Disclaimer: This post is sponsored by Gorton’s Seafood. All opinions stated in this post are entirely my own and true to my personal experience while using this product. #GortonsShrimpAppetizers #Ad @gortonsseafood

A party is incomplete without fried food and if you are a seafood lover like me, this recipe is a must try. Yes, we are talking about Crispy Crunchy Shrimp dipped in everyone’s favorite buffalo sauce. An easy peasy recipe with minimum work and a definite crowd pleaser!

I have used Gorton’s Butterfly Shrimp for this recipe which is crispy golden shrimp fried to perfection. I absolutely love using Gorton’s products as they are convenient and tastes just like freshly cooked food. And definitely a great way to add more seafood into your diet. To know more about Gorton food products and their availability in your area, click here.

You can use an oven or air fryer to make this crispy shrimp. Once the shrimp is ready, the next step would be to make the buffalo sauce. Whisk together hot sauce and melted butter, and your sauce is ready. I like to mix hot sauce with butter rather than directly using the hot sauce, as it helps to reduce the overpowering taste and balance the sauce out. Plus, the addition of butter adds a nice flavor too. Dunk your shrimp in the prepared sauce and serve, easy it is!!!

These Buffalo Shrimp work perfectly as a protein in tacos, wraps, sandwiches, or even just served as an appetizer. Either way you can make a quick and delicious meal out of it which kids also enjoy.

Interested in other Gorton’s recipes? Check these out:

1. Crispy Fish Tacos
2. Shrimp Manchurian
3. Crispy Fish Burger

Enjoy, Happy Cooking…!

Follow me on Instagram, try out the recipes and tag #pepperdelightblog to all your pictures of Pepper Delight recipes you prepare. Rate us if you love it!

Print

Buffalo Shrimp

Thanksgiving is right around the corner and how about an easy appetizer for the feast? This Buffalo Shrimp made with Gorton’s Butterfly Shrimp is crunchily delicious and makes a great dish to your party menu, YUM!!!

Course Appetizer

Cuisine American

Keyword appetizer, buffalo shrimp, shrimp

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 3

Author Akhila

Ingredients

• 1 pack of Gorton’s Butterfly Shrimp
• ½ cup hot sauce
• 4 tbsp unsalted butter (melted)
• Ranch sauce (as side)
• Celery sticks (as side, optional)
• Spring Onions (chopped, as garnish)

Instructions

• Cook Gorton’s Butterfly Shrimp according to the package instructions. Keep aside.
• For making the buffalo sauce: In a bowl, whisk together melted butter and hot sauce until it is well combined.
• Dip each butterfly shrimp in the prepared buffalo sauce and arrange on a plate.
• Sprinkle the spring onions on the plate.
• Serve with ranch and celery sticks on side.

The post Buffalo Shrimp appeared first on Pepper Delight.

Disclaimer: This post is sponsored by Gorton’s Seafood. All opinions stated in this post are entirely my own and true to my personal experience while using this product. #GortonsAirFryerRecipes #ad @gortonsseafood

Being an ardent seafood lover and hailing from a costal region, fish and shrimp are an integral part of our diet and our favorite protein sources.  This Prawn / Shrimp Manchurian is a popular Indo-Chinese delicacy all over India. Battered shrimps are fried and then tossed in an aromatic sweet n sour sauce with a slight hint of heat and served along with fried rice or hakka noodles; a wonderful combination which is easy to make and tastes so so delicious!!

The recipe is fairly simple if you use popcorn shrimp, otherwise there is an additional step of frying the battered shrimp. I have air fried the shrimp which took only 6 mins to cook, while I prepared the sauce and other ingredients. Whisk the sauce ingredients together in a bowl, sauté the aromatics till the sauce bubbles up, toss the fried shrimp, and finally garnish with spring onions. You can also add bell peppers as an extra ingredient but is completely optional.

To speed up the cooking and save time, I have used Gorton’s popcorn Shrimp. I have been a long-time fan of Gorton’s products; they are super easy to use and crunchy delicious. To know more about Gorton food products and the availability in your area, click here.

There you go, Shrimp Manchurian … An easy n tasty dinner within 30 mins! Enjoy, Happy Cooking…!

