Pressure Cooker Indian Butter Shrimp

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Pressure Cooker Indian Butter Shrimp

A play on the classic Indian chicken makhani, in this recipe yogurt and lime juice-marinated shrimp are cooked in a buttery, gently spiced tomato mixture. The key here is to cook the sauce under pressure, but to use the sauté function to quickly cook the shrimp so they don’t turn rubbery. Serve this over rice to catch every drop of the fragrant, creamy sauce. If you’re a fan of Indian pickles—lime, lemon, mango, and the like—a spoonful of one or all three on the side would not be out of place.

Ingredients

FOR THE MARINADE
¼ cup plain whole-milk yogurt
2 teaspoons ground cumin
2 teaspoons sweet smoked paprika
2 teaspoons garam masala
2 teaspoons fresh lime juice
1 ½ teaspoons kosher salt
1 teaspoon freshly grated peeled ginger
1 garlic clove, grated on a Microplane or minced
2 pounds large shrimp, peeled and deveined
FOR THE SAUCE
4 tablespoons (1/2 stick) unsalted butter
2 shallots, minced
2 garlic cloves, grated or minced
1 ½ teaspoons grated peeled fresh ginger
¼ to ½ teaspoon crushed red pepper flakes, to taste
¼ teaspoon kosher salt, plus more as needed
1 28-ounce can diced tomatoes and their juices
1 cup heavy cream
½ teaspoon finely grated lime zest
Cooked basmati rice, for serving
Chopped fresh cilantro, for serving

Method
1. In a large bowl, mix together the yogurt, cumin, paprika, garam masala, lime juice, salt, ginger, and garlic. Stir in the shrimp, cover the bowl, and refrigerate until needed, at least 15 minutes and up to 1 hour.
2. Prepare the sauce: Using the sauté function, set on low if available, melt 2 tablespoons of the butter in the pressure cooker. Stir in the shallots and a pinch of salt; cook until golden brown, 4 to 8 minutes. Then stir in the garlic, ginger, red pepper flakes, and the 1/4 teaspoon salt, and cook until golden, another 1 to 2 minutes.
3. Stir in the tomatoes, cream, and a pinch of salt. Raise the sauté heat to high if available, and bring to a boil. Then cover and cook on high pressure for 8 minutes. Release the pressure manually.
4. Remove the lid, and using the sauté function, simmer the sauce, stirring often, until thickened, 3 to 7 minutes.
5. Stir in the shrimp and the liquid in the bowl, remaining 2 tablespoons butter, and lime zest, and simmer until the shrimp are pink and cooked through, 2 to 5 minutes. Serve over basmati rice, sprinkled with fresh cilantro.

Prep
• Marinate: 60 Minutes
• Start to finish: 45 Minutes

Source: New York Times Cooking (4 servings)

Categories: Ethnic, Indian, Instant Pot, New York Times, recipe sites, recipes, seafood, shrimp | Leave a comment

Four more blocks

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The defense requests …

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Hole Foods

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Barn Block #10

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Barn Block #10 – finally caught up!

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Baked Mediterranean Shrimp

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Baked Mediterranean Shrimp
Serves 6 as an appetizer, 4 as a main course

Ingredients

1 lb. medium shrimp, peeled and deveined
1 cup crumbled feta cheese
2 fresh tomatoes, cut into large chunks
½ cup pitted kalamata olives
3 tablespoons extra-virgin olive oil
3 tablespoons finely chopped parsley
2 cloves garlic, chopped
1 teaspoon oregano
Salt and pepper to taste
1 cup crumbled feta cheese
2 fresh tomatoes, cut into large chunks
½ cup pitted kalamata olives
3 tablespoons extra-virgin olive oil
3 tablespoons finely chopped parsley
2 cloves garlic, chopped
1 teaspoon oregano
Salt and pepper to taste

Method

Preheat oven to 350°F.

In a small, greased baking dish, layer shrimp, feta, tomatoes and olives.

Mix together oil, parsley, garlic, oregano and salt and pepper. Pour over shrimp.

Bake uncovered for 30-35 minutes, or until shrimp are cooked through and sauce is bubbly.

Serve with crusty bread or pasta.
Source: Central Market (4 servings)

Categories: Central Market, Cooking, recipes, seafood, shrimp | Leave a comment

Barn Block #9

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Jalapeno Popper “Nachos”

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Jalapeno Popper “Nachos”
Jalapeno Poppers meet Nachos in this fun, low-carb twist on two classic appetizers, perfect for sharing with your friends this SUPERBOWL!

