Tom yum kung is the simple and popular Thai hot and sour soup, familiar to many from Thai restaurant menus.
Tag: Shrimp
Tom Yum Kung
Siu Mai
(Chinese steamed pork and shrimp dumplings)
Siu mai (SHOO-my), or shaomai, are popular little steamed dumplings from southeastern China. They are sold by shops as a quick snack food or from carts in dim sum restaurants.
Singapore Noodles
(Chinese stir fried rice noodles)
They may call them Singapore noodles, but this dish is Chinese through and through. The name may be a reference to the exotic curry flavor.
Shrimp Etouffee
(American Cajun-Creole smothered shrimp)
French for “smothered,” étouffée is one of the great dishes of southern Louisianan cuisine.
Shrimp and Grits
(American, Southern-Soul shrimp and gravy over grits)
Shrimp and grits is a classic from the Low Country of coastal South Carolina and the Charleston area.
Moqueca
(Brazilian fish and coconut milk stew)
Moqueca, sometimes spelled muqueca, is a simple yet tasty Brazilian seafood stew from Bahia state. As with many of the dishes of Bahia, moqueca shows strong African roots.
Mee Krob
(Thai fried noodles in sweet-sour sauce)
Thai for “fried noodles,” mee krob is a popular dish in Thailand that takes crispy fried rice noodles and tosses them with a tasty sweet-sour sauce.
Kaeng Khiao Wan Kung
(Thai shrimp in sweet green curry sauce)
Kaeng khiao wan (แกงเขียวหวาน) is the Thai phrase indicating a green curry. Shrimp is a popular green curry dish, but you can substitute fish or chicken.
Gumbo
(American Cajun-Creole meat and shellfish stew)
Gumbo, a full-flavored stew served over rice, is a quintessential Cajun-Creole dish. There are two main types of gumbo — those with okra and those with filé powder.
Garides me Feta
(Greek shrimp baked with tomatoes and feta)
Garides me feta is popular in Greek taverns, where it is usually served in an earthenware dish called a youvetsi.