Fish & Shrimp Soup (Ukha)

Fish & Shrimp Soup (Ukha)
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Sounds good, and is good! This is Russian soup with a light broth. I used 3 Pangasius fillets (Shark Catfish) and small White shrimp. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8-10 servings 20 minutes
Cook Time
40 minutes
Servings Prep Time
8-10 servings 20 minutes
Cook Time
40 minutes
Fish & Shrimp Soup (Ukha)
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Votes: 1
Rating: 5
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Print Recipe
Sounds good, and is good! This is Russian soup with a light broth. I used 3 Pangasius fillets (Shark Catfish) and small White shrimp. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8-10 servings 20 minutes
Cook Time
40 minutes
Servings Prep Time
8-10 servings 20 minutes
Cook Time
40 minutes
Ingredients
Servings: servings
Instructions
  1. Add the water, stock, and salt to a large pot and put on high heat and add the potatoes. Bring to a boil and reduce to a high simmer for 10 minutes. Then add the carrots and reduce to a simmer for another 10 minutes.
  2. While the potatoes and carrots are cooking, heat a large pan with a splash of olive oil and saute the onion and celery until softened and starting to brown, then add this to the pot.
  3. Add the shrimp to the pot. I used small White shrimp from a local farm, you can use any type of shrimp or prawn you like. I measured the weight after the head, shell, and tails were removed.
  4. Add the fish to the pot. I used 3 Pangasius (Shark Catfish) fillets, you can use any whitefish you like, Tilapia and Sea Perch (Barramundi) would also work well, keep in mind, boneless and skinless.
  5. Add the bay leaves, Mrs. Dash seasoning, parsley, pepper, and if using the optional Straw mushrooms, just slice those in half lengthwise and add those to the pot as well.
  6. Cook on a high simmer for about 10-15 minutes to cook the mushrooms, important, skim off any foam on the surface to give a clear broth. Taste and season with additional salt if needed, serve.
Recipe Notes

Figure about 50 Baht for the whitefish (Pangasius) and about 150 Baht for the shrimp. Even though the celery is import, only 2 or 3 stalks are used so that is low cost. For 8 servings, this is about 74 cents per serving.

Shortcut: Mrs. Dash Seasoning.

Inspired by the recipe Fish and Shrimp Soup (Ukha) from Natasha's Kitchen.

Easy Garlic Shrimp

Easy Garlic Shrimp
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This sounds really good, this is a basic garlic shrimp recipe, can be served over pasta, rice, or as with with some garlic bread.
Servings Prep Time
3-4 servings 15 minutes
Cook Time
6 minutes
Servings Prep Time
3-4 servings 15 minutes
Cook Time
6 minutes
Easy Garlic Shrimp
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This sounds really good, this is a basic garlic shrimp recipe, can be served over pasta, rice, or as with with some garlic bread.
Servings Prep Time
3-4 servings 15 minutes
Cook Time
6 minutes
Servings Prep Time
3-4 servings 15 minutes
Cook Time
6 minutes
Ingredients
Servings: servings
Instructions
  1. Key is fresh shrimp, not frozen, shrimp can be medium in size or large, that is up to you. Peel, devein, and remove the tails.
  2. Heat up a pan to medium high heat with the olive oil, butter, and garlic,. Constantly stir allowing the garlic to cook and become fragrant, not browned, for about 1 minute.
  3. Add the shrimp, paprika, and lemon juice. Stir the shrimp allowing all sides to turn pinkish-orange, about 2-3 minutes. Turn off the heat, add the parsley, season with salt and pepper. Stir a few times making sure the parsley is well mixed.
  4. Serve as is with bread, over pasta, or over rice.
Recipe Notes

Figure 150 Baht/500 grams for large shrimp. For 3 servings, this is about $1.47 per serving.

Provided courtesy of good friend, Stephen Connell.
United States.

Crab Cakes

Crab Cakes
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These sound delicious! On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
3-6 servings 1 1/2 hours
Cook Time
10-20 minutes
Servings Prep Time
3-6 servings 1 1/2 hours
Cook Time
10-20 minutes
Crab Cakes
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These sound delicious! On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
3-6 servings 1 1/2 hours
Cook Time
10-20 minutes
Servings Prep Time
3-6 servings 1 1/2 hours
Cook Time
10-20 minutes
Ingredients
Servings: servings
Instructions
  1. Line a baking sheet with foil, set aside.
  2. Combine the eggs, mayonnaise, Dijon mustard, Worcestershire, Old Bay, celery, and parsley in a large bowl and mix well.
  3. Check the crab meat for any shell, Add the crab and panko, gently fold mixture together until just combined, being careful not to shred the crab meat. Shape into 6 crab cakes, about 1/2 cup each, and place on the baking sheet. Cover with plastic wrap and refrigerate for at least 1 hour.
  4. Preheat a large nonstick pan on medium heat and coat with the cooking oil. When oil is hot, place crab cakes in the pan and cook until golden brown, about 3-5 minutes per side.
  5. Serve with tartar sauce or lemon wedges.
Recipe Notes

I cannot price this until I buy a load of crab and shell them to get 500 grams. Crabs from a local fisherman would be the cheapest, buying canned or frozen would be costly.

