The Nest

Yummy Shrimp

Posted Thursday, February 28, 2008 4:56 PM

-We have two people gone from my office this week so I am actually having to do real work.

-American Idol has just been sorry lately! They are picking the worst songs they could find!


-I made Spicy Wok-Seared Shrimp on Tuesday over rice and it was delish! You have to try this recipe so simple but so good. The only thing I added was a tablespoon of peanut butter.






Spicy Wok-Seared Shrimp
Recipe courtesy Robin Miller, 2007
See this recipe on air Monday Mar. 03 at 3:00 PM ET/PT.
Show:
Quick Fix Meals with Robin Miller
Episode:
Delicious Details

8 ounces cellophane noodles 1/2 cup reduced-sodium chicken broth 2 tablespoons reduced-sodium soy sauce 2 teaspoons cornstarch 1 teaspoon crushed red pepper flakes 1 tablespoon peanut or vegetable oil 1 tablespoon fresh ginger, minced 4 cloves garlic, minced 3 pounds large or jumbo shrimp, peeled and deveined 1/4 cup scallions, chopped


Soak cellophane noodles in hot water for 10 minutes, until soft. Drain and set aside.
While the noodles are soaking, in a small bowl, whisk together broth, soy sauce, cornstarch, and red pepper flakes. Set aside. Heat oil in a wok or large skillet over medium-high heat. Add ginger and garlic and cook for 1 minute. Add shrimp and cook for 2 to 3 minutes, until pink. Add broth mixture and cook 1 minute, until shrimp are cooked through and sauce thickens. Remove from heat and stir in scallions. Serve half of the shrimp over cellophane noodles with all of the sauce.


Last night I made some yummy salmon drizzled with just a little honey on top.




So my cupcakes where a big hit at work and at home so here is the recipe. I don't know that I will try another chocolate cake recipe...the cupcakes are STILL moist and I made them on Sunday! Unfortunately there are only 3 left :(

I used a different frosting recipe but I will have to bring it from home.

INGREDIENTS
2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup HERSHEY®'S Cocoa Powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1/2 cup butter
2/3 cup HERSHEY®'S Cocoa Powder
3 cups confectioners' sugar
1/3 cup milk
1 teaspoon vanilla extract

DIRECTIONS
Heat oven to 350 F. Grease and flour two 9-inch round baking pans.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "Perfectly Chocolate" Chocolate Frosting.

To make "Perfectly Chocolate" Chocolate Frosting: Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla.

One Pan Cake: Grease and flour 13x9x2-inch baking pan. Heat oven to 350 F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

Three Layer Cake: Grease and flour three 8-inch round baking pans. Heat oven to 350 F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

Bundt Cake: Grease and flour 12-cup Bundt pan. Heat oven to 350 F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost

Cupcakes: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350 F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes