Pumpkin with Dried Shrimp

Wendell came home the other day with a bag of cut-up kabocha from Costco.  A dish from waaaay back in the day that my mom used to make came to my mind.  It included dried shrimp which is a bit unusual, so I was surprised when I found several recipes online.  I chose the one from What to Cook Today site, mostly because it was the first one. 

It came out wetter than my mom's but ono enough that Wendell said that maybe he'll make it for his team!  Also, my mom's didn't include any meat, but I added ground pork so that it would turn into a main rather than just a side dish.  And I bumped up the amounts stated in the recipe just a skosh 'cause it felt right to do that. 

 

The pumpkin came in a two-bag pack for $9.99.  I used about three-fourths because I couldn't fit it all in the pan. 

   

This is the humongous dried shrimp that I used.  Wendell's friend gave the bag to him awhile back.  I thought he said that it was from Vegas, but not sure now.  Maybe it was from the Big Island.

  

750 grams pumpkin, cubed

2 Tbsp dried shrimp, soaked 10 minutes

1 tsp grated ginger

1 Tbsp cooking oil

3 cloves garlic, minced

1/2 cup chicken broth

*ground or thinly sliced meat* if desired

Seasonings:

1 Tbsp sambal oelek (optional)

1 Tbsp oyster sauce 

1/2 tsp salt

1/2 tsp sugar

Garnish:

Crispy fried shallots

Instructions:

Peel and cut pumpkin into cubes.  Soak dried shrimp in warm water for about 10 minutes or until softened.

Preheat 1 Tbsp of oil over medium heat.  Add garlic and ginger and stir fry for about 10 seconds.  Add the dried shrimp and stir fry for about 1 minute.  *You can add ground or thinly sliced meat here.*  Add the pumpkin followed by seasonings and continue to stir fry to combine everything.  Add chicken broth and cover with a lid to let it simmer for about 5 minutes or until pumpkins are softened but not mushy.  Adjust seasonings to your taste.

Sprinkle with some fried shallots.

Dd's Shrimp Scampi

It's been awhile since I've had shrimp scampi, and this looks so good!

 

SHRIMP SCAMPI

 6 oz. angel hair pasta, cooked according to package directions

1 TB olive oil

3/4 # 16-20 count shrimp, peeled and deveined

Kosher salt and freshly ground black pepper

6 cloves garlic, finely chopped

1 small shallot, finely chopped

½ c. cup dry white wine

2 TB freshly squeezed lemon juice

Pinch red pepper flakes

Pinch dried oregano

2 TB butter, cut up

1/3 c. Italian parsley, chopped

Garnish: grated Parmesan cheese

 

In a large skillet over high heat warm oil until shimmering. Generously season shrimp

with salt and pepper. Add shrimp to skillet in a single layer; cook 1 minute. Turn and

cook 1 more minute. Transfer shrimp to a bowl.  Into skillet add garlic and shallot;

cook for 1 minute. Add wine, lemon juice, pepper flakes and oregano. Simmer 3 minutes

until slightly reduced. Whisk in butter piece by piece, thoroughly incorporating each piece

before adding the next. Season with additional salt and pepper as needed. Return shrimp,

drained pasta and parsley and toss to combine thoroughly. Garnish with cheese as desired.

Serves 2.

Dd's Seafood Manicotti

This sure looks yummy!

 

SEAFOOD MANICOTTI

6 manicotti shells, cooked according to package directions, drained

Stuffing:

6 medium shrimp

6 large scallops

Water as needed

2 tsp. pickling spice

1 bay leaf

2 tsp. lemon juice

1 tsp. butter

1 small shallot, finely chopped

1 garlic clove, minced

¼ c. frozen chopped spinach, drained well

¼ c. mozzarella cheese, shredded

1 TB Dijon mustard

2 TB mayonnaise

Kosher, freshly ground black pepper

Sauce:

2 TB butter

2 TB flour

1 ½ c. milk

1/4 tsp white pepper

1/4 tsp coarsely ground pepper

½ c Parmesan cheese, grated

 

Preheat oven to 350 degrees. In a small saucepan over medium heat bring water, pickling spice, bay leaf, lemon juice and water to a boil. Reduce to a simmer; add shrimp and scallops. Cook 2 minutes. Drain immediately. Coarsely chop shrimp and scallops. Set aside in a mixing bowl. 

In a small skillet over medium heat sauté shallot and garlic in butter until tender. Cool slightly. Transfer into mixing bowl with reserved shrimp and scallops. Stir in spinach, cheese, mustard, mayonnaise, salt and pepper. Reserve. Save any leftover stuffing.

