February 10, 2012


Homemade Shrimp Pad Thai (Recipe by Marina, inspired by this recipe and various comments)
Ingredients:
12 oz rice noodles
1/2 lb jumbo shrimp, peeled and cleaned
4 eggs
2 scallions
2 tablespoons vegetable oil
1 tablespoon sesame seed oil
2 tablespoons rice wine vinegar
4 tablespoons fish sauce
Pinch of crushed red pepper flakes
1 teaspoon peanut butter
Handful bean sprouts
Chopped cilantro
Handful crushed peanuts
2 limes
2 tablespoons soy sauce
1 large garlic clove
To Make:
Boil enough water to cover rice noodles and let them sit in it for 3-5 minutes until softened. Drain the hot water and rinse with cold water. 
In a large wok, heat up 2 tablespoons vegetable oil with 1 tablespoon sesame seed oil.
When hot add chopped garlic clove and chopped scallions. Fry for 30 seconds.
Add shrimp and stir fry for a few minutes until shrimp is pink.
Crack in the eggs and stir fry for another two minutes. 
Drop in the noodles and fry everything together for 30 seconds.
Add in a tablespoon or two of crushed peanuts, stir everything well. 
In a small bowl, mix together 2 tablespoons of soy sauce, the juice of 1 lime, 2 tablespoons of rice wine vinegar, 4 tablespoons of fish sauce, crushed red pepper flakes, and 1 teaspoon of peanut butter. Whisk it all together nicely. You may also add a tablespoon of sesame seed oil here if you want the dish to be richer. 
Add the sauce to the wok and stir everything together for 30 seconds. 
Add in some chopped cilantro leaves, give it one more stir, and turn off the heat.
Serve with bean sprouts, chopped cilantro, lime wedges, crushed peanuts, and sirarcha
Enjoy!
This recipe is a lot easier than it looks and goes really fast once you’ve got all the ingredients together. Try it!

Homemade Shrimp Pad Thai (Recipe by Marina, inspired by this recipe and various comments)

Ingredients:

  • 12 oz rice noodles
  • 1/2 lb jumbo shrimp, peeled and cleaned
  • 4 eggs
  • 2 scallions
  • 2 tablespoons vegetable oil
  • 1 tablespoon sesame seed oil
  • 2 tablespoons rice wine vinegar
  • 4 tablespoons fish sauce
  • Pinch of crushed red pepper flakes
  • 1 teaspoon peanut butter
  • Handful bean sprouts
  • Chopped cilantro
  • Handful crushed peanuts
  • 2 limes
  • 2 tablespoons soy sauce
  • 1 large garlic clove

To Make:

  1. Boil enough water to cover rice noodles and let them sit in it for 3-5 minutes until softened. Drain the hot water and rinse with cold water.
  2. In a large wok, heat up 2 tablespoons vegetable oil with 1 tablespoon sesame seed oil.
  3. When hot add chopped garlic clove and chopped scallions. Fry for 30 seconds.
  4. Add shrimp and stir fry for a few minutes until shrimp is pink.
  5. Crack in the eggs and stir fry for another two minutes.
  6. Drop in the noodles and fry everything together for 30 seconds.
  7. Add in a tablespoon or two of crushed peanuts, stir everything well.
  8. In a small bowl, mix together 2 tablespoons of soy sauce, the juice of 1 lime, 2 tablespoons of rice wine vinegar, 4 tablespoons of fish sauce, crushed red pepper flakes, and 1 teaspoon of peanut butter. Whisk it all together nicely. You may also add a tablespoon of sesame seed oil here if you want the dish to be richer.
  9. Add the sauce to the wok and stir everything together for 30 seconds.
  10. Add in some chopped cilantro leaves, give it one more stir, and turn off the heat.
  11. Serve with bean sprouts, chopped cilantro, lime wedges, crushed peanuts, and sirarcha
  12. Enjoy!

This recipe is a lot easier than it looks and goes really fast once you’ve got all the ingredients together. Try it!

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pad thai thai food wok shrimp fish sauce sesame seed oil cilantro food asian asian food homemade rice noodles noodle dish recipe

January 17, 2012


Shrimp Scampi (Recipe by Marina)
Click through for recipe.

Shrimp Scampi (Recipe by Marina)

Click through for recipe.

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shrimp scampi shrimp linguine pasta food

January 12, 2012


Shrimp and Avocado with Marie Rose Sauce (Recipe by Jamie Oliver, Jamie’s Revolution pg. 31)

Ingredients:

  • 1 ripe avocado
  • 1 large handful of watercress or alfalfa
  • all-purpose flour
  • 1/2 pound large shrimp, peeled and cleaned
  • olive oil
  • 2 cloves of garlic
  • 1 teaspoon paprika

For Marie Rose sauce:

  • 1/4 cup mayonnaise
  • 2 teaspoons tomato ketchup
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon whiskey (I used Maker’s Mark)
  • 1 lemon
  • salt and pepper

To Make:

  1. Cut avocado in half, pit and scoop out of skin
  2. Put a handful of flour into a bowl. Add shrimp and coat.
  3. Make your sauce by adding in a bowl; mayonnaise, ketchup, Worcestershire sauce, and whiskey. Squeeze juice of half the lemon in. Sprinkle in salt and pepper. Stir everything together.
  4. Heat up a large pan on high. Add a good amount of oil.
  5. Bash the garlic with your hand or the edge of the knife and add to the pan.
  6. Drop in your shrimp. I also reduce heat at this point to medium-high.
  7. Cook for a few minutes. Sprinkle with salt and pepper and a dash of paprika.
  8. Flip shrimp. Do not crowd the shrimp. It should cook in one layer in the pan.
  9. When the shrimp have turned pink and have curled up, they’re done.
  10. Dish them on a plate, add a handful of alfalfa or watercress, your avocado half, and a wedge of the remaining lemon half and drizzle everything with a bit of olive oil. If you want to spice it up, add a sprinkle of paprika.
  11. Enjoy!

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avocado food fried shrimp marie rose paprika shrimp jamie oliver

September 27, 2011


August 11, 2011


lovelylovelyfood:

Cambodian Basil and Lemongrass Shrimp 

This looks so good.

lovelylovelyfood:

Cambodian Basil and Lemongrass Shrimp 

This looks so good.

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cambodian lemongrass basil shrimp seafood food