Recipes 0 comments on The Things You Can Do With Shrimps: 6 Recipes To Shrimp It Up

The Things You Can Do With Shrimps: 6 Recipes To Shrimp It Up

Seafood is my favorite. Apart from chicken wings, fish and shrimps are on the top of my most loved protein list. It’s healthy, it’s good for the waist and it gives you endless recipe possibilities. We’ve been barbecuing loads of shrimps lately but there are other ways you can cook this sea fruit. You can boil them, grill them, bake them, sauté them, stir-fry them, deep fry them, put them in your sandwich or even sometimes have them raw (delicious when they’re really fresh!).

So today, I’ve compiled a list of 6 ways you can cook your shrimps and have a happy meal.

1) Spice it up. This one is solely for crazy spicy food lovers. If you enjoy happy spicy tears and pink eyes after a meal from time to time, check out this delicious spicy shrimp recipe: http://www.breadonbutter.com/spicy-shrimp/

healthy | breadonbutter

2) Use it in your seafood pasta dish. I say use it because, in this recipe, you not only toss the shrimps in, but you also use their heads for the sauce. Click to know more: http://www.breadonbutter.com/the-pasta-series-jeans-fresh-and-exquisite-seafood-spaghetti/

shrimp pasta

3) Shrimp up your vegetable brown rice. For me, there’s nothing better than a good bowl of rice to have a perfect meal. Brown rice is now my thing and I love to shrimp it up from time to time 🙂 Check out this easy recipe I made for Lurpak Cook’s Range: http://www.breadonbutter.com/brown-vegetable-rice-lurpak-cooks-range/

lurpak-brown-rice-Close-No-Product

4) As a side dish in the form of cakes. Choose this recipe for a quick and delicious add-on to your meal. You can make it healthy depending on the oil/butter you choose to cook it in. Link: http://www.breadonbutter.com/shrimp-cakes-for-a-healthy-pleasure/

shrimp cakes | breadonbutter

5) Transform it into comfort food. This shrimp and feta casserole will solve your weekday dinner dilemma in no time. For the recipe, go to this link: http://www.breadonbutter.com/healthy-shrimps-and-feta-casserole/

shrimps casserole | breadonbutter

6) Make it simple and BBQ them in skewers along with your burgers, hot dogs or grilled fish. Make sure you try this dip along with your grilled shrimps, you won’t regret it. Recipe here: http://www.breadonbutter.com/chili-sauce-go-bbq-ed-prawns/

BBQ-ED-prawns-with-lemongrass-and-chili-sauce

There you have it 🙂

 I would love to know about more ways to cook shrimps, so do share your ideas in the comment section! 

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Recipes 1 comment on One Last Stew For Winter: A Simple And Tasty Coq Au Vin

One Last Stew For Winter: A Simple And Tasty Coq Au Vin

In reference to Breadonbutter’s April Bucket list, I cooked one last stew for the season (if it ever stops raining). When I was younger, I used to watch my mom make this delicious dish that quickly became one of my favorites. I’ve always wanted to try it on my own so I decided to make it last Sunday for Easter lunch. The key to a good Coq au Vin is actually in the seasoning. Your choice of herbs is of great importance. As for the wine, the typical Coq au Vin is made with red wine and with a Coq (rooster). But of course, most of the time, people substitute the coq for normal chicken and at home, we cook it with white instead of red wine. Without further ado, here’s the recipe.

Breadonbutter’s Coq Au Vin Stew Recipe

stew | breadonbutter

What you’ll need (for 4 persons):

  • 800 g of chicken (any part of it – we used 12 drumsticks, but you can also use a whole chicken)
  • 4 large carrots, sliced
  • 10 small onions, peeled
  • 2 garlic cloves, chopped
  • 10 fresh mushrooms, sliced
  • 1 big bottle of White wine
  • 8 black pepper grains
  • Salt, to taste
  • 2 bay leaves
  • Dried thyme, to taste
  • Dried rosemary leaves, to taste
  • Herbs de provence, to taste
  • 2 Tbsp vegetable oil
  • 2 tsp corn flour
  • 2 cups of water

How to make it:

  1. In a large pot, heat the vegetable oil and cook the onion and garlic until slightly colored. Remove from pot and set aside
  2. In the same pot, cook the chicken from all sides until slightly golden
  3. Add the cooked onions and garlic, pepper, salt, mushrooms and carrots, then sauté for 1 minute
  4. Add the bay leaves, thyme, rosemary, and herbs de provence. Mix until combined
  5. Add the white wine until the ingredients are barely covered and add the water
  6. Cover the pot and let simmer on very low heat until the chicken is cooked and the carrots are tender
  7. Towards the end of the cooking, remove 2 Tbsp of sauce from the pot and mix it in a small bowl with the corn flour. Add it to the casserole and stir
  8. Cover the pot again and continue simmering until the stew thickens, the chicken is completely cooked and the carrots are tender

TIP: If the chicken and carrots are cooked but the stew has not thickened, uncover the pot and let it bowl on high heat for 5 minutes

You’re ready to serve your Coq au Vin to your guests. You can present the dish with a side of pureed potatoes, your choice of rice or baked potatoes.

stew | breadonbutter stew | breadonbutter

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Breadonbutter Guests, Guest Chefs, Recipes 0 comments on Guest Chef: Khater’s Lemony Chicken

Guest Chef: Khater’s Lemony Chicken

One of the best things in life is a nice and cozy gathering with friends. Great laughs, future plans, and stories are all shared and everyone feels good. Throw in some food of course and everything becomes excellent. What more can you ask for than friends who drink too much, swear too much and have questionable morals?

So two days ago, on one of those fun gatherings, Guest Chef Khater (check out his past fig jam and brie crispy shells) cooked us his latest creation: a lemony spicy chicken on a bed of noodles. It’s easy to make and you get to enjoy a variety of flavors while you dine!

Here’s what you’ll need (for 4 persons):

– 1 kg of chicken breast, sliced

– The zest of 2 lemons

– The juice of the same 2 lemons

– 3 red chili peppers

– 3 green chili peppers

– Fresh Coriander

– Soy Sauce

– Black pepper

– Fresh ginger

– 200 grams of noodles (any kind you prefer)

– A big wok

– Cooking oil

How to make it:

1) Grate the lemons and set the zest aside, then press all of them

lemon-zest-khater's-chicken

khater's-chicken-lemon-zest

2) Dice the red and green chili and slice the ginger

ingredients khater's chicken

 

3) Slice the chicken and season it with black pepper and soy sauce

slicing-the-chicken

seasoned-chicken

 

4) Boil water then cook the noodles in for 4 minutes. Drain and set aside

khater's-chicken-boiling-noodles

 

5) Heat some cooking oil in a wok. Add the chicken and cook for about 7 minutes. Sprinkle with the lemon juice and cook. Add the vegetables, ginger and fresh coriander and stir often until the chicken is cooked and the vegetables are tender. Remove from the wok and set aside in a serving platter.

wok

khater's-chicken-wok-2

khater's-chicken-and-vegetables-wok

6) In the same wok, place the noodles, sprinkle with soy sauce and heat for about 2 minutes, stirring continuously. Set aside in another serving platter. And serve!

khater's-chicken-nooddles-and-soya

There you have it! Easy, delicious and full of different flavors 🙂 Don’t forget to decorate with fresh coriander leaves.

khater's-chicken-plate

 

Recipes 0 comments on Weekday Dinner: The Lebanese Omelette

Weekday Dinner: The Lebanese Omelette

This recipe is for when you get home late after work, you’re tired and just want something healthy and satisfying. It’s a kind of omelette but made the Lebanese way. Normally, we also add crushed zucchini to it (without the skin) but it takes more time and effort.

