Seafood With Ginger Tomatoes And Chilies Recipes

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SEAFOOD CHILI



Seafood Chili image

A twist on classic chili with fresh veggies and lots of seafood, seasoned with chili and lime and lots of garlic.

Provided by Jay

Categories     Soups, Stews and Chili Recipes     Chili Recipes

Time 2h5m

Yield 8

Number Of Ingredients 17

¼ cup butter
4 fresh tomatoes, diced
2 bell peppers, chopped into 3/4 inch pieces
2 heads garlic, crushed
3 green onions, chopped
1 (8 ounce) can kidney beans, drained
1 (8 ounce) can baby corn, drained and cut into bite-size pieces
2 stalks celery, chopped
1 tablespoon chili powder, or to taste
1 dash lime juice, or to taste
1 (16 ounce) can whole peeled tomatoes, with liquid
½ pound cooked crabmeat
1 pinch brown sugar, or as needed
1 (7 ounce) can hearts of palm, drained and cut into bite-size pieces
1 pound jumbo shrimp - peeled, deveined, and tails removed
1 pound sea scallops
sea salt and freshly ground black pepper to taste

Steps:

  • Melt butter in large stockpot over medium-low heat; add tomatoes, bell peppers, garlic, and green onions. Cook and stir frequently until tomatoes have nearly liquefied, 30 minutes to 1 hour.
  • Stir kidney beans, baby corn, and celery into the tomato mixture; add chili powder and lime juice and season with salt and ground black pepper. Cover and cook on low, stirring occasionally, until celery is soft but still has texture, about 1 hour.
  • Stir crab meat and canned tomatoes with liquid into kidney bean mixture, breaking up tomatoes in thirds with a wooden spoon. Season with salt and pepper; add brown sugar if chili tastes too salty.
  • Stir shrimp, scallops, and hearts of palm into chili; cook until shrimp are bright pink on the outside and the meat is opaque, 2 to 3 minutes.

Nutrition Facts : Calories 258 calories, Carbohydrate 19 g, Cholesterol 136.7 mg, Fat 8 g, Fiber 7.2 g, Protein 28.5 g, SaturatedFat 4 g, Sodium 816.5 mg, Sugar 5.6 g

TOMATOES WITH GINGER, LEMON, AND CHILE



Tomatoes with Ginger, Lemon, and Chile image

This easy summer tomato salad will please lovers of spicy food. The zesty flavors of fresh ginger, jalapeno or serrano chile, and lemon pair well with Asian or Mexican dishes. This salad is also good with pasta or grilled mahimahi.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Mexican-Inspired Recipes

Number Of Ingredients 6

4 ripe tomatoes, cut into 1/2-inch wedges
1 small jalapeno or serrano chile, seeded and minced
2 tablespoons minced peeled fresh ginger
Zest from 1 lemon, plus 2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper

Steps:

  • In a large bowl, toss together tomatoes, jalapeno or serrano chile, ginger, lemon zest and juice, and olive oil. Season with salt and pepper.

Nutrition Facts : Calories 107 g, Fat 7 g, Fiber 2 g, Protein 1 g

SPICED GINGER SHRIMP WITH BURST TOMATOES



Spiced Ginger Shrimp With Burst Tomatoes image

This speedy, buttery, one-pan meal stars plump, spiced shrimp zipped up with grated fresh ginger, and sweetened with ripe Sungold tomatoes that burst in the skillet. You can use any aromatic spice mix you have on hand here, which makes it a highly convenient meal as well. Serve this over rice or with crusty bread for mopping up all those rich, jammy tomatoes.