Shortcuts: Old Bay Seasoning, Tartar Sauce.

Provided courtesy of good friend, Garland Davis, US Navy Cook (Ret).
United States.

Shrimp Salad

Shrimp Salad
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This is a basic recipe that can be tailored to your taste. This sounds really good and easy, and common ingredients. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 10 minutes
Servings Prep Time
4 servings 10 minutes
Shrimp Salad
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This is a basic recipe that can be tailored to your taste. This sounds really good and easy, and common ingredients. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 10 minutes
Servings Prep Time
4 servings 10 minutes
Ingredients
Servings: servings
Instructions
  1. Cut shrimp in half, combine with remaining ingredients. Refrigerate for at least an hour.
  2. Serve on a bed of lettuce, in a wrap, on a sandwich roll, on toast, etc as a light lunch or dinner.
Recipe Notes

Shrimp can cost anywhere between 100 and 150 Baht/500 grams depending on the size and where bought, grocery store or local. Fresh from a local fisherman or shrimp farm would cost less. Based on 150 Baht, for 4 servings, this is about $1.10 per serving, less if smaller or local bought shrimp is used.

Variant: Add cubed cheese.

Shortcut: Old Bay Seasoning.

Adapted from an internet recipe.

Shrimp Stuffed Avocado

Shrimp Stuffed Avocado
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Sounds yummy! Avocados are grown here and there is imports, and if you have good friends that have a tree or were lucky enough to get some avocados, you can grow your own. On my to cook list. Seems like a lot of steps but this would come together quickly.
Servings Prep Time
4 servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
20 minutes
Shrimp Stuffed Avocado
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Sounds yummy! Avocados are grown here and there is imports, and if you have good friends that have a tree or were lucky enough to get some avocados, you can grow your own. On my to cook list. Seems like a lot of steps but this would come together quickly.
Servings Prep Time
4 servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
20 minutes
Ingredients
For the Shrimp
For the Mayo Dressing
For the Lime Sauce
Servings: servings
Instructions
  1. Add the shrimp to a bowl, season with the spices listed for the shrimp, add a splash of olive oil as well, let this marinate while you make the sauces.
  2. Meanwhile, to make the Mayo Dressing, mix together the combining mayo, yogurt, juice of half a lime, orange juice, bell peppers, red onion, a dash of chili pepper, salt and pepper. Set aside.
  3. For the Lime Sauce, combine cilantro, garlic, juice of one lime, a splash of red wine vinegar, olive oil, and salt in a blender. Or mix by hand. Set aside.
  4. Cook the shrimp in a hot pan with a splash of olive oil, once they begin to brown slightly and turn opaque, turn them and cook for 1-2 minutes more. Remove from pan and place on paper towels to drain and cool.
  5. While the shrimp is cooking, halve, pit, and scoop out the whole avocado from the skin using a large spoon. Place lettuce leaves on each plate, top with each piece of avocado.
  6. When the shrimp has cooled, roughly chop and mix into the Mayo Dressing.
  7. Fill avocados with the shrimp filling equally divided between the 4 pieces. Drizzle on the Lime Sauce, serve as an appetizer or side.
Recipe Notes

Shrimp prices can vary a lot, from farm raised to wild caught, choose wisely. Small White Shrimp from Tesco will cost about 80 Baht/500 grams. For 4 servings, this is about 60 cents per serving. Keep in mind, many of these ingredients can be locally sourced.

Adapted from an internet recipe.

Sheet Pan Shrimp Fajitas

Sheet Pan Shrimp Fajitas
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Sounds good, shrimp and peppers together is a good combination. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
8-10 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
8-10 servings 15 minutes
Cook Time
15 minutes
Sheet Pan Shrimp Fajitas
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Sounds good, shrimp and peppers together is a good combination. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
8-10 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
8-10 servings 15 minutes
Cook Time
15 minutes
Ingredients
Main Ingredients
For Serving
Optional Items as Desired
Servings: servings
Instructions
  1. Preheat oven to 230 C, and prepare a large rimmed baking sheet with a drizzle of olive oil.
  2. In a large mixing bowl, combine all the Main Ingredients until vegetables and shrimp are evenly coated.
  3. Evenly disperse the seasoned shrimp and vegetable mixture on the prepared sheet tray and bake for about 10 minutes.
  4. Turn up the heat to broil, and cook for another 5 minutes or so until the shrimp is pink and firm and the vegetables begin to get a nice char.
  5. Toast the tortillas over an open flame until charred on the edges, and serve everything on the sheet tray. Serve with desired optional toppings.
Recipe Notes

Go with medium white shrimp for 1bout 150 Baht/750 grams. For 8 servings, this is about 60 cents per serving.

Shortcuts: Salsa, Sour Cream.

