Shrimp Pad Thai

Shrimp Pad Thai

Pad Thai is a stir-fried rice noodle dish commonly served as a street food and at most restaurants in Thailand.

Street Food Vendor – Thailand

The dish is typically prepared with rice noodles, chicken, beef or tofu, peanuts, a scrambled egg, and bean sprouts, among other vegetables.

The ingredients are sautéed together in a wok, which creates even heat distribution.

Once the dish is completed it is tossed in a pad thai sauce, which gives the dish its signature tangy salty flavor with a hint of sweetness.

The History of Pad Thai

Stir-fried rice noodles were introduced to Thailand from China centuries ago.

The original name of Pad Thai is Gway Teow Pad Thai.

Gway Teow means “rice noodles in Chinese” which suggests that there are some elements of China in the dish.

Rice Noodles

But the present name tells us all about the famous dish. ‘Pad’ means ‘fried’ and ‘Thai’, means Thai style.

It is believed that a similar dish was brought to the Ayutthaya kingdom by Chinese Traders in the 1700s.

The website Expique writes that Pad thai is a relatively recent addition to Thai cuisine, and traces its origins to a period of ultra-nationalism in Thailand in the wake of the 1932 revolution.

Pad thai was listed at number five on a list of “World’s 50 most delicious foods” readers’ poll compiled by CNN TRAVEL in 2017.

Tim Cheung journalist for CCN says of the 2017 poll, “Here’s a food Thai people can’t live without. Similar to Bulgogi, pad thai is packed with nutrients stirred into one glorious fried-noodle dish.

BULGOGI – KOREAN BBQ BEEF – #22 on CNN Travel

Tim says Pad Thai’s secret is in the sauce — tamarind paste. If anyone ever creates a Hall of Food Fame, that should be first on the list.”

Tamarind Paste

Shrimp Pad Thai

10-12 ounces dried flat rice noodles (1/4-inch wide; sometimes called pad Thai or banh pho)

1/2 pound cooked medium shrimp, shelled, deveined, tail on if desired (for looks)

Medium Shrimp

3 tbsp tamarind paste

1/2 cup soy sauce

1/4 cup light brown sugar, packed

2 tbsp chili sauce (recommended: Sriracha)

4 medium shallots, minced

4 garlic cloves, minced

4-5 scallions, green and pale green parts, cut into 2-inch pieces

1/2 cup radicchio, chopped (or vegetables of choice, like kale or green and purple cabbage)

1 1/2 cups peanut oil

Lime wedges

In a small bowl add the tamarind paste, soy sauce, brown sugar, and chili sauce, sir until sugar has dissolved, set aside.

Add rice noodles to a large bowl and pour hot water over them, making all noodles are submerged in hot water.

Soak the rice noodles, according to the instructions on your package, until they are tender. Usually 4-5 minutes. When done, drain noodles and rinse with cold water. Set aside.

Next, heat a wok or frying pan over medium heat, add 2 tablespoons of oil, then swirl to coat side of pan or wok.

Stir-fry scallions, garlic, and shallots until softened, about 1 minute.

Add noodles and stir-fry for about 2 minutes.

Next add crushed peanuts, radicchio, sliced green onions, tamarind sauce and simmer, turning noodles to coat with sauce evenly, about 2 minutes.

Plate noodles and top with cooked shrimp, and chopped cilantro. Serve with lime wedges on the side.

Tortellini Primavera with Cajun Shrimp

Tortellini are ring-shaped pasta, sometimes also described as “navel shaped”, hence their alternative name – “belly button” (ombelico).

Originally from the Italian region of Emilia (in particular Bologna and Modena), they are usually stuffed with a mix of meat, which is pork loin, raw prosciutto, and Mortadella.

It also contains Parmigiano Reggiano cheese, egg and nutmeg.

The Origins of Tortellini

Legend claims that Venus and Zeus were weary after a day of worrying that they stared at a near by inn.

It is said that night the innkeeper went up to their room and peeked through the key hole to see the navel of Venus.

The site of seeing this leaves him spellbound – so much so that he immediately rushes to the kitchen and creates a pasta inspired by Venus’ navel…and so was born the Tortellini.

IS ALL OF THAT TRUE – you ask?