Sauce: In a small saucepan over medium heat melt butter over medium heat. Whisk in flour and coarsely ground pepper; gradually whisk in milk. Bring to a boil stirring until thickened to desired consistency. Whisk in Parmesan cheese. 

Spoon ½ of sauce into bottom of baking dish. On work surface divide seafood mixture and stuff on prepared pasta. Place in baking dish. Top with remaining sauce. Place any remaining stuffing on top of stuffed pasta. Cover; bake 15 minutes until heated through and bubbly.

Switch oven to broil. Remove cover and broil until golden brown. Serves 3-4.

Shrimp Cucumber Salad

Loooooong time ago when me and Wendell were dating we used to go to Hanohano Room a lot, and the shrimp cucumber salad was a fave.

Here's my copy cat version and it couldn't be simpler.  I sliced up cucumbers, threw it together with some Costco Garlic Shrimp Poke and drizzled on some of my sister Didi's Ume Sesame dressing. 

So refreshing. 

Wendell's Dynamite Kim Chee Shrimp and Lup Cheong

This is a Foodland recipe.  Wendell chose to use aburage pouches instead of mushrooms to stuff.  He made it for his softball team.  It was a hit!

• 1 pound Crimini or Button mushrooms
• 3 ounces Lup cheong sausage
• 1/4 pound Kim Chee Shrimp Poke
• 1/2 cup Sriracha mayo
• 1/4 Yellow onion
• Salt & pepper, to taste

INSTRUCTIONS 

• Preheat oven to 350°F.
• Remove stems from mushrooms and bake bottom up for 15 minutes. This will render water content to ensure filling consistency. Gently drain mushrooms, season with salt and pepper, and let cool.
• Finely dice Lup Cheong and sauté. Let cool.
• Mince Kim Chee Shrimp Poke and finely dice onions.
• In a bowl, combine Kim Chee Shrimp, onions, lup cheong and sriracha mayo and mix thoroughly. Add salt and pepper to taste.
• Fill the mushrooms with filling and bake for another 10 minutes.
• Broil for 4 minutes and serve.
  
  

Dd's Shrimp Scampi

I've been craving pasta lately, and this looks like it would totally fit the bill.

 

SHRIMP SCAMPI

 

6 oz. pasta, cooked according to package directions

½ # large shrimp, peeled and deveined

Garlic salt, as needed

2 TB olive oil 

5 cloves garlic, minced

1/4 tsp. red pepper flakes

1/3 c. white wine

Juice of 1/2 lemon, plus wedges for serving

1 small bunch broccoli, florets

3 TB butter

2 TB Italian parsley, chopped

 

Season shrimp with salt.  In a skillet over medium-high heat sauté garlic and red pepper flakes in olive oil 30-45 seconds. Add shrimp and cook, stirring occasionally. Cook until just pink and just cooked through, 1-2 minutes per side. Remove shrimp to a plate.  

Into skillet add wine, lemon juice and broccoli. Simmer until slightly reduced, 2 minutes and broccoli is cooked to desired doneness. 

Into skillet add pasta, butter and shrimp with  any juices from the plate. Continue to cook, tossing, until the butter is melted and shrimp is heated through, about 2 minutes. Season with salt; stir in parsley. Serve with lemon wedges. Serves 2-3.

Dd's Lemon Feta Seafood with Spinach

Too hard for me to make, but maybe some of you can try.  Sure looks yummy!

 

LEMON FETA SEAFOOD WITH SPINACH

 

*Sauce:

6 TB olive oil

½ tsp. lemon zest

1/4 c fresh lemon juice

1/4 c feta cheese, crumbled

1 TB agave nectar or honey

Salt, freshly cracked black pepper

Seafood:

1 large onion, thinly sliced

½ c green onion, chopped

2 cloves garlic, minced

1 TB butter

1 TB olive oil

1 # fresh baby spinach

6 pc. small scallops, patted dry

3 large shrimp, peeled, deveined

4 oz. pc. salmon, cut into thirds

Salt, freshly cracked black pepper

Garnish: chopped green onion, crumbled feta cheese

 

Sauce: In a blender puree oil, lemon zest, lemon juice, feta cheese, and agave nectar. Season with salt & pepper. Set aside. 

In a skillet over medium heat sauté onion, green onions, and garlic in olive oil until softened, about 10 minutes. Add spinach; season with salt and pepper. Stir until just wilted. Transfer into mixing bowl; keep warm.  

Wipe out pan and return to medium-high heat.  Brush seafood with remaining 2 TB oil; season with salt and pepper. Add any leftover oil to pan. Sear seafood until they easily release and have browned, about 2-3 minutes. Turn seafood and sear until cooked through, 2-3  minutes. 

