Tag: seafood
Jjamppong (Seafood Noodle Soup)
Jjamppong (Seafood Noodle Soup)
Jjamppong is a Korean spicy seafood noodle soup. Despite there being a ton of ingredients in this recipe, it’s fairly simple to make and takes little time. You can adjust the heat to your liking by adding more or less gochugaru. There are a couple routes you can go when selecting the seafood for this soup. The first is the buy a frozen seafood mix, usually consisting of crab, shrimp, mussels, clams, squid, octopus, and cuttlefish. Make sure that the seafood mix is defrosted before adding to the soup. The other route to go would be to customize what seafood goes into this soup by buying fresh seafood, still in the shell. This will cost more, but will yield tremendous flavor.
Ingredients
- 4 tbsp vegetable oil
- 6 garlic cloves minced
- 2 tsp ginger minced
- 5 green onions chopped
- 4 oz pork diced
- 1 mefium onion sliced
- 6 oz cabbage shredded
- 1 small zucchini julienned
- 1 small carrot julienned
- 4 tbsp gochugaru
- 1 tbsp smoked paprika
- 2 tbsp soy sauce
- 2 tbsp oyster sauce
- 1/4 cup shaoxing cooking wine
- 6 cups chicken stock
- 1/2 tsp salt
- 2 lbs frozen seafood mix.
- 2 portions Kalguksu noodles
Instructions
- In a large pot over medium high heat, sauté the garlic, ginger, and green onions for 2 minutes.
- Add in the pork, cabbage, carrots, zucchin, and onions. Sauté for 2 minutes.
- Add in the gochugaru and smoked paprika. Sauté for a minute.
- Add in the soy sauce and oyster sauce. Sauté for 30 seconds.
- Pour in the shaoxing cooking wine and chicken stock. Season with salt. Bring to a boil.
- Add the seafood mix and cook for 3 minutes.
- Bring water to a boil in another pot. Add the Kalguksu noodles. Boil for 5 minutes.
- Drain and rinse under cold water.
- Add a portion of the noodles to a bowl. Ladle over the seafood soup. Garnish with green onions.
Shrimp Stuffed Avocado
Shrimp Stuffed Avocado
Stuffed avocados are a popular appetizer and snack all over Colombia and South America. These avocados are stuffed with a simple shrimp salad made of red onion, cilantro, parsley, salsa rosada, and obviously shrimp. Serve these as is or over shredded lettuce. These are even great as a main course.
Ingredients
- 1 avocado
- 8 cooked shrimp 31/40 count, peeled and deveined
- 3 tbsp red onion finely diced
- 2 tbsp cilantro finely chopped
- 2 tbsp parsley finely chopped
- 1/4 cup salsa rosada
- juice of half a lime
- cracked black pepper
Instructions
- Mix together all of the ingredients that are going into the avocado.
- Slice the avocado in half. Remove the pit. Squeeze a little lime juice on each half and season with salt and pepper.
- Equally distribute the shrimp salad over each of the halved avocado. Garnish with more cilantro.
Salsa Rosada
Salsa Rosada, aka pink sauce, is popular all over Colombia and South America. It is used as a dipping sauce and pairs well with seafood. It is kind of similar to a remoulade sauce. Try dipping fried plantains in it.
Ingredients
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 1 tsp tabasco
- 1/4 tsp lime juice
- 1/4 tsp salt
- cracked black pepper
Instructions
- Mix all of the ingredients together.
Tamarind Shrimp
Tamarind Shrimp
Want a quick and easy meal in 10 minutes? This tamarind shrimp is the meal you’ve been waiting for. 5 minutes prep time. 5 minutes cooking time. That’s it. The rice I serve it with takes 4 minutes in the Instant Pot. This recipe makes 2 generous servings for under $8 while tasting like it costs a lot more; which it would cost you twice that amount for a single serving at a Vietnamese restaurant. So, cook at home.When choosing the shrimp, I recommend using shrimp that are at least 26/30 count or larger. Anything smaller will cook to fast, making the shrimp chewy. Smaller sized shrimp are better to use in fried rices, egg roll filling, and other dishes where the protein isn’t the main focus. Here it is. If you aren’t a fan of shrimp, chicken or fried tofu are great substitutes.
Ingredients
- 1 tbsp vegetable oil
- 1 large shallot sliced
- 4 garlic cloves minced
- 1 lb peeled and deveined shrimp 26/30 ct.
- chopped cilantro garnish
Tamarind Sauce
- 2 tbsp fish sauce
- 1 1/2 tbsp sugar
- 2 tsp tamarind juice concentrate
- 2 tsp siracha
Instructions
- Mix the sauce ingredients together. Set aside.
- Heat up cooking oil in a large sauté pan or wok over high heat. Sauté the shallots and garlic for 1 minute.
- Add in the shrimp in a single layer. Cook the shrimp for 2 minutes on one side until they are about 50% cooked.
- Flip them over. Stir in the tamarind sauce, making sure that all of the shrimp are coated. Cook for 2 more minutes.
- Turn off the heat. Garnish with chopped cilantro.
