Good Friday Shrimp Scampi

Good Friday Shrimp Scampi – Candy Coated Culinista

A beautiful dishes that is perfect for Good Friday if you are off meat for the day like myself.

Yield/Serving: 4-5
Prep Time: 10 min.
Cook Time: 30 min.
Difficulty level is: Easy

• 2 tbsp extra virgin olive oil
• ¼ small white onion, diced
• ½ bulb of garlic, finely chopped
• Shrimp, 40 pieces of smaller sized shrimp
• sea salt, to taste
• black pepper, to taste
• paprika, to taste
• spaghetti, 2” circumference of pasta
• pasta sauce with basil
• 2 handfuls of spinach, stems cut
• ¼ green pepper, diced
• ½ small red inion, diced
• Tomato, cut into chunks
• Dried oregano, to taste
• Dried basil, to taste
• Crushed red pepper, to taste

1. In a large frying pan over medium heat, sauté white onion and garlic along with 2 tbsp of extra virgin olive oil for a few minutes.
2. Boil a large pot of water with a little oil and salt over high heat.
3. Using the same frying pan add the shrimp and season with sea salt, pepper and paprika and cook.
4. Once water is boiling add spaghetti and cook until al dente.
5. Drain pasta and coat with pasta sauce.
6. Add spinach, green pepper, red onion, tomato, dried oregano, dried basil and crushed red pepper flakes; along with shrimp and garlic mixture and incorporate.
7. Serve

• Add 2 pieces of bacon cut into pieces if this isn’t for Good Friday and you eat meat.

Please Enjoy

My thoughts
This recipe was made with everything on hand in my fridge with no pre-planning or for-thought and it turned out wonderfully. This it will be perfect for Good Friday and I can’t wait to make it again next week.

Shrimp & Broccoli Stir Fry & Jasmine Fried Rice

Shrimp Stir-Fry - Candy Coated Culinista

Shrimp Stir-Fry – Candy Coated Culinista

I have been craving shrimp for a while now and I figured it was time to make something shrimp related.

Yield/Serving: 4
Prep Time: 10 min.
Cook Time: 20 min.
Difficulty level is: Easy

Shrimp & Broccoli Stir Fry

• 25 whole shrimp, deveined
• Garlic, 4 cloves, finely chopped
• Kosher salt, to taste
• Black pepper, to taste
• Broccoli crown, cut into pieces
• 3 medium carrots, peeled and cut into circles
• Small red onion, cut into chunks
• Plum sauce
• Spicy ginger oil
• Sesame seeds

1. Clean shrimp and place in a bowl.
2. Add garlic, kosher salt & black pepper and mix then set aside covered with saran wrap.
3. Using a wok over medium heat add some spicy ginger oil and fry the shrimp. Add some plum sauce after the first few minutes. Once cooked set aside.
4. Add more spicy ginger oil and fry broccoli, carrots, red onion and plum sauce for five minutes.
5. Add in the shrimp and mix.
6. Plate and sprinkle with sesame seeds.

Jasmine Fried Rice
Yield/Serving: 4
Prep Time: 5 min.
Cook Time: 20 min.
Difficulty level is: Easy

• 1 cup jasmine rice
• 2 tbsp spicy ginger oil
• ¾ cup frozen mixed veg of corn, carrots & peas
• 4 tbsp spicy ginger oil
• 1 eggs
• 2 tbsp soy sauce

1. In a pot, cook the rice in 1 cups of water over medium-high heat until cooked.
2. In a small saucepan cook the mixed vegetables and drain.
3. In a wok with 4 tbsp of spicy ginger oil and fry rice and add in the mixed vegetables and stir frequently for 5 minutes.
4. Add egg and continue cooking for 5 more minutes.
5. Add soy sauce and toss until coated.
6. Serve.

Please Enjoy

My thoughts
My taste tester loved this and was very surprised by the treat. They love Chinese food but always buy it at the restaurant, so I decided to make them my version. This was eaten for brunch, as they couldn’t wait which made me laugh. I seem to have a lot of testers that just can’t wait to dive into the food I prepare which is a lovely feeling. I loved the slight kick of the ginger that coated the shrimp and the sweetness of the plum sauce over the Crunchy vegetables. Funny enough when I was showing a co-worker this picture another co-worker of Chinese-Vietnamese decent saw it and said it looked great. She asked my other co-worker to sneakily ask for the recipe for her. If a Chinese person wants my recipe I have done a good job. I am now officially a big fan of adding an egg to my fried rice and can’t believe I only started doing this last year. I really should have been doing this a long time ago as it just add that little bit extra to the rice.

Spaghetti al Nero di Seppia with Shrimp

Spaghetti al Nero di Seppia with Shrimp - Candy Coated Culinista

Spaghetti al Nero di Seppia with Shrimp – Candy Coated Culinista

Black pasta, is there such as thing? Cuttlefish has ink? Who knew is what went through my mind when I saw a commercial for Spaghetti al Nero di Seppia with Clams. I thought the idea of black pasta was kind of cool and then I learned that ink in sea creatures doesn’t only come from cephalopods but other sea creatures like the cuttlefish can create ink. Well didn’t a 30 seconds commercial teach me a lot.

Yield/Serving: 6-8
Prep Time: 20 minutes
Cook Time: 30 minutes
Difficulty level is: Easy

• ½ cup extra virgin olive oil
• 1 onion diced
• Red pepper, diced
• Yellow pepper, diced
• Orange pepper, diced
• 4 cloves garlic, minced
• ½ tsp sea salt
• ½ tsp ground black pepper
• ½ tsp salt crushed red pepper flakes
• ¾ cup pitted kalamata olives
• ½ cup dry white wine
• 349g (1 ½ cups) shrimp, thawed with tails left on
• 750g Nero Di Seppia Spaghetti
• ½ cup parsley, chopped
• Parmesan cheese, to taste

1. Set a large pot of salted water with a little vegetable oil to a boil.
2. In a frying pan with olive oil on medium-high heat and add onions, peppers, garlic, spices and cook for a few minutes.
3. Add in olives and garlic and continue cooking for a 2 minutes.
4. Add the wine and bring to a boil, then add shrimp cover and cook until shrimp are cooked through thoroughly and remove from heat.
5. Once water is boiling place pasta in and cook until al dente; drain in a colander.
6. Combine the shrimp with the pasta in a platter and sprinkle parsley and parmesan cheese over top.

Please Enjoy

“The pasta was delicious; the shrimp was cooked perfectly although I would have preferred if it had been shelled. Loved the seasoning and the wine sauce was great as well. The veggies weren’t too soft and were just the right firmness too and added great flavour to it.”

My thoughts
Delicious and I felt quite “chefy” making this dish. It’s simple, but eye-catching and I got to practice my knife skills with my new J.A. Henckels Professional Knife set. Man are these knives sharp, I already took out a piece of my finger nail when the knife jumped within the first few days of having this set. 90% of my vegetables were all the same size as I am getting better, but uniformity adds to my prep time for sure. The wine sauce was delicious and the shrimp was perfectly cooked. Next time I will try it with clams, as Mr. C. loves his molluscs. I think i’ll take a walk down to St. Lawrence Market and get some fresh seafood.

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