Shrimp, Pork, and Sugar Snap Pea Spring Rolls

Makes about 3 dozen

Ingredients

• · 1 tablespoon vegetable oil, plus more as needed and for frying
• · 1/2 pound ground pork
• · 1/2 cup minced onion
• · 1/4 cup minced celery
• · 1/4 cup finely grated carrot
• · 3 garlic cloves, minced
• · 1 tablespoon fish sauce
• · 1/2 cup grated cabbage (3 ounces)
• · 1/2 cup sugar snap peas (2 ounces), thinly sliced
• · 1/2 pound shrimp, shelled and deveined, thinly sliced crosswise
• · Coarse salt and freshly ground pepper
• · 10 pring-roll wrappers (8-inch square)
• · 1 large egg yolk, lightly beaten
• · 1 tablespoon water
• 
  
• · Rice-Vinegar Dipping Sauce

Directions

1. Heat oil in a medium saucepan over medium heat. Add pork, and cook, breaking it up with a spoon, until browned, about 5 minutes. Remove pork with a slotted spoon.

2. Add onion to pan, and cook until softened, about 3 minutes. Add celery, carrot, garlic, and fish sauce, and cook until vegetables are softened, about 2 minutes. Add cabbage, sugar snap peas, and shrimp, and cook until shrimp is pink and cooked through, about 2 minutes. Stir in reserved pork. Season with salt and pepper, and let cool slightly.

3. Stack spring-roll wrappers, and cut into quarters. (You should have forty 4-inch squares.)

4. Whisk yolk and water in a small bowl. Place 1 wrapper on a work surface, with 1 corner facing you. (Keep remaining wrappers covered with a damp kitchen towel.) Arrange 1 tablespoon filling in a mound in center of wrapper. Fold bottom corner over filling, then fold in sides halfway. Roll wrapper to form a tight cylinder, leaving top corner exposed. Brush top corner with egg wash, and press to seal. Cover with a damp kitchen towel. Repeat with remaining ingredients. (Spring rolls can be frozen for up to 1 month; do not thaw before cooking.)

5. Heat 1/2 inch of oil in large, heavy skillet until it reaches 350 degrees. Working in batches, add spring rolls, seam side down, and fry, turning frequently, until golden brown, 2 to 3 minutes. (Adjust heat as necessary to keep oil at a steady temperature; add more oil if needed.) Drain on paper towels. Serve immediately with dipping sauce.

Rice Vinegar Dipping Sauce

Ingredients

Makes 1/2 cup

· 1/2 cup unseasoned rice-wine vinegar

· 1 small green chile, such as serrano, seeded and thinly sliced

Directions

1. Combine vinegar and chile in a small bowl. Let stand at room temperature at least 1 hour before serving (or for up to 2 hours.

Spicy Thai Coconut Shrimp

Southern Living, Cooking Light May 1999

Yield: 4 servings (serving size: 1 1/4 cups shrimp sauce and 1 cup rice)

Ingredients

• 2 cups uncooked rice
• 1 1/2 tablespoons water
• 1 1/2 teaspoons red curry paste (such as Maesri) or chile paste with garlic
• 1 1/2 pounds medium shrimp, peeled and deveined
• Cooking spray
• 2 1/2 cups (1-inch) sliced asparagus (about 3/4 pound)
• 1 1/2 cups sliced green onions
• 1/2 teaspoon salt
• 1 (14-ounce) can light coconut milk

Preparation

Cook the rice according to package directions, omitting salt and fat. While the rice is cooking, combine the water and curry paste in a medium bowl; add shrimp, tossing to coat.

Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add the shrimp mixture, and sauté for 4 minutes. Add sliced asparagus and green onions; cover and cook for 3 minutes or until the asparagus is crisp-tender.

Stir in salt and coconut milk.

Cook for 3 minutes or until thoroughly heated, stirring occasionally. Serve over rice.

Nutritional Information

Calories:

457 (16% from fat)

Fat:

8.1g (sat 4g,mono 1g,poly 1.4g)

Protein:

32.9g

Carbohydrate:

57.8g

Fiber:

3.9g

Cholesterol:

194mg

Iron:

6.9mg

Sodium:

646mg

Calcium:

135mg

Verde Snakey

After attempting to save the injured gartered snakes... I got that itching to get another reptile. I love my iguana but I have a certain place in my heart for snakes. Checked Petco and instead of getting garters/ribbons in today they had a green snake. Meh - boring. Brushed it off.

