Thai Hot and Sour Soup with Shrimp Recipe

Thai Hot and Sour Soup with Shrimp Recipe

Thai Hot and Sour Soup with Shrimp

Servings: 4 (serving size: 2 cups)

Ingredients:

  • 6 cups fat-free, less-sodium chicken broth
  • 4 kaffir lime leaves
  • 1 (4-inch) lemongrass stalk, halved and crushed
  • 1/2 habanero chile pepper, minced
  • 1 cup thinly sliced shiitake mushrooms (about 2 ounces)
  • 1/2 pound´ large shrimp, peeled and deveined
  • 1/4 cup fresh lime juice
  • 2 teaspoons fish sauce
  • 1 medium tomato, cut into wedges
  • 2 green onions, thinly sliced (about 1/2 cup)
  • 1 cup light coconut milk
  • 2 tablespoons chopped fresh cilantro

Procedure:

  1. Combine chicken broth, kaffir lime leaves, lemongrass, and habanero in a large saucepan; bring to a boil.
  2. Cook for 5 minutes. Add mushrooms and shrimp to pan; cook 3 minutes or until shrimp are done. Add juice, fish sauce, tomato, and onions to pan; cook 2 minutes.
  3. Remove from heat; stir in coconut milk and cilantro. Discard lemongrass stalk and lime leaves. Serve.

Thai Shrimp Salad with Spicy-Sour Dressing Recipe

Thai Shrimp Salad with Spicy-Sour Dressing Recipe

Thai Shrimp Salad with Spicy-Sour Dressing

Servings: 4

Ingredients:

  • 4 ounces uncooked linguine
  • 12 ounces peeled and deveined medium shrimp
  • 1/2 cup fresh lime juice
  • 1 tablespoon sugar
  • 1 tablespoon Sriracha (hot chile sauce, such as Huy Fong)
  • 1 teaspoon fish sauce
  • 4 cups torn romaine lettuce
  • 1 1/4 cups vertically sliced red onion
  • 1/4 cup matchstick-cut carrots
  • 1/2 cup chopped fresh mint leaves
  • 1/4 cup chopped fresh cilantro
  • 1/3 cup chopped dry-roasted cashews, unsalted

Procedure:

  1. Cook pasta according to package directions, omitting salt and fat. Add shrimp to pan during last 3 minutes of cook time. Drain and rinse with cold water. Drain.
  2. Combine juice, sugar, Sriracha, and fish sauce in a large bowl, stirring until sugar dissolves. Add pasta mixture, lettuce, and next 4 ingredients (through cilantro) to juice mixture; toss to coat.
  3. Place about 2 cups pasta mixture on each of 4 plates. Sprinkle each serving with 4 teaspoons cashews.

Thai Coconut Curry Shrimp Recipe

Thai Coconut Curry Shrimp Recipe

Thai Coconut Curry Shrimp

Preparation Time: 19 Minutes
Servings: 2 (serving size: 1 cup)

Ingredients:

  • 1 teaspoon canola oil
  • 1/2 cup chopped onion
  • 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

Procedure:

  1. 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.
  2. 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.

Thai Pesto Shrimp Recipe

Thai Pesto Shrimp Recipe

Thai Pesto Shrimp

Preparation Time: 45 Minutes
Servings: 6

Ingredients:

  • 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

Procedure:

  1. Peel shrimp; devein, if desired. Prepare Coconut-Lime Rice.
  2. 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.
  3.  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.

Thai Red Curry Shrimp Recipe

Thai Red Curry Shrimp Recipe

Thai Red Curry Shrimp

Total Time: 40 Minutes
Servings: 4

Ingredients:

  • 1 3/4 cups water
  • 1 cup uncooked jasmine rice
  • 2 teaspoons butter
  • 1/4 teaspoon kosher salt
  • Cooking spray
  • 1 1/4 pounds large shrimp, peeled and deveined
  • 1 (14-ounce) can light coconut milk
  • 1 tablespoon red curry paste
  • 1 1/2 tablespoons fish sauce
  • 4 teaspoons dark brown sugar
  • 1 red bell pepper, seeded and thinly sliced
  • 2 teaspoons fresh lime juice

Procedure:

  1. 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.
  2. 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.
  3. 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.
  4. 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 Recipe

Lime Shrimp Salad with Bean Sprouts and Thai Basil Recipe

Lime Shrimp Salad with Bean Sprouts and Thai Basil

Servings: 6 (serving size: 1 cup shrimp salad and 2 tablespoons peanuts)

Ingredients:
Salad:

  • 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

Dressing:

  • 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)

Procedure:

  1. To prepare salad, combine first 6 ingredients in a large bowl.
  2.  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.
  3. To prepare dressing, combine sugar and next 4 ingredients (through chiles) in a small bowl, stirring with a whisk until sugar dissolves.
  4. Pour dressing over salad, tossing to coat. Sprinkle with peanuts. Serve with lime wedges, if desired.

