PEPPER RECIPES: Chicken and Pepper Saute with Ginger-Herb Sauce . . . Linguine with Tequila, Peppers and Shrimp
By: Herald Staff and Wire Reports,
Chicken and Pepper Saute with Ginger-Herb Sauce
1 1-inch piece fresh ginger, peeled
1/3 cup flat-leaf Italian parsley
1/3 cup fresh mint leaves
2 tablespoons olive oil, divided
¼ cup rice vinegar
1 teaspoon sesame oil
2 teaspoons honey
½ teaspoon ground coriander
Salt and pepper to taste
1 pound boneless, skinless chicken breasts
1 red bell pepper, cut into thin strips
2 cups cooked brown rice
Place ginger, parsley and mint leaves in the work bowl of a food processor. Process to chop ginger and herbs. Add 1 tablespoon olive oil, rice vinegar, sesame oil, honey and coriander. Process to blend. Salt and pepper to taste; set aside.
Pound chicken breasts until thin and even. Heat remaining 1 tablespoon olive oil in large nonstick skillet. Cook chicken over medium-high heat 4 minutes on each side or until done. Remove chicken to cutting board and allow to rest for a few minutes.
Meanwhile cook red pepper in skillet until crisp tender; about 2 to 3 minutes, stirring frequently. Transfer peppers to a medium bowl. Cut chicken into thin strips and add to peppers. Pour herb mixture over chicken and peppers; toss gently to coat. Serve over rice.
Yield: Serves 4.
Approximate nutritional analysis per 3 ounces chicken and ½ cup brown rice: 326 calories, 28 percent of calories from fat, 10 grams fat (2 grams saturated), 66 milligrams cholesterol, 30 grams carbohydrates, 29 grams protein, 80 milligrams sodium, 3 grams dietary fiber.
Linguine with Tequila, Peppers and Shrimp
2 pounds linguine
2 pounds medium shrimp, deveined
1 tablespoon grapeseed oil
1 cup seafood stock
1 shallot, minced
1 serrano pepper, seeded and thinly sliced
1 each red, yellow and green bell pepper, seeded and cut brunoise
2 tablespoons fresh cilantro, minced, divided
½ teaspoons crushed red pepper flakes
2 cups tequila, such as Sauza or Jose Cuervo
2 teaspoons Old Bay seasoning
Salt, pepper to taste
Bring a large pot of water to a boil for the linguine.
Peel the shrimp, reserving shells and tails.
In a large saute pan, heat the oil over medium heat. Add the shrimp shells and tails and cook 2 minutes, or until they turn pink. Add stock. Simmer until the liquid is reduced by half. Strain the liquid into a bowl, discarding the shells.
In the same pan, saute the shallot until it turns translucent. Add the serrano and bell peppers, 1 tablespoon cilantro and the crushed red pepper and cook until the peppers begin to soften, about 3 minutes.
Add the tequila and the reserved seafood stock and cook until the sauce is reduced by half, about 10 minutes over medium-high heat.
Meanwhile, cook the linguine and drain well.
Season the shrimp with the Old Bay seasoning, salt and pepper and stir them into the sauce. Cool until just pink, remove from heat and let stand until the shrimp are opaque. Fold the linguine into the sauce, coating well. Garnish with remaining cilantro.
Yield: Serves 6 to 8.