Italian/ Seafood

Lemon Water Angel Hair Pasta with Shrimp

On the menu tonight, Lemon Water Angel Hair Pasta with Shrimp!

This dish was inspired from watching a show about master pasta makers in Italy. Michelin star chef Peppe Guida, showed a really simple dish that he wanted to impart as much lemon as he could in to the recipe. One of the ways he got the dish so lemony was to add lemon juice to the water. Brilliant! It looked so good, I wanted to try to make it. There aren’t a lot of ingredients and none of them are hard to find, at least the way I made it. Chef Guida’s recipe included the leaves from the lemon tree… those may be pretty hard to find. 🙂

The key to making this is have all your ingredients prepped and ready to go before you get started. Once you get started cooking, the dish comes together pretty quickly.

Mrs LOVES lemony food, so I couldn’t wait to get her feedback on the finished product. I have never used so much lemon in any dish I’ve made. She took one bite and LOVED it! When I tasted it, my reaction was the same. I hope that you’ll try my version of Lemon Water Spaghetti with Shrimp.

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Lemon Water Angel Hair Pasta with Shrimp

(1 votes, average: 5.00 out of 5)

Lemon Water Angel Hair Pasta with Shrimp

Ingredients

1 lb Angel Hair Pasta
10 - 16oz peeled, de-veined shrimp (I took the tails off too)
3 Lemons, zested and juiced
1/2 shallot, finely diced
4 cloves garlic, minced
1/2 cup white wine
1/2 cup fresh parsley, finely chopped (you could use dry, but you'll be happier with fresh)
4 Tbsp butter
3-4 oz Parmesan cheese, freshly grated
1/2 - 1 tsp red pepper flakes (optional)
3 Tbsp olive oil
Kosher salt and pepper to taste

Instructions

Prep all your ingredients first!

Wash your lemons, zest them, then juice them (Reserve lemon halves for the pasta water)

Bring a pot of water to a boil

While the water is warming up, pre-heat a large pan over med-high

Add the olive oil to the pan

Add the butter and shallots to the pan, cook until translucent (if using red pepper flakes, add that too)

Once the water comes to a boil, add two or three lemon halves along with a generous amount of salt and half of the lemon juice along with the pasta

Add the wine to the pan, cook to reduce by about half

Add the shrimp to the pan (make sure the shrimp are laying on their side and none are overlapping each other), season with salt and pepper. Cook about three minutes

Reserve about a cup of the pasta water, then drain the spaghetti once it is al dente

Add the pasta to the pan along with the grated Parmesan cheese, lemon zest, and half of the chopped parsley. Stir to combine

Cut the heat and add the minced garlic along with some of the reserved pasta water. Stir to combine

Serve and garnish the plates with more of the chopped parsley

Notes

You could also add basil to the dish. Scallops would be a delicious variation instead of shrimp.

November 27, 2024 By Patrick Dulmage

Seafood

Greek-Style Spinach Rice with Shrimp and Dill

On the menu tonight – Greek-Style Spinach Rice with Shrimp and Dill!

Mrs wanted a Mediterranean style dish tonight and this is what I came up with. There weren’t too many ingredients involved and it came together really quickly! The recipe I’m posting calls for the rice to be cooked in the pot. I took a short-cut and used a package of microwave rice – it turned out fantastic.

Even with the prep work, I don’t think it took 30 minutes to put this meal together. I loved how light it was!

If you are looking for something a little lighter and quick, I hope that you will make this dish and let me know what you think.

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Greek-Style Spinach Rice with Shrimp and Dill

(1 votes, average: 4.00 out of 5)

Greek-Style Spinach Rice with Shrimp and Dill

Ingredients

2 Tbsp butter
10 oz fresh baby spinach
2 Tbsp extra-virgin olive oil
2 medium shallots, cut in half length-wise and thinly sliced
Kosher salt and freshly ground pepper to taste
1 1/2cups long grain white rice, rinsed and drained
1 lb large shrimp, peeled (tails pulled), de-veined, and patted dry
1 cup fresh dill, lightly chopped
1 tsp lemon zest
3 Tbsp fresh lemon juice
6-8 oz Feta cheese

Instructions

Pre-heat a large skillet over med-high heat

Add the butter, then add the spinach

Cook a minute or two until the spinach is bright green and a little wilted. Transfer the spinach and any liquid to a bowl and set aside.

Add the olive oil and another pat of butter, then add the shallots and a little salt and freshly ground pepper.

Cook the shallots until translucent, about two minutes.

