February 1, 2019 by Varga László
Ingredients (2 servings):
- 500 g / a dozen whole Argentine red shrimps
- 100 ml olive oil
- 3 Tbsp red wine vinegar
- 5 garlic cloves
- 1 bunch of fresh parsley leaves
- juice of 1 lime
- Peel off the shell of the shrimps leaving on the last segment of the tail.
- Devein them if you are skilled enough, I was lazy, so I left most of them with the veins.
- Chop the garlic.
- Chop these parsley leaves.
- Place the parsley leaves, 100 ml olive oil, the chopped garlic cloves and lime juice into a bowl.
- Using a hand/stick blender them until everything is mixed nicely together.
- Coat the shrimps with a bit of remaining olive oil and grill them 1- 2 minutes per side until cooked and have nice grill marks. Proceed in batches if having a smaller grill, like me.
- Lay the shrimps on a large plate and drizzle the chimichurri sauce over them. Serve while hot.
Category Ethnic, Seafood | Tags: garlic,grilled,lemon,parsley,seafood,shrimps | No Comments
December 26, 2018 by Varga László
Ingredients (4 servings):
- 250 grams shrimp
- about 1 litre shrimp stock
- rice noodles
- vegetable frying oil
- 3 garlic cloves
- 4-5 shallots
- 100 grams tofu
- salt to taste
- 2 tablespoons annatto powder
- 2 tablespoons fish sauce
- 3 tablespoons flour
- 4 hardboiled eggs
- 100 g smoked fish flakes
- 100 g cup pork crackling crushed
- 2 stalks green onions
- Cook the remaining shells and heads from the previous recipe –Grilled Jumbo Black Tiger Prawns with Fried Garlic and Lemon-. Strain.
- Cook the noodles according to the instructions on their package.
- Chop the garlic.
- Chop the shallots.
- Slice the green onions.
- Dissolve the annatto powder in 100 ml water. I did not have annatto powder so I used smoked paprika, which did not need this dissolving step.
- I did not have the small, crumbled pork cracklings, only the larger-regular sized ones, so I cut them into pieces and re-fried them to get the extra crunch. Set them aside from the pan.
- Also did not have ether smoked fish flakes, so using a fork, I tore the smoked fish into small bits and I fried them in the pan I re-fried the cracklings before.
- Dice the tofu if you have it into larger pieces. Mine was already crumbled.
- Heat oil in a frying pan, add the chopped garlic and shallots, sauté for 2 minutes, until fragrant.
- Add shrimp tails, tofu, and season with salt and pepper. Sauté until shrimps are done. Set aside.
- In another saucepan, add the shrimp broth, add annatto water if having, if not, what I used – 2-3 teaspoons Spanish smoked paprika, ground pepper, fish sauce and flour dissolved in water.
- Simmer over medium-low heat, stirring constantly for about 5 minutes, until the sauce thickens to your liking.
- Add the cooked shrimp-tofu mixture and cook for another 2-3 minutes.
- Place the cooked noodles in the plates.
- Ladle the shrimp sauce over the noodles and top with stir-fried shrimp and tofu.
- Top it with crushed pork cracklings, smoked fish flakes, chopped green onion and quartered hard-boiled eggs.
Category Asian, Filipino, Seafood | Tags: Asian,cracklings,eggs,filipino,fish,garlic,green onions,noodles,pork,shrimps | No Comments
December 24, 2018 by Varga László
Ingredients (1 serving):
- 2 jumbo black tiger prawns
- salt and freshly ground black pepper
- olive oil
- 1/2 lemon
- 3-4 tablespoons virgin olive oil
- 1 cup Toasted Garlic–Lemon Oil (see recipe list)
- Make a cut on the back of each prawn, using a sharp thin knife, starting under the head, about 2 cm long.
- Using a toothpick pull out the dark intestines tract.
- Smear the prawns with olive oil and season with salt and freshly ground black pepper. Place on a grill and cook until the prawns turn from grey deep pink, about one minute.
4. Place on a grill and cook until the prawns turn from grey deep pink, about one minute.
5. Turn side the prawns on the other and grill them for another minute.
6. Chop roughly the garlic.
7. Add the oil and garlic to a frying pan, fry over low heat for about 5 minutes keeping stirring, until garlic browns lightly.
8. Turn off the heat and add the lemon juice; salt and freshly ground black pepper to taste.
9. Serve the prawns drizzled with plenty of the garlicky-lemony oil.
Category Seafood | Tags: garlic,grill,lemon,shrimps | 1 Comment