I propose a simple recipe for an interesting snack: small balls of shrimp and vegetable mince are quickly fried in deep fat and served with a sauce of sour cream, capers, and dill. It is not strange, but you can make healthy shrimp recipes from pearl barley and thus surprise your loved ones.
Pearl Barley Risotto
Ingredients
- Water – 6 glasses
- Fresh large shrimps (peeled from the shell) – 500 g
- Olive oil – 1 tbsp
- Champignon mushrooms (cut into quarters) – 240 g
- Onion (finely chopped) – 1/2 cup
- Garlic (finely chopped) – 2 cloves
- Salt – 1/2 tsp
- Pearl barley (instant or boiled until half cooked) – 300 g
- White dry wine – 1/2 cup
- Chicken broth – 3 glasses
- Fresh baby leaves spinach – 4 cups
- Parmesan cheese (crushed) – 1/2 cup
- Fresh lemon juice – 2 tbsp
- Ground black pepper – 1/4 tsp
How to make Pearl Barley Risotto
- In a large saucepan, boil the shrimp in water for 3 minutes, until pink.
- After a minute, get the shrimp with a skimmer out of the water and put it on a plate, set aside.
- Heat oil in a cast-iron saucepan, over medium heat; pour mushrooms, onion, garlic and 1/4 teaspoon salt in a saucepan, fry, stirring, about 5 minutes, until soft vegetables.
- Put the contents of the pan on a plate, cover with foil to keep the vegetables warm.
- In a pan in which the vegetables were prepared, pour out the barley and fry, stirring, for about 1 minute.
- Then gradually add broth (1/2 cup at a time) and mix well after each portion, allowing the liquid to completely evaporate.
- Add boiled shrimps, mushroom mixture, spinach, cheese, lemon juice and pepper, mix well and serve immediately.
Grilled Shrimps
Shrimp recipes are grilled under a honey-garlic marinade.
Ingredients
Shrimps large (cleaned) – 650 g
Mustard Dijon – 3 tbsp
Honey – 2 tbsp
Lemon juice – 0, 25 glasses
Garlic – 2 cloves
How to make Grilled Shrimps
- Turn on the grill for preheating. Shrimp strung on skewers.
- In a small bowl, mix mustard, honey, lemon juice and garlic.
- Grease one side of the shrimps with marinade, put on the grill for 1-2 minutes. Turn the shrimp, grease the marinade on the other side, and fry for a couple more minutes.
Shrimp and Zucchini Meatballs with Cream Sauce
Ingredients
- Raw shrimp (peeled and finely chopped) – 550 g
- Zucchini (grate on a coarse grater) – 250 g
- Garlic (squeeze garlic) – 1 tooth
- Parsley greens (finely chopped) – 2 tbsp
- Lemon small (grated zest and juice) – 1 pc
- Eggs large (slightly beat) – 2 pc
- Sour cream – 250 ml
- Capers (rinse, lightly squeeze and chop) – 1 tbsp
- Dill (finely chopped) – 1 tbsp
- Olive oil (for deep-frying) – 2 cups
- Salt
- Black pepper, ground
How to make Shrimp and Zucchini Meatballs with Cream Sauce
- Connect shrimp, zucchini, garlic, parsley, zest, lemon juice and eggs. Add salt and pepper to taste. Mix well with your hands, cover with cling film and place in the refrigerator for 1 hour.
- Meanwhile, mix the sour cream, capers and dill. Add black pepper. Cover the sauce with foil and leave in the fridge.
- Heat the oil in a large heavy frying pan (or in a cauldron) over moderately high heat. Make small balls the size of a walnut from shrimp mince.
- Carefully lower the meatballs with a slotted spoon into the hot oil and fry for 4-5 minutes on each side (turn it over as well). Cook the meatballs in portions, do not overload the pan.
- Take out a slotted spoon and lay on a paper towel.
- To meatballs separately serve cooked sour cream sauce.
Fish and Shrimp Stew
This stew is made from fish and shrimp with the addition of potatoes and tomatoes.