Provided by Melissa Clark

Categories     weekday, seafood, main course

Time 20m

Yield 2 to 3 servings

Number Of Ingredients 12

About 1 1/2 teaspoons aromatic spice blend, such as garam masala, Baharat, five-spice, curry powder, or a mild chili powder blend (see Note), plus more to taste
1 1/2 teaspoons finely grated fresh ginger
2 garlic cloves, minced or finely grated
3 scallions, thinly sliced, greens and whites separated
3/4 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
1 pound extra-large shrimp, shelled and deveined
1 tablespoon extra-virgin olive oil
3/4 cup small (or halved large) cherry tomatoes, preferably yellow Sungold tomatoes
2 tablespoons unsalted butter
Fresh lime juice
1/2 cup fresh mint leaves, torn or roughly chopped

Steps:

  • In a medium bowl, combine spice blend, ginger, garlic, scallion whites, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add shrimp and toss well. Heat a large skillet over high heat, then add the oil. Add the tomatoes and 1/4 teaspoon salt. Cook until the whole tomatoes burst and the halved ones start to wrinkle, about 2 minutes.
  • Add shrimp mixture and sauté for another 2 to 4 minutes, turning the shrimp, until they are pink all over.
  • Gently stir in butter and cook for another minute, until the shrimp are cooked through. Remove from heat and add a squeeze of fresh lime juice. Taste and add more salt and spices, if needed. Garnish with mint and scallion greens and serve immediately.

SPICY SHRIMP MASALA



Spicy Shrimp Masala image

Black pepper, garam masala, Thai green chiles and Kashmiri red chile powder make this shrimp masala a multi-layered delight of spices - fiery and smoldering simultaneously - while lemon juice and cilantro add brightness and bring some relief. In coastal cities of South Asia like Karachi and states like Goa, this preparation is typical and perfectly suited for crunchy, sweet shrimp. That such complexity comes together in 30 minutes feels like a small miracle.

Provided by Zainab Shah

Categories     dinner, weekday, seafood, main course

Time 30m

Yield 4 servings

Number Of Ingredients 17

1 pound large shrimp, peeled and deveined
1 1/2 teaspoons coarsely ground black pepper
1/4 cup ghee or neutral oil
1/2 teaspoon ginger paste or freshly grated ginger
1/2 teaspoon garlic paste or freshly grated garlic
1 medium red onion, finely chopped
1 teaspoon Kashmiri red chile powder
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
2 to 3 Thai green chiles, finely chopped
5 plum tomatoes, finely chopped
1 teaspoon fine sea salt
1/4 cup coconut milk, stirred (optional)
1 to 2 tablespoons lemon juice (from about 1/2 lemon)
1/4 teaspoon garam masala
1 to 2 tablespoons fresh cilantro, chopped
Roti or pita, for serving

Steps:

  • Pat shrimp dry, sprinkle with 1 teaspoon pepper and set aside.
  • Heat ghee over medium heat in a wok or large (12-inch) frying pan until it has melted, about 30 seconds. Add ginger, garlic and onion and cook, stirring occasionally, until onion has softened, 5 to 7 minutes.
  • Add chile powder, cumin, turmeric and Thai green chiles. Stir until fragrant, about 30 seconds. Add tomatoes and salt and cook, stirring occasionally, until the tomatoes have broken down and start to stick to the wok, about 15 minutes. Add coconut milk if you like it saucy.
  • Add shrimp. Stir so that shrimp are evenly coated, and continue cooking, stirring occasionally so the shrimp cook evenly, until the shrimp turn pink and appear firm, 4 to 5 minutes.
  • Turn off the heat, sprinkle with lemon juice, garam masala, cilantro and remaining ½ teaspoon black pepper. Serve with roti, store-bought pita or by itself.

BAKED SNAPPER WITH CHILIES, GINGER AND BASIL



Baked Snapper with Chilies, Ginger and Basil image

Almost any whole fish can be cooked with this method, but snapper or sea bass are particularly good with the Thai flavors. If you can find it, try fresh galangal in place of the ginger, the flavor is unique.

