Posts Tagged 'shrimp'

Miso Scallops and Shrimp over Stir Fried Rice Noodles

Recently I hit up Japantown and picked up a bucket of miso paste since its one of my favorite flavors yet I never have it on hand to cook with. Its been chilling in my fridge for over a week while I mulled over the different ways to use it. Then it dawned on me…scallops…the perfect match to miso. I had recently picked up some bay scallops for cheap and also had some shrimp left over so I decided to throw those together with some rice noodles and see what happens…and what happens is pure magic.

Miso Scallops and Shrimp over Stir Fried Rice Noodles

I didnt take a picture of dinner so heres a picture of a tub of miso.


  • 2 servings of dry rice noodles (medium thickness or flat rice preferred)
    3 tablespoons white miso
    2 tablespoons filtered sake
    1 tablespoon white wine vinegar
    2 tablespoons rice vinegar
    2 tablespoons olive oil
    2 teaspoon minced fresh ginger
    2 cloves garlic minced
    3/4 pound scallops (I used Bay Scallops because its what I had on hand but I HIGHLY suggest using Sea Scallops)
    1 diced red or yellow pepper
    1/4 cup of diced white onion
    Pepper to taste
  • Bring a large pot of water to a boil. Cook noodles, stirring occasionally, until just tender, 6 to 8 minutes or according to package directions, cook them slightly underdone because they will cook a little more later and rice noodles easily overcook. Drain and transfer to a large bowl.

    In a bowl whisk the miso, sake, vinegars, olive oil, ginger and garlic. Add scallops and shrimp and stir gently, let marinate for 5 minutes (scallops will begin to break down if marinated longer). Using a slotted spoon, remove the scallops and shrimp, reserving the marinade for the sauce.
    Heat some olive oil in a large nonstick skillet over medium-high heat. Add the scallops and shrimp and cook until golden brown. Transfer to a plate and cover to keep warm.

    In the same pan add a little oil and quickly saute the peppers and onions, add the noodles and continue to saute. Add a little bit of pepper to season. Slowly toss in the reserved marinade to the pan and cook until the noodles and vegetables are tender.Transfer the noodles to a plate and top with scallops and shrimp and serve immediately.

    <3 seanalyn

    Tapas Week pt 2

    As promised heres a few other tapas recipes sure to make for a delicious meal or party!

    Spicy Crispy Fried Oysters


    • 24 Oysters
    • 2 cups cornmeal flour
    • 1 cup either spelt or white flour
    • salt
    • pepper
    • cumin
    • chili pepper
    • garlic powder
    • onion powder
    • canola or vegetable oil.
    • aioli (recipe to follow)
    • green onions

    Pop the oysters out of their shell and give both them and the shell a quick rinse.  Keep only the bottom half of the shell.  If you have never shucked oysters, its very easy, <a href=””>heres a step by step guide</a> that explains it better than I could.

    In a bowl mix the two flours together.  Add all the different seasonings until it reaches a spice you like.  I prefer very spicy so I add lots of garlic, chili and cumin.

    In a pan heat about 2-3 inches of oil. Thoroughly roll each oyster in the flour mixture until they are completely coated.  Drop a few at a time in the oil and cook a golden brown, flip and do the same with the other side.  Allow oil to drain on a  paper towel. Place the cooked oysters each on an oyster half and top with aioli and chopped green onion.

    Lemon Aioli

    To make an aioli basically whisk some mayonnaise with some lemon juice, lemon pepper and just a but of mustard.  You want it to be slightly more liquidy than the mayonaise is.  I like adding either crushed garlic or some capers, but you can experiment and add different spices to see what you like!

    Sun-dried Tomato and Shrimp Ceviche


    • 1/2 cup sun dried tomatoes drained from oil or dry and re-hydrated in water
    • 1/2 cup olive oil
    • 10 roasted garlic
    • 1/2 cup white vinegar or rice vinegar
    • 1/3 cup sugar
    • 1/2 lb of medium to small sized cooked shrimp
    • 1 cup diced sweet white onion
    • 1 cup diced cabbage
    • 2 oranges
    • 2 lemons
    • 2 limes
    • cilantro
    • salt and pepper

    To make the roasted garlic drizzle whole garlic cloves with olive oil and sprinkle with salt and pepper.  Place them in a 450 degree oven and cook until they are soft and golden.  In a blender add the garlic, sun-dried tomatoes, olive oil, vinegar and sugar.  blend until all the tomatoes are thoroughly chopped up and liquid, add salt and pepper to taste.  Finely dice onions and cabbage and chop the cilantro.  If you like spicy add some finely diced jalepenos!  In a bow  mix the sun-dried tomato mixture and add the shrimp, cabbage, onions and juice of the oranges, lemons, and limes.  Mix it all together thoroughly and add the cilantro.

