Last night’s dinner…Asian SCRIMPS! This may have been the easiest quickest recipe ever; start to finish including marinating time was about 20 minutes. Next time I think I will make my own sweet chili sauce, but this time around I just used the pre-made stuff. If you can’t find kaffir lime leaves lime zest is ok. I served this with summer rolls and lemon herb quinoa on the side to be healthy.
I think serving with a fresh baguette to soak up the sauce would be ideal. Back to the shrimp tails debate from this post, I am all about keeping the tails. Good looking food always tastes better. Oh and chef Katie, get on this recipe because you will love. -ts
1 pound shrimp shelled and deveined
1/3 cup sweet chili sauce
1 lemon- juice and zest
3 kaffir lime leaves sliced, substitute 1 teaspoon grated lime zest
1 teaspoon chili sauce
1 tablespoon fish sauce
3 cloves minced garlic
1 teaspoon brown sugar
¼- 1/3 cup coconut milk
Siracha (optional as this is spicy on its own)
1/4 cup cilantro chopped for garnish
- Marinate the shrimp in the sweet chili sauce, lemon juice, lemon zest, kaffir lime leaves, chili sauce, fish sauce, garlic and sugar for 10 or more minutes.
- Heat a pan.
- Add the shrimp, the marinade, siracha (if using) and the coconut milk and simmer (not boil) until the shrimp are cooked, about 2-3 minutes.
- Remove from heat and mix in the cilantro.
I make these rolls pretty much every time I make Vietnamese, which is a lot. A well-known fact about me is that love Asian food, pretty much all Asian with Chinese takeout style as the exception. When it is nice out, I like to head to Chinatown to discover new and exciting produce/dried seafood stuff/weird sauces pretty much Zimmern type things. I love cooking with fish sauce and recently have been researching on all the different kinds out there. If you are using it in a recipe, it really changes the flavors so it is important to stick to one kind that you like. I prefer Vietnamese fish sauce over Thai. Since there are tons of brands just look for ones that have “nhi” or “thuong hang” in the title. Also, make sure it is a light amber color instead of dark.
Back to the recipe, these shrimp summer rolls are simple, delicious, healthy, and pretty. You can add or take out whatever ingredients you like (sometimes I use shrimp and pork), but don’t overstuff your rolls! They are finger foods and should not be drooping. You should be able to find most ingredients at your grocery store, but may need to trek to the ethnic pet store for the rice paper. I serve these with Nuoc cham sauce which I also use as a dressing when making vermicelli dishes. You could also use a peanut sauce. – ts
My tip: when rolling these make sure you have the imprinted side of rice paper roll facing up
Makes 6 rolls
1 ounce dried vermicelli noodles, cooked according to package directions
6 sheets (8 1/2-inch) rice paper- keep more on hand in case of tears
6 cooked prawns (shrimp), peeled and sliced in half lengthwise
Fresh mint and/or basil
Shredded Boston or Butter lettuce
1 bunch fresh chives
Dipping Fish Sauce:
3 tablespoons fish sauce
3 tablespoons rice wine vinegar or white vinegar
2 tablespoons sugar
1/2 cup water
2 cloves garlic minced or crushed
1 red chile, minced or crushed
2 tablespoons fresh lime juice
- Cook noodles in boiling water per package instructions, about 3 minutes, then rinse under cool water.
- Fill bowl with warm water. Dip rice paper in warm water for about 3-4 seconds, until rice paper becomes moistened with water.
- After dipping your rice paper in warm water, lay wrapper onto your dry work surface. Allow rice paper to soak up water and become soft and pliable (about 30 seconds to 1 minute) before you start to roll.
- Layer with a small amount of shrimp, noodles herbs, and lettuce. Layer your filling ingredients on the edge of the wrapper closest to you, shrimp first. I like to drizzle a little hoison sauce and siracha over the fillings. To form the roll, first fold the sides into the center over the filling, then fold and roll, just before you complete the roll add 2 pieces of garlic chives so that they stick out at one end.
- For dipping sauce just combine all ingredients together in a small bowl.
The Wikipedias tell me that “vindaloo” is some sort of Indian curry dish. They also tell me that “curry” is a generic term that means a dish that usually includes turmeric, coriander and cumin. And THEN they tell me that “turmeric” is a “rhizomatous herbaceous perennial plant of the ginger family.” And to that I say WHAAAAA?
Never has a recipe managed to make me feel so dumb so fast. And so American. To be fair, I did know of curry and turmeric before The Chef gave me this recipe to post, but I couldn’t have told you a darn thing about them, so this has now gone straight to the top of my To Make List in my effort to become a little less Bond-Hopkins-from-middle-school-who-would-only-eat-chicken-fingers. Plain.
3 tablespoons of malt vinegar
1 1/2 teaspoons black peppercorns, crushed
1 1/2 teaspoons of brown sugar
8 each cardamom seeds, green
3 green chilies, seeded
salt to taste
1 1/2 pounds of monkfish ( you can also use shrimp or scallops)
4 garlic cloves, chopped
1 tablespoon of ginger, peeled and minced
2 red chilies, seeded
1/2 teaspoon mustard seeds
1/2 fenugreek seed (obviously another WHAAA?-inducing herb that you can read about here)
1 teaspoon cumin seeds
2 teaspoons of coriander seeds
1/2 teaspoons turmeric
1/2 teaspoon cinnamon, ground
1 ounce of malt vinegar
1 1/2 ounces of oil.
3/4 cup of onions, small dice
- Combine first 7 ingredients and mix well. Add fish, and marinate for 1 hour.
- Using a spice grinder or mortar and pestle, make a paste with garlic, ginger, spices and vinegar.
- Heat oil over medium heat, add onions, and cook until golden brown, 6 to 8 minutes.
- Add spice paste and cook over medium low heat, 10 minutes. If it becomes to dry, add a little water.
- Remove fish from marinade and add to pan. Cook 5 minutes over medium high heat, stirring constantly. Then add marinade to the pan.
- Add 1 cup of water. Bring to a simmer, cover, and lower heat. Cook for 30 minutes or until tender. Stir to prevent from sticking.
- Serve with Basmati Rice and Cilantro Chutney.
This stuff is fresh, filling…and healthy! I got this one from Cooking Light (a staple in our house) and it is awesome. While it does require some hands-on time – it is nothing complicated. I am typically one that will pull a Sandra Lee every now and then and go with the store bought version of a certain ingredient (e.g. salsa) vs making it homemade (she calls this “Semi-Homemade”). Anyway, in this recipe, you will make homemade salsa to place in your Mexican “lasagna” – and it is SO worth it. And, if you’re like me and like your food a lil on the spicy side…I’d recommend some additional jalepenos, Cayenne pepper, or…my favorite, Louisiana hot sauce! Enjoy – Morg
Hands on time: 25 minutes
Total time: 1 hour and 10 mins (I think this is a lie or I’m not that good)
8 plum tomatoes, halved and seeded
3 garlic cloves, peeled and crushed (I use the kind out of the jar to make my life a little easier)
1 small onion, peeled and chopped
1 seeded jalepeno pepper, quartered (again, I’d use extra and…if you like lots of heat, you can skip the seeding process)
1/3 cup chopped fresh cilantro
3 tablespoons fresh lime juice
1/8 teaspoon black pepper
1 cup chopped onion
1 cup fresh or frozen corn kernels
1 cup diced zucchini
1 cup chopped red bell pepper
3 cups shredded cooked chicken breast (I’d make this 4 cups, especially if you’re cooking for a man; Anthony’s big complaint was that there wasn’t enough “meat”)
1 tablespoon minced garlic
2 teaspoons chili powder
1 teaspoon ground cumin
1 (10 ounce) can green chili enchilada sauce
1 (4-ounce) can chopped green chiles
12 (6-inch) corn tortillas
1 cup (4 ounces) shredding Monterey Jack cheese
1 cup (4 ounces) crumbled feta cheese
- Preheat broiler.
- To prepare salsa, combine first 4 ingredients on a baking sheet coated with cooking spray. Broil 20 minutes or until charred, stirring once. Remove from oven; cool slightly. Place tomato mixture in a food processor; add cilantro, lime juice, and pepper. Process until smooth. Set aside.
- Preheat oven to 350 degrees (where is the degrees sign on a computer?)
- To prepare casserole, heat a large non-stick skillet over medium high heat. Lightly coat pan with cooking spray. Add 1 cup onion, corn, zucchini, and bell pepperr; saute 6 minutes or until tender. Add chicken and next 5 ingredients (through green chiles); saute 2 minutes or until thoroughly heated. Remove from heat.
- Spread 1/2 cup of salsa over the bottom of a 13X9-inch baking dish coated with cooking spray. Arrange half of tortillas over salsa. Spoon 2 cups chicken mixture evenly over toritllas. Top with 3/4 cup salsa. Sprinkle with 1/2 cup of each cheese. Repeat layers, start with remaining tortillas and ending with remaining cheeses. Bake at 250 degrees for 25 minutes until bubbly.
Yields: 8 servings. (330 calories per serving – but who’s counting?)
Note: the longer the salsa is allowed to sit, the more the flavors will meld. Make extra and use to enhance other dishes – or just serve with some warm tortilla chips!