I don’t really know – But that’s what Barrilla (the pasta makers) write on their website – titled What Is The Origin Of Tortellini.

The Italian Tradition of Tortellini

In the land of pasta tortellini’s birth, the region near the Italian city of Bologna, they’re strictly served as broth-like dumplings.

Tortellini in Broth
Tortellini in Broth – Image Source: La Cucina Italiana

There in Bologna a tortellini has never been served as a Pasta Primavera and no less served with Cajun shrimp.

Cajun shrimp over pasta

Gianni degli Angeli is the president of the San Nicola Association, which has taken on the task of safeguarding the local region’s renowned culinary traditions.

He says the No. 1 symbol of the local gastronomic culture is the tortellino.

“In times of poverty and hardship, we ate tortellini only at Christmas, Easter and at weddings, because the filling is made of costly ingredients like prosciutto and parmesan cheese,” he says.

Tortellini are an integral part of family life in the Emilia region, says Massimo Bottura, chef and owner of a three-Michelin-star restaurant in Modena.

He says, “I grew up under the kitchen table escaping my older brothers at my grandmother’s, where flour fell on my feet”(source: NPR).

Cajun Shrimp

These spicy smoked cajun shrimp bring a lot of pizazz to the pasta dish.

Use as much or as little smoked Cajun pepper as you’d like, depending on your taste and those you cook for.

Jar  on plate with smoked Cajun  spice
Smoked Cajun Pepper Spice

The smoked Cajun pepper spice is a mix of:

• Smoked Paprika

• Black Pepper

• Chilli Flakes

• Dried Thyme

• Dried Oregano

• Garlic Powder

• Onion Powder

If the spice you are using for the shrimp is a Creole Cajun Seasoning, it would have all of the seasonings noted above, with the addition of dried parsley and basil.

Tortellini Primavera with Cajun Shrimp

1 package (20 ounces) refrigerated cheese tortellini

3/4 cup sweet peas, fresh or frozen

2 medium sized carrots cut into 1/4 inch circles

3 cups broccoli florets, stems removed

12-15 large shrimp, shell, head and guts remove

2 tbsp unsalted butter

1 tsp. smoked Cajun pepper spice

Sauce

1/2 cup unsalted butter

2 cloves of garlic, minced

1 cup of heavy cream

1 cup of finely grated Parmesan cheese

1/4 teaspoon of freshly grated nutmeg

Bring a pot of water to a boil. Cook the tortellini according to package directions. Drain and set aside.

While pasta is cooking in potted water, add 2 tablespoons of butter to a large skillet over medium heat, and let melt.

Next place shrimp over butter and sauté for about a minute then sprinkle Cajun spice over shrimp and continue to cook shrimp on both sides until pink.

Shrimp in  a frying pan

Remove skillet from heat and spoon shrimp onto a plate and set aside.

Next, wipe skillet clean and return to heat.

Add the 1/2 cup butter to warmed skillet and melt. Once butter is melted add the garlic, stir and cook until garlic is fragrant about 1 minute.

Next add heavy cream, cheese, and nutmeg and mix well.

Next add vegetables and stir in. Allow to warm about 2 or 3 minutes.

Next add pasta and mix in well.

Two options: mix shrimp with pasta and vegetables or plate pasta and top with shrimp.

Shrimp and Snap Pea Stir-Fry

Shrimp and Snap Pea Str-Fry

Prepare a meal in a snap with this super fresh stir-fry. Stir-frying is one of the fastest ways to prepare dinner. Small cuts of food or bite sized foods cook up in no time when tossed into a hot pan.

We even went a step further with this stir-fry, we topped it with lemon zest and shavings of fresh ginger root. Ginger is great for digestion, reduces pain and inflammation, and wards off some cancers.

If you are increasing your omega-3 in your diet, shrimp is a great choice with .29 grams per a 3 ounce serving.

Our featured recipe is – Shrimp and Snap Pea Stir-Fry – and here is what you will need.

2-4 tablespoons extra virgin olive oil

2 cups sugar snap peas, trimmed

1 can of sliced water chestnuts, drain

12-16 ounces large shrimp, cooked

1/4 cup garlic and green onion teriyaki sauce (your favorite brand; we use Kikkoman)

2 cups cooked wild rice and red barely

1 cup organic chicken broth

cooking rise

Pour 1 cup of water and 1 cup of organic chicken broth into a medium sauce pan, add rice and bring to a boil on high heat.