Add the rice to the pan and let it toast about two minutes, then add the water (2 1/2 cups), along with 1/2 tsp salt and 1/2 tsp freshly ground pepper, stir to combine.

**Note - if you are going to use the microwave rice shortcut, just add the cooked rice to the pan with the shallots.

Bring the rice to a boil and then reduce the heat to low.

Cook until the liquid has been absorbed, about 15-18 minutes

Season the shrimp with salt and pepper

When the rice is done, remove from the heat.

Quickly add the shrimp to the pan, cover the pan/pot and let stand for 10-15 minutes.

Use a fork to fluff the rice and mix everything together, re-cover and let stand for another 5 minutes or so.

Add the spinach, any liquid in the bowl, the dill, and the lemon juice.

Fold everything together, taste and adjust seasonings as needed.

Drizzle with a little olive oil and crumble some feta cheese on top, then serve.

October 13, 2024 By Patrick Dulmage

Seafood

Scallops Provencal over Pasta

On the menu tonight – Scallops Provencal over Pasta!

After having made seared scallops countless times, I wanted to do something a little different. I had plenty of white wine butter sauce left over from a recent dish and thought it would go perfectly with scallops and pasta. It DID!

For the pasta, I used buccatini. It was good, but it wasn’t the right noodle for this application. Somewhere, someone said that every pasta has a purpose. They were RIGHT! This dish, in my humble opinion, requires a more delicate pasta. Angel hair pasta or vermicelli would have been better choices and I’ll use one of those the next time I make this dish.

Similar to seared scallops, this dish goes together pretty quickly. The extra time is going to be spent making the sauce and making the pasta.

Despite my pasta choice, this dish STILL turned out really well. I hope you’ll make your own version and let me know how it goes!

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Scallops Provencal over Pasta

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By Patrick Dulmage – Serves: 4

Scallops Provencal over Pasta

Ingredients

1 lb Scallops, bay or sea
1 cup All-purpose flour, for dredging
Kosher salt
Freshly ground black pepper
4 tablespoons butter, 1/2 stick
2-3 garlic cloves, minced
1 shallot, finely chopped
1/4 cup flat-leaf parsley, chopped
1/3 cup dry white wine
1 lemon, zested and juiced
1 lb pasta, angel hair or vermicelli

Instructions

Bring a large pot of water to a boil

If you haven't already, pat the scallops dry. If they are wet, you won't get a good sear.

In a 13x9 baking dish or a pie tin, put in the flour and season it with salt and pepper. Mix to combine.

Put the scallops in the flour and thoroughly coat. I put the scallops in a colander or strainer and shake off the excess flour. You just want a light coating of flour.

In a large pan, over high heat, put enough butter to coat the entire pan, but not so much the scallops would be swimming in butter.

Place the scallops in the pan one at a time, starting at the 12 o'clock position and going clockwise until you've added all the scallops. Leave at least a half inch between the scallops and feel free to put some in the center as well - just keep track of the order you put them in the pan because you only need to sear them about 90 seconds each side before they are done.

After all the scallops are in the pan, I'll wait about another minute and I start flipping them in the order I put them in the pan.

They should have a nice light brown sear.

Cook them on the other side for a minute to 90 seconds and then remove them.

Lower the heat to medium, if you haven't already, add the rest of the butter, shallots, garlic, and parsley, saute for 2-3 minutes, then add the wine.

Scrape the brown bits from the bottom of the pan.

Drop the pasta in the boiling water and cook to pkg directions.

When the pasta is done, reserve a cup of the cooking liquid and then drain the pasta.

I add the pasta to the butter and wine sauce, and add the lemon zest and juice, mixing to coat all of the pasta with the lovely sauce. If you need some additional sauce or what you have isn't thick enough, you can add some of that reserved pasta water.

Plate some of the pasta and add scallops on top, then sprinkle a little of the chopped parsley. I'll also usually have some lemon wedges in case anyone wants extra lemon to sprinkle on top.

May 18, 2023 By Patrick Dulmage

Casserole/ Seafood/ Vegetarian

Lobster Mac and Cheese with Smoked Gouda

On the menu tonight – Lobster Mac and Cheese!

We’ve all made Mac and Cheese, right? So, this time, I wanted to make it special – like going to an expensive steak house special. So, I used smoked Gouda cheese and lobster as a nod to the lobster mac and cheese I always see when I’m out.

While I used smoked Gouda cheese, you could also use Gruyere or any other cheese you like. I think next time, I may use a mix of Smoked Gouda and Gruyere.

