weekly_food_challenge | Entries tagged with seafood: prawns/shrimp

Wah, this challenge couldn't come at a worst time -- my dietitian's forbidden me onions for this month! But I wanted to share this recipe with y'all because onions are so important and I love them a lot. Like the holy trinity in Creole food, onions are also essential to Bengali cooking (along with ginger and garlic.) Growing up, I would watch my grandmother make chingri dopiaza on special occasions -- though onions are the definition of everyday food, shrimp can get expensive.

I think in Bangladesh, they used prawns in this recipe, but in the US, I use shrimp because that's what's easily available. (Please don't put me on the spot about the differences between shrimp and prawns -- I know there are physical differences, but there's also the divided by a common language thing.)

( Recipe under the cut. )

digitalraven

Most of my American cooking is SoCal Mexican foods I ate in San Diego and later made a version (or a pale imitation) of at home.

Makes 4 burritos
Prep time 2 hours
Cook time 5 mins

Equipment

Couple of small bowls
Frying pan/Skillet

Ingredients

350g king prawns
4 large flour tortillas
250g rice¹
3 limes
Salt & pepper

Marinade

2 tbsp olive oil
2 chipotle peppers, chopped (or 2 tsp chipotle paste)
1 tsp ground cumin
1 tsp ground coriander
½ tsp hot chili powder
1 clove garlic, crushed

Salad

340g (1 can) sweetcorn
2 bell peppers (I had 1 red, 1 orange)
3 scallions
Large bunch coriander leaves

Method

Juice two limes, and combine with the marinade ingredients. Season with salt & pepper to taste.
Stick the prawns in a bowl, cover with the marinade, and mix through. Cover and leave it in the fridge for at least two hours.
For the salad, remove the whites of the scallions, chop them and the peppers into sweetcorn-sized pieces. In a bowl, mix together the other veg with the sweetcorn, season well with salt, and squeeze over the juice of the remaining lime.
Cook the rice accordingly. If you’ve got plain white (long grain or basmati), mix through the juice of another lime and some chopped coriander leaves to give it a kick.
Stick the skillet over high heat, remove the prawns from the marinade, and cook for a couple of minutes a side.
Give the tortillas a minute in the microwave under a paper towel to soften.
Assemble: Take a tortilla, top with ¼ rice, ¼ prawns, and a couple of tablespoons of the salad. Fold the sides in, and roll into a burrito.

A bag of Tilda lime & coriander rice works wonders. ↩

davegodfrey

Today I followed a recipe.

Ingredients:

1 can water chestnuts, drained
4 Spring onions, roughly chopped
1 onion, roughly chopped
1 tomato, eighthed
250g Mange tout
1 cucumber, halved deseeded and diagonally sliced 5mm thick
3 cloves of garlic, chopped
Groundnut oil
4 tablespoons vegetable stock
1 tablespoon rice vinegar
1 tablespoon Thai Fish Sauce or Soy Sauce
5g sugar

What you're supposed to do:

Heat the oil in the pan, add the garlic and fry until golden brown.
Add all the ingredients except the spring onions and fry for 2-3 minutes turning continuously.
Add the spring onions and fry for 30 seconds.

Serves 4

What I actually did:

Decide there wasn't any protein, so buy some prawns.
Forget to buy the onions, and rushing out at 8pm to get them, decide not to bother with the ordinary onion.
Heat the oil in the pan, add the garlic and fry until golden brown.
Boil some noodles with a stock cube and use this instead of vegetable stock.
Add all the ingredients, replacing "a tablespoon" with "a slosh" and "4 tablespoons" with "probably too much but I don't care".
Decide not to bother with the extra onions at the end.
Realise you've forgotten to add the water chestnuts until after you've served.
Stir fry these for about a minute in the rest of the stuff you haven't served.

Serves 2.

Verdict:
Needs more garlic and more vinegar. Goes quite nicely with DBC's "Chesil", a "straw-blonde Pilsner-style real ale".

ETA:

5: Discover cucumbers don't count for this week's challenge, cry.

missdiane

I didn't have a grand plan to spend most of the day cooking Italian fare, but that's what ended up happening. Since I wasn't going to Trader Joe's this week - I made my own cranberry-pistachio biscotti for dipping into coffee in the mornings, using this recipe. I tasted some of the edge bits before the second baking and the flavor on them is fabulous. The only changes to the recipe is subbing 3/4 cup whole wheat flour for part of the white and using orange-flavored dried cranberries - interestingly enough from the last Trader Joe's trip - which they are YUMMY.

The next thing I made were some zucchini basil muffins - using this recipe - since with my new workplace, it's going to be easiest to pack bento-style lunches that don't necessarily need to be refrigerated and have plenty of grabbable foods. I'll have to say they turned out merely ok - they seem to be missing something but I can't quite put my finger on what. Maybe some cracked black pepper or mixing in some of the parmesan instead of only sprinkling it on top.

The last thing I made was a no-recipe-needed pasta dinner for one. I cooked up some orecchiette pasta in one small pan while I prepped the rest of the ingredients and cooked them in a saute pan. Then when the pasta was mostly done, I drained it and dumped it in the saute pan to soak up the liquid. Note to those who haven't used orecchiette before - it takes longer than usual to cook. Most dried pastas are good at about 8-9 minutes but I am very glad I looked at the packaging because it did take the full 13 minutes to get to mostly al-dente.

( Some pictures of the day's work )

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Weekly Food Challenge

A challenge for cooks every Wednesday

Entries tagged with seafood: prawns/shrimp

Challenge # 19: Chingri Dopiaza (Shrimp & Onion Curry)

Chipotle Prawn Burritos

Thai Sweet and Sour Vegetables

Challenge 2 - Italian

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