Once boiling lower heat to low to simmer for 45 minutes. What we do so the rise will not be soggy after cooking it, is place a dry clean towel over mouth of pot and place the lid over the towel. As the water evaporates and rises to the lid water forms again only to fall back over the cooking rice.

With the towel in place, it will hold the vapor not allowing it to fall back over the rice. The rice is always 100% guaranteed  to be fluffy.

When rice is done remove towel, fluff with a fork and set aside.

washing snap peas

 

Meantime, wash and trim the Snap Peas and set aside. Next, open the can of water chestnuts, drain off  liquid and set aside.

preparing and stir-frying Shrimp and Snap Pea Stir-Fry

Next place a large frying pan or a wok if you have one over high heat, add 2 tablespoons of olive oil. When heated add 1/8 cup of the stir fry sauce. Place peas and chestnuts into pan and stir-fry until snap peas turn a bright green in color. Place into a medium bowel and set aside.

Using the same pan, add the shrimp and remaining 1/8 cup of stir-fry sauce. Stir-fry until shrimp is more oblique in color than orange. Add back the vegetables to shrimp and stir-fry 1 minute more. Remove from heat.

close up of Shrimp and Snap Pea Str-Fry

Spoon some rice on to a dinner plate, spoon some shrimp stir-fry over rice and serve. As we stated before hand, we topped the stir-fry with lemon zest and shavings of fresh ginger root. Enjoy the wonderful flavors of this splendid stir-fry.

 

What Others are Saying About Stir-Fry:

Enhanced by Zemanta

Enjoy the Supper Bowl with Splendid Recipes

The Super Bowl is just one week away. So you have plenty of time to get down to your local market and stock up on the foods you will need for your Super Bowl Party.

I am sure you have some ideas and there are lots of ideas all over the Internet. Here are a few ideas from Splendid Recipes:

This is a great way to receive your guests and keep their appetite’s at bay while they wait for the more hardy party food favorites…just have a bowl of corn chips and a bowl of Shrimp and Mango Salsa.

Shrimp and Mango Salsa Shrimp and Mango Salsa

1 lb. cooked shrimp meat

3 tbsp. olive oil

2 cups mango salsa

1 bag corn chips

Heat oil in pan, add shrimp and cook until shrimp turn light orange.

Mango Salsa:

3 large mangos, peeled and cut into ¼ inch squares

1 red onion, chopped

5 limes, juiced

1½ tbsp.  Asian hot sauce

2 jalapeno pepper, chopped

1½tbsp.  Cilantro, chopped

1 tbsp. sugar

1 tsp.  Fresh ginger, chopped

Salt to taste

In a large mixing bowl combine the mangos, red onions, jalapenos, cilantro and ginger. Next add the Asian hot sauce, lime juice, sugar and salt to the mixture. Mix together well. Combine shrimp and mango salsa in a large bowl and mix well. Allow mixture to chill in the refrigerator for 20 minutes. Serve with corn chips.

What’s a party without finger foods? Will here’s some great ideas and finger licking good too.

 

Brown Sugar Finger Wings

 Brown Sugar Finger Wings

1 cup brown sugar, packed

½ cup soy sauce

2 tbsp. ginger, fresh and finely chopped

6 garlic cloves, minced

3-4 lbs. chicken wings, petite style

Preheat oven to 400 degrees

Mix first 4 ingredients in a small bowl.

Grease a 13 x 9 baking pan and position wings in pan. Pour brown sugar mixture over wings. Mix chicken around to coat. Bake in heated oven for 1 ¾ – 2 hours, until tender and glazed; stirring occasionally.

Raspberry Chicken Wings

Raspberry Chicken Wings                             

 

1 ½ cups seedless raspberry jam

1/3 cup balsamic vinegar

3 tablespoons soy sauce

1 ½ tsp. crushed red pepper

1 (5 lb.) pkg. frozen chicken wings, thawed

Preheat oven to 400F.

Line a 13×9-inch baking sheet with aluminum foil.