Ingredients

olive oil spray
½ lb. 99% lean ground turkey
1 clove garlic, minced
2 tablespoons chopped onion, minced
1 tablespoon chopped fresh cilantro
½ teaspoon garlic powder
½ teaspoon cumin powder
½ teaspoon kosher salt
½ tablespoon tomato paste
2 tablespoons water
8 jalapeno peppers, halved and seeded and membranes removed (use gloves)
3 ounces 1/3 less fat cream cheese
1 large scallions, green part only, sliced
½ ounce shredded sharp cheddar cheese
Toppings:
½ cup shredded sharp cheddar cheese
chopped scallions and cilantro, for garnish
2 tablespoons sour cream plus 2 teaspoons water, for drizzling
½ cup pico de gallo
2 tablespoons sliced black olives

Method
1. Preheat oven to 400F and line a large baking sheet with nonstick aluminum foil.
2. Heat a medium nonstick skillet over medium heat and spray with oil. Add onion, cilantro and garlic and saute about 2 minutes, until soft. Add ground turkey, salt, garlic powder, cumin and cook meat for 4 to 5 minutes until meat is completely cooked through breaking it up with a spoon. Add the tomato paste and water, mix well and simmer on medium for about 2 to 3 minutes, remove from heat.
3. Meanwhile, combine cream cheese, cheddar and scallions in a medium bowl. Using a small spoon or a spatula, spoon about 1 teaspoon of the cream cheese filling into the peppers.
4. Arrange in a single layer, cut-side up close together. Bake until soft, about 12 to 15 minutes.
5. Top with meat and cheese and bake until melted, about 3 minutes more.
6. Remove from oven and top with pico de gallo, olives and drizzle with sour cream. Garnish with cilantro and scallions and serve immediately.
7. Read more at https://www.skinnytaste.com/jalapeno-popper-nachos/#OM2SVFIG6afbxOlt.99

Notes
Melissa’s note – I didn’t use the nonstick foil, I baked mine on a silpat mat.
Prep
• Prep: 15 Minutes
• Cook: 30 Minutes
• Total Time: 45 Minutes

Source: Skinnytaste (Servings: 8 | Yield: 2 peppers per serving)

Categories: appetizers, ground, recipes, SkinnyTaste, turkey | Leave a comment

Roasted Potato Salad with Fresh Herbs

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Be warned – this recipe contains the language from the Thugs, so if curse words offend it’s best you move on.

Roasted Potato Salad with Fresh Herbs

Level up your next potluck with this spun salad. The fresh herbs will make you forget all about the nasty mayo-covered crap you are used to choking down at picnics.

Ingredients

1 pound small white or yellow potatoes, unpeeled
1 tablespoon olive oil
½ teaspoon smoked paprika (optional)*
¼ teaspoon salt
Fresh Herb Sauce
½ cup diced fresh parsley
½ cup sliced green onion
1 clove garlic, minced
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon water
1 teaspoon lemon juice

Method
1. Crank your oven to 400°F.
2. Slice the potatoes in half lengthwise. If for some reason your little potatoes are not bite-size, then cut those fuckers into quarters instead and throw them into a bowl. Toss the potatoes with the olive oil, paprika, and salt until they all looked covered. Pour them onto a rimmed baking sheet in a single layer and roast the hell outta them for 25 minutes, flipping them halfway through.
3. While the potatoes are roasting, make that herb sauce. You can throw all the ingredients into a food processor and let it rip until everything is minced and mixed together, or you could just mince and mix by hand if you don’t want to create another dirty dish.
4. When the potatoes are tender, let them cool for about 10 minutes. Pour them into a large bowl and cover them with the herb sauce, making sure every spud gets some love. Taste and add some salt and pepper until it’s however the fuck you like it. Stick it in the fridge for at least 1 hour so that the potatoes can absorb all that flavor and the garlic can mellow the fuck out. Serve cold or at room temperature.

Notes
*optional but dope
Source: Thug Kitchen (4 servings)

Categories: potato, recipes, salads | Leave a comment

Cheap Creamy Chicken Curry

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Cheap Creamy Chicken Curry

Ingredients

2 tablespoons Canola or Vegetable Oil
2 Fresh Garlic Cloves, Finely Minced
1 Large Yellow Onion, Finely Chopped
2 ½ teaspoons Curry Powder
2 teaspoons Ground Cumin
¼ teaspoon Crushed Red Pepper Flakes
1 teaspoon Ground Tumeric
1 lb. Boneless Chicken Breasts, Cut into 1″Bite Size Pieces
1 ½ teaspoons Tomato Paste
1 cup Coconut Milk
2 teaspoons Kosher Salt
1 cup Hot Water (optional)

Method
1. In a wok, heat oil over medium-high heat. Add onions, cook for 6-8 minutes or until transparent. Add garlic and cook for 1-2 more minutes.
2. Stir in cumin, tumeric, 1 teaspoon curry powder, red pepper flakes and 1 teaspoon salt- cook for 1 minute. Add tomato paste. Mix to combine.
3. In ziploc bag, toss chicken pieces in remaining curry powder, season with salt and pepper. Add to wok, and cook for about 5-6 minutes until outside is golden brown.
4. Pour coconut milk into the wok-if coconut milk has separated from the fat, pour the liquid in and add a tablespoon or so of fat until you have the creamy consistency that you desire. Simmer, uncovered, stirring occasionally for 7 minutes or until the chicken is cooked through. Add hot water if there is not enough liquid, because it has cooked down.
5. Serve hot with white rice if desired. Sprinkle with cilantro and a squeeze of lime if desired.

Notes
Melissa’s notes – I didn’t use the optional hot water (I had enough liquid). I used light coconut milk. Be sure not to skip lime wedges for serving.

Prep
• Prep: 15 Minutes
• Cook: 25 Minutes

Source: food52.com (3 servings)

Categories: breasts, chicken, Cooking, FOOD52, recipe sites, recipes | Leave a comment