I always get free recipes from mydailymoment.com or MDM’s Recipe of the day on the mail. This one looks delicious for shrimp lover people. You might wanna try this at your kitchen.
This recipe won’t be prepared in vein. Rich in flavor and ingredients, it doesn’t skimp on great taste. It’s a seafood pasta that makes for one shell of a meal.
1 lb. peeled & deveined shrimps
3 tbsp. butter
8 oz. mushrooms, sliced
3 med. garlic cloves
1/2 tsp. dried rosemary, crumbled
Freshly ground pepper
1/2 cup heavy whipping cream
Salt to taste
4 oz. dried linguine
2 oz. Bel Paese cheese, cut into small cubes
1/4 cup chopped fresh parsley
Melt butter in a heavy, large skillet over a medium low heat. Add garlic and mushrooms and a generous amount of fresh grated coarse black pepper. Cook until mushrooms exude their juices, stirring occasionally, about 5 minutes. Add shrimp and cook until they are starting to turn pink. Add cream and shrimp until sauce thickens slightly, about 3 minutes and season with salt. Meanwhile, cook pasta in large pot of boiling, salted water. Add oil to water to keep pasta from sticking together. Drain well. Add pasta and cheese to sauce and stir until cheese melts. Transfer to plates. Sprinkle with parsley and serve.
My first attempt to make a sweet and sour pork. Hubby and Jake prefers chicken so I ended up eating all of this after hubby digged and gobbled all the pork.
I got the recipe from my sistah a long time ago. All you need is;
1/2 kl pork loin
1 small can pineapple chunks
1 large onion, quartered
1 red & 1 green bell peppers, sliced into strips. ( I didn’t have green bell peppers, I used what’s in our fridge)
2 tbsp of soy sauce
3 tbsp of peanut oil
4 tbs of cornstarch 3 tbsp sugar 1 tsp salt 3 cloves minced garlic
3 tbsp ketchup
~ In a pot, boil pork in 2 cups of water with 1/2 tsp. of salt until tender, then drain(keep the pork stock for later)
~ Mix 2 tbsp of cornstarch and soy sauce then coat the pork with cornstarch mixture.
~ Fry the pork in a skillet until golden brown, set aside
~ Dissolve the remaining 2 tbsp of cornstarch on 1/2 cup of pork stock -set aside
~ Saute garlic and onions on oil,then add the bell peppers, pineapple chunks(including the syrup), ketchup, sugar, 1/2 tsp salt and dissolved cornstarch. Stir until sauce thickens.
~ Pour over fried pork then serve with rice.
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