Shrimp & Asparagus with Quinoa

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The combination of Shrimp & Asparagus together is one of my favorite things. When I found some really delicate Asparagus, I decided to make this into a delicious Easy Weeknight Meal! This is going to be paired with quinoa, onion, minced garlic, parsley, red chili & paprika and finished with a vegetable broth.

Watch the video to see how to prep Asparagus and the woody bits at the bottom can be thrown into a stock pot with other left over bits to make stock.

Shrimp and Asparagus is a marriage made in heaven and paired with garlic and paprika and tossed together with cooked Quinoa is so hearty and healthy. This recipe can be eaten hot or cold and leftovers make a great lunch!

You can use as much Shrimp as you like in the dish. If making this as a buffet style salad you can use smaller salad shrimp or even finely dice the shrimp post cooking so it’s evenly distributed throughout the quinoa!

Because this is an Easy Weeknight Meal recipe, it’s designed to prepare it in the shortest possible way without sacrificing the delicious.

Serve warm or cold

Shrimp & Asparagus with Quinoa

Ingredients

  • Olive Oil
  • 1 cup diced Onion
  • Handful of Asparagus
  • 500 gms, 1 lb shelled and deveined Shrimp
  • 2-3 cloves of Garlic minced
  • 1 red chilli, sliced
  • 2 tsps smoked Paprika
  • 1 cup Quinoa
  • 2 cups Vegetable stock
  • Salt to taste

Instructions

  1. Heat the olive oil and sweat the onions
  2. Make room in the pam and allow the asparagus to caramelize in the heat
  3. Add the shrimp, the garlic and the red sliced chilli
  4. Add the paprika and mix well
  5. Cook till the shrimp is just cooked
  6. Remove the asparagus and shrimp and add more oil to the empty saute pan
  7. Lightly fry the quinoa and add the stock and bring to the boil
  8. Add salt only if required cover and cook for 18+ minutes till the quinoa is cooked
  9. Add more stock if the quinoa starts to dry out
  10. Fold in the Asparagus and Shrimp mixture when the Quinoa is cooked and all the stock has evaporated
https://kravingsfoodadventures.com/shrimp-asparagus-quinoa/

THAI GREEN CURRY Mussels

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I don’t cook Mussels all that often but my husband just purchased a lovely batch of Mussels from Prince Edward Island and I decided to treat them to some Thai Treatment with in this delicious recipe of Thai Green Curry Mussels. These shells are going to cook up in a delicious Thai Green Paste and they will open up with the heat and inherit those unique Thai flavors!

 

He bought about  2 lbs and 12 oz and they need to be cleaned and inspected. I’m going to scrub all the crud off with some steel wool and discard any shells that are open or cracked. Some of them will have something that looks like a beard, just tug on them to remove them. It’s typical to lose a few ounces in shells that are cracked or open. It’s great if you have the luxury to hand pick your mussels, mine just came in a package and I’m left with about 2 lbs of useable shells.

 

In my wok, I’m going to add 1 tbsp of Coconut oil and saute 1 ½ cup of shallots. Next add some Thai Red chilies and follow that with 4 tbsps of Thai Green Curry paste. Please note that both my chillies and my Green Curry paste were previously frozen. You know how I always tell you that you can make extra and freeze it or throw leftovers in your freezer? This is where I get a chance to practice what I preach. The green curry paste does get slightly darker once frozen, but the aroma as it hits the oil is incredible! And of course you can also use store bought paste.

I’m also going to add a tbsp of fish sauce and dump all the Mussels in. I love to watch them open up with the heat at this stage. Add 200 ml of Coconut Milk and stir. Taste for salt and add more fish sauce if required. I’m going to stir this a few times to ensure the mussles take in all those Thai flavours and cook for about 7 – 10 mins. Enhance the flavor with some fresh Thai Basil leaves and this is ready to devour and shellabrate!

THAI GREEN CURRY Mussels

Ingredients

  • 2 lbs cleaned Mussels
  • ½ cup sliced Shallots
  • 3-4 Thai Red Chillies
  • 4 tbsps Green Curry Paste
  • 1 tbsp Fish sauce
  • 200 ml Coconut milk
  • ½ cup Thai Basil leaves

Instructions

  1. Saute the Shallots & red Chillies
  2. Add the Thai Green Curry paste and saute
  3. Add the fish sauce
  4. Add the Mussels and stir to coat
  5. The Mussels will start to open up
  6. Cook for 10 - 15 mins
  7. Add Coconut Milk & more fish sauce if required
  8. Add Thai Basil leaves
https://kravingsfoodadventures.com/thai-green-curry-mussels/

Green Chilli SHRIMP LOLLIPOPS

View my step-by-step video

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The holidays are here and I wanted to kick things up a notch by throwing a Red & Green Party. I asked my friends to dress up in Red & Green and thought it was only fair that I serve them red & green themed appetizers as well. I’m going to be serving Green Spinach Mini Idlis with Red Chilli Garlic Sauce, Red Chicken 65 in Cucumber cups & Green Chilli Shrimp Lollipops. Please check these other recipes out too!

