Seafood

Shrimp Tandoori Salad

Lately I’ve tried new combinations in salads: adding different fruits, spices or sauces is the ideal way to transform the ordinary into something extraordinary.
I love salads … in fact I am one of those people who always eat their food with salad (nothing to do with diets: I simply love them!).

This time I combined the warmth of Indian spices with the freshness of green leaves … and the best part is that unlike normal, this salad is seasoned with a hot sauce, getting even more poignant and delicious!

Beach, sun, delicious and colorful food … what more can you wish for summer!

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SERVES: 4
TIME:
40min

INGREDIENTS:

Shrimp:
300g of Shrimp
1 clove of garlic
1 tsp of Turmeric
1 tsp curry
1 tsp of Cinnamon (Powder)
1 tbsp vegetable oil
1 tsp salt
Ground pepper
1 tsp mustard seeds

SALAD:
1 Packaging of Mixed Salad
1 Cup of Tomatos (I used cherry tomatos)
Juice of 1 Lime
Salted peanuts

YOGURT SAUCE:
1 Natural Yogurt
1 clove of garlic
Salt and pepper
Mint leaves

Clean the prawns and give them a blow to the bulkier part, lengthwise.
Prepare the marinade: mash the mustard seeds, salt and garlic. In a frying pan slightly toste the remaining spices and add them to the shrimp, along with the garlic paste. Let it gain flavor for at least 30 minutes.

Prepare the sauce: Mix the yogurt, the chopped mint, the grated clove of garlic and season with salt and pepper. If you want a less strong taste of yogurt, add 1 tbsp of mayonnaise.

In a frying pan put oil, heat it up and fry the prawns. Remove them and keep the fat in the pan, squeeze the juice of 1 lime (with the heat turned off).

Place the salad on a platter, add the tomatoes and season with the sauce from the pan. Add the shrimp, chopped (or whole) peanuts and the yogurt sauce. Serve immediately.

Tagliatelle with clams in roasted tomato and anchovies sauce

Whoever follows me around here, knows the reasons for my absence. I’m in the first trimester of pregnancy (almost in the second) and had a lot of sickness. And it was not morning sickness contrary to what is more usual … it lasted all day, and if I wake up at night, even then I felt really bad. A small suffering compared to the great happiness of being pregnant with my first child , yet the task of cooking (or even think about food), became quite unbearable for me … is there anything worse than a food blogger felling sick? I don’t think so … and more odd is that I now hate eating stuff I used to love, such as broccoli, Azores cheese  or green beans, and I started enjoying things that I didn’t hate, but simply didn’t make me jump with joy: chicken soup or oranges. Seriously … me eating chicken soup !!

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Finally I’m feeling much better working in the culinary arts and I swear that it has given me immense joy eating (even more than before) pasta dishes! No need for great refinements, or skills … just good, honest food! This recipe is special because it teaches how to make a fantastic tomato sauce without any apparatus or work … just baked tomatoes until they reach the ideal sweetness, so smooth that the skin falls apart in a delicate and wonderful sauce! A basil branch and some anchovies … and I’m a happy girl!

tagliatelle com amêijoas e molho de anchovas e tomate assado

SERVES: 4
TIME: 45min

INGREDIENTS:
1/2 kg of tomatoes
3 garlic cloves
Salt and pepper
1/2 cup olive oil
250g tagliatelle
4 anchovies
1 small glass of Port wine
1 Basil branch
1/2 kg of Clams

PREPARATION:
In a tray place the tomatoes cutted in half, face down, and seasoned with salt and pepper and half the olive oil. Bake in a preheated oven at 200 ° C for 30 minutes.
In a pan heat the remaining olive oil, the chopped garlic cloves and the anchovies. Let the garlic slightly cook, stirring with a spoon so that the anchovies melt in the sauce.
Add the tomatoes (you can add them in halves, or you can grind them first), add also a small glass of Port and salt and pepper to season.
Boil some water seasoned with salt.
Let the sauce bubble and reduce to the minimum, add the clams and let these open.
Cook the tagliatelle (for 5 minutes). Do not let it cook completely, since the goal is to finish cooking it in the tomato sauce.
When the pasta is cooked, drain it, but reserve some of the cooking water. Add it to the tomato sauce and if necessary, rectify the thickness of the sauce with some of the cooking water. Let it get al-dente and then add the basil. Stir and serve immediately.

