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Rice with shrimp and zucchini flowers

Rice with shrimp and zucchini flowers



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it is made quickly and it is really tasty ...

  • 5 shrimps
  • 1 small onion
  • rice (to the eyes)
  • 6-7 zucchini flowers
  • salt, pepper, oil

Servings: 2

Preparation time: less than 30 minutes

RECIPE PREPARATION Rice with shrimp and zucchini flowers:

Peel the onion and put it to harden. Meanwhile, we clean and wash the flowers and shrimp, then chop them. We leave a whole shrimp to taste. When the onion starts to brown, add the shrimp and zucchini flowers and leave for a while, then add the washed rice. Mix and then add enough water to cover them, salt and pepper to taste. Stir from time to time and check that the water does not drop, if necessary we add more. When the rice is cooked, set it aside and put it on the plates.

Good appetite


Rice pasta with shrimp and olives

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because gluten-free cereals bring harm to health, opt for those made of rice, soy or other cereals full. It will result in very tasty, healthy food, good to serve the whole family.

Rice pasta is a healthy alternative, dietary and extremely tasty for classic pasta, made from flour.

Elena Popa, nutritionist HERE NOW, he proposes us a recipe based on rice pasta , which have the quality of being extremely digestible, tonic and intestinal emollient. In addition, they are filling and delicious, and can be prepared all year round.

The stars of the preparation are shrimp. Although they are rich in protein, they contain only a small proportion of saturated fats. Have iron, important in prevention immature aging, because it acts effectively on muscular and skeletal system.

The richness of shrimp in selenium and vitamin Q 10, known as an element anticancer, makes them important in a protective diet for the whole body.

Recipe of rice pasta with SHRIMP and olives it is done to the maximum 15 minutes and it's very simple. For four people put a large package of pasta to boil in water for a few minutes.

Next, fry in a little olive oil a pepper cut into small squares and a few SHRIMP clean and wash beforehand. It adds cooked and drained pasta, a few tablespoons of the water in which they boiled, a few olives and join together on big fire. It adds Himalayan salt , a teaspoon of ginger dry, aphrodisiac that strengthens your immunity and about which you can read here and dried hot peppers.


Quick pasta with pumpkin, eggplant and shrimp

When you want to prepare a fast and tasty meal, pasta is an excellent option. If I'm in Italy, I ate Easter cooked in all sorts of combinations and I learned to combine them at home with everything I find in the fridge. Let me tell you how I prepared these wonders:

INGREDIENTS needed for the recipe for pasta with pumpkin, eggplant and shrimp (for 3-4 people):

& ndash 500 g pasta of any shape

-salt, pepper, rosemary, basil

-200 g shrimp

-2-3 tablespoons olive oil

How to prepare a recipe for quick pasta with pumpkin, eggplant and shrimp?

The pasta is boiled in salted water for 8 minutes. Simmer the sliced ​​zucchini and eggplant with oil and a little water, after 5 minutes add the shrimp, leave for another 4-5 minutes and add the wine, the tomatoes cut into 4, the pepper, the hot pepper and the crushed garlic. Salt is added only if you feel the need, I do not add salt when cooking seafood. Let it boil for a few minutes, not more than 3-4 minutes and turn off the heat. Do not boil much, so as not to harden the shrimp (they become hard as a rubber if they are boiled too hard).

Add the finely chopped pasta, basil and rosemary and serve hot. Let me tell you what they taste absolutely delicious? They are slightly sweet from pumpkin, eggplant and tomatoes, spicy and with those shrimp & hellip mmm!

Tip: leave the vegetables slightly all-dente, not to be very well penetrated. & # 128578

A dry white wine goes great with it. & # 128578

Good appetite!, they are really good! & # 128578

Quick pasta with pumpkin, eggplant and shrimp

I wrote this recipe (which is one of my family's favorites) for the project Virtual hug, in which I participate together with some kind bloggers and dedicate it, together with a huge hug to a special girl, Dia Daria. Dia has a blog as beautiful as her, called My dear recipes, so do not hesitate to pay him a visit. You will like it as much as I do, for sure. & # 128578


Pumpkin and Parmesan rice is a delicious and healthy vegetable dish. Put a little olive oil in a saucepan or frying pan and sauté the onion (after you have finely chopped it) for a few minutes, add the rice and mix well.
Peel a squash, grate it and cut it into small pieces. Then put 500ml of hot water and the pumpkin cubes over the rice. Bring to the boil, stirring occasionally, until the liquid is almost evaporated, about 10 minutes.
Cut the bell pepper into strips and add it over the rice and pumpkin together with a cup and a half of water or as needed and let it boil, as well, until the liquid evaporates. Add salt to taste.
When ready, mix the rice with the grated Parmesan, but keep a little Parmesan to sprinkle on top.

