Easy dinner recipes: Simple shrimp dishes that come together in minutes
Simple dinner dishes for gluten-free Wednesday? You can’t go wrong with these. Serve the shrimp alongside a salad, over rice or stacked high on a plate to be peeled and eaten using your fingers, with a stack of napkins handy.
Black and red pepper shrimp: The buttery sauce is one of the best things in this dish, which comes together in only 35 minutes. Best of all, you can fix it using only 7 ingredients.
Slow-poached shrimp: Only a handful of ingredients are used in this easy recipe. The shrimp and all the flavorings are combined in a resealable bag and slow-poached for maximum flavor while keeping the shrimp tender and moist. It’s dinner in 15 minutes, and is perfect served over a bed of rice.
QUICK & EASY: Terrific recipes in under an hour
In 2009, Food did a story on fresh tofu in Southern California. We included a recipe for fresh, homemade tofu -- very light in flavor, this delicate tofu is almost like a custard with its creamy texture.
The method is simple: Combine some cold soy milk with nigari water (a brine used to set the soy milk) and steam the milk until it sets up like a custard. The whole process takes about 15 minutes.
- See more at: https://latimesblogs.latimes.com/dailydish/2012/03/test-kitchen-tips-homemade-tofu.html#sthash.6Tjk9w9Z.dpu
In 2009, Food did a story on fresh tofu in Southern California. We included a recipe for fresh, homemade tofu -- very light in flavor, this delicate tofu is almost like a custard with its creamy texture.
The method is simple: Combine some cold soy milk with nigari water (a brine used to set the soy milk) and steam the milk until it sets up like a custard. The whole process takes about 15 minutes.
- See more at: https://latimesblogs.latimes.com/dailydish/2012/03/test-kitchen-tips-homemade-tofu.html#sthash.6Tjk9w9Z.dpuf
In 2009, Food did a story on fresh tofu in Southern California. We included a recipe for fresh, homemade tofu -- very light in flavor, this delicate tofu is almost like a custard with its creamy texture.
The method is simple: Combine some cold soy milk with nigari water (a brine used to set the soy milk) and steam the milk until it sets up like a custard. The whole process takes about 15 minutes.
- See more at: https://latimesblogs.latimes.com/dailydish/2012/03/test-kitchen-tips-homemade-tofu.html#sthash.6Tjk9w9Z.dpu
In 2009, Food did a story on fresh tofu in Southern California. We included a recipe for fresh, homemade tofu -- very light in flavor, this delicate tofu is almost like a custard with its creamy texture.
The method is simple: Combine some cold soy milk with nigari water (a brine used to set the soy milk) and steam the milk until it sets up like a custard. The whole process takes about 15 minutes.
- See more at: https://latimesblogs.latimes.com/dailydish/2012/03/test-kitchen-tips-homemade-tofu.html#sthash.6Tjk9w9Z.dpuf
In 2009, Food did a story on fresh tofu in Southern California. We included a recipe for fresh, homemade tofu -- very light in flavor, this delicate tofu is almost like a custard with its creamy texture.
The method is simple: Combine some cold soy milk with nigari water (a brine used to set the soy milk) and steam the milk until it sets up like a custard. The whole process takes about 15 minutes.
- See more at: https://latimesblogs.latimes.com/dailydish/2012/03/test-kitchen-tips-homemade-tofu.html#sthash.6Tjk9w9Z.dpu
Mangalore fried shrimp: This fried shrimp dish couldn’t be easier to make, and you can’t beat the rich flavors. Marinate the shrimp for about a half an hour before cooking, then fry -- the shrimp will cook in less than 5 minutes.
You can find all three recipes below.
For more ideas, click through our easy dinner recipes gallery and check out our Dinner Tonight page, devoted to recipes that can be made in an hour or less. Looking for a particular type of recipe? Comment below or email me at noelle.carter@latimes.com.
