Simple Shrimp Vindaloo Recipe

Shrimp Vindaloo Recipe

It may sound complicated, but this simple shrimp vindaloo comes together very quickly, even if you are cruising. Most of the ingredients can be stored for a long time in your pantry or onboard storage. Rice, for example, would make an excellent substitute for naan.

No shrimp? No problem. Shrimp vindaloo can quickly become chicken vindaloo in a pinch. But this meal can be addicting, fair warning, and fairly spicy.

Ingredients:

1 Tbsp. oil
2 lbs. shrimp, peeled and deveined (or substitute with beef, pork, chicken, or fish)
4 Tbsp. jarred vindaloo curry paste (or see recipe below)
2 -14 oz. cans diced tomatoes
1 Tbsp. hot sauce or 1 tsp. crushed red pepper or 1 whole jalapeño pepper, minced (optional)
½ tsp. salt and pepper
4 whole naan, pita or flatbread, warmed
Bottled chutney (optional)
Bottled hot Indian pickle (optional)

Directions:

Heat oil in large skillet. Stir fry shrimp, moving it constantly around the pan until just cooked. Remove from skillet and place in a serving bowl. In the same skillet, add vindaloo paste and stir fry for 30 seconds. Add tomatoes, crushing to break them up. Add the hot sauce or pepper. Bring to a simmer and cook for 3-4 minutes or until the sauce thickens. Add salt and pepper. Return shrimp to the sauce and allow to heat through. Place in serving bowl and eat with warm naan or flatbread, kachumber salad, and raita.

Jarred chutney and hot Indian pickle add a lovely piquancy to this meal.

Vindaloo Paste Recipe

Ingredients:

1 tsp. garlic, peeled and chopped (substitute jarred)
1 Tbsp. ginger, peeled and minced (substitute jarred) or 1 tsp. ground ginger
1 cup cilantro, washed and chopped
2 Tbsp. curry powder
2 Tbsp. ground cumin
3 Tbsp. oil

Directions:

Mix in food processor or blender or by hand in a mortar and pestle for coarser paste.

By Lori Ross, Southern Boating February 2019

More Indian food-inspo:

Kachumber Salad

Mango Bellini

Kachumber Salad

This kachumber salad, a fresh chopped salad made from cucumbers and tomatoes, is an easy option for cruisers looking to add a healthy side dish to their lunch or dinner.

It also creates a cooling aspect to spicier Indian-inspired dishes you may like to try out, particularly if served with raita on the side.

Kachumber Salad Recipe

Ingredients:

1 cup diced tomatoes
1 cup diced cucumber
½ cup chopped onions
½ cup chopped cilantro or parsley leaves
1 Tbsp. lime juice
1 Tbsp. chopped mint leaves or pinch of dried mint
¼ tsp. each of salt and pepper

Directions:

Toss all ingredients together in a large bowl. Let salad sit for 15-20 minutes before serving. Seve with raitia (recipe below).

Raita Recipe

Ingredients:

½ cup diced tomato
¼ cup diced onion
½ cup diced cucumber
1 cup chopped cilantro
½ tsp. cumin
2 cups plain yogurt
¼ tsp. each salt and pepper

Directions:

Stir together the tomato, onion, cucumber, cilantro, cumin. Add yogurt, salt, and pepper and combine.

By Lori Ross, Southern Boating February 2019

More Indian food-inspo:

Mango Bellini

Shrimp Vindaloo

Red Wine Steaks

Take a “stab” at putting these red wine steaks on the table for Valentine’s Day.

This tasty red wine sauce with brighten up a classic meal of steak and potatoes.

Steaks Ingredients:
2 tbsp. butter
2 tbsp. olive oil
4 tenderloin beef steaks (1-inch thick)
½ tsp. each, salt and pepper

Sauce Ingredients:
2 tbsp. butter
1 tbsp. flour
½ cup red wine
½ cup beef broth
¼ cup diced tomato
¼ tsp. pepper

Directions:

In a small skillet, heat butter and oil over medium-high. Season the beef steaks with salt and pepper, add to pan and then cook for 3-4 minutes on each side for medium rare. Remove steaks from the pan to rest.

Over medium-high heat, add 2 tbsp. butter to the same skillet in which you cooked the beef steaks. Add flour and wine to the butter and stir for one minute. Whisk in beef broth,
tomato, and pepper.

Cook sauce on medium-high until it has thickened, which is usually 3-4 minutes, then remove from heat. To serve, top each beef steak with a little sauce and serve with red potatoes.

More Valentine’s Day Recipes:

Pink Champagne Cocktail

Salt Crusted Potatoes

Red Wine Steaks

Chocolate Fondue

Salt Crusted Potatoes

Steak and potatoes go together like… steak and potatoes. These salt-crusted potatoes make the perfect accompaniment to any good piece of red meat.

If you are looking to impress your bedfellow this Valentines Day, this could do the trick.

Serves 4.

Ingredients:
2 lbs. red potatoes
1 tsp. salt
3 cups water
4 tbsp. butter
Pinch of parsley

Directions:
Place the potatoes, salt, and water in a large saucepan over high heat and bring to boil. Cover and cook for 10-12 minutes, then uncover and cook for additional 10-15 minutes, stirring occasionally, until water is completely evaporated. Toss potatoes gently one
or two minutes until they develop a fine white salty crust. Add butter and parsley and toss to coat.

By Lori Ross, Southern Boating February 2019

More Valentine’s Day Recipes:

Pink Champagne Cocktail

Warm Crab Dip

Red Wine Steaks

Chocolate Fondue

New Jersey Style Sloppy Joes

Host a viewing party on your boat! Whether you watch football, basketball, hockey, or soccer, enjoy game day with these New Jersey Style Sloppy Joes. They’ll work great for a large crowd and are very customizable.

Serves 4 generously.

Coleslaw Ingredients:
¼ cup sour cream
¾ cup mayonnaise
2 Tbsp. vinegar
2 tsp. sugar
1 tsp. celery salt
¼ tsp. pepper
14 oz. finely shredded coleslaw mix

Coleslaw DirectionsWhisk first six ingredients, add coleslaw mix and let stand for 30 minutes.

Russian Dressing Ingredients:
1 cup mayonnaise
1½ Tbsp. sweet relish
1 tsp. horseradish
3 Tbsp. ketchup
Dash each of Worcestershire and hot sauce
(optional)
½ tsp. each salt and pepper

Russian Dressing Directions:
Whisk all ingredients together.

New Jersey Style Sloppy Joes Ingredients:
12 slices thinly sliced rye bread
4 Tbsp. softened butter
2 lb. thinly sliced ham, turkey, corned beef, or roast beef
½ lb. Swiss cheese, thinly sliced

New Jersey Style Sloppy Joes Directions:
Butter one side of bread slices. Place four slices on cutting board, buttered side up. Place 1/4 pound of meat on each slice, top with 3-4 tablespoons of slaw mixture, a slice of cheese, and two tablespoons of Russian dressing.

Cover with a second slice of bread, buttered side down, and repeat the layers of meat, coleslaw, cheese, and dressing. Top with a third slice of bread, buttered side down, to complete the sandwich. Cut in half or thirds and place on a serving platter.

By Lori Ross, Southern Boating January 2019

More game day recipes:

Paloma Punch

Seven Layer Dip

Mini Meatball Subs

Question: what’s a quick and easy crowd pleaser? Answer: mini meatball subs! This simple recipe can easily be doubled or even tripled if you’re hosting a big game day feast aboard your boat. You’ll love these mini meatball subs.

Ingredients:
8 store-bought or homemade meatballs
1 cup tomato sauce
8 slider rolls, halved
4 thin slices provolone or mozzarella cheese, quartered

Directions:
Preheat oven to 400°F. Heat meatballs in tomato sauce in a microwave for 3-4 minutes, or on a stovetop for 5-8 minutes on medium high, or in a 400-degree oven for 10-12 minutes.

