This flavorful exotic dish is one of the best things I’ve made of late. It’s easy to assemble and the ingredients are readily available. Try it! You won’t be disappointed.
Thai Red Curry with Cod, Spinach & Jasmine Rice
- Olive oil
- 1/2 cup red onion, chopped
- 1 clove of garlic, minced
- 1 TBS Thai red curry paste
- ½ teaspoon sugar
- 1 ½ cups filtered water
- 1 TBS chicken base
- 1 (14 oz) can coconut milk
- Juice of half a lime
- 3-4 cod fillets
- 3-4 cups of fresh spinach
- Jasmine rice (choose your favorite & prepare according to package directions)
- Garnish: Cilantro, green onions, lime wedges
- In a medium size pot, sauté red onions in olive oil until tender & fragrant. Add the garlic, followed by the red curry paste & sugar. Sauté for about a minute.
- Add in the the coconut milk, filtered water & chicken base. Bring to a simmer, reduce heat to low. Allow the curry to reduce by half. This takes an hour or so.
- Season cod filets and set aside.
- In a sauté pan, heat olive oil over medium heat. Add the spinach to the pan & lightly toss about. When slightly wilted remove spinach and set aside. Wipe out the pan and return the skillet to the heat.
- Add olive oil & sear the seasoned cod on both sides. Turn off the heat and cover to finish cooking.
- Add the juice of half a lime to the reduced curry broth and continue to simmer.
- For serving, add jasmine rice to your serving bowl. Then add the sautéed spinach. Ladle the curry broth on top. Place the cod fillet on top. Garnish with cilantro, green onion, and a lime.
- Note: I use Better than Bouillon chicken base. As such, I did not add any salt to this dish. The lime juice also adds saltiness.
I was looking for an Asian recipe for making salmon and found this gem. It is originally from My Diary of Us. She has a blog and Instagram page by the same title. I made a couple of tweaks for ease of preparation. I really love this twist on baked salmon.
- 1 – 2 lbs salmon
- 1 TBS white miso paste
- 2 TBS soy sauce
- 1 TBS grated ginger
- 1 TBS red wine vinegar
- 1 TBS honey
- 1 tsp sesame oil
- Garnish: Green onion slices & black sesame seeds
- Preheat oven to 425 degrees.
- Prepare a baking sheet with foil & parchment paper. Place salmon on the parchment. Refrigerate until the next step.
- Make a glaze with the miso paste, soy sauce, ginger, red wine vinegar, honey & sesame oil in a bowl. Whisk until smooth. Set aside.
- Pour the marinade on the salmon and refrigerate for 30 minutes.
- Remove from the refrigerator and bake for 10 -15 minutes.
- Switch the oven to broil and broil on high for 2 minutes to caramelization the top of the salmon.
- Garnish with sliced green onions & sesame seeds and serve.
If you’re looking for a fancilious holiday dinner idea, I highly recommend this easy meal. I promise you can do it! The hardest thing is peeling & deveining the shrimp. I sautéed the shrimp with a homemade tomato sauce, but you could certainly use store bought. To make it extra special I topped it with lightly browned Italian chickpea crumbs and lemon zest. Amazing flavors and so festive!
Creamy Saffron Linguine & Prawns
- 1 lb linguine prepared according to package directions (minus 1 minute)
- 4 TBS water
- 1 tsp saffron threads
- 1 1/3 cups heavy cream
- 2 TBS grated Parmesan
- 1 tsp lemon zest
- 2 egg yolks
- Sea salt & cracked pepper, to taste
- 12 large prawns, deveined with tails left on
- 1 cup marinara sauce
- 1 cup Italian bread crumbs or chickpea crumbs mixed with 1 TBS lemon zest
- Prepare pasta according to package directions. If the package says to cook 10-12 minutes, subtract 1 minute (cooking for 9 minutes. Reserve 1 cup of cooking liquid and drain.
- While the pasta is cooking, bring 4 TBS of filtered water to boil in a small dish in the microwave. Place saffron in the water. Let steep for several minutes.
- Add the cream to the saffron & water. Cook over medium heat until it is at a simmer. Add the Parmesan & lemon zest. Lower heat & simmer for 3-4 minutes.
- Heat 1 TBS of olive oil in a sauté pan on medium heat. Add the prawns & cook on both sides. Add marinara & cook until it bubbles a little. Toss the shrimp and sauce together. Turn heat to a low simmer for 2-3 minutes.
- Remove cream from heat. While whisking, add the eggs yolks. Return the saucepan to the stove & turn heat to low simmer. Simmer for 1-2 minutes, until mixture begins to thicken.
- Add the drained pasta to cream mixture and toss. Use cooking water to thin, if needed. The pasta is going to soak up the sauce.
- Heat the bread or chickpea crumbs & lemon zest in a sauté pan, until lightly browned.
- Place portions of the creamy linguine in pasta bowl. Place 3 of the prawns on the side of the pasta. Sprinkle a couple of tablespoons of prepared bread crumbs on top. Garnish with Italian parsley.
Originating in Campeche, Mexico, this shrimp cocktail is gonna change your life! I had my first version of this yumminess at a legendary Mexican restaurant in San Antonio. All you need is your fav Bloody Mary mix, salsa, cubed avocado & cucumber, chopped cilantro, cooked shrimp & lime. Enjoy!
Campechana (Spicy Shrimp Cocktail)
You can also add crab or octopus to this dish. It’s really up to your taste and imagination!
- 1 cup Bloody Mary mix
- 1/2 cup fresh salsa
- 1/4 cup rough chopped cilantro
- Juice of 1/2 lime
- 1 cup cubed cucumber
- 1 cubed avocado
- 8 large cooked shrimp ( cut 6 into large chunks/set aside 2 for garnish)
- Sea salt and cracked pepper
- Saltine crackers
- Place all ingredients in a bowl and toss. Serve in chilled glasses.
