Masala Shrimps With Cheesy Grits#SundayFunday

Creamy, cheesy grits, and succulent shrimps...and that masala sauce! yum yum! You will love this twist... Indo American recipe.

 
Serves 4
Ingredients
For The Prawns Marination
250 Grams Jumbo Prawns / Shrimps- fresh or frozen and thawed, peeled, tails on
¼ Teaspoon Turmeric powder
1 Teaspoon Lemon Juice
¼ Teaspoon Red Chilly powder
¼ Teaspoon Garam Masala powder
Salt to taste
1 Tablespoon Oil

For The Gravy 
4 Cloves Garlic - minced
1" Piece Ginger - minced
1 Teaspoons Red Chilly powder
½ Teaspoon Paprika powder
1 Teaspoons Coriander powder
½ Teaspoon Cumin powder
¼ Teaspoon Turmeric powder
¼ Teaspoon Garam Masala powder
2 Tablespoons Oil
1 large Onion, finely chopped
2 tablespoons tomato paste
3/4 Cup chopped ripe tomatoes
½ Teaspoon Sugar
2 Tablespoons Chopped Coriander Leaves
For The Grits
2½ Cups Water
½ Cup Milk
¾ Cup Regular Grits / Polenta ( not instant)
2 Tablespoons Heaped Butter
50 Grams Grated Cheddar Cheese

Method

Marinate the prawns with all the given ingredients.
Cover and refrigerate it for for 20 minutes, while we prepare the rest of the ingredients.
To Sear Prawns

In a pan heat a tablespoon of oil in large over medium-high heat arrange the the prawns with all the marinade. Cook until a light charred crust forms on the bottom, for just 2 to 3 minutes, then flip and cook again for just 2 minutes on the this side too. Remove them to a bowl and set aside.
Make The Gravy

In a small bowl mix together garlic, ginger, paprika, coriander, cumin, turmeric and garam masala with ¼ cup water and keep this aside.
In the same pan heat a another heaped tablespoon of oil s over medium-high heat add the onions and green pepper to the skillet, along with a generous pinch of salt, and cook, stirring occasionally, until the onions just start to brown. 

Now, add the garlic-spice mixture to the pan, along with tomato puree and tomatoes. Stir together well, and keep stirring until the whole mixture comes together. Then cook for another 5 minutes until the tomatoes turn almost mushy and oil surfaces.

Season with sugar and kosher salt. Add a cup of water, and simmer gently for 5 minutes, covered. Add the shrimps in the gravy and let it simmer for just a minute. Switch off the flame and stir in coriander leaves. and serve over grits.
To Make  The Grits

Bring water and milk to a boil , add in the salt and mix it well. Pour in the grits, give it a good stir and let it back to a boil. Reduce the flame to low cook covered for 15 minutes, stirring after every 3 to 4 minutes to make sure the bottom isn’t burning. Now add in the butter and cheese cheese, season with freshly ground black pepper and serve immediately. Or else flatten this into a greased baking tray and
Occasionally bringing the mixture up from the bottom and loosening from the sides.
After about 5-7 minutes it forms a soft mass that pulls from sides, turn off the flame.
Spoon out polenta onto a serving plate. 

Serve it with the prawns & gravy. Enjoy this dish, taste awesome!! Makes a filling and delicious meal.
Labels: Polenta, Grits, Shrimps, Prawns, Sunday Funday, Main course, International Cuisine, Gluten free, Seafood/Fish

Recipes using Ground Corn:Grits, Corn Meal, Polenta, Masa, Makki ki Roti, Etc.
For Sunday Funday

• Chicken with Cornmeal Dumplings from A Day in the Life on the Farm 
• Copycat Jiffy Cornbread Muffins from Amy's Cooking Adventures 
• Fried Cornmeal Mush from Palatable Pastime 
• Masala Shrimps With Cheesy Grits from Sneha's Recipe 
• Makki Di Roti from Mayuri's Jikoni 
• Small Batch Eggnog Crumbly Cornbread Muffins by Faith, Hope, Love, & Luck Survive Despite
•  a Whiskered Accomplice    

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  

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

Prawn 65 With Couscous & Braised Veggies Salad#Fishfriday

Sometimes your tired, in no mood to cook an elaborate meal, or you just feel like having something different. This was one day when my hubby was at home , since he is veggie and we wanted something light for lunch, made this veggies salad for him and for me, made Prawn 65 which actually is an appetizer, just topped this on my salad an enjoyed this a meal. It was super duper yummy meal for me. 

Crispy fried prawn 65 with couscous & braised veggies made a heavenly combo ever.

Ingredients
12 - 15 Medium Size Prawns/Shrimps
1 Teaspoon Turmeric powder
2 Teaspoons Kashmir Red Chilly Powder
1 Tablespoon Vinegar
1 Teaspoon Ginger Garlic Paste
2 Tablespoons Level Besan /Gram Flour
1 Tablespoon Level Rice Flour
1 Tablespoon Self Raising Flour
1 Tablespoon Tomato Ketchup
1 Teaspoon Hot & Sweet Chili Sauce
Salt To Taste
A Pinch Orange Red Color
Oil as required for deep frying
A Sprig Curry leaves
2 Green Chillies for garnishing

Method

Wash and clean the prawns properly , then pat them dry.
Marinate the prawns with turmeric powder, chilly powder, vinegar and salt. Keep it refrigerated for 15 minutes.

In a bowl, mix together rice flour, self raising flour, besan, ginger garlic paste, hot & sweet chili sauce and tomato ketchup, color, mix well taste for salt ( add salt if required only). Make a very thick paste . Do not add more water and the consistency must be thicker ( when a finger dipped into the batter it should coat your finger).
Mix this thick batter with the marinated prawns very well.
For best results, the prawn must be fully covered with this thick flour batter.

Heat oil in a deep frying pan/kadai, when the oil is hot, add curry leaves, and drop the prawns one by one and deep fry for 3 minutes then turn the sides and fry for another 2 minutes.
Remove and drain them on a paper towel. Give a slight slit to the green chilles in the center and deep fry them for a minute. Remove this too on to the paper towel.

Now let's make our Salad
How to make the Couscous and Salad Dressing Check the recipe here 
For the Braised Veggies
Ingredients
5 - 6 Broccoli Florets - blanched
½ Cup Colored Bell Peppers (Red, Yellow, Green) - sliced
1 Small Onion - sliced
Salt & Black Pepper powder to taste
1 Tablespoon Olive Oil
Method

In a pan heat oil, add the onion and sauté till translucent, add all the veggies, sauté on medium high flame till they just start to change color, add salt and black pepper powder to taste. Switch off the flame
In a large bowl mix the couscous and salad dressing well, then add in the braised veggies and toss them well.

Top this with the Prawn 65, curry leaves and green chillies. Enjoy!! this as a complete meal.
Labels: Prawns, Shrimps, Deep Fried, Salads, Couscous, Main course, Single Serving ,Fish Friday, Appetizer

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
Our event for May 2021 is Seafood in Salad. Our Host for the month is Sue of Palatable Pastime 

Avocado and Shrimp Chopped Salad From A Day in the Life on the Farm
Mediterranean Avocado Salmon Salad From Making Miracles
Prawn 65 With Couscous & Braised Veggies Salad From Sneha's Recipe
Salade Niçoise From Karen's Kitchen Stories
Shrimp Salad Toast Points From Sid's Sea Palm Cooking
Soft Shell Crab & Shrimp in Quinoa Salad From Of Goats and Greens
Spicy Shrimp and Citrus Salad From Food Lust People Love
The Polarizing Anchovy + Egg Salad Niçoise From Culinary Adventures with Camilla

Surf and Turf With Shrimp and Sausage Skewers#FishFriday

This is a combo of seafood and sausage. While this marriage of surf and turf, is not new, this combo skewers is paired with Merlot, a perfect cozy dinner.