RECIPES: 99 easy dinner ideas in about an hour or less
BLACK AND RED PEPPERED SHRIMP
Active Work Time: 10 minutes * Total Preparation Time: 25 minutes
1/4 cup (1/2 stick) butter
2 to 3 cloves garlic, minced
1 teaspoon dried red pepper flakes
1 teaspoon freshly ground pepper
1 teaspoon salt
1 pound medium shrimp, in shells
1 lemon, thinly sliced
Heat the oven to 400 degrees.
Melt the butter over medium-low heat in a large ovenproof skillet. Add the garlic and cook until tender but not browned, 2 minutes. Stir in the red pepper flakes, pepper and salt. Add the shrimp and lemon slices. Toss to coat thoroughly.
Place the skillet in the oven and bake, stirring occasionally, until the shrimp is pink, 15 minutes.
3 to 4 servings. Each of 4 servings: 205 calories; 929 mg sodium; 225 mg cholesterol; 13 grams fat; 7 grams saturated fat; 1 gram carbohydrates; 21 grams protein; 0.29 gram fiber.
SLOW-POACHED SHRIMP
Total time: 15 minutes
Servings: 4
Note: This method is based on a recipe from “Small Bites, Big Nights” by Govind Armstrong.
1 pound medium (26 to 30) shrimp, peeled and deveined
1 tablespoon chopped fresh dill or other herb (or 1 teaspoon fennel seeds)
1/2 teaspoon sea salt
Freshly ground white pepper to taste
4 tablespoons ( 1/2 stick) unsalted butter, cut into 4 slices
2 cups cooked rice (such as basmati; follow cooking instructions on the package)
1. Bring a large pot of water to 150 degrees, just below a simmer.
2. Pat the shrimp completely dry. Place in a bowl and toss with the dill, salt and pepper until the seasonings are well dispersed. Transfer to a quart-size resealable freezer bag. Add the butter. Fold the bag over to force out as much air as possible, then seal.
3. Check the temperature of the water with an instant-read thermometer. Lay the bag into the water and cook 5 minutes, then turn the bag over and continue cooking until all the shrimp are just pink, 3 to 7 minutes longer. Turn out into a shallow bowl. Serve over rice.
Each serving: 426 calories; 27 grams protein; 46 grams carbohydrates; 1 gram fiber; 14 grams fat; 8 grams saturated fat; 202 mg. cholesterol; 459 mg. sodium.
MANGALORE FRIED SHRIMP (JHINGA MANGALOREE)
Total time: 40 minutes
Servings: 4
Note: From “Indian Home Cooking” by Suvir Saran and Stephanie Lyness
1 pound medium shrimp, peeled and deveined
1/2 teaspoon cayenne pepper
1/4 teaspoon turmeric
1/4 teaspoon ground mustard
2 teaspoons lemon juice
4 teaspoons canola oil
1/2 teaspoon cumin seeds or black mustard seeds
6 fresh or 10 frozen curry leaves, torn into pieces (optional)
3 tablespoons finely chopped green onion
Salt
1. Rinse the shrimp and pat them dry on paper towels. Put them in a bowl and sprinkle with the cayenne, turmeric, mustard and lemon juice. Stir gently to coat the shrimp evenly with the spices. Cover and refrigerate for 30 minutes.
2. When the shrimp have marinated, combine the oil, cumin seeds and curry leaves in a large wok or skillet over medium high heat. Cover, if using mustard seeds, because the seeds will splatter and pop. Cook until the cumin darkens or you hear the mustard seeds crackle, 1 to 2 minutes.
3. Add the shrimp and cook 30 seconds, stirring often. Add the green onion and cook, stirring, until the shrimp turn pink all over, about 1 to 3 minutes. Sprinkle with salt to taste and serve hot.
Each serving: 167 calories; 23 grams protein; 2 grams carbohydrates; 0 fiber; 7 grams fat; 1 gram saturated fat; 172 mg. cholesterol; 169 mg. sodium.
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