Archive for the ‘Seafood – Shrimp/Prawn’ Category
Grilled Beer-glazed Shrimp
November 25, 2020 Lee
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Grilled Beer-glazed Shrimp

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Print Recipe
Prep Time 20 minutes
Cook Time 2 minutes
Passive Time 30 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Grill, Charcoal or Gas

Ingredients
  

  • 1 cup lager
  • ¼ cup dark brown sugar, packed
  • ¼ cup apricot preserves
  • 3 tablespoons light soy sauce
  • 1 teaspoon Sriracha Chili Garlic sauce
  • 1 kilo raw jumbo shrimp, peeled, deveined, tail on, (2 lbs)
  • ½ teaspoon salt
  • ⅛ teaspoon black pepper

Instructions
 

  • In a medium size mixing bowl, add the lager, sugar, preserves, soy sauce, and Sriracha. Mix together.
  • Remove 1 cup of mixture to a small saucepan. Add the shrimp to the mixing bowl, toss to coat, and place in the fridge for 30 minutes to marinate.
  • While the shrimp are marinating, place the small saucepan on medium high heat, bring mixture to a boil the reduce to medium, stirring constantly. Simmer for 10-11 minutes or until the mixture is slightly syrupy and reduced, then remove from heat and set aside.
  • Prepare your grill for direct cooking on medium high heat.
  • Remove the shrimp from the marinade and discard the marinade. Lightly oil the grill.
  • Place shrimp on the grill, cook for 2 minutes per side or until the shrimp are opaque, pink, and cooked through.
  • Remove shrimp to a large bowl and drizzle on the reduced mixture, toss to mix together.
  • Serve with sides of your choice. Enjoy.

Notes

Fair to High cost per serving.
* Fair Value $1.01 to $1.50 per Serving,GRILLED / BBQ / SMOKER,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Seafood Stuffed Shells
July 1, 2020 Lee
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Seafood Stuffed Shells

Just A Pinch Recipe Club, Amy Herald, United States.
Sounds excellent, on my to make and taste list, and soon. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Oven
  • Baking Pan (9x13 inch)

Ingredients
  

  • 12-16 jumbo pasta shells, uncooked
  • 1/2 small onion, minced
  • 1 can lump crab meat, drained, (8-12 oz / 225-340 g)
  • 250 grams raw shrimp, peeled, deveined, chopped, (8+ oz)
  • 1 egg, lightly beaten
  • 500 grams Cottage cheese, (1 lb), Shortcut
  • 2 cups Mozzarella Cheese, shredded, divided, (8 oz / 225 g)
  • ½ cup Parmesan cheese, grated, divided
  • ¼ cup butter
  • ¼ cup all purpose flour
  • 3 cups half and half cream
  • salt and pepper, as desired
  • 2 teaspoons Old Bay seasoning, Shortcut

Instructions
 

  • Heat a pot of salted water to a boil, add pasta shells and cook until just tender.
  • While the pasta is cooking, to a large mixing bowl, add the crab meat, shrimp, egg, ½ of the Mozzarella cheese, ½ of the Parmesan cheese, and all of the cottage cheese. Stir together until combined.
  • When the pasta is ready, drain and run under cold water to stop the cooking process.
  • Preheat your oven to 180° C (350° F). Spray a 9x13 glass baking dish with butter flavored cooking spray.
  • Stuff a shell generously with the seafood mixture and place in the prepared baking dish. Repeat the remaining shells.
  • In a medium sauce pan on medium heat, melt the butter. Add the onion and saute until the onion is soft and translucent.
  • Whisk in the flour, then slowly whisk in the half and half. Simmer until sauce is just thickened. Taste and season with salt and pepper as desired.
  • Pour the sauce over the stuffed shells.
  • Sprinkle the remaining Mozzarella and Parmesan cheeses over the shells. Sprinkle the top with the Old Bay Seasoning.
  • Bake uncovered for 30 minutes.
  • Serve with sides of your choice, enjoy.

