Showing posts with label shrimp recipes. Show all posts
Showing posts with label shrimp recipes. Show all posts

Friday, March 17, 2023

Ballymaloe Potted Shrimp

A traditional Irish starter, this Ballymaloe potted shrimp recipe is from the Ballymaloe Restaurant cookbook, updated by Irish cooking teacher and doyenne Darina Allen. Flavored with garlic and lemon juice, this Irish recipe is fresh and so tasty. 

Food Lust People Love: A traditional Irish starter, this Ballymaloe potted shrimp recipe is from the Ballymaloe Restaurant cookbook, updated by Irish cooking teacher and doyenne Darina Allen. Flavored with garlic and lemon juice, this Irish recipe is fresh and so tasty.

Unlike English potted shrimp, the Irish version doesn't have nutmeg which makes this my favorite potted shrimp. Not that I don't like nutmeg but I've always kind of thought it weird with shrimp. The Irish also use Atlantic shrimp instead of the Morecambe Bay brown shrimp typical in English potted shrimp. I used wild caught cold water shrimp which I thought might be close to the Irish ones. 


When Myrtle Allen opened Ballymaloe Restaurant in East Cork back in 1964, it was a revolutionary place, serving delicious recipes using only local seasonal ingredients. It would not be an understatement to say that Ballymaloe changed Irish food culture with that emphasis. 

Her daughter-in-law, Darina Allen, a chef in her own right, continued Myrtle’s legacy and expanded her reach when, along with her brother, she opened the Ballymaloe Cookery School in 1983. Darina is also a leader in the Slow Food Movement in Ireland. 

Darina's own daughter-in-law Rachel Allen is a well-known food writer, cookbook author and tv chef as well as also teaching at the Ballymaloe Cookery School. I'm pretty sure when you search "Irish chef," photos of the Allen family appear near the top of the list!

Ballymaloe Potted Shrimp

Darina says that this amount serves four as a first course – and it is rich because of the clarified butter - but two of us polished this off in no time. I anticipated that, as you can see, by only putting it in two little pots. If I were indeed serving four, I'd double the amounts. Although the recipe is originally from the Ballymaloe Cookbook, Darina also shared it online, in a tribute to Keith Floyd

Ingredients
1 small clove garlic
1/4 teaspoon fine sea salt
2 oz or 56g clarified butter or ghee, with extra as needed
1 teaspoon fresh thyme leaves (plus tender sprigs to garnish, if desired)
freshly ground black pepper
4 oz or 110g (about 1 cup) shelled, cooked salad shrimp
2 teaspoons fresh lemon juice

Method
Use the side of a wide knife to crush the garlic into a paste with the salt. I hit the garlic clove once then added the salt, which makes it easier to crush. 


Bring the clarified butter to a low boil along with the thyme leaves, crushed garlic and a couple of grinds of black pepper. 


Add the shrimp and toss for about 30 seconds. Set aside to rest. Season with a little more salt, if necessary and add the lemon juice. Stir to combine.

 
Pack the shrimp into little pots and pour over the clarified butter. 


Melt a little more ghee as need to just about cover the shrimp. Finish each pot with the tender end of a fresh thyme sprig. 


Put the pots into the refrigerator and leave to set. Potted shrimp will keep in the refrigerated for three or four days so they are a great make-ahead starter for dinner parties.



Remove the little pots from the refrigerator and leave to come to room temperature before serving with sourdough bread or sliced baguette.


Enjoy! 

It’s been seven great years posting recipes with my Fish Friday Foodie friends so I am sad to say that this will be our final group post. Many thanks to Wendy from A Day in the Life on the Farm who started this group and kept us motivated to add more seafood to our menu plans for so long. Today, in honor of St. Patrick’s Day, we are sharing Irish recipes. Check them out below. 


Fish Friday Foodies is ending its run but our recipes can still be found on our Pinterest page! Check it out for more wonderful fish and seafood recipe ideas.


Pin these Ballymaloe Potted Shrimp!

Food Lust People Love: A traditional Irish starter, this Ballymaloe potted shrimp recipe is from the Ballymaloe Restaurant cookbook, updated by Irish cooking teacher and doyenne Darina Allen. Flavored with garlic and lemon juice, this Irish recipe is fresh and so tasty.

 .

Friday, February 17, 2023

Salmon and Shrimp Strudel

This salmon and shrimp strudel is fish pie made fancy but that doesn’t mean it’s not easy! Puff pastry elevates this most tasty of fillings to fabulous. 

