1/4 teaspoon red curry paste (such as Thai Kitchen)
1 teaspoon sugar
12 ounces large shrimp, peeled and deveined
1/3 cup light coconut milk
2 teaspoons fish sauce
1/4 cup chopped green onions
1 tablespoon chopped fresh basil
Heat oil in a large nonstick skillet over medium-high heat. Add onion and curry paste to pan, and sauté 1 minute, stirring occasionally. Stir in sugar; sauté 15 seconds.
Add shrimp; sauté 3 minutes or until shrimp are done, stirring frequently. Stir in coconut milk and fish sauce; cook 30 seconds or until thoroughly heated. Remove from heat; stir in green onions and basil. Serve.
1 1/2 pounds unpeeled, large raw shrimp (16/20 count)
coconut lime rice
1 cup loosely packed fresh cilantro leaves
3 tablespoons fresh lime juice
2 tablespoons unsalted dry-roasted peanuts
2 tablespoons minced fresh ginger
2 garlic cloves, minced
1 teaspoon kosher or 3/4 tsp. regular salt
2 teaspoons honey
1/2 teaspoon dried crushed red pepper
1/4 cup olive oil, divided
Peel shrimp; devein, if desired. Prepare Coconut-Lime Rice.
Meanwhile, process cilantro, next 7 ingredients, and 3 Tbsp. olive oil in a food processor 15 to 20 seconds or until smooth, stopping to scrape down sides.
Sauté shrimp in remaining 1 Tbsp. hot oil in a large skillet over medium-high heat 3 to 5 minutes or just until shrimp turn pink. Stir in cilantro mixture. Serve over rice. *Note: Nutritional analysis includes rice.
Bring first 4 ingredients to a boil in a saucepan. Cover, reduce heat, and simmer 15 minutes. Remove from heat; let stand 10 minutes. Fluff with a fork.
Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add shrimp; sauté 3 minutes or until done. Remove shrimp from pan; keep warm. Spoon coconut cream (the thick part from top of the can) into pan using a slotted spoon. Add curry paste; cook 2 minutes or until liquid almost evaporates, stirring constantly.
Stir in remaining coconut milk, fish sauce, and sugar. Reduce heat to medium; simmer 10 minutes or until sauce thickens, stirring frequently. Add bell pepper; toss to coat. Increase heat to medium-high; cook 5 minutes or until crisp-tender. Add shrimp; cook 1 minute or until thoroughly heated.
Remove from heat; stir in lime juice. Spoon 1 cup rice onto each of 4 plates; top each serving with 1 cup shrimp mixture.
Lime Shrimp Salad with Bean Sprouts and Thai Basil
Servings: 6 (serving size: 1 cup shrimp salad and 2 tablespoons peanuts)
2 cups fresh bean sprouts
2 cups thinly sliced napa (Chinese) cabbage
1 cup diced fresh pineapple
3/4 cup shredded carrot (about 1 large)
1/2 cup coarsely chopped mint leaves
1/4 cup coarsely chopped Thai basil leaves
5 cups water
3/4 pound medium shrimp, peeled and deveined
1 tablespoon brown sugar
3 tablespoons fresh lime juice (about 1 lime)
2 tablespoons fish sauce
2 garlic cloves, minced
2 Thai chiles, seeded and mincedli>
3/4 cup chopped unsalted, dry-roasted peanuts
Lime wedges (optional)
To prepare salad, combine first 6 ingredients in a large bowl.
Bring 5 cups water to a boil in a large saucepan. Add shrimp to pan; reduce heat, and simmer 2 minutes or until done. Drain and rinse shrimp under cold water; drain well. Cut shrimp in half lengthwise; add shrimp to sprouts mixture, tossing to combine.
To prepare dressing, combine sugar and next 4 ingredients (through chiles) in a small bowl, stirring with a whisk until sugar dissolves.
Pour dressing over salad, tossing to coat. Sprinkle with peanuts. Serve with lime wedges, if desired.