Heat rolls in the oven for 4-5 minutes. Place a hot meatball on the bottom half of a roll with sauce. Top with two quartered slices of cheese and the roll top.
Makes 8 mini sandwiches.

By Lori Ross, Southern Boating January 2019

More game day recipes:

Seven Layer Dip

Buffalo Chicken Wings

Paloma Punch

New Jersey Style Sloppy Joes

Quick and Easy Breakfast Strata

Easy Breakfast Strata

While we all love the holidays, we DON’T love the heaviness that comes with big Christmas roasts or holiday hams. So skip the sluggishness this year. Go with a lighter, bright holiday brunch. This customizable breakfast strata will keep you full without the heaviness.

Ingredients:

4 large eggs
1/2 cup milk
1 tsp. mustard
¼ tsp. each salt and pepper
3 cups bread, cubed
3/4 cup cooked sausage, bacon or ham, diced
½ cup vegetables (onion, spinach, peppers), cooked to tender and chopped
1 cup shredded cheese (gouda, fontina, sharp cheddar or a mix)

Directions:

Crack the eggs and place in a large bowl with milk, mustard and salt, and pepper; whisk until well combined. In a greased rectangular baking dish, place bread, meat, and vegetables. Pour the egg mixture over the bread and gently press the bread down to make sure it is covered in liquid.

Sprinkle cheese over the top and cover with foil. Let it rest on the counter for at least 30 minutes or overnight in the refrigerator. Keep covered and bake for 30 minutes at 350°F. Uncover the strata, and continue baking until the center is firm (15-20 minutes). Remove from the oven and let cool at least 5 minutes. Cut and serve.

By Lori Ross, Southern Boating December 2018

More holiday recipes:

Billionaire’s Bacon

Pomegranate Champagne Cocktail

Stuffed Dates

Eggnog Latte

Smoked Salmon Toasts

Festive Fruit Salad

While we all love the holidays, we DON’T love the heaviness that comes with big Christmas roasts or holiday hams. So skip the sluggishness this year. Go with a lighter, bright holiday brunch. This festive fruit salad is a great side dish to the main course.

It’s incredibly easy to customize according to your tastes.

Ingredients:

8 cups assorted fruit slices and chunks (apple, pear, banana, kiwi, orange, peach, plum, berries)
1 tbsp. honey
3 tbsp. lime juice
½ cup pomegranate seeds (substitute sliced almonds or pumpkin seeds)
1 tbsp. mint leaves or a pinch of dried mint

Directions:

In a large bowl combine fruit. In a small bowl whisk together honey, lime juice, and pomegranate seeds. Pour over salad and gently toss. Top with mint and serve immediately.

By Lori Ross, Southern Boating December 2018

More holiday recipes:

Billionaire’s Bacon

Pomegranate Champagne Cocktail

Smoked Salmon Toasts with Avocado

Smoked Salmon Toasts

Simple and elegant, these smoked salmon toasts will be the perfect complement to any brunch you host this season. You can use leftovers (likely you won’t though) for a similar light lunch the next day. No ripe avocados onboard? Try it with cream cheese for classic brunch fare.

Enjoy!

Ingredients:

16 slices smoked salmon
3 avocados, pitted, peeled and sliced
1 red onion, thinly sliced
1/4 cup capers, drained
¼ tsp. each salt and pepper
4 toasted bread slices
2 lemons, quartered

Directions:

Arrange the smoked salmon slices on a platter and top with avocado slices, onions, and capers. Sprinkle with salt and pepper. To serve, spread toast with avocado, then salmon, onions and capers. Drizzle with lemon juice.

By Lori Ross, Southern Boating December 2018

More holiday recipes:

Billionaire’s Bacon

Pomegranate Champagne Cocktail

Grilled Prosciutto-Wrapped Turkey Breast

Cruising during Thanksgiving? You can skip the full bird this year, too much work, too much heat in the kitchen. Mix it up and try this twist on a turkey: a Grilled Prosciutto-Wrapped Turkey Breast.

