Kerala Prawn Ghee Roast

View my step-by-step video

 

 

Kerala Prawn Ghee Roast

Ingredients

  • 1 lb Shrimp or Prawns
  • ½ tsp Turmeric
  • 4 tbsps or more Ghee
  • 8 Kashmiri Chillies
  • 1 tsp black Peppercorns
  • 1 tsp Cumin Seeds
  • 1 tsp Coriander seeds
  • 1 tsp Fennel seeds
  • 4 dried red Chillies
  • 4 cloves Garlic
  • 1 inch piece Ginger
  • Juice of 1 Lime
  • Water
  • 1 cup finely chopped Onions
  • 3 tbsps Yogurt
  • 10 – 12 Curry leaves
  • Salt to taste
  • Coriander for Garnish

Instructions

  1. Clean and devein the Shrimp or Prawns
  2. Roast the Kashmiri Chillies, Peppercorns, Cumin, Coriander, Fennel & dried Red Chillies
  3. Cool and grind to a fine powder
  4. Add the Garlic, Ginger & Lime juice and water a little bit at a time to process this to a smooth paste
  5. Marinate the Shrimp with the Turmeric and some salt
  6. Heat the pan again and add the Shrimp without oil to remove the moisture for a minute or two
  7. Remove and keep aside
  8. Add 3 tbsps of Ghee and saute the Onions
  9. Add the Masala paste and the yogurt and mix well
  10. Cook this till it’s nice and dry
  11. Push to the side, add another tbsp. of Ghee and saute the Curry leaves and add the Shrimp
  12. Mix together with the masala
  13. Cook for a few more minutes and then garnish with Coriander and serve
https://kravingsfoodadventures.com/kerala-prawn-ghee-roast/

Shrimp & Asparagus with Quinoa

View my step-by-step video

 

 

 

 

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/

Sriracha Firecracker Shrimp

Click here for my step-by-step video

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I always wondered how Firecracker Shrimp were so straight. Are these special type of Shrimp? Are they forced into a straight line using a skewer? I decided to learn the secret to forcing the Shrimp out of it’s natural curled shape. While the curl in a Shrimp is a thing of beauty, it’s really not possible to wrap it up in a crispy wrapper without making a mess. This technique(see video) makes it super easy. There are so many recipes for Firecracker Shrimp but I decided to keep it simple using Sriracha sauce. The Shrimp really is the star of the show and the Sriracha is just there to give it a little heat. Make sure to use the larger variety Shrimp in this recipe.
This recipe only used 4 ingredients – Shrimp, Sriracha, Spring Roll wrappers and a flour paste to hold everything together. These are seriously addictive, make a large batch they go fast!

Sriracha Firecracker Shrimp

Ingredients

  • 1 lb Tiger Shrimp
  • Sriracha Sauce
  • Spring Roll wrappers
  • Flour paste
  • Quantities really depend on the size of your Shrimp

Instructions

  1. Shell and devein the Shrimp leaving the tail on
  2. Pat them as dry as possible
  3. Line them up and squirt the top half with Sriracha sauce
  4. Cut the Spring roll sheet to size(see video)
  5. Roll, wrap and seal with flour paste
https://kravingsfoodadventures.com/sriracha-firecracker-shrimp/

Prawn with Bhindi & Bimli – Shrimp & Okra Curry with pickles

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PrawnBhindiBimblimH2I’ve been making a lot of Goan cuisine lately, and why not, it’s so delicious. Today I’m going to make a simple Prawn curry with Bhindi and Bimbli. This recipe was shared by the lovely Mafra D’souza Lobo on the Facebook group Traditional Goan foodies. Mafra is an avid cook of Goan food and a wealth of information about this great cuisine. There is a difference between a Prawn and a Shrimp but are used interchangeably in recipes. Many people think that a Shrimp is actually smaller that a prawn, but I have seen really large Shrimp and really small prawn. If you were to compare, their  breeding habits and reproduction patterns are different and if you examine them closely there are physical differences – on your plate though, it would be really hard to tell them apart. Back in India, we refer to them as Prawns and here in Canada, we call them Shrimp –but what’s in a name.

Bhindi is the Hindi name for Okra aldo known as lady’s finger – I don’t know which lady has fingers that look like this, and Bimli or Billim in English are sour fruits that are used as a souring agent in food. I discussed this with the members on the Facebook group and most of them had these growing wild on their properties in Goa. These can also be made into a pickle. It’s impossible to find them fresh in my grocery stores, but I was able to find these frozen. Please note that frozen does not have the same impact as fresh, if you can find fresh, please use this instead. If you can’t find these at all one of the members in our group suggested substituting  sour star fruit instead and I think that’s a brilliant idea.

