Shrimp Tom Yum in Coconut Water

Print Shrimp Tom Yum in Coconut Water Author: Kristin Recipe type: Soup Cuisine: Thai Prep time:  20 mins Cook time:  10 mins Total time:  30 mins Serves: 4   This delicious soup uses coconut water as a base rather than water or stock, making it extra healthy and flavorful. Ingredients 4 Cups Coconut Water 2 Stalks Fresh Lemongrass 3 Small Slices Fresh Galangal (or ginger) 4 Tablespoons Fish Sauce 4 Tablespoons Lime Juice 3 Fresh Mushrooms 1 Tablespoon Prik Pao 12 Large Shrimp 7 Grape Tomatoes 1 Shallot, Quartered 3 Sliced Leaves Fresh Kaffir Lime Leaves 4 Fresh Thai Chili Peppers Fresh Cilantro for Garnish Instructions Wash the prawns and shell them without removing the tails. In a medium pot heat coconut water add lemongrass, galangal (or ginger), fresh chile, shallot, tomatoes and lime leaves. Bring it to a boil then add mushrooms and shrimps. Wait until its back to a boil then season with fish sauce, prik pao and lime juice. Remove from heat. Serve garnished with cilantro. 3.5.3229...

Cioppino Seafood Stew

This classic San Franciscan fisherman’s stew is great for entertaining since you can make the base a day in advance and you can use whatever seafood you like. Print Cioppino Seafood Stew with Gremolata Toasts Author: Kristin Recipe type: Main Cuisine: Italian Prep time:  1 hour Cook time:  30 mins Total time:  1 hour 30 mins Serves: 6   Ingredients 3 garlic cloves, divided 2 tablespoons extra-virgin olive oil ¾ cup finely chopped onion ½ cup packed sliced fennel ¼ cup finely chopped celery 1 teaspoon kosher salt, divided ½ teaspoon freshly ground black pepper, divided ½ teaspoon red-pepper flakes ½ pound cleaned squid, bodies sliced into ½-inch rings, tentacles halved lengthwise if large ½ tablespoon tomato paste 1 teaspoon dried oregano 1 cup dry white wine 1 15-ounce can crushed tomatoes 2 bay leaves 1 8-ounce bottle clam juice 1½ cups seafood stock or vegetable broth ½ stick (4 tablespoons) unsalted butter, room temperature 3 tablespoons chopped flat-leaf parsley, divided ½ teaspoon lemon zest 1 baguette, sliced and toasted 1 pound littleneck clams, soaked in water for 1 hour ½ pound medium tail-on shrimp, peeled and deveined 1 pound mussels, scrubbed and de-bearded ½ pound skinless flaky white fish such as bass, halibut, hake, or cod, cut into 1-inch pieces Instructions Mince 2 of the garlic cloves. In a large pot over medium heat, heat oil. Add onion, fennel, celery, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until softened, 6 to 8 minutes. Add the minced garlic and red-pepper flakes. Continue to cook, stirring constantly, until garlic is golden and fragrant, 1 to 2 minutes more. Reduce heat...