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Cooking, Recipe and Food Blog

Prawn and Shiitake Fried Rice

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Prawn and shiitake fried rice is a delectable rice dish infused with Asian flavors. The shiitake adds “umami” to it, an indescribable taste that pleases the palette. Remove the chili if you are serving it to kids or guests. Replace it with fried garlic or serve it on the side

 

Serves 4

Ingredients:

1 1/2 cups long-grain rice

2 tablespoons peanut oil

12 green prawns, deveined and peeled (tails intact)

1 onion, cut into wedges

5 garlic cloves, sliced

2 teaspoon finely grated ginger

150g shiitake mushrooms, thickly sliced

1 long red chili, seeded and finely chopped

4 spring onions, finely shredded

150g snow peas, trimmed, sliced

1/4 cup light soy sauce

2 tablespoons oyster sauce

 

Cook the rice according to packet instructions or until soft and fluffy. Spread it on a baking tray and let it cool for two to three hours.

Heat a tablespoon of oil in a wok over high heat. Stir-fry the prawns for two minutes or until they turn pink. Remove and set aside.

Place the remaining oil into the wok and heat it. Stir-fry the garlic, onions and ginger for a minute or two or until it becomes aromatic. Add the mushrooms and cook for another two to three minutes or until soft.  Place the snow peas in the pan and fry it along with the mushrooms for a minute until they turn bright green and crisp.

Put the rice into the pan and heat it for a minute or two. Stir in the soy sauce and oyster sauce. Mix until well combined. Add the shrimp. Gently mix. Divide the fried rice among individual bowls. Top them with chili and spring onions before serving. Serve warm.

 

Image from tsuihin – TimoStudios

Seafood Club Sandwich

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Seafood club sandwich is a filling meal or snack that you will love. Its seafood flavors make it unique. We decided to grill the shrimps for this recipe, but you can stir-fry it as well.

 

Serves 2

Ingredients:

8 pieces kani sticks, shredded

2 teaspoons minced celery

1 teaspoon lemon zest

3 tablespoons lemon juice

3/4 cup mayonnaise

10-12 pieces shrimp, shelled deveined

2 tablespoons olive oil

1 teaspoon minced garlic

6 slices whole wheat bread

1 large tomato cut into rings

1 small cucumber, sliced

Lettuce leaves

Salt and pepper to taste

 

Place the celery, shredded kani, lemon zest, 1 tablespoon lemon juice and mayonnaise. Mix well. Season it with salt and pepper. Set aside.

In a separate bowl, combine the shrimp, olive oil, garlic and the remaining lemon juice. Season it with salt and pepper. Grill the shrimp for 2-3 minutes or until it is cooked and it turns pink.

Next assemble the sandwiches. Put a lettuce leaf over a slice of bread and then top it with the kani mixture and sliced tomatoes. Place a slice of bread over it. Arrange the grilled shrimp and cucumbers on top. Cover it with another slice of bread. Repeat this for the remaining ingredients. Slice in half or in quarters before serving. Serve with fries or chips.

 

Photo Courtesy Of:  VirtualErn

Garlic Prawns

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This garlic prawns recipe is inspired by a Spanish dish. Instead of frying the shrimp in one go, the original version calls for several heatproof dishes. The oil, butter, garlic, chili and prawns are divided onto the dishes and cooked in them. I love using fresh shrimp for this dish and I make sure that they aren’t overcooked, so that the delicate sweetness of the shrimps are retained.

 

Serves 6

Ingredients:

1 1/2 cups oil

90g butter

12 cloves garlic, peeled and crushed

3 small red chili, seeded and finely chopped

30 pieces large king prawns, shelled and deveined but tails kept intact

French bread for serving

 

Heat the oil in a large frying pan. Add the butter. Once it is hot, put the garlic and chili in the oil. Fry the shrimps in the hot oil for 2-3 minutes or until they turn pink. Transfer the shrimp to a serving platter and spoon some oil, garlic and chili along with it. Serve with French bread.

 

Photo Courtesy Of:  Newtown grafitti

 

Dried Shrimp Sambal

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Dried shrimp sambal is a mix of salty, sweet and spicy. It goes well with rice, porridge or as a sandwich filling. It can be stored too. All you have to do is bottle it up andrefrigerate.

