Tag: seafood
Mustard Green Chili Shrimp
Mustard Green Chili Shrimp
This is the first Bangladeshi recipe on Stoned Soup! The food of Bangladesh is influenced by Persian, Turkish, Arabic, and obviously Indian cuisine. Being on the coast of the Bay of Bengal, fish and seafood is the main source of protein in Bangladesh. Bhapa chingri, aka mustard green chili shrimp, is a popular and easy to prepare dish. Shrimp are marinated in ground mustard, green chilies, chili powder, and turmeric. The shrimp are then steamed in the same bowl that they have been marinating in. Serve the shrimp with steamed rice.
Servings: 2
Equipment
- mortar and pestle
- metal bowl
Ingredients
- 1 lb shrimp peeled and deveined
- 2 tsp brown mustard seeds
- 1 tbsp water
- 1/4 cup white onion finely chopped
- 2 green chilies finely chopped
- 1/2 tsp red chili powder
- 1/4 tsp turmeric
- 3 tbsp mustard oil or olive oil
- 1/2 tsp salt
Instructions
- Grind the mustard seeds in a mortar.
- Mix the mustard seeds with the onions, chilies, chili powder, turmeric, salt, oil, and water.
- Add in the shrimp and marinate for 15 minutes.
- Bring water to a boil in a large pan with high edges.
- Place the bowl with the shrimp in the boiling water. Place a cover on the bowl.
- Steam the shrimp for 10-15 minutes, depending on the size. Give in a stir every few minutes to ensure even cooking.
Chupe de Camarones (Peruvian Shrimp Chowder)
Chupe de Camarones (Peruvian Shrimp Chowder)
Chupe de camarones is the national dish of Peru. The soup was originally made with crayfish, but shrimp happens] to be more widely available. The soup is made from homemade shrimp stock, onions, garlic, corn on the cob, peas, rice, potatoes, milk, cheese, and eggs. This dish is traditionally served in a deep bowl, since there is so much going on.
Ingredients
- 1 lb shell on shrimp peeled and deveined; shells saved
- 2 quarts water
- 2 tbsp olive oil
- 1/2 medium red onion diced
- 4 garlic cloves minced
- 1 tbsp aji panca paste
- 1 tsp aji amarillo paste
- 2 ears corn on the cob cut into 6 pieces each ear
- 1 cup peas
- 1/4 cup long grain white rice
- 1 large russet potato peeled and cubed
- salt to taste
- 1 cup evaporated milk
- 4 oz queso fresco cut into small cubes
- 1 tbsp oregano
- 3 large eggs beaten
Instructions
- Brinb the water to a boil. Add the shrimp shells. Simmer for 15 minutes.
- Strain the stock of the shrimp shells. Set aside.
- Heat up olive oil in a pot over medium high heat. Sauté the onions and garlic for 2 minutes.
- Add in the aji panca and aji amarillo pastes. Reduce the heat to medium low and sauté the onions and garlic for 10 minutes.
- Pour in the shrimp stock. Bring to a boil.
- Add in the corn on the cob, peas, and rice. Reduce the heat to medium and simmer for 10 minutes. Add in the potatoes and season with salt. Simmer for another 10 minutes.
- Pour in the evaporated milk. Add in the queso and oregano. Simmer for 5 minutes.
- Stir in the shrimp and beaten eggs. Simmer for 3-4 more minutes until the shrimp are cooked through. Take off the heat.
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.
Servings: 2
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.
- Place 1 portion of cooked soba noodles in a soup bowl.
- Ladle in 2 cups of stock. Top with spring onions. Place 6 tempura shrimp over the stop. Shake on togarashi pepper powder.
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.
Servings: 2
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.
- Mix in the water.
- 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.
- Fry for 3 minutes a side. Drain grease on a rack.