Rice with pumpkin and parmesan sprinkled with a little olive oil and pepper and serve hot.


Brown rice with shrimp

What to do when you don't have time or too many ingredients around the house. Surely you had busier days, as it was for me. Searching through the pantry I found a bag of brown rice so I came up with the idea to make an association with some shrimp (I admit ready cleaned and favorite) and a few fresh tomatoes picked from my grandmother's garden.

A few words about brown rice & # 8211 contains many health benefits being recommended by nutritionists at the expense of white.

Unlike white rice, brown rice is whole grain, which means that it contains all 3 parts of the seed, being richer in fiber and nutrients such as vitamins and minerals. Brown rice contains fewer calories, is gluten-free and high in fiber.

If I kept telling you how good brown rice is, let me tell you what we need for this recipe.

Ingredient:

    • 200 gr brown rice (for 2 servings)
    • 10-12 shrimp
    • 2 cloves of garlic
    • 2 matching tomatoes
    • 1/2 onion
    • Olive oil
    • Salt and pepper
    • Chilli
    • Thyme

    How we prepare:

    "How to prepare brown rice (trick) 100 ml of barley is boiled in 250 ml of water"

    I cooked the rice over medium heat for 25 minutes.

    Before the rice boiled, I put the olive oil, onion and garlic in a non-stick pan, which I left over medium heat until golden. I added the diced tomatoes and let the sauce blend for 2-3 minutes. If you like spicy food, add a few chilli flakes, season with salt and pepper to taste, then add shrimp. Because I chose my favorite shrimp, I left the sauce on the fire for only 3 minutes to combine the flavors.

    After boiling the rice, I left it for a few more minutes in the bowl in which it boiled and with the help of a fork I aerated the grains to become independent.

    I placed the rice on a plate, put the shrimp sauce on top and garnished with a few sprigs of thyme. This is all !


    Fresh tuna rice

    A recipe for fresh tuna rice from: rice, water, tuna, pumpkin, olive oil, salt, horseradish, soy sauce, hasmatuchi, lemon, extra virgin olive oil and zucchini flowers.

    Ingredient: />

    • 200 g of rice
    • 750 ml of water
    • 500 g fresh tuna
    • 4 small zucchini (zucchini)
    • 3 tablespoons extra virgin olive oil
    • salt

    for marinade:

    • 2 tablespoons grated horseradish
    • 3 tablespoons soy sauce
    • 1 tablespoon hashmatuchi
    • 2 tablespoons rice wine
    • 5 tablespoons extra virgin olive oil
    • 1/2 lemon (juice)

    for decoration:

    Method of preparation:

    Put in a bowl and mix the grated horseradish, soy sauce, lemon juice, rice wine, chopped hashtags and olive oil. Cut the tuna fillet thinly, lengthwise, and fry it in a non-stick pan without oil.

    Put the tuna in the marinade and refrigerate for 2 hours. Add the well-washed rice and 750 ml of boiling water with 1 teaspoon of salt in a glass bowl and boil for 1 12 minutes in the oven. Drain it and mix it with the olive oil.

    Wash the pumpkins, remove their heads and cut them first into lengths, then into cubes. Put them in a glass bowl with 2 tablespoons of water, cover with cling film, place the dish in the oven and keep it for 3 minutes. Let them cool.

    Meanwhile, carefully remove the pistils inside the pumpkin flowers, then wash the flowers and wilt them well. With the help of some bowls, shape the mounds of rice and sprinkle them with grated horseradish to taste.

    Arrange slices of tuna on top, sprinkle with the remaining marinade and garnish with zucchini flowers and zucchini rings.


