Shrimp Pad Thai
Classic Thai meal with shrimp and tofu.
Total time: 45 minutes
- 250g thin rice noodles
- 2 tablespoons plus 1 teaspoon white sugar
- 2 tablespoons plus 1 teaspoon fish sauce
- 2 tablespoons rice vinegar
- 1/4 cup peanut oil
- 2 large eggs, beaten with a pinch of salt
- 600g cooked medium shrimp, peeled and deveined
- 3/4 teaspoon red pepper flakes
- 4 cloves garlic, minced
- 2 shallots, thinly sliced
- 1 cup firm tofu, cubed
- 5 scallions, cut into 1/2 inch pieces
- 1 cup bean sprouts plus additional for garnish
- 1/2 cup salted roasted peanuts, crush, plus additional for garnish
- 1 lime cut into wedges for garnish
- spicy peanut satay sauce for serving
- Sriracha hot sauce for serving
- Put the noodles in a medium bowl with hot water to cover. Soak until tender (30 minutes). Drain and set aside.
- Meanwhile, whisk the sugar, fish sauce, and vinegar in a small bowl. Set aside.
- Heat 1 tablespoon of peanut oil in a large skillet over medium heat. Pour in the beaten eggs, tilting the skillet as you pour to make a thin even coating of egg. Cook until just set (1-2 minutes). Invert the eggs onto a cutting board and cut into 1/2-inch pieces. Set aside.
- Heat another 1 tablespoon of peanut oil over high heat in the same skillet. Add shrimp, red pepper flakes, and salt to taste. Fry until shrimp are pink (2 minutes).
- Add the remaining 2 tablespoons peanut oil, garlic, and shallots and cook until shallots are lightly browned (2 minutes).
- Add tofu and cook (2 minutes).
- Add noodles and cook, tossing, until lightly coated with garlic mixture (1 minute).
- Add fish sauce mixture and scallion pieces and heat through.
- Stir in cooked egg, 1 cup of sprouts, and crushed peanuts and toss until hot.
- Serve with additional sprouts, peanuts, and lime wedges as garnish. Add peanut sauce or Sriracha sauce to taste.
- Mama: 4.5/5
- Papa: 4.5/5
- Girlie: 5/5
- TW: 4/5,
- McM: 4.5/5, excellent meal!
- Kid Cairo: 5/5
Original recipe: http://www.foodnetwork.com/recipes/food-network-kitchens/shrimp-phad-thai-recipe.html
Caldillo de Congrio con Vino Blanco
Chilean seafood stew.
Total time: 60 minutes
- 3 tablespoons olive oil
- 1 large onion, thinly sliced
- 1/4 red bell pepper, diced
- 1 carrot, grated
- 1 clove garlic, minced
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon chili powder
- 4 cups vegetable stock* (see notes below)
- 4-6 tablespoons fish sauce to taste* (see notes below)
- 3 medium tomatoes, peeled, seeded, diced
- 1 bay leaf
- 3 cups parsley, chopped
- 1 1/2 cups dry white wine
- 4 cod fillets* (see notes below)
- 250g scallops
- 250g shrimp
- 250g mussels
- 1 cup 18% cream
- 1 egg yolk
- Heat oil over medium heat in a large saucepan. Add onion and saute until softened but not browned (4 minutes). Add bell pepper, carrot, garlic, cayenne pepper, chili powder and cook, stirring (2 minutes).
- Transfer the onion mixture to a large pot. Add broth, fish sauce, tomatoes, bay leaf, and parsley. Season with salt and pepper to taste. Bring to a boil, then reduce to simmer over low heat (10 minutes). Remove bay leaf.
- Add cod, shrimp, scallops, and mussels. Simmer over low heat until fish and scallops are opaque, shrimp are pink, and mussels open (10 – 15 minutes).
- In a small bowl, whisk heavy cream with egg yolk. Ladle a small amount of hot soup into the egg mixture before adding to soup (to prevent egg and cream from curdling). Simmer (2 minute).
- Garnish with additional parsley and serve.
- Mama: 5/5
- Papa: 4.5/5, could use a little less parsley but otherwise an excellent stew!
- Girlie: 5/5
- TW: 5/5,
- McM: 4.5/5
- Congrio is not available in North America, but any firm-fleshed white fish can be substituted. We used cod, but other options include halibut, sea bass, red snapper, grouper, or monkfish.
- The original recipe included fish stock but we were unable to find this in our local grocery stores. We substituted by using vegetable broth and adding fish sauce.
Original recipe: http://thelatinkitchen.com/r/recipe/caldillo-de-congrio-con-vino-blanco
Traditional Filipino noodle dish with vegetables, pork, chicken, and shrimp.
Total time: 50 minutes
- 2 tablespoons vegetable oil
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 500g pork shoulder, thinly sliced
- 1 medium chicken breast, thinly sliced
- 250g shrimp, peeled and deveined
- 3 tablespoons soy sauce
- 4 cups chicken broth
- 1 cup cabbage, shredded
- 1 cup yellow beans, julienned
- 2 carrots, shredded
- 1 cup shiitake mushrooms
- 500g packaged rice noodles
- 4 tablespoons fish sauce
- 4 green onions, sliced (for garnish)
- 2 lemons, cut into wedges (for garnish)
- bean sprouts (for garnish)
- Soak mushrooms in warm water for 30 minutes, then remove the stems and cut into thin strips. Set aside.
- Heat oil over medium-high heat in a large wok.
- Sauce garlic and onions until tender (about 3 minutes).
