Lemony Cashew Alfredo Vermicelles with Shrimp and Swiss Chard

Ingredients:

1 cup Cashew

1/2 Lemon of Juice

1/ 4 cup Parmesan Cheese

2 cups Water

2 cups Shrimp, shelled

1 bundle Swiss Chard, cut into bite size

2 bundles of Rice Vermicelles or pasta

4 Garlic Cloves, minced

Vegetable Oil

Direction:

1. To make the Alfredo sauce, soak the cashews with 2 cups of water until soften; about 6 hours. In a processor, combine cashews, soaked liquid, lemon juice and Parmesan cheese; blend until it is smooth.

2. In a pot, heat up 2 tablespoons vegetable oil over high heat. Add garlic and fry until fragrant. Add shrimp; stir fry until it changes colour. Add Swiss chard and fry until it is wilted. Transfer the mixture into a bowl.

3. Fill the water in the same pot. Add salt. Bring it to a boil over high heat. Add vermicelles and cook until soften according to the package. Drain well.

4. Add the shrimp and Swiss chard mixture back to the pot and mix with the vermicelles.

5. Pour in the Alfredo sauce. Stir until it’s heated through. Serve the vermicelles with more Parmesan if prefer.

Healthy Shrimp Rice 營養蝦飯

INGREDIENTS:

12 Shrimps, shelled and deveined

2 Green onions, roughly chopped

1 cup Corn Kernels

2 Eggs

1/2 teaspoon White Pepper Powder

1/2 teaspoon Salt

1 tablespoon Sugar

1 tablespoon Garlic Powder

3 tablespoons Vegetable Oil

2 tablespoons Mayonnaise

4 bowls Cooked Rice

DIRECTION:

Oven Roasted Shrimp and Squid Kebab

A simple yet delicious seafood skewer that is wonderfully flavoured with the exotic masala spice.  The sweet and tangy pineapple enhances the freshness of the seafood and the bright red bell pepper brings the colour of the dish to life.

Here I used metal skewers.  If you are using wood skewers, always remember to soak them in water for 10 minutes prior to prevent them from burning.

INGREDIENTS:

10 Squid Tentacles

20 Shrimp, shelled and deveined

1 Red Bell Pepper, deseeded and cut into chunks

1 canned Pineapple

Marinade:

1 teaspoon Garam Masala

1/2 teaspoon Sweet Paprika

Pinch of Black Pepper and Salt

2 tablespoons Vegetable Oil

DIRECTION:

1. Pre heat the oven to 360F.

2. In a mixing bowl, add squid, shrimp, and bell pepper.  Add marinade; mix until the seafood and bell pepper are coated.

3. Put the ingredients on the skewers.  Roast them in the oven until the seafood turns red and is cooked through; about 20 minutes.  They are great to pair with rice.

Cobb Salad with Maple Bacon and Prawn | 科布沙律配楓糖煙肉大蝦

Instead of the classic Cobb salad which is usually composed of chicken breast, I used prawn and added sweet corn here.  Actually the ideas of the ingredients for Cobb salad can vary, but the core ingredients are still hard boiled egg, avocado, salad greens, and crispy bacon.

We like to serve this salad as our main course at home because it is easy to prepare and also high in nutritious value.  To make this recipe even simpler and tastier, I roasted the prawn with the bacon so that the prawn could absorb the extra smoky and maple flavour from the meat.

Hope you enjoy this recipe.

INGREDIENTS: (3 servings)

16 Prawns, deshelled and deveined

6 pcs Maple Bacon

1 head Romain Lettuce, cut into bite size

1 Avocado

1 cup Sweet Corn, boiled

2 Eggs, boiled

40 gram Mozzarella Cheese, cubed

Blue Cheese (optional)

DRESSING:

4 tablespoons Mayonnaise, low fat

1/4 cup Milk, 2%

1 tablespoon Dijon Mustard

1 teaspoon White Vinegar

1 teaspoon Onion Powder

1 teaspoon Oregano, dried

Pinch of Salt

Pinch of Black Pepper

材料 (3人份)：

16 隻  蝦，去殼，去腸

6 塊  楓糖味煙肉

1 棵  生菜，切小塊

1 個  牛油果

1 杯  甜粟米，用水煮熟

2 隻  雞蛋，煮熟

40 克  水牛芝士，切粒

少許  藍芝士 (可省略)

汁料：

4 湯匙  美乃滋，低脂

1/4 杯  牛奶，2%

1 湯匙  芥末籽醬

1 茶匙  白醋

1 茶匙  洋蔥粉

1 茶匙  奧勒崗香草

少撮  鹽

少撮  黑胡椒粉

 DIRECTION 做法:

1. Pre-heat the oven to 360F.

2. Line the bacon on parchment paper without overlapping them.  Place the prawns around the bacons.

1. 預熱焗爐至360F.

2. 煙肉在焗紙上排好，不要重叠。把蝦放在煙肉週邊。

3. Slice the avocado in half lengthwise and then twist it open.  Remove the pit with a spoon.  Slice the avocado into cubes and scoop them out with a spoon.

4. Place lettuce on a plate.  Then, place the rest of salad ingredients on top.

3. 牛油果切牛，用匙把核滔去。把果肉切成小粒，再用匙起肉。

4. 在碟上放上生菜，再放上其他沙律材料。

5. To make the dressing, combine all ingredients and whisk until smooth.  Drizzle it over the salad and serve.

5. 把所有汁料加入一只碗，攪拌至均勻。淋上沙律菜上；上桌。

Really Easy Creamy Shrimp Linguine | 超易忌廉蝦闊條意粉

Really Easy Creamy Shrimp Linguine

超易忌廉蝦闊條意粉

Ingredients:

450 gram Linguine

600 gram Shrimp, peeled and veined

5 Shallots, finely chopped

2 cups  35﹪Whipping Cream

1 Red Bell Pepper

1/4 cup Dried Basil

20 gram Corn Starch

30 gram Butter

Salt to taste

材料：

450 克   闊條意粉

600 克   蝦，剝殼，去腸

5 個   紅蔥頭

2 杯   35﹪忌廉

1 個   紅椒

1/4 杯   乾羅勒

20 克   粟粉

30 克   牛油

DIRECTION:

Leek and Shrimp Light Soup | 大蔥蝦湯

Leek and Shrimp Light Soup | 大蔥蝦湯 

Ingredients: (yield 4 servings)

3 Leeks (white part only)

1.5 cups Carrot, sliced

13-15 Shrimp, deveined and unshelled

7-9 Mussels

4 cups Chicken Broth

1 cup Whole Milk

1 teaspoon Paprika

2 tablespoons Butter

Black Pepper to taste

Sea Salt to taste

材料：(4人份)

3 大蔥 (白色部份)

1.5 杯  紅蘿蔔，切粒

13-15 隻   蝦，去腸和殼

7-9 隻   青口

4 杯   雞湯

1 杯   全脂奶

1 茶匙   紅甜椒粉

2 湯匙   牛油

黑胡椒   調味

海鹽   調味

DIRECTION: