2 eggs scrambled and chopped

Peanuts chopped

4 – 5 scallions chopped

Sriracha hot chili sauce (as little or as much as you like)

Boil the noodles while preparing the following:

Cook the shrimp in 1 tbsp sesame oil until done, remove.  Simmer the onion and garlic in the other 1 tbsp of sesame oil for 5 min.  and the next 7 ingredients and cook for an additional 5 min on simmer. 

Bring the cooked shrimp back to the pot and simmer.

Drain the noodles and mix the above in a large bowl, add the scrambled eggs  There you have it.

Top with chopped scallions and chopped peanuts.  Add sriracha.

Spelt Banana Bread

i had 4 ripe bananas.  they were getting brown!

My recipe:

3/4 cup sugar
1 stick butter
1/2 cup egg whites
4 ripe bananas
2 tbsps. cream
1 tbsp. cinnamon
2 cups spelt flour
1 tbsp. baking powder
1 tsp. salt
2 tbsps. honey
1 tbsp. vanilla extract

preheat oven to 350°F

cream butter and sugar.  add all other ingredients.  bake 1 - 1 ¼ hours.   

Shrimp and Scallop Bisque

I don’t know what gotten into me make all this shrimp!  I’m on a roll.

http://en.wikipedia.org/wiki/Bisque_%28food%29

1 lb. fresh shrimp (shell on)

½ lb. scallops

3 cups water

1 tbsp. Fish sauce

1 shallot and 1 onion food processed (paste)

1 stick butter

1 cube chicken bullion

1 tbsp. Old Bay

1 tbsp. paprika

½ cup sherry

1 pint heavy cream

1 small can tomato sauce

¼ cup cornstarch

Salt and pepper

Take the shells off the shrimp (don’t discard).  Clean the scallops in cold water.  Place 3 cups of water in a steamer.  Add fish sauce pinch of salt and shrimp shells and let it come up to a boil.  Add the shrimps and scallops in the steamer and let steam for about 10 min.  Save the 3 cups of fish stock you know have.  Set aside.

In a 4 qt. pot, melt the butter.  Add in the pureed onion and shallot to cook for about 5-10 min on low heat.  Add in the chicken bouillon, Old Bay, paprika, heavy cream, and the sherry for about 5-10 min on medium heat.

Mix 2 cups of fish stock, tomato sauce and cornstarch in a bowl.

Place the above mix in the 4 qt. pot and stir.  As it get hot but not boiling, put the cooked shrimp and scallops in.  Return the heat on low.  Cook for about 15 min and serve.

Shrimp with Old Bay Seasoning

i've been eating quite a bit of shrimp and scallops lately.  the is the second time i made this all within 1 week.

1 lb. raw jumbo peeled, deveined shrimp (leave the tail on)
1 tsbsp. Old Bay Seasoning
2 tsbsp. olive oil
salt and pepper

preheat oven to 400°F

in a bowl mix all and place flat on a cookie sheet.  bake for 20 min.