Tag: seafood

Tempura Soba

Tempura Soba

Tempura Soba

Tempura soba is a hot soba noodle soup with fried tempura shrimp over the top. Making this soup is extremely easy. The dashi stock just needs heating up. Prepare the soba noodles according to the package. Ladle the stock over the noodles. Top with lots of spring onions. The only real effort is making the tempura shrimp, and that is fairly simple. If you don’t like shrimp, you can substitute tempura chicken, mushrooms, green beans, tofu, etc. Sprinkle some togarashi pepper powder over the top. It kind of gives a numbing feeling, similar to Sichuan peppercorns.
Prep Time15 minutes
Cook Time15 minutes
Course: Main Course
Cuisine: Japanese
Keyword: East Asian, Japanese, main course, noodles, seafood
Servings: 2
Author: Alex Gorgos

Ingredients

  • 4 cups dashi stock
  • 3 tbsp mirin
  • 2 tbsp soy sauce
  • 2 tbsp sake
  • 1/2 tsp salt
  • 2 portions soba noodles prepared according to package
  • 3 spring onions chopped
  • 12 tempura shrimp
  • togarashi pepper powder to taste

Instructions

  • Bring the dashi, mirin, soy sauce, sake, and salt to a boil.
    Japanese, main course, seafood
  • Place 1 portion of cooked soba noodles in a soup bowl.
    Japanese, main course, seafood
  • Ladle in 2 cups of stock. Top with spring onions. Place 6 tempura shrimp over the stop. Shake on togarashi pepper powder.
    Japanese, main course, seafood

Shrimp Tempura

Tempura is one of the most famous Japanese food items outside of Japan. The batter is light and crispy without absorbing excess oil. Shrimp is one of the most popular ingredients to fry in tempura batter. Like all tempura frying ingredients, the shrimp need to be pat dry before dipping in the batter. They will only take a total of 6 minutes. Drain oil on a rack instead of paper towels to maintain the crispiness.
Prep Time5 minutes
Cook Time6 minutes
Course: Appetizer, Main Course
Cuisine: Japanese
Keyword: appetizer, East Asian, Japanese, main course, seafood
Servings: 2
Author: Alex Gorgos

Ingredients

  • 1/2 lb 26/30 count shrimp tail on; peeled and deveined
  • 1/2 cup cake flour
  • 1/2 tsp baking powder
  • 1/8 tsp salt
  • 1/2 cup ice water
  • vegetable oil for frying

Instructions

  • Mix together all of the dry ingredients.
    Japanese, appetizer, main course, seafood
  • Mix in the water.
    Japanese, appetizer, main course, seafood
  • Heat up 3” of cooking oil in a pot over medium high heat(350 degrees). Pat dry the shrimp. Dip in the tempura batter. Drop in the oil. Make sure to not over crowd.
    Japanese, main course, appetizer, seafood
  • Fry for 3 minutes a side. Drain grease on a rack.
    Japanese, appetizer, main course, seafood
Coconut Mango Shrimp Ceviche

Coconut Mango Shrimp Ceviche

Coconut Mango Shrimp Ceviche

There are 3 ways you can make this shrimp ceviche. You can make it exactly how it is in the recipe; omitting the mango and having it be just shrimp; or omitting the shrimp, adding 2 more mangoes and making the ceviche vegan. All are good, but I prefer everything in my ceviche. Serve the ceviche with tortilla chips.
It is best to use shrimp sized 26/30 count or smaller. Shrimp that are larger may need to be cut in half. While the shrimp in this recipe are briefly cooked for 2 minutes, you can cut them into smaller pieces and marinate them raw in just the lime juice for a couple of hours before combining the rest of the ingredients.
Prep Time15 minutes
Course: Appetizer, Main Course
Cuisine: peruvian
Keyword: appetizer, Latin American, main course, peruvian, seafood
Servings: 4
Author: Alex Gorgos

Ingredients

  • 1 lb shrimp peeled and deveined
  • 1/2 red onion thinly sliced
  • 3 garlic cloves finely chopped
  • 5 limes juiced
  • 2 tbsp parsley chopped
  • 2 tbsp coconut milk
  • 1 tbsp aji amarillo paste
  • 1 sweet mango diced
  • salt to taste

Instructions

  • Bring a pot of salted water to boil. Cook the shrimp for 2 minutes. Drain and run under cold water to completely cool.
    Salvadoran, appetizer, main course, seafood
  • Add the mango to the shrimp. Set aside.
    Salvadoran, appetizer, main course, seafood
  • Mix together the red onion, garlic, lime juice, parsley, coconut milk, and aji amarillo paste.
    Salvadoran, appetizer, main course, seafood
  • Pour over the shrimp and mangos. Season with salt. Add 2 ice cubes. Serve immediately.
    Salvadoran, appetizer, main course, seafood
Salvadoran, appetizer, main course, seafood
Serve with tortilla chips.
Ensopado de Camarao (Brazilian Shrimp Stew)

Ensopado de Camarao (Brazilian Shrimp Stew)

Ensopado de Camarao (Brazilian Shrimp Stew)

Shrimp stew is a popular Brazilian dish eaten during holidays and celebrations. The stew base is of shrimp stock, coconut milk, and sautéed onions, peppers, garlic, and tomatoes; all puréed smooth. Sautéed shrimp are added to the stew along with lime juice and cilantro. The shrimp stew is always served over rice.
Prep Time10 minutes
Cook Time35 minutes
Course: Main Course
Cuisine: Brazilian
Keyword: Brazilian, Latin American, main course, seafood
Servings: 8
Author: Alex Gorgos

Equipment

  • blender

Ingredients

Shrimp Stock

  • 3 cups water
  • 2 cups shrimp shells

Shrimp Stew

  • 4 tbsp olive oil
  • 2 lbs 21/25 ct. shrimp peeled and deveined
  • 1 medium white onion chopped
  • 1 green bell pepper chopped
  • 10 garlic cloves
  • 2 roma tomatoes chopped
  • 1 1/2 cups coconut milk
  • salt and pepper to taste
  • 1/2 lime juiced

Garnish

  • cilantro chopped

Instructions

  • Bring the water to a boil with the shrimp shells. Reduce to half the amount; about 1 1/2 cups.
    Brazilian, main course, seafood
  • Strain and set aside.
    Brazilian, main course, seafood
  • In the same pot, heat up 2 tbsp of olive oil over medium high heat. Sauté the shrimp for 3 minutes.
    Brazilian, main course, seafood
  • Set aside.
    Brazilian, main course, seafood
  • In the same pot again, heat up the rest of the olive oil over medium high heat. Sauté the onions and peppers for 5 minutes.
    Brazilian, main course, seafood
  • Toss in the whole garlic cloves. Sauté for 2 minutes. Add in the tomatoes and sauté for 3 more minutes.
    Brazilian, main course, seafood
  • Add the sautéed vegetables to a blender along with the shrimp stock and coconut milk. Purée until smooth.
    Brazilian, main course, seafood
  • Pour the purée back into the pot. Simmer for 10 minutes over medium heat.
    Brazilian, main course, seafood
  • Stir in the shrimp. Cook for 2 more minutes.
    Brazilian, main course, seafood
  • Turn off the heat. Squeeze in the lime juice. Garnish with cilantro.
    Brazilian, main course, seafood
Brazilian, main course, seafood
Serve over steamed rice.