C. W. Steamed Shrimp

C. W. Steamed Shrimp
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This comes from a good friend, and sounds excellent! I can imagine the taste of the shrimp. On my to cook list. Remember the most important part is just pink shrimp, if over cooked result is tough shrimp, important if using large shrimp. I will list steps for fresh and frozen shrimp.
Servings Prep Time
3 hungry people 10 minutes
Cook Time
10-18 minutes
Servings Prep Time
3 hungry people 10 minutes
Cook Time
10-18 minutes
C. W. Steamed Shrimp
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This comes from a good friend, and sounds excellent! I can imagine the taste of the shrimp. On my to cook list. Remember the most important part is just pink shrimp, if over cooked result is tough shrimp, important if using large shrimp. I will list steps for fresh and frozen shrimp.
Servings Prep Time
3 hungry people 10 minutes
Cook Time
10-18 minutes
Servings Prep Time
3 hungry people 10 minutes
Cook Time
10-18 minutes
Ingredients
Servings: hungry people
Instructions
  1. In a large steamer pot, add all of the ingredients as stated and mix together. Place a steamer rack or basket over the liquid.
  2. Add the shrimp to the steamer basket in layers, sprinkling with Old Bay and black pepper between the layers.
  3. Cover the steamer pot and bring to a boil.
For Frozen Shrimp
  1. Once the liquid is boiling, set a timer, 15 to 18 minutes is your target time, goal is all the shrimp pink. Mix the shrimp in the basket once in a while. Larger shrimp will be more time.
For Fresh Shrimp
  1. Once the liquid is boiling, set a timer, 10 minutes is your target time, goal is all the shrimp pink. Mix the shrimp in the bask once in a while. Larger shrimp will be more time.
When the Shrimp are Done
  1. Dump the shrimp to a large tray, serve with cocktail sauce, tartar sauce, an adult beverage (for adults), and enjoy!
Recipe Notes

I will price this when I get shrimp again. I will say fair cost for now.

Recipe provided by good friend, C. W. Elliot, and the original recipe is here.
United States.

Deviled Eggs with Pickled Shrimp

Deviled Eggs with Pickled Shrimp
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These sound delightful. Use pickled shrimp you have previously made, or you can use the steps here in this recipe to prepare those. On my to make list for sure. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
24 deviled eggs 45 minutes
Servings Prep Time
24 deviled eggs 45 minutes
Deviled Eggs with Pickled Shrimp
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These sound delightful. Use pickled shrimp you have previously made, or you can use the steps here in this recipe to prepare those. On my to make list for sure. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
24 deviled eggs 45 minutes
Servings Prep Time
24 deviled eggs 45 minutes
Ingredients
Servings: deviled eggs
Instructions
  1. To pickle the shrimp, place the prepared shrimp in a bowl and add the vinegar, place in the fridge for 30 minutes. OR use your own favorite pickled shrimp recipe.
  2. Cut the eggs in half lengthwise, remove the yolks to a bowl and place the egg white halves on a serving tray.
  3. Mash the yolks with a fork, then add the mayo, pickle juice, the teaspoon of Old Bay seasoning, and salt. Mix until smooth and creamy.
  4. Drain the shrimp well, and set them aside. Pipe or spoon the filling evenly into each egg half. Sprinkle a little Old Bay seasoning on each egg, then place a shrimp and a tiny piece of dill on each egg.
  5. Place in the fridge to chill for about 30 minutes, serve.
Recipe Notes

Low cost.

Shortcuts: Perfect Hard Boiled Chicken Eggs, Perfect Hard Boiled Duck Eggs, Old Bay Seasoning.

Adapted from an internet recipe.

