Archive for the ‘Seafood – Shrimp/Prawn’ Category
Shrimp Stuffed Avocado
June 7, 2017 Lee
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Shrimp Stuffed Avocado

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.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Appetizer, Side
Cuisine American
Servings servings

Ingredients
  

For the Shrimp

  • 500 grams shrimp, peeled, deviened, tail removed
  • 1 tablespoon ground cumin
  • 1 tablespoon paprika
  • salt and pepper, to taste
  • olive oil, as needed
  • 2 ripe avocados, halved, pitted, scopped whole

For the Mayo Dressing

  • 1 1/2 tablespoons mayo
  • 1 1/2 tablespoons Greek yogurt
  • juice from 1/2 lime, tiny Thai limes use 2-3
  • 2 tablespoons orange juice
  • 2 tablespoons red bell pepper, finely diced
  • 2 tablespoons yellow bell pepper, finely diced
  • 2 tablespoons red onion, finely diced
  • 1/4 teaspoon chili powder
  • salt and pepper, to taste

For the Lime Sauce

  • juice from 1 lime, tiny Thai limes use 3
  • handful fresh cilantro, finely chopped
  • 1 clove garlic, smashed and minced
  • splash red wine vinegar
  • splash olive oil
  • salt, to taste
  • lettuce leaves, for serving

Instructions
 

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • When the shrimp has cooled, roughly chop and mix into the Mayo Dressing.
  • Fill avocados with the shrimp filling equally divided between the 4 pieces. Drizzle on the Lime Sauce, serve as an appetizer or side.

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.
* Best Value $1 or Less per Serving,APPETIZERS / SNACKS,SEAFOOD - ALL,Seafood - Shrimp/Prawn,SIDES
Sheet Pan Shrimp Fajitas
May 27, 2017 Lee
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Sheet Pan Shrimp Fajitas

Stephen Connell, United States.
Sounds good, shrimp and peppers together is a good combination. 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 Main Dish
Cuisine Tex-Mex
Servings servings

Equipment

  • Oven
  • Baking Sheet

Ingredients
  

Main Ingredients

  • 750 grams shrimp, peeled, deveined, tail removed, (1½ lb)
  • 1 yellow bell pepper, halved, thinly sliced
  • 1 red bell pepper, halved, thinly sliced
  • 1 green bell pepper, halved, thinly sliced
  • 2 Bird's Eye Chilis, seeded, finely chopped
  • 1 red onion, halved, thinly sliced
  • 1 lime, zest and juice
  • 2 teaspoons fresh lime juice
  • 1 clove garlic, grated
  • 1 teaspoon paprika
  • ½ teaspoon sugar
  • 1 teaspoon ground cumin
  • 2 teaspoons chili powder
  • 2 tablespoons olive oil
  • salt and black pepper

For Serving

  • 8-10 flour tortillas, toasted

Optional Items as Desired

  • lime wedges
  • fresh cilantro, chopped
  • guacamole
  • salsa, Shortcut
  • sour cream, Shortcut
  • Cheddar cheese, shredded

Instructions
 

  • Preheat oven to 230° C (450° F), and prepare a large rimmed baking sheet with a drizzle of olive oil.
  • In a large mixing bowl, combine all the Main Ingredients until vegetables and shrimp are evenly coated.
  • Evenly disperse the seasoned shrimp and vegetable mixture on the prepared sheet tray and bake for about 10 minutes.
  • Turn the heat up 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.
  • Toast the tortillas over an open flame until charred on the edges, and serve everything on the sheet tray. Serve with desired optional toppings.

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.
* Best Value $1 or Less per Serving,SEAFOOD - ALL,Seafood - Shrimp/Prawn,TEX-MEX, sort of
Garlic Lemon Butter Parmesan Shrimp
May 25, 2017 Lee
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Garlic Lemon Butter Parmesan Shrimp

Sounds wonderful. Low amount of ingredients, on my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Dish
Cuisine American
Servings servings

Ingredients
  

  • 500 grams fresh large prawn, peeled, deviened, tail removed
  • 1/4 cup butter, this is 1/4 standard block
  • 1 tablespoon Italian seasoning, OR make from a shortcut
  • 2/3 cup Parmesan cheese, grated
  • juice from 1 lemon, or 2 limes
  • 4 cloves garlic, smashed and minced

Instructions
 

  • 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!

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.
* Fair Value $1.01 to $1.50 per Serving,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Shrimp Scampi Pasta
May 7, 2017 Lee
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Shrimp Scampi Pasta

Sounds very good.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings servings

Ingredients
  

  • 500 grams dry spaghetti, or linguini
  • 4 tablespoons butter, this is 1/4 standard block
  • 4 tablespoons olive oil, plus more for drizzling
  • 2 shallots, finely diced
  • 3-4 cloves garlic, smashed and minced
  • pinch red pepper flakes, optional
  • 500 grams shrimp, peeled, deveined, tails removed
  • 1/2 cup dry white wine
  • juice from 1 lemon
  • 1/4 cup fresh parsley, finely chopped
  • salt and pepper, to taste

Instructions
 

  • 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.
  • 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.
  • 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.

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.
* Best Value $1 or Less per Serving,PASTA,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Browned Butter Honey Garlic Prawn
April 3, 2017 Lee
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Browned Butter Honey Garlic Prawn

Sounds like a very nice way to prepare prawn. Minimal ingredients. This is a fast meal to put together.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Dish
Cuisine American
Servings servings

Ingredients
  

  • 4 tablespoons butter
  • 4 tablespoons honey
  • 1 tablespoon fresh lemon juice, or lime juice
  • 1 tablespoon soy sauce
  • 3 cloves garlic, smashed and minced
  • 600 grams prawn, peeled, deveined, tails removed
  • salt, to taste
  • lemon wedges, if desired
  • fresh parsley, chopped, to garnish

Instructions
 

  • 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.
  • 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.
  • 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.
  • Serve with steamed vegetables, rice, and a salad.

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.
* Fair Value $1.01 to $1.50 per Serving,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Thai Ginger, Prawns, and Glass Noodles
February 1, 2017 Lee
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Thai Ginger, Prawns, and Glass Noodles

This recipe comes from a friend in Singapore and is spot on as this is a Thai recipe. I have had many versions of this over the years and it is good. This can be served as is or with rice.
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Main Dish
Cuisine Thai
Servings servings

Ingredients
  

  • 80 grams dried glass noodles, see Step 1
  • 8-10 large prawn, head on preferred with legs and antennae removed
  • 1/2 teaspoon black peppercorns
  • 1/2 teaspoon white peppercorns
  • 6 cloves garlic, smashed
  • 15 slices ginger
  • 3 pieces coriander root
  • 1-2 spring onions, chopped into 2 inch pieces

For the Sauce

  • 2 tablespoons light soy sauce, IF not serving over rice, reduce this to 1 teaspoon
  • 2 tablespoons dark soy sauce
  • 2 tablespoons oyster sauce
  • 2 teaspoons sugar
  • 1 teaspoon sesame oil
  • 1/2 cup chicken stock, fresh or from powder

Instructions
 

  • Glass noodles are also known as Vermicelli and as Bean Thread, these normally come in smaller packs of 40 or 80 grams per pack and sold in bundles of 10 packs, normally. This is a common brand here in this photo. Can also find individual packs of 80 grams as well. Photo courtesy Tesco Thailand.
  • In a bowl of water at room temperature, soak the glass noodles for about 10 minutes to soften them.
  • Using a small pair of pointy scissors, cut along the back of each prawn and remove the vein. Optional, I have had this dish with deveined prawn and vein in, personal preference really.
  • Make the sauce by whisking together the Sauce ingredients, then place the glass noodles and prawn in the sauce and toss to coat well, marinate this for about 10 minutes, tossing every few minutes to make sure everything is coated.
  • Using a mortar and pestle crush the peppercorns then add the garlic and coriander root pieces and smash those lightly, set aside.
  • Add a splash of olive oil to a pot that has a lid and set to medium low heat, and add the mixture from the mortar and cook for about 30 seconds then add the ginger and cook for about 2-3 minutes.
  • Take the prawn out of the bowl they are marinating in and place the noodles in the pot along will all the sauce they were marinating in, then place the prawn on top. Cover and cook until the sauce starts to boil, then turn the heat down to low and cook for about 3-4 more minutes.
  • Then give everything in the pot a good stir, prawns can get mixed in now, cover and cook for another 3-4 minutes or until the prawns are cooked through. If the liquid is too low, ad a bit more water.
  • Turn of the heat and add the spring onion to the top and cover and the heat in the pot will wilt the spring onion. Serve.

Notes

For 8-10 large prawn, I will estimate about 100 Baht, for 4 servings this is about 74 cents per serving.
Provided by The Domestic Goddess Wannabe and the link to this recipe is here.
Singapore.
* Best Value $1 or Less per Serving,: THAI,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Shrimp Jambalaya
January 19, 2017 Lee
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Shrimp Jambalaya

Key word here is shrimp, for any Jambalaya experts, there is many ways to prepare Jambalaya. This recipe is in 2 parts, 1 to make the shrimp stock, and 2, to make the Jambalaya. This does sound good!
Print Recipe
Prep Time 30 minutes
Cook Time 1 minute
Total Time 31 minutes
Course Main Dish
Cuisine American
Servings servings

Ingredients
  

For the Shrimp Broth

  • shells, tails, and heads, from your 500 grams of shrimp
  • 1 teaspoon black peppercorns
  • 1/2 onion, just half an onion, no need to chop this
  • 1 stalk celery, import, chopped into large chunks
  • 2 bay leaves
  • 3 cloves garlic, smashed
  • 5 cups water

For the Jambalaya

  • 500 grams shrimp, the ones you peeled and cleaned
  • 2 tablespoons butter
  • 2 tablespoons all purpose flour
  • 1/2 onion, diced
  • 2 stalks celery, import, chopped
  • 2 cloves garlic, smashed and minced
  • 1 green bell pepper, chopped
  • 1 bunch spring onions, chopped, green and white parts seperated
  • 2 links smoked sausage, sliced
  • 1 tablespoon tomato paste
  • 1 cup dry white rice
  • 1 can whole peeled tomatoes, chopped, juice reserved for a drink for yourself
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • pinch cayenne pepper
  • 1/2 cup fresh parsley, chopped
  • salt, to taste

Instructions
 

For the Shrimp Broth

  • Remove the shells and tails from the shrimp and put the shells and tails in a pot with 5 cups of water. If the shrimp have heads, remove and add those to the pot as well. Clean and devein the shrimp and refrigerate until ready to use to make the Jambalaya.
  • Same pot, add the remaining shrimp broth ingredients minus the water and bring to a high simmer and then lower the heat to maintain a low simmer. Cook until the water has reduced by about a third, 20 to 30 minutes. Let the broth cool completely and then strain, you should have about 3 cups of broth, if you have less than 3 cups, add enough water to make up the difference.

For the Jambalaya

  • Now heat the butter in a large non stick skillet over medium heat, then add the flour and use a whisk to constantly stir until the mixture is combined, then add the bell pepper, white part of the spring onion, sausage, tomato paste, onion, celery, garlic, 2 bay leaves and a 1 teaspoon of salt. Cook, stirring frequently, until the vegetables are soft, about 5 minutes (add splashes of your shrimp broth if the mixture sticks at all). Add the rice and stir to coat.
  • Pour in the remaining broth, chopped tomatoes, thyme, cayenne, half the spring onion green parts, and salt to taste. Stir to combine and bring to a simmer. Adjust the heat to low, cover and cook for 15 minutes. Add the shrimp, cover and continue to cook until the rice is tender and the shrimp are cooked through, about 5 to 7 minutes more. Remove the bay leaves. Sprinkle the top of the Jambalaya with the parsley and remaining spring onion green parts. Serve with hot sauce if desired.

Notes

500 grams of shrimp, say medium whites will cost about 70 Baht. The sausage might cost 50 Baht for 2 links. For 4 servings this is about 88 cents per serving.
Provided courtesy of good friends, Garland Davis, US Navy Cook (Ret).
United States.
* Best Value $1 or Less per Serving,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Orange Shrimp & Broccoli with Rice
January 7, 2017 Lee
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Orange Shrimp & Broccoli with Rice

Sounds really good and is made along side and served on top of a light garlic sesame fried rice. The recipe I found included how to cook rice, we'll skip that, make use of your rice cooker.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish
Cuisine American
Servings servings

Ingredients
  

For the Shrimp & Broccoli

  • 750 grams white shrimp, peeled, deveined, and tails removed (or any shrimp you want)
  • 3 cups fresh broccoli, cut into bite size pieces, include stem
  • 2 teaspoons olive oil
  • 1 cup orange juice
  • 2 tablespoons soy sauce
  • 1 1/2 tablespoons sugar
  • 1 teaspoon corn starch
  • 2 tablespoons spring onion, sliced, use the green and white parts
  • 2 teaspoons white sesame seeds
  • salt and pepper, to taste

For the Rice

  • 4-6 cups cooked white rice
  • 1 tablespoon garlic, minced
  • 1 tablespoon sesame oil
  • 2 tablespoons white sesame seeds
  • 1 teaspoon olive oil
  • salt, to taste

Instructions
 

  • Heat a large non stick pan over medium high heat, add the broccoli along with 2 tablespoons of water and cook for about 5 minutes or until broccoli is tender. Season with salt and pepper to taste and remove when cooked and place in a large bowl and set aside.
  • Same pan, wipe out any water and the 2 teaspoons of olive oil and heat that up on medium heat, then add the shrimp in a single layer (cook in batches if needed) and season with salt and pepper to taste. Cook for 2-3 minutes per side until pink and opaque. After the shrimp is cooked, remove and place in the bowl with the broccoli, toss together lightly, and set aside.
  • Same pan, wipe out any of the olive oil and add the orange juice, soy sauce, and sugar. Bring to a boil then reduce to a simmer and cook until the mixture has reduce to about half. Mix the corn starch with 2 teaspoons of cold water and add that mixture to the pan and mix and bring to a boil or until the sauce has thickened. Pour the sauce over the broccoli and shrimp and toss to coat. Cover with foil to keep warm.
  • To make the fried rice heat 1 teaspoon of olive oil in a large pan over medium heat. Add the garlic and cook for 1 minute. Add the cooked rice, sesame oil, and sesame seeds to the pan and cook, stirring often, for 5 minutes. Add salt and pepper to taste.
  • To serve, place some rice and ladle the broccoli and shrimp mixture over the top. Garnish with sliced spring onion and sesame seeds.

Notes

White shrimp at Tesco will about 210 Baht/750 grams. For 4 servings this is about $1.54 per serving. High cost but would be nice for a once in a while meal. If you can source the shrimp local ever lower cost.
Adapted from an internet recipe.
* High Cost $1.51+ per Serving,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Shrimp Scampi
December 8, 2016 Lee
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Shrimp Scampi

I like shrimp, and I love shrimp in butter, this sounds like a winner. Serve with a salad or over pasta for a complete meal. On my to try list with some large prawn. I will update this when I make it regarding servings and quantity of shrimp used. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Dish
Cuisine American
Servings 0

Ingredients
  

  • fresh shrimp, peeled, deveined, and tails removed
  • lemons, sliced
  • 1/2 cup butter, frozen, this is 1/2 of a standard block of 227 grams
  • 1 packet dry Italian salad dressing mix, OR make from a shorcut

Instructions
 

  • Preheat your oven to 180 C.
  • In a saucepan, melt the butter on low heat. Line a cookie sheet with foil and place slices of onion in a single layer, place the shrimp in a single layer on top of the lemon slices. When the butter has melted, pour that over the shrimp then sprinkle the dry Italian season mix over the shrimp. Bake for 15 minutes. Serve over pasta or with a green salad.

Notes

I cannot give a price for this yet until I make it and see how many shrimp I am using. For now I will say fair priced but will update after I prepare this.
Shortcut: Dry Italian Salad Dressing Mix.
Provided courtesy of good friend, Stephen Connell.
United States.
* Fair Value $1.01 to $1.50 per Serving,5 Ingredients or Less,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Garlic Butter Cheesy Prawn
October 24, 2016 Lee
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Garlic Butter Cheesy Prawn

This recipe was prepared for me by our good friends we had over as house guests. Very tasty and easy to prepare. This recipe uses large prawn so it is not an inexpensive meal. This can be an appetizer, at a pot luck meal, or as a main dish. This recipe is listed for what is shown in the photos, 14 large prawn.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer, Main Dish
Cuisine Thai
Servings prawn

Ingredients
  

  • 14 fresh large prawn, whole, unpeeled and head on
  • 1/2 cup butter, softened, this is 1/2 a regular block of butter
  • 6 cloves garlic, smashed and minced
  • Cheddar cheese, 14 small slices
  • spring onion, chopped for garnish

Instructions
 

  • Preheat your oven to 200 C (390 F), line a 9x13 baking dish with foil.
  • Split the body of each whole prawn, including the head, to nearly through and gently spread apart and place in the baking dish. Photo shows the size of prawn used.
  • With the room temp butter, mix in the garlic, using a spoon and your fingers, put some garlic butter into each prawn as shown in this photo.
  • Place in the oven then reduce the temp to 180 C (350 F). Bake for 5-10 minute or until the shells turn orange, remove from the oven and add a small slice of cheese to each body of the prawns and bake for another 5 minutes or until the cheese is melted, remove from oven, sprinkle with some chopped spring onion or chives, serve.

Notes

The cost break down is hard with this recipe as I do not know how many large prawn are in a kilo. One kilo is 350 Baht. I will say this is between $1 and $1.50 per serving. When I make this again I will provide more accurate pricing information. This is listed as an appetizer as well as a main dish.
Original recipe provided courtesy of good friend, Yui Hinton.
Thailand.
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,5 Ingredients or Less,APPETIZERS / SNACKS,SEAFOOD - ALL,Seafood - Shrimp/Prawn