Follow me on Instagram, try out the recipes and tag #pepperdelightblog to all your pictures of Pepper Delight recipes you prepare. Rate us if you love it!

Print

Shrimp Manchurian

Shrimp Manchurian … A Classic Spicy, Sweet n Tangy Indo Chinese dish, best served as an Appetizer or a Side with rice & noodles. An Easy Peasy Dinner in less than 30 minutes …!!

Course Appetizer, Side Dish

Cuisine Indo-Chinese

Keyword air fryer, popcorn shrimp, shrimp manchurian

Prep Time 7 minutes minutes

Cook Time 21 minutes minutes

Total Time 28 minutes minutes

Servings 3

Author Akhila

Ingredients

• Gorton’s Popcorn shrimp (14 oz. pack)
• 3 garlic pods (minced)
• ½ inch ginger (grated)
• ½ of a medium sized onion (cubed)
• 1 tbsp soya sauce
• 1 tsp chili garlic sauce
• 1 tbsp green chili sauce
• 1 tbsp tomato ketchup
• ½ tsp black pepper
• Corn flour slurry: 1 tbsp corn flour + 2 tbsp water (mixed)
• 2 spring onions (chopped)
• Oil (as required)

Instructions

• Air frying the shrimp: Remove popcorn shrimp from the package and arrange in the air fryer basket and cook at 400 degrees for 6 mins, shaking halfway through.
• Preparation of sauce: Prepare the sauce by whisking soya sauce, chili garlic sauce, green chili sauce, tomato ketchup and black pepper in a bowl.
• Heat oil in a pan, sauté ginger and garlic. Add the onions and sauté for 2 mins. Follow by adding the prepared sauce, corn flour slurry, and mix everything together.
• Add the air fried popcorn shrimp, toss everything together to combine. Garnish with spring onions.
• Serve Hot! This dish goes well as a side with fried rice, white rice, or with hakka noodles, or is good as an appetizer on its own.

Notes

This dish tastes the best when served hot and crispy, right from the kitchen. Once cooled or reheated, it loses its crispiness although tastes good.

The post Shrimp Manchurian appeared first on Pepper Delight.

Pasta is one of my go-to comfort meals and is surprisingly easy to prepare. We love cooking pasta at home, most of the time I prepare it without any sauce; just in a simple olive oil and garlic mix, along with some veggies. But sometimes your stomach craves for that hot delicious creamy pasta, especially if it’s a rainy dinner night. And when you’ve got shrimp and Fettucine in your pantry, what more do you need… prepare a creamy Alfredo sauce and there you go, a Shrimp Fettucine Alfredo in no time…!! It is soo good…super rich and creamy, totally takes your dish to the next level.

I decided to make Alfredo sauce as the star of my dish this time. Béchamel sauce is also one of my favorites and you can check out my post (Chicken Pasta with White Sauce)  which is penne pasta in béchamel sauce, one of my early blogging days recipe and in fact the most popular one in my blog! Both the sauces look very similar at a glance, though there are differences. Béchamel sauce is made with flour, butter and milk, whereas Alfredo sauce consists of butter, garlic, cream and cheese, making it even richer.

The history of Alfredo sauce is quite interesting and goes all the way back to the late 19^th century, when Alfredo di Lelio was trying to cook a dish to please his pregnant wife while she was not well. He made the pasta with this sauce and his wife loved it. Later when he opened his restaurant in Rome, he added this dish to the menu and it became a hit. Alfredo opened another restaurant in America a few years later, and the dish became a favorite among the American people too, popularizing it throughout the world. Though down the years the dish has been improvised a lot, the authentic recipe is still intact and well sought after; and of course, has been fondly named after Alfredo di Lelio…!!

So enjoy this delicious Pasta treat, Happy Cooking!!!

Follow me on Instagram, try out the recipes and tag #pepperdelightblog and rate to all your pictures of Pepper Delight recipes you prepare.

Print

Shrimp Fettuccine Alfredo

Creamy Fettuccine Alfredo with Shrimp… A Quick n Delicious Dinner in just 20 minutes…!! 

