Posts Tagged ‘shrimp’

I like to make Italian food especially pastas which is easiest and quickest meal to prepare with flavorful ingredients and rich sauce. This dish with oven-roasted cherry tomatoes along with a healthy portion of shrimp and veggies is perfect for a week night dinner or weekend lunch and warms up nicely for leftovers. The tang of cherry tomatoes really brighten the flavor of the dish. This recipe works well with any shape of pasta.


  • 1 pints cherry or grape tomatoes
  • 1 Tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper


  • Preheat the oven to 325 degrees. Line a rimmed baking sheet with aluminum foil.
  • To roast the cherry tomatoes, wash and slice it in half and place it on a baking dish cut side up. Drizzle with  olive oil and then sprinkle with kosher salt, pepper. Mix the tomatoes around on the tray with your hands so they’re all coated with the oil.
  • Roast the tomatoes in the oven for 2 hour. Let cool on the baking sheet.  You don’t want the tomatoes to be totally dried up, there should still be some moisture left in them.
  • You can store the tomatoes in a jar or container in the refrigerator for a week. Usually I do this step couple of days ago and use it whenever I want. Make sure to collect all the juices released from the tomatoes.


  • 1/2 lb bow tie pasta (farfalle)
  • 2 tsp olive oil
  • 1 small onion, diced
  • 1 green bell pepper, diced in big chunks
  • 1 orange bell pepper, diced in big chunks
  • 2 tablespoon ginger garlic paste
  • 2 clove garlic, minced
  • 1/2 tsp dried oregano
  • 1/2 teaspoon red chilli flakes
  • 1/2 lb shrimp, peeled and devined
  • 2 tbsp chopped fresh coriander leaves
  • salt to taste
  • fresh black pepper to taste
  • Cook the pasta according to package directions.
  • Toss the shrimp with ginger-garlic paste, salt and freshly ground black pepper and keep aside for 4-5 minutes.
  • Warm a tablespoon of oil in a skillet over medium heat. Add the marinated shrimp in the pan and sauté the shrimp, turning over as needed, until just cooked through. Remove from the skillet with a slotted spoon and transfer to a bowl. Cover to keep warm.
  • Using the same skillet (do not clean), warm the remaining oil over medium-high heat. Stir in the onions and garlic. Sauté just until the onions are tender about 2-3 minutes. Season lightly with salt,pepper, oregano and red chilli flakes.
  • Add the peppers to the skillet. Continue to cook just until the peppers is crisp tender about 3-4 minutes.If the pan seems too dry, add 1 or 2 tablespoons of the pasta cooking water and scrape up any browned portions from the pan.
  • Stir in the dried cherry tomatoes, cooked shrimp and stir gently, to bring everything together, and let the mixture cook for 1 minute to bring the liquid in the pan to a boil. Add the cooked pasta, stirring frequently, cook for 1-2 minutes until the pasta is heated through. Taste, and season with black pepper. Add the coriander leaves, and toss to combine.
  • Serve hot.

Shrimp Biryani

Posted: June 10, 2011 by incidentalcooksuman in Indian Food, Rice
Tags: , , , , , , ,

Biryani is a rice based dish made usually with basmati rice, vegetable or meat and aromatic spices.This is again a dish brought in India by Mughal emperors. Over period of time the dish was assimilated into regional cuisines and there are various variants of Biryani such as Hyderabadi Biryani, Kerala Biryani etc. – each one adapted to region and taste.

Making biryani is an elaborate process but the end result is always worth it. Vegetable biryani is common in my mom’s house. So, whenever she plans to make this dish she would have a long list of ingredients to get from market. Since I eat chicken, I have tried Chicken Biryani in the same way mom does for vegetable biryani. So, I was familiar with this two types of biryani.

Recently, I had Shrimp Biryani at friend’s house and it was super-duper delicious. When she started cooking this for sunday lunch the whole house was filled with delicious aroma and I couldn’t wait for her to finish the dish. It was so delicious and aromatic. So, thought of making this dish at home.


For Biryani:

  • 15-16 shrimps, deveined and cleaned, tail on
  • 2 cups basmati rice
  • 2 large onions, thinly sliced and fried

For marinating shrimp:

  • 1 teaspoon turmeric powder
  • 1 inch ginger, grated
  • 2 garlic cloves, crushed
  • 1 teaspoon lemon juice
  • salt to taste

For Shrimp Masala:

  • 1 large onion, chopped(Blend onion, garlic, ginger and poppy seeds to a fine paste)
  • 3 garlic cloves, crushed
  • 1/2 inch ginger, grated
  • 1/2 teaspoon poppy seeds
  • 1/2 cup crushed tomatoes
  • 1/2 cup yogurt
  • 1 cup fresh mint leaves, chopped( Make a paste of mint leaves and green chillies)
  • 4 green chillies
  •  1/4 teaspoon garam masala powder
  • 1 tablespoon Biryani masala powder(I have used sanjeev kapoor’s)
  • 1/2 teaspoon paprika powder
  • 1 teaspoon coriander powder
  • 1 inch cinnamon stick
  • 4 cloves
  • 1 star anise
  • 4 whole pepper corns
  • 2 dried bay leaves
  • 2 black cardamom
  • salt to taste

For Rice:

  • 2 cups basmati rice
  • 2 tablespoon butter
  • 2 whole pepper corns
  • 2 whole cloves
  • 2 bay leaves
  • 1 black cardamom
  • 1 star anise
  • salt to taste
  • 2 tablespoon warm milk
  • 1/2 teaspoon saffron strands


  • Wash the rice in running water until the water turns clear about two to three times. Drain the water and keep it aside.
  • Marinate the shrimp with turmeric powder, lemon juice, ginger-garlic paste and salt for about 30-40 minutes.
  • Meanwhile, fry the sliced onions in 1/2 cup of oil until crispy and golden brown. Once down, keep this aside.
  • Heat oil in a large skillet and fry the shrimps for about 5 minutes on low flame. Once done, keep it aside.
  • In the same pan, add the whole spices and when it changes the color, add onions-ginger -garlic -poppy seeds paste and cook until the onions turns brown.
  • Now add crushed tomatoes, salt to taste, turmeric powder, coriander powder, biryani masala and garam masala and cook for 2-3 more minutes.
  • Once the masala is cooked throughly add yogurt and mint leaves-green chillies paste to the masala and cook for another 2-3 minutes.
  • Add the shrimps and salt to taste. Mix well so that all the shrimps are coated with the cooked masala and cook on a low flame for 4-5 minutes.Remove from heat and keep it aside.
  • In a separate pan heat 2 tablespoons of butter and fry the bay leaves, whole black pepper corns, cloves and add rest of the whole spices.
  • Add the rice and stir fry for about 2-3 minutes. Add 2 cups of water and mix well. Put the lid on the pan and let it cook for 15 minutes or until all the water is absorbed and the rice is almost done on a low flame. Once the rice is done, pour saffron mixture on top and gently fluff the rice with a fork.
  • Add the cooked rice on top of the shrimp masala and mix everything together. Also, add the fried onions to the biryani.
  • Cover the dish and cook for 2-3 more minutes.
  • Once done garnish the biryani with coriander leaves to serve.
  • Serve with cucumber raita and salad.
  • And enjoy!