shrimp

Seafood Fried Rice

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Excerpt from Wikipedia, the free encyclopedia:

“Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. It is often eaten by itself or as an accompaniment to another dish. Fried rice is a popular component of East, Southeast and certain South Asian cuisines. As a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations. Being an economical hodgepodge, the same approach is often taken with fried noodles or pyttipanna as well. Fried rice first developed during the Sui Dynasty in China and as such all fried rice dishes can trace their origins to Chinese fried rice.

Many popular varieties of fried rice have their own specific list of ingredients. In Greater China, the most famous varieties include Yangzhou fried rice and Hokkien fried rice. Japanese chāhan is considered a Japanese Chinese dish, having derived from Chinese fried rice dishes. Korean bokkeum-bap in general is not, although there is a Korean Chinese variety of bokkeum-bap. In Southeast Asia, similarly constructed Indonesian, Malaysian, and Singaporean nasi goreng and Thai khao phat are popular dishes. In the West, most restaurants catering to vegetarians have invented their own varieties of fried rice, including egg fried rice. Fried rice is also seen on the menus of American restaurants offering cuisines with no native tradition of the dish. Additionally, there are variations of fried rice in Middle and South Americas. Some of these variations include Ecuadorian chaulafan, Peruvian arroz chaufa, Cuban arroz frito, and Puerto Rican arroz mamposteao.

Fried rice is a popular street food in Asia. In some Asian countries, small restaurants, street vendors and traveling hawkers specialize in serving fried rice. In Indonesian cities it is common to find fried rice street hawkers moving through the streets with their food cart and stationing it in busy streets or residential areas. Many Southeast Asian street food stands offer fried rice with a selection of optional garnishes and side dishes”.

P.S.
If you ever wonder why fried rice in some chinese restaurants is so beautifully golden in color, here is the answer: Add a pinch of turmeric 🙂
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Seafood Fried Rice

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: 4 cups day-old rice, 6 ea large shrimp. 20 ea cooked mussels, 12 oz large cubes of firm fish fillet, 8 oz scallops, 4 stalks of scallion, 10 oz white cabbage

: season 4 large whole eggs with kosher salt and chili paste to taste, whisk

: heat 2 sblsp peanut oil

: cook the eggs until just set, remove

: season the seafood (without the mussels) with kosher salt and cayenne pepper to taste, stir fry until cooked halfway through, remove

: keep warm

: stir fry 1 ea large, finely diced onion 1/2 tsp grated ginger and 1 tblsp garlic pasete in 2 tblsp peanut oil until translucent

: add the diced cabbage, stir fry 1 minute

: add the rice, stir fry until the rice sterts to “pop”

: add 1 tblsp chili paste, 2 tblsp soy sauce, 1 tblsp toasted sesame oil, 1 pinch of sugar, 1 pinch turmeric, kosher salt to taste

: stir fry another minute

: add the seafood, scallions and the eggs, stir fry another minute

: check / adjust the seasoning, add the mussels, mix carefully one more time

: Seafood Fried Rice

: Seafood Fried Rice

: Seafood Fried Rice

: Seafood Fried Rice

: Seafood Fried Rice

: Seafood Fried Rice

: Seafood Fried Rice

: Seafood Fried Rice

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Pasta Pearls, Bok Choy, Mollejas And Chillies In Ginger/Tamarind Broth

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Before you make a long face at the Mollejas (Chicken Gizzards), pls know that you can easily replace them with any other part of the chicken, such as breast, wings, tighs, etc. If you are not in the mood for chicken, many other proteins will work just as well, such as beef, pork, shrimp, or any other seafood, or just add more veggies of your choice.
However, if you love mollejas as much as I do, this soup will surely find a special place in your heart 🙂
In my opinion, the mollejas fit perfectly with the other ingredients, but as usual, use what you prefer, what you can afford or whatever you have in your larder that seems to fit the dish.
If you look at the pictures and try to immagine the taste of it, you’ll know that the main attraction is the Ginger/Tamarind Broth, the pasta pearls and the bok choy, everything else is just icing on the cake 🙂

Bon Appétit ! Life is Good !
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Pasta Pearls, Bok Choy, Mollejas And Chillies In Ginger/Tamarind Broth

