Classic Chinese Fried Rice – Yangzhou Version
Classic Chinese Fried Rice - Yangzhou Version
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds like another winner of a fried rice dish, on my to cook list.
Servings Prep Time
3-4 servings 5 minutes
Cook Time
5-7 minutes
Servings Prep Time
3-4 servings 5 minutes
Cook Time
5-7 minutes
Classic Chinese Fried Rice - Yangzhou Version
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds like another winner of a fried rice dish, on my to cook list.
Servings Prep Time
3-4 servings 5 minutes
Cook Time
5-7 minutes
Servings Prep Time
3-4 servings 5 minutes
Cook Time
5-7 minutes
Ingredients
Servings: servings
Instructions
  1. Heat 1 tablespoon of oil in a wok or large non stick pan and add the peas and carrots, cook until tender, remove from pan.
  2. Add 1 tablespoon of oil to the pan and when hot, add the shrimp, cook until just pink, remove from pan.
  3. Add the rice to the wok or pan, use your spatula and make a hole in the center down to the pan, add the remaining oil and pour in the beaten eggs, stir fry to mix together the eggs and rice.
  4. Add the peas, carrots, ham, shrimp, soy sauce, pinch of salt and the white pepper, stir fry to mix everything together.
  5. Add the spring onion and stir fry for 30 seconds.
  6. Serve.
Recipe Notes

Low cost.

Variant: 1. Add a few drops of sesame oil to the beaten eggs before pouring into the pan.

This recipe for Chinese Fried Rice - Yangzhou Version is from China Sichuan Food.

Crab & Shrimp Soup
Crab & Shrimp Soup
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
I made this on 26 Feb 2018 on a whim. I used fresh chicken stock I made in my pressure cooker (perfect), added some veggies, imitation crab and some shrimp, easy and delicious!
Servings Prep Time
6-8 servings 20 minutes
Cook Time
30-40 minutes
Servings Prep Time
6-8 servings 20 minutes
Cook Time
30-40 minutes
Crab & Shrimp Soup
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
I made this on 26 Feb 2018 on a whim. I used fresh chicken stock I made in my pressure cooker (perfect), added some veggies, imitation crab and some shrimp, easy and delicious!
Servings Prep Time
6-8 servings 20 minutes
Cook Time
30-40 minutes
Servings Prep Time
6-8 servings 20 minutes
Cook Time
30-40 minutes
Ingredients
Servings: servings
Instructions
  1. Add the stock and water to a large pot and add the potatoes and bay leaf, bring to a boil then reduce to a simmer for about 15 minutes or so until the potatoes are nearly fork tender.
  2. While the potatoes are cooking, heat a non stick pan with a splash of olive oil and when hot, add the onion and diced celery. Stir often, you are not trying to brown this, just softening up onion and celery.
  3. When the onion and celery is softened, add that to the pot with the potatoes.
  4. When the potatoes are just about fork tender, add the chopped up crab sticks to the pot and just let the soup simmer on low heat. Add the broken spaghetti. Season with pepper to taste.
  5. While the soup is simmering and the spaghetti cooking, clean the shrimp. When the spaghetti is cooked, add the shrimp and the chopped celery tops.
  6. Turn off the heat and cover and the hot soup will cook the shrimp in a few minutes.
  7. When the shrimp are pink, remove the bay leaf, ladle into bowls and enjoy.
Recipe Notes

I will price this next time I get the imitation crab, for now, with 6 to 8 servings, this is low cost.

Shortcut: Chicken Stock (Pressure Cooker).

Variants: 1. Add bite size pieces of whitefish. 2. Add diced carrots, daikon, or mushrooms.

Just a soup I threw together, worked out great, Lee Thayer.
Thailand.

