Recipes
Recipe of Shrimp Asparagus Stir-Fry
Ingredients: 1 pound large shrimp, peeled and deveined 1 bunch fresh asparagus, woody ends trimmed 1 red bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced 1 medium red onion, thinly sliced 3 cloves garlic, minced 2 tbsps fresh ginger, minced 2 tbsps low-sodium soy sauce 1 tbsp oyster sauce 1 tbsp rice vinegar 1 tsp honey 1 tsp cornstarch 2 tbsps vegetable oil salt and black pepper to taste red pepper flakes for optional heat sesame seeds for garnish cooked rice for serving Instructions: In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, honey, and cornstarch. Set this sauce aside. Heat 1 tbsp vegetable oil in your SENSARTE Nonstick Sauté Pan over medium-high heat. Season the shrimp with a pinch of salt and black pepper. Add the shrimp to the pan and stir-fry for about 2-3 minutes or until they turn pink. Remove the shrimp from the pan and set them aside. In the same pan, add the remaining vegetable oil. Then add the minced garlic, ginger, and red pepper flakes if you like some heat. Sauté for about 30 seconds or until fragrant. Next add the sliced red onion and stir-fry for 2-3 minutes until it starts to soften and caramelize. Toss in the red and yellow bell peppers and asparagus. Continue to stir-fry for 3-4 minutes or until the veggies are tender but still crisp. Return the cooked shrimp to the pan, along with any juices that may have accumulated. Give the prepared sauce a quick stir to recombine the cornstarch, then pour it over the shrimp and veggies. Stir everything well, allowing the sauce to thicken and coat the ingredients evenly. This should take about 2-3 minutes. Transfer the Shrimp Asparagus Stir-Fry to a serving platter or individual plates. Sprinkle sesame seeds over the top for garnish. Serve with cooked rice on the side and enjoy!
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Recipe of Seafood Bisque
Ingredients: ¼ cup unsalted butter ¼ cup all-purpose flour 1 small onion, finely chopped ½ cup celery, finely chopped ½ cup carrot, finely chopped 2 cloves garlic, minced 1 tsp paprika ½ tsp dried thyme ½ tsp dried oregano ½ tsp salt ¼ tsp black pepper 2 cups fish or seafood stock 1 cup whole milk ½ cup heavy cream ¼ cup dry white wine (optional) ½ cup cooked shrimp, chopped ½ cup cooked crab meat, flaked ½ cup cooked lobster meat, chopped ¼ cup fresh parsley, chopped 1 tbsp olive oil chopped chives for garnish Instructions: Start by preparing your seafood. In the SENSARTE Nonstick Frying Pan Skillet, heat olive oil over medium heat. Add the cooked shrimp, crab meat, and lobster meat. Sauté for a few minutes until they are lightly browned. Remove from heat and set aside. In your SENSARTE Nonstick Sauce Pan, melt the butter over medium heat. Add the finely chopped onion, celery, and carrot. Sauté for about 5 minutes, or until the vegetables are tender. Stir in the minced garlic, paprika, thyme, oregano, salt, and pepper. Cook for an additional 2 minutes to allow the flavors to meld. Sprinkle the flour over the vegetable mixture and stir well to create a roux. Cook for about 2 minutes, stirring constantly until it turns a light golden brown. Gradually add the fish or seafood stock, whole milk, and heavy cream to the pan. Whisk continuously to avoid lumps. Bring the mixture to a gentle simmer and cook for about 10 minutes, or until the bisque thickens. If using white wine, pour it into the bisque and cook for an additional 2 minutes to allow the alcohol to cook off. Carefully transfer the bisque to a blender and blend until it's smooth. Be cautious with hot liquids in a blender - blend in batches if necessary. Return the bisque to the saucepan. Add the sautéed seafood (shrimp, crab, lobster) to the bisque and cook for an additional 5 minutes to heat the seafood through. Stir in the fresh chopped parsley and let it simmer for another 2 minutes. Adjust the seasoning if needed. Serve the seafood bisque hot, garnished with chopped chives and a sprinkle of paprika if desired. Enjoy!
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Recipe of Crispy Shrimp Tempura
Ingredients: 1 lb large shrimp, peeled and deveined 1 cup all-purpose flour 1 cup ice-cold sparkling water 1 egg yolk ½ tsp salt vegetable oil, for frying For The Dipping Sauce: ¼ cup soy sauce 2 tbsps water 1 tbsp rice vinegar 1 tbsp granulated sugar ½ tsp grated ginger 1 clove garlic, minced ½ tsp red pepper flakes (optional) sliced green onions and sesame seeds for garnish Instructions: Start by preparing the dipping sauce. In the SENSARTE Nonstick Sauce Pan, combine the soy sauce, water, rice vinegar, sugar, grated ginger, minced garlic, and red pepper flakes (if using). Heat the mixture over low heat, stirring until the sugar dissolves. Once done, remove it from heat and let it cool. Refrigerate until you're ready to serve. Pat the shrimp dry with paper towels. This is crucial to achieving a crispy tempura coating. In a large mixing bowl, combine the all-purpose flour and salt. In a separate bowl, lightly beat the egg yolk, then add the ice-cold sparkling water. Pour the egg mixture into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay. The batter should be thick and slightly lumpy. In your SENSARTE Ceramic Nonstick Deep Frying Pan Skillet, heat about 2 inches of vegetable oil over medium-high heat until it reaches 350°F. Use a candy thermometer to monitor the temperature. Dip each shrimp into the tempura batter, making sure it's well-coated, and let any excess batter drip off. Carefully place the battered shrimp into the hot oil, one by one. Fry in batches to avoid overcrowding the pan, which can make the temperature drop. Fry for about 2-3 minutes on each side or until they turn golden brown and crispy. Use a slotted spoon to remove the shrimp from the oil and place them on a plate lined with paper towels to drain any excess oil. Serve the crispy shrimp tempura hot with the prepared dipping sauce. Garnish with sliced green onions and sesame seeds. Enjoy!
