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shrimps

Thai Chicken and Shrimp Soup with Coconut Milk

Thai Chicken and Shrimp Soup with Coconut Milk

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A spicy and rich Thai soup that warms you up with its spiciness. There are probably authentic versions of these soups available, but this recipe is a pure inspiration, a mix of ingredients I like.

Preparation time: About 45 minutes
Level: Easy
Quantity: About 2.5 L of soup

Ingredients:
500 g peeled tiger prawns
400 g chicken fillet, cut into thin pieces
About a 5 cm piece of fresh ginger, grated
150 g basmati rice
3-4 tbsp cooking oil for browning the chicken
2 bell peppers, cut into thin strips
1 large onion, cut into strips
5-6 cloves of garlic, chopped
400 ml coconut milk
1.5 tbsp green Thai curry paste
1 celery stalk, chopped
Black pepper and sea salt to taste
Green onions for garnish
A handful of chopped cashew nuts for garnish

Preparation:

  1. Brown the chicken, sliced onions, chopped celery, chopped garlic, and bell pepper strips in a heavy-bottomed pot for about 5 minutes.
  2. Add about 1L of water, grated ginger, Thai curry paste, and basmati rice—season with sea salt and black pepper.
  3. Cook for about 5-6 minutes. Add coconut milk, stir, and cook for another 5 minutes. Add shrimp and cook for another 5 minutes.
  4. Roast the cashews in a dry pan for 5 minutes, roughly chop them with a knife or food processor, and use them to sprinkle over the soup.
  5. Finely chop the green onion and use it as a garnish. Leave some of the green onion tops to decorate the soup.
    Ready!!
Jambalaya

Jambalaya

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A Creole-Cajun rice dish native to the southern US state of Louisiana. This dish has influences from Midwest Africa, Spain, and France. The food belongs to the rice stews and because it is seasoned with a very diverse mixture of spices, it is a food that is worth trying to prepare and enjoy at dinner. This dish is prepared in many different ways, it is also said that every family has its way of preparing it. I compiled my seasoning and preparation method from many sources, which I would like to share here.
Many recipes recommend using a specific andouille sausage, which is difficult to get in Estonia, but it is recommended to replace it with a strong-flavored smoked sausage or chorizo. Jambalaya can be made in two main ways, either with or without tomatoes. Creole-style jambalaya is made with tomatoes, often adding chicken and seafood, mostly shrimp.
A dish that is worth making more, because it becomes more and more delicious as the flavors meld.

Preparation time: About 1 hour
Level: Easy
Quantity: Serves six to eight

Ingredients:
2-3 tablespoons cooking oil for browning
2-3 tablespoons of Cajun spice mix or add the following spices separately:
0.5 tsp ground black pepper
1 teaspoon of dried oregano
1 tsp cayenne pepper*
3 teaspoons of dried paprika powder
1 teaspoon of garlic powder
1 teaspoon of onion powder
0.5 tsp dried thyme
0.5 tsp ground white pepper
200 g of chorizo sausage cut into 2 cm thick slices and cut the slices in half crosswise
400 g of chicken thigh meat, cut into pieces of your choice
500 g of large raw peeled shrimp
One green or yellow bell pepper, chopped
One red pepper, chopped
2 stalks of celery, finely chopped
4-5 medium cloves of garlic, roughly chopped
One 400 g can of canned tomatoes
300 g of long-grain rice
One large onion, finely chopped
Sea salt for seasoning
Serve with green onions or parsley leaves

  • You can add less cayenne pepper if you want so that the food is not so spicy

Preparation:

  1. Chop the onion and garlic, heat the oil in a thick-bottomed pot to a slightly stronger heat than average, and brown the onion and garlic for about 3 minutes.
  2. Chop the celeriac and peppers and add to the stew pot and brown, stirring in between, for another 3 minutes.
  3. Cut the sausage and chicken drumstick into good pieces and add to the vegetables, mix, and brown for about 7-8 minutes.
  4. Add spices, salt and canned tomatoes. Stir and bring the mixture to a boil.
  5. Add the rice and mix the food well. Add about 150 ml of water. Let the food come to a boil, stir once more, reduce the heat on the stove to low, and leave the food to simmer under the lid for about 10 minutes.
  6. After 10 minutes, add the shrimp, mix the food, and simmer for another 10 minutes. Taste the food in between. Add salt if necessary.
  7. When the food is ready, leave it under the lid for 10-15 minutes to let the flavors blend.
    Serve hot. When serving, add chopped parsley or green onion for taste and garnish.
    Ready!!
Shrimps in kataifi batter

Shrimps in kataifi batter

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Kataifi dough is a flour product consisting of thin dough threads, which when ready to bake resembles filo dough, but only in terms of crispness. It is not clear what country the kataifi dough originated from, some sources say it is of Greek origin, and others say that it is of Egyptian or Palestinian origin. The consistency of the dough is somewhat reminiscent of noodles and it can be used to prepare various desserts from the Levant region and the Balkans. I used this dough to make prawns in kataifi dough as an appetizer for Christmas Eve 2023. I prepared different sauces for the prawns, but you can also buy sauces at the store.