Course Main Course

Cuisine Italian

Keyword alfredo sauce, fettuccine, shrimp alfredo

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4

Author Akhila

Ingredients

• 8 oz fettuccine pasta
• 1 lb shrimp (peeled and deveined)
• 2 tsp paprika
• Olive oil (as needed)
• Salt and Pepper to taste

Alfredo Sauce

• 2 tbsp unsalted butter
• 1 tbsp flour
• 2 garlic cloves (finely chopped)
• 1 cup milk
• 1 cup heavy cream
• 2 tbsp fresh parsley (chopped)
• 4 tbsp grated parmesan cheese

Instructions

• Bring a pot with water to a boil. Add salt generously. Cook pasta al dente as per its package instructions.
• Drain it and toss in olive oil to prevent the pasta from sticking. Keep aside.
• Mix paprika, salt and pepper, and marinate the shrimp. Heat olive oil in a pan and cook shrimp until pink on both sides (6-7 mins). Remove the shrimp from the pan and keep aside.
• For preparing the Alfredo sauce, in the same pan add butter and heat.
• When the butter melts, add garlic and stir until fragrant.
• Whisk in flour vigorously for a minute on low heat.
• Gradually whisk in milk and cream, stirring constantly for 2 mins.
• Add the grated parmesan cheese, stir until slightly thickened. Add more milk if the sauce turns thick.
• Season with salt and add chopped parsley leaves. Your sauce is ready.
• 10. Now add the cooked fettuccine and shrimp into the pan, toss to combine. Garnish with parsley leaves. Serve hot.

The post Shrimp Fettuccine Alfredo appeared first on Pepper Delight.

The name “Biryani” is said to have been derived from the Persian Language, and History has many great stories to say about its origin. Biriyani is basically a mixed rice dish made of spices, meat n rice, and its different varieties and their roots are spread across the Indian sub-continent. Of the many stories behind it’s entry to India, the one I loved the most was of the Great Shah Jahan’s (who built Taj Mahal) wife Queen Mumtaz Mahal. It is said that when she visited the army camps, seeing the soldiers’ weak and under nourished, she ordered the chef to make a dish with all the goodness combining rice and meat, and feed them; and hence biriyani originated and became popular in India…

There are different varieties of biriyani across the various parts of India; however the Nizam’s variation of Hyderbadi Biriyani is the most popular.

A zillion ingredients go into the making of a biriyani, and when mixed all together and cooked, you create a flavour packed pot which is divine. Traditionally biriyani is prepared as “dum” which means slow cooked in a clay pot with heat from burning charcoal. The mouth of the clay pot is sealed with a dough paste made of flour, and the rice and meat is cooked with aromatic spices and herbs until the meat turns tender making it a royal treat.

Biriyani is prepared using aromatic long grained Basmati Rice to Khaima/Jeerakasala rice, depending upon the region of its preparation in India. Spices, curry powders, fresh herbs like cilantro and mint leaves, are used generously in the preparation. Cashews and sultana raisins sautéed in ghee/clarified butter is added during layering which gives the sweetness and richness to the meal. And topping with saffron makes the dish exquisite.

Usually biriyani is prepared as a one pot meal, but in this recipe I have cooked prawns and rice separately and later layered it in a pot. Though the many ingredients involved might seem overwhelming, mastering the art of cooking biriyani is actually simple and involves a few fine steps including layering the dish properly.

Also, Don’t forget to check out my Lemon Dates Pickle, which is a great side dish with biriyani !!!

Enjoy, Happy Cooking!!!

Follow me on Instagram, try out the recipes and tag #pepperdelightblog to all your pictures of Pepper Delight recipes you prepare. Rate below if you love it…!

Print

Prawn Biriyani

Rice, Prawns & Exotic Spices… layered with Caramelized Onions, Saffron and Fresh Herbs... Mouth Watering and Delicious! An Indian Delicacy - Biriyani…!!!

