Dublin Lawyer (Shrimp in Irish Whiskey Cream Sauce)#FishFriday

Dublin Lawyer with (Shrimp in Irish Whiskey Cream Sauce) is a simple delicious seafood dish. Have peeled and washed shrimps and it's ready in minutes.

I have used the flambéing method to give additional aroma, flavor to this dish and this moderates the harshness of whiskey. I love this Irish whiskey as it leaves a sweet flavor behind. Serve this on a bed of steamed rice or porter bread. In Ireland this is served with porter bread and salad. Since porter bread is not available here I enjoyed this on a bed of steamed rice.

Serves 2
Ingredients
300 Grans Peeled and Washed Shrimps/Prawns
¼ Cup Salted Butter
⅓ Cup Irish whiskey - I used Bushmills
⅓ Cup Heavy Cream
Chopped Chives or Scallion Greens
Steamed Rice

Method

In a large metal saucepan over medium-high heat, melt butter.
Add shrimp and season with salt, pepper, cayenne and paprika.
Toss in butter and cook. Should take around 3-4 minutes depending on the size of your seafood. Remove seafood from pan and reserve on a plate.

Gently add whiskey to pan. Using a lighter catch whiskey on fire or tilt the pan and increase the flame to high. Once it catches fire, switch off the flame and wait till fire goes out and alcohol is burned off. This should take just a few minutes. 

Then again switch on the flame add cream and simmer for 3-5 minutes or until starts to thicken. Add seafood back into saucepan and toss to coat.

Spoon rice in bowl and top with a spoonful of seafood.
Top with a sprinkling of chopped chives or scallion greens. 

Enjoy this delicious Irish seafood dish.

Labels: Irish, Seafood/Fish, Prawns, Shrimps, Alcohol, Main course, International Cuisine, Fish Friday

For Fish Friday Foodies we are Celebrating Ireland , check the recipes we have made. 

 

• Food Lust People Love serves up Ballymaloe Potted Shrimp
• Sid’s Sea Palm Cooking shares Boxty with Smoked Salmon 
• Karen’s Kitchen Stories made Cod Soup 
• Sneha’s Recipe has  Dublin Lawyer (Shrimp in Irish Whiskey Cream Sauce)
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice cooked up Fish & Potato Chowder with Irish Whiskey 
• A Day in the Life on the Farm is serving Irish Fish Cakes  

Gluten Free Prawn /Shrimp Quiche - With Homemade Gluten Free Pie Crust#FishFriday

This is my gluten free pie crust with a my own All Purpose Gluten free flour Blend. I have to yet refine this blend recipe so will post it after my perfect trail. This was delicious but delicate to handle, so will refine this by making this blend again then post the recipe. I have used my own blend so I do not know if you can substitute this for other blends.

Makes a 7" Pie Crust
Ingredients
For The Pie Crust
105 Grams Homemade Gluten Free Flour + extra for dusting
60 Grams Butter - chilled butter cut into cubes
1 Egg- beaten - I used half to make the dough
½ Teaspoon White Vinegar
1½ Teaspoons Ice water or as required to make a dough

Method

In the bowl, place flour and add salt. Add butter and using your fingers or a pastry blender, blend into butter until the size of large peas.
Pour the vinegar and beaten egg into the bowl and to combine with a fork, slowly add water a teaspoon at a time. You may not need the full amount of water, depending on your climate. When the mixture comes together in the bowl, stop mixing. Please note that, gluten free pie crusts do better when they are slightly wetter (because the flour will soak up some of the liquid).
Divide the dough between two sheets of plastic wrap, flattening each into a round disk. Chill in the refrigerator for about 20-30 minutes.

Roll out the dough onto a lightly floured surface into approximately a 15 inch round, moving constantly to avoid sticking. If it does stick, lightly sprinkle more flour. Roll dough onto rolling pin and carefully lift and unroll into the pie plate. Trim the edges of the dough and crimp the edges.

To Blind Bake

Prick the bottom of the dough all over with a fork. Place the crust in the refrigerator and chill for about an hour, or the freezer for about 20 minutes.
Preheat the oven to 180° C. Remove the pie crust from the refrigerator and line it with a piece of parchment paper. Fill it with pie weights, beans, or rice. 
Bake for approximately 15 minutes, until the edges start to brown. Carefully remove the parchment and beans and I brushed the base with egg (this i did so that when I add the filling the base should not get soggy) continue to bake for about 5 more minutes, or until the bottom and sides are lightly browned and no longer shiny. Cool the crust completely before proceeding with your recipe.

Ingredients
For The Filling
200 Grams Peeled & Wash Prawns/Shrimps -chopped
1 Large Onion - finely chopped
2 Big Clove Garlic - finely chopped
2 Green Chillies -finely chopped - I used red chillies
½ Teaspoon Chili flakes or to taste
1 Large Eggs - beaten
2 Tablespoons Chopped Scallion/Spring onions
1 Teaspoon Each Butter or Olive Oil
Salt to taste
Salt, Black pepper & Cayenne powder to taste
2 Tablespoons Heaped Fresh Cream
2 Tablespoons Heaped Grated cheese - add more to your taste
Method
For The Filling

Heat olive oil and butter then add the garlic and when the raw aroma vanishes add the chopped onion and chillies sauté till translucent, add the seasonings, salt, pepper, cayenne, mix well, add the prawns and cook it done, add the cream and mix well. Cook till mixture is thick. Cool completely. 

In a bowl, beat egg, add little cheese add this to the cooled mixture and pour this into the baked pie crust. Sprinkle more cheese and chopped scallion greens. 

Bake the quiche in a preheated at 180°C for 15 - 20 minutes or until it is done and toothpick comes out clean. 

Serve at room temperature.

Labels: Quiche, International Cuisine, Baked, Fish Friday, Seafood/Fish, Gluten free, Homemade

• Gluten Free Prawn /Shrimp Quiche - with Homemade Gluten Free Pie Crust from Sneha's Recipe
• Salmon and Shrimp Strudel from Food Lust People Love
• Shrimp Cups from A Day in the Life on the Farm
• Shrimp in a Blanket from Karen's Kitchen Stories 

Keto Lobster Scrambled Eggs#FishFriday

When you have leftover lobster meat, make these scrambled eggs for a filling and scrumptious breakfast or a quick dinner. This has just 1 gram Carbs.

Serves One 
Ingredients
2 Eggs
¼ Teaspoon Dried Tarragon
¼ Cup Cooked Lobster Meat - cut into small pieces
A Pinch Chilly Flakes or Black Pepper powder
1 Tablespoon Butter
Salt to Taste

Method  

Beat eggs and tarragon in a small bowl. Set aside.
Sprinkle lobster pieces with chilly flakes or black pepper.

Melt butter in nonstick pan over medium-low heat. Add lobster; cook, stirring, until warmed through, 2 minutes. Stir in egg mixture, increase heat to medium and scramble eggs, stirring constantly, until nearly set.

Serve garnished with dill, sautéed Green Beans & Salad. A prefect Keto meal.
Labels: Keto, Egg, Lobster, Main course, Serves One, Fish Friday, Leftover series

Our Event for the month of January 2023 is Lobster. 

• Keto Lobster Scrambled Eggs by Sneha's Recipe
• Lemon Ricotta Lobster Ravioli by Food Lust People Love
• Lobster Tacos by A Day in the Life on the Farm
• Spicy Lobster Bao by Karen’s Kitchen Stories
• Surf and Turf (Grilled Steak and Lobster) by Palatable Pastime
• Warm Lobster Salad by Culinary Cam 

Seer Fish/Surmai Kujit- East Indian#FishFriday

Fish Kujit is a traditional fish stew. This East Indian Fish Curry has a slight tangy taste from the use of vinegar with the freshly ground green masala and the goodness of fresh coconut milk. It's delicious stew.

