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1 teaspoon paprika

1/2 teaspoon salt

1 cup breadcrumbs (finely ground)

Sunflower oil for frying

1. In a food processor add shrimp, garlic and onion, pulse until everything is ground. Pour into a large bowl then add flour, paprika and salt. Mix well.

2. In a sauté pan on medium heat add enough oil for lightly frying cakes. Add breadcrumbs into a medium sized bowl. Make medium sized patties with hand and lightly coat each side in the breadcrumbs. Place in the shallow oil for frying. Allow each side to lightly brown about 1 minute on each side. Drain on paper towel and serve.

Yields: 8 servings

Shrimp Biryani

One of my blog readers wrote in and
requested shrimp biryani and ironically I already had shrimp laid out to cook.
It’s been awhile since I have made Indian food so it actually sounded really
good. When cooking shrimp you have to be really careful not to overcook or else
you get a tough plastic like texture. As soon as the shrimp turns pink it
should be removed from the stove. In the oven the shrimp will be layered with
rice and covered with foil for protection. This is actually a really easy meal
and it will be even easier if you have leftover rice to use. Living in Riyadh
you always seem to have bags of rice in the fridge since every restaurant you
ever go to gives you large bags for takeout. A perfect companion for this dish
is a tomato and onion chutney or my personal favorite plain yogurt.

1-1/2 cups basmati rice, cleaned
2 tablespoons olive oil
1 onion
2 garlic cloves
1 green chili
1 (1inch) piece ginger
600 grams shrimp, cleaned and deveined
3 tablespoons red curry paste
1/4 teaspoon salt
1/4 teaspoon garam masala
3 tomatoes cut into thin wedges
1/4 teaspoon ground turmeric
2 bay leaves
4 green cardamom pods, bruised
1/4 teaspoon saffron threads
1. In a small food processor add onion,
garlic, chili and ginger. Pulse until chopped. Meanwhile, in a large sauté pan
on medium heat add oil. Add onion mixture and cook until tender, about 5
minutes.
2. Add the shrimp
and fry for about 3 minutes, until no longer pink. Add the curry paste, salt
and garam masala to the shrimp mixture. Carefully add tomato wedges and
continue cooking for another few minutes, then remove from heat and set aside.
3. Pre-heat the oven
to 375F. Bring a large saucepan of water to boil. Add the rice and turmeric.
Cook for 10 minutes, or until the rice is almost tender. Drain the rice and toss
together with the bay leaves, cardamom, cloves and saffron.
4. Layer the rice
and shrimp in a shallow, ovenproof dish until all the mixture has been used,
finishing off with a layer of rice. Cover and bake in the oven for 15 minutes.
Yields: 4
servings
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Parmesan Crusted Sole

I have never cooked sole fish before and I am not entirely certain if I have even ever had it. The fish monger suggested it to my husband so he bought some. The fish fillet was huge so I cut it up into 4 serving sizes. I love a white sauce with a lemon taste over my fish so I made a creamy sauce to pour on top of the golden sautéed fillets. The outcome a beautiful entrée fit for a restaurant. The fish was surprisingly one of the best types that we have tried. The sole fish is pure white meat with the perfect light taste. This is a fish that I will be buying plenty more of to try out even more recipes on.

4 (5 ounce) sole fillets
1 cup panko bread crumbs
1/2 cup Parmesan cheese
2 eggs, beaten
1/2 cup heavy cream
2 tablespoons lemon juice
5 tablespoons butter
1 garlic clove, smashed
1 teaspoon dried thyme
1/4 cup chopped cilantro
Salt and pepper to taste
1.In a bowl add eggs and in another add breadcrumbs, Parmesan, salt and pepper. Dip fish into eggs, and then roll into breadcrumb mixture. Lay aside for 10 minutes.
2. In a sauté pan on medium heat add oil. When oil is hot carefully lay fillets into oil. Cook until golden about 5 minutes on each side. Place on a paper towel to drain.
3. Meanwhile, in a small sauté pan on medium heat add cream. When thoroughly warm add butter, lemon juice, garlic and thyme. Add salt and pepper to taste. Whisk well until thickened. Remove from heat.
4. Place one fillet into each plate and add a spoonful of sauce on top. Sprinkle cilantro on top.
Yields: 4 servings

Shrimp and Basil Pasta

I love pasta especially delicate ones like this that are fresh and healthy without all the extra sauces. Extra virgin olive oil mixed with lemon juice and fresh garlic makes a beautiful sauce for pasta as well as salads. Throw in some fresh herbs like basil and cilantro and wow what a flavor for your palate. Please remember that shrimp take only a minute or two to cook anything left in the pan longer than that just taste tough and rubbery everything a shrimp should not be.

1/4 cup olive oil, divided
1 (8 ounce) package angel hair or spaghetti pasta
1 teaspoon chopped garlic
1 pound large shrimp – peeled and deveined
2 large tomatoes, diced
1/4 cup chopped cilantro
3 tablespoons chopped fresh basil
juice of 1 lemon
1 teaspoon paprika
3 cloves garlic, smashed
1 scallion, sliced
1/2 teaspoon salt

1. Cook paste per package directions. In a large bowl add shrimp, garlic, half of olive oil, cilantro, basil, salt, paprika and lemon juice. Mix well and allow to marinate at least 15 minutes.

2. In a large saucepan on medium heat add 1 ladle of pasta water. Add remaining olive oil, scallions and tomatoes. Cook until tender about 5 minutes. Add shrimp allowing to cook until pink.

3. Add pasta into pan and combine, serve.

Yields: 4 servings

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