Ingredients:
300 g of rice
12 large shrimp, peeled and cleaned
6 Chinese green beans (tiny peas)
2 carrots, sliced
1 onion, julienned
1 red bell pepper, julienned
1 scallion, chopped
2 tbsp olive oil
Salt and pepper
Preparing:
Cook the rice to taste.
Sauté vegetables in a pan with oil.
Add shrimp and cook for 2 minutes.
Add the cooked rice.
Season it with salt and pepper, mix well and serve.
Ingredients:
250 g heavy cream
200 g fettuccine pasta
150 g shrimp
2 slices of eggplant
2 slices of zucchini
½ onion, chopped
½ red pepper, chopped
1 envelope of seafood broth
1tsp salt
Pepper
Preparing:
Cook the pasta according to directions and set aside.
Roast vegetables in a skillet over high heat.
Remove from heat and cut into strips.
Sauté the shrimps and vegetables for, in the same skillet, about 30 seconds.
Add cream and seafood broth.
Season it with salt and pepper.
Incorporate the pasta into the sauce.
Cook for 2 more minutes and serve.
Ingredients:
1 lb. sausage
24 oz. refrigerated mashed potatoes (or homemade)
14.5 oz. beef stock
10 oz. frozen mixed vegetables, thawed
200 g. grated parmesan cheese
¼ cup flour
1 tsp. Worcestershire sauce
Preparing:
Preheat oven to 200ºC (400ºF).
Crumble and cook sausage in a skillet over medium heat until browned.
Sprinkle it with flour, stir and cook 1 minute.
Add broth gradually, stirring constantly.
Bring to a boil, simmer for 1 minute and remove from heat.
Add vegetables and Worcestershire sauce and stir to combine.
Pour into a greased casserole dish.
Spoon mashed potatoes into even layer on top and sprinkle with parmesan cheese.
Bake for 40 minutes and serve.
