LINGUINE WITH SHRIMP AND SCALLOPS IN THAI GREEN CURRY SAUCE
Categories Pasta Quick & Easy Seafood Scallop Shrimp Curry Hot Pepper Noodle Cilantro Gourmet
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté chile and white parts of scallions, stirring occasionally, until lightly browned. Transfer with a slotted spoon to paper towels to drain.
- Pat scallops and shrimp dry separately and season with salt. Heat remaining 1 1/2 tablespoons oil in same skillet over moderately high heat until hot but not smoking, then cook scallops until browned, 2 to 3 minutes on each side (scallops will be almost cooked through). Transfer scallops to a bowl with slotted spoon and sauté shrimp in same skillet, stirring occasionally, until almost cooked through, about 3 minutes. Add shrimp to scallops.
- Add coconut milk, curry paste, broth, brown sugar, fish sauce, and lime juice to skillet, then simmer, stirring occasionally, 5 minutes.
- Meanwhile, cook linguine in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander.
- Stir scallops and shrimp with any liquid in bowl into sauce in skillet and heat to boiling. Reduce heat and simmer until scallops and shrimp are just cooked through, about 2 minutes. Transfer seafood to a clean bowl with slotted spoon and add linguine and cilantro to sauce in skillet, tossing to coat.
- Divide pasta and sauce among 4 bowls. Top with seafood and sprinkle with scallion greens and chile mixture.
THAI SHRIMP CURRY WITH A KICK
Shrimp, mushrooms and tomatoes simmered in a coconut-curry broth, with a bit of a 'kick.' I like to serve this with Jasmine rice, but any rice will do!
Provided by Kim's Cooking Now
Categories Trusted Brands: Recipes and Tips Hunt's
Time 30m
Yield 4
Number Of Ingredients 18
Steps:
- Sprinkle shrimp with salt and cayenne pepper.
- Heat olive oil in a large pan over medium heat. Add the red onion and cook for 1 minute. Add the garlic and ginger and cook for 30 seconds. Add the lime juice and shrimp and cook until shrimp turn pink, about 1 minute per side. Transfer shrimp to a small bowl.
- Pour diced tomatoes, mushrooms, chicken broth, and crushed red pepper into the pan. Cook until mushrooms begin to soften, about 5 minutes. Add the coconut milk, curry powder, fish sauce, and Thai basil. Cook until mixture has heated through. Transfer shrimp back to the pan, and cook for 1 minute more.
- Serve with a lime wedge and garnish with cilantro, if desired.
Nutrition Facts : Calories 406.2 calories, Carbohydrate 14.4 g, Cholesterol 192.8 mg, Fat 29.2 g, Fiber 3.7 g, Protein 26.2 g, SaturatedFat 19.8 g, Sodium 1221.2 mg, Sugar 6 g
THAI CUCUMBER RELISH
Use this make-ahead sweet-and sour condiment to brighten our Massaman Curry.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 30m
Yield Makes 1/2 cup
Number Of Ingredients 6
Steps:
- Bring vinegar, sugar, and 1/2 teaspoon salt to a boil. Reduce heat to medium and cook until slightly syrupy, about 5 minutes. Let cool completely. Add shallots, cucumbers, and chile. Serve immediately, or refrigerate, covered, up to 1 week.
THAI SHRIMP AND CABBAGE
"This spicy shrimp is absolutely wonderful served over shredded cabbage. When I'm in a hurry, I use packaged coleslaw mix instead," notes Beth Malchiodi of Brooklyn, New York. "It's a welcome change from rice."
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 1 serving.
Number Of Ingredients 9
Steps:
- In a small skillet, stir-fry the cabbage in 1 teaspoon oil for 2 minutes or until tender. Remove and keep warm. In the same skillet, stir-fry onion and garlic in remaining oil until tender. Add the shrimp, water and soy sauce; stir-fry for 2-3 minutes or until shrimp turn pink. Stir in cilantro and pepper flakes. Serve with cabbage.
