Posts in : Ingredients chopped fresh parsley

• 

  Grilled Marinated Shrimp

  
  
  • Posted by elimam
  • No comments yet
  • in Uncategorized
  
  
  
  

  Print Recipe

  
  Grilled Marinated Shrimp
  

  

  Course

  entree

  Cuisine

  Japanese

  Prep Time

  30 minutes

  Cook Time

  10 minutes

  Servings

  servings

  
  Ingredients

  • 1 cup Extra Virgin Olive Oil
  • 1/4 cup chopped fresh parsley
  • 1 Lemon juiced
  • 2 tablespoons hot pepper sauce
  • 3 cloves garlic minced
  • 1 tablespoon tomato paste
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 pounds large shrimp peeled and deveined with tails attached
  • skewers

  Course entree Cuisine Japanese Prep Time 30 minutes Cook Time 10 minutes Servings servings Ingredients 1 cup Extra Virgin Olive Oil 1/4 cup chopped fresh parsley 1 Lemon juiced 2 tablespoons hot pepper sauce 3 cloves garlic minced 1 tablespoon tomato paste 2 teaspoons dried oregano 1 teaspoon salt 1 teaspoon ground black pepper 2 pounds large shrimp peeled and deveined with tails attached skewers

  
  Instructions

  1. In a mixing bowl, mix together olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt, and black pepper. Reserve a small amount for basting later. Pour remaining marinade into a large resealable plastic bag with shrimp. Seal, and marinate in the refrigerator for 2 hours.

  2. Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.

  3. Lightly oil grill grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade.

  
  Share this Recipe

  View more
• 

  Moroccan Tuna Brik

  
  
  • Posted by elimam
  • No comments yet
  • in Uncategorized
  
  
  Print Recipe

  Moroccan Tuna Brik

  

  Course

  snacks

  Cuisine

  Moroccan

  Prep Time

  30 minutes

  Cook Time

  10 minutes

  Servings

  brik

  Ingredients

  • 1 tablespoon butter
  • 1 small onion finely chopped
  • 2 cans tuna packed in oil drained
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon capers or to taste
  • 2 tablespoons grated Parmesan cheese
  • salt and pepper to taste
  • 10 sheets phyllo dough
  • 1 quart Extra Virgin Olive Oil for frying
  • 1 lemon cut into wedges

  Course snacks Cuisine Moroccan Prep Time 30 minutes Cook Time 10 minutes Servings brik Ingredients 1 tablespoon butter 1 small onion finely chopped 2 cans tuna packed in oil drained 2 tablespoons chopped fresh parsley 1 tablespoon capers or to taste 2 tablespoons grated Parmesan cheese salt and pepper to taste 10 sheets phyllo dough 1 quart Extra Virgin Olive Oil for frying 1 lemon cut into wedges

  Instructions

  1. Melt the butter in a skillet over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Transfer the onion to a mixing bowl, and stir in the tuna, parsley, capers, and Parmesan cheese; season to taste with salt and pepper.
  2. Cut the phyllo sheets in half lengthwise, ending up with long, narrow sheets. Lay out one strip of phyllo at a time on your work surface with one of the narrow ends close to you. Place a heaping tablespoon of filling 1 inch from the end closest to you. Fold the bottom right corner over the filling to the left edge to form a triangle. Fold the triangle up, bringing the point at the bottom left up to rest along the left edge. Turn the lower left corner over to touch the right edge. Continue turning the triangle over in this manner until you reach the end of the phyllo. Lightly brush the last inch of phyllo with water to seal. Repeat with the remaining filling and phyllo dough.
  3. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  4. Fry the brik in the preheated oil in batches until golden brown and crispy, about 3 minutes. Drain the brik on a paper towel-lined plate. Serve with lemon wedges.

  Share this Recipe
  View more
• 

  Tasty Tortellinis

  
  
  • Posted by elimam
  • No comments yet
  • in Uncategorized
  
  
  Print Recipe

  Tasty Tortellinis

  

  Course

  noodles, pasta

  Cuisine

  Italian

  Servings

  servings

  Ingredients

  • 20 ounces cheese tortellini
  • 1/3 cup red wine vinegar
  • 3/4 cup Extra Virgin Olive Oil
  • 1 1/2 tablespoons prepared Dijon-style mustard
  • 2 cloves garlic minced
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh parsley
  • 4 green onions thinly sliced
  • salt to taste
  • ground black pepper to taste
  • 1 cup black olives
  • 6 tablespoons grated Parmesan cheese

  Course noodles, pasta Cuisine Italian Servings servings Ingredients 20 ounces cheese tortellini 1/3 cup red wine vinegar 3/4 cup Extra Virgin Olive Oil 1 1/2 tablespoons prepared Dijon-style mustard 2 cloves garlic minced 2 tablespoons chopped fresh basil 2 tablespoons chopped fresh parsley 4 green onions thinly sliced salt to taste ground black pepper to taste 1 cup black olives 6 tablespoons grated Parmesan cheese

  Instructions

  1. Cook tortellini according to package directions--al dente.
  2. While tortellini is cooking, prepare marinade. Combine vinegar, mustard, garlic, basil, chopped parsley, onions, and salt and pepper to taste.
  3. Drain tortellini and rinse in cold water. Pour marinade over tortellini, add olives (and optional ingredients, see above) and refrigerate. When ready to serve, add Parmesan and some fresh parsley for garnish, if desired. Serve with toothpicks.

  Share this Recipe
  View more