Posts Tagged ‘Shrimp’

Shrimp And Red Pepper Quesadillas



Quesadillas are like burgers you can make them any which way you want as long you have tortillas and cheese with you. Everything else that goes inside depends on what you are looking for. You can add tomatoes for the tang, onions for the crunch, meat to make it hearty, vegetables to make it healthy, guacamole if you think it is not rich enough already, and spices if you want to make it interesting. I use jack pepper cheese because you know, being Indian and all, I just can’t kill my addiction to heat! You can serve it as the main or as the side. Depends on what else you have on the plate.


1/2 cup red bell peppers, diced small
1/2 pickled jalapeno, chopped
1/2 cup red onions, chopped
5 -6 medium sized shrimp, coarsely chopped
1 tbsp fresh cilantro, chopped
4 6-inch flour tortillas
3/4 cup shredded jack pepper cheese
2 tbsp tomato sauce (from the can)
1 tbsp butter or 2 tbsp extra virgin olive oil
big pinch of ground cumin (optional)


  • Heat 1 tablespoon olive oil in a nonstick sauté pan.
  • Add onions and peppers, sauté until the onions are translucent.
  • Add tomato sauce, jalapeno and the shrimp. Sauté for a couple of minutes until the shrimp is cooked.
  • Add cilantro. Divide the mixture and three equal portions.
  • Heat a little butter on a wide non stick pan.
  • Place a tortilla, spoon over the cooked mixture onto the tortilla. Sprinkle 1/4 cup cheese.
  • Top with another tortilla and press down.
  • Cook, undisturbed, until golden brown and crisp on the bottom.
  • Carefully turn to the second side, and continue cooking until golden on the second side.
  • Take off the pan, and on cutting board, cut into wedges.
  • Repeat with the remaining quesadillas.
  • Serve hot with sour cream and other Mexican sides or by itself.
  • Ginger Sesame Shrimp with Snow Peas



    The vibrant colors of fresh vegetables never fail to excite me.  I always try to pick a couple of  bright colored vegetables while I grocery shop, just to keep me motivated about cooking, through the week.  My this week’s saviors were the asparagus, with which I made the stir-fry, the bright green snow peas that I decided to team with the shrimp  and the green-witch celery, that went into the fried rice. So it was full blown panda express at home, this Friday night :D.


    1 tbsp sesame seeds
    2 tbsp sesame oil
    1 tbsp refined vegetable oil
    1 lb shrimp, shelled and deveined
    6 – 8 oz snow peas, trimmed and stringed
    11/2 tsp crushed black pepper
    1 tsp hot sauce
    1 tbsp minced garlic
    1 cup onions chopped into chunks
    1 tbsp ginger paste
    2 tbsp oyster sauce 1 tbsp brown sugar
    2 tbsp  soy sauce
    1/2 tsp corn starch




  • Toast the sesame seeds on a medium flame, in a heavy bottom pan until golden brown. Take care not to scorch them. Set aside.
  • Heat the oils in a wok.
  • Add the onion saute for a minute, when they turn translucent add ginger and garlic and sauté for another minute.
  • Add the snow peas, brown sugar, pepper,sauces and stir-fry for a minute.
  • Add the shrimps, and con starch dissolved in water and sauté until the sauce thickens and the shrimps turn pink. 
  • Reduce heat to low, sprinkle in the sesame seeds. Toss the wok a couple of times.
  • Turn off the heat.
  • Serve with fried rice.
  • Tickle Your Palate With Some Pickle



    My Godmother Auntie M,  is my Mom’s biggest rival in the kitchen, second only to my   Grandmother (Dad’s Mother, Mom’s mom-in-law of course ;)). Auntie M is what I would call a ‘Joy in the kitchen’.  She is a big girl (hard not to be when you cook like that) and has a sense of humor to match her size. With non stop witty chatter she cooks with ease and effortlessly sprawls out such scrumptious meals that, no invitations for dining are turned down at my God Parents. One of the treats that I fondly remember on her dining table from my childhood were the assortment of  Kerala pickles she often served. She was notorious for pickling anything and everything that grew or moved. And my Godfather Uncle G, often teasingly warned us naughty kids to mind our fingers and toes lest they end up in one of her pickle jars :D.

    This post is dedicated to Auntie M from whom I learnt two wonderful things. 1-Kitchen could be fun and not just work. 2- It just takes a simple jar of home made pickles to turn an ordinary Indian meal into an extraordinary one.

    Indian pickles unlike pickles form most other parts of the world,  apart from oil and salt use lots of flavorful spices in their marinade. These are not just for preserving seasonal food for non seasonal times but, with their powerful flavors form an integral part of the Indian cuisine.

    Pickled Shrimp – Kerala Style


    Among many other things, Kerala cuisine is popular for its lip-smacking zesty meat and seafood pickles. These pickles are so astonishingly flavorful that it is hard to believe they are so easy to make.[read more]




    Lemon Pickles – South Indian Style

    lemon2When life offers me lemons I make pickles of them. I’d suggest the same to anybody who even remotely likes the citrus family. Because making lemonade out of them, to me is like saving the wrapper and throwing away the candy. The peels with all their essential oils,[read more]




    Bittermelon-Carrot-Mango Pickle/Pavakka Carrot Manga Achar (Ready To Eat)– Kerala Style


    This is my Mom’s all famous  mixed pickle recipe. It comes together fairly quickly and is one of my favorites. Like all mothers do, my Mom too eyeballs all her ingredients while cooking. So the proportions ..[read more]


    Pickled Shrimp- Kerala Style


    Among many other things, Kerala cuisine is popular for its lip-smacking zesty meat and seafood pickles. These pickles are so astonishingly flavorful that it is hard to believe they are so easy to make. Owe it to my Godmother, Auntie M’s influence, I always carry a jar or two of these in my fridge. I usually make them on cold weary days when I have nothing much else to do and seek refuge in my warm kitchen. They always come in handy at times when I’m too lazy to move a finger let alone cook (which happens more often than not) or when I hear my husband yawn while setting the dinner table.


    Though the following recipe talks about shrimp, you could use any boneless fleshy fish diced into bite size chunks. Traditionally, these pickles are made by deep frying the shrimp or fish which really toughens it up. But, I think it is unnecessary to deprive the meat of all its moisture when you are anyway storing it in the fridge. So here’s the deal. Unless you want to keep your pickles forever say like a year or two and don’t have a refrigerator, then deep fry them. But, if you think you have enough space in your fridge for a jar or two of these and you have a family of gluttons (like I do), who will wipe them clean before you know it, shallow fry them until they are just cooked. It makes a world of difference in taste and texture. This stays perfectly fine for months and the older they get the tastier they become.

    1lb medium sized, deveined and shelled shrimp
    1 tbsp red chili powder
    1/4 cup finely sliced ginger
    1/4 cup finely sliced garlic
    1/2 tsp turmeric powder
    1 tsp mustard seeds
    1/2 tsp fenugreek seeds powder
    2 – 3 pinches of asafoetida powder
    3 green chilies finely chopped
    1/2 tsp whole black pepper corns
    1 – 2 sprigs of curry leaves
    1/4 cup vinegar
    oil as required (I use sesame oil – the golden, cold-pressed kind not the dark brown from toasted seeds found in the chinese market. It gives a very distinct flavor to the pickle. You can use any refined oil if you aren’t too fond of sesame)
    salt to taste.


  • Marinate the shrimp with 1/2 of the chili powder, turmeric powder, 1/2 of the vinegar and salt for 30 minutes.
  • Shallow fry the marinated shrimp until just cooked and keep it aside.
  • Heat oil in a pan, add asafoetida, fry mustard, fenugreek, black pepper and curry leaves.
  • Add the sliced ginger and garlic, green chili, and remaining chili powder and sauté until golden brown.
  • Add the fried shrimp, remaining vinegar and salt (it should taste slightly saltier than normal) and mix thoroughly. Add more heated oil, just sufficient to make sure all pieces of shrimp are covered with the vinaigrette. Put off the flame.
  • Mix everything thoroughly.
  • Bottle it in clean jars and keep it air tight.
  • Shrimp Biryani


    Especially while cooking Indian, I cannot get myself to cook shrimp without coconut in some form or the other.  Shrimp and coconut for me, is one of the perfect pairings in food . A little bit of of coconut goes a long way. So, though my Shrimp Biryani recipe calls for a full cup of coconut milk, the calorie conscious could do with half coconut and half 2% milk. The difference would be insignificant. This recipe is mind blowing simple  and very often the top sell at most spreads.

    shrimp biryani

    Shrimps are  tender and delicate and hence do not require long hours and complex procedures for marinating.

    1 lb medium sized, deveined and shelled shrimp
    1 large  or 2 medium sized onions finely sliced
    4 large tomatoes, diced in chunks
    5- 6 green chilies, slit length wise
    1/2 tsp turmeric powder
    2 tbsp grated ginger
    2 tbsp diced garlic
    1/2 tsp black pepper corns
    1/2 tsp kerala garam masala
    3 cups basmati rice
    pinch of saffron
    refined vegetable oil
    2 tsp sesame oil or ghee (clarified butter)
    2 tbsp chopped cilantro/coriander leaves
    1 tbsp chopped mint
    1 cup coconut milk
    1/2 tsp red chili powder, alter this based on tolerable spice level
    1 tsp lemon juice
    Salt to taste


  • Marinate the shrimp in lemon juice and salt and set aside
  • Soak washed basmati rice with 5 cups of water and set aside for an hour.
  • Sauté 3/4th of the chopped onions in 2 – 3 tbsp of oil  in a wide bottomed  hollow pan  until golden brown; make sure the pan can be fitted with a tight lid that doesn’t let steam escape.
  • Crush the grated ginger and garlic and add them to the pan along with the green chilies and continue to sauté for 5 minutes.
  • Add in the diced tomatoes, turmeric powder, garam masala, pepper corns, chopped mint and cilantro and continue to sauté until oil separates.
  • Add salt to taste
  • Add in the shrimp and sauté for 2- 3 minutes and then reduce the flame to low.
  • Add one cup of coconut milk, salt and 2 tbsp of sesame oil or ghee to the rice soaking in water and then set to cook until the water boils and the rice is only  3/4 done.
  • Gather all the shrimp and the masala mixture together and flatten it at he bottom of the pan
  • Dissolve a pinch of saffron in 2 tbsp of milk and add to the boiling rice and mix it.
  • Pour in the boiling rice into the pan making the rice form a layer on top of the masala and has no direct contact to the bottom of the pan.
  • Close the pan tight shut and let it sit on the very low flame for 15 – 20 min or until the rice at the top is done.
  • Remove from the stove and mix in the rice and masala
  • Deep fry the remaining sliced onion and sprinkle on the rice as garnish.
  • Serve with raitha or baingan masaledar.