- Garnish with cilantro, lime & shrimp.
- Serve with saltine crackers.
The hubs and I have been wanting to make paella on our Big Green Egg for months now. We researched recipes for what seemed like forever. Well, we finally took the plunge and made this incredible seafood dish. And, we had so much fun making it together! The key to making this dish is to have everything ready ahead of time. The flavor from making the paella on the Egg is phenomenal. We wrote out our recipe ahead of time and made notes while cooking. It was a success the first around. We will make this again and again.
Paella made in the Big Green Egg
We are thinking we will omit the chicken next time we make this. If we omit the chicken we will do a full pound of shrimp.
Your rice may cook faster or slower depending on how well you maintain your Egg’s temperature.
You do not want to add in your mussels and shrimp until almost all the liquid is absorbed into the rice. In other words, you don’t want to over cook your seafood.
- 2 chicken breasts, grilled & cubed (Optional)
- 3 beef sausage links, grilled & sliced
- 3 TBS olive oil
- 1 1/2 cups chopped onion
- 1 1/2 cups chopped celery
- 4 chopped garlic cloves
- 1 TBS creole seasoning
- 1/2 tsp saffron threads – soak in 1/2 cup white wine
- 5 bay leaves
- 1 1/2 cups basmati rice
- 3 medium tomatoes, peeled & chopped
- 3 cups chicken stock (maybe a bit more, if rice looks like it needs it)
- 4 dashes of Worcestershire
- 2 TBS hot sauce
- 1 cup frozen peas
- 18 – 24 mussels
- 1/2 – 1 pound medium to large shrimp peeled with the tail on
- Parsley and sliced lemons, for garnish
- Preheat Big Green Egg to 450 degrees. Lightly grease your paella pan. I sprayed mine with avocado oil spray. We use the Big Green Egg 4 quart/3.8 liter Stir-Fry/Paella grill pan.
- Put paella pan on hot surface, add olive oil, and then the onions, celery & garlic. Sauté until the veggies start to brown (3-4 minutes).
- Add saffron & water mixture, creole seasoning and bay leaves. Sauté for another minute or two.
- Now add the tomatoes and chicken stock. Mix well.
- Stir in the rice to combine. Bring to a low boil. Close the lid to the green egg to allow the rice to absorb the liquid. This will take around 20-25 minutes. Check every 5-8 minutes to make sure it remains on a low boil. If after 20-25 minutes your rice looks like it is not tender enough, and most of the liquid is already absorbed, add another 1/2 cup of chicken broth.
- Just before all the liquid is absorbed into the rice, add the Worcestershire, hot sauce, frozen peas, and prepared chicken and sausage. Give it a quick stir to combine. Now, add your mussels on top. Cook for 2 minutes, and then add your shrimp.
- Continue monitoring until all liquid is absorbed. This should only take a couple of minutes at this point in the cooking process. Thus, giving your mussels and shrimp just enough time to cook, but not over cook..
- Remove from heat. Let stand for 5 minutes.
- Serve in a shallow bowl with rough chopped parsley & lemon slices, for garnish.
This pan meal is outstanding. The caramelized veggies, tender salmon and fluffy gnocchi made for an especially easy and delicious meal. You should thank me profusely for making this, and for working the bugs out of the prep for you. I used purple cabbage, colored bell peppers and green onions. This one here is a winner!
Pan Salmon, Caramelized Veg & Cauliflower Gnocchi
Make sure the gnocchi is no longer cold or wet to the touch during the first round of baking. Depending on your oven, this may take longer than 15 minutes. You want the gnocchi to be golden, with some browning, when the baking/roasting process for the whole pan is complete.
- 1 package Trader Joe’s frozen cauliflower gnocchi
- Purple cabbage, 1/2 inch thick slices (I did 3 slices that I then halved)
- Yellow, red & green bell pepper, sliced (I did 1 of each)
- Green onions (I did 6)
- 2 individual salmon portions
- Olive oil
- Sea salt & cracked pepper
- Lemon slices
- Preheat oven to 425 degrees. Prepare large sheet pan with foil and parchment paper.
- Spread out frozen gnocchi on the prepared pan. Bake for 15 minutes & remove from oven.
- Add veggies to pan of gnocchi. Drizzle with olive oil, and sprinkle with salt and pepper. Try to keep the gnocchi from touching the veggies. Return pan to the oven. Bake for 15 minutes and remove pan from the oven.
- Make room to add the 2 salmon portions. Drizzle with olive oil and season with salt & pepper. Return pan to oven. Bake for 15-20 minutes. Salmon is done when it flakes when poked with a knife or fork at thickest part. Or, be fancy and use a probe to see if temperature is at 145 degrees in thickest part.
The highlight of my Oscar Party for 2 (me & the hubs), last Sunday ~ JUMBO SHRIMP & PINEAPPLE KABOBS. I seasoned the skewers with olive oil, lemon, paprika, sea salt & cracked pepper. Just serve with a squeeze of lime! The hubs grilled them & they were divine!!!! So simple!!!!!
Trying to eat a little lighter this week & this meal did the trick! So easy ~ combined crushed garlic, lemon, S&P and olive oil that was then drizzled on the veg. Roasted it all on a lined pan at 450 degrees for 25-30 minutes. Hubs smoked the salmon on our Bug Green Egg for around an hour at 300 degrees, until the internal temp was 150 degrees. Enjoy! I’m making a cold salad bowl with all this yumminess, in a day or 2. Two meals in one!!!