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

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: cook the bok choy in salted water with 1 tsp chili flakes – submerge the stems first for 1 – 2 minutes (depending on the size), then turn on its side to simmer the leaves as well

: simmer for 30 seconds more, drain and discard the water, place bok choy into ice water

: in 2 qt of chicken stock, 1 tsp garlic paste, 1/2 tsp grated ginger, 1/2 tblsp sugar and 5 to 10 scallions (depending on the size), seasoned lightly with kosher salt and chili flakes,simmer 2 lbs mollejas until tender but still with a slight bite, ca 2 hours (some mollejas are tougher than others), remove and discard the scallions, (there should be about 1 qt remaining, otherwise adjust by reducing or adding more stock), season soup with 1 tblsp toasted sesame oil and chili oil to taste

: remove the bok choy from the water, sqeeze out as much water as possible

: cut bok choy lengthwise into quarters

: add the boc choy to the soup, bring to a simmer, remove from heat at once, check/adjust seasoning

: bok choy……..

: bok choy and mollejas……

: add feshly cooked pasta pearls (Israeli couscous), add the broth and a few finely sliced chillies

: Pasta Pearls, Bok Choy, Mollejas And Chillies In Ginger/Tamarind Broth

: Pasta Pearls, Bok Choy, Mollejas And Chillies In Ginger/Tamarind Broth

: Pasta Pearls, Bok Choy, Mollejas And Chillies In Ginger/Tamarind Broth

: Pasta Pearls, Bok Choy, Mollejas And Chillies In Ginger/Tamarind Broth

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P.S.
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This dish is part of my upcoming meal plan # 2 –
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD” – MONTH TWO
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Click here for
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD” – MONTH ONE

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Arugula & Crab Salad In Yogurt Dressing

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Arugula & Crab Salad In Honey-Mustard Dressing

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Lately, I eat a lot of salad as a main course, any time of the day, even for breakfast if I have leftovers from the previous day.
The key to a great leftover salad to enjoy the following day is to look at the total quantity of all ingredients BEFORE you add the green leaves and dressing, then set them aside separately, cover airtight and store in the fridge overnight, so that the leaves will not wilt and the salad does not get soggy. Only mix and add the finishing touches to the salad you can actually eat for the one meal you’re about to have.
Seems logical enough, but sometimes when everything looks so tempting and delicious, the eyes are bigger than the stomach and we are stuck with a beautiful salad that will turn messy in just a short while 🙂
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Bon Appétit ! Life is Good !
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P.S.
Use any type of crabmeat that suits your taste buds and wallet, or substitute crabmeat with lobster, crayfish, shrimp or scallops.
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Yogurt Dressing Recipe :

2 tablespoons fresh lemon juice
1/2 teaspoons sugar
1/4 teaspoon garlic paste
1/2 cup plain whole milk Greek yogurt
1/4 cup EVO
1/2 teaspoon salt
1 pinch cayenne pepper
1 tablespoon chopped cilantro
1 teaspoon chopped oregano (or 1 pinch dried oregano)

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Combine all of the ingredients in a bowl and whisk ’til smooth.

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Arugula & Crab Salad In Honey-Mustard Dressing

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Arugula & Crab Salad In Honey-Mustard Dressing

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Arugula & Crab Salad In Honey-Mustard Dressing

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

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: baby arugula, kani kama, sliced chilies (use chilies which are suited to the heatlevel you can tolerate)

: add finely sliced red cabbage and Greek yogurt dressing, mix, serve with toasted bread and sliced carambola

: Arugula & Crab Salad In Honey-Mustard Dressing

: Arugula & Crab Salad In Honey-Mustard Dressing

: Arugula & Crab Salad In Honey-Mustard Dressing

: Arugula & Crab Salad In Honey-Mustard Dressing

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Grilled Shrimp And Peppers-Brochette With Red Wine-Bucatini And Pangrattato

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While grilled shrimp is a dish that is well known to most of us, pasta cooked in red wine is probably less known/experienced by most folks, even those who are fans of pasta in all shapes and tastes 🙂
I for one have cooked pasta in red wine a few times, many years ago, but had forgotten about it since, until I came across it while browsing through some of my (very) old menus, notes, and pictures.
I have cooked this now twice in the past couple of weeks, and it has become one of my absolute favorite side – and even main-dish. The secret to preparing this pasta successfully lies in the red wine. Please, don’t even consider to use an inferior bottle of wine. Of course, you also don’t want to break the house, but, as with all very simple dishes, your success lies squarely on the quality of the ingredients. Also, it is my opinion that this pasta works best with butter instead of olive oil, since a really good EVO would, in my humble opinion, overpower the flavor of the wine. Again, this pertains to my very own taste preference and might work differently for yours 🙂
Also, panko in the pangrattato is a better choice for me than regular breadcrumbs 🙂

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Bon Appétit ! Life is Good !
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P.S.
Before somebody gets’ their knickers in a twist about the pangrattato – there is no ONE way of preparing it. Pangrattato simply means “grated bread”.
It can be toasted, cooked in a dry pan until golden, sautéed in butter or olive oil. It can be highly seasoned or just a little, it can contain herbs and/or whatever dry ingredient suit your palette and the dish you prepare. 🙂
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Red Wine-Bucatini

Grilled Shrimp And Peppers-Brochette With Red Wine-Bucatini And Pangrattato

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: saute 1/2 cup panko with 1 stick butter until golden, season with kosher salt and cayenne pepper to taste (see the P.S. on this page for further options)

: pangrattato

: bring 1 qt of the best redwine you can affort and 4 oz butter to a simmer; meanwhile, cook 1 lb of bucatini in lightly salted water for 2 minutes, drain

: immediatly add the freshly-cooked bucatini to the simmering red wine, season lightly with kosher salt, cayenne pepper and garlic paste, simmer until al dente (at this point, there should be about 1/2 cup wine remaining; adjust if neccessary), check/adjust seasoning

: peel and devein 3 or 4 ea head-on 24/27 size shrimp per person, season with kosher salt, granulated garlic and cayenne pepper to taste, thread on bamboo skewers, alternating with colored bell peppers

: brush the brochettes lightly with peanut butter

: grill on both sides until almost cooked through (the carry-over heat will do the rest)

: place the bucatini on a serving dish, sprinkle with most of the pangrattato, top with the brochettes, sprinkle the remaining pangrattato on top

: Grilled Shrimp And Peppers-Brochette With Red Wine-Bucatini And Pangrattato

: Grilled Shrimp And Peppers-Brochette With Red Wine-Bucatini And Pangrattato

: Grilled Shrimp And Peppers-Brochette With Red Wine-Bucatini And Pangrattato

: Grilled Shrimp And Peppers-Brochette With Red Wine-Bucatini And Pangrattato

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Tlaxcaltotopochtl Y Ensalada De Camaron Con Aguacate

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“Totopos With Shrimp And Avocado Salad”.
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The name totopo comes from the Aztec word tlaxcaltotopochtl. It is a combination of the word for a tortilla, tlaxcalli, and the word for thunder.
Combined, it means “tortillas that are noisy to chew”.
Originally, totopos are prepared with corn tortillas. They can be fried, as I have done here, or baked or toasted.
However, I sometimes make totopos with flour tortillas, which makes them lighter and, of course, results in a different, more delicate flavor.
They pair perfectly with this refreshing shrimp and avocado salad and make for a wonderful, tasty snack or appetizer.
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Tlaxcaltotopochtl Y Ensalada De Camaron Con Aguacate

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: flour tortillas

: cut tortillas into wedges

: fry tortilla wedges in 360F oil until crisp and lightly colored

: remove totopos to absorbent paper

: remove tail from 1,5 lbs shelled and deveined shrimp, cut into bite size pieces

: season to taste with cayenne pepper, granulated garlic, kosher salt and lime juice, add 1 tblsp olive oil, saute in Very hot pan until almost cooked through (the carry-over heat will cook them through),

: let the shrimp cool down to room temperature on absorbent paper

: dice the flesh of one large avocado, 1/2 medium size red onion, 1/2 small cucumber and 1 ea seeded tomato

: season with 1/2 tsp garlic paste, 2 tblsp lime juice, 2 tblsp olive oil, 1 tblsp chopped cilantro, 1 pinch of cumin and kosher salt and cayenne pepper to taste

: mix ingredients well

: add the shrimp and incorporate check/adjust seasoning

: check/adjust seasoning

: Tlaxcaltotopochtl Y Ensalada De Camaron Con Aguacate

: Tlaxcaltotopochtl Y Ensalada De Camaron Con Aguacate

: Tlaxcaltotopochtl Y Ensalada De Camaron Con Aguacate

: Tlaxcaltotopochtl Y Ensalada De Camaron Con Aguacate

: Tlaxcaltotopochtl Y Ensalada De Camaron Con Aguacate

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Curried Shrimp With Potatoes & Garbanzos

Curried Shrimp With Potatoes & Garbanzos

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Today, I like to share a dish with you that I have prepared in its basic version hundreds of times over the years. It is a “a la minute” dish, so it requires no prolonged cooking and can be prepared on short notice (a la minute) and in just a few minutes of prepping and cooking.
The ingredients for the sauce are always the same – clarified butter, curry powder, turmeric powder, cumin, garlic paste, grated ginger, kosher salt, chicken, beef or vegetable stock, and heavy cream.
On the other hand, besides the sauce, anything goes. You can replace the potatoes, chick peas and shrimp with anything your heart desires and your belly craves – any poultry, any seafood, beef, veggies-only to make the dish vegetarian, even potatoes and tomatoes only (one of my favorites), and so forth…..
The sauce is what makes this dish so delicious and unique and I usually make more than the dish actually needs, so I can use the leftover sauce to flavor some rice or pasta, usually for a simple breakfast or a tasty midnight snack 🙂
The ratio of the ingredients for the sauce is also flexible and depends on the main ingredient you use.
While the basic sauce for two portions requires 1/2 cup stock, 1/2 cup heavy cream, 1 pinch of cumin, 1 tblsp curry powder, 1/4 tsp garlic paste, 1/4 tsp grated ginger and kosher salt to taste, I like to use more curry powder for beef and chicken dishes, more cumin for lamb, more liquid for starchy dishes, less liquid for vegetable variations, etc.
As usual, please let the recipe I give you here serve as a guideline, which you can/should adjust according to your own preferences 🙂
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Curried Shrimp With Potatoes & Garbanzos

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Curried Shrimp With Potatoes & Garbanzos

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Curried Shrimp With Potatoes & Garbanzos

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: blanch, peel and slice 1 lb of small potatoes, pat dry, fry in 2 cup 375F peanut oil until lightly browned

: remove from oil with a slotted spoon, reserve

: season 1 1/2 lbs 21/32 shrimp with 1 tblsp lime juice, 1 tblsp corn starch and kosher salt to taste

: fry in 375F peanut oil for 1 minute, remove with a slotted spoon, reserve

: season the chickpeas with a pinch of curry powder, a pinch of cumin and kosher salt to taste

: saute in the remaining 275F peanut oil for one minute, remove with a slotted spoon, reserve

: slice 1 ea large jalapeno into thin slices, dust lightly with corn starch, saute in 275F peanut oil for one minute, remove with a slotted spoon, reserve, discard the peanut oil

: add 1 ea tblsp clarified butter to the pan, saute all spices and aromatics until fragrant (see the ingredients on this page)

: add the stock and heavy cream (see the ingredients on this page), simmer 2 minutes, remove from heat, check/adjust the seasoning, add all the previously sauteed ingredients except the jalapenos, mix well,

: place the curry on a deep serving bowl, top with the fried jalapenos, basil leaves, sliced chives and pickled chilies (optional); serves 4

: Curried Shrimp With Potatoes & Garbanzos

: Curried Shrimp With Potatoes & Garbanzos

: Curried Shrimp With Potatoes & Garbanzos

: Curried Shrimp With Potatoes & Garbanzos

: Curried Shrimp With Potatoes & Garbanzos

: Curried Shrimp With Potatoes & Garbanzos

: Curried Shrimp With Potatoes & Garbanzos

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Pork Ribs And Lotus Roots In Tamarind Broth (Sinigang Na Baboy)

At least once a month it’s sinigang-time at my house. The protein I use most often is pork, but sometimes I use shrimp (Sinigáng na Hipon), fish (Sinigáng na Isdâ), beef (Sinigang na Baka) or chicken (Sinampalukang Manók). One can use any part of the pig for sinigang, but my personal favorite cuts are the ribs and/or tails. This morning I found fresh ribs at my butcher, which I turned into this not-so-ordinary sinigang (chard and lotus roots are not commonly used in sinigang).
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Pork Ribs And Lotus Roots In Tamarind Broth (Sinigang Na Baboy)

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: to 1,5 qt of water add 2 lb single-cut pork ribs, 1 large onion cut into large dice, 2 ea scallion, 1 large tomato cut into thin wedges, add kosher salt, tamarind paste and hot chilies to taste (if you cook this dish for guests, you might want to blanch the pork first in order to have a cleaner broth)

: simmer until ribs are tender but NOT falling apart, you should have about 1/2 qt of liquid left – add a bit of water if you don’t

: add 4 oz blanched chard, 4 oz cooked/sliced lotus root and 6 oz blanched green beans, simmer 1 minute, remove from heat, check/adjust seasoning, serve with a bowl of steamed rice and fish sauce and/or soy sauce to season the rice

: Pork Ribs And Lotus Roots In Tamarind Broth (Sinigang Na Baboy)

: Pork Ribs And Lotus Roots In Tamarind Broth (Sinigang Na Baboy)

: Pork Ribs And Lotus Roots In Tamarind Broth (Sinigang Na Baboy)

: Pork Ribs And Lotus Roots In Tamarind Broth (Sinigang Na Baboy)

: Pork Ribs And Lotus Roots In Tamarind Broth (Sinigang Na Baboy)

: Pork Ribs And Lotus Roots In Tamarind Broth (Sinigang Na Baboy)

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Salad & Bread

Spinach Salad with Grapefruit Filets, Shrimp, Avocado and Grape Tomatoes, dressed with Honey/Citrus Vinaigrette, accompanied by Garlic/Chili Pita Bread

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“Spinach Salad with Grapefruit Filets, Shrimp, Avocado and Grape Tomatoes, dressed with Honey/Citrus Vinaigrette, accompanied by Garlic/Chili Pita Bread”
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Once in a while, “just” a salad is all I want for lunch. Today was such a day and this salad satisfied all the needs and wishes I had for such a lunch.
Light, refreshing, pretty and very flavorful, I recommend this for anybody who “just” wants a salad as a wonderful meal 🙂
As an added bonus, the garlic/pita bread was exceptional and I added it to my regular repertoire.
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Bon Appétit ! Life is Good !
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Spinach Salad with Grapefruit Filets, Shrimp, Avocado and Grape Tomatoes, dressed with Honey/Citrus Vinaigrette, accompanied by Garlic/Chili Pita Bread

Garlic/Chili Pita Bread

Spinach Salad with Grapefruit Filets, Shrimp, Avocado and Grape Tomatoes, dressed with Honey/Citrus Vinaigrette, accompanied by Garlic/Chili Pita Bread

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: brush 2 ea pita bread on both sides generously with garlic oil and chili paste

: toast the bread on both sides until it becomes golden brown

: Garlic/Chili Pita Bread

: peel 2 ea grapefruits and 1 ea haas avovado, remove pit from avocaddo, cut into 1/2 inch pieces

: fillet the grapefruits, collect juice from core for the dressing

: add grapefruit and avocado to 8 oz spinach, 8 ea grape tomatoes and 8 oz salad shrimp

: prepare a dressing from the collected grapefruit juice, 2 tblsp olive oil, 1 tblsp organic honey, 1 tblsp lime juice, kosher salt and cayenne pepper to taste

: mix the salad with the dressing; serves 1 main course or 2 to 4 appetizer

: Spinach Salad with Grapefruit Filets, Shrimp, Avocado and Grape Tomatoes, dressed with Honey/Citrus Vinaigrette, accompanied by Garlic/Chili Pita Bread

: Spinach Salad with Grapefruit Filets, Shrimp, Avocado and Grape Tomatoes, dressed with Honey/Citrus Vinaigrette, accompanied by Garlic/Chili Pita Bread

: Spinach Salad with Grapefruit Filets, Shrimp, Avocado and Grape Tomatoes, dressed with Honey/Citrus Vinaigrette, accompanied by Garlic/Chili Pita Bread

: Spinach Salad with Grapefruit Filets, Shrimp, Avocado and Grape Tomatoes, dressed with Honey/Citrus Vinaigrette, accompanied by Garlic/Chili Pita Bread

: Spinach Salad with Grapefruit Filets, Shrimp, Avocado and Grape Tomatoes, dressed with Honey/Citrus Vinaigrette, accompanied by Garlic/Chili Pita Bread

