 Serves: 4
2 tablespoons good green olive oil 20-24 extra-large shrimp, shelled 3 cloves garlic, minced or pressed 4 tablespoons diced peppers, use the most colorful ones you can find ¼ cup white wine or chicken broth 2 tablespoons lime juice 4 small to medium zucchini, spiralized into zoodles 1 teaspoon lime zest 4 tablespoons shredded cilantro, divided Salt and pepper to taste
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 Serves 4
16 to 24 oz. raw chicken, shrimp or pork, chopped 3 medium zucchini and or yellow squash, spiralized 2 tablespoons olive oil 1 large clove of garlic, pressed 1 small red bell pepper, julienned 1 cup dry white wine, divided 2 tablespoons brown sugar 3 tablespoons Asian Chili sauce 2 tablespoons low sodium soy sauce ½ cup shredded cilantro, divided 3 scallions, sliced on the diagonal ½ cup bean sprouts ½ cup pea shoots ¼ cup crushed peanuts 4 wedges of fresh lime
 Serves: 4
2 tablespoons olive oil ½ cup diced ramp bulbs and stems 2 cups sliced shitake mushrooms 1 cup dry white wine 1 can “lite” coconut milk 1 lime – zest separate from juice 24 extra-large shrimp, shelled with tails intact ½ cup shredded cilantro leaves 1 cup shredded ramp leaves
 Serves: 6
4 cups cubed roots (beets, carrots, parsnips, etc.) 1 – 1½ lb. wide Lo Mein noodles or fettuccini 2 tablespoons Asian chili oil 1 large head of bok choy, washed and cut or torn into strips 24 to 30 large raw shrimp, shelled and deveined 4 scallions, sliced thinly on a diagonal 2 tablespoons minced fresh ginger 1 large clove garlic, pressed or minced ½ cup dry white wine ½ cup chicken or vegetable broth 1 cup cilantro leaves
*A few other Chinese inventions Wooden coffins 5,000 BC Silk 3,000 BC Written language 1,000 BC Crossbow 500 BC Paper 200 BC Ice cream of snow 200 BC Tea drinking 100 BC Compass 300 AD Toilet paper 600 AD Government printed money 700 AD Eyeglasses 1,000 AD Moveable type printing 1,040 AD  Recipe by Anna Gill
Serves: 4 24 large shrimp, shelled and deveined 3 tablespoons mayonnaise 3 tablespoons lite extra virgin olive oil ½ cup chopped chervil, plus 4 sprigs for garnish 1 tablespoon freshly ground pepper 1 small lemon, juiced ½ pound sugar snap peas, strings removed cut diagonally into bite-size pieces 6 medium radishes, cut into bite-sized pieces 3 small stalks fennel, trimmed and sliced into bite-sized pieces Crisp lettuce, enough for 4 servings 1. Prepare ice bath for shrimp 2. Bring a large pot of salted water to a roiling boil. Place shrimp in the water for about 2 minutes until they turn pink and white. Remove from the cooking pot and place immediately into the ice bath. Let the shrimp sit for a minute then drain. Set aside. 3. In a medium size bowl, place mayonnaise, olive oil, ½ cup of chopped chervil, lemon juice and fresh pepper. Whisk together well. Set aside. 4. Place the shrimp, sugar snap peas, radishes and fennel into a bowl. Drizzle with the prepared mayonnaise mixture. Toss together well. 5. Prepare four serving dishes with lettuce leaves. 6. Spoon the shrimp and vegetable mixture over the lettuce and serve. Recipe by Anna Gill
Serves: 4 ¼ cup egg white 1 tbs. cornstarch 1 tbs. white wine 1 lb. uncooked shrimp, peeled, deveined and butterflied 1 tbs. diced tomato 1 tbs. low sodium soy sauce 2 tsp. sugar ¼ cup lite vegetable oil 1 medium onion, diced 3 large garlic cloves, pressed or minced 2 tsp. fresh ginger, minced 24 to 30 snow peas, strings removed 2 tsp. cornstarch dissolved in 2 tbs. water 1. In a medium bowl, combine the egg white, white wine and 1 tablespoon of cornstarch. Add shrimp and toss to coat. Let sit for about 30 minutes. 2. In a small bowl, combine tomato, soy sauce and sugar. Set aside. 3. In a wok or a large heavy skillet heat the oil. Add the onions, garlic and ginger. Stir-fry until the onion and the garlic begin to brown, approximately 3 minutes. 4. Stir the shrimp into the egg white mixture. Then add the shrimp and egg white mixture to the stir-fry and cook until the shrimp are just opaque, about 2 minutes. Add the dissolved cornstarch and stir until the sauce thickens. 5. Add the snow peas and toss briefly while in the wok or pan. Place all in a serving bowl and serve while hot.  Recipe by Anna Gill
Serves: 4 2 teaspoons vegetable oil 4 slices thick bacon, cut crosswise ¼ inch thick 1 garlic clove, minced or pressed 2 small jalapeno chilies 24 large shrimp, shelled and deveined Salt and freshly ground pepper ¼ cup dry white wine ¼ cup plus 2 tablespoons coarsely chopped mint 1. Sauté bacon in a large skillet over moderate heat, stirring occasionally, until the fat has been rendered. 2. Spoon off all but 2 tablespoon of the fat from the skillet. Stir in the garlic and whole chilies and cook until fragrant, about 1 minute. 3. Add the wine and cook about 1 more minute. 4. Add the shrimp, season with salt and pepper and cook over moderately high heat, stirring occasionally, until they are pink and curled, about 3 minutes. 5. Stir in the mint. Transfer to plates and serve.  Recipe by Anna Gill
