Archive for the ‘Seafood – Shrimp/Prawn’ Category
Low Country Boil
This is truly a one meal, for the time it takes potatoes to cook, the meal is ready. You can tailor this for as many or as few people as you are serving. This is just a base recipe, you can add or replace items to suit your taste. Adding items will increase the cost however. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 1 kilo potatoes, cut into large pieces
- 1 kilo smoked sausage, cut into 1 inch pieces
- 4 ears sweat corn, cut each ear into 3 pieces
- 1 1/4 kilos fresh shrimp, whole, or you can remove heads if you want
- 4 bay leaves
- 1/4 cup Old Bay seasoning, OR make from a shortcut, reserve 1 teaspoon aside
- lemons, cut into wedges
- melted butter
- cocktail sauce, OR make from a shortcut, optional
Instructions
- Fill a large pot with water, about 8 quarts (liters) and bring to a boil.
- Add the Old Bay seasoning and bay leaves, reserve 1 teaspoon of Old Bay for use later. Place the potatoes in the water and cook for about 8-10 minutes or until they are just beginning to soften when pierced with a fork. Then add the sausage and cook for another 5 minutes. Then add the corn and the corn and cook for another 5 minutes. Finally, add the shrimp and cook for 3-4 or until the shrimp is pink and cooked through.
- Remove everything and drain well and place on a large platter or two (or just put down some newspapers on a table if eating outside). Sprinkle the remaining Old Bay over the meal and drizzle with melted butter. Set out lemon wedges as well. For the butter, you can also serve melted butter in individual small bowls for each person. Optional, serve with cocktail sauce.
Notes
One kilo of smoked sausage is between 100 and 200 Baht depending on where you get it from, I will use 150 Baht as an estimate here. Shrimp go with about 150 Baht as well, much less if you can get from a local fisherman. Corn and potatoes, you can get them locally. This comes to $2.20 per serving for 4 servings, and about $1.50 per serving for 6 servings. Not a cheap meal but would be a hit for visiting friends and family.
Variants, add fresh clams, add fresh crabs or just large crab claws.
Shortcuts: Old Bay Seasoning, Cocktail Sauce.
Adapted from an internet recipe.
Shrimp & Asparagus Stir Fry
Easy dish for a lunch or dinner. Serve with some rice on the side and you have a filling meal.
Ingredients
- 500 grams shrimp, peeled with tail removed, and deveined if you choose
- 500 grams fresh asparagus, cut into 2 inch pieces
- 1 teaspoon salt
- 1/2 teaspoon red pepper flakes
- 2 cloves garlic, smashed and minced
- 1 teaspoon ginger, minced
- 1 tablespoon soy sauce
- 2 tablespoons lemon juice
- olive oil, for cooking
Instructions
- In a large frying pan, heat a splash of olive oil over medium-high heat. Add shrimp to the pan, then season with salt and red pepper flakes, cook until the shrimp is pink, remove the shrimp from the pan and set aside.
- In the same pan, heat another splash of olive oil and add asparagus, add ginger and garlic, then season with salt. Stir frequently and cook until the asparagus is tender-crisp.
- Return the shrimp to the pan, then add soy sauce. Stir until the ingredients are well combined and heated through, just before the dish is ready, add lemon juice, stir once more, then serve while hot. Serve with rice on the side would be excellent.
Notes
Shrimp would run about 100 Baht/500 grams, this comes out to about 75 cents per serving for 4 servings. Excellent value and nutritious.
Adapted from an internet recipe.
Baked Fish with Shrimp I
Fish fillets baked with shrimp in a simple white sauce and topped with Parmesan cheese, sounds tasty! On my to cook list. This can be any white fish, my choice would be Pangasius or Barramundi first because they are readily available, but also consider Cod if you can find it, or even Red Snapper.
Ingredients
- 1 kilo white fish fillets, boneless and skinless, Pangasius would be good
- 500 grams fresh shrimp, peeled, deveined, tail removed, lightly boiled
- 3 tablespoons butter
- 2 tablespoons all purpose flour
- 1/2 teaspoon salt
- 1/2 cup Parmesan cheese, grated
- paprika, to taste
- parsley, fresh or dried
- salt and black pepper, to taste
Instructions
- Preheat your oven to 190 C.
- In a small saucepan, melt butter over medium low heat. Whisk in flour and salt to make a paste. Gradually whisk in milk. Stirring constantly, cook until sauce is thick enough to coat the back of a spoon.
- Select a large baking dish or pan to hold all the fillets in a single layer, lightly grease with butter.
- Season fillets with salt, pepper, and paprika to your liking and arrange in the baking dish. Cover fish with cooked shrimp, pour sauce over shrimp, sprinkle with paprika then cover with the cheese, sprinkle with parsley if desired.
- Bake uncovered for 20-25 minutes or until fish flakes easily. Remove from oven and let rest 5-10 minutes, serve. A nice tomato salad and boiled potatoes with butter would be excellent side dishes.
Notes
Pangasius will cost 120 Baht/kilo. Shrimp will run about 100 Baht/500 grams from a grocery store, for those along the coast, you can normally buy local ocean cast net caught shrimp for a bit less. Everything else is minimal. For 5 servings, this comes out to about $1.30 per serving, for 6 servings, this is about $1.08 per serving. Excellent value for a nutritional meal.
For variants, added cooked crab meat or imitation crab that is cubed, cooked oyster meat, lemon slices, and other seasonings of your choice.
Adapted from an internet recipe.
Garlic Butter Shrimp & Asparagus
Sounds really good! Large shrimp will be a costly meal for two people, the smaller shrimp would be very reasonable. On my to cook list.
Ingredients
- 1 kilo fresh asparagus, trimmed and cut into 2 inch pieces
- 1 kilo fresh shrimp, cleaned with heads, shells, and tails removed, deveined
- 1 cup cooked rice
- 3 tablespoons butter
- 4 cloves garlic, smashed and minced
- salt and black pepper, to taste
Instructions
- Heat a large non-stick pan over medium heat and melt 1 tablespoon of butter. Add half of the garlic and stir for about 10 seconds, then add the asparagus and season with a pinch of salt. Cook for about 5 minutes, stirring occasionally. Transfer the asparagus to a bowl.
- Return the pan to medium high heat and melt 2 tablespoons of butter, add the shrimp and season with a pinch of salt and cook until pink with no grey showing, stir occasionally. Turn the heat to low, add the remaining garlic and stir well, season with black pepper if desired. Add the asparagus, stir to combine and serve.
Notes
Shrimp will cost about 200 to 240 Baht per kilo. So at 240 Baht, and for 4 servings, this is about $1.75 per serving, not bad considering large shrimp. If you used small shrimp, the price would be less.
Adapted from an internet recipe.
Squid & Shrimp Stuffed Squid
Yep, everyone calls squid "calamari" however I call it squid. This recipe is easy, and well worth it. I made this on 10 May 2016, and this is really good! Recipe updated and my comments are listed below. This is now added to the go to recipes. Lot of options here! Link to the shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan
Ingredients
- 6 squid, about 7-8 inches long is perfect, if you use smaller squid, you need more
- 1 tablespoon olive oil
- 1 small onion, finely diced
- ¼ teaspoon salt
- 2 cloves garlic, finely minced
- 10-15 raw medium shrimp, peeled, deveined, tails removed
- 2 plum tomatoes, finely diced
- ½ teaspoon lemon zest
- ¼ teaspoon fresh ginger, grated or finely minced
- 1 teaspoon fresh parsley, chopped, OR use Thai celery
- ¼ teaspoon ground black pepper
- 2 cups tomato sauce, Shortcut
- hot cooked pasta, of your choice
- Parmesan cheese, couple of teaspoons to sprinkle onthe top, optional
Instructions
- Clean your squid, I will write a 101 topic on this if you are not sure. Remove the skin, pull out the clear bone, and turn inside out to thoroughly clean the inside, then turn right side out, place the squid on a plate and put in the fridge. Cut the tentacles off in front of the beak, discard the head. Photo shows the squid cleaned, I used 4 squid.
- Heat your oven to 190° C (375° F), get out a 8x11 or 9x13 baking dish depending on number of squid you are using.
- Dice the the tentacles and the shrimp (remember to remove the tails), place this in the bowl with the diced tomatoes, zest, ginger, parsley, and pepper. Mix well.
- Heat the olive oil in a medium pan over medium heat, add the onions and salt and cook until the onions turn translucent, about 1 to 2 minutes, do not brown them, add the garlic and continue to cook for another minute. Remove from heat and put this into a medium mixing bowl and set aside to cool.
- Once the onions and garlic are cool, add to the squid, shrimp mixture and mix well. Photo shows the stuffing mixed.
- Using either a long ice tea spoon or a bag with a corner cut off, fill each squid with the mixture, do not over stuff them.
- Place each filled squid in the baking dish.
- Once all are filled, cover with tomato sauce of your choice (can be home made sauce or canned spaghetti sauce). Sprinkle with Parmesan cheese if desired.
- Cover with foil and bake for 30 minutes. Photo shows foil removed after baking.
- Serve over pasta of your choice.
Notes
I bought 6 squid (about 7-8 inches long) for 60 Baht. A can of tomato sauce will be about 55 Baht, a can of paste will cost 17 Baht and you can make the sauce. Everything else is minimal.
Using the cost for squid and canned sauce, the cost for 3 servings is $1.12 per meal. If using home made sauce, the cost for 3 servings is 75 cents per meal. Add a side dish and a salad, you can stretch this to 6 servings, which reduces the cost even more.
Now for the shrimp, do yourself a favor, buy a kilo for use in another recipe, take out 10-15 shrimp for this, cost is minimal, freeze the rest for another dish, problem solved.
Variants: For fillings, ground pork or pork sausage (home made will reduce cost), or ground chicken or chicken sausage (home made will reduce cost), chopped fresh fish, etc.
Shortcut: Tomato Sauce.
Updated on 10 May 2016.
Beer Shrimp
Beer and shrimp, sounds good to me! This sounds really good and is on my to do list to make this. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 500 grams large shrimp, peeled, tail removed, deveined if you choose
- 2 tablespoons butter
- 2 cloves garlic, smashed and minced
- 1/3 cup tomato ketchup, OR make from a shorcut
- 1 tablespoon Worcherstershire sauce
- 1/4 cup beer, lager preferred
- 1/4 cup spring onions, chopped, white and green parts
- juice from one lime
- 1 teaspoon red pepper flakes
- 1 teaspoon paprika
- salt and pepper, to taste
Instructions
- In a large non-stick pan over medium heat, melt 1 tablespoon butter, add garlic and shrimp and cook until the shrimp is pink and cooked through, about 4 to 5 minutes, transfer to a plate and set aside.
- Using the same pan, add the remaining butter and melt, then add the remaining ingredients, season with salt and pepper to taste and mix. Bring to a simmer and add the shrimp back to the pan until heated through.
- Serve with toasted french bread or as is for a great appetizer.
Notes
When I buy shrimp (prawn), they are large, ocean caught using a cast net, very eco friendly but also cost about 220 to 240 Baht per kilo. So at 240 Baht, and for 4 servings, this is about $1.75 per serving, not bad considering large shrimp. If you used small shrimp, the price would be less.
Shortcut: Ketchup.
Adapted from an internet recipe.
Louisiana Smothered Shrimp
Recipe name is actually Louisiana Shrimp Etouffee (etoufee means smothered, but I am not teaching French class here so let's just go with smothered). Shrimp would be the easiest to obtain for this recipe, crawfish are here in country being raised, but that may be a challenge to find them however. Shrimp in a thick creamy sauce served over rice, a must try for me. Lot of ingredients and I am not normally a fan of say a 1/2 cup of diced pepper is needed, I use the whole pepper, but I think for this recipe, I will follow exactly and see where it can be tailored, which should be easy. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 1/4 cup butter
- 5 tablespoons all purpose flour
- 1/2 cup celery
- 1/2 cup green bell pepper, chopped
- 1/4 cup spring onion, chopped
- 1 cup chicken stock, fresh or from powder
- 1/2 cup water
- 2 tablespoons fresh parsley, minced
- 1 tablespoon tomato paste
- 1 bay leaf
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon Creole seasoning, OR make from a shortcut
- 1/8 teaspoon cayenne pepper
- 500 grams shrimp, cooked, and peeled, including tails removed, see note on this
Instructions
- In a pot, melt the butter and then stir in the flour. Cook and stir constantly over low heat for about 20 minutes, until mixture is a caramel colored paste. Add the celery, pepper, and onions; stir until coated.
- Add the broth, water, parsley, tomato paste, bay leaf, salt, pepper, garlic powder, Creole seasoning, and cayenne. Stir the pot well to make sure that the roux is well incorporated and there are no lumps.
- Bring to a boil. Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally. Remove and discard the bay leaf. Add shrimp and heat through. Serve over rice.
Notes
Shrimp from say Tesco, small whites, will run about 100 Baht for 500 grams. If you can source ocean prawn from a local fisherman, even less, even open markets for shrimp is very low cost. For this dish, for 4 people, the cost is about 75 cents per person, even less for 6 people.
Shortcut: Creole Seasoning Mix.
Adapted from an internet recipe.