    Recipes with flowers and shock fruits

    Gather 20 shock flowers and prepare a dough from the following ingredients:

    125 grams of flour
    2 eggs
    1 tablespoon oil
    1 glass of blond beer
    1 tablespoon powdered sugar
    1 tablespoon brandy

    Moisten the flowers with egg white, powder with sugar, then pass the inflorescences through the dough, holding on to the stalk and bake in hot oil until lightly browned. Serve hot, powdered with sugar. Serve with cold beer.

    Shock flower "champagne" (shocked)

    (John Seymour - Return to Origin, The Complete Book of Self-Sufficiency)

    Of course the shock has nothing to do with the champagne itself, but it is very refreshing in summer and you don't have to wait long before you can drink it.

    Ingredient:
    15 shock flowers (in full bloom, picked on a very hot day)
    1 kg of sugar (for such a refined drink white sugar is preferable, not brown sugar)
    1-2 lemons
    3 tablespoons wine vinegar

    Put the flowers in a bowl together with the added lemon juice and the grated lemon peel (obviously without the white skin). Add sugar, vinegar and 5 liters of water, then leave for 24 hours. Strain the juice and put it in bottles with a cork or screw and leave it for two weeks. Do not add yeast, the flower yeast is enough. Drink the shock in no more than three weeks.

    They come from shock flowers

    (John Seymour - Return to Origin, The Complete Book of Self-Sufficiency)

    Pour 5 liters of boiled water over an equivalent volume of shock flowers. Allow to cool, then press the mixture to drain the water. Add 2 kg of sugar, 250 grams of raisins (optional) and the juice of 3 lemons. As the flowers contain virtually no nutrients for fermentation and as sugar is not enough, add yeast nutrients if you have one tablespoon to 5 liters of wine. Then, after the temperature has dropped to 24 ° C, put the yeast. The best is the wine yeast bought. Put the wine in a canister with a fermentation funnel in your mouth and let it ferment. Take out the wine and bottle it when it's ready.

    I come from shock grains

    (John Seymour - Return to Origin, The Complete Book of Self-Sufficiency)

    3 kg of shock grains
    1.5 kg of sugar
    5 l of water
    60 g of citric acid or lemon juice
    yeast

    Pour hot water over the berries and then pass with a mash to cover and leave to stand for 24 hours. Add sugar and yeast and leave to ferment. The more it ferments, the better. When it has finished fermenting, extract the drink leaving the sediments on the bottom of the vessel and pull it into bottles. This procedure is applied to any type of wine.

    Therefore, shock is a plant with multiple uses in the household, and not only in the kitchen. In the past, for example, shock flowers, leaves and fruits were also used for painting. Other ideas, which we can't wait to try, I found out by reading David Seymour's work & # 8220Return to Origin, the book of self-sufficiency & # 8221: other fruits cooked together with shock grains get better flavor an excellent sauce, which can be stored for a long time as long as it is kept in airtight containers.

    Other edible flowers are zucchini, which can be filled with meat and / or rice. If you haven't tried them yet, you can test our recipe by stuffed pumpkin flowers.


    Isadora Catila da Silva e Silva recipe: Squid stuffed with shrimp and peppers with sauteed zucchini

    Preparation:
    Wash the squid well, separate the tentacles and remove the inside. Then finely chop the onion, garlic, pepper, shrimp core, cut the ham into small cubes and tentacles. Put the tomato in hot water for 1 minute, remove the skin and seeds, then cut into cubes. Add the onion in a hot pan with 4 tablespoons of olive oil, browning a little then add the tomato, pepper, garlic, ham, tentacles and finally the shrimp. Then add the washed and drained rice, mix all the contents and let it boil for 5 minutes. Before the end, add a tablespoon of broth, a tablespoon of hot paprika, a little parsley and finely chopped coriander. Add salt and pepper to taste.

    Fill the squid halfway with the filling obtained, close the open part with toothpicks so that the filling does not come out.
    In a pot, make a new sauté in olive oil with onion, bay leaf, parsley and coriander. Add a tablespoon of broth, a tablespoon of paprika, white wine and water. Add the stuffed squid and cook for about 40 minutes. Check the spices to taste. Remove the squid, prepare a well-heated grill pan with very little olive oil and a little crushed garlic, then add the stuffed and very little squid on both sides. Then set aside and remove the toothpicks.

