GROUND SHRIMP RECIPES RECIPES

Name: Curried Ground Shrimp and Noodles
Yield: 4 Servings
Ingredients: 1 large onion, cut into large pieces; 2 tablespoons vegetable oil; 1 small jalapeño, seeds removed if desired, coarsely chopped; 3 garlic cloves; 1½ pounds small shrimp, peeled, deveined; 1 tablespoon curry powder; 1 tablespoon gochugaru (Korean red pepper powder); 2 teaspoons finely grated peeled ginger; 1 tablespoon tomato paste; 1 tablespoon all-purpose flour; 4 cups low-sodium chicken broth; 12 ounces wide rice noodles; 1 teaspoon finely grated lemon zest; 2 tablespoons fresh lemon juice; 1 teaspoon finely grated lime zest; 2 tablespoons fresh lime juice; Chili oil, fresh basil leaves, and sliced scallions (for serving); Gochugaru can be found in Korean markets.

CURRIED GROUND SHRIMP AND NOODLES RECIPE | BON APPÉTIT

Curried Ground Shrimp and Noodles Recipe | Bon Appétit image

This recipe for spicy, citrusy noodles is a much-loved menu staple at Pêche restaurant in New Orleans. Chef Donald Link is such a fan of their weeknight ease, he's even known to make them at home, sometimes subbing Massaman curry paste for the curry powder.

Provided by Donald Link

Yield 4 Servings

Number Of Ingredients 18

Ingredients

1 large onion, cut into large pieces
2 tablespoons vegetable oil
1 small jalapeño, seeds removed if desired, coarsely chopped
3 garlic cloves
1½ pounds small shrimp, peeled, deveined
1 tablespoon curry powder
1 tablespoon gochugaru (Korean red pepper powder)
2 teaspoons finely grated peeled ginger
1 tablespoon tomato paste
1 tablespoon all-purpose flour
4 cups low-sodium chicken broth
12 ounces wide rice noodles
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
1 teaspoon finely grated lime zest
2 tablespoons fresh lime juice
Chili oil, fresh basil leaves, and sliced scallions (for serving)
Gochugaru can be found in Korean markets.

Steps:

Finely chop onion in a food processor. Heat oil in a large skillet over medium and cook onion, stirring often, until soft and starting to brown, 6–8 minutes.
Meanwhile, finely chop jalapeño and garlic in processor; place in a small bowl. Pulse shrimp in processor until coarsely ground; set aside.
Add jalapeño and garlic to skillet along with curry powder, gochugaru, and ginger; cook, stirring, until fragrant, about 1 minute. Add tomato paste and cook, stirring, until paste is slightly darkened, about 3 minutes. Add reserved shrimp and cook, stirring often, until cooked through, about 5 minutes.
Sprinkle flour over mixture and cook, stirring, until flour is no longer visible. Add broth; bring to a boil. Reduce heat and simmer briskly, stirring occasionally, until reduced by half, 25–30 minutes.
Meanwhile, cook noodles according to package directions; drain. Add to sauce, tossing to coat. Remove from heat; stir in citrus zest and juice. Drizzle with chili oil and top with basil and scallions.

GROUND PORK AND SHRIMP IN COCONUT MILK RECIPE - FOOD.COM

Ground Pork and Shrimp in Coconut Milk Recipe - Food.com image

**Freezer Friendly recipe. Freeze in individual portions in freezer bags. I added fresh cilantro once before serving because I had it on hand. Fabulous. I have a lot to say about this little recipe. First it is ugly, really ugly. A totally white dish. It does taste fabulous. Do not omit the garnish, it adds color and the flavors are important. This recipe was a great solution to a "Costco" dilema I encountered. I buy boneless pork chops in bulk at Costco and needed some easy recipes other than traditional pork chops. I found this recipe in Mark Bittmans "The Best Recipes in the World" and of course adapted it to my needs. It takes about 15 minutes max to make. Love that! What I especially like, is that I learned to grind my own meat in my food processor. You simply cut the pork into chunks (1 - 2 inches) and put them in the processor. Pulse on and off until it's ground. I thought it would be a big gooey mess, but it worked perfectly! The original recipe call for 1/2 pound of uncooked shrimp, peeled and chopped. I just substituted cooked bay shrimp and add them at the end. (You could certainly leave out the shrimp). I also worried about the pork being cooked through, but becuase it was ground it only took a few minutes!! Nam Pla is an Asian fish sauce made from Anchovies. It is like a light soy sauce.

Total Time 15 minutes

Prep Time 15 minutes

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 cups coconut milk (canned or homemade)
4 fresh Thai red chili peppers, stemmed, seeded and minced
2 tablespoons peeled and minced fresh ginger
2 tablespoons minced garlic
1 lb ground pork
1/2 lb cooked bay shrimp
2 tablespoons nam pla (Asian Fish Sauce)
salt
pepper
4 green onions, trimmed and chopped
4 tablespoons fresh cilantro, chopped
4 tablespoons fresh mint leaves, chopped
rice

Steps:

Start Rice cooking, this takes 3 times as long as cooking the sauce.
Put the coconut milk, chiles, ginger, and garlic in a medium saucepan. Bring the mixture to a boil.
Stir in the pork and adjust heat to keep mixture at a light boil. While stirring, cook mixture 4 - 5 minutes.
Take pan off of stove and add shrimp.
Stir in the nam pla fish sauce, then salt and pepper to taste.
Serve over rice; garnish with onions, cilantro and mint.

Nutrition Facts : Calories 903.4, FatContent 49.1, SaturatedFatContent 31.9, CholesterolContent 153.4, SodiumContent 1153.7, CarbohydrateContent 86.8, FiberContent 1.7, SugarContent 79.4, ProteinContent 30.6

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