Posts Tagged ‘Shrimp

26
Jul
20

IN THE GARDEN AND OTHER PICS

THIS YEAR AS WITH THE PAST , TOMATOES ARE BEING GROWN. 2 VARIETIES , MONTESINO F1 AND SAKURA F1 FROM HIGH MOWING ORGANIC SEEDS . TOTAL OF 6 PLANTS AND THIS YEAR WITH PVC TRELLIS. SOIL BASED. STARTED INDOORS

THE MONTESINO ARE SANTA TYPE RED GRAPE TOMATO FOR FRESH EATING. HIGH YIELDS OF 1/2 OZ FRUITS IN UNIFORMLY RIPE TRUSSES. (LOOK LIKE MINIATURE ROMAS) NEW VARIETY THIS YEAR.

SAKURAS ARE FRUITS OF .5 TO .8 OUNCES ARE FLAVORFUL, BRIGHT AND CRACK RESISTANT TO SOME ROOT KNOT NEMATODE. A REPEAT FROM LAST YEAR.

SOME OF THE TRUSSES
ONE OF THE TRUSSES HAD 27 BUDS !
SOME SCRAP PVC TUBING, WEED BLOCK FABRIC AND SOME BRICKS LYING ABOUT MADE THE TOMATO GARDEN IN THE YARD WHERE IT GETS SUN FOR ALL OF THE DAY
TRELLIS IS ABOUT 7 FEET IN HEIGHT, HAD TO ADD SOME STAKED OUT RIGGING TO PREVENTING IT FROM FALLING OVER.NOTE THE DATE TIME STAMP FOR GROWTH. ALSO I TRIM THE SUCKERS FOR MORE STRAIGHT UP GROWTH
SOME HEAVY COTTON STRING TIED TO THE TOP FOR THE PLANTS NOT CLOSE TO THE PVC.
BRIGHT RED COLOR AND FLAVOR TO MATCH
YIELD OF THIS DAY
SALAD TIME ! THIS IS WHY I DON’T GO WITH STORE BOUGHT TOMATOES ! ALSO FRESH BREAD PAN BUTTER FRIED CROUTONS ATE THE WAY TO GO!
EXCELLENT TOMATOES JUST COOKED IN A SKILLET ! WITH SHRIMP, GARLIC, ONION, KALE, AND COUSCOUS, EASY AND FAST ! YES I’M IN THE SHELLS AND TAILS ON CAMP WHEN IT COMES TO SHRIMP , THE SHELLS ENHANCE THE FLAVOR IMO.
TWICE A WEEK NUTRIENT REGIMENT
SOME OF THE LOCAL WILDLIFE, AND YES THE GARDEN TOAD ALSO MADE AN APPEARANCE
STROLLING THE VILLAGE
NICE FLOWERS ALONG THE SIDEWALK IN THE VILLAGE
THE VILLAGE PARK REST STOP

THANK FOR YOUR STOPPING BY MY BLOG, ENJOY THE SUMMER!

15
May
19

Sunshine Express Chinese & Japanese Restaurant

New flyer showed up in the mail , ordering and delivering online !

tried out a different meal Poke Bowl.

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The Poke bowl very light, the contrast of the Sticky rice with the fish and dressings was very good. The sweet chili sauce was mild compared to what I am accustomed to. Again light flavors. A nice alternative to a full course Chinese dish.

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Diane likes the crab Rangoon and chicken soup

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23
Jan
18

Noodle with shrimp

A simple dish maybe complicated by the fact that I made my own noodle. But a quick and easy meal none the less.

Boil the required amount of noodle, here I used an semolina and egg recipe.

The frozen shrimps were defrosted in water, a bit of chopped lettuce, mushroom and broccoli prepped. the sauce was a throw together compilation of minced garlic, ginger hoi sin , soy , and fish sauce, water, oil, shrimp sauce, sugar and rice vinegar in amounts to balance out the flavor and viscosity to your preference. A spot of habernao paste for heat.

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Start by panning the noodle with a bit of oil over high heat, add the veggies, stir fry several minutes. now add the sauce to coat and cook and stir, adding a bit  shrimp water to keep things liquid without burning. Add  the shrimp and continue cooking, adding small amounts of water if necessary, keep things moving. Flame off let sit a couple of minutes and plate.

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I leave the shells and tails on the shrimp for texture of the crunch.

14
Oct
17

coconut curry shrimp

Coconut and coconut milk is something I’ve been incorporating into my meal preparation. Yes, if you look it up there are numerous health claims about what it does but again I try not to get swayed by only by the published health benefits of certain foods. As history proves fads and “new studies” contribute to the sometime misinformation about certain foods and there are surely plenty of healthy types of diets out there to follow. Usually I am open to different types of recipes that provide different types of ingredients, again moderation is the key and often whats proposed to be good for someone may not be your cup of tea. Flavor is a key factor whether it’s a vegan dish or a 1 1/2 inch thick porterhouse steak.

Back to the recipe, as I learn from another blogger some coconut and water is all you need to make a coconut milk type liquid.

prep for saute: ginger,onion, dried hot red pepper,parsley

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Let’s make the coconut milk , some shredded coconut, a splash of heavy cream, and water processed in a food processor. The heavy cream gives the fluid some clumps which will cook smooth later.

Saute the prepped ingredients.

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Meanwhile since I have frozen shrimp, thaw in water.

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Added fresh home-grown hydroponic tomatoes  (I don’t really brag that often)

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Cook and mash tomato… you can reinforce  the mix with added ginger and garlic pastes.

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Added some habernaro paste, very concentrated

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spices, curry powder and cardamom powder

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Add the coconut milk mixture, heat to a slight boil, add the shrimp, cook only a few minutes at simmer, cover and turn off heat and set aside so residual heat will finish cooking shrimp.

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Serve over rice, garnish with parsley or coriander

27
Aug
17

Pan seared shrimp with Quinoa

 

By the time the quinoa was done about 20 minutes, the rest of the plate was ready.

(Frozen uncooked deveined shrimp was used for this recipe, beforehand, rinse the frozen shrimp in lukewarm water, then proceed)

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Paste-up the shrimp with ginger garlic paste and some spicy hot pepper tomato jam, liberally apply salt and fresh ground pepper with some oil of choice.Apply the paste to the shrimp first and let rest while prepping the quinoa,  boil the water add the grain and cover to simmer. Diced white onion  was added to the quinoa also as onion is a staple in this house for most recipes.

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super hot pan, toss the shrimp

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maybe a drizzle of olive oil, keep the shrimps moving.

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finish with some crushed peanuts, pan off heat and toss utilizing the residual heat.

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Plated with roasted veggies (leftovers) and the quinoa. Dusted with grated Parmesan. Fresh parsley sprig would be a nice touch. yep, I eat tails and all.

 

 

 

 

19
Feb
17

Basta

 This from an old draft I never posted…

 

Midway between Warwick and Providence, Gaspee and Pawtuxet area sets the tone of a relaxed atmosphere reinforced by a drive down Narragansett Parkway from Warwick Avenue. Adoration of the style and architecture of housing in this area is required. An area where the uber rich could peacefully reside unnoticed and be comfortable. It’s the setup for arrival in Pawtuxet Village, a place that can be considered, as an overused expression , a hidden gem.
Always over the years, a small smattering of shops in the area and dining establishments to gracefully wind down some hours away. Maybe not that apparent to the seasoned traveler, but to a long time RI resident a different setting than the bustle of the city, Providence, a chance to unwind possibly before hitting a more robust pace or night cap.
That’s purely my take, in this restaurant, the patio setting gives one a feel of a small establishment, a welcome division from a main dining room accessible from the rear easy to find parking lot. No booths, but a fireplace and just enough tables to give the area peace, a level of background music tolerable, and star lighted ceiling effect. Cordoned off from the elements of winter, warm enough for the setting with an occasional reminder that a blustery winter wind blows  outside a la New England!
The menu is not over done. Enough selections for most palates, and even the pizza offerings are pared down, from the classic and several specials including a sampler ,  I have tried to find a brick oven pizza eatery to offer just a plain baked pizza shell,  but usually don’t go the extra step as many diners do to request something off the menu. A true dough-a-holic that I am I would tend to rate a eatery on the quality of bread alone.
Not going out to eat that often one could consider the menu expensive and drinks will drive up the price, but that includes the dining experience finding a place that’s laid out not to be overcrowded with jammed tables and constant people traffic. Cooking at home often, dining out gives me a chance to find something I don’t usually prepare at home whether it’s a drink or meal.
Since food can be a very objective experience, let’s say I was satisfied, beverages are an important part of the meal when visiting a restaurant of this caliber.
Nowadays a well kept and accurate website also gives credibility to a business and Basta is not the exception.
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09
Feb
17

Seafood and pasta

 

 

A few ingredients cooked and tossed……

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Recent brews, fresh roasted.

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14
Jun
16

Shrimp and squid soup

A scaled down inspiration recipe from  http://goanwiki.com/2016/06/10/sopa-de-camarao-recieta-shrimp-soup-recipe/    With a bit of a changeup.

You figure that being a New Englander born and raised that clam chowder would be a staple on the  table. Quahogs are the large clams farmed from certain areas close to the beach or from the water with a bull rake. Shucking quahogs and preparing chowder and clam cakes were a part  of my childhood, enough to where it has satisfied me to taste both only about once or twice a year. Those in the area will reminisce about Rocky Point , so I won’t carry on. Not too fussy about the clam cakes, but a good bowl of watery chowder swimming with quahogs and potatoes is a good tasting.

This recipe seems to get away from the clams and focus on my favorite sea foods (or as the joke goes “I eat all the food I see” (see food)).

What I had on hand was some shrimp and calamari, grape tomatoes and bacon with rendered fat. The Mrs. had made a salad and made bacon for garnish leaving me rendered fat and  a piece for reserve.

Scaled down and with a couple of substitutions , it was done.

Chicken broth was substituted for the water from chicken that the wife cooks. Also the water that the shrimp and calamari defrosted in was utilized. Butter was augmented with the rendered bacon fat. The milk was replaced with a slight amount of heavy cream. I hesitated on adding hot pepper flakes but the cracked black pepper we use is spicy in itself. Some scallions were added for color. Bacon was crumbled for garnish.

The recipe process was largely unchanged so the photos tell the story.

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MMMMMMMM…. Delicious, I skipped the bread , with an effort on weight maintenance, but your right , it would go good with oyster crackers. Another good meal to get fish in the diet.

 

 

20
Feb
16

Shrimp and Barley

Prepare barley as package directs, usually about a 2 to one ratio of barley/liquid (water, stock, etc.)

Stir fry shrimp in olive oil, season with thyme, or the herb/spice of you choice.

  

18
Oct
15

Fusion paella

Chicken thigh, seafood mix, tomato, peas, carrot, onion, garlic, hot red pepper and green pepper. Arborio rice.




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