 

Ingredients:

1 1/2 cups dried shrimps

2 tablespoons oil

1 teaspoon sugar

2 tablespoons lime juice

For the spice paste:

4 candlenuts

8 large dried red chili, seeded

1 teaspoon shrimp paste

1/4 cup shallots

2 tablespoons water

 

Soak the shrimps in warm water for 30 minutes. Strain and remove any hard parts. Place it in a blender or food processor and blend it for 30 seconds or until it becomes smooth. You may also grind it in a food processor if desired.

Next, combine the candlenuts, dried chili, shrimp paste shallots and water in a food processor or blender. Process it for 30 seconds or until it forms a paste.

Heat the oil in a skillet over medium heat. Sauté the spice paste for a minute or two or until it becomes fragrant. Add the sugar and lime juice.

Heat oil in a wok and sauté the spice paste until fragrant then add sugar and lime juice. Cook for 2 minutes.

Place the dried shrimps in the skillet and mix well. Reduce the heat to low and allow it to cook for 6-8 minutes or until the shrimps dry up. Stir constantly. Remove from heat and let it cool completely. Serve with plain rice.

 

Photo Courtesy Of:   stu_spivack

Shrimp and Mushroom Casserole

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Shrimp and mushroom casserole is a delectable dish that is best served with bread. You can also eat it with pasta or rice if you prefer a filling dish.

If you are not fond of Portobello, you can use fresh or canned button mushrooms as well. The paprika on the other hand gives this dish a hint of spiciness, so if you want the dish to taste smooth and creamy, you can do away with it.

 

Serves 4

Ingredients:

3 tablespoons butter

2 tablespoons olive oil

1 medium sized onion, chopped

4 garlic cloves, chopped

4 oz. Portobello mushrooms, diced

1 1/2 tablespoons flour

1 cup milk

1 cup heavy cream

2 tablespoons white wine

Salt and pepper to taste

1/2 teaspoon ground cumin

1/2 teaspoon mustard

1/2 teaspoon paprika

1 1/2 cups cheddar cheese, divided

2 lbs. shrimp, peeled, deveined and coarsely chopped

1/3 cup bread crumbs

1 1/2 cup cheddar cheese

 

Preheat oven to 375F and slightly grease 4 gratin dishes with olive oil.

Next, heat 2 tablespoons of olive oil in a large skillet over medium heat. Melt the butter in it and then sauté the garlic and onions for 2 minutes or until light brown. Add the mushrooms and cook it for another 5-8 minutes or until the mushrooms are soft. Season it with salt and pepper.

Place the flour in the pan and stir continuously for 2 minutes. Slowly pour in the milk while stirring. Mix well until there are no more lumps. Bring the sauce to a boil. After, reduce the heat to low and let it simmer for another 3-5 minutes or until the sauce becomes thick and smooth. Stir occasionally. Season it with salt and pepper.

Add the mustard, cream, wine, paprika and cumin to the sauce. Mix well. Let it simmer for another 2 minutes. Remove from heat and stir in the shrimp and 1/2 cup of cheddar cheese. Stir until the cheese melts and the shrimp turns pink. Season it with salt and pepper to adjust the taste.

Divide the shrimp and mushroom sauce mixture into 4 gratin dishes. Top them with bread crumbs and the remaining cheddar cheese. Bake it for 15-20 minutes or until the cheese bubbles and is golden brown. Remove from oven and let it stand for 2 minutes before serving. Serve warm.

 

Photo Courtesy Of:   yoppy

Shrimp Dumpling Soup

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The weather has been gloomy all week that is why I thought about making soup. I haven’t been craving for it as much as I used to but my desire for it and dumplings is simply irresistible. If I were in the mood, I would probably make a large batch of dumplings and divide them for steaming and for the soup, but since the weather has triggered my laziness I decided to make soup instead –and just take some boiled dumplings to dip into some soy sauce with chili oil. Yum!

If you have egg noodles, you may add them to the soup as well. Sliced meats are also good additions, including coriander leaves.

