Great Tasting Sauteed Cabbage with Shrimp

ingredients

1 small head of white cabbage, including outer green (2 1/2 lbs)

1 tbsp olive oil

1 lb medium sized shrimp, peeled and deveined

1/4 c thinly sliced carrots (like matchstick)

1/4 c chopped celery

1 onion thinly sliced

1/4 c chicken broth or shrimp paste (see note)

directions

• cut the cabbage in half. slice it thinly around the core. discard the core.
• in a heavy bottomed pot, saute onion with olive oil over medium high heat. add celery and cook for 5 minutes. stir in the shrimp. cook shrimp until dark pink.
• add cabbage, carrots and the broth or shrimp paste
• bring to a boil and simmer 5 minutes
• remove from the pot and serve hot.

NOTE:

it may appear yucky...but you can buy the shrimps with heads. put shrimps heads in a mortal and pestle. pound heads until very smooth. add a tbsp of water and squeeze to get the juice. use the juice as seasoning.

Teeny Weeny Spaghetti With Clams

ingredients

1 pack spaghetti, cook according to package direction

2 tbsp olive oil

2 tbsp butter

2 shallots finely chopped

4 garlic cloves crushed

2 1/2 lbs clams, scrubbed clean

1/2 c chicken broth

1/2 c fresh parsley

salt and pepper

grated zest of one lemon

directions

• in a large pot, saute garlic with oil and butter.
• cook until garlic is golden brown. keep an eye so not to burn.
• add shallots and cook until transluscent.
• pour in chicken broth and bring to a boil
• immediately add the clams and cover. cook for 6 minutes or until all clams are opened.
• add the cooked spaghetti. mix well with clams.
• remove from heat.
• sprinkle with parsley and lemon zest.

The Toasty Fried Calamari

ingredients

3 c vegetable oil

2 c panko bread crumbs

2 tbsp dried parsley

1 lb clean squid, cut into rings

1 tsp hot chili sauce

2 eggs slightly beaten

2 lemons, cut into wedges

salt and pepper

1 c ketsup or marinara sauce

directions

• in a large heavy frying pan, pour vegetable oil and heat over medium high
• meanwhile, mix together in a bowl, eggs and hot chili sauce
• in a separate bowl, mix panko bread crumbs and parsley.
• season squid with salt and pepper
• working in batches, toss the squid into egg mixture and then into the flour mixture
• to coat generously
• slowly add the squid to the oil and fry until crisp.
• transfer the fried squid to a paper towel lined plate to drain
• serve with ketsup or marinara sauce.