Bengali Shrimp and Khodu Curry
Serve the curry over basmati rice.
Tag: seafood
Octopus with Spanish Chorizo
Octopus with Spanish Chorizo
Octopus sautéed with dried chorizo and crispy potatoes is a classic Spanish dish that May looking intimidating to make, but is actually pretty simple and straightforward. The key here is to find good quality precooked octopus tentacles. If you can only find fresh octopus, you will have to boil them on the lowest setting your oven can go for an hour. Beyond that, once you add the cooked octopus to the dish, you only should cook it 2-3 minutes max or you’ll be chewing on rubber.
Ingredients
- 1 lb red potatoes diced
- 3 tbsp olive oil
- 2 tsp dried thyme
- 1 tsp sea salt
- 6 oz dried Spanish chorizo small dice
- 4 garlic cloves minced
- 1 small yellow onion diced
- 24 oz cooked octopus tentacles cut into 1/2” pieces
- 1 tsp Spanish paprika
- 1/4 cup parsley chopped
- cracked black pepper
Instructions
- Bring a pot of water to boil. Simmer the potatoes for 10 minutes until they are just cooked through. Remove from the pot and drain.
- Toss the potatoes in a bowl with the olive oil, thyme, and salt. Set aside.
- In a large sauté pan over medium high heat, cook the dried chorizo and garlic for 2 minutes. Remove from the pan.
- Add in the potatoes and onion. Sauté until the potatoes are crispy for 5 minutes.
- Stir in the octopus and cook for 2 minutes.
- Add the chorizo back in and cook for a minute. Turn off the heat.
- Stir in the parsley. Season with the paprika and cracked pepper.
Shrimp and Scallops in Garlic Sauce
Shrimp and Scallops in Garlic Sauce
This seafood dish is to die for and couldn’t be easier to make; ready in 8 minutes. Camarones y vieiras al ajillo are jumbo shrimp and scallops cooked in a rich garlic sauce. The sauce is made of butter, olive oil, crushed red pepper, parsley, and obviously a shit ton of garlic. The shrimp and scallops are sautéed in the sauce for 4 minutes, then plated; pouring the sauce over. You can eat these as an appetizer with fried plantains or as a main course with rice or pasta.
Ingredients
- 1 lb 16/20 count shrimp peeled and deveined
- 8 oz 10/20 count scallops
- 3 tbsp butter
- 5 tbsp olive oil
- 1 head garlic peeled and thinly sliced
- 1/2 tsp crushed red pepper
- 3 tbsp parsley chopped
- salt and cracked black pepper to taste
Instructions
- Melt the butter into the olive oil in a large sauté pan over medium low heat. Add in the garlic, crushed red pepper, salt and cracked black pepper. Sauté for 4 minutes, making sure to not burn the garlic.
- Increase the heat to medium high. Add the shrimp and scallops to the pan. Cook for 2 minutes.
- Flip the shrimp and scallops over. Cook for 2 more minutes.
- Add in the parsley and toss the seafood in the butter sauce.
Chili Garlic Shrimp
Chili Garlic Shrimp
This recipe is better than any Chinese takeout chili garlic shrimp out there. It’s ready in only 6 minutes; all for half the price with a fraction of the oil and sugar. The shrimp get sautéed for a couple minutes. Then ginger is briefly sautéed, followed by the sauce for 30 seconds. The shrimp get tossed in the spicy, garlicky, gingery sauce. That’s about it. As simple as it gets.
Servings: 2
Ingredients
- 1 lb 41/50 count shrimp peeled and deveined
- 1 tsp shaoxing cooking wine
- 1/2 tsp salt
- 2 tbsp cornstarch
- 1 tbsp flour
Chili Garlic Sauce
- 1/4 cup chili garlic sauce
- 2 tbsp brown sugar
- 2 tsp light soy sauce
- 1/4 cup vegetable oil
- 2 tbsp ginger minced
Instructions
- Mix together the chili garlic sauce, brown sugar, and soy sauce. Set aside.
- Marinate the shrimp in the cooking wine and salt. Then toss with the cornstarch and flour.
- Heat up cooking oil in a skillet over medium high heat. Add in the shrimp in a single layer.
- Cook for 2 minutes a side. Remove from the pan.
- Add in the ginger. Cook for a minute until aromatic.
- Pour in the sauce and cook for 30 seconds.
- Turn off the heat and toss in the shrimp. Stir to coat.
