Tag Archives: Seafood

Shrimp Panang Curry

13 Feb

Hey Ya’ll!

I hope you are all having a wonderful Wednesday morning so far.

I hope you got a chance to check out my interview with Kevan Hafichuk, who is one of the contestants in the S. Pellegrino Almost Famous Chef Competition. As I mentioned, I got a chance to go to the practice event yesterday in Vancouver. I have a great time and I have some pictures to share with you tomorrow.

For now, I have a wonderful curry recipe for you!

I saw this recipe on Pinterest a few weeks back, and I thought it looked so darn good. I wanted to make it but I wanted to sub in something different than the crab (since crab is kind of pricey and sometimes hard to find fresh in certain areas.) So I decided to go with prawns! Much easier to find and quite a bit less expensive.


I also decided to use a store bought Thai yellow curry paste, as opposed to making one from scratch. I am sure Elra’s curry paste is amazing but when you are short on time, and don’t want to go out and buy 12 extra ingredients, 8 of which you probably wouldn’t have on hand, curry paste is a lifesaver.

I made things easier for you! Now you can’t say I never did anything for you.


Curry is one of my favorites, but for Mr. Delish, curry is on a whole other level. He is seriously obsessed. Remember when I said he was obsessed with Quinoa? That was nothing.

This is obsessed times infinity.

His obsession started with Green Curry. I have a bunch of green curry recipes, and he always asks me to make them. As a blogger I can’t re-make the same recipes over and over or I will bore you guys to death and/or just have no new content, ever.

So when I told him I was going to be making this curry, he was less than pleased:

“Not green curry?”

“Are you sure you don’t want to just make regular green curry?”

“I’m not sure about this Panang curry?”

“What is Panang curry, anyway?”

Then when we had to go to two different Asian markets to find the right curry paste:

“Maybe we should just make green curry.”

His enthusiasm for my new recipe left a lot to be desired.

Anyways, we finally figured out that the curry paste wasn’t actually called Panang Curry Paste on the label (or not that we found, anyways.) It was labelled as Thai yellow curry paste and I checked the ingredients and they were the same as what Elra used in her homemade paste. So we went with that.

And if it’s wrong, well its my website and I make the rules, so you’ll have to deal with it. Ha!

Finally once we had the curry made and Mr. Delish took his first taste, he was sold. Loved it! I was able to open his mind to a different type of curry.

That’s a win in my books, everybody.


Next up….red curry….

Miss Delish asks:

Is your ‘significant other’ stuck on one version of something?

How do you get them to try something new?

Shrimp Panang Curry

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: Serves 6

Shrimp Panang Curry

This curry is sweet and slightly spicy, with creaminess from the coconut milk. My family loves this and yours will too!


  • 2 tbsp canola oil
  • 1/2 cup Thai yellow curry paste
  • 3 tbsp white sugar
  • 2 red chilis, sliced thinly
  • 3 tbsp fish sauce
  • 10 kaffir lime leaves (whole)
  • 2 (398 ml/13.5 oz) cans coconut milk
  • 1 lb peeled and deveined shrimp, raw
  • 1 whole red pepper, sliced thinly
  • 1/2 cup chopped fresh cilantro, plus more for garnish


In a large pot or deep pan over medium high heat, add the canola oil. Heat through until very hot and shimmery. Add the curry paste and stir to combine, cook for 2-3 minutes until fragrant.

Add the sugar, red chilis, fish sauce and lime leaves and stir. Add the coconut milk and bring to a slow simmer, lower the heat and allow the mixture to simmer for about 3-4 minutes.

Remove the lime leaves and discard. Add the shrimp and red pepper and cook through, about 4-5 minutes. Add in the cilantro at the last minute.

Serve over steamed jasmine rice, garnish with more chopped cilantro.


This recipe was heavily adapted from Elra's Cooking found here: http://elrascooking.blogspot.ca/2011/03/crab-panang-curry.html



Shrimp Po’ Boys

15 Jan

Good morning everyone! I hope your week is off to a great start!

