Thai Basil Shrimp (Salad)

Thai Basil dishes are one of my favorite go to dishes if I'm in the mood for some exotic Thai food.  I really was in the mood for this dish when I realized I did not have brown rice to accompany it.  Most stir fries style dishes are usually accompanied by rice so I had to take a look at what I could substitute for the rice and that's when I saw some beautiful salad fixings calling out to me.  I always say the Thai Basil sauce is incredible so why not test it out as a "salad dressing".  I prepared a salad of romaine lettuce, cucumber and red onions then topped it with the shrimp Thai basil stir fry and it was fantastic.  I also added some toasted sesame seeds for crunch and I fell in love with this idea of low carb stir fries meals.  Now I realize that rice is no longer a necessity.  Of course you can still eat your stir fry over rice if you like, but this is a wonderful low carb option and that I will definitely try again.


Ingredients: 
1lb cleaned shrimp
1 Tbs of grated garlic cloves
Thinly slice sweet peppers (or bell peppers)
2 large handfuls of Thai Basil (this is a must for the dish to get it's authentic flavor)
1 bunch of spring onions chopped.
red chili flakes and black pepper to taste

** you can also add other vegetables in the dish.  If you add a lot more vegetables you will need to adjust your sauce accordingly.


The sauce
Mix together
1/4 cup fish sauce
1Tbs of Soy Sauce
2Tbs of brown sugar. 
1/4 cup of water

Set aside until later.

Note:  Fish sauce is very authentic to Thai cooking so it is something you want in your pantry for a lot of your Asian recipes.


Directions:


 Heat a large wok with 1 Tbs of canola oil on high heat. Once the oil is hot add the garlic and stir fry for 30 seconds.  Then add the peppers, green chilies and green onions. Stir fry for 1-2 minutes.
**do not burn the garlic


Then add the shrimp and the Thai Basil leaves. Stir fry for another 1 minute.







Finally add the prepared sauce.  Stir fry and allow all the ingredients to cook through.  Serve with rice or over a salad like I did. Enjoy.












Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

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Thai Basil Shrimp (Salad)

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Coconut Shrimp with Mango Tango Sauce

I recently made these Coconut Shrimp for a Tropical Island Themed party. Coconut Shrimp is such an easy dish to make with maximum crowd pleasing impact. I could not put this shrimp down fast enough before people emptied the plate and looked for a refill.   Luckily, it's fast and easy to make more so the "natives" did not get restless. I personally think the Mango Tango Sauce was what made people go a little crazy.  It was sweet, tangy and spicy and I could have eaten it with a spoon.  I am definitely making another batch to use it with other dishes.  You will definitely see the Mango Tango Sauce again soon. :)





Ingredients:
1lb of cleaned raw shrimp (de-veined and butterflied)

Marinate for 30 minutes:
2 tsp of ginger/garlic paste
1 tsp of red chili powder
Salt and black pepper

Breading Ingredients:
Seasoned flour (with some salt and pepper)
1 egg beaten
1 cup of dessicated coconut

Canola oil to deep fry as needed



 Directions:


Take the marinated shrimp and dust well with flour. Then coat in egg wash and finally coat in coconut.





Deep fry in oil that is heated to 350 degrees in small batches until golden brown. Allow to drain on a paper towel.  Then sprinkle a few grains of salt on each shrimp while hot.  Serve hot or at room temperature with dipping sauce.  Enjoy.









Mango Tango Sauce


Ingredients:
1 cup pureed mango pulp (see note)
1/4 cup pineapple juice
juice of half a lime
1-2 green chilies (see note)
2tsp of ginger/garlic paste or 1 tsp each
some honey (to taste)
salt to taste

Notes regarding the Mango:  
You can take the flesh of a fresh mango and put into a food processor to blend it  into a puree or used a can of pureed mango pulp available in most Indian Stores.

Notes regarding the chili:  You can use jalapeno, serrano, Thai bird chili or even habanero chili depending how what heat level you like.  If you want to just get the flavor and tone down the heat, take the seeds and ribs out of the chile.  I used 2 Thai bird chiles.

 Directions:
 Put all ingredients in a saucepan and gently simmer on medium low heat for 15minutes until it thickens a bit. Taste for seasoning. Serve at room temperature.  Enjoy.







Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

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Shrimp Creole

Happy Mardi Gras or Fat Tuesday 2012 Everyone!  Fat Tuesday refers to the last night of eating rich and fatty foods before the Lenten Season begins on Ash Wednesday.  The city that best celebrates Mardi Gras in the United States is New Orleans, Louisiana so I thought I would cook a Shrimp Creole to bring some of Mardi Gras into my house.  Actually this Shrimp Creole tasted great, but it's hardly fatty, it's quite healthy and figure friendly.  It's a perfect meal for any time or day of the year because it only took me only 30 minutes to get on the table.  Hope everyone enjoys their Fat Tuesday and actually indulges with some fried  and rich foods.  Feast and Enjoy!

Ingredients:
1 1/2 lbs of raw cleaned and deveined shrimp
1 medium onion chopped
1/2 cup of celery diced
1/2 cup of bell peppers diced (I used a combination of green bell pepper and red fresno peppers)
1 Tbs of minced fresh garlic
red chili flakes to taste
1Tbs of Emeril's Cajun Seasoning (to taste) -see recipe below
1/4 cup of dry sherry
8oz can of tomato sauce
15 oz can of diced tomatoes
1 cup of chicken stock (or water and bullion equivalent)
salt and black pepper to taste
light sprinkle of sugar (if your canned tomatoes are not sweet enough)
Green scallions sliced
1Tbs of cornstarch mixed with 1Tbs of water to thicken the sauce

 Directions:



Heat 1Tbs of canola oil in pan.  Then add the onions, celery and peppers and cook for 2-3 minutes.  Next add the minced garlic and chili flakes. Saute for another 2 minutes.



Then add the Cajun seasoning, tomato sauce and diced tomatoes.  Saute for another minute.  Next add the dry sherry, chicken stock, salt and pepper. Taste for seasoning. If you need a hint of sweetness sprinkle a little sugar (not much).  Add salt, pepper and Cajun seasoning as needed.   When the sauce is ready, add the shrimp and the cornstarch/water slurry. Boil until the sauce thickens and the shrimp is cooked.  Finish off with some sliced green scallions.  Serve over rice. Enjoy.   Serves 4-6


Emeril's Creole Seasoning:
2 1/2 Tbs paprika                     2Tbs salt
2 Tbs garlic powder                 1 Tbs black pepper
1 Tbs onion powder                 1 Tbs cayenne pepper
1 Tbs dried oregano                1 Tbs dried Thyme


 
 

Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

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Shrimp Creole

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Asian Shrimp and Spinach Stir Fry

Last night, I really was in no mood to cook.  So, I looked around for something I could throw together quickly with minimum effort.  A stir fry is always quick, but they usually have a ton of chopping and prep work.  Then I saw a bag of ready to use cleaned spinach.  I don't usually add spinach to a stir fry, but why not give it a try.  I also turned to some cans of Chinese water chestnuts and straw mushrooms to help make this stir fry substantial.  Opening a few cans was just my speed last night too. : )  I was so happy how quick, easy, light, healthy and delicious it turned out.  This is what I call a perfect busy weeknight meal or at least the perfect "I'm in no mood to cook" meal.

Ingredients:


1lb cleaned shrimp (See Note)
1 medium onion sliced
1 can of water chestnuts (sliced or diced)
1 can of straw mushrooms (or fresh button mushrooms)
1 bell pepper, or some sweet chilies sliced into strips
1-2 green chilies (jalapenos or serranos) sliced
2-3 large handfuls of cleaned spinach leaves
1-2 Tbs of ginger-garlic-paste or 2 cloves of garlic and 1 inch of ginger
1Tbs of cornstarch mixed with 2 Tbs of cold water

Note:  To make this shrimp stir fry come together even faster, use shelled and cleaned shrimp.   I used frozen shrimp and the best way to defrost them quickly is to put them in a colander under cold running water for a few minutes.  

The Stir Fry Sauce:
1/2 cup of chicken stock or water/bullion equivalent
2-3 Tbs of soy sauce
1 Tbs of oyster sauce
1 Tbs of Chinese Rice Wine or Dry Sherry
1 tsp of sesame oil
1 tsp of brown sugar
red chili flake to taste




 Directions:
Note:  Prep all your food first and make the sauce.  You want everything ready to go because the stir fry takes about 5 minutes and it goes quickly.



Heat 1Tbs of canola oil in a large wok pan on high heat.  Then add your sliced onions and cook for 1 minute.  Next add your ginger/garlic and saute for another 30 seconds.







Next add your peppers and chiles and stir fry for another 30-45 seconds.


Add your drained cans of water chestnuts and straw mushrooms now and stir fry for another 30-45 seconds. 






Now add your cleaned shrimp and stir fry for 1 minute.


Then add your prepared stir fry sauce and stir fry for another minute.








Add your cornstarch and water slurry (that's the two mixed together into a water paste).  Allow the gravy to boil and thicken for 1 minute. Your shrimp should be cooked now.  Finally add your fresh spinach and toss with the hot stir fry for a few seconds to wilt.  Turn stove off.



 Serve over steam brown or white rice.  Enjoy.  Serves 4.







Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

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Asian Shrimp and Spinach Stir Fry

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Creamy Cajun Pasta with Shrimp

As part of the Foodbuzz Tastemaker Program, I was thrilled to be sent a free sample of Classico Light Creamy Alfredo Pasta Sauce .  This was my first time getting a product from the Tastemaker Program so I sat there looking at my package and brainstormed on what I was going to make with it.  The first thing that popped into my mind was my husband's love of creamy pasta dishes.  Unfortunately, I don't make too many of them these days because we're trying to eat a little healthier.  I loved the fact that this pasta sauce is 50% less fat and 45% less fewer calories than the other leading brands of Alfredo sauces.  So I decided to spice things up and make a Creamy Cajun Pasta.  I cooked it with shrimp and 100% whole wheat pasta to keep it even healthier.  The pasta turned out so fantastic and flavorful.  I think we have more creamy pastas in our future now that I know we have this great delicious light sauce to use.



  Ingredients:
1lb of 100% whole wheat pasta (I used linguine style) 
1lb of cleaned shrimp
1 jar (15oz) of Classico Light Alfredo Sauce
1 medium onion chopped
1 red bell pepper (or red chilies) finely chopped
1-2 green chilies (serranos or jalopenos) seeded and minced
1 medium zucchini diced small
3-4 cloves of garlic grated
1Tbs of olive oil
2Tbs of cajun seasoning (see recipe below)
seasoning salt or salt to taste
red chili flakes (to taste)
1 cup of low-fat milk
3/4 cup of starching cooking water from the pasta 
1/2 cup of grated Parmesan cheese
1 Tbs of minced parsley
1-2 cups of frozen green beans (optional)

Directions:
Before making your sauce: Boil your pasta per package instructions in salted water. Stop cooking the pasta 1-2 minutes shy of the full cooking time.  You will finish cooking the pasta off in the Creamy Cajun Sauce. Remember to reserve your pasta water before draining.  Drain pasta and set aside.  
 



Heat 1Tbs of olive oil in a large pan on medium-high heat.  Add your onions, chilies, peppers and zucchini and saute for 2-3 minutes.  Then add your grated garlic and saute for another 1-2 minutes. 






Then add your chili flakes and Cajun seasoning. You can buy cajun seasoning or make your own seasoning (recipe below).  Saute for 1 minute. 



You can add your frozen green beans here if you decide to use them.  I thought the creamy sauce would go well with the green beans so I added them. 








Next add your bottle of Classico Alfredo Sauce and 1 cup of low-fat milk.  Then use the reserved starchy pasta water to rinse out the jar (get every drop of sauce from the jar).   Stir well and bring sauce to a simmer. 



Next add your cleaned shrimp.  Cook the shrimp for a few minutes, but not fully because they will finish cooking with the pasta. 








Finally add your cooked pasta, parmesan cheese and parsley.  Toss well with the sauce and shrimp.  Allow the pasta to cook for another 2-3 minutes so it finishes cooking.   






Then turn off the stove and allow the pasta to sit in the sauce for a few minutes so it has some more time to soak into the noodles.   Serve and Enjoy.

 










 This turned out to be one fantastic dish and my husband loved it.  I will definitely buy the light version of Alfredo Sauce from Classico again.  Thank you again to Foodbuzz Tastemaker Program for giving me the opportunity to try this product. 



Emeril's Creole/ Cajun Seasoning:
2 1/2 Tbs paprika2Tbs salt
2 Tbs garlic powder
1 Tbs black pepper
1 Tbs onion powder
1 Tbs cayenne pepper
1 Tbs dried oregano
1 Tbs dried Thyme
Mix all ingredients in an airtight container and use as needed. 






Disclosure: I received a bottle of pasta sauce from the Foodbuzz Tastemaker Program courtesy of Classico.  I was not compensated in any way for writing this post.  The opinions stated in this post are my own. Thank you.


Copyright: All content, photos and text are property of Curry and Comfort and cannot be used without permission

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Creamy Cajun Pasta with Shrimp

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