Tag Archives: Lemon Zest

Rice Noodles with Shrimp Scampi

Food. Food is a deadly thing. It is amazingly delicious most of the time, but it is so grand that sometimes you end up stuffing your face. And you know what? I stuffed my face today. I really did. I have a food baby in my belly.

So today mom and I had it lazy. Initially we had planned to go down to the neighbourhood clubhouse for dinner (as every Wednesday they have a buffet dinner), but instead we made our own meals at home. And mom didn’t even make her own meal. She popped her “meal box” into the microwave though and ended up with sweet and sour chicken curry. I however made a real meal. Best of all it was my favourite protein ever!

Shrimp.

I love love love shrimp. I’m not too keen on removing the shell from king or queen shrimp, but normal shrimp that has already been deveined and such is perfect for me.

Rice Noodle Shrimp Dish

I got the recipe from The Recipe Club but if you would like to see the recipe directly, here is the link. The original recipe feeds four people while my recipe is perfect for two. Or even just one very hungry mouth (like mine was).

Ingredients:

  • Vegetable oil
  • Kosher salt
  • 1 brick rice noodles
  • 1 Tablespoon salted butter
  • 1 Tablespoon olive oil
  • 1 Tablespoon (approx. 3 cloves) garlic, chopped
  • 2/3 cup (205g) frozen shrimp, thawed
  • 1 ½ Tablespoon parsley, chopped
  • Zest of ½ lemon
  • Juice of ½ a lemon
  • 3 slices of half a lemon
  • Pinch of red pepper flakes
  • Pinch of salt and pepper

Instructions:

  1. Bring a pot of water to boil. Add salt and vegetable oil to water as you bring you water to boil.

  2. Meanwhile in a small skillet or frying pan combine butter and olive oil until bubbling. Add chopped garlic and cook until aromatic (be careful as garlic burns easily). Add shrimp and cook until pink (approx. 5 minutes), then remove from heat and add parsley, lemon zest, lemon juice, and lemon slices. Add last two ingredients and set aside.

  3. Water should be boiling now. Place your rice noodles into the pot and allow to cook. Noodles should be cooked in just 3 minutes.

  4. Drain noodles and return to pot. Combine shrimp mixture with noodles and toss till all is coated.

  5. Serve and enjoy!

Shrimp with Rice NoodlesOkay, so I didn’t quite combine my shrimp and noodles all that well because rice noodles are a difficult thing to deal with, BUT I tried. And it still came out pretty well! I may have placed a few too much lemon juice in it though. I also could have done more by adding more garlic as I am a garlic lover, though I was quite content with this. I mean an hour later and I am still very very full.

I really do have a food baby.

Anyway, you may have noticed I called the measurement for the rice noodles a brick. The reason I do that is because the noodles come in a rolled up chunk which is very brick-like. Think like your raw egg noodles that you get for ichiban instant noodles. The noodles are shaped in a brick. Well rice noodles are much the same.

This was a delicious and I am glad to have enjoyed a lovely shrimp dish. Shrimp is definitely my favourite shellfish from the shellfish family. It is just a shame my mom doesn’t like them. That is one good thing to look forward to when living alone again. More delicious shrimp dishes!

Oh well! I hope you all enjoyed this recipe and have a wonderful rest of the day!

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Risotto Without the Rice

What a contradiction “Risotto Without the Rice” because the origin of the word risotto comes from the Italian word riso which means rice. But it is true, I made a risotto without rice! And I think I have a food baby from it. I am so incredibly stuffed.

Maybe I should call this post “So Full Saturday” because it seems that my two meal posts for the day have made my body super satisfied and in no need for additional food intake.

On the menu for the night, my parents had a beef stew planned. I do not eat beef so I had to make my own type of meal to go with this. And honestly if I still ate meat I would have been jealous of whomever that I was with who had what I had just now.

Barley RisottoMy dinner was a super filling barley risotto! I absolutely love risotto. Especially those made vegetarian. Perfection!

I got the recipe from here, but of course tweaked it as one should. You can see the recipe I followed below:

Ingredients:

  • ½ cup barley
  • 2 tablespoons olive oil
  • 1 celery stalk, chopped
  • 1 shallot, diced
  • 2 cloves garlic, minced
  • 2 teaspoons thyme
  • ¼ teaspoon paprika
  • 1 small bayleaf
  • 2 strips lemon peel
  • ¼ teaspoon red pepper flakes
  • 1 can diced tomatoes
    • ½ can crushed and drained of juices
    • ½ can with juices
  • 1 ½ cups vegetable stock
  • 5 ½ oz feta cheese, crumbled
  • ½ teaspoon dried oregano

Directions:

  1. Rinse barley under cold water and set aside.

  2. Add olive oil to a small pan and turn burner to medium-low heat and sauté celery, shallots, and garlic for five minutes or until very aromatic.

  3. Add thyme, paprika, bay leaf, lemon peel, and red pepper flakes. Stir into sautéed vegetables. Add barley and coat in herbs and vegetables. Then add diced tomatoes, ½ can diced tomatoes, crushed tomatoes, vegetable stock, and barley. Stir to combine.

  4. Bring mixture to a boil then reduce heat and allow to simmer for 45 minutes stirring frequently to prevent barley from sticking to bottom of pan. Remove from heat once barley is cooked and liquid is all absorbed.

  5. Add crumbled feta and dried oregano and fold into risotto.

  6. Once ready to eat sprinkle additional crumbled feta on risotto and enjoy. 

This was truly delicious. If you like risotto but need or lust to be filled quicker than barley is the way to go!

This risotto had a strong taste of tomatoes (obviously as there is a full can of tomatoes in this recipe), but there was a very significant kick after eating a mouthful of it. My mouth was very much on fire after eating one plate of it. And then of course, like the moron that I am, I had to go back for more! Even though you tasted tomatoes and there was a kick, you could also taste the lemon zest in there. What a fantastic combination of flavours – no wonder I went back for more!

That could be why I am as full as I am. But when if is so good you can’t help but return for some more, right?!

While you are in the kitchen, what are your favourite tools to use? I think I am 100% in love with Zyliss products. Santa Claus got me a Zyliss lemon zester. Oh my God am I in love or what? If you love using different tools in the kitchen like I am, this should be a great addition to the family. Zyliss Lemon Zester

Don’t you just like how the handle is of a similar shape to a lemon?

I used the “sharp holes at the head” to make the lemon zest small and perfectly edible for my meal. This is what it looked like when all herbs were ready to be added to pan:

Herbs and Zest of LemonQuite nice, right? The zester tool could easily make little slivers of lemon peel to add lovely designs for cupcakes or cakes which are infused with lemon.

I’ll be making something with citrus to use this tool again, you can count on it!

Anyway, if you make the barley risotto I hope you enjoy it just as I have. If you follow the recipe as it is written on firsttimefoods.com then you will be eating a risotto of Middle Eastern background. I didn’t follow it to a tee and am not too sure whether this is still Middle Eastern  or falls back as being Italian.

So if you make this I can only say enjoy your meal both Arabic and Italian.

وجبة شهية. and Buon appetito!