Clarified butter

Curried Shrimp With Potatoes & Garbanzos

 

Curried Shrimp With Potatoes & Garbanzos

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Today, I like to share a dish with you that I have prepared in its basic version hundreds of times over the years. It is a “a la minute” dish, so it requires no prolonged cooking and can be prepared on short notice (a la minute) and in just a few minutes of prepping and cooking.
The ingredients for the sauce are always the same – clarified butter, curry powder, turmeric powder, cumin, garlic paste, grated ginger, kosher salt, chicken, beef or vegetable stock, and heavy cream.
On the other hand, besides the sauce, anything goes. You can replace the potatoes, chick peas and shrimp with anything your heart desires and your belly craves – any poultry, any seafood, beef, veggies-only to make the dish vegetarian, even potatoes and tomatoes only (one of my favorites), and so forth…..
The sauce is what makes this dish so delicious and unique and I usually make more than the dish actually needs, so I can use the leftover sauce to flavor some rice or pasta, usually for a simple breakfast or a tasty midnight snack 🙂
The ratio of the ingredients for the sauce is also flexible and depends on the main ingredient you use.
While the basic sauce for two portions requires 1/2 cup stock, 1/2 cup heavy cream, 1 pinch of cumin, 1 tblsp curry powder, 1/4 tsp garlic paste, 1/4 tsp grated ginger and kosher salt to taste, I like to use more curry powder for beef and chicken dishes, more  cumin for lamb, more liquid for starchy dishes, less liquid for vegetable variations, etc.
As usual, please let the recipe I give you here serve as a guideline, which you can/should adjust according to your own preferences 🙂
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Bon Appétit !   Life is Good !
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Click here for my opinion on “Authentic Recipes”  on  ChefsOpinion
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Click here for  “Easy Does It Curry Sauce ” on  ChefsOpinion
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Curried Shrimp With Potatoes & Garbanzos

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Curried Shrimp With Potatoes & Garbanzos

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Curried Shrimp With Potatoes & Garbanzos

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Buttermilk Pancakes With Caramelized Black Plums

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I am  supposed to eat as much fresh fruit as possible, so here we go with a wonderful way of preparing fresh plums.
The pancakes? Not using refined sugar in the batter helps me feel less guilty than otherwise…….. 🙂
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Bon Appetit !   Life is Good !
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P.S.
Usually I use whipped egg white and a/p flour for my pancakes, but because I had some self rising flour in the cup board, I skipped the extra step of whisking the egg whites separately and used whole eggs. Almost same results 🙂
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Buttermilk Pancakes With Caramelized Black Plums

Buttermilk Pancakes With Caramelized Black Plums

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Dutch Pancakes With Caramelized Black Plums

Buttermilk Pancakes With Caramelized Black Plums

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Dutch Pancakes With Caramelized Black Plums

Buttermilk Pancakes With Caramelized Black Plums

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Sauted Scallops & Shrimp In Whole Grain Mustard Cream

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Tonight  I wanted to have something comfortable, belly warming, traditional, for dinner.  I realize that seafood in mustard sauce might not sound traditional to some younger folks out there, but when I was a youngster, fish and other seafood in various types of mustard sauce was a commonly found item on many restaurants friday menu. Even at home, “Fish mit Senfsauce” was a typical friday dinner item, usually served with “Salzkartoffeln” (boiled potatoes).

” Jacobsmuscheln und garnelen in senfsauce mit basmati reis ”
( Scallops and shrimp in mustard sauce with basmati rice )
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Persian Rice (Polo) Recipe Here
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Sauted Scallops & Shrimp In Whole Grain Mustard Cream

Sauted Scallops & Shrimp In Whole Grain Mustard Cream

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Ingredients :

Scallops,
Shrimp,   shelled & deveined, tail on
White wine,
Heavy cream,
Whole grain mustard,   (I prefer Maille)
Butter,   clarified
Butter,   whole
Sriracha ,
Sea salt,
Lemon juice,

Method :

Season scallops with sea salt and saute in clarified butter until halfway cooked. remove from pan, set aside. Season shrimp with sea salt and sriracha sauce and saute in whole butter until halfway cooked, remove from pan, set aside. deglaze pan with white wine, add heavy cream and juices from the cooked shrimp and scallops and reduce until a light sauce has formed. Remove from heat, add mustard and lemon juice, check seasoning. Adjust seasoning if necessary. Return seafood to the pan, return to heat until heated through. Make sure you don’t let the sauce simmer anymore or your seafood will get tough and dry. Serve with basmati rice.

Bon Appetit !   Life is Good !

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