Salmon and Shrimp Phad Thai – กุ้งและปลาแซลมอนแผ่นไทย

905679_779815561696_389662409841940469_oSalmon and Shrimp Phad Thai

Ingredients
1 dozen Shrimp, peeled, de-veined
1 8oz Salmon filet, skinned, de-boned, cubed
1 Leek, sliced in 1/8″ rounds
1 cup Red Cabbage, sliced
1/2 cup Carrot, diced or julienne
1 quarter’s width worth of Rice Pasta or Linguini
2 cloves Garlic, minced
1 Egg, beaten
2 Tbsp Ginger, minced
2 Tbsp Tamarind Paste
2 Tbsp Fish Sauce
1 Tbsp Hoisin Sauce
1 cup Bok Choy, chopped or Bean Sprouts
1/2 cup Peanuts, crushed
1 tsp Cayenne Pepper
1 tsp Cumin
1 tsp Crushed Red Pepper
Juice of 1 Lime
Salt & Pepper to Taste
Cilantro for Garnish
Lime Wedges for Garnish
1-2 Tbsp Olive Oil

Directions

  • If using Linguini: In a large pot bring water to a boil. Add salt for seasoning. Add the Pasta and cook till al dente, drain. Toss in olive oil and set to the side.
  • If using Rice Noodles, soak in lukewarm water for 45 minutes to an hour.
  • In a wok or wide skillet, heat the Olive Oil and add the Leek, Cabbage, and Carrots. Toss until tender.
  • Stir in the Egg.
  • Add the Garlic, Tamarind Paste, Hoisin Sauce, Fish Sauce, and Lime Juice.
  • Add the Salmon, Shrimp, Cayenne Pepper, Cumin, and Crushed Red Pepper. Toss over heat until cooked.
  • Toss in the Pasta, Peanuts, and Bok Choy/Bean Sprouts until all is well coated.
  • Add salt and Pepper to taste.
  • Plate and garnish with Cilantro and a Lime Wedge.

Makes about 4 servings

NOTES: Pad Thai ผัดไทย is a common Thai dish that means “fried Thai style”. It usually consists of rice noodles, a sweet sauce, scallions, a protein, peanuts, and bean sprouts, but can also have scallions, cabbage, and other ingredients. This version is my variation, with a little heat added in the form of Ginger and Cayenne Pepper. I also varied by using Leeks instead of Scallion and offering Bok Choy and Linguini as substitutes for ingredients.

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Linguine ai Frutti di Mare all’Arrabbiata – Seafood Fra Diavolo

Dedicated to Alex Merati, Epicurean

Ingredients:
6-8 cups Arrabbiata Sauce
1/2 cup White Wine
2 Tbsp Olive Oil
12 Shrimp, peeled, de-veined
6 Sea Scallops, quartered
12 Little Neck Clams, cleaned
12 Mussels, cleaned
1/2 cup Fresh Parsley, chopped
1 lb Linguine
1 tsp Salt
Water for Linguine

Directions:

  • Prepare the Arrabbiata Sauce in a large sauce pan.
  • In a separate pot bring the Water and Salt to boil and cook the Linguine till al dente.
  • Drain the Pasta and set aside.
  • Using the same pot, add the Olive Oil, White Wine, and the Seafood and cook until the Clams and Mussels have begun to open, about 5-7 minutes. Stir so that all sides cook.
  • When the Clams and Mussels have stopped opening, discard the unopened ones.
  • Add the Arrabbiata Sauce to the Seafood and mix well.
  • Remove from heat and plate on the Pasta, using the Parsley as garnish.

Makes about 4 servings.

NOTES: The variation of the amount of Sauce is dependent upon how much you want with your pasta. Americans tend to like more than Europeans, in my experience.

Seafood Fra Diavolo

Pasta al Pesto con Gamberi e Asparagi – Shrimp & Asparagus Pesto Pasta

Shrimp and Asaparagus Pesto Fettuccini
Shrimp & Asparagus Pesto Fettuccine

Ingredients:Shellfish Alergy Warning:
1 lb jumbo Shrimp, shelled, de-veined
1-2 cups Asparagus, cut in 1″ pieces
1/2 cup Olive Oil
3 cloves Garlic, minced
2 cups Pasta (Linguine or Penne are best)
1 cup Pesto
1/2 cup Parmesan, grated
Water for boiling
Salt for Pasta water

Directions:

  • In a large pot, add Water and Salt.
  • When boiling, add Pasta, and cook till it is al dente; strain and set aside.
  • In a large skillet, heat Olive Oil on low heat and add Shrimp, Asparagus, and Garlic.
  • Heat for about 5 minutes, stirring constantly. The Shrimp is done when completely pink, and the Asparagus is a bright green.
  • In a serving bowl, toss the Pasta with the Pesto sauce.
  • Add the Shrimp and Asparagus with oil, continuing to toss.
  • Top with Parmesan cheese.

NOTES: Shrimp and Asparagus are an exceptional paring of flavors, probably one of my favorites. If you do not have Pesto available, use fresh Basil and Parsley.