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.
Chef Ruby's prawn salad with Thai chilli and groundnut dressing | Breakfast Daily
Chef Ruby joins Dziffa to teach us how to prepare prawn salad with Thai chilli and groundnut dressing.
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Gordon Ramsay Makes Seared Scallops | Cooking With Gordon | HexClad
Gordon Ramsay steps into the HexClad kitchen to show you how to make perfect seared scallops.
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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!
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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.
ചെമ്മീൻ പച്ച മാങ്ങാ കറി | prawns raw mango curry | chemmeen pacha manga curry@CookwithNeethuz
Subscribe to my channel and press the bell button to get notifications every time I post a new recipe....
Cook with Neethuz...
Channel link ????????
Ingredients ????????
Crushed shallots: 3
Crushed ginger : a small
Turmeric powder: 1/2 tsp
Chilli powder: 1 1/2 tbsp
Salt : 3/4 tsp(adjust accordingly)
Curry leaves : 1 spring
Thin coconut milk : 1 cup + extra hot water 1/2 cup added later
Oil : 1 tsp
Cleaned prawns : 250 to 300 gram
Slitted green chillies : 2
Raw mango : 1 (adjust according to your sourness)
Oil : 1 tbsp
Sliced shallots : 4
Curry leaves: 1 spring
Preparation method ????????
First into a sauce pan/pot add 3 shallots and a small piece of ginger and crushed well. Then add 1/2 tsp turmeric powder, 1 1/2 tbsp chilli powder, 1 tbsp kashmiri chilli powder, 3/4 tsp salt, 1 coconuts milk extracted using 1 cup of water...
We can add extra 1/2 hot water later if needed. When it thickens the water will reduce well...
Next add our cleaned prawns. I have taken 250 gram cleaned prawns. Clean, wash and remove the veins and add it to the pot...
Along with this add 1 tsp of oil and some curry leaves and mix well and set flame to medium and boil well...
After some time our curry has begun to boil well. It has thickened almost 25%. Now we can add our raw mangoes and green chillies...
If we add it in the beginning itself it will melt away. So add at this time...
This mango is not so sour, it's medium sour.. So I am adding 1 small mango. If yours is very less or more sour, you can adjust the number accordingly...
Along with raw mangoes I have added 2 slitted green chillies and now rotate the pan slightly...
Small prawns are the best in taste. I don't get them here. That's why I used the big ones. The flavour lie in the small ones. Big prawns are towards the sweeter side...
Now our curry has been boiled well in medium flame and oil can be seen in top...
So let's off this and we shall garnish it with some shallots...
Switch off the stove only after the oil has rised up. It will thickens more as it cools...
Now heat a small pan and add 1 tbsp coconut oil and once the oil is hot, add 4 sliced shallots and roast it till it becomes slightly wilted and then add 1 spring of curry leaves and add it to our curry and close with a lid, don't mix now...
After some time you can mix all and serve to a bowl...
So our prawns raw mango curry was ready here...
Enjoy...
Hope everyone like this recipe...
Then give it a try and leave your valuable comments in the comment box as feedback and if you like this video, please share and subscribe ????????
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