Archive for the ‘SEAFOOD – ALL’ Category
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.
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.
Thailand.
Pickled Shrimp
If nothing else, this does sound interesting, I have never heard of this but it does sound good.
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.
White Wine Garlic Shrimp
Sounds really good and pretty straight forward recipe as well. On my to cook list.
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.
United States.
African Spinach Stew with Chicken & Shrimp
This sounds really good, chicken and shrimp go together well. The spinach is the frozen type, just thaw, squeeze out the water, and chop.
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.
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Chicken & Shrimp Fried Rice, African Style
This sounds absolutely delicious! On my to cook list for sure.
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.
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.
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.
United States.
Crab Bisque
Sounds good, and reasonable enough to use imitation crab for cost saving instead of lump crap, which is what I will do the first time I make this to verify the consistency of the bisque. There is several shortcuts for additional savings. Links to the shortcuts are listed in the Notes section.
Ingredients
- 3¼ cups milk
- 1 can condensed cream of asparagus soup, Shortcut
- 1 can condensed cream of mushroom soup, Shortcut
- ½ cup whipping cream
- 170 grams lump crab meat, drained, (6 oz)
- fresh chives, chopped, for garnish
Instructions
- In a large sauce pan, mix together the milk, soups, and cream, bring to a boil stirring often, then reduce to a simmer.
- Stir in the crab meat and warm through.
- Serve garnished with chives sprinkled on top and crackers or bread on the side.
Notes
I will price this when I either pick some fresh crabs (cheapest way) or buy lump crab meat frozen. This should be easily low cost.
Shortcuts: Condensed Cream of Asparagus Soup, Condensed Cream of Mushroom Soup.
Oyster Chowder
Sounds like a great chowder, and oysters are readily available at Tesco in the small containers.
Ingredients
- 3 cups milk
- 250 grams oyster meat, with liquid, (8 oz)
- 1 small onion, finely diced
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons butter
- 2 teaspoons Worcestershire sauce
- salt and pepper, to taste
- cayenne pepper, to taste
- â…“ cup flour
Instructions
- In a sauce pan, add the milk and scald, which means bring it just to a boil.
- Strain the oysters and reserve the liquid. This is the type from Tesco I will use and I will verify the weight of each container and will update this with what I find out.
- In another pot, melt the butter then add the onion and parsley and cook until the onion is soft and translucent, then add the Worcestershire sauce, season with salt, pepper, and cayenne to taste.
- Add the oyster liquid and stir constantly and bring to a simmer, stir in the flour and stir continuously to thicken the mixture.
- When thickened, stir in the oysters and simmer until the edges curl, about 5 minutes, do not overcook the oysters.
- When the milk is scalded, stir that into the chowder until well blended.
- Serve with crackers or bread.
Notes
I will price this when I figure out how many containers of oysters I need, but reasonable to say this is low cost.
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.
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.
Indonesian Style Prawn & Quail Egg Curry
This sounds really good, I like a good curry, prawn, and quail eggs, sounds like a win win to me. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 400 grams fresh large prawn, peeled, deveined, tail removed, (14 oz)
- 10-12 hard boiled quail eggs, peeled, Shortcut
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 inch fresh ginger, peeled, grated
- 2 red Bird's Eye chilies, finely chopped
- 1½ teaspoons ground turmeric
- 1 teaspoon sugar
- 1 tablespoon fish sauce
- 1 stalk lemongrass, outer layer removed, finely chopped
- 1¼ cups coconut milk
- ¾ cup chicken stock, fresh or from powder
- 100 grams bok choy, torn, or other leafy vegetable, (3-4 oz)
- spring onion, chopped, for garnish
- cooked rice, for serving
- olive oil, as needed
Instructions
- Heat a large non stick pan on medium heat a splash of olive oil, then add the onion, garlic, and ginger, cook until onion is soft but not brown, then add the chili, fish sauce, and lemongrass, cook, stirring for a minute or two, then add the coconut milk, stock, sugar, and stir.
- Bring the mixture to a gentle boil and reduce to medium heat, let mixture reduce by about 40%. Once reduced, stir in the prawn and Bok Choi.
- Stir gently until the prawn is cooked through and pink, and the Bok Choi is wilted. Maybe 2-3 minutes. Taste the sauce and adjust seasoning to taste.
- Stir in the quail eggs, allow to warm for a minute or two, then pour into a serving bowl, garnish with spring onion, with rice on the side.
Notes
I will price this when I buy some large prawn here in the village. This is probably Fair priced per serving.
Shortcut:Â Perfect Hard Boiled Quail Eggs.