Archives for posts with tag: seafood

Based on this recipe.

cost: £5 serves: 2-4
would make again with chicken, red bell peppers, and real andouille if I find it

ingredients:
1 T olive oil
1 andouille, chopped (use chorizo or other dry, coarse sausage if you can’t find andouille)
1 cups okra, de-stemmed
1 onion chopped
1 C yellow bell pepper, chopped
1 C celery, chopped
3 garlic cloves, chopped
1/4 t thyme
1/4 t oregano
1/4 t white pepper
1 t cayenne pepper
1 can diced tomatoes
2 C fish stock or water
1 package crawfish (you can substitute prawns or add other seafood if you wish)

method:
Layer all of the ingredients except for the crawfish into the slowcooker. Keep the okra whole to prevent it from becoming slimy. Cover and cook on low for 7-8 hours. Add crawfish and cook for an additional 30 minutes. Serve over rice.

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Based on this recipe.

cost: £4 skill: easy serves: 2
absolutely gorgeous! would make again with steamed salmon flaked on top, or with sour cream and dill for a different flavour.

ingredients:
1 t chili powder
1 t fish stock
2 cloves garlic minced
2 T soy sauce
1 C chopped spinach
1 C shredded cabbage
2/3 C chopped shiitake mushrooms
4 eggs
2 t crumbled dried fish, shrimps, seaweed or other similar topping
2 T panko crumbs

method:
Preheat the oven to 375 degrees Fahrenheit. Boil cabbage for a few minutes to soften. Mix spice, stock, garlic, and soy sauce with cabbage, spinach and mushrooms. Grease two small baking dishes. Evenly fill bottom of each dish with vegetable mixture. Crack eggs over top of vegetables and sprinkle with panko crumbs. Place dish on a baking sheet in the middle of the rack and bake for about 12 minutes. Top with fish and serve.

We served with some crusty toasted bread for the eggs and some warm sake.