Food Lust People Love: This salmon and shrimp strudel is fish pie made fancy but that doesn’t mean it’s not easy! Puff pastry elevates this most tasty of fillings to fabulous.

I’m a fan of pastry in all its forms, shortcrust, puff, rough puff, phyllo, what else have I missed? I firmly believe that with a bit of pastry any dish is made better, especially if it bakes up flakey, golden and maybe a little bit crunchy. 

For just that reason, for this month’s Fish Friday Foodie friends event, I chose seafood in pastry for our theme. I make this same dish with chicken for a fancy chicken pie but the salmon and shrimp version is way more flavorful. 

Salmon and Shrimp Strudel

Do not get too caught up in exact weights for the vegetables. I give the weights of mine to give you a guideline only. After all, my idea of what a small onion is may not be the same as your own. This makes enough filling for two salmon and shrimp strudels. I baked one the first day and saved the filling for about the third day, refrigerated, then baked the second. Both delicious and we were delighted to eat it again, just the two of us. If you are feeding four people, bake them both the same day! 

Ingredients - to serve four 
1/2 large or 1 whole small onion (about 5 1/3 oz or 150g)
1 long stalk celery, trimmed (about 2 3/4 oz or 78g)
1 - 2 medium carrots, cut in fine dice (ideally you want about the same amount of carrots as peas)
1 potato, cut in large dice (9 oz or 256g unpeeled) – soaked in cold water to stop it turning brown
1 1/2 cups or 380ml milk
1 teaspoon fine sea salt for poaching, plus extra at the end for final seasoning
10 oz or 284g wild salmon
1 lb or 450g thawed, peeled shrimp
1 slice streaky bacon
2 tablespoons or 28g butter or a little bit extra as needed
1/4 cup or 31g flour
2 tablespoons or 30ml heavy cream
1 tablespoon whole grained mustard
Zest and juice of ½ lemon
3/4 cup or 95g frozen peas, thawed
1 teaspoon fine sea salt, or to taste
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne
2 (9 oz or 255g) all butter puff pastry sheet (I used the Trader Joe’s brand), thawed

Method
Peel and mince the onion. Remove the tough strings and mince the celery. Peel and cut the carrots into small dice. Notice the peas for size comparison. 


Poach the salmon in simmering milk, skin side down, for 10 minutes. 


Remove the salmon from the pot with a slotted spoon and add the shrimp. 


Bring it back up to temperature and then turn it down to simmer for about 5 minutes. 

While the shrimp poach, carefully remove the skin from the salmon and discard. 


(Or fry till crispy with a little oil in a nonstick skillet as the chef’s treat. We always do!)


Remove the shrimp from the pot with a slotted spoon and set aside to cool. 


Cook the potato cubes in the reserved poaching liquid for about five minutes or until almost cooked through. Use a slotted spoon to remove from the liquid. Pour the liquid into another vessel and set both aside to cool.  


Wash the pot out and then fry the bacon strip in it. Remove it from the pot when crispy. Chop the bacon into small strips.

Add the butter to any bacon fat left in the pan and sauté the onion, celery and carrots in it for about 10-12 minutes, covered, until softened. 


Test a carrot piece. If it’s cooked or just about, you are good to go. 

Slowly sprinkle the flour onto the vegetables and stir well with each addition. 


We are trying to avoid lumps of flour. Add a little more butter if the flour is dry. 


Cook for a few minutes. Stir in the poaching liquid slowly. 


Cook for a couple of minutes until the mixture thickens a little. 


Remove the pan from the heat. 

Add in the bacon, cream, mustard, lemon zest and juice. Stir well. 


Add in cooked potatoes and the shrimp, along with any juice that has accumulated on the cooling plate. Use your hands to break the salmon into smaller pieces and add them to the pot. Don’t go too small or they will ending breaking down completely when you fold to mix. Top with the peas.


Fold the ingredients together gently. Sprinkle with a little salt, the black pepper and cayenne, if using. 


Fold the ingredients again to combine. 


Refrigerate the filling, covered, until it is chilled and you are ready to bake the strudel. 

When you are ready to bake, preheat your oven to 400°F or 200°C.

Lay one square of the puff pastry out on piece of baking parchment. 

Use a rolling pin to roll it out a little more from the middle, creating a rectangle out of your puff pastry square. 

Pile half of the cold filling in the middle of the puff pastry.


Cut slits in each side about a 1/2 inch or 1 cm in width. Leave the ends intact. 

