GHEYMEH (PERSIAN BEEF STEW)
Yummy Iranian stew. Can be hot, depending on how much of the spices you wish to put in. Very little prep, especially if you skip the potatoes, but this Persian beef stew takes several hours to cook, like any stew should.
Provided by calepine
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h30m
Yield 3
Number Of Ingredients 13
Steps:
- Heat 1 1/2 tablespoons oil in a saucepan over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add stew meat, split peas, limes, tomato paste, salt, curry powder, turmeric, and pepper. Add just enough water to fully cover the surface of the mixture. Cover and simmer until split peas are tender and meat is cooked through and no longer pink in the center, 2 to 3 hours.
- Just before the stew is ready, heat 2 inches oil in a deep saucepan over medium heat to 300 degrees F (150 degrees C). Slice potatoes into 2-inch long, thin pieces and lower carefully into the hot oil in batches. Fry until soft, 4 to 5 minutes per batch. Transfer to a plate lined with paper towels to drain.
- Increase the heat so the oil is 400 degrees F (200 degrees C). Fry potatoes again, until golden and crisp, 4 to 5 minutes per batch. Remove from the oil and drain on fresh paper towels.
- Pour stew into bowls and place potatoes on the surface.
Nutrition Facts : Calories 721.6 calories, Carbohydrate 61.2 g, Cholesterol 62.5 mg, Fat 37.9 g, Fiber 21.4 g, Protein 37.2 g, SaturatedFat 9 g, Sodium 905.4 mg, Sugar 8.4 g
ASIAN SHRIMP STEW WITH STEAMED RICE
This Thai stew doesn't simmer for hours -- coconut milk gives instant flavor and shrimp cook in mere minutes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 30m
Number Of Ingredients 14
Steps:
- Cook rice according to package instructions; set aside, covered. Meanwhile, place cornstarch in a medium bowl. Gradually whisk in coconut milk, sugar, and 1 cup water; set aside.
- In a large skillet, heat oil over medium. Add bell peppers, onion, garlic, ginger, red-pepper flakes, and scallion whites; season with salt. Cook, tossing frequently, until vegetables are crisp-tender, 6 to 8 minutes.
- Add coconut-milk mixture to skillet; raise heat to medium-high. Boil, stirring occasionally, until thickened, 1 to 2 minutes. Add shrimp, and cook just until opaque, 3 to 4 minutes. If necessary, adjust consistency of stew with a little bit of water; season with vinegar and salt to taste.
- Fluff rice gently with a fork. Serve shrimp stew over rice, garnished with scallion greens.
Nutrition Facts : Calories 456 g, Fat 11 g, Fiber 2 g, Protein 29 g
CHEESY SHRIMP AND RICE
A cheesy shrimp dish that fits the description of comfort food. A great way to use leftover rice.
Provided by Yoly
Categories Main Dish Shrimp
Time 35m
Yield 4
Number Of Ingredients 15
Steps:
- Melt butter in a large skillet over medium heat. Saute shrimp until firm and pink, 3 to 4 minutes. Remove shrimp from skillet and set aside.
- Add mushrooms, celery, bell pepper, and onions to the skillet. Saute until all vegetables are tender, 7 to 8 minutes.
- Stir in flour, bouillon, seafood seasoning, garlic, and cayenne. Slowly add milk, stirring constantly. Bring to a boil and continue stirring until mixture starts to thicken. Add cooked rice, Cheddar cheese, and shrimp. Season with salt and pepper and stir to combine. Serve.
Nutrition Facts : Calories 338.1 calories, Carbohydrate 27 g, Cholesterol 127.3 mg, Fat 14.7 g, Fiber 1.8 g, Protein 24.4 g, SaturatedFat 8.7 g, Sodium 549.1 mg
BRAZILIAN SHRIMP STEW
Steps:
- Toss shrimp with black pepper, 1/2 teaspoon salt, garlic, and lemon juice and marinate, covered and chilled, 20 minutes.
- Purée tomatoes with juice in a blender until smooth.
- Cook onion and bell pepper in olive oil in a 12-inch heavy skillet over moderately low heat, stirring, until softened, 8 to 10 minutes. Add cayenne, 1 tablespoon cilantro, and remaining teaspoon salt and cook, stirring, 1 minute. Add tomato purée and simmer briskly, stirring, until mixture is very thick, about 15 minutes. Stir in coconut milk and bring to a boil, then add shrimp mixture and cook, stirring, until shrimp are just cooked through, about 3 to 5 minutes.
- Stir in dendê oil and remaining 4 tablespoons cilantro and season with salt and pepper.
- Available at Brazilian and West African markets and Kalustyan's (800-352-3451).
