Shrimp Malaga Recipes

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SPICY MALABAR SHRIMP



Spicy Malabar Shrimp image

Succulent, crisp shrimp in a spicy curry with ground red chilies, tangy tamarind, balanced with nutty aromatic fenugreek seeds.

Provided by Archana Mundhe

Categories     Entree

Time 25m

Number Of Ingredients 16

20 jumbo/extra large shrimps (shelled, deveined and thawed)
3 tablespoons oil
2 teaspoons mustard seeds
½ teaspoon fenugreek seeds
1 cup yellow onion (thinly sliced)
1 hot green chili (slit lengthwise, optional)
15 curry leaves
4 garlic cloves
½ inch ginger
1 dried red chili
½ teaspoon turmeric
3 tomatoes (finely diced)
2 tablespoons tamarind paste (more or less depending on the sourness you like)
¼ cup cilantro (finely chopped)
½ cup water
salt to taste

Steps:

  • Heat the oil in a heavy bottom saucepan on medium heat. Add mustard seeds and allow them to splutter. Add fenugreek seeds and onions. Saute for a minute and add green chili along with half the curry leaves. Continue to cook for 5 minutes over medium heat until the onions begin to change color to a light brown.
  • Make a fine paste of ginger, garlic, and dry red chili in a blender and add it to the pan. Add turmeric powder and mix well.
  • Add tomatoes and continue to cook until they soften for 5 minutes. Add water along with tamarind paste and mix well. Lower the heat and bring to simmer for 2 minutes.
  • Add shrimp and cook covered over low heat for 5 minutes stirring halfway through. Turn the heat off and add the remaining curry leaves and cilantro. Serve with steamed Basmati rice.

Nutrition Facts : Calories 270 kcal, Carbohydrate 14 g, Protein 25 g, Fat 13 g, SaturatedFat 1 g, Cholesterol 286 mg, Sodium 928 mg, Fiber 3 g, Sugar 8 g, TransFat 1 g, ServingSize 1 serving

SHRIMP TIKKA MASALA



Shrimp Tikka Masala image

One pot, family-friendly, and under one hour? Sign us up for this flavorful recipe inspired by the Indian-American classic. This recipe can also be made with one pound of sliced skinless chicken breasts. Both variations pair well with a bright and juicy mango chutney.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 35m

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
1 large onion, thinly sliced
3 tablespoons grated peeled fresh ginger (from one 6-inch piece)
1 tablespoon finely grated garlic
2 teaspoons tomato paste
2 teaspoons garam masala
1/2 teaspoon chili powder
1 cup water
20 large shrimp (about 1 pound), peeled (tails intact) and deveined
1/4 cup plain yogurt
Coarse salt and freshly ground pepper

Steps:

  • Heat oil in a Dutch oven or a stockpot over medium heat. Cook onion until golden, about 20 minutes. Add ginger, garlic, tomato paste, garam masala, and chili powder, and cook until fragrant, about 3 minutes.
  • Add water and shrimp. Cook until shrimp are opaque and cooked through, about 4 minutes. Remove from heat. Stir in yogurt. Season with salt and pepper.

SHRIMP AL AJILLO



Shrimp al Ajillo image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 2 servings

Number Of Ingredients 10

4 ounces extra virgin olive oil
8 cloves minced garlic
1 bay leaf
1 whole chile pepper
12 ounces peeled and deveined shrimp
1/2 teaspoon salt
1/4 teaspoon ground black pepper
6 ounces dry white wine
1 lemon, cut in half
1 tablespoon chopped parsley

Steps:

  • In a saute pan, heat olive oil and saute garlic, bay leaf, and chile pepper until garlic is golden brown. Add shrimp, salt, and pepper and saute for 2 minutes. Add white wine and reduce in half. Add juice from 1/2 lemon. Then add parsley. Serve very hot and garnish with other 1/2 lemon.

