So attractive and so delicious!
Perfect recipe for warm days or for us waiting for the summer again!
- 1/4 c chopped red onion
- 2 limes, juice of
- 1 tsp olive oil
- 1/4 tsp sea salt
- 1 lb jumbo cooked, peeled shrimp, chopped large
- 1 medium tomato, diced
- 1 medium hass avocado, diced (about 5 oz)
- 1 jalapeno, seeds removed, diced fine
- 1 Tbsp chopped fresh cilantro
Source and recipe description: http://www.justapinch.com/recipes/c6702c27-0993-11e7-89fb-42010af00043.html by Annacia
Adobo is one of the foods most associated with the Philippines, and in fact, adobo is considered the ‘national dish’ of the Philippines. As all adobo recipes this includes a quintessential vinegar-based adobo marinade/sauce.
I prepared this for our virtual travel tour around the word without any high exceptions and I’me more than impressed about the result! This has been enjoyed very much and my guest loved this as well.
- 2 cups shrimp (hipon), peeled and cleaned
- 2 cloves of garlic
- 3 tbsp vinegar ( I used white balsamico)
- 2 tbsp soy sauce
- 1/4 tsp powdered pepper
- 3 tbsp cooking oil
- salt to taste
Source and recipe description: http://www.justapinch.com/recipes/main-course/seafood/philippines-adobong-hipon-shrimp-adobo.html?p=61 By Baby Kato @BabyKato
This is a delicious, and quick curry, easy to assemble and full of taste.
I had the curry leaves in the freezer and I substituted the fresh coconut by dry one. After roasting the coconut with the spices I added water and blended it well. I blended it again after 5 minutes that the coconut adsorbed the water.
For decoration and little color I added a few halved cherry tomatoes just before serving!
Great recipe Parvathy
Prawns – 10 to 12 numbers if small , if tiger prawns use 7 or 8
Tamarind- a small gooseberry size
Grated coconut- half cup ( I used dried, but I added half cup water before blending)
Whole pepper corns- 1 teaspoon
Paprika – 1 /2 teaspoon
Coriander powder – 1 teaspoon
Turmeric powder- a pinch
Coconut Oil- 1 teaspoon
Onion – if using small onions just 2 , if using big white onions 1 tablespoon chopped
Curry Leaves – 2 sprigs (about 12 leaves)
Source: https://crackleandtemper.wordpress.com/2015/06/22/konju-theeyal-shrimp-in-a-spicy-roasted-coconut-curry/ by Parvathy V Nair
This was so delicious that we already now that we will prepare this again and again! My family enjoyed this dish very much and my husband said that the addition of the feta made this dish so delicious!
- 1.5 – 2 lb. large shrimp, peeled and deveined, tails on
- 3 tbsp. olive oil + more
- 6-8 garlic cloves, chopped
- 1 pint roasted cherry tomatoes
- 2 tsp. oregano
- 1/2 – 3/4 ounce ouzo, Greek liqueur
- Salt and black pepper to taste
- 4-6 oz. Feta cheese, crumbled (I used a light feta cheese)
- Flat leave parsley, chopped for garnish
Source and description of the procedure: http://foodiewinelover.com/2015/04/20/shrimp-saganaki/ by Gina Martino