Notes

I will say this is high cost per serving based on the cheeses used but I will price this when I am back in Thailand and make it there.
Shortcuts: Cottage Cheese, Old Bay Seasoning.
* High Cost $1.51+ per Serving,PASTA,Seafood - Crab,Seafood - Crab - Imitation,Seafood - Shrimp/Prawn
Spicy Ale Shrimp
June 20, 2020 Lee
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Spicy Ale Shrimp

Adapted from a recipe card in ''Cooking With Beer''.
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer
Cuisine American
Servings 15 shrimp

Ingredients
  

  • 3 bottles lager, your favorite brand
  • 1 tablespoon Old Bay seasoning, Shortcut
  • 1 teaspoon mustard seed
  • 1 teaspoon red pepper flakes
  • 2 lemons, quartered and divided
  • 500 grams large shrimp, peeled, deveined, tails on
  • cocktail sauce, as desired, Shortcut

Instructions
 

  • Fill a large bowl half full with ice, then pour in 1 bottle of beer. Set this aside.
  • Fill a large saucepan half full with water, pour in 2 bottles of beer, Old Bay, mustard seeds, and red pepper flakes, then squeeze the juice from 4 lemon quarters and add those quarters to the water as well. Bring to a boil on medium high heat.
  • Add the shrimp to the saucepan, remove from heat, and cover. Let stand 3 minutes or until shrimp are pink and meat is white. Drain shrimp
  • Transfer shrimp to the bowl with ice, swirl shrimp around to cool them and stop the cooking process.
  • Remove the shrimp, arrange them on a serving tray along with the remaining 4 lemon quarters.
  • Serve with cocktail sauce or dipping sauce of your choice, enjoy.

Notes

Shortcuts: Old Bay Seasoning, Cocktail Sauce.
APPETIZERS / SNACKS,Seafood - Shrimp/Prawn
Beer-battered Shrimp
June 15, 2020 Lee
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Beer-battered Shrimp

Adapted from a recipe card in ''Cooking With Beer''.
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. These sound very good, on my to make and taste list.
Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 2 hours 20 minutes
Course Appetizer
Cuisine American
Servings 4 servings

Ingredients
  

For the Dip

  • 3/4 cup mayo
  • 1/3 cup chili garlic sauce, (Thai)

For the Batter

  • 1 1/4 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon sweet paprika
  • 1/2 teaspoon salt
  • 1 bottle lager, your favorite brand, as needed

For the Shrimp

  • 750 grams shrimp, peeled, deveined, tails removed, (1 1/2 lbs)
  • cooking oil, as needed

Instructions
 

  • Stir together the Dip ingredients in a bowl, cover and place in the fridge for at least 2 hours and up to 2 days.
  • A few hours before you intend to cook the shrimp, make the batter. In a medium bowl, add the Batter dry ingredients and whisk together. Stir in lager as needed to make a thick batter. Cover the bowl and let sit at room temp for 2 to 4 hours.
  • When ready to cook, preheat your oven to 100 C (200 F), line a baking sheet with paper towels. Heat about 1/2 inch of oil in a heavy deep pan to 180 C (350 F).
  • When the oil is hot, dip shrimp in batter, letting excess drip back into the bowl. Working in batches, carefully place the shrimp into the hot oil, and fry for 2 to 2 1/2 minutes or until golden brown, remove shrimp with slotted spoon and place on the prepared baking sheet. Keep cooked shrimp warm in the oven until all shrimp are cooked.
  • Serve with the dipping sauce you prepared earlier. Enjoy.
APPETIZERS / SNACKS,Seafood - Shrimp/Prawn
Beer & Coconut-macadamia Shrimp
June 15, 2020 Lee
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Beer & Coconut-macadamia Shrimp

Adapted from a recipe card in ''Cooking With Beer''.
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. These sound very good, on my to make and taste list.
Print Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Course Appetizer
Cuisine American
Servings 6 servings