In a small saucepan, combine jam, vinegar, soy sauce and red pepper over medium heat. Stir until smooth. In a large bowl, toss chicken wings with half of the jam mixture. Place on the baking sheet and bake 50 minutes. Brush wings with remaining jam mixture and bake 8 to 10 minutes or until chicken is no longer pink inside and outside is glazed. Serve hot.

Bacon Wrapped Green Beans

Bacon Wrapped Green Beans

1 lb. green beans, fresh and ends snipped

16 oz. bacon, hardwood smoked with maple flavoring

1 cup brown sugar, packed

½ cup butter (2 sticks), melted

Preheat oven to 350 degrees

Mix brown sugar and melted butter in a small bowl.

Grease a 13 x 9 baking pan.

Cut raw bacon strips in half. Roll 3-4 green beans in bacon. Continue to roll beans until baking dish is full. Pour brown sugar mixture over wrapped beans. Place in oven 30 minutes or until bacon is done.

Don’t forget while you’re at the market getting the ingredients for these great supper bowl snacks to napkins as well.

Enjoy the Supper Bowl with Splendid Recipes!!

View video for Bacon Wrapped Green Beans and Brown Sugar Finger Wings recipes

Enhanced by Zemanta

Roasted Beet, Sweet Potato, Mixed Greens and Shrimp Salad

Roasted Beet, Sweet Potato, Mixed Greens and Shrimp Salad

Beets are full of potassium, magnesium, phosphorus, iron, folate, vitamins A, B and C.

Beets are also a purifier for the body helping the liver expel toxins. The root vegetable contain betaine, the same substance that is used in certain treatments of depression.

It also contains trytophan, which relaxes the mind and creates a sense of well-being, similar to chocolate. The vegetable can also lower blood pressure.

The salad also has spinach and it has 40% of your daily need of magnesium and an excellent source of more than 20 different measurable nutrients, including dietary fiber, calcium and protein.

It helps fight ovarian and prostate cancers. It is good for brain function as well.

The other leafy green is arugula which provides some essential minerals like 32 mg of calcium — needed for strong bones — and 74 mg of potassium, necessary for maintaining stable blood pressure.

One cup of arugula also provides trace minerals, with .29 mg of iron — vital in making red blood cells — and .09 mg of zinc, essential for wound healing.

Other trace minerals present in arugula include copper, manganese and selenium.

Here is what you will need for Roasted Beet, Sweet Potato, Mixed Greens and Shrimp Salad

Roasted Beet, Sweet Potato, Mixed Greens and Shrimp Salad

3 beets, peeled, diced and roasted

1 to 2 sweet potatoes, peeled, diced, roasted

3/4 cup pecan pieces, pan roasted

1 lb. shrimp, cooked

6 oz. goat cheese

4 cups baby Spinach

2 to 3 cups Arugula

1/2 cup Mango-Chipotle Dressing

You can either buy a bottle of Kraft Mango-Chipotle Dressing or make your own. Here is a recipe of ours you can try.

Mango Chipotle Dressing

2 Mangoes, peeled, pitted (about 1 ½ to 2 cups)

4 garlic cloves, peeled

2 Chipotle Chili Peppers in adobo, wash peppers and de-seed *

½ cup Olive Oil

¼ cup Vinegar

3 – 4 tbsp. Lemon Juice

2 tbsp. Sugar

¼ tsp. Salt

Place mango flesh, garlic gloves and peppers into a food processor and puree. Next add oil, vinegar, lemon juice and process until well incorporated, about 1 minute. Add sugar and salt; process a few seconds.

Makes about 2 ½ cups

*if too spicy, use only 1 pepper

__________________________________________________________________

Now for the salad. Preheat oven to 400 degrees.

preparing to mix root vegetables to roast

Wash, peel and dice the 3 beets and 1 to 2 sweet potatoes. If the potatoes are small use two. If the potato is medium to large than one is sufficient. Place the diced root vegetables into a large mixing bowl and add 1/4 cup of extract virgin olive oil.

mixing in salt and pepper, spreading on to a parchment paper prepared baking pan

Next sprinkle with salt and pepper. About 1/8 teaspoon each and mix until the vegetables are well coated with the oil, salt and pepper. Line a jelly roll pan with parchment paper and even spread the vegetables over the prepared jelly roll pan.

using spatula to get all the oil

Using a spatula to get all the oil as well. Once you have the coated vegetables spread out place into heated oven and roast for 20 to 25 minutes.

pan roasting pecans

While the vegetables are roasting, heat a large pan over medium heat.  Add the pecans and roast them until they smell fragrant, about 8 to 10 minutes. Move them to a plate and set aside.

melting butter with ground black pepper to cook shrimp

Now heat a large pan over medium high heat and melt two tablespoons of butter. Once melted sprinkle generously some ground black pepper.