Here’s what you’ll need (for 1 person):

ejjeh-ingredients

– 2 Eggs

– 1 small Red Onion, diced

– 0.5 tablespoon of Flour

– 1 teaspoon of Baking Powder

– Parsley (as much as you’d like)

– Olive oil

– Salt and Pepper to taste

– Chili powder (optional)

How to make it:

1) In a bowl, whisk the eggs, onion, baking powder, flour and parsley and let it rest in the fridge for an hour

ejjeh-mix

2) Heat 1 tablespoon of olive oil on very low fire in a pan

3) Add the mix to the pan and cook to your liking

Enjoy with a fresh dish of Tabbouleh 🙂

ejjeh

ejjeh-with-tabboulet-3

Breadonbutter Guests, Guest Chefs, Recipes 1 comment on Guest Chef Jean’s Deliciously Cooked White Beans

Guest Chef Jean’s Deliciously Cooked White Beans

The thing I like about Lebanon is that wherever you go to buy food, you get out of the place having learned something valuable to your cooking skills’ evolution. In Mar Mikhael, the street where we live, I sometimes feel like time has stopped. Leaving new constructions and hip bars and restaurants aside, small merchants still exist, people living in the neighborhood for ages still stop by to buy their groceries, everyone knows everyone and life is not so complicated.

So when our guest chef Jean came back last week from the grocer’s with a new kind of bean (white beans to be more exact) AND a new recipe, I was thrilled to try something new. This dish has Armenian origins and can serve as a nice homey meal when you have no idea what to cook.

What you’ll need:

white-beans-ingredients-1

–  2 cups of White Beans

– 1 big White Onion, diced

– 6 cloves of garlic, crushed

–  Fresh coriander leaves
–  The juice of 1 lemon
–  Salt and Pepper to taste
– Olive oil
How to make it:
1) In a casserole, cook the onions in olive oil, then add the beans and stir
2) When the beans are cooked at 90%, add the crushed garlic and coriander leaves and toss until well combined. Season to taste
white-beans-step-1
3) Add the lemon juice on top, toss and leave for a minute then turn off the fire and you’re done!
Serve with fresh onions, slices of lemon, and green chili if you’re a spicy lover 🙂
white-beans
My advice would be to enjoy this dish on a summer day in the mountains, where the weather is fresh and you’re away from city heat!
white-beans-2
Recipes 0 comments on Beef Stew Marinated in Beer

Beef Stew Marinated in Beer

Since we haven’t had a proper winter this year, we jumped at the opportunity of having winter food when the weather recently got weird and rainy. We had a cheese and wine night in with friends, and we also made a stew! One night, we invited my parents over. It was windy and chilly outside, we popped open a bottle of wine, and had a great conversation over Beef Stew marinated in beer.

A trick we learnt is that when you’re making a stew, you’ve got to let the meat simmer in its sauce as long as you can for it to be very tender at the end.

Here’s what you’ll need (for 4 persons):

Beef-Stew-Ingredients

– 800 grams of beef/veal  (make sure you ask your butcher to give you beef/veal back steak – meaning a part underneath its shoulder – it’s tender and not so greasy)

– Olive oil

– 2 red Onions

– 1 tablespoon of Brown Sugar

– 40 cl of brown Beer

– Veal stock (1 cup)

– Baby potatoes (as much as you’d like)

– Salt and Pepper

1) Slice the onions thinly and coarsely dice the beef meat

2) In a pan, cook the beef in olive oil just until they look golden, then take them off the pan and set aside

Braised-Beef

3) In the same pan, add the onions, cook them for a minute then add the brown sugar and let them slightly caramelize over low fire

4) Add the meat to the onions, then the beer and the veal stock. Mix and boil

5) Once it has boiled, pour the whole mix unto an oven dish and cook it in a 180 degrees celsius preheated oven for about an hour and a half. Don’t be fooled by the fact that it looks cooked! A stew must simmer a long time for it to be really yummy and warm

6) Add the potatoes half way

 

Beef-Stew

 

And enjoy!