SPICY CORN RAGOUT
This is a great dish to serve at a family gathering. The "heat" can be easily adjusted to your preference and fresh or frozen corn may be used. Adapted from Bonnie Stern "Simply Heartsmart".
Provided by Cookin-jo
Categories Corn
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a big deep skillet or pot.
- Add the onion and cook until softened.
- Add the garlic, do not let it brown.
- Add peppers, chilies and cook for 5-10 minutes.
- Stir in corn and then add stock. Boil 5 minutes.
- Add spinach and cook until wilted.
- Season with salt and pepper, then add cilantro and green onion to garnish.
Nutrition Facts : Calories 178.5, Fat 3.5, SaturatedFat 0.6, Cholesterol 0.7, Sodium 255.6, Carbohydrate 35.6, Fiber 6.1, Sugar 7.8, Protein 7.3
CHEF JOHN'S DEVILED SHRIMP RAGU
This subtly sweet, fairly fiery shrimp ragu served over my creamy corn custard would make a fantastic first course for any dinner, and it's certainly rich enough to be enjoyed as a entree. You can also pour this over rice or noodles with complete confidence.
Provided by Chef John
Categories Seafood Shellfish Shrimp
Time 50m
Yield 4
Number Of Ingredients 15
Steps:
- Place shrimp shells into a saucepan with bay leaf and 1 pinch of smoked paprika over medium-low heat; cook and stir shells until they turn pink, about 5 minutes. Pour in water, bring to a simmer, reduce heat to low, and simmer shrimp stock for 20 to 25 minutes.
- Mix lemon juice, ketchup, brown sugar, ground chipotle pepper, 1/2 teaspoon smoked paprika, garlic, 1 pinch of salt, and cayenne pepper in a bowl.
- Strain shrimp stock into a bowl; discard shells and bay leaf. Whisk shrimp stock into ketchup mixture and set aside.
- Heat vegetable oil in a large skillet over high heat until small wisps of smoke rise from the skillet. Cook shrimp in the hot oil until bottom sides of shrimp are seared and browned, about 3 minutes. Stir in shrimp stock mixture and cook until shrimp are opaque, about 3 minutes. Transfer shrimp to a bowl using a slotted spoon, leaving sauce in skillet.
- Bring sauce to a boil and cook until sauce has reduced and thickened, 3 to 4 minutes. Stir in cold butter, turn off heat, and let residual heat of pan melt butter. Stir until butter has incorporated into sauce and sauce is slightly thickened.
- Stir shrimp into sauce and toss with chives. Serve shrimp with sauce.
Nutrition Facts : Calories 146.4 calories, Carbohydrate 8.2 g, Cholesterol 93.9 mg, Fat 8.6 g, Fiber 0.2 g, Protein 9.7 g, SaturatedFat 2.8 g, Sodium 269.7 mg, Sugar 6.9 g
SPICY CHICKEN AND HOMINY RAGOûT
Steps:
- Heat vegetable oil in heavy large skillet over medium-low heat. Sprinkle chicken with salt and pepper. Add chicken to skillet and sauté until no longer pink, about 3 minutes. Add tomatoes, hominy and chili powder and bring to boil. Reduce heat and simmer uncovered until chicken is cooked through and sauce is slightly thickened, breaking up tomatoes with back of spoon, about 8 minutes. Mix in cilantro. Season ragout to taste with salt and pepper and serve.
CAJUN CHICKEN RAGOUT
This is an old, personal favorite recipe of mine. While not totally authentic, it celebrates the fabulous flavors of Cajun cuisine. Serve this thick sauce over rice.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 1h
Yield 4
Number Of Ingredients 20
Steps:
- Cook and stir bacon in a skillet over medium heat until crisp, about 10 minutes. Transfer bacon to a bowl with a slotted spoon, reserving 2 tablespoons bacon fat in the pan.
- Return skillet to medium heat; cook and stir onion, celery, and a pinch of salt until onion begins to soften, about 5 minutes. Add green bell pepper, red bell pepper, and garlic; cook, stirring frequently, until bell peppers are soft, about 5 minutes.
- Pour vegetable oil into the onion mixture, sprinkle in flour, and cook until flour is browned and mixture thickens, about 5 minutes. Add 1 teaspoon black pepper, paprika, oregano, and cayenne pepper and stir to combine.
- Pour 1/4 cup of chicken broth into vegetable mixture; cook and stir, scraping any browned bits off the bottom of the pan, until combined. Add remaining broth and Worcestershire sauce. Increase heat to medium-high and simmer until sauce is thick and reduced slightly, about 10 minutes.
- Reduce heat to low. Add andouille sausage, chicken, and reserved bacon. Cook until heated hot.
- Remove from heat, stir in green onions, and season with salt and black pepper to taste.
Nutrition Facts : Calories 512.3 calories, Carbohydrate 20.9 g, Cholesterol 104.7 mg, Fat 31.4 g, Fiber 3.4 g, Protein 34.7 g, SaturatedFat 9.5 g, Sodium 1875.1 mg, Sugar 5.6 g
SPICY PEA RAGOUT
Make and share this Spicy Pea Ragout recipe from Food.com.
Provided by PinkCherryBlossom
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook the pasta according to the packet.
- Heat oil in a large pan. cook shallots for 8 mins until soft and coloured.
- Add cumin and garlic and cook for another 2 minutes.
- Add cherry toms and cook for a further 5 minutes.
- Add tobasco, peas, zest and juice and cook for another 3 minutes.
- Drain pasta and place everything in the pasta pan. Stir in the parsley and serve.
Nutrition Facts : Calories 549.1, Fat 13.1, SaturatedFat 1.8, Sodium 136.2, Carbohydrate 98.3, Fiber 15.6, Sugar 8.6, Protein 14.6
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