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Here are some of the recipes I have worked on over the course of the past few years (some perfected, some need a little work).

          

Recipes

Recipe Index

Steak on the Stove
Garlic Prime Rib
Salt Encrusted Prime Rib
Ground Meat
Beef and Bean Burritos
Steak Fajitas
Spanish Rice
Braised Slow Cooker Pot Roast
Sirloin Tip Roast
Chicken Cordon Bleu
Skillet Lemon Chicken
Lemon and Garlic Roast Chicken
Celery Stuffed Roasted Chicken
Baked Chicken Teriyaki
Chicken Parmigiana
Braised Chicken Thighs with Sauerkraut
Honey Curry Baked Chicken
Chicken Black Bean Rice Casserole
Chicken Enchiladas
Five-Spice Chicken
Chicken and Pasta
Thanksgiving Turkey
Sage Sausage Cranberry Stuffing
Pork Schnitzel
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Red Wine Pork Tenderloin
Slow Cooker Ham
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Crusted Pork Chops
Pork Chops with Mustard Sauce
Skillet Pork Chop Zucchini
Apple Baked Pork Chops
Katsudon
Okonomiyaki
Beans, Sausage and Rice
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Glazed Kielbasa
Penne with Broccoli and Sausage
Baked Macaroni and Cheese
Roasted Garlic Tomato Tortellini
Baked Ziti
Shrimp and Beans
Ginger Sea Bass over Wilted Greens
Broiled Tomato Sauce
Gumbo
Italian Sausage Tortellini Soup
Croutons
German Potato Salad
Potato Salad
Candied Sweet Potatoes
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Red Potatoes with Cheese
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Scalloped Potato Bake
Bratkartoffeln
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Roasted Brussels Sprouts
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Green Beans with Bacon and Onions
Fried Green Tomatoes
Corn N' Bacon
Broccoli Salad
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Roasted Lemon Garlic Broccoli
Stewed Zucchini and Squash
German Red Cabbage
Pizza Bread
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No Bake Cherry Cheesecake
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Double Chocolate Chip Cookies (White)
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Cream Puffs
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Young Coconut Cake
Banana Coconut Cream Pie
Coconut Macaroons
Macarons
Lemon Blueberry Yum Yum
Pumpkin Pie
"Three Layer" Custard Cake
Peanut Butter Cookies
Oatmeal Raisin Cookies
Snickerdoodle Brownies
Walnut Maple Cookie Bars w/ Butter Cream Frosting
Nutty Cheesecake Squares
Cinnamon Cream Cheese Bars
Pecan Pie Bars with Walnut Shortbread Crust
Raspberry Jam Bites
Mixed Berry Pie Bars
Honey Roasted Pears
Apple Crisp
Pistachio Ambrosia
Dirt Pudding
Whipped Cream Topping
Hard Boiled Eggs
Pork Rub
Pico De Gallo
Salsa
House Seasoning

Total Recipes: 138
 
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Sautéed Shrimp on Warm Black Bean Salad

I like shrimp and sour flavors like lemon and lime. I like black beans. I thought I would marry them for something good.  I really like the deep, full flavor of the cumin in this.

 

Ingredients

1 - 2 pounds large shrimp, shelled and deveined
1/2 cup olive oil
1 teaspoon salt
1 tablespoon balsamic vinegar
1 teaspoon ground cumin
1 teaspoon ground fennel seed
1 teaspoon ground coriander seed
1/2 onion, chopped
1 teaspoon curry powder
2 cans black beans, rinsed and drained
1 lime (zested and juiced)
3 cups of rice

 

Cooking Directions

Clean, rinse, and drain shrimp. Remove the tails.

Toast fennel, coriander and cumin seed in a hot skillet.  Grind (with grinder or a mortal and pestle).
 
In a bowl, add olive oil, balsamic vinegar, salt and 1 teaspoon of the spice mixture (you should have approximately 2 teaspoons left - set that aside, you'll add that to the sautéed onion).  Mix it together.  Pour over top of the shrimp and fully coat the shrimp.
 
