Life Without Alu?: Buying and Preparing Shrimp

Showing posts with label Buying and Preparing Shrimp. Show all posts

Friday, 22 March 2019

Quick Weeknight Dinner - Shrimp Stir Fry

Prepare this quick and healthy Shrimp stir fry for your weeknight dinners. This delicious dinner gets ready within 15 minutes. Serve with homemade garlic aioli.

I think this stir-fry is the perfect solution to enjoy a warm hearty dinner when we are running late from office or not feeling well. Instead of thinking of a take-out why not prepare something which is fresh, nutritious and in your budget. You can substitute the shrimp with chicken or add sausage of your choice. This is so versatile that you can easily mix and match the ingredients and enjoy this whenever you want. I always keep a frozen shrimp bag in the freezer and whip up quick dishes with that. They thaw quick and you can easily peel the tail off.

I also keep a pack of frozen vegetables in the freezer, they come handy as well.

The Garlic adds a ton of flavor in the dish as well and the garlic sauce makes it scrumptious. Do not substitute the butter with canola/ vegetable oil because it contributes to the flavor. Also, use a good quality non stick pan or wok so that the delicate shrimp and vegetables don’t stick on the bottom.

I have been so busy lately, Debarshi got me the latest Game of Thrones book – Fire and Blood and it is so interesting that I have not been able to write much for my blog. I finally put down the book for a breather to prepare this stir fry for dinner and that’s when I thought, I should add this recipe on my blog.

You can leave the tails on or off according to your personal preference. If you are adding the shrimp (not cutting into cubes), make sure to cook them through. How will you know? The color will change to pink. If you are increasing the portion, make sure to fry the shrimp in a single layer so that every piece gets a chance to cook through properly. Also, do not overcook, keep the vegetables handy and as soon as the shrimp changes color, add them.

This delicious stir fry also comes handy when you are trying to control your carb portions. So all low carb (keto) dieters can enjoy this as it is. For the happy carb lovers, some fried rice/ noodles pairs deliciously.

Ingredients:

Butter – 2-3 tablespoons
Bay leaf - 1
Garlic – 2, minced
Whole Red Chili - 2
Jumbo Shrimp – 6, peeled and deveined and cut into bite size cubes
Mixed vegetables – 1 cup
Soy Sauce – 1 teaspoon
Salt – ½ teaspoon (or to taste)
Freshly ground Black Pepper – ½ teaspoon

Directions:

Heat a large skillet over medium heat.
Add Butter and as soon as it melts add the Garlic, Bay Leaf and Red Chili (crush it).

Add Shrimp and season with Salt and Pepper. Cook until pink, about 5 minutes.

Add the mixed vegetables - broccoli, peas, carrots, bell pepper and increase the heat to high. Cook for 2-3 minutes until the moisture evaporates.

Add the Soy sauce and mix.
Serve hot with homemade Garlic Aioli.

Tip: Be quick while frying the vegetables as we don’t want to over cook the Shrimp. If there is too much water, transfer the cooked Shrimp (pink in color) to a bowl. If you think that by the time the sauce will reduce the vegetables will overcook, simply transfer the sauce to another pan and heat on high. Sauté the vegetables to dry them up. Transfer to the bowl along with the shrimp. Once the sauce reduces to a few teaspoons pour it over the shrimp and vegetables. Do not throw out the sauce because it may look like a watery mess but it has all the lovely fragrances of spices and garlic.

Some tips and recipes you can prepare with Shrimp:

Debjani Moitra

I am a daughter, wife and now a mom! I love cooking and baking and the idea behind this blog is simple. To share all those food recipes I know. Our mom's and grandma's are excellent cooks right? We love the food prepared by them, it's as if their cooking makes our DNA. So, why cook and remember only special gourmet recipes? Life Without Alu? is a celebration of their lives and their love for us by the one medium they knew best - Food! and of course no food is complete without the starch - the star of the show - Potatoes!

Monday, 31 October 2016

Buttery Lemony Garlicky Shrimp Scampi Pasta

A couple days ago I was going through my cook book and I found an amazing recipe which I haven’t prepared in a long time and I thought, this recipe should be on my blog because this creamy garlicky pasta is an amazing date night treat. So foodies, I present to you - Buttery Lemony Garlicky Shrimp Scampi Pasta.

Now let me tell you that this flavorful pasta is a very popular dish often served in restaurants and if you like to cook this can be a very good opportunity to impress your loved one. While trying a new recipe or dish always remember to check for ingredients which you may be allergic to. Certain seafood’s like Crab meat or Shrimp are not for everyone so, I always advise to ask your guests/ family members for any allergies they may have. For those who love Shrimp but have never had an Italian pasta before, this can be a very good meal to start with. Plus, your Date may be reluctant for a big piece of steak but a leaner protein will certainly be more acceptable. I have prepared this pasta quite a few times as a Date Night dinner for Debarshi and it always turns out pretty good. All you need to do is prepare the pasta and serve it with a piece of French bread or a bowl of salad, fill up two glasses with your favorite drink and enjoy a candlelight dinner with your date.

I love that this pasta recipe is so different than my Chow Mein recipe in which we used a lot of vegetables, meat and sauces and we prepared the pasta by stir-frying it with different ingredients. Now this pasta is prepared in a totally different way. We will use Parsley and Lemon which will create a fresh and citrusy flavor while the Shrimps and Garlic will bring a unique sea food aroma in the entire dish. We will begin by first cooking the Shrimp in the spices and then prepare a creamy sauce of Butter, Olive Oil, Shrimp Shells’ water, Garlic, Parsley and Lemon. The Shrimps will be then mixed with the thin Linguine Pasta and cooked in this scrumptious sauce.

This recipe also introduced me to a new herb – Parsley, which I have never used in India. Indian cuisine uses a variety of herbs, Cilantro and Mint being the two most common of them. When I saw Parsley the first time I actually confused it with Cilantro as the two look so much alike. However, Parsley has a very different taste than Cilantro. Now, if you are unable to get any fresh Parsley you can use the dried one which is easily available in any grocery shop in the spice aisle. This brings us to my favorite part of the recipe - Spice Mix.

I found that there are readymade spice mix packages of this pasta readily available in the market. I have used this a couple of times and it works great. The spice package is usually labelled as ‘Shrimp Scampi seasoning mix’ and I always use the brand ‘McCormick’. If you cannot find this particular brand, you can still use any other brand you may find with just a small additional step which is, cross check the ingredients included in the mix. Sometimes the spice mix may not have all the ingredients in it so always check and buy any ingredients which we need for the recipe at the same time. Also, for a new cook peeling and deveining the Shrimp can be overwhelming. Many stores have people assigned in the meat section to do this task for you. You will need the shells for the Pasta so don’t forget to take them back.

This Pasta can be easily prepared in 15- 20 minutes so you may want to arrange the table, candles etc. before you start cooking. While preparing this dish for the first time, I would recommend you to follow the recipe as it is because the Butter and All Purpose Flour Linguine Pasta gives it the actual restaurant flavor. Once you get familiar with the taste and cooking method don’t be afraid to improvise. You may use any other type of pasta available in your pantry and if you are cutting on calories you can even choose Wheat Pasta and cook with Olive Oil instead of Butter. For your convenience I have also added a guide on ‘How to Cook Perfect Pasta’.

Try it and let me know how it turns out. Bon Appetit!

Ingredients:

Linguine (Angel Hair or other pasta) - 8 Ounces
Olive Oil - ¼ Cup
Butter - ¼ Cup (½ stick)
Large Shrimp - 1 Pound, peeled and deveined, reserve the shells
Garlic Cloves - 6, grated
Onion - ¼ cut in cubes
Red Pepper Flakes - 1 Teaspoon
Salt - ½ Teaspoon
Freshly Ground Black Pepper - ½ Teaspoon
Parsley - 1 Small Bunch, leaves chopped
Lemon - 2, juice + zest or 2 Tablespoons White Wine

Let’s Prep:

In a bowl, combine the Garlic, Lemon Zest and Juice (of 1 Lemon), Olive Oil, Red Pepper Flakes, Salt, Pepper and the Shrimp.
Set aside to marinate.

Let’s make the Shrimp stock:

Heat a small pot, over medium heat
Add the Shrimp shells and Onion.
Cover with water and bring to a boil.
Reduce the heat and simmer for 20 minutes.
Strain into a bowl and discard the shells and the onion.

Tip: If you forget to reserve the shells or don't want to do this step, add ½ teaspoon Onion Powder in the Shrimp marinade.

Let’s cook the Pasta:

Bring a large pot of water to a boil over high heat and add a generous amount of salt.
Add the Linguini and cook until just tender, 2 minutes less than instructed on the package.
Drain and reserve ½ cup of cooking water.
See the tips on ‘How to Cook Perfect Pasta’.

Directions for Shrimp Scampi:

Heat a big pot over high heat.
Add the Butter.
Remove the Shrimp from the marinade (but reserve the marinade) and add the Shrimp to the pot.
Cook until they turn pink and start to caramelize, about 3 minutes, stirring it occasionally.

Remove the Shrimp from the pot to a plate and add the reserved marinade.
Let it cook for a few minutes then add about 1 cup of Shrimp Stock and about ½ cup pasta water.
Continue to cook until this sauce reduces by half.

Add half of the chopped Parsley and check the acidity. If you want more acid add the Zest and Juice of the second Lemon and stir to combine.
Adjust the seasoning with Salt and Pepper.
Add in the Shrimp, rest of the chopped Parsley with the Pasta and toss to combine with the sauce.
Turn out into a serving bowl and serve immediately.

Tips:

Use a package of Garlic Butter Shrimp Scampi Seasoning Mix. Check the ingredients of the package it should have the following: Garlic, Red Pepper Flakes, Salt, Butter and Parsley. If anything is missing, then buy those ingredients otherwise this package is sufficient to prepare the pasta.
You can use 1 stick of Butter instead of Olive Oil for more taste.
If you want to cook ahead, fry the shrimp, reduce the marinade with the pasta and shell water and cook the paste before hand. Before serving, microwave the shrimp and pasta to warm them up, heat the sauce and add everything together. Fry for a few minutes so that everything mixes nicely. Sprinkle the leftover chopped parsley and serve.

Make it Healthy:

Use only ½ cup of Olive Oil to prepare the pasta.
Use a Wheat Pasta.

How to Cook Perfect Pasta

Recommend reading:

Debjani Moitra

Monday, 1 August 2016

Buying and Preparing Shrimp

Attention Shrimp lovers! These tips are going to make you fall into love with Shrimp so much that you will develop deficiencies by not eating anything else!

Follow these simple tips to prepare perfect Shrimps every time:

You may use wooden or metal skewers for grilling the Shrimps. Be careful not to poke the skewer on your fingers.
Always leave a small gap between each Shrimp so that they can get cooked thoroughly on all sides.
Do not re-use the plates in which you kept the raw Shrimps. Always transfer the grilled Shrimp to a clean platter. This will prevent any cross contamination of germs from the raw Shrimp.
Before cooking Shrimp for guests or your Date, always ensure they are not allergic to it.
I always try to buy fresh Shrimps whenever we decide to grill. However, frozen Shrimps are also a good option.
To thaw a frozen Shrimp, put them in a colander and run cold water over them until they get thawed. Do not use hot or even lukewarm water as Shrimp thaws fast.
Do not refreeze the Shrimp as its texture deteriorates quickly.
I prefer to buy Jumbo Shrimps for grilling as they are easier to thread onto the skewer.
You can grill Shrimp with or without their shells. Personally, I don’t like peeling Shrimp so I prefer to buy peeled and deveined Shrimp from the market.
Shrimp cooks swiftly so always set a timer while grilling or cooking Shrimp. Also keep a close eye as it gets tough if left on the grill for long.
If the Shrimp has been cooked perfectly the shell around the tail will come off neatly.

Happy cooking!

Recommended Reading:

Debjani Moitra

Grilled Salmon with Shrimp and Peppers

Photo and Recipe Courtesy: Dr. Debarshi Chatterji

This weekend Debarshi prepared a delectable dinner. He grilled a Salmon fillet with Shrimps and Peppers and it was so good that I couldn’t resist myself from sharing the recipe. This is a delicious quick recipe and if you like to cook this can be a very good surprise for your next date night. Serve these with a loaf of French Bread and a drink of your choice.

Make it even special, make some homemade Bread and brew some Unsweet tea. Arrange some flowers and candles on the table and put on some light music. Make every date night special with these easy recipes.