For service place spinach mixture among plates and top with seafood and drizzle with sauce. Garnish as desired.

Serves 2-4.

 

 

Wendell's Grilled Shrimp with Chile and Garlic

Wendell saw this recipe in the recent Crave section of the Star Advertiser.  The article is from the New York Times and is by Ali Slagle.

It says that baking soda added into mayonnaise intensifies the mayo's fat.  Can't go wrong, yah.  I ate it with some pita bread and soup.  Was yummy!

• 
  

  INGREDIENTS

• 6garlic cloves
• ½ to 1fresh hot chile, such as jalapeño or Fresno (depending on the chile’s kick and your heat tolerance)
• ¼cup mayonnaise
• 1½teaspoons kosher salt (such as Diamond Crystal)
• Heaping ¼ teaspoon baking soda
• 1½pounds large shrimp, peeled and deveined, tails on, patted dry
• 
  

  PREPARATION

  1. Step 1

     Prepare a charcoal or gas grill for high heat. (If you don’t have a grill, you can cook the shrimp in a cast-iron skillet over high heat, with the vent on, following the same timing.) Using a Microplane or the small holes of a box grater, grate the garlic and chile into a medium bowl. Stir in the mayonnaise, salt and baking soda. Add the shrimp and stir to combine. Refrigerate for 15 to 30 minutes.

  2. Step 2

     Clean the grates with a grill brush (no need to grease the grates), then grill the shrimp until well browned, 2 to 4 minutes. (If using a gas grill, close the lid to maintain temperature.) Flip and cook until opaque throughout, 1 to 2 minutes. Eat right away.

Cy's Ceviche

Cy made this for his wife.  Looks really yummy.

He said:   Tomato, jalapeños, red onions, cilantro, lemon and lime juice, shrimp and scallops, salt.  Sprinkle seasoned salt and chili pepper on top for bonus.  You can also add in some kind of white fish if you like.

Wendell's Shrimp a la Plancha

Wendell saw this recipe in this week's Crave section of the Star Advertiser and whipped this up the other night for dinner.  It was yummy.

 

INGREDIENTS

Yield:4 appetizer servings, 2 to 3 entree servings

• 1pound extra-large shrimp, shelled, split and deveined
• 1tablespoon extra-virgin olive oil (preferably Spanish), plus 2 to 3 tablespoons for greasing
• 2tablespoons minced flat-leaf parsley
• 2 to 4garlic cloves, peeled and crushed with the side of a knife
• 1teaspoon pimentón (optional)
• Coarse sea salt and freshly ground black pepper
• 2tablespoons brandy or sherry (optional)
• Lemon wedges, for serving
• 
  

  PREPARATION

  1. Step 1

     Place the shrimp in a medium bowl with 1 tablespoon olive oil, 1 tablespoon parsley, the garlic, pimentón (if using) and salt and pepper; toss to mix. Let marinate for 10 minutes while you heat the griddle.

  2. Step 2

     Heat your griddle to high heat (500 degrees). If using a gas-fired griddle, set it to high. If using a freestanding griddle, the flat side of a grill pan or a large cast-iron skillet, heat it on your stove over high heat or over a direct fire on your grill. To check the temperature, shake a few drops of water onto it. When properly heated, the water will evaporate in 1 to 2 seconds. Drizzle the griddle with olive oil (start with 2 tablespoons, adding more as needed) and spread the oil around with a spatula.

  3. Step 3

     When ready to cook, spoon the shrimp onto the griddle in a single layer and cook until browned underneath, 2 to 3 minutes per side.

  4. Step 4

     If using the brandy or sherry, carefully pour it over the shrimp and cook until evaporated. For high drama, touch a lit long fireplace match or butane match to it to flambée it.

  5. Step 5

     Transfer the shrimp to a platter or plates and sprinkle with the remaining 1 tablespoon parsley. Serve with lemon wedges.

Dd's Seafood Chowder

Uuuuuuuu, this looks so good, but maybe a skosh too hard for me to try make myself.

 

DD'S SEAFOOD CHOWDER

 

6 pc. (21-24 size) shrimp, halved

¼# bay scallops

Salted water as needed

2 TB butter

½ medium onion, chopped

1 stalk celery, chopped

¼ small orange bell pepper, chopped

2 cloves garlic, minced

Salt, freshly ground black pepper

3 TB flour

1 small Yukon Gold potato (optional to peel), ½-inch cubes

3 c. seafood broth/stock**

1/8# salmon,* chopped

Salted water as needed

¼ c heavy cream

2 drops tabasco

Salt, freshly ground black pepper

Garnish: chopped chives

 

In a small saucepot over medium heat cover shrimp and scallops with salted water. Bring to a low simmer.  Immediately remove seafood into ice bath; set aside. Place boiled water** in a 3 cup measuring cup. 

