Tag: seafood

Grilled Garlic-Herb Shrimp

The recipe below came from Milk Street Magazine. I forgot to follow their tip of patting the shrimp dry before applying the sauce, but it didn’t seem to cause any problems. I will definitely make this recipe again, though I’ll reduce or omit the extra salt they said to add in step 4.

A simple puree of fresh herbs, garlic and olive oil does double duty in this recipe. It first coats the uncooked shrimp as a quick marinade. Then, with a splash of lemon juice stirred in, it’s drizzled on as a sauce after cooking. One large bunch or “clamshell” container of tarragon should yield the amount of tarragon leaves needed for this recipe. You can serve the shrimp on the skewers with crusty bread and a vegetable side, or slide them off the skewers and add them to grain or leafy green salads.
Ingredients
  • 1½ pounds jumbo shrimp (21/25 per pound), peeled, deveined and patted dry
  • 1 cup lightly packed fresh basil
  • ⅓ cup lightly packed fresh tarragon
  • 3 medium garlic cloves
  • 1½ teaspoons grated lemon zest, plus 1 tablespoon lemon juice
  • Kosher salt and ground black pepper
  • ¾ cup extra-virgin olive oil
Directions
  1. Thread the shrimp onto eight 8- to 10-inch metal skewers, dividing them evenly; skewer each shrimp in a C shape, piercing through 2 points. Place the skewers on a rimmed baking sheet or in a large baking dish.
  2. In a blender, combine the basil, tarragon, garlic, lemon zest and ½ teaspoon each salt and pepper. Pulse until chopped. Scrape down the sides, add the oil and puree until bright green and almost smooth, about 30 seconds. Transfer to a small bowl.
  3. Prepare a charcoal or gas grill. For a charcoal grill, ignite a large chimney filled ¾ full of coals, let burn until lightly ashed over, then distribute the coals evenly over the grill bed; open the bottom grill vents and the lid vent. Heat the grill, covered, for 5 minutes, then clean and oil the cooking grate. For a gas grill, turn all burners to high and heat, covered, for 15 minutes, then clean and oil the cooking grate.
  4. In another small bowl, stir together ½ cup of the herb puree, 1 teaspoon salt and ½ teaspoon pepper, then slather onto the shrimp, coating both sides. Grill the skewers until the shrimp turn opaque and are lightly charred, 2 to 3 minutes. Flip and continue to cook until the shrimp are just opaque, about another 2 to 3 minutes.
  5. Transfer the skewers to a serving platter. Stir the lemon juice into the remaining herb puree and drizzle over the shrimp.

Tip: Don’t forget to pat the shrimp dry before coating them with the herb puree; too much moisture will prevent it from clinging to them.

Tom kha salmon: ต้มข่าปลาแซลมอน

Originally from this site:

https://importfood.com/recipes/recipe/238-tom-kha-salmon-prepared-by-the-prime-minister-of-thailand

Notes:

  • I doubled everything when making this (ie two pounds salmon, etc), except the fish sauce, since fish sauce is a great divider.  I ended up putting 8-9 tablespoons fish sauce in the doubled recipe, and quite a bit of salt to make up for the lack of fish sauce.  I probably didn’t quite double the galanga root and kaffir lime leaves, either.
  • I just used some Thai chili flakes in lieu of powder, since I’m not sure what Thai chili powder is.
  • I used 8 cups vegetable broth + 4 cups water, in lieu of the chicken bouillon.
  • It takes quite a while to mortar-and-pestle garlic and coriander seeds into a paste, but it sure is fun, if you put something funny on youtube and pound away.

Ingredients:

1 Cube Chicken Bouillon
1 Pound Salmon Cut into Bite-Size chunks
1 Teaspoon Coriander Seed
4 Cloves Garlic
1/2 Teaspoon Thai Pepper Powder
1 Cup Sliced Fresh Galangal
1/4 Cup Sliced Fresh Lemongrass
1/4 Cup Kaffir lime leaves, sliced
1 Cup Fresh Mushroom (more if desired)
26 Ounces Coconut Milk
7 Tablespoons Fish Sauce
lime juice (I used two or three limes in the doubled recipe)

Steps:

Bring 6 cups water to a boil and add chicken bouillon. In a mortar and pestle pound the coriander seed, garlic and Thai pepper powder into a paste. Add the paste to the boiling stock. Add salmon, galangal, lemongrass, kaffir lime leaves, and stir. Add mushrooms, followed by coconut milk. Season with fish sauce (more or less as you prefer). Bring to a boil, then remove from heat.

Ladle into a serving bowl and season with lime juice (quantity as you prefer), then sprinkle with mild fresh chilis such as jalapeño, red and yellow bell peppers, or any mild chili peppers in season.

Samak suggested that this be served with a special mix of steamed rice. Simply mix 80% uncooked jasmine rice with 20% uncooked sticky rice, rinse, and steam together in a rice cooker. We love this combination too! Ladle the soup over a bowl of the steamed rice, and enjoy this excellent Thai soup–from the Prime Minister to you.

Smoked Tuna and Roasted Vegetable Baked Mac & Cheese

I’m finally getting around to writing this post several months after I actually made the dish, so my recollection of the details is a bit fuzzy.

  1. I roasted up a couple sheet pans of veggies – mushrooms, summer squash, broccoli, purple carrots, and butternut squash.
  2. I made a cheese sauce with way too much cheese.
  3. I boiled some pasta, your standard elbow macaroni noodle.
  4. I mixed the paste, veggies, and smoked tuna into the cheese sauce, which was difficult since I used too much cheese and the sauce was very thick.
  5. I baked the resulting mixture in the oven for a while at some temperature.
  6. We ate it, and it was good.

I loosely followed this recipe (scroll down past the author’s life’s story and you’ll find the ingredients and directions):

Roasted Vegetable Macaroni and Cheese

Eritrean Shrimp Thingie

From an old NYT restaurant review (I doubled it):

4 tablespoons olive oil
3 medium red onions, thinly sliced
4 to 6 cloves garlic, minced
5 very ripe and juicy tomatoes, chopped coarsely
Salt and freshly ground black pepper, to taste
1/2 cup finely chopped fresh basil (1 bunch)
15 pitted dates ( 1/2 cup), cut crosswise in thirds
3 tablespoons unsweetened shredded coconut
1/2 cup half-and-half
1 pound medium shrimp (16 to 20), shelled and deveined
2/3 cup grated Parmesan cheese
2 1/2 cups cooked basmati rice
1. In a large, heavy pot, heat olive oil over medium heat. Add onions, and saute until wilted, about 10 minutes. Add garlic, and continue sauteing, stirring frequently to prevent sticking, for 2 minutes longer. Stir in the tomatoes, salt and pepper. Cover, and cook for about 5 minutes. [Uh, more like 25 minutes… -Ed.]
2. Add basil, dates and coconut, and reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 5 more minutes. Add the half-and-half, cover and cook for 3 minutes.
3. Add shrimp to sauce. Cook, covered, until shrimp turns pink, about 5 minutes. Stir in the cheese, and then the rice, and serve immediately.

Crab, Fennel, & Orange Salad

INGREDIENTS
1 bulb of fennel
3 oranges
4 fresh sprigs of mint
1 ripe avocado
1 fresh poblano chili
½ lb crabmeat, from sustainable sources
2 tablespoons extra virgin olive oil
2 tablespoons orange juice

METHOD
Trim the fennel, then thinly slice (mandolin if you have one) and place in a bowl of iced water.
Peel and slice oranges, then arrange on a platter.
Pick and tear the mint leaves, destone the avocado, then slice and scoop out the flesh. Finely dice the chili.
Stir together in a bowl.
Mix the remaining orange juice with the oil. Season generously with sea salt and black pepper, then drizzle over the salad. Serve at once.