I have made this with seer fish you can use any white fish. I remember as kid, this was my comfort food and would enjoy this with hot Hand breads(Apas), you can also enjoy this with any crusty bread or steamed rice.

Ingredients

500 Grams Surmai Fish fillets
1 Medium Onion - thinly sliced
6 Green Chillies - slit
1" Piece Ginger - cut into juliennes
6 Cloves Garlic - cut into juliennes
1 Small Tomato - chopped
Vinegar to taste
2 - 3 Tablespoons Oil
Salt to taste
½ Freshly Grated Coconut - remove milk (first & second extract)-keep separately
Grind To Paste
6 Cloves Garlic
½" Piece Ginger
1 Teaspoon Cumin powder
1½ Teaspoon Coriander powder
½ Teaspoon Turmeric powder
10 Black Peppercorns
2 Tablespoons Coriander leaves
2 Green Chillies
2 Tablespoon Grated Coconut

Method

Grind the given ingredients to a fine paste using the second extract of the coconut milk if required (do not use water). Keep this aside.

Heat oil in a pot or mud vessel/treezal, fry the ginger, garlic, green chillies, onion and tomato, sauté till the onion is translucent ( I removed a little of this for garnishing). Now add the ground masala , wash the mixer jar with little water and fry till oil surfaces. Add the first extract coconut milk and salt to taste, give it a good mix , slowly slide in the pieces of seer fish and give it a light mix so that fish is submerged in the gravy. Let this come to boil on medium low flame. Cover and let it simmer for 2 minutes or till the fish is cooked. Switch off the flame add the vinegar, taste for sourness if needed add according to your taste.

Garnish with the sautéed onion, green chillies, ginger garlic and tomato. 

Serve hot with steamed rice or Hand Breads(Apas)
Labels: Fish Stew, Fish Friday, East Indian, Main course, Seafood/Fish

For Fish Friday our theme is Seafood Or Fish Stews.

• Food Lust People Love: Malaysian-style Curry Laksa 
• Karen’s Kitchen Stories:  Shrimp, White Bean, and Kale Stew 
• Palatable Pastime: Shrimp and Crab Gumbo 
• Sneha’s Recipe: Seer Fish/Surmai Kujit- East Indian 
• A Day in the Life on the Farm: Sausage and Halibut One Pot Stew

Lobster Melt English Muffin Sandwich#FishFriday

These cheesy lobster melts are my favorite with a creamy lobster mixture. They’re wonderful when you want a little something different for brunch or a snack and it take a few minutes to make from a few simple ingredients. Here I have used ready to used lobster bites.

Serves Two

Ingredients
2 Tablespoons Heaped Mayonnaise
1 Tablespoon Celery - finely chopped
2 tablespoons Onion - finely chopped
1 Clove Garlic - minced
½ Teaspoon Tabasco Sauce
4 -5 Lobster Bites - minced
2 - 3 Tablespoons Shredded Cheddar Cheese
Chopped Fresh Parsley, Fresh Thyme & Oregano
1 Teaspoon Oil
2 English Muffins - split - these are homemade

Method
To make the lobster mixture

Sauté a small onion in a teaspoon of oil, add the minced lobster bites ( you can used canned is fine, or use fresh lobster meat if you have access to it), add chopped celery and tabasco sauce.   

When it's well heated switch off the flame. Let it come to room temperature. Mix in the mayonnaise, cheddar cheese, fresh thyme and oregano, 

then spread the mixture on split English muffins and enjoy!!

Labels: Serves Two, English Muffin, Sandwiches, Lobster, Seafood/Fish, Fish Friday, Kids delight, Snack, Brunch

For Fish Friday this month our theme is Lobster Rolls. Check the recipes made. 

