Shrimp Mick Jagger Recipes
SWEET STRAWBERRY CRISP
I found this recipe on the New York Daily News website. Strawberries will soon be coming back into season (they are really a winter fruit in my part of the world) and I can't wait to try this one out.
Provided by Mirj2338
Categories Dessert
Time 50m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees.
- Prepare the streusel:
- In an electric mixing bowl on low speed, using the paddle attachment, beat flour, sugars and salt briefly to combine.
- Add the butter, increase the mixer speed and beat.
- Watch closely, and as soon as the streusel is light and beginning to come together, stop beating. The dough should consist of pea-size balls. Don't overmix, or you'll have clumps.
- Refrigerate for 15 to 20 minutes.
- Prepare the fruit:
- In a large mixing bowl, stir together the berries, brown sugar, cornstarch, vanilla extract and salt. Allow to stand for 5 minutes.
- Spoon the strawberry mixture into a large baking dish or 6 to 10 individual ovenproof dishes.
- Cover the fruit with large balls of streusel, mounding streusel crumbs around them.
- Bake for 20 to 30 minutes, depending on the size of the dish. Rotate the dish from the top to the bottom oven shelf halfway through the baking time.
- When the top is crisp and the fruit is soft and bubbling, the dessert is ready.
- Some hints:.
- Chilling the mixing bowl and the beaters for an hour or so before you prepare the streusel will make a more tender topping.
- Use any combination of berries that you like.
- This dessert is best served warm with vanilla ice cream.
Nutrition Facts : Calories 794.9, Fat 37.8, SaturatedFat 23.4, Cholesterol 97.6, Sodium 266.9, Carbohydrate 109.7, Fiber 4.4, Sugar 59.6, Protein 7.2
SHRIMP MICK JAGGER
I first saw this recipe printed in The New York Daily News in 1988, where it was excerpted from a book called Rock 'n' Roll Cuisine. The recipe was created by Byron Ayanoglu, who was Mick Jagger's private chef. The bio on Amazon reads" Byron Ayanoglu, known as "food-god" among his Hollywood fans, has written fifteen food-related books, including cookbooks, novels and memoirs. He has worked as food-journalist (restaurant reviewer/cuisine commentator/culinary traveling) for thirty years, and eaten his way around the globe. He has always shared his prandial pleasures with his readers if not necessarily his food. He has worked as private chef to the famous (Mick Jagger; Robert De Niro) and the powerful (the Annenberg family) and has been set-caterer to great films (Sergio Leoni's Once Upon A Time in America). Born in Istanbul he grew up in Canada but never quite got used to the winters of his adopted land." I would love to find more of his recipes!
Provided by JackieOhNo
Categories Asian
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Wash shrimp. Peel completely and devein; or leave shells partially on for easy handling at the table.
- Combine shrimp, half of ginger, green onion, salt and sugar in a bowl. Mix well.
- Heat large frying pan or wok and add oil. When oil is hot, add other half of ginger and fry, stirring for a minute.
- Immediately add shrimp mixture. Stir and fry for two minutes. Add Chinese rice wine or vermouth; stir.
- Reduce heat and cover pan. Continue to cook for two more minutes over low heat.
- Remove shrimp from pan; sprinkle with green onion. Serve with rice and kiwi slices.
Nutrition Facts : Calories 225, Fat 14.8, SaturatedFat 1.9, Cholesterol 142.9, Sodium 722, Carbohydrate 2.9, Fiber 0.4, Sugar 0.3, Protein 15.8
CURRY SHRIMP
I created this Indian-style shrimp when we were entertaining some friends, one of our favorite things to do. It works on the stovetop or the grill. -Shana Conradt, Appleton, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, heat oil over medium-high heat. Add onion; cook and stir 1-2 minutes or until tender. Add shrimp; cook and stir 2 minutes. Add garlic and curry powder; cook and stir 30-60 seconds longer or until shrimp turn pink., Remove from heat. Stir in remaining ingredients. If desired, serve with rice.
Nutrition Facts : Calories 147 calories, Fat 5g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 293mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 21g protein. Diabetic Exchanges
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