Tom Yum Goong (Red version)

Ingredients

350g medium sized shrimp, shell-on, head-on if possible
4 cups water (or use 3 1/2 cups unsalted chicken stock if not using shell on shrimp)
2 stalks lemongrass, bottom half only (see note)
10 pc galangal, cut into thin rounds
6 kaffir lime leaves
Thai chilies, to taste
½ cup evaporated milk
3-4 cups oyster mushrooms, straw mushrooms, or another Asian mushroom
¼ cup Thai chili paste (nam prik pao)
3 Tbsp fish sauce
¼ cup lime juice
A big handful of chopped sawtooth coriander (culantro) or cilantro

Instructions

1. Rinse shrimp well, then peel and devein them (see video for a cool deveining trick!) and place all heads and shells into a stock pot. Put the pot over medium high heat and saute the shrimp shells until stuff that sticks to the pot starts to brown slightly. It should smell like shrimp on the grill! 
2. Add water, scrape off the browned bits that are stuck to the pot, and simmer for 15-20 minutes. Then, use a slotted skimmer to remove the shells, making sure to drain off as much of the liquid as you can. 

If using chicken stock, start from here:

1. Smash lemongrass and cut into chunks. Roughly tear the kaffir lime leaves. Finely chop the chilies or pound in a mortar and pestle into a paste.
2. Bring the stock to a simmer, then add lemongrass, galangal, kaffir lime leaves and chilies (if you pounded the chilies, rinse the mortar with some of the stock to make sure you get all the chili bits into the pot). Simmer for 5 minutes. Note: The herbs are not meant to be eaten, so at this point you can either fish them out, but I like to leave some in there for garnish. Just be sure to tell your guests not to eat them!
3. Add evaporated milk and bring to boil. Add mushrooms and cook for 1-2 minutes or until mushrooms are done.
4. Add chili paste and fish sauce, and stir to dissolve the chili paste. Add shrimp meat and cook just until done, 30 seconds or so. 
5. Turn off the heat and let the soup cool down slightly, just for a minute, so it is not simmering or boiling. Add lime juice while stirring.
6. Stir in sawtooth coriander or cilantro, then taste and adjust seasoning as needed.

Recipe from Thai Hot Kitchen

Sambal Hebi (Sambal Dried Shrimp)

Ingredients:

200 g dried shrimp (soaked & drained)
220 ml cooking oil
30 g garlic
45 g dried chilies (seeded, rinsed & drained)
65 g red chili (seeded)
130 g shallot
5 1/2 tbsps fine sugar
1 tsp fine salt

Method

1. Process soaked dried shrimp until fine (you may pound with mortar and pestle). 
2. Blend together garlic and cooking oil until fine. Add dried chilies in 3 batches, blend until smooth. Add in red chili, blend until smooth. Add in shallot, blend until smooth.
3. Pour chili paste into non-stick cooking pan, bring to the boil. Reduce to medium heat, cook for 6-7 minutes until fragrant. Discard excess chili oil.
4. Add in sugar and salt, mix well. Add in dried shrimp, mix well.
5. Cook over medium heat for 11-12 minutes until fragrant.

Tom Yum Goong (Thermomix)

Difficulty : easy

Preparation time : 20 min
Total time : 45 min
Serving size : 4 portions

Ingredients
30 g olive oil
2 tsp dried chilli flakes
1 - 2 fresh long red chillies, trimmed, deseeded if preferred and cut into halves
1 garlic clove
5 cm piece fresh galangal, peeled and cut into thin slices
1 eschalot, cut into halves
1 tsp tamarind paste
½ tsp shrimp paste (optional - see Tips)
1 tbsp fish sauce
2 stalks fresh lemongrass, trimmed, bruised and cut into thirds
1000 g water
2 tsp Chicken stock paste (see Tips)
10 fresh Kaffir lime leaves, torn
2 tbsp lime juice
450 g raw prawns, peeled and deveined, reserving heads and shells
230 g fresh mushrooms, cut into quarters
70 g cherry tomatoes, cut into quarters
2 tbsp fresh coriander, leaves only, for garnishing