Serves: 4 2 slices bacon, diced 3 large leeks, thinly sliced ¼ cup dry white wine 5 to 7 medium shitake mushrooms 3 large firm meaty tomatoes – more pulp than juice, diced and drained 24 jumbo shrimp, shelled and deveined ½ cup minced parsley Salt and pepper to taste 1. Heat a large skillet on medium. Cook the bacon until crisp, but not beyond. Remove the bacon from the pan with a slotted spoon and drain on a paper towel, retaining the bacon drippings. 2. Extract all but 2 tablespoons of the bacon drippings from the pan and set aside. 3. Maintaining a medium heat, add the leeks to the skillet and sauté until translucent. 4. Add the wine and reduce by half. 5. Add the mushrooms and sauté until they release their own moisture, about 5 minutes. Continue to cook until the mushroom’s moisture is reabsorbed by all the other ingredients. 6. Add the tomatoes and heat through. 7. Add the shrimp, covering them, to the extent possible, by the other ingredients. After a minute or 2, turn the shrimp and cook for another minute or 2. 8. Move the shrimp and vegetables to a serving dish. Sprinkle with parsley and serve. Recipe by Anna Gill
½ to ¾ cup good green olive oil 12 cloves garlic, peeled; 6 crushed, 6 pressed or minced 2 slices country-style bread, about an inch thick with crust removed 1 heaping teaspoon fresh parsley, minced 1 cup sliced blanched almonds, toasted 1½ cup white wine 1½ shrimp, clam or chicken stock 1 large bay leaf 1 scant teaspoon cayenne pepper Salt and freshly ground black pepper 36 jumbo shrimp, unpeeled Additional country bread for serving 1. Heat oil in a large sauté pan over medium-low heat. 2. Add crushed garlic cloves and cook for about 10 minutes. Remove garlic cloves with a slotted spoon and discard. 3. Increase heat to medium, add bread, and fry, turning once, until browned, about 2 minutes per side. Remove bread from the pan and drain on paper towels. Remove the pan from heat, reserving oil in the pan. 4. Crumble bread into a blender, food processor or mortar bowl. Add minced garlic, parsley, almonds, and 3 tablespoons stock. Purée, process or grind the combination to make a fine paste. 5. Carefully pour remaining stock into oil pan (it will spatter if the oil is still too hot). 6. Add bay leaf and cayenne and season to taste with salt and pepper. Simmer over medium heat for 10 minutes. 7. Stir in bread paste, mix well, adjust seasoning, then add shrimp and simmer until pink and firm to the touch, about 5 minutes. 8. Discard bay leaf and serve in shallow bowls, with country-style bread if desired. Recipe by Anna Gill
Serves: 6 to 8 2 tablespoons extra-virgin olive oil 1 large shallot, thinly sliced 1 clove garlic, minced or pressed 6 plum tomatoes (1 ¼ pounds), diced Salt Cayenne pepper 2 pounds shelled and deveined jumbo shrimp, ¼ cup chopped fresh dill or basil 6 to 8 ounces feta cheese, crumbled, and at room temperature Crusty bread, for serving 1. Preheat oven to 400o. 2. In a large skillet, heat the oil until shimmering. 3. Add the onion, garlic and cook over medium high heat, stirring occasionally, until lightly translucent and fragrant, about 5 minutes. 4. Add the tomatoes, season with salt and red pepper and cook until softened, about 5 minutes. 5. Moisten a large glass or ceramic baking pan with the fresh tomato sauce. 6. Add a layer of crumbled feta to the baking pan and either place in oven until the feta just starts to melt; or if your pan fits, into a microwave you can microwave it for 1 minute for the same results. 7. Add a single layer of shrimp to the feta baking pan. 8. Sprinkle with half the minced dill or basil and cover with the remaining feta. 9. Bake for approximately 5 minutes, until the shrimp is just white/pink. 10. Raising the oven shelf, place the baking dish under the broiler for about 1 minute. 11. Sprinkle with the remaining dill or basil. 12. Serve with crusty bread. Recipe by Anna Gill
Serves: 3 to 4 1 tablespoon light vegetable oil 1 pound large shrimp, peeled and deveined 2 tablespoons minced ginger ½ teaspoon red-pepper flakes 6 to 8 ramps, greens separated and shredded, stem and bulb minced 2 tablespoons fresh lime juice Coarse salt Cooked rice, for serving 1. Heat a large skillet or wok over high until hot. 2. Add oil and swirl to coat skillet. 3. Add ramp stem and bulb, ginger and red-pepper flakes and stir until fragrant, 30 seconds. 4. Add ramp greens and stir until bright green, about 1 minute. Add lime juice and 2 tablespoons water. 5. Add shrimp and stir until almost entirely pink, 1 to 2 minutes, tossing continuously. 6. Scrape down any browned bits from skillet, about 1 minute. 7. Season with salt and serve over rice.  Recipe by Anna Gill
