Tag: seafood
Tamarind Shrimp
Tamarind Shrimp
Want a quick and easy meal in 10 minutes? This tamarind shrimp is the meal you’ve been waiting for. 5 minutes prep time. 5 minutes cooking time. That’s it. The rice I serve it with takes 4 minutes in the Instant Pot. This recipe makes 2 generous servings for under $8 while tasting like it costs a lot more; which it would cost you twice that amount for a single serving at a Vietnamese restaurant. So, cook at home.When choosing the shrimp, I recommend using shrimp that are at least 26/30 count or larger. Anything smaller will cook to fast, making the shrimp chewy. Smaller sized shrimp are better to use in fried rices, egg roll filling, and other dishes where the protein isn’t the main focus. Here it is. If you aren’t a fan of shrimp, chicken or fried tofu are great substitutes.
Ingredients
- 1 tbsp vegetable oil
- 1 large shallot sliced
- 4 garlic cloves minced
- 1 lb peeled and deveined shrimp 26/30 ct.
- chopped cilantro garnish
Tamarind Sauce
- 2 tbsp fish sauce
- 1 1/2 tbsp sugar
- 2 tsp tamarind juice concentrate
- 2 tsp siracha
Instructions
- Mix the sauce ingredients together. Set aside.
- Heat up cooking oil in a large sauté pan or wok over high heat. Sauté the shallots and garlic for 1 minute.
- Add in the shrimp in a single layer. Cook the shrimp for 2 minutes on one side until they are about 50% cooked.
- Flip them over. Stir in the tamarind sauce, making sure that all of the shrimp are coated. Cook for 2 more minutes.
- Turn off the heat. Garnish with chopped cilantro.
Caribbean Style Shrimp Ceviche
Caribbean Style Shrimp Ceviche
The national dish of Peru is ceviche; where it originated from over 2000 years ago. Ceviche is raw fish or other seafood marinated in citrus juice; typically lemon or lime. The acidity of the juices “cooks” the raw seafood, making it safe to eat. Ceviche eventually spread all over South and Central America, México, and many Caribbean islands.There are many different types of fish, seafood, and other variations of ceviche. Shrimp, scallops, octopus, squid, snapper, or any other firm fleshed white fish are used to make ceviche. It is vary important to use freshly squeezed lemon or lime juice to “cook” the protein. Bottled varieties of lemon and lime juices won’t work and have extra chemicals and preservatives in them.Ceviche is a great as an appetizer, and even a main course. Serve with tortilla chips, toasted baguette, plantain chips, or leaf lettuce.
Ingredients
- 1 lb shrimp peeled and deveined
- juice of a lime
- juice of a lemon
- 1 cup roma tomato diced
- 1 cup cucumber diced
- 1 large mango diced
- 1/2 cup red onion finely chopped
- 1 serrano pepper seeded and finely chopped
- 1/2 cup cilantro finely chopped
- 1/2 cup orange juice freshly squeezed
- 1/4 cup lemon juice freshly squeezed
- 1/4 cup lime juice freshly sqeezed
- 1 tsp salt
- 1/2 tsp cracked black pepper
- 1 avocado diced
Instructions
- Wash your shrimp. Cut each shrimp into 3-4 pieces. Marinate for 15 minutes with the juice of a lemon and lime.
- Scoop out the shrimp with a slotted spoon into another bowl. Add in the tomato, cucumber, mango, red onion, cilantro, serrano pepper, orange/lemon/lime juices, salt, and pepper. Cover and let marinate in the refrigerator for an hour.
- Add in the avocado before serving.
- Serve the ceviche chilled with tortilla chips, toasted baguette, plantain chips, or leaf lettuce. I fried a couple of corn tortillas a little longer than normal and turned them into tostadas.
Lemongrass Shrimp
Lemongrass Shrimp
When making this recipe, be aware of the size of the shrimp that you are going to use. I used smaller shrimp that are 31/40 ct. These only take 4 minutes to cook. If you want to use larger ones like 16/20 ct, they will take twice as long to cook. Serve these shrimps with garlic noodles.
Ingredients
- 1 lb raw shrimp peeled and deveined
- 2 tbsp butter
- 3 tbsp lemongrass finely chopped
- 4 garlic cloves minced
- 1/4 cup shallots finely diced
Sauce
- 1 tbsp honey
- 1 tbsp fish sauce
- 1/2 tsp cracked black pepper
- 4 thai chilies finely chopped
Instructions
- Mix all of the sauce ingredients together. Set aside.
- Melt butter in a large sauté pan over medium high heat. Add in the lemongrass, shallots, and garlic. Cook for 4 minutes.
- Add in the shrimp. Give them a quick a quick toss in the lemongrass mix. Arrange them in a single layer. Cook for 2 minutes.
- Stir in the sauce. Flip the shrimp to the other side and cook for 2 more minutes.
- Yes, this really only takes 10 minutes to make.
- Serve with garlic noodles.