Ingredients:

For the Salmon and Peppers:

Salmon Fillets – 1 Pound
Tandoori Masala - 3 Tablespoons
Onion Powder - 1 Teaspoon
Garlic Powder - 1 Teaspoon
Ginger Powder - 1 Teaspoon
Red Chili Powder - 1 Teaspoon
Salt - (To Taste) About ½ Teaspoon
Black Pepper Powder - 1 Teaspoon
Garam Masala - 1 Teaspoon
Turmeric Powder - ½ Teaspoon
Olive Oil – 4-5 Tablespoons
Peppers – 2-3 small Red and Yellow peppers with one Poblano pepper

For the Shrimp:

Tandoori Masala - 2 Tablespoons
Onion Powder - 1 Teaspoon
Garlic Powder - 1 Teaspoon
Ginger Powder - 1 Teaspoon
Red Chili Powder - 1 Teaspoon
Salt - (To Taste) About ½ Teaspoon
Black Pepper Powder - 1 Teaspoon
Garam Masala - 1 Teaspoon
Turmeric Powder - ½ Teaspoon
Olive Oil – 3-4 Tablespoons
Shrimp - ½ Pound
Yogurt – 1 Cup

For serving:

Lemon – 1, cut into wedges

Let’s do a little prep:

For the Salmon and Peppers:

In a small bowl mix all the spices (Tandoori Masala, Onion Powder, Garlic Powder, Ginger Powder, Red Chili Powder, Salt, Black Pepper Powder, Garam Masala, Turmeric Powder) with the Olive Oil.
Brush this marinade all over the Salmon and the Peppers. Use all of the marinade as a lot of it drips while grilling.
Cover and refrigerate for at least an hour.

For the Shrimp:

Take a big bowl and mix all the spices (Tandoori Masala, Onion Powder, Garlic Powder, Ginger Powder, Red Chili Powder, Salt, Black Pepper Powder, Garam Masala, Turmeric Powder) with the Olive Oil and Yogurt.
Add shrimp to the bowl, and stir until evenly coated.
Cover and refrigerate for at least an hour.

Directions for Grilling the Salmon and Peppers:

Make sure to use a clean grill and keep an oven safe dish lined with an aluminum foil nearby to transfer the grilled Salmon and Peppers.
Preheat the Grill on high heat. (Keep one of the burners on medium heat if you want to cook the Shrimps at the same time.)
Oil the grates with a cooking spray (oil it well to prevent any sticking).
Arrange the Salmon (skin side) and the Peppers on the Grill. Brush the marinade over the fish liberally.
Cook for 6- 8 minutes and very carefully and gently turn sides.
Lower the heat to medium high.
Cook the other side for another 6- 8 minutes or until the fish flakes easily with a fork.
For the Peppers you may want to keep them for 3-8 minutes until they look charred and the skin softens.

Directions for Grilling the Shrimp:

Use a clean part of the grill, removing any burnt pieces.
Preheat the Grill on medium heat.
Oil the grates with a cooking spray (oil it well to prevent any sticking).
Thread the Shrimps onto skewers. Pierce once near the tail and once near the head.
Cook for 5-7 minutes and keep turning sides for an even cooking.
Keep grilling until the Shrimps look opaque and take off the grill to keep them moist.
Serve the Salmon, Shrimp and the Peppers with a Lemon wedge.

Tips:

You may want to keep one part of the grill on medium heat and put the Shrimp on it right when you are cooking the Salmon and Peppers. This will cook the Shrimp slowly and it will still be warm when the Salmon and Peppers are done.
You may discard the marinade or reuse it to grill something else.
If you're using wooden skewers, soak them in water for 20 minutes before grilling.
I like to use Metal skewers, these are comparatively expensive than the wooden skewers but they are sturdier and more durable. Plus, they don’t require soaking in water. Now my skewers don't have a wooden grip so I always use mittens for holding them because they get very hot on the grill.
Do not re-use the plates in which you kept the raw fish. Always transfer the grilled fish to a clean platter. This will prevent any cross contamination of germs from the raw fish.
Before cooking Salmon or Shrimp for guests or your Date, always ensure they are not allergic to it.