Shrimp Wonton Soup

My Dad is here helping me out with our new little bundle of joy, and we had a whole bunch of shrimp in the freezer. I’m loving Asian cuisine these days, so we decided to make shrimp wonton soup. We found a couple of recipes online and came up with our own based on the ingredients we had rather than making a trip to the grocery stor. We hope you enjoy it- it hit the spot for us!

 

Shrimp Wonton Soup 

Prep & Cook time: 20-30 minutes

Serves 2

 

Wontons:

10 large tiger prawns (cooked)

1 tsp soy sauce

1/2 tsp sesame oil

1/2 tsp fresh grated ginger

1 tbsp chives, chopped

12 wonton wrappers

 

Soup:

2 tsp sesame oil

1 tsp minced garlic

1 small carrot, thinly sliced

1/4 cup frozen peas

4 cups chicken broth

2 tsp chives, chopped

 

Remove tails and shells from shrimp, and put into food processor or blender. Add remaining wonton ingredients (except wonton wrappers), and pulse until shrimp is in small pieces, almost a paste (not smooth).

Lay out wonton wrappers on board, and get small dish of water ready. Divide filling evenly among wrappers, wet edges and fold together however you like to fold your wontons. Set aside.

Heat sesame oil in soup pot. Sauté garlic and carrots until fragrant and soft. Add remaining soup ingredients, and wontons. Bring to boil, then simmer 15 minutes on medium-low.

Serve hot.

 

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Bacon-Avocado Salad with Garlic Dressing

I saw this salad recipe on the MyFitnessPal blog and I decided it sounded pretty good, so I was game to try it. With a few modifications. I don’t like mayo, so I changed the dressing, and I reasoned that you can really add whatever vegetables you like into this salad. You could also add shrimp or chicken easily to turn it into a meal. Enjoy!

Bacon-Avocado Salad with Garlic Dressing
Prep Time: 10-15 minutes
Cook Time: 5-10 minutes (pan-fry bacon), 30-45 minutes (bake bacon)
Serves: 1

1 heart Romaine lettuce, rinsed and chopped
1 small Roma tomatoes, chopped (alternative: grape tomatoes, halved)
1/2 large avocado, chopped*
2 slices of bacon, cooked
1 garlic clove
1 Tbsp olive oil
1 Tbsp rice wine vinegar
1/2 to 1 tsp honey (or sugar), to taste
Salt and black pepper to taste
Optional: chicken or shrimp, cooked
Optional: nuts, such as slivered almonds

Toss together lettuce, tomatoes, avocado, and bacon. Set aside. Whisk garlic, olive oil, rice wine vinegar, honey, salt & pepper together. Dress salad immediately before serving.

*To save one half of an avocado for future use, cut avocado in half around the pit like normal, pull apart the two halves, and wrap the half with the pit to save. Should stay good for 1-2 days in the fridge. 

Traveler’s Noodle Soup

A friend posted this recipe to her Facebook feed, and I latched onto it right away! It combines all of my favourite things: delicious food, easy to put together, travels very well for lunch at work, and is so versatile! This is a great grab-n-go lunch for work, and will make everyone in the lunch room jealous. Enjoy!

Traveler’s Noodle Soup
Prep time: 5-10 minutes
Cook time: 5-20 minutes
Yields: 1 serving

1 square (serving) of instant stir-fry noodles (I like Six Fortune brand)
1 serving of preferred protein (shrimp, tofu, chicken, beef, or pork)
Small handful broccolini, stalks removed (about 5 stalks)
Small handful sliced mushrooms (about 4 mushrooms)
Small handful matchstick carrots
1 head baby bok choy, chopped
Small handful bean sprouts
1-2 tsp chopped fresh cilantro

For flavour paste:
1 tsp soup stock powder/bouillon (chicken, beef or vegetable)
1 tsp miso soup powder or paste
1 tsp hot sauce (I like Sambal Oelek or Sriracha)
1 tbsp soy sauce

Cook noodles in boiling water for 5 minutes or until almost fully cooked.

Cook protein according to your preference. Remember to thinly slice chicken, beef, or pork since it is going into a soup!

Combine flavour paste ingredients in small dish.

Layer cooked noodles, protein and flavour past in a container with lid (IE something you could put in your lunch bag to take to work). Add vegetables on top, starting with harder vegetables and ending with bok choy, bean sprouts, and cilantro. Put lid on container and store in fridge for up to 3-4 days.

When ready to eat, add hot water until top vegetables start to float (average of 2 cups depending on your container). Stir gently to disperse flavour paste into water. Cover and let sit for a few minutes until protein and vegetables are hot. Enjoy and try not to let your coworkers’ jealous stares get to you.

The great thing about this recipe is the versatility. You can use whichever type of protein you prefer, or skip that altogether. You can also change up the vegetables – above I include my favourites to get you started. The flavour paste can also be changed around depending on what you want to go for. (The biggest thing to remember about the flavour paste is that it needs to be a paste packed with flavour when all is said and done!) Please post your variations below! 

Original found here. 

traveller's noodle soup

Cajun Chicken and Shrimp “Gumbo”

So I found this recipe on Pinterest for Cajun Chicken and Mushroom “stew”. I did not have an onion, so I had to modify that. And I didn’t have mushrooms, so those came out of the recipe. And I was too lazy to cook my rice on the side, so I added it into the pot with more broth like a gumbo or a jambalaya. And I had shrimp, so I threw some of those in. This is what came out of my many modifications, and I think it was just delicious!

