Teriyaki Shrimp Bowl Recipe • Quick & Tasty Meal | Club Foody

 

Exhausted from a long day at work, when people get home, they want something quick to eat. Yes, takeout like Chinese, pizza 🍕, burgers, and so on are, once in a while, very convenient, but nothing beats a nice, home cooked meal.
 
Quick recipes don’t have to compromise on flavor… au contraire! They can be quite tasty in a short amount of time. I think of Creamy Creole Red Snapper, Easy Beef Egg Noodles, Pistachio Crusted Rack of Lamb 🐏, Creamy Tuscan Chicken, Shrimp Fra Diavolo, and over 400 more recipes…
 
When it comes to bowls, I have a few recipes already posted, such as Asian Ginger Pork Noodles 🍜, Summer Harvest Bowl, Easy Egg Rolls in a Bowl, Asian Pork Rice Noodles, Ahi Tuna Poke Bowl, as well as this latest one… Teriyaki Shrimp Bowl!
 
This 15-minute quick recipe ⏳ is packed with deliciousness! With peppers, pineapple, and other great ingredients, along with shrimp, all coated in a mouthwatering teriyaki sauce, this is a succulent dish to enjoy, especially on weeknights or when we don’t want to spend too much time cooking!
 
Red and poblano peppers are sautéed for 3 minutes. I prefer the taste of the poblano, but they can always be switched for green bell peppers. Then we add the pineapple chunks 🍍, followed by garlic and ginger. I keep it simple, although snap peas and bean sprouts can also be added to the mixture.
 
Then the star 🍤 of the recipe joins the skillet. It takes no more than 90 seconds to sauté the prawns on medium-high heat. If they’re cooked too long, they’ll become rubbery. The way to indicate when they’re done is they’ll become totally opaque white and form a loose “C” shape.
 
To finish the dish, a warm teriyaki sauce is poured in, enough to nicely coat the ingredients, I obviously use my homemade Hawaiian-Style Teriyaki Sauce, but you can use your favorite one 💖. Make sure it’s kept warm before adding it to the skillet.
 
I like to complete this Teriyaki Shrimp Bowl with rice 🍚, such as basmati, jasmine, or brown, and garnish it with sliced green onions, toasted sesame seeds, and lime wedges. Another alternative is to spoon the mixture over noodles like chow mein or ramen.
 
Quick meals don’t mean they lack flavor, and this Teriyaki Shrimp Bowl proves it! It’s a tasty and colorful recipe that is perfect for weeknights or when we need a time-saving, effortless dish. Skip takeout 🥡 tonight and make this amazing bowl!
Bon Appétit! 🍽
 
Check out these other delicious quick and easy recipes… 😀
– Zucchini Pork Penne
– Saag Aloo
– Smoked Oyster & Bacon Pizza
– Easy Beef Egg Noodles
– Sweet Chili Ginger Pork Loin Chops
– Cacio e Pepe
– Veal Milanese
– Cauliflower Fried Rice
– Pistachio Crusted Rack of Lamb
– Lemon Caper Haddock with Pimiento
– Cashew Chicken
and for even more quick recipes ⏳, click on this link… Recipe Category • Quick & Easy

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/teriyaki-shrimp-bowl/ 😉

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Albóndigas • Mexican Meatball Soup Recipe | Club Foody

 

Have you ever read a book 📙 or watched a movie and come across a dish you never had before, then really wanted to try it? It happened to me many times, and I’m sure the same applies to you too…
 
While reading Harriet the Spy by Louise Fitzhugh, tomato sandwich was mentioned. Another one was Poularde de Bresse 🐓 stated in A Moveable Feast, which is Ernest Hemingway’s memoir, Lane Cake in To Kill a Mockingbird, Duck à l’ Orange in another novel I don’t remember, and many more…
 
When it comes to movies, Timpano from the “Big Night”, Vanilla Custard with Bananas in “Waitress”, or in “Babette’s Feast” where Potage à la Tortue 🐢 (turtle soup) or Blinis Demidoff (buckwheat with caviar & sour cream) are highlighted.
 
Another iconic “food” moment is when Estelle Reiner said – “I’ll have what she’s having” in Katz’s Delicatessen where Meg Ryan faked an orgasm in the movie “When Harry met Sally”. She was having just a turkey sandwich 🥪 on white bread, but boy, I really wanted it too, lol!
 
The first time I’ve heard about Albóndigas, which is a Mexican meatball soup, was when I watched a romantic comedy called “Fools Rush In” with the late Matthew Perry and Salma Hayek. Of course, I couldn’t resist making it therefore, when I went back to Mexico 🛫 in 1998, I did some investigating…
 
This soup is loaded with yumminess! With a gorgeous mixture of ingredients, these meatballs 🧆 are incredibly flavorful. I use some cilantro, but if I can find some fresh mint (I make this recipe during winter, so it’s not always available), I like adding a little to brighten things up! For the rice, I opt for basmati.
 