Preparation time: 20 minutes
Level: Not too difficult
Quantity: For four

Ingredients:
400 g of large, raw shrimp
Half a package of kataifi dough
A little sea salt
150 g of melted butter

Preparation:

  1. Peel the shrimp, remove the head, legs, and shell, and keep the tail, it is good to grab it while eating and dip it in the sauce.
  2. Lightly season the shrimp with sea salt.
  3. Using the thawed kataifi dough, tear off a handful of the dough and wrap it tightly around the shrimp so that the tail of the shrimp is sticking out of the dough.
  4. Melt the butter on low heat, dip each shrimp wrapped in dough in melted butter on one side, and place the butter side up on a baking sheet covered with baking paper.
  5. Bake at 180 degrees C for 15-20 minutes until the shrimp are golden brown and crispy.
    Serve the finished shrimp as an appetizer with various sauces or mayonnaise.
    Ready!!
Simple Mexican tacos

Simple Mexican tacos

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Tacos are the heart of Mexican cuisine. Historically, it is said that thin cornbread filled with fish was offered to the staff of Hernán Cortés when the conquistadors arrived in the territories of present-day Mexico, at least this is what the historian Bernal Díaz del Castillo, who was a soldier in the expedition of the conquistadors to the territories of Mexico, writes.
A taco is a thin cornbread or corn-wheat bread wrapped around a filling and usually eaten with the hand. Tacos can be filled with various meats, vegetables, fish, cheese, etc. I made two types of tacos using wheat flour and blue corn flour tortillas available at the store. As a filling, I used oven-baked manatee fillet and roasted shrimp, which I seasoned with Mexican adobo seasoning. In addition, I used a not-very-spicy chili sauce and a mint coriander sauce. I used cherry tomatoes, avocado, cucumber, and herbs in addition to the meat and shrimp.

Preparation time: about 1-hour preparation, 20-30 min preparation
Level: Easy
Serves: four

Ingredients:
12 small wheat tortillas and 12 small corn tortillas
400 g chicken fillet cut in half
400 g of tiger prawns
A handful of cherry tomatoes, cut in half
250 g of fresh cucumber, sliced
2-3 avocados, sliced
2 medium peppers
3-4 tbsp Taco seasoning or Mexican adobo seasoning mix
A handful of chopped fresh coriander, parsley, and, if desired, dill
Favorite sauces, I used Mexican chili sauce and cilantro-peppermint sauce, and sour cream.
Sea salt for seasoning
A few tablespoons of cooking oil for frying
2-3 limes

Preparation:

  1. Prepare the chicken. Cut the chicken fillet into thirds lengthwise, and brown. The chicken will be much juicier if it is prepared after browning in the oven at 200 degrees C for about 10 minutes, but frying in a pan is also suitable.
  2. When the chicken is ready, cut the meat into pieces suitable for the tacos, pour into a bowl, add the taco seasoning mixture, and mix.
  3. Brown the shrimp in a small amount of cooking oil for a few minutes, pour into a bowl, and season with the taco seasoning mixture.
  4. Brown the tortilla plates in a dry pan. Heat the pan, place the tortilla plate on the pan, and fry for about a minute on each side until the tortilla plates are slightly browned. Fold the tortilla plates twice, then it’s nice to put the filling between them, but you can also put it on a plate to cool slightly.
  5. Cut the cherry tomatoes into suitable pieces, slice the cucumber, peppers, and avocados, and chop the herbs.
  6. Assemble the tacos, place chicken or shrimp on the tortilla, add tomatoes, cucumber, avocado, peppers, and herbs, add sauce if desired, squeeze fresh lime juice, and serve immediately.
    You can put any other components in the taco filling, cheese, black beans, corn, etc.
    Ready!!
Salmon-shrimp phyllo baskets with minty smashed pea and herb mayonnaise

Salmon-shrimp phyllo baskets with minty smashed pea and herb mayonnaise

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A dish with a fancy name and an interesting appearance, but what is not difficult to prepare at all. Buttery, crispy phyllo dough filled with mint-flavored smashed pea goes very well with shrimp and salmon fillet and fresh asparagus. I served these baskets with parsley-herb mayonnaise sauce and delicious cherry tomatoes. Suitable food to surprise your friends.

