This recipe restores 100 energy and 45 health. It gives a +1 Fishing bonus and can be obtained from the Cooking Channel. It sells for 100g.
Difficulty: Medium, 1 hour. Serves 5.
I actually used basa fillets instead of trout ‘cause there wasn’t any decent trout at the store, and it’s almost spawning season. Also the recipe isn’t too difficult, but might require some skill, so I set it to medium just to be safe. My pie hole is a lie hole.
-1 medium onion -2 sticks celery -2 cloves garlic -1 tablespoon chili powder -2 tablespoons olive oil -1 cup white wine -796mL can of diced tomatoes -½ butternut squash -500mL vegetable broth -2 large fish fillets, thawed -300g shrimp, tails removed -1 teaspoon lemon juice -Salt and pepper, to taste
Finely chop up the onion, celery, and garlic cloves. Grate the butternut squash. You don’t have to remove the rind, but I did. In a large pot, heat the olive oil over medium-high heat and add the vegetables and chili powder.
Cook for five minutes, stirring occasionally, and then add the wine, diced tomatoes, and vegetable broth. Add the grated butternut squash and reduce the heat to low. Put on a lid and let it simmer for 30 minutes.
Cut the fish into chunks or slices. If you have frozen shrimp with the tails on, you can run them under hot water in a colander and then easily pull off the tails.
Add the fish and shrimp to the pot and increase the heat to medium-high. Cook for another ten minutes, stirring occasionally, until the fish is opaque and fully cooked. Add the lemon juice and salt and pepper to your liking. Serve hot.
This soup is hearty and comforting, with plenty of flavour and a nice combination of chunky and smooth. The butternut squash adds a subtle sweetness.
BakingWithBooks Does Whole30 - Red Curry Shrimp with Cashew Broccoli Slaw & Homemade Almond Sauce
I was craving something spicy with peanut sauce (and Whole30 says no peanuts) so almond sauce it was.
Ingredients for Curry Shrimp
Jumbo shrimp (the amount is up to you), peeled, deveined, tail off
Red curry paste mixed with a small amount of light olive oi
Kosher salt and pepper for seasoning
Ingredients for Almond Sauce
¾ cup almond butter
½ can coconut milk (unsweetened)
2 tsp red curry paste
2-3 pitted Medjool dates
1 tbsp apple cider vinegar
Pinch of kosher salt
Water - to thin it out to your desired consistency
1 tbsp apple cider vinegar
Marinate shrimp for approximately 30 minutes. While shrimp is marinating, prepare your sauce.
In a large bowl, combined all of the ingredients except the dates and water. Taste and adjust the flavor before adding everything to a blender, adding 1 date a time until you reach the desired sweetness. Use water to thin out the sauce to your desired consistency [though it should not be runny; it should be just thick enough to dress the slaw]
Heat a small amount of olive oil over medium high heat. Cook the shrimp until they start to gently curl. Do not overcook or else the shrimp will become chewy. They are done when they turn pink and the flesh is white.
Toss your sauce with the broccoli slaw, add in chopped cashews for crunch. Top with your shrimp, another drizzle of almond sauce and serve.
Can easily be made vegetarian or vegan by omitting the shrimp!
Peel shrimp and reserve shells. Sautee shells in 1 tablespoon butter until pink. Add water and chicken stock and bring to boil. Simmer on low for 15 minutes then remove shells. Season broth with salt, pepper & cayenne. Finely dice peppers, onion, garlic and thyme and then sauté in olive oil in cast iron pan. When translucent, add 4 tablespoons of butter, flour, salt, pepper, and cayenne and stir. Add broth to vegetables and flour and stir until thick. Add tomatoes and shrimp and cook until shrimp are pink. Serve with rice and hot sauce.
Linguine with shrimp scampi
brightens a dreary Portland evening
precipitation record” – that was the unfortunate headline for February.
Then March came along and we endured “3rd
wettest March on record”. I don’t know how April will finish, but we’re heading for breaking another record or two. It is wet. A few days ago the rain took an hour-long
break and I squished my way into our back yard. I listened intently and could hear the water soaking into the
I prefer to make pasta when it’s dry and sunny so that it
will dry quickly, but I couldn’t wait any longer and tossed
that rule out the window. I carefully arranged my thin, eggy noodles on the
drying rack and placed it in my open garage. It took a little while, but
eventually they got to that damp/dry texture that was perfect for rolling into
coils and storing for later. Most of it went into the freezer, but some of it
was used in this incredible dish.
I was looking for a recipe that included shrimp and pasta
and it took me about two minutes to find this highly rated recipe for Linguine
with shrimp scampi from Ina Garten. I read through the reviews and decided no
tweaking was necessary.
This recipe is perfection. It’s light and lemony with lots
of shrimp in a buttery, garlicky sauce. A scant amount of red pepper flakes
give a little heat, and I added a big handful of Italian parsley freshly picked
from the garden. It’s a great meal for any time of year.
1 tablespoon kosher salt plus 1 ½ teaspoons
¾ pound linguine
3 tablespoons unsalted butter
2 ½ tablespoons good olive oil
1 ½ tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
¼ teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
½ lemon, zest grated
¼ cup freshly squeezed lemon juice (2 lemons)
¼ lemon, sliced thin
1/8 teaspoon red pepper flakes
Drizzle some oil in a large pot of boiling salted water, add
1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or
according to the directions on the package.
Meanwhile, in another large (12inch), heavybottomed pan,
melt the butter and olive oil over mediumlow heat. Add the garlic. Sauté for 1
minute, being careful that the garlic doesn’t burn. Add the shrimp, 1 ½
teaspoons of salt, and the pepper, and sauté until the shrimp have just turned
pink, about 5 minutes, stirring often.
Remove from the heat, add the parsley, lemon zest, lemon juice,
lemon slices, and red pepper flakes. Toss to combine. When the pasta is done,
drain the cooked linguine and then put it back in the pot. Immediately add the
shrimp and sauce, toss well, and serve.