 

Ingredients:

20 round dumpling wrappers

1 cup of water

For the filling:

400g medium sized shrimps or prawns, peeled and roughly chopped

1/2 teaspoon salt

1 teaspoon cornstarch

2 tablespoons chopped water chestnuts

1 tablespoon chopped spring onions

Ground white pepper to taste

1 teaspoon sesame oil

For the soup:

2 tablespoons oil

2 cloves garlic, chopped

5 cups prawn or chicken stock

1 1/2 cups mustard leaves cut into 3 inch pieces

1 teaspoon sesame oil

Salt and pepper to taste

 

Place the shrimp, salt, cornstarch, water chestnuts and sesame oil in a medium sized bowl. Mix it well and then season it with ground white pepper. Next, place two teaspoons of filling on the dumpling wrapper. Dab the edges with water to moisten it. Fold the edges together to enclose the filling. Repeat with the remaining ingredients. Put the prepared dumplings on a tray, do not pile them up.

Heat two tablespoons of oil in a pot or deep saucepan. Sauté the garlic for 2 minutes until it becomes lightly browned and fragrant. Pour in the soup stock and add the mustard leaves. Increase the heat to high and then bring it to a boil.

Once the soup is boiling, gently put the dumplings in the pot one by one. Cook it for 4-6 minutes or until the dumplings float. Stir in the sesame oil and then season with salt and pepper to adjust the taste. Remove from heat and then ladle the soup into individual bowls. Garnish it with chopped spring onions before serving. Serve warm.

 

Photo Courtesy Of:  coolmikeol

Fruity Prawn Salad

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Chanterais melons are also known as French cantaloupes. It has a smooth outer skin with green ribs or lines. This petite sized fruit with a fruity taste unfortunately has a short shelf life; this is why it is not best for storing. Galia melons on the other hand are hybrids or a combination of a melon and honeydew. They are larger compared to other melons and are less sweet. The fruit can be kept for days without spoiling, but it should be wrapped well and refrigerated once cut. For this recipe, it is best to slice the melons right before serving or make sure that you refrigerate them in a sealed container to maintain their freshness.

If there is something I’d like to eat more of it would be salad. It is healthy, refreshing and filling too. So when I chanced upon this recipe, I did not let it pass. The light sweetness of shrimp blends well with the fruits. If you want to do away with the mayonnaise, sour cream is a good option or plain and simple fresh lemon juice.

 

Ingredients:

1 ripe charentais melon

1/2 small ripe galia melon

1 wedge watermelon

1 papaya

Juice of 1 lime

1 teaspoon lime zest

200ml thick mayonnaise

225g large prawns, cooked and peeled

Salt and ground black pepper

Freshly chopped coriander to garnish

 

Cut the charentais melon in half and then scoop out the seeds. Strain them and then reserve the juice. Remove the skin. Slice the melons into bite sized pieces. Place them in a container. Cover and refrigerate. Do the same for the galia melon.

Next, cut the papaya in half and then remove the seeds. Remove the skin and then slice the fruit into 1 inch thick pieces. Put them in a covered container and then refrigerate.

Combine the mayonnaise, half of the lime zest, 2 tablespoons of lime juice and 2 tablespoons of melon juice in a medium sized bowl. Mix well. Season it with salt and pepper. Add more juices if desired. Stir in the prawns.

Place the chilled papayas and melons on four plates. Top the fruit with prawns. Garnish them with the remaining lime zest and coriander. Serve immediately.

 

Photo Courtesy Of:   Maria Keays

Mee Krob

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Mee Krob or Mi krop literally means crispy noodles in Thai. It is a crunchy stir-fried noodle dish is a bit spicy and it is great with spring rolls or grilled meat.

 

Ingredients:

150g fresh silken firm tofu

Vegetable oil, for deep frying

125g rice vermicelli

1 tablespoon peanut oil

2 eggs beaten lightly

1 tablespoon water

2 cloves garlic, crushed

2 fresh small red chili, chopped finely

1 small green chili, chopped finely

2 tablespoons sugar

2 tablespoons fish sauce

2 tablespoons tomato sauce

1 tablespoons rice wine vinegar

200g pork mince

200g cooked small prawns, shelled and chopped coarsely

6 green onions, sliced thinly

1/4 cup firmly packed fresh coriander leaves

 

Pat-dry the tofu using paper towels. Slice them into 1cm strips. After, place them on a tray lined with paper towels. Cover them with some more paper towels and let them stand for 10 minutes.

Heat the vegetable oil in a wok or frying pan over medium heat. Deep fry the vermicelli in batches. Drain the excess oil and then set aside.

In the same wok or frying pan, deep fry the tofu in batches until they are light brown. Once again, drain the excess oil.

Heat 2 teaspoons of peanut oil in a different wok or frying pan. Combine the beaten egg and the water. Mix and then pour half of the mixture into the pan. Swirl it to make a thin omelette. Cook for 2-3 minutes until the egg is set. Remove from the wok and roll the omelette. Cut it into thin strips and set aside. Repeat the process with the remaining egg.

Place the garlic, red chili, green chili, sugar, fish sauce, tomato sauce, and vinegar in a small bowl. Mix well. Transfer half of the mixture into a small jug.

Put the pork mince in the bowl with the chili mixture to marinate it. After, heat the remaining peanut oil in a wok over medium heat and then stir-fry the marinated pork mince for 5-8 minutes until cooked and light brown. Add the prawns and stir-fry them for 1-2 minutes until they turn pink. Stir in the fried tofu and lightly toss. Cook it for another 1-2 minutes until heated through. Transfer the pork mince, shrimp and tofu mixture to a plate.

Pour the reserved chili sauce mixture into the same wok. Add the onions and fried vermicelli. Toss until the noodles are coated in chili sauce. Transfer to a serving plate and top with omelette strips and coriander leaves. Serve warm.

 

Photo Courtesy Of:  Ron Dollete

 

Sweet Sesame Prawns

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As you may have noticed I love prawns or shrimp. They are slightly sweet with a very light flavor. We often stir-fry prawns or add them to soups, but here is a delicious recipe for those with a sweet tooth. It is perfect for kids too.

Keep in mind that the type of honey you use will greatly affect the flavor. If you will get one from the supermarket, choose a light one. I personally prefer the ones that aren’t too commercial. I find the sweetness just right, with no bitterness or after taste. It is said that the type of flowers or nectar the bees feed on contribute to the honey’s flavor. If you already have a specific brand that you like I suggest you stick with that.

 

Ingredients:

16 large prawns, shelled, deveined and tails in tact

1/4 cup self-rising flour

For the batter:

1 cup self-rising flour

1/2 cup corn flour

1 cup water

1/4 teaspoon lemon juice

1 tablespoon oil

1/4 cup honey

Oil for deep frying

1/4 cup sesame seeds lightly roasted

 

Dry the prawns using paper towels. Dredge them in half of the corn flour and set aside. Next, prepare the batter by sifting the flour and the corn flour into a medium sized bowl and then make a well at the center.

In a small bowl, combine the water, oil and lemon juice. Mix well. Slowly pour it into the bowl of flour while mixing to form a batter. Stir until all the ingredients are well combined and there are no more lumps. Refrigerate the batter for an hour.

Heat the oil in a large saucepan over low heat for 2 minutes. Remove it from the heat and then keep it warm.

Place the oil in a frying pan or deep fryer and heat it. Once it is hot, dip the prawns in the batter and then fry them for 2-3 minutes until they are crisp and golden brown. Drain the excess oil using paper towels.

Coat the fried prawns in honey by placing it to the other pan. Toss lightly. Transfer it to a serving plate or bowl. Sprinkle with sesame seeds. Serve immediately.

 

Photo Courtesy Of: stu_spivack

 

Prawn Rolls

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Egg rolls are delicious bite sized food that can be served as a snack, appetizer or side. It is best served with a sweet and sour dip, but if the filling is tasty enough, you can eat it as is. Make sure to drain the excess oil, otherwise the rolls can become soggy.

 

Serves 4

Ingredients:

1 pack 8” square spring roll skins (20 pcs.), quartered.

2 cups oil

1 egg, beaten

Filling:

2 tablespoons oil

600g prawns, shelled and chopped

3 water chestnuts, peeled and chopped finely

1 teaspoon light soy sauce

1 tablespoon beaten egg

2 tablespoons scallions, finely chopped

2 shallots, finely chopped

2 garlic cloves, minced

Salt and white pepper to taste

 

Heat a tablespoon of oil a medium sized non-stick skillet; sauté the garlic and onions for 2-3 minutes. Fry the chopped prawns for 3-5 minutes or until they turn pink. Add the water chestnuts, soy sauce and season it with salt and pepper. Make sure that the mixture is dry, otherwise drain the excess oil by transferring it to a plate lined with paper towels.

Place 1 heaped teaspoon of filling on a wrapper. Make a roll and seal the end with beaten egg.

Heat the remaining oil in the skillet under medium heat. Fry the rolls for 2-3 minutes or until the wrapper is golden brown and crisp. Transfer to a plate lined with paper towels or a strainer to drain the excess oil. Serve immediately.

 

Photo Courtesy Of:  Ron Dollete

 

A Longtime Love for Pad Thai?

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I’ve been having gastronomic visions of Thai food lately and I’m drooling for some Thai street hawker food … Pad Thai! It’s fairly easy to make and it doesn’t call for anything too exotic that an average Asian home kitchen won’t have, and nothing too expensive to buy from the local grocery store. Whatever you can’t find in the supermarket, the recipe is pretty easy to tweak and still retains its genuine flavour.

Pad Thai is stir fried noodles.  Like most other Asian countries have their own version of stir fried noodles, Thai stir fried noodles uses rice glass noodles tossed in a combination of other simple ingredients, which makes it quite inexpensive to make.

I’m definitely on a mission to cook Pad Thai this weekend! Thankfully, my son likes it a lot! And my mom … well, I have to tweak a small portion for her, but it’s all too easy. Feel free to add other ingredients to this dish or omit others that you’re not so keen on or if you have certain allergies. If you like it a little more red than brown, just add ketchup. You can even mix in a bit of peanut butter for that distinct nutty flavor. And lastly, keep a stash of extra chili peppers, in case you like to bring out that Thai fire breathing dragon in you.

Here’s a fairly easy recipe for Pad Thai you might like to dig your chopsticks into.

Pad Thai

Ingredients:

  • 1 (12 ounce) package rice noodles
  • 1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces
  • ½ kilo shrimps, shells peeled
  • 1 pack bean curd, fried and chopped in ½” cubes
  • 1/4 cup vegetable oil
  • 4 eggs
  • 1 tablespoon white wine vinegar
  • 2 tablespoons fish sauce
  • 3 tablespoons white sugar
  • 1/8 tablespoon crushed red pepper
  • 2 cups bean sprouts
  • 1/4 cup crushed peanuts
  • 3 green onions, chopped
  • 1 lime or lemon, cut into wedges
  • Cilantro/coriander, roughly chopped
  • 1 tbsp peanut butter

Instructions:

  • Toss the glass noodles for in boiling water and cook for 1 minute. Turn off the heat and let stand for 5 minutes in the hot water checking for tenderness. Make sure the noodles are al dente, else it will turn to bits and pieces when you sauté’ them later on.
  • Sauté’ chicken until brown and add in shrimps until they are pink and cooked through. Set aside.  Heat some oil in the pan/wok and then crack the eggs into it. Stir in chicken, shrimp and fried bean curd. Cook for about 5 minutes.
  • In a small bowl, mix together, vinegar, fish sauce, sugar, peanut butter and red pepper. Adjust all seasoning to your taste.
  • Add the bean sprouts into the pan and mix while cooking until noodles are tender to the bite for about 3 minutes.
  • Serve hot topped with coriander leaves, green onions, peanuts and more chilli pepper, if you must!

 

 

 

Photo Credit: matias dutto

Photo Credit: Mr T in DC

Photo Credit: ben reeichelt

Shrimp with Snow Peas

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It doesn’t have to take a long time to prepare a good meal. You can easily whip up a dish using ingredients that complement each other. For this recipe, the crunchy snow peas go well with the sweet and juicy shrimp. The sesame oil and seeds on the other hand makes the dish more aromatic.