Ingredients
  

  • 500 grams large shrimp, peeled, deveined, tails on, (1 lb)
  • 1 1/2 teaspoons salt, divided
  • ground red pepper, as desired
  • 1/2 cup all purpose flour
  • 1/4 teaspoon white pepper powder
  • 1 cup shredded coconut
  • 2/3 cup panko breadcrumbs
  • 1/2 cup macadamia nuts, finely chopped
  • 2 eggs
  • 1/4 cup beer, wheat beer if you have it
  • cooking oil, as needed
  • pineapple preserves, as desired, for dipping

Instructions
 

  • Spread the shrimp out on paper towels and pat them dry. Season the shrimp with red pepper and 1/2 teaspoon of salt.
  • In a shallow dish, add the flour, remaining 1 teaspoon of salt, and white pepper and mix together. In another shallow dish mix together the coconut, panko, and nuts. And in another shallow bowl beat together the eggs and beer.
  • Heat some oil, about 1/2 inch, in a heavy deep pan over medium high heat to 180 C (350 F). Work in small batches, dredge shrimp in flour mixture, dip in egg mixture, then roll in coconut mixture.
  • Carefully place shrimp in hot oil, frying for 2 minutes per side. Drain on paper towels.
  • Serve with pineapple preserves as desired.
APPETIZERS / SNACKS,Seafood - Shrimp/Prawn
Sauteed Shrimp
September 10, 2019 Lee
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Sauteed Shrimp

Shrimp is a versatile ingredient in pastas, soups, stir fry's, etc, and is easily overcooked resulting in a rubbery texture. Often times people will cook shrimp, normally by boiling them, then unintentionally 'cooking' them again in the final dish. Minimal is best when preparing shrimp, when they are pink, they are done, then just need to be heated in the final dish. No quantities are provided here, this is a make what you want guide.
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Cook Time 4 minutes
Total Time 4 minutes
Servings 0

Ingredients
  

  • shrimp
  • extra light olive oil
  • salt and pepper

Instructions
 

  • Peel, remove tails, and devein the shrimp. I cleaned 4 pounds of Gulf shrimp for this.
  • Heat a tablespoon of the oil in a large non stick pan on medium high heat. When hot, add shrimp in a single layer. Season lightly with salt and pepper. Cook for about 2 minutes or until the bottom is pink, the bottom of the sides no longer translucent. The shrimp, on average, will be just beginning to curl when they are ready to be turned.
  • Turn the shrimp over and cook for about 2 more minutes or until the bottom is pink and there is no more translucent flesh visible. On average, the shrimp will be curled up now.
  • Remove to a plate while you finish the remaining shrimp. When using in a recipe, such as a soup or pasta, you want to add the shrimp at the end as it is already cooked and you simply want to reheat it. Enjoy.

Notes

No pricing as that can vary widely based on the type, size, and amount of shrimp you are using.
Been preparing shrimp like this for use in other recipes for many years. Lee Thayer.
United States.
#1 Go-To Recipes,5 Ingredients or Less,INGREDIENTS,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Shrimp & Crab Salad
May 24, 2019 Lee
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Shrimp & Crab Salad

Lee
This is a basic salad I put together on a whim and it is delicious. I use imitation crab because I like it and it is economical.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Passive Time 2 hours
Total Time 2 hours 25 minutes
Course Lunch, Main Dish, Side
Cuisine American
Servings 6 servings

Ingredients
  

  • 250 grams imitation crab, aka crab sticks, (8 oz)
  • 250 grams medium shrimp, peeled, deveined, tails removed, (8 oz)
  • 1 onion, diced
  • ½ teaspoon lemon pepper
  • ½ cup Kewpie mayo, or mayo of your choice, and as needed
  • handful fresh dill, chopped
  • lettuce, for serving

