what is a good mothers day cooking dinner recipe?

Shrimp and Broccoli Over Pasta Recipe
Ingredients

* 2 cups frozen cooked shrimp
* 1 package whole wheat pasta
* 3 tablespoons kosher salt
* 4 tablespoons sesame oil (toasted or otherwise)
* 1 spring onion, minced
* 2 cloves of garlic, minced
* 1 large head of broccoli, cut into medium-sized florets
* 3 tablespoons soy sauce

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Instructions

1. Thaw shrimp by placing it in a colander that has been lined with a paper towel, then place the colander in a large bowl to catch the drippings.
2. Put the shrimp in the fridge for four to six hours to thaw completely. Once thawed, de-vein shrimp and set aside so they can come to room temperature.
3. Prepare pasta according to the directions on the package (don’t forget to salt the cooking water with 3 tablespoons of kosher salt).
4. In a sauté pan, heat sesame oil over medium heat until it shimmers. Sauté onion and garlic until onion is translucent, about three minutes.
5. Add in broccoli and soy sauce, cooking until broccoli is deep green, about five minutes.
6. Add in shrimp and cook just long enough to heat – you don’t want to overcook them! You will only need a minute or two.
7. Heap pasta into bowls, then place a large scoopful of broccoli, shrimp, and pan juices over the top. Serve hot!
 
Shrimp Stuffed Trout
Wonderfully innocent, healthy, food - just what I like.
Ingredients
Serves: 4

4 x 250 Gram Trout (10 oz)
1 Spring onion, chopped
1 Stick Celery, finely chopped
1 Tablespoon Lemon juice
1 Tablespoon Finely chopped red pepper
50 Gram Butter (2 oz)
Salt and pepper
100 Gram Broken shrimps (4 oz)
100 Gram Breadcrumbs (4 oz)
1 Egg, beaten
Method
1. Cook stuffing: place onion, celery, red pepper, butter, lemon juice, and seasonings in a Pyrex dish. Microwave on high 2-3 minutes or until vegetables are partly cooked.

2. Add shrimps, breadcrumbs and egg. Mix well and use to stuff trout. Tie trout with string, or secure with wooden cocktail sticks.

3. Arrange fish in a round ovenproof dish with tails towards the centre. Cover with cling film.

4. Microwave on high for approximately 12-14 minutes, or until trout flakes easily.

5. Leave to stand, covered for 5 minutes before serving.
 
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