From Quick and Easy Thai by Nancie McDermott
3 Tb veg oil
1 Tb chopped garlic
1 lb medium shrimp, peeled and deveined
3 Tb roasted chili paste, nahm prik pao (or curry paste)
2 Tb fish sauce
1/4 c chicken broth
1 tea sugar
1c fresh Asian or Italian basil leaves or fresh mint leaves or fresh cilantro leaves
2 long red fresh chee fah chilies, sliced crosswise into ovals, or a small handful of long, thin strips of sweet red bell pepper
1. Heat the oil in a large, deep skillet or a wok over medium-high heat until a bit of garlic sizzles at once. Add the garlic and toss well until fragrant. Add the shrimp and toss until they turn pink.
2. Add the roasted chili paste, fish sauce, broth and sugar and continue cooking for 1 to 2 minutes, tossing occasionally, until shrimp are cooked through and coated with sauce. Add the basil leaves and toss well. Garnish with chilies.
Showing posts with label Seafood. Show all posts
Showing posts with label Seafood. Show all posts
Monday, April 30, 2012
Sunday, April 1, 2012
Crab Cakes
From www.glutenfreegirl.com
16 ounces fresh crabmeat (we like Dungeness)
3/4 cup gluten-free breadcrumbs
1/4 cup mayonnaise (homemade is great, but the stuff in a jar works too)
1/2 large ear corn, kernels shaved off
1/2 large carrot, peeled and fine-diced
2 tablespoon fine-chopped fresh dill
1 heaping teaspoon fine-chopped shallots
1 teaspoon fresh lemon juice
dash Tabasco sauce
1 egg (optional)
Kosher salt and cracked black pepper
2 tablespoons olive or canola oil
Preheat the oven to 425°.
Go through the crabmeat carefully, picking out stray shells and cartilage.
Combine 1/4 cup of the breadcrumbs and the mayonnaise together. Add this combination to the crab meat.
Add the remaining ingredients, up to the salt and pepper. Stir well (or use your hands). If the mixture doesn’t feel bound enough to you, add the egg and combine.
Season with salt and pepper. Taste. Season again according to your taste.
Make 2-ounce balls of the mixture, then pat each into a thick cake. Coat with the remaining breadcrumbs, on both sides.
Bring a large skillet to high heat. Add the oil. Put the crab cakes into the hot oil (you might have to do these in two batches). When the bottom has browned, about 3 minutes, flip the crab cakes and put the skillet in the oven.
Cook in the oven until the crabcakes are firm and browned, about 5 to 7 minutes.
Makes 8 crab cakes.
16 ounces fresh crabmeat (we like Dungeness)
3/4 cup gluten-free breadcrumbs
1/4 cup mayonnaise (homemade is great, but the stuff in a jar works too)
1/2 large ear corn, kernels shaved off
1/2 large carrot, peeled and fine-diced
2 tablespoon fine-chopped fresh dill
1 heaping teaspoon fine-chopped shallots
1 teaspoon fresh lemon juice
dash Tabasco sauce
1 egg (optional)
Kosher salt and cracked black pepper
2 tablespoons olive or canola oil
Preheat the oven to 425°.
Go through the crabmeat carefully, picking out stray shells and cartilage.
Combine 1/4 cup of the breadcrumbs and the mayonnaise together. Add this combination to the crab meat.
Add the remaining ingredients, up to the salt and pepper. Stir well (or use your hands). If the mixture doesn’t feel bound enough to you, add the egg and combine.
Season with salt and pepper. Taste. Season again according to your taste.
Make 2-ounce balls of the mixture, then pat each into a thick cake. Coat with the remaining breadcrumbs, on both sides.
Bring a large skillet to high heat. Add the oil. Put the crab cakes into the hot oil (you might have to do these in two batches). When the bottom has browned, about 3 minutes, flip the crab cakes and put the skillet in the oven.
Cook in the oven until the crabcakes are firm and browned, about 5 to 7 minutes.
Makes 8 crab cakes.
