Hot Shrimp Spinach Salad : Seafood Salad
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There are few salads quite as delicious as a nice hot shrimp spinach salad. Prepare hot shrimp spinach salad with help from the owner of a bed and breakfast in this free video clip.
Expert: Anna Maria de Freitas
Filmmaker: Stefan Scherperel
Series Description: If you're both a seafood lover and a salad lover, you're in luck - there are a few special dishes that you're not going to want to pass up. Make seafood salad at home with help from the owner of a bed and breakfast in this free video series.
7 easy recipes for your next dinner party | Soup, Noodles, Dessert & More!| Marion's Kitchen #AtHome
0:00 Introduction
0:29 10-minute Chinese Hot & Sour Soup
4:20 Super Tender Beef Stir-fry
9:39 Singapore Noodles
17:09 Classic Asian Greens - Thai & Chinese (Thai Stir-fried Morning Glory 'Pak Boong Fai Dang' & Chinese Garlic Broccoli
26:28 Chinese Fried Rice
32:10 Dim Sum Custard Tarts
37:47 Mama Noi taste testing the Dim sum custard tarts????
37:56 End message
Get the written recipes below!
10-minute Chinese Hot & Sour Soup:
Super Tender Beef Stir-fry:
Singapore Noodles:
Chinese Fried Rice:
Thai Stir-fried Morning Glory 'Pak Boong Fai Dang':
Chinese Garlic Broccoli:
Dim Sum Custard Tarts:
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Kevin Curry's Shrimp and Squash Grain Bowl with Avocado Dressing | The Kitchen | Food Network
Everything's better in bowl form! Kevin Curry's Shrimp and Squash Grain Bowl with Avocado Dressing makes for the most-perfect light fall meal!
#TheKitchen, Saturdays at 11a|10c.
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Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
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Tex Mex Shrimp and Squash Grain Bowl with Avocado Dressing
RECIPE COURTESY OF KEVIN CURRY
Level: Easy
Total: 1 hr 25 min
Active: 50 min
Yield: 3 servings
Ingredients
Squash:
1 cup uncooked quinoa
3 cups 2-inch chunks butternut squash
Olive oil cooking spray, for the squash
2 teaspoons ground cumin
Sea salt and freshly ground black pepper
Avocado Dressing:
1/2 small avocado, pitted and peeled
3/4 cup unsweetened almond milk
1/3 cup chopped fresh cilantro
1/2 jalapeno, optional
1 1/2 tablespoons apple cider vinegar, optional
Juice of 1 lime, plus additional if needed
Sea salt and freshly ground black pepper
Grain Bowls:
1 tablespoon olive oil
2 teaspoons minced garlic
1/3 cup chopped red onion
1 pound jumbo shrimp, peeled and deveined
1 teaspoon chili powder
1 teaspoon smoked paprika
3 cups chopped kale leaves
Juice of 1 lime, plus additional for garnish
Garnish: chopped fresh cilantro, sliced green onions
Directions
For the squash: Prepare the quinoa according to the package instructions. Set aside.
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Place the butternut squash on the baking sheet. Spray with the olive oil, then sprinkle with cumin, salt and pepper, and rub the seasonings on the pieces. Roast, turning once to ensure they are not burning, until crisp-tender with brown edges, about 20 minutes.
For the avocado dressing: Blend the avocado, almond milk, cilantro, jalapeno and cider vinegar, if using, lime juice, salt and pepper in a food processor. Add a tablespoon of water or a bit more lime juice to make the sauce thinner, if desired. Set aside in an airtight container.
For the grain bowls: Add the olive oil, garlic and onion to a large nonstick skillet over medium heat and cook, stirring occasionally, until the onion turns brown and translucent, 3 to 4 minutes.
Increase the heat to medium-high, then toss in the shrimp. Add the chili powder and smoked paprika and cook, tossing occasionally, until the shrimp is plump, the outside edges are seared and there are no more visible raw areas, 5 to 7 minutes.
Add the kale to the skillet along with the lime juice. Cook, tossing occasionally, allowing the kale to wilt under the steam of the lime juice until the kale has softened yet is still crisp, 3 to 5 minutes. Remove everything from the heat.
Divide the quinoa, butternut squash and shrimp and kale mix among three bowls. Toss together in the individual bowls. Top with equal amounts of the dressing. Garnish with cilantro, green onions and lime juice.
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Kevin Curry's Shrimp and Squash Grain Bowl with Avocado Dressing | The Kitchen | Food Network
Healthy Kale Salad Recipe
This amazing kale salad is healthy, delicious, and easy to make. If you are looking for a kale salad recipe that everyone will love, this is exactly what you need.
►Full written recipe:
► Equipment I used in this video:
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Ingredients:
For the dressing:
1/4 cup (60ml) Olive oil
2 tablespoons Lemon juice
1 tablespoon White/Red wine vinegar
1/2 teaspoon Dijon mustard
Salt to taste
Pepper to taste
For the salad:
1 batch Kale, stems removed
2 tablespoons Chopped almonds
2 tablespoons Chopped pecans
1/4 cup Cranberries
1 Avocado, cut into cubes
Directions:
1. Make the dressing: in a small bowl whisk olive oil. Vinegar, lemon juice, Dijon mustard, salt and pepper. Whisk until smooth.
2. Remove kale stems, as shown in the video. Then, thinly slice the kale and place in the bowl.
3. Pour half of the dressing to the bowl with the kale leaves. Using your hands, massage the leaves until they become soft and wilted.
4. Add chopped almonds, pecans, cranberries, avocado. Add the rest of the dressing and toss to combine
5. Serve.
How to Make Thai Squid with Shrimp Paste (ปลาหมึกกะปิพริกไทยดำ)
►Read the full recipe here:
Pla meuk pad kapi prik thai dam (วิธีทำ ปลาหมึกผัดกะปิพริกไทยดำ) - or a Thai style of stir fried squid with shrimp paste and black pepper, is a very simple Thai dish, but it’s so delicious as long as you love squid.
Here are the ingredients you'll need:
250 grams squid (ปลาหมึก)
1 head garlic (กระเทียม)
1 tbsp peppercorns (พริกไทยดำ)
¼ tbsp shrimp paste (กะปิ)
3 stalks green onion (ต้นหอม)
1 tbsp oyster sauce (น้ำมันหอย)
3 tbsp oil for stir frying (น้ำมัน)
Once you’ve prepared all your ingredients, it’s time to bring out the wok, turn your heat to hot, add in the oil for frying, and then begin to stir fry. Begin with the garlic and peppercorns, and then continue by adding the shrimp paste and stir fry until fragrant, but make sure you don’t burn it.
Finally, add in the squid, stir fry for just a few minutes until cooked, but don’t overcook it. Then add in the oyster sauce and green onions and turn off the heat.
This simple Thai squid recipe should only take about 15 - 20 minutes from start to finish, so it’s easy to make, and tastes delicious. Just make sure you have fresh squid!
See the full recipe here:
=============================================
This Thai recipe was made by Mark Wiens and Ying Wiens
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Shrimp Tacos with Avocado & Mango Salsa Recipe | BBQGuys
Imagine it with us for a second: “Tony’s Taqueria.” The signature dish? This quick and easy grilled shrimp tacos recipe from the man himself! (On second thought, he’ll probably have words with us for even suggesting he’d re-enter the restaurant business.) Even so, these grilled shrimp tacos will be the talk o’ the town once you break them out at the next BBQ. With some help from the new and stylishly matte black Napoleon Phantom Prestige gas grill — seriously, just take a look at this beauty — Chef Tony whipped up a whole set of shrimp tacos in under an hour! That includes the citrus-based marinade, which adds refreshing brightness thanks to a generous helping of lemon and lime juice. Top it all off with homemade mango-and-avocado salsa, and you’ve got a symphony of flavors that would stop any taco truck right in its tracks. You know, “Tony’s Taco Truck” also has a ring to it...
Since its founding in 1998, BBQGuys® has helped more than 850,000 customers nationwide achieve their outdoor living dreams. The company based in Baton Rouge, Louisiana, offers an industry-leading selection of grills, BBQ smokers, and outdoor living products, along with expert opinions and a free outdoor kitchen design service.
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Chef Tony Matassa grew up in the restaurant business, starting in his family’s New Orleans eatery before running one of his own. No wonder he has such vast knowledge of and passion for food science, which he puts to use every day as our jack-of-all-trades (and master of many). Longtime fans of the channel know Tony has been testing grills for more than 10 years, though we’re partial to his performance in our recent Grillabilities℠ series.
Featuring: Tony Matassa
Filmed/Produced by: Blaine Boudreaux