Thibodeaux Shrimp

Ingredients:

1/4 cup water 1/4 cup granulated sugar 3/4 cup yellow mustard 2 tablespoons apple cider vinegar 1 cup light corn syrup 2 teaspoons garlic powder 2 teaspoons onion powder 1 teaspoon turmeric 1 teaspoon cayenne pepper 1 tablespoon cornstarch 16 large shrimp (16-20 per pound), peeled down to first segment, deveined and cut halfway through 1/4 cup prepared horseradish 8 bacon slices, cut in half 1 teaspoon chopped green onion, garnish (optional) 1 teaspoon chopped Italian parsley, garnish (optional)

Instructions:

In a saucepan, combine water, sugar, mustard, apple cider vinegar, corn syrup, garlic powder, onion powder, turmeric and cayenne pepper. Simmer, stirring frequently, for 30 minutes. Dissolve cornstarch in 1 tablespoon water and add to mixture, stirring well to combine.
Meanwhile, preheat the oven to 350 degrees. Fill shrimp with horseradish, wrap a half slice of bacon around the shrimp to hold the filling and secure with a toothpick. Bake 25 minutes.
Pour sauce on a plate. Place shrimp around the sauce and garnish with green onions and chopped parsley.

Szechwan Shrimp

Ingredients

• 4 tablespoons water
• 2 tablespoons ketchup
• 1 tablespoon soy sauce
• 2 teaspoons cornstarch
• 1 teaspoon honey
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon ground ginger
• 1 tablespoon vegetable oil
• 1/4 cup sliced green onions
• 4 cloves garlic, minced
• 12 ounces cooked shrimp, tails removed

Directions

1. In a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. Set aside.
2. Heat oil in a large skillet over medium-high heat. Stir in green onions and garlic; cook 30 seconds. Stir in shrimp, and toss to coat with oil. Stir in sauce. Cook and stir until sauce is bubbly and thickened.

Kung Pao Shrimp

Prep Time: 20 minutes

Cook Time: 5 minutes

Total Time: 25 minutes

Ingredients:

• 1 pound shrimp
• 1 egg white
• 1/2 teaspoon salt
• 2 teaspoons cornstarch
• 3 tablespoons chicken broth
• 2 teaspoons red wine vinegar or rice vinegar
• 1 tablespoon soy sauce
• 1/2 teaspoon granulated sugar
• 1 1/2 cups oil, or as needed
• 6 to 8 small red chilies, or 2 teaspoons chile paste
• 1 teaspoon minced ginger
• 1/2 cup cashews

Preparation:

Shell and devein the shrimp. Cut in half lengthwise. Lightly beat the egg white. Marinate the shrimp in the salt, egg white and cornstarch for 15 minutes.

In a small bowl, combine the chicken broth, vinegar, soy sauce and sugar. Set aside.

Heat the oil. When the oil is hot, add the shrimp. Cook briefly until the shrimp turns pink. Remove from the wok.

Remove all but 2 tablespoons oil from the wok. Add the chile peppers or chile paste. Stir-fry for a minute, then add the minced ginger and stir-fry until it is aromatic (about 15 seconds). Stir in the cashews. Stir-fry for about 1 minute, taking care not to burn.

Make a space in the middle of the wok. Add the sauce. Heat briefly, then mix in with the cashews. Add the shrimp back into the pan. Cook for 1 more minute and serve hot.

Spicy Curry Chicken

Ingredients

• 2 (14 ounce) cans coconut milk
• 2 tablespoons green curry paste
• 2/3 cup chicken broth
• 1 (8 ounce) can sliced water chestnuts, drained
• 1 (8 ounce) can sliced bamboo shoots, drained
• 1 green bell pepper, cut into 1 inch pieces
• 1 cup sliced fresh mushrooms
• 3 boneless skinless chicken breasts, cut into 1 inch pieces
• 3 tablespoons fish sauce
• 1/4 cup chopped fresh basil

Directions

1. Over medium heat, whisk coconut milk and curry paste together in a large saucepan. Simmer for 5 minutes.
2. Stir in chicken broth, water chestnuts, bamboo shoots, bell pepper, mushrooms, and chicken. Season with fish sauce and basil. Simmer for 10 more minutes, or until chicken is cooked, yet still tender.

Mexican Soup

Ingredients

• 3 cooked, boneless chicken breast halves, shredded
• 1 (15 ounce) can kidney beans
• 1 cup whole kernel corn
• 1 (14.5 ounce) can stewed tomatoes
• 1/2 cup chopped onion
• 1/2 green bell pepper, chopped
• 1/2 red bell pepper, chopped
• 1 (4 ounce) can chopped green chile peppers
• 2 (14.5 ounce) cans chicken broth
• 1 tablespoon ground cumin

Directions

1. Place cooked chicken, kidney beans, corn, tomatoes, onion, red and green bell peppers, chiles, broth and cumin in a large pot over medium heat. Simmer 45 minutes

Cheesy Tortillini Recipes

Ingredients

• 1/2 pound ground beef
• 1/2 pound Italian sausage, casings removed
• 1 (16 ounce) jar marinara sauce
• 1 (4.5 ounce) can sliced mushrooms
• 1 (14.5 ounce) can Italian-style diced tomatoes, undrained
• 1 (9 ounce) package refrigerated or fresh cheese tortellini
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded Cheddar cheese

Directions

1. Crumble the ground beef and Italian sausage into a large skillet. Cook over medium-high heat until browned. Drain.
2. Combine the ground meats, marinara sauce, mushrooms, and tomatoes in a slow cooker. Cover, and cook on LOW heat for 7 to 8 hours.
3. Stir in the tortellini, and sprinkle the mozzarella and cheddar cheese over the top. Cover and cook for 15 more minutes on LOW, or until the tortellini is tender.

Basil Cream Chicken

• hot cooked and drained fettuccine
• 1 lb boneless skinless chicken breast, cubed
• 1 cup minced onion
• 3/4 lb fresh mushrooms, sliced
• 2 tablespoons oil
• 3 tablespoons butter
• 3 tablespoons flour
• 2 cups chicken broth
• 1 tablespoon chicken bouillon
• 1 cup whipping cream
• 2 tablespoons minced fresh basil
• 1/4 teaspoon pepper

Directions:

1. 1
   Saute chicken, onions, and mushrooms in oil for 4 minutes.
2. 2
   In lg saucepan, melt butter; stir in flour until smooth.
3. 3
   Add chicken broth, boullion and cream.
4. 4
   Stir in basil and pepper.
5. 5
   Bring to a boil; cook and stir for 2 minutes.
6. 6
   Combine with the chicken mixture.
7. 7
   Serve over fettuccini.

Read more: http://www.food.com/recipe/basil-cream-chicken-32735#ixzz1UvK9Aa00