Combine 1/3 cup panko, 2 tablespoons coconut, and next 8 ingredients in a large bowl. Add shrimp; stir just until combined. Using wet hands, shape mixture into 4 equal balls. Combine remaining panko and coconut in a shallow dish. Coat balls in panko mixture; press to form 4 (4-inch) patties.
Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add patties; cook 4 minutes on each side or until desired degree of doneness. Serve with lime.
Peel and devein shrimp, reserving shells. Combine shrimp shells and 6 cups water in a Dutch oven; bring to a simmer. Cook 1 hour. Strain broth through a sieve into a bowl; discard solids. Combine broth and remaining 3 1/2 cups water in a large saucepan; bring to a boil. Add galangal, lemongrass, and kaffir lime leaves to pan; simmer 10 minutes. Strain broth mixture through a sieve into a bowl; discard solids. Return broth mixture to pan. Add mushrooms, chili paste, fish sauce, and chiles; bring to a boil. Stir in shrimp, green onions, and cilantro; cook 3 minutes or until shrimp are done.
Discard chiles. Stir in fresh lime juice. Ladle 2 cups soup into each of 4 bowls; sprinkle evenly with peanuts.
Place noodles in a large bowl. Add hot water to cover; let stand 12 minutes or until tender. Drain.
Combine ketchup, sugar, fish sauce, and pepper in a small bowl.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add shrimp; sauté 2 minutes or until shrimp are done. Remove shrimp from pan; keep warm.
Heat 4 teaspoons oil in pan over medium-high heat. Add eggs; cook 30 seconds or until soft-scrambled, stirring constantly. Add sprouts, green onions, and garlic; cook 1 minute. Add noodles, ketchup mixture, and shrimp; cook 3 minutes or until heated. Sprinkle with peanuts.
4 ounces dried bean threads (saifun) or dried angel hair pasta
6 ounces shelled cooked tiny shrimp, rinsed
1/2 cup slivered red onion
1/2 cup chopped pickled garlic (purchased or homemade)
1/4 cup slivered red or yellow bell pepper
2 tablespoons chopped fresh cilantro
2 tablespoons chopped green onion
3 tablespoons liquid from pickled garlic
3 tablespoons lime juice
2 tablespoons sugar
About 1 tablespoon Asian fish sauce or about 1/2 teaspoon salt
5 cups baby arugula leaves or baby salad mix (5 oz.), rinsed and crisped
In a 3- to 4-quart pan over high heat, bring 1 1/2 to 2 quarts water to a boil. Meanwhile, rinse chicken; chop into 1/4-inch pieces. Add bean threads or angel hair pasta to boiling water and stir to separate; cook until barely tender to bite, 3 to 4 minutes. Stir in chicken and cook just until chicken is white in center of thickest part (cut to test) and noodles are tender, about 1 minute. Drain noodles and chicken; rinse with cold water and drain thoroughly.
In a bowl, combine noodle mixture with shrimp, red onion, pickled garlic, bell pepper, cilantro, and green onion. In a small bowl, mix liquid from pickled garlic, lime juice, sugar, and fish sauce to taste.
Just before serving, combine dressing with noodle mixture. Divide arugula equally among dinner plates, or arrange all on a large platter. Mound glass noodle salad on or next to greens. Drizzle any remaining dressing left in bowl over arugula.
To prepare marinade, peel shrimp, reserving shells. Combine shrimp and next 8 ingredients (shrimp though garlic) in a large zip-top plastic bag; seal and marinate in refrigerator 30 minutes.
To prepare the shrimp stock, combine the reserved shrimp shells, water, wine and 1 tablespoon tomato paste in a large Dutch oven. Bring mixture to a boil. Reduce heat; simmer until the liquid is reduced to 1 cup (about 10 minutes). Strain mixture through a sieve over a bowl, and discard solids.
