Salmon Cream Cheese Won Tons by Shendoah (San Jose, California, USA)
Shrimp, Vegetable And Cashew Stir-Fry By Shendoah
Shrimp and Gravy by EYClady (Charleston, South Carolina, USA)
Salmon
Cream Cheese Won Tons by Shendoah
"Using the canned salmon really ups the calcium content, but also made with
smoked salmon it is over the moon."
16 ounces fat free cream cheese, softened
2 (6 ounce) cans salmon, flaked
1/4 cup minced onion
2 cloves garlic, minced
24 won ton wrappers
2 tablespoons olive oil
Combine cream cheese, salmon, onion and garlic and mix well. Place 2 tablespoons mixture in the center of each won ton wrapper. Moisten the edges with water and pinch to seal. Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Add won tons to skillet and brown on all sides. Remove won tons from skillet and drain well on paper towels. Serve with dipping sauces (sweet & sour sauce, ranch dressing, hoisin, etc.).
Makes 8 servings, 3 won
tons per serving.
Nutrients per serving:
Calories: 216
Total fat: 7 grams (30% of calories)
Saturated fat: 2 grams
Cholesterol: 30 mg
Sodium: 682 mg
Carbohydrate: 18 grams (34% of calories)
Protein: 19 grams (36% of calories)
Dietary fiber: 1 gram
Posted in bookcrossing.com Chit-Chat forum on 3/18/2003.
Shrimp, Vegetable And Cashew Stir-Fry By Shendoah
"Works well with chicken for the non-seafood eaters."
1/4
cup cornstarch
2 egg whites
1/4 teaspoon salt
1 pound uncooked large shrimp, peeled, de-veined
3 tablespoons peanut oil
1 ½ tablespoons chopped garlic
1 ½ tablespoons chopped peeled fresh ginger
1 ½ bunches broccoli, cut into florets
2 carrots, thinly sliced on diagonal
1/4 cup cashews
1/4 cup purchased teriyaki sauce
3 tablespoons dry sherry
1/4 teaspoon (or more) dried crushed red pepper
1 ½ cups long-grain rice, cooked
Whisk
cornstarch, egg whites and salt in large bowl until smooth. Add shrimp; toss to
coat. Let shrimp stand at room temperature 20 minutes. Heat 2 tablespoons oil in
large wok or heavy large skillet over medium-high heat. Add shrimp, garlic and
ginger and stir-fry until shrimp is cooked through, about 2 minutes. Using
slotted spoon, transfer shrimp to plate. Add remaining 1 tablespoon oil to wok.
Add broccoli and carrots and stir-fry until vegetables are crisp-tender, about 4
minutes. Add cashews, teriyaki sauce, Sherry and 1/4 teaspoon crushed red pepper
and cook 1 minute. Return shrimp to wok and stir-fry until coated with sauce and
heated through, about 1 minute. Season with salt and additional crushed red
pepper, if desired.
Spoon
shrimp and vegetable mixture onto platter. Spoon cooked rice around edge of
platter and serve.
Shrimp and Gravy by EYClady (Charleston, South Carolina, USA)
"Fresh shrimp cooked in butter and served in thick shrimp gravy using my Granddaddy's recipe."
One pound local shrimp
One stick butter
¼ cup Shake and Blend flour
Salt and pepper to taste
Dash or two Tabasco
Dash or two Kitchen Bouquet
Peel and head shrimp. If already headed, just
peel! Put peels and heads in small sauce pan with water to cover and set to
simmer on the stove.
Melt butter in a sauté pan over medium heat, then add shrimp. Stir while
cooking until shrimp are just pink, then remove and set aside. Add flour and
blend into butter to make a roux. Remove from heat.
After shells have simmered, strain them out and add liquid to your sauté pan.
Return to heat and simmer until thickened. Add Tabasco, salt and pepper and
Kitchen Bouquet as needed. Add more flour if too thin. Add more butter if needs
more flavor. Return shrimp to pan and heat through. Serve over baked grits.
Posted in bookcrossing.com Chit-Chat
forum on 2/21/2004.