    Serve with chips or use it on mini sope shells as a great appetizer! I recently served this at a ladies night and it was quite well recieved.  Its nice because its a pretty easy ceviche to make and with the precooked shrimp you dont have to worry about raw fish or anything ;)

    What, me curry?

    Last night my boyfriend calls me to tell me he will be working late at the office, but he wants to come home to see me for a bit and grab dinner. I had already been day dreaming at work of delicious piles of Thai food (I do this often) so I knew instantly I wanted to make curry. I usually make yellow curry since I have a small stock pile of yellow curry powder, but I was lacking some of the key ingredients like potatoes. Having splurged at the farmers market this past weekend I accumulated tons of fresh green peppers, chili, onions and both regular basil and lemon basil. Instantly I knew what I needed to make…green seafood curry.

    This is probably one of my favorite dishes in the world. Although I prefer yellow curry when its Indian or Japanese curry, when it comes to Thai, nothing quite captures the marriage of sweet and spicy like green curry. Plus I love any opportunity to use basil and bamboo shoots. So off I headed to the market to pick up some fresh seafood and some green curry paste. The end result was a quick and deliciously low fat meal. While curry itself isnt terribly fattening, the coconut milk can quickly add up the calories and sugar. What I usually do is substitute some light chicken broth to add a little extra liquid without the extra fat. Personally I dont like my curry super milky, so I have always preferred it this way. But, if you favor a creamy heavy curry by all means throw in that extra coconut milk instead of broth!

    Now a heads up on this recipe, I generally just make up recipes as I go along so my measurements arent an exact science but rather a guesstimate. Use discretion and taste as you go along! Thats the fun of cooking anyways ;)

    Light Green Seafood Curry


    • 2 tbl spoons of curry paste
    • 1 can light coconut milk
    • 2 cups light chicken broth
    • 1/2 lb of raw shrimp 20-30 or 30-40 count
    • 1/2 lb fresh scallops
    • 10 live mussels (make sure to keep these chilled while you are cooking so that they dont die on you)
    • 1 small purple or white onion
    • 1 large green pepper
    • a handful of FRESH green beans (sorry cant give a better measurement of this one, besides, it all depends on how much you love green beans).
    • 1 large clove of garlic
    • 1 tbl spoon fish sauce
    • handful of kaffir lime
    • 1 can bamboo shoots
    • 1 lemon
    • salt and pepper
    • about a cup or so of fresh basil (if you have lemon basil as well, through an extra half cup of that in).

    In a pot bring the coconut milk to a boil and add the curry paste. Once it has dissolved taste to see if its to your liking. I like things spicy so I tend to add a bit more, but if you like things on the mild side, pull it back a bit. Add in some salt and pepper to taste. Crush and mince the garlic and throw it on into the pot along with the kaffir lime. At this point I took some chilies and sliced them in half and removed some of the seeds, but as I said, I like spice so dont do this if you arent willing to play with heat. Tear up the basil and toss this on into the pot as well. I happen to love basil so I threw in a whole bunch, again, this is all about taste.

    Oh and heads up if you are cutting chilies, dont scratch your nose after…it took a few hours for mine to quit burning even after I tried the olive oil trick!

    After everything has come to a boil and the taste satisfies you dice up the onion and pepper and throw that in along with the green beans. Toss in the clean de-veined shrimp and scallops as well. Open and drain the bamboo shoots and throw those into the pot. Let everything simmer for a few minutes until the shrimp is no longer translucent. At this point take your live muscles and throws those puppies in for a sweet delicious death. Juice the lemon and give the pot a final stir to make sure everything is coated before you let it go for a final simmer of about 5-10 minutes.

    Now at this point you may be asking where the chicken broth went. Well, I only use this when the dish needs some extra liquid. So as you are cooking, if you feel you want more liquid throw in a bit of the broth (or for extra creamy keep a second can of coconut milk on hand).

    Once the muscles have opened up and cooked turn off the heat and serve over white jasmine rice. This should yield 2-3 servings depending on how hungry you are.

    Remember curry is all about tasting, there is no science to it so try as you go along! Also play around and experiment with other proteins like chicken or tofu!

    PS- I would include pictures but my camera is on the fritz so bare with me until I get it sorted out ;)

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