by hamanasi on April 1, 2012
Hamanasi’s Napolean Shrimp Salad
Ingredients:
Shrimps~10 Sautéed (seasoned w/salt & pepper)
Romaine Lettuce~1/3 small chop
Flour Tortilla~ 1, cut in quarters and fried
Ranch Dressing~as desired
Cucumbers, medium~¼, small dice
Tomato, medium~ 1/3 wedge, small dice
Method:
- Place 1 tsp. of dressing in center of plate.
- Place one ¼ of the fried flour tortilla on top of the dressing.
- Layer tortilla with lettuce and shrimps and repeat until complete.
- Top with a sprinkle of the diced cucumbers, tomatoes, shrimps and a good drizzle of dressing.
by hamanasi on February 5, 2012
Are you ready for another one of our delicious recipes? The Chimichanga is among our guest favorite desserts. Let us know which one was your favorite!
Hamanasi’s Chimichanga
Ingredients: For 1 filled Chimichanga Flour Tortilla
Flour Tortilla 1, large
Bananas, large 3, peeled and sliced medium thick
Almonds, sliced 2 Tbsp.
Brown Sugar ½ cup
Butter 1 Tbsp.
Cinnamon Powder ½ tsp.
Raisins 2 Tbsp.
Vanilla Extract ¼ tsp.
Preparation
- Place all ingredients in a small pot and allow to simmer or cook down for about 15 minutes until ingredients appear caramelized, brown and soft.
- Allow to cool on stove top then take one Flour Tortilla and fill.
- Secure tortilla closed with frilled toothpicks.
- Deep fry the Chimichanga in a deep pot of how oil or a deep-fryer until tortilla is golden in cooler all around.
- Remove from fryer and allow to drain for about a minute.
- Carefully cut off crunchy ends (optional), you should have 4 servings from one Chimichanga burrito.
- Top with vanilla ice-cream and drizzle with caramel sauce, enjoy!
Happy Cooking & Eating
From
The Hamanasi Kitchen!
