Category Archives: Shrimp

Bacon Shrimp Linguine

pasta 1

 

In the past months, I finished illustrating two books, some magazine pieces, a promo piece, and some pieces for two gallery shows.  Oh, and I took two online courses.  Now that I finally have a moment to breathe, I have enjoyed cooking and experimenting again!  It’s so nice to spend time in the kitchen and try different things outside of our usual rotation of dinners of late…

I made this delicious shrimp and bacon dish last night and wanted to share it.  Also, I want to remember how I made it as I will definitely have to make it again!  My inspiration came from part of a package of bacon and frozen shrimp in our freezer that I had to use up.  The base of the recipe is similar to a All’Amatriciana dish I used to make often.  I omitted the red pepper flakes because my son and husband don’t like them, but it would be a great addition to my version.  I used smoked bacon instead of pancetta and added shrimp.  It is easy to make and perfect for a week night dinner.

Prep involves deveining and cleaning shrimp, so make sure you’ve done this beforehand:

shrimp

After sauteing bacon pieces until crunchy, drain and set aside for a nice garnish!

bacon

 

When it all comes together, the smokiness of the bacon, the acidity of the tomatoes, and the creaminess of the cheese goes so well with the shrimp!

pasta 3

Shrimp Bacon Pasta

4 slices of bacon

1 tablespoon olive oil

1 medium onion, diced finely

3 gloves of garlic, crushed and minced

1 28-oz. can crushed tomatoes

kosher salt to taste

2 teaspoons sugar

2 teaspoons dried oregano

2 teaspoons dried basil

About 1 pound of shrimp, cleaned and deveined, chopped

1/2 pound of linguine

1/2 cup grated parmesan cheese

1.  Boil 4 quarts of water in a large pot.

2.  Meanwhile, heat oil in a skillet over medium heat.  Add oil and fry bacon until crispy.  Remove bacon to drain on paper toweled lined plates.  When it is cooled and crispy, break into little bits.

3.  Saute onion and garlic in remaining oil and bacon fat until soft.  Add crushed tomatoes, salt, sugar, oregano, and basil.  Let simmer, stirring occasionally for about 20 minutes.

4.  Add salt to boiling water in large pot and cook linguine according to package instructions after sauce has been simmering for about 10 minutes.

5.  Drain pasta and return to large pot.  Add shrimp to tomato sauce.  Cook another minute or so until it becomes opaque.  Be careful not to overcook the shrimp.

6.  Pour shrimp sauce on top of pasta in pot, add cheese and stir.

7.  Serve pasta with crispy bacon and more grated cheese on top.

Makes about 4 servings

Enjoy!

pasta 2 bacon

 

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Filed under Dinner, Pork, Shrimp

Shirataki Noodles and Soba Noodles

Shirataki Noodle Ramen

Shirataki Noodle Ramen

I made this comforting soup for lunch the other day.  I wasn’t even going to post it, because it involves packages of instant ramen noodles.  lol.  I grew up eating instant ramen (one of my dad’s specialties), and Jamie loves it too.  The sodium content is pretty outrageous, so I usually only use part of the seasoning packet in the soup.  It can also end up being a lot of calories — one package of noodles is supposed to be two servings.  It’s so easy to eat the whole thing as one serving.  I usually use 1 1/2 packages for Jamie and Denis.

I also like to use Shirataki noodles instead of eating the ramen noodles.  For the uninitiated, shirataki noodles are gluten free, low carb, chewy noodles made from a Japanese yam and are mostly water and fiber — hence the low carb value attributed to them.

Shirataki noodles

Shirataki noodles

I grew up eating them in Asian dishes and have always liked them.  But in the past five years or so, I’ve seen them touted by Hungry Girl and used in Western dishes, like fettucine alfredo.  This personally makes me gag.  The texture is so wrong.  These noodles are nothing like pasta.  People also complain about the fishy order that wafts out of the package when you open it.  You have to rinse the noodles and boil them.  I still feel that the slightly fishy, earthy odor remains, but in Asian dishes, like ramen, this is no problem.  It suits it.  So when I make ramen for the boys, I make shirataki for myself, and we share the broth.  I also like to add cooked egg, chopped scallions, and some kind of protein like cooked shrimp or chicken to it.

Another simple noodle dish is Tempura Soba.   It’s a Japanese tradition (which I did not grow up celebrating) to eat plain soba noodle soup right before midnight. I did this once in Japan before going to the temple and ringing the gong. I made it for our dinner tonight and added tempura shrimp for some protein. Recently I learned that buckwheat noodles are gluten free!  So that is good news for my niece and nephew and others who are gluten intolerant.  If your make your tempura batter with rice flour, then the tempura shrimp could also be made gluten free. 🙂

Shrimp tempura

Shrimp tempura

We’re looking forward to ringing in the new year tonight!  2013 had its extreme ups and downs — let’s hope 2014 is a more stable good one.

Wishing you all a Happy New Year!

Soba with Shrimp Tempura

Soba with Shrimp Tempura

Shirataki ramen

Shirataki ramen

Shirataki Noodle Ramen

1 package of shirataki noodles

an egg, beaten

1 1/2 packages of instant ramen (the kind that come in a block)

Cooked meat (chopped ham, shrimp, pork, chicken, etc.)

scallions for garnish

shichimi togarashi (Japanese chili pepper) optional for garnish

1.  Cook shirataki noodles according the package instructions.  Drain and set aside.

2.  Cook beaten egg in a skillet.  Remove and chop up; set aside.

3.  Cook ramen according to package instructions (you may choose to not use all of the seasoning packet as I do).  Or if you are just eating the shirataki noodles and not using the ramen noodles, don’t bother cooking.

