Shrimp Okra Fry

 Okra fry and shrimp fry are super delicious dishes. This dish combines both of those and creates one yummy dry fry dish, to be served with white rice and dal.

Shrimp Okra Fry( Okra and shrimp fried with Indian spices)

Shrimp Okra Fry

Ingredients:

1. 1 lb medium or large shrimp peeled and deveined
2. 12 oz frozen okra thawed or fresh okra, ends discarded and cut into 1/2 inch rounds.
3. 1/2 cup red onion sliced
4. 1 teaspoon ginger garlic paste
5. 1/2 teaspoon turmeric
6. 3/4 teaspoon salt
7. 1 teaspoon each of cumin powder, coriander powder, chilli powder
8. 1 tablespoon oil

In a pan heat the oil and fry the onions till they start turning dark brown. Add okra cover and cook for 10 minutes on medium heat. Add all the spices and ginger garlic paste and stir well and fry for 2 minutes. Move the okra to the edges of the pan and add the shrimp. Let them cook for a minute. Flip and cook for 1 more minutes. Stir to combine. Fry for 5 more minutes or until you are sure the shrimp are cooked through. Garnish with cilantro and enjoy with steamed rice and dal or any of your favorite rice recipes

Cashew Celery Shrimp Stir-fry

Last year one of Chinese neighbors invited us for dinner. She had some unique Chinese dishes, which I had never tasted before. But they were very delicious. One of the dishes she made that day was Celery and Shrimp stir fry. I uped the taste of that dish with cashews today and let me tell you, the dish just disappeared. I served it with Beetroot fried rice 

Cashew Celery Shrimp Stir-fry

Cashew Celery Shrimp stir fry

Ingredients:

1. 12 oz shrimp peeled and deveined
2. 4 celery stalks, thinly sliced 
3. 1 tablespoon each of soy sauce, sesame oil, white wine
4. 1 teaspoon each of grated ginger, grated garlic
5. 1/2 teaspoon black pepper
6. 2 tablespoons vegetable oil
7. 3/4 cup roasted salted cashews 
8. 3 scallions, thinly sliced white and green, separated

Mix the soy sauce, sesame oil and wine, in a medium bowl, set aside. 

Heat a large nonstick skillet over high heat until very hot. Add 1 tablespoon of the vegetable oil, the celery and cashews. Season with 1/4 teaspoon salt, and fry for about 5 minutes. Transfer the mixture to a plate.

Return the skillet to high heat. Add the remaining 1 tablespoon oil, the shrimp and the remaining 1/2 teaspoon salt, and stir-fry until shrimp turn pink, about 2 minutes. Add the ginger-garlic mixture and  and stir for a minute. Return the celery and cashews to the pan along with scallion whites and stir to combine

Transfer the mixture to a serving dish and garnish with the remaining scallion greens. Enjoy