Tag: shrimp
Deconstructed Shrimp Enchiladas with Tomato Sauce
These are soooo good! I saw some chef make a version of these on The Chew… and it looked yummy.. and very interesting as she added nutmeg to the tomato sauce- not something I associate with Mexican cooking…. So, I tweaked it to my taste and came up with this version. They are easier than traditional enchiladas as there is no assembly requires.. just dip the tortillas in the sauce and add the filling, fold in half and serve!!! Definitely make yesterday’s slaw with them…
- 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 warm.
- 1 pound medium shrimp, cleaned and cut into half
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 teaspoon salt
Heat a frying pan with the butter and olive oil. Add the shrimp and cook on medium heat, stirring constantly, for 3 to 4 minutes or till the shrimp is cooked through. Turn heat off and keep aside.
- 1 large avocado, diced
- Juice of half a lemon
- 1 teaspoon salt
Mix the avocado, lemon juice and salt in a small bowl and keep aside.
- 6 to 8 6 inch tortillas, heated in a toaster oven or stove top
- ½ cup queso fresco, crumbled
Take each tortilla and immerse in the tomato sauce. Remove and place on a plate. Add some shrimp and avocado and garnish with some queso fresco. Repeat with the rest of the tortillas.
Rice Noodles with Shrimp Curry and Chinese Broccoli
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 8 allspice berries
Toast the spices in a dry cast iron pan on medium heat until fragrant and grind in a spice mill. Keep aside.
- 1 pound rice noodles, cooked according to package directions. Drizzle a bit of oil, mix well and keep aside.
- 2 tablespoons coconut oil
- 1 large yellow onion, sliced
- 2 tablespoons lemongrass, chopped finely
- 3 garlic cloves, grated
- 1 inch fresh ginger, grated
- 1 teaspoon turmeric
- ½ teaspoon cayenne pepper
- Juice and zest of one large lime
- Salt
- 2 teaspoons fish sauce
- 1 14 ounces can of coconut milk
- 1 pound medium shrimp, peeled and deveined
- 1 bunch Chinese broccoli, chopped
- 3 green onion, chopped
- ¼ cup fresh mint, chopped
- 1/3 cup fresh cilantro, chopped
- ¼ cup fresh basil, chopped
Heat a wok like pan with the coconut oil. Add the onion and sauté on medium heat for 3 to 4 minutes. Add the lemongrass, garlic and ginger and cook for another 4 minutes. Add the spice mix, turmeric, cayenne pepper, juice and zest of lime, salt, fish sauce and coconut milk. Bring to a boil and simmer for 3 to 4 minutes. Add the Chinese broccoli and shrimp and cook for 3 to 4 minutes. Check for seasonings and add the green onion, mint, cilantro and basil.
Dip the noodles briefly in hot water, drain and add some to each serving bowl. Top with the shrimp curry and serve warm.
Greek Style Shrimp with Angel Hair Pasta
I had to repost this as it was scrumptious! … I have been trying to replicate the delicious meals I had in Greece. This is inspired by all the delicious ingredients one gets to taste in Greek cuisine- like, garlic, dill, feta, etc.. The topping for this pasta is absolutely delicious…
- tablespoon extra virgin olive oil
- ½ cup pancetta, chopped
- 1 medium shallot, chopped
- 2 garlic cloves, chopped
- 1 pound medium shrimp, cleaned and deveined, sprinkled with salt
- 2 cups fresh tomato sauce
- Salt
- ½ pound angel hair pasta, cooked al dente
Heat a frying pan with olive oil. Add the pancetta and sauté on medium heat for 2 to 3 minutes. Add the shallot and garlic on medium heat and sauté for 2 to 3 minutes. Add the shrimp and brown on both sides for a minute each. Take out of pan and transfer to a plate. Add the tomato sauce and bring to a boil and simmer for about 15 minutes. Add the shrimp back to the sauce. Cook the shrimp for another minute or so and check for seasonings. Serve on top of angel hair pasta.
Topping
- 3 green onions, chopped
- ½ cup parsley, chopped
- 1/3 cup dill, chopped
- ½ cup feta cheese, crumbled
Mix the green onions, parsley and dill in a small bowl and sprinkle over the pasta. Sprinkle the cheese and serve.
Chicken, Shrimp and Beans with Brown Rice
Another one pot wonder! I can’t get enough of these… this is delicious and healthy…There is one problem- I can’t seem to find a photo of this creation, which is too bad since it is such a yummy dish. So, you will have to visualize in your mind….
- 1 pound chicken thighs, boneless and skinless, cut into 2 inch pieces
- 2 teaspoons smoked paprika
- 2 teaspoons salt
- ½ pound medium shrimp, cleaned
- 2 tablespoons butter
- 2 tablespoons extra light olive oil
- 1 red bell pepper, chopped
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 1/3 cup cilantro, chopped
- ¼ cup dill, chopped
- ¼ cup mint, chopped
- 1 can black beans, rinsed
- 1 teaspoon smoked paprika
- 1 ½ cups brown rice
- 4 cups chicken broth
- 2 teaspoons salt
- 1 cup frozen peas
- ½ cup cilantro, chopped
Marinate the chicken with smoked paprika and salt for 2 to 3 hours. Marinate the shrimp with 1 teaspoon salt for an hour. Heat a pan with butter and oil. Brown the chicken pieces on both sides on high heat. Take out of the pan and add the red pepper, onion and celery. Saute on medium heat for 2 to 3 minutes. Add the cilantro, dill and mint. Saute for another minute. Add the beans and smoked paprika, sauté for a minute. Add the rice and sauce for 2 to 3 minutes. Add the chicken broth and bring to a boil. Add the chicken pieces and cook with lid on for 40 to 45 minutes or till the rice is done. 10 minutes before the rice is done, add the frozen peas and shrimp on the top and cover. Let the peas warm through and shrimp cook. Mix well and check for seasonings and garnish with cilantro.
