Ingredients

Recipes

Restaurants

Utilities

Recipes from all over the world

Ingredients: 7 Tablespoon(s) Safflower or canola oil 1 Shallot; minced 2 Cup(s) Brown lentils 8 Cup(s) Vegetable stock 3 Japanese eggplant 10 Lg shrimp; peeled cut 4 piec 1/4 Cup(s) Grated pecorino cheese Directions: In a large saucepan, heat 2 tablespoons oil over medium-high heat. Add shallot and cook, stirring, until translucent. Add barley; stir to coat with the oil. Reduce heat to medium. Continue cooking barley, stirring occasionally, for 2-3 minutes; take care not to let it brown. While barley is cooking, bring vegetable stock to a boil. Add vegetable stock to barley, a cup at time. Cook, stirring frequently, until liquid is almost absorbed before adding more liquid. Keep adding liquid, stirring frequently until barley pearls are al dente, about 45 minutes. Meanwhile, cut eggplant into 1/2-inch cubes. Heat 4 tablespoons of oil in a large skillet over medium-high heat. Saute eggplant, stirring frequently, until soft, about 12 minutes. Set aside. Using skillet in which eggplant was cooked, add remaining tablespoon of oil. Saute shrimp until pink. When barley is done, stir in eggplant and shrimp. Add grated pecorino cheese. Serve. Source: Odette Fada, Rex Il Restaurante, Los Angeles Fada's barley risotto is easy to make. It's a great way to offer the luxury of shellfish. Because the shrimp is cut into pieces, you only a half-pound of it to make risotto for 6-8 people. Despite the shrimp, this dish is predominantly grain. It's high in complex carbohydrates and fiber, and low in fat. But it's so exciting that one hesitates to label it with the stigma of "healthy eating." Best of all, here's a dish that fits the proverbial champagne taste on a beer budget; in total, ingredients for this risotto cost about $10. Add a salad and a cheese course and you can feed a small dinner party for about $5 a head.
Check some related videos Similar recipes: Acadian peppered shrimp 2 The shrimp should be of a size to number 30-35 per pound. Melt the butter in a large deep-sided frying pan or iron skillet over low heat. When melted, raise the heat, and add the remaining ingredients except the shrimp. Cook, stirring often, until Broiled buttery shrimp in a large bowl, combine the first eight ingredients, add shrimp and toss to coat. arrange shrimp in a single layer in a greased baking pan. broil 6 inches from the heat for 6 to 8 minutes, turning once.b Barbecued shrimp & chicken Peel shrimp and cut chicken into 1 inch cubes. Combine garlic, onion powder, cumin and melted butter. Marinate shrimp and chicken while preparing the grill. String shrimp and chicken onto separate skewers. Cook about 5 inches above hot coals, a Shrimp baked with tomatoes, herbs and feta cheese Preheat oven to 450F . With a mortar and pestle, crush garlic and salt into a paste. In a heavy skillet, heat 1/3 cup oil over medium heat. Saute onion until tender. Add tomatoes, garlic paste and oregano. Reduce heat and cook over low heat, stirring o Mushroom and barley soup Soak barley in water overnight. Saute gfarlic, onion and celery in butter until tender. Drain barley and add to vegetables. Saute 10 minutes longer, until barley becomes thick. Add chicken broth and mushrooms and simmer, covered, until barley Eggplant au gratin 1. Preheat oven to 425 deg. 2. Peel the eggplant and cut the flesh into 1" cubes, more or less. Drop the cubes into boiling salted water, cook about 5 minutes, just until cooked. Drain well. 3. Meanwhile, slice the mushrooms. There should Barbecued shrimp and chicken Peel shrimp and cut chicken into 1 inch cubes. Combine garlic, onion powder, cumin and melted butter. Marinate shrimp and chicken while preparing the grill. String shrimp and chicken onto separate skewers. Cook about 5 inches above hot coals, allowing Roasted eggplant with lemon and olive oil Prep time: 8 minutes Cook time: 30 minutes 2 1?2 tablespoons extra-virgin olive oil, plus extra for the pan Heat oven to 400°F. Trim eggplant and cut in half lengthwise; cut each half into 4 long wedges. Cut each wedge in half widthwise. Brush a heavy-bot Spicy eggplant in ginger-tamarind sauce (masala vangi) Put the tamarind in a nonmetallic bowl. Add 1/4 cup boiling water and let it soak for 30 minutes. Mash the pulp and extract as much juice from it as possible. Pour all liquid into a bowl, and save the fibrous residue for making the sauce. Sli Sizzling rice with shrimp 1. Shell and devein shrimp. Combine cornstarch, sherry and salt; then add to shrimp and toss to coat. Break rice crusts in 2-inch pieces. 2. Heat oil. Add shrimp and stir-fry until pinkish; then remove from pan. 3. Heat stock, sugar and catsup; an Wild mushroom and orzo "risotto" Porcini are available at Italian markets and specialty foods stores. Rinse mushrooms briefly with cold water. Place in small bowl. Add 1 1/2 cups hot water and let soak until softened, about 30 minutes. Drain mushrooms, reserving soaking liquid. Squeeze m Shiitake mushroom risotto Heat 1 tablespoon sesame oil in heavy medium skillet over medium-high heat. Add minced jalapeno pepper and garlic and saute 1-2 minutes. Remove from heat. Add soy sauce, rice vinegar and pinch of sugar and stir to blend. Strain through fine sieve Sweet potato chicken barley soup In a large heavylined stock pot heat the olive oil, add garlic, onions, celery and carrot and saute 8 minutes. Add the parsnips, barley, chicken and chicken stock. Bring to a boil and simmer on medium-high heat for 30 minutes. Add the sweet potatoes and c Shrimp in adobo sauce Serves 6 Cover the chiles with hot water and let them sit for 15 minutes or until softened. Combine chiles and 1/4 to 1/2 cup of the water they were soaking in, onion, garlic, oregano, and cumin in a blender and puree to a smooth paste. Saute of shrimp with bergamot infusion Prepare the papaya salsa first to allow falvors to combine. Place papaya, lime zest and juice, red onion, cilantro and black pepper into small mixing bowl; stir and allow to marinate until service. Start by cleaning the Mexican shrimp. Reserve Sizzled shrimp 2 tb Fresh lemon juice 2 tb Chopped fresh parsley Preparation time: 15 minutes Cooking time: 3-4 minutes Yield: 8 servings 1. Heat oil in large non-stick skillet over high heat. Add garlic, bay leaf and red pepper. Cook until garlic just begins to c Stuffed striped bass with spinach, shrimp and mushrooms Bone the striped bass through the back and remove any stray bones, and store fish in the refrigerator. Cook the onion and garlic in a tablespoon of butter in a medium saute pan over medium heat until the onion is traanslucent, about 10 minutes. Add the m Appetizer: bacon-wrapped shrimp with creamy h Wrap 1 shrimp around 1 water chestnut. Wrap in 1 bacon piece and secure with toothpick. Repeat with remaining shrimp, water chestnuts and bacon. Melt 3 tablespoons butter in heavy large skillet over high heat. Add half of shrimp and cook until b Acadian peppered shrimp Start with 4 pounds of fresh shrimp (26/30). Melt the butter in a large saute pan over low heat. When melted, raise the heat, and add the remaining ingredients. (except the shrimp) Cook, stirring often, until browned to a rich mahogany color, abou Grilled bread with red peppers & eggplant To make the escalivada -- Prepare a hot fire in a grill or heat the broiler. Put the eggplant and red peppers on the grill or in a shallow pan set under the broiler (turn on the exhaust fan). Grill or broil the vegetables until they're completely bla Hot shrimp salad on crostini Most people hate to clean shrimp, but these days they're sold peeled and deveined. Or buy a pound of shrimp when you have some extra time, clean them and freeze in 1/4 pound portions to have on hand. It's less expensive that way! 1. Pl Shrimp stuffed poblanos Combine queso fresco and corn in processor; process just until corn is no longer visible. Transfer cheese mixture to large bowl. Add rice, shrimp, Cheddar cheese, Monterey Jack cheese, onion, sour cream, and salt. Set aside. Cut a small slit in one sid Grilled new orleans-style shrimp Special equipment: 7 (12-inch) wooden skewers Accompaniments: a baguette and lemon wedges Snip shells of shrimp with scissors down middle of back, leaving tail and first segment of shell intact. Make an incision along length of back where shells are cut a Beans & barley Soak white beans and pinto beans overnight. Saute' onion, mushrooms and carrots in 1 tablespoon of vegetable broth until tender. Add to saute'ed vegetables drained beans, vegetable bouillon, mustard and parsley. Bring to boil. Redu Capellini with shrimp and herb sauce In a large pot of boiling, salted water, cook the capellini until just barely tender; drain, rinse, and place in a large bowl. Toss the capellini with a little olive oil to keep from sticking together. Meanwhile, in lge. skillet, heat 3 tbs. olive Baked eggplant Cook eggplant and onion in small amount of water until, tender. Drain; reserve liquid. Place eggplant and onion in small baking dish. Top with cheese. Blend condesnsed soup, 1 Tb of eggplant liquid, bread crumbs, thyme, salt, and pepper. Pou Creole stuffed eggplant Preheat oven to 375 deg F. Heat the oil in large skillet. Add the onion, celery, and garlic and saute over low heat until the onion is translucent. Add the green pepper and continue to saute until the onion is golden. In the meantime, stem the eg Adger's wharf shrimp dip Cook shrimp. Mix all ingredients. Refrigerate and serve with crackers. Champagne risotto w. scallops Melt butter in heavy medium saucepan over medium heat. Add onions; saute 1 minute. Add rice; saute 2 minutes. Add Champagne; simmer until almost all liquid evaporates stirring often, about 2 minutes. Add 1 can broth; simmer until rice is almost tender Asparagus risotto 1. Heat oil in large non-stick skillet or wok. 2. Saute onion and mushrooms for 5 minutes until mushroom liquid is evaporated. 3. Stir in rice and lemon peel. 4. Combine chicken broth with 1 1/2 cups of water and wine. 5. Add 1/2 cup broth mixture to rice Shrimp ring Preheat oven to 350. Pell and devein shrimp. Cut into small pieces. (if you use small precooked shrimp, thaw under cold water, leave uncut) Mix all ingredients together and place in a ring on top of crescents. Press the triangles together at theperfora About shrimp If I may, I'd like to give you some unsolicited advice on handling your shrimp. The better it's treated, the better it's going to taste in the end. 1. Only defrost the quantity you're going to use at any one time (I'm Apple and barley pudding (irish) Put the barley in the water and bring to the boil. Add the sliced apples and continue cooking gently until the barley and apples are soft. Press through a sieve, or put through the blender, and put back in the saucepan. Add the sugar and lemon juice an Wild rice and barley salad with wild mushrooms and persimmon In a large saute pan or skillet, combine the leeks, garlic, fennel, mushrooms, sherry/wine/stock, thyme, and salt and cook uncovered over medium heat until the mushrooms are just tender, about 5 minutes. The leeks and fennel will still be fairly firm. Let Szechwan shrimp Italian barley (vegan) A tasty side dish for almost any entree, this filling grain also reheats nicely in the microwave. In a medium saucepan over medium heat cook onions, green pepper, and garlic until lightly browned. Add small amounts of water if necessary to prevent dryi Moroccan chicken with eggplant, tomatoes and almonds Heat 2 tablespoons olive oil in heavy large wide pot over medium heat. Add onions and garlic. Cover and cook until onions are soft, about 10 minutes. Add paprika, salt, turmeric, coriander, fennel, pepper, cumin, and ginger; stir 1 minute. Add tomatoes, 1 Baked barley Mix barley and onion with 1 cup boiling stock in pan or casserole with tight fitting cover. Bake in 300 degree F oven for 45 minutes. Add second cup of hot stock and continue baking 30 to 40 minutes or until barley is soft and mixture is almost dry. Ma Herbed shrimp pasta Cook pasta and drain. Set aside. Melt butter over medium heat. Add shrimp and arlic. Cook, stirring constantly for five minutes. Remove shrimp - reserve garlic butter. Add half and half - boil. Reduce heat and simmer fifteen minutes. Add shrimp, parsley, Mr. b's shrimp and ham In a mixing bowl, combine the shrimp, paprika, salt and pepper, thyme, oregano, garlic, and all the chopped white sections of the scallions. Blend well. **Reserve green parts of scallions. Melt the butter in a heavy frying pan over medium-high heat. Add Spicy marinated shrimp and garlic * Cloves of garlic should be parboiled and peeled. Gently heat the olive oil in a wide, heavy skillet. Add all the remaining ingredients except the shrimp and parsley. Cook very gently, stirring occasionally, for 15 minutes. Raise heat and Roasted eggplant and peppers Preheat the oven to 350degrees F. Place the eggplant, peppers, and onion in a nonstick baking dish. Drizzle with the oil. Bake in the oven for 20 minutes, basting regularly. Arrange the vegetables on a serving dish and garnish with fresh basil, if usi Roasted eggplant dip Preheat oven to 400øF. Place eggplant, skin side up, in a large roasting pan. Add tomatoes, onion, garlic and thyme. Drizzle oil evenly over wegetables. Bake until eggplant is very tender when pierced with a knife, about 50 minutes. Cool vegetable Angel hair with shrimp sesame sauce Prepare pasta according to package directions; two minutes before pasta is done, add asparagus pieces. When pasta and asparagus are done, drain. Place oil, garlic and mushrooms in Wok. Saute for 3 to 4 minutes. Add soy sauce, sesame oil, brown sugar, Baked barley and bean casserole Preheat oven to 350 F. Mix all ingredients together. Let stand for 30 minutes. Turn into an oiled casserole dish and bake for 40 minutes. Source: Arrowhead Mills "Bits-O-Barley" tri-fold Reprinted by permission of Arrowhead Mills, A dieter's dream shrimp salad Rinse shrimp and cook. Chill can of green beans. Drain and save liquid. Slice thinly the garlic clove and crush in large bowl. Add oil, mustard, sugar, vinegar, shrimp and beans. Refrigerate. Heat bean liquid. Add bouillon cubes and stir until di Eggplant parmigiana Slice eggplant into 3/4 inch slices. Mix ricotta, mozzarella, 1/4 cup of the paremsan, the beaten egg, and basil. Heat 4 T oil in skillet. Brown each side of all of the eggplant slices. Spread 1.5 cups of the pasta sauce in the bottom of a baking dish (sp Bangin' bart (eggplant, onion, and tomato casserole) In a large frying pan, saute the onion in the oil until it is translucent. Add the spices and stir for 1 minute. Add the eggplant and tomato, stir well and cover. Reduce heat and simmer until vegetables are mushy (about 1/2 hour). Remove the lid and cont Fried shrimp Heat oil to 365F. Mix the seasonings with the corn meal and flour. Dip the shrimp in the buttermilk and then roll in the corn meal. Let stand on a rack or waxed paper until oil is hot. Fry a few at a time in the hot fat. Drain on paper towel. Contrib Barley pilaf with peas In medium saucepan, cook onion and garlic in oil until onion is tender. Add chicken broth, water, barley and soy sauce; bring to a boil. Reduce heat to low; cover. Simmer 35 minutes; add peas. Continue simmering 10 to 15 minutes or until liq