Serves: 2 12 -14 large to jumbo shrimp in shell 1 ½ cups corn oil 1 large egg white, at room temperature 30 minutes ½ cup cornstarch 1 tablespoon plus 1 teaspoon fresh coarsely ground black pepper 1 tablespoon plus ½ teaspoon kosher salt, divided ¾ cup sliced (1/8 inch thick) fresh jalapeño (about 3 chiles) 1 cup cilantro leaves, shredded 1 teaspoon flaky sea salt 1. Cut shell along back of each shrimp with small kitchen shears (do not peel) and devein, then snip off tip fins. 2. Prepare large plate lined with paper towels for draining. 3. Heat oil to 400°F in a large heavy pan with deep sides. Keep the cover handy to contain spattering grease. 4. Toss shrimp with ½ tablespoon kosher salt and let stand 5 minutes. Rinse with cold water, then drain and pat dry. 5. Whip the egg white with a whisk or a hand mixer until watery, then place in a small bowl. 6. Stir together cornstarch, 1 tablespoon pepper, and ½ tablespoon kosher salt in another bowl. 7. Toss shrimp with 1 teaspoon each of kosher salt and 1 teaspoon ground pepper in a third bowl. 8. Dip the seasoned shrimp into the egg white, letting excess drip off. Then lightly dredge shrimp in cornstarch mixture, shaking off excess. (Coating should be as light as possible.) Place the coated shrimp in a single layer on a plate. 9. Quickly toss the shrimp into the hot corn oil and cook until crisp, about 1½ to 2 minutes, turning as needed. Transfer with a slotted spoon to paper towels to drain. 10. Reduce oil temperature to medium. 11. Toss the chilies into the oil just until they are wilted (be careful not to brown them), about 30 seconds. Transfer with a slotted spoon to paper towels to drain. 12. Place the shrimp on a serving dish, sprinkle first with the chilies and then with the fresh cilantro. Top with the sea salt and serve. NOTES: Some shrimp shells are thinner than others. This is a seasonal condition so check with your local supplier. It’s great fiber. Use half red chilies and half jalapeno, the dish will be much prettier. Recipe by Anna Gill
1 lb raw medium to large shrimp, shelled & de-veined, tail attached 2 tablespoons low sodium soy sauce 2 tablespoons freshly squeezed lime juice 2 talespoons freshly squeezed orange juice 2 tablespoons brown sugar 2 tablespoons flavorless cooking oil ½ teaspoon Asian Chile sauce 1 tablespoon finely minced ginger ¼ cup chopped fresh basil 1. Bring 4 quarts of water to a rapid boil and add shrimp. Cook about 1 to ½ minutes until done. Drain in a colander and transfer immediately to a bowl of ice water. When chilled, drain and refrigerate until ready to use. 2. In a small non-reactive bowl combine remaining ingredients and mix well. Refrigerate until ready to use. 3. Toss shrimp with the sauce and serve immediately. Or place the sauce in a dipping bowl in the middle of a platter. Place the shrimp on the platter around the bowl.  Recipe by Anna Gill
Servings: 4, generously 1 tablespoon plus 1 teaspoon unsalted butter 1 tablespoon extra-virgin olive oil 1 large leek, white and tender green part only, finely diced 1 celery rib, peeled and finely diced 1 garlic clove, minced 4 ripe plum tomatoes or kumatoes, coarsely chopped & drained in a sieve 1 teaspoon finely grated lemon zest 1 tablespoon thyme leaves 1 tablespoon chopped flat-leaf parsley 1 cup corn kernels ½ cup bottled clam juice 1 cup white wine 3 tablespoons tomato paste ½ tablespoon Old Bay seasoning 24 to 28 large shrimp, shelled and deveined ½ pound Andouille, Chorizo or Chorico sausage, cut into ½ inch rounds Salt and freshly ground pepper ½ lemon, thinly sliced Pea shoots or green micro-sprouts for garnish 4 servings of rice or 4 thick slices of grilled country bread 1. In a large enameled cast-iron casserole, melt 1 teaspoon of the butter in the olive oil. Add the leek, celery and garlic and cook over low heat until softened, about 5 minutes. 2. Add the tomatoes, lemon zest, thyme, parsley, corn, clam juice, white wine, tomato paste and Old Bay seasoning and bring to a boil. Lower the heat, cover and simmer until the corn is almost tender, about 5 minutes. 3. Add the sausage, cover and simmer until the sausage is heated through. 4. Add the shrimp and cook while stirring until they are just pink, about 2 to 3 minutes. 5. Remove from the heat, stir in the remaining 1 teaspoon of butter and season with salt and pepper. Ladle the stew into bowls, garnish with the lemon slices and shoots or sprouts and serve with rice or grilled bread. |