SHRIMP STEW
"Here in the Northwest, we have a seemingly endless supply of seafood, so we're always searching for creative new recipes," reveals Renton, Washington cook Jennie Benjaminson. "This thick hearty stew was a big hit."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute onion and garlic in oil for 5 minutes. Stir in the tomatoes, tomato sauce, dill, mustard, honey and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add the shrimp, cheese and parsley; simmer 5 minutes longer.
Nutrition Facts : Calories 296 calories, Fat 11g fat (4g saturated fat), Cholesterol 187mg cholesterol, Sodium 1098mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 4g fiber), Protein 31g protein.
BRAZILIAN SHRIMP STEW
Make and share this Brazilian Shrimp Stew recipe from Food.com.
Provided by MarraMamba
Categories Brazilian
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Toss shrimp with garlic, 1/2 tsp salt and pepper and lemonjuice, chill for 20 minutes marinating time.
- Puree tomatoes with juice in a blender til smooth.
- cook onion and bell pepper in olive oil over moderately low heat.about 8-10 minutes. Add cayenne, tbs cilantro, remaining salt cook stirring one minute.
- Add tomato puree and simmer for about 15 minutes, until mixture is very thick.
- Stir in coconut oil and then bring to a boil, add shrimp mixture and cook 3 to 5 minutes until pink.
- Stir in dende oil and remaining cilantro. Season to taste.
COLD SHRIMP SALAD
A 'summery' cold shrimp salad without mayo that's hard to resist any time of year. Add a little lemon or vinegar to brighten the flavors, if you like.
Provided by Allrecipes Member
Categories Shrimp Salad
Time 1h15m
Yield 10
Number Of Ingredients 10
Steps:
- Place shrimp in a large mixing bowl with red and green bell peppers, garlic, onion, cilantro, and avocado. Drizzle with olive oil, and season with salt and pepper. Cover, and refrigerate for at least 1 hour to allow flavors to develop. Serve chilled.
Nutrition Facts : Calories 231.4 calories, Carbohydrate 4.7 g, Cholesterol 177.1 mg, Fat 14.9 g, Fiber 2.1 g, Protein 19.9 g, SaturatedFat 2.2 g, Sodium 323.4 mg, Sugar 1.4 g
ZABAAN (PERSIAN/IRANIAN BEEF & SHEEP TONGUE STEW)
Make and share this Zabaan (Persian/Iranian Beef & Sheep Tongue Stew) recipe from Food.com.
Provided by daan6822
Categories Breakfast
Time 5h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Tongue is very tasty but takes a long time to cook.
- Wash the tongue(s) carefully.
- Add hot water and bring to a boil.
- Remove the foam that accumulates on top.
- Peel garlic cloves and onions, then slice them thinly.
- Wash herbs and chop them finely.
- Add garlic, onions, and herbs to tongue and cook over low heat for 4-5 hours, adding more hot water during cooking if necessary.
- Salt and black pepper should be added near the end of cooking.
- When tongue is cooked, there should be about one cup of water left.
- Remove tongue and peel the skin while still warm.
- Allow to cool, then cut into thin slices using a sharp knife.
- Wash and slice mushrooms, then fry in butter for a few minutes.
- Add tomato paste and tongue-juice and bring to a boil, then cook over medium heat for a few minutes.
- Serve tongue with mushrooms and some fresh parsley.
- If desired, pooreh-yeh Seeb-Zamini or Polow can also be served with tongue.
Nutrition Facts : Calories 232.5, Fat 20.9, SaturatedFat 12.9, Cholesterol 53.4, Sodium 208.4, Carbohydrate 10.1, Fiber 3.1, Sugar 3.6, Protein 4.9
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- Gheimeh. What have you got in your kitchen? split peas and mutton? Wondering what to make? Gheimeh is a fabulous choice! It is a flavorful Iranian stew, served with rice.
- Ghorme Sabzi | Persian herb stew. Ghorme Sabzi or Persian herb stew is the dish every Iranian adore and you would not find ONE not like the stew. The flavor and looks of this food is fancy and perfectly loved.
- Khoresh Karafs | Celery Stew. If you liked Ghorme Sabzi, you will definitely adore its duplicate, Khoresh Karafs, too. Although the latter is less loved, it never leaves the Persian cuisines.
- Fesenjan Stew | Persian Walnut And Chicken Stew. Fesenjan is a great Persian stew and it is originally from Gilan province. Are you in a rush? Don’t go for this one!
- Koresh bamieh | Persian Okra Stew. Khoresh bamieh is from south of Iran. Of course when the food is delicious, it becomes widespread. Okra has the same texture as Eggplants even they can taste the same too.
- Khoresh bademjan | Persian eggplant stew. Related Posts. Shirini Keshmeshi | Persian Raisin Cookie. Jun 24, 2021. Ashe Shoorba | Persian Rice Porridge. Jun 17, 2021.
- Torshi Tareh | Persian Sour Herb Stew. As it is obvious, most Persian stews contain meat. Finding a tasteful recipe suitable for vegetarians seems difficult.
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