Went to look at bamboo shrimp - must have one when out of quarantine. They have 6? fan-like hands they pick up sludge from bottom of fish tank and nom it. Let me know when I can buy 4 for my house cleaning, please.

Moving on - found reptile lady (Jenn - who is amazing) and started talking to her about different snakes, what I was looking for, def. couldn't have them eating mice/rats etc etc.

Asked her to show me the green snake JUST FOR SHITS AND GIGGLES.

Well if you could pour a green highlighter into a beaker and mix some snake extract in - you would get this snake.

------------------------>

Immediately fell in love. Very vibrant. Full of energy. Extremely long and skinny. Cute teenie little head. Not sure what I'm going to name him/her yet but I am open to suggestions.

O.O

Thai Pesto Shrimp

Ingredients:

• 1 1/2 lb peeled, large raw shrimp (16/20 count)
• Coconut Lime Rice
• 1 c. fresh cut cilantro leaves
• 3 tbsp. lime juice
• 2 tbsp. unsalted dry-roasted peanuts
• 2 tbsp. minced fresh ginger
• 2 garlic cloves, minced
• 3/4 tsp. salt
• 2 tsp. honey
• 1/2 tsp. crushed dried red pepper
• 1/4 c. olive oil

Coconut Lime Rice:

• 1 cup light coconut milk
• 1/2 teaspoon salt
• 1 1/2 cups uncooked jasmine rice
• 1 teaspoon lime zest
• 1 1/2 tablespoons fresh lime juice
• 
  
• Directions:
• 
  
• Coconut Lime Rice:
• Bring coconut milk, salt, and 2 cups water to a boil in a saucepan over medium heat. Stir in rice; cover, reduce heat to low, and simmer, stirring occasionally, 20 to 25 minutes or until liquid is absorbed and rice is tender. Stir in lime zest and juice.

Thai Pesto Shrimp:
Peel shrimp and devein. Prepare coconut lime rice.

Meanwhile, process cilantro, next 7 ingredients, and 3 tbsp. olive oil in a food processor, 15 to 20 seconds, or until smooth.

Spicy Passion Fruit-Glazed Shrimp

Ingredients

• * 1/2 cup water
• * 1/2 cup sugar
• * 1/2 cup passion fruit pulp (about 4 passion fruit)
• * 2 tablespoons fresh lime juice
• * 1 teaspoon low-sodium soy sauce
• * 1/2 teaspoon crushed red pepper
• * 1/4 teaspoon salt
• * 32 large shrimp, peeled and deveined (about 1 1/2 pounds)
• * Cooking spray
• * 8 lime wedges

Preparation

Bring water and sugar to a boil in a small saucepan, stirring until sugar dissolves. Add passion fruit pulp, stirring well, and cook 1 minute. Remove from heat; cool 15 minutes.

Strain passion fruit mixture through a sieve into a large bowl; discard seeds. Add lime juice, soy sauce, red pepper, and salt, stirring well. Set 1/2 cup passion fruit mixture aside. Add shrimp to remaining passion fruit mixture, and toss well to coat. Cover and refrigerate 15 minutes.

Prepare grill.

Thread 4 shrimp on each of 8 (10-inch) skewers. Place skewers on grill rack coated with cooking spray. Grill 2 minutes on each side or until done, basting with reserved 1/2 cup passion fruit mixture. Serve with lime wedges.

Shrimp, Broccoli, and Sun-Dried Tomatoes with Pasta

Ingredients

• * 1/2 cup sun-dried tomatoes, packed without oil
• * 1/2 cup boiling water
• * 3 cups uncooked farfalle (bow tie pasta)
• * 1 1/2 cups chopped broccoli
• * Cooking spray
• * 1 garlic clove, minced
• * 1 pound large shrimp, peeled and deveined
• * 1/2 cup fat-free, less-sodium chicken broth
• * 1/2 cup (4 ounces) 1/3-less-fat cream cheese
• * 1/2 teaspoon dried basil
• * 1/4 cup (1 ounce) grated fresh Parmesan cheese
• * 2 teaspoons fresh lemon juice

Preparation

Place tomatoes and boiling water in a bowl. Cover and let stand 30 minutes or until tender; drain and chop.