- Add pork, chicken, and shrimp. Cook until evenly browned (about 6 minutes).
- Add soy sauce and chicken broth and bring to boil.
- Add cabbage, green beans, carrots, and mushrooms. Cook until vegetables are tender yet crisp (about 5-8 minutes).
- Add rice noodles, mixing to immerse in broth. Cook until liquid is absorbed and noodles are soft (about 10 minutes).
- Remove from heat and serve immediately.
- Garnish with green onions, lemon wedges, bean sprouts, and soy sauce as desired.
- Mama: 4/5
- Papa: 4/5, would recommend using fewer noodles (350g)
- Girlie: 4/5
- TW: 5/5, very tasty with lemon juice as garnish!
- McM: 4.5/5, delicious!
Original recipe: http://www.food.com/recipe/pancit-canton-25121
A common ingredient in many Laotian recipes. Can be served on crackers or in sandwiches for a tasty snack.
Total time: 10 minutes
Servings: 1 cup
- 100g canned cooked shrimp
- 1 tablespoon mayonnaise
- 1/2 tablespoon lemon juice
- 1/4 teaspoon Worcestershire sauce
- 2 tablespoon onion, finely chopped
- pinch of salt
- Place all ingredients into a food processor. Blend into a smooth paste.
- Serve on crackers or in sandwiches.
- Mama: 4/5
- Papa: 4/5
- McM: 4/5
Original recipe: http://www.food.com/recipe/shrimp-paste-134317
Icelandic-style sandwich loaf with shrimp.
Total time: 30 minutes
- 1 1/4 cups mayonnaise
- 3/4 cup sour cream
- 4 eggs, hard boiled, peeled, mashed
- 1/4 teaspoon garlic powder
- 1/3 cup red bell pepper, minced
- 250g cooked shrimp, peeled and deveined
- 1 large loaf white bread (French-bread style loaf)
- pepper to taste
- cucumber, sliced (for garnish)
- tomato, sliced (for garnish)
- parsley, chopped (for garnish)
- sour cream (for garnish)
- Hard boil eggs. Allow eggs to cool, then peel and mash.
- Cut the loaf into three even slices lengthwise.
- In a medium bowl, mix mayonnaise and sour cream. Add bell pepper, mashed eggs, shrimp, garlic powder, and pepper to taste. Mix thoroughly.
- Place the bottom layer of bread on a serving tray and spread half the filling over it. Top with the middle slice of bread and spread the remaining filling. Top with the third slice of bread
- Garnish with additional sour cream, cucumbers, tomatoes, and parsley. Slice and serve.
- McM: 3/5, very tasty, however I would recommend using less mayo to make it less runny and easier to serve
Original recipe: http://www.food.com/recipe/brauoterta-icelandic-style-sandwich-loaf-shrimp-504593
Traditional Sri Lankan coconut side dish. Coconuts are a staple ingredient in most Sri Lankan meals.
Total time: 20 minutes
- 150g unsweetened shredded coconut
- 150g sweetened shredded coconut
- 1 medium tomato, de-seeded, finely chopped, juice reserved
- 1 small red onion, finely chopped
- 2 teaspoons chili powder
- 150g cooked small shrimp, finely chopped (substituted for maldive fish)
- 2 limes, juiced
- salt to taste
- In a medium bowl, combine coconut, tomato, onion, and chill powder. Mix thoroughly until ingredients have an even pink color.
- Add reserved tomato juice, lime juice, shrimp, and salt to taste. Mix until the symbol is moist and pale reddish in color. Serve.
- Mama: 4/5
- Papa: 3.5/5, can’t wait to try this as batter for barbecued tiger prawns!
- Girlie: 3/5
- TW: 4.5/5
- McM: 4/5, very interesting texture and combination of flavors! Mixing half sweetened and half unsweetened coconut is a nice blend.
Original recipes: http://www.mysrilankanrecipe.com/coconut-sambol/ and http://www.harihari.co.uk/recipeblog/pol-sambol/
Shrimp Scampi Linguini
Greek-style pasta dish. Pictured above (on right) with spanakopita (on left).
Total time: 30 minutes
- 1kg linguini
- 1kg medium or large shrimp, peeled and de-veined with tails removed
- 2/3 cup extra-virgin olive oil
- 6 cloves garlic, thinly sliced
- 3 teaspoons red pepper flakes
- 1 lemon, zested and juiced
- 3 sprigs oregano, finely chopped
- 1/2 cup pitted kalamata olives, chopped
- 1 cup white wine
- 1/2 cup chopped parsley
- 2 cup feta cheese, crumbled
- salt and pepper
- Season the shrimp with salt and pepper.
- Place a large pot of water on the stove to boil. Salt water and cook pasta to al dente.
- Heat extra-virgin olive oil in a deep skillet and cook garlic on medium heat until browned (3 minutes).
- Add shrimp and cook on medium heat (3 minutes).
- Add red pepper flakes, lemon zest, oregano, olives, and wine and cook on medium heat (2 minutes).
- Add lemon juice and 1 cup of starchy pasta cooking water to skillet. Remove from heat.
- When pasta is cooked to al dente, drain water and add pasta to skillet.
- Toss with parsley and feta. Feta will melt onto pasta.
- Top with chopped olives and serve.
- McM: 3/5, very tasty though oregano creates a strong flavor
Original recipe: http://www.foodnetwork.com/recipes/rachael-ray/greek-style-shrimp-scampi-and-linguini-recipe.html