Lemon Shrimp with Parmesan Rice

 Lemon Shrimp with Parmesan Rice 

It’s fast and simple. Takes only about 10 minutes from skillet to table.  The creamy Parmesan Rice has so much flavor from garlic and freshly grated Parmesan cheese plus just a touch of lemon juice.  And the Shrimp make it the perfect dish for any time.  Add some peas or asparagus and you have a gourmet meal! 

Lemon Shrimp with Parmesan Rice 

2 cups uncooked white rice

2 cups chicken broth

½ cup frozen peas (optional)

2 tablespoons butter

2 tablespoons olive oil

1 pound uncooked medium shrimp peeled and de veined

2 teaspoons minced garlic

2 tablespoons lemon juice

¼ teaspoon pepper

½ cup shredded Parmesan cheese

2 tablespoons grated Pecorino Romano cheese

2 tablespoons minced fresh parsley

Salt and pepper to taste

In a small saucepan, bring broth to a boil. Stir in rice and peas and boil for one minute; cover and remove from the heat. Let stand for 5 minutes.

Meanwhile, in a large skillet, cook shrimp and onions in butter and oil over medium heat until shrimp turn pink. Add garlic; cook 1 minute longer. Stir in lemon juice and pepper. Add rice and peas to skillet and stir well. Stir in grated cheeses and sprinkle with parsley.  Enjoy!

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Shrimp Wontons with Sichuan Sauce

 

 

 

 

 

 

 

 

 

 

 

I am not really into spicy foods… I mean I can take a little heat, but not too much.  I usually tone it way down when I am making Chinese food at home.  But one night I was dining at a local Chinese place and the waiter got my order wrong and brought out the wrong dish.  He apologized and said he would return my meal and bring out the correct one, but asked if I wanted to taste this one first.  He said it was the most popular dish on the menu and he was sure I would love it.  So, I tasted it and boy did I love it.  I wanted more. 

 

 

 

 

 

 

 

So, I decided to make it at home. I knew the flavors that made it so delicious and it turned out great!  That was three years ago and I have been making it ever since. Just imagine, tender little shrimp filled dumplings over a bed of soft and tender ramen noodles and a sauce that will make you want to scream, “OMG this is so good.”  

Shrimp Wontons with Sichuan Sauce

Sichuan Sauce

1/4 cup soy sauce 

2 tablespoons chili oil (use less if you want less heat)

1 tablespoon white wine vinegar

1 teaspoon sesame oil

1/2 teaspoon granulated sugar 

Pinch of crushed red pepper

2 garlic cloves, minced 

1 green onion, sliced white and green

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Make the sauce first by whisking together all ingredients. Warm over medium heat until heated through.  Set aside.

NOTE:  Add only 1 tablespoon of chili oil at first and then taste to see if you need more.  You can adjust your heat by adding more or less chili oil and crushed pepper.  

 

Won Ton Filling

 

1/4 pound peeled and de-veined shrimp 

2 cloves garlic

1/2 teaspoon sesame oil 

1/8 teaspoon salt 

1/2 teaspoon corn starch 

10-20 won ton wrappers 

1 tablespoon chopped scallions 

2 packets Ramen noodles

 

Cut the shrimp into small pieces. Add the sesame oil, garlic, salt and cornstarch, stir to mix well. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Add a scoop of the shrimp filling onto the center of a wonton wrapper.  Wet your index finger with water and trace the outer corners of the won ton wrapper. Fold in half and pinch to seal opening.  Once you have a triangle, bring the corners to the middle and pinch together to seal.  Repeat the same to make 10-20 wontons.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

  

Heat up a medium sized pot of water and bring it to boil. Carefully drop the won tons into the pot. As soon as they float to the top, use a slotted spoon to transfer the won tons to a large bowl. 

 

 

 

 

 

 

 

 

 

 

 

Make your Ramen

Boil two cups of water in a medium pot. Add the ramen noodles and cook for 3-4 minutes or until al dente. Drain and remove noodles to a large serving bowl.  Add won-tons on top and drizzle on the sauce.  Gently stir the won tons until coated with sauce.

 

Drain and remove noodles to a large serving bowl.  Add won-tons on top and drizzle on the sauce.  Gently stir the won tons until coated with sauce.

 

 

 

 

 

 

 

 

  

 

Tender little wontons filled with succulent shrimp atop a bed of soft ramen noodles and drizzled in wonderfully delicious sauce! 

 

 

 

 

 

 

 

 

 

 

 

 

So good.  Want a bite?

 

 

 Photograph is copyrighted and the property of ©Welcome Home. 

Chicken Scampi

Chicken Scampi 

 

 

 

 

 

 

 

 

 

 

 

 

Lightly breaded chicken pieces fried to golden brown and then combined with pasta in a lemon garlic butter sauce. Who says you have to make Scampi with Shrimp?  Chicken is perfect for this dish.  This is so fresh and light and always a big hit with friends and family.

 Chicken Scampi

3 tablespoons flour

1 teaspoon Italian seasoning

1 ½ lbs. boneless skinless chicken breast cut in bite size pieces

2 tablespoons olive oil

4 tablespoon butter

4 cloves garlic minced

¾ cup dry white wine 

⅛ teaspoon red pepper flakes

12 ounces thin spaghetti

2 tablespoons lemon juice

¼ cup chopped parsley

⅔ cup grated Parmesan Cheese

Salt and pepper to taste

 

 

 

 

 

 

 

 

 

Whisk together the flour and Italian seasoning. Dry the chicken pieces with paper towels. The drier the better so they fry up golden. Dredge the chicken pieces in the flour mixture.

 

 

 

 

 

 

 

 

 

 

 

Heat the olive oil in a large skillet over medium heat. Add the chicken pieces in a single layer and cook until browned on both sides. Cook until the chicken is cooked through. 

 

 

 

 

 

 

 

 

 

 

 

 

 

Transfer the chicken pieces to a bowl or plate.

 

 

 

 

 

 

 

 

 

 

 

 

Melt the butter in the same skillet over medium low heat. Add the garlic and cook for 1 minute while stirring continuously. Carefully add the wine and red pepper flakes. 

 

 

 

 

 

 

 

 

 

 

 

 

Return the heat to medium and cook until it is reduced by half. Make sure you scrape the bottom of the pan to get the brown bits off. Meanwhile bring a large pot of water to a boil and cook the spaghetti according to package directions. Drain well.

 

 

 

 

 

 

 

 

 

 

 

 

 

Remove the skillet from the heat and whisk in the lemon juice. Add the chicken back to the skillet cooking for just a minute to warm it up. 

Add the well-drained pasta to a large serving bowl and pour the sauce and the chicken over the top. Sprinkle with freshly grated Parmesan cheese and toss to coat. 

 

 

 

 

 

 

 

 

 

 

 

 

 Season with salt and pepper to taste. Add lemon slices and a little sprinkle of parsley. For best results serve promptly.

 

 

 

 

 

 

 

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