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Sabtu, 08 Februari 2014

SANDRAS INCREDIBLE INDIAN CURRIED SHRIMP

This is an excellent curry sauce recipe
to use with many other types of
meat and poultry as well,
just adjust cooking time accordingly...

Serves (4)

Prep: 10 mins. |
Cook: 20 mins.

INGREDIENTS:

3 tablespoons peanut oil

1 lb. shrimp/prawns

2 small onions, chopped
--(or 1 large)

3 roma tomatoes, chopped

2 green chilies, chopped (retaining ribs and seeds if preferred) – these are mild chilies

2 tablespoon garlic, grated

1 tablespoon ginger, grated

1 tablespoon garam masala--(an Indian spice blend)

2 teaspoons ground coriander

1 teaspoon ground cumin

2 cups coconut milk

3 tablespoon heavy cream

¼ cup cilantro, chopped

Kosher salt to taste

--Prepared steamed basmati rice

1 lime, cut into 4 wedges

METHOD:

Begin preparing steamed basmati rice.

Place the chopped onions, tomatoes, and green chilies into a blender, and pulse just until the mixture is a bit chunky. Heat the peanut oil in a large nonstick skillet to medium-high heat. Add the vegetable mixture from the blender and saute for a minute. Add the grated ginger and garlic, and saute for another minute. Add the spices and garam masala and wait just until the oil begins to separate from it. Reduce heat to medium, and add the coconut milk and bring to a simmer; let sauce reduce to your desired consistency. Taste for seasonings, adding salt if you prefer at this point. Add the shrimp and cook for another 3 to 4 minutes, or just until the shrimp has a ‘loose’ curl. Remove from heat and stir in the heavy cream, and fresh chopped cilantro.

Serve over or steamed rice, with wedges of lime to be squeezed over curried shrimp just before eating – Enjoy!

Minggu, 26 Januari 2014

STEVE’S INCREDIBLE WILD ALASKA SEAFOOD STEW

It’s a must to serve this extraordinary seafood stew
with a loaf of warm and crusty garlic bread
for sopping up its amazing broth...

[This recipe and photo were featured
@ http://paper.li/denali_ak/alaskans-10#!travel]

Servings: (10 to 12)

Prep: 10 Mins. | Stew: 45 Mins.

A unique seafood stew with wild Alaska shrimp, scallops, clams, and halibut. You can change this recipe up in so many ways by also using or substituting the ingredients below with mussels, crab, white and/or red king salmon, sockeye, cod, and so on.

INGREDIENTS

1-1/2 cubes unsalted butter

2 yellow onions, chopped

3 large garlic cloves, minced

2 handfuls fresh flat-leaf Italian parsley, roughly chopped

2 (14.5 oz. cans) Italian stewed tomatoes, undrained-break-up further using a potato masher

2 (14.5 oz. cans) low-sodium chicken broth

3 organic bay leaves

1 tablespoon organic dried basil

¾ teaspoon organic dried thyme

¾ teaspoon organic dried oregano

1 tablespoon old bay seasoning

1 tablespoon freshly squeezed lemon juice

2 cups quality white wine:

--(We used Wollombi Pass South Eastern Australia Semillon Chardonnay 2011)

1-1/2 lbs. fresh shrimp/prawns, peeled and deveined

1-1/2 lbs. fresh bay scallops (if using sea scallops, cut into quarters)

18-live steamer clams

1-1/2 lbs. fresh halibut fillets, cut into 1" cubes

Fine-grained sea salt and freshly ground pepper, to taste

Serve with:

-- A loaf of prepared warm and crusty garlic bread

METHOD

In a large heavy-bottom stockpot, melt butter over medium-low heat, add onions and cook while stirring occasionally, until translucent, about 5 to 7 minutes. Add the garlic and parsley, and cook for 30 seconds longer. Add tomatoes, chicken broth, bay leaves, basil, thyme, oregano, old bay seasoning, lemon juice, and wine; gently fold to combine. Cover stockpot, and gently simmer for 30 minutes. Stir in the shrimp, scallops, clams, and halibut; bring to a gentle boil, and immediately lower heat. Cover stockpot and simmer 5 to 7 minutes, just until clams open. Toss bay leaves. Ladle stew into bowls, and serve with warm and crusty garlic bread slices. ~ Enjoy!

~~~~~~~~~~~~~

Tip: It’s IMPERATIVE after the cooking process to toss any unopened clams (or mussels)!