It comes together quickly, so have all your ingredients ready to go before you start cooking. When you start adding liquid to the roux, do it slowly and make sure you work out any lumps as you go. One other tip, take the time to toast the panko in butter. That extra crunch the panko brings is a great tasty texture.

I hope the next time you make mac and cheese, you try my version. It’s SO GOOD!

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Lobster Mac and Cheese

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By Patrick Dulmage – Serves: 8-10

Prep Time: 15 minutes – Cooking Time: 1 hour 10 minutes – Total Time: 1 hour 25 minutes

Lobster Mac and Cheese

Ingredients

1 lb Pasta shells / elbow macaroni / Cavatappi - your choice
1 quart whole milk
1 stick butter, divided
4 cups cheese, grated - your choice of smoked Gouda, Gruyere, or good ole Velveeta (since it's Lobster mac and cheese, I went fancier on the cheese)
2 cups sharp cheddar, grated
1/2 - 1 1/2 lbs lobster meat, cooked
1/2 cup flour
1/2-1 tsp ground nutmeg
1 - 1 1/2 cups Panko bread crumbs
1/2 tsp freshly ground pepper
Kosher salt to taste

Instructions

Pre-heat the oven to 350 degrees

Bring a large pot of salted water to a boil and cook pasta according to pkg instructions

Heat the milk in a small pot over low heat - don't let it burn

In a medium skillet, toast the Panko with 2 Tbsp of butter and set aside

In a large pan, melt 6 Tbsp of butter and add the flour for 2-3 minutes over medium heat

Slowly pour in the milk and whisk as you go. Work out any lumps as you go and whisk until the sauce thickens

Add in the grated cheese and continue stirring

Once the cheese is incorporated, cut the heat, and add in the pasta and lobster

Season with nutmeg, salt and pepper

Top with the toasted Panko

Bake until browned on top and the cheese is bubbly - about 30-40 minutes

Once finished, pull from the oven and let rest at least 5 minutes

July 31, 2022 By patrickdulmage

Seafood/ Side Dishes/ Vegetarian

Shrimp Fried Rice

On the menu tonight – Shrimp Fried Rice!

I love fried rice and this version is SO easy to make. While I know how to make rice, I like to take a shortcut when I make fried rice. Whenever we order Chinese food, we never eat all the rice. You can only have plain rice as a side with so many things. SO, what to do? Fried Rice!

Fried Rice… you can go vegetarian – garlic, peas, carrots, and green onion. OR Pescatarian – same as vegetarian and add shrimp. OR you can go Carnivore – same as vegetarian and add your choice of meat. My recommendation would be Spam. Yes – Spam. Spam and pineapple. Today, I went with shrimp for the protein.

When I say this dish comes together quickly, we’re talking about 15 minutes. I mentioned the Chinese food rice, the second shortcut is frozen peas and carrots. Frozen veggies are just as fresh as fresh – they have to be. The veggies are frozen right away after being picked and processed wherever they are grown. Just don’t let them sit in your freezer for 6 months and expect them to taste fresh. They are PERFECT for fried rice. The carrots are already diced way better than you or I are going to dice them and there’s no prep for the peas. So, for prep on this dish all I had to do was smash and finely chop the garlic, measure out the soy sauce, fish sauce, and sesame seed oil.

For the cook, just heat up a large skillet or even a roasting pan, sans the rack, and heat up the oil. Cook the scrambled eggs, remove and let cool. Then add in the shrimp and garlic, cook about 3 minutes. Don’t forget to flip the shrimp so the other side gets to cook. Then, add the peas and carrots, cook an additional 3-5 minutes. Add the rice, soy sauce, fish sauce, and sesame seed oil. Stir to combine and continue stirring to let the rice get a little crispy.

Serve immediately with a little chopped green onion on top. I hope the next time you are in the mood for Fried Rice, I hope you’ll try my Shrimp Fried Rice.

