Yes You Canmicrowave And Steam Shrimp Longmeadow Farm Recipes

YES, YOU CAN.......MICROWAVE AND STEAM SHRIMP - LONGMEADOW FARM

You are never too old to learn new tricks. Sometimes I must appear as a gentle dog, I go along thinking that I can and will do some recipes that same ol' way, day after day, week after week. You know, you've probably been there yourself. One recent holiday, the statement turned out to be the truest statement that I have come to know. Well one of many true statements I have come to know....anyway, jumping back into the story.....I was buzzing along like a honey bee running back to the old bee hive stuck up inside the old shed, and blow me down with a piece of paper towel, I forgot to steam the shrimp! Our guests would soon be arriving, and they expected.....well....food. And lots of it too. All four burners were covered with various foods whistling away, and the oven was packed up like the attic after Christmas. I had 2 pounds of fresh shrimp that I had purchased the day before to be made....today! Was wondering for a moment what I should do. I could sit on them as a mother hen who is warming the underside her great berth, or, I could use the microwave. Nah. No. Nada. Not gonna do this. I don't want the shrimp to be like an old farm tire that has lost its usefulness. Ok. well, I'll try it. Holy confetti. Jumping Joe Flat. It worked! Euphoria set upon the house that stood on Longmeadow Farm and people started smacking their lips, yelping, and a joyous uproar could be heard from the house that special Holiday eve. Now, don't go saying you can't microwave shrimp, cause this might make you change your mind.

Provided by Andi Longmeadow Farm

Categories Very Low Carbs

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

Yes, You Can.......microwave and Steam Shrimp - Longmeadow Farm image

Steps:

Mix together butter, water, (or broth), seasonings, onion, and garlic if using, and pepper, in microwave dish/casserole dish. Heat this fluid/butter for 30/60 seconds on high. Take out carefully, and add shrimp, all in one layer. Add onion and garlic if using.
Add extra ingredients if needed/seasonings.
Set timer for microwave for 3 minutes, and cook. Make sure to use a plastic wrap to cover dish, venting on one side for air. After 3 minutes, check to make sure the shrimp are cooked through. If not put back into oven for 30 second intervals.
Take out shrimp and set on top of crackers, add extra seasonings, and devour.

Nutrition Facts : Calories 171.4, Fat 7.7, SaturatedFat 4, Cholesterol 188.1, Sodium 209.3, Carbohydrate 1, Protein 23.1

Ingredients

1 lb large shrimp (can be shelled, or not shelled, we preferred not)
2 tablespoons butter (or margarine up to 3 tablespoons can be used)
2 tablespoons water (or chicken broth)
1 tablespoon Old Bay Seasoning (or any seafood seasoning)
1 small onion, sliced very thinly (optional)
1 garlic clove, minced fine (optional)
course ground pepper (optional)
seafood cocktail sauce, for dipping
toothpick, for stabbing

THE CANNELLINI BEAN MARRIES THE PINK SHRIMP - LONGMEADOW FARM

These smart little shrimp marry with the cannelloni bean to produce a delicate, but simply the most tummy pleasant quick pick me up you might ever want. As the North wind starts biting into us during the winter, I just pop this little dandy into a pot and saute' together. Delightfully fun to bubble away in your pot, adding each layers, and building on a power taste that gives you incline to sip right off the wooden spoon. I use fresh basil, which, melts down to a nice mixture, coupling with the warmed tomatoes, chilies, and lemon bring the dish right around the mountain top. This will give you some kick in your step, a whistle in you whistle, and make the dogs come home. Enjoy with a warm glass of Apple Cider and you will have a marriage made in heaven too.

Provided by Andi Longmeadow Farm

Categories Beans

Time 45m

Yield 4 serving(s)

Number Of Ingredients 26

The Cannellini Bean Marries the Pink Shrimp - Longmeadow Farm image

Steps:

Place shrimp in marinade mixture, let sit for 10 minutes at least, or as long as an hour. Drain the beans over a bowl and reserve the liquid. Put the white beans in a large skillet with just enough of their liquid to moisten them. Add 2 tablespoons of the olive oil and bring the beans to a low simmer. Keep them warm while you prepare the shrimp.
Heat 1 tablespoon of oil in a large skillet over high heat. Add the shrimp, season with salt and cook for about 1 minute, tossing frequently. Remove the shrimp with tongs to a bowl.
In the same large skillet fry the pancetta until some of the fat is rendered. Remove pancetta, set aside. Add olive oil measuring up to 1 tablespoon in pan adding onion, cooking for 3 minutes, until translucent. Add garlic clove and cook for 20 seconds on medium heat.
Add seasoning ingredients, including pancetta.
Add the Serrano Chile or chili flakes and cook for 1 minute. Add the tomato and basil and stir briefly, then add the lemon juice. Season with salt and pepper. Cook for about 5 minutes, (the tomatoes will be warmed, the basil and seasonings will be married together).
Stir in the shrimp.
Toss well and cook briefly to reheat the shrimp. Remove the shrimp mixture to a plate and sprinkle with parsley.
Spoon the white beans on a platter or individual plates. Drizzle them with the best olive oil you have, and then top with the shrimp/tomato mixture (you use as much as you want.
Some people just take the shrimp out of the tomato mixture and sit them proudly on top of the beans, or some people like to float the beans, shrimp, and tomato mixture in a bowl.
You decide, but devour piping hot!
Oh yes, and let those dogs inside, they will be wanting to lick your plate clean.

Ingredients

1 garlic clove, minced
2 teaspoons dried basil
2 teaspoons dried parsley
2 teaspoons dried thyme
1 teaspoon ground black pepper, course
3 tablespoons olive oil
1 lemon, juice of
24 raw shrimp, peeled and deveined
2 cups canned cannelloni white beans
2 tablespoons olive oil
3 slices pancetta (or bacon)
1 tablespoon oil (as needed)
1 small onion, chopped
1 garlic clove, minced
1/4 teaspoon oregano, dried
1/8 teaspoon thyme, dried
1/2 teaspoon salt (to taste)
1/8 teaspoon pepper (to taste)
1 small serrano chilies, thinly sliced (optional) or 1 small jalapeno (optional)
1/2 teaspoon red pepper flakes, crushed
1 cup fresh tomato, peeled, seeded and diced (canned or fresh)
1 cup fresh basil leaf (lightly put in cup measure, not packed (or 1 teaspoon dried)
1 tablespoon lemon juice
salt & freshly ground black pepper
2 tablespoons flat-leaf Italian parsley, chopped
extra virgin olive oil, for drizzling (Best-quality)

HOW TO COOK FROZEN VEGETABLES IN THE MICROWAVE

Another basic recipe written down as I teach my older children the cooking skills they need to put good, simple food on their tables. Since microwaving is fast and because it preserves the flavors, colors, and textures without taking up room on the stove I probably do this 5 days out of 7. With slight variations in timing it works for any frozen vegetable. And once the veggies are cooked they can be dressed up with butter, olive oil, cheese, sauces, or garnishes as desired. Note -- this method is for the veggies that come loose in bags rather than packed in blocks.

Provided by 3KillerBs

Categories Vegetable

Time 16m

Yield 4-6 serving(s)

Number Of Ingredients 2

How to Cook Frozen Vegetables in the Microwave image

Steps:

Put vegetables into a covered, glass casserole or other suitable microwave cooking dish with a lid. Add water if you are making a solid, dense vegetable like Brussels sprouts or if you like your veggies soft-textured.
Microwave on high for 4-5 minutes. Stir. Repeat twice. The vegetables should now be hot through but still bright-colored and firm.
Continue the repeats if softer veggies are desired.
Note -- microwaves vary tremendously. Ultra-high power versions will take less time. Older, lower-power versions will require more. Adjust so that you have 3 cook-stir cycles for the most even results.
Serve plain or add whatever seasonings or sauces you desire.

Nutrition Facts : Calories 72.7, Fat 0.6, SaturatedFat 0.1, Sodium 53.4, Carbohydrate 15.3, Fiber 4.5, Protein 3.8

Ingredients

1 lb frozen vegetables
2 tablespoons water (optional)

MARYLAND STEAMED SHRIMP

Steamed shrimp are just not the same in Tampa restaurants. The area has plenty of large golf shrimp to offer, only when you order them at a restaurant they're very lacking in flavor (I think their mostly boiled). I wanted to show my boyfriend the way they should be prepared, and by that I mean the "Maryland" way! I found this recipe online and used it as a guide. It makes the most delicious full flavored steamed shrimp. I wanted to post it for others to enjoy in it's exact copy, however, it is a huge amount. I've never made the full ten pounds but you can adjust it down. I usually buy about 2 lbs of large to jumbo shrimp, I never have kosher salt so I just use a dash of regular, 1 / 2 a lemon, one beer, a 1 / 8 cup of the vinegar and lots of old bay. Two tips I have are, you can never have enough old bay and slivers of onions tossed in with the shrimp will add extra flavor. Once I've really perfected my own recipe I'll post it using more reasonable portions.

Provided by Chef Tara Z

Categories < 30 Mins

Time 20m

Yield 300 shrimp, 8-10 serving(s)

Number Of Ingredients 6

Maryland Steamed Shrimp image

Steps:

In a large pot pour in the beer, vinegar, salt, and lemon (sliced in half) and bring to a rapid boil.
Place a steamer rack in the bottom of the pot and cover with a layer of shrimp.
Sprinkle the Old Bay Seasoning over the layer and repeat until all of the shrimp are in the pot.
Cover tightly and let steam for 10 minutes until all of the shrimp have turned a bright red.
Remove the shrimp and allow to cool slightly.

Nutrition Facts : Calories 523.8, Fat 5.8, SaturatedFat 0.7, Cholesterol 716.2, Sodium 4101, Carbohydrate 15.5, Fiber 0.2, Sugar 0.2, Protein 78.7

Ingredients

10 lbs fresh shrimp
1 lemon
1 cup Old Bay Seasoning
6 (12 ounce) cans beer (or bottled really doesn't matter)
1/2 cup white vinegar
1 tablespoon kosher salt