Cilantro Lime Shrimp Salad
Cilantro Lime Shrimp Salad
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds really nice, and low cost overall. On my to prepare list for sure.
Servings Prep Time
4 servings 10 minutes
Servings Prep Time
4 servings 10 minutes
Cilantro Lime Shrimp Salad
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds really nice, and low cost overall. On my to prepare list for sure.
Servings Prep Time
4 servings 10 minutes
Servings Prep Time
4 servings 10 minutes
Ingredients
For the Salad
For the Dressing
Servings: servings
Instructions
  1. All of the Salad ingredient to a large bowl and toss together. Feel free to use a lettuce of your choice.
  2. In a smaller mixing bowl, whisk together the Dressing ingredients. Season to taste with salt and pepper. You can use 1/2 teaspoon of garlic powder in place of the clove of garlic.
  3. Add the dressing to the salad and toss to coat everything. Serve.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Easy Fish Pie
Easy Fish Pie
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds wonderful, on my to cook list! This is very rewritten to make is user friendly. This recipe assumes you have hard boiled eggs (chicken or duck), and mashed potatoes already prepared.
Servings Prep Time
4 servings 20 minutes
Cook Time
30 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
30 minutes
Easy Fish Pie
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds wonderful, on my to cook list! This is very rewritten to make is user friendly. This recipe assumes you have hard boiled eggs (chicken or duck), and mashed potatoes already prepared.
Servings Prep Time
4 servings 20 minutes
Cook Time
30 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 180 C. Get out a deep dish Pyrex pie dish or a 7x11 baking dish, I will verify when I make this.
  2. To poach the fish, heat a non stick pan and add the milk, onion, bay leaves, and cloves. Heat to just before a boil, add the fish and simmer until the fish is cooked through and flakes with a fork, about 8 to 10 minutes.
  3. Remove the fish to a plate, strain the milk mixture and pour into a bowl, discard the contents of the strainer.
  4. Flake the fish into large pieces into the baking dish, Add the shrimp and arrange the quartered eggs on the top. Sprinkle the parsley on the top.
  5. To make the sauce, melt half of the butter in a small pan, stir in the flour and cook for 1 minute, stirring, then remove from heat. Stir in the reserved milk to get a smooth sauce. Return the pot to heat and bring to a boil and cook 5 minutes, stirring continuously, until it coats the back of a spoon. Remove from heat, season with salt, pepper, and nutmeg.
  6. Pour the sauce over the fish. Top the pie with mashed potatoes, push the mash right up to the edges to seal, fluff the top with a fork then sprinkle on the cheese.
  7. Bake for 30 minutes then let rest for 5 minutes, serve.
Recipe Notes

Figure about 50 Baht for the whitefish, Pangasius, and about 200 Baht for salmon. For the cheese, figure about 90 Baht. For 4 servings, this is about $2.50 per serving.

Adapted from an internet recipe.

Pickled Shrimp
Pickled Shrimp
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
If nothing else, this does sound interesting, I have never heard of this but it does sound good.
Servings Prep Time
6 servings 20 minutes
Cook Time
10 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
10 minutes
Pickled Shrimp
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
If nothing else, this does sound interesting, I have never heard of this but it does sound good.
Servings Prep Time
6 servings 20 minutes
Cook Time
10 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
10 minutes
Ingredients
To Cook the Shrimp
To Pickle the Shrimp
Servings: servings
Instructions
To Cook the Shrimp
  1. In a large pot, add the water, celery, onion, lemon slices, and a pinch of salt. Bring to a boil then reduce to a simmer and cook for 5 minutes.
  2. Add the shrimp, cover, and remove from heat and let sit for 5 minutes, the shrimp should all be pink, if not cover and let sit for another minute or two. When pink, drain and remove the shrimp to a bowl, discard the rest.
To Pickle the Shrimp
  1. Fill your jar about 2/3 full with hot water. Add the vinegar, mustard seed and garlic. Layer in the cooked shrimp, capers, onion, and lemon.Top up the jar with lemon slices, making sure the shrimp are below the surface of the liquid, if needed, add more water to top up the jar.
  2. Let jar cool to room temp, cover, and put in the fridge for 2 days, then ready to serve.
Recipe Notes

Going with just small Whites from Tesco, figure about 95 Baht/500 grams. For 6 servings, this is about 48 cents per serving.

This recipe for Pickled Shrimp is from Simply Recipes.

