Heather's Fish Taco's

Thai Shrimp Curry

THAI SHRIMP CURRY

1 can coconut milk (unsweetened)
2 shallots
2 tsp green curry paste
1 red bell pepper (chopped)
2 Tbsp. fish oil
2 Tbsp. lime juice
20 med shrimp (raw)
fresh basil

Saute shallots in wok until translusent. Add red bell pepper, green curry paste, coconut milk, fish oil, lime juice. (Let come to a simmer. Add cornstarch and cold water to thicken if needed). Add shrimp and basil, and cook until shrimp is cooked. Serve immediately over rice with fresh basil on top.


Haylee’s note:
My dad made this for me this weekend and it was AMAZING!!! Best curry I’ve ever had!! I was amazed at how quickly it all came together! Yum!! I could eat this every day for the rest of my life!! Mmmmm…thanks so much dad!!

Fish ‘n’ Chips

FISH ‘N’ CHIPS

1 pound fresh or frozen skinless fish fillets, about 1/2 inch thick
1-1/4 pounds medium potatoes (about 4)
Shortening or cooking oil for deep-fat frying
1 cup all-purpose flour
1 cup beer (or sprite)
2 eggs
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon black pepper
Coarse salt (optional)
Tartar Sauce(optional)
Malt vinegar or cider vinegar (optional)

Thaw fish, if frozen; cut into 3x2-inch pieces. Rinse fish; pat dry with paper towels. Cover and refrigerate until needed. For chips, cut the potatoes lengthwise into about 3/8-inch-wide wedges. Pat dry with paper towels. In a 3-quart saucepan or deep-fat fryer heat 2 inches of shortening or cooking oil to 375 degrees F. Fry potatoes, one-fourth at a time, for 4 to 6 minutes or until light brown. Remove potatoes and drain on paper towels. Sprinkle lightly with salt. Transfer potatoes to a wire rack on a baking sheet, arranging them in a single layer. Keep warm in a 300 degree F oven.

Meanwhile, for batter, in a medium mixing bowl combine flour, beer, eggs, baking powder, 1/2 teaspoon salt, and the pepper. Beat with a rotary beater or wire whisk until smooth. Dip fish into batter. Fry fish in the hot (375 degrees F) fat, one or two pieces at a time, until coating is golden brown and fish begins to flake when tested with a fork, turning once (about 3 to 4 minutes). Remove fish and drain on paper towels. Transfer fish to another baking sheet; keep warm in the 300 degree F oven while frying remaining fish. To serve, if desired, sprinkle coarse salt over fish and chips and serve with Tartar Sauce or vinegar.

Haylee’s Note:
I got this recipe from Better Home’s and Garden’s Cook Book, but I replaced the beer with sprite. We LOVED this meal!! It reminded us of our Honeymoon!! (We ate fresh fish and chips in the bay of San Diego)—soooo yummy!!

Paula Dean’s Gumbo

PAULA DEAN’S GUMBO

3 large boneless skinless chicken breast halves
Salt and pepper
1/4 cup vegetable oil
1 pound smoked sausage, cut into 1/4-inch slices
1/2 cup all-purpose flour
5 tablespoons margarine
1 large onion, chopped
8 cloves garlic minced
1 green bell pepper, seeded and chopped
3 stalks celery chopped
1/4 cup Worcestershire sauce
1/4 bunch flat leaf parsley, stems and leaves, coarsely chopped, plus chopped leaves for garnish
4 cups hot water
5 beef bouillon cubes
1 (14-ounce can) stewed tomatoes with juice
2 cups frozen sliced okra
4 green onions, sliced, white and green parts
1/2 pound small shrimp, peeled, deveined and cooked

Season the chicken with salt and pepper. Heat the oil in a heavy bottomed Dutch oven over medium-high heat. Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, then remove. Sprinkle the flour over the oil, add 2 tablespoons of margarine and cook over medium heat, stirring constantly, until brown, about 10 minutes. Let the roux cool.

Return the Dutch oven to low heat and melt the remaining 3 tablespoons margarine. Add the onion, garlic, green pepper and celery and cook for 10 minutes. Add Worcestershire sauce, salt and pepper, to taste and the 1/4 bunch parsley. Cook, while stirring frequently, for 10 minutes. Add 4 cups hot water and bouillon cubes, whisking constantly. Add the chicken and sausage. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes. Add tomatoes and okra. Cover and simmer for 1hour. Just before serving add the green onions, shrimp and chopped parsley.


Haylee’s Note:
This is definitely a “man’s meal.” I often do meatless dishes when I am cooking, and I can honestly say this is the first, and probably last meal I will cook with three kinds of meat. I thought it was really good, but it was a little time consuming and had a lot of ingredients that I don’t usually have on hand.