Ingredients
- Halibut fillet (sliced) – 450 g
- Shrimps large (cleaned) – 220 g
- Potatoes red or yellow (diced) – 2 cups
- Canned tomatoes (420 g)
- Olive oil – 1 tbsp
- Onion (chopped) – 2 glasses
- Carrots (sliced 0.5 cm thick) – 1 cup
- Celery stalked (cut) – 1 cup
- Garlic (minced) – 3 teeth
- Jalapeno Pepper (cut into straws) – 1 pc
- Chicken broth – 4 glasses
- Dry white wine – 1 glass
- Fresh cilantro (chopped) – 0.5 cups
- Lime, slices for serving (optional)
- Cilantro for serving (optional)
How to make fish and shrimp stew
- Heat olive oil in a large cast-iron pan over medium-high heat. Pour onion, carrot, celery, garlic and jalapeño into the pan, cook, stirring, for about 5 minutes.
- Put potatoes, cilantro, and tomatoes in a saucepan, pour wine and broth, bring to a boil. Reduce the heat and cook the stew to a mild potato, about 15 minutes.
- Then put the fillet of halibut and shrimp in the pan, cook another stew of fish and shrimp for another 5 minutes.
- In each of the 4 serving plates, put about 2.5 cups of stew, sprinkle with cilantro and serve fish and shrimp ragout with lime slices.
Seafood Omelet
When you want to pamper yourself
Ingredients
- Eggs – 2 pc
- Milk – 30-50 ml
- Salt – 1-2 pinches
- Squids – 50 g
- Peeled shrimps – 25 g
- Scallops – 25 g
- Vegetable oil – 1 tbsp. spoon
- Butter – 20 g
- Parsley – to taste
How to cook an omelet with seafood
- Cut squid into thin ringlets or stripes.
- Shrimp peel.
- Scallops to defrost and Large cut in half.
- Peel and chop the garlic into thin slices.
- Pepper cut into squares.
- Heat olive oil in a pan. Put seafood and garlic. Fry them on high heat, stirring for 1-2 minutes.
- Add pepper, mix, fry for another 0.5 minutes. Then remove the pan from the heat.
- Mix eggs with milk.
- Photo preparation recipe: Omelet with seafood
- Thoroughly beat the mixture with a mixer, salt.
- Heat the butter in the pan. Pour out the egg mixture and fry it on medium heat until it thickens (about 3 minutes).
- Photo cooking recipe: Omelet with seafood
- Then put on one half of the omelet stuffing and cover the omelet with seafood the other half. Turn off the pan.
- Photo preparation recipe: Omelet with seafood
- Chop the parsley.
- Photo preparation recipe: Omelet with seafood
- Put the omelet with seafood on a plate and sprinkle with chopped parsley.
Stuffed Chili Peppers
Spicy snacks will always come to the table. I offer steamed chili peppers for a snack.
Ingredients
Chili (wide, short pods) – 10 pc
Pork, tenderloin (chopped) – 120 g
Tiger prawns (cleaned) – 75 g
Fresh coriander, leaves – 0.5 cups
Corn starch – 1 tsp
Sake or dry sherry – 2 tsp
Soy sauce – 2 tsp
Sesame oil – 1 tsp
Salt – 0.5 tsp
Cold water – 1 tbsp
Chili green or red (sliced rings) – for serving
Green Peas – for serving
How to make Stuffed Chili Peppers
- Cut all 10 chili peppers in half lengthwise, remove the seeds, and leave the stalk. Put halves of peppers aside.
- In the bowl of the kitchen processor mix the meat, shrimp and cilantro, chop well. Transfer to a bowl, add starch, sherry, soy sauce, sesame oil, salt and water, mix, cover and set aside for 10 minutes.
- After 10 minutes, fill the halves of the peppers with minced meat and put in the steamer bowl with stuffing up, cover and cook for about 15 minutes.
Serve the stuffed peppers, sprinkled with chili rings and green peas.