Prawn with Bhindi & Bimli – Shrimp & Okra Curry with pickles

Ingredients

  • 10 oz roughly 300 gms large or medium size Shrimp
  • 10 oz roughly 300 gms Okra or Bhindi
  • 10 bimblins (or 1 packet of frozen bimblims)
  • 1 onion finely sliced and crushed with 1 tsp of salt
  • 5 kashmiri chillies
  • 3 tbsps coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp peppercorns
  • 1 tsp turmeric powder
  • 1 cup fresh grated coconut
  • 5 flakes of garlic
  • water to grind it to a thick paste
  • 2 tbsps Coconut Oil

Instructions

  1. Heat 2 tbsps coconut oil and sauté the masala paste on one side and the onions and salt on the other side. When the onions are nice and golden brown, Add the Okra and Bimlis , a little water, cover and cook.
  2. Lastly I will add the prawn or shrimp. I’m adding these at the end so I don’t over cook these. And they are ready to serve with some rice.
  3. Usually when I clean shrimp, I save the shells, sauté them with a bit of oil, add a little water and boil the shells. The stock is concentrate and flavorful and I will add this to the curry instead of water.
https://kravingsfoodadventures.com/prawn-with-bhindi-bimli-shrimp-okra-curry-with-pickles/

 

Prawn Masala

  View my step-by-step video instructions

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As long as I can remember, Prawn and Shrimp have been the center of our family’s menu. My father’s side of the family comes from Goa surrounded by beaches so seafood is always the protein of choice. My mom’s side are based in Mumbai, also on the coast and famous for it’s seafood dishes in the coastal areas. No aromatics are spared in this recipe and they are paired beautifully with fresh prawn or shrimp. This dish is not overly spicy and is great sopped up with some rice, roti or naan.

This recipe has become in favorite in my own household, it’s not overly spicy and extremely flavorful. I like the laziness of just roughly chopping everything, throwing it into a pan and grinding it together later.

Prawn Masala

Ingredients

  • 600 gms/1.3 lbs Prawn of Shrimp shelled and deveined
  • 1 diced red Onion
  • 6 cloves Garlic roughly chopped
  • 1" piece Ginger roughly chopped
  • 4 Green chillies(small) roughly chopped
  • 1 tsp Cumin seeds
  • 1 tsp Coriander seeds
  • 1/2 tsp Turmeric powder
  • 1 tsp Mustard seeds
  • 2 Tomatoes diced
  • 1/4 cup Curry leaves
  • Salt
  • Fresh black Pepper
  • Chopped Coriander leaves to garnish
  • 4 -5 tbsps oil

Instructions

  1. Heat some oil and saute the Onion till golden brown
  2. Add the Garlic, Ginger and Green Chillies
  3. Add the Cumin and Coriander seeds
  4. Add the Turmeric powder
  5. Add the Tomatoes and some salt, cover and cook till the tomatoes are mushy
  6. Remove, cool and grind
  7. In the same saute pan, add some more oil and add the Curry leaves and the Mustard seeds
  8. Follow this with the Prawn and cook for a minute turning over
  9. Add the ground spice paste and cook for about 3 minutes covered
  10. Add more salt to taste and 1/2 cup of water by adding water to the food processor to remove all of the masala paste
  11. Add some fresh black Pepper and garnish with chopped Coriander leaves
https://kravingsfoodadventures.com/prawn-masala-2/

Chilli Shrimp & Paneer Wonton

Click here for my step by step video

ChilliShrimpPaneerWontonChilli Shrimp & Paneer wontons are a a perfect app for any party. Tiny pieces of Shrimp and Paneer are tossed in spring onions and chilli paste to make a spectacular filling for these crispy treats. What’s great about this recipe is that these can be made ahead and frozen and deep fried when you need them. It’s best prepared fresh, but if you’re planning to freeze them, line them up on a baking sheet so they are not touching each other before you freeze them, once frozen you can add them to a freezer safe bag.

Chilli Shrimp & Paneer Wonton

Ingredients

  • 8 oz cleaned and deveined Shrimp
  • 6 oz Paneer cut in small cubes
  • 4 Spring onions finely chopped
  • 2 tbsps Chilli Garlic paste or Sambal Oelek
  • Salt
  • Wonton Skins
  • Flour paste

Instructions

  1. Finely chop the Spring Onions, followed by the raw Shrimp
  2. Chop the Paneer into small cubes
  3. In a wok heat some oil and sauté the Spring Onions followed by the Shrimp and cook it till the Shrimp turns pink
  4. Add the Chilli paste, some salt and finally the paneer and leave aside to cool
  5. Spread a little flour paste on 2 sides of the Wonton skins and add some filling in the middle
  6. Seal into a V shape and then add a bit more Flour paste on one edge and bring the two edges together
  7. Fry in hot oil
https://kravingsfoodadventures.com/chilli-shrimp-paneer-wonton/

Jhinga Makhni – Shrimp cooked in a buttery curried gravy

View my step-by-step video

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Jhinga Makhani is a very popular Indian curry where Jhinga or Shrimp is cooked in a well balanced buttery gravy. I learned how to make this gravy from the very talented Sanjay Thumma of vahrehvah.com.  This base gravy is so delicious that you can use this to also make fish, crab or even chicken.