I never seem to get a chance to post anything on Mondays, it’s just too nuts and unless I get it ready to post the week before, it’s just plain not going to happen!

Since I don’t post on Mondays, I always have to tell you about my weekend on Tuesday, which causes a problem because I usually can’t remember what I was doing 5 minutes ago, never mind 2 days ago!

I’m worried about what I’m gonna be like when I’m 80 when I’m like this at 25…

Luckily I wracked by brain and figured out what I did. Goo me.

On Friday night, myself and my good friend Tascha, went up to Whistler with Mr. Delish and her Fiance as well. We just went for a quick overnight trip, but it was totally fun and refreshing just to get away for one night. There was so much snow in Whistler and it was FREEZING cold. Like -15 in the village during the day. Very, very, cold.

By the time we got up there, we were in dire need of a glass of wine, and unfortunately although we were frozen, somehow our wine was lukewarm. So we came up with an innovative way to cool down our drinks.

I’m still laughing at this.

We went for a nice dinner out and then came back and relaxed. The next morning I got to see the view from our room…

Absolutely gorgeous!

We ended up going to this great Crepe place called Crepe Montagne, if you’re ever in Whistler, this place is awesome for breakfast.

After breaky, we headed home and it was nice to still have all day Saturday and Sunday free! Saturday we bummed around on Saturday, then Sunday I went with a friend to look at show homes!

We’re not even close buying yet, I just wanted to go an look to get some ideas. In our area there are SO many new complexes and houses being built. I swear we could have gone to 20 different show homes all within a couple kilometers of where I live now.

It was nice to go to get a list of what we really want in our first home. Mr. Delish didn’t come, when we get closer to purchasing he will come along, although I am pretty sure he just wants a big garage. His checklist is a lot shorter than mine!

Anyways, lets get to the food!



Coconut Green Curry Seafood Stew

25 Jun

Good morning everyone! Guess what? It’s Friday!

YAY we made it.

This weekend is going to be fairly relaxed, I am spending Saturday baking for an anniversary party we are going to that night. I am making my good ole chocolate chip cookies because there is 90 people coming to the party and I just don’t have energy to make anything more involved than that for 90 haha.

What is your favorite dessert recipe to make for a crowd?

I always like to make single serving things like cupcakes, cookies or tarts. That way everyone can enjoy them without having to sit down and eat. Plus it’s easy to figure out how much to make!

Today I am going to get right into the recipe because it really doesn’t need a long fancy introduction.

This stuff is just straight up tasty.

We have lots of fresh shellfish nearby and I really hope all of you can get access to fresh seafood, but if not you can always use frozen, I wouldn’t judge I promise!

I think shellfish can really freak some people out, especially clams and mussels because people are scared they will poison themselves and their guests by cooking them incorrectly. Luckily for us, they are their own self timers and they open when they are cooked so you know that they’re done. They also show us when they are dead by not opening, so really it is easier than it seems.

Although you shouldn’t be scared, you do need to be aware of a few things. Here are my tips for cooking with clams and mussels:

1. Make sure to store them in your refrigerate them until you are ready to clean and get them ready

2. A few hours before you want to cook them, take them out of their packaging and rinse them under cold water. Use a brush or clean cloth to scrub the outside of the shells to make sure they are clean. Pull of the beards (the little hair like strands that sometimes can be sticking out)

3. Tap them lighly on the side of the bowl or countertop, if they do not close up, throw them out as they are dead.

4. Mix some flour into enough water to cover the shellfish. You can also use cornmeal or oatmeal instead of flour. This lets the shellfish eat the starches and then they will let go of any sand that they are holding in. Let them sit for at least an hour like this and make sure to drain and rinse them off before cooking.

5. After cooking make sure to discard any shells that did not open.

Normally Seafood stew would be considered a winter dish but I think the freshness of the coconut and the green curry really make this a dish you could serve in the Spring and Summer too!

I like mine served over rice for a main course but you can also serve it as an appetizer with just some bread for dipping.

Gotta have something to soak up all that delicious broth.