Ok I’m not even kidding this is probably one of the most delicious green Chilli Shrimp Lollipops you’re ever eaten. Prepare to impress! You know how at every fashion show you have a showstopper, this is the show stopper of your party. I’m going to stick my Shrimp on a skewer, bathe it in a delicious Green Chilli & Coriander batter, and then serve it with a fresh red chilli garlic dipping sauce. It’s to die for! This recipe makes about 32 lollipops, and while this may sound a lot, my son could easily eat this in no time! In this recipe I use the same technique as I did with my Firecracker Shrimp. Little incisions are made in the Shrimp to straighten it out.

Chilli Garlic Sauce – https://www.youtube.com/watch?v=9xAtqX8ifws

Green Chilli SHRIMP LOLLIPOPS

Ingredients

  • 600 gms of Tiger Shrimp(about 1 lb 3 oz)
  • 3 green Chillies
  • 4 cloves of Garlic
  • Juice of a Lime
  • 2 handfuls of fresh Coriander
  • 1/2 a cup of Gram flour
  • 1/4 cup of Rice flour
  • Water
  • 1 tsp Cumin powder
  • 1 tsp Chat Masala
  • 1 tsp white pepper
  • 2 tbsps finely chopped Coriander
  • Few thinly sliced Chillies
  • salt to taste.
  • Oil for frying

Instructions

  1. Prepare the Shrimp by peeling and deveining them
  2. Make a tiny incision on the inside of the Shrimp so they are able to straighten out
  3. Pat the Shrimp dry
  4. Prepare the Chilly paste by grinding 3 green Chillies together with 4 cloves of Garlic, the juice of a Lime and 2 handfuls of fresh Coriander. Grind this to a paste, and add a little water as required
  5. Add 1/2 a cup of gram flour, together with a 1/4 cup of rice and add water just a little bit at a time till all the lumps are removed
  6. Add 1 tsp Cumin powder, 1 tsp Chat Masala, 1 tsp white pepper & salt to taste. Add the green paste and stir well to incorporate
  7. Also add about 2 tbsps of fresh coriander very fine and I’m going to add that in together with a few slices of green chilly for an extra kick.
  8. Skewer each Shrimp with a wooden skewer
  9. Pour your batter into something that is narrow I like to use a narrow cup
  10. Heat the oil, and dip your shrimp in the batter scraping a little off the sides so when it looks you see a bit of the shrimp and it doesn’t just look like a corn dog.
  11. These need about a minute to cook
  12. Serve them with any red hot sauce of your choice, my favorite is a Red Chilli Garlic sauce that really compliments well - https://www.youtube.com/watch?v=9xAtqX8ifws
https://kravingsfoodadventures.com/green-chilli-shrimp-lollipops/

Chinese style Crab Noodle Salad

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A cold Chinese Style Noodle Salad is really going to hit the spot today. Gluten free rice noodles are going to be tossed together with imitation crab, tinned button mushrooms, spring onions and dressed in a delicious and nutty Salad dressing. Topped with some bean sprouts for crunch! Hi everyone I’m KA and today is all about rice noodles that are easy to prepare and gluten free. I just prepared a Thai Inspired Crab noodle Salad and my take on the Kani Salad which is a Japanese Crab salad. Both of those recipes will be at the end of this video and in the description. Because this recipe is so easy and there’s 0 cooking involved, I’m hoping that my 18 year old son will take a break from eating fast food to prepare this for himself at his residence in University.
I’m going to prepare my noodles by immersing them in hot water, draining them, running cold water on them and draining them again. In a smaller bowl, let’s mix 3 tbsps of light soya with 3 tsps of Vinegar with 3 tbsps of Sesame oil. Sesame oil gives a wonderful nutty flavour to the dressing. If this isn’t enough, add 1 tsp of sesame seeds, 1 tsps while pepper and 1/2 tbsp of chilli flakes. Slice the imitation crab in discs and the mushrooms in halves or quarters – however you prefer. Also slice 2 spring onions, bulbs and leaves. Add everything to the rice noodles and toss well to coat. Enjoy this salad cold and leftovers make a great lunch. This is also a great pot luck addition! Make sure to check out the other noodle recipes I prepared today – my Thai inspired Crab Noodle Salad and my Kani, Japanese Crab Salad.
Chinese style Crab Noodle Salad

