Welcome to the PSPA Cooking Corner!
We’re looking to gather and share your favorite recipes from home, while we’re all apart!
We’d love to post your own recipe here too with a video, pictures, or just the steps and ingredients.
Please send us your submissions at: pspa@pspaandover.org
Our first entry comes courtesy of one of our PSPA parents from China!
Fried Shrimp (click for video)
Ingredients:1 pound of shrimp1 red pepper1 teaspoon of white pepper powder1 teaspoon of minced garlic1/2 teaspoon of minced ginger1/3 teaspoon of salt1 teaspoon of oyster sauceStep 1:Rinse and drain the shrimps. Add white pepper powder, minced garlic, salt, and oyster sauce, then mix them together. Let it stand for 10 minutesStep 2:Put some oil in a pan. Put minced ginger and red pepper in it and fry them as the temperature goes up. At last add the shrimps to the pan and fry them.
Chicken & Andouille Gumbo
Ingredients:1/2 cup vegetable oil1/2 cup flour1 onion, diced1/2 green bell pepper, diced4 cloves garlic, minced4 skinless chicken thighs, chopped2 tsp creole seasoning1/2 can diced tomatoes, drained1 tsp dried thyme6 cups chicken stock1/2 lb andouille sausage1/2 tsp Worcestershiresalt to taste2 cups cooked riceDirections:In a Dutch oven, heat oil over medium-high heat. When almost smoking add flour. Whisk to mix fully. Turn down heat to medium. With a flat-bottomed wood spoon continue mixing to prevent roux from burning as it browns. When roux is dark brown add onions and stir to mix. Cook five minutes to soften. Add bell pepper and cook another few minutes to soften. Add garlic and cook for 1 minute. Add chicken thighs and sprinkle in creole seasoning. Stir to mix. Add tomatoes, thyme and stock. Stir, increase heat to high and bring to a boil. Turn down heat to medium-low and simmer. Reduce by 1/3 and add andouille. Cook another 10 minutes. Add Worcestershire and salt to taste. Mix in rice in desired amount, more for thick rice stew, less for soup. Serve.
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