Tag: shrimp

Spicy sweet and sour tamarind, coconut shrimp

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Many people asked for this recipe. Here goes. 

You will need the biggest shrimp you can find – these are not huge but a nice size. 

Remove shell and devein. I like to leave the tail on. 

Those of you who know me or read my blog, know that my recipes are just guidelines- I’m hard pressed to give you exact amounts. 
These were 2 pounds of shrimp

Tamarind paste (you can buy store bought chutney too)

Flaked coconut (sweet or otherwise)

Cayenne pepper

Salt

Chopped cilantro (fresh mint is nice too)

A couple tablespoons of oil

Mix well and set aside for about 10 minutes 

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​Heat a tbs oil in a pan and add the shrimp. Do not crowd the pan. Cook the shrimp in batches if you have to 
This is a quick sautéed dish – not more than a couple minutes in a hot pan 

Make sure you don’t overlook them
Serve them warm or even at room temperature 

Two different ways of presenting them. I put a tail in a small bowl to prompt the guests to do the same 😁
Hope

You try this dish

Until

I cook again! 

Shrimp with Tamarind and Coconut

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This is a very simple recipe and I came up with it at the last minute based on the ingredients I had laying around.

You will need:

Shrimp – peeled and deveined

Tamarind paste or concentrate

Dry coconut – unsweetened

oil

salt and pepper

This recipe is so simple that it is hardly a recipe.

IMG_3579Saute the shrimp in a little oil, seasoned with salt and red pepper.

IMG_3582Add a couple tbs of tamarind paste and then the coconut – stir well and cook till the shrimp are done.

They are ready to serve.

Can it be any simpler?

I think not.

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This is how I served them as an appetizer – you can serve them over rice or in a wrap – the sky is the limit.

 

I really hope that you try to make this dish.  It is so delicious for the amount of effort.

Until I cook again!

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Shrimp Curry as an Appetizer

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IMG_6911IMG_6908.jpg

Yesterday I posted the recipe for Shrimp curry with coconut milk over rice as a full meal.
I also wanted to offer an alternative to serve this as an appetizer at a cocktail party which I do often.
I hope you try this recipe and serve it in different ways.

Corn and Seafood Stew

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I found the last of the summer corn and decided to make a stew with seafood for dinner.

Corn is the great American vegetable – there are hundreds of ways of making it (ok tens of ways) – this stew is easy and o so good.

4- 6 ears of corn, husked

1 cup chorizo sliced ( optional)

use bacon if you like – the pork provides a great depth of flavor to the broth

2 cups prosecco, white wine or broth

1 lb. mussels

1 lb. little neck clams

(use as much or as little seafood as you like)

6 new potatoes, cut into quarters

1 cup hatch chili paste

(I am lucky to have a friend in New Mexico who supplies me with hatch chilies that I freeze and make a paste in the blender with water to use in different dishes – if you can’t find those chilies, roast any of your favorite chilies like jalapenos, serranos and or poblanos)

Salt and pepper to taste

Juice of a lemon

cayenne pepper to taste

2 tbs oil

Heat a casserole with the oil.  Brown the chorizo till caramelized.  Add the chili paste, potatoes and corn.    Season with salt and pepper – be aware that the chorizo is salty – add more later if need be

Cook for about 15 minutes or till the potatoes are soft.

Sprinkle with cayenne if using and add the prosecco.  When it comes to a boil add the clams and mussels.

Cover and cook till the shell fish is just open.

Squeeze lemon juice – taste for seasoning and serve hot with crusty bread.

Enjoy.

Until I eat again!

Seafood and Chicken Paella

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  • Summer is upon us and most of you who are lucky enough to have a grill are probably making all your meals on it.  Well, I’m jealous and I don’t have a grill and so I focus on lots of seafood.

    I love one dish meals.  They require very little attention.  Once you set it up – you can walk away and dinner prepares itself.

    This one is simple, beautiful and delicious of course

    6 Chicken thighs, bone in

    2 tbs. oil

    ½ tsp. steeped in warm broth

    2 cups rice of your choice (short or long grain – basmati, arborio, etc.)

    4 cups broth (chicken, shrimp or even water will do)

    a variety of seafood (about 2 lbs)

    shrimp, scallops, mussels, fish, clams, etc

    1 cup frozen peas

    2 lemons cut into wedges

    salt and pepper

    You will need a large flat skillet for this – if you don’t have one, you might make do with a Dutch over.

    Season the chicken  with salt and pepper, and sear on both sides in the pan till nice and golden brown.  Remove chicken and set aside.

    Add the rice to the pan and coat with the oil, mixing gently.  Add the stock, salt to taste and the saffron.  Add the chicken back to pan with the rice.  Cook about 20 minutes.  Just as the rice is almost done, layer the top with the seafood and cook another 5 to 7 minutes or till the seafood is just cooked.

    Serve hot with wedges of lemon and a garnish of chopped parsely.

    Until I cook again!

Corn and Seafood Stew

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IT’S CORN SEASON AND SO MAKE A SEAFOOD STEW WITH IT

Corn is the great American vegetable – there are hundreds of ways of making it (ok tens of ways) – this stew is easy and o so good.

4- 6 ears of corn, husked

1 cup chorizo sliced ( optional)

use bacon if you like – the pork provides a great depth of flavor to the broth

2 cups prosecco, white wine or broth

1 lb. mussels

1 lb. little neck clams

(use as much or as little seafood as you like)

6 new potatoes, cut into quarters

1 cup hatch chili paste

(I am lucky to have a friend in New Mexico who supplies me with hatch chilies that I freeze and make a paste in the blender with water to use in different dishes – if you can’t find those chilies, roast any of your favorite chilies like jalapenos, serranos and or poblanos)

Salt and pepper to taste

Juice of a lemon

cayenne pepper to taste

2 tbs oil

Heat a casserole with the oil.  Brown the chorizo till caramelized.  Add the chili paste, potatoes and corn.    Season with salt and pepper – be aware that the chorizo is salty – add more later if need be

Cook for about 15 minutes or till the potatoes are soft.

Sprinkle with cayenne if using and add the prosecco.  When it comes to a boil add the clams and mussels.

Cover and cook till the shell fish is just open.

Squeeze lemon juice – taste for seasoning and serve hot with crusty bread.

Enjoy.

Until I eat again!

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Seafood and Chicken Paella

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I love one dish meals. This one is simple and beautiful – delicious of course.

This dish is reminiscent of yesterday’s pulao – I really hope that you try it and let me know what you think.

Feel free to add more ingredients of your choice.

6 Chicken thighs, bone in

2 tbs. oil

½ tsp. saffron steeped in warm broth

2 cups rice of your choice (long grain is best)

4 cups broth (chicken, shrimp or even water will do)

a variety of seafood (about 2 lbs)

shrimp, scallops, mussels, fish, clams, etc

1 cup frozen peas

2 lemons cut into wedges

salt and pepper

Season the chicken sear on both sides till nice and golden brown.

Add the rice and coat with the oil. Add the stock and the saffron. Cook about 20 minutes. Just as the rice is almost done, layer the top with the seafood and cook another 5 to 7 minutes or till the seafood is just cooked.

Serve hot with wedges of lemon

Until I eat again!