Thai Shrimp Cakes Recipe

Thai Shrimp Cakes Recipe

Thai Shrimp Cakes

Servings: Total Time: 25 Minutes

Ingredients:

  • 2/3 cup panko (Japanese breadcrumbs), divided
  • 1/4 cup minced unsweetened dried coconut, divided
  • 2 tablespoons minced green onions
  • 2 tablespoons finely chopped fresh cilantro
  • 2 teaspoons fish sauce
  • 2 teaspoons Sriracha (hot chile sauce)
  • 1 1/2 teaspoons grated peeled fresh ginger
  • 1 teaspoon lime juice
  • 1 large egg, lightly beaten
  • 1 garlic clove, minced
  • 8 ounces peeled and deveined shrimp, chopped
  • 1 tablespoon olive oil
  • 1 lime, quartered

Procedure:

  1. 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.
  2. 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.

Tom Yum Goong (Spicy Thai Shrimp Soup) Recipe

Tom Yum Goong (Spicy Thai Shrimp Soup)

Servings: 4

Ingredients:

  • 1 1/2 pounds medium shrimp
  • 9 1/2 cups water, divided
  • 1/2 cup chopped peeled fresh galangal (about 2 ounces)
  • 1/2 cup (2-inch) pieces peeled fresh lemongrass (about 4 stalks)
  • 6 fresh or frozen kaffir lime leaves
  • 1/2 cup canned straw mushrooms, quartered
  • 2 tablespoons roasted red chili paste (such as Thai Kitchen)
  • 1 tablespoon fish sauce
  • 2 Thai chiles
  • 1/2 cup chopped green onions
  • 1/2 cup chopped fresh cilantro
  • 1 tablespoon fresh lime juice
  • 6 tablespoons chopped dry-roasted unsalted peanuts
  • 4 lime wedges

Procedure:

  1. 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.
  2. Discard chiles. Stir in fresh lime juice. Ladle 2 cups soup into each of 4 bowls; sprinkle evenly with peanuts.
  3. Serve with lime wedges.

Shrimp Pad Thai Recipe

Shrimp Pad Thai

Servings: 6

Ingredients:

  • 8 ounces wide rice stick noodles (Banh Pho)
  • 1/4 cup ketchup
  • 2 tablespoons sugar
  • 3 tablespoons fish sauce
  • 1/2 teaspoon crushed red pepper
  • 2 tablespoons vegetable oil, divided
  • 1 pound medium shrimp, peeled and deveined
  • 2 large eggs, lightly beaten
  • 1 cup fresh bean sprouts
  • 3/4 cup (1-inch) sliced green onions
  • 1 teaspoon bottled minced garlic
  • 2 tablespoons chopped unsalted, dry-roasted peanuts

Procedure:

  1. Place noodles in a large bowl. Add hot water to cover; let stand 12 minutes or until tender. Drain.
  2. Combine ketchup, sugar, fish sauce, and pepper in a small bowl.
  3. 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.
  4. 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.

Thai Glass Noodle Salad with Shrimp Recipe

Thai Glass Noodle Salad with Shrimp

Servings: 8

Ingredients:

  • 6 ounces boned, skinned chicken breast
  • 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

Procedure:

  1. 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.
  2. 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.
  3. 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.

Thai Shrimp Bisque Recipe

Thai Shrimp Bisque

Servings: 6 cups

Ingredients:

Marinade:

  • 1 1/2 pounds medium shrimp
  • 1 1/2 tablespoons grated lime rind
  • 1/3 cup fresh lime juice
  • 1 1/2 tablespoons ground coriander
  • 1 tablespoon minced fresh cilantro
  • 1 tablespoon minced peeled fresh ginger
  • 1 1/2 teaspoons sugar
  • 1/4 teaspoon ground red pepper
  • 2 garlic cloves, crushed

Shrimp stock:

  • 2 cups water
  • 1/4 cup dry white wine
  • 1 tablespoon tomato paste

Soup:

  • 1 teaspoon olive oil
  • 1/2 cup chopped onion
  • 1/3 cup chopped celery
  • 1 (14-ounce) can light coconut milk
  • 1 tablespoon tomato paste
  • 1/4 cup all-purpose flour
  • 1 cup 2% reduced-fat milk
  • 1 tablespoon grated lime rind
  • 1 tablespoon minced fresh cilantro
  • 1/2 teaspoon salt

Procedure:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve.

Thai Shrimp and Chicken Soup Recipe

Thai Shrimp and Chicken Soup

Servings: 4

Ingredients:

  • 3 cups fat-free, less-sodium chicken broth
  • 1 cup bottled clam juice
  • 1 tablespoon fish sauce
  • 2 teaspoons bottled minced garlic
  • 1 1/2 teaspoons bottled minced fresh ginger
  • 3/4 teaspoon red curry paste
  • 1 (8-ounce) package presliced mushrooms
  • 1/2 pound peeled and deveined large shrimp
  • 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

Procedure:

  1. 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.
  2. Stir in lime juice and remaining ingredients. Cook 2 minutes or until thoroughly heated.
  3. Serve.

Thai Shrimp Noodle Soup Recipe

Thai Shrimp Noodle Soup

Total Time: 25 Minutes
Servings: 6

Ingredients:

  • 8 cups water
  • 3 green onions, minced
  • 2 carrots, thinly sliced
  • 2 tablespoons fish sauce or soy sauce
  • 1 tablespoon Thai hot chili sauce
  • 2 cloves garlic, finely minced
  • 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

Procedure:

  1. 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.
  2. Add shrimp, spinach, mushrooms, and ramen noodles. Cook 5 more minutes. Add lime juice and zest.
  3. Stir well and serve.

Sweet and Sour Shrimp Recipe

Sweet and Sour Shrimp

Servings: 4

Ingredients:

  • 1 (3 1/2-ounce) bag boil-in-bag rice
  • 8 ounces firm light tofu
  • 2 tablespoons cornstarch, divided
  • 8 ounces peeled large shrimp
  • 1/4 cup fat-free, less-sodium chicken broth
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons sugar
  • 3 tablespoons rice vinegar
  • 1 tablespoon chile paste with garlic
  • 2 teaspoons dark sesame oil
  • 2 teaspoons canola oil
  • 1 cup prechopped onion
  • 1/2 cup prechopped green bell pepper
  • 1 tablespoon ground fresh ginger
  • 1 (8-ounce) can pineapple chunks in juice, drained

Procedure:

  1. Cook rice according to package directions, omitting salt and fat; set aside.
  2. 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.
  3. 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.

Stir Fried Shrimp with Spicy Orange Sauce Recipe

Stir Fried Shrimp with Spicy Orange Sauce

Servings: 4

Ingredients:

  • 1 1/2 pounds peeled and deveined large shrimp
  • 1 tablespoon cornstarch
  • 1/4 cup fresh orange juice
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons honey
  • 1 tablespoon rice wine vinegar
  • 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

Procedure:

  1. Place shrimp in a medium bowl. Sprinkle with cornstarch; toss well to coat. Set aside.
  2. Combine juice, soy sauce, honey, vinegar, and chile paste, stirring with a whisk; set aside.
  3. 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.
  4. 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).

Chipotle Shrimp Tacos Recipe

Chipotle Shrimp Tacos

Servings: 4 (serving size: 2 filled tacos)

Ingredients:

  • 2 teaspoons chili powder
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground chipotle chile powder
  • 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

Procedure:

  1. Combine first 5 ingredients in a large bowl; add shrimp, tossing to coat.
  2. 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.
  3. 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.
  4. 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.

Border-Style Shrimp Recipe

Border-Style Shrimp Recipe

Servings: 4

Ingredients:

  • Cooking spray
  • 1 1/2 cups chopped white onion
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 1/2 pounds medium shrimp, peeled and deveined
  • 2 garlic cloves, minced
  • 2 tablespoons butter
  • 1/2 teaspoon salt
  • 1/8 teaspoon hot pepper sauce
  • 1/4 cup fresh lime juice
  • 1/4 cup finely chopped green onions
  • Lime wedges (optional)

Procedure:

  1. 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.
  2. Stir until the butter melts. Stir in juice and green onions. Garnish with the lime wedges, if desired.
  3. Serve with potatoes, rice or tacos.

