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Showing posts with label Shrimp. Show all posts
Showing posts with label Shrimp. Show all posts

Pasta with shrimp and tomato-wine sauce



INGREDIENTS
4 tablespoons of olive oil
3 cloves of garlic
4 cups of chopped tomatoes
1 glass of dry white wine
2 tablespoons of butter
Salt and pepper
400 g of spaghetti or any other kind of pasta
400 g of shrimp
1 teaspoon of spices for seafood

PREPARATION
1. Heat up 1 teaspoon of oil in a pan. Add the garlic and fry it for 2 minutes. Then add the wine and tomatoes and stew, stirring, for 30 minutes. When the sauce is done, add salt and pepper according to taste.

2. Cook the pasta in salted water. When it’s done, drain the water and mix the pasta with the butter.

3. Fry the shrimp with the rest of the oil and add the sauce.

4. Mix the pasta with the sauce and serve hot.

7 super-delicious dinners you can make in less than 20 minutes

We often don’t have time to cook sophisticated dishes, or we are just too tired after work. It would be great to have something light and delicious for dinner, wouldn’t it?

Here are seven good recipes that will help you do just that!

1. Creamy cauliflower soup

INGREDIENTS
1 kg of cauliflower
2 egg yolks
30 g of white cheese (per 1 serving)
70 g of butter
100 g of cream
200 g of milk
salt and pepper

PREPARATION
1. Wash the cauliflower and cut it into florets. Put them in a pot of salted water and cook for 10 minutes.

2. Take the florets out of the pot and drain the water.

3. Melt the butter in the pot, then add two glasses of cold water. Boil it over medium heat for 5 minutes. Then add the florets and milk, and cook everything for 5 to 7 minutes.

4. Adjust the temperature to the lowest setting. Add the egg yolks and cream to the pot. Make a puree with a blender.

5. Before serving, add white cheese, salt, and pepper to each bowl.

2. Pasta with avocado sauce and shrimp

INGREDIENTS
2 ripe avocados
3/4 cup of spinach
1/4 cup of lime juice
2 tablespoons of olive oil
1 clove of garlic
1 teaspoon of salt
1/4 teaspoon of ground black pepper
370 g of whole wheat pasta
1/2 cup of pasta water
400 g of peeled shrimp
2 tablespoons of chopped cilantro

PREPARATION
1. Combine pieces of avocado, spinach, 2 tablespoons of lime juice, 1 tablespoon of olive oil, garlic, 3/4 teaspoon of salt, and black pepper. Mix until you have a smooth sauce.

2. Cook the pasta. Before draining the water, keep 1/2 cup of the water.

3. Heat up 1 tablespoon of olive oil in a skillet. Add the shrimp, spreading them in one layer, then sprinkle them with salt and fry for 2 minutes. Turn the shrimp over to the other side and cook for one more minute to brown them evenly.

4. Turn off the stove. Add the rest of the lime juice and 2 tablespoons of cilantro, and toss everything together.

5. Place the pasta and avocado sauce in a large bowl. If it is too thick, add 2 tablespoons of pasta water to make it lighter.

6. Top the dish with shrimp and enjoy your meal!

3. Salmon with delicately flavored sauce

INGREDIENTS
2 salmon fillets
1 tablespoon of whole grain mustard
1 tablespoon of Dijon mustard
1 teaspoon of maple syrup
1 teaspoon of purified olive oil
Salt and pepper to taste

PREPARATION
1. Let the salmon come to room temperature.

2. Preheat the oven to 200°С.

3. Line a sheet pan with parchment paper and grease it with oil.

4. Drain the salmon on paper towels and sprinkle with salt and pepper. Then place it skin-down on the sheet.

5. Mix together the mustard, olive oil, and syrup.

6. Coat the salmon with the sauce.

7. Bake the fillets for 10 minutes.

4. Brussels sprouts with honey

INGREDIENTS
10 Brussels sprouts
1 1/2 teaspoons of butter
1 1/2 teaspoons of honey
1/2 teaspoon of mustard
Salt and pepper
A pinch of dried dill

PREPARATION
1. Put the Brussels sprouts in a pot of slightly salted water.

2. Cook them over medium heat for 8 to 10 minutes until they get soft.

3. Mix together the butter, honey, mustard, salt, pepper, and dill.

4. Before serving, pour on the sauce. Bon appetite!

5. Tomato and avocado salad

INGREDIENTS
3 fresh tomatoes
1/2 avocado
1/2 onion
2 tablespoons of lemon juice
2 or 3 tablespoons of seed oil
Salt, pepper, and salad greens

PREPARATION
1. Slice the avocado, or cut it into small cubes. Sprinkle them well with lemon juice and toss. Add the avocado seed to keep the slices from getting brown.