An enjoy!


Coconut Green Curry Seafood Stew:

Serves 8

1 tbsp peanut oil

1 tbsp grated ginger

3 tbsp green curry paste

2 cans (approximately 14 ounces all together) coconut milk

1 tbsp fish sauce

1 tbsp sugar

One lime

1 lb of each Mussels & Clams, cleaned and soaked as per the directions above

1 lb tail on shrimp/prawns

1/2 cup chopped fresh cilantro

Steamed Rice and extra lime for serving


Heat a large pot or dutch oven over medium high heat, add peanut oil and heat Add the ginger and saute for about 1 minute. Add the curry paste and stir to combine and heat through. Add the coconut milk and stir until the curry is completely incorporated.

Add the fish sauce and sugar and then chop the lime in half, squeeze in all the juice and then drop the lime rinds right in as they will continue to add flavor as it cooks. Give the whole thing a good stir.

Bring to a simmer and then lower heat to medium low and allow to simmer for about 5 minutes. Add the mussels and clams and cover with a tight fitting lid, allow the shellfish to steam in the pot for about 5 minutes, by this time some of the shells should be starting to open up. Add in the prawns and stir them into the broth carefully. Cover again with a lid and cook for another 6-8 minutes until the prawns are pink and cooked through.

Stir in about half of the cilantro and serve over rice, sprinkle each dish with some of the remaining cilantro.


Take Out Fake Out: Baja Shrimp Bowls

27 Apr

Couple things…

1. I feel like I am the most organized and productive I have ever been, ever. I’ve been going crazy the last couple weeks because every time I open my pantry or freezer, all I see is clutter and absolute disarray. If I can’t find something easily in the freezer, then I just give up and end up buying meat rather than using something we already have. Bad Miss Delish.

So all day yesterday at work I was thinking about organizing, I even pinned some things for inspiration. When I got home, I got straight to work and cleaned out both of our pantries and both the freezer in our refrigerator and the deep freeze. I feel so much better, and we have a lot of stuff to start eating.

2. I cleaned last night until Mr. Delish started whining about dinner. He’s sick right now with a cold and he is the biggest baby when he is sick. Anyone else have a whiny baby for a spouse?

3. Since I got so much done last night, I think that means I am released from all housework duties for the next 5 years….yeah? Cause I really need to clear up my schedule so I have more time for Margaritas.

Oh hey, what a coincidence, you know what goes well with a margarita?


Well yes, anything goes with a margarita, but specifically these copycat baja bowls!

Basically you take a bunch of delicious things, and arrange them in a bowl, top it with salsa, guac and sour cream and then never stop eating them, ever.

Seriously, this baby is going on our regular dinner rotation. The best thing about it is that you can make it with any protein you want, chicken, beef, pulled pork (OMG yes) or Tofu….but I don’t know why you’d want to do that.

You can also go all out with freshly made pico de gallo and guacamole and use my homemade taco seasoning recipe. Or you can just buy all store bought stuff for a quick and easy dinner.

Trust me, I am the last person to judge. Sometimes we eat sour keys for dinner. 

Start with some cilantro & lime scented rice.

Scoop on some spiced black beans.

Top that with some seasoned shrimp.

Seriously, stop it now.

You can’t see the guacamole!

Much better.

Would it be unacceptable to eat this at 8:28am?

Baja Shrimp Bowls:
Serves 2

2 cups cooked basmati rice (hot)
Juice of half a lime
2 tbsp chopped cilantro
1 15 oz can black beans
1 package taco seasoning or 2 tbsp of my Homemade Taco Seasoning 
1 tbsp vegetable oil
16 peeled and de-veined shrimp, tail on
Salsa, Guacamole and Sour cream for serving

Add the lime juice and cilantro to the cooked rice and stir to combine. Set aside and keep warm.

In a small pot add the black beans and heat over medium heat until hot, add about 1 tbsp of the taco seasoning and stir to combine. Set aside and keep warm.