• A Lobster Roll Style Debate: Maine vs. Connecticut by Culinary Adventures with Camilla
• Brown Butter Lobster Roll by Palatable Pastime
• Baked Lobster Roll Dip by Food Lust People Love
• Hot Buttered Lobster Rolls with Homemade New England Style Buns by Karen's Kitchen Stories
• Lobster Melt English Muffin Sandwich by Sneha's Recipe
• Lobster Roll BLT by A Day in the Life on the Farm 

Shrimp Pasta Salad#FishFriday

A quick and easy summer salad, shrimp pasta salad comes together quickly and makes a complete meal. For this I used mixed pasta, you can use any pasta of your choice.

Serves 2
Ingredients
1½ Cup Mixed Pasta - boiled
1 Tablespoon Olive Oil
1 Tablespoon Butter
2 Shallots- thinly sliced
4 Cloves Garlic - chopped
A Juice Of One Lime
4 Tablespoons Tomato Puree
1 Teaspoon Cayenne pepper
15 - 16 Shrimps - deveined & cleaned
2 Tablespoons Chopped Parsley
½ Cup Diced Colored Capsicums
Salt to taste
Method

Cook the pasta in boiling water according to package instructions; add a dash of salt olive oil. When the pasta cooks to al dante, remove from the heat drain and keep aside.

Heat the butter and olive oil in a large heavy skillet. Sauté the shallots and garlic on medium high flame for 2 minutes. Now add the tomato puree, cayenne pepper and sauté for 3 - 5 minutes or until it's cooked on medium low flame. Add the shrimp and salt to taste. Cook for just 4 - 5 minutes or until the shrimp turns pink. Stir occasionally so that the shrimp is nicely coated in the sauce. Do not over cook the shrimp. Finally, stir in the colored capsicums and lemon juice, cook on medium flame for a minute or two only. Stir in pasta and parsley give it a good mix, remove from the heat.

Serve garnish with a generous sprinkling of chopped parsley.
Enjoy a complete and delicious shrimp pasta salad as a filling meal.
Labels: Shrimp, Prawns, Pasta & Noodles, Tomato, Parsley, Seafood/Fish, Fish Friday, Salad, Main course, Complete Meal

Fish Friday August 2022

• Anthony Bourdain’s Tuna Salad Sandwiches from Palatable Pastime
• Seafood Salad Tacos from Karen’s Kitchen Stories
• Shrimp Pasta Salad from Sneha’s Recipe
• Tortellini Salad with Grill Roasted Shrimp, Tomato and Green Beans from A Day in the Life on the Farm

Air Fryer Parceled Fish With Green Tahini Chutney#FishFriday

This parceled fish is is super simple and flavorful to make, using this Green Tahini Chutney really elevates this dish.

Ingredients  
Grind To A Fine Paste
1 Tablespoon Tahini Paste 
½ Cup Coriander Leaves With Tender Stems 
½ Teaspoon Cumin Seeds  
Salt to taste  
2 Green Chillies or according to spice level
1 Tablespoon Lemon Juice 
1 Tablespoon Olive Oil 
2 Cloves Garlic - chopped 
1 Scallion / Spring Onion - chopped 
Other Ingredients 
250 - 300 Grams Thick Slice Fish Fillet 
Aluminum Foil  
Sliced Tomato & Cucumber - for serving  

Method

Grind all the given ingredients to a paste without adding any water.  

Our Green Tahini Chutney is ready.

Wash the fish well. Apply little salt and keep aside for 5 minutes. Wash the fish in fresh water and pat it dry. Apply this paste to the fish and let it marinate for at least 15 to 20 minutes. Wrap it in a foil. Bake it in a preheated air fryer for 10 - 12 minutes at 200°C .

Serve warm with salad. 
Labels: Tahini, Green Chutney, Middle Eastern, Air Fryer, Seafood/Fish, Fish Friday, Healthy, Main course, Serves One

Are you a food blogger who would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.    

• Palatable Pastime: Grilled Shrimp Boil (in foil packets)
• Food Lust People Love: Spicy Honey Baked Steelhead Trout
• A Day in the Life on the Farm: Alaskan Rockfish Packages
• Sneha’s Recipe: Air Fryer Parceled Fish With Green Tahini Chutney 
• Karen's Kitchen Stories: Fish Foil Packets with Cod, Chipotles, Black Beans, and Corn  

Keto Fried Fish In Whey Protein Powder#FishFriday

This is crisp, flaky, low carb, gluten free version of fried fish, which we would normally use flour to coat the fish. This keto version is delicious on it’s own right, perfect for an easy, yet super comforting keto meal!

Serves One
Ingredients 
For The Marination 
200 Grams Fish Fillet 
¼ Teaspoon Turmeric Powder 
¼ Teaspoon Red Chilly Powder 
1 Tablespoon Lemon Juice 
Salt to taste 
For The Coating 
½ An Egg - beaten 
Unflavored Whey Protein Powder - as required 
Coconut Oil - as required for frying

Method 

Marinate the fish with all the given ingredients and refrigerate it for at least 20 minutes.
Heat coconut oil in a cast iron skillet for shallow frying.

Dip the marinated fish in egg then sprinkle whey protein powder on each side of the fish, pressing it lightly so that the fish is well coated with it on each side.

Fry it on medium flame till golden on each side. Just poured the remaining egg on top (did not want to waste it).

Enjoy with salad at the sides.

Labels:  Fried, Fish Friday, Keto, Flourless, Serves One, Seafood/Fish

For Fish Friday this month our theme is "Battered & Crusted".    

Air Fryer Crispy Coconut Shrimp from Karen’s Kitchen Stories

Cremant Wine Battered Perch: Michigan and French Classics Collide from A Day in the Life on the Farm

Crispy Catfish Nuggets from Palatable Pastime

Crunchy Oven Baked Butterflied Shrimp from Food Lust People Love

Keto Fried Fish in Whey Protein Powder from Sneha’s Recipe

Are you a food blogger who would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.  

Pudina/Minty Shrimp Skewers#FishFriday

Looking for a quick and tasty shrimp recipe? Try Pudina/Mint Shrimp Skewers. With a few ingredients, you can impress your family and friends with this flavorful small bite appetizer.
   
Ingredients  
15 Large Shrimp (Prawns) – cleaned with tail on
A Handful Mint Leaves 
2 Large Cloves Garlic
1" Piece Ginger –
2 Green Chilies or to taste
½ Tablespoons Oil
½ Tablespoon Lime Juice 
1 Tablespoon Yogurt - whisked  
½ Teaspoon Black Pepper  
½ Teaspoon Salt or to taste  
For Frying  
1½ Tablespoon Sesame Oil  
For Garnishing  
Orange Slice

Lime slices 

Salad

Method

Soak the skewers in water for at least 30 minutes
Wash, devein and pat dry shrimps.
Add remaining ingredients into a blender or spice grinder and grind to a smooth paste. Coat Shrimp with ground mixture and marinate for minimum of 15 minutes in the refrigerator.   

Thread them in small skewers on each. Heat a skillet with oil and fry them 2- 3 minutes on each side or till done. 

Squeeze fresh lime juice before serving. Serve hot.

Labels: Mint, Shrimps, One Bite, Appetizer, Seafood/Fish, Fish Friday  

Are you a food blogger who would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.    

• A Day in the Life on the Farm: Smoked Salmon Rolls
• Culinary Adventures with Camilla: Marbled Smoked Salmon-Topped Deviled Eggs
  
• Food Lust People Love: Baked Crawfish Rangoon
• Karen’s Kitchen Stories: Shrimp Cocktail Cucumber Cups
• Of Goats and Greens: Steamed Scallop Wontons
• Palatable Pastime: Kung Pao Shrimp Lettuce Wraps
  
• Sneha’s Recipe: Pudina/Minty Shrimp Skewers