Tag Archives: shrimp

Pork and Beans, But Thai

This recipe was delicious, and would have been a lot less arduous if I hadn’t misunderstood the instructions. The ingredients:

  • Ground pork, 1 pound
  • Shrimp, peeled, 8 oz to 1 pound
  • Snake beans, 1 pound
  • Thai chili peppers, 6-10
  • Bell peppers, 1-2
  • Garlic, 16 cloves, minced
  • Shrimp paste, 2 tablespoons
  • Fish sauce, 6 tablespoons
  • Lime juice, 6 tablespoons
  • Brown sugar, 4 tablespoons
IMG_20161012_203248710_HDR

The ingredients.

These are snake beans, by the way. They taste more or less like green beans do; they’re just extraordinarily long. I found these at an asian market.

IMG_20161012_203301408

Snake beans, before.

My misunderstanding was this: the instructions said that I should remove the beans from their pods. So I did so. But that’s not necessary with snake beans. Whoops.

IMG_20161012_213652447

Snake beans, after.

These are the beans that resulted. But again, it would have been fine if I’d just used them like green beans.

IMG_20161012_213646348

Snake beans, after.

The next step is to crush the garlic, shrimp paste, and chili peppers together, until they’re well-mashed. Using a mortar and pestle would be appropriate, here.

IMG_20161012_220158270

Crushing things is fun.

IMG_20161012_220314831_HDR

Crushed.

Next, add in the sugar, fish sauce, and lime juice. Let that stew for a while.

IMG_20161012_221243653_HDR

Stewing.

In a pan, start to stir-fry the ground pork in some oil.

IMG_20161012_223221858

Ground pork is ground.

Then start to add everything else. First, the bell peppers.

IMG_20161012_224311270

With bell peppers.

Then the shrimp and the paste mixture. Cook until everything seems done to you, and enjoy.

IMG_20161012_225630220

And all the rest. Enjoy!

Tagged , , , , , , , , , , , , , | Leave a comment

Seafood with Lemongrass

Oh my, this was delicious. Delicious!!! The ingredients:

  • Shrimp, shelled, about 8 oz
  • Scallops, about 8 oz
  • Fish fillets, about 8 oz
  • Mussels, about 8 oz
  • Bamboo shoots, 1 can
  • Mushrooms, 8 oz
  • Green bell pepper, sliced
  • Thai basil, 2/3 cup
  • Lemongrass, copped, about 2 stalks’ worth
  • Sugar, 1 tablespoon
  • Fish sauce, 1/2 cup
  • Coconut milk, 1 can
  • Green curry paste, 1/2 cup
IMG_20161018_185429326_HDR

The ingredients.

First, you’ll want to prep the ingredients. I used fresh mussels, but you don’t have to. But if you do, you may want to wash them, and possibly debeard them.

IMG_20161018_192952190_HDR

Mussel prep.

The other seafood is easier to prepare.

IMG_20161018_192946167

Seafood prep.

Put the seafood in the pan, along with some oil, and saute on high heat for 2 minutes or so.

IMG_20161018_194919150

Seafood in the pan.

This should be enough time for you to cut and slice the mushrooms and peppers.

IMG_20161018_193011120

Veggie prep.

Then add them to the pan as well, along with all the other ingredients.

IMG_20161018_195731849

Veggies in the pan.

IMG_20161018_201610338_HDR

Along with everything else.

Cook until everything is done and the vegetables are at your desired texture. Enjoy! This dish is amazing.

IMG_20161018_203111280

Seriously: yum.

Tagged , , , , , , , , , , , , , , , , | Leave a comment

Square Thai Omelets

These were yummy, but I couldn’t get them to be square – they ended up as more of a scramble. Sorry. The ingredients are:

  • Pork, 4 oz, ground
  • Shrimp, 4 oz, ground
  • Eggs, 6, beaten
  • Garlic, 1 clove, minced
  • Tomato, 1, chopped
  • Onion, 1, chopped
  • Carrots, 1/8 cup, chopped
  • Sugar peas, 2 tablespoons
  • Fish sauce, 2 tablespoons
  • Maggi seasoning, 1 tablespoon
  • Sugar, 2 tablespoons
  • White pepper, 1/4 teaspoon
  • Oil, 3 tablespoons
IMG_20170107_200826062

The ingredients.

The first step was preparing a few of the ingredients. I could but the pork ground, but I had to mince the shrimp myself. A knife was a relatively crude tool, but it worked well enough.

IMG_20170107_203119991_HDR

Mincing meat.

I sliced the peas along with the other veggies, and I liked it that way. But you do you.

IMG_20170107_203126359_HDR

Slicing veggies.

The next step starts with frying the garlic in a tablespoon of the oil.

IMG_20170107_203111922

Garlic in a pan.

Then add the meat.

IMG_20170107_203823911_HDR

Meat in a pan.

Then add the sugar, pepper, fish sauce, and Maggi seasoning.

IMG_20170107_204401575_HDR

More stuff in a pan.

Then add the veggies, and cook until your desired level of tenderness.

IMG_20170107_204952288_HDR

Still more stuff in a pan.

The rest is simple. In another pan, you’ll make four omelets. Add oil and about a quarter of the eggs.

IMG_20170107_205419741_HDR

Eggs in a pan.

Then add some of the goodness from the other pan.

IMG_20170107_210008231_HDR

The omelet in process.

You can try to make a square omelet, like I did, but you may end up with a scramble, like I did. Regardless, it’s good. Repeat until you’ve made everything, and enjoy.