You certainly don’t have to miss out on the feast! If you happen to be with a few more people than usual, you can whip up a meal that all will be grateful for.

Ingredients:

2 Tbsp. butter softened
½ Tbsp. lemon zest
½ tsp. sage
1 Tbsp. garlic, crushed
¼ tsp. each salt and pepper
3-4 lb. skinless turkey breast
8 slices prosciutto

Directions:

Preheat oven to 400 degrees (or cook in a foil pan on a covered grill). Mix butter, lemon, sage, garlic, salt, and pepper in a bowl to combine into a paste. Place turkey in baking pan and rub the paste on turkey breast. Lay each slice of prosciutto across the top of turkey breast, overlapping until covered. Bake for 50-60 minutes until juices run clear when tested with a skewer. Rest turkey 15 minutes before carving.

By Lori Ross, Southern Boating November 2018

More Thanksgiving Recipes:

Corn Pudding

Green Beans Amandine

Relish and Liptaur Cheese Tray

Cranberry Vanilla Cake

Cranberry Spritz

Green Beans Amandine

This simple but elegant dish is one the is a consistent crowd pleaser. Might have to do with the fact it’s drenched in butter and topped with crunchy toasted almonds. You can almost be certain to please the first mate with this tasty side dish.

Ingredients:

4 Tbsp. butter
1 Tbsp. oil
1 cup sliced almonds
16 oz. green beans, trimmed
2 Tbsp. lemon juice
¼ tsp. each salt and pepper

Directions:

Melt butter and oil in a large frying pan over medium heat. Add almonds and stir for two minutes until golden. Add beans and toss to combine. Cover and heat for an additional 3-4 minutes until beans are cooked. Remove from heat, add lemon juice, salt and pepper, and toss.

By Lori Ross, Southern Boating November 2018

More Thanksgiving Recipes:

Corn Pudding

Relish and Liptaur Cheese Tray

Cranberry Vanilla Cake

Cranberry Spritz

Grilled Prosciutto-Wrapped Turkey Breast

Sheet pan pork with broccoli

This tasty dinner is ready to eat in 45 minutes or less. It’s perfect for a hearty meal aboard your boat this fall. This sheet pan pork with broccoli will become a family favorite in no time at all.

Ingredients:

¼ cup panko or breadcrumbs
½ tsp. garlic, crushed
1 tsp. fennel seeds (optional)
½ tsp. each salt and pepper
Pinch of crushed red pepper
2 tsp. mustard
1.5 lb. pork tenderloin
3 cups broccoli florets
1 Tbsp. oil
¼ tsp. each salt and pepper

Directions:

Preheat oven to 425 degrees. Mix breadcrumbs, garlic, fennel seeds, salt, pepper, and crushed red pepper on a plate. Rub the mustard over pork and roll pork in the breadcrumb mixture. Place on a lightly greased sheet pan.

Toss broccoli with oil, salt and pepper. Scatter onto sheet pan around pork. Roast for 20 minutes, turning meat halfway, until the pork coating is golden and just cooked through (pale pink) and broccoli is tender. Slice pork and serve.

By Lori Ross, Southern Boating October 2018

See more fall recipes:

Bourbon Mulled Cider

Fig-Topped Brie

Pear and Blue Cheese Salad

Apple Crumb Bars

Muffaletta Pasta Salad

It’s all Greek to me! And I’m glad it is. This Greek-style muffaletta pasta salad uses the best of what you’ve got aboard to make a meal that would make anyone want to say Opa. Opt for high-quality ingredients here. It makes all the difference in terms of flavor.

