December 2nd, 2013
No more turkey….that’s right!! It happens when you buy a turkey too big for the family. Plenty of leftovers, I agree; I am tired of it now. Looking for something different to make, I think I had found the recipe. Even though I used shrimp, this sauce is good with any fish….and chicken too! It can be made gluten free, by using gluten free soy sauce.
SHRIMP WITH THAI COCONUT-CURRY SAUCE
2 teaspoons dark sesame oil, divided
2 teaspoons minced peeled fresh ginger
2 minced garlic cloves
1 cup chopped red bell pepper
1 cup chopped green onions
1 teaspoon curry powder
2 teaspoons red curry paste (every super market has it)
1/2 teaspoon ground cumin
4 teaspoons low sodium soy sauce (if preparing gluten free, then get low sodium gluten free soy sauce)
1 tablespoon brown sugar
1/2 tsp. salt, divided
1 14-ounce can light coconut milk
2 tablespoons chopped fresh cilantro
2 lbs. raw jumbo shrimp, peeled
lime wedges
In a large frying pan, heat 1 teaspoon of the dark sesame oil. Add shrimp and cook until a nice pink color.
In a large nonstick skillet heat the other teaspoon of dark sesame oil over medium heat. Add ginger and garlic, cook 1 minute. Add pepper and onions; cook 1 minute.
Stir in curry powder, curry paste, and cumin; cook 1 minute. Add soy sauce, sugar, 1/4 teaspoon salt, and coconut milk; bring to a simmer but make sure not to boil it. Add juice of a lime. Add shrimp and warm them up, again, without boiling it.
You can serve it over cooked basmati rice…..I chose to serve it over cheese grits. Pass the extra lime wedges around.
Enjoy!!
October 5th, 2012
It’s a holiday week-end and this recipe is one of those that it is so easy to prepare. Perfect for guests. Once made, just let it sit for some time so the marinade takes hold and then voila! Use it just as an appetizer, on a salad, accompanying meats. You’ll see how good it, actually, is.
Pickled Shrimp
2 lbs large shrimp, (easy peel are the best)
2 tablespoons pickling spices
2 tablespoons Dijon mustard (Emeril’s has a gluten free one)
2 teaspoons prepared horseradish
1/2 cup vegetable oil
1 teaspoon salt
1/2 teaspoon celery salt
1 cup white wine vinegar
10 green onions (chopped)
Pull shrimp from shells; discard shells. In a good size saucepan, place shrimp and sprinkle with the pickling spices.
Cover the shrimp with water. Bring to a boil; simmer over medium heat for about 2 or 3 minutes. Strain water, leaving spices on shrimp; set aside.
In a small bowl, combine mustard, horseradish, oil, salt, celery salt, vinegar and onions. Pour over drained shrimp. Cover and refrigerate 6 hours or overnight.
Serve cold, as an appetizer.
Or, like I above mentioned, accompanying meats. If you like shrimp, it will be a winner.
March 19th, 2011
The other day someone asked me on Facebook if I cooked. I guess they see that I am reviewing restaurants; so the cook is off again. Well, I do love to cook; experiment with new recipes. I find it rewarding. Too many times, too rewarding, and then back on the diet I go.
I bought the cookbook that is fairly new called Tastes of the Season. The recipes are favorites from the Delray GreenMarket. You can get the book by on-line at www.delraycra.org. I am always buying cookbooks and I read them like novels.
The Curry Mango Shrimp recipe I made it my own by changing it a bit. It was delicious, though. Hope you try it and like it.
I love a good mango and I was lucky to get a ripe one at the store.
Curry Mango Shrimp With Coconut Basmati Rice
1 cup diced mango
juice of enough limes to make about 6 tablespoons
3/4 cup of orange juice
2 tablespoons olive oil
1 tablespoon butter
1 1/2 tablespoons grated ginger (More? Go ahead.)