: Spinach Salad with Grapefruit Filets, Shrimp, Avocado and Grape Tomatoes, dressed with Honey/Citrus Vinaigrette, accompanied by Garlic/Chili Pita Bread

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Tacos De Pescado (Grilled Fish Tacos)

I just realized that lately, I prepare tacos at least ones a week, sometimes even more often.
Of course, this makes perfect sense, since they are very tasty, easy to prepare and the possible variations are endless. I have them for any meal of the day, breakfast, lunch, dinner or snack.
My favorite taco is……..always the one I presently prepare and eat, no matter if they are soft or crisp, contain lots of “stuff” or just a few basic ingredients. They can contain beef, pork, fish, crab, shrimp, chicken, duck, chorizo, egg, guacamole, refried beans, shredded lettuce, shredded cabbage, onions, chiles, cheese, salsa Mexicana, salsa verde, black beans and a myriad of other stuff. As long as it is tasty, anything (well, almost anything), goes. 🙂
For today’s tacos, I used fresh cod fillets I got this morning at the “International Market”, a lonely Haas Avocado which was sitting all but forgotten by herself on a shelf in the pantry, and leftover red cabbage slaw, to which I added a bit of kernel corn . The result was, dare I say, as with all my tacos, smashing 🙂

Bon Appétit ! Life is Good !

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Tacos De Pescado (Grilled Fish Tacos)

Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

: cabbage slaw with corn

: cut skinless cod fillets into 4 oz pieces, season with kosher salt and cayenne pepper to taste, grill until cooked through but not dry

: grilled cod fillets

: warm flour tortillas until puffed

: tortillas, grilled cod, sour cream, sliced avocado, lime

: place tortilla on serving plate

: top tortilla with avocado and slaw

: top with cod, add 1 dollop of sour cream, sprinkle with chopped cilantro and squeeze fresh lime over all

: Tacos De Pescado (Grilled Fish Tacos)

: Tacos De Pescado (Grilled Fish Tacos)

: Tacos De Pescado (Grilled Fish Tacos)

: Tacos De Pescado (Grilled Fish Tacos)

Shrimp And Ricotta Ravioli With Pangrattato

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Preparing your own ravioli might be a bit work-intensive, but if one put’s a little effort and love to the process, it’s well worth the trouble. The actual prep is not so bad, what takes the most time is the clean-up (at least for me, since my counter space is tiny and the flour usually goes everywhere where it is not supposed to).
But as I said, the delicious result makes up for the extra bit of time and effort 🙂
Also, if you frequently prep your own ravioli and/or vareniki, it will be wise to invest a few dollars in a ravioli mold/press/cutter, which will cut down considerably on the time and mess it takes to prepare good-looking ravioli or vareniki. I have a bunch of them, and they always come in handy.
As for the filling, a general rule is usually not to combine cheese and seafood, but in this case, the ricotta goes perfectly with the shrimp (that’s why in cooking, the word “usually” is vital). We “usually” do things this way or that way, but………..
For my personal taste, a complicated or dominating sauce would take away from the delicate taste of the ravioli, so the richness of the butter and the crispness of the crumbs is all this dish needs to shine brightly.
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Pasta Dough :
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Ingredients :
2 ¹⁄₂cups A/P flour
3 -4 eggs (depending on size)
Kosher salt to taste>
Method :
Sift the flour onto the work surface, make a well in the center
Add the eggs, one at a time, add the salt.
Mix the eggs, then add a little flour at a time from the well, until all the flour has been used.
Knead the dough for about 5 minutes, adding flour if dough is too sticky.
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Filling :
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Ingredients :
1 cup ricotta cheese, softened
8 oz peeled, tailless cooked small shrimp
1 tbsp fresh grated parmesan cheese
1 whole egg, beaten
fresh-grated nutmeg, kosher salt and cayenne pepper to taste
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Method :
Coarsely chop the shrimp, add all other ingredients, mix well
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Shrimp Butter :
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Ingredients :
8 oz peeled, tailless cooked small shrimp
4 oz whole butter
1 tblsp chopped Italian parsley
garlic paste to taste
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Method :
Saute shrimp in butter until heated, remove from heat, add parsley, season with garlic paste, kosher salt and cayenne pepper to taste.
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