To prepare the soup, heat olive oil in a large Dutch oven over medium heat. Add onion and celery, and sauté 8 minutes or until browned. Add 1 cup shrimp stock, coconut milk, and 1 tablespoon tomato paste, scraping pan to loosen browned bits. Bring to a boil. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour and reduced-fat milk in a small bowl, stirring with a whisk.
Add to pan; reduce heat, and simmer until thick (about 5 minutes). Add shrimp and marinade, and cook 5 minutes. Stir in 1 tablespoon lime rind, 1 tablespoon cilantro, and salt.
1/2 pound skinless, boneless chicken breast, cut into 1-inch pieces
1 (3-ounce) package trimmed snow peas
1/4 cup fresh lime juice
2 tablespoons sugar
2 tablespoons (1/2-inch) sliced green onion tops
2 tablespoons chopped fresh cilantro
1 (13.5-ounce) can light coconut milk
Combine the first 6 ingredients in a large Dutch oven, stirring with a whisk. Add mushrooms; bring to a boil. Reduce heat, and simmer 4 minutes. Add the shrimp, chicken, and snow peas; bring to a boil. Cover, reduce heat, and simmer 3 minutes.
Stir in lime juice and remaining ingredients. Cook 2 minutes or until thoroughly heated.
2 tablespoons peeled and very thinly slivered fresh ginger
1 teaspoon chopped fresh basil
4 packages oriental- or chicken-flavor ramen noodles, slightly broken
8 ounces medium-size shrimp, peeled and deveined
2 cups coarsely chopped fresh spinach
1 cup sliced mushrooms
Juice and grated zest from 1 lime
Bring water to a boil in a soup pot. Add green onions, carrots, fish sauce, chili sauce, garlic, ginger, and basil to pot. Add 2 ramen noodle seasoning packets (if you add all 4 packets, the soup will probably be too salty). Boil 5 minutes.
Add shrimp, spinach, mushrooms, and ramen noodles. Cook 5 more minutes. Add lime juice and zest.
1 (8-ounce) can pineapple chunks in juice, drained
Cook rice according to package directions, omitting salt and fat; set aside.
Place tofu between paper towels until barely moist; cut into 1/2-inch cubes. Combine tofu, 1 tablespoon cornstarch, and shrimp. Combine remaining cornstarch, broth, and next 4 ingredients (through chile paste); set aside.
Heat sesame oil in a large nonstick skillet over medium-high heat. Add shrimp mixture to pan; sauté 3 minutes. Place shrimp mixture in a bowl. Heat canola oil in pan over medium-high heat. Add onion, bell pepper, ginger, and pineapple to pan; sauté 2 minutes. Add shrimp mixture; cook 1 minute. Add broth mixture to pan; cook 1 minute. Serve over rice.
1 tablespoon chile paste with garlic (such as sambal oelek)
2 tablespoons canola oil
1 tablespoon minced peeled fresh ginger
3 garlic cloves, minced
1/3 cup chopped green onions
Place shrimp in a medium bowl. Sprinkle with cornstarch; toss well to coat. Set aside.
Combine juice, soy sauce, honey, vinegar, and chile paste, stirring with a whisk; set aside.
Heat canola oil in a large nonstick skillet over medium-high heat. Add minced ginger and garlic to pan; stir-fry for 15 seconds or until fragrant. Add shrimp mixture; stir-fry for 3 minutes. Add juice mixture and onions; cook 2 minutes or until sauce thickens and shrimp are done, stirring frequently. Serve immediately.
Wine note: Stir-Fried Shrimp with Spicy Orange Sauce needs a wine with a lot of bold fruit to go up against the “punch” of chiles, ginger, and garlic. Rosés are fruity (like many red wines) but cool and refreshing (like a white).
32 peeled and deveined large shrimp (about 1 1/2 pounds)
1 teaspoon olive oil
8 (6-inch) white corn tortillas
2 cups shredded iceberg lettuce
1 ripe avocado, peeled and cut into 16 slices
3/4 cup salsa verde
Combine first 5 ingredients in a large bowl; add shrimp, tossing to coat.