Course Main Course

Cuisine Indian

Keyword biriyani, indian food, prawn biriyani

Prep Time 45 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 5

Author Akhila

Ingredients

For marinating Prawns

• 2 cups prawns
• 1 tbsp chili powder
• ½ tsp turmeric powder
• 1 tbsp coriander powder
• ½ tsp pepper powder
• 1 tsp garam masala

For preparing Rice

• 2 cups basmati rice
• 3 cups water
• 1 tbsp butter/ghee
• 1 tbsp lemon juice
• 1 bay leaf
• 1 stick of cinnamon
• 2 cardamoms
• 4 pepper corns
• 3 cloves
• 1 star anise
• Salt (as required)

For preparing Prawn Masala

• 2 medium onions (sliced)
• 1 small piece of ginger
• 4 garlic cloves
• 4 green chilies
• 1 tomato (chopped)
• 3 tbsp yogurt
• ¼ tsp pepper powder
• ½ tsp chili powder
• 1 tsp garam masala
• Mint & cilantro leaves (chopped)
• Oil (as required)
• Salt (as required)

For Garnish

• 1 tbsp butter/ghee
• ½ cup cashews and raisins
• 1 medium sized onion (sliced)
• a pinch of Saffron
• 3 tbsp milk
• Mint & cilantro leaves (chopped)

Instructions

For marinating Prawns

• Clean, peel and devein prawns.
• Mix the ingredients of the marinade properly, add salt as needed.
• Marinate the cleaned prawns and keep aside for 30 mins.

For Preparing Rice

• Wash and soak rice for 30 minutes and drain the water completely.
• Heat ghee in a skillet; add cardamoms, cinnamon, clove, star anise, pepper corns, bay leaf, and saute until fragrant.
• Add the drained rice with a little salt and stir continuously for 2 minutes. When the rice starts crackling, pour water, lemon juice and cook till water is completely absorbed. Fluff it up using a fork and keep it aside.

For preparing Prawn Masala

• Heat oil in a pan, shallow fry the marinated prawns on both sides. Remove from the pan and keep aside.
• Into the same pan, add sliced onions, saute until they are translucent.
• In the meantime, grind ginger, garlic and green chilies to a thick paste.
• Add the green paste to the pan and saute for 2 minutes.
• Add chopped tomato and place the lid, cook for 2 minutes until it turns mushy.
• Add pepper powder, chili powder and garam masala, stir well. Followed by adding chopped mint and cilantro leaves.
• Add whisked yogurt, prawns, and mix well with the masala, check for seasonings.
• Prawn masala is ready.

Layering and Garnsih

• Heat ghee/butter in a pan. Fry the sliced onions until they are golden brown. Keep it aside.
• Into the same pan, fry cashews and raisins until they are golden. Keep aside.
• Warm milk in a small bowl and mix the saffron strands, allow it to stand for 2 minutes.
• For layering, into a heavy bottomed pan add a half of all the prepared ingredients as detailed below. The remaining half is to be repeated later as instructed.
• Start with spreading the prepared masala first, evenly covering the bottom of the pan.
• Follow by spreading rice on top of it. Sprinkle cashews, raisins, fried onions, saffron milk, and cilantro mint leaves.
• Repeat the process of steps 5 & 6 with the second half of the ingredients.
• Cover the pan with the lid and cook the biriyani on low flame for 10 minutes.
• Serve warm with pappad, salad and pickles.

Notes

• Coconut oil can be used as a replacement for ghee/butter.
• You can vary the amount of chili and pepper powders to suit your spice level.
• The garam masala I have used in my recipe has been bought from an Indian store (Sakthi garam masala). You can also use a homemade masala which is preferable.

The post Prawn Biriyani appeared first on Pepper Delight.

It’s been a while since I have posted a Prawn recipe, and I humbly dedicate this dish to our stormy weekend. There are a few Prawn recipes from my hometown which I was planning to post but kept on delaying as they were simple and didn’t require a lot of effort. Finally it was during this last weekend that I found a lot of time due to a freezing rain storm, having nothing to do but sit at home. How better an opportunity to clear out a few easy recipes from my cookbook? Also my dear readers stay tuned for a delicious Prawn Biriyani recipe which I’ll be posting next week.