 

Ingredients:

500g large peeled prawns (tails intact)

2 tablespoons light soy sauce

1 lime

2 garlic cloves, thinly sliced

1 2.5cm knob of ginger, cut into matchsticks

400g snow peas

2 spring onions, thinly sliced

2 teaspoons sesame oil

Salt and pepper to taste

Sesame seeds

 

Grate the zest of the lime and juice it. Place both ingredients in a bowl and add the soy sauce. Marinate it for 15-30 minutes.

Heat the sesame oil in a wok or large skillet. Sauté the garlic and ginger for 2-3 minutes or until light brown and fragrant. Add the shrimp and stir-fry it for 3 minutes or until they turn pink. After, mix in the snow peas and spring onions. Cook for 5 minutes, until the snow peas turns bright green. We want it to be crunchy. Season it with salt and pepper. Transfer to a plate and serve with rice or noodles.

 

Photo Courtesy Of: avlxyz

 

Fritto Misto di Mare

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Fritto Misto di Mare is a mixed seafood dish that is best for sharing. It is a perfect party dish or main course during a family dinner. You can prepare boiled corn and other steamed vegetables on the side to go with it as well.

 

Ingredients:

500g fish fillets, boned, cut into cm strips

12 sardines head and bones removed

8 raw large prawns, shelled

8 scallops, cleaned and de-veined

1 large squid, cut into rings

Flour for coating

Oil for deep-frying

Lemon wedges to serve

 

Batter:

1 cup self-rising flour

1/4 cup corn flour

1 tablespoon oil

1 cup of water

Salt and Pepper

 

Tartar Sauce:

1 1/2 cups mayonnaise

1 finely chopped gherkin

1 teaspoon chopped capers

1 tablespoon chopped fresh chives

1 tablespoon chopped fresh tarragon

1 tablespoon chopped fresh parsley

1/4 teaspoon smooth mustard

1 tablespoon grated onion

 

Prepare the batter by sieving the flour, salt and pepper. Make a big hole in the centre then add the oil and water. Whisk mixture until smooth.

Dry the prepared seafood using paper towels then dip them into the flour. Shake off excess flour after.

Heat the oil in a large pan until it is moderately hot. Dip a few pieces of the flour coated seafood into the batter.  Using a pair of tongs or spoons, gently lower a few pieces of seafood at a time into the pan; cook for 2-3 minutes or until it turns crispy or golden brown. Remove and drain them on paper towels. Keep warm. Continue coating and frying the remaining seafood.

To make the tartar sauce, combine all the ingredients in a mixing bowl.  Serve with capers on top.

Plate the seafood together on a plate with the tartar sauce. Add lemon wedges on the side if preferred. Serve immediately.

 

Photo Courtesy Of: synaethesia

 

 

Shrimp Kabsa

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Shrimp kabsa is a delicious Middle Eastern recipe that is a meal in itself. The spices infuse so many flavors on the rice and shrimp. Make sure to let the water evaporate, because unlike risotto, it is not meant to be moist. In fact, it should be a little dry. You can also add raisins if desired.

 

Ingredients:

1 pound shrimp, heads removed and peeled

2 cups uncooked basmati rice

2 onions, diced

4 cloves garlic, minced

2 tomatoes, seeded and diced

1 tablespoon Gulf Baharat Mix

4 tablespoons sunflower oil

3 tomatoes, chopped

1 tablespoon tomato paste

2-1/2 cups water

2 green chilis

1/4 cup pine nuts, toasted

 

 

Preheat the oven at 350F.

Heat the sunflower oil in an ovenproof pan over medium flame. Sauté the onions until they become translucent. After, stir in the garlic and cook for 2-3 minutes or until it is fragrant. Add the shrimp, tomato paste, tomatoes and the baharat spice mix. Cook for 3-5 minutes or until the shrimp turns pink.

Place the rice on the pan and slowly pour in the water. Bring it to a boil. Reduce the heat and cover it for 15-20 minutes or until the rice is done. If there is still water, you may cook it uncovered for a few more minutes. Make sure that all the water evaporates.

Cover the pan in foil and bake it in the preheated oven for 10-15 minutes. After, let it stand for 5 minutes. Transfer it to a plate and sprinkle it with toasted pine nuts.

 

Photo Courtesy Of: snowpea&bokchoi

 

Shrimp and Pea Risotto

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Here’s a delicious recipe you can prepare for dinner at home or when you have guests. It is all about the plating. Any meal can look extremely gorgeous and delicious as well.