Cajun Chicken and Shrimp “Gumbo”
Prep time: 5-10 minutes
Cook time: 45 minutes
Serves: 4

4 chicken breasts, cut into bite sized pieces
2 tbsp flour*
1 tbsp onion powder
Salt and Pepper to taste
Oil, butter, or margarine for frying
2 bell peppers, chopped
2 cloves garlic, minced
2 3/4 cups chicken broth
1/4 tsp cayenne powder
1 1/2 tsp Worcestershire sauce
Dash Angostura bitters (if you have)
Hot sauce to taste
3/4 cup uncooked rice
20 large tiger shrimp (approx. 5 per serving)

Heat oil or butter or margarine in a pot over medium heat. A stainless steel (IE not non-stick) is preferred.

Toss chicken with flour, onion powder, salt and pepper. Add to pot, and cook through. Remove from pot, leaving behind all the brown bits stuck to the pan. Add bell pepper and garlic and sauté until peppers start to soften, and garlic is fragrant. Add chicken broth, cayenne, Worcestershire, bitters, and hot sauce; stir to combine and get up all the brown bits on the bottom of the pan. Add uncooked rice and shrimp, and simmer for 20 minutes until rice and shrimps are cooked.

Serve with cornbread if desired, and enjoy!

*If you want to go gluten-free, use cornstarch instead of flour. I would use less so that you do not have a cornstarch-y flavor in the dish.

If you have mushrooms I think they would go well in this dish. You could also add spinach or kale if you want some greens.

Rosemary Citrus Shrimp Tacos

I found this lovely recipe on Pinterest a little while ago, and decided to give it a shot. I did have to modify it a bit, since the recipe calls for a pre-made sauce. So I made my own rosemary-citrus sauce, and it turned out amazing! So happy with the results. I hope you enjoy as much as I did!

Rosemary Citrus Shrimp Tacos
Prep time: 10 minutes
Cook time: 20 minutes
Serves: 2

1/2 lb shrimp, shells and tails removed
oil for frying shrimp
4 medium flour tortillas or 4 medium hard taco shells
2 cups Fresh coleslaw mix (undressed)
1 Red bell pepper, diced
1 Yellow bell pepper, diced
1 Avocado, sliced
2 tbsp fresh rosemary
1/2 cup orange juice
1 tsp balsamic vinegar
2 tsp rice vinegar
2 cloves garlic, minced
1 tbsp light soy sauce
1 tsp dijon mustard
1 tbsp corn starch mixed with 2 tbsp water
Rice, optional

Cook rice as per directions (optional, rice is not required in this dish).

Heat oil over medium heat, and saute shrimp until pink and cooked through.

Meanwhile, combine rosemary, orange juice, balsamic vinegar, rice vinegar, garlic, soy sauce, mustard in a small pot over medium heat. While simmering, add corn starch-water mixture, and simmer until thickened.

Toss shrimp with rosemary-citrus sauce.

Prepare tacos by piling rice (if using), coleslaw mix, peppers, avocado and shrimp. Drizzle more rosemary-citrus sauce over top if desired, and enjoy!

Original found here

shrimp tacos.

 

Simple Shrimp Scampi

I needed something quick and easy for dinner last night, and I did not feel like pulling any meat out of the freezer and waiting for it to defrost. So instead I looked up some simple shrimp recipes online, as shrimp defrosts and cooks quickly. I found this gem, and it was very simple, yet very delicious! Enjoy!

Simple Shrimp Scampi
Prep time: 30 minutes
Cook time: 5 minutes
Serves 2 to 4

1lb large tiger prawns, shelled (tail on or off as your preference)
1/4-1/2 cup lemon juice (enough to cover the shrimp in a bowl or bag for marinating)
2 tbsp fresh parsley, chopped
2-3 cloves garlic, minced
ground black pepper to taste (approx. 1-2 tsp)
crushed red pepper flakes to taste (approx. 1-2 tsp)

Mix together lemon juice, parsley, garlic, black pepper, and red pepper flakes. Pour into large bowl or bag for marinating, add prawns. Marinate in fridge for 30 minutes.

For BBQ: prep BBQ skewers, and preheat grill. Remove prawns from marinade, put on skewers, and grill until pink and cooked through.

For pan-frying: Preheat skillet over medium heat, add olive oil. Add shrimp and some of the marinade, fry until pink and cooked through.

Serve as appetizer, or with rice and grilled vegetables for dinner. Also makes great topping for salad.

Original found here.

Finger-licking Garlic Butter

Buying pre-made garlic bread from the grocery store is all well and good, but you know me – if I can make something at home, I will usually try it. This garlic butter was so delicious, we probably ate far more garlic bread than is advisable with our spaghetti – whoops! This recipe makes enough garlic butter that you could freeze it and keep it for weeks for use. I, of course, used margarine for my partner, which worked very well, but if you can use butter, do. You just can’t beat real butter sometimes. Enjoy!

Finger-licking Garlic Butter
Prep time: 20 minutes
Yields: 1 1/2 – 2 cups

2 garlic heads
Olive Oil
1 1/2 cup butter (or margarine)
1/4 cup mayonnaise (lite or low fat)
Pinch paprika
1 tbsp Italian season
1 tbsp fresh Italian parsley
1 tsp red chili flakes
1/2 tsp ground black pepper (or so)
Pinch sea salt

Take apart garlic heads, peel cloves, and toss with olive oil. Bake in oven at 400F for 10-15 minutes (watch them carefully, when they start to brown pull them out!).

Meanwhile mix together remaining ingredients.

Crush garlic, and mix in. Transfer to freezer-safe container and enjoy for weeks to come!

Suggested servings:
– Garlic bread – take a baguette, cut in half lengthwise, broil on low in oven 3-5 minutes until golden on top.
– Garlic shrimp – prep shrimp; melt garlic butter in pan over medium heat, saute shrimp in generous amount of butter, serve as appetizer, salad topping, etc.

This recipe can be found in Guy Fieri Food, page 71, “Jimmy’s Favorite Garlic Bread”.