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Recipe: Light & Easy Seafood Chowder

Goodness sake,  it’s April 19th and it still doesn’t feel like Spring yet!  I’m still in “warm and filling” mode, for my weekly soup creations.

When I was deciding what to make this week, an old favorite came to mind:  this intensely flavorful chowder that gets all steamy and fragrant, but that’s super easy to make. If that’s not enough, it’s a LOT lighter than most chowders — no butter, flour or cream.

Fish Chowder cropped

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Recipe: Cajun Shrimp

I learned most of what I know about Cajun cooking from three great chefs:   Justin Wilson (red suspenders), Paul Prudhomme (white beret), and Emeril Lagasse (“Bam!”).

When it came to creating my own Cajun-style seasoning, though,  I needed a little more personal advice than these television chefs. I was so lucky to have two friends with strong ties to Louisiana — Aurora and Judy. Both of them jumped into action when I told them that I was working on a Cajun blend;  Aurora reached out to generations of family members back home, asking them for guidance, which led to her passing on comments like:

Here in town, it [gumbo]  is typically served with a side of potato salad and maybe some buttered french bread that’s been toasted

and

You can have heat but you got to have those flavors that come together just right“. Read the rest of this entry

Recipe: Thai Shrimp with Coconut Rice

It is likely that the only Thai dish you’ve had is Pad Thai .  While delicious, Thai cuisine is not yet as popular in the US as Italian or Indian, for example.

Shrimp with Thai Treasure

Shrimp with Thai Treasure

So break out of the box and try something new!

Here is an easy recipe for a mild, Thai-inspired dish that will take your mouth to far away places…

Ingredients:

4 cups cooked brown rice, prepared according to package directions
2 T coconut cream *
1 ½ lbs shrimp, deveined, tails on
olive oil or vegetable oil
1 T  Thai Treasure spice blend by Your Spice of Life
sea salt to taste
1 lime, cut into wedges (optional)

Method:

Prepare the brown rice according to the package directions. Once cooked,  stir in the coconut cream, then cover to keep warm.

On medium-high heat, sautee the shrimp in 2 T of oil 4-5 minutes until cooked. **

Turn off the heat. Add the Thai Treasure spice blend and toss well to coat the shrimp.

Taste for seasoning, and add a little sea salt and/or more Thai Treasure to taste.

Mound the rice on a platter, and arrange the shrimp on top of the rice.  Garnish with some lime wedges and serve immediately.

 * Confused about the difference between coconut milk and coconut cream?  Check out this helpful link:  http://www.thekitchn.com/thekitchn/ingredients-pantry/whats-the-difference-coconut-milk-vs-cream-075446

 ** How to tell if the shrimp are cooked? Check out http://www.seapak.com/smarterseafood/cookingtips for a surefire way to tell.    I have also read that when they form a “C”, they are cooked, but when they form an “O”, they are overcooked.

© 2011 Your Spice of Life   ~   an original recipe!

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