White Wine Garlic Shrimp
White Wine Garlic Shrimp
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds really good and pretty straight forward recipe as well. On my to cook list.
Servings Prep Time
2 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
2 servings 10 minutes
Cook Time
20 minutes
White Wine Garlic Shrimp
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds really good and pretty straight forward recipe as well. On my to cook list.
Servings Prep Time
2 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
2 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. In a large pan on medium heat, melt the butter and add the garlic and saute for a minute or so, then add the shrimp in a single layer and cook for about 2 minutes per side until pink and cooked through. Remove from the pan and set them aside.
  2. Same pan, add the wine and tomatoes and cook for several minutes, then stir in the milk and cream and cook for a few more minutes.
  3. Add the spinach and stir until wilted, Taste and season as needed with salt and pepper, then stir in the Parmesan. Simmer until the cheese is melted and the sauce thickened.
  4. Return the shrimp to the pan and stir them in to fully coat the shrimp, cook for another minute or two to warm the shrimp through.
  5. Serve over pasta or rice.
Recipe Notes

Figure about 150 Baht/500 grams of large white shrimp from Tesco, you may find them cheaper from local fishermen or farms. For 2 servings, this is about $2.20 per serving.

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

African Spinach Stew with Chicken & Shrimp
African Spinach Stew with Chicken & Shrimp
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This sounds really good, chicken and shrimp go together well. The spinach is the frozen type, just thaw, squeeze out the water and chop.
Servings Prep Time
8 servings 10 minutes
Cook Time
30 minutes
Servings Prep Time
8 servings 10 minutes
Cook Time
30 minutes
African Spinach Stew with Chicken & Shrimp
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This sounds really good, chicken and shrimp go together well. The spinach is the frozen type, just thaw, squeeze out the water and chop.
Servings Prep Time
8 servings 10 minutes
Cook Time
30 minutes
Servings Prep Time
8 servings 10 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. For the spinach, if you can get chopped, perfect, it just leaf and frozen in balls, you can still use, thaw them out and grab a Chef's knife and chop them, problem solved. Squeeze out the water, and set aside.
  2. In a mixing bowl, add the shrimp, season with a pinch of salt and half the white pepper, mix to coat all the shrimp. Set aside.
  3. In another mixing bowl, add the chicken, and season with 1/4 teaspoon salt and remaining white pepper, mix into the chicken to coat all the pieces. Set aside.
  4. Heat some oil in a large pot, add the shrimp and cook, turning them after about two minutes and cook for another 2 minutes, until the shrimp are pink and cooked through, do not overcook them as that makes for tough shrimp. Remove when cooked through.
  5. Same pot, now add the chicken, also just cooking for about 4 minutes, turning them at about 2 minutes, until cooked through, remove the chicken from the pot.
  6. Same pot, heat more oil if needed, add the onion and saute until is translucent then stir in the tomatoes and cook on high heat, covered, for 10 minutes, stir occasionally, after 10 minutes covered, leave pot uncovered and cook for 5 more minutes, also stirring occasionally.
  7. Lower heat to a simmer, add in salt to taste, the chicken stock powder, and spinach and mix well, then add in the shrimp and chicken mix to combine, Allow to heat for just a few minutes to warm the chicken and shrimp through. Remove from heat.
  8. Serve warm with rice, or even pasta.
Recipe Notes

Figure 35 Baht for the chicken and maybe 100 Baht for the shrimp. For 10 servings, this is about 40 cents per serving.

This recipe for African Spinach Stew with Chicken & Shrimp is from Precious Core.

Japanese Curry with Shrimp
Japanese Curry with Shrimp
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
For Japanese curry, you cannot go wrong with the packaged Golden Curry brand, it is exceptional. This is the recipe from the package. If you have never used this before, when you take it out of the package, it looks like a chocolate bar. No salt is needed in this dish, there is plenty in the curry. I made this on 7 Oct 2017 and outstanding as expected.
Servings Prep Time
4-5 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4-5 servings 10 minutes
Cook Time
20 minutes
Japanese Curry with Shrimp
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
For Japanese curry, you cannot go wrong with the packaged Golden Curry brand, it is exceptional. This is the recipe from the package. If you have never used this before, when you take it out of the package, it looks like a chocolate bar. No salt is needed in this dish, there is plenty in the curry. I made this on 7 Oct 2017 and outstanding as expected.
Servings Prep Time
4-5 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4-5 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. First thing to do is to saute the shrimp, heat a splash of olive oil and two tablespoons of butter in a large non stick skillet and add the shrimp, I used medium size whites, these are not deveined.
  2. Stir often as the shrimp start turning pink.
  3. When all the shrimp are pink, remove the pan from the stove (this is sitting on my counter top) and remove the shrimp to a bowl or plate.
  4. Prepare the vegetables. I used one each, onion, potato, and a carrot. Good way to dice potatoes and carrots, use a french fry cutter, cut the vegetables into strips then chop with a knife to dice.
  5. Using the same pan, discard the liquid, heat another two tablespoons of butter then add the onion until softened and starting to brown, then add the rest of the vegetables and the water. Bring to a boil, and reduce to a simmer and cover, stirring occasionally, for about 10-15 minutes or until the vegetables are tender, then add the shrimp back to the pan and let the shrimp warm through for a few minutes. Remove the pan from heat.
  6. Stir in the curry paste block and stir until it is dissolved and mixed in. Return to heat and gently simmer for another 5 minutes. I also added hard boiled quail eggs.
  7. This is the only brand of Japanese Curry I use, Golden Curry and is what I am using here.
  8. And no kidding, it looks like a chocolate bar. This 100 grams of curry paste, it is solid not a paste you are familiar with. Golden curry comes in 100 gram and 200 gram packages.
  9. Serve with rice. For the rice I used a yellow Saffron rice. Delicious!
Recipe Notes

The Japanese curry is 80 Baht/100 grams. The shrimp is local sourced, not from Tesco, is 75 Baht/500 grams. For 4 servings, this is about $1.14 per serving.

Variants: 1. Serve with hot cooked pasta. 2. Top with chopped spring onions when serving. 3. Add hard boiled quail eggs when serving.

From the package, I received a package from the US, the instructions are in English and Japanese, for the import here to Thailand, the instructions are only in Japanese.

Red Curry Shrimp
Red Curry Shrimp
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This is a Thai dish and is a bit on the spicy side. My wife, Rrayada made this today for a quick lunch for the family and step-daughter Ampair made a Thai Omelet to go with it.
Servings Prep Time
6 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time
15 minutes
Red Curry Shrimp
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This is a Thai dish and is a bit on the spicy side. My wife, Rrayada made this today for a quick lunch for the family and step-daughter Ampair made a Thai Omelet to go with it.
Servings Prep Time
6 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Heat a non stick pan and add the curry paste. This is real, hand made red curry paste here, this is spicy stuff, basically, Bird's Eye chilies, black pepper, red onion, garlic, and lemongrass.
  2. Add the shrimp paste right after the curry paste. This is local made shrimp paste, shrimp and spices pounded in a mortar into a paste, very common ingredient in Thai cooking.
  3. Mix and cook for just a few minutes then add the shrimp and mix into the curry and shrimp pastes, the shrimp will release water, then add the clove basil and mix that in, stir fry until the clove basil is good and wilted.
  4. Serve, how easy was that? Good dishes to go with this is a Thai Omelet and rice.
Recipe Notes

Figure about 400 Baht for small white shrimp from Tesco, 2 kilos, removing the heads, peels and tails will give you about a kilo. Save all the scrap for shrimp stock later if you like and just freeze that. For 6 servings, this is about $1.97 per serving.

Watched my wife, Rrayada Thayer make this.
Thailand.

Buttery Shrimp Pasta
Buttery Shrimp Pasta
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
I like pasta and I like shrimp, this sounds perfect. Don't get wrapped up in, 'this is not Italian', no one is saying it is, it is just an interesting way to prepare a pasta dish, and it is pasta and shrimp. good in my book as a must try.
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Buttery Shrimp Pasta
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
I like pasta and I like shrimp, this sounds perfect. Don't get wrapped up in, 'this is not Italian', no one is saying it is, it is just an interesting way to prepare a pasta dish, and it is pasta and shrimp. good in my book as a must try.
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Heat a pot of salted water and cook the pasta until just tender, drain.
  2. Heat a large non stick pan and melt the butter, then add the garlic and cook for 1-2 minutes until fragrant, add the shrimp and cook for 4-5 minutes, turning often, until pink.
  3. Remove shrimp and using the same pan, add the flour. whisk and cook for 1 minute. Whisk in the cream and milk. Add the shrimp back to the pan, add the basil, pinch of salt, pinch of red pepper flakes, and the black pepper. and stir to mix together.
  4. Add the pasta, mix to combine, serve.
Recipe Notes

Figure about 175 Baht/750 grams of small white shrimp from Tesco, lower cost for local farm raised, for 4 servings this is about $1.30 per serving.

Adapted from an internet recipe.