Your Cooking Coach
Show MenuHide Menu

Tag: shrimp

Sauteed Shrimp with Indian Pickling Spices

July 8, 2019

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.

Udon Noodles with Sausage and Shrimp

June 10, 2019
  • 1 pound udon noodles, prepared according to package directions
  • 2 tablespoons peanut oil
  • 3 sausage links, casings off and crumbled (I used Korean style sausages)
  • 1 large onion, sliced
  • 3 garlic cloves, sliced
  • 2 cups broccoli florets
  • ½ pound shrimp, deveined and cleaned
  • Salt

Sauce

  • 2 tablespoons soy sauce
  • 2 tablespoons mirin
  • 1 tablespoon Worcestershire sauce
  • ½ cup chicken broth
  • 2 teaspoons corn starch

Mix all the ingredients for the sauce and keep aside.

Heat a wok like saucepan with the peanut oil. Add the crumbled sausage and sauté on medium high heat for 4 to 5 minutes. Add the onion and garlic and sauté for 3 to 4 minutes. Add the broccoli and cook for 3 to 4 minutes. Add the udon noodles and sauce. Bring to a boil and add the shrimp. Mix well, cook for another 2 to 3 minutes till the shrimp is cooked through, adjust the seasonings and serve.

 

Shrimp in Poblano Sauce

September 24, 2018

Shrimp in Poblano Sauce with Spinach Polenta

  • 3 poblano peppers, seeded and cut in half
  • 3 green tomatoes, cut in half
  • 1 large yellow onion, cut in half
  • Drizzle of olive oil
  • Salt
  • Pepper
  • 1 cup cilantro, chopped
  • ½ cup chicken broth

Preheat oven to 400 degrees F.

Line a cookie sheet with aluminum foil. Transfer the vegetables onto the sheet and drizzle olive oil. Sprinkle salt and pepper and roast for about 30 minutes until the peppers and onion are soft. Let cool and carefully take the pepper skins off. Place in a blender with the cilantro and broth. Blend till smooth. Keep aside.

  • 2 tablespoons olive oil
  • 1 pound jumbo shrimp, deveined and shelled
  • Salt
  • 1 teaspoon smoked paprika
  • ½ cup half and half
  • ½ cup chicken broth
  • ½ cup cilantro, chopped

Heat a large saucepan with olive oil. Saute the shrimp on high heat for 30 seconds on each side. Take out and sprinkle with salt and smoked paprika. Add the blended sauce and sauté on medium heat for 5 to 6 minutes. Add the half and half and broth. Bring to a boil and add the shrimp. Cook on medium heat for just a few minutes till the shrimp are done- careful not to overcook. Check for seasonings and garnish with cilantro. Serve with fresh polenta.

Coconut Rice with Shrimp

August 14, 2018
  • 1 pound jumbo shrimp, tails taken off
  • Salt
  • 2 tablespoons extra virgin olive oil
  • ½ cup chimichurri sauce
  • 1 cup coconut milk
  • 1 cup chicken broth
  • 1 cup rice
  • Salt
  • 1 cup frozen petit peas, thawed
  • Juice of one lemon
  • ½ cup cilantro, chopped

Heat a large saucepan with the olive oil. Add the shrimp and sauté for a minute. Take them out on a platter and sprinkle some salt. Cut the shrimp in half and keep aside.
Add the chimichurri sauce into the pan and saute for a minute. Add the coconut milk and chicken broth. Bring to a boil. Add the rice and bring to a boil. Lower the heat as holes begin to appear on the surface. Cover the pan and cook for 15 minutes. Add the peas and shrimp on top and cover with lid.
Cook for another 10 minutes or till the shrimp is fully cooked. Mix well and add salt, lemon juice and cilantro. Mix well and serve hot.

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.

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.

 

Korean Style Shrimp Bowls with Brown Rice

April 24, 2018

In case you haven’t noticed- I am obsessed with Asian food- all kinds… especially yummy bowls filled with noodles, rice, delicious meats and veggies. This one is Korean inspired… check it out…

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 cup brown rice
  • 2 cups water
  • 1 teaspoon salt

Heat a medium saucepan with the butter and oil. Add the rice and sauté for 30 seconds. Add the water and salt and bring to a boil. Cover ¾ of the pan with lid and simmer for 20 minutes. Cover all the way with lid and cook for another 20 minutes. Set aside.

Shrimp

  • 2 tablespoons gochujang (Korean condiment)
  • 2 tablespoons orange juice
  • Zest of one orange
  • 2 garlic cloves, grated
  • 1 inch fresh ginger, grated
  • 2 tablespoons tamari
  • 2 teaspoons sesame oil
  • 1 tablespoon honey
  • 1 tablespoon rice vinegar

Mix the ingredients, taste, adjust and keep aside.

  • 1 pound medium shrimp, peeled and deveined
  • 2/3 cup all purpose flour
  • 1 tablespoon cornstarch
  • 1 teaspoon salt

Mushrooms

  • 2 tablespoons peanut oil
  • 10 ounces mushrooms, sliced
  • 2 garlic cloves, grated
  • 1 teaspoon salt
  • 1 teaspoon sesame oil

Heat a pan with the oil and add the mushrooms. Saute on high heat for 3 to 5 minutes. Add the garlic, salt and sesame oil. Saute for another 2 to 3 minutes and keep aside.

Broccolini

  • 2 tablespoons peanut oil
  • 1 bunch broccolini, ends cut off
  • 1 teaspoon salt

Heat a pan with the oil and add the brccolini. Saute on medium high heat till the greens are a bit soft but not over done- about 5 minutes. Add salt and keep aside.

  • 4 eggs fried with a soft yolk if using

Arrange the rice with some shrimp, accompanied by the sautéed mushrooms and broccolini. Top with a fried egg and some sriracha if desired. Garnish with sesame seeds.