CREAMY CHIPOTLE SHRIMP | best easy shrimp recipe (low-carb & keto)
This creamy chipotle shrimp recipe is a mouth-watering dinner you can whip up in just 30 minutes. Jumbo shrimp are coated in a creamy and zesty chipotle sauce, then topped with fresh herbs and peppers for a spicy kick. Shrimp have never tasted so good!
It's a restaurant-quality meal right at home that's incredibly flavorful with just the right amount of kick to it - all thanks to chipotle peppers. Enjoy this on top of a bed of rice, zucchini noodles or sauteéd vegetables. Either way, this light, healthy, and cozy dish is something that can be enjoyed all year round! It's gluten-free, low-carb, keto, and you can even make it dairy-free (see my tips on the post below). Enjoy!
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Salad Rolls w/ Spicy Garlicky Creamy Dip - Hot Thai Kitchen!
If you think you know salad rolls, think again! These gorgeous bite-sized salad rolls have become popular in Bangkok in the recent years, and it's something my mom always brought home for me during my most recent trip home.
The star of this dish is the dipping sauce: creamy, garlicky, spicy, tart...this is the best thing to dip veggies in! Seriously...this has now become my favourite way to eat salad!
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
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WOW I love this! Bistro style chicken in vinegar sauce recipe
In this video recipe tutorial learn how to make the French bistro classic, poulet au vinaigre (creamy chicken in vinegar sauce). This is a classic recipe from city of Lyon which is known as the gastronomical capital of France. Get the recipe:
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The dish consists of sauteed chicken cuts cooked in a sauce made with red wine vinegar, white burgundy wine and home made chicken stock. When the sauce is done the acidity level is adjusted by adding a generous serve of cream. The result? A one of a kind tangy, creamy chicken recipe.
Best served with pilaf rice, macaroni gratin or pan fried green beans.
You can also drink the wine you use to make the sauce so make it a good one. Ideally, a maconnais wine or white burgundy.
recipe for 4 people:
Ingredients:
8 pieces of chicken (breast , legs and thighs)
1 medium sized onion roughly chopped
1 shallot roughly chopped
2 cloves of garlic
2 table spoons of freshly chopped tarragon
1 tablespoon of tomato paste
400 ml of liquid cream (heavy whipping or double cream)
500 ml of chicken stock
400 ml of white burgundy wine
200 ml of red wine vinegar (or tarragon vinegar)
Salt and pepper to season the meat
1 tablespoon of butter and oil to cook the meat
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Creamy Garlic Shrimp Toast - Food Wishes
I love serving saucy things over toast. And, when that saucy thing is creamy garlic shrimp, and the toast it’s over has been pan-fried in butter, I really, really love it. This works as a special occasion appetizer, or a quick and easy weeknight meal. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
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The EASIEST Peanut Dipping Sauce Recipe!
This Easy Thai Peanut Sauce Recipe only takes a few simple ingredients and 5 minutes to make. It’s full of creamy peanut butter, rich soy sauce, a little bit of sugar, and spicy Sriracha sauce. You can dip fresh spring rolls or chicken satay into it or drizzle it on any and everything that needs a sweet and spicy kick.
FULL RECIPE:
PRINTABLE RECIPE:
INGREDIENTS:
½ cup peanut butter smooth
2 Tbsp. soy sauce Tamari or gluten-free
2 Tbsp. brown sugar honey or coconut sugar
1 Tbsp. rice vinegar or lime juice
1 clove garlic crushed
½-1 tsp. Sriracha sauce to taste
3-6 Tbsp warm water
INSTRUCTIONS:
Add all ingredients, except for the water, to a medium-sized bowl.
Whisk until well smooth and well combined.
Slowly add in warm water 1 tablespoon at a time to help thin it out.
This recipe makes roughly ¾ cup of sauce, or 12 tablespoons. Serve sauce with Fresh Spring Rolls and enjoy!
RECIPE NOTES:
Meal Prep and Storage:
To Prep Ahead: You can prepare homemade peanut sauce up to 3-4 days in advance. The sauce will slowly start to lose some of its flavor.
To Store: Store prepared peanut sauce in an airtight container in the refrigerator for up to 2 weeks.
To Freeze: Freeze leftover peanut sauce in a freezer safe container for up to 4-6 months.
To Reheat: You can either let stored peanut sauce sit out on the counter for an hour before serving, microwave it in the oven for 10-20 seconds, or heat it up in a small saucepan on the stove until smooth and creamy.
Pro Tips and Tricks:
Microwave peanut butter for 10 seconds before adding in to help soften it up.
Add warm water, and not cold, so you can easily stir the peanut sauce until smooth.
Make a double or triple batch and store leftovers in the freezer.
Add a little Sriracha sauce at a time and taste after each addition until it reaches your desired spice level.
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How To Make Peppercorn Sauce | Cookery School | Waitrose
Chef Tutor Becca McGonagle shows you how to make creamy peppercorn sauce, a classic to serve with steak.
Rich and tangy in flavour, this peppercorn sauce is great to have fresh or to make in advance. Becca explains the importance of using fresh stock for your sauce as well as ways in which it can be altered to suit your personal taste.
We are the only supermarket to have our own Cookery Schools. You can join Becca and our other talented chefs to perfect your skills in a wide range of different classes. We have specialised kitchens in Finchley Road, Kings Cross and Salisbury and you can join our chefs virtually too. Click on the link below to find out more.
Ingredients:
1 tbsp rapeseed or sunflower oil
1 medium shallot, finely chopped
1 clove garlic, crushed or finely grated
1 tbsp black or green peppercorns
2 tbsp brandy
500g pot fresh Cooks’ Ingredients Beef Stock
100ml whipping cream
2 tsp Dijon mustard
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