Archive for the ‘SEAFOOD – ALL’ 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 4 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 8 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 4 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
Thai Curry Mussels & Chinese Sausage
May 13, 2017 Lee
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Thai Curry Mussels & Chinese Sausage

Adapted from an internet recipe.
Sounds really nice. Thai Green is used in this and that is a milder curry that you can spice up to your liking with the optional red Bird's Eye chilies.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Lunch, Main Dish
Cuisine Asian
Servings 2 servings

Equipment

  • Steamer

Ingredients
  

  • 1 teaspoon cooking oil
  • 140 grams Chinese sausage, sliced, ¼ inch thick, (5 oz)
  • 3 cloves garlic, smashed and minced
  • 1 stalk lemongrass, bruised and knotted
  • 1 sprig mint, leaves picked
  • 2 tablespoons green curry paste
  • 2-4 Bird's Eye Chilis, red, chopped, optional for heat
  • 500 grams fresh green mussels, scrubbed, (1 lb)
  • 2 tablespoons fish sauce
  • ¼ cup coconut milk
  • ½ cup water
  • ¼ bunch fresh Thai Basil, cut into strips

Instructions
 

  • In a 12 inch pan or large-sized steam pot, heat oil over medium heat and add the sausage. Cook for 2 to 3 minutes on medium heat until sausage just starts to brown. Add garlic, lemongrass, half of the mint, curry paste, and chilies. Stir to combine and cook until garlic is light brown, about 2 minutes.
  • Add mussels to the pot and continue to cook for 2 minutes, stirring occasionally. Add fish sauce, coconut milk, water, remainder of the mint, half of the basil, cover and cook for 7-10 minutes or until 90 percent of mussels are open. Discard any unopened mussels.
  • Add remaining basil and stir to combine. Transfer to a bowl and serve with bread or rice. Important note about the mussels, when served, diners should check each one for a tuft of grass that has to be removed prior to eating the mussel.

Notes

I cannot price the mussels until I buy them again. The sausage might cost about 75 Baht, when I make this I will confirm the prices. For now I will say this is low cost as many times the way we get mussels is local harvested by us.
* Best Value $1 or Less per Serving,SEAFOOD - ALL,Seafood - Mussels
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 4 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 4 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
Stuffed Mussels (Relyenong Tahong)
March 30, 2017 Lee
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Stuffed Mussels (Relyenong Tahong)

Provided by Panlasang Pinoy and the link to this recipe is here, United States.
This recipe is from the Philippines, and sounds very good to me. Mussels are inexpensive here, make sure you clean any grass they have been feeding on if getting local. I am looking forward to making this. You can serve these as an appetizer or as a main dish with rice on the side.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer, Main Dish
Cuisine Filipino
Servings 4 servings

Equipment

  • Oven
  • Baking Sheet

Ingredients
  

  • 16-20 fresh green mussels
  • 500 grams ground pork, (1 lb)
  • ½ teaspoon onion powder
  • 1 teaspoon garlic powder
  • 6 strips bacon, chopped
  • 2 tablespoons fresh parsley, chopped
  • ½ cup Cheddar cheese, shredded
  • 1 egg
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions
 

  • Prepare the mussels by soaking them in hot water for a few minutes, this will open the mussels and then spread the shells apart, the shell with nothing on it, take out and discard, the only shells you want remaining will each have a mussel attached to it, swish the shell will the mussel attached in the water a bit to clean it off and remove any impurities. If there is any grass tufts showing, remove those from the mussels as well. Set these aside.
  • Preheat your oven to 180° C (350° F). Get out a baking sheet.
  • In a mixing bowl, add all the ingredients except the mussels, mix well to combine.
  • Scoop up around 1 to 1½ tablespoons of pork mixture and using your hands, stuff it into the shell and onto a mussel. The shell will look like a rounded mound. Repeat until all the mussels have stuffing. Place each mussel on a baking sheet.
  • Bake for 30-40 minutes or until starting to brown, you want to make sure the pork is cooked through.
  • Remove from the oven, arrange on a serving plate, serve with a dipping sauce of your choice if desired. Enjoy.
APPETIZERS / SNACKS,SEAFOOD - ALL,Seafood - Mussels
Clams with Mushrooms & Basil
March 6, 2017 Lee
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Clams with Mushrooms & Basil

Rrayada Thayer, Thailand.
This is an easy recipe that takes just minutes to prepare.
Print Recipe Pin Recipe
Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Course Main Dish
Cuisine Thai
Servings 4 servings

Ingredients
  

  • 1 kilo fresh clams, washed and scrubbed, (2 lb)
  • handful fresh mushrooms, chopped large
  • handful fresh Thai Basil
  • 5 cloves garlic, smahed
  • splash fish sauce
  • splash olive oil
  • Bird's Eye Chilis, optional, chopped
  • chili paste, optional

Instructions
 

  • Heat a pan on medium high heat with a splash of olive oil then add the garlic and clams.
  • When the clams start to open, about 4-5 minutes, add the mushrooms.
  • When the mushrooms are cooked, add the basil.
  • The liquid from the clams cooks the mushrooms and steams the basil. When the basil is wilted, it is done.
  • Pour onto a large plate and serve along side rice and other Thai dishes.

Notes

Low cost.
If a spicy dish is preferred, add some chopped Bird's Eye chilies and a spoon or so of chili paste.
* Best Value $1 or Less per Serving,: THAI,SEAFOOD - ALL,Seafood - Clams
Easy Crab Bombs
February 18, 2017 Lee
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Easy Crab Bombs

Stephen Connell, United States.
Sounds delicious! On my to cook list. I would use fresh crab cooked yourself and picked, prep time does not reflect this step. Link to the shortcut is listed in the Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer
Cuisine American
Servings 0

Equipment

  • Oven
  • Baking Sheet
  • Parchment Paper

Ingredients
  

  • 500 grams crab meat, (1 lb)
  • 1 egg
  • 1 cup butter crackers, crushed, like Magic or Ritz
  • 1 teaspoon prepared yellow mustard
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh parsley, minced
  • 1 teaspoon Old Bay seasoning, Shortcut
  • 1 tablespoon Worcherstershire sauce
  • butter, melted, for drizzling

Instructions
 

  • Preheat your oven to 180° C (350° F), get out a baking sheet and line with parchment paper.
  • Place crab meat in a mixing bowl, remove any stray shell fragments. Add crushed crackers, Old Bay seasoning, and parsley, gently toss together.
  • In a separate bowl, whisk together the egg, mustard, lemon juice, and Worcestershire sauce until smooth. Pour mixture over the crab meat and gently mix, careful not to break up large lumps of crab meat.
  • Shape into golf ball sized balls and place on the baking sheet. Bake for 30 minutes. Drizzle with melted butter and allow to cool before serving.

Notes

I cannot price this until I make it in order to get the amount of crab needed. For now I will say fair value.
Shortcut: Old Bay Seasoning.
* Fair Value $1.01 to $1.50 per Serving,APPETIZERS / SNACKS,SEAFOOD - ALL,Seafood - Crab
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 4 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