Shrimp Mick Jagger Food

SHRIMP MICK JAGGER

Shrimp Mick Jagger image

I first saw this recipe printed in The New York Daily News in 1988, where it was excerpted from a book called Rock 'n' Roll Cuisine. The recipe was created by Byron Ayanoglu, who was Mick Jagger's private chef. The bio on Amazon reads" Byron Ayanoglu, known as "food-god" among his Hollywood fans, has written fifteen food-related books, including cookbooks, novels and memoirs. He has worked as food-journalist (restaurant reviewer/cuisine commentator/culinary traveling) for thirty years, and eaten his way around the globe. He has always shared his prandial pleasures with his readers if not necessarily his food. He has worked as private chef to the famous (Mick Jagger; Robert De Niro) and the powerful (the Annenberg family) and has been set-caterer to great films (Sergio Leoni's Once Upon A Time in America). Born in Istanbul he grew up in Canada but never quite got used to the winters of his adopted land." I would love to find more of his recipes!

Provided by JackieOhNo

Categories Asian

Time 25m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

1/2 lb small raw headless shrimp (about 30)
1/2 inch piece fresh ginger, peeled and finely chopped
2 green onions, cut into 1-inch slices
1 pinch salt
1 pinch sugar
2 tablespoons corn oil or 2 tablespoons peanut oil
2 tablespoons chinese rice wine or 2 tablespoons vermouth
finely chopped green onion
kiwi, slices (optional)

Steps:

Wash shrimp. Peel completely and devein; or leave shells partially on for easy handling at the table.
Combine shrimp, half of ginger, green onion, salt and sugar in a bowl. Mix well.
Heat large frying pan or wok and add oil. When oil is hot, add other half of ginger and fry, stirring for a minute.
Immediately add shrimp mixture. Stir and fry for two minutes. Add Chinese rice wine or vermouth; stir.
Reduce heat and cover pan. Continue to cook for two more minutes over low heat.
Remove shrimp from pan; sprinkle with green onion. Serve with rice and kiwi slices.

Nutrition Facts : Calories 225, Fat 14.8, SaturatedFat 1.9, Cholesterol 142.9, Sodium 722, Carbohydrate 2.9, Fiber 0.4, Sugar 0.3, Protein 15.8

CURRY SHRIMP

Curry Shrimp image

I created this Indian-style shrimp when we were entertaining some friends, one of our favorite things to do. It works on the stovetop or the grill. -Shana Conradt, Appleton, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1/4 cup finely chopped onion
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
1 garlic clove, minced
1 teaspoon curry powder
1/3 cup fat-free plain Greek yogurt
2 tablespoons chopped fresh cilantro
1 tablespoon water
1/4 teaspoon salt
1/4 teaspoon pepper
Hot cooked rice, optional

Steps:

In a large skillet, heat oil over medium-high heat. Add onion; cook and stir 1-2 minutes or until tender. Add shrimp; cook and stir 2 minutes. Add garlic and curry powder; cook and stir 30-60 seconds longer or until shrimp turn pink., Remove from heat. Stir in remaining ingredients. If desired, serve with rice.

Nutrition Facts : Calories 147 calories, Fat 5g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 293mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 21g protein. Diabetic Exchanges

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