THE BEAUTY OF VELVETING

Posted in Seafood by sallybr

Oriental-style stir fries are often part of our rotation meals for dinner. Usually chicken or shrimp as the main protein. Shrimp cooks super fast, I usually brine it and incorporate it into the wok, and that does prevent it from getting tough and dry. But if you want the most perfect and succulent texture, look no further: go for the traditional Chinese method of velveting. It can be done in oil or water, I always opt for the latter. Once you have velveted shrimp, it can sit at room temperature for an hour without problems. Just use it in any recipe and be ready to fall in love…

SHRIMP STIR-FRY WITH BROCCOLI AND CASHEWS
(from The Bewitching Kitchen)

for velveting the shrimp:
1/2 teaspoon salt
2 teaspoons sherry
1 large egg white, whisked briefly
1 + 1/2 Tablespoon cornstarch
1 Tablespoon olive oil

1 pound large shrimp, peeled and de-veined
1 medium head of broccoli florets
1/2 yellow bell pepper, sliced thin
2 stalks celery, cut in 1/4 inch slices
Cashews, lightly toasted
peanut oil, about 3 tablespoons
1 Tablespoon toasted sesame oil
salt and black pepper to taste

finishing sauce:
1/4 cup water
1/4 cup soy sauce or tamari
2 tablespoons rice vinegar
1 tablespoon honey
1 teaspoon Sriracha sauce (or more to taste)
1/2 teaspoon sesame oil
1/2 teaspoon minced ginger
2 teaspoons arrowroot powder

Place the shrimp in a bowl. Sprinkle the salt and sherry, gently mix. Add the egg white, cornstarch and olive oil, stir well but gently. Place in the fridge for 30 minutes.

Bring a pot with water to a gentle boil, add a smidgen of olive oil and then place the shrimp straight from the fridge in the water. Stir gently so they do not stick to each other. Simmer for a couple of minutes and immediately drain in a colander. Rinse very briefly with cold water to stop the cooking, and reserve until time to finish the recipe. You can do this step one hour in advance.

Mix all ingredients for the finishing sauce and reserve. Place the broccoli and a sprinkle of water in a microwave safe bowl, season gently with salt. Microwave for 2 minutes, drain, and reserve.

Heat the peanut oil in a wok, when smoking hot add the celery and yellow bell pepper. Season lightly with salt and pepper. When very fragrant and the veggies are soft, add the broccoli and stir-fry for 2 minutes. Add the velveted shrimp, cook gently for another minute or so. Whisk the prepared finishing sauce and pour into the wok, bring to a boil. Cook until thickened and well combined with the ingredients. Sprinkle toasted cashews on top and serve, adjusting seasoning if so desired.

ENJOY!

to print the recipe, click here

Comments: If you love stir-fries, I urge you to incorporate the velveting step to make your recipe even more special. Phil tasted it and immediately said “You nailed this one!” Indeed, you cannot beat the texture of these babies. You can use any recipe you like, and also do the exact same process (minus the cornstarch) to velvet chicken. I never use oil because I refuse to have to deal with a large amount of leftover oil, particularly if used for seafood. But your kitchen, your rules. I don’t think the oil method will produce a better outcome anyway. We enjoyed it with some brown rice and ate like Royals of The Ming Dynasty! Or so it seemed to us…

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4Nov2025

INCREDIBLY SIMPLE SHRIMP AND SQUASH DINNER

Posted in Incredibly simple, Seafood, Side dishes, Veggies by sallybr

For a light version, pair the shrimp with spaghetti squash. To go for the kill, serve with a hearty helping of fettuccine… Two super easy recipes that we absolutely loved!