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Shrimp Fried Rice

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By Patrick – Serves: 8-10

Prep Time: 10 minutes – Cooking Time: 15 minutes – Total Time: 25 minutes

Shrimp Fried Rice

Ingredients

1/4 - 1/2 lb shrimp - deveined

2- 3 cups cooked rice

12 oz pkg frozen peas and carrots

2-3 cloves garlic, minced or smashed and finely chopped

2 eggs, scrambled

2 Tbsp Soy Sauce

1 Tbsp Fish Sauce

1/4 tsp Sesame Seed Oil

1/4 - 1/2 tsp white pepper

1 Tbsp vegetable oil

Instructions

1

Pre-heat large cast iron skillet or roasting pan over medium-high heat (you want some room to groove on this one)

2

Add about 1/2 tsp oil to the pan

3

Add the scrambled eggs and cook to finished - but barely finished and remove from pan. The eggs will get cooked more with the rice later

4

Add the shrimp and garlic and cook about a minute and a half, then flip the shrimp to cook another minute and a half on the other side

5

Add the peas & carrots mix, the rice, fish sauce, soy sauce, and sesame oil, cook another 3-5 minutes

6

Add the white pepper and stir to combine

7

Continue stirring the mixture to let some of the rice get crispy bits

8

It should be ready now... serve immediately and garnish with the chopped green onion

Notes

This same recipe could be tweaked so many ways. As I mentioned the Spam Fried Rice. For that one, you'll want to add some pineapple and bell pepper.

June 26, 2022 By patrickdulmage

Seafood/ Soup

Tom Yum Soup with Shrimp

On the menu tonight – Tom Yum Soup with Shrimp! I went outside my comfort zone on this one. I don’t know how many times I’ve eaten out and had Tom Yum Soup and loved it. But, I have never made it – until now. First, I don’t eat a lot of soup. Second, since it’s a Thai soup, I was anticipating it to be difficult to make.

It was so easy to make this soup, and inexpensive too. The secret to this soup are two things, the Tom Yum paste, and the pre-made broth. I used a combination of seafood broth and vegetable broth to give it a little bit more depth in the flavoring. There aren’t a lot of ingredients, so quality really counts in the ingredients.

It only took about 30 minutes from start to finish to make this soup. You’ll never get take out that tastes as good as this soup in the short amount of time it takes to make. If you like Thai soup, or are adventurous to try Thai, please make this soup.

Some of the ingredients may not be regular pantry pulls. For your convenience, I’m including some links to some of the harder to find ingredients. Let me know how your version turns out!

Tom Yum Paste – https://amzn.to/3y6I5zu

Kaffir Lime Leaves – https://amzn.to/3OP7PGr

Fish Sauce – https://amzn.to/3y7048I

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Tom Yum Soup with Shrimp

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Thai

By Patrick – Serves: 4

Prep Time: 5 minutes – Cooking Time: 25 minutes – Total Time: 30 minutes

Tom Yum Soup with Shrimp

Ingredients

1 liter seafood broth

1 liter vegetable broth

3 Tbsp Tom Yum paste

1 garlic clove, minced

1/4 cup lemongrass, minced (or from the tube)

3 kaffir lime leaves, torn

3 Tbsp fish sauce

3 Tbsp lime juice

1 cup coconut milk

1 pack (450 g) Thai rice noodles, cooked

20 - 25 shrimp

Garnish:

2 cups cilantro, chopped

2 tomatoes, diced

1/4 - 1/2 cup shitake mushrooms, cut to bite sized pieces

Instructions

1

Add the stock to a heavy pot over high heat

2

Add the Tom Yum paste, garlic, lemongrass, kaffir lime leaves - bring to a boil

3

Reduce heat to a simmer and cook for 10 minutes

4

Add the fish sauce, coconut milk, and lime juice, cook another two minutes

5

Divide the cooked noodles in each of the 4 bowls, ladle the broth over the noodles

6

Garnish with the cilantro, tomatoes, and mushrooms

May 1, 2022 By patrickdulmage

Casserole/ Seafood/ Vegetarian

Shrimp Tetrazzini

On the menu tonight – Shrimp Tetrazinni!

When I made the Turkey Tetrazzini recently, I was raving about how good it was to my wife. Since she doesn’t eat meat, I was telling her I could make a seafood version with shrimp. That was a couple of weeks ago and last night she was asking when I planned to make the seafood version. So THAT is what I’m making tonight.

Since I used shrimp instead of turkey, I made a few changes to this dish and it turned out really well. I left out the peas and I changed the seasoning a little. Just like the other version, this Shrimp Tetrazzini will feed a crowd. The best part about this dish is how quickly it comes together, especially if you buy the shrimp pre-shelled and without tails.

I hope you will try my version of Shrimp Tetrazinni and let me know how it turns out.

