Shrimp and Pineapple Curry Tropical Shrimp and Pineapple Coconut Curry with a Spicy Twist Ingredients: 1 lb (450g) shrimp, peeled and deveined 1 cup fresh pineapple chunks 1 tablespoon vegetable oil 1 onion, finely chopped 3 cloves garlic, minced 1 tablespoon fresh ginger, grated 1-2 tablespoons red curry paste (adjust to heat preference) 1 can (14 oz) coconut milk 1 tablespoon fish sauce 1 tablespoon brown sugar Juice of 1 lime 1/4 cup fresh cilantro, chopped Salt and pepper to taste Directions: Heat vegetable oil in a large skillet or wok over medium heat. Add onion, garlic, and ginger and sauté until softened and fragrant, about 3-4 minutes. Stir in the red curry paste and cook for 1 minute to release its aroma. Pour in the coconut milk, fish sauce, and brown sugar; stir well to combine. Bring to a simmer. Add pineapple chunks and cook for 5 minutes to let the flavors meld. Add shrimp to the curry and cook until they turn pink and opaque, about 4-5 minutes. Stir in lime juice and adjust seasoning with salt and pepper if needed. Remove from heat, garnish with chopped cilantro, and serve hot over steamed rice or noodles. Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes Kcal: 320 kcal | Servings: 4 servings #shrimprecipes #pineapplecurry #tropicalcurry #coconutmilkcurry #seafoodrecipes #quickdinner #asiancuisine #currylove #spicyfoodlover #easyweeknightmeals #flavorfuldinner #sweetandspicy #comfortfood #freshingredients #healthymeals #seafoodcurry #homecooking #boldflavors #cilantrogarnish #limezest Dive into tropical flavors with this Shrimp and Pineapple Curry — creamy, spicy, and perfectly balanced!

Southern Fried Catfish Crispy Southern-Style Catfish with Cornmeal Crust and Cajun Flavor Ingredients: 4 catfish fillets 1 cup buttermilk 1 teaspoon hot sauce (optional) 1 cup cornmeal 1/2 cup all-purpose flour 1 teaspoon salt 1/2 teaspoon black pepper 1 teaspoon paprika 1/2 teaspoon cayenne pepper (optional) Vegetable oil, for frying Lemon wedges and chopped parsley, for garnish Directions: In a shallow dish, combine buttermilk and hot sauce. Add catfish fillets and marinate for 30–60 minutes in the fridge. In another dish, whisk together cornmeal, flour, salt, black pepper, paprika, and cayenne. Heat about 2 inches of oil in a deep skillet or cast iron pan over medium-high heat to 350°F (175°C). Remove catfish from the buttermilk, letting the excess drip off. Dredge each fillet in the cornmeal mixture, pressing lightly to adhere. Fry catfish in batches (don’t overcrowd) for 4–5 minutes per side, or until golden brown and cooked through. Drain on a paper towel-lined plate. Serve hot with lemon wedges and chopped parsley. Prep Time: 15 minutes (plus 30 min marinating) | Cooking Time: 10 minutes | Total Time: 55 minutes Kcal: 380 kcal | Servings: 4 servings #southernfriedcatfish #catfishrecipe #southerncooking #friedfish #cornmealcrust #soulfood #castironcooking #crispycatfish #southerncomfortfood #homestylemeals #deepfriedgoodness #seafoodrecipes #fishfryfriday #easycatfish #buttermilkmarinated #southernkitchen #cajunflavors #rusticmeals #goldencrust #southernclassic Golden, crispy, and full of Southern flavor! This Southern Fried Catfish is the perfect comfort food for any day of the week.

