Nano Cooking Recipes

Cajun Jambalaya with Shrimp, Chicken, and Sausage

Ingredients:

1 lb medium shrimp, peeled and deveined

1 lb chicken breast or thighs, cut into small pieces

12 oz smoked sausage, sliced into rounds

2 tbsp olive oil

1 onion, diced

1 green bell pepper, diced

2 celery stalks, diced

3 cloves garlic, minced

1½ cups long-grain rice

1 can (14 oz) diced tomatoes

3 cups chicken broth

2 tsp Cajun seasoning (adjust to taste)

½ tsp smoked paprika

½ tsp thyme

Salt and black pepper to taste

2 tbsp chopped parsley

Instructions:

1. Heat 1 tbsp oil in a large skillet over medium-high heat. Brown the sausage slices, then remove and set aside.

2. Add chicken pieces to the same pan and cook until browned. Remove and set aside with the sausage.

3. Add another tbsp of oil. Sauté onion, bell pepper, celery, and garlic for 4–5 minutes until softened.

4. Stir in rice, Cajun seasoning, paprika, thyme, salt, and pepper. Toast the rice for 1–2 minutes.

5. Add tomatoes and chicken broth. Stir, then return sausage and chicken to the pan. Bring to a boil, then reduce heat, cover, and simmer 20 minutes.

6. Add shrimp on top, cover again, and cook 5–7 minutes more until shrimp are pink and rice is tender.

7. Stir gently to combine. Garnish with parsley and serve hot.

Garlic Butter Shrimp & Steak with Mashed Potatoes and Broccoli

Ingredients

1 steak (ribeye or similar cut)

8–10 large shrimp, peeled and deveined

2 cups broccoli florets

3–4 medium potatoes, peeled and chopped

3 tbsp butter

3 cloves garlic, minced

1/2 onion, sliced

1/4 cup milk or cream

Salt, to taste

Black pepper, to taste

Olive oil

Fresh parsley, chopped (for garnish)

Instructions

Boil potatoes in salted water until fork-tender. Drain, mash with butter and milk, then season with salt and pepper.

Steam or sauté broccoli until tender but still bright green; season lightly.

Season steak with salt and pepper. Sear in a hot pan with olive oil to desired doneness. Let rest.

In the same pan, sauté onions until soft. Add shrimp, garlic, butter, salt, and pepper. Cook until shrimp turn pink and opaque.

Plate steak, mashed potatoes, broccoli, and shrimp. Spoon garlic butter and onions over shrimp.

Garnish with chopped parsley and serve.

Garlic Butter Chili Shrimp

Ingredients:

500g large shrimp (peeled and deveined, tails on optional)

3 tbsp butter

4 cloves garlic (finely minced)

2 tbsp chili garlic oil or chili paste

2 tbsp soy sauce

1 tbsp tomato paste

1 tbsp brown sugar

1/4 cup water

1 small onion or shallot (finely chopped)

Salt and pepper to taste

Instructions:

Melt butter in a pan over medium heat.

Add garlic and chopped onion; sauté until fragrant and slightly golden.

Stir in chili garlic oil, tomato paste, soy sauce, brown sugar, and water. Mix well and let simmer for 2–3 minutes.

Add shrimp and cook, stirring, until they turn pink and are fully cooked (about 4–5 minutes).

Let the sauce thicken slightly and coat the shrimp well.

Season with salt and pepper if needed.

Serve hot.

Creamy Chicken Caesar Pasta Salad

Ingredients

300 g rotini pasta

2 chicken breasts, cooked and diced

6 slices bacon, cooked and chopped

1½ cups romaine lettuce, chopped

½ cup cherry tomatoes, halved

½ cup Caesar dressing

¼ cup mayonnaise

¼ cup grated Parmesan cheese

1 clove garlic, minced

½ teaspoon black pepper

Salt to taste

Instructions

1. Cook the rotini pasta in salted boiling water according to package instructions until al dente. Drain and let it cool slightly.

2. In a large bowl, combine the Caesar dressing, mayonnaise, minced garlic, black pepper, and Parmesan cheese to make a creamy dressing.

3. Add the cooked pasta, diced chicken, chopped bacon, romaine lettuce, and cherry tomatoes to the bowl.

4. Toss everything together until well coated with the dressing.

5. Taste and adjust with salt and extra pepper if needed.

6. Serve immediately or chill for 20–30 minutes before serving for a colder pasta salad.