Posts Tagged ‘Onion’

Sinful Shrimp

These little delicacies taste so sinfully good I decided to call them Sinful Shrimp.

I had the ingredients on hand and really couldn’t decide to make this with noodles or a potato based sauce but trusting my husbands judgment in the kitchen, he said noodles and he was right….it works !

I hope you enjoy this recipe  : )

Ingredients:

1 small bag of shrimp (medium size)

1 box of six puff pastry

1 1/2 cup of 1/2 inch wide soup noodles

1/2 Lg Onion chopped

6 small cloves of garlic pressed

2 Tb. Butter

1/2 cup of flour

Salt & Pepper

1 to 2 cups of milk

1/2 cup of sour cream

Parmesan cheese

Any block cheese you like (I used Jack and mild cheddar)

Instructions:

Cook the shrimp in boiling water and the cool them. After the shrimp is cool peel and keep in the frig.

Turn oven to 425 F (I use the toaster/oven. No sense heating up a large oven for 6 puff pastries). Place the pastries on ungreased cookie sheet or tin foil. Cook til very light brown.

Sauce:

While pastries are cooking In a medium size frying pan melt butter on low heat so as not to brown.
Add chopped onions. Cook on medium to low. When onions are clear through add garlic. The reason I wait till onions are done is that garlic burns too quickly. Cook for 5 more minutes.
Add the flour to the onions a table spoon at a time till you have a paste. Add the milk a little bit at a time and turn the heat up to medium and stir til you have a sauce (not too watery) like a thick gravy.
Add the cheeses and keep stirring constantly till cheese is incorporated into the sauce. Add the sour cream and stir.
Add salt and pepper to your taste.
Take the peeled shrimp and cut each one into four pieces then add to the sauce and stir. Then turn the sauce on low heat.

Boil the noodles till soft and with a pair of kitchen scissors cut them in small pieces so they fit inside the pastries.
When noodles are done add to the shrimp and sauce.

When pastry is done let cool a bit and pull the tops out and fill with the shrimp sauce.

Now, Enjoy !

Cuban Chicken Soup – Sopa de Pollo

Cuban Chicken Soup – Sopa de Pollo

By Three Guys From Miami

Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Yield: 4 servings

Cuban chicken soup amped up with yuca and plantains.

INGREDIENTS:

3 tablespoons olive oil for sautéing
1 bunch green onions, chopped
1 small bunch cilantro, chopped
1 tablespoon ground cumin
3 tablespoons white flour
6 cups chicken stock
8 chicken thighs
1 yuca, peeled and cut into one-inch cubes
1 cup calabaza cubed
2 red potatoes, unpeeled cut into chunks
2 plantains, peeled, halved, and sliced into thirds
1/2 cup fresh lemon juice
salt and black pepper to taste
sliced red onion

Briefly sauté green onions, cilantro, and cumin in olive oil. Quickly whisk in the flour, stirring thoroughly to avoid lumps. Immediately add one cup chicken stock, continue to whisk until well blended. Remove from heat. Set this chicken stock/onion/cilantro mixture aside.

Place chicken and remaining chicken stock in a large eight-quart stockpot. Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes. Add the yuca, calabaza, potatoes, and plantain; continue to simmer for about 40 minutes, or until the vegetables are tender.

Remove the chicken thighs from the soup, run under cold water to cool. Skin and de-bone the chicken, breaking it into bite-size pieces. Return the chicken pieces to the simmering broth.

Add the chicken stock/onion/cilantro mixture and the lemon juice to the soup and stir thoroughly.

Continue cooking until the soup is hot and ready to serve. Salt and pepper to taste.

Garnish with chopped cilantro and sliced mild red onion.

Recipe URLhttp://www.icuban.com/food/sopa_de_pollo.html

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