Asian Shrimp and Spinach Stir Fry

Last night, I really was in no mood to cook.  So, I looked around for something I could throw together quickly with minimum effort.  A stir fry is always quick, but they usually have a ton of chopping and prep work.  Then I saw a bag of ready to use cleaned spinach.  I don't usually add spinach to a stir fry, but why not give it a try.  I also turned to some cans of Chinese water chestnuts and straw mushrooms to help make this stir fry substantial.  Opening a few cans was just my speed last night too. : )  I was so happy how quick, easy, light, healthy and delicious it turned out.  This is what I call a perfect busy weeknight meal or at least the perfect "I'm in no mood to cook" meal.

Ingredients:

1lb cleaned shrimp (See Note)
1 medium onion sliced
1 can of water chestnuts (sliced or diced)
1 can of straw mushrooms (or fresh button mushrooms)
1 bell pepper, or some sweet chilies sliced into strips
1-2 green chilies (jalapenos or serranos) sliced
2-3 large handfuls of cleaned spinach leaves
1-2 Tbs of ginger-garlic-paste or 2 cloves of garlic and 1 inch of ginger
1Tbs of cornstarch mixed with 2 Tbs of cold water

Note:  To make this shrimp stir fry come together even faster, use shelled and cleaned shrimp.   I used frozen shrimp and the best way to defrost them quickly is to put them in a colander under cold running water for a few minutes.  

The Stir Fry Sauce:
1/2 cup of chicken stock or water/bullion equivalent
2-3 Tbs of soy sauce
1 Tbs of oyster sauce
1 Tbs of Chinese Rice Wine or Dry Sherry
1 tsp of sesame oil
1 tsp of brown sugar
red chili flake to taste

 Directions:
Note:  Prep all your food first and make the sauce.  You want everything ready to go because the stir fry takes about 5 minutes and it goes quickly.

Heat 1Tbs of canola oil in a large wok pan on high heat.  Then add your sliced onions and cook for 1 minute.  Next add your ginger/garlic and saute for another 30 seconds.

Next add your peppers and chiles and stir fry for another 30-45 seconds.


Add your drained cans of water chestnuts and straw mushrooms now and stir fry for another 30-45 seconds. 

Now add your cleaned shrimp and stir fry for 1 minute.


Then add your prepared stir fry sauce and stir fry for another minute.

Add your cornstarch and water slurry (that's the two mixed together into a water paste).  Allow the gravy to boil and thicken for 1 minute. Your shrimp should be cooked now.  Finally add your fresh spinach and toss with the hot stir fry for a few seconds to wilt.  Turn stove off.

 Serve over steam brown or white rice.  Enjoy.  Serves 4.

Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Creamy Cajun Pasta with Shrimp

As part of the Foodbuzz Tastemaker Program, I was thrilled to be sent a free sample of Classico Light Creamy Alfredo Pasta Sauce .  This was my first time getting a product from the Tastemaker Program so I sat there looking at my package and brainstormed on what I was going to make with it.  The first thing that popped into my mind was my husband's love of creamy pasta dishes.  Unfortunately, I don't make too many of them these days because we're trying to eat a little healthier.  I loved the fact that this pasta sauce is 50% less fat and 45% less fewer calories than the other leading brands of Alfredo sauces.  So I decided to spice things up and make a Creamy Cajun Pasta.  I cooked it with shrimp and 100% whole wheat pasta to keep it even healthier.  The pasta turned out so fantastic and flavorful.  I think we have more creamy pastas in our future now that I know we have this great delicious light sauce to use.

  Ingredients:
1lb of 100% whole wheat pasta (I used linguine style) 
1lb of cleaned shrimp
1 jar (15oz) of Classico Light Alfredo Sauce
1 medium onion chopped
1 red bell pepper (or red chilies) finely chopped
1-2 green chilies (serranos or jalopenos) seeded and minced
1 medium zucchini diced small
3-4 cloves of garlic grated
1Tbs of olive oil
2Tbs of cajun seasoning (see recipe below)
seasoning salt or salt to taste
red chili flakes (to taste)
1 cup of low-fat milk
3/4 cup of starching cooking water from the pasta 
1/2 cup of grated Parmesan cheese
1 Tbs of minced parsley
1-2 cups of frozen green beans (optional)

Directions:
Before making your sauce: Boil your pasta per package instructions in salted water. Stop cooking the pasta 1-2 minutes shy of the full cooking time.  You will finish cooking the pasta off in the Creamy Cajun Sauce. Remember to reserve your pasta water before draining.  Drain pasta and set aside.  
 