Fish Chowder II

Fish Chowder II
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Another good sounding fish chowder recipe. On my to cook list for sure. Fish can be Pangasius, Sea Perch, Bass, Grouper, Tilapia, etc. Clam juice may be a bit of a stretch for me to find where I live, so if no clam juice, use fish stock, or 1/2 cup chicken stock + 1/2 cup water + 2 teaspoons fish sauce for each cup of clam juice needed.
Servings Prep Time
6 servings 15 minutes
Cook Time
40 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
40 minutes
Fish Chowder II
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Another good sounding fish chowder recipe. On my to cook list for sure. Fish can be Pangasius, Sea Perch, Bass, Grouper, Tilapia, etc. Clam juice may be a bit of a stretch for me to find where I live, so if no clam juice, use fish stock, or 1/2 cup chicken stock + 1/2 cup water + 2 teaspoons fish sauce for each cup of clam juice needed.
Servings Prep Time
6 servings 15 minutes
Cook Time
40 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
40 minutes
Ingredients
Servings: servings
Instructions
  1. Heat oil and butter in a large pot on medium heat, when hot, add onions and saute until softened, not browned, about 3 to 5 minutes. Then add the wine and increase heat and reduce the liquid by half.
  2. Add the clam juice, potatoes, Old Bay seasoning, bay leaf, thyme. Season with salt and pepper to taste. If the potatoes are not quite covered with liquid, add just enough water so they are covered. Bring to just a boil then reduce heat to a low simmer, cover, and cook until the potatoes are just fork tender, about 10 to 15 minutes.
  3. In another small pot, heat the cream until steamy but do not boil it. Stir in the fish then the cream into the large pot, and cook uncovered until the fish is cooked through and flakes easily with a fork, maybe 10 minutes or so, stir occasionally.
  4. When the fish is cooked through, remove from heat and stir in the parsley.
  5. Can serve at this point but if you let this sit for 30 minutes or so, covered, then heat to just steaming over low heat, the flavors will blend much more for a more flavorful chowder.
  6. Serve with bread or oyster crackers (which I am going to make as well soon).
Recipe Notes

For the fish, if you went with Pangasius, this is about 128 Baht/1 kilo. For 6 servings, this is about 63 cents per serving.

Variants: This recipe screams of variants. 1. Add shrimp, oyster meat, scallops. Remember to adjust cooking times to account for add ins. 2. Add mushrooms. 3. In place of Old Bay Seasoning, add a pinch of paprika and cayenne pepper.

This recipe for Fish Chowder is from Simply Recipes.

Buttery Baked Shrimp

Buttery Baked Shrimp
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This sounds like a really good way to prepare shrimp, on my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
8-12 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
8-12 minutes
Buttery Baked Shrimp
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This sounds like a really good way to prepare shrimp, on my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
8-12 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
8-12 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 200 C. Line a baking sheet with foil, lightly oil the foil or spray with a oil mister.
  2. Set out 3 shallow bowls, in the 1st bowl add the flour, Old Bay seasoning, salt and pepper and mix together. 2nd bowl add the egg whites and milk and mix together. 3rd bowl add the panko.
  3. Dip a prawn or shrimp in the flour, egg, then panko, and place on the prepared baking sheet. Repeat for remaining prawn. If you have an oil mister, spritz the prawn lightly with olive oil, if no mister, just lightly drizzle some olive oil over the shrimp.
  4. Bake for 8 to 12 minutes, turning once, or until the prawn turn pink (sacrifice one to check) and the coating is golden brown.
  5. Serve with rice or pasta.
Recipe Notes

I will price this next time I get some large prawn. I will list this as Fair Value for now.

Shortcut: Old Bay Seasoning.

Variant: 1. Use Italian breadcrumbs in place of panko.

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

Fish Chowder I

Fish Chowder I
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This is delicious! I used Pangasius but any type of boneless and skinless whitefish can be used in this. I made this on 16 Oct 2017 and this is my new favorite. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8 servings 30 minutes
Cook Time
30 minutes
Servings Prep Time
8 servings 30 minutes
Cook Time
30 minutes
Fish Chowder I
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This is delicious! I used Pangasius but any type of boneless and skinless whitefish can be used in this. I made this on 16 Oct 2017 and this is my new favorite. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8 servings 30 minutes
Cook Time
30 minutes
Servings Prep Time
8 servings 30 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. In a large pot melt the butter on medium heat then cook the onions, mushrooms and celery until tender.
  2. Add the chicken stock and potatoes and simmer for 10 minutes. Add the fish and simmer for 10 minutes more. This photo was just after I added the fish.
  3. Mix together the clam juice (or shrimp stock) and flour until smooth, add to the chowder and season to taste with Old Bay, salt and pepper.
  4. Stir in the evaporated milk and on a low simmer heat until just before boiling, remove from heat.
  5. Serve with crumbled bacon on each bowl if desired.
Recipe Notes

Pangasius would cost about 120 Baht/kilo. For 8 servings, this is about 45 cents per serving.