Nutrition Facts : Calories 267 calories, Fat 15g fat (2g saturated fat), Cholesterol 215mg cholesterol, Sodium 1181mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 26g protein.
THAI-STYLE SEA SCALLOP CAKES
This version of the Thai appetizer tod mun is not completely authentic, but it is pretty faithful to the flavors of the original. Makrut lime leaf provides the unique floral, citrusy flavor. The lime leaf is not absolutely necessary in this recipe, but it's a bit of a pity to leave it out. The leaves are available, if not from your local Asian grocery, then online. Most tod mun recipes call for any white-fleshed fish, but this recipe calls for sea scallops, which give the cakes a wonderful texture.
Provided by David Tanis
Categories appetizer
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Make the dipping sauce: Combine all ingredients in a small bowl.
- Make the sea scallop cakes: Put the sea scallops in the bowl of a food processor. Add the salt, pepper, fish sauce, garlic and ginger. Process to a fine-ground paste, about 1 minute.
- Add the scallions, chile, cilantro, makrut lime leaves and egg. Pulse a few times to combine well. The paste can be transferred to another container and refrigerated until ready to cook, up to a day ahead.
- Pour peanut or coconut oil to a depth of 1/4 inch into a wide skillet and turn the heat to medium high. When the oil is hot, carefully add the fish cake mixture in large spoonfuls. Fry in batches if necessary to avoid crowding. Adjust the heat to allow the cakes to brown gently for about 3 minutes, then flip them. Flatten them gently with a spatula and cook for 2 to 3 more minutes. Drain on absorbent paper, then serve hot, with the dipping sauce.
Nutrition Facts : @context http, Calories 129, UnsaturatedFat 2 grams, Carbohydrate 14 grams, Fat 3 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 1 gram, Sodium 628 milligrams, Sugar 8 grams, TransFat 0 grams
THAI CURRIED SHRIMP AND SCALLOPS
I didn't have any green or red curry paste as a base, so I had to improvise and came up with this, it might have just been a one-hit-wonder, as I haven't made this dish again and am drawing the spices from memory, so just sample the paste and if it tastes about right, go with it!
Provided by Silke 2
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Using a food processor, puree the ginger and garlic.
- Add in the rest of the sauce ingredients to form a relatively thick paste.
- It's best to refrigerate the paste for a few hours to let the flavors inter-mingle, but if you have to use it right away, than do so.
- Heat the oil over high heat, and add the scallops and shrimp when the pan (or wok) is uniformly hot.
- At the same time, boil some water for the noodles (or you can serve with rice if you want).
- Stir the shrimp and scallops frequently for about 2 minutes, until slightly browned.
- Add in the paste, and reduce heat slightly, coating the scallops and shrimp thoroughly.
- After about 90 seconds, slowly stir in a can of coconut milk.
- Reduce heat and simmer for a few minutes to reduce the liquid.
- Serve over noodles or rice.
TOD MUN GOONG ( THAI FISH AND SHRIMP CAKES )
Thai Fish and Shrimp Cakes - you know - that yummy appetizer at Thai restaurants, with the cucumber dipping sauce. These will wow your friends at parties - until they disappear. Or, serve with rice and a vegetable for dinner. Uses a food processor. Also, the Cucumber Sauce should be made ahead, and the fish cake part can also be made ahead.
Provided by Dories Lori
Categories Vegetable
Time 50m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Process the onion and cilantro until chopped up. Put in a large bowl.
- Process the fish until pasty and then the the shrimp until mostly pasty, but still somewhat coarse. Add to the bowl.
- Slice the green beans approximately 1/8", or process them, and add.
- Mix the cornstarch with the fish sauce, and add the curry paste, egg and sugar. Add to the bowl and mix very very well.
- Heat some oil in a frying pan. Use a tablespoon to form small (2") patties and fry in the oil. When golden, turn over and fry the other side. Drain on paper towels, and serve hot with the Cucumber Dipping Sauce.
- Cucumber Dipping Sauce:.
- Cut the cucumber lengthwise in quarters, and then slice thinnish. Put in a small bowl.
- Chop the shallots, and add.
- Remove some of the seeds and membranes from the peppers and finely chop. Add.
- Boil the water, vinegar and sugar together for a few minutes. Pour over the chopped veggies. Refrigerate to cool.
- Add the peanuts when serving.
- Notes:.
- You could make substitutions for the flounder, or use all fish if you didn't want to use shrimp.
- Recipe, as posted, is mildly spicy, "warm," but not very spicy "hot". It could be toned up or down by adjusting the red curry paste a bit, but the flavor is central to this dish.
- Since I mostly serve this at parties, # of servings is very approximate. Sorry, but time is, too - I guessed. Next time I'll time it. I counted the frying as active time.
Nutrition Facts : Calories 75.1, Fat 1.7, SaturatedFat 0.3, Cholesterol 63.9, Sodium 361.2, Carbohydrate 7, Fiber 0.8, Sugar 3.7, Protein 8.1
THAI SHRIMP AND SCALLOP CHOWDER
Provided by Molly O'Neill
Categories dinner, lunch, soups and stews, appetizer
Time 1h15m
Yield Four to six servings
Number Of Ingredients 16
Steps:
- Combine the chicken broth, garlic, pepper flakes, lemon grass and galanga or ginger in a saucepan. Simmer for an hour. Strain into a clean saucepan. Set aside. Combine the scallions, lime rind, mint, basil and coriander. Set aside.
- Heat the broth over medium heat. Add the potatoes. Simmer gently, about 10 minutes. Lower the heat. Do not allow it to boil after this point. Add the coconut milk, shrimp and scallops. Heat until the fish is cooked through, about 5 minutes. Season with salt and pepper. Ladle into individual bowls. Garnish with herb mixture. Serve immediately.
Nutrition Facts : @context http, Calories 514, UnsaturatedFat 4 grams, Carbohydrate 60 grams, Fat 21 grams, Fiber 6 grams, Protein 25 grams, SaturatedFat 16 grams, Sodium 1044 milligrams, Sugar 7 grams, TransFat 0 grams
THAI SHRIMP AND SCALLOP CAKES WITH CUCUMBER RELISH
Steps:
- Preparation of the cakes: Place the srimp, scallops, garlic, scallions, and green beans in the bowl of a food processor. Pulse to grind into a coarse paste. Add the jalapeno, eggs, cumin, curry, chili sauce, fish sauce, cornstrach, sugar, pepper and coriander leaf. Process utnil the ingredients are blended. Form the mixture into 3 inch patties and place on a platter covered with waxed or parchment paper. Cover and refrigerate for 30 minutes. The patties can be form up to a day before frying. Pour one inch of oil into a heavy skillet. Heat to 365 degrees. Place no more than 5 paties in the pan (do not let touch or overcrowd). Cook the patties utnil they are golden brown, about 3 minutes per side. Remove to a paper towel lined platter. Serve hot with the cucumber relish and garnish with coriander leaves. Cucumber Relish Cut the cucumber into small pieces and place in a bowl. Sprinkle with the salt and let sit at room temperature for 10 minutes. Drain off the liquid. Add the remaining ingredients and toss. Add salt as needed. The relish can be made up to 2 days before serving.
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Reviews 6Servings 4Cuisine Asian, ThaiCategory Seafood & Fish
- To make the shrimp cakes: Pat the shrimp well with paper towels to dry. In the bowl of a food processor, combine the shrimp, curry paste, lime juice, garlic, scallion, ginger and soy sauce. Pulse 10-12 times, until shrimp is minced and the mixture is evenly combined. Using wet hands to prevent the shrimp mixture from sticking to them, create 4 patties, about 4 ounces each, flattened so they cook evenly. Heat a large skillet or griddle over medium heat. Spray with oil and cook the shrimp patties until cooked through in the center, 4 to 5 minutes on each side.
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