SHRIMP MALAGA



SHRIMP MALAGA image

Categories     Shellfish     Stir-Fry

Yield 3 servings

Number Of Ingredients 6

1/3 cup olive oil
4 garlic cloves, chopped
1 bay leaf
1/2 teaspoon hot pepper sauce
1/8 teaspoon salt
1 lb raw shrimp, peeled and deveined

Steps:

  • In a large skillet, heat the oil over medium heat; stir in the garlic, bay leaf, hot pepper sauce, and salt. When the garlic sizzles, add the shrimp and stir-fry for about 3 minutes, or until the shrimp are pink, tender, and completely cooked. Be sure to remove the bay leaf before serving.

SHRIMP MALAGA



Shrimp Malaga image

Malaga is a seaport on the coast of Spain where the people can get the shrimp right off the boats. This is the simple way they like to make it, served with crusty bread or over cooked rice.

Provided by JackieOhNo

Categories     Spanish

Time 15m

Yield 3 serving(s)

Number Of Ingredients 6

1/3 cup olive oil
4 garlic cloves, chopped
1 bay leaf
1/2 teaspoon hot pepper sauce
1/8 teaspoon salt
1 lb raw shrimp, peeled and deveined

Steps:

  • In a large skillet, heat the oil over medium heat; stir in the garlic, bay leaf, hot pepper sauce, and salt. When the garlic sizzles, add the shrimp and stir-fry for about 3 minutes, or until the shrimp are pink, tender, and completely cooked. Be sure to remove the bay leaf before serving.

Nutrition Facts : Calories 325.7, Fat 25.5, SaturatedFat 3.5, Cholesterol 191, Sodium 976.7, Carbohydrate 2.7, Fiber 0.1, Sugar 0.1, Protein 20.9

TRADITIONAL SPANISH PAELLA RECIPE



Traditional Spanish Paella Recipe image

Paella is one of the few dishes that can truly represent an entire country. It is one of the most popular Spanish dishes all over the world, and it should come as no surprise given how delicious it is. Spanish paella is a dish that is eaten throughout the year, and you can find it in any restaurant in Spain. Different provinces and regions have their own version, and here we'll focus on the Andalusian version.

Provided by Paulina

Categories     Rice Recipes​

Time 55m

Number Of Ingredients 15

2 cups (370g) short-grain rice
4 cups (950ml) of shrimp broth
½ kg of squid
½ kg of fresh prawns
1 handful of seashells clams and mussels
1 onion
1 medium tomato
½ red pepper
2 cloves of garlic
½ cup peas
1 bunch of fresh parsley leaves
Olive oil
Salt (to taste)
Pepper (to taste)
1 teaspoon yellow saffron powder

Steps:

  • Clean and peel the prawns. Use the shells and head to make broth. Reserve it. Also, clean the squid and chop them in a round shape.
  • After that clean the seashells with plenty of water to clean them from any sand residue.
  • In a paella pan, or very large and deep frying pan, sauté the onion, garlic, pepper, and tomato minced in small squares in olive oil. Add a little pepper and salt.
  • Put the squid and then the seashells. Let them cook for a few minutes. You will see that a broth starts to form, this is fine.
  • Add the 2 cups of rice and stir to mix everything. Then add 4 cups of the shrimp broth that you made earlier. If you don't have enough, complete with water.
  • Stir well. Add a teaspoon of yellow saffron powder and boil for about 3 minutes.
  • Then add the fresh peas, the prawns, and the parsley, (previously chopped). Check the salt and pepper and add more if necessary.
  • Cook until the liquid is almost completely gone. At this time you can put some prawns with their shells. Lower the heat and cover.
  • After that, cook for 15 minutes and taste the rice grain. If it's ready, remove it from the heat and serve your seafood paella warm.

Nutrition Facts : Calories 246.8 calories, Carbohydrate 16.3 grams carbohydrates, Cholesterol 152.7 milligrams cholesterol, Fat 7.8 grams fat, Fiber 1.7 grams fiber, Protein 26.9 grams protein, SaturatedFat 1.6 grams saturated fat, ServingSize 1, Sodium 415.4 milligrams sodium, Sugar 1.5 grams sugar

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