Thursday, March 1, 2012
Shrimp and Mussels with Sofrito
From Everyday Food March 2012
serves 4
2c Sofrito (see following recipe)
2 lbs mussels, rinsed and scrubbed
1/2 c dry white wine
1 lb large shrimp, peeled adn deveined
2 Tb unsalted butter, room temp
salt and pepper
gluten free bread or rice
In a large pot over medium, stir together sofrito and mussels. Add wine and 1/2 c water and bring to a boil. Stir in shrimp, cover and cook until mussels open and shrimp are opaque throughout, 6 minutes, stirring once. (Discard any unopened mussles.) Remove from heat and stir in butter until melted. Season with salt and pepper and serve with bread or rice.
serves 4
2c Sofrito (see following recipe)
2 lbs mussels, rinsed and scrubbed
1/2 c dry white wine
1 lb large shrimp, peeled adn deveined
2 Tb unsalted butter, room temp
salt and pepper
gluten free bread or rice
In a large pot over medium, stir together sofrito and mussels. Add wine and 1/2 c water and bring to a boil. Stir in shrimp, cover and cook until mussels open and shrimp are opaque throughout, 6 minutes, stirring once. (Discard any unopened mussles.) Remove from heat and stir in butter until melted. Season with salt and pepper and serve with bread or rice.
Monday, February 7, 2011
Bouillabaisse
For Croutons
12-16 (1/2 inch) baguette slices
3 Tb olive oil
1 garlic cloves, halved
For Soup
2 large tomatoes, peeled and coarsely chopped
1 large onion, chopped
4 garlic cloves, chopped
1/2 c olive oil
1 lb boiling potatoes
1/3 c finely chpped fennel fronds
1 Turkish or 1/2 California bay leaf
1/4 tea crumbled saffron threads
1 1/2 Tb sea salt
9 c fish stock
3 lbs white fish fillets (monkfish, red snapper, bass, grouper, cod) cut into 2-in wedges
1/2 lb cockles or small hard-shelled clams, scrubbed
1/2 lb cultivated mussels, scrubbed and beards removed
1/2 lb large shrimp
Rouille
Make croutons:
Put oven rack in middle position and prehead oven to 250. Arrange gluten free bread slices in 1 layer in a shallow baking pan and brush both sides with oil. Bake until crisp, about 30 minutes. Rub 1 side of each toast with a cut side of garlic.
Make soup:
Cook tomatoes, onion, and garlic in oil in cleaned 6-8 quart pot over moderate heat, stirring occasionally, until onion is softened, 507 minutes. Meanwhile, peel potatoes and cut into 1/2-in cubes. Stir potatoes into tomatoes with fennel fronds, bay leaf, saffron, sea salt, and pepper. Add stock and bring to a boil, then reduce heat and simmer, covered, until potatoes are almost tender, 8-10 minutes.
Add thicker pieces of fish and cockles to soup and simmer, covered, 2 minutes. Stir in mussels, shrimp, and remaining fish and simmer covered, until they are just cooked through and mussels are open wide, about 5 minutes.
Stir 3 Tb broth from soup into rouille until blended.
Arrange 2 croutons in each of 6-8 deep soup bowls. Carefully transfer fish and shellfish from soup to croutons with a slotted spoon, then ladle some broth with vegetables over seafood.
Top each serving with 1 tea rouille and serve remainder on the side.
Rouille:
3 Tb water
3/4 c coarse fresh gluten free bread crumbs
3 garlic cloves
1/2 tea coarse sea salt
1/2 tea cayenne
3 Tb olive oil
Pour water over bread crumbs in a bowl. Mash garlic to a paste with sea salt and cayenne using a mortar and pestle. Add moistened bread brumbs and mash into garlic paste. Add oil in a slow stream, mashing and stirring vigorously with pestle until combined well.
12-16 (1/2 inch) baguette slices
3 Tb olive oil
1 garlic cloves, halved
For Soup
2 large tomatoes, peeled and coarsely chopped
1 large onion, chopped
4 garlic cloves, chopped
1/2 c olive oil
1 lb boiling potatoes
1/3 c finely chpped fennel fronds
1 Turkish or 1/2 California bay leaf
1/4 tea crumbled saffron threads
1 1/2 Tb sea salt
9 c fish stock
3 lbs white fish fillets (monkfish, red snapper, bass, grouper, cod) cut into 2-in wedges
1/2 lb cockles or small hard-shelled clams, scrubbed
1/2 lb cultivated mussels, scrubbed and beards removed
1/2 lb large shrimp
Rouille
Make croutons:
Put oven rack in middle position and prehead oven to 250. Arrange gluten free bread slices in 1 layer in a shallow baking pan and brush both sides with oil. Bake until crisp, about 30 minutes. Rub 1 side of each toast with a cut side of garlic.