Provided courtesy of good friend, Stephen Connell.
United States.

Garlic Lemon Butter Parmesan Shrimp

Garlic Lemon Butter Parmesan Shrimp
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Sounds wonderful. Low amount of ingredients, on my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 5 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
10 minutes
Garlic Lemon Butter Parmesan Shrimp
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Sounds wonderful. Low amount of ingredients, on my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 5 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. In a medium sauce pan, melt butter and cook for 1 minute. Add shrimp and sprinkle on Italian seasoning. Cook covered for 2 minutes. Add lemon juice over shrimp and then sprinkle on Parmesan cheese. Cook for another two minutes or until shrimp turn white. Add your favorite side and enjoy!
Recipe Notes

I cannot price this until I get large prawn again. Probably a Fair priced meal.

Shortcut: Italian Seasoning.

Provided courtesy of good friend, Stephen Connell.
United States.

Thai Curry Mussels & Chinese Sausage

Thai Curry Mussels & Chinese Sausage
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Sounds really nice. Thai Green is used in this and that is a milder curry that you can spice up to your liking with the optional red Bird's Eye chilies.
Servings Prep Time
2 servings 20 minutes
Cook Time
15-20 minutes
Servings Prep Time
2 servings 20 minutes
Cook Time
15-20 minutes
Thai Curry Mussels & Chinese Sausage
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Sounds really nice. Thai Green is used in this and that is a milder curry that you can spice up to your liking with the optional red Bird's Eye chilies.
Servings Prep Time
2 servings 20 minutes
Cook Time
15-20 minutes
Servings Prep Time
2 servings 20 minutes
Cook Time
15-20 minutes
Ingredients
Servings: servings
Instructions
  1. In a 12 inch pan or large-sized steam pot, heat oil over medium heat and add the sausage. Cook for 2 to 3 minutes on medium heat until sausage just starts to brown. Add garlic, lemongrass, half of the mint, curry paste, and chilies. Stir to combine and cook until garlic is light brown, about 2 minutes.
  2. Add mussels to the pot and continue to cook for 2 minutes, stirring occasionally. Add fish sauce, coconut milk, water, remainder of the mint, half of the basil, cover and cook for 7-10 minutes or until 90 percent of mussels are open. Discard any unopened mussels.
  3. Add remaining basil and stir to combine. Transfer to a bowl and serve with bread or rice. Important note about the mussels, when served, diners should check each one for a tuft of grass that has to be removed prior to eating the mussel.
Recipe Notes

I cannot price the mussels until I buy them again. The sausage might cost about 75 Baht, when I make this I will confirm the prices. For now I will say this is low cost as many times the way we get mussels is local harvested by us.

Adapted from an internet recipe.

Shrimp Scampi Pasta

Shrimp Scampi Pasta
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Sounds very good.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20 minutes
Shrimp Scampi Pasta
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Sounds very good.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Cook the pasta in a pot of boiling lightly salted water and cook for 6-8 minutes or until the pasta is just tender. Drain pasta and set aside.
  2. In a large non stick pan, melt 2 tablespoons butter in 2 tablespoons olive oil over medium high heat. Cook the shallots, garlic, and red pepper flakes, if using, until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan, set aside and keep warm.
  3. Add the wine and lemon juice to the same pan and bring to a boil. Add 2 tablespoons butter and 2 tablespoons olive oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper to taste. Drizzle over a bit more olive oil and serve immediately.
Recipe Notes

If using Small White Vanamike shrimp from Tesco, these would cost about 100 Baht/500 grams. You may get them for less from a local farmer. For 4 servings, this is about 75 cents per serving.

Provided courtesy of good friend, Garland Davis, US Navy Cook (Ret).
United States.

Browned Butter Honey Garlic Prawn

Browned Butter Honey Garlic Prawn
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Sounds like a very nice way to prepare prawn. Minimal ingredients. This is a fast meal to put together.
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Browned Butter Honey Garlic Prawn
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Sounds like a very nice way to prepare prawn. Minimal ingredients. This is a fast meal to put together.
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Heat the butter in heavy bottomed pan, cast iron would be ideal, or a non stick pan, over medium heat, stirring continuously for about 3 minutes, or until the foam settles, then the butter will change in color to a golden brown. Add the honey, lemon juice, lemon juice, and garlic, stir to combine and cook for about 30 seconds to 1 minute.
  2. Pour half of the butter to a dish and set aside. Then add half the prawn to the pan and sear each side for 2 minutes or until just cooked through, transfer to a plate and set aside. Add a tablespoon or so of the reserved brown butter to the skillet, and cook the other half of the prawn.
  3. Add the cooked prawn back to the pan and pour in the remaining brown butter, stir to evenly coat the prawn and cook just to heat through, season with salt to taste and garnish with parsley.
  4. Serve with steamed vegetables, rice, and a salad.
Recipe Notes

I cannot price this until I get prawn from a local farmer, this should be no more than Fair value at best.

Provided courtesy of good friend, Stephen Connell.
United States.