Tag: seafood
Bengali Shrimp and Khodu Curry
Bengali Shrimp and Khodu Curry
This is the first time I’ve ever cooked with a khodu; also known as a Bengali squash. I while it was labeled at the asian market as a squash, it is really a gourd. The khodu needs to be peeled and seeded before use. It kinda tastes like a slightly bitter green zucchini that absorbs up the curry gravy when simmered in it. This curry dish can be made with shrimp, any firm fleshed fish, chicken, or lamb. If you are having a hard time finding a khodu, substitute it with butternut squash, pumpkin, or sweet potatoes.
Servings: 4
Ingredients
- 1 small khodu(Bengali squash/bottle gourd) peeled, seeded, and cubed
- 4 tbsp vegetable oil
- 1/2 large white onion finely chopped
- 8 garlic cloves minced
- 1 1/2 tsp ground coriander
- 1 1/4 tsp ground cumin
- 1 tsp Kashmiri chili powder
- 1 tsp curry powder
- 1/2 tsp turmeric
- 1 1/2 cups water
- 1 tsp salt
- 1/2 cup cilantro chopped
Shrimp Seasoning
- 1 lb peeled and deveined shrimp 26/30 ct; tails removed
- 1/2 tsp Kashmiri chili powder
- 1/2 tsp turmeric
- 1/4 tsp salt
Instructions
- Marinate the shrimp in the seasonings for 15 minutes.
- In a large wok over medium low heat, sauté the onions and garlic in the cooking oil for 5 minutes.
- Add in the spices. Cook for 10 minutes; stirring occasionally. Add a few tbsps of water at a time if the mix gets too dry.
- Add in the khodu; coating in the spice mixture.
- Pour in the water. Season with salt. Simmer covered over medium heat for 15 minutes.
- Add in the marinated shrimp. Cook for 3-4 minutes until the shrimp are cooked through.
- Turn off the heat and stir in the cilantro.
Serve the curry over basmati rice.
Maryland-Style Crab Cakes
Maryland-Style Crab Cakes
Every time I go to Baltimore, I have to go to the Lexington Market and get a crab cake at Faidley’s Seafood. They’re spendy, but are considered to be some of the best crab cakes in the world. You can make crab cakes at home for a fraction of the price, all considering that good quality lump crab meat will cost you about $50 lb. But I guess getting 7-8 crab cakes for that much is better than paying $25 for just 1.
Ingredients
- 1 lb jumbo lump crab meat
- 20 saltine crackers crushed
- 1/2 cup mayonnaise
- 1 egg beaten
- 1 tbsp dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tbsp hot sauce
- 1 tsp old bay seasoning
- 1/4 cup parsley chopped
- vegetable oil for frying
Instructions
- Mix together the mayonnaise, egg, dijon mustard, Worcestershire sauce, hot sauce, and old bay seasoning.
- Fold in the crab meat, along with the crackers and parsley.
- Form into 1/3 lb. cakes. Place on parchment paper and refrigerate for 1 hour.
- Heat up 1/4” of vegetable oil in a sauté pan over medium heat. Place the crab cakes into the pan.
- Fry until golden brown; about 4-5 minutes a side.
Serve the crab cakes with a remoulade sauce, spicy mayo, or tartar sauce.
Shrimp and Grits
Shrimp and Grits
Shrimp and grits is one of my favorite southern dishes. Originating from coastal South Carolina, this dish consists of a rich, bacony gravy with bell peppers, onions, and shrimp ladled over creamy cheddar grits.
Ingredients
- 1 lb shrimp peeled and deveined
- 1/4 tsp salt
- 1/4 tsp cayenne pepper
- 1/2 lemon juiced
- 6 slices bacon or 2 links of andouille sausage; diced
- 1 small green bell pepper diced
- 1 small red bell pepper diced
- 1 small yellow onion finely diced
- 2 tbsp butter
- 2 tbsp flour
- 1/2 cup chicken stock
- 2 tsp Worcestershire sauce
- 1/2 cup cheddar cheese shredded
Grits
- 1 1/2 cups water
- 1 tsp salt
- 1/2 cup coarse ground grits
- 1 cup half and half
Instructions
- Season the shrimp with salt and cayenne pepper. Squeeze over the lemon juice and let marinate for 15 minutes.
- Bring the water and salt to a boil. Whisk in the grits.
- Whisk in the half and half. Reduce the heat to low and simmer for 15 minutes until thickened. Cover and set aside.
- Brown the bacon in a large saucepan for 8 minutes. Remove from the pan and save the grease.
- Sauté the onions, bell peppers, and garlic in the bacon grease for 8 minutes over medium high heat. Remove from the pan.
- Add in the butter. Whisk in the flour. Turn the heat to low and allow a dark roux to form; about 8 minutes.
- Add the bacon and sautéed vegetables back into the roux.
- Pour in the chicken stock and Worcestershire sauce and whisk.
- Turn the heat up to medium. Add in the shrimp.
- Cook for 5 minutes until the shrimp are cooked through.
- Stir in the cheddar cheese to the grits.
