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Category Archives: Seafood/Fish

Shrimp with a Cilantro and Mint Sauce

February 5, 2018

 

 

 

 

 

 

 

 

 

This is a yummy green curry made with coconut milk, cilantro and mint! It was a delicious combination I served with lemon rice  and it was a bit hit. Overall- it was a successful attempt at a green coconut curry… I was very satisfied.

  • 1 pound medium sized shrimp, cleaned
  • 2 tablespoons extra light olive oil

Green Curry

  • 1 cup cilantro, chopped
  • ½ cup mint, chopped
  • 2 green onions, chopped
  • 1 medium white onion, chopped
  • 3 garlic cloves
  • 1 inch ginger
  • 1 serrano chili, chopped
  • ¼ cup water

Blend the cilantro, mint, green onions, white onion, garlic, ginger, chili and water till a smooth sauce.

  • 3 teaspoons coriander seeds, toasted and ground
  • 2 teaspoons mustard seeds
  • 10 to 15 curry leaves, chopped
  • 1 (14 ounces) light coconut milk
  • Salt
  • Juice of one lemon

Saute the shrimp on high heat for 2 to 3 minutes in a wok like sauce pan with the extra light olive oil. Take the shrimp out on a paper towel lined platter. Keep aside.

Reheat the wok like sauce pan and add the mustard seeds and curry leaves. Saute for a minute on high heat or till the seeds start to sizzle. Add the sauce and sauté on medium high heat for 10 to 12 minutes, stirring constantly. Add the coriander seeds, salt and coconut milk. Mix well and cook for 5 to 6 minutes on medium heat. Add the shrimp, cook for 2 to 3 minutes. Add the lemon juice, taste for seasonings. Serve with plain or lemon rice.

Shrimp with Cilantro and Mint Sauce

Shrimp Bowl with Peruvian Style Sauce

January 16, 2018

This recipe is a combination of my love of Asian food and a Peruvian style sauce. I saw this sauce recipe in the New York Times- one of my favorite sites to find things to cook. I changed it up a bit and came up with a delicious rice bowl…

Sauce

(Taken from the NYT)

  • 1 cup cilantro
  • 2 jalapenos, seeded and chopped
  • 2 garlic cloves
  • Juice of one lime
  • ¼ cup basil
  • ¼ cup feta cheese
  • ½ cup Dijon mustard
  • 1 teaspoon salt
  • ½ tablespoon sriracha sauce
  • 1 teaspoon honey
  • 1 teaspoon ground cumin
  • ½ cup extra virgin olive oil

Add all the ingredients into a powerful blender. Blend till a smooth sauce is formed. Take out and keep aside. Will last in the fridge for a couple of weeks. Can be used as a condiment for a variety of things.

Fried Rice

  • 1 cup jasmine rice
  • 2 teaspoons butter
  • 2 cups water

Heat a saucepan with the butter. Add the rice and sauté on medium heat for 2 to 3 minutes. Add the water and bring to a boil. Simmer on a medium heat with the pan partly covered till all the water is cooked off. Cover fully with lid, turn the heat down to low and cook for another 15 minutes. Fluff the rice with a fork, take out into a cookie sheet and spread with the fork and refrigerate for at least 2 hours.

  • 2 tablespoons peanut oil
  • ½ cup pancetta, chopped
  • 3 spring onions, chopped with whites and greens separated
  • 2 garlic cloves, chopped
  • 2 teaspoons soy sauce
  • 2 teaspoons fish sauce
  • 1 teaspoon honey
  • Salt

Heat a wok like pan with the peanut oil. Add the pancetta and cook on medium high heat for 3 to 4 minutes or till the pancetta is golden brown. Add the whites of the spring onions and garlic. Saute for 2 to 3 minutes. Add the cooled rice and sauté on high heat for 3 to 4 minutes. Add the sauces and mix well. Check for seasonings, add salt if necessary. Garnish with green parts of the spring onions.

Sauteed Greens

  • 3 to 4 packs of baby bok choy or any other green
  • 2 tablespoons peanut oil
  • 2 to 3 garlic cloves, minced
  • Salt

Heat a wide frying pan with the peanut oil. Add the garlic and sauté for 30 minutes on medium heat. Add the greens and sauté on high heat for 3 to 4 minutes or till the greens are wilted. Add salt and turn heat off.