Ingredients:

1 lb. small pasta (macaroni, orecchiette, rigatoni or fusilli), freshly cooked and drained
4 Tbsp. oil, divided
1 cup onion, finely chopped (or 1 Tbsp. onion powder)
2 garlic cloves, minced (or ½ tsp. garlic powder)
15 oz. can artichoke hearts, drained and quartered
5 oz. can roasted peppers, drained and diced
1 ½ cups diced summer sausage or salami
2 cups feta, kasseri, mozzarella or other favorite cheese, diced or crumbled
2 Tbsp. capers, drained (or pepperoncini peppers or sour pickles, chopped)
3 Tbsp. pitted green or black olives or a mixture of both
10 sun-dried tomatoes, drained and coarsely chopped
1 tsp. dried oregano
4 Tbsp. lemon juice
¼ tsp. each salt and pepper

Directions:

Toss warm pasta with 2 tablespoons oil and set aside. In a skillet over medium, heat 2 remaining tablespoons of oil and sauté the onion and garlic until soft, about 7 minutes.

Combine onion and garlic with remaining ten ingredients in a large mixing bowl. Pour the warm pasta into a bowl and toss. Add more salt, pepper or lemon juice to taste. Serve warm or at room temperature.

By Lori Ross, Southern Boating September 2018

More Cleanout the pantry recipes:

Pineapple Punch

Seafood Bites

Bean and Bacon Soup

Preserved Fruit Parfaits

Bean and Bacon Soup

Cooler days rolling through? Clean out your pantry and fridge to make this hearty and filling bean and bacon soup. It’s customizable and will warm you up quick!

Ingredients:

2 tsp. oil
½ cup chopped onion or ½ tsp. onion powder
Pinch of rosemary, basil or oregano
½ cup bacon, pancetta or prosciutto, diced
Two 15 oz. can tomatoes, chopped
½ tsp. crushed red pepper or a few dashes of hot sauce (or more to taste)
1 cup red wine
2 cups beef, chicken or vegetable broth
1 ½ cups cooked beans (white beans, chickpeas, lentils, or another favorite)
Salt and pepper

Heat oil on medium in a soup pot. Add onion, rosemary, and bacon; cook for 5 minutes. Add tomatoes, red pepper, wine, and broth; simmer for 8-10 minutes. Add beans and cook 5 minutes more. Season with salt and pepper to taste and serve.

By Lori Ross, Southern Boating September 2018

More Cleanout the pantry recipes:

Pineapple Punch

Seafood Bites

Muffaletta Pasta Salad

Preserved Fruit Parfaits

Grilled Fish Taco Salad

Got an avid angler onboard? Then you’re in luck! You’ll be able to make this grilled fish taco salad in a snap.

For those summer days spent fishing (and hopefully catching), you can utilize this quick and easy recipe for Grilled Fish Taco Salad. This recipe serves four, so double up on ingredients if serving a crowd.

Ingredients:

4 six-ounce fillets of snapper or other favorite fish
1/2 tsp. salt
1/2 tsp. ground cumin
2 limes quartered
Hot sauce
8 corn tortillas (optional)

Salad Dressing:

1 Tbsp. vinegar
1 Tbsp. oil
1/4 cup mayonnaise
1/4 cup sour cream
1/4 tsp. salt
1/4 tsp. ground cumin
3 Tbsp. lime juice

Salad:

⅔ cup diced cucumber
⅔ cup diced green pepper
4 cups shredded cabbage
1/2 tsp. each salt and pepper
1/4 chopped cilantro (optional)
⅔ cup chopped onions
1/2 cup corn (fresh or canned)

Directions:

Sprinkle fish with salt and ground cumin. Place on preheated grill (or sauté fish in 1 Tbsp. oil 5-7 minutes or bake at 400 degrees 5-10 minutes depending on the thickness of fish) and cook until fish is just opaque.

While the fish is cooking, whisk together dressing ingredients. Place salad ingredients in large bowl, add dressing and toss well.

Wrap tortillas in foil and place on grill or in the oven to warm (or wrap in plastic wrap and microwave on medium for one minute). To serve, divide salad onto 4 plates and top with warm fish fillets. Serve with lime quarters, mango salsa, hot sauce and warmed tortillas.

By Lori Ross, Southern Boating July 2018

More from this menu:

Tequila Sunshine

Mango Salsa

Easy Mexican Churros