Ingredients

  • 3 tbsps Light Soya
  • 3 tbsps Vinegar
  • 3 tbsps Sesame Oil
  • 1 tsp white Sesame seeds
  • 1 tsp white pepper powder
  • 1/2 tsp Chilli flakes
  • 2 Spring Onions
  • 150 gms imitation Crab sticks
  • 1/2 cup canned button mushrooms

Instructions

  1. Mix the light Soya, Vinegar, Sesame Oil, white Sesame seeds, white Pepper and Chilli flakes together to make a dressing.
  2. Add that to the noodles together with all the other ingredients
https://kravingsfoodadventures.com/chinese-style-crab-noodle-salad/

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Thai Crab Noodle Salad

 Watch my step-by-step video(coming soon)

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I love noodles, and my new fave thing to use are rice noodles. Not only are they gluten free and better for you than regular noodles, they are also really easy to prepare. My son just moved away to University and these are just some of the easy recipes he can prepare for himself and his roomies. This recipe for Thai style Crab Noodle salad uses imitation crab, the long strands in this prepared product come apart easily and look great in the salad. Now let me warn you this may be the hardest part of preparing this dish as it does take some time, I usually will prop myself in front of the TV to complete this task or better still, I pay my younger son to do this for me 🙂
Let’s prepare the noodles by immersing them in hot water for x mins. I’m making two more recipes today using these noodles a Chinese style Noodle Salad and Kani a Japanese Salad. You will find the links to these recipes at the end of the video. After the noodles are soaked, drain them and run them under cold water. When fill drained, add them to a bowl and leave to cool. I like to add 1 tsp of chilli oil just to make sure they don’t stick together.
Prepare the dressing by combining 100 ml of Lime juice with 100 ml of Fish sauce. Add 1 tsp of honey together with 1 tsp of chilli paste for hea. Also add 1 tsp of Chilli oil and mix. Add 1/4 cup each of chopped coriander and thai basil leaves to the bowl, 1 cup of sliced green Peppers and top with the dressing. Stir well to coat and enjoy the flavours –sweet, salty, sour and spicy all in one bite. I love to eat this salad as a meal and take leftovers for lunch, it’s the perfect cold salad and beats lining up at the microwave at work. Don’t go away just yet, check out my other noodle salads right here, a Chinese style noodle salad and Kani a Japanese Crab salad.
Thai Crab Noodle Salad

Ingredients

  • 150 Rice noodles cooked
  • 150 gms Crab sticks
  • 3 Spring Onions
  • 1/4 cup Cilantro
  • 1/4 cup Thai basil
  • 1 cup green pepper sliced
  • Dressing
  • 100 m Lime juice
  • 100 ml fish sauce
  • 1 tsp honey
  • 1 tsp chilli paste
  • 2 tsps Chilli oil

Instructions

  1. Make the dressing by combining the Lime juice, Fish sauce, Honey and Chilli paste.
  2. Pour this over the noodles and add all the rest of the ingredients
https://kravingsfoodadventures.com/thai-crab-noodle-salad/

Pomfret Rechead – Stuffed Fish

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RechadMasalaH5When you think about a Goan fried fish, visions of perfectly crispy fried fish in a red masala paste come to mind, and this recipe for Pomfret Rechad or Pomfret Rechado does not disappoint!. The name Rechado is derived from”recheio” is a Portuguese word  referring to a stuffing and typically this recipe is made by stuffing a fish with this luscious spice paste. This can also be used to marinate fish steaks and makes a wonderful shrimp or seafood chilly fry.

This spice blend is made from dried chillies, spices, fried onions and vinegar. As you may know, I am an admin and member of the Traditional Goan Foodies and before I settled on a recipe I could share with you I took a lot of suggestions and tips from our members that share their authentic recipes from their kitchens. In my opinion, these are the experts of authentic Goan cuisine. My mom does not have a documented Rechad recipe, or not one that I could find anyway, so I had to build this based on member suggestions and my memory of it’s taste.

I can’t remember if my mom used friend onions in the mix, but it seems to make a lot of sense as it provides depth of flavour for the stuffing. Typically Goan vinegar is used in this recipe, it’s not easy to find, and I like to use a 50% 50% blend of Coconut Vinegar and Red Wine Vinegar as a good substitute. Typically the paste is made with a combination of Kashmiri chillies that aren’t very spicy and something that is spicier like Byadgi  chillies, but I’m just going to use 30 Kashmiri chillies. I also like to clean the chillies and take the seeds out, some members advised against this as Kashmiri chillies aren’t very spicy and they rely on the seeds for the heat, but I do believe that keeping the seeds in reduce the impact of the red colour, so out they come!

