Tag Archives: shrimp

Brazilian Shrimp & Crab Stew

19 Sep

Earlier this morning, my friend Debi over at Life Currents posted a recipe for Shrimp & Crab Enchiladas. She & her husband ‘Dan-the-Man’ apparently roam in delicious circles, as their fabulous friend Chad whipped up those incredibly delicious-looking enchiladas. Chad, you’re the man too! 

Since I wasn’t properly fed or caffeinated yet, what with having skipped breakfast and all, the thought of succulent shrimp & crab flirted with me like a fierce Russian mail order bride until well after noon. By the time I got off work, I knew I wanted shrimp & crab, but we had just feasted on Mexican food yesterday so I was contemplating what to make with it. Then, as by divine intervention, I drove past a Brazilian Ju-Jitsu place on my way to the grocery store, et voila I know! Isn’t the brain a wonderful thing?! 

The dish below is actually called “Moqueca”. A quick Pinterest study taught Me that there are about as many versions of “Moqueca” available as there are Brazilian grandma’s, but I read a few recipes and ran with it. I’m by no means proclaiming the dish below is authentic, but it tastes like a sultry day salsa dance on Ipanema Beach, steel drums & all. Perfect for a Monday eve, if you ask me.  

Serve it over rice or -like yours truly- with a big honk of crusty bread to sop up all the juices. 

BRAZILIAN SHRIMP & CRAB STEW
(Based on a handful of Pinterest recipes for “Moqueca de Camaroes”)

– 2x 16oz bags of fresh or frozen large shrimp, peeled & deveined, tail off
– 32oz of fresh crab meat, or 2x 16oz of canned premium crab meat (claw)
– 2x 12oz jars of roasted red peppers, drained & cut into strips
– 2 yellow bell peppers, cut into strips
– 2 large onions, finely diced/chopped
– 3-4 fresh limes
– 6 cloves of garlic, grated 
– 4oz of tomato paste
– 2 Tbsp of turmeric
– 2 Tbsp of ground cumin
– 2 Tbsp of fresh ginger, grated
– 1-2 tsp of Sriracha (or harissa, sambal oelek or a similar hot sauce of your choice)
– 2x 15oz cans of coconut milk
– salt & pepper 

In a large container, toss shrimp with ground cumin, 2 grated cloves of garlic and juice of 2 limes. Set aside for 30 min.

In a large heavy pot, add onions & yellow peppers in a bit of oil, season with salt & pepper, and sauté over medium-high heat until vegetables begin to soften. 

Turn heat to medium and add turmeric, tomato paste & fresh ginger to the onions & peppers. Stir to coat and cook for 1-2 minutes to release the flavors

Add diced tomatoes, coconut milk, garlic and juice of remaining 1-2 limes, and bring to a simmer. Simmer until vegetables are soft and sauce begins to thicken somewhat.

Add Sriracha and season with salt & pepper to your liking. 

Add shrimp and all their juices to the simmering vegetable mixture, and cook 15-20 min until shrimp are cooked through. Add crab meat and warm through over low heat. 

Add chopped cilantro & parsley, and serve immediately. 

Punjabi Fish Curry

20 Jan

Lately, the Farklepants household seems to run on kryptonite. I get up before sunrise and crash-land sometime around 10:17P, which also happens to be about the time Mr. Farklepants’ intellectual algorithms start peaking and he attempts to engage me in conversation. When we’re both home, he can usually tell by the blank glassy-eyed expression on my face if intellectual conversation is going to be successful or not, but since we’re both super busy lately, we find ourselves tangled up in a text- and/or phone relationship. Mostly, by the time he breaks away from his project and phones to whisper a sweet little something in my ear, I’m already a sleeping sloth. And by the time I’m perky and full of life, he’s snoring peacefully next to me. We’re like 2 ships passing in the night, really, and there’s been many a time in which I’ve contemplated blowing his fog horn staying in bed next to him rather than getting up to go to work.