4.  Place desired amount of shirataki noodles in a large bowl.  Top with cooked egg, and cooked meat.  Ladle ramen broth into bowl.  Garnish with scallions and Shichimi Togarashi.

soba-with-shrimp-tempura

Shrimp Tempura Soba Noodles

1/2 pound dried soba (buckwheat) noodles

Oil for coating noodles and for frying

8 cups water

about 4 inches or .5 oz. of dried kombu (kelp — this is found in some Asian markets)

1 cup  or 10-15 g dried bonito flakes

1/3 cup soy sauce

2  tablespoons mirin

1  tablespoons sugar

1 cup tempura flour (you can use flour + 1/4 teaspoon each baking soda and baking powder if you don’t have tempura flour)

1 cup ice water or seltzer (with ice cubes)

12-15 large shrimp, deveined

scallions sliced thinly for garnish

Other garnish ideas:  sliced boiled egg, sliced fish cake, cooked spinach

1.  Boil water in a large pot, and cook dried soba noodles in it for about 4 minutes.  Drain and rinse with cold water.  Coat with a bit of oil and set aside.

2.  Fill pot with 8 cups of water.  Add kombu.  Turn up heat.  Right before it comes to a rolling boil, remove kombu and discard.  Add bonito flakes and boil for about 30 seconds.  Turn off heat.  Let broth sit until flakes settle to bottom of pot.  Strain liquid into a clean pot, pressing on bonito flakes to get as much flavorful broth as possible.

3.  Heat broth over low heat.  Add soy sauce, mirin, and sugar.  Bring to a boil and dissolve sugar.  Set aside but keep hot.

4.  Heat about 1 inch of oil in a wok or saucepan to about 340 F.  Mix tempura flour with ice water.  Do not over mix — it’s OK if it’s lumpy.  Keep the ice cubes in the batter.  Dip shrimp in batter to coat and fry in hot oil until golden on both sides, about 2 minutes.  Remove to a rack placed over a baking sheet to drain.  Continue to cook rest of shrimp this way, being careful not to overcrowd them in the oil.

5.  To assemble, add cooked soba to a bowl, pour broth over.  Garnish with shrimp tempura and scallions.

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Filed under Eggs, Gluten Free, Shrimp, Soup

Ebi Fry and Re-ment (Exquisite Fake Japanese Miniature Food)

Ebi Fry is basically breaded and fried shrimp –a diner-like comfort food I was introduced to while living in Japan.  It’s commonly served with rice, some shredded raw cabbage, and miso soup as a “set” meal.  I like to eat it with thick Worcestershire sauce or tartar sauce.

Jamie helped me make Ebi Fry for dinner yesterday.  He’s been wanting me to make it ever since he received the most amazing gift from his “Auntie Cheryl”, a close friend of ours who grew up with Denis.

I present to you….. RE-MENT!

If you are not familiar with these amazing miniature Japanese foods you MUST– I implore you, you MUST check out the You Tube videos of RR Cherrypie!  We first saw Re-ment models in these crazily hypnotic and soothing videos and then saw the real thing at Mitsuwa in NJ!  Jamie loved them and wanted a set, but they are a bit pricey and really — they aren’t a toy!

It says it right on the box!

Cheryl found them on ebay and presented Jamie with not ONE set but TEN!

Plus, a kitchen!

Examining the loot.

Check out the cuteness:

Storage drawer

This toaster oven looks just like the one I used to have in Japan!

One of the sets is a miniature Ebi Fry.

The amazing thing about these miniatures, as you can see from the videos, is that they show the foods at different stages of cooking and they are SO life-like!

Comes with raw shrimp, breaded shrimp, and fried shrimp.

Frying oil has a little hole in it so you can fit shrimp in.

It even comes with a little paper towel roll on which to “drain” your fried shrimp.

Each set also comes with a recipe to make the dish.

For our (real) Ebi Fry, we used a combination of large and jumbo shrimp.

Lego Batman is impressed by the jumbo shrimp on the right!

You can find Panko at Asian markets and sometimes in the International sections of grocery stores.

Jamie did all the breading himself:

I’m not sure which looks more tasty — the real version or the miniature version!

All I can say is:  Everyone should have an Auntie Cheryl in one’s life!  Thanks, Cheryl!!

Ebi Fry (Breaded Fried Shrimp) loosely translated from Re-ment Set

Ingredients (4 servings)

12 shrimp  (jumbo size works better)

2 teaspoons oil (we omitted this)

1 tablespoon milk (we omitted this as well)

flour for dredging ( we used about 1/3 cup)

1 egg, beaten

Panko (Japanese bread crumbs)

Oil for frying

  1. Devein and clean shrimp, but leave tails on.
  2. Place shrimp on backs and make small diagonal slashes on the shrimp bellies (this will help it to stay straight when fried). Chop tips off of shrimp tails and squeeze out excess water with the side of the knife (this will prevent splattering when frying).
  3. Season with salt and pepper.  Let sit in oil and milk for awhile to remove any odors (I skipped this step because my shrimp was really fresh and I didn’t think it was necessary).  Pat dry.
  4. Dredge shrimp in flour, dust off, then dredge in egg, then coat in Panko.
  5. Heat oil to 355 degrees F.  Slowly ease in shrimp from the tails. (I actually didn’t deep fry ours — I just sauteed in about 1/2-inch of oil.)
  6. Fry shrimp for about 1 minute turning once or twice until golden.

Direct translation:  When oil makes a sound like “juwajuwa” and becomes like “pichi-pichi”, it is OK (done)!

15 Comments

Filed under Children, Dinner, Shrimp