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Tag Archives: Shrimp

GARLIC SHRIMP WITH BABY BOK CHOY

I find Bok Choy a very interesting and versatile vegetable. It is related to the cabbage and turnip. The bulb has the same spiciness as the turnip, but milder.  It is rich in vitamin C and A, and a good source of fibre and folic acid. It also offers calcium and has more beta-carotene than other cabbages.

I think it’s great in soups, just chop some up and put it in your soup! It’s so tender it will cook just with the heat of your soup. If you steam it, beware! It will be ready in seconds. Don’t overcook it, there’s nothing worse than limp Bok Choy!

If you have never eaten Bok Choy, maybe this will tempt you to try it! Here is a fast, easy and delicious way to tempt you!

GARLIC SHRIMP WITH BABY BOK CHOY

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INGREDIENTS

4 – 6 Baby Bok Choy, cut into pieces

12 Raw Shrimp

Garlic, raw fresh, as much as you like

Hot Chilies

2 tbsp Olive Oil

1\2 cup or so of Chicken or Veg stock

Sea Salt, to taste

METHOD

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In a skillet, on med, add Olive Oil, Garlic and Chilies.  Saute for a couple of min, not to burn the Garlic then add the Shrimp and stir.

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Cook Shrimp for about 2 min on each side.

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Lay the chopped, Bok Choy on top, cover and steam for a min or so, untill soft.  Remove lid and stir together.  Add Stock,  and Salt to taste.  Stir and continue to cook for a couple of min.  Remove from heat.

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It is now ready to serve with Rice or Pasta (gluten-free or otherwise) OR serve all on its own!

Mangia!

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PROSCUITO WRAPPED “SHRIMP AND CHEESE” STUFFED CHICKEN

Chicken breasts are not one of my husbands favourites because they tend to be dry.   So when I make them, I try to be creative and figure out how to keep them moist so he’ll eat them.  I like the idea of stuffing them and have gotten some great ideas when I’ve been out for dinner!  This is something I created on the spur of the moment, looking for something quick and easy for dinner.  Seriously, didn’t take me long, you just have to cut, stuff,  wrap and bathe in white wine or chicken broth if you don’t cook with wine.  Makes a great looking celebratory dish, perfect for this time of year because of the colors!

INGREDIENTS

Chicken Breasts, fresh not frozen

Cooked Shrimp

Mild Cheese, Mozzarella, Gouda, Goat?

Prosciutto

Parsley, chopped

Garlic, freshly chopped or powder

Dry White Wine or Chicken Stock

Cocktail Tomatoes

Basil

Toothpicks

METHOD

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Slice Chicken Breast lengthwise (butterfly) and open up

Season inside with Garlic

Add chopped Parsley to one half

Add Cheese and Shrimp

Fold over and secure with a toothpick

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Wrap in Prosciutto, about 2 slices

On med heat, brown both sides

Add about 1/2 to 1 cup White Wine or Chicken Stock and bring to boilIMG_1779

Cover with a lid, turn heat to med low and cook for about 4-5 min

Turn over, cover and cook till you see the cheese oozing out, about 4 min

The liquid will have reduced and you can see the cheese oozing out

Please, do not over-cook!  If you’re not sure, just put the lid back on for a few min

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Add quartered Tomatoes and chopped Basil take off the heat and let them rest for a couple of min

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Plate , drizzle some of the sauce over top and serve!

The saltiness of the Prosciutto is all the salt you need!  The Chicken is moist and tender and the Shrimp inside mixed with the Parsley and the Cheese is mouth-watering!

It’s like biting into a perfectly wrapped present!

Enjoy!