Free Recipes Archive
This is recipe is incredibly rich. You can use light coconut milk or substitute evaporated milk for the cream if you wish to lighten it a bit. Makes 4 servings 2 pounds medium to large shrimp 2 tablespoons olive oil Read More …
Chef Nick Oltarsh of Lobby at Twelve – Atlanta, GA Yield: 4 portions 1 pound Brussels sprouts Salted water, for boiling 1/2 pound plus 4 Tablespoons unsalted butter, cubed 1 teaspoon garlic, minced Salt and pepper 3 10-ounce rainbow trout Read More …
800 g sardines, 100 g breadcrumbs, 6 artichokes, oregano, 200 g primosale cheese, olive oil, salt, pepper. Clean sardines taking heads and tails off. Take the hardest part of artichokes off and cut in thin pieces. In a tin, previously Read More …
Eels about gr. 800, lemons 2, a bundle of wild fennel, olive oil, salt, pepper, flat bread dough kg. 1. Cut eels and put tin a pan with lemon juice, chopped wild fennel, half cup water, olive oil, salt and Read More …
1 kg. tuna (a single piece), 2 or 3 garlic cloves, some mint, 200 gr. tomato extract, 1 onion, olive oil, pepper, 2 bay leaves (or a piece of cinnamon). Hole the tuna and place put garlic and mint in Read More …
“muletti” (a local fish from Ribera, Sicily) gr. 800, vinegar gr. 250, 3 garlic cloves, flour gr. 200, minced orange peel, olive oil, salt and pepper. Wash and clean fish, take the tripe out, put in a bowl and leave Read More …
Makes 6 servings 1 pound sea scallops, cleaned 3/4 cup fresh lemon juice 1/4 cup cilantro, chopped 1/4 cup red onion, chopped 1/4 cup tomato ketchup 1/4 cup fresh orange juice 1/4 cup clam juice 1/2 tablespoon jalapeno pepper, finely Read More …
Sauce Zest of 1/2 lime, 1/2 lemon and 1/4 orange Juice of 1/4 lime, 1/4 lemon and 1/2 orange 1 small shallot, diced fine 1 inch of fresh peeled ginger, minced 1 teaspoon coriander seeds small pinch of true cinnamon Read More …
Chef Ron Eyester Restaurant/Operation Food 101, Atlanta Yield: 1 serving Sushi-grade ahi tuna, 7 oz. 1 piece Salt and pepper to taste Red bell pepper, julienne 1/2 cup Red cabbage, julienne 1/2 cup Shiitake mushrooms 1/4 cup Snow peas, blanched Read More …
Makes 6 servings 1/4 cup pistachios (about 1 ounce) 10 large fresh basil leaves 1 garlic clove 1/2 cup (1 stick) butter, room temperature 1 teaspoon lime juice six 6 ounces salmon fillets 1/2 cup dry white wine additional fresh Read More …
2 large potatoes, cooked & mashed 3 green onions, chopped 2 ml ground coriander 15 ml dijon mustard 2 ml salt 1 ml grated lemon rind 1 ml pepper 1 ml hot sauce 1 ml dill weed 1 egg, slightly Read More …
4 small boiled beetroots 12 king prawns, cooked and peeled 1 garlic clove, finely chopped 4 tablespoon maize oil 1/2 cucumber white bread 2 tablespoon lemon juice 1 tablespoon hot curry paste 1 punnet alfalfa sprouts Hollow out the beetroot Read More …
1 envelope unflavored gelatin 1/2 cup cold vegetable-juice cocktail 3/4 cup boiling vegetable-juice cocktail 1/4 cup reduced-calorie mayonnaise 1 cup regular cottage cheese 3 tablespoons lemon juice 1 teaspoon dried dill weed 1/2 teaspoon Worcestershire sauce 1 cup Smoked Salmon Read More …
Source: Tequila Grill, Phoenix, Arizona 5 (8-12 count) shrimp 1 ounce shallots, chopped 1/2 ounce garlic, chopped 2 ancho chiles, chopped 1 teaspoon salt and pepper 3 ounces white wine 1 lime, juiced 3 ounces garlic butter 2 ounces baby Read More …
2 lbs deveined medium shrimp 1-1/2 tb Minced shallots or scallions 2 tb Brandy 1-1/2 teaspoon Freshly grated ginger 2 tb Minced parsley 4 teaspoon Grated parmesan cheese 1 TB Butter 1 md Clove garlic, mashed 2 teaspoon Soy sauce Read More …
Source: Chef Craig Rouse, TAPS Fish House & Brewery, Brea, California 1 pound shrimp (16/20 size) 2 cups Cajun BBQ sauce (see recipe below) 1/2 pound butter 1 tablespoon garlic Juice of 2 lemons 2 ounces oil, vegetable or your Read More …
Source: Floyd Cardoz of Manhattan’s Tabla 2 tablespoons extra-virgin olive oil 1 tablespoon finely ground black pepper 1 tablespoon ground coriander 1 pound large shrimp, shelled and deveined 1 tablespoon fresh lime juice Sea salt In a large, shallow dish, Read More …
450 g (1 lb) uncooked prawns, peeled and deveined 1 teaspoon salt pinch of freshly ground white pepper 1 egg white 1 tablespoon cornflour 2 tablespoons vegetable oil 2 slices root ginger,shredded 1 dried chilli, seeded and finely chopped 2 Read More …
6 pieces 16/20 shrimp, cleaned and deveined marinade: 1/4 cup soy sauce (shoyu) 1 tbs white sugar 3 tbs white miso 1 teaspoon chili sauce 1 tbs chopped fresh garlic 1/4 teaspoon chopped fresh cilantro 3 tbs orange juice Papaya Read More …
Source: Chef Tommy Sanford, Whizbang Cafe Jumbo shrimp, 6 per person 4 tablespoons butter 1 teaspoon fresh ginger 1 teaspoon chopped garlic 3/4 tablespoon curry paste 1 tablespoon tamarind paste 1/2 cup Coco Lopez 2 tablespoons brown sugar Sauté garlic Read More …
Source: Randy Waidner, Executive Chef for Chicago’s Weber Grill Restaurant Sauce 1 (12 ounce) bottle mild chili sauce 2 tablespoons fresh lemon juice 1 tablespoon mayonnaise 2 teaspoons prepared horseradish 1 teaspoon Worcestershire sauce 1/4 teaspoon Tabasco sauce 1/4 teaspoon Read More …
Source: Village Cafe, Barstow, California (along historic Route 66) 12 fresh jumbo shrimp, shells on, cleaned and deveined Seasoned salt to taste Garlic powder Red pepper flakes, as desired Green onion to taste, cut into 1-inch strips Vegetable oil Deep Read More …
2 tablespoon salad oil 1/2 cup chopped celery 1/4 cup chopped green pepper 1/4 teaspoon garlic powder 28 ounce tin tomatoes 8 ounce tin tomato sauce 1/4 cup instant minced onion 1/2 teaspoon crushed oregano 1/4 teaspoon crushed thyme 1/2 Read More …
Source: Chef Luis Sanchez, Ernesto’s Mexican Food, Sacramento, California 6 plump jumbo shrimp 1 tablespoon butter 2 garlic cloves Pinch of pepper Pinch of salt 1 cup sliced green bell pepper 1/4 cup diced tomatoes 10 green tomatillos 2 chiles Read More …
10 large shrimp, raw water, for boiling salt 2 cups sushi rice Wasabe horseradish sauce Skewer the shrimp on the underside from head to tail with toothpicks to prevent curling. Cook for 3 minutes in lightly salted boiling water, then Read More …
Source: Luis Sanchez, Ernesto’s Mexican Food, Sacramento, California 7 plump jumbo shrimp 1 tablespoon butter 2 garlic cloves Pinch of pepper Pinch of salt 1/2 onion, sliced 1 cup sliced mushrooms 3 California chiles 2 Pasilla chiles Wash the chile Read More …
Source: The Anchorage – Beaufort, South Carolina Tomato Sauce 1 large onion, chopped 3 tablespoons olive oil 3 garlic cloves, minced 2-1/2 (14 to 16 ounce) cans whole tomatoes, including juice 1 (6 ounce) can tomato paste 1 cup dry Read More …
Jumbo shrimp, butterflied (instructions follow) 1 egg, lightly beaten Yellow corn flour Salt and pepper Vegetable oil Sauce Hellmann’s or homemade mayonnaise Louisiana mustard (such as Zatarain’s) Freshly prepared horseradish Fresh celery with leaves, finely chopped Fresh parsley, finely chopped Read More …
Serving Size : 8 6 cloves garlic, minced 2 tablespoon ginger, finely minced 4 serrano peppers, minced with seeds 2 whole green onions, minced 1/4 c cilantro, chopped 1 tablespoon lime zest, finely minced 1/4 c lime juice 1/4 c Read More …
Source: Chef Amarin Reelachart of Eurasia, Virginia Beach, Virginia Marinade 8 cloves garlic, crushed 2 tablespoons cilantro, minced 1 teaspoon white pepper 1/2 teaspoon salt 1-1/2 teaspoons granulated sugar In a large bowl, combine all marinade ingredients and mix well. Read More …
Source: Chefs Joe Simone and Mark Ellis, Fire King Bistro, Hingham, Massachusetts 12 large shrimp, peeled, de-veined 3 egg whites 1/2 cup unsweetened, long-shred coconut 1/4 cup macadamia nuts, finely chopped 1/2 cup flour 3 cups vegetable oil Place shrimp Read More …
2 pound raw, peeled and deveined shrimp, fresh or frozen (21-25 size) 1/4 cup all-purpose flour 1/3 cup Canola oil 1/2 cup hot water 1 can (8 ounces) hunts tomato sauce 1/2 cup chopped spring onions (everything but the root) Read More …
2 pound of cooked shrimp (21-25 size) 1/4 pound cooked shrimp chopped finely 1/4 cup sweet cream butter 2 tablespoons all-purpose flour 3/4 teaspoon sea salt 1/2 teaspoon cayenne pepper 1/8 teaspoon fresh ground nutmeg 1-1/2 cups light cream 2 Read More …
Source: Chef Bill Minder – Zia Marie’s, Virginia Beach, VA 1/2 pound pancetta (unsmoked Italian bacon), sliced very thin 2 pounds jumbo shrimp 1/2 cup butter 1/2 cup extra virgin olive oil Juice of 4 lemons 1/4 cup diced garlic Read More …
Source: Lucas Gasco, Zarzuela, San Francisco, California 1/3 cup olive oil 4 cloves garlic, sliced 2 small red chile peppers 3/4 pound small shrimp (about 50 to 60), peeled and deveined Salt to taste 1 tablespoon minced parsley A little Read More …
Source: Xochimilco Mexican Restaurant, Sacramento, California 2 tablespoons butter or 2 ounces oil 3 ounces bell pepper, sliced 3 ounces onion, sliced 1 tomato, diced 1 teaspoon garlic, minced 5 ounces tomato sauce 8 to 10 shrimp 1 teaspoon ground Read More …
Source: Xochimilco Mexican Restaurant and Grille, Sacramento, California 6 ounces shrimp whole, peeled and cleaned 3 ounces whole scallops 1/2 large bell peppers, sliced (green and red) 1/2 onion, sliced 1 zucchini sliced 1 large carrot sliced Heat 3 tablespoons Read More …
