Archive for the ‘Seafood – Shrimp/Prawn’ Category
Shrimp & Grits with Tasso Cream Sauce
December 8, 2017 Lee
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Shrimp & Grits with Tasso Cream Sauce

This is a quick meal to put together. One of the ingredients is Tasso Ham, which is a specialty of Cajun/Creole cooking of the southern US. If you do not have access to this type of ham, you can easily use Andouille sausage or thick cut smoked bacon and just add a bit of Cajun seasoning to taste. On my to cook list for sure.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Dish
Cuisine American
Servings 2 servings

Ingredients
  

For the Grits

  • 2 servings grits
  • water
  • milk
  • Cheddar cheese, shredded
  • salt and black pepper, to taste

For the Rest

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 cup Tasso ham, diced, or Andouille sausage or smoked bacon
  • 2 tablespoons onion, diced
  • 2 tablespoons bell pepper, diced, any or all colors is fine
  • 1 clove garlic, smashed and minced
  • 20 medium shrimp, peeled, deveined, tails removed
  • 1/4 cup white wine
  • 1/2 cup whipping cream
  • salt and pepper, to taste
  • spring onion, green part only, chopped
  • Cajun seasoning, optional if using sausage or bacon

Instructions
 

  • Follow the package instructions to prepare the grits but for what ever amount of water it calls for, cut that in half and use milk for the other half.
  • Get your grits going, season with salt and pepper to taste, and stir often to make nice and creamy grits. When the grits are done, add in Cheddar to your liking and stir in, set aside but keep warm.
  • Get everything else prepped, measured, and set out and ready to go, this will come together quickly.
  • In a large non stick pan on medium high heat, heat the oil and butter. When hot, add the ham and saute until crispy. Add the onion and bell pepper and saute until the onion is translucent then add the garlic and cook for 1 minute.
  • Add the shrimp and saute for 1 to 2 minutes or until all the shrimp are pink. Pink shrimp are tender, over cooked shrimp are tough. Remove the shrimp when pink and set aside.
  • Stir in the white wine and let it reduce. When it has reduced, slowly stir in the cream, season with salt and pepper, and if you used sausage or bacon, season to taste with Cajun seasoning. Let sauce reduce to thicken.
  • Divide the grits between two plates, divide the shrimp onto the grits, pour sauce equally over each plate, top each plate with chopped spring onion greens. Serve.

Notes

I will say low cost for now but will price this when I get the shrimp again, I will be using large shrimp for this.
This recipe for Shrimp & Grits with Tasso Cream Sauce is from Menu Musings of a Modern American Mom.
* Best Value $1 or Less per Serving,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Easy Fish Pie
November 28, 2017 Lee
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Easy Fish Pie

Adapted from an internet recipe.
Sounds wonderful, on my to cook list! This is very rewritten to make this user friendly. This recipe assumes you have hard boiled eggs (chicken or duck), and mashed potatoes already prepared.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Pie Dish (9 inch) , or 7 x 11 inch baking pan.
  • Oven

Ingredients
  

  • 400 grams whitefish fillets, boneless, skinless, (14 oz)
  • 400 grams salmon fillets, boneless, skinless, 14 oz)
  • 200 grams shrimp, peeled, deveined, tails removed, (7 oz)
  • 4 hard boiled eggs, peeled and quartered
  • 2½ cups milk
  • 1 small onion, quartered
  • 4 cloves, not the garlic
  • 2 bay leaves
  • 1 bunch fresh parsley, chopped
  • ½ cup butter
  • ½ cup all purpose flour, pinch less
  • pinch ground nutmeg, small pinch
  • 1 kilo mashed potatoes, (2 lb)
  • 1 cup Cheddar cheese, shredded

Instructions
 

  • Preheat your oven to 180° C (350° F). Get out a deep dish Pyrex pie dish or a 7x11 baking dish, I will verify when I make this.
  • 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.
  • Remove the fish to a plate, strain the milk mixture and pour into a bowl, discard the contents of the strainer.
  • 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.
  • 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.
  • 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.
  • Bake for 30 minutes then let rest for 5 minutes, serve.

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.
* High Cost $1.51+ per Serving,FISH - ALL,Fish - Salmon,Fish - White Fish,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Baked Coconut Shrimp
November 18, 2017 Lee
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Baked Coconut Shrimp

Sounds good, and the dipping sauce sounds wonderful as well.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

For the Sriracha Dipping Sauce

  • 1/4 cup mayo
  • 2 tablespoons Sriracha Chili Garlic sauce
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon honey

For the Shrimp

  • 500 grams large shrimp, peeled, deveined
  • 1/4 cup corn starch
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 egg
  • 1 cup shredded coconut
  • 1 teaspoon sea salt

Instructions
 

  • Make the sauce by mixing all the sauce ingredients in a bowl until smooth. Place is the fridge until use.
  • Preheat your oven to 200 C, line a baking sheet with parchment paper.
  • Line up three bowls, to the first one add the corn starch, onion and garlic powders and mix together. Second bowl add the egg and beat that lightly. Third bowl add the coconut and sea salt and mix those.
  • Dredge a shrimp in the corn starch, then the egg, the the coconut mixture. Place shrimp on the parchment paper, repeat for the rest of the shrimp.
  • Place in the oven and bake for 10 minutes. Turn the shrimp and bake 10 more minutes.
  • Serve with the dipping sauce.

Notes

I will price this when I get some good sized shrimp, for now I will say Fair priced.
Provided by What Great Grandma Ate and the link to this recipe is here.
United States.
* Fair Value $1.01 to $1.50 per Serving,APPETIZERS / SNACKS,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Garlic & Pepper Blue Prawn
November 14, 2017 Lee
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Garlic & Pepper Blue Prawn

Blue prawn are the Giant River Prawn, long front legs with claws, the body has a slight blue tint to it, the legs are a striking blue color, so I typically call these Blue Prawn. These are large and can be prepared is many ways, this is just one way. No quantities given for the prawn, this is a prepare with what you have or want to prepare. This is a typical Thai recipe.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Dish
Cuisine Thai
Servings 0

Ingredients
  

  • blue prawn
  • black pepper, as needed
  • 8 cloves garlic, smashed and peeled, no need to mince
  • cooking oil, as needed

Instructions
 

  • This is a Giant River Prawn, aka Blue Prawn. Unlike regular shrimp where you remove the head and eat the tail only, the whole body on these is used minus the legs and shell. Important note, if buying these live, don't get pinched by the claws, quite painful. Normally when buying these they will be dead and on ice.
  • To prepare the prawn, first thing, remove those two long front legs and discard those. Most important, do not remove the head section, that remains intact with the tail. Then peel the shell off by just splitting between the legs on the bottom with your thumbs, removing the shell from the head and the body, and remove the tail shell as well. Once all the prawn are prepped, rinse in water. Eyes can remain as well as the gills.
  • Heat a large pan with a few splashes of oil, when the oil is hot, add the garlic and the prawn in a single layer, if cooking a lot, work in batches. Season well with black pepper, cook for 5 minutes or so or until you start to see the tail meat turning pink and the bottom is getting browned.
  • Turn the prawn over and cook for another 2 to 3 minutes or until the nice and golden brown on the bottom.
  • Remove from the pan to a platter and serve with rice.

Notes

I bought these from a local farmer, 8 prawn was 1 kilo, cost was 120 Baht. 4 people enjoyed this, so about 88 cents per serving.
Family has been making these for many years like this.
Thailand.
* Best Value $1 or Less per Serving,5 Ingredients or Less,: THAI,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Pickled Shrimp
November 12, 2017 Lee
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Pickled Shrimp

If nothing else, this does sound interesting, I have never heard of this but it does sound good.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Appetizer
Cuisine American
Servings 6 servings

Ingredients
  

To Cook the Shrimp

  • 500 grams shrimp, peeled, deveined, tail removed
  • 1 stalk import celery, cut into 2 inch pieces
  • 1/2 purple onion, thinly sliced
  • 1/2 lemon, thinly sliced
  • pinch salt, to taste
  • 4 cups water

To Pickle the Shrimp

  • hot water
  • 1/2 cup apple cider vinegar
  • 1 clove garlic, peeled and cut in half
  • 2 teaspoons mustard seed
  • 2 tablespoons capers, with juice
  • 1/2 lemon sliced
  • 1/2 purple onion, thinly sliced
  • 1 quart mason jar

Instructions
 

To Cook the Shrimp

  • 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.
  • 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

  • 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.
  • Let jar cool to room temp, cover, and put in the fridge for 2 days, then ready to serve.

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.
* Best Value $1 or Less per Serving,APPETIZERS / SNACKS,SEAFOOD - ALL,Seafood - Shrimp/Prawn
White Wine Garlic Shrimp
November 1, 2017 Lee
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White Wine Garlic Shrimp

Sounds really good and pretty straight forward recipe as well. On my to cook list.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 2 servings

Ingredients
  

  • 500 grams shrimp, peeled, deveined, tail removed
  • 2 tablespoons butter
  • 6 cloves garlic, smashed and finely minced
  • 1/2 cup white wine
  • 4 plum tomatoes, diced
  • 3/4 cup whipping cream
  • 1 cup milk
  • 3 cups spinach
  • 3/4 cup Parmesan cheese, grated
  • salt and pepper, to taste

Instructions
 

  • 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.
  • 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.
  • 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.
  • 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.
  • Serve over pasta or rice.

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.
* High Cost $1.51+ per Serving,SEAFOOD - ALL,Seafood - Shrimp/Prawn
African Spinach Stew with Chicken & Shrimp
October 27, 2017 Lee
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African Spinach Stew with Chicken & Shrimp

This recipe for African Spinach Stew with Chicken & Shrimp is from Precious Core.
This sounds really good, chicken and shrimp go together well. The spinach is the frozen type, just thaw, squeeze out the water, and chop.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dish
Cuisine African
Servings 8 servings

Ingredients
  

  • 1 kilo frozen spinach, thawed, water squeezed out, chopped, (2 lbs)
  • 5 cups tomatoes, chopped
  • 1 cup onion, chopped
  • 3 teaspoons chicken stock powder
  • 1 cup vegetable oil
  • 1½ cups shrimp, peeled, deveined, tails removed
  • 2 chicken breasts, cut into 1 inch slices
  • ¼ teaspoon ground white pepper
  • salt, as needed

Instructions
 

  • 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.
  • 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.
  • In another mixing bowl, add the chicken, and season with ¼ teaspoon salt and remaining white pepper, mix into the chicken to coat all the pieces. Set aside.
  • 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.
  • 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.
  • 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.
  • 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.
  • Serve warm with rice, or even pasta.

Notes

Figure 35 Baht for the chicken and maybe 100 Baht for the shrimp. For 10 servings, this is about 40 cents per serving.
 
* Best Value $1 or Less per Serving,: AFRICAN,CHICKEN & TURKEY,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Chicken & Shrimp Fried Rice, African Style
October 26, 2017 Lee
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Chicken & Shrimp Fried Rice, African Style

This recipe for Chicken & Shrimp Fried Rice - African Style is from Precious Core.
This sounds absolutely delicious! On my to cook list for sure.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish
Cuisine African
Servings 10 servings

Equipment

  • Rice Cooker
  • Mortar & Pestle

Ingredients
  

  • 2½ cups dry white rice, basmati works well
  • 1½ cups fresh shrimp, peeled, deveined, tails removed
  • 500 grams chicken breast, cut into 1 inch slices, (1 lb)
  • 5 cloves garlic, peeled
  • 1 inch ginger, peeled
  • 1 sprig fresh parsley
  • ½ teaspoon ground white pepper
  • 2 bay leaves
  • ½ teaspoon curry powder
  • 3 teaspoons chicken stock powder
  • 1 cup vegetable oil
  • 1 cup onion, diced
  • 1 spring onion, chopped
  • 1-2 carrots, chopped, 1 large or 2 small
  • handful fresh long beans, chopped, hand full chopped, not a full bundle
  • ¾ cup sweet corn, fresh cooked, frozen, or canned
  • ¾ cup sweet peas, fresh cooked, frozen, or canned
  • salt, to taste

Instructions
 

  • Use a rice cooker to cook the rice, to the cooker add the rinsed rice, 1 teaspoon of salt, bay leaves, curry powder, and the chicken stock powder, add the appropriate amount of water and set to the Cook mode. When the cooker switches to Warm, spread the rice out on a large tray to cool, discard the bay leaves.
  • Using a mortar and pestle, pound into a paste, the garlic, ginger, parsley, and a little water, as need to form a smooth paste. Set aside.
  • In a mixing bowl, add the shrimp, season with a pinch of salt, ¼ teaspoon white pepper, ½ teaspoon of the garlic paste, and mix to coat all the shrimp. Set aside.
  • In another mixing bowl, add the chicken, and season with ¼ teaspoon salt, ¼ teaspoon white pepper, ½ teaspoon of the garlic paste, and mix into the chicken to coat all the pieces. Set aside.
  • 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.
  • 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.
  • Same pot, heat more oil if needed, add the onion and spring onion and saute until the onion is translucent then stir in the remaining garlic paste and cook for about 2 minutes. Add the carrot, long beans, corn, and peas and stir to mix well.
  • Stir in the chicken and shrimp, then add the rice and stir until well mixed, let this cook for just a minute or two to heat everything through, serve.

Notes

Figure 35 Baht for the chicken and maybe 100 Baht for the shrimp. For 10 servings, this is about 40 cents per serving.
* Best Value $1 or Less per Serving,: AFRICAN,CHICKEN & TURKEY,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Buttery Baked Shrimp
October 21, 2017 Lee
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Buttery Baked Shrimp

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.
Print Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 30 fresh large prawn or shrimp, peeled, deveined, tail removed
  • 1 1/2 cups panko breadcrumbs
  • 2 egg whites
  • 1 tablespoon milk
  • 3 tablespoons all purpose flour
  • 3 teaspoons Old Bay seasoning, OR make from a shortcut
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • olive oil, as needed

Instructions
 

  • Preheat your oven to 200 C. Line a baking sheet with foil, lightly oil the foil or spray with a oil mister.
  • 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.
  • 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.
  • Bake for 8 to 12 minutes, turning once, or until the prawn turn pink (sacrifice one to check) and the coating is golden brown.
  • Serve with rice or pasta.

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.
* Fair Value $1.01 to $1.50 per Serving,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Creamy Shrimp Pasta
October 18, 2017 Lee
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Creamy Shrimp Pasta

This comes from a good friend, and her recipes have never failed me. I love pasta and shrimp, and this is best pasta I have made.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 350 grams dry Fettuccine pasta
  • 500 grams fresh shrimp, peeled, deveined, tails removed
  • 1 tablespoon olive oil
  • 1/2 onion, finely diced
  • 2 tablespoons butter
  • 1 clove garlic, smashed and minced
  • 1/3 cup white wine
  • 2 cups whipping cream
  • 1/3 cup Parmesan cheese, grated. plus more for serving
  • salt and pepper, to taste
  • paprika, to taste
  • fresh parsley, chopped, for garnish

Instructions
 

  • Cook the pasta in a pot of salted water until just tender, drain, and set aside.
  • In a large bowl, add the shrimp and season with 1/2 teaspoon of salt, 1/4 teaspoon pepper, and 1/4 teaspoon of paprika or according to your taste. Toss the shrimp to make sure they are all seasoned.
  • Heat a large non stick pan on medium heat and add the oil, when hot, add the shrimp and stir often to cook until pink on all sides, takes just a few minutes then quickly remove them from the pan to a plate.
  • Same pan, add the butter and onion and cook, stirring often until golden brown, then add the garlic and cook until fragrant, 30 seconds to a minute. Now stir in the white wine and cook this to reduce to 25% of the liquid remaining in the pan.
  • When the wine is reduced, stir in the cream and bring to a low boil then reduce heat to a simmer for 2 minutes. Now sprinkle on the Parmesan and stir only until smooth and creamy, simmer for a minute or two then turn off the heat, do not let it get to a boil. Season to taste with additional salt, pepper, and paprika as desired.
  • Stir in the shrimp.
  • Then add the pasta and toss to coat.
  • Serve with a sprinkle of Parmesan and parsley.

Notes

Figure about 150 Baht/500 grams of large shrimp. For 4 servings, this is about $1.10 per serving.
This recipe for Creamy Shrimp Pasta is from Natasha's Kitchen.
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,PASTA,SEAFOOD - ALL,Seafood - Shrimp/Prawn