Talking about any Indian recipe, the first thing which comes to your mind is the Masala! We use quite many different varieties of masala in pretty much every dish, and it’s the spices and curry powders which make our life eternal. Though there are a handful popular Indian dishes which have crossed the borders making a mark for themselves globally and even adapted into local variations, still a lot of amazing authentic recipes stay intact within the thatched roofs and the heart of India maintaining their authenticity, flavour and sanctity.

This prawn recipe is quite easy and very popular across India, but the only difference if cooked by a malayalee (native of Kerala) is, the inclusion of coconut. Right from the oil which of course would be coconut oil, we add sliced coconut bites to complement the crunchiness. This dish is spicy, stir fried with onions, ginger, garlic and crunchy coconut bites, and finally topped with some fresh curry leaves. You may skip coconut bites, but I love it..!!!

And did you see that picture below. That’s how to eat like a Malayalee!!! Yes, you eat with your hands, mixing the different curries with rice and at the end you of your meal you lick down your fingers to savor every last bit of the taste. Trust me, that feeling is amazing. (Wohoo, somehow I managed to convince my husband to pose his hands for this click).

Follow me on Instagram, try out the recipes and tag #pepperdelightblog to all your pictures of Pepper Delight recipes you prepare. Rate below if you love it…!

Print

Prawn Roast

Spicy Prawn Roast in an Aromatic Masala with Coconut Bites… Spoiler Alert - it’s Delicious…!!!

Course Side Dish

Cuisine Indian

Keyword kerala prawn roast, prawn roast

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 3

Author Akhila

Ingredients

• 2 cups of prawns (peeled & deveined)
• 2 tsp chili powder
• 1 tsp coriander powder
• 1 tsp black pepper powder
• 1 tsp garam masala
• ¼ tsp turmeric powder
• Fenugreek powder (small pinch)
• Mustard seeds (small pinch)
• 2 sprigs of curry leaves
• ½ cup pearl onion / 1 medium onion (sliced)
• 1 tbsp ginger garlic paste
• 1 green chili (slit)
• 1/3 cup coconut (sliced bits)
• Salt (as required)
• Coconut oil (as required)

Instructions

• Clean the prawns and keep aside. Prepare the marinade by mixing chili powder, coriander powder, black pepper powder, turmeric powder, garam masala and salt. Marinate the prawns and allow it to rest for 15 mins.
• Heat oil in a pan on a medium flame, fry the sliced coconut pieces until it starts turning brown. Remove from the pan and set aside.
• In the same pan, add the marinated prawns, cook by pan roasting on both sides. Remove from the pan and set aside.
• Into the same pan, add some mustard seeds to splutter (add oil if necessary). Add curry leaves, green chilies, salt and onions. Saute on a medium flame until they are translucent.
• Add ginger garlic paste, saute for one minute.
• Add the roasted prawns into the pan, mix well, and close the lid to cook for 2 minutes on a low flame.
• Open the lid and stir properly, check the salt, and add more curry leaves. Switch off the flame, close the lid and let it rest for 5 minutes before serving.
• Serve warm with Naan, Bread, Chapatti or Rice.

Notes

Coconut oil goes well with this recipe, it's an authentic Kerala style.

The post Prawn Roast appeared first on Pepper Delight.

The word pad means “stir fried” and it is the common meal you can find on the streets of Thailand. How would I know? Well actually that’s where we toured for our honeymoon!! Awwww, it was one of the most memorable trips… sightseeing, adventure tours, walking around the street shops, trying food at different roadside eateries, shopping… we had so much to do and it was super fun..!!!!

The yummiest Pad Thai I have ever tasted was at my first time, at an upscale restaurant in Pattaya, Thailand. The balance of the sauces, perfectly cooked rice stick noodles, fresh shrimp, the plating, altogether it made me a huge fan of this dish. After moving to the US I have had no dearth for Thai food, and I just love their various dishes like the spicy basil fried rice, and Panang curry.

Pad Thai flavours are a combination of the rice noodles, veggies, protein, peanuts and the main hero, it’s Pad Thai Sauce. The sauce is a complex blend of hot, sour, sweet and salt; the right balance of the sweetness from sugar/brown sugar, sourness from tamarind puree, acidity of the lime juice, spiciness from the paprika and the salty fish sauce and oyster sauce. Another thing I like about Thai food is how easily you can use any protein – chicken, shrimp or tofu for the veggies.