And speaking of working, I committed myself to a temporary weekend job on top of my regular full-time job for the next THREE months, which means I’m pretty much working nonstop. Sans weekends. It’s a blessing as well as a curse. On the upside, my bills will finally get paid down a bit. On the downside, mundane stuff like laundry barely gets done. And bi-weekly blogging?! Oh please, Fuhgitabboutit. Okay?

I’m only into week 3 of running this insane schedule, and I’m already having improper fantasies about having time to myself. To do nothing. Especially now that I have a gift certificate for a ‘deluxe’ 75-min pedicure burning a hole in my pocket, which my sister-in-law extraordinaire sent me a month ago. As an ironic twist of nature, I inherited my mother’s pesky affliction Teutonic sense of responsibility, and vegetating in a cushiony massage chair for longer than 10 min when there is [this much] stuff to do, seems like a capital sin… punishable by eternal hell fire. And have I told you yet that I spent my entire youth in a Catholic “school for girls”?

Also on the wickedly fun agenda last weekend, was the fact that – when I finally did manage to venture near the couch with the crazy idea of ‘relaxing’ – I stepped on something sharp in our carpet and cut my toe. Only, I didn’t actually know I ‘cut’ my toe until it bled all over our white fabric ottoman. Yeah. I’m convinced it’s karma’s way of telling me that our living room desperately needs vacuuming. POOF! There goes that pedicure fantasy…

Oh, and dinner! Yes, dinner. Always dinner. I figured that if I am to survive this crazy schedule, I need to stick with quick dinner ideas and one-pot meals. Curry is exactly that. It’s delicious, and it doesn’t need to be a labor of love with these easy tricks I’ve scooped up along my culinary path.

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PUNJABI FISH CURRY
(A blend of Internet’s best)
For the curry base:
– 2 12-15oz cans of coconut milk
– 1 cup of water, as needed
– a 1 inch piece of fresh ginger, peeled and grated
– 3-4 cloves of garlic, pressed
– 1 large onion, diced
– spice paste (see below)
– olive oil, as needed
– pomegranate seeds, for garnish

For the spice paste: (*)
– 2 Tbsp of Garam Masala, Punjab style
– 2 Tbsp of sweet curry powder
– 1 Tbsp of hot curry powder (like Maharaja powder)
– 2 Tbsp of red chili paste (or 1 for milder curries)
– 1.5 tsp of ground cumin
(*) I usually buy my spices from “Penzeys Spices”. You can order online here or order from “Surfas Culinary District” by clicking the orange flash link on the right side of this page.

For the veggies & fish: (*)
– 2 lbs of assorted firm fleshed fish like salmon, tilapia, pollock… whichever combination you like, but try to pick sustainable species.
– 1 lbs of shrimp, shelled & deveined
– 1 red bell pepper, thinly sliced
– 1 yellow bell pepper, thinly sliced
– 1 package of fresh baby spinach leaves
(*) feel free to use whichever vegetables you like best. Likewise for the choice of fish as well

Debone, rinse and slice fish into large chunks. Set aside.
Peel & devein the shrimp, and set aside with the sliced chunks of fish.

Mix all the spices together and make a paste together with the lime juice, pressed garlic, grated ginger and red chili paste. Use a bit of water if too dry.

In a large, heavy pot, heat olive oil over medium-high heat and sauté diced onions and sliced bell peppers until beginning to soften and their liquid is cooked down. Add all of the spice paste and cook for a few minutes until fragrant and well blended.

Add both cans of coconut milk and bring to a boil. Reduce down to a thick, sauce-like consistency. If too thick, add some water. Consequently, if too thin, add some almond meal.

Add baby spinach and let it wilt down in the curry sauce. Add shrimp and fish, give it a quick stir and cover the pan. Cook – without stirring – for a few minutes until the fish & shrimp are cooked through. Serve over rice and sprinkle some pomegranate seeds over the top for color.

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