2. Cut the onion into half-moons and put them in boiling water for 2 to 3 minutes. Then drain the water, and let the onion get cool.

3. Slice the tomatoes.

4. Combine the vegetables in a large bowl. Dress the salad with oil, then add salt and pepper to taste. Toss everything and garnish with greens. Do not forget to take the avocado seed out before serving.

6. Potato patties

INGREDIENTS
3 tablespoons of seed oil
450 g of potatoes
Salt and pepper

PREPARATION
1. Peel the potatoes and grate them with a large-hole grater.

2. Drain small portions of grated potato using a cheesecloth.

3. Heat up the oil in a skillet.

4. When it gets hot, spread the potato evenly to make 1 cm-high patties. Sprinkle them with salt and pepper.

5. Fry the patties for 5 to 7 minutes, then turn them over to the other side and fry for the same time.

7. Egg-battered fried zucchini

INGREDIENTS
2 medium-sized zucchini
1/2 cup of flour
2 egg
2 tablespoons of salt
1 or 2 tablespoons of olive oil

PREPARATION
1. Slice the zucchini into 0.5 or 1 cm slices.

2. Wash the eggs and crack them into a bowl. Place flour into another bowl. Add a tablespoon of salt into each one and mix thoroughly.

3. Heat up a pan with oil at medium temperature.

4. Drop each slice of zucchini into the flour first, then into the egg batter, and then place it in the pan.

5. Fry each side of the slices for 3 to 4 minutes until they get golden.

10 awesome appetizers you can make just in 15 minutes

When you invite your friends over to your place, you want to delight them with something special. But let’s be honest, you’re probably not quite enthusiastic about making canapés for hours, are you?

1. Cherry tomatoes with cheese and cucumber

INGREDIENTS
24 cherry tomatoes
100 g of cream cheese
2 tablespoons of mayonnaise
1/2 medium-sized cucumber
1 tablespoon of chopped spring onion
2 tablespoons of chopped dill

PREPARATION
1. Peel the cucumber and cut into small cubes.

2. Cut off the tops of the tomatoes and carefully remove the flesh with a teaspoon. Place the tomatoes upside-down on paper towels to let the moisture drain.

3. Mix the cheese with mayonnaise and add the cucumber, spring onion and dill.

4. Fill the tomatoes with the filling and place in the fridge for a couple of minutes — this appetizer is more delicious when cooled.

2. Baked bell pepper rolls with cheese and oregano

INGREDIENTS
3 red bell peppers
200 g of cream cheese
A pinch of ground oregano
1 tablespoon of olive oil
Salt and pepper

PREPARATION
1. Divide the peppers into two. Remove the core and seeds.

2. Preheat the oven to 220°С. Sprinkle the peppers with oil and bake on the grill for ten to 15 minutes. The peel should be baked well.

3. Combine the cheese, oregano, olive oil, salt and pepper in a bowl.

4. Place the baked peppers in a large bowl and cover. Let them rest for ten minutes and then peel them.

5. Cut the peppers into strips. Put half of the filling on each strip, roll them, and fix with a toothpick.

3. Smoked turkey and cucumber rolls

INGREDIENTS
3 medium-sized cucumbers
1/4 cup of pesto sauce
6 slices of processed cheese
170 g of smoked turkey (you can also use chicken)
1 bell pepper
1/2 cup of spinach
Salt and pepper to taste

PREPARATION
1. Slice the cucumbers into 2 mm-slices. Drain them on paper towels.

2. Cut the cheese into strips.

3. Cut the turkey into cubes and the pepper into straws. Chop the spinach.

4. Spread 1 teaspoon of pesto over each slice of cucumber; lay the turkey, bell pepper and spinach on each slice. Sprinkle with salt and pepper.

5. Make rolls, place them on toothpicks and serve immediately.

4. Salmon and cottage cheese rolls

INGREDIENTS
120 g of light-salted salmon
50 g of low-fat cottage cheese
100 g of cucumbers if desired
1 clove of garlic
10 g of Dijon mustard
Salt and pepper

PREPARATION
1. Mash the cottage cheese with a fork, add the mustard and mix well.

2. Chop the cucumber, crush the garlic with a knife and add them to the cheese filling. Sprinkle with salt and pepper and mix thoroughly.

3. Place 1 teaspoon of the filling on a salmon slice, make a roll and place in on a toothpick. Put in the fridge for several minutes or serve immediately.