Shortcut: Old Bay Seasoning.

Variants: 1. Use mushroom stock in place of chicken stock. 2. Omit the clam juice and flour part, it comes out very nice without this part. 3. Omit the Old Bay, not needed, and I like to taste the flavor of the chowder, not the flavor of a seasoning mix.

Adapted from an internet recipe.

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.

Easy Crab Bombs

Easy Crab Bombs
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Sounds delicious! On my to cook list. I would use fresh crab cooked yourself and picked, prep time does not reflect this step. Link to the shortcut is listed in the Recipe Notes section.
Prep Time
15 minutes
Cook Time
30 minutes
Prep Time
15 minutes
Cook Time
30 minutes
Easy Crab Bombs
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Sounds delicious! On my to cook list. I would use fresh crab cooked yourself and picked, prep time does not reflect this step. Link to the shortcut is listed in the Recipe Notes section.
Prep Time
15 minutes
Cook Time
30 minutes
Prep Time
15 minutes
Cook Time
30 minutes
Ingredients
Servings:
Instructions
  1. Preheat your oven to 180 C.
  2. Place crab meat in a mixing bowl, remove any stray shell fragments. Add crushed crackers, Old Bay seasoning, and parsley, gently toss together.
  3. In a separate bowl, whisk together the egg, mustard, lemon juice, and Worcestershire sauce until smooth. Pour mixture over the crab meat and gently mix, careful not to break up large lumps of crab meat.
  4. Shape into golf ball sized balls and place on the baking sheet. Bake for 30 minutes. Drizzle with melted butter and allow to cool before serving.
Recipe Notes

I cannot price this until I make it in order to get the amount of crab needed. For now I will say fair value.

Shortcut: Old Bay Seasoning.

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

Maryland Crab Soup

Maryland Crab Soup
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Sounds delicious to say the least! On my to cook list.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
50 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
50 minutes
Maryland Crab Soup
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Sounds delicious to say the least! On my to cook list.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
50 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
50 minutes
Ingredients
Servings: servings
Instructions
  1. Melt the butter in a large pot or Dutch oven, and the spring onion, garlic, corn, mixed vegetables, cherry tomatoes, and 2 tablespoons Old Bay.
  2. Cook on medium high heat until the tomatoes are soft and can be crushed with a wooden spoon. Then stir in the diced tomatoes and bring to a slow boil.
  3. Add the stock or water, parsley, crab claw meat, and remaining Old Bay. Simmer uncovered for 30 minutes.
Recipe Notes

I cannot price this until I get to Makro to get prices on the crab meat.

Variants: Add chopped bacon, chopped zucchini, pinch of cayenne pepper.

Recipe and photo provided courtesy of good friend, Edward Coleman.
Philippines.

Whitefish Cakes

Whitefish Cakes
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Sounds really good, Pangasius or any whitefish can be used for this. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
10 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
10 minutes
Whitefish Cakes
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Sounds really good, Pangasius or any whitefish can be used for this. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
10 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. Boil or steam the fillets until the fish easily flakes with a fork, drain and mash up the fish. Add the remaining ingredients except the oil and mix until well blended.
  2. Heat the oil in a large heavy pan on medium high heat. Form the fish mixture into patties and fry in the hot oil until golden brown on each side, drain on paper towels, serve. This can be an appetizer with tartar sauce for dipping or even a light main dish if served with a salad.
Recipe Notes

Pangasius will cost about 65 Baht/500 grams. For 4 servings, this is about 48 cents per serving.

Shortcut: Old Bay Seasoning, Tartar Sauce.

Adapted from an internet recipe.