Preparation

1. Place oil, chilli flakes, chillies and garlic into mixing bowl and chop 5 sec/speed 7.
2. Scrape down sides of mixing bowl with spatula and heat 4 min/Varoma/speed 2.
3. Add galangal, eschalot, tamarind paste and shrimp paste (optional) and chop 10 sec/speed 10. Scrape down sides of mixing bowl with spatula.
4. Add fish sauce, lemongrass, water, stock paste, Kaffir lime leaves, lime juice and reserved prawn heads and shells and heat 18 min/100°C/Stir Symbol/speed 2.
5. Using a fine-mesh sieve, strain liquid into a jug and discard solids.
6. Place prawn meat, mushrooms and strained liquid into mixing bowl and cook 5-8 min/90°C/Stir Symbol/speed 1, or until prawns are just cooked.
7. Add tomatoes and cook 2 min/90°C/Stir Symbol/speed 1. Divide between serving bowls and garnish with coriander just before serving.

Nutrition per 1 portion

Calories 917.6 kJ / 218.5 kcal 

Protein 26.5 g 

Carbohydrates 4.3 g 

Fat 9.1 g 

Saturated Fat 1.5 g 

Fibre 5.1 g 

Sodium 1231.2 mg

Cauliflower Fried Rice (Keto)

Serves 2

Ingredients:
1 head cauliflower (riced in food processor)
2 eggs (beaten)
10 shrimp (cut into smaller pieces)
1/2 small onion (diced)
2 cloves garlic (minced)
1 green bell pepper (diced)
200g asparagus
spring onion (chopped)
2 Tbsp Coconut Aminos
salt & pepper
1 Tbsp extra virgin olive oil

Method:

1. Heat pan & add olive oil.
2. Flatten "rice" into pan & allow to cook for 10 minutes (it should get brown/crispy).
3. Move "rice" to the side & add onions, garlic, bell pepper & sasparagus & cook till almost done.
4. Then add shrimp & when almost done, mix with "rice".
5. Make well in centre of "rice" & crack eggs into it. Stir until half cooked, then mix in with rice.
6. Add coconut aminos, sesame oil, salt & pepper & combine well.
7. Turn off heat & serve, garnishing with spring onions,.

Garlicky Shrimp Alfredo Bake

TOTAL TIME: 0:25

PREP: 0:15
LEVEL: EASY
SERVES: 4

Ingredients:
10 oz. penne
3 Tbsp. butter
3 cloves garlic, minced
1 lb. medium or large shrimp, peeled and deveined
3 Tbsp. chopped fresh parsley
2 Tbsp. all-purpose flour
3/4 cup milk
1/4 cup low-sodium chicken broth
1 cup shredded mozzarella
1/4 cup plus 2 tablespoons shredded Parmesan
Freshly ground black pepper
2 large tomatoes, chopped (about 1 cup)

Method:

1. Preheat oven to 350 degrees F. In a large pot of salted boiling water, cook penne according to package directions until al dente. Drain and return to pot.
2. Meanwhile, in a large ovenproof skillet over medium heat, melt 1 tablespoon butter. Add garlic, shrimp, and 2 tablespoons parsley. Season with salt Cook until shrimp is pink and no longer opaque, 2 minutes per side. Transfer shrimp to a plate. (Keep juices in skillet.)
3. Add remaining 2 tablespoons butter to skillet to let melt, then add flour and whisk until golden, 1 to 2 minutes. Add milk and chicken broth and bring to a simmer. Stir in 3/4 cup mozzarella and 1/4 cup Parmesan until creamy. Season with salt and pepper.
4. Return shrimp to skillet. Add tomatoes and cooked penne and toss until combined. (Add more milk if mixture is too thick.)
5. Sprinkle with remaining 1/4 cup mozzarella and 2 tablespoons Parm and bake until melty, 5 to 7 minutes. Broil 2 to 3 more minutes until top is golden (watch it carefully so it doesn't burn!).
6. Garnish with remaining tablespoon parsley & serve.