Preparation time: 30-45 min preparation, 30 min baking
Level: average
Serves: four to six

Ingredients:
200 g of phyllo dough
200-300 g of salmon fillets cut into 12 equal pieces
12 peeled tiger prawns with tail
6 asparagus tips cut lengthwise in half
400 g frozen green peas or fresh peas
Butter for frying and spreading phyllo dough
A handful of cherry tomatoes
A few sprigs of fresh dill
A small handful of fresh mint or 1 teaspoon of dried mint leaves
A handful of chopped fresh parsley and 150 g of mayonnaise
Sea seasoning and black pepper for seasoning

Preparation:
1. Cut the salmon fillet into beautiful 4-5 cm pieces (12 pieces in total), cut the tops on the asparagus, and halve them lengthwise
2. Heat the butter in a pan and add the peas, fry for about 10 minutes and pour into the food processor
3. Add mint, season with salt and pepper, and crush to an uneven mass
4. Lubricate the 12-hole muffin tin with butter or oil
5. Cut the phyllo dough sheet in half, melt 100 g of butter, grease each sheet with melted butter and place one sheet slightly shifted on top of another sheet
6. Press the sheets of phyllo dough into the muffin mold so that the bottom of the mold is lined with dough
7. Line all 12 muffin molds that way
8. Lift 1 tablespoon of smashed peas into the bottom of the mold-covered with phyllo dough, place on it a piece of salmon and one shrimp and half a tip of asparagus
9. Lightly shake over with salt and black pepper
10. Bake the phyllo dough baskets for 20-25 minutes at 180 degrees
11. At the same time, prepare mayonnaise or use mayonnaise from the supermarket. Add a handful of chopped parsley to the mayonnaise, season with black pepper, and use to serve food
12. When the baskets are ready, carefully lift them from the edge of the phyllo dough onto the serving plate
13. Serve with cherry tomato halves and herb mayonnaise.
Done !!!

Spring rolls

Spring rolls

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Food that is prepared in different variations in many different countries, especially in Asia. In China, where this food is probably originated, a thin pancake was rolled over with various fillings, and it was offered especially when it was spring and fresh vegetables began to reach the table again after winter.
Spring rolls are made from rice paper, phyllo dough, a thin pancake batter, they are baked, fried, eaten without baking. There are many possibilities.
There are also many different variations on fillings, which can be salty but sometimes sweet as well as fermented.
I made three different versions of spring rolls, based on that the main part of the filling is finely chopped and grated vegetables. So the first version of the spring rolls was stuffed with vegetables, the second was stuffed with vegetables and minced meat (a variant made in Hong Kong, for example, and the third was vegetables with shrimps. I used phyllo dough leaves bought from the supermarket. I also made these rolls deep-fried in oil, but they can be fried in the pan fry or baked in the oven if you don’t want that the food will be too oily.
Food that is fun to prepare and that is suitable as both an appetizer and a main course.

Preparation time: 1-hour preparation, 30 minutes baking
Level: average
Serves: four

Ingredients:
100 g mushrooms, authentically shitake mushrooms, but also suitable for button mushrooms
1 large carrot, grated
100 g mung bean sprouts or other pleasant sprouts
300 g of napa cabbage finely chopped
1 teaspoon sesame oil
Salt and black pepper for seasoning
2 teaspoons corn or potato starch
0.25 teaspoons of sugar
2 garlic cloves finely chopped
2 tablespoons soy sauce
For frying cooking oil
200 g of minced pork and beef
1 small onion
Black pepper and salt for seasoning
1 tablespoon oyster sauce
200 g of small shrimp
Small chopped garlic clove
1 pack (250 g) of phyllo dough
1L cooking oil, less if you plan to fry or bake the rolls.
Dipping sauce:
2 teaspoons sugar
3 tablespoons soy sauce
2 tablespoons oyster sauce
1 teaspoon corn or potato starch
About 50 ml of water

Preparation:
1. Take the phyllo dough to melt
2. For the filling, chop the garlic and mushrooms, grate the carrots, and cut the Chinese cabbage into fine strips
3. Heat cooking oil in a pan, add grated vegetables and mushrooms, and fry on high heat for a few minutes. Add sesame oil, soy sauce, and starch, season with salt and pepper. Raise the filling to cool
4. Fry the minced meat with a little cooking oil, add the garlic and onion and season with warm and pepper, add the oyster sauce. Set aside to cool.
5. Fry shrimps in a little oil with garlic for a few minutes, set aside to cool.
6. When the filling has cooled, roll out the phyllo dough and cut the dough in half. Each roll takes half of the dough sheet.
7. Place 1 tablespoon of the filling in the corner of the dough sheet and roll the dough diagonally. After the first full turn screw the edges of the dough in on both sides and finish the rolling. To keep the last top of the spring roll close to the roll dissolve a little starch in the cold water, moisten the finger in the mixture and grease slightly the edge of the dough, and “glue” the tip of the tough to the spring roll.
8. In the case of minced meat and shrimp filling, mix in the vegetable as much as desired and fill this all the rolls.
9. Heat the cooking oil in a thick-bottomed pot and carefully let the rolls into the oil one by one. After a few minutes, they turn golden brown and crispy. When cooking in the pan, use as much oil as needed, turn the rolls constantly while frying. When preparing in the oven, brush the rolls with oil, cook at 200 degrees until one side is browned, then turn the rolls, brush again and cook until the rolls are ready.
10. To make the sauce, mix the sauce components and bring the mixture to a boil.
11. Spring rolls are eaten as an appetizer or main course by dipping them in the sauce before biting
Ready !!!

Yangzhou fried rice

Yangzhou fried rice

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Fried rice is a simple Chinese fast food. To prepare this meal, it is possible to use the leftovers of the rice. The meal is fried quickly in a high heat using wok pan. If the rice has been cooked before, this food will be ready in a few minutes.
The ingredients in addition to rice are eggs, various vegetables, carrots, bamboo shoots, peas, etc. Some recipes use pork, Chinese pork sausages, shrimp, also no-meat variants are quite common. recipes
Yangzhou rice has been prepared since the late 18th century, fried rice as a food, in general, has been known in China for about 1,500 years. I’ll post this simple recipe here to help generate ideas about what to do with the remaining rice.

Preparation time: 10 minutes for preparation, 5 minutes frying
Level: easy
Quantity: serves two or four

Ingredients:
A bowl of cooked rice. Basmati rice is ideal. Any other non-sticky rice is also suitable.
2 eggs
A handful of green peas
1 small onion, finely chopped
1-2 small nail clippers, finely chopped
A handful of frozen shrimp
Black pepper and salt for seasoning
1 tablespoon soy sauce
2-3 tablespoons cooking oil
1 teaspoon sesame oil (if desired)
spring onion for garnish

Preparation:
1. Chop the onion and garlic, heat the wok pan and fry for a few seconds, add the peas and shrimp. Fry for about 30 sec
2. Whisk the eggs, add to the mixture, stir until the egg starts slightly to clot. Add rice, stir, season with salt, soy sauce, and black pepper. If desired, add 1 teaspoon of sesame oil. This oil gives the food an exotic but specific taste.
You can add spring onions when serving. In Chinese foods, spring onions are often cut diagonally into 4-5 cm chunks.
Done!!

Tom yum

Tom yum

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The traditional spicy and sour soup originated from Thailand, usually made with shrimps. This soup is made often using especially fresh herbs and mushrooms. If there is no possibility to get fresh herbs in the supermarket, you can also use dried leaves and herbs, but as much as possible make the soup from fresh material. There is a number of recipes where this soup is made using chicken broth base, but I managed to find some older recipes where the broth was made from shrimp shells and heads, which tastes so good. I prepared this soup for my co-workers for lunch. Raini, who traveled in Thailand in autumn 2018, brought me a special chili paste (Nam prik pao) to make this soup much more authentic. I can imagine how Raini fought with all difficulties and customs officers during his traveling to bring me this paste, not knowing that exactly the same chili paste is available in Tartu, in Umami store :). This, of course, does not diminish at all my joy receiving such a gift.