In the recipe printed below, start with the dry ingredients, and then add the wet ingredients and grind to a smooth paste. I’ve got some beautiful white Pomfret, also called Pamplet in India but you can use any fish of your choice. Although not traditional, I prefer the deboned fillets. This recipe is super easy to follow.


Pomfret Rechead – Stuffed Fish

Ingredients

  • 30 Kashmiri Chillies - I like to deseed them
  • 2 tsps Cumin seeds
  • 2 tsps Peppercorns
  • 20 Cloves
  • 3 inch stick Cinnamon
  • 1 tsp Turmeric powder
  • 3 tbsps Jaggery
  • 1 tsp coarsecsalt
  • 1 tsp Tamarind soaked in 2 tsps of hot water
  • 16 cloves Garlic
  • 3 inch piece of Ginger
  • 1/2 cup Fried Onions
  • 1 cup Vinegar(I use 1/2 coconut and 1/2 Red Wine Vinegar)
  • Pomfrets or any other fish
  • Salt
  • Lemon juice
  • Additional fried onions for stufing
  • Semolina

Instructions

  1. Make the paste by first grinding the dry ingredients, followed by the wet ingredients
  2. Slit the fish, cleaning out all the organs, and marinate with salt and lemon juice for 10 mins
  3. Add some of the masala in the slit of the fish and also add some fried onions
  4. Add masala all over the fish
  5. Dredge in semolina and shallow fry till cooked and the skin is crispy
https://kravingsfoodadventures.com/pomfret-rechead-stuffed-fish/

Sushi and Ceviche at the Riu Palace Hotel

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Recently we visited the gorgeous Riu Palace Hotel in Costa Rica and I was lucky enough to get the Executive Chef, Rudolfo Garcia to show me how to make two kinds of sushi – the Spider roll and the California roll. I didn’t record the exact measurements and weights of the ingredients, but if you look at the video it’s easy to replicate once you know the process. Enjoy!


Shrimp Vindaloo

Watch my step-by-step videoShrimpVindaloo_PosterHNT

If you’re Goan( Goa is a state in India) there’s nothing more delicious than a Shrimp Vindaloo or Vindalho. This is an authentic recipe using the spice paste recipe from our family recipe books. While this dish may sound very hard to prepare, it’s really not. Follow my simple steps below and watch the video for more step by step instructions. Vindaloo is traditionally made with Pork, but these Chicken, Mutton Shrimp are very popular. Since Shrimp has a tendency to get rubbery if it’s overcooked, I will be sauteing this and then adding it back in at the end, you wouldn’t need to do this with Chicken, Pork or Mutton.
Shrimp Vindaloo

Ingredients

  • 1 recipe Vindaloo or Vindalho paste - http://kravingsfoodadventures.com/vindaloo-or-vindalho-paste/
  • 1 lb Shrimp
  • 2 onions pureed
  • Salt
  • 2 cups of water

Instructions

  1. Saute the Shrimp and keep aside
  2. Saute the onion
  3. Add the Vindaloo paste and cook
  4. Add water
  5. Add the shrimp and salt to taste
https://kravingsfoodadventures.com/shrimp-vindaloo/

Stuffed Crispy Pappadums with a Shrimp filling

Watch step-by-step instructionsStuppedPapads_HNT

If you’ve ever been to Goa and eaten at a beach shack, you’ve definitely had this delectable snack. Crispy pappadum stuffed with a Shrimp Chilly fry filling, rolled, sealed and fried. Papads or Pappaadums are made from a lentil flour paste that was traditionally dried in the sun by the ladies of the household. Today these are available in a wide variety of flavors and sizes. The best kind for this snack is the type that does not have any holes that will let the oil through.

These must be prepared to order. If you must prepare them ahead, roll them, let the papad dry out and just fry it in hot oil before you serve it.

Stuffed Crispy Pappadums with a Shrimp filling

Ingredients

  • 24 papads
  • Shrimp filling - http://kravingsfoodadventures.com/shrimp-chilli-fry/
  • 1 egg beated
  • Oil for frying
  • You will also need
  • A plate large enough to soak the papads
  • A board with planty of kitchen towel to try the papads off
  • A brush to brush on the egg
  • A platter with wax or parchment paper to store the prepared papads
  • A pan with a few tbsps of oil
  • Two spatulas to help you turn the papads easily

Instructions

  1. Soak the papad and flip over
  2. Remove onto board and dry
  3. Brush with egg wash
  4. Add the filling in a line
  5. Roll the papad sealing the edges
  6. Add to the hot oil and cook the papad on all sides,
  7. Serve immediately
https://kravingsfoodadventures.com/stuffed-crispy-pappadums-with-a-shrimp-filling/