Let’s start with the main dish…

SAUTEED SHRIMP WITH LEMON-CAPER DRESSING
(adapted from The New York Times)

4 tablespoons olive oil, divided
¼ cup lemon juice
2 very thin slices of lemon, deseeded and coarsely chopped
2 tablespoons coarsely chopped dill
1 tablespoon capers or more, coarsely chopped
1 pound large shrimp, peeled and deveined
Kosher salt

to brine the shrimp (optional, but recommended)
1 qt water
1/4 cup Kosher salt
squeeze of lemon juice

Brine the shrimp by soaking in the solution for 30 to 45 minutes. Drain, rinse lightly and pat dry with a paper towel. Reserve.

In a large bowl, whisk together 3 tablespoons olive oil with the lemon juice, chopped lemon, dill, and capers; set aside.

Heat the remaining 1 tablespoon olive oil in a medium skillet over medium. Add the shrimp and cook, stirring occasionally, until pink and lightly browned on the edges, 3 to 4 minutes.

Transfer the shrimp to the bowl with the lemon dressing and toss to coat. The shrimp can be served right away, over pasta, rice, or any side dish you desire.

ENJOY!

to print the recipe, click here

SUPER SIMPLE SPAGHETTI SQUASH

To get the original recipe, click here

I don’t think I will ever use another method to make it. The only tricky part is slicing it, BUT if you poke a few holes with a fork around the skin and microwave it for 5 minutes, slicing is easy.

Place crosswise slices (about 1.5 inches thick) over a baking sheet lined with parchment paper. Remove the seeds with a spoon. Drizzle some olive oil, salt and pepper, rubbing the slices to coat slightly.

Bake at 400F for about 40 minutes, flipping the slices midway through roasting.

Use a fork to shred the squash while still warm in the pan.

Comments: The shrimp preparation is delicious, I’ve made it three times in the past month, so I highly recommend you give it a try. As to the squash, I love how each little portion is perfect for a single serving. You can do that and follow with recipes that use the squash in little muffin tins with a bit of tomato sauce, or an egg, there are countless options out there in the blogosphere and Pinterest universe. It ends up with perfect texture.

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10Jan2025

PASTA WITH SHRIMP IN CASHEW CREAM SAUCE

Posted in Pasta & Noodles, Seafood by sallybr

Alfredo sauce is luscious, absolutely delicious but a real saturated fat bomb, which we tend to avoid when cooking at home. Going to a restaurant is a different thing, sometimes excesses while eating out are part of the equation. Embrace it and move on. But this is a great option for a meal that will have the same type of vibe, but is considerably lighter. If you want to make it vegetarian, omit the shrimp, add another veggie, maybe a little butternut squash or mushrooms.

PASTA WITH SHRIMP IN CASHEW CREAM SAUCE
(from The Bewitching Kitchen)

For the sauce:
1 cup raw cashews soaked overnight and drained
¾ cup water
2 teaspoon lemon juice
1 teaspoon fine sea salt
½ teaspoon black pepper

For the pasta:
pasta of your choice
2 tablespoons olive oil
3 cups broccoli florets (or amount to taste)
1 (12 oz) bag shrimp peeled and deveined
salt and pepper to taste

Combine all of the sauce ingredients in a blender and blend on high until smooth. Set aside.

Steam the broccoli in the microwave with just a sprinkle of water for 2 minutes. Reserve. Start cooking the pasta in salted boiling water.

To a skillet, add the olive oil, once hot add the shrimp and sautee until opaque, season with salt and pepper. When the shrimp is almost fully cooked, add the steamed broccoli. Keep covered at a low-simmer. When the pasta is ready, reserve 1 cup of the cooking water, drain the pasta, and add to the skillet with the shrimp and broccoli. Pour most of the reserved water, stir, and add the amount of cashew cream you like, if needed thin the sauce with additional water until you are happy with the consistency. Serve right away.

ENJOY!

to print the recipe, click here

Comments: For this meal, I chose a pasta shape we had never had before, called “Rustiche”. Phil found it at Marshall’s and it was perfect for this type of cream sauce with the bits of broccoli and the shrimp. I did not use the whole amount of the sauce made but it sits in the fridge for a few days without problem and also freezes quite well. Cashew cream is a definite keeper!