1 teaspoon curry powder (if you think you want more, then you know what to do)
1 lb. medium shrimp, peeled and deveined (you may use any size)
1 cup chicken broth
1 cup uncooked basmati rice
1/4 tsp. salt (optional)
1 cup coconut milk
6 tablespoons green onions, chopped
2 tablespoons fresh cilantro, chopped
In a small bowl, make the marinade by mixing together the mango, lime juice, orange juice, olive oil, ginger and curry powder.
In a medium bowl, add the cleaned shrimp and half the mango marinade, cover and let it stand for about 20 minutes or so.
In the meantime, make the Coconut Basmati Rice by combining chicken broth, coconut milk, salt and rice in a medium saucepan.
Bring to a boil, cover, reduce heat, simmer 20 minutes or until liquid is absorbed and rice is tender. Stir in green onion and cilantro. Keep warm.
Heat large frying pan to a medium to high heat. Then add the tablespoon of butter, melt. Add the shrimp and mango mixture and cook for about 5 minutes or longer until the shrimp are nice and pink.
Then add the rest of the mango marinade. Heat and serve over the rice.
I wanted to add more colore and decided on brussel sprouts. The little ones that you can heat in the bag. A little butter; very sweet.
This recipe serves 4. Easily doubled.
This recipe is gluten free.
Talk to you later…enjoy…
P.S. Remember that AboutMyBeaches is on Facebook.
November 1st, 2010
The last time I was in Florida, a couple of months ago, all I saw at restaurants was Mayport shrimp. I wanted to know a little more about it. Then I met Tina who is from Atlantic Beach and her mother was the first woman in Florida to have shrimp boats.
Well, Mayport is a historic coastal village, settled in 1562, east of Jacksonville on the St. Johns River and a few miles from Atlantic Beach, where I chose to stay. On that location is where the St. Johns River meets with the Atlantic Ocean, therefore, making getting out to the ocean and to the shrimp a total breeze.
At the time of my visit, the shrimp boats were already at rest in their berths but they are a beautiful sight to see off the coast, from my hotel room, and south along the coast.
There are 4 types of shrimp that inhabit these waters; brown, white, pink and rock shrimp.
The historic Village of Mayport is also the home of the 3rd largest naval facility in the U.S., covering 3,049 acres.
It is also a busy port for cruises. For years there has been plenty of controversy regarding the pollution these ships bring to the waters, therefore, organizations to save Mayport are very active.
Mayport used to have plenty of seafood restaurants to eat. But, now just a few remain. One of them is Singleton’s Seafood Shack located at 4728 Ocean St., tel. 904-246-4442. It has been there since 1969. Besides being able to eat there, you can also buy fresh seafood.
This past year, Guy Fieri from Diners, Drive-Ins & Dives, from the Food Network visited the restaurant.
I wanted to check it out and this was actually the first place I ate upon arriving at Atlantic Beach.
From the outside it looks just like a shack. As you enter the restaurant, you will see the fresh seafood displayed, except that on that Monday they did not have much.
You can sit outside but we were not able to do so on that day either, which was too bad since it was a beautiful night with the sunset descending on the port. We ate in a screened in balcony. Casual with wooden tables and benches. We could see the shrimp boats; beautiful.
I wanted the fresh fish and decided on King Clip. I had never heard of it but it can be spelled Kingklip, as well. They call it a strange little devil and it is a cross between an eel and a silverfish. Mostly found in South African waters, Chile and Argentina; meaty cod-like texture. The best way to eat this fish was fried. Their suggestion.
Did I like it? I was not wild about it. I thought it was a bit bland. The hush puppies were amazing, though.
The other fish ordered was the Triggerfish, which is found in shallow, coastal habitats, especially at coral reefs; oval shaped and compressed body.
The choice of cooking was blackened. It also came with black beans and rice and hush puppies.
I had a taste and I thought it was good, but I think we all thought that the restaurant was just okay. We were happy to have gone but, not rushing back to it.
Looking around the other tables, the majority of patrons were eating their food fried. Once in a while is good, actually very good, but I also like to be able to experience the taste of the food.
Note: They had interesting sauces. I could not resist and bought the Colon Cleaner. I have a friend that might get a kick out of it.
Anyway, have a great Monday….chilly out there, don’t you think?
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