Fold one end up and tuck the sides toward the middle. Fold the other end up and pinch to connect them to hold in the filling. 


Cut the rest of the pastry outside into pieces. Randomly pull each cut piece up and over, connecting them together over the filling and pinching to make them hold, knowing that they probably won’t but, hey, it’s worth a try. 


If you are baking both strudels the same day, put the first filled one in the refrigerator and repeat the process with the second puff pastry and the rest of the filling.

Bake the strudel in your preheated oven for about 35-40 minutes or until the pastry is puffed and golden and the filling is hot through. (Use a thermometer to check.) If it’s browning more quickly than it is heating through, you can cover it with foil. 

Remove from the oven and leave to rest for about 10 minutes before slicing to serve.  

Food Lust People Love: This salmon and shrimp strudel is fish pie made fancy but that doesn’t mean it’s not easy! Puff pastry elevates this most tasty of fillings to fabulous.

Enjoy! 

Check out the lovely pastry seafood dishes my Fish Friday Foodie friends are sharing today: 



Would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.


Pin this Salmon and Shrimp Strudel!

Food Lust People Love: This salmon and shrimp strudel is fish pie made fancy but that doesn’t mean it’s not easy! Puff pastry elevates this most tasty of fillings to fabulous.

.

Sunday, September 11, 2022

Shrimp Spring Roll Bowls

If you love fresh spring rolls with noodles, cucumber, carrot and a lovely spicy dipping sauce, you will love these shrimp spring roll bowls! They are so tasty and easy to make! 

Food Lust People Love: If you love fresh spring rolls with noodles, cucumber, carrot and a lovely sweet and spicy dipping sauce, you will love these shrimp spring roll bowls! They are so tasty and easy to make!

One of my favorite things to eat are these fresh shrimp spring rolls but they are fiddly to put together. First, you have to cook the shrimp flat so they fit in the roll. Then there's the whole soaking the rice paper wrapper till it's pliant enough but not TOO soft so it rips. A labor of love that always felt worth it, till now. 

Photo of fresh shrimp spring rolls on a plate with the sweet and spicy dipping sauce

When our Sunday FunDay host chose "meals in bowls" as our theme today, it occurred to me that, truly, the rice paper wrapper is completely unnecessary unless, of course, you need finger food. 

If you are eating at home and have a table and a fork (spoon also helpful!), the bowls make a wonderful, fresh meal. This revelation is a game changer for me and I don’t think I’ll make rolls again! Not having to wrap the filling meant I could also add some carrots and radishes. All in all, these bowls were a good decision. 

Shrimp Spring Roll Bowls

The noodles used in these bowls are called bean thread noodles or sometimes glass noodles. They are made of mung beans. They are not the same as rice noodles but you’ll find those two noodle types together at many grocery stores in the international aisle or in any Asian market. Depending on the level of heat you enjoy, use all bird’s eye chili peppers or a combo of the bigger less hot chili peppers and the bird’s eye ones. 

Ingredients to serve 2 generously (we both had a little bit leftover)
3 bundles bean thread noodles (about 5 1/3 oz or 150g)
8 large shrimp, peeled and cleaned
fine sea salt
1 small carrot (about 40g), cut in thin strips
1/4 long cucumber (115g), seeded removed, cut in sticks
Small bunch cilantro leaves
1 green onion, thinly sliced
4 French radishes or their round equivalent


For those of you wondering how I got the carrots this thin, here's the tool I used. It looks kind of like a peeler but it cuts the carrot into thin strips. I have no idea what it's called but I love it. 


For the sauce/dressing:
3 hot red chili peppers, minced
1/2 cup or 120ml rice vinegar 
1/2 cup or 120ml water
1/3 cup or 75g sugar
1/2 teaspoon fine sea salt 

To serve:
Fish sauce, optional - we like the little bit of extra flavor and saltiness it adds to these shrimp spring roll bowls. 

Method 
Put the noodles in a heatproof bowl and cover them with boiling water. 


Leave to soak for a few minutes then tip into a colander and rinse well with cold water. Set aside in the colander to drain. 

Cut the shrimp into pieces and lightly salt them.  Cook in a small skillet till cooked through. 


To make the sauce, chop your peppers finely.


Put all the sauce ingredients into a small pot. 

Bring to a boil and then simmer, uncovered, until it is reduced to one-third of the original amount. Turn the fire off. It will thicken even more as it cools. 


Cut the noodles with scissors to make them easier to eat. Put them in a large bowl and pour the warm sauce over them and stir to combine. 