In a large pan, heat oil over medium high heat until glossy. Add the shrimp and remaining taco seasoning and stir to coat. Cook until pink and cooked through, about 3-4 minutes. Turn off heat but leave in the pan to keep hot.

To serve, grab two bowls and scoop some rice into each bowl, follow by some of the seasoned black beans, and half the shrimp. Top with a big scoop of each of the salsa, guacamole and sour cream.

Seriously, just stop.

Greek Shrimp Pitas with Homemade Tzatziki and Greek Salad

2 Jan

Christmas is over…boo hoo.
It seems like so much time and energy go into getting ready for Christmas and then it’s over before you know it. Running around shopping for gifts and groceries, cooking, baking, wrapping and decorating for weeks on end. Then its over in, what feels like, only seconds. Despite all the work that goes into making Christmas what it`s all about, I still think all the work is entirely worth it in the end. 
Mr. Delish and I spent time with both of our families over the holidays. We ate lots of delicious food and drank lots of delicious drinks. I even have this week between Christmas and New Years, off work! I`m having a stay-cation. My stay-cation has consisted of shopping (for myself,) watching a million episodes of Anthony Bourdain: No Reservations, eating all my Christmas chocolate, and just general laziness.
I also just happened to buy myself a little gifty! I finally upgraded my camera. I know, I know, I’ve been yammering on about it forever. Luckily for you, I can finally shut up about it. I will just ask you to be patient with me while I learn how to use it properly. I am camera inept and I expect it to take a while for me to figure out how to use the manual mode.

Going back to what I’ve been up to these last couple weeks, lets just say that it hasn’t been cooking. I’d say that 95% of the meals I’ve eaten in the past 3 weeks have been made by someone other than myself, whether it be at a restaurant or family and friends houses.  However I have whipped up a couple of things, one of them being these shrimp pitas.

Marinated shrimp…

Creamy, dreamy, tzatziki sauce…

And all the fixins…

Make these tonight, you won’t be sorry!

Greek Shrimp Pitas with Tzatziki Sauce and Greek Salad

Serves 6 

½ cup olive oil
2/3 cup red wine vinegar
1 ½ tsp dried basil
1 ½ tsp dried oregano
1 ½ tsp garlic powder
1 ½ tsp onion powder
1 tbsp Dijon mustard
2 tsp salt
2 tsp pepper
2 lbs raw peeled and deveined shrimp
4 cloves of garlic, minced
2 cups plain Greek yogurt
1 cup grated cucumber
Juice of half a lemon
6 Roma tomatoes, cut into cubes
1 long English cucumber, cut into cubes
Half a medium red onion, chopped
1 cup feta cheese
6 Greek pitas
**Extra cucumber, tomato, lettuce and red onion for serving**
In a medium bowl or measuring cup, whisk together, the olive oil, vinegar, basil, oregano, garlic powder, onion powder, Dijon mustard, and 1 teaspoon each salt and pepper. Set aside.
Add your shrimp to a bowl; add half of the dressing/marinade mixture you just made. Add about half of the minced garlic and toss to coat the shrimp completely. Cover with plastic wrap and refrigerate until you’re ready to cook.
In a medium bowl, mix together the Greek yogurt, remaining garlic, grated cucumber, lemon juice and remaining teaspoon of each salt and pepper. Cover with plastic wrap and refrigerate until serving.
Just before you’re ready to eat, combine the cubed tomatoes, cucumbers, red onion, feta cheese in a large bowl. Add enough dressing to coat, and toss. Season with salt and pepper to taste, only if needed. Set aside while you cook the shrimp.
Heat a large sauté pan over medium high heat. When hot, add the shrimp along with all the marinade left in the bowl. Saute until the shrimp are hot and cooked through, about 3-4 minutes. Remove from heat.
Grab a pita and tear open a hole so you can stuff the pocket. Add some lettuce, tomato, red onion, and top with about 5-6 shrimp. Top with some of the tzatziki sauce. Repeat with the remaining pitas.
Serve the pita with a big scoop of Greek salad on the side.

Related Posts Plugin for WordPress, Blogger...
%d bloggers like this: