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Category Archives: Seafood/Fish

Garlic and Cilantro Shrimp with Soba Noodles

May 29, 2018

Garlic and Cilantro Shrimp with Soba Noodles

  • 1 pound medium shrimp, cleaned and deveined
  • 4 garlic cloves, smashed
  • 1 teaspoons salt
  • ½ cup cilantro, chopped
  • 3 tablespoons extra virgin olive oil

Add the garlic and salt into a mortar and pestle. Pound till the garlic and salt are mixed well. Add the cilantro and oil and pound and mix till a paste is formed (this can be done in a food processor). Spread the paste all over the shrimp and marinate for 4 to 5 hours in the refrigerator.

  • 2 tablespoons extra light olive oil
  • 1 medium yellow onion, sliced
  • 3 garlic cloves, smashed
  • 3 cups Soba noodles, cooked
  • 5 cups spinach or Chinese greens
  • 3 tablespoons tamari
  • 2 teaspoons Worcestershire sauce
  • 2 tablespoons sweet chili sauce
  • ½ cup cilantro, chopped

Heat a large wok like pan with the oil. Add the onion and garlic and sauté on medium heat for 2 minutes. Add the soba noodles and greens. Saute for another minute and add the tamari, Worcestershire sauce and sweet chili sauce. Mix well and check for seasonings.

Preheat oven to broil.

Skewer the shrimp and broil in the oven 3 to 4 minutes on each side or till done. Careful not to over cook the shrimp. Take shrimp off the skewers and serve on top of the noodles.

Garlic Cilantro Shrimp

May 28, 2018

Garlic Cilantro Shrimp

I adapted this recipe from Saveur magazine. We had some friends over for a tapas party and I made this dish. It is a bit involved but so worth the extra work. The good thing is that the sauce can be prepared ahead of time. It worked out very well, as I was able to attend to my guests and cook the shrimp right before serving. Try this dish next time you want to have garlic shrimp.

  • 1 to 2 pounds medium shrimp, shelled and deveined
  • 1 to 2 teaspoons salt

Sprinkle the salt on the shrimp and let sit for 1 to 2 hours.

  • ¼ cup extra virgin olive oil
  • 3 garlic cloves, smashed
  • 2 two inch baguette slices
  • 4 garlic cloves, grated
  • ½ cup slivered, blanched almonds
  • ½ cup parsley, chopped
  • ½ cup cilantro, chopped
  • 2 cups fish stock (2 tablespoons separate)
  • 1 bay leaf
  • Salt

Add olive oil and garlic cloves to a medium saucepan and cook on medium heat for 3 to 4 minutes, making sure the garlic cloves don’t burn. Take out the garlic and discard. Turn the heat up and fry the bread slices 1 to 2 minutes on each side. Take out and place on a paper towel. Turn the heat off.
Transfer the fried slices, garlic, almonds, parsley, cilantro and 2 tablespoons of fish stock. Process till smooth.
Add the remaining fish stock to the garlic olive oil. Turn the heat on and bring to a boil. Add the bay leaf and cook for 5 to 7 minutes. Add the processed mixture and bring to a boil and cook on a simmer for 10 minutes. Add the shrimp and gently cook till they are cooked. Serve immediately.

Shrimp Asparagus Bok Choy with Sweet Chili Sauce

May 21, 2018

A yummy Chinese inspired recipe with delicious asparagus!

Sweet Chili Sauce

  • ½ cup rice vinegar
  • 1 cup water
  • 1 tablespoon sugar or honey
  • 3 garlic cloves, grated
  • 1 teaspoon crushed red pepper flakes
  • 2 tablespoons Shao Hsing Hua Tiao cooking wine (cooking sherry will do)
  • 2 tablespoons fish sauce

Transfer the vinegar, sugar, garlic, pepper flakes, cooking wine and fish sauce to a small saucepan. Bring to a boil and simmer on a lower heat for about 7 to 8 minutes until the mixture is reduced by half. Check for seasonings and keep aside.

  • 1 pound medium shrimp, cleaned and deveined
  • 2 teaspoons salt
  • 1 tablespoon cornstarch
  • 3 tablespoons extra light olive oil
  • 1 bunch bok choy, chopped
  • 1 bunch asparagus, trimmed and cut in 2 inch pieces
  • 3 garlic cloves, grated
  • 1 inch ginger, grated

Sprinkle the cornstarch and salt all over the shrimp. Mix and heat a wok like pan with the oil. Brown the shrimp on both sides in 2 to 3 batches- briefly. Take the shrimp out and set aside. Reheat the pan and add the garlic and ginger. Saute on medium heat and add the vegetables. Saute for 3 to 4 minutes. Add the shrimp and the chili sauce. Bring to a boil and simmer till the shrimp is cooked through. Serve with brown rice.

 

Shrimp Cake Sandwich with Chili Lime Sauce

May 1, 2018

Great recipe for the warm days coming our way…

  • 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.

Sauteed Shrimp with Indian Pickling Spices

April 30, 2018

This is a great dish for a main meal or an appetizer…it’s yummy!!

  • 1 pound medium shrimp, cleaned and deveined
  • 2 tablespoons peanut oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon mustard seeds
  • 1 teaspoon onion seeds (nigella seeds)
  • ¼ teaspoon fenugreek seeds
  • 1 medium onion, sliced
  • 1 serrano chili, chopped
  • 2 tablespoons tomato puree
  • Salt
  • ½ cup cilantro, chopped
  • Juice of half a lime

 

Heat a wok like pan with the peanut oil. Add the cumin, fennel, mustard, onion and fenugreek seeds. Saute on medium heat for 30 seconds. Add the onion and serrano and sauté on medium heat for 3 to 4 minutes. Add the tomato puree and sauté for 3 to 4 minutes. Add the shrimp and sauté for 3 to 4 minutes. Add salt and cilantro. Add lime juice. Serve warm.

Fettuccine with Scallops and Garlic

April 2, 2018

I served this delicious pasta dish with some yummy asparagus, simply cooked with some olive oil and salt… very springy!!

  • ½ pound fresh fettuccine
  • Salt
  • ¼ cup extra virgin olive oil
  • 4 garlic cloves, sliced
  • ½ teaspoon red pepper flakes
  • 10 large scallops, cleaned
  • ½ cup clam juice
  • Juice and zest of one lemon
  • ½ cup chopped fresh parsley

 

Bring a large pot of salted water to a boil. Add the pasta and cook according to package label and reserve ½ cup cooking water, then drain and keep aside.

In the meantime, heat the oil in a large skillet over medium heat. Brown the scallops on both sides about 30 seconds each. Take out and keep aside, let cool and slice each scallop into 3 to 4 slices. Reheat the pan on medium heat and add the garlic, red pepper flakes and ½ teaspoon salt. Cook for about a minute. Add the clam juice, lemon zest and juice. Add the pasta and the pasta water. Add the scallops and parsley, toss to coat and cook for another minute or two until the scallops have warmed through. Season with salt and pepper. Drizzle with a bit of olive oil before serving.

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.