Tag: seafood
Sizzling Gambus
Sizzling Gambus
Sizzling gambus has it’s roots from Spanish tapas bars. With Spain being a major culinary influence on the Philippines, this spicy, garlicky shrimp is the perfect appetizer or even a main course that will make many a belly happy. The shrimp is served on a hot cast iron skillet or plate topped with panko breadcrumbs, giving the shrimp a nice balance in textures.
Equipment
- cast iron plate or skillet
Ingredients
- 1 lb 16/20 ct shrimp peeled and deveined; tail intact
- 2 tbsp butter
- 1 tbsp olive oil
- 1 head garlic peeled and minced
- 4 Thai chilies finely chopped
- 1/2 green bell pepper thinly sliced
- 1/2 red bell pepper thinly sliced
- 2 tbsp shaoxing cooking wine
- 1/2 cup tomato sauce
- salt and pepper to taste
- 1/4 cup panko breadcrumbs
Instructions
- Melt the butter in a sauté pan. Add the oil. Sauté the garlic and chilies for 2 minutes over medium high heat.
- Addin the bell peppers. Cook for 3 minutes.
- Add in the shrimp. Cook for 2 minutes.
- Pour in the cooking wine and cook for 1 minute.
- Add in the tomato sauce and cook for 2 more minutes.
- Transfer the shrimp to a hot cast iron skillet.
Shrimp Tacos with Arbol Chile Salsa
Shrimp Tacos with Arbol Chile Salsa
These shrimp tacos will be your new favorite way to make tacos; especially considering they take less than 10 minutes to make. The shrimp are briefly marinated in garlic and lime, then quickly sautéed. They are then topped on corn tortillas cooking on the griddle with cabbage, radishes, cilantro, and arbol chilies salsa. I like to use 26/30 ct peeled and deveined shrimp. They are the perfect size for corn tortillas. If cooked for no more than 2 minutes a side, they turn out moist and succulent. I also prefer to use shredded cabbage as opposed to lettuce. Cabbage adds a nice crunch to the tacos without turning soggy.
Equipment
- food processor
Ingredients
- 1 lb 26/30 ct shrimp peeled and deveined
- 3 garlic cloves minced
- 2 tbsp vegetable oil
- 1/2 lime juiced
- 1/2 tsp salt
- corn tortillas
Arbol Chile Salsa
- 2 tomatoes
- 20 dried arbol chilies
- 4 garlic cloves
- 2 tbsp vinegar
- 1/4 tsp salt
Taco Toppings
- green cabbage shredded
- radishes thinly sliced
- cilantro chopped
- lime wedges
Instructions
Arbol Chilies Salsa
- Place the tomatoes and arbol chilies in a small pot of water. Bring to a boil and simmer for 15 minutes.
- Place in a food processor with the garlic cloves and 1/4 cup of the boiling liquid.
- Purée until smooth. Stir in the vinegar and salt. Place in the refrigerator until ready to use.
Shrimp Tacos
- Marinate the shrimp with the garlic, lime juice, oil, and salt for 15 minutes.
- Heat up a large nonstick skillet over medium high heat. Add in the shrimp in a single layer.
- Cook for 90 seconds-2 minutes a side. Remove from the pan.
- Add the tortillas to the pan. Cook for 1 minute. Flip.
- Add some shredded cabbage and 4 shrimp to each tortilla. Cook for 3 minutes. Remove from the pan.
Shrimp and Chili Paste Stir Fry
Shrimp and Chili Paste Stir Fry
It’s getting to be that time of the year where I have an excessive amount of basil in my garden and it needs to be used up sooner than later. Here is the perfect recipe to use that basil. This shrimp and chili paste stir fry is unbelievably flavorful and ready in 10 minutes with prep work and cooking time.
Ingredients
- 2 tbsp vegetable oil
- 4 garlic cloves minced
- 3 red bird’s eye chilies finely minced
- 1 lb 16/20 ct shrimp peeled and deveined; tails removed
- 1 1/2 cups asparagus cut into 2” pieces
- 1/2 medium white onion thinly sliced
- 1 tsp sugar
- 1 1/2 cups Thai basil
Sauce
- 2 tbsp thai chili paste
- 2 tbsp chicken stock
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- 2 tsp fish sauce
Instructions
- Mix together the sauce ingredients. Set aside.
- Heat up cooking oil in a sauté pan or wok over medium high heat. Sauté the garlic and chilies for 1 minute.
- Add in the shrimp in a single layer on top of the garlic and chilies.
- Pour in the sauce. Add in the asparagus, onion, and sugar. Stir fry for 3 minutes.
- Turn off the heat and stir in the Thai basil.