Instructions
 

  • First thing to do is cook the shrimp, you can boil them or saute them, either way, when they are pink they are done, don't overcook the shrimp. I sauteed them, simply heat a non stick pan with a tablespoon or two of extra light olive oil, when hot, add all the shrimp at one time, stir fry, the shrimp release water as well, stir fry until all the shrimp are pink then dump them in a strainer to remove the water and any oil, run under cold water to cool them, and allow them to drain while you continue.
  • For the crab, feel free to use lump crab meat if you prefer. To prepare the imitation crab, simply remove the wrappers and slice into ½ inch pieces and place in a mixing bowl.
  • To the bowl, add the shrimp, onion, lemon pepper, mayo, and most of the dill, keep some for garnish when serving.
  • Mix everything together, if the salad is too dry, mix in a few more tablespoons of mayo until you get the consistency you like. Cover and place in the fridge 2-3 hours before serving.
  • To serve, tear up some lettuce leaves, scoop some salad on top of the leaves, garnish with some dill. Serve as a main dish or as a side. Enjoy.

Notes

The package of imitation crab was 52 Baht, the shrimp cost me 140 Baht. For 6 servings, this is about $1 per serving.
* Best Value $1 or Less per Serving,SEAFOOD - ALL,Seafood - Crab,Seafood - Crab - Imitation,Seafood - Shrimp/Prawn,Sides - Salads
Creamy Seafood Pasta
May 18, 2019 Lee
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Creamy Seafood Pasta

Adapted from an internet recipe.
This sounds tasty but there is some prep work involved to get all the seafood ready. This can be tailored to suit your taste.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

For the Seafood

  • 1 cup shrimp, peeled, deveined, tails removed
  • 1 cup squid, cut into rings
  • 1 cup mussel meat, grass removed, fresh preferred, frozen will work
  • 1 cup crab meat, or imitation crab (crab sticks), chopped
  • butter, or olive oil, as needed
  • salt and pepper, as desired

For the Pasta

  • 500 grams dry pasta, bite size or spaghetti, (1 lb)
  • 3 cloves garlic, smashed and minced
  • 1 handful fresh mushrooms, sliced
  • 1 stalk celery, chopped
  • ½ onion, diced
  • 1 leek, sliced
  • ¾ cup whipping cream, and as needed
  • ¼ teaspoon dried oregano

Instructions
 

To Prepare the Seafood

  • Shrimp can be fresh, frozen raw, or frozen cooked. For fresh shrimp, peel, devein, and remove the tails, heat a non stick pan with a tablespoon or two of butter or olive oil, when hot add the shrimp, stir them around and turn them, cook until pink, remove from the pan. For frozen raw, thaw them and saute them as you would fresh. For frozen cooked, thaw them and check for any shell still attached. Now the shrimp is ready.
  • Squid will normally be fresh, pull off the head end, remove the skin, the clear bone (called a pen), and insides. you can turn them inside out to facilitate cleaning the inside. Slice the body into ½ inch rings. Cut the tentacles off past the beak, discard the head. Heat a non stick pan with a tablespoon or two of butter or olive oil, when hot add the shrimp, stir them around and turn them, cook for about 2-3 minutes, season with salt and pepper as desired. Remove from the pan. Now the squid is cooked.
  • Mussels can be frozen cooked, or fresh raw. For frozen, simply thaw, check for and remove any beards. For fresh, clean the shells, remove visible beards outside of the shell, and discard any open or cracked shells, steam the mussels until the shells open, about 6-8 minutes, allow to cool to handle, discard any shells that did not open, remove the mussel meat from each shell, and again, check for and remove any beards. Now the mussels are read.
  • Crab can be canned, frozen, or imitation. For canned crab meat, just drain and check for any shell fragments. For frozen, thaw and check for any shell fragments. For imitation, simply unwrap the crab sticks and slice at an angle, about ¼ inch slices. Now the crab is ready.