You can garnish this dish with lemon slices or more lemon zest to add more color. It will complement the pink shrimps and the green peas.

 

Ingredients:

3/4 lb. medium shrimps, peeled, deveined, and shells reserved

7 cups chicken stock

2 cloves garlic, minced

1 cup thawed frozen baby peas

1/4 cup chopped fresh chives

1 teaspoon finely grated fresh lemon zest

1 medium onion, finely chopped

3 tablespoons unsalted butter

1 1/3 cups Arborio rice

3/4 cup dry white wine

Salt and pepper to taste

1 tablespoon extra-virgin olive oil

 

In a large saucepan over medium flame, heat the olive oil and sauté the garlic until it is light brown. Add the lemon zest and melt the butter. Mix in the rice. Cook it for 3-5 minutes until it is coated in butter and oil. Add the wine and let it evaporate.

Pour in the stock and bring it to a boil. Season it with salt and pepper. Reduce the heat and let it simmer for 10 minutes. Mix well to make sure that the rice does not stick to the bottom of the pan. Cover and let it cook for another 5 minutes.

Add the shrimp and peas. Cover and let it simmer for another 5 minutes or until the shrimp are pink and the peas are tender.  The rice should be creamy but firm. Sprinkle with chives before serving.

 

Photo Courtesy Of: Istelleinad

 

Italian Style Grilled Shrimp

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Shrimps are delicious especially when fresh. They can be eaten as an appetizer, included in soups, salads and served as a main course.

I am not a big fan of peeling shrimp just like everyone else, but it is more advisable to grill it with the shells because it imparts more flavor.  This is a light dish that also goes well with grilled tomatoes and zucchinis.

 

Ingredients:

1 pound large or large shrimp, with shells, deveined

1/4 cup extra virgin olive oil

1/4 cup dry white wine

1 tablespoon onion, finely chopped

4 cloves garlic, minced

1 teaspoon basil, chopped

1 teaspoon rosemary, chopped fine

1/4 teaspoon ground black pepper

Lemon slices

 

In a bowl, combine the wine, olive oil, onion, garlic, basil, rosemary and pepper. Mix well.

Place the shrimps in a re-sealable bag and pour in the marinade. Refrigerate for at least 2 hours and turn at least once.

Grill the shrimps for 3-4 minutes on each side, until it turns orange; brush with marinade every 2 minutes. You may thread the shrimp on skewers if desired, but you can also grill it as it. Serve immediately with lemon slices and salad or rice.

Photo Courtesy Of: stu_spivack

 

Sopa de Pescado

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This is a wonderful dish for seafood lovers. You can have it with bread and some people add rice to the soup.

This recipe uses tomato sauce, but you can use real tomatoes as well. You can also add vegetables if you wish.

 

Ingredients:

1/2 cup olive oil

4 cloves garlic, minced

1 yellow onion

2 bay leaves

1 fish head

12 clams

1 lb. shrimp, peeled and deveined

1 lb. fish fillet, cut into cubes

1 cup white wine

Salt and pepper to taste

Saffron

200 ml tomato sauce

 

In a pot or Dutch oven, boil 3 cups of water. Place the fish heads and simmer for 10-15 minutes. Discard the fish heads and the bay leaf.

In a saucepan, heat the olive oil and sauté the onions for 2 minutes or until they are translucent. Add the garlic and cook it until it is brown. Fry the fish until it is light brown. Add the clams and the shrimp. Pour in the wine and reduce it to half. Stir in the tomato sauce, fish stock and saffron. Season it with salt and pepper. Serve warm with bread.

 

Photo Courtesy Of: jlastras

 

 

Shrimp Tom Yum

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This is a Thai dish that is hot and sour. It can be a little strong for some, but I find it perfect because the flavors complement each other. You can find it in most Thai restaurants, but since you now have the recipe, you can now try making it at home.

