Not exact matches
2 tablespoons vegetable or olive oil 2 large onions, chopped 6 cloves garlic, chopped 2 tablespoons bafat (Hurry Curry, see recipe here) 4 large tomatoes, chopped 2
cups coconut milk, recipe here 16 large
shrimp, shelled and deveined 1
cup fresh or canned crab meat 1/2 teaspoon turmeric
powder 1 teaspoon rice vinegar 1/4
cup bay or curry leaves Salt to taste
10 dried small hot red chiles, such as piquins, stems removed 5 candlenuts (or substitute macadamia nuts or cashews) 2 stalks lemongrass, bulbs included 1/2 teaspoon turmeric
powder 1 large piece galangal, peeled and chopped (or substitute ginger) 1 small onion, chopped 1 teaspoon prawn or
shrimp paste 1 tablespoon ghee (recipe here) or vegetable oil 4 curry leaves (optional) 1 1/2 pounds prawns or large
shrimp, peeled, heads and tails removed (optional), deveined if desired 1 1/2
cups thick coconut milk, recipe here
Ingredients:
Shrimp (I used 7 jumbo shrimp) 1 cup fresh spinach 1/4 onion (sliced) 1 cup sliced mushrooms 1 clove garlic (roughly chopped) Olive oil Seasoning: 1/2 tsp white pepper, 1/2 tsp salt, 1 tsp cumin, 1/2 tsp turmeric, 1/2 -1 tsp garlic powder, 1/2 tsp cayenne
Shrimp (I used 7 jumbo
shrimp) 1 cup fresh spinach 1/4 onion (sliced) 1 cup sliced mushrooms 1 clove garlic (roughly chopped) Olive oil Seasoning: 1/2 tsp white pepper, 1/2 tsp salt, 1 tsp cumin, 1/2 tsp turmeric, 1/2 -1 tsp garlic powder, 1/2 tsp cayenne
shrimp) 1
cup fresh spinach 1/4 onion (sliced) 1
cup sliced mushrooms 1 clove garlic (roughly chopped) Olive oil Seasoning: 1/2 tsp white pepper, 1/2 tsp salt, 1 tsp cumin, 1/2 tsp turmeric, 1/2 -1 tsp garlic
powder, 1/2 tsp cayenne pepper
ingredients THAI FRIED
SHRIMP CAKES WITH SWEET CHILI SAUCE 2 pounds shrimp (peeled, deveined, tails removed, roughly chopped into chunks, chilled) 4 cloves garlic (peeled, minced) 1 teaspoon Kosher salt 1 teaspoon freshly black ground pepper 1 and 1/2 teaspoons baking powder 1/4 cup cilantro leaves and stems (finely chopped) 2 scallions (root ends trimmed, finely sliced) 3 cups panko breadcrumbs vegetable oil (for frying) store - bought sweet chili sauce (to serve) 1 lime (cut into wedges, to
SHRIMP CAKES WITH SWEET CHILI SAUCE 2 pounds
shrimp (peeled, deveined, tails removed, roughly chopped into chunks, chilled) 4 cloves garlic (peeled, minced) 1 teaspoon Kosher salt 1 teaspoon freshly black ground pepper 1 and 1/2 teaspoons baking powder 1/4 cup cilantro leaves and stems (finely chopped) 2 scallions (root ends trimmed, finely sliced) 3 cups panko breadcrumbs vegetable oil (for frying) store - bought sweet chili sauce (to serve) 1 lime (cut into wedges, to
shrimp (peeled, deveined, tails removed, roughly chopped into chunks, chilled) 4 cloves garlic (peeled, minced) 1 teaspoon Kosher salt 1 teaspoon freshly black ground pepper 1 and 1/2 teaspoons baking
powder 1/4
cup cilantro leaves and stems (finely chopped) 2 scallions (root ends trimmed, finely sliced) 3
cups panko breadcrumbs vegetable oil (for frying) store - bought sweet chili sauce (to serve) 1 lime (cut into wedges, to serve)
* 3
cups fresh or frozen corn kernels * 2 tablespoons grated fresh ginger (I use a micoplane zester) * 1 teaspoons galangal
powder (also called laos in some countries) * 2 cloves garlic, finely chopped * 5 shallots, finely chopped * 2 hot red chilis, seeded and finely chopped * 2 eggs * 3 tablespoons rice flour * 1/2
cup small
shrimp, peeled, deveined and chopped coarse * salt and pepper * oil for shallow frying
1 pound U / 15
shrimp (your preference on size) 1
cup corn (fresh or frozen and I like the tiny kernels) 1
cup Mango diced 1/2 -1
cup Papaya diced 1
cup red onion diced Handful fresh cilantro chopped 1 tsp Jalapeno chopped (I used dried but fresh is great too) 1 tsp Olive Oil 1 tsp Organic Virgin Coconut Oil 1/2 -1 tsp Chili
Powder 1/2 -1 tsp Smoked Paprika 1/2 tsp Onion
Powder 1/2 -1
cup white wine Sea Salt & Pepper to taste
* 1 pound carrots, coarsely grated * 3 Tablespoons lime juice * 1 Tablespoon fish sauce * 1 Tablespoon dried
shrimp powder * 1 Tablespoon toasted chickpea flour * 1 Jalapeno pepper, seeded and minced * 1 teaspoon salt * 1/4 chopped toasted peanuts * 1/4 golden crispy shallots * 1/2
cup chopped cilantro
Ingredients 1/2
cup peanut oil, or other vegetable oil1 / 2
cup flour1 green pepper, chopped1 medium onion, chopped3 celery stalks, chopped4 garlic cloves, minced1 Tbsp Cajun seasoning1 quart shellfish * or chicken stock, plus 1
cup water2 teaspoons Worcestershire sauce8 - 12 ounces smoked andouille sausage, cut into 1 / 4 - inch thick rounds2 pounds
shrimp, peeled and deveinedSalt and pepper to taste3 - 5 green onions, white and green parts, choppedFile
powder (optional) Hot sauce (such as Tabasco) to taste.
ingredients PINEAPPLE BOWLS 8
cups cooked jasmine rice 2 pineapples SALMON: 4 tablespoons unsalted butter 2 6 - ounce salmon fillets 2 teaspoons dried parsley 2 tablespoons seafood seasoning 1 1/2 tablespoons cajun seasoning CHICKEN: 1 1/2 teaspoon onion
powder 1/4 teaspoon freshly ground pepper 1 teaspoon Mexican - style pollo seasoning 2 teaspoons Worcestershire sauce 2/3
cup store - bought teriyaki sauce (divided, plus extra for finishing) 1/3
cup pineapple - ginger marinade 1/2 pound boneless, skinless chicken thighs
Shrimp: 2 tablespoons unsalted butter 1/2 pound large shrimp (peeled, deveined, tails on) 1/4 cup store - bought sweet chili sauce 1/8 teaspoon freshly ground pepper 1/2 teaspoon seafood seasoning TO GARNISH: 1 cup green onions (chopped) 1/2 cup toasted sesame seeds store - bought chili
Shrimp: 2 tablespoons unsalted butter 1/2 pound large
shrimp (peeled, deveined, tails on) 1/4 cup store - bought sweet chili sauce 1/8 teaspoon freshly ground pepper 1/2 teaspoon seafood seasoning TO GARNISH: 1 cup green onions (chopped) 1/2 cup toasted sesame seeds store - bought chili
shrimp (peeled, deveined, tails on) 1/4
cup store - bought sweet chili sauce 1/8 teaspoon freshly ground pepper 1/2 teaspoon seafood seasoning TO GARNISH: 1
cup green onions (chopped) 1/2
cup toasted sesame seeds store - bought chili sauce
3 chicken breasts, chopped into small thumbnail - sized pieces 1
cup pre-cooked frozen
shrimp 2
cups uncooked long - grain white rice 4
cups chicken stock 1/4
cup butter 1/2 large onion, diced 1/2 medium green bell pepper, chopped 1/2 medium red bell pepper, chopped 2 medium jalapenos, diced 2 stalks celery, chopped 2 cloves garlic, minced 1 (28 ounce) can whole peeled tomatoes 1 (6 ounce) can tomato paste 2 tsp Worcestershire sauce 3 tsp salt 3 tbsp black pepper 1 tbsp white pepper 2 tsp onion
powder 2 tsp garlic
powder 2 tsp dried oregano 1 tbsp dried thyme 2 tsp dried basil 3 tbsp crushed red chile pepper 5 tbsp smoked paprika 2 bay leaves 4 tbsp of Intensity Academy Hot Cubed Hot Sauce
ingredients PAELLA SPICE: 2 tablespoons whole cumin 2 tablespoons whole coriander 1 and 1/8 teaspoons chili flake 1 and 1/2 tablespoons turmeric 1 and 1/2 tablespoons curry
powder RICE: 1/4
cup olive oil 1 and 3/4
cups white onion (peeled, diced) 2 tablespoons garlic (peeled, minced) 2 and 1/2 teaspoons Kosher salt 2 tablespoons Paella spice (recipe above) 1/3 teaspoon saffron 4 and 1/2
cups calasparra or aborio rice 4
cups white wine 16
cups chicken stock CURRY BUTTER: 4 sticks unsalted butter (softened) 2 and 1/2 teaspoons turmeric 3 teaspoons curry
powder 3 and 1/2 teaspoons Kosher salt 1 bunch cilantro (finely chopped) 1
cup store - bought mango puree (plus 1 tablespoon) 3 limes (zested, juiced) SEAFOOD AND CHORIZO: 1/4
cup olive oil 3 links fresh chorizo (casing removed, diced) 1/2 pound swordfish or bass fillets (skinless, diced) 1 pound
shrimp (cleaned, deveined) 1 pound mussels (cleaned, rinsed, cracked or open mussels discarded) 1/2 pound calamari (tubes and tentacles only) 1 pint cherry tomatoes (halved) 2
cups frozen peas (thawed) Kosher salt and freshly ground black pepper (to taste)
shrimp, grilled 2) 1
cup quinoa, raw 3) 2 mangoes, diced 4) 2 avocados, diced 5) 1 1/4
cups corn, fresh or frozen and thawed 6) 3/4
cup diced cherry tomatoes 7) 1 jalapeno, seeded and diced 8) 15 oz can black beans, rinsed and drained 9) 1/2
cup finely chopped red onion 10) 3/4
cup chopped fresh cilantro 11) juice from 2 limes 12) 1/2 tsp lime zest 13) 2 Tbs extra virgin olive oil 14) 1 tsp ground cumin 15) 1 tsp ground chili
powder
WHOLE GRAINS RICE QUICK COOK Garlic Butter
Shrimp and Quinoa Recipe from Pinch of Yum INGREDIENTS 1 tablespoon olive oil 1/2
cup finely chopped onion 5 teaspoons minced garlic, divided 2
cups uncooked Village Harvest quinoa 1 teaspoon chili
powder, divided 4
cups vegetable or chicken broth 6 tablespoons -LSB-...]
1 pound medium
shrimp, peeled and deveined (about 20
shrimp) 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon chili
powder 1/4 teaspoon Spanish paprika 3 tablespoons olive oil, divided 1
cup mango spears (about 1 large mango) 1 avocado, sliced 1 head Boston lettuce, rinsed and outer leaves removed