6 ounces (1-1/2 sticks) butter 1-1/2 teaspoons crushed garlic Flour 24 large shrimp, peeled, deveined 2/3 cup white wine 1 tablespoon chopped fresh parsley Cooked rice to serve 4 Sauté garlic in butter. Dust shrimp with flour, add to garlic Read More …
6 Prawns, shelled 1 Shot Cabo Wabo Tequila 1 Jalapeño Pepper, chopped 1 tablespoon Chopped fresh garlic 1 tablespoon chopped fresh cilantro lime juice, fresh salt and pepper to taste Marinate the shrimp in the remaining ingredients briefly. Grill until Read More …
4-6 shrimp 1/2 cup button mushrooms 1-2 ounces cooked duck meat 6 ounces duck sauce (roux based) Melt butter in skillet. Add shrimp and mushrooms. Let shrimp cook until pink and also let mushrooms cook until soft. Add duck meat. Read More …
1-1/2 lbs. shrimp, peeled 6 red jalapeño chiles, stems and seeds removed, minced small onion, finely chopped 1 clove garlic, minced 2 tbs. olive oil 2 small tomatoes, peeled and chopped 1/3 cup tequila 1 teaspoon fresh basil, minced 1 Read More …
2 tablespoon butter 1 clove garlic, crushed 1 lb fresh lg. shrimp, peeled and split lenghtwise 1 tablespoon lemon juice 1/4 teaspoon tarragon 3 tablespoon grainy Dijon mustard 2 tablespoon minced fresh parsley Cooked Rice Melt butter in sauté pan. Read More …
Source: Executive chef Pepe Lopez, El Torito Mexican restaurants 6 (8-inch) flour tortillas 6 tablespoons Serrano-Pepita Dip, see recipe Engrudo (flour-and-water paste), as needed Shrimp Filling 1 pound thawed shrimp, diced 1/2-inch 2 teaspoons fresh garlic, chopped fine 1 teaspoon Read More …
1/4 pound butter 1 cup chopped green bell pepper 1 cup chopped onions 1 cup diced celery 1 cup diced shallots 2 cups chopped canned tomatoes 1 cup tomato purée or 2 tablespoons tomato paste 3 pounds peeled and de-veined Read More …
Source: Jesse Peplow, Executive Chef, Embassy Suites Olive oil 1 teaspoon mustard greens 1 whole lemon 1 teaspoon minced garlic 4 ounces butter 2 ounces white wine Sauté shrimp in olive oil. Add mustard greens. Squeeze lemon juice; add minced Read More …
Serving Size : 2 8 jumbo raw shrimp 2 tablespoons chopped fresh parsley 1 cup bread crumbs 6 tablespoons butter, melted 1/4 cup flaked crabmeat 1/4 cup dry sherry 1/4 cup chopped almonds salt and freshly ground pepper Remove shell Read More …
2 lbs. of shrimp, peeled, deveined, uncooked 1/2 c. of chopped bell peppers (any color) 1/2 c. of chopped onion 1 – 2 teaspoon of cayenne pepper (depends on your taste) 2 cloves of garlic, minced 3 teaspoon of Worcestershire Read More …
1 lb orecchiette pasta 4 sprigs fresh basil 1 can sweetened condensed milk 3 tablespoon cream cheese, softened 3 oz feta cheese, crumbled 1 cup vanilla yogurt 1/4 teaspoon grated nutmeg 1/4 cup diced red onions 3 cloves garlic, chopped Read More …
Source: Mario Muniz Jr., Cuevitas Cantina & Grill, Folsom, California 6 jumbo shrimp 1 cup chile Colorado sauce 1 cup hot salsa 1/4 cup diced onion 1/4 cup diced bell pepper 1 teaspoon crushed red pepper (chile de arbol) 1/8 Read More …
Source: Mario Muniz Jr. – Cuevitas Cantina & Grill Folsom, California 6 jumbo tiger prawns 1 cup flour 1/4 teaspoon chili powder or cayenne pepper (more or less to taste, use chili powder for milder dish) Salt and pepper to Read More …