Tag Archives: lime

Recipe, Seafood/Fish, Soup

Coconut Curry Shrimp & Scallop Soup

1 Comment

Coconut Curry Shrimp & Scallop Soup (with Baby Bok Chop and Butternut Squash). (Recipe modified from Nigella Bites “Pumpkin & Seafood Curry)

Made out of necessity because I had no pumpkin, lime leaves, lemon grass, nor salmon, and while I made my own Curry sauce, I’m simplifying for you, the average home cook.

1 can of coconut milk
2 tbsp mild curry paste (or make your own curry with turmeric, cumin, coriander, and cayenne)
1 medium sized butternut squash, cut into 1.5″ cubes
2 cups chicken stock
3 tbsp fish sauce
1 tbsp lime juice
1 tsp sugar
1 tbsp lemon juice
1 lb of 25-30 shrimp, peeled and deveined
1 lb of bay scallops
2 heads baby bok choy

In a large soup pot, stir together curry paste and coconut milk until combined. Bring to a simmer, add butternut squash, chicken stock, fish sauce, lime juice, sugar and lemon juice. Bring to a boil, reduce to a simmer, and cover. Cook for 5-10 minutes, or until squash is tender, but still has a bite to it. Then, add shrimp and scallops. Stir occasionally for 3-4 minutes until shrimp is pink and cooked through. Cut bok choy into 1″ pieces and then stir in, cooking for 1 more minute until wilted.

Sprinkle with chopped cilantro, and ladle into bowls. Serves 4.

Loading

Breads, Desserts, Recipe

Gingerbread with citrus sauce

Leave a comment

Gingerbread (sauce recipe below)

½ cup butter, softened
½ cup brown sugar (packed)
1 egg
1 cup molasses
2 tsp baking soda
1 cup boiling water
3 cups all purpose flour
1 tbsp ground ginger
½ tsp cinnamon
¼ tsp salt
¼ tsp ground cloves

Cream the butter and sugar together until light and fluffy. Beat in the egg, again, beating until light and fluffy. Stir in the molasses until incorporated.

Dissolve the baking soda in the boiled water. Set aside.

Sift together the flour, cinnamon, ginger, salt and cloves. Add the flour mixture to the butter mixture, alternately w/ the boiling water. Mix only until blended, making sure not to over mix the batter.

Spoon into a greased 9 inch pan and bake at 350 F 45-55 minutes (until cake tester comes out clean).

Cut into squares and serve warm w/ a lemon sauce (below).

Lemon (or lime, or orange) Sauce:

½ cup sugar
2 tbsp Corn Starch
1 cup water
¼ cup butter
1 tsp lemon peel (finely grated or lime or orange depending upon the citrus you are using just substitute it for the lemon)
¼ cup lemon (or lime, or orange) juice

In small pan bring water to a boil over medium heat. Add the sugar and cornstarch, stirring well to avoid lumps. Reduce heat and stir until mixture is thick and translucent (5 mins.).

Remove from heat and stir in the remaining ingredients until well mixed. Cool slightly and serve over the warm Gingerbread.

Loading

Desserts, Recipe

Choco-Kissed Key Lime Bundt Bites

Leave a comment

Choco-Kissed Key Lime Bundt Bites
1 3/4 cup all purpose flour
2 tsp baking powder
1/2 tsp salt
6 tsp softened unsalted butter
1 cup granulated sugar
2 large eggs
1 1/2 tsp grated lime zest
1 tbsp Key Lime juice
2/3 cup buttermilk
4 oz semi-sweet chocolate morsels

Preheat oven to 350. Spray individual bundt pan cups with non-stick cooking spray. Set to the side.

In a small bowl, sift flour, baking powder and salt.

In a mixer fitted with a paddle attachment, cream butter until light and fluffy. Add sugar and beat until well blended. Add eggs, one at a time, until incorporated, then mix in lime zest and juice. With the mixer on low, alternately add the flour and the buttermilk, being sure to begin and end with the dry ingredients.

Spoon mixture into the cups, and bake for 20-25 minutes or until lightly browned. Remove from oven and turn pan upside down on a baking sheet. Rap on the counter to dislodge the mini-bundt bites. Move to a wire rack and allow to cool for 30 minutes.

In a microwave safe bowl, add chocolate morsels and heat, 20 seconds at a time (stirring after each heating cycle) until smooth. (This may also be done over a double boiler) Grasping each bundt bite by the bottom (as much fun to say as to do!) dip them top down into the melted chocolate, and twist as you raise them out. Return to the cooling rack and allow to sit for another 30 minutes. Store in an air tight container. Enjoy!

Serves: 12.

Loading