To Prepare the Pasta

  • Heat a pot of salted water to boiling, then add the pasta and cook until just tender. Drain.
  • While the water is heating, heat a large non stick pan on medium heat with 1-2 tablespoons of butter or olive oil, when hot, add the garlic, mushrooms, celery, onion, and leek.
  • Saute until the onion and leak are tender, season with salt and pepper as desired.
  • Lower the heat to low and pour in the whipping cream, feel free to add another tablespoon or two, and mix with well.
  • The pasta should be done now, drain it well, then add the pasta to the pan and mix together.
  • Add the seafood to the pan and toss with the pasta, simmer for just a minute or two to heat the seafood through.
  • Serve and enjoy.

Notes

I will price this after I source all the seafood. For now, I will say High cost per serving.
Variants: 1. Replace or reduce an item of seafood and add some poached whitefish or salmon. 2. Replace a seafood item with an equal amount of a favored item. 3. Reduce a seafood item and add cooked oyster meat.
* High Cost $1.51+ per Serving,PASTA,SEAFOOD - ALL,Seafood - Crab,Seafood - Crab - Imitation,Seafood - Mussels,Seafood - Oysters,Seafood - Shrimp/Prawn,Seafood - Squid
Prawn & Cheddar Spring Rolls
May 15, 2019 Lee
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Prawn & Cheddar Spring Rolls

In my never ending search for ways to prepare spring rolls, I found this recipe on a friend's website, and these sound very tasty. Spring roll wrappers generally come in 2 sizes, 8.5 x 8.5 inch and 5.5 x 5.5 inch, it is recommended to use the smaller 5.5 inch ones. When I get prawn for this I will measure them with and without the heads so you can estimate the size. This recipe is in no way considered Chinese.
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Appetizer
Cuisine American
Servings 50 spring roll

Ingredients
  

  • 50 medium prawn, peeled, deveined, leave tails on
  • 50 spring roll wrappers, 5.5 x 5.5 inch preferred
  • Cheddar cheese
  • 1 tablespoon corn starch
  • 1 tablespoon water
  • cooking oil, as needed

For the Marinade

  • 1 1/2 teaspoons ginger juice
  • 1/2 teaspoon salt
  • 2 teaspoons sugar
  • 2 teaspoons corn starch
  • 2 teaspoons sesame oil
  • 1 1/2 teaspoons lime juice
  • 1/2 teaspoon white pepper powder
  • 2 spring onions, finely chopped

Instructions
 

  • For the cheese, you can use sliced or block. For sliced, stack 3-4 slices and cut into strips. For block cheese, cut slices about 1/4 inch wide, then slice those into strips. Goal for the cheese is to insert it the prawn where you deveined them.
  • If your spring roll wrappers are frozen, take them out of the freezer and place on the counter about an hour before you start so they are completely thawed.
  • Prep the prawn by rinsing, removing the head, peel off the shell but leave the last segment of the shell and tail attached, devein but slice a little bit deeper than what you would normally do, this is where the cheese will go, and rinse again.
  • Spread the prawn out on some paper towels and pat them dry.
  • Mix together the Marinade ingredients in a large mixing bowl, add the prawn and toss together with the marinade. Let the prawn marinate for 15 minutes.
  • Now we are going to roll them and this is slightly different from regular spring rolls as both ends are open, with the tail sticking out from one end. First thing to do is mix the corn starch and water in a small bowl, this is your glue to seal the edge, keep that right near where you are rolling. Open the package of spring roll wrappers and if working by yourself, cover them with a damp paper towel to keep them from drying out. Highly recommended to have two people do this, one to pull the wrappers apart, and one to do the rolling.
  • Spring roll wrappers have have different textures on each side, one side is smooth, the other is rough, when using these, smooth side always goes down on your work surface. Carefully pull off a wrapper from the pack, if you have not done this before, you will get the hang of it very quickly and will know how hard you can pull without tearing a sheet. Place the wrapper, smooth side down in front of you with one corner towards you.
  • Pick up a prawn and stuff the back where you deveined it with a strip or two of cheese, place the prawn on the wrapper on the corner nearest you. Keep the tail end on the same side for each roll you make.
  • Fold the corner nearest you up over the prawn, leaving part of the last shell segment visible.
  • Fold the left and right sides in towards the center.
  • Roll the prawn away from you until you almost get to the end, now dip two fingers in the corn starch slurry and rub along the two edges of the exposed corner pointing away from you.
  • Continue to roll to seal the corner.
  • Repeat for all remaining shrimp.
  • To fry them, heat about 1/2 inch of cooking oil in a pan to 180 C (350 F), when the oil is hot but not smoking, place 4-5 rolls in the hot oil, a pair of chop sticks will be quite handy to prevent burnt fingers.
  • Turn the rolls over when golden brown on the edges and fry the other side until golden, remove to paper towels to drain.
  • To serve, have sweet chili sauce, mayo (think Kewpie), or even marinara sauce available. Enjoy.

Notes

I will figure pricing on these when I get some prawn and determine how much cheese I will need. For now, I will say Fair cost.
This recipe for Shrimp and Cheese Spring Rolls is courtesy of Rasa Malaysia.
United States.
* Fair Value $1.01 to $1.50 per Serving,APPETIZERS / SNACKS,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Vietnamese Spring Rolls
January 30, 2019 Lee
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Vietnamese Spring Rolls

Adapted from an internet recipe.
Vietnamese Spring Rolls are made with rice paper, and are not fried or cooked in anyway after preparing. These are unique to Vietnam. Since the filling is seen through the rice paper, this way is very visual and eye appealing, this method is the unmixed method, more of a layered method. I have never used rice paper before so this will be a first when I make these as well. The trick here is to use 2 rice sheets per spring roll.
Print Recipe
Prep Time 45 minutes
Total Time 45 minutes
Course Appetizer, Lunch, Main Dish
Cuisine Vietnamese
Servings 7 spring rolls

Ingredients
  

  • 14 sheets rice paper, (I don't know how many is in a package, so I will update this.)
  • 1 cup fresh mint leaves
  • 250 grams cooked shrimp, peeled, deveined, tails removed, sliced in half lengthwise, (8 oz)
  • 14 lettuce leaves
  • 2 cups rice vermivelli noodles, aka glass noodles, cooked, cooled to room temp, chopped.
  • 3 cups fresh bean sprouts

Instructions
 

  • Thaw the rice sheets.
  • Other than the rice sheets, get all of the ingredients prepped and ready to go, in bowls left to right, in the order listed.
  • Get a large flat pan of hot water ready and near you. Place a clean cloth on the counter in front of you, this will be your work surface.
  • When you have everything ready, take two sheets of rive paper and put them in the water for 10 seconds or so, until soft, remove from the water and for square sheets, one corner towards you, for round sheets, well, an edge near you.
  • Working closest to you, Arrange 3 mint leaves, evenly spaced, near you, staring from the center and working out.
  • Now place 4 shrimp halves in between the mint leaves.
  • Now take a lettuce leaf and roughly tear that up, place that on top of the shrimp.
  • Now add a small amount of vermicelli noodles on the lettuce.
  • Add some bean sprouts.
  • Then add 3 more mint leaves.
  • Now tear up another lettuce leaf and top the mint.
  • To roll, lift the corner towards you up over and away from you and roll, tightly, away from you, 1 revolution of the roll only.
  • Fold the left and right sides towards the center.
  • Now roll, tightly, until it is completely rolled. Set on a serving tray, space them apart so they do not stick together.
  • Serve with dipping sauces of your choice, such as sweat and sour chili sauce.

Notes

I will price when I source the ingredients, for now I will say fair cost per serving.
* Fair Value $1.01 to $1.50 per Serving,: VIETNAMESE,APPETIZERS / SNACKS,SEAFOOD - ALL,Seafood - Shrimp/Prawn