Category: shrimp

January 13, 2011

Stir Fried Bok Choy with Shrimp, Noodles, and Oyster Sauce

i recently discovered that i can buy the most delicious, fresh JUMBO SHRIMP at Costco for $9.99/lb! (the same ones that are $18.99/lb at Wegmans). my husband made delicious shrimp cocktail for New Years Eve and now i am craving shrimp again.

there is no real recipe for this dish from…but it is a simple stir fry of:
Bok Choy
Red Chiles
Sesame Oil
Rice Noodles
Oyster Sauce
Soy Sauce
Rice Wine

looks likes an easy and healthy stir fry to throw together last minute!

Categories: shrimp, stir fry
November 30, 2010

Shrimp with Scallions and Garlic in Chile Tamari Sauce

i haven’t made a shrimp recipe for awhile, and i am thinking about this recipe this weekend. (i try to cook 1 meal each weekend.) it looks pretty simple and i LOVE fresh scallions. i am thinking about adding pea pods to make it more nutritious.

15 large shrimp, shelled, tail on and de-veined
6-8 stalks of scallions
1.5 teaspoon ginger, very finely sliced
1 medium onion, cut into wedges
2-3 hot green pepper, like Thai bird – slit
2.5 tablespoons pure black sesame oil (use any cooking oil if sesame oil is not available)
1.5 tablespoon red pepper flakes
Fried Garlic (recipe follows)

For the sauce:
1 teaspoon sugar
freshly ground pepper
1.5 teaspoons wine vinegar
2.5 tablespoons Tamari sauce
1 tablespoon hot sauce, like Sriracha

For the Fried Garlic:
8 cloves garlic, thinly sliced
1 tablespoon oil


To make the fried garlic:
Heat the oil in a small skillet until it shimmers. Add the garlic and cook until the slices begin to get golden. Remove with a slotted spoon to a plate lined with paper towels.

Moving ahead…
Sprinkle some salt on the shrimp and let it sit for about 15 minutes. At the end of 15 minutes, wash the shrimp and pat them dry.

Divide the white and green parts of the scallion. Chop the white parts and set aside. Slice the green parts diagonally into 3 inch pieces and set aside.

Cut onion into wedges.

Combine all ingredients of the sauce in a non reactive bowl.

Add oil in a wok. Add the red pepper flakes and let the oil heat up with the pepper. When the oil is hot and you can feel the heat of the pepper, add the sliced ginger, hot peppers, white parts of the scallion and the onion wedges. Cook briefly for about 2 minutes at high heat while tossing – till the onion just wilts.

Add the shrimp, toss and cook at high till the shrimp turns pink – for about 2-3 minutes. Add the sauce in the bowl and the salt and cook at medium heat till the sauce coats the shrimp. There should be just enough sauce to coat the shrimps a couple tablespoons more. Switch off the heat and add the scallions and the fried garlic. Stir them in and let it sit for about 10 minutes for the flavors to deepen.

Serve with rice.

recipe and photo by

Categories: dinner, rice, shrimp, stir fry
October 21, 2010

Spicy Shrimp Curry

i was looking for a fairly simple shrimp curry recipe to make this weekend and the photo above sold me on this one! i love that they garnished with cilantro-the flavor must be really delicious with the heat of the curry. i will probably be doubling (or tripling) the amount of red chiles. my husband and i like things super spicy -to the point of tears!

Ingredients for the spice paste:
1 tsp red chilli powder
1/2 tsp garam masala
1-2 tsp ginger paste
2 tsp garlic paste
2-3 tsp white vinegar
1/4 tsp turmeric
1/2 tsp ground coriander (optional)

Ingredients for the curry:
2 tbsp canola oil
2-4 whole dried red chiles
1 medium onion, finely chopped
1 tsp sugar
10 curry leaves
2 medium tomatoes, finely chopped (or you can use canned, crushed tomatoes)
1/4 cup coconut milk

1 lb shrimp, shelled, deveined
Salt & freshly ground black pepper
2 tbsp butter

Chopped cilantro for garnish

1. Mix all ingredients for the spice paste and set aside in a bowl.

2. Heat up the oil on medium-high, and drop in the dried chiles. Let them get dark, but not burnt, which should take about 1 min.

3. Add the onion and saute till golden-brown. Sprinkle in the sugar, then add the spice paste. Cook everything for another min.

4. Add the curry leaves and the tomatoes, and cook until the tomatoes lose some of their moisture. Then add the coconut milk and let it all simmer for 4-5 mins.

5. In the meantime, melt the butter in a separate frying pan on medium-high heat, and cook the shrimp (which have been sprinkled with salt n pepper) till golden and firm (just 2-3 mins).
6. Then transfer the cooked shrimp into the curry, giving it a good stir to meld all the flavors. Add a sprinkle of salt to the curry if you think it needs it. Turn off the heat, garnish with chopped cilantro and serve with fluffy basmati rice or bread/roti.

recipe and photo by An Edible Symphony

Categories: Curry, shrimp, Thai
October 19, 2010

Chipotle Lime Soft Tacos

before my husband and i were married we lived on Santana Row in San Jose, CA. one of our favorite places to eat a quick meal was Wahoos. Wahoos has THE BEST tacos and the Wahoo’s Green Sauce (which has cilantro green dressing) is my favorite! this recipe just totally sparked that memory!

1 chipotle chili in adobo; chopped
1 TBS olive oil
1 teaspoon cumin
1 tablespoon brown sugar
1 lime (juice and zest)
2 tablespoons cilantro; chopped
1 pound shrimp; peeled and deveined

1. Mix the chipotle, olive oil, cumin, brown sugar, lime zest, lime juice and cilantro in a bowl and and let marinate for 20 minutes.
2. Skewer the shrimp.
3. Oil up the grill and grill the shrimp until cooked, about 2-3 minutes per side.

Corn & Black Bean Salsa

3 TBS balsamic vinegar
1TBS olive oil
1/2 teaspoon salt
1/2 teaspoon white sugar
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
1 teaspoon Za’atar
2 tablespoons chopped fresh cilantro
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can sweet corn, drained
1 red pepper; diced
1 jalapeno; seeded and diced
2 green onion sliced

1. In a small bowl, mix together balsamic vinegar, oil, salt, sugar, black pepper, cumin, and Za’atar.
2. In a medium bowl, stir together black beans, red pepper, jalapeno, green onions and corn. Toss with vinegar and oil dressing, and garnish with cilantro. Cover, and refrigerate.
recipe and photos from

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Categories: dinner, main dish, shrimp, tacos
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