Add the shrimp and cook one on side about two minutes and turn and sprinkle with a little pepper. Cook 3 to 5 minutes. Remove shrimp to a plate and set aside.

Mixings for the Roasted Beet, Sweet Potato, Mixed Greens and Shrimp Salad

By this time the vegetables should be done roasting. Remove them from the oven and transfer to a large plate to cool.

Now that you have have your shrimp, pan roasted pecans and oven roasted vegetables to one side and cooling.

Prepare to plate the mixed leafy greens to four plates.

plating leafy greens with other ingredients to make Roasted Beet, Sweet Potato, Mixed Greens and Shrimp Salad

Once you have platted the leafy greens spoon on to each plate some roasted vegetables, shrimp, pecans, goat cheese and mango dressing. All in that order and serve.

 Resources:

Full Circle “6 Health Benefits of Eating Beets”

Livestrong “What are the Health Benefits of Spinach”

Livestrong “What are the Benefits of Arugula? 

Garlic Linguine with Seared Shrimp

Garlic Seared Shrimp Linguine

Garlic mojo is a Cuban recipe and is used throughout the surrounding Caribbean Islands. It is mainly used to marinate pork but is great for marinating poultry and beef as well.

Mojo tenderizes as well as infuses meat with flavor. It gives your meat of choice a Latin-Caribbean kick.

Mojo is the Spanish pronunciation for sauce, a sauce that varies in spiciness.

It is a sauce that consists primarily of olive oil, chili pepper, garlic, paprika, cumin or coriander, and other spices.

MojoMojo originated in the Canary Islands, where the main varieties are red mojo and green mojo.

Other countries though, have recipes similar to the Islands red or green mojo, but acid ingredients such as vinegar, lemon, orange, or lime juice are included.

Making Garlic Mojo

You will need the following:

4 large heads peeled garlic cloves or 10 ounces (about 1 3/4 cups)
2 cups extra virgin olive oil
½ cup fresh lemon juice

Heat oven to 350 degrees.

Peel away paper shell from garlic gloves. Next stir together the garlic and oil in an 8×8-inch baking pan (make sure all the garlic is submerged), slide it into the oven and bake until the garlic is soft and lightly brown, about 45 to 55 minutes.

Add the lemon juice and return to the oven for 20 minutes for the garlic to absorb the juice and turn golden brown.

Using an old-fashioned potato masher or large fork, mash the garlic into a coarse puree.

Pour the mixture into a wide-mouth storage container and refrigerate it until you’re ready to enjoy some deliciousness.

The mojo will last for up to three months as long as the garlic stays submerged under the oil.

Now let’s use your garlic mojo to make Garlic Linguine with Seared Shrimp

1 lb. medium shrimp, peeled and deveined

3 canned chipotle chilies en adobo, seeded and finely chopped

1 lb. linguine

3 tbsp. chopped cilantro

3/4 cup grated Parmesan or Romano

Fill a large pot about 2/3 full of water. Add 2 tablespoons salt or olive oil, cover and bring to a boil over high heat.

Slide the pasta into the boiling water, stir. Cook pasta about 6 minutes for al dente linguine or 3 minutes for fresh made pasta.

Over medium-high heat in a large skillet, spoon 2 tablespoons of the garlic oil mojo.

Pat the shrimp dry; when the oil is hot, place them in the skillet.

Cook until the shrimp are no longer pink in the center, about 1 minute per side.

Remove the skillet from the heat and stir in the chopped chills and the reserved mojo.

Remove ½ cup of the pasta water; drain pasta into a colander. Return pasta and the ½ cup water to the pot.

Scrape in the shrimp mixture, sprinkle with the chopped cilantro, toss together and divide among warm plates. Sprinkle with the grated cheese and serve.