    In a well-heated pan with a little olive oil, add the sliced ​​zucchini and brown on both sides (be careful not to leave too much time). At the end add a little salt and pepper to taste. The dish is served with sautéed zucchini under the squid.

    The sauce from boiling the squid is drained through a drainer and then boiled until it thickens a little (this sauce will be used to decorate the dish).

    The other whole shrimp are removed from the shell and head. The rest is fried in olive oil with crushed garlic and coriander, add salt and pepper to taste. At the end add a little lemon juice.

    For shrimp foam:
    Bring the shrimp heads to a boil with 600 ml of water and let them boil for 10 minutes at the end, add a teaspoon of curry. Leave to cool to room temperature, pass through a drain and add soy lecithin.

    Mix the ingredients well with a metal blender on the surface of the liquid, in a tall metal bowl half covered with a plastic sheet, until you get the foam. Leave for a minute to stabilize and remove the foam formed on the top of the liquid (this foam will be used to decorate the preparation).

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    Zucchini with pumpkin flowers stuffed with flavored rice - Cretan recipe

    This recipe, originating from the island of Crete, is a flavorful and tasty version of the classic fasting sarmuri. If you do not have pumpkin flowers you can only use vine leaves.

    Nutritionists suggest the Cretan diet, not necessarily for weight loss, but to adopt a healthy diet, which will help us live many years healthy, free from heart disease, as they live their Cretan longevity.

    By including olive oil, vegetables and fruits, fish and feta cheese, red wine and teas at our daily meals, consuming only relatively little meat and avoiding excess bread, we will provide our body with the nutrients it needs to make in the face of daily demands, being full of energy and free from illness. If you want to lose a few pounds, you can use the ingredients recommended by the Cretan diet in small amounts, at frequent meals but modest in quantity.

    Ingredients-6 servings

    250 g of vine leaves
    50 pumpkin flowers
    300 g of rice
    1 cup and a half diced tomatoes
    2/3 cup finely chopped mint
    1 bunch of parsley
    1 cup Sotirelis olive oil
    2 onions
    2 medium-sized pumpkins
    1 medium-sized potato
    salt, pepper, cumin, to taste

    Mod preparation

    Scald the vine leaves, then drain them and put them in cold water so that they do not stick to each other. Preparation of zucchini flowers: very carefully break the stem of the zucchini flower and with it the pistil will come off. Clean the green leaves at the base of the flower, wash the flowers carefully and wipe them with a clean napkin, or dab them with kitchen towels.

    Prepare the filling as follows. Wash the rice and drain it well of water. Finely chop the onions, diced tomatoes and grate the zucchini and potatoes.
    Add the vegetables over the rice and season with salt, pepper and cumin, to taste. Add mint and parsley, finely chopped and a cup of Sotirelis olive oil. Mix well.

    On the bottom of the pot in which you will boil the sauerkraut you can put vine leaves or zucchini slices. Fill the zucchini flowers, but not full, because the rice swells, then fold the petals inwards. Also form the vines with vine leaves. Place them interspersed in the pot.

    After you have finished placing the stuffed zucchini and flowers, sprinkle with 2-3 tablespoons of Sotirelis olive oil, put half a cup of finely chopped tomatoes on top. Cover everything with a plate, placed with the bottom up, so that the flowers and twigs keep their shape. Add enough water to cover everything. Put the lid on the pot and simmer over medium heat until the rice is cooked through.

    They can be served with Greek yogurt, sprinkled with fresh mint leaves.


    Breaded zucchini flowers

    Breaded zucchini flowers from: egg, pumpkin flowers, milk, flour, salt, pepper, oil, garlic, yogurt or sour cream.

    Ingredient:

    • 1 or
    • 10 pumpkin flowers
    • 3 tablespoons milk
    • 3 tablespoons flour
    • 1 pinch of salt
    • 1 pepper powder
    • a glass of oil
    • 2 cloves of garlic
    • 2 tablespoons yogurt or cream

    Method of preparation:

    Remove the middle of the flowers, wash and allow to dry.

    Beat the egg with a little salt and pepper, then add the milk and flour.

    Pass the flowers through the composition and fry in oil over medium heat. Remove from the napkin, drain and serve with crushed garlic sauce, mixed with yogurt or cream.