There’s a nice selection of fresh produce that goes into my Albóndigas • Mexican Meatball Soup: onions, poblano peppers, potatoes, carrots, zucchini, corn, tomatoes, etc. This soup is so wholesome, perfect when the mercury drops 🥶!
 
Does it take time ⏰ to make it?
It’s all about being prepared. To allow the flavors from the meat to develop, it’s important to let the mixture chill for 1 hour. From there, the meatballs are formed and cooked for 20 minutes in the oven or until the internal temperature reaches 160°F, rotating the baking sheet halfway through.
 
While they’re baking, I start making the soup. If your mise en place (having all the ingredients chopped and ready to go) is done before forming the meatballs, then overall, the cooking time shouldn’t be longer than 35 minutes 🕧.
 
Food Trivia…
Did you know that Katz’s Delicatessen is the oldest deli in New York City 🗽? Established back in 1888, this Manhattan diner is a great spot to enjoy pastrami on rye, although I’m sure there are other delicious options to try.
 
This tasty and hearty recipe is easy to make! There’s no right or wrong when making 👩‍🍳👨‍🍳 this dish. Some like to use green beans in it, while others add celery. Instead of beef broth, chicken is used, and the same goes for flavoring the soup with different seasonings.
 
I’ve been making my version of Albóndigas • Mexican Meatball Soup for over 25 years, and each winter ⛄, I make sure to gather all my ingredients so we can enjoy a nice hot bowl of deliciousness!
Bon Appétit! 🍽
 
Here are several more Mexican-inspired recipes for you to enjoy… 😀
– Instant Pot Pork Carnitas
– Easy Chicken Fajitas
– Mexican Beef & Rice Skillet
– Elotes • Grilled Mexican Street Corn
– Slow Cooker Barbacoa Beef
– Pico de Gallo
– Boozy Mexican Coffee
– Chiles Rellenos
– Spicy Beef Nacho Supreme
– Fire Roasted Salsa
– Mexican Tostadas
and for even more soup recipes 🥣, click on this link… Recipe Category • Soups & Chowders

For ingredient amounts, directions, and much more, visit ➡  https://clubfoody.com/cf-recipes/albondigas-mexican-meatball-soup/ 😉

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French Onion Dijon Pork Chops Recipe | Club Foody

 

In the late 1990s and early 2000s, deconstructed food became popular. It was a creative way to turn certain classic recipes into other ones while preserving the core ingredients as a base. This deconstructivism movement brought a lot of great dishes 🥘.
 
The famous Buffalo Chicken Wings recipe from the 60s was turned into Buffalo Chicken Salad as well as a Buffalo Chicken Dip. Egg Rolls got deconstructed into my Easy Egg Rolls in a Bowl, or the popular finger food nacho dish that was transformed into our Sombrero Pizza 🍕 as well as Nacho Cheese Sandwich.
 
David loves his Tiramisu. As I’m not really a fan of its texture, I got the idea 💡 to change it into a scrumptious Cheesecake. One of our summer favorites is Grilled Mexican Street Corn knows as Elotes. We converted it into a Pasta Salad and also into a Corn in a Cup called Elote en Vaso.
 
A few years ago, we bought 🛒 a big bag of onions and I didn’t want to throw them out. I was thinking about my French Onion Soup Gratinée but the weather wasn’t that cold. That’s when I got inspired to turn this classic into my French Onion Dijon Pork Chops!
 
This is totally “oh la la!” With perfectly cooked chops spread with Dijon mustard, topped with melted Jarlsberg cheese, and then garnished with sumptuous caramelized onions, this is an amazing recipe to make this winter ⛄.
 
I won’t lie… this French Onion Dijon Pork Chops is not a quick recipe.
It takes a long, long, long time to caramelize the onions. As an Aries, I’m a little impatient 😣 and I begin by cooking the onions on medium heat for a couple minutes as a jumpstart before reducing to medium-low. From there, it takes another 28 to 30 minutes for the caramelization.
 
Caramelizing onions has no quick alternative…
As you know, the vegetable is mostly water 💦 and has to evaporate first. As it breaks down, its natural sugars are triggered, transforming these guys into a lovely jammy texture and sweet flavor. This is one of those recipes when you have to pour yourself a glass of wine while playing your favorite music.
 
After the onions 🧅 are transferred to a bowl, using the same non-stick skillet, the chops are quickly cooked – don’t worry if they’re not fully done as they will return to the skillet later. They’re also transferred to the side until needed.
 
The caramelized onions are back in the skillet and flour is sprinkled on top. This step is gluey, messy and sticky. That’s why a non-stick pan is the way to go. If you’re using a regular one, the bottom will be very gummy and hard to stir 🥄 properly. A word of advice… use non-stick.
 
The broth is poured right after the flour is cooked for 2 minutes. As it’s mixed, the sauce will thicken and turn into a creamy texture which is exactly what we want. From here, Herbes de Provence is added to it. Here’s the link to make 👩‍🍳👨‍🍳 this amazing French spice blend from scratch… Herbes de Provence • Make your own
 
The pork chops are returned to the skillet and a thin coat of Dijon mustard is spread over the top before sprinkling on the cheese 🧀, just enough to cover. The lid is placed on top and the dish is simmered for about 3 to 5 minutes or until the cheese is melted and the internal temperature reads 145ºF. Voilà!
 