Tomato Sauce
- 1 tablespoon butter
- 1 large shallot, chopped
- 2 garlic cloves, grated
- 2 teaspoons smoked paprika
- 2 cups tomato sauce, homemade or store bought
- 2 teaspoons salt
- ½ cup cilantro, chopped
Heat a small saucepan with butter. Add the shallot and garlic. Saute on medium heat for a minute or two. Add the smoked paprika and tomato sauce. Bring to a boil and add the salt. Simmer on low heat for 15 minutes. Check for seasonings and garnish with cilantro. Serve with the rice.
Coconut Shrimp
This dish is worth reposting. I used the recipe this past weekend for a dinner party I was having. I thought it would be fun to post the dishes I made… next time you want to have a dinner party and cook Indian food- you may want to use this menu…I changed it up a bit by adding sliced onions- made it super delicious…
This dish is truly delicious! I made it the other day- concocted it in my head the day before I was supposed to cook and take it to my friend’s house.
She was having a get together and wanted to know where to get a few meat snacks for a cocktail party. I suggested we cook at home instead. It is so hard to find a place that makes and delivers yummy food. Also, by the time they bring the food over, it’s cooked and cold and doesn’t taste the same reheated. We decided I will cook the shrimp and take to her house. I decided to do a stir fry style dish which will taste good room temperature as shrimp is not so tasty reheated.
There used to be a South Indian restaurant in Edison, NJ that served delicious seafood. We would go once in a while and make it a point to order a shrimp stir fry for appetizer. It was yum! It had cumin and fennel seeds amongst other ingredients. I started to think of that dish and got inspired to make the coconut shrimp.
I roasted the cumin and fennel seeds and powdered them in a spice grinder. I also had fresh frozen shredded coconut which I roasted as well- just to give it more of a crunch in the dish. Store bought, packaged coconut can be substituted for the dish.
The overall flavor was enhanced by the marinade- which was simply lemon juice, garlic, salt and olive oil. I sauteed the marinated shrimp with the spice mix and added the coconut. Very simple, yet very tasty.
It was a big hit at the party. This dish will definitely be part of my repertoire going forward. Give it a try- you won’t be disappointed!
read more …
Sweet and Sour Shrimp
I saw a version of this recipe somewhere on tv.. I can’t remember where or exactly what it was.. I think it was a Filipino recipe. It looked fantastic with a fried egg served on top. I made a brown fried rice to serve with this delicious dish.. recipe coming up tomorrow!
Sauce
- ¼ cup ketcup
- 2 tablespoons Chinese rice wine
- 1 tablespoon tamari
- 1 tablespoon mirin
- 1 tablespoon sweet and hot garlic sauce
- 2 to 3 tablespoons water or broth
Mix everything in a bowl and keep aside.
- 1 pound medium shrimp, shelled and deveined
- 2 to 3 tablespoons cornstarch
- Salt
- Pepper
- ¼ cup peanut oil
Place the shrimp onto a flat platter. Sprinkle cornstarch, salt and pepper all over the shrimp. Heat a frying pan with the oil and brown the shrimp in batches on both sides on high heat briefly. Take out and keep aside.
- 2 tablespoons peanut oil
- 2 tablespoons fresh ginger, grated
- 4 to 5 green onions, chopped
- 1 red jalapeno pepper, deseeded and finely chopped
- 1 large orange pepper, cut into 1-inch squares
- ½ cilantro, chopped
Heat a wok like pan with the oil. Add the ginger, green onions and jalapeno. Saute on medium high heat for 2 to 3 minutes. Add the orange pepper and sauté for another 2 minutes. Add the shrimp, sauté for a minute and add the sweet and sour sauce. Mix well and bring to a boil and simmer until shrimp are cooked through but not over done. Garnish with cilantro and serve with rice. Add an egg if desired.
Deconstructed Chicken and Seafood Paella
My husband loves paella – in any form. I made different varieties over the years but this one is the most different- well, it wasn’t my idea… He has this kind of paella at a local latin restaurant where they serve the meat and seafood in a delicious tomato sauce with rice on the side- it really isn’t your authentic paella but it is really yummy…
- 1 pound chicken tenders
- 2 teaspoons salt
- 2 teaspoons smoked paprika
- 3 tablespoons extra virgin olive oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, grated
- 3 cups tomato sauce, preferably homemade or canned San Marzano
- 1 pound cod, cut into 2-inch filets
- ½ pound medium shrimp, cleaned and deveined
- 2 teaspoons smoked paprika
- 2 to 3 teaspoons salt
- ½ cup cilantro, chopped
Marinate the chicken with salt and smoked paprika for 4 to 5 hours in the fridge. Take the chicken out half an hour before cooking.
Heat a saucepan with the olive oil. Brown the chicken pieces on both sides in batches- about 2 minutes on each side. Keep aside. Reheat the oil and add the onion and garlic. Saute on medium heat for 3 to 4 minutes. Add the tomato sauce and bring to a boil. Add the smoked paprika. Lower the heat to a simmer and cook with the lid on for 20 minutes. Take the lid off and add the chicken tenders. Cook for 5 minutes and add the fish and shrimp. Simmer till the chicken, fish and shrimps are cooked through but not over cooked. Check for seasonings and add salt as needed. Garnish with cilantro and serve with brown rice and roasted vegetables.