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Chinese food for dinner?

I love Chinese food! I love all the stir-fry dishes, I love the vegetable crepes that they serve as appetizer, I love the noodles, I love the chicken with almonds and those dishes that come in that hot plate!
Apart from a few specific ingredients (fish sauce and soy sauce) all the other ingredients in this recipe are used in countless recipes from other cuisines. The big difference is in how they are prepared.
If you don’t have a wok, you should think about buying one, because it’s a very practical tool, not only to prepare Chinese food.

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As a teenager, the first Chinese restaurants have opened here in Aveiro, so every friend’s birthday dinner, 99% of the time  was Chinese. It was a new thing … fortunately things have changed since then and now we find many more varieties of restaurants. Even so, I still love going to the Chinese, although I think that the menu was too adapted to western tastes, and any Chinese restaurant has pretty much the same dishes (at least here in Aveiro).

SERVES: 4
TIME: 50 min

INGREDIENTS:
garlic shrimp:
400g shrimp
2 tbsp vegetable oil
half chilli
1 tbsp fish sauce
2 cloves garlic, minced
juice of 1 lime
salt

fried rice:
1 cup rice (I used steamed)
1/2 cup of frozen peas
2 slices of ham
1 egg
1 tbsp soy sauce
1 tbsp vegetable oil

vegetables with sweet and sour sauce:
half courgete
1 onion
1 carrot
half a package of white mushrooms
1 pepper (I used orange, but can use other)
1 tsp cornstarch
1 tsp fish sauce
1 tbsp White sugar
4 tbsp of white wine vinegar
2 tbsp ketchup
1/2 cup of water
2 tbsp soy sauce

shrimp with garlic:
Remove the heads and shells of the prawns and set aside. Chop the garlic cloves and also set aside.
Heat the wok (or skillet) and add the oil. Add the prawns, garlic and chopped chilli and stir the prawns until they’re fully opaque with an orange color. Remove, season with fish sauce and lime juice, stir and it’s ready to serve.

fried rice:
In a pot add water and salt. When it starts boiling, add the rice and peas and cook until the rice is almost cooked, but still a little raw. Drain the water and set aside.
Heat a wok, add the oil and the egg. Stir the egg. Add the ham and rice. Stir and add the soy sauce. Remove from heat and it’s ready to serve.

vegetables in sweet and sour sauce:
In a bowl place the cornstarch and dissolve it with vinegar. Stir in the ketchup, soy sauce, fish sauce and sugar and stir to dissolve the sugar. Reserve.
Peel the onions and cut them into wedges.
Clean the seeds of the pepper and cut it into squares.
Wipe the mushrooms with a wet paper towel and cut them into four wedges.
Also cut the courgette and the carrot into pieces.
You should have all the vegetables ready when placing the wok or skillet to heat.
Heat the wok, put oil and add the onion and carrot. Let them sauté for 30 sec.
Add the pepper and let it sauté another 30 sec.
Now add the mushrooms and zucchini. Stir and sauté for 1 min. Add the previously prepared sauce, let it simmer a few seconds and add the water.
Stir, correct the salt if necessary (adding more soy sauce), and let the sauce reduce to the desired consistency. Remove and serve.

Fried Octopus

TIME: 1h o cook the octopus + 20 min
SERVES: 4

INGREDIENTS:
1 Octopus (1.5 Kg)
Oil for frying
Wheat flour
2 eggs
Salt and Pepper
1 onion
1 Head of Garlic
1 bay leaf
1 Chilli
Mayonnaise

In a pressure cooker put the octopus properly cleaned, with the peeled onion, bay leaf, chilli and a whole garlic head (do not add any liquid).
Cook for 1 hour, checking if it’s tender.
Clean the tentacles (let alone the central part), and cut into pieces.
Beat the eggs with salt and pepper, and pass the pieces of octopus per egg and then flour.
Fry in hot oil until golden brown and let them drain on paper towels.
Serve warm with mayonnaise.