Place in a sauté pan and cook on medium heat for about 10 minutes (or until shrimp turns opaque throughout).

Meanwhile, from lime, grate 1 teaspoon peel and squeeze 2 tablespoons juice; set aside.  Quarter 1 cup of cherry tomatoes (around 10).  Rinse and drain the black beans.  Set aside.

There should be enough juice in the pan to scoop out 1-2 tablespoons and put into a second sauté pan.  Sauté the onion in the pan until the onion is translucent.  Mix in 1 teaspoon of curry powder to the other ground spices.  When the onion is ready (around 8 minutes), mix in the curry, coriander, fennel, and cumin to the onion.  Stir. 
 
Add the black beans, lime peel and juice, 1/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper. Cook 3 minutes or until heated through.  Add tomatoes. Cook for 1 additional minute. 
 
Spoon black bean mixture onto 4 dinner plates (over a bed of rice). Top with shrimp and any liquid in bowl.   Serve warm.

 

 

Cooking Notes

I have done this with and without draining the beans. I liked them drained so I could reduce the sodium.  Either way, they come out good.
 
Makes great leftovers, so even when I am just cooking for myself, I make enough for 4 and eat the leftovers throughout the week.

 

1 - 2 pounds of shrimp (this was 20 ounces).

1 - 2 pounds of shrimp (this was 20 ounces).

 

Rinsed and the tails removed.

Rinsed and the tails removed.

 

1 teaspoon each of coriander, fennel and cumin seed.

1 teaspoon each of coriander, fennel and cumin seed.

 

Toast (high heat - for around 1 minute  stir constantly to keep from burning)

Toast (high heat - for around 1 minute stir constantly to keep from burning)

 

Toasted and put into a pestle.

Toasted and put into a pestle.

 

Ground.

Ground.

 

Mix together the oil, balsamic vinegar, salt and 1 teaspoon of the cumin/coriander/fennel)

Mix together the oil, balsamic vinegar, salt and 1 teaspoon of the cumin/coriander/fennel)

 

Mixed

Mixed

 

Pour oil mixture over shrimp.

Pour oil mixture over shrimp.

 

Fully coat the shrimp.

Fully coat the shrimp.

 

Sauté over medium heat.

Sauté over medium heat.

 

Chop half an onion.

Chop half an onion.

 

Quarter cherry tomatoes.

Quarter cherry tomatoes.

 

Zest and juice a lime.

Zest and juice a lime.

 

Sauté onions in 1-2 tablespoons of the liquid (oil/vinegar) from the shrimp (sweated after 5 min).

Sauté onions in 1-2 tablespoons of the liquid (oil/vinegar) from the shrimp (sweated after 5 min).

 

Here the onions are done.

Here the onions are done.

 

Add 1 teaspoon curry powder to the remaining coriander/fennel/cumin.  Add to the onions.

Add 1 teaspoon curry powder to the remaining coriander/fennel/cumin. Add to the onions.

 

This quickly mixes.

This quickly mixes.

 

Add beans (which have been washed, rinsed and strained).

Add beans (which have been washed, rinsed and strained).

 

Add lime zest and lime juice

Add lime zest and lime juice

 

Add tomatoes after the beans are cooked through.

Add tomatoes after the beans are cooked through.

 

The shrimp is done.

The shrimp is done.

 

Serve over rice.

Serve over rice.

 

Sautéed Shrimp on Warm Black Bean Salad

Sautéed Shrimp on Warm Black Bean Salad

 


As an alternative, I made this over black rice, which actually came out pretty good (the pictures didn't come out so well, though (and I ate it all before I could take more pictures that were more clear).
 
 
 
          
 
 
 
 
 

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All Recipes and pictures Copyright ©2005 - 2022 by Gregory Motes; All Rights Reserved

This project combines a few things I really like - the creativity of cooking along with the computer programming skills it took to design the database and administration area required to upload the content to this site.

 
 
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