Ingredients:

4 cups of water

2 stalks fresh lemon grass, ends trimmed and smashed

3 slices fresh galangal or ginger root, crushed

3 fresh kaffir lime leaves

1 tablespoon tamarind paste

1 tablespoon fish sauce preferred

3/4 lb shrimps

1/2 small white onion, sliced

2 tablespoons roasted chili paste (nam prik pao) or 6 whole chili peppers

1 (16 oz.) can straw mushrooms, drained and rinsed

1 small ripe tomato, cut into wedges

1 small lime, squeezed

2 sprigs fresh cilantro

 

In a Pot or Dutch oven over medium heat, boil the water. Add the lemon grass, galangal, tomato, tamarind paste, fresh chili or chili paste and kaffir lime leaves. Lower the heat and cover it. Let it simmer for 10 minutes.

Add the mushrooms and simmer for another 5 minutes. After, place the shrimp and cook it for another 8 minutes or until the shells turn orange. Remove from heat and add the green onions. Flavor it with fish sauce and lime juice or tamarind paste. Adjust the taste by adding more fish sauce or lemon juice/tamarind paste if desired. Serve warm.

 

Photo Courtesy Of: Lummmy

 

Surf and Turf

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Made with Steak usually, this variety uses a Minced Meat Patty – you can experiment with different meats – Beef, Lamb or Pork, even Chicken and Turkey if you really want!

Prawns

Using Patties will give more flavours and colours than you’d expect, and as such, gives your eyes and taste buds a real treat!

To serve 4
225g Minced Meat (in this case, we’re using Beef)
115g Fresh Wholemeal Breadcrumbs
4 Spring Onions, sliced
1 Garlic Clove, peeled and crushed
1tsp Chilli Powder
2tbsp Olive Oil
2tbsp Plain Flour
150ml Dry White Wine
50ml Vegetable Stock
120ml Double Cream
115g Tiger Prawns
4 slices White Bread
2tbsp Butter
Salt and Pepper

1. Mix the Minced Meat with the Breadcrumbs, Garlic, Chilli Powder and Spring Onions. Season well, then shape into four equal balls – squash them slightly flat.
2. Heat the Olive Oil in a heavy-based frying pan, and gently place the Patties into the pan. Cook for around seven minutes, turning them frequently and being gentle with them.
3. To make the sauce, add the Flour to the Frying pan (with the Patties still in there), and cook for a minute. Gradually pour in the Wine, Stock and Cream. Add the Prawns then cook for a further five minutes, stirring the whole time.
4. To make the Croutes (bread base), cut out four ten centimetre rounds from the Sliced Bread. Melt the Butter in a clean fresh Frying Pan, then add the Bread. Cook for two to three minutes, turning once.
5. To serve, place the Patties on top of the Croutes, then spoon the Sauce over the top. Serve with Mangetout and other seasonal vegetables.

Photo Courtesy of: FotoosVanRobin

Champagne Shrimp Pasta

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It is a wonderful Valentines recipe that is simple and easy to prepare. The champagne makes the shrimp sweeter and adds more zest to this dish. Pair it with the same wine you used for cooking. You may add more vegetables or even scallops if you wish to have more toppings. If you do not like cream, just add more olive oil and some basil.

Ingredients:

1/2 pound angel hair pasta

1 tablespoon extra-virgin olive oil

1/4 cup carrots, julienned

1/2 cup tomatoes, chopped and seeded

5 cloves garlic, minced

1 pound shrimp, peeled, deveined

2 cups champagne or sparkling wine

2 tablespoons minced shallots

1 cup heavy cream

3 tablespoons chopped fresh parsley

Salt and black pepper, to taste

Freshly grated Parmesan cheese

In a pot or Dutch oven, boil some water and cook the pasta according to package instructions. Drain and set it aside.

In a saucepan or skillet under medium fire, heat the olive oil. Sauté the garlic for 2-3 minutes or until it is aromatic. Add tomatoes and carrots. Stir-fry for 5 minutes or until they are covered in oil. Pour in 1 cup of champagne and let it simmer for another 10 minutes or until the carrots are a little soft. Add the shrimp, shallots and the remaining champagne. Cook until the wine is reduced in half and the shrimp turns pink. Mix in the cream. Season it with salt and pepper.

Combine the noodles and the sauce. Sprinkle it with Parmesan cheese. Garnish with parsley and serve warm.

Photo Courtesy Of: stu_spivack