At this point, you can finish assembling the bowls or you can cover and refrigerate the noodles to assemble later. 

To assemble the bowls, divide the noodles into two bowls. Add the cucumber and carrot sticks, the cilantro leaves, shrimp, green onion and radishes. Finish with a drizzle of fish sauce, if desired. 


Enjoy! 

Food Lust People Love: If you love fresh spring rolls with noodles, cucumber, carrot and a lovely sweet and spicy dipping sauce, you will love these shrimp spring roll bowls! They are so tasty and easy to make!

It’s Sunday FunDay and today we are all sharing “meals in bowls.” Check out the links below. Many thanks to our host, Mayuri from Mayuri’s Jikoni.

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join. 


Pin these Shrimp Spring Roll Bowls!

Food Lust People Love: If you love fresh spring rolls with noodles, cucumber, carrot and a lovely sweet and spicy dipping sauce, you will love these shrimp spring roll bowls! They are so tasty and easy to make!

 .

Friday, June 17, 2022

Crunchy Oven Baked Butterflied Shrimp

These crunchy oven baked butterflied shrimp are dipped in a flavorful batter before being coated with panko. Tender inside, crunchy outside! And so, so good!

Food Lust People Love: These crunchy oven baked butterflied shrimp are dipped in a flavorful batter before being coated with panko. Tender inside, crunchy outside! And so, so good!

A couple of years ago, I was looking for a recipe for oven baked chicken tenders and I came across one on Recipe Tin Eats that sounded wonderful. I made them that night and ever since, I’ve used a variation on the dipping batter for chicken tenders and various other things like my salt and vinegar chip crusted cod fingers and these butterflied shrimp. 

The first time I made the shrimp, the little tails stood straight up when I baked them so I said to my family that I really had to make these again for a blog post, they are so cute! Maybe I butterflied the shrimp a little deeper this time because, although they are just as crunchy and delicious, they aren’t as perky. 

But it’s taste that matters, right? 

Crunchy Oven Baked Butterflied Shrimp

These shrimp can be made a few hours ahead of serving up to the point where they are in the refrigerator. I like to serve them with either my easy homemade tartar sauce or when I’m feeling lazy, a mixture of 2/3 ketchup and 1/3 ABC Extra Hot Chili Sauce, which can be found in many Asian markets. 

Ingredients
1 lb or 450g peeled shrimp, tail on (about 22 extra large)
3/4 teaspoon fine sea salt
Freshly ground black pepper
Ground cayenne pepper

For the batter: 
1 egg
2 tablespoons mayonnaise
2 tablespoons flour
1 tablespoon Dijon mustard

For the breading:
1 1/2 cups or 120g panko-style bread crumbs

For baking: Olive oil cooking spray

Method
First clean and butterfly the tail-on shrimp. Pop them in a bowl. 


Dry them well then season with salt and pepper. Stir gently to make sure the whole bowl is seasoned. 


Add the batter ingredients to a large plate with sides and whisk till combined. 


Measure the panko into a mixing bowl. 

Coat the shrimp with the batter, allowing any excess to drip back on the plate. 


Dredge the coated shrimp in the panko.


Put them on a baking pan lined with silicone or foil, for easy clean up. Continue till all shrimp are coated and dredged. 


Preheat your oven to 400°F or 200°C and put the shrimp pan in the refrigerator while it preheats. 

 When the oven is hot, spray the shrimp lightly with olive oil cooking spray.  

Bake the shrimp for 8-10 minutes in your preheated oven, or until the outsides are crispy golden and the little tails turn up a bit. Turn the pan around halfway through to make sure the shrimp brown evenly. 


If you’d like a little more crunch and color, you can turn the oven to broil for the last couple of minutes but do watch like a hawk so you don’t end up burning the shrimp, especially any upturned tails. 

Serve immediately with the dipping sauce of your choice.  

Food Lust People Love: These crunchy oven baked butterflied shrimp are dipped in a flavorful batter before being coated with panko. Tender inside, crunchy outside! And so, so good!

Enjoy!  

It’s the third Friday of the month so that means it’s time for my Fish Friday Foodie friends to share seafood recipes. I’m hosting and our theme is battered and crusted! Check out all the links below. 



Would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.

Pin these Crunchy Oven Baked Butterflied Shrimp!

Food Lust People Love: These crunchy oven baked butterflied shrimp are dipped in a flavorful batter before being coated with panko. Tender inside, crunchy outside! And so, so good!

 .

