CHINESE TAKE-OUT SHRIMP WITH GARLIC
There is a great garlic flavor to this with an underlying heat that is fabulous served over rice!
Provided by KMOMMYZ
Categories World Cuisine Recipes Asian Chinese
Time 25m
Yield 4
Number Of Ingredients 16
Steps:
- Heat oil in wok or large skillet until very hot. Cook and stir garlic and ginger in the hot oil until fragrant, about 30 seconds. Add the water chestnuts, snow peas, mushrooms, red pepper flakes, salt, pepper, and shrimp to the pan. Cook, stirring, until shrimp turns pink, 2 to 3 minutes.
- Combine the chicken broth, rice vinegar, fish sauce, and dry sherry in a small bowl. Pour into the shrimp mixture; cook and stir briefly to combine. Combine the cornstarch and water and stir into the wok. Stir until sauce has thickened, about 2 minutes.
Nutrition Facts : Calories 225.5 calories, Carbohydrate 16.1 g, Cholesterol 172.6 mg, Fat 8.3 g, Fiber 2.8 g, Protein 21.4 g, SaturatedFat 0.8 g, Sodium 1089.7 mg, Sugar 3.2 g
GARLIC PRAWNS WITH ASIAN PUY LENTILS
Don't dismiss lentils too quickly - they're filling, healthy and easy to combine with other flavours, as this dish proves. From bbcgoodfood.com
Provided by Chef Citron
Categories < 60 Mins
Time 35m
Yield 4 , 4 serving(s)
Number Of Ingredients 11
Steps:
- Place the prawns in a shallow dish.
- Mix together half the finely chopped chilli, lime zest and juice, garlic and oil, then pour over the prawns. Cover and chill for 20 mins to marinate.
- Meanwhile, put the lentils in a pan, cover with twice their depth in water, bring to the boil, then simmer for 15-20 mins until tender. Top up the water if you need to.
- To make the dressing, put the remaining chopped chilli, the soy, honey and vinegar into a small bowl and stir together. Drain the lentils, then tip into a large bowl. Spoon over almost all the dressing while the lentils are hot, tip in the sesame seeds, then mix well.
- Heat a frying pan until really hot. Lift the prawns out of the marinade, then fry for 1-2 mins each side until pink and lightly golden. Pour in the marinade and bring to the boil.
- Fold the chopped coriander through the lentils, then spoon onto serving plates. Top with the prawns and any pan juices.
GARLIC PRAWNS
This is a great easy prawn marinade, they are great on the BBQ, we put them out as appetizers but they can also be a main course. I've also sauteed them with the marinade and used the sauce with pasta or just lapped it up with French bread! ENJOY.
Provided by kathie
Categories Seafood Shellfish Shrimp
Time 1h18m
Yield 6
Number Of Ingredients 8
Steps:
- In a glass dish, mix together the olive oil, mustard, garlic, lemon juice, orange juice, basil and white wine. Add the prawns, and stir to coat. Cover, and let marinate for 1 hour.
- Heat an outdoor grill to high heat.
- Thread prawns onto skewers. Grill for 3 to 5 minutes, turning once, until pink.
- If desired, reserve marinade; transfer to a saucepan and bring to a boil. Reduce heat and simmer for 5 minutes. Serve with prawns.
Nutrition Facts : Calories 230.7 calories, Carbohydrate 6.4 g, Cholesterol 89.1 mg, Fat 18.6 g, Fiber 1.6 g, Protein 10.2 g, SaturatedFat 2.6 g, Sodium 166.3 mg, Sugar 2.7 g
FRENCH LENTILS WITH GARLIC AND THYME
This is a classic French way to cook lentils, and it's very easy. Aromatics are sautéed and then simmered with French lentils, also known as Le Puy lentils, for 20 to 25 minutes. It is an easy side dish (shown here with cod baked with prosciutto), redolent of a Provencal feast.
Provided by Nigella Lawson
Categories weekday, side dish
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Place a large saucepan over medium heat and add oil. When hot, add chopped vegetables and sauté until softened, 5 to 10 minutes.
- Add 6 cups water, lentils, thyme, bay leaves and salt. Bring to a boil, then reduce to a fast simmer.
- Simmer lentils until they are tender and have absorbed most of the water, 20 to 25 minutes. If necessary, drain any excess water after lentils have cooked. Serve immediately, or allow them to cool and reheat later.
Nutrition Facts : @context http, Calories 330, UnsaturatedFat 7 grams, Carbohydrate 49 grams, Fat 8 grams, Fiber 8 grams, Protein 18 grams, SaturatedFat 1 gram, Sodium 259 milligrams, Sugar 3 grams, TransFat 0 grams
PUY LENTILS & BEAN PUREE ON MUSHROOMS
This is a lovely vegetarian dish that's great when you want to make an impression. Meat eaters will love this dish too. Don't be put off by the long list of ingredients. It's really very easy. (Note: Australian measurements used).
Provided by auntchelle
Categories Lentil
Time 1h
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Remove stalks from mushrooms and chop them. Heat oil in a large saucepan and cook onion over medium heat for 2-3 minutes, or until soft. Add garlic and mushroom stalks and cook for a further minute. Stir in lentils, wine and stock; bring to boil. Reduce heat and simmer, covered, for 20-25 minutes, stirring occasionally, or until reduced and lentils are cooked through. If mixture is too wet, remove lid and boil until slightly thick. Stir in parsley and keep warm.
- Meanwhile, make bean puree. Bring small saucepan of water to boil over high heat and cook potato for 10 minutes, or until tender. Drain and mash with a potato masher until smooth. Stir in half extra virgin oil. Combine cannellini beans and garlic in a food processor. Add stock and remaining oil and process until smooth. Transfer to a bowl and fold in mashed potato. Keep warm.
- Melt butter in a deep frying pan. Add mushrooms and extra garlic; cook in batches over medium heat for 4 minutes each side, or until tender. Remove and keep warm.
- To make red wine sauce, add red wine to the same frying pan, then scrape the bottom to remove any sediment. Add combined tomato paste, stock and sugar; bring to boil. Cook for about 10 minutes, or until reduced and thickened.
- To assemble, place mushrooms onto serving plates; top with the bean puree. Spoon on the lentil mixture & drizzle with the red wine sauce. Season and serve immediately.
Nutrition Facts : Calories 512.8, Fat 17.5, SaturatedFat 5.5, Cholesterol 16, Sodium 571.8, Carbohydrate 59.6, Fiber 15, Sugar 10.8, Protein 15.9
FRENCH (PUY) LENTILS WITH BEETS, (VEGAN, VEGETARIAN)
I got this recipe from the back of a McKenzie's lentil packet which I bought just for the recipe. It's very simple to make, filling, healthy and cheap. I reckon you could sub the puy lentils for whole brown ones. It has coriander in it but I didn't use it when I made it because I didn't have any. Feta is nice of this but if you are making it vegan leave it out but you might want to add more salt. Also add in a bay leaf when boiling the lentils
Provided by canthelpmyself
Categories Lentil
Time 10m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- combine the beets, lentils, onion and herbs in a medium bowl.
- Mix the garlic, olive oil, mustard and lemon juice and mix with the lentil mix.
- Serve with crumbled feta on top if desired.
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