Tagged: seafood

Shrimp Spring Rolls

Shrimp Spring Roll

Shared by the family of Kenji Tanoto (Class of 2014)

Ingredients:
For 6 servings
– 12 Shrimp, peeled
– 12 Spring roll wrapper

Method
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.

Roasted Argentinean Shrimp with Tomato and Persimmons

Shared by the family of Arthur Zhu (Class 2014)

Ingredients:
– 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

Method:

(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

Note:
·      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!

Oyster Stew

Oyster Stew

Shared by Audrey Brown

Perfect for a special, festive meal.

Ingredients:
– 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)

Method:
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.