Who doesn’t love Paella – Spain’s famous grilled rice dish? I’ve never really attempted making Paella at home until recently when we went to spend a weekend with friends in Connecticut. Our hosts made a simple seafood and chicken paella and I was sous-chef!
It turned out to be a really easy dish and a hit with all. You can use any ingredients that you like. I just made a chicken, chorizo and shrimp paella but you can add any seafood/ meat you wish to.
The recipe we used is adapted from Christine Gallary’s Grilled Paella Mixta on the CHOW website.
This recipe calls for cooking on a grill but I just did everything stove top.
This is an outstanding shrimp curry I tried this past summer. It’s a really easy recipe and works well with the tiny shrimps. Thanks Neha for sharing!
Here is a really simple, Thai style stir fried chili shrimp dish from Aunty Pen’s recipe.
This Indian green curry used to be one of the go to dishes served by my mom in India whenever they were entertaining.
This past summer, after many years, we resurrected this recipe and found that the love for it has passed onto the next generation with my daughter being a huge fan of it. Here is the recipe.
My aunt Nisha is a fabulous cook. Every summer I spend in Chennai, India, I harass her to teach me more and more of her delicious recipes. Here is a really easy and yummy prawn curry she made for me this summer.
My mother-in-law Atsuko makes this shrimp dish, which is sort of a Japanese rendition of a General Tso’s recipe. You can substitute the shrimp with chicken or any vegetable too.
This is one of my children’s favorite shrimp dishes.
My parents went to a little restaurant in Bologna, Italy a few years ago and my father loved this dish there. So of course my mother came back and recreated it in her kitchen.
It’s a really quick and super yummy dish that is a real crowd pleaser. You can serve it with pasta, rice or on a bed of steamed vegetables.
My mother just fried up these little beauties for us last night and it brought back a flood of memories for me.
When I was growing up in India, this was one of our most popular snacks served at our house when we had guests over. It made a really great appetizer. We would eat it hot with a little Maggi hot and sweet sauce.
I love the interest that the green chilies and the cilantro adds to the batter. It really gives it a nice bite to go with the crunch of the fried shrimp.
These shrimps are so versatile. It can be served as a snack, with pasta, as a main course, on a salad – it just goes with everything.
Pad Khee Mao is one of my favorite Thai dishes. I like it made really spicy with ground chicken and shrimp. The best Pad Khee Mao I’ve had is at BKNY Thai restaurant. I learned this version of Pad Khee Mao from Aunty Penn in Thailand who is a phenomenal cook. This dish was delicious though I wouldn’t put the tomatoes in the next time around.
PAD KHEE MAO
2 cups of cooked shrimp (steamed)
1 cup of minced cooked chicken (steamed of stir fried with a little oil)
5 cups of cooked thick flat Chinese noodles (chow fun) – available at Asian supermarkets
5 cloves of garlic
8 chilies peppers sliced (red, yellow, green – the slightly bigger ones that are less spicy)
1 large onion sliced thin
3 plum tomatoes sliced into 1” thick slices
2 stalks of fresh green peppercorns (optional)
1 cup Thai basil
2 teaspoons fish sauce.
- Grind the 5 cloves of garlic and 4 chilies to make a thick lumpy paste and set it aside.
- Heat a wok and add the chow fun noodles (generally you don’t need to add oil as they come with oil on them)
- Cook noodles for about 2-3 minutes.
- Add 1 teaspoon of fish sauce and ½ teaspoon of dark soya sauce.
- Mix well, remove from fire and set the noodles aside.
- In a wok, heat oil and add the ground garlic and chili paste.
- Add the sliced chilies and fry for a minute.
- Add sliced onions and tomatoes (optional)
- Add 2 teaspoons of fish sauce.
- Add 2-3 tablespoons of water.
- Add green peppercorns and basil and stir-fry for a minute.
- Add cooked shrimp and chicken and mix well.
- Add noodles and mix well and serve immediately.
This is a wonderful recipe that lightens up the usually calorie laden Thai curry dishes. I love the crunch that the almonds add to this curry. The red curry paste can be substituted for any of your favorite curry pastes such as green, yellow, massaman, panang etc. This dish goes very well with brown or white rice.
SHRIMP WITH ALMOND CURRY SAUCE
6-7 large raw shrimps with tails on (if using any other meat or tofu – use about 2 ½ oz)
¼ cup coconut milk (can be light)
½ cup vegetable stock
1 tablespoon red curry paste
1 tablespoon palm sugar
1 tablespoon soy sauce
1 tablespoon of tamarind juice
2 tablespoons roasted ground almonds
7-8 stalks of Siamese watercress blanched (can use regular watercress or spinach as a substitute)
- In a large heavy pan, heat coconut milk over medium heat.
- Bring to a boil stirring constantly.
- Stir in the red curry paste and cook for 2-3 minutes until mixture is fragrant and thoroughly blended.
- Season with soy sauce, palm sugar and tamarind juice and mix well.
- Gradually add the vegetable stock and stir constantly.
- Add the shrimp/ beef/tofu and cook for 4-5 minutes.
- Sprinkle with roasted almonds and remove from heat.
- To serve pour the shrimp curry over the blanched Siamese watercress.
Nutritional info per serving:
Calories: 267 kcal
Protein: 14 g
Fat: 18.5 g