Sauteed Shrimp

  • 2 tablespoons peanut oil
  • 1 pound medium shrimp, cleaned and deveined
  • Salt

Heat a wide frying pan with the peanut oil. Add the shrimp and cook on high heat for 2 to 3 minutes, turning them once. Add salt to taste and cook till just done- do not over cook.

Assemble the bowls with fried rice, bok choy, shrimp and a drizzle of the Peruvian sauce.

 

Drunken Noodles

November 6, 2017

Sauce

  • ¼ cup fish sauce
  • ¼ cup sweet soy sauce
  • 2 tablespoons oyster sauce
  • 3 tablespoons chili garlic sauce
  • 2 teaspoons corn starch

Mix all the ingredients into a small bowl with the corn starch. Keep aside.

  • 8 ounces big flat rice noodles cooked according to package direction and separated, once separated, drizzle some oil into the noodles and massage through with fingers to avoid sticking together
  • 2 tablespoons peanut oil
  • ½ pound medium shrimp, cleaned and deveined
  • 4 garlic cloves, minced
  • 1 serrano chili, sliced, optional
  • 1 large yellow onion, sliced
  • 1 cup grape tomatoes, sliced in half
  • 1 cup Thai basil, leaves only, chopped
  • 2 packs of baby bok choy, trimmed and sliced in half
  • 2 eggs, room temperature

Heat a wok like pan with the peanut oil. Add the onion, garlic and chili. Saute on high heat for 2 to 3 minutes. Add the grape tomatoes and the bok choy and sauté for another 2 to 3 minutes. Add the noodles and sauce. Bring to a boil and add the shrimp. Cook for 2 minutes and add the 2 eggs. Mix really well until the eggs are incorporated and the dish becomes creamy. Add the basil, mix well and check for seasonings. Serve warm.

Shrimp and Scallop Cakes

September 19, 2017

It’s still warm outside and these are perfect for a quick weeknight meal…

  • ½ pound medium shrimp, peeled and deveined
  • 6 large scallops, cleaned

Place the shrimp and scallops into a food processor and pulse about 10 times or till the seafood is finely chopped. Take out and transfer to a medium bowl. Keep aside.

  • 2 tablespoons olive oil
  • 1 medium yellow pepper, chopped
  • 4 green onions, whites and greens separated and chopped
  • 1 garlic cloves, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground chipotle
  • 1 teaspoon salt

Heat a medium skillet with olive oil. Add the pepper, the white part of the green onions and garlic. Saute on medium heat for 2 to 3 minutes. Add the cumin, chipotle and salt. Continue to sauté on medium heat for 10 minutes. Turn heat off and let cool completely.

  • 1 large egg, beaten
  • ½ cup cilantro, chopped
  • 1 cup panko breadcrumbs, divided in half
  • 1 teaspoon salt

Add the egg, cilantro, green parts of the green onions, salt and half cup of the panko breadcrumbs to the chopped seafood. Add the cooled pepper mixture. Mix well and place in the fridge for an hour.

Divide the mixture into 4 large cakes and dredge with the remaining ½ cup panko breadcrumbs.

  • 2 tablespoons olive oil
  • 2 tablespoons butter

Heat the oil and butter in a non-stick pan and add the cakes. Cook on medium high heat for 3 to 4 minutes on each side. Serve with chili lime sauce.

Chili Lime Sauce

  • ¼ cup mayonnaise
  • Juice of one lime
  • 1 teaspoon chili powder
  • 1 teaspoon salt

Mix all the ingredients and serve with the cakes.

 

Shrimp Cake Sandwich with Chili Lime Sauce

August 29, 2017

So good and so perfect for this warm weather… enjoy a cold glass of wine or beer with this delicious meal!!