Ingredients
2 Large Cooked Pork Sausages - cut into thick slices
For the Shrimp Marination
250 Grams Jumbo Shrimps/Prawns- peeled, tails on
¼ Teaspoon Turmeric
1 Teaspoon Lemon Juice
1 Teaspoon Red chilly powder
¼ Teaspoon Garam Masala powder
¼ Teaspoon Shahjeera/Caraway seeds- coarsely ground
1 Big Clove Garlic - grated
Salt to taste
1 - 2 Tablespoons Oil

Method

Mix all the ingredients for the marination well, then add the shrimp, and toss to coat well. Leave it in the refrigerator for 15 - 20 minutes.
In the Meanwhile let's get the sausage ready
In a large saucepan bring the water to a boil. Add the sausage slice, cook over high flame for 5 minutes or till they plum. Drain and pat dry. Let cool.

Take a wooden skewer, skewer thread in the tail end of the shrimps and then tuck in the sausage and the other end of the shrimp, the sausage should be tightly tucked between the shrimp. Like the same way tuck in another shrimp and sausage. In one skewer tuck two shrimps only.
Using more skewers, repeat with the remaining shrimp and sausage till all are skewered.

Heat a grill a pan with oil and place the skewers on it and cook on high flame for exactly 3 minutes on each side ( if you cook for more time the shrimps will be rubbery and not juicy) turning once or twice, until charred spots appear. 

Serve immediately on a bed of lettuce.

How I enjoyed these skewers, took a lettuce leaf added a sausage and shrimps in it

made a parcel and enjoyed with sip of wine.

They were a perfect combo..  a tasty appetizer.

Labels: Appetizer, Amuse Bouche, Seafood/Fish, Shrimps, Prawns, Kebabs, Sausages, International Cuisine, 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  

• Culinary Adventures with Camilla is serving up Crab-Stuffed Ravioli in a Spiced Pepper Sauce + 2017 Comanche Cellars Zinfandel
• A Day in the Life on the Farm is  Exploring Malbec outside of France Paired with Pineapple Teriyaki Salmon 
• Making Miracles brings us Fish with Red Wine Sauce 
• Karen's Kitchen Stories shares  "Shrimp in Tomato and Chile Sauce" 
• Food Lust People Love has a  "Spicy Cod and Merguez Tray Bake " 
• Sneha's Recipe made Surf and Turf With Shrimp and Sausage Skewers

Prawn Patio#FishFriday

Prawn Patio, its a traditional Parsi dish which is not only spicy but sweet and sour too. Patio is a dish that was brought from Persia by Parsi who settled in India. Patio means hot, sweet and sour in equal measure.

Am, a big fan of Parsi cuisine so, tried this dish and it was really tasty, it is very different from our curries .Usually we do not add jaggery or sugar to our non-veg dishes but this curry has jaggery in it but still we all liked the taste and the aroma of this dish which goes well with rice.
Ingredients
½ Kg Cleaned Prawns
1 Tablespoons Heaped Thick Tamarind paste
3 Medium Onion-finely chopped
3 -4 Tablespoons Oil
2 Medium Tomatoes - finely chopped
2 Teaspoons Jaggery

2 Small Potatoes - cubed
Coriander leaves for garnishing 
For The Masala
2 Tablespoons Coriander leaves
4 Green chillies
6 -7 Dry Kashmiri Red Chillies
2 Sticks Cinnamon(1"piece each)
4 Cardamoms
6 Cloves
8 Black Peppercorns
1 Tablespoon Coriander seeds
1 Teaspoon Cumin seeds
1"Piece Ginger-
6 Big Cloves Garlic

Method 

Mix jaggery with tamarind pulp and keep aside.
Wash clean and devein the prawns.
Grind all the ingredients under masala, adding little water as possible to make a fine thick paste. 

In a heavy bottom pan/kadai heat oil, add onion and fry till translucent, then add tomatoes and fry for a minute.
Add the ground masala paste, and the wash the blender jar with ½ cup water and add that too, sauté well till oil separates. Add the potato cubes and let them cook.  Now add tamarind-jaggery pulp and sauté again for a minute, add water as required to make a thick gravy, add salt to taste. Let this cook till oil surfaces, taste for salt, sourness and sweetness, add accordingly, give this a nice mix. Now add the prawns, cover the pan with a lid and cook on a medium low flame for 5 minutes. 

The gravy should be thick and saucy. 

Serve hot with rice, paratha or crusty bready.. Enjoy!!

My Notes
You can adjust the spices according to your taste, but, do not skip adding jaggery and tamarind, as these two are most important ingredients which give the authentic taste to the dish.

Labels: Seafood/Fish, Fish Friday, Prawns, Shrimps, Parsi Cuisine, Main course

For January's 2021, Fish Friday Foodie event our host is Rebekah of Making Miracles , wherein she asked us to share a dish that you deem company worthy; maybe something that was served to you once that you were impressed by, or a dish that has had rave reviews from friends or family when you've shared it with them.

• Creamy Shrimp Newburg by Food Lust People Love
• Crispy Shrimp Triangle Spring Rolls by Karen's Kitchen Stories
• Dungeness Crab Risotto and Some Italian Bubbles by Culinary Adventures with Camilla
• Easy and Elegant Garlicky Shrimp Pasta by A Day in the Life on the Farm
• Prawn Patio by Sneha's Recipe
• Tilapia Curry by Zesty South Indian Kitchen
• Mediterranean Baked Fish by Making Miracles

Wasabi Prawn On Air Fryer Sweet Potato Roundles#FishFriday

Japanese are very artistic when comes to the  serving  their food.  Wasabi prawns traditionally are deep fried, topped with the sauce, super delicious. As you bite into these appetizers you will feel the sweet and crispiness of the sweet potato, spicy, sharp taste of the horse radish and the tingling flavor of wasabi mayo. 

They are blast of flavors in your mouth and you will not be able to stop at one or two, you'll stretch your hand to have more, that, I can assure you. So prepare more that you can imagine if you are making these for a party.

I have used Wasabi Mayo that comes in a tube which is a prepared paste. Do try these you will love them.

Ingredients
150 Grams Cleaned Prawns- tail shell intact and de-veined
3 Tablespoon Corn Flour 
1 Teaspoon Red Chilly Powder 
1 Teaspoon Lemon Juice 
½ Teaspoon salt
Oil required for deep frying

For Serving
Wasabi Mayo
Air Fryer Sweet Potato Chips

Method 

Wash and pat dry the prawns. In a bowl mix the lemon juice, salt, corn flour and red chilly powder well. Add the prawns and toss them well so that they are coated with flour. Keep them aside for 15 minutes.

Heat the oil in small deep frying pan when hot, add only two prawns at a time and fry them for just two minutes on each side ( if you over fry them they will become rubbery and dry out, they will not be juicy) . So fry them in batches. Remove with a slotted spoon and keep aside on a kitchen towel to drain the excess oil.
For serving

Arrange the sweet potato roundels in a serving plate, squeeze a teaspoon of the wasabi paste, place the prawns as shown in the pic. Pick and enjoy, makes perfect Amuse Bouche.

Serve warm with the wasabi dressing.

My Notes

Drain the prawns properly. They should be ''dry'' and not dripping in water when you begin. It is best to leave it in a colander for 10 minutes which will allow the water to drain and then pat it dry with kitchen paper before starting to fry.

Air Fryer Sweet Potato 

Lables: Starters, Seafood/Fish, Prawns, Shrimps, Fried, Japanese, Fish Friday, Amuse Bouche, Party pleasers

December 2020 Fish Friday event the theme is Amuse-bouche, our host is Camilla M. Mann of Culinary Adventures with Camilla 

• An Amusing Mouthful: Grilled Prawns with Caviar Lime by Culinary Adventures with Camilla
• Crab Bites by Sid's Sea Palm Cooking
• Drunken Shrimp by A Day in the Life on the Farm
• Egg and Tapenade Toasts with Anchovies by Karen's Kitchen Stories
• Smoked Salmon Deviled Eggs by Making Miracles
• Wasabi Prawn On Air Fryer Sweet Potato Roundles by Sneha's Recipe