In a medium saucepot over medium heat sautee vegetables in butter 6-8 minutes. Season with salt and pepper. Stir in flour until well incorporated. Add stock into reserved water to make 3 cups. Add to saucepot along with potatoes; bring to a boil. Reduce heat to low; simmer til potatoes are cooked through about 5-6 minutes. 

Add salmon* (I used smoked salmon, added just until warmed through) and simmer until opaque, about 2-3 minutes. Add scallops and shrimp. Stir in cream to heat through. Add tabasco, check for seasoning. 

Garnish with chives. Serves 2.

Cleta's Soon Tofu Soup

 Look at that pikcha!!  Makes me want some right now!

Cleta said she made it with this soup kit which she got from H Mart for around $1.99.  She enhanced it with Kauai Sugar Shrimp (from Sam's), sliced zucchini, soy sprouts and kimchee with "juice".

Chicken and Shrimp Lettuce Wrap

I wanted to make a lettuce wrap and found a recipe on The Food Charlatan site.  

It came out good, but to be honest, I'm not sure if I'll ever make it again.  It's kinda too humbug for a lazy cook like me.

Wendell and Landon ate it like you're supposed to . . . . on lettuce.  I decided that I wanted it on rice.

I had issues while cooking and needed to drain off excess liquid twice, first after frying the chicken and then again after adding in the sauce.  Maybe I shoulda turned up the heat and let the liquid reduce, but I lacked the patience.

 

Ingredients

• 1 pound chicken thighs, chopped into 1/4" to 1/2" inch pieces
• 2 1/2 tablespoons vegetable oil
• 2 1/2 teaspoons sesame oil
• 1 1/2 teaspoons kosher salt
• black pepper

• 1 cup minced shiitake mushrooms
• 1 (8-oz) can minced water chestnuts
• 1 tablespoon minced garlic
• 1 tablespoon fresh minced ginger
• 4 stems chopped chopped onions

• 1 cup minced shrimp

For the sauce to go in chicken filling

• 1/4 cup cold water
• 2 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 2 tablespoons mirin
• 3 tablespoons hoisin sauce
• 1 tablespoon granulated sugar
• 1 teaspoon cornstarch

For the dipping sauce

• 1/4 cup warm water
• 2 tablespoons granulated sugar
• 3 tablespoons soy sauce
• 4 teaspoons rice vinegar
• 1 teaspoon chili garlic sauce
•  2 teaspoons oyster sauce
• 1/2 teaspoon sesame oil

Instructions

• Heat a wok. Once the pan is very hot, add 1 and 1/2 tablespoons neutral oil and 1/2 tablespoon sesame oil. Add the diced chicken and stir constantly until thoroughly cooked. Season with 1 1/2 teaspoons kosher salt, and black pepper to taste. Remove the chicken.
• Keep the heat on medium high. Add another 1 tablespoon neutral oil and 1 teaspoon sesame oil. When hot, add in the mushrooms and water chestnuts. Saute for 2-3 minutes. Add in 1 tablespoon garlic and 1 tablespoon ginger and saute for another 1 minute.
• Add in the cooked chicken, shrimp and the prepared sauce. Lower the heat to medium and cook until the shrimp is cooked.
• Add green onions.  Remove from heat.
• Make the dipping sauce. In a small bowl, combine 1/4 cup warm water, 2 tablespoons sugar, 3 tablespoons soy sauce, 4 teaspoons rice vinegar, 1 teaspoon chili garlic sauce, 2 teaspoons oyster sauce and 1/2 teaspoon sesame oil. Whisk it together.

Dd's Greek Shrimp Pasta

 

GREEK SHRIMP PASTA

 

¼ # pasta, cooked according to package directions, drained

6-8 large shrimp, peeled, deveined

½ tsp. oregano

Garlic salt, freshly ground black pepper

1 TB butter

2 TB + 1 TB olive oil

4 garlic cloves, thinly sliced

½ small red onion, chopped

2-3 TB sun dried tomatoes, coarsely chopped

½ c. artichoke hearts, drained

¼ c. kalamata olives, sliced

½  tsp. red pepper flakes

4 oz. feta cheese

 

Generously season shrimp with oregano, salt and pepper. In a skillet over medium heat saute shrimp in butter and 2 TB olive oil until cooked through. Remove from skillet; set aside. 

Into skillet sauté garlic and onion 2 minutes. Add tomatoes, artichoke hearts, olives and red pepper flakes. Stir in pasta until combined well.  

Divide among serving plates. Decoratively place shrimp onto pasta; top with cheese. Drizzle with remaining olive oil. Serves 2.