  • 12 medium shrimp, deveined and cleaned with tails off
  • 2 green onions, chopped
  • ½ yellow pepper, chopped
  • 2 tablespoons chives, chopped
  • Juice of one lime
  • 1 egg, beaten
  • 1½ cups panko breadcrumbs
  • Salt
  • 2 tablespoons olive oil
  • 2 tablespoons butter

Transfer the shrimp to a food processor and process for 10 seconds. Add the green onions, pepper, chives, lime juice, egg and 2 teaspoons salt. Process till smooth for about 45 seconds. Add ½ cup panko and process for another 15 seconds. Take out and form into 4 patties and roll into the remaining 1 cup panko. Place the patties on a parchment paper and refrigerate for at least 30 minutes. Heat a non-stick with the olive oil and butter on medium heat. Cook the shrimp patties for 4 minutes on each side or till cooked through.

Chili Lime Sauce

  • ¼ cup mayonnaise
  • 2 tablespoons yogurt
  • 1 teaspoon chipotle powder
  • 1 teaspoon salt
  • Juice of one lime

Mix all ingredients well in a small bowl. Serve the shrimp cakes in ciabatta rolls with the lime sauce.

Grilled Shrimp with Dill and Tzatziki Sauce

June 27, 2017

This is my nod to our delicious trip to Greece a couple of summers ago. All the flavors I loved and enjoyed are in this delicious dish. Perfect dish for a summer evening with a glass of Rose!!

  • 1 pound fresh shrimp, cleaned and deveined
  • 1 tablespoon extra virgin olive oil
  • ¼ cup fresh dill, chopped
  • 1 teaspoon dried oregano, crushed
  • Zest of one lemon, save the lemon for juicing a bit later
  • 3 garlic cloves, grated
  • Salt

Marinate the shrimp with the olive, dill, oregano, lemon zest, garlic and salt for at least 2 to 3 hours. Half an hour before grilling, juice the lemon into the shrimp. Skewer the shrimp and grill until just done.

Tzatziki Sauce

  • ½ cup Greek yogurt
  • ¼ cup grated cucumber, excess water squeezed out (between your palm)
  • 2 garlic cloves, grated
  • Juice of half a lemon
  • 1 teaspoon salt
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons fresh dill, chopped

Mix all the ingredients together, taste for seasonings and let it sit for half an hour.

Serve with freshly grilled pita and shrimp.

Shrimp Enchilada with Tomatillo Sauce

May 8, 2017

My husband’s favorite thing to order at a Mexican restaurant is shrimp enchiladas.. and typically it is served with some refried beans, etc. Well, I decided to recreate it at home as we all know, one can’t beat homemade food.. so here it is…. very yummy!

  • 1 tablespoon extra virgin olive oil
  • 1 pound medium shrimp, cleaned
  • 1 medium onion, sliced
  • 2 garlic cloves, grated
  • Juice of half a lemon
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika
  • ½ cup cilantro, chopped

Heat a medium frying pan with the olive oil. Add the onion and garlic and sauté on medium heat for 3 to 4 minutes. Add the shrimp, salt and smoke paprika. Cook for 3 to 4 minutes till the shrimp are almost done. Turn heat off and drizzle with lemon juice.

Tomatillo Sauce

  • 4 to 5 tomatillos, cut in half
  • 1 medium onion, cut in half with skin on
  • 4 to 5 garlic cloves, with skin on
  • 1 poblano pepper, cut in half
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon salt
  • 1 cup water
  • 1 cup cilantro
  • 2 teaspoon salt

Preheat oven to 400 degrees F.

Line a cookie sheet with aluminum foil. Place the tomatillos, onion, garlic and poblano pepper on the sheet and drizzle with olive oil and sprinkle with salt. Roast in oven for 45 minutes till the vegetables are soft. Place into a blender with the water, cilantro and salt. Blend till smooth, taste for seasonings and keep aside.

  • 6 to 8 flour tortillas
  • 1 to 1½ cups shredded mozzarella
  • ½ cup cilantro, chopped

Preheat oven to 350 degrees F.

Transfer the tomatillo sauce in a flat platter. Dip each tortilla in the sauce. Place the tortilla on a cutting board, add 3 to 4 shrimp with the onions, top with a tablespoon of shredded cheese. Roll the tortilla and add to an oven-proof platter seam side down. Repeat the process with all the tortillas. Top with the remaining shredded cheese and cover with aluminum foil, bake for 40 minutes. Take out and serve with refried beans and guacamole.