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18Aug2023

KAREN’S SAUTEED SHRIMP WITH CAPERS AND OLIVES

Posted in Seafood by sallybr

If you need a great dinner that will be ready in less than 30 minutes, look no further… I have actually made this recipe several times after Karen published it in her blog, and I bet it will become a favorite with your family too. Something about capers and black olives together makes my mouth water.

SAUTEED SHRIMP WITH CAPERS AND OLIVES
(slightly modified from Karen Kitchen Stories)

1/4 cup olive oil
1/2 cup chopped, pitted black olives
2 tablespoons capers
1 + 1/2 pounds peeled and deveined extra large or jumbo shrimp
1 (14 oz) can chopped tomatoes (I used fire roasted)
Salt and pepper to taste

In a large skillet, heat the olive oil over medium low heat. Add the olives and capers, and cook for another minute or two.Add the shrimp and tomatoes to the pan, and sauté until the shrimp turns pink, about 5 minutes. Season with salt and pepper to taste and serve immediately.

ENJOY!

to print the recipe, click here

Comments: I really think the best way to serve this seafood preparation is over pasta, in this case just a simple spaghetti with fresh lemon and olive oil. Normally I brine the shrimp before sautéing but this time I skipped that step and just made sure not to cook it for too long. It is ready super fast, and all flavors go wonderfully together. Give it a try and then go thank Karen for it!

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13Jun2023

SHRIMP WITH PICKLED JALAPEÑOS AND BROCCOLI

Posted in Seafood by sallybr

This super simple recipe is almost a full meal in itself, but of course rice is more than welcome on the same plate… Pickled jalapeños pack a ton of flavor and although slightly hot, they won’t overpower your senses. Great ingredient to keep in the fridge and add to stir-fries, omelettes, salads. In this recipe, you’ll use not only the peppers but also the pickling liquid.

SHRIMP WITH PICKLED JALAPEÑOS AND BROCCOLI
(from The Bewitching Kitchen)

1 pound large shrimp, peeled and de-veined
2 quarts water + 1/4 cup salt + 1/4 cup sugar, fully dissolved
2 tablespoons olive oil
1 tablespoon honey
2 tablespoons jarred pickled jalapeños, plus 2 tablespoons of the pickling liquid
salt and pepper to taste
1 small head broccoli, florets cut into bite-size pieces
½ cup crumbled feta
1/4 cup water
1/4 cup soy sauce
1 to 2 tsp cornstarch

Brine the shrimp by covering it with the salt-sugar water for 30 minutes. Drain, rinse briefly, set on paper towels to dry.

In a large bowl, mix together the olive oil, honey and 1 to 2 tablespoons of pickling liquid. Add this mixture to the brined, dried shrimp and let it sit for half an hour in the fridge.

Place the broccoli florets in a dish with a moistened paper towel on top, and microwave for 2 minutes. Remove the paper towel and let it sit at room temperature until you use it in the stir-fry.

Heat a large non-stick skillet, add the shrimp with the marinade. Cook stirring every so often until the shrimp is almost cooked through. Add the broccoli, the pickled jalapeños, season with salt and pepper, and sautee everything together until the broccoli is tender and the shrimp fully cooked. Mix the soy, water and cornstarch to make a slurry. Add to the pan and cook until it thickens. Sprinkle the feta cheese and serve immediately over rice.

ENJOY!

to print the recipe, click here

Comments: I was inspired by this recipe for chicken and changed things around to turn it into a seafood version. Without the added soy-cornstarch in the end, I thought it ended a bit too dry for our taste. We like to have some sauce to mingle with the rice. Play with the amount of pickled jalapeños and their pickling liquid to find the level that pleases you most. We like spicy food but not too much. A little lemon juice in the end is also a good move, keep that in mind.

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