Portuguese Arroz de Marisco – Seafood Rice A rich, creamy seafood rice from coastal Portugal, similar to a soupy paella, filled with shrimp, clams, mussels, and sometimes crab, infused with tomato and garlic. Ingredients (Serves 4): * 300g medium-grain rice * 300g shrimp * 200g clams * 200g mussels * 1 onion, chopped * 2 garlic cloves, minced * 2 tomatoes, grated * 100ml white wine * Olive oil, parsley, bay leaf, salt, pepper Instructions: 1. Sauté onion and garlic in olive oil. Add tomatoes and cook until thickened. 2. Add rice, wine, and 600ml hot water or seafood stock. Add bay leaf. 3. Cook for 10 minutes, then add shellfish. Simmer until rice is al dente and seafood cooked. 4. Garnish with parsley and serve hot and slightly soupy. Portuguese Tip: Drizzle with a few drops of piri-piri oil or lemon for brightness.

Shrimp and Sauerkraut Casserole Baked Shrimp & Sauerkraut Casserole with Creamy Cheese and Herbs Ingredients: 1 lb (450g) shrimp, peeled and deveined 2 cups sauerkraut, rinsed and drained 1 medium onion, chopped 2 cloves garlic, minced 1 cup sour cream 1/2 cup grated Swiss or Gruyère cheese 2 tablespoons butter 1 tablespoon olive oil 1 teaspoon smoked paprika 1 teaspoon caraway seeds (optional) Salt and black pepper to taste Fresh parsley for garnish Directions: Preheat oven to 375°F (190°C). Heat olive oil and butter in a skillet over medium heat. Add chopped onion and garlic, sauté until translucent, about 4–5 minutes. Add sauerkraut, smoked paprika, and caraway seeds. Cook for another 5 minutes, stirring occasionally. Stir in sour cream, mix well, and season with salt and pepper. Remove from heat. In a greased casserole dish, spread half of the sauerkraut mixture on the bottom. Layer the raw shrimp evenly over the mixture. Top with the remaining sauerkraut mixture. Sprinkle cheese evenly over the top. Bake uncovered for 20–25 minutes, until the shrimp are pink and the cheese is golden and bubbly. Garnish with chopped fresh parsley and serve warm. Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes Kcal: 320 kcal | Servings: 4 servings #shrimpbake #casserolerecipes #shrimpdinner #sauerkrautcasserole #comfortfood #bakedshrimp #easyfamilydinner #seafoodrecipes #sauerkrautlove #cheesycasserole #lowcarbrecipe #easterncuisine #heartymeal #shrimpandcheese #homebaking #creamyshrimp #fermentedfoods #quickcasserole #shrimpideas #warmdishes Comfort food with a tangy twist! This Shrimp and Sauerkraut Casserole is creamy, cheesy, and loaded with flavor. Perfect for a cozy night in!

Best Tuna Pasta Salad Classic Mediterranean Tuna Pasta Salad with Fresh Veggies and Herbs Ingredients: 12 oz (340 g) pasta (penne, fusilli, or rotini) 1 (5 oz) can tuna packed in olive oil, drained 1 cup cherry tomatoes, halved 1/2 cup cucumber, diced 1/4 cup red onion, finely chopped 1/2 cup black olives, sliced 1/4 cup fresh parsley, chopped 1/4 cup fresh basil, chopped 3 tablespoons olive oil 2 tablespoons lemon juice 1 teaspoon Dijon mustard 1 teaspoon honey Salt and freshly ground black pepper, to taste Optional: 1/4 cup feta cheese, crumbled Directions: Cook pasta according to package instructions until al dente. Drain and rinse under cold water to cool. In a large bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper to make the dressing. Add the cooled pasta, tuna, cherry tomatoes, cucumber, red onion, olives, parsley, and basil to the bowl. Toss gently to combine and coat everything evenly with the dressing. If desired, sprinkle with crumbled feta cheese before serving. Chill in the refrigerator for at least 30 minutes before serving for best flavor. Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes (plus chilling time) Kcal: 350 kcal per serving | Servings: 4 servings #tunapastasalad #pasta #seafoodsalad #mediterraneanfood #easyrecipes #healthymeals #summereats #pastaideas #saladrecipes #quicklunch #foodie #mealprep #freshherbs #familyfriendly #tunalover #healthyeating #lightmeals #homemadesalad #coldpasta #nutritiousmeals Fresh, zesty, and packed with flavor—this Tuna Pasta Salad is your new go-to for quick lunches and easy dinners!