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Recipe of Surf and Turf
Ingredients: 1 pound steak (sirloin or filet mignon) 1 pound shrimp, peeled and deveined ¼ cup olive oil ¼ cup soy sauce 2 tbsps honey 2 tbsps Worcestershire sauce 2 garlic cloves, minced sea salt and pepper, to taste lemon wedges, for garnish chopped parsley, for garnish Instructions: In the SENSARTE Nonstick Deep Frying Pan Skillet, heat 2 tbsps olive oil over medium-high heat. Add the steak and cook for 3-4 minutes on each side until browned and cooked to your desired doneness. Remove the steak from the pan and let it rest for 5 minutes before slicing it into thin strips. In the same skillet, add 1 tbsp olive oil and the peeled and deveined shrimp. Cook the shrimp for 2-3 minutes on each side until pink and cooked through. Remove the shrimp from the pan and set aside. Combine the remaining 1 tbsp olive oil, soy sauce, honey, Worcestershire sauce, garlic, sea salt, and pepper in the SENSARTE Nonstick Frying Pan. Cook over medium-high heat until the mixture starts to thicken, about 5-6 minutes. Add the sliced steak and cooked shrimp to the pan with the sauce, and stir to coat. Cook for another 2-3 minutes until everything is heated through and coated with the sauce. Serve the Surf and Turf with lemon wedges and chopped parsley for garnish. Enjoy!
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Recipe of Spanish Paella
Ingredients: 1 lb boneless chicken thighs 1 lb shrimp, peeled and deveined 1 lb mussels, cleaned and debearded 1 large onion, chopped 4 garlic cloves, minced 1 red bell pepper, diced 1 yellow bell pepper, diced 1 cup of short-grain rice 3 cups of chicken stock 1 tsp of smoked paprika ½ tsp saffron threads 3 tbsps olive oil sea salt and black pepper, to taste Instructions: Preheat your SENSARTE Nonstick Deep Frying Pan Skillet over medium-high heat. Add 1 tbsp olive oil and brown the chicken until cooked through, about 5-7 minutes. Remove the chicken from the pan and set it aside on a plate. In the same skillet, add another tbsp olive oil and sauté the onion, garlic, and bell peppers until soft, about 5-7 minutes. Add the smoked paprika and saffron threads and stir to combine. Add the rice to the pan and stir to coat with the vegetable mixture. Pour in the chicken stock and bring to a boil. Reduce the heat to low and simmer, covered, for 20 minutes or until the rice is cooked through and the liquid is absorbed. Meanwhile, in your SENSARTE Nonstick Sauté Pan, add a tbsp olive oil and sauté the shrimp until pink and cooked through, about 3-4 minutes per side. Remove the shrimp from the pan and set aside. Add the mussels to the same pan and sauté for about 3-4 minutes until they open up. Discard any unopened mussels. Once the rice is cooked, add the chicken, shrimp, and mussels to the pan and stir gently to combine. Cover and cook for an additional 5 minutes to allow the flavors to meld together. Serve hot, garnished with fresh parsley and lemon wedges. You can also use your SENSARTE Nonstick Griddle Pan to cook some crusty bread to serve alongside the paella. Enjoy!
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Recipe of Grilled Shrimp Boil
Ingredients: 1 lb tiger prawns/jumbo shrimp, peeled and deveined 2 tbsps old bay seasoning, divided 2 medium corn, cut into 2-inch slices 10 baby potatoes, halved 2-3 sausages, sliced 1 lemon, quartered 5 cloves garlic, crushed ¼ cup melted butter, divided 3 tsps parsley, freshly chopped, divided 1 tbsp olive oil Instructions: In a medium bowl, combine shrimp and 1 tbsp Old Bay Seasoning. Leave to stand for 5 minutes. At the same time, in a large bowl, combine corn, baby potatoes, sausage, lemon, and garlic. Add seasoned shrimp. Add 2 tbsps melted butter, 1 tsp parsley, and the remaining Old Bay Seasoning. Stir together and let stand for 10 minutes. Get your SENSARTE Nonstick Grill Pan, brush the grill with olive oil and heat over medium-high heat. Add items to the grill, then lightly brush the remaining butter on top. Grill for 5 minutes, until you can see some obvious grill marks. Then, reduce heat to medium, turn items over, and add 1 cup of water. Cover with aluminum foil and simmer for 15 minutes. Serve with remaining chopped parsley on top and Old Bay seasoning. Enjoy!
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