Shrimp Recipes

[Subotan]

Never tried clams, as my mum hates shellfish, so we never had them in the house, so I have no experience with them...

I like them in restaurants though

[Hosakawa Tito]

Yoyoma, that is an excellent recipe that I can't wait to try.

Strike, find yourself a Vietnamese gal that can cook and you'll have it made. On my vacation to Naples, Florida this past week we visited an old friend who's Vietnamese wife prepared us a Shrimp Curry dish one evening. She was kind enough to give me the recipe.

INGREDIENTS
3-5 jumbo shrimp per person
1 small red onion
½ small red bell pepper
2 tbsp fresh basil (chopped)
1 tbsp fresh cilantro
1 inch piece of ginger
1 clove of garlic
1 small Thai chili pepper (seeds removed – carefully) – optional, if you like it hot!
1 tbsp olive oil
1 tbsp fish sauce
1 tsp of red Thai curry
1/2 can of coconut milk (freeze the rest to use later)
1 squeeze of fresh lemon or lime
1 sprinkle of sugar (optional)
2 inch piece of lemongrass (optional)
1 cup of wide rice noodles




METHOD

1. Remove the seeds from ½ a small red bell pepper. Slice along the width (creating thick julienne slices). Remove skin from red onion and cut in half. Slice the onion along the side (creating thick julienne slices).
2. Place a medium skillet over medium-high heat. Add 1 tbsp of olive oil.
3. Once oil is hot, place onions and red peppers in the skillet, stirring occasionally with tongs. Chop chili pepper (optional) and add it to the skillet.
4. Allow onions and peppers to cook for about five minutes.
5. In a small pot, add 2 cups of water and bring to a boil. Once the water boils, add 1 cup of wide rice noodles.While the onion and peppers are cooking, remove skin from garlic and ginger, and chop into fine pieces.
6. Remove shells from jumbo shrimp slicing the back and removing the vein.
7. When onions are translucent, add the garlic and ginger on top of the onions and peppers. Cook for 1 – 2 minutes.
8. Add 1 tbsp of fish sauce, 1/2 can of coconut milk, a squeeze of fresh lemon (or lime), a 2 inch piece of lemongrass (optional), and simmer. Add water if sauce seems dry.
9. Add cleaned shrimp, 1 tbsp of cilantro, and 1 tbsp of fresh basil (reserve 1 tbsp of basil for garnishing). Cook for 2 minutes and then stir and cook for an additional 2 – 4 minutes.
10. Taste the sauce, and add a sprinkling of sugar if it needs sweetening.
11. Remove the noodles from the water with tongs, and place on a plate or in a bowl.
12. Spoon curry over noodles. Garnish with remaining basil.

The secret is all in the fish sauce, hot chili, and curry. I could live on this stuff.