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Grilled Shrimp with Dill and Tzatziki Sauce

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.

Fresh Corn and Shrimp Pasta

Another corn recipe before they go away…

  • 2 tablespoons extra virgin olive oil
  • 5 to 6 green onions, chopped
  • 4 ears of corn, taken off the cob
  • ½ pound medium shrimp, cleaned
  • ½ cup fresh ricotta cheese
  • Salt
  • ½ pound pasta, cooked and save 1 cup pasta water
  • ½ cup cilantro, chopped
  • Juice of half a lemon

Heat a frying pan with the olive oil. Add the green onions and sauté on medium heat for 2 to 3 minutes. Add the corn kernels and sauté for another 3 to 4 minutes. Add the shrimp and cook for 2 minutes. Add the ricotta cheese, cooked pasta and half of the pasta water. Cook on medium heat, mixing everything, until the shrimp are cooked through. Add salt and taste for seasonings. Add the cilantro and lemon juice. Serve immediately.

Shrimp Enchilada with Tomatillo Sauce

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.

Shrimp and Mushroom Laksa

Popular in Singapore and Malaysia, this noodle dish is a labor of love. I have tried to make a bit easier but it is still a bit time consuming and requires quite a few ingredients- but it is so worth it. I would recommend this for a Sunday dinner!

  • 1 pound medium shrimp, cleaned, deveined and shelled, shells reserved
  • 1 medium yellow onion, cut in half
  • 2 carrots, sliced in one inch pieces
  • Salt

In a large saucepan, add the reserved shells, onion, carrots and 8 cups water. Bring to a boil and simmer till reduced to about 5 cups, about 45 minutes. Strain and keep aside.

Marinate the shrimp in 1 to 2 teaspoons salt and keep aside.

Paste

  •  2 large shallots, cut in quarters
  • 3 green onions, trimmed and chopped
  • 2 inch fresh ginger, peeled and chopped
  • ¼ cup slivered almonds
  • 2 teaspoons ground coriander
  • ½ teaspoon turmeric
  • 2 tablespoons fish sauce
  • 2 tablespoons peanut oil
  • 2 large lemongrass stalks-bottom 7 inches only, outer layer removed, stalk cut into 1 inch length

Transfer all the ingredients to a food processor and puree until smooth. Keep aside.

  • 2 tablespoons peanut oil
  • 1 10 ounces Cremini mushrooms, sliced
  • One 14 ½ ounce can unsweetened coconut milk
  • 1 to 2 tablespoon honey
  • 2 tablespoons fish sauce
  • 1 pound Thai flat rice noodles, cooked according to package instructions
  • Juice of a lime
  • 2 tablespoons soy sauce
  • 1 bunch Asian greens (I used yu choy, a leafy green), bok choy or spinach, about 4 cups

Heat a large saucepan with the peanut oil and add the puree and sauté on medium heat for 9 to 10 minutes, till the mixture is dark brown. Add the mushrooms and sauté another 2 to 3 minutes. Add the coconut milk and bring to a boil. Add the 5 cups of broth and bring to a boil. Add the honey, fish sauce, lime juice and soy sauce. Check for seasonings as the broth is simmering and add more soy, lime juice or honey as needed. Add the shrimp and cook for 3 to 4 minutes or till the shrimp are cooked but not over done.

Divide the noodles and greens in 4 to 6 bowls and top with the shrimp and hot broth. Serve immediately.

Mexican Stew with Chicken and Shrimp

This is a yummy, one pot meal that is a bit reminiscent of a deconstructed paella… I have delicious sauce that I serve with yummy chicken and shrimp…

  • 2 cups tomato sauce, homemade or store bought (14 ounces can of tomato sauce)
  • 2 garlic cloves, peeled
  • 1 jalapeno chili, sliced in half and deseeded
  • 1 medium onion, chopped
  • ½ teaspoon nutmeg
  • 1 teaspoon salt
  • 1 cup fish stock
  • ½ cup heavy cream
  • 1 tablespoon olive oil

Transfer the tomato sauce to a medium saucepan. Add the garlic, jalapeno, onion, nutmeg and salt. Bring to a boil and lower the heat to a simmer for 10 minutes or till the vegetables are soft. Transfer to a blender and add the fish stock and blend till smooth.

Heat the same saucepan with olive oil and add the tomato sauce and sauté for a minute. Turn heat lower and simmer, covered for 15 minutes, till the sauce is thickened. Add the heavy cream, mix well and check for seasonings. Keep aside.