Make soup:
Cook tomatoes, onion, and garlic in oil in cleaned 6-8 quart pot over moderate heat, stirring occasionally, until onion is softened, 507 minutes. Meanwhile, peel potatoes and cut into 1/2-in cubes. Stir potatoes into tomatoes with fennel fronds, bay leaf, saffron, sea salt, and pepper. Add stock and bring to a boil, then reduce heat and simmer, covered, until potatoes are almost tender, 8-10 minutes.
Add thicker pieces of fish and cockles to soup and simmer, covered, 2 minutes. Stir in mussels, shrimp, and remaining fish and simmer covered, until they are just cooked through and mussels are open wide, about 5 minutes.
Stir 3 Tb broth from soup into rouille until blended.
Arrange 2 croutons in each of 6-8 deep soup bowls. Carefully transfer fish and shellfish from soup to croutons with a slotted spoon, then ladle some broth with vegetables over seafood.
Top each serving with 1 tea rouille and serve remainder on the side.
Rouille:
3 Tb water
3/4 c coarse fresh gluten free bread crumbs
3 garlic cloves
1/2 tea coarse sea salt
1/2 tea cayenne
3 Tb olive oil
Pour water over bread crumbs in a bowl. Mash garlic to a paste with sea salt and cayenne using a mortar and pestle. Add moistened bread brumbs and mash into garlic paste. Add oil in a slow stream, mashing and stirring vigorously with pestle until combined well.
Monday, September 20, 2010
Garlicky Mussels
From Clean Eating September/October 2010
1 1/2 lb tightly closed raw mussels
2 tsp olive oil
1 red bell pepper, seeded and finely chopped
4 cloves garlic, minced
1 jalapeno pepper, seeded and minced
zest and juice of 4 limes, divided
2 cups low-sodium chicken broth
2 pints cherry tomatoes, cut in half
1/2 cup packed cilantro leaves, chopped
5 scallions, bulb removed, white and green parts thinly sliced on the diagonal
1. Place mussels in a large bowl of cold water. Soak for 15-20 minutes. With your fingers, lift out mussels and place in a colander. Rinse under cold running water and discard any mussels that have opened. Check each mussel for a thread-like string hanging out of the shell (called the "beard"). To remove, use a tea towel and take hold of the beard. Pull firmly toward the hinge end of the shell and tug free.
2. Heat a large stockpot over medium-high heat. Add oil, bell pepper, garlic, jalapeno and lime zest. Reduce heat to medium and cook for 4-5 minutes, stirring occasionally, until pepper is soft. Add lime juice, broth adn 1 cup water and bring to a boil. Add tomatoes and mussels. Cover and cook for 6-8 minutes, until shells open and mussels are cooked through. Sprinkle with cilantro and scallions and serve immediately with warm corn bread or corn bread muffins.
1 1/2 lb tightly closed raw mussels
2 tsp olive oil
1 red bell pepper, seeded and finely chopped
4 cloves garlic, minced
1 jalapeno pepper, seeded and minced
zest and juice of 4 limes, divided
2 cups low-sodium chicken broth
2 pints cherry tomatoes, cut in half
1/2 cup packed cilantro leaves, chopped
5 scallions, bulb removed, white and green parts thinly sliced on the diagonal
1. Place mussels in a large bowl of cold water. Soak for 15-20 minutes. With your fingers, lift out mussels and place in a colander. Rinse under cold running water and discard any mussels that have opened. Check each mussel for a thread-like string hanging out of the shell (called the "beard"). To remove, use a tea towel and take hold of the beard. Pull firmly toward the hinge end of the shell and tug free.
2. Heat a large stockpot over medium-high heat. Add oil, bell pepper, garlic, jalapeno and lime zest. Reduce heat to medium and cook for 4-5 minutes, stirring occasionally, until pepper is soft. Add lime juice, broth adn 1 cup water and bring to a boil. Add tomatoes and mussels. Cover and cook for 6-8 minutes, until shells open and mussels are cooked through. Sprinkle with cilantro and scallions and serve immediately with warm corn bread or corn bread muffins.
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