Tag: seafood
Nigerian Fried Rice
Nigerian Fried Rice
What sets this fried rice apart from others is the use of thyme, curry powder, and liver. You can use beef or chicken livers in this recipe. If you aren’t a liver fan, you can definitely omit and add chicken or more shrimp. If you want this meal to be vegan, you can leave out the protein and use a vegetable stock powder instead of chicken. You can also add in more vegetables as well such as carrots, green beans, mushrooms, or red bell pepper. This rice is typically served as a main course since it is fairly heavy.
Ingredients
- 1 lb raw shrimp peeled and deveined
- 8 oz beef or chicken liver cut into small cubes
- 6 cups cooked basmati rice
- 1 tbsp maggi
- 1/2 medium white onion diced
- 1 cup peas
- 4 garlic cloves minced
- 3 green onion chopped
- 1 tsp thyme
- 1 tsp white pepper
- 1 tsp curry powder
- 2 tsp chicken bouillon powder
- vegetable oil for frying
Instructions
- Heat 2 tbsp of cooking oil in a large sauté pan over medium high heat. Sauté the shrimp for 2 minutes a side. Set aside in a large bowl.
- Add 2 more tbsp of cooking oil to the pan. Sauté the liver for 2-3 minutes. Set aside in the large bowl.
- Add 1/2 cup of oil to the sauté pan. Add in the rice. Season with the maggi. Cook for 5 minutes. Set aside in the large bowl.
- Add a 1/4 cup of cooking oil to the sauté pan. Add in the peas, onions, garlic, thyme, curry powder, white pepper, and bouillon. Sauté for 4-5 minutes.
- Add the shrimp, liver, and rice back into the sauté pan. Mix with the sautéed vegetables thoroughly. Cook for another 3-4 minutes.
- Serve a main course.
Toyomansi Chicken Thighs and Shrimp Skewers with Calamansi/Banana Ketchup Glaze
Toyomansi Chicken Thighs with Calamansi/Banana Ketchup Glaze
These bone in chicken thighs are marinated in toyomansi marinade, the roasted and triple glazed with calamansi/banana ketchup glaze. These chicken thighs are so flavor while being very simple to make. You can marinate any part of the chicken in the toyomansi marinade. Adjust the cooking time for the type of chicken pieces that you‘ll roast.
Ingredients
- 2 lbs bone in skin on chicken thighs
- 1/4 cup calamansi juice
- 1/4 cup soy sauce
- 4 garlic cloves minced
- 1/2 tsp black pepper
Calamansi/Banana Ketchup Glaze
- 1/4 cup calamansi juice
- 1/4 cup banana ketchup
Instructions
- Mix all of the marinade ingredients together. Marinate the chicken thighs in a ziplock bag for 4 hours.
- Preheat your oven to 350 degrees. Place the chicken thighs on a rack on a baking sheet lined in foil. Roast for 30 minutes.
- Mix together the glaze ingredients.
- Take the chicken out of the oven after 30 minutes. Brush on a layer of the glaze. Cook for another 10. Take out if the oven again, brushing on 1 more layer of glaze, roasting for another 10 minutes.
- Take the chicken out of the oven. Brush on another layer of glaze. Let the chicken rest for 10-15 minutes before serving.
Toyomansi Shrimp Skewers with Calamansi/Banana Ketchup Glaze
This is another simple shrimp skewer recipe; this time marinating the shrimp in a toyomansi marinade and glazing the skewers in a calamansi/banana ketchup glaze. Make sure to marinate your shrimp for no more than 15 minutes or the acidity of the calamansi will cook the shrimp. We’re not trying to make ceviche. You can use any size shrimp that you want. I recommend using bigger shrimp since they will take a little longer to cook and we’re looking to get a couple layers of glaze on the shrimp. If you use smaller shrimp, you will risk over cooking them and you won’t be able to get a thick glazing upon them.
Ingredients
- 1 lb 21-25 count shrimp peeled and deveined
- 1/4 cup calamansi juice
- 1/4 cup soy sauce
- 4 garlic cloves minced
- 1/2 tsp black pepper
Calamansi/Banana Ketchup Glaze
- 1/4 cup calamansi juice
- 1/4 cup banana ketchup
Instructions
- Mix all of the marinade ingredients together. Marinate the shrimp for no more than 15 minutes.
- Skewer up the shrimp.
- Mix the calamansi juice and the banana ketchup together for the glaze.
- Turn on you oven’s broiler with the oven rack 6” away. Place the shrimp skewers on a rack on a baking sheet lined in foil. Brush a layer of the glaze on each side of the skewer. Broil for 2 minutes a side. Take out of the oven and brush on another layer of glaze. Cook for 2 more minutes.
- Take out of the oven. Brush on more of the glaze and let the shrimp rest for 5 minutes before serving.
Shrimp and Cabbage
Shrimp and Cabbage
Jamaican shrimp and cabbage is a quick and healthy meal that is easy to prepare. When I made this recipe, I was eating it with someone who doesn't like spice or pork. What I would do if I was making this with someone who does enjoy life a little bit more is cook up 4 strips of diced bacon before sauting the vegetables. Then add the bacon back in with the shrimp at the very end. I also would add a whole habanero with the vegetables when they are being sauteed. The size of the shrimp I used were 26/30s. If you want smaller shrimp, make sure to cook them a little less so they don't become tough.
Ingredients
- 1 lb shrimp peeled and deveined
- 2 tbsp vegetable or canola oil
- 1 tsp paprika
- 2 tsp thyme
- 2 green onion chopped
- 1/2 tsp allspice
- 4 garlic cloves minced
- 1/2 medium onion diced
- 1/2 bell pepper diced
- 6 cups cabbage chopped
- 1 tsp boullion powder
- 1/2 tsp white pepper
- 1 tsp creole salt
Instructions
- Heat up cooking oil in a large skillet over medium high heat. Saute the shrimp for 3 minutes, seasoning with the creole salt.
- Make sure that the shrimp are just undercooked, since they will finish cooking later. Set aside.
- In the same skillet, saute the onions, green onion, garlic, bell pepper, thyme, allspice, and paprika for 2-3 minutes.
- Add in the cabbage, boullion powder, and white pepper. Cook for another 5 minutes.
- Stir in the shrimp and cook for 2 more minutes.