Do try this recipe and let me know how it tasted… Enjoy..!!

Follow me on Instagram, try out the recipes and tag #pepperdelightblog to all your pictures of Pepper Delight dishes you prepare.

Prep time: 30 minutes
Serves: 2 servings

INGREDIENTS

• 7 oz dried rice noodles
• 2 tbsp tamarind puree
• 2 tbsp oyster sauce
• 3 tbsp fish sauce
• ¼ tsp paprika/chili powder
• 2 tbsp brown sugar
• 2 garlic cloves (chopped)
• 1 tbsp shallots (minced)
• 5-8 shrimps (deveined)
• 2 eggs
• 1 cup carrots (sliced thinly)
• Crushed peanuts
• Oil (as required)
• Green onions (chopped)
• Lime wedges (to garnish)

INSTRUCTIONS

1. To prepare the pad thai sauce, in a small bowl mix tamarind puree, fish sauce, oyster sauce, brown sugar, and paprika powder, stir well and keep aside.
2. Meanwhile cook the noodles according to its package instructions OR soak rice noodles in lukewarm water for 1 hour. Drain, and add to pan as required in the instructions below.
3. Heat a pan/wok with some oil. Add chopped garlic and shallots, saute until they are fragrant. Add shrimp and cook till its color changes.
4. Make a pit in the center of the wok by moving the cooked shrimp mix to the sides and pour the eggs. Beat the eggs lightly so that the yolks break and as it starts to coagulate fold in the cooked shrimp mix. Add carrots.
5. Add the drained rice noodles to the pan and toss well.
6. Once the noodles and the shrimp are almost cooked, add the pad thai sauce to the pan and mix.
7. As the sauce starts to boil, add the peanuts and keep folding in the noodles with the sauce till it thickens (2 mins).
8. Remove from the heat, garnish with green onions, peanuts and lime wedge.
9. Serve immediately.

Note:

1. For vegetarians, the shrimp/protein can be substituted with tofu, and fish/oyster sauce with soya sauce.
2. A wok suits the best to cook pad thai, but if you don’t have one you can use any centered heavy bottomed pan or even a cast iron skillet works.
3. Use rice stick noodles, the extra wide ones can be bought from Asian stores.
4. Do not overcook rice noodles as it can turn sticky.
5. Vary the spiciness according to your preference by adjusting the amount of paprika powder.

The post Pad Thai with Shrimp appeared first on Pepper Delight.

I never realized that I had something missing from my collection of appetizer recipes, until I began party planning for my friends. And that’s how I started exploring my palate with my favorite sauces, searching for a treat which suits both adults and kids equally, and something which they would really love.

I have tried many wraps with a honey mustard glaze from various eateries, and that inspired me to try this easy and quick recipe with shrimp.

Crunchy…… Savoury…… Sweet………

Prep time : 30 mins
Serves       : 6 servings

Shrimp preparation :

 INGREDIENTS

Shrimp       : 10 – 12 (peeled & deveined, tail-on)
Corn flour  : 3 tbsp
Pepper        : 2 tbsp
Soya sauce : 1 tbsp
Salt               : as required
Oil                : as required
Cilantro      : to garnish

INSTRUCTIONS

1. Clean, peel and devein shrimp with tails on.
2. Marinate shrimp in a bowl of soya sauce, corn flour, pepper, salt and for 15 mins.
3. Heat some oil in a pan, cook shrimp for 3-4 minutes by flipping on both sides to cook until both sides opaque.
4. Transfer it to a plate with paper towel to remove extra oil from shrimp.

Honey Mustard Sauce :

INGREDIENTS

Dijon mustard : 4 tbsp
Honey                : 4 tbsp
Pepper               : 2 tbsp
Salt                      : as required

• In a small bowl, whisk all ingredients till smooth.

Serve shrimp with Honey mustard sauce. Garnish with fresh Cilantro.
Note: This is a non-creamy sauce.

The post Honey Mustard Glazed Shrimp appeared first on Pepper Delight.