While tomatoes steep, cook pasta according to package directions, omitting salt and fat. Drain.

Steam broccoli, covered, 4 minutes or until crisp-tender. Set aside.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add garlic to pan; sauté 30 seconds. Add shrimp; cook 4 minutes. Add broth and cream cheese, stirring to combine; bring to a boil. Reduce heat, and simmer 2 minutes. Add tomatoes, broccoli, and basil; stir well. Cook 2 minutes or until thoroughly heated, stirring frequently. Remove from heat. Stir in pasta, Parmesan cheese, and juice. Serve immediately.

Shrimp Scampi

Ingredients

• * 2 teaspoons olive oil
• * 28 large shrimp, peeled and deveined (about 1 1/2 pounds)
• * 3 garlic cloves, minced
• * 1/3 cup Sauvignon Blanc or other dry white wine
• * 1/2 teaspoon salt
• * 1/4 teaspoon freshly ground black pepper
• * 1/4 cup chopped fresh flat-leaf parsley
• * 1 tablespoon fresh lemon juice

Preparation

Heat oil in a large skillet over medium-high heat. Add shrimp; sauté 1 minute. Add garlic; sauté 1 minute. Stir in wine, salt, and pepper; bring mixture to a boil. Reduce heat to medium; cook 30 seconds. Add parsley and juice; toss well to coat. Cook 1 minute or until shrimp are done.

Lime Shrimp Lettuce Wraps

Ingredients:

• 3 tablespoons fresh lime juice
• 3 tablespoons vegetable oil, divided
• 2 tablespoons soy sauce, divided
• 3 teaspoons grated fresh ginger
• 1 clove garlic, minced
• 1 pound medium fresh shrimp, peeled, deveined, and chopped
• 1/2 red bell pepper, diced
• 2 green onions, diced
• 1 (5-ounce) can water chestnuts, drained and chopped
• 1 head iceberg lettuce, cored, cut in 1/2

Directions:

In a medium bowl, combine lime juice, 2 tablespoons oil, 1 tablespoon soy sauce, ginger and garlic. Add shrimp and let marinate in refrigerator for 30 minutes.

In a medium skillet, heat 1 tablespoon oil over medium-high heat. Add bell pepper, green onions, and water chestnuts; cook, stirring occasionally, for 3 minutes. Add shrimp and marinade and cook 3 minutes, or until shrimp are pink. Stir in 1 tablespoon soy sauce.

Divide lettuce into leaves. Spoon about 1/4 cup mixture down center of 1 lettuce leaf. Fold bottom edge and sides up and over filling. Repeat with remaining lettuce leaves and shrimp filling.

http://www.foodnetwork.com/recipes/paula-deen/lime-shrimp-lettuce-wraps-recipe/index.html

Salsa and Shrimp Stuffed Avocados

In a hurry? Use store-bought salsa fresca -- not the processed salsa -- from the produce aisle, and the dish comes together in five minutes. It's an appetizer with a wow factor, or the basis for a light summer lunch.

Serves 6; can be doubled, or halved.

*Here's a tip I learned from Kalyn's Kitchen: Buy avocados a few days in advance. Bring them to desired ripeness on the countertop, then put them in the refrigerator. They will hold their ripeness, without getting overripe, for up to a week.

Ingredients:

• 3 ripe, but still firm, avocados*
• 7 large (21-25 per pound) shrimp, or more if smaller, shells on
• 2 cups chopped fruit (tomato, or mango, or peaches)
• 1/4 cup chopped onion
• 3 Tbsp lime juice
• 2 Tbsp finely chopped, seeded fresh jalapeño pepper
• Pinch of kosher salt, to taste
• 1 Tbsp chopped fresh cilantro, plus a few leaves for garnish

Directions:

In a small sauce pan, place the shrimp and cover by half an inch with water. Bring water to a simmer, and cook for 3-4 minutes, until the shrimp are pink and curled. Drain and rinse under cold water, then peel the shrimp. Chop roughly, place in a small bowl, cover and refrigerate.

In a bowl, combine remaining ingredients and toss well. Adjust seasoning with lime juice and salt, to taste. Cover and chill 1-2 hours, to allow the flavors to melt.

Add shrimp to salsa, and toss to combine. Taste, and adjust seasoning as needed. Cut each avocado in half lengthwise. Remove the pit. Score each half, leaving the avocado in the shell.