Greek-Style Scampi Recipe

Greek-Style Scampi

Servings: 4

Ingredients:

  • 6 ounces uncooked angel hair pasta
  • 1 teaspoon olive oil
  • 1/2 cup chopped green bell pepper
  • 2 teaspoons bottled minced garlic
  • 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, undrained
  • 1/8 teaspoon black pepper
  • 1 pound peeled and deveined medium shrimp
  • 1/8 teaspoon ground red pepper
  • 6 tablespoons (about 1 1/2 ounces) crumbled feta cheese

Procedure:

  1. Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.
  2. Heat oil in a large nonstick skillet over medium-high heat.
  3. Add green bell pepper to pan; sauté 1 minute.
  4. Add garlic and tomatoes; cook 1 minute.
  5. Add black pepper and shrimp; cover and cook 3 minutes or until shrimp are done.
  6. Stir in red pepper; remove from heat.
  7. Place 1 cup pasta on each of 4 plates.
  8. Top each serving with 1 cup shrimp mixture and 1 1/2 tablespoons cheese.
  9. Serve

Ginataang Santol Recipe

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).

Ginataang Santol Recipe

Ginataang Santol

Ingredients:

  • 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

Procedure:

  1. Soak chopped santol  in salted water for at least 30 minutes; drain and squeeze dry.
  2. Heat oil and saute garlic and onion until limp.
  3. Stir in Alamang, Pork  and shrimp broth cubes. Cook for 3 minutes until pork and alamang changes color.
  4. Add santol and cook for 5 minutes.
  5. Pour coconut milk. Simmer over low heat for 15 minutes or until almost dry.
  6. Pour coconut cream and chill; continue cooking until santol is soft.

Sayote Guisado with Chicken and Shrimp Recipe

This variation is cooked with chicken slices and shrimp and I intentionally added more broth so that it can be more enjoyable when eaten with rice.

 with Chicken and Shrimp

Sayote Guisado with Chicken and Shrimp

Servings: 3

Ingredients:

  • 1 large chayote (sayote), cored and sliced
  • 6 ounces boneless chicken breast, thinly sliced
  • 8 to 10 pieces medium shrimp, deveined, shell and head removed
  • 5 cloves garlic, crushed
  • 1 medium yellow onion, sliced
  • 2 cups chicken broth
  • Salt and pepper to taste
  • 3 tablespoons cooking oil

Procedure:

  • Heat the cooking oil in a pan.
  • Saute the garlic and onion until the onion is soft.
  • Add the chicken slices. Cook for 2 minutes.
  • Pour-in 1 cup of chicken broth. Cover and let boil. Simmer for 15 minutes.
  • At this point, the liquid should have been reduced to more than half. Put-in the chayote. Cook for 2 minutes.
  • Add the shrimp. Cook for 1 minute.
  • Pour-in the remaining chicken broth. Let boil and cook for 1 to 2 minutes.
  • Add salt and pepper to taste.
  • Transfer to a serving bowl. Serve.
  • Share and enjoy!

Gambas Recipe

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.

Gambas

Gambas

Ingredients:
SAUTÉED SHRIMP

  • 1 Pound shrimp
  • 4 Chile
  • 1 Lemon
  • 4 Cloves garlic
  • 2 Tablespoons cilantro
  • Salt to taste
  • 2 Tablespoon vegetable oil
  • Dried chilli (optional)

GARLIC SAUCE:

  • 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

Procedures:

Garlic Sauce:

  1. Pour the canned tomato chunks in a blender and blend to Purée.
  2. Heat oil in a medium size pot over medium heat .
  3. Add garlic and chilli, slowly sauté until they start to turn light brown.
  4. Add the sugar and stir until it melts, then pour vinegar and tomato paste.
  5. Cook for a few minutes, pour in the tomato Purée.
  6. Season with salt and simmer for another 2 minutes.
  7. Remove from heat and set aside.

Sautéed Shrimp:

  1. Clean,  peel and remove the head of the shrimp, leave the tail.
  2. In a large skillet heat the oil over medium heat.
  3. Add the garlic and cook until it begins to fry.
  4. Add the chilli and cook for 1 minute.
  5. Turn the heat up to high and add the shrimp.
  6. When the shrimp starts to change color, strain and add the garlic sauce.
  7. Add lemon juice and cooked until sauce thicken.
  8. Place in a serving or sizzling plate, garnish with dried chilli and fresh cilantro.

Cooking Tips:

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.