5. Bruschetta with sardines and cream cheese

INGREDIENTS
1 fresh baguette
1 can of sardines (it’s better to use fillets)
300 g of Mozzarella cheese
3 tablespoons of olive oil
1 tablespoon of herbes de Provence or fresh greens

PREPARATION
1. Slice the baguette, grease the slices with olive oil and toast them in a skillet. Toast each side for 30 seconds.

2. Preheat the grill to 180 °С.

3. Drain the sardines and mash them with a fork. Slice the Mozzarella.

4. Put a cheese slice and 1-2 tablespoons of sardines on each slice of baguette.

5. Lay the bruschettas on a baking sheet and bake for 2 to 3 minutes until the cheese melts.

6. Garnish the bruschettas with herbes or greens.

6. Creamy cheese balls with tuna and dill

INGREDIENTS
180 g of canned tuna fillets
50 g of tomato paste
50 ml of heavy cream (33% or more)
80 g of Gruyère cheese (or use any other hard cheese you like)
4 boiled eggs
50 g of spring onion
1 tuft of dill
Salt and pepper

PREPARATION
1. Preheat the oven to 160 °С.

2. Chop the dill, spring onion and eggs. Grate the cheese using a fine grater.

3. Combine the tomato paste, eggs and cream. Add the grated cheese, spring onion and dill (but keep some for garnishing).

4. Place the mixture into small baking molds (the smaller they are, the sooner they will bake) and garnish with the dill.

5. Bake for 15 to 20 minutes.

6. Serve either hot or cooled. It’s delicious when served with cheese sauce.

7. Shrimp grilled on skewers

INGREDIENTS
450 g of shrimp
2 tablespoons of olive oil
3 tablespoons of butter
3 cloves of garlic
Spring onion for serving
Salt
Bamboo skewers

PREPARATION
1. Preheat the grill to the highest temperature. If you don’t have a grill, use a skillet instead — there will be a little bit of a different flavor.

2. Put the shrimp on the skewers and grease them with olive oil using a sponge.

3. Grill each side for 2 minutes.

4. Crush the garlic with a knife and chop.

5. Chop the onion.

6. Melt the butter in a pan and add the garlic.

7. Before serving, pour the shrimp with the butter and garnish with the chopped onion.

8. Omelet rolls with mushrooms and spinach

INGREDIENTS
2 eggs
100 g of champignons (canned or pickled)
A handful of spinach
1 tablespoon of olive oil
1 tablespoon of balsamic vinegar
Salt and pepper

PREPARATION
1. Whisk the eggs in a bowl.

2. Cut the champignons into small cubes. Chop the spinach and add it to the champignons. Sprinkle them with salt, pepper and balsamic vinegar and toss together.
3. Heat up a pan with olive oil at high temperature. Put 2 tablespoons of eggs and spread them as you would a pancake. Fry until it’s done, but on only one side. Make omelet pancakes out of all the batter.

4. Place the filling on each omelet. Make rolls and put them on toothpicks.

9. Deep-fried avocado

INGREDIENTS
2 ripe avocados
100 g of breadcrumbs
2 eggs
Parsley
4 tablespoons of natural yogurt
7 tablespoons of olive oil
2 tablespoons of lemon juice
Black pepper, salt and sugar

PREPARATION
1. Peel the avocados and remove the seeds. Cut one and a half avocados into bars.

2. Combine the breadcrumbs, black pepper, salt and a little bit of sugar on a plate.

3. Crack the eggs into a bowl and whisk.

4. Heat up the oil in a pan for three minutes.

5. Coat each avocado bar in the breadcrumbs, then in the egg batter and in the crumbs again. Drop the bars into the oil immediately and fry on each side for a minute. The bars should be half-covered with oil. Dry the avocados on paper towels.

6. Make the sauce: chop the parsley and half an avocado. Add the yogurt and lemon juice. Whip everything using a blender.

7. Serve the sauce in a separate bowl. The avocados are the most delicate when hot.

10. Ham rolls with toasts

INGREDIENTS
4 slices of ham
100 g of cream cheese
80 g of pesto sauce
6 slices of wheat bread
1 clove of garlic
Some pieces of bell pepper (fresh or pickled)
1 tablespoon of cedar nuts
Some basil sprigs
1 teaspoon of olive oil
Salt and pepper

PREPARATION
1. Mix the cream cheese together with pesto. Spread the sauce over each slice of ham and sprinkle them with the chopped basil and cedar nuts.
2. Lay the pieces of bell pepper on the ham slices. Make tight rolls and place them in the freezer for a couple of minutes.

3. Toast the bread in the toaster or a skillet. Rub the garlic clove over the slices of bread and add a few drops of olive oil.

4. Take the rolls out of the freezer and cut into 2 cm-high pieces. Lay them on the toasts and garnish with basil.

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