  • 1 pound chicken thighs, skin off with the bone
  • 3 to 4 links chorizo, casings off and crumbled
  • 1 pound medium shrimp
  • 2 tablespoons extra light olive oil
  • 1 tablespoon butter
  • Salt
  • 2 teaspoons cumin seeds, ground
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, chopped

Heat a heavy saucepan with the olive oil and butter. Brown the chicken thighs on high heat on both sides, for about 3 to 4 minutes on each side. Sprinkle salt on both sides. Take the chicken out and add the chorizo and sauté on medium heat for 2 to 3 minutes. Add the cumin seeds, onion and garlic and sauté on medium heat for 2 to 3 minutes. Add the chicken back to the pan and the tomato sauce. Bring to a boil and simmer with the lid on for 20 minutes. Take the lid off and check for seasonings. Add the shrimp right before serving. Cook for 3 to 4 minutes making sure shrimp does not overcook. Serve with arugula rice.

 

Szechuan Pepper Sweet and Sour Shrimp

Yummy, yummy is all that comes to mind when I read this recipe.. it is a bit involved but so worth making at home and not ordering the sticky sweet stuff from a take out restaurant…

  • 1 pound small shrimp, cleaned
  • 1 tablespoon Szechuan peppers
  • 1 teaspoon salt
  • 2 garlic cloves, roughly chopped
  • 1 inch fresh ginger, roughly chopped
  • 1 jalapeno pepper, deseeded and chopped

Roast the Szechuan peppers in a small pan for 2 to 3 minutes. Take out and grind to a powder.

Transfer the ground pepper, salt, garlic, ginger and jalapeno pepper to a mortar and pestle. Pound till a paste is formed and marinate the shrimp for 2 to 3 hours and keep aside.

  • 3 tablespoons peanut oil
  • 1 cup pineapple, cut into small chunks
  • 1 red pepper, cut into 1 inch squares
  • 1 orange pepper, cut into 1 inch squares
  • 1 large yellow onion, cut into 1 inch squares
  • 1 cup blood orange or regular orange juice
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey
  • 1 tablespoon soy sauce
  • 2 teaspoons cornstarch
  • ½ cup cilantro, chopped
  • 2 green onions, chopped

Transfer the pineapple, red pepper, orange pepper and onion chunks to a lined cookie sheet. Broil on high for 7 to 8 minutes till the veggies are a bit charred. Keep aside.

Mix the orange juice, vinegar, honey, soy sauce and cornstarch in a small bowl, test for seasonings and keep aside.

Heat a wok like pan with the peanut oil. Add the marinated shrimp and cook for about 5 minutes on high heat. Add the charred vegetables and mix well. Add the sauce and bring to a boil. Cook for another 2 to 3 minutes and garnish with cilantro and green onions and serve with brown rice.

 

Shrimp with Pumpkin Seed Sauce

We have a local Mexican restaurant that my daughter absolutely loves.. I on the other hand, am not a fan… well, until recently. I found a delicious shrimp dish cooked in a pumpkin seed sauce. It was creamy but extremely light- unlike a lot of Americanized Mexican dishes… this was perfect.. so I thought why not try to make it at home. It was very delicious and easy to make…

  • 1 pound shrimp, cleaned and deveined
  • 1 cup raw green pumpkin seeds
  • 3 green onions, chopped
  • 2 jalapeno peppers, deseeded and chopped
  • 3 garlic cloves, peeled
  • ½ teaspoon dried Mexican oregano
  • 1 teaspoon cumin seeds
  • 2 teaspoons salt
  • 4 cups chicken stock
  • 2 tablespoons extra light olive oil
  • 1 cup cilantro, chopped

Roast pumpkin seeds in a heavy skillet on medium heat for 4 to 5 minutes or till the seeds are golden brown. Transfer the roasted seeds, green onions, jalapeno peppers, garlic, oregano, cumin seeds, salt and 2 cups of chicken broth in a powerful blender and blend till completely smooth. Heat a heavy saucepan with the oil and transfer the sauce into it. Cook on medium heat, stirring for 5 to 6 minutes or till the sauce thickens. Add another cup of chicken broth and continue to cook for another 20 minutes on medium heat. The sauce at this point may separate but don’t worry. Turn heat off and transfer back to the blender and add ¾ cup of cilantro and blend till the sauce is smooth again. Return to the saucepan and adjust seasonings. Cook the shrimp in the sauce and garnish with the remaining cilantro. Serve with lemon and cilantro rice.

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