Tag: shrimp recipes
Bucatini with Salted Pork and Shrimp
½ cup salted pork, cut into chunks less than ½- inch
2 tablespoons olive oil
1 medium onion, chopped
2 to 3 garlic cloves, chopped
28 ounces can of San Marzano tomatoes
½ pound medium shrimp, deveined and cleaned
Salt
½ teaspoon hot red pepper flakes
½ pound cooked bucatini, cooked al dente with 1 cup spare pasta water
½ cup fresh parsley, chopped
Heat a wide skillet with the olive oil and salted pork and fry over low heat for 15 minutes or till the fat is rendered out and the meat is crisp. Remove the pork with a slotted spoon and set aside.
Add the onion and garic and sauté over medium heat for five minutes. Crush the tomatoes with hand in the can and add to the onion mixture. Cook for 20 minutes on medium heat with the lid on. Check for seasonings and add salt and the red pepper flakes.
Add the raw shrimp and cook for 2 to 3 minutes. Add the al dente pasta and cook on medium for another 2 to 3 minutes, till the shrimp is cooked through- careful not to over cook. Check for seasonings and garnish with parsley.
Sauteed Shrimp with Indian Pickling Spices
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.
Creamy Shrimp With Penne
- 1 to ½ pound penne, cooked al dente
- 2 tablespoons extra virgin olive oil
- 1 medium shallot, chopped
- 3 garlic cloves, chopped
- 2 to 3 tablespoons fresh thyme
- ½ cup white wine
- ½ cup clam juice
- 2 cups homemade tomato sauce or a 28 oz can of crushed tomatoes
- ½ cup half and half
- 1 pound medium shrimp, deveined and peeled
- Salt
Heat a wide saucepan with olive oil. Add the shallot, garlic and thyme and sauté on medium heat for 2 to 3 minutes. Add the white wine and clam juice to deglaze. Bring to a boil and add the tomato sauce. Bring to a boil and simmer for ten minutes. Lower the heat and add the half and half and shrimp. Cook for 6 to 7 minutes or till the shrimp are cooked. Add salt and cooked penne. Mix well and check for seasonings. Serve hot.
Kerala Fry Shrimp
- 1 pound medium shrimp, cleaned and deveined
Dry Rub
- 2 teaspoons cumin seeds
- 1 teaspoon coriander seeds
- ½ teaspoon fenugreek seeds
- 2 teaspoons salt
Add the spices into a spice grinder and grind to a powder. Sprinkle the spice rub all over the shrimp and marinate in the fridge for 2 to 3 hours.
- 1 tablespoon coconut oil
- 2 tablespoons extra light olive oil
- 3 tablespoons corn starch
Take the shrimp out of fridge and sprinkle with corn flour.
- 4 to 5 garlic cloves, peeled and grated
- 2 inches fresh ginger, peeled and grated
- 8 to 9 curry leaves, sliced
- ½ cup cilantro, chopped
Heat a wok like pan with the coconut and olive oil. Saute the shrimp in a few batches making sure not to over crowd the pan. Saute for about a minute or two and take out onto a platter. Reheat the pan on a simmer and add the garlic, ginger and curry leaves. Saute on a medium heat for 2 to 3 minutes. Add the shrimp and sauté for another few minutes on high heat until shrimp is done. Garnish with cilantro and add salt if necessary. Serve warm.