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Shrimp Tetrazinni

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By Patrick Dulmage – Serves: 12

Prep Time: 10 minutes – Cooking Time: 30 minutes – Total Time: 40 minutes

Shrimp Tetrazinni

Ingredients

1 lb angel hair pasta / spaghetti
Kosher Salt and freshly ground black pepper
1 stick butter (8 Tbsp)
1 lb cremini mushrooms, sliced
4 cloves garlic, minced
1 shallot, finely chopped
¼ tsp red pepper flakes
2 tsp Chef Paul’s Fish seasoning
1 cup white wine
¼ cup flour
1 cup heavy cream
1 8 oz pkg cream cheese, cut into cubes
2 cups chicken/vegetable stock
Juice of 1 lemon
1 cup freshly grated Parmesan cheese
1 cup Monterey Jack cheese, grated
1 cup panko
1 lb peeled and deveined large shrimp, tails removed
¼ cup parsley, finely chopped

Instructions

Pre-heat oven to 350

Bring a pot of water to a boil

Cook pasta to al dente

In another large pot, pre-heat over medium heat

Add the butter and garlic, let cook a minute or two

Add the mushrooms, shallot, and red pepper flakes, season with salt and pepper

Add the white wine and reduce by about half

Sprinkle in the flour and stir

Add the lemon juice and broth, continue to stir

Add the cream cheese, continue stirring until sauce thickens

Add the Monterey jack and half the Parmesan cheese

Taste and season with salt and pepper if needed

Add the cooked spaghetti, stir to combine

Add the spaghetti mixture to a 13x9 baking dish

In a mixing bowl, add the melted butter, minced garlic, 1 tsp of the Chef Paul's seasoning, shrimp, stir to coat the shrimp

Top the spaghetti with the shrimp, mix them in if needed but leave a lot on top

Season with the other tsp of Chef Paul’s Fish Seasoning

In a mixing bowl, add the panko, melted butter, ½ the parsley, stir to combine

Top the shrimp with the panko mixture

Bake for about 15 minutes until the shrimp are opaque

Let rest for 5-10 minutes before serving

January 16, 2022 By patrickdulmage

Seafood

Skillet Shrimp Alfredo with Roasted Red Peppers

On the menu tonight – Skillet Shrimp Alfredo with Roasted Red Peppers!

This sounds like a fancy dish, and it kind of is, but it is really easy to make AND it doesn’t take very long.

You could make this dish in about the same amount of time as it takes to order a pizza, but this tastes SO much better and it is way more impressive.

The list of ingredients to make this dish is pretty short. All you need are the noodles, shrimp, a jar of roasted red peppers ( that you probably have in your pantry), cream, garlic, butter, and the Parmesan cheese.

If you haven’t made this before, I hope you will make my version. Once you do, not only will you have a delicious dinner, you can take the method learned here and turn it into a bunch of other meals. For example, leave out the shrimp and red pepper and just make Fettuccini Alfredo. Add a little chicken (take a shortcut and add rotisserie chicken) and you have Chicken Alfredo. The options are limitless. Let me know how your version turns out.

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Skillet Shrimp Alfredo with Roasted Red Peppers

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By Patrick Dulmage – Serves: 4

Prep Time: 10 minutes – Cooking Time: 25 minutes – Total Time: 25 minutes

Skillet Shrimp Alfredo with Roasted Red Peppers

Ingredients

12 oz Fettuccini

3-4 Tbsp butter

1 lb Shrimp, deveined and tails removed

12 oz jar Roasted red peppers, cut into bite sized pieces

3-4 Garlic cloves, minced or finely chopped

2 cups heavy cream

1 1/2 cups Parmesan cheese, grated

Kosher salt

Instructions

1

Bring a large pot of water to a boil

2

Pre-heat a large skillet with straight sides over medium heat

3

Add pasta and salt to the boiling water - this is your only chance to season the pasta

4

Cook pasta to al dente, drain and set aside

5

Add butter to the skillet and cover the bottom of the pan

6

Add the red peppers and garlic and cook about two minutes

7

Add the cream and bring to a boil

8

Reduce the heat to a simmer

9

Add the shrimp and cook until they are cooked through, about 5 minutes

10

Your pasta should be done by now, add the drained pasta to the skillet

11

Add the Parmesan cheese and about a teaspoon of salt

12

Toss to coat all the pasta

13

Sprinkle with parsley and serve

October 10, 2021 By patrickdulmage

Seafood/ Vegetarian

Shrimp and Crab “Boil” with Potatoes and Corn

We wanted to do a shrimp boil, but decided to try doing it in the oven rather than boiling everything. It was definitely a success!

The best part of making this meal is there really isn’t much to do. Pre-heat the oven, get a sheet pan or two and put all your stuff on the sheet pans. You do need to put the shrimp and crabs in foil packets, that was the hardest part of making this meal.

For the foil packets, I evenly divided the shrimp and crabs into portion sizes, liberally sprinkled with Old Bay seasoning along with some butter and some liquid. I used beer. Once you have everything in the packets, seal them tightly and add to the sheet pan. Add the corn and potatoes to the sheet pan and put it all in the oven.

We didn’t do any sausage in this boil, but it would be a great addition.

As the seafood cooks, cover your table with newspaper and get a discard bowl for the crab legs. When ready, serve with some cold beer and good music. I hope you will try this way of doing a shrimp and crab boil.

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Shrimp and Crab

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By Patrick Dulmage – Serves: 4-6

Shrimp and Crab "Boil" with Potatoes and Corn

Ingredients

1 1/2 lbs small potatoes - cut into 1/2 - 1 inch pieces if necessary. You want to make sure they'll cook through in time without overcooking the seafood.

2 ears of corn cut into thirds

1-2 lemons - quartered

2 lbs shrimp - deviened

2-3 lbs crab legs - Snow Crab or Dungeness

6-8 sprigs of thyme

3-4 tbsp Old Bay Seasoning

4-6 tbsp butter

1 can/bottle of beer

Instructions

1

Pre-heat the oven to 400 degrees

2

Put the potatoes in a bowl and cook them in the microwave oven for about 6-8 minutes (if the potato hasn't been halved, prick with a fork to prevent it from exploding)

3

While the potatoes cook in the microwave, put the corn on the sheet pan

4

Make the foil packets for the shrimp and crab, cut the foil large enough you can easily seal the packet

5

Evenly distribute the shrimp and crab into serving sized portions to the packet, then season generously season with Old Bay

6

Add a few ounces of beer to each packet as well as a pat of butter or two, then tightly seal the packet

7

Add the potatoes to the sheet pan

8

Season the corn and potatoes with salt and thyme

9

Add a few more pats of butter and one of quartered lemons to the sheet pan

10

Bake for 40-45 minutes (check them at about 30-35 minutes, you don't want overcooked seafood)

11

Cover a table with newspaper and serve your feast

Notes

You could also add sausage links to the sheet pan

July 24, 2021 By patrickdulmage

Seafood/ Side Dishes

Sheet Pan Fried Rice with Shrimp

On the menu tonight – Sheet Pan Fried Rice with Shrimp!

We order Chinese food at least once a month, sometimes more, and every time we have leftover rice. I’ve done a bunch of things with that leftover rice, but this definitely my favorite use!

Take the containers of rice, dump them in a large mixing bowl along with the ingredients in the recipe and mix thoroughly. Spread the mixture on a sheet pan and bake for 15 minutes. When the timer goes off, scrape the rice mixture from the sheet pan and mix it up. Pour in the scrambled eggs, mix it all up again, and bake another 5-10 minutes.

In this version, I added shrimp. Once finished, chop the shrimp into bite sized pieces. Garnish with scallions and serve with your entree of choice or it can stand alone as a meal. It’s a simple recipe, but one that you’ll want to have in your arsenal.

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Sheet Pan Fried Rice

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By Patrick Dulmage – Serves: 4

Prep Time: 5 minutes – Cooking Time: 20-30 minutes – Total Time: 25-35 minutes

Sheet Pan Fried Rice

Ingredients

3-4 cups cooked rice (Preferably leftover rice)
1 lb medium shrimp
5 scallions, chopped
4 cloves garlic, minced
1 12 oz. bag peas and carrots
3 large eggs, scrambled
1/4 cup soy sauce
1/4 cup vegetable oil (or any neutral oil)
1 inch grated ginger or 1 tbsp powdered ginger
1/4 - 1/2 finely chopped onion
3 Tbsp rice wine vinegar
1 Tbsp Sesame oil
Kosher Salt and Pepper to taste

Instructions

Pre-heat oven to 475 degrees

In a large mixing bowl, add all the ingredients, except for the eggs and scallions, mix until the rice is evenly coated

Spread the rice mixture on the sheet pan and put in the oven

Bake for 15 minutes

When the timer goes off, add the scrambled eggs to the rice and fold in the scrambled eggs into the rice along with half the scallions

Bake another 5-10 minutes

When you pull the pan from the oven, garnish with the rest of the scallions and serve immediately

Notes

Feel free to add a protein to the rice at the 15 minute mark. Rice, ham, spam... whatever protein you like!

March 7, 2021 By patrickdulmage

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