Shrimp & Corn Soup

This recipe originally came from "Connie" the lady down in Cocodrie, LA.
Makes 8-10 cups.


1. Saute:
- 1 stick butter
- 1 onion chopped
- 5 cloves garlic, finely chopped

2. Add
- 2 cans creamed corn
- 1 can diced rotel tomatoes
- 2 pounds shrimp (60-70 size)
* Place on medium heat and bring to boil until shrimp are cooked (8-10 min)

3. Add
- 1 pt half and half
- 1 pt whipping cream
* Heat on low until hot.

4. Add
- 1 lb Velveeta cheese
* Stir and heat until cheese is melted.

5. Add garlic salt and pepper to taste.
* If soup is too watery at this point, bring up to a boil for a few minutes to thicken.
* Add a can of whole kernel corn to soup for extra “corn” texture.


6. Garnish
- Chopped green onions or parley.

Julie Vining Smith

Looking for more great recipes?
Please visit my Recipe Index for more awesome recipes to cook with/for your family.  Here are a few to get you thinking... 

• Meatball Stuffed Fried Ravioli (a favorite of our kids)

• Roasted Red Pepper and Basil Pesto Penne

• Double Chocolate Pecan Pie

• Shrimp and Grits withTasso Cream Sauce

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Making Homemade Ravioli - Fried with Marinara

I got the notion to make homemade ravioli .... totally from scratch, on New Year's Eve. 


HOMEMADE PASTA

Ingredients:
2 1/3 cup  flour

1/2 tsp      salt

2 beaten    eggs

1/2 c.        water

1 tsp.        extra virgin olive oil

Directions:

In mixing bowl stir together 2 cups flour and salt. Make a well in center.  Combine eggs, water and olive oil. Add to flour. Mix well.  Sprinkle kneading surface with flour. Knead until dough is smooth, 8 to 10 minutes. Cover; let rest 10 minutes. 

For step-by-step photo directions of making the pasta dough, click on my Making Fresh Pasta link.

Then separate the dough (into three or four pieces) and run it through a pasta machine starting on the widest setting.  Run it through each setting once or twice until it's silky, then continually change the settings.  You many need to cut the dough again with scissors if it gets too long.  The thinnest setting I use is the second to smallest one... if it's TOO thin, it won't hold up for a filling.

I filled the ravioli with about a teaspoon of filling, which consisted of:  ricotta cheese, Parmigiano reggiano cheese, spinach (squeeze ALL the liquid out), an egg, salt and pepper and a tiny bit of grated nutmeg.  Using a pastry brush, wet the edges of the pasta before adding the second layer so that it will stick together.  You MUST press out all the air in the ravioli - or they may burst during the cooking.

Freshly filled ravioli

The ravioli can be cooked immediately or frozen in a zip-top bag until needed.  They only need to boil 3 - 4 minutes (they will float) because there are no preservatives in them.

They are great in a brown butter sauce with toasted walnuts, or also breaded (egg wash, then Italian breadcrumbs), fried, and served with marinara sauce and freshly grated parmesan cheese and a little basil.  Yumm!   Click on this link to make Homemade Marinara.

Fried with Marinara

 And of course, the rest of the ravioli can be used in so many ways.  Here is another thing I did with them.

Sauteed with a brown butter sauce, roasted tomatoes and toasted walnuts

Please visit my Recipe Index for more soups and lots of different ideas to cook with/for your family!   Here are a few different things:

• Chicken Monterrey 

• Dark Chocolate Cake with Raspberry Filling 

• Seared Petite Lamb Chops with Rosemary Balsamic Reduction 

• Sesame Shrimp and Asparagus Stir Fry 

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Chicken Piccata with Sundried Tomatoes



Ingredients:



2 chicken breasts, boneless/skinless

2 Tbsp butter

3 Tbsp extra virgin olive oil

1 cup chicken broth (Swanson’s low sodium chicken broth)

1/3 cup freshly squeezed lemon juice

1/3 cup white wine, chilled  (a medium to dry wine – not sweet)

2 Tbsp capers, drained



2 Tbsp sundried tomatoes, chopped

2 Tbsp cold butter (for sauce)

1 Tbsp Italian parsley, chopped (optional for garnish)

1 fresh lemon for garnish

½ - 1 cup heavy whipping cream

variable flour

to taste salt and pepper

linguini pasta

Method:

Slice chicken breasts diagonally into medallions (~ 3-4 each). Pound medallions between plastic wrap until very thin and even thickness. Season chicken with salt and pepper and dredge in flour. Saute chicken in butter and olive oil on med-high to high heat 2-3 minutes on each side till light brown. They cook pretty fast since they are so thin. Remove and keep warm. (You don’t want to crowd the pan, so it takes a few pans full to get it all done.)

[At this point, you can start heating your water for the linguini. When water comes to a boil, add pasta and cook according to package directions, about 10 - 11 min.]

On med-high heat, add wine (deglaze) to pan that the chicken was cooked in and reduce. Add chicken broth, lemon juice, capers, and sundried tomatoes. Reduce by ½ and thicken with cold butter and whipping cream. Adjust seasonings and add chicken back to sauce. Plate the chicken over boiled and drained linguini with sauce, parsley, and thinly cut lemon slices for garnish.

