Tag-Archive for » prawns «
I tagged this as part of 2 recipes by the same chef for a game I play on Zaar. It was absolutely delicious for such a minimal effort meal. I have 2 in my family that are not big fish lovers they will eat it but it would not be their first choice for dinner and both raved about just how good this was. I am making her second recipe today and if last night was anything to go by I an in for another treat today. This dish is really such a great combination of ingredients and you end up with a restaurant quality meal which is really easy to prepare. To read more reviews on this recipe or to view more photos please click here.
Ingredients
1 1/2lbs Catfish fillets, cut into strips
2 Teaspoons cajun blackening seasoning
4 Tablespoons mayonnaise
1 Cup sliced fresh mushrooms (can substitute canned, drained)
8 Tablespoons butter, divided
1/2 Cup chopped fresh parsley
1 Cup sliced green onion
1lb Peeled shrimp
2 (10 3/4 ounce) Cans condensed cream of shrimp soup
Method
1. Sprinkle catfish with blackened seasoning.
2. Spread catfish with mayonnaise.
3. Place in shallow dish; cover and refrigerate for 1 hour.
4. In a large skillet, heat 4 tablespoons butter until begins to sizzle.
5. Sear fish until golden, turning once.
6. Transfer to 9×13 baking pan in a single layer.
7. In a different skillet, heat 4 tablespoons butter, cook and stir mushrooms until golden.
8. Stir in parsley, green onions and shrimp.
9. Reduce heat to low and cook until shrimp are just pink through and through.
10. Stir in soup and blend well; turn off heat.
11. Ladle over fish (or chicken) in baking dish.
12. Preheat oven to 375 degrees and bake 30 minutes. (Reminder if fillets are thin, reduce cooking time).
I cooked mine all on the stove top and just topped the fish with sauce, it would probably be better to do chicken in the oven to be sure that it is cooked all the way through.
I served ours over wild rice with chopped red pepper and snow peas.
All photos taken by me unless otherwise stated.
This is the other recipe I tagged for the game that I play on zaar. We had this as a starter before the the Thai green fish curry. It made for a fabulous meal and one that I have saved into my favourites to be enjoyed again and again. I use slightly more curry paste than listed but I had more crab meat and prawns than listed, I also used large green prawns chopped very small as this is what I had on hand. As well as adding the breadcrumbs to the mix I also patted some panko flakes onto the outside of the cakes to give them a nice crispy coating on the outside. To view more photos of this recipe or to read more reviews please click here. As stated in my last post please be sure to check out more of this chef’s recipes whilst you are there as she really does have some great ones.
Ingredients
250g Crabmeat
250g Small peeled cooked prawns, roughly chopped (shrimp)
3 Green onions, finely sliced
1/2 Cup breadcrumbs
2 Eggs
2 Teaspoons green curry paste
2 Teaspoons fish sauce
4 Teaspoons lime juice
2 Tablespoons chopped fresh coriander
Fresh ground black pepper
2 Tablespoons oil (or maybe a little more)
Method
1. Mix all ingredients together well.
2. Shape into 8 cakes.
3. Heat the oil over medium heat and fry the cakes until cooked and golden on one side (about 5 minutes).
4. Turn over and cook for another couple of minutes or until cooked right through.
Serve at once with a wedge of lime on the side.
All photos taken by me unless otherwise stated.