Heat 1Tbs of olive oil in a large pan on medium-high heat.  Add your onions, chilies, peppers and zucchini and saute for 2-3 minutes.  Then add your grated garlic and saute for another 1-2 minutes. 

Then add your chili flakes and Cajun seasoning. You can buy cajun seasoning or make your own seasoning (recipe below).  Saute for 1 minute. 

You can add your frozen green beans here if you decide to use them.  I thought the creamy sauce would go well with the green beans so I added them. 

Next add your bottle of Classico Alfredo Sauce and 1 cup of low-fat milk.  Then use the reserved starchy pasta water to rinse out the jar (get every drop of sauce from the jar).   Stir well and bring sauce to a simmer. 

Next add your cleaned shrimp.  Cook the shrimp for a few minutes, but not fully because they will finish cooking with the pasta. 

Finally add your cooked pasta, parmesan cheese and parsley.  Toss well with the sauce and shrimp.  Allow the pasta to cook for another 2-3 minutes so it finishes cooking.   

Then turn off the stove and allow the pasta to sit in the sauce for a few minutes so it has some more time to soak into the noodles.   Serve and Enjoy.

 

 This turned out to be one fantastic dish and my husband loved it.  I will definitely buy the light version of Alfredo Sauce from Classico again.  Thank you again to Foodbuzz Tastemaker Program for giving me the opportunity to try this product. 

Emeril's Creole/ Cajun Seasoning:
2 1/2 Tbs paprika2Tbs salt

2 Tbs garlic powder

1 Tbs black pepper

1 Tbs onion powder

1 Tbs cayenne pepper

1 Tbs dried oregano

1 Tbs dried Thyme

Mix all ingredients in an airtight container and use as needed. 

Copyright: All content, photos and text are property of Curry and Comfort and cannot be used without permission

Thai Shrimp in Coconut Milk Soup

 I have been wanting to make this Thai shrimp and coconut milk soup for a while.  What I was most excited about was making my own shrimp stock.  I usually buy shelled and deveined shrimp because it is convenient.  This time my grocery store had a special on large shrimp deveined with the shell still on.  That's was exactly what I needed to make my shrimp stock.  This rich and decadent soup takes very little prep and some time boiling on the stove before it's ready to eat.  I think it would make a perfect starter  for any Thai inspired meal.

 Ingredients:
1lb of shrimp (deveined) with shell
1 (15oz) can coconut milk
8 cups of water
2 Tbs of ginger/garlic paste or 1Tbs of ginger and 1 Tbs of garlic grated
1/2 cup fish sauce
1-2 stalks of lemon grass bruised
1/4 cup of fresh lime juice
1 Tbs of brown sugar
Large handful of Thai basil leaves and stems
1 Tbs of Sambal Oelek
1 red chili minced (or red chili flakes to taste)

Directions:
To make the shrimp stock put shrimp shells, thai basil stems, brown sugar, lime juice, lemongrass, fish sauce, ginger/garlic paste and water to a pot and bring to a boil.  Allow to boil for 20-30 minutes on the high heat.

In another larger soup pot add 1/2 Tbs of canola oil and gently fry your red chili and sambal oelek.  Put a wire mesh strainer over the pot and strain your shrimp stock into the soup pot.

Then add your cleaned shrimp to the boiling soup and cook for a few minutes until the shrimp is cooked through.  Finally add your coconut milk and allow to simmer for a few minutes while stirring. Taste for seasoning.  Add your cleaned thai basil leaves at the end.

Serve with additional basil leaves, lime, sambal oelek and fish sauce for garnish at the table.  Enjoy.

 

Serves 6-8 people as a part of a meal.  Enjoy.

Shrimp & Singapore Noodles

If I ever go to a Chinese Restaurant Buffet I always try the Singapore noodles.  I love the flavors of curry with the vegetables and rice sticks.  I decided to conquer this dish at home and made it last night for dinner. I used extra thin egg noodles instead of rice sticks and it came out great.  The best part is I only used 2Tbs of oil for the entire wok.  Can you say the same about the restaurant noodles?   I'm a big believer of making your own take out at home-- not only does it cost a fraction of the price, but you can control the quality and nutrition too.

Ingredients:
1 (12oz) package of extra thin egg noodles (see note)
1lb of cleaned raw shrimp (frozen is fine)
2 cloves of garlic grated
2Tbs of ginger grated
1 medium onion chopped
1 green bell pepper chopped
1/2 red bell pepper chopped (or red chilies)
1 serrano or green chili sliced
1 bunch of scallions (white and green parts)
1 cup of frozen green peas
1 tsp of red chili flakes (or to taste)
1-2 Tbs of Vietnamese Curry powder (see note)
1/4 cup of soy sauce
1-2 Tbs of of fish sauce

Notes on noodles:
Traditionally rice sticks are used for this dish.  I decided to go with an extra thin egg noodle.  You can also substitute thin spaghetti. Cook the pasta according to the package instructions.  Be careful not to overcook the pasta (you want it just shy of al dente).  These noodles cooked in boiling water for 4 minutes. I rinsed them with cold water after draining them to stop the cooking process.  I also did not salt the noodles because I wanted them to absorb the soy sauce and fish sauce later that salt the dish.

Notes on the curry powder:  The curry powder is the main flavoring to the dish so it is important to get a right kind.  You cannot use any Indian type curry powder because it will not flavor the dish properly.  I actually used a Vietnamese brand of curry powder because it delivered the right balance of spices. If you cannot buy Vietnamese curry powder, try Chinese. If that is not available try Madras curry powder.  I have provided a link below on how to make Vietnamese curry powder:
How to make Vietnamese Curry Powder Link

Directions:

In a large wok or frying pan, heat 2Tbs of canola oil.  Add your chopped onions, scallion whites and peppers.  Stir Fry for 2-3 minutes. 

Next add your ginger and garlic and stir fry for 1-2 minutes.  I actually used 2 Tbs of my pre-made ginger-garlic paste.  For the recipe: ginger-garlic-paste

Next add your curry powder and red chili flakes.  I suggest you start with 1Tbs of curry powder.  Once the flavors bloom, taste and see if you think you need more.  I added 2Tbs total.

Next add your shrimp and frozen peas.  Stir fry until the shrimp start to pink up and become almost cooked through.

Next add your soy sauce and fish sauce.  If you do not have fish sauce add more soy sauce.  I personally like the combination of both flavors. Now the fish and soy sauce are the "salt" in your dish.  So I suggest use season with them according to your taste.   Also add some of the scallion greens here.  Leave a few pieces for garnish.

Add your cooked noodles to the pan and toss with all the ingredients.  Toss for a few minutes. Taste for seasoning and if everything is fine, your dish is done.

Enjoy. Garnish with remaining scallions greens.

Shrimp Fried Rice

My young son loves shrimp fried rice.  I had leftover brown rice and asked him what we should do with it.  He immediately requested fried rice.  He was over the moon when I said that I had shrimp in the freezer to go with it.  He wanted everyone that visits my blog to know that he helped me prepare this fun dish.

Note:  This rice is perfect for leftover rice.  I had brown rice, but white jasmine or basmati  rice is great too.  You will need to cook the rice and allow it to be cool/cold before using it for fried rice.  If the rice is warm/hot before you make the fried rice the rice will become mushy when you stir fry it. 

Ingredients: 
1lb shrimp (any size) cleaned 
1 medium onion chopped
1 carrot chopped (or frozen)
1/2 cup of frozen cooked peas
2-3 garlic cloves grated
1 inch of fresh ginger grated
1 bunch scallions chopped
4-5 whole eggs
5 cups of cold/cool rice
1/4 cup soy sauce
1 tsp of hoisin sauce
3 Tbs of margarine
2-3 Tbs of canola oil


In a large wok add 1Tbs of margarine and 1 Tbs of canola oil.  Once heated add 4-5 whole eggs and scramble.  Once egg sets, remove from wok and set aside until later.   Wipe out wok if necessary before proceeding.

Heat 2 Tbs of margarine and 1 Tbs of canola oil in the wok.  Once heated add the vegetables (except for some of the green scallion tops for garnishing) and the ginger/garlic.  Fry for a few minutes.

Optional:  if you want to spice up your fried rice you can add some dried chili flakes after the vegetables. 

Add your defrosted or fresh shrimp here.  I used some cleaned (shelled and deveined) small size shrimp.  You can use any size you want and keep them large or chop them to bite size pieces.  But it is necessary to clean the shrimp before stir frying them.

Cook the shrimp until they start to turn pink.  Once the shrimp start to cook, add the soy sauce and hoisin sauce to the wok.  Mix well.

Now add your rice and frozen peas.  Stir fry well and mix everything together.

Add the cooked egg back into the wok and mix it with the rice.

Serves 4-6 people.  Garnish with some green scallion tops.  Enjoy.



Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.