Comments:

• Pairs nicely with Whitehaven Sauvignon Blanc, Marlborough (New Zealand). Excellent with roasted asparagus as a side dish!

For a Step-by-Step photo tutorial of making this, visit my newer post of this Creamy Chicken Piccata.  

Looking for more great recipes?
Please visit my Recipe Index for more awesome recipes to cook with/for your family.  Here are a few to get you thinking... 

• Meatball Stuffed Fried Ravioli (a favorite of our kids)

• Roasted Red Pepper and Basil Pesto Penne

• Double Chocolate Pecan Pie

• Shrimp and Grits withTasso Cream Sauce

reade more... Résuméabuiyad

Cumi Saus Padang ( Stir Fried Squid in Padang Sauce )

Ingredients:

500 g Medium sized squid

1 tbsp Lime juice

3 Oil for stir frying

1 Turmeric leaf

1 False mangosteen

2 stalks Lemongrass




Blended Spices:

1 tbsp Minced red chilli

2 cloves Garlic

10 Shallots

1 1/2 cm Ginger


How To:

1. Peel the skin of the squid, remove the ink sac, clean, then slice crosswise 1 1/2 cm.

2. Marinate the squid with lime juice, leave for 15 minutes. Rinse with clean water, then drain.

3. Heat oil and stir fry the blended spices, add turmeric leaf and lemongrass until fragrant.

4. Add false mangosteen and squid. Stir until the squid stiffens.

5. Cook all ingredients until fully cooked and the sauce thickens.

6. Lift and serve immediately.

 

Authentic Recipes from Indonesia (Authentic Recipes Series) 

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Gulai Kikil ( Indonesian Cow's Foot Curry )

It takes diligence and persistence to prepare the dish.

If you love slow cook then the dish will pay all of your hard effort.

Ingredients:

1 Foot of cow

4 cups Coconut milk

1 Turmeric leaf

2 seed of False mangosteen ( Common english name for "Asam Kandis").  It's also called "Gamboge tree", "Eggtree", "Sour mangosteen", "Cochin-goraka".

2 Kaffir lime leaves

1 stalk Lemongrass



Blended spices:

1 tbsp Blended red chilies

2 cm Turmeric

5 pcs Candlenuts

2 cm Laos / Galangal

6 cloves Garlic

10 pcs Shallots


How To:

1. Clean the cow's foot and its hair, cut into several pieces and cook until tender.

2. Remove the bones and then cut the meat into small sizes according to your preference.

3. Cook the coconut milk together with the blended spices, kaffir lime leaves, kandis acid (false mangosteen) and the lemongrass.

4. Add the meat pieces and cook until the coconut milk thickens and oily.

5. Keep stirring until it's well cooked to prevent the coconut milk from dissolving.

6. Lift.

 

Thai Kitchen Chili Paste, Roasted Red, 4-Ounce Jars (Pack of 12)

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Ayam Masak Habang (Chicken Cooked with Red Chili Sauce - Padang Style)

Ingredients:

2.4 lbs Chicken

1 tsp Salt

1 tsp Tamarind Water

500 ml Water

2 tbsp Sweet soy sauce ( "Kecap Manis" )

3 pcs Chopped tomatoes

2 tsp Javanese palm sugar ( "Gula Merah" )

Cooking oil


Spices:

l50 gr Red chilies

12 Shallots

6 cloves Garlic

2 tsp Shrimp paste

2 cm Ginger

2 cm Lesser galangal

2 tsp salt


Instructions:

1. Cut the chicken into 8 - 10 pieces, then smear it with salt and Javanese Tamarind Water.

2. Knead the chicken and leave it for 10 minutes to let it absorbs the seasonings.

3. Heat the cooking oil in a wok or skillet, fry the chicken until yellowish.

4. Remove and drain.

5. Heat 5 tbsp of cooking oil, saute (stir-fry) spices until fragrant.

6. Add the fried chicken, stir, and pour water.

7. Add sweet soy sauce, sugar, tomatoes and palm sugar.

8. Continue to cook over low heat until the chicken is cooked well and the sauce thickens.

 

ABC Indonesian Sweet Soy Sauce 

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Lidah Kuah Asam (Indonesian Spicy Beef Tounge in Sour Sauce)

Ingredients:

800 gr of beef tongue, boiled till tender, peeled and cut into 1 cm pieces.

25 gr Javanese Tamarind, dissolve with 1 tbsp water.

790 ml water

3 lime leaves, shredded.

2 stalks lemongrass, crushed

2 green tomatoes, cut into pieces.

2 tbsp fried onions for topping.

4 tbsp cooking oil

3 bay leaves



Blended Spices:

8 shallots

4 cloves garlic

4 pcs red chillies

3 cm turmeric

1 cm ginger

3 candlenuts

1/2 tsp pepper

2 tsp salt

2 tbsp sugar



How To:

1. Stir-fry blended spices, tomatoes, lemon grass and lime leaves until fragrant.

2. Add the beef tongue. Stir well.

3. Add water.

4. Add bay leaves. This is for flavor and to remove the stinky smell.

5. Bring to a boil.

6. Add tamarind water. Boil until the spices are absorbed.

7. Serve with fried onions.

 

Rotary Indonesian Spices - Candle Nuts 

  

Empire International Indonesian Rendang Curry, 1.75-Ounce Packages (Pack of 12)

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