Shared by the family of Kenji Tanoto (Class of 2014)
For 6 servings
– 12 Shrimp, peeled
– 12 Spring roll wrapper
1. Marinate shrimp with salt, pepper and rice wine for 5-10 minutes.
2. Wrap shrimp with spring roll wrapper, and then deep fry it until golden brown.
3. Served warm with chili sauce.
Shared by the family of Arthur Zhu (Class 2014)
– 8 pieces of whole Argentinean shrimp, deveined, spine slightly cut open
– 2 Roman tomatoes, chopped in 1 cm of cubes
– 1 Large Jiro persimmon, chopped in 1 cm cubes
– Half white onion, chopped in 1 cm cubes
– 4 cloves of garlic finely chopped
– 2 teaspoon of sea salt
– 1 teaspoon of black pepper
– 2 tablespoon of olive oil
– 1 teaspoon of white vinegar
(A). Coat the shrimp with sea salt, black pepper and olive oil. Nicely arrange them in a baking pan.
(B). Mix tomatoes, persimmon, onion, garlic and rest of sea salt, black pepper, olive oil
1. Preheat oven to 350 F
2. Place B in a baking pan and roast until surface slightly brown and take it out. Mix with vinegar
3. Gently pour B over the A and place pan back into the oven, roast about 2 minutes
· The roasting process is very quick as the shrimp can be easily overcooked.
· You can use mango if persimmon is not the choice of your.
A stick of baguette goes very well with the sauce. Of course, pairing with a glass of wine would make the meal time a long lasting!
Shared by Audrey Brown
Perfect for a special, festive meal.
– Fresh oysters (any amount, but one package, about 1/2 cup works well for a small portion)
– Whole milk (enough to cover oysters about 2-4X)
– Cream (optional, only if a richer taste is desired, about 1/4 the amount of milk used)
– Butter (enough to sautee and to taste, about 1 tab)
– Salt and Pepper (to taste, if desired)
1. Rinse oysters well and chop.
2. Sautee oysters in the bottom of a soup pan with the butter.
3. Add milk.
4. Add cream (if desired).
5. Add pepper and salt (to taste).
6. Heat, but don’t let the milk boil.