Author: bridgete

Categories
Shrimp

Shrimp Biryani

  • 2 cups basmati rice
  • 1 pound shrimp, shelled and de-veined
  • 1 teaspoon salt
  • 1/2 teaspoon ground tumeric
  • 1/4 bunch cilantro
  • 2 serrano chilis
  • 1 1 inch piece of ginger
  • 4 large cloves of garlic
  • 4 tablespoons oil
  • 1 large yellow onion
  • 1 teaspoon whole black peppercorns
  • 1 cinnamon stick, 1 1/2 inches
  • 1/4 stick of butter
  • 1/2 teaspoon whole cloves (or less)
  • 10 to 12 whole green cardamom pods
  • 2 bay leaves
  • 3 cups water
  • 2 sprigs mint
  • 1 pinch salt to taste
  1. Preheat the oven to 350 degrees. Wash the rice and soak it in cold water until needed.
  2. Wash the shrimp and drain it well. Add the salt and tumeric and mix. Refrigerate until ready to use.
  3. Peel the ginger and garlic and use a food processor to blend it to a paste with the cilantro and chilis. You can use a little water if it is too dry.
  4. Chop the onion and mint and leave to the side until needed.
  5. Heat the oil on medium in an oven safe dish. Add the peppercorns, cinnamon, crushed cloves, cardamom pods and 1 bay leaf. Saute until fragrant, approximately 2-3 minutes.
  6. Add the chopped onion and saute until light brown, stirring constantly.
  7. Add 1/2 of the paste and saute for another minute or two.
  8. Add water and salt (1-2 teaspoons depending on taste) and bring to this to a boil.
  9. Drain the rice and add it to the boiling water and add the butter and mint. Bring this to a boil, cover and place it in the oven. Bake for 20 minutes.
  10. When the rice has been in the oven for about 10 minutes heat some oil in a saute pan and add the remainder of the paste along with the other bay leaf. Saute this for a minute or two and add the shrimp. Saute the shrimp until done (they should be light pink) about 5 minutes.
  11. Remove the rice from the oven. Top it with the shrimp and serve
Categories
Scallops Soup

Jalapeño Corn Soup with Seared Scallops

  • 9 ears of corn, kernels removed and 4 cobs reserved
  • 1 onion, diced
  • 2 jalapeños, seeded and diced
  • 3 cloves of garlic, peeled and minced
  • 4 cups low-sodium chicken stock
  • 1/2 cup heavy cream
  • 3 tablespoons butter
  • Salt and pepper

Seared Scallops

  • 12 large sea scallops, preferably fresh and/or dry-packed
  • 1 tablespoon butter
  • 1 tablespoon neutral oil, like canola or grapeseed
  • Salt and pepper

Notes: This takes at least an hour to make. You need to cook the corn thoroughly or it will be chewy. I used a blender to try to make it smooth and then strained it.

  1. Melt the butter over medium heat in a large heavy pot or dutch oven. Add in the onion and jalapeño and cook for 5 to 7 minutes, or until soft but not brown. Add in the garlic and the corn kernels and cook for another minute or until fragrant, making sure that the garlic doesn’t burn.
  2. Pour in the chicken stock and cream and add the corn cobs. Season with a few large pinches of salt and pepper. Bring soup to a boil, lower to a simmer, and cook for about 45 minutes.
  3. Discard the cobs and blend the soup until smooth. Check for seasoning and add more salt and pepper if needed.
  4. Ladle the soup into a shallow bowl and top with seared scallops. Soup can also be cooled and refrigerated for a few days or frozen for a couple months.

  1. Seared Scallops-Melt the butter and oil together in a large heavy skillet until very hot, but not smoking.
  2. Rinse the scallops, pat very dry, and season generously with salt and pepper.
  3. Add the scallops to the pan and cook for 2 to 3 minutes per side, or until caramelized on the outside and just slightly translucent in the center.
Categories
-appetizers Shrimp

Grilled Citrus-Shrimp Lettuce Cups

  • 1small shallot, finely chopped
  • 15-inch lemongrass stalk, tough outer layers removed, finely chopped (about 2 tablespoons)
  • 1Thai chile, thinly sliced
  • ½cup fresh lime juice
  • ½cup fresh orange juice
  • 2teaspoons finely chopped peeled ginger
  • 1teaspoon (or more) kosher salt
  • 1pound large shrimp, peeled, deveined, tails removed
  • 2teaspoons toasted sesame oil
  • Cooked white rice, Little Gem lettuce leaves, sliced cucumber or julienned carrot, lime wedges, mint or basil sprigs, and toasted sesame seeds (for serving)

Step 1

Whisk shallot, lemongrass, chile, lime juice, orange juice, ginger, and salt in a small bowl. Reserve half of marinade for serving; cover and leave at room temperature until ready to use. Pour remaining marinade over shrimp in a medium bowl and toss to coat. Cover and chill 30 minutes.

Step 2

Prepare a grill for medium-high heat. Grill shrimp until lightly charred and cooked through, 1–2 minutes per side. Transfer shrimp to a large bowl and toss with sesame oil; season with salt, if needed.

Step 3

Serve shrimp with rice, lettuce, cucumber or carrot, lime wedges, mint or basil, sesame seeds, and reserved marinade for making lettuce cups.

Categories
Fish

Skillet Cod with Brown-Butter Tomato Sauce

  • Two 6-oz. skinless cod fillets, preferably “captain’s cut”
  • Kosher salt
  • Freshly ground black pepper
  • 1 Tbsp. extra-virgin olive oil
  • 4 Tbsp. unsalted butter, divided
  • 1 medium shallot, thinly sliced (¼ cup)
  • 1 medium garlic clove, thinly sliced (1 tsp.)
  • 7 oz. mixed cherry and grape tomatoes, halved (1 cup)
  • 2 Tbsp. dry vermouth
  • 2 tsp. coarsely chopped flat-leaf parsley, for serving
  1. Pat the fillets dry with paper towels, then lightly season all over with salt and pepper; set by the stove. Hold a large, heatproof rimmed plate under hot running water to warm, then pat dry and set by the stove.
  2. In a large stainless-steel skillet over medium-high, heat the oil with 1 tablespoon of the butter. When the foam begins to subside, add the fillets and cook without disturbing until the fish is lightly browned and turning white and opaque about ¼ of the way up from the skillet, 1–2 minutes. Using a wide, thin metal spatula, gently flip the fillets, then continue cooking until the other side is lightly browned and turning white and opaque about ¼ of the way up from the skillet, 1–2 minutes more. Carefully transfer to the warm plate, cover tightly with an inverted bowl or aluminum foil, and set aside in a warm place to steam while you make the sauce.
  3. Return the skillet to medium-high heat, add the remaining 3 tablespoons butter, and swirl to melt. Cook, using a wooden spoon to scrape the bottom of the skillet frequently, until the foam completely subsides, the solid milk particles sink to the bottom and turn a deep golden brown, and the butter takes on a toasted fragrance, 2–3 minutes. Add the shallot and cook, stirring and shaking the skillet continuously, until it just begins to soften, about 1 minute. Add the garlic and cook until fragrant, 30 seconds. Add the tomatoes and cook, stirring gently without crushing them, until they are heated through and beginning to soften and turn jammy, and their juices are silky and slightly thickened, 4–5 minutes. Add the vermouth and continue cooking until the alcohol evaporates, 15–30 seconds more; remove from the heat. Uncover the fish (it should now be cooked through), and if desired, transfer to a large rimmed platter or a shallow bowl. Pour the sauce over the fish, top with parsley, and serve immediately.
Categories
-sides Vegetarian

Grilled Broccoli with Avocado and Sesame

PICKLED JALAPEÑOS

  • ½cup white balsamic vinegar or unseasoned rice vinegar
  • ¼cup dry white wine or water
  • 3tablespoons sugar
  • 1tablespoon kosher salt
  • 3jalapeños, halved lengthwise, seeded

BROCCOLI AND DRESSING

  • 1avocado, halved
  • 1small garlic clove, finely chopped
  • ¼cup tahini
  • 1teaspoon finely grated lemon zest
  • 7tablespoons fresh lemon juice, divided
  • ⅓cup cilantro leaves with tender stems, plus more for serving
  • 8tablespoons olive oil, dividedKosher salt, freshly ground pepper
  • 1pound broccoli (about 2 medium heads), stems peeled, heads halved lengthwise
  • 1medium red onion, sliced into ½-inch rings
  • 1tablespoon toasted sesame seeds

PICKLED JALAPEÑOS

Step 1

Bring vinegar, wine, sugar, and salt to a simmer over medium-high heat in a small saucepan. Place jalapeños in a small bowl or jar and pour brine over. Let sit until cool, or at least 1 hour.

Step 2

Do Ahead: Pickled jalapeños can be made 1 week ahead. Cover and chill.

BROCCOLI AND DRESSING

Step 3

Prepare a grill for medium, direct heat. Purée one avocado half, garlic, tahini, lemon zest, 5 Tbsp. lemon juice, ⅓ cup cilantro, 4 Tbsp. oil, and 2 Tbsp. water in a blender, adding a splash of water if needed, until smooth. Season with salt and pepper.

Step 4

Toss broccoli and onion with 2 Tbsp. oil; season with salt and pepper. Grill, turning occasionally, until broccoli crowns are dark brown in places and stems are crisp-tender, 5–7 minutes. Let cool slightly.

Step 5

Coarsely chop broccoli and onion. Toss in a medium bowl with remaining 2 Tbsp. lemon juice and 2 Tbsp. oil; season with salt and pepper.

Step 6

Spread tahini dressing on a serving platter and top with broccoli mixture. Drain some of the pickled jalapeños (you will have extra). Top broccoli mixture with remaining chopped half of avocado, sesame seeds, drained jalapeños, and more cilantro.

Categories
Salad Shrimp

Vietnamese Prawn Salad

Gỏi Tôm Bắp Cải

  • 2Tbsp. sugar
  • 2red or green Thai chiles, thinly sliced
  • 1garlic clove, finely grated
  • Juice of 1 lime
  • ¼cup fish sauce
  • 113.5-oz. can unsweetened coconut milk
  • 1tsp. kosher salt, plus more
  • 8oz. large shrimp, peeled, deveined
  • ½head small green cabbage, shredded (about 5 cups)
  • 2medium carrots, peeled, shaved
  • ½medium red onion, thinly sliced
  • ¼cup coarsely torn cilantro
  • ¼cup coarsely torn mint
  • ¼cup store-bought fried shallots
  • ¼cup crushed dry-roasted peanuts

Step 1

Combine sugar and 7 Tbsp. warm water in a small bowl and whisk until sugar is dissolved. Stir in chiles, garlic, lime juice, and fish sauce. Set nuóc cham aside.

Step 2

Bring coconut milk, 1 tsp. salt, and ½ cup water to a simmer in a small saucepan over medium heat. Remove from heat and add shrimp. Cover and let sit until shrimp are opaque and pink, about 4 minutes. Drain and chill until ready to use.

Step 3

Toss cabbage, carrots, onion, cilantro, and mint in a large bowl. Pour half of reserved nuóc cham over and gently massage into vegetables until evenly distributed. Top with chilled shrimp, fried shallots, and peanuts. Serve with remaining nuóc cham alongside.

Do ahead: Nuóc cham can be made 1 week ahead. Cover and chill.

Categories
Shrimp

Vietnamese prawn & rice noodle salad

  • 200g rice vermicelli noodles
  • 1 large carrot, cut into thin matchsticks
  • 1 telegraph cucumber, seeds removed, cut into thin matchsticks
  • 1 long red chilli, seeds removed, cut into thin matchsticks
  • 300g peeled cooked prawns (tails intact), deveined
  • 1 cup (75g) bean sprouts
  • 1/4 cup Thai basil leaves (see note)
  • 1/4 cup fresh coriander
  • 1/4 cup fresh mint leaves

Nuoc cham dressing

  • 2 tbsp brown sugar
  • 2 tbsp fish sauce
  • 1/3 cup (80ml) lime juice
  • 1 long red chilli, seeds removed, finely chopped
  • 1 garlic clove, finely chopped

For the nuoc cham, stir the sugar, fish sauce and lime juice in a bowl to dissolve the sugar, then stir in chilli and garlic. Set aside.

Prepare the rice noodles according to packet instructions, drain well, then place in a large bowl.

Add the carrot, cucumber, chilli, prawns, bean sprouts and herbs to the bowl of noodles. Add the dressing, toss well to combine, then serve.

Categories
-sides Vegetarian

Roasted Red Peppers and Cherry Tomatoes with Ricotta

  • 4red bell peppers, halved, seeds and ribs removed
  • 6oil-packed anchovy fillets, finely chopped
  • 4garlic cloves, thinly sliced
  • 1cup basil leaves, divided
  • Kosher salt, freshly ground pepper
  • 2tablespoons plus ⅓ cup olive oil
  • 1pint cherry tomatoes, halved
  • ⅓cup fresh ricotta
  • ¼cup pitted small black and/or green olives
  • Flaky sea salt

Preheat oven to 190c (375f°). Place bell peppers, skin side down, in a shallow baking dish and top with anchovies and garlic. Tear ¼ cup basil leaves over top, season with kosher salt and black pepper, and drizzle with 2 Tbsp. oil. Bake until peppers are tender but still hold their shape and are slightly charred around edges, 35–45 minutes. Let cool.

Meanwhile, blend remaining ¾ cup basil and remaining ⅓ cup oil in a blender until smooth; season basil oil with kosher salt and black pepper.

Arrange bell peppers on a platter. Top with tomatoes, ricotta, olives, and more basil, then drizzle with basil oil and season with sea salt and black pepper.

Categories
Salad Vegetarian

Rice Noodles with Cashew Sauce and Crunchy Veg

  • 1⅓cups cashews
  • 11-inch piece ginger, peeled, coarsely chopped
  • ½red chile (such as Fresno), seeds removed, coarsely chopped
  • 2garlic cloves
  • 3tablespoons tamari or soy sauce
  • 1teaspoon toasted sesame oil
  • 6tablespoons fresh lime juice, divided
  • 4ounces dried rice noodles (not vermicelli)
  • Kosher salt
  • 1medium Persian cucumber, halved, thinly sliced on a bias
  • 4medium radishes, trimmed, chopped
  • 2small carrots (any color), peeled, very thinly sliced into rounds
  • 2scallions, thinly sliced on a bias
  • 1cup cilantro leaves with tender stems, coarsely chopped

Preheat oven to 350º. Toast cashews on a rimmed baking sheet, tossing halfway through, until golden brown, 10–12 minutes; let cool. Coarsely crush ⅓ cup cashews with a flat-bottomed mug; set aside. Transfer remaining 1 cup cashews to a blender. Add ginger, chile, garlic, tamari, oil, 3 Tbsp. lime juice, and ¼ cup hot water. Purée on high speed, adding more hot water by the tablespoonful if needed, until dressing is smooth and creamy.

Cook noodles according to package directions. Rinse under water, then drain. Transfer to a medium bowl. Add a pinch of salt and 1 Tbsp. lime juice and toss to combine.

Toss cucumber, radishes, carrots, scallions, cilantro, remaining 2 Tbsp. lime juice, and a big pinch of salt in a large bowl.

Spread ¼ cup cashew dressing in each bowl. Divide noodles and crunchy vegetables among bowls. Top with reserved crushed cashews. Serve with leftover sauce alongside, if desired.

Categories
Pasta Vegetarian

Summer Squash and Basil Pasta

  • ¼cup olive oil
  • 8garlic cloves, thinly sliced
  • 2pounds assorted summer squashes and zucchini, quartered lengthwise, sliced
  • Kosher salt
  • 1teaspoon Aleppo-style pepper, plus more for serving
  • 12ounces paccheri, ziti, or other large tube pasta
  • 2ounces Parmesan, grated (about ½ cup), plus more for serving
  • 1tablespoon fresh lemon juice
  • ½cup basil leaves, divided

Heat oil in a large skillet over medium. Cook garlic, stirring occasionally, until very lightly browned around the edges, about 4 minutes. Add squash and increase heat to medium high; season with salt. Cook, tossing occasionally, until squash begins to break down. Turn down heat once it begins sticking, and continue to cook until the squash is jammy and soft, 12–15 minutes. Toss in 1 tsp. Aleppo-style pepper.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente.

Transfer pasta to skillet with squash using a slotted spoon or spider and add ½ cup pasta cooking liquid. Cook pasta, adding 2 oz. Parmesan in stages along with more pasta cooking liquid as needed, until sauce coats pasta and pasta is al dente. Toss in lemon juice and most of the basil.

Divide pasta among bowls and top with more Parmesan and Aleppo-style pepper and remaining basil.