IMG_20170107_212540143

Good stuff.

Tagged , , , , , , , , , , , , , , , | Leave a comment

Curried Shrimp

This dish was tasty. The ingredients were:

  • Shrimp, 1 pound (can be salad shrimp; they needn’t be large)
  • Onion, 1, sliced
  • Red and Green Bell Pepper, 1 each, sliced
  • Thai basil, 1 bag
  • Garlic, 6 cloves, minced
  • Sugar, 3 tablespoons
  • Fish sauce, 4 tablespoons
  • Oyster sauce, 2 tablespoons
  • Curry powder, 4 tablespoons
IMG_20160519_182916149_HDR

The ingredients.

This was so easy to make. In fact, you may spend the most time simply preparing the ingredients. Like so, with the peppers and onions:

IMG_20160519_184830949_HDR

Sliced.

Thai basil isn’t like regular basil. Substituting the latter for the former doesn’t really work. But if you have an Asian market nearby, you can look for fresh Thai basil there. It looks like this:

IMG_20160519_185337378_HDR

Thai basil.

As far as the cooking goes, start with the shrimp and garlic in the oil, and saute for a minute or two. You want the shrimp heated up, but remember: it’s already been cooked (it likely says so on the bag). Cooking it for too long will turn it to mush.

IMG_20160519_184951148

Start with the shrimp and garlic.

IMG_20160519_190041122

Adding the sugar, dish sauce, oyster sauce.

Then, add everything else.

IMG_20160519_190211563

Adding the veggies.

IMG_20160519_190338074

Adding the curry powder.

Cook until the veggies are crunchy or soft enough for your taste, and you’re done.

IMG_20160519_191046203

Eat it!

Tagged , , , , , , , , , , , , | Leave a comment

Thai Pineapple Curry With Shrimp

This dish is the first that I made with the help of my handy new homemade red curry paste. The ingredients are as follows:

  • Red curry paste (aforementioned; 4 tablespoons)
  • Coconut Milk (2 cans)
  • Shrimp (1 pound)
  • Pineapple (2 cups, crushed)
  • Fish sauce (1/2 cup)
  • Sugar (3 tablespoons)
IMG_20160330_171335344

The ingredients.

If you haven’t cut a pineapple before, this will show you the way.

IMG_20160330_171818872_HDR

Cutting a pineapple, part 1.

IMG_20160330_172243469

Cutting a pineapple, part 2.

IMG_20160330_172510997

Cutting a pineapple, part 3.

Once you’ve got the pineapple chopped – or maybe before, if you’re so daring – put the coconut milk in the pan and get it moving towards boiling.

IMG_20160330_173322840

Coconut milk, a pan, and fire underneath.

Oh – at the same time, you can add the red curry paste, the sugar, the fish sauce, and the pineapple chunks. Basically, everything except the shrimp.

IMG_20160330_174512052_HDR

The curry paste goes inside the pan, not underneath it.

IMG_20160330_174605495_HDR

Same with the sugar and the fish oil.

IMG_20160330_175144632

And the pineapple – in the pan, not in your hair.

Once the curry has been boiling for a while, feel free to add the shrimp. Now timing becomes important, because you don’t want to overcook the shrimp. Doing so will simultaneously turn them into a gelatinous mass and make them radioactive. So keep the heat on for 3-6 minutes after adding the shrimp, depending on how frozen they were when you added them.

IMG_20160330_180847463_HDR

Adding the shrimp.

And then you’re done – enjoy!

IMG_20160330_182923511

Yum.

Tagged , , , , , , , , , | Leave a comment

Gambas al Ajillo

Gambas al Ajillo (garlic shrimp) is a famous Spanish tapas recipe that is mesmerizingly delicious. These are the ingredients:

  • About a pound of frozen shrimp (roughly 25), heads and tails off, medium or large
  • 10 large cloves of garlic
  • Half a cup of olive oil
  • 1 tsp of red pepper flakes
  • 1 tsp salt
  • 1 tsp baking soda
  • Dry sherry, either a quarter cup or a third of a cup
  • Lemon juice
  • Black pepper
  • Chopped parsley for garnish
IMG_20160319_165233495

The ingredients

The first step is to finely chop the garlic, and add it to the olive oil.

IMG_20160319_170649695

Add that garlic!

Then let the shrimp marinate for a while. The longer they marinate, the more garlicky they’ll be, but 30 minutes is fine. This is also when you add the salt and the baking soda. The baking soda helps keep the shrimp crunchy, and together, the salt and baking soda help the shrimp retain their juiciness.

IMG_20160319_170958440

Marinate the shrimp.

Next, remove the shrimp and dump everything else in the pan. Cook the garlic for about five minutes on medium-high heat to bring out more of the flavor.

IMG_20160319_174712875

Cook the mixture (minus the shrimp).

Next, add the red pepper flakes, and cook for another minute or so.

IMG_20160319_174738262

Add the red pepper.

Add in almost everything else – the shrimp; the sherry; the pepper (to taste); the lemon juice (again, to taste). Don’t overcook the shrimp! About 4 minutes on the medium-high heat should be good enough.

IMG_20160319_175821491

Add everything else, except the parsley.

That’s plenty of time to chop the parsley for the garnish.

IMG_20160319_171454860_HDR

Chopped parsley!

Then add the parsley and you’re done. The shrimp are delicious, but the oil is too – it’s incredibly flavorful, and perfect for mopping up with a baguette.

IMG_20160319_180107095

Delicious.

Tagged , , , , , , , , , , , , | Leave a comment