Seafood

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My right to curry

July 9, 2010 in Seafood, Vegetable | 3 comments

It is my right as a Guyanese to curry anything that is edible.  Yes that’s right, we curry everything….think I’m joking??  Almost any type of meat or vegetable I’ve eaten in my life I’ve had it in a curry.

From time to time I have conversations with my husband about exotic meats I’ve eaten growing up in Guyana and his question is always “How was it cooked?”  And I will always reply “Curried of course.”

Today I felt like having shrimp curry with spinach cooked in coconut milk for lunch, but alas…I forgot to buy coconut milk.   As I whined to Borderline Mommy about my misfortune, she said “Hey, why not curry the shrimp and the spinach?”   I present to you Shrimp and Spinach curry.

Shrimp and Spinach Curry

1 lb shrimp, peeled and deveined

1 inch piece of ginger crushed

3 cloves garlic, crushed

1/4 tsp black pepper

1/2 tsp salt

1 onion, chopped

10 sprigs thyme

3 scallion, chopped

2 tbsp curry powder

1/2 tsp garam masala

3 tbsp vegetable oil

1 lb frozen spinach, defrosted and drained of all liquid

Place shrimp, ginger, garlic, black pepper and salt in a bowl, mix will and set aside.  On a medium fire heat 2 tbsp of vegetable oil.  Place curry, garam masala, scallion, garlic, thyme and 3 tbsp spoon of water.  Mix well.

Add curry mixture to hot oil and stir well.  Allow to cook for 7-10 mins, stirring frequently to keep it from burning.  If curry gets dry, add about 2 tbsp of water at a time.  Add Shrimp and cook for 2-3 mins.  Remove from pot and set aside.

Add 1 tbsp of vegetable oil to the pot and add spinach.  Cook for 5-7 mins then add shrimp back to the pot.  Add salt and pepper as needed.  Stir well to combine and cook for an additional 3 mins.  Remove from heat.  Serve with white rice.

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Crab Take 2

April 5, 2010 in Grains and Rice, Seafood | 2 comments

Yesterday was Easter Sunday, and it was a very laid back day for me.  Instead of spending the day cooking a glorious spread, I bought a few pounds of snow crab clusters and a jug of cane juice and that pretty much summed up Easter Lunch/Dinner.   I started the day off with a trip to the miniature golf course where I played 27 holes.  I think I did well, I got a hole in one!  As for the overall score, lets just say we stopped counting since the second hole.   golf

After golf I stopped at  the DeKalb Farmers market, which was packed with people in the Sunday best, and I picked up a few items.   Initially I had planned to cook some kind of salmon with roasted asparagus, a spring salad and some sort of fruity dessert, but after spending half the day in the scorching sun I was too pooped to even attempt such a meal.  So I settled on snow crabs…can’t say I missed the salmon because the crab was phenomenal!   We ate a much as we could and put away the leftovers, which was 4 clusters.  This morning I decided to make Chicken Alfredo, but I soon remembered the crabs in the freezer and made a quick change, Crab Alfredo it was.  I must say I’m pretty darn proud of myself, I am a crab picking fool.  I cracked open those legs with such speed and precision I even shocked myself.  Of course you don’t have to do what I did, you can simply buy lump crab meat.   Crab Take 2 was a success…I enjoyed this dish!

P.S. If you look closely at the photos you will notice that one of my herbs from my one pot herb garden has made a cameo..its my chives!!

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Crab Alfredo Pasta

1 lb pasta cooked according to directions on box. (I used angel hair, you can also use fettuccine)

3 tbsp butter

1/4 cup flour

2 cups milk

1 cup grated parmesan cheese

1/4 cup cream cheese

1/2 tsp garlic powder

1/2 tsp onion powder

1 tsp parsley, chopped

1/8 tsp nutmeg

3 cups lump crab meat

salt and pepper to taste

Cook pasta according to directions on box and set aside.  Melt butter over a medium fire, the stir in flour to make a roux.   Whisk milk slowly into flour and butter mixture.  Don’t add the milk too fast or  you will end up with a lumpy sauce.  On a low fire, add parmesan cheese, nutmeg, parsley, onion powder, garlic powder, cream cheese, salt and pepper.  Stir until well combined.  Add crab meat and cook until heated through.  Stir in the pasta making sure to coat it well,  garnish with additional chopped parsley or chives and grated parmesan cheese.

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Broiled Lemon Pepper Tilapia

September 15, 2009 in Seafood | 1 comment

tilapia1Lately I have been trying to cook more healthy meals.  Cooking for this blog has started to take a toll on my waist line somewhat.   Im my attempt to turn over a new leaf you will be seeing quiet healthy recipes by more often.  This does not mean that this is  a lowfat or diet blog, I will still dabble in butter and frosting and way too much chocolate from time to time.  I love the classic combination of citrus and fish, do I decided to broil tilapia filets with lemon, pepper, cilantro and garlic.  Nothing fussy, nothing too fancy but light and delicious.

 

Broiled Lemon Pepper Tilapia

6 tilapia filets

zest  and juice of 1 lemon

1/4 tsp black pepper

1/2 tsp salt

2 cloves crushed garlic

chopped parsley

cooking spray

 

Preheat oven to broil.  Mix lemon juice, zest, black pepper, salt, garlic and parsley.  Pour over tilapia and allow to sit for 2o minutes.  Spray a baking pan large enough for the tilapia not to overlap.  Place tilapia side by side without touching, spray tilapia with cooking spray.  Place in oven and broil for 5-7 mins( this depends on the thickness of the fish filets). 

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