Preparation time: 45 min
Difficulty: Moderately Easy
Quantity: serves: six or eight

Ingredients:
1 kg of fresh shelled shrimps
1 medium ripe tomato cut into the pieces
1 bigger red fresh chili sliced
10 cm piece of fresh ginger (the original recipe if with fresh galangal, but unfortunately it didn’t succeed to find the fresh)
2 fresh roots of lemongrass
300 g of fresh oyster mushrooms or 300 g of fresh Shimeji mushrooms. You can put both.
5 tablespoons or Thailand fish sauce
2-3 tbsp or Thai Chilli Paste
juice of 4 lime
8 leaves of Kaffir lime
2 medium onions
100 ml of cream
Salt and some sugar for seasoning
Freshly chopped coriander for garnish

Preparation:
Instructions 1 Remove the shrimp heads and chorus ones. Don’t throw away the choir, just make a broth of them
2. For the broth, pour the shrimp heads and shells into a pot and heat continuously with stirring until a brownish layer appears on the bottom of the pot.
3. Pour hot water on the shrimp shells and boil in the pot. Add water as much as you plan to make soup. About 2,5L of this ingredient. Boil for 10 minutes on high heat.
Pour the broth through a sieve to remove the shrimp heads and shells. Pour the broth back into the pot and boil.
5. Cut ginger into slices, chop finely chili, lemon slices gently softer and chop 2-3 cm. Chop the mushrooms and cut the onions into sectors.
6. Add the chopped vegetables to the boiling broth, boil for about 15 minutes. Season with salt
7. Add chili paste and fish sauce. Add cream, mix well.
8. Squeeze the juice out of four slices and add to the soup with continuous stirring. Boil for a few more minutes
9. Finally, add the shrimp. Do not boil the shrimp. Continue from 1.5 to 2 minutes. They cook anyway until the soup is hot.
10. Chop the fresh coriander and shake the serving soup.
Ready !!!

Shrimps in white wine sauce

Shrimps in white wine sauce

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Food that is extremely easy to prepare and which is always very delicious. There is not much to write about this recipe. Originated it is from the somewhere  Mediterranean region (we got a similar dish for the first time we visited Mart Ustav in his home in France, where the original idea of ​​this recipe comes from), but I have somewhat changed this recipe and method so much that I cannot refer to any particular source.

Preparation time: 10 min preparation, 30 min cooking
Level: Easy
Quantity: Four

Ingredients:
1 kg of raw shrimp. Shop for those gray medium-sized shrimp that are mainly sold at the Department Stores.
1 red chili pepper
300 ml of white wine
200 ml of extra virgin olive oil
2-3 garlic cloves
Black pepper and salt to taste

Preparation:
1. Chop garlic and chili
2. Mix wine and olive oil, add garlic and chili and seasoning and bring to boil
3. Add the shrimps. Cook on low heat for about 15 minutes
4. Raise the shrimp out of the liquid or serve with the liquid. Serve with fresh Italian bread, it is well to dip it in the sauce.
Ready!

Krevetifrittata

Krevetifrittata

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Frittata alla mõeldakse sisuliselt Itaalia omletti, mis on tehtud paljudest munadest, mille sisse on pandud täidiseks kas tomatid, aedoad, sibul, küüslauk, suvikõrvits jne.

See frittata on saanud inspiratsiooni mitmetest Itaalia retseptidest, mida mul on õnnestunud leida ja Jamie Oliveri kööginippidest. Tegemist on kiiresti valmiva, toitva lõuna või õhtusöögi või miks ma mitte hommikusöögiga.

Valmistamisaeg: 15 min ettevalmistus, 15 min praadimine
Tase: lihtne
Kogus: kahele või neljale

Koostisosad

7 keskmist vabapidamisega kana muna
300g hiidkrevetisabasid, mida saab osta külmutatult
Korralik peotäis hakitud siledalehelist peterselli
100g pecorino või parmesani juustu
Riivitud sidrunikoort umbes triiki teelusika jagu, sidrunisektoreid serveerimiseks
Soola ja musta pipart
Külmpressi oliiviõli praadimiseks

Valmistamine

  1. Klopi munad ühtlaseks omletiks, maitsesta soolaga
  2. Haki petersell, riivi natuke sidrunikoort, sega munadele hulka
  3. Puhasta krevetid sabadest, prae kiirelt 1-2 min kõrgel kuumusel.
  4. Alanda kuumus keskmiseks, vala krevetid munaseguga üle, raputa peale natuke musta pipart. Praadimise esimese poole minuti jooksul sega kahvli või pannilabidaga põhjast hüübivat munasegu lahti, seejärel jäta kaane alla madalal kuumusel küpsema kuni muna on peaaegu täiesti hüübinud. Parim frittata tuleb siis kui muna ei ole lõpuni hüübinud
  5. Klassikaliselt keeratakse frittata ümber, aga selle frittataga ma seda ei teinud. Raputa üle poole koguse riivjuustuga
  6. Serveeri värske rucolaga. Enne serveerimist raputa üle värskelt jahvatatud musta pipraga.
  7. Pigista söömisel sidrunimahla peale.

Valmis!

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