Image by Landotter

Shrimp and Pork Pot Stickers

Ingredients:

• 1/4 cup green onions
• 1/4 cup fresh cilantro
• 1/2 cup plus 2 tablespoons water
• 2 teaspoons minced ginger
• salt to taste
• 1/4 teaspoon sesame oil
• 1/2 pound medium shrimp, peeled and de-veined
• 1/2 pound ground pork
• 1 tablespoon minced garlic
• 2 egg whites, beaten, divided
• 36 won ton wrappers
• 4 teaspoons peanut oil

Combine green onions, cilantro, 2 tablespoons water, ginger, salt, sesame oil, shrimp, pork, and garlic in bowl of food processor and pulse until mixture forms a coarse paste.  Fill skins with mixture and seal with egg white.

Heat peanut oil in a large skillet or dutch oven.  Arrange dumplings, flat side down, in skillet, working in batches if necessary.  Cook 3 minutes or until bottoms are lightly brown and crispy.  Add remaining water to pan and cover tightly.  Cook an additional 3 minutes.  Uncover and cook until liquid evaporates.  Serve immediately.

Serves 8-10.

Image by Monhsi

While cleaning up some old backups this week, I came across some recipes I developed for a catering job a few years ago. The event was a Hawaiian bridal shower, and while they didn’t use any of my recipes (they preferred ham with pineapple and brown rice), I’m glad I had the chance to develop these, and even happier to rediscover them.

I posted my favorite recipe from this collection, Hawaiian-Inspired Stuffed Mushrooms, yesterday; this is a close second.

Not only is this recipe yummy as-is, I can only image how good it could be if converted into sushi. I’ll have to try it and let you know.

Sweet and Sour Shrimp

Ingredients:

• 2 tablespoons peanut oil
• 1 pound jumbo shrimp, peeled and deveined
• 1/2 cup scallions, cut into 3/4″ pieces
• 1 1/2 cups fresh pineapple, cut into large chunks
• 2 mangoes, peeled, pitted, and cut into large chunks
• 1 cup mandarin orange segments
• 1 1/2 cups pineapple-orange juice
• Juice of one lime
• 1/3 cup sherry wine vinegar
• 1/4 cup cornstarch
• 1/4 cup fresh cilantro, chopped
• 1/2 teaspoon cayenne pepper
• 6 cups cooked short-grain rice or thin noodles

In a medium bowl, whisk cornstarch with juices and vinegar. Set aside.

Heat wok or large skillet with oil over medium-high heat. Add shrimp and scallions and cook until shrimp is barely opaque, 3-4 minutes. Remove shrimp from pan and set aside.

Add fruit and juice/cornstarch mixture to pan. Stir constantly until mixture boils and begins to thicken. Return shrimp to pan and cook until heated through, about 1 minute.

Serve immediately over rice or noodles. Garnish with cayenne and cilantro.

Serves 6-8.

While cleaning up some old backups this week, I came across some recipes I developed for a catering job a few years ago. The event was a Hawaiian bridal shower, and while they didn’t use any of my recipes (they preferred ham with pineapple and brown rice), I’m glad I had the chance to develop these, and even happier to rediscover them.

In retrospect, I have no idea what was Hawaiian about these mushrooms (the coconut, I suppose…), but I do remember how yummy they are! Serve these up at your next backyard luau or tiki party!

Hawaiian-Inspired Stuffed Mushrooms

Ingredients:

• 1 1/2 pounds large shiitake mushrooms, washed and stemmed
• 1/2 cup butter, divided
• 1/4 cup frozen chopped spinach, thawed and thoroughly drained
• 4 shallots, finely minced
• 3/4 cup heavy cream
• 1/2 cup coconut milk
• 1/2 teaspoon dried tarragon
• 1 cup panko
• 1/2 cup crab meat, shredded
• 1/2 cup cooked shrimp, minced
• 1/4 cup freshly grated parmesan cheese
• salt and pepper to taste
• 1/4 pound sharp provolone cheese, shredded or thinly sliced

Melt 2/3 of butter in heavy saucepan over medium-high heat. Add mushrooms and cook until lightly browned on both sides, but not cooked through. Remove to baking dish and set aside. Add remaining butter to pan and cook shallots and spinach until shallots are translucent. Reduce heat to low, whisk in heavy cream, and cook until cream is reduced by half.

Remove from heat and add parmesan cheese, coconut milk, shrimp, crab, tarragon, panko, salt, and pepper. Spoon mixture into mushroom caps.

Bake mushrooms in a 350-degree oven for 10-12 minutes, or until mushroom sides give way when grasped with tongs. Top with provolone cheese and return to the oven until cheese browns and bubbles.

Serves 8-10.