This French Onion Dijon Pork Chops is incredibly delicious! It’s the perfect recipe to enjoy this season. Place a chop on mashed potatoes before spooning the sauce and caramelized onions over. I like serving these with steamed vegetables 🥦 for a complete meal…
Bon Appétit! 🍽
 
Check out these other tasty comfort food recipes… 😀
– Duck Ragù with Pappardelle
– Moroccan Lamb Couscous
– Cod au Gratin
– Zucchini Pork Penne
– Bobotie
– Chicken Marengo
– Texas Cowboy Stew
– Arroz con Pollo
– Italian Poutine
and for even more pork recipes 🐖, click on this link… Recipe Category • Pork

Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube 

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/french-onion-dijon-pork-chops/ 😉

Shrimp & Vegetable Tempura Recipe • Japanese Style | Club Foody

 

Contrary to many families back in the 70s, our parents often made recipes 🥮 from other cuisines. This encouraged both my brother and I to be more adventurous and open-minded, trying new dishes and foreign ingredients.
 
Our culinary curiosity increased as Daniel and I got older. Besides savoring exotic restaurants in our respective cities, we both have enjoyed traveling 🛫 outside Canada, discovering new cultures, scenery, as well as tasting their local dishes.
 
As a young adult, I had a friend who was curious too. Taking turns, once a month, we chose an unfamiliar restaurant from the yellow section of the Montréal phone book 📞. We experienced Indian cuisine, Polish, Thai, Turkish, etc.
 
The next one on that list was Japanese but we never went together as I got a job in southern Ontario as a newswriter for Radio-Canada. After a couple months living in a new city, someone from my work took me to one of those restaurants and it became my favorite spot 💖 for the next 3 years.
 
I clearly remember my first order. I had plum wine along with California rolls 🍣 – I was a rookie and my date highly recommended that I start slowly with sushi. Then for my main course, I had the most amazing dish… Shrimp & Vegetable Tempura!
 
What’s not to like about this dish?
With a light, airy, and crispy batter, this amazing recipe is simply fabulous. The method is uncomplicated and you’ll end up with a gorgeous crispy, thin coating! The beauty of this recipe is you can enjoy it in the comfort of your home 🏡 without paying the big bill at the end of dinner…
 
Incredibly delicious, this became one of my favorite Japanese dishes. Each time I went to a Japanese restaurant, nine out of ten, I ordered it. I never entertained the idea 💡 of making it from scratch until the pandemic back in 2020. It forced me to duplicate this Shrimp & Vegetable Tempura…
 
One thing I would like to highlight is about the prawns 🍤…
It’s important to get the large ones and leave the tails on. To prevent them from curling up in the hot oil when frying, I make a few incisions 🔪 along the belly, making sure to not cut through. When this is done, I flip it, belly side down, and gently push down over each cut to break the muscle… that way they won’t curl up!
 
After this step is done, the dry ingredients for the batter are mixed and transferred to the fridge along with the prepared prawns. When it’s time to fry, ice-cold carbonated water 💦 is poured into the batter and mixed until combined. The cold batter is what makes that crispy coating.
 
The choice of vegetables is at your discretion. I like using lotus root, carrots 🥕, broccoli, and mushrooms but sweet potatoes, eggplant and bell peppers are also delicious options. You can start by frying the vegetables and then move on with the protein.
 
The cooking times vary from one veggie to the next…
The root vegetables (lotus root, carrots, sweet potatoes) take the most time: about 3 to 4 minutes. Then come the softer vegetables (eggplant 🍆, zucchini, mushrooms, bell peppers) which take about 2 to 3 minutes. The broccoli is the fastest one… 1 to 2 minutes. For the prawns, it takes only 3 minutes or until golden brown.
 
As soon as they’re fried, scoop them onto a wire rack to remove any excess oil and leave them for a couple minutes ⏳. Nobody wants to eat cold so this is a recipe where you want to serve the ingredients as they come out especially the prawns.
 
Served with a Tempura Dipping Sauce (Tentsuyu), this delicious Shrimp & Vegetable Tempura recipe is perfect when entertaining! Enjoy this succulent meal in the comfort of your home without spending a lot of money 💰 at the restaurant!
Bon Appétit! 🍽
 
Check out these other incredible seafood recipes… 😀
– Clams Casino
– Moules (Mussels) à la Provençale
– Lobster Newberg
– Blood Orange Miso Scallops
– Shrimp Fra Diavolo
– Bouillabaisse à la Marseillaise
– Oysters Bienville
– Crab Stuffed Mushrooms
– Prawn Saganaki
and for even more international Asian recipes 🍜, click on this link… Recipe Category • International – Asian Cuisine

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/shrimp-vegetable-tempura/ 😉

Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube