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Shrimp Buying Basics



When buying shrimp, it’s important to consider the size, freshness, and sustainability of the shrimp. The size of shrimp is measured by the number of individual shrimp it takes to make up a pound.
The smaller the number, the bigger the shrimp.
For example, a label of 16/20 means that there are between 16 and 20 of these shrimp in a pound.
When picking shrimp for a recipe that doesn’t specify shrimp size by count number, here’s a general guide:
Shrimp Label Shrimp Per Pound
Small 51 or greater
Medium 36 to 50
Large 26 to 40
Jumbo 16 to 25
Colossal Fewer than 15

Local, wild-caught fresh shrimp is valued for its superior flavor and texture. If you can buy fresh, the shrimp should have its head on, have a fresh, saltwater smell, and have a firm texture.

Frozen Shrimp Vs. Fresh Shrimp


Unless you're buying shrimp directly from a fishing dock, you're likely buying some version of frozen shrimp at a grocery store or fish market.
When it comes to choosing between frozen and fresh shrimp, there are a few things to consider.
Fresh shrimp is usually available at your local grocery store in the seafood section. However, most “fresh shrimp” sold at the grocery store, by the pound, in the seafood section, is not fresh. It has been previously frozen because it arrived at the grocery store in a frozen state.
In fact, if you were to ask, they would tell you as much. As well, you may even be able to find the words “previously frozen” in small print. Previously frozen is not fresh.
Frozen shrimp, on the other hand, is usually frozen right on the boat, so at least it was frozen as soon as possible. The textural and taste differences between fresh and frozen shrimp are slight, as we can still enjoy our shrimp.
According to a seafood news source, the average American consumes over five pounds of shrimp every single year.

With shrimp, you can always whip up a meal quickly. They're incredibly versatile, whether to toss through a stir-fry, poach in a warming curry or sizzle on the barbecue and much more.
The Differences Between Prawns and Shrimp
While very similar in appearance, shrimp and prawns are two distinct species. Prawns tend to be larger than shrimp, and often taste sweeter. There are more varieties of shrimp, too.
Both animals have 10 legs, but prawns have pincers on three pairs of legs, while shrimp just have one clawed duo. Shrimp are also bendier than prawns due to their flexible shell structure, whereas prawns have overlapping segments and less mobility.
What are Shrimp? Shrimp come from both fresh and salt water and can live in both cold and warm waters. Shrimp that hail from cold waters will be smaller in size. There are more salt-water than fresh-water species of shrimp, and salt-water shrimp tend to more frequently sold in grocery stores and fish markets.
What are Prawns? Prawns can come from salt or fresh water, but most of the ones you can buy will be fresh-water prawns. Like langoustines, prawns will be larger and plumper than shrimp. They have bigger pincers and longer legs than shrimp, and their meat is usually much sweeter when cooked.

Should You Buy Shrimp With Shell On Or Off?


More convenience tends to come with a higher cost, so expect pre-shelled shrimp to be the pricier option at the grocery store.
Ideal for quick dishes like shrimp salad rolls and shrimp cake sandwiches or for folks that are uncomfortable shelling shrimp, beware that pre-shelled shrimp is more handled than other types.
Stick with the shell not just for a more affordable option but because the outer carapace contains lots of flavors and can be used to create a fish broth. Between these two options is EZ-peel shrimp, split for easier shelling and deveined.

What's The Vein On The Shrimp?


The shrimp's digestive track runs along the outer body, and while it's not pleasant to eat as it has a muddy flavor, but it's not poisonous. It is recommended to remove the vein. Pre-shelled shrimp should also be deveined.

Raw Shrimp Vs. Cooked Shrimp



When it comes to buying shrimp, you have two options: raw or cooked.
Raw shrimp is uncooked and has a translucent appearance, while cooked shrimp is pink and opaque.
Raw shrimp is ideal for dishes that require the shrimp to be cooked in a specific way, such as stir-fries or grilled shrimp skewers.
Cooked shrimp, on the other hand, is a great shortcut for appetizers like shrimp cocktail or busy nights when you don’t have time to cook another item.
If you’re looking to buy shrimp, it’s important to choose the freshest option available. If you’re buying raw shrimp, make sure it has its head on and smells like the ocean. If you’re buying cooked shrimp, check the expiration date and ensure that it has been stored properly.

Farmed Shrimp Vs. Wild Caught Shrimp


If you prepare your own seafood, you’re often faced with this common dilemma – should you buy farmed seafood or wild-caught? Farmed products are typically much cheaper, but is their quality as high as their wild competition?


The wild vs. farmed shrimp debate is no different. Wild shrimp can be sometimes be more expensive, but seafood aficionados praise its flavor.

To figure out where you fall in the wild vs. farmed shrimp debate, check out the information below.

Their names indicate the difference between wild vs. farmed shrimp. Wild shrimp are caught in their natural habitats by fishermen. Farmed shrimp are raised on a shrimp farm.

The name alone suggests to many consumers that wild products are more natural, and thus more healthy than their farmed counterpart. Let’s examine the truth behind this perception.

The Price Differences


The first hurdle in the wild vs. farmed shrimp debate is the cost. Wild products can sometimes become cost prohibitive to those shopping on a limited budget.

There are a few reasons for this price difference.Wild shrimp are thoroughly inspected and regulated by the government. This requires more care and more money when catching wild shrimp.

Farmed shrimp, however, are largely imported from overseas farms with little regulation. Even the shrimp farms in the United States can often produce much larger amounts of shrimp due to antibiotic use and other artificial methods.

Quality Differences

The second most important factor when choosing between wild-caught and farm raised shrimp is the quality of the product. Most people believe that wild products are inherently better, but is this true?

Farmed raised shrimp are often exposed to unnatural diets and chemicals unlike wild shrimp, and this affects their flavor. For example, wild shrimp consume a more fresh and natural diet than a farmed shrimp.

For some, the difference won’t be noticeable. For shrimp connoisseurs, however, it’s noticeable.

Safety Differences

Thanks to technology, today’s consumers are more aware of their health than ever before. This concern is particularly targeted at food safety.

Farmed fish, especially imported farmed fish, often live in polluted environments. Some farms raise so many shrimp at one time that they swim in their own waste and disease runs rampant. This is done to maximize profit. To combat the disease, the shrimp are fed antibiotics that are ultimately ingested by the consumer.

Fortunately, a wild-caught shrimp is not exposed to an excess amount of chemicals and additives as they swim freely in the clean bays, estuaries, and oceans.

Choosing Your Shrimp

Debating between wild vs. farmed shrimp depends on a few factors. Two of the most important to consider are your budget and your health. Determining which takes precedent is up to the consumer, but eating smaller quantities of high-quality, chemical free shrimp is often the better solution.

Know The Different Types Of Shrimp


There are over 3,500 species of shrimp in the world, with around 300 of them being consumed by humans
Here are some of the most popular types of shrimp:

White shrimp:
These are the most commonly consumed shrimp in the United States. They have a mild, sweet flavor and are usually sold peeled and deveined.
Pink shrimp:
These are also known as salad shrimp.They are small and sweet, and are often used in salads, soups, and stews . Brown shrimp:
These are found in the Gulf of Mexico and have a stronger flavor than white or pink shrimp. They are often used in dishes such as gumbo and jambalaya .
Rock shrimp:
These are small and have a hard shell that is difficult to peel. They have a sweet, lobster-like flavor and are often sold butterflied and deveined

Acaraje - black-eyed pea fritters  Print Recipe

Serves: 6

Preparation time:30 minutes

Cooking time:20 minutes


1 lb dried black-eyed peas
1/2 cup dried
3/4 cup roughly chopped onion
2 teaspoons roughly chopped garlic
1/4 teaspoon cayenne
Salt
3 to 4 cups vegetable oil for frying
Black Eye Pea Fritter Sauce, recipe follows

Black-eyed Pea Fritter Sauce-Molho de Acaraje:
1/2 cup dried
3/4 cup roughly chopped onion
1 teaspoon peeled fresh ginger
1/2 teaspoon crushed red pepper flakes
2 tablespoons olive oil
Salt
?> Soak the black-eyed peas overnight in cold water to cover. Drain. Rub off and discard the skins. Soak the in cold water to cover for 30 minutes. Puree the peas, onion, , garlic and cayenne in a food processor. Season to taste with salt, if necessary. Form mixture into tablespoon size balls.
Meanwhile in a 5-quart pot or Dutch oven, fitted with a candy or deep-frying thermometer, or in an electric deep fryer, heat oil over medium-low heat until the thermometer registers 365 degrees F. Make sure you have at least 3 inches of space between the top of the oil and the top of the pan, as oil will bubble up when fritters are added.
Fry the fritters in small batches until golden brown all over, turning once. Remove with a slotted spoon and drain on paper towels. Serve at room temperature with Black-eyed Pea Fritter Sauce.
Black-eyed Pea Fritter Sauce-Molho de Acaraje:
Soak the in cold water, to cover, for 30 minutes. Drain the and puree in a food processor or blender with the onion, ginger and red pepper. Heat the oil in a skillet and saute the mixture for about 5 minutes. Season with salt, to taste. Transfer to a bowl and serve with fritters.

Asian shrimp with pineapple relish  Print Recipe

Serves: 6

Preparation time:15 minutes

Cooking time:10 minutes

The shrimps tails hanging out of the crispy wonton wrappers make perfect hand hold which make them great finger food at parties!

Oil for deep-frying
12 large , peeled with tails left on, deveined
1/4 cup Thai chili-garlic sauce
12 egg roll wrappers, cut in half into 2 triangles
2 tablespoons water
2 teaspoons cornstarch
1 cup pineapple, cut into a small dice
1/2 red pepper, cut into a small dice
1/2 bunch fresh cilantro, chopped
1/4 cup olive oil
Juice of 1 lime
2 green onions, washed, ends removed, chopped

?> Pour the oil 2 inches deep in a large pot. Heat it to 350 degrees.

Make four slits width-wise across each belly to keep the
from curling as they cook. Place the in a bowl and toss
them with the chili-garlic sauce.
Shake any excess marinade off of the , wrap them in the egg roll wrappers leaving the tails out and seal the wrapper and seal the wrapper with a mixture of the water and the cornstarch. Set aside.

In a small skillet, combine the pineapple, red pepper, cilantro,
olive oil, lime juice and green onions. Warm over low heat.
Fry the in small batches in oil over medium-high heat until golden brown, crispy and cooked through, about 2-3 minutes and set aside on paper towels to drain.
Serve with the relish.

Bang bang shrimp  Print Recipe

Serves: 4

Preparation time:15 minutes

Cooking time:10 minutes


FOR SHRIMP:

1 lb. medium raw , peeled and deveined
1 tsp. garlic powder
1 tbsp. sriracha
1 tbsp lemon juice
Kosher salt
Freshly ground black pepper

2 c. panko bread crumbs
2 large eggs
1 c. all-purpose flour
Freshly chopped cilantro, for garnish

FOR BANG BANG SAUCE:

4 tbsp. mayonnaise or Greek yogurt
4 tbsp. sweet chili sauce
2 tbsp. sriracha
Juice of 2 limes
2 tsp. honey
Kosher salt
oil for frying ?> 1. In a medium bowl, mix together the , garlic powder, sriracha, lemon juice, Kosher salt and Freshly ground black pepper.
2.
In another shallow bowl, whisk eggs.
Put flour in a third bowl. Using tongs, dip first in flour, then egg, then panko, and transfer to a tray.
Continue until all are coated.
3.
Heat oil in a deep fryer to 350F. Fry for 2 to 3 minutes until golden.
• MAKE BANG BANG SAUCE

In a medium bowl, whisk together mayonnaise, sweet chili sauce, sriracha, lime juice, and honey and season with salt.

Serve the Bang Bang Sauce with and garnish with cilantro before serving.

Bowtie pasta with shrimp and asparagus  Print Recipe

Serves: 4

Preparation time: 20 minutes

Cooking time:20 minutes


5 tablespoon olive oil
2 garlic cloves
8 ounce , peeled and deveined
1 pound asparagus
1 teaspoon salt
1 teaspoon hot red pepper flakes
1/2 cup vegetable stock
2 tablespoon Italian parsley
10 basil leaves
1 pound farfalle pasta
2 tablespoon Parmigiano-Reggiano cheese ?> 1. Cook the pasta in a large pot of boiling salted water until al dente (firm to the bite), about 8 to 10 minutes.
2. While the pasta is cooking, heat olive oil in a large saute pan and cook the garlic until golden. Add the and saute for an additional 2 minutes.
3. Remove the from the pan and add the asparagus, salt, hot red pepper flakes, and vegetable stock. Bring the mixture to a boil and simmer for 3 minutes. Return the to the pan and add the parsley and basil and stir to combine.
4. Add the well-drained pasta to the sauce and stir over low heat until the pasta is coated with the sauce. Remove the pan from the heat and add the Parmigiano-Reggiano and stir. Serve immediately.

Cantonese noodles  Print Recipe

Serves: 2

Preparation time:40 minutes

Cooking time:10 minutes

Tangles of rice vermicelli, a fragrant dusting of curry powder, and a medley of Asian vegetables and proteins form the base of this Cantonese—not Singaporean—classic
• 3½ oz. dried rice vermicelli
• 2 large eggs, lightly beaten
• 7–8 medium (3 oz.), shelled and deveined
• Kosher salt
• 2 small shallots, finely minced (¼ cup)
• One 1-inch piece of ginger, peeled and minced (1 Tbsp.)
• 3 medium garlic cloves, finely minced (1 tsp.)
• 2½ tsp. yellow curry powder
• 1 tsp. turmeric powder
• 1⁄2 small yellow onion, thinly sliced with the grain (¼ cup)
• 1 medium scallion, thinly sliced (¼ cup)
• 1 stalk Chinese chives, thinly sliced (¼ cup)
• 1⁄2 red bell pepper, thinly sliced (⅓ cup)
• 1⁄3 cup soybean sprouts
• 3 Tbsp. plus 1 tsp vegetable oil, divided
• 1 Tbsp. Shaoxing wine *
• 1 Tbsp. soy sauce
• 1 tsp. sesame oil
• 10-15 slices (about 3 oz.) char siu (Chinese barbecued pork) or lap cheong (Chinese sausage, thinly sliced
• Cilantro sprigs, for garnish
?> 1. Cook the vermicelli: Bring a large pot of water to a rolling boil, then drop the noodles in, stir well, and cook just until tender, 50–60 seconds. Drain well and set the noodles aside to dry in a large sieve for 20-30 minutes, tossing occasionally to prevent clumping.
2. Meanwhile, heat a wok over medium heat, then add a teaspoon of vegetable oil, swirling to coat the surface. Pour the eggs into the center of the wok, then immediately tilt and swirl the pan to form a thin, even layer. Cook until the egg is thoroughly set, 2-3 minutes, then transfer it to a heat-resistant cutting board and set aside until cool enough to handle. Roll the omelet up tightly, slice into ¼-inch wide strips, and set aside by the stove.
3. Return the wok to high heat and add 1 tablespoon vegetable oil, swirling to coat the surface. When the oil begins to smoke, add the , season with a pinch of salt, and cook, stirring frequently, until they are pink and just barely cooked through, about 1 minute. Use a slotted spoon or a wok spatula to remove the from the wok and set them by the stove along with the sliced egg.
4. Use a dry paper towel to wipe the wok clean, then return it to high heat. Add the remaining 2 tablespoon vegetable oil, swirling to coat the surface. When the oil begins to smoke, add the shallots, ginger, and garlic and cook, stirring continuously until fragrant but not yet colored, 30-60 seconds. Add the curry powder, turmeric, and a pinch of salt and continue cooking, stirring continuously, until the spices are completely incorporated into the aromatics and smell faintly toasted, 1-2 minutes. Add the onion and continue cooking just until softened, 2–3 minutes, then, add the scallions, Chinese chives, red bell pepper, and beansprouts and cook, stirring continuously, for 30 seconds. Add the reserved noodles, along with the Shaoxing wine, soy sauce, and sesame oil. Using a pair of chopsticks or tongs, lift and toss the noodles to loosen them, allowing them to fry evenly, and incorporating them with the liquids and vegetables. Add the reserved eggs, the char siu or ham, and the and give the mixture a few final tosses in the wok until the proteins are heated through. Transfer the noodle mixture to a plate, garnish with a few sprigs of cilantro, and serve immediately.
Shaoxing wine
Shaoxing wine is one of the most famous varieties of huangjiu, or traditional Chinese wines, fermented from rice. It originates from the region of Shaoxing, in the Zhejiang province of eastern China. It is widely used as both a beverage and a cooking wine in Chinese cuisine.
The best substitutes for Shaoxing Wine / Chinese Cooking Wine are:
• Dry sherry – just every day dry sherry;
• Mirin – a Japanese sweet cooking wine;
• Cooking Sake / Japanese Rice Wine – this is a bit lighter in flavor than Chinese cooking wine, but is an acceptable substitute.

Cioppino  Print Recipe

Serves: 6

Preparation time: 20 minutes

Cooking time:25 minutes


1/4 cup olive oil
1 medium chopped onion
3 cloves minced garlic
1 tablespoon chopped parsley
2 pounds chopped canned tomatoes
2 tablespoons tomato paste
1 cup white wine
1/2 teaspoon salt
1/4 teaspoon white pepper
1 pound fillet of bass or rockfish
12 , cleaned and deveined
12 cherrystones
12 fresh mussels ?> In a heavy pot, heat the oil. Add onion, garlic, and parsley. Stir over moderate heat. Do not brown.
Add the chopped, seeded tomatoes and tomato paste, wine, salt and pepper. Simmer for 10 minutes. Simmer for 10 minutes.
Cut the fish into portions. Add to pot together with the clean . Cook for 5 minutes.
Steam the clean cherrystone clams and mussels in a pot with a little water. Add to the stew with the strained juice.
Heat before serving.

Coconut shrimp with sweet chili sauce  Print Recipe

Serves: 4

Preparation time:15 minutes

Cooking time:10 minutes


1 pound , peeled and deveined
salt and pepper
1/3 cup flour
2 eggs, lightly beaten
1/2 cup panko breadcrumbs
1/2 cup shredded coconut
oil for frying
Sweet Chili Sauce (See recipe) ?> Season the with salt and pepper, dredge them in flour, dip them in egg and coat them with a mixture of the breadcrumbs and shredded coconut.
Heat the oil in a large pan over medium-high heat and cook the until golden brown, about 2-3 minutes, before setting aside on paper towels to drain.

Coconut-ginger shrimp  Print Recipe

Serves: 2

Preparation time:20 minutes

Cooking time:30 minutes


1 pound large , fresh or frozen
1/4 cup finely minced fresh ginger
14-ounce can light coconut milk
2 tablespoon soy sauce
2 teaspoons sesame oil
2 teaspoons hot chili-garlic sauce
2 cups snow peas
1/2 sweet red pepper
3 green onions, thinly sliced
Fresh coriander leaves
1 lime ?> Shell and devein and set aside. If using frozen , rinse under cold water to remove ice crystals. Do not thaw, but pat dry.
To prepare ginger, peel and then grate on large size of a box grater. Then finely mince and measure out.
Combine ginger, coconut milk, soy sauce, sesame oil and chili-garlic sauce in a wide saucepan. Bring to a boil, stirring often, over medium-high heat. Boil gently, uncovered and stirring often, until sauce is very thick, from 15 to 20 minutes. Meanwhile, trim snow peas. Slice in half if large. Seed pepper, if using, then slice into matchstick-size pieces.
Reduce sauce until it just covers bottom of pan and measures about 1/2 cup . If making ahead, remove sauce from heat and leave, covered, at room temperature for several hours or refrigerate.
Just before serving, add , snow peas, pepper, if using, and onions to hot sauce. Stir almost constantly until are hot and bright pink, from 2 to 4 minutes. Serve over rice or rice noodles. Sprinkle with coriander and squeeze a little lime juice overtop.

Fiddlehead with white bean and shrimp salad  Print Recipe

Serves: 4

Preparation time: 15 minutes

Cooking time:8 minutes


1 pound cooked ,shelled and deveined
1 15-ounce can white beans, drained and rinsed
1 cup fiddleheads, trimmed and cleaned
1 cup diced red onion
3 tablespoons rice wine vinegar
salt and pepper to taste
2 tablespoons chopped parsley
French bread ?> In a large pot, bring water to a boil. Add fiddleheads and blanch until tender.
Combine all ingredients except parsley in a medium-size bowl. Refrigerate for 1 hour.
Toss in the parsley.
Serve with crusty French bread.

Fillets of sole dieppoise  Print Recipe

Serves: 6

Preparation time:20 minutes

Cooking time:30 minutes


4 ounces butter
1 tablespoon chopped shallots
12 2-ounces fillets of sole
1/2 cup wine
2 cups fish fumet
4 ounces cooked mussels
4 ounces cooked
6 medium fluted mushrooms
1 cup velouté sauce
1/4 cup heavy cream
12 fleurons ?> Butter a baking dish. Sprinkle with chopped shallots.
Fold the fillets in half and arrange in the pan. Pour over the wine, fish fumet, and the mussel cooking juice.
Cover with parchment paper and bring to a boil on top of the stove. Bake at 350 degrees .F (180 C) for about 5 to 8 minutes.
Arrange the fish fillets on a serving platter.
Garnish with the mussels, , and fluted mushrooms.
Prepare the velouté sauce with the cooking liquid and fish stock.
Stir in the cream and simmer for 10 minutes or until sauce is medium thick. Pour over the fish. Garnish with fleurons and serve hot.

Greek pasta salad with shrimp  Print Recipe

Serves: 6

Preparation time: 10 minutes

Cooking time:12 minutes


3/4 pound tomatoes, chopped
1 large red pepper, seeded and chopped
1/4 pound feta cheese, crumbled
1/2 cup olive oil
1/2 cup chopped pitted black olives (brine-cured)
1/4 cup lemon juice
2 tablespoons white wine
1 tablespoon dried thyme
6 green onions, chopped
3 large garlic cloves, chopped
3/4 pound linguine, freshly cooked
3/4 pound cooked


?> Mix first 10 ingredients in large bowl.
Add linguine and and toss to blend.
Season salad to taste with salt and pepper.

Greek salad with grilled shrimp  Print Recipe

Serves: 8

Preparation time: 20 minutes

Cooking time:12 minutes


1 large head romaine, washed and cut into pieces
1 large green pepper, cut into pieces
1 large seedless cucumber, halved lengthwise, cut into pieces
2 bunches green onions, cut into 1/4-inch pieces
1 cup cherry tomatoes, halved
1/2 cup oil cured olives
1/2 cup crumbled feta cheese

2 tablespoons olive oil
16 medium , peeled and halved lengthwise
2 cloves garlic, minced
2 tablespoons finely minced oregano
salt and pepper to taste

Dressing:
3 tablespoons dry red wine
1 tablespoon red wine vinegar
1 clove garlic, minced
2 tablespoons finely chopped oregano
1/4 cup olive oil

?> Toss together greens, pepper, cucumber, green onions and tomatoes. Toss with dressing. Scatter olives and feta over the top. In heavy skillet heat the olive oil. Add , garlic and oregano. Toss over high heat until are pink, curled and just cooked through. Season with salt and freshly ground black pepper. Spoon over salad.
Dressing:
Combine all ingredients and beat until well blended.

Greek-style pasta with shrimp  Print Recipe

Serves: 4

Preparation time: 20 minutes

Cooking time:15 minutes


1/4 cup olive oil
4 teaspoons minced garlic
1 lb medium , uncooked peeled and deveined
1 1/2 cups drained canned artichoke hearts, chopped
1 cup crumbled feta cheese
1 cup chopped tomato
1/2 cup chopped Kalamata olives
3 tablespoons fresh lemon juice
3 tablespoons chopped fresh parsley
1 1/2 teaspoons dried oregano
salt and red pepper flakes
12 ounces angel hair or spaghettini pasta

?> In a large skillet, heat oil over medium-high heat.

Add the garlic and stir for a minute to develop the flavor. Add to the skillet and saute for 2 minutes.

Add artichoke hearts, feta cheese, tomatoes, olives, lemon juice, parsley, oregano, salt, and pepper.
Saute for 2 minutes or until are cooked and pink.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer pasta to large bowl.

In a large bowl, stir together the pasta and mixture; toss to coat.

Season with more salt and pepper if needed and serve.

Herbed seafood casserole  Print Recipe

Serves: 8

Preparation time: 30 minutes

Cooking time:1 hour


1 cup white rice
2 cups boiling water
2 tablespoons chopped parsley
1 tablespoon butter
1 medium chopped onion
3 minced garlic cloves
1 large chopped carrot
1 cup chopped fennel or celery
1 tablespoon chopped dill
salt and pepper to taste
1 tablespoon butter
1 pound clean scallops
1 pound cleaned and deveined
1 pound cooked crabmeat or cooked mussels
2 ounces butter
1/4 cup flour
2 cups milk
1/2 pound cream cheese
1 tablespoon chopped dill
2 tablespoons chopped parsley

Topping:
2 tablespoons bread crumbs
1 tablespoon melted butter.
chopped parsley ?> In a saucepan, combine white rice with salted boiled water.
Cover and simmer 20 minutes. Water should be absorbed. Stir in chopped parsley.
In a skillet, melt butter. Add and Saute chopped onion, minced garlic cloves, large chopped carrot, and chopped fennel or celery until tender. Stir in chopped dill, salt and pepper.
In a skillet, melt butter. Saute clean scallops until opaque. Transfer to a bowl. Saute clean and deveined until pink.
Add to bowl. Add clean cooked crabmeat to seafood.
In the same skillet, melt butter. Whisk in flour. Stir well. Add milk. Stir till thickened. Whisk in cream cheese, chopped dill, chopped parsley. Add seafood.
Line bottom of greased 13 by 9-inch baking dish with rice. Spoon seafood over. Spoon seafood mix over top.
Topping:
Mix bread crumbs with melted butter. Sprinkle over casserole.
Bake at 350 degrees about 40 minutes until golden brown and heated through. Garnish with chopped parsley.

Lemon grass fettuccini with seared shrimp and scallops  Print Recipe

Serves: 8

Preparation time: 1 hour

Cooking time:40 minutes


2 red peppers
2 (10 oz) cans condensed chicken broth
4 inch (10 cm) piece fresh unpeeled ginger, thinly sliced, about 1 cup (250 mL)
6 to 8 stalks lemongrass, about 2 bunches
2 cups container whipping or table cream
2 tablespoons cornstarch
1/4 cup cold water
2 tablespoons freshly squeezed lemon juice (optional)
1 tablespoon salt
1 pound bay or sea scallops
1 pound frozen or defrosted, raw shelled medium-size
2 pounds fettuccine
1 tablespoon ( 15 ml) each of butter and vegetable oil ?> 1. Preheat oven to 450F (230C). Slice peppers in half and remove seeds.
Place cut-side down on a baking sheet lined with foil. Roast, uncovered, until peppers are partially charred, from 15 to 20 minutes. Remove from oven, pull up edges of foil, wrap around hot peppers and seal. Set aside to cool.
2. Meanwhile, pour broth into a wide saucepan. Add ginger. Thinly slice root ends from lemongrass and discard. Remove any dried outer leaves. Pound stalks to flatten slightly. Slice into 1/2-inch (1-cm) pieces. Add to broth. Place over high heat. When boiling, reduce heat to medium or medium-high so broth gently boils. Boil, uncovered, until reduced to 1 cup (250 ml). This should take at least 20 minutes. Broth will taste very strong. Saving broth, strain and discard ginger and lemongrass.
3. Return broth to saucepan set over medium-high heat. Add cream. In a small dish using a fork, stir cornstarch with water to form a smooth paste. Whisk into hot cream broth and whisk almost constantly until thickened, from 3 to 4 minutes. Taste and stir in lemon juice, if you like. Cover and remove from heat. If making ahead, refrigerate in a sealed jar for up to 2 days.
4. About 15 minutes before serving, bring a large pot of water and salt to a boil. If using sea scallops, slice in half. Rinse frozen with cold water to remove clinging ice crystals. Then drain and pat dry. Prepare roasted peppers by draining juice accumulated in foil into a small bowl. Peel off charred skins and discard. Slice peppers into bite-size strips and add to juice. Set aside.
5. When water is boiling rapidly, add pasta and cook, uncovered and stirring occasionally, until al dente, from 8 to 10 minutes. Meanwhile, heat oil and butter in a wide frying pan set over medium- high heat. Add seafood and stir-fry until scallops are lightly browned and are bright pink, about 4 minutes. Stir in peppers and juice. Drain pasta well. In a large bowl, stir pasta with cream sauce until coated. Place in pasta bowls and spoon seafood mixture over top.

Nasi goreng  Print Recipe

Serves: 3

Preparation time: 30 minutes

Cooking time:20 minutes


8 ounces boneless chicken breast, cut into thin strips
1 tablespoon vegetable oil
2 leeks, chopped (white and green part)
1 onion, chopped
2 cloves garlic, minced
1 1/2 teaspoons sambal oelek or asian chili paste
1/2 cup chopped sweet red pepper
3 cups cooked rice
1 cup cooked salad
1/2 cup frozen tiny peas

garnish:
1 teaspoon vegetable oil
2 eggs, beaten
1/2 cup chopped cucumber
1/4 cup roasted peanuts ?> Heat oil in a wok or skillet. Cook leeks, onion, garlic and sambal oelek, stirring until softened. Add chicken and red pepper. Cook for about 4 minutes, or chicken is done.
Stir in rice, and peas. Cook to heat through. (can be made a day before serving).
Garnish:
Heat oil in a nonstick skillet. Cook eggs without stirring until set and golden brown in the bottom.
Transfer to a cutting board. Cut into thin strips. Serve cucumber and peanuts in individual bowls to sprinkle over each serving.

Pad thai with shrimp  Print Recipe

Serves: 4

Preparation time:20 minutes

Cooking time:15 minutes


225 grams (1/2 lb) Thai rice noodles
12 medium size , shelled and cleaned
1 medium onion, diced
100 grams (1/2 cup) preserved radish, sliced (should be at Asian market)
1 tsp garlic, minced
1 tbsp sugar
1 tbsp nam pla (fish sauce)
2 tbsp ketchup
100 grams (1/2 cup) peanuts, coarsely ground
100 grams (1/2 cup) vegetable oil
200 grams (1 cup) bean sprouts
1 tbsp tamarind soaked in 3 tbsp hot water (See note)
juice of 1 lemon
2 eggs, slightly beaten ?> Soak the noodles in cold water to cover for about
15 minutes. Drain. Put noodles in a bowl and pour hot water over them. Let stand
for about 10 minutes.
Drain and rinse with cold water; set aside.
Put oil in a wok or large skillet over medium heat. Add garlic and onion. Stir fry until
onion turns translucent. Add and stir fry for about 2 to 3 minutes, or until
turns pink. Add ketchup, sugar, nam pla, preserved radish, tamarind
juice, and lemon juice. Stir well. Pour in the beaten eggs and let them slightly
set for 3 minutes before mixing with remaining ingredients. Add noodles, bean
sprouts, and peanuts. Mix well.
Spoon noodles onto serving platter and garnish
with 1 cup bean sprouts, lemon wedges, cilantro, and peanuts.

(tamarind usually comes in a package without seeds.
Add water and squeeze the pulp of the fruit several times to obtain the sour
liquid. Substitute the juice of 1 lime if tamarind is not available.
You should find tamarind in a Thai, Indian, Spanish, or Asian market)

Paella valenciana  Print Recipe

Serves: 6

Preparation time: 40 minutes

Cooking time:2 hours


1/2 pound cooked lobster
1/2 pound cooked
6 fresh mussels
1/2 pound chorizo or garlic sausage
3 chicken breasts, cut in half across
1 teaspoon salt
1/4 cup olive oil
2 ounces chopped onion
1 teaspoon minced garlic
1 medium sliced sweet red or green peppers
2 peeled tomatoes
1 cup rice
1 teaspoon saffron
1 quart chicken stock
1/2 cup frozen peas ?> Cut lobster meat into chunks.
Wash and scrub the live mussels, and remove beards. Cover sausage with water and simmer for 10 minutes.
Use kielbassa or other garlic smoked pork sausage.
Season chicken pieces with salt and pepper. Brown both sides in half of the oil.
In a heavy cast iron pot, heat the remaining oil. Stir in the onion, garlic, peppers, and cook over low heat for 10 minutes. Add chopped seeded tomatoes.
Stir in rice, saffron and stock. Bring to a boil. Simmer for 10 minutes. Add the browned chicken, all seafood and sliced sausage.
Bake 25 minutes at 375 degrees.
Steam peas for 5 minutes and sprinkle on top. Serve hot in serving dish.

Pompano captiva  Print Recipe

Serves: 6

Preparation time: 20 minutes

Cooking time:40 minutes


2 pounds pompano fillets
1/2 teaspoon salt
1/4 teaspoon ground white pepper
8 ounces quenelle forcemeat
1 tablespoon chopped shallots
5 ounces dry white wine
5 ounces fish stock
6 ounces sliced mushrooms
1 ounce beurre manié
3 ounces heavy cream
2 tablespoon lemon juice
1 pound diced canned tomatoes
1 ounce butter ?> Flatten pompano fillets with a mallet. Season with salt and pepper.
Spread quenelle forcemeat over half of each pompano fillet and fold other half over.
Butter baking pan. Sprinkle with shallots. Arrange fillets on top in one layer.
Add wine and fish stock. Arrange mushrooms on top of fish. Bake at 400 degrees for 20 to 25 minutes. Transfer fillets onto serving platter.
Reduce cooking liquid by one third. Stir in beurre manié and cream. Reduce to a medium consistency. Add lemon juice. Season to taste. Saute tomatoes in butter.
Arrange around pompano. Pour sauce over fish. Serve hot.

Pompano papillottes  Print Recipe

Serves: 6

Preparation time: 20 minutes

Cooking time:20 minutes


2 pounds pompano fillets, boned and skinned
4 ounces butter
1/2 cup white wine
salt, ground white pepper to taste
2 ounces sherry wine
6 ounces cooked , sliced
6 ounces crabmeat
2 cups cream sauce
1 dash Tabasco ?> Melt half of the butter in a sauté pan. Add scallions. Place pompano fillets on top. Cover, and steam for 3 to 5 minutes. Add the white wine, sherry, salt, and pepper.
Cook until pompano is firm. Transfer fish to a pan and keep warm. To the same pan, add the cooked sliced and crabmeat. Stir in the sauce. Bring to a boil. Adjust seasonings.
Cut the parchment paper into six heart shapes, about 14 inches (35 cm ) wide. Oil one side of paper.
Place two tablespoons of seafood on right side of hearts. Top each with pompano, 2 tablespoons of sauce and fold left half of heart. Roll edges to seal.
Bake in a 400 degree oven until bags puff. Serve hot with remaining cream sauce.

Seafood casserole  Print Recipe

Serves: 8

Preparation time: 30 minutes

Cooking time:35 minutes


1 pound
2 ounces butter
1 pound crab meat
1 pound scallops
2 ounces butter
2 cups cream sauce or velouté sauce
1/2 cup mayonnaise
1 cup sour cream
2 teaspoon Worcestershire
2 cups potatoes, cubed
2 cups carrots, diced
1/2 cup breadcrumbs
1 tablespoon butter
?> Sauté in butter. Season with salt and pepper. Repeat same process with scallops. Combine all seafood.
Strain the juices out, and combine with the velouté sauce. Simmer seafood in sauce for a while. Season to taste. Add the cooked potatoes, and carrots. Mix in the mayonnaise, sour cream, and Worcestershire. Spoon in casserole dish. Sprinkle breacrumbs over top. Drizzle with butter.
Bake at 350 F. for about 25 minutes or until bubbly.

Seafood green onion pancake haemul-pajeon  Print Recipe

Serves: 2

Preparation time:15 minutes

Cooking time:12 minutes

When making pajeon, most Koreans use green onion, and the most popular kind of pajeon is made with seafood. A recipe related to
https://www.maangchi.com
½ cup all-purpose flour
1 tablespoon potato starch
½ teaspoon kosher salt plus a pinch of salt
a pinch of ground black pepper
¾ cup stock (anchovy kelp stock, chicken stock or vegetable stock), or water
4 tablespoons vegetable oil
12 green onions, roots and tops trimmed to 8 to 9 inches long (to fit your skillet)
4 to 5 ounces (½ cup) seafood (peeled and deveined , squid, clams), chopped
1 large egg, beaten in a small bowl
1 fresh red pepper, sliced

For dipping sauce:
2 tablespoons soy sauce
1 tablespoon white or apple cider vinegar
½ teaspoon gochu-garu (Korean hot pepper flakes)
1 green onion, chopped
1 teaspoon toasted sesame seeds
?> dipping sauce:
1. Put soy sauce, vinegar, gochu-garu, green onion, and sesame seeds in a small bowl.
2. Mix and set it aside.
3. Prepare pancake ingredients:
1. Combine the chopped seafood, pinch of salt and a pinch of ground black pepper in a small bowl. Mix it well and set aside.
2. Combine flour, potato starch, ½ teaspoon salt, and ¾ cup stock (or water) in a large enough to accommodate the green onions. Mix with a whisk until smooth.
Make green onion pancake:
1. Heat 2 tablespoons of the vegetable oil in a large nonstick skillet over medium-high heat and swirl to coat evenly.
2. Add the green onions to the batter to coat them. Using tongs or your hand, place them side by side in the skillet, alternating white end to green end, so they form a neat rectangle.
3. Add the seafood to the leftover batter in the bowl. Using your hands or tongs, spread the battered seafood on top of the battered scallions, scraping out any excess batter remaining in the bowl.
4. Add the sliced red pepper and pour the beaten egg over top of the pancake in the skillet.
5. Quickly wash your hands!
6. Reduce the heat to medium and cook for about 6 minutes, until the bottom is light brown and crispy.
7. Turn the pancake over with a large spatula. Drizzle the remaining 2 tablespoons vegetable oil around the edges of the skillet. Lift one edge of the pancake with your spatula and tilt the skillet so that the oil flows underneath the pancake. Cook for another 3 minutes until nicely browned and crisp.
8. Turn the pancake over again. Turn up the heat to medium high heat and cook for 1 minute, until the bottom turns crunchy.
9. Transfer to a large plate, with the egg and seafood side up. Serve right away with the dipping sauce.
How to eat:
1. Mix the dipping sauce with a spoon. You can cut up the large pancake into several pieces before eating. Take 1 piece to a small individual plate and drizzle some dipping sauce with the spoon and eat. If you don’t want to precut the pancake, you can use your chopsticks to tear off a chunk of batter with a green onion and seafood, and then eat it with the dipping sauce. I prefer the second way because I love to eat the whole cooked green onion.

Shrimp salad with belgian endive  Print Recipe

Serves: 4

Preparation time: 20 minutes


1 1/2 pounds of , cleaned and cooked
4 large Belgian Endives, prepared
1 large cucumber, sliced
1 carrot, peeled and sliced

Cucumber Sauce:
Mix in a bowl,
1 cup yogurt or sour cream
1 tablespoon horseradish
1 small cucumber, pared and grated
juice of lemon or lime to taste
2 tablespoons dill, chopped
salt and pepper to taste

?> Trim endives and separate leaves.
Arrange endive leaves, , cucumber and carrot slices on individual cold plates.
Serve with sauce.

Shrimp scampi  Print Recipe

Serves: 6

Preparation time:5 minutes

Cooking time:10 minutes

May be served with angel hair pasta
½ cup unsalted butter, cubed
4 cloves garlic, minced
1 medium shallot, diced
¼ teaspoon crushed red pepper flakes
1 ½ pounds medium , peeled and deveined
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves
1 tablespoon freshly squeezed lemon juice
2 teaspoons lemon zest
?> Melt butter in a large skillet over medium heat. Add garlic, shallot and red pepper flakes, and cook, stirring frequently about 2 minutes.
Add ; season with salt and pepper, to taste. Cook, stirring occasionally, until pink and cooked through, about 3-4 minutes.
Stir in parsley, lemon juice and lemon zest.
Serve immediately.

Shrimp-tortellini pesto  Print Recipe

Serves: 6

Preparation time: 20 minutes

Cooking time:15 minutes


For the pesto:
1 cup stemmed basil
1/4 cup grated Romano cheese
1/4 cup pine nuts
2 teaspoons fresh parsley
3 teaspoons olive oil

1 clove minced garlic
2 teaspoons melted butter
1 pound cleaned
1 clove minced garlic
1 large tomato, diced
salt and pepper to taste
1 pound tortellini ?> Pesto:
Combine first six ingredients. Puree in a blender. Transfer to a bowl.

In a 12 inch sauté pan, over high heat, quickly sauté with butter, garlic and tomato. Season with salt and pepper. Toss and stir constantly.
Cook tortellini in salted boiling water. Drain, and add immediately to pesto mixture.
Toss thoroughly. Spoon on plates, and top with and tomato. Serve hot.

Stuffed Chinese chicken wings  Print Recipe

Serves: Serves 4

Preparation time: 30 minutes

Cooking time:15 minutes


2 pounds chicken wings
1 pound
1 large bamboo shoot
1 clove garlic
1 teaspoon grated ginger
1 teaspoon sherry wine
2 teaspoons soy sauce
1 teaspoon cornstarch
2 eggs
1/2 cup flour
1/2 cup cornstarch
2 teaspoons water
1 teaspoon salt
oil for frying ?> Cut wings at segment joints. Discard the tips. Cut the tendons connected to the bone and push back the meat away from bone. Remove bone.
Shell and devein and chop into fine paste(food processor). Mince the bamboo shoot and garlic.
Combine , bamboo shoot, garlic, ginger, wine, soy sauce, and corn starch and fill cavity of the chicken wings.
Mix batter with remaining ingredients. Coat the stuffed wings with batter and deep fry at 375 degrees until golden brown. Serve with sweet and sour sauce.

Thai pasta salad with shrimp and vegetables  Print Recipe

Serves: 3

Preparation time: 20 minutes

Cooking time:15 minutes


10 - 12 oz. (400-450 g) fresh Asian-style noodles OR fettuccine-style noodles
1 cup small cooked , thawed and drained if frozen
1 zucchini, grated with a wide grater or peeled into thin strips with a vegetable peeler
1 tomato, cut into small pieces
1 red or green chili, de-seeded and thinly sliced
1 red and 1 green bell pepper, de-seeded and cut into strips
3 spring (green) onions, sliced
1 cup fresh coriander/cilantro, lightly chopped
1/2 cup fresh basil, lightly chopped
1/3 cup dry roasted peanuts or cashews, unsalted, and left whole or lightly chopped
SALAD DRESSING:
1/3 cup lime juice (about 2 limes, juiced)
4 Tbsp. fish sauce (available at Asian/Chinese stores)
2 Tbsp. soy sauce
2-3 tsp. sugar (adjust to taste)
1-3 tsp. chili sauce OR 1/4 to 1/2 tsp. cayenne pepper OR crushed chili (adjust to taste)
2 cloves garlic, minced ?> Prepare noodles according to the directions on the package. Rinse noodles with cold water, drain, and set aside.
Prepare salad dressing by mixing all dressing ingredients together in a cup or small bowl until sugar dissolves. Taste-test for sour/sweetness, adding more sugar as desired. Note that the taste of the dressing will be milder when distributed among the noodles.
Prepare the vegetables and , and place them in a very large salad or mixing bowl. Add the herbs and nuts. Stir the dressing once more and pour over, tossing well to mix.
Now add the noodles and toss again Once well-tossed, taste-test the noodles, adding more fish sauce if not salty or tasty enough.
You can serve this salad immediately, or cover and place in the refrigerator until ready to eat (this salad will keep for up to 3 days, and makes great workday lunches!).
Garnish with a few extra sprigs of the fresh herbs, plus some chopped peanuts. For extra spicy, Thai chili sauce can be served on the side, either store-bought or my own.

Tomato and Seafood Penne  Print Recipe

Serves: 4

Preparation time: 40 minutes

Cooking time:15 minutes


7 oz (225 g) whole wheat penne or linguine
2 tsp olive oil
3 shallots, chopped
2 leeks, (white and light green parts only halved lengthwise and thinly sliced crosswise
3 cloves garlic, minced
2 cups (500 mL) no-salt-added canned diced tomatoes
1 tsp dried oregano
Pinch each hot pepper flakes, salt and pepper
6 oz (170 g) frozen scallops, (about 10) thawed and halved
6 oz (170 g) frozen jumbo , (about 8) thawed, peeled, deveined and cut in half lengthwise
6 cups (1.5 L) packed baby spinach
1/3 cup (75 mL) grated parmesan cheese
1/4 cup (60 mL) chopped fresh basil ?> In large pot of boiling water, cook penne according to package directions. Drain, reserving 1/4 cup of the cooking liquid.

Meanwhile, in large nonstick skillet, heat oil over medium heat; cook shallots, leeks and garlic, stirring occasionally, until softened, about 5 minutes. Stir in tomatoes, oregano, hot pepper flakes, salt and pepper; simmer for 5 minutes.

Add scallops and ; cook, stirring occasionally, until are pink and scallops are opaque, about 3 minutes.

Stir in pasta and spinach; cook until spinach is wilted, about 2 minutes. Stir in enough of the reserved cooking liquid to coat; transfer to serving platter. Sprinkle with Parmesan cheese and basil.
conversion of liquids
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Déciliters - dl
Centiliters - cl
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Gallons - gal
Pints - pt
Cups - c
Ounces liquids - fl oz
Tablespoons - tbsp
Teaspoons - tsp
Weights
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Kilogramms :  kg
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Degrees Celsius :  °C
degrees Fahrenheit :  °F

Measures of non liquid ingredients



Non-liquid ingredients in volume converted
into weight using the table below.
For products not included, use a metric scale
Weight of specific 'ingredients in grams

Ingredient

1 cup

3/4 cup

2/3 cup

1/2 cup

1/3 cup

1/4 cup

2 tablespoons

All-purpose wheat flour 120 g 90 g 80 g 60 g 40 g 30 g 15 g
All-purpose sifted wheat flour 110 g 80 g 70 g 55 g 35 g 27 g 13 g
White sugar 200 g 150 g 130 g 100 g 65 g 50 g 25 g
Powdered sugar/Icing sugar 100 g 75 g 70 g 50 g 35 g 25 g 13 g
Brown sugar normally packed 180 g 135 g 120 g 90 g 60 g 45 g 23 g
Corn flour 160 g 120 g 100 g 80 g 50 g 40 g 20 g
Cornstarch 120 g 90 g 80 g 60 g 40 g 30 g 15 g
Rice (not-cooked) 190 g 140 g 125 g 95 g 65 g 48 g 24 g
Macaroni (uncooked) 140 g 100 g 90 g 70 g 45 g 35 g 17 g
Couscous (uncooked) 180 g 135 g 120 g 90 g 60 g 45 g 22 g
Quick oatmeal (uncooked) 90 g 65 g 60 g 45 g 30 g 22 g 11 g
Table salt 300 g 230 g 200 g 150 g 100 g 75 g 40 g
Butter / Margarine 240 g 180 g 160 g 120 g 80 g 60 g 30 g
Shortening 190 g 140 g 125 g 95 g 65 g 48 g 24 g
Fruits and légumes chopped 150 g 110 g 100 g 75 g 50 g 40 g 20 g
chopped walnuts 150 g 110 g 100 g 75 g 50 g 40 g 20 g
Nuts /ground almonds 120 g 90 g 80 g 60 g 40 g 30 g 15 g
Fresh bread crumbs (not packed) 60 g 45 g 40 g 30 g 20 g 15 g 8 g
Dry bread crumbs 150 g 110 g 100 g 75 g 50 g 40 g 20 g
Parmesan grated 90 g 65 g 60 g 45 g 30 g 22 g 11 g
Chocolate chips 150 g 110 g 100 g 75 g 50 g 38 g  19 g
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