Lemon Pepper Shrimp Scampi

In the flavor of the Mediterranean with plump Lemon Pepper Shrimp Scampi, served over a bed of orzo. Keep frozen peeled shrimp on hand in your freezer so you can prepare this quick and easy dish anytime. Hope you enjoy.

Lemon Pepper Shrimp Scampi

 Ingredients:

·         1 cup uncooked orzo

·         2 tablespoons chopped fresh parsley

·         1/2 teaspoon salt

·         7 teaspoons unsalted butter

·         1 1/2 pounds peeled and deveined jumbo shrimp

·         2 teaspoons minced fresh garlic

·         2 tablespoons fresh lemon juice

·         1/4 teaspoon freshly ground black pepper

     Preparation:

    1. Cook orzo according to package directions, omitting salt and fat. Drain. Place orzo in a medium         bowl. Stir in parsley and 1/4 teaspoon salt; cover and keep warm.

  2. While orzo cooks, melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Sprinkle shrimp with remaining 1/4 teaspoon salt. Add half of shrimp to pan; sauté 2 minutes or until almost done. Transfer shrimp to a plate. Melt 1 teaspoon butter in pan. Add remaining shrimp to pan; sauté 2 minutes or until almost done. Transfer to plate.

  3. Melt remaining 1 tablespoon butter in pan. Add garlic to pan; cook 30 seconds, stirring constantly. Stir in shrimp, juice, and pepper; cook 1 minute or until shrimp are done.

Stir-fry chicken noodle

A simple Chicken noodle stir-fry recipe for you to cook a great meal for  your family and friends.

Ingredients

·         1 large chicken breast (approximately 180g)

·         a bunch of fresh coriander

·         2 big cloves of garlic

·         a thumb-sized piece of fresh ginger

Stir-fry chicken noodle

·         8 spring onions

·         1 gem lettuce

·         1 fresh red chilli

·         1 lime

·         100g dried medium egg noodles

·         vegetable oil

·         2 tablespoons unsalted cashew nuts

·         1 tablespoon icing sugar

·         freshly ground black pepper

·         a large handful of mangetout

·         a handful of beansprouts

·         1 tablespoon soy sauce

·         1 teaspoon fish sauce

Description:

 Cut the chicken breast into 1cm thick strips. Pick the coriander leaves and finely slice the stalks. Peel and finely slice the garlic and ginger. Trim and finely slice the spring onions. Separate the little gem leaves. Wash and spin the salad leaves dry. Deseed and finely slice the chilli. Cut the lime into wedges. Cook the noodles in boiling water according to packet instructions.  Drain and refresh under cold water.   Drain again, toss in a little oil and put to one side.  Toss the cashew nuts with a tablespoon of water and the icing sugar.  Drop into a hot saucepan and cook, shaking and tossing constantly, until the nuts turn sticky then golden. Tip into a bowl to cool, then roughly chop or bash in a pestle and mortar. Heat a frying pan or wok which is big enough to hold all the ingredients. Season the chicken with black pepper and stir-fry in a little vegetable oil for 2 to 3 minutes, or until almost cooked.  Add the coriander stalks, garlic and ginger and cook for a further minute.  Add the spring onions, mangetout and beansprouts and stir-fry for a couple of minutes, then add the cooked noodles and coriander leaves.  Keep stir-frying until the noodles are warmed through and the chicken is perfectly cooked. Stir through the soy and fish sauces and remove from the heat.  Divide between bowls and decorate with the little gem leaves, and the nuts. Sprinkle over the sliced chilli.  Serve with lime wedges on the side for squeezing over