Sunday, January 23, 2022

Burmese-style Bean Thread Noodle Salad

This Burmese-style Bean Thread Noodle Salad is spicy and delicious, full of tasty crispy pork, shrimp, fresh cilantro, chili peppers and lime juice. 

Food Lust People Love: This Burmese-style Bean Thread Noodle Salad is spicy and delicious, full of tasty crispy pork, shrimp, fresh cilantro, chili peppers and lime juice.

This salad recipe is a family favorite that my Burmese friend, Ma Toe, taught me many, many years ago, back when we were neighbors in a small oilfield town in Brazil. I loved our diverse expat community and learned recipes from all over the world from friends there. 

Aside from how tasty it is, the best thing about this salad is that it can be made a day or two ahead of time. It travels well and keeps for several days in the fridge. I tend to make a big batch even if it’s just my husband and me at home because we can eat this every day till it’s gone and never tire of it! I hope you like it as much as we do!

Burmese-style Bean Thread Noodle Salad 

Mung bean thread noodles are available in Asian markets and many regular supermarkets as well these days. They are also called simply bean thread noodles or glass noodles but do not mistake them for rice noodles!

Ingredients
1/4 cup or 20g dried shrimp (or 2 tablespoons dried shrimp powder)
8 oz or 227g ground pork (or sub turkey or chicken)
Fine sea salt
6 oz or 170g raw shrimp, weight already peeled (about 1 dozen medium)
8 oz or 227g mung bean thread noodles 
Chopped hot fresh bird’s eye chili peppers to taste  (I use 3-4 but we like things spicy.) 
1 large purple onion, very finely sliced
1/4 cup or 60ml fresh lime juice
1/4 cup or 60ml fish sauce
3/4 teaspoon sugar
1 big bunch of coarsely chopped coriander leaves (You can use the soft stems too, but they must be chopped very fine.)

Method
Pound the dried shrimp, if using, in a mortar to flatten them into a fluffy powder. Set aside. 

Lightly salt the pork and pan-fry it, separating it into crispy crumbles as it fries. If your pork is very lean, you might need a drizzle of oil to get it to get brown and crispy. Remove from the pan to cool and drain the fat off.

Browning the pork

Shell, devein and chop the shrimp into two or three pieces. Lightly salt them and cook them in the pork pan till just pink. 

Cooking the shrimp

Soak the mung bean thread noodles in hot water for 10 minutes, until soft. 

Soaking the bean thread noodles

Drain and immediately rinse with cold water to stop the cooking. Drain well and set aside.  

Cut the noodles up with a pair of scissors a few times. This will make it easier to stir the other ingredients in. 

Put the sliced onions and chopped chili peppers in a bowl with the lime juice and set aside for a few minutes. The lime juice helps soften the bite of both the peppers and the raw onion. Add in the fish sauce and sugar to complete the dressing.

Pouring the lime juice over the onions and chili peppers

Put the drained noodles in a really big bowl, one big enough that you can stir without creating a big mess. Add in the chopped coriander and sprinkle with the shrimp powder. Mix thoroughly, using your clean hands, if that’s easier. 

Adding the cilantro and shrimp powder to the noodles

Add the ingredients of the onion bowl and mix well.

Adding the onion, etc.

Finally add the shrimp and pork and mix again. 

Adding the pork and shrimp

Taste and add more lime juice or fish sauce if necessary. Cover the bowl with cling film and keep chilled until ready to serve. 

Food Lust People Love: This Burmese-style Bean Thread Noodle Salad is spicy and delicious, full of tasty crispy pork, shrimp, fresh cilantro, chili peppers and lime juice.

We usually just eat this salad in small bowls with a fork, but it’s also excellent spooned into small lettuce leaves as a finger food, perfect for a party. You can put extra fish sauce and lime wedges out in case anyone would like to add more to their salad.

Food Lust People Love: This Burmese-style Bean Thread Noodle Salad is spicy and delicious, full of tasty crispy pork, shrimp, fresh cilantro, chili peppers and lime juice.

Enjoy!

It’s Sunday FunDay and I’m hosting. Today just happens to be my birthday so I thought it would be fun to get all of my fellow bloggers to share recipes they’d bring to a birthday party potluck. Check out all the delicious dishes (and one drink!) I so wish I could actually enjoy in real life today!

 
We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.


Pin this Burmese-style Bean Thread Noodle Salad!

Food Lust People Love: This Burmese-style Bean Thread Noodle Salad is spicy and delicious, full of tasty crispy pork, shrimp, fresh cilantro, chili peppers and lime juice.

 .