Singapore Chili Stir-Fried Shrimp

Need to spice up your repertoire? This will spice it up for sure.  However, unless your kids like heat, this is not a family friendly meal.  We are trying to eat healthier these days.  So I served this over a nice salad.  The salad didn't need any dressing.  I just used the sauce from the shrimp and it was delicious.  Have some water on the side just in case....

Adapted from: Cooks Illustrated
Directions:
1 pound jumbo shrimp (21 to 25 count), peeled, deveined and butterflied
1 tablespoon cooking wine
2 teaspoons soy sauce
2 - 3 scallions , white and light green parts, minced (about 1 tablespoon), plus 2 tablespoons scallion greens, sliced thin and reserved
2      TBSP minced jalapeño chiles
2 tsp minced garlic cloves
2      tsp minced fresh ginger
1/4 cup V8
3 tablespoons Sriracha
2 teaspoons oyster sauce
1/2 teaspoon granulated sugar
1 teaspoon cornstarch
2 tablespoons vegetable oil

Instructions:


1. Toss shrimp with wine and soy sauce in medium bowl; set aside to marinate 10 minutes. Meanwhile combine minced scallion, jalapeño, garlic, and ginger in small bowl; set aside. Stir together in a separate bowl the V8, chili sauce, oyster sauce, sugar, and cornstarch in small bowl or measuring cup; set aside.
2. Heat 12-inch skillet over high heat until hot, 3 to 4 minutes. Add 1 tablespoon oil and swirl to coat bottom of pan. Add shrimp and cook, stirring every 10 seconds, until just turned pink, about 1 minute. Push shrimp to sides of skillet, clearing a spot in center of pan.
3.  Add remaining 1 tablespoon oil and scallion mixture to clearing and mash with spoon; cook until fragrant, 10 to 15 seconds, then stir mixture into shrimp. Remix the V8 mixture and stir into skillet; cook until sauce has thickened, 30 to 45 seconds.
4.  Sprinkle with reserved scallion greens, and serve.

The Best Mussels on Earth

No seriously that was the name of the recipe. I'm not trying to pat myself on the back. I had my doubts since the name is pretty darn cocky- but damn these were delicious!! Typically we don't eat mussels unless we are in a restaurant, however I had a hankering for seafood this weekend.

Bad timing though. Practically all the surrounding grocery stores had no power due to the huge storms in The MD-DC-VA area. I felt fortunate enough that we had power, but I did complain when I walked into Shoppers and the meat display and seafood display were barren. The produce choice was kale or um artichokes. Yea so- seafood was not on th emery last night.

Luckily after church I stopped by the Giant on route 1 and found they never last power and BLAM I got the last bag of mussels in the store. WHHHHOOOOOO HOOOOO!!! Yes I did a little dance in the seafood section of our local GIant store. Anyway-after i worked hard at our local pool craft day & my husband cleared our yard of huge tree limbs, I rewarded ourselves with the "Best Mussels on Earth".  Don't skip any of the ingredients especially the lemon. It definitely adds a kick at the end. This recipe is a definite keeper.

Adapted from: Food Network's Aaron McCargo Jr.'s recipe

The Best Mussels on Earth

Ingredients:

3 tablespoons olive oil
1 teaspoon red pepper flakes
1/2 pound chorizo, remove casings
1 onion, diced
1/2 bulb fennel, cored and sliced
3 tablespoons minced garlic
1 pinch saffron
1 beer
2 pounds mussels, cleaned and beard removed
1/2 pint cherry tomatoes, halved
2 tablespoons chopped chives
2 tablespoons chopped parsley leaves
1 lemon, juiced
1 1/2 tablespoons salt
1 tablespoon freshly ground black pepper
French bread toasted, for serving

Directions:

1. In a large soup pot over medium-high heat, add the oil. Add the red pepper flakes and chorizo. Make sure to break up the chorizo, but into to tiny pieces or you won't find the tasty goodness later. Cook the sausage for 1 to 2 minutes to release the flavors.
2. Stir in the onions and fennel and cook fir 4-5?mins until they wilt a bit.
3. Add the garlic and saffron and allow the saffron to bloom.
4. Stir in the beer and mix well. Add the mussels and stir.
5. Cover the pot and steam until the mussels open, about to 5 minutes. Remove the lid, then add the tomatoes, herbs, lemon juice and salt and pepper, and stir well. Ladle the mussels and broth into large serving bowl and serve with French bread

The Aftermath....