Provided by Chili Spice

Categories     Seafood     Fish

Time 1h

Yield 4

Number Of Ingredients 13

1 (1 1/2 pound) whole red snapper, cleaned and scaled
½ cup fresh basil leaves
2 tablespoons peanut oil
2 tablespoons fish sauce
2 cloves garlic, minced
1 teaspoon minced fresh ginger
2 red chile peppers, sliced diagonally
1 yellow bell pepper, seeded and diced
1 tablespoon brown sugar
1 tablespoon rice vinegar
2 tablespoons water
2 tomatoes, seeded and sliced
5 leaves basil

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a roasting pan with aluminum foil.
  • Stuff the cavity of the snapper with 1/2 cup basil leaves and set aside. Heat the peanut oil in a large skillet over high heat until it begins to smoke. Place the snapper in the skillet, and quickly brown on both sides, about 1 minute total. Place the fish into the roasting pan, and sprinkle with fish sauce. Reserve the peanut oil in the skillet.
  • Bake fish in preheated oven until the flesh flakes easily with a fork, 25 to 30 minutes.
  • Meanwhile, heat the remaining peanut oil over medium heat. Stir in the garlic, ginger, chile peppers, and yellow pepper and cook until the peppers have softened, about 5 minutes. Stir in the sugar, rice vinegar, water, and tomatoes. Bring to a simmer over medium-high heat until thickened to desired consistency. Pour the sauce over the snapper, and garnish with the remaining basil leaves to serve.

Nutrition Facts : Calories 277 calories, Carbohydrate 10.6 g, Cholesterol 62.4 mg, Fat 9.4 g, Fiber 1.5 g, Protein 36.8 g, SaturatedFat 1.7 g, Sodium 630.2 mg, Sugar 7.1 g

SPICY SHRIMP MASALA



Spicy Shrimp Masala image

Black pepper, garam masala, Thai green chiles and Kashmiri red chile powder make this shrimp masala a multi-layered delight of spices - fiery and smoldering simultaneously - while lemon juice and cilantro add brightness and bring some relief. In coastal cities of South Asia like Karachi and states like Goa, this preparation is typical and perfectly suited for crunchy, sweet shrimp. That such complexity comes together in 30 minutes feels like a small miracle.

Provided by Zainab Shah

Categories     dinner, weekday, seafood, main course

Time 30m

Yield 4 servings

Number Of Ingredients 17

1 pound large shrimp, peeled and deveined
1 1/2 teaspoons coarsely ground black pepper
1/4 cup ghee or neutral oil
1/2 teaspoon ginger paste or freshly grated ginger
1/2 teaspoon garlic paste or freshly grated garlic
1 medium red onion, finely chopped
1 teaspoon Kashmiri red chile powder
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
2 to 3 Thai green chiles, finely chopped
5 plum tomatoes, finely chopped
1 teaspoon fine sea salt
1/4 cup coconut milk, stirred (optional)
1 to 2 tablespoons lemon juice (from about 1/2 lemon)
1/4 teaspoon garam masala
1 to 2 tablespoons fresh cilantro, chopped
Roti or pita, for serving

Steps:

  • Pat shrimp dry, sprinkle with 1 teaspoon pepper and set aside.
  • Heat ghee over medium heat in a wok or large (12-inch) frying pan until it has melted, about 30 seconds. Add ginger, garlic and onion and cook, stirring occasionally, until onion has softened, 5 to 7 minutes.
  • Add chile powder, cumin, turmeric and Thai green chiles. Stir until fragrant, about 30 seconds. Add tomatoes and salt and cook, stirring occasionally, until the tomatoes have broken down and start to stick to the wok, about 15 minutes. Add coconut milk if you like it saucy.
  • Add shrimp. Stir so that shrimp are evenly coated, and continue cooking, stirring occasionally so the shrimp cook evenly, until the shrimp turn pink and appear firm, 4 to 5 minutes.
  • Turn off the heat, sprinkle with lemon juice, garam masala, cilantro and remaining ½ teaspoon black pepper. Serve with roti, store-bought pita or by itself.

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