Heat oil in a large nonstick skillet over medium-high heat. Add shrimp mixture to pan; cook 1 1/2 minutes on each side or until done. Remove from heat.
Heat tortillas in microwave according to package directions. Place 2 tortillas on each of 4 plates; arrange 4 shrimp on each tortilla. Top each tortilla with 1/4 cup lettuce, 2 avocado slices, and 1 1/2 tablespoons salsa.
Beer note: An orange peel-infused Belgian white beer will cool the palate. Hoegaarden White ($8/six-pack), with its cloudy appearance, citrusy-fresh taste, minimal bitterness, and refreshingly tart finish is delicate enough for seafood and excels at extinguishing heat.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 3 minutes. Add cumin, chili powder, shrimp, and garlic; sauté 4 minutes. Remove from heat, and add butter, salt, and hot sauce.
Stir until the butter melts. Stir in juice and green onions. Garnish with the lime wedges, if desired.
Bicolanos tend to use coconut milk to any dish because of the abundance of coconut in the region. One of the famous ginataan (a dish with coconut milk) from Bicol is the ginataang santol. The meat of the santol fruit is cooked in coconut milk. No one imagined that the extremely sour fruit would be a very delicious viand. Other famous ginataan recipes from Bicol are the ginataang puso ng saging (banana blossom cooked in coconut milk) and the sigarilyas sa gata (Winged Beans cooked in coconut milk).
400 g. Santol, peeled, seeded and chopped finely
1/4 kgms Cube slice Pork
1 tbsp. Coking Oil
2 tbsp. Crushed Garlic
1/2 Cup Sliced Onions
1/2 Cup Fresh Alamang
2 Pieces Shrimp Broth Cube
1 1/2 Pure Cup Coconut Milk
1/2 Cup Coconut Cream (optional )
3 Pieces Chili
Soak chopped santol in salted water for at least 30 minutes; drain and squeeze dry.
Heat oil and saute garlic and onion until limp.
Stir in Alamang, Pork and shrimp broth cubes. Cook for 3 minutes until pork and alamang changes color.
Add santol and cook for 5 minutes.
Pour coconut milk. Simmer over low heat for 15 minutes or until almost dry.
Pour coconut cream and chill; continue cooking until santol is soft.
Sautéed shrimp or prawn in spicy garlic sauce, usually served as a finger foods or side dish in bars and restaurants. The garlic shrimp is usually cooked in Puréed chunk tomato, garlic and chilli, garnished with parsley or cilantro and dried chilli.
Ingredients: SAUTÉED SHRIMP
1 Pound shrimp
4 Cloves garlic
2 Tablespoons cilantro
Salt to taste
2 Tablespoon vegetable oil
Dried chilli (optional)
2 Cup tomato chunks
2 Tablespoons sugar
2 Tablespoons vinegar
1 Tablespoon tomato paste
2 Green chilli
2 Tablespoons vegetable oil
1 Head garlic
Salt to taste
Pour the canned tomato chunks in a blender and blend to Purée.
Heat oil in a medium size pot over medium heat .
Add garlic and chilli, slowly sauté until they start to turn light brown.
Add the sugar and stir until it melts, then pour vinegar and tomato paste.
Cook for a few minutes, pour in the tomato Purée.
Season with salt and simmer for another 2 minutes.
Remove from heat and set aside.
Clean, peel and remove the head of the shrimp, leave the tail.
In a large skillet heat the oil over medium heat.
Add the garlic and cook until it begins to fry.
Add the chilli and cook for 1 minute.
Turn the heat up to high and add the shrimp.
When the shrimp starts to change color, strain and add the garlic sauce.
Add lemon juice and cooked until sauce thicken.
Place in a serving or sizzling plate, garnish with dried chilli and fresh cilantro.
In sauteing the shrimp, remove the seed of the slice chili for mild spice. Any kind of tomato in can be use for the sauce, mashed in a metal strainer with spoon to puree. For garnish, fresh cilantro or parsley and dried chili.