What I love about this recipe is that you can make your base gravy ahead and cook your seafood right before you serve it so it’s not overcooked. You can also make it and freeze it ahead and add seafood and finish off with cream when you’re ready. It’s great sopped up with some crusty bread or also served with long grained Basmati rice.

If you don’t have a pressure cooker, don’t worry you can make the same recipe on your stove top, it will just take a lot longer and require you to keep stirring so it doesn’t burn.

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Jhinga Makhni – Shrimp cooked in a buttery curried gravy

Ingredients

  • 1 stick butter (1/2 cup)
  • 2 bay leaves, 2, 1 inch cinnamon sticks, 10 cloves and 3 cardamoms
  • 2 sliced red Onions
  • 15 red dried Kashmiri chillies (cleaned and deseeded)
  • 3 green Chillies
  • 1Ž2 a cup of raw Cashews
  • 1 tbsp. of ginger and garlic paste
  • 4 diced red tomatoes
  • Salt to taste
  • 1 lb Shrimp
  • Pinch of sugar
  • 1 tsp Fenugreek leaves(Kasuri Methi)
  • 1/4 cup heavy cream

Instructions

  1. Heat the butter in an open pressure cooker
  2. Add the whole spices
  3. Add the onions and cook till somewhat golden brown
  4. Add the red Chillies
  5. Add the green Chillies
  6. Add the ginger and garlic paste and the tomatoes
  7. Add salt to taste
  8. Cover and pressure cook for about 10 mins
  9. Cool, open pressure cooker, wait for the contents to cool and blend in a food processor
  10. Strain a few times into a sauté pan adding some water as needed
  11. Heat the gravy and add the shrimp, cover and cook till done
  12. Add a pinch of sugar, 1 tsp of fenugreek and finish off with some heavy cream
https://kravingsfoodadventures.com/jhinga-makhni-shrimp-cooked-in-a-buttery-curried-gravy/

Prawn Masala

 View my step-by-step video instructions

PrawnMasala_H3

As long as I can remember, Prawn and Shrimp have been the center of our family’s menu. My father’s side of the family comes from Goa surrounded by beaches so seafood is always the protein of choice. My mom’s side are based in Mumbai, also on the coast and famous for it’s seafood dishes in the coastal areas. No aromatics are spared in this recipe and they are paired beautifully with fresh prawn or shrimp. This dish is not overly spicy and is great sopped up with some rice, roti or naan.

PrawnMasala_H2This recipe has become in favorite in my own household, it’s not overly spicy and extremely flavorful. I like the laziness of just roughly chopping everything, throwing it into a pan and grinding it together later.

Prawn Masala

Ingredients

  • 600 gms/1.3 lbs Prawn of Shrimp shelled and deveined
  • 1 diced red Onion
  • 6 cloves Garlic roughly chopped
  • 1" piece Ginger roughly chopped
  • 4 Green chillies(small) roughly chopped
  • 1 tsp Cumin seeds
  • 1 tsp Coriander seeds
  • 1/2 tsp Turmeric powder
  • 1 tsp Mustard seeds
  • 2 Tomatoes diced
  • 1/4 cup Curry leaves
  • Salt
  • Fresh black Pepper
  • Chopped Coriander leaves to garnish
  • 4 -5 tbsps oil

Instructions

  1. Heat some oil and saute the Onion till golden brown
  2. Add the Garlic, Ginger and Green Chillies
  3. Add the Cumin and Coriander seeds
  4. Add the Turmeric powder
  5. Add the Tomatoes and some salt, cover and cook till the tomatoes are mushy
  6. Remove, cool and grind
  7. In the same saute pan, add some more oil and add the Curry leaves and the Mustard seeds
  8. Follow this with the Prawn and cook for a minute turning over
  9. Add the ground spice paste and cook for about 3 minutes covered
  10. Add more salt to taste and 1/2 cup of water by adding water to the food processor to remove all of the masala paste
  11. Add some fresh black Pepper and garnish with chopped Coriander leaves
https://kravingsfoodadventures.com/prawn-masala/