Tag: #shrimp

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Thai Spicy Noodles, Pork, And Seafood Salad

Source: Heath McConnell
Servings: 2 servings

Prep Time: 15 mins

Cook Time: 10 mins

Ingredients

100 grams glass noodles, dried 

100 grams ground pork, minced 

2 small squid, sliced into rings 

6-10 prawns, uncooked, peeled and deveined 

1 large shallot, sliced lengthwise 

handfull cilantro, chopped coarse 

1 cup chinese celery, cut into 1/2″ length pieces 

1 tomatoes, sliced 

2 tablespoons Asian fish sauce 

2 tablespoons fresh lime juice 

1-1/2 teaspoon packed light brown sugar 

4 bird’s eye chilies-red, chopped 

1-1/2 teaspoon pickled garlic juice 

3/4 cup cashews (1/4 pound), crushed 

Notes / Directions

Soak the glass noodles in a bowl of water for 10 minutes, or follow directions. Drain, cut, set aside. 
Cook the pork in a pan of boiling water for 1-2 minutes until cooked, then drain and set aside. 

Cook the squid in a pan of boiling water for 2-3 minutes until cooked, then drain and set aside. 

Cook the prawns in a pan of boiling water for 1-2 minutes until the shrimp change color, then drain and set aside. 

To make the spicy sauce, mix the fish sauce, lime juice, sugar, chilies, and pickled garlic juice together in a bowl until the sugar has dissolved, set aside. 

Cook the noodles in a pan of boiling water for 1-2 minutes until soft and cooked. Drain and rinse in cold water and drain again. Transfer to a bowl, add shrimp (prawns), squid, pork, onion, cilantro, celery, tomato, and the sauce and mix well. Sprinkle with the cashews and serve. 

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Coconut Serrano Shrimp Sauce/Soup on Rice Noodle 


It’s a cross between a soup and a noodle dish, but definitely needs a bowl. 

It’s been FOREVER since I’ve made shrimp at home for the kids. Today I decided to make them some. 

Serves: 4

Time: 30min
Ingredients:

  • 1 pound of shrimp (I used 71/90), deveined and tails removed 
  • 1 Tbls chopped garlic
  • 2 Lrg green onions sliced (4 if regular size)
  • 2 Lrg Serrano Chilies, chopped (seeds included)
  • 1 Tbls Cilantro, chopped 
  • Dash of lime
  • Brown sugar (I used a palm size amount)
  • 1 Tbls butter
  • Rice noodles

Directions:

  • Boil enough water to cover noodles and soak them for 20 minutes. 
  • Sauté the garlic and shrimp
  • Add can of coconut milk, brown sugar, green onions, chilies and cilantro
  • Bring back to a boil and stir 1 minute
  • Place noodles in bowls and ladle shrimp and sauce over noodles 
  • Serve

This could make a wonderful soup with the shrimp and some crab added. Your choice. 
Enjoy. 

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Campfire Citrus Shrimp, Andouille Sausage and Corn

 
Ingredients

  • 1/3 cup fresh lime juice 
  • 1/4 cup fresh orange juice 
  • 2 tablespoons soy sauce 
  • 2 tablespoons honey 
  • 2 garlic cloves, minced 
  • 2 teaspoons fresh ginger, grated
  • 2 tablespoons sugar 
  • 1/2 cup lightly packed fresh Cilantro, chopped 
  • 1/4 teaspoon black pepper 
  • 2-6 ears corn, small ears 
  • 1 1/2 pounds shrimp, peeled and deveined  
  • 4 Andouille Sausage, sliced in 1″ chunks
  • 4 cups couscous, cooked

Notes / Directions

Combine the first 9 ingredients in a heavy-duty, zip-top plastic bag, add the shrimp and marinate for one hour. Place the corn in a such oven, add the andouille Sausage, pour the shrimp mixture over the corn and sausage to cover it.  

At campsite, Place sealed Dutch oven directly on hot coals, or in a BBQ with the coals piled all around the Dutch oven (or cook in a 450° oven if at home); cook 20 minutes. Serve over couscous.

I have a kid who hates seafood, so I used the same marinade recipe for 6 chicken thighs. I poured chicken and marinade from the bag into heavy-duty foil, sealed and placed directly on the coals next to Dutch oven, as seen in picture above.   

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Orange Pepper Sauce Shrimp Sticks


Prep Time: 30 mins
Cook Time: 10 mins


Ingredients
1 pound 11-16 whole Gulf Shrimp 
1 pound 16-22 de-veined Shrimp 
2 pounds 28-34 head on whole Shrimp 
1 cup vegetable oil 
1 cup orange juice 
2 teaspoons honey 
2 teaspoon ground cumin 
4 garlic cloves, minced 
1 tablespoon worcestershire sauce 
1 teaspoon cayenne pepper 
1 teaspoon Crushed Red Pepper 
2 tablespoons cilantro leaves 
3 large Jalapeños, cut in peices 
3 Habanero, quartered 
4 tablespoons Orange Marmalade 


Notes / Directions
Leaving the shells on helps make shrimp juicy!
Leaving the shells on helps keep the marinade from being to spicy if using the *SPICY* additions. 

Skewer shrimp and place in a rectangle pan ready for marinade. 
Combine a all ingredients except marmalade and pour over shrimp. 
Let sit refrigerated for about a half hour. 
start coals and move to side when ready, as indirect heat. 
When marinaded shrimp is ready, pour off marinade into a saucepan and save. 
Place shrimp on grill, INDIRECT HEAT, and turn after five minutes. 

Orange Pepper Sauce
Put the reserved marinade on med high heat and add the marmalade. 
Whisk continually as you bring to simmer. 
Use as dipping sauce or pour over finished shrimp. 

Skewer pineapple and veggies and grill to compliment shrimp.