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  </channel><item rdf:about="http://www.seriouseats.com/recipes/2015/10/shrimp-and-grits-recipe.html">
    <title>Shrimp and Gruyère Cheese Grits With Bacon and Mushrooms | Serious Eats</title>
    <dc:date>2015-10-16T12:54:04+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2015/10/shrimp-and-grits-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Shrimp and grits is a dish with so many renditions, the only thing you can really count on is that it contains shrimp...and grits. Often there's pork, sometimes mushrooms, and the amount of gravy can range from none to tons. This recipe features plump shrimp, seared mushrooms, crispy bacon, and rich cheese grits infused with layers and layers of flavor.]]></description>
<dc:subject>recipes seafood mushrooms</dc:subject>
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<item rdf:about="http://food52.com/recipes/30450-blushing-new-england-fish-chowder">
    <title>Blushing New England Fish Chowder Recipe on Food52</title>
    <dc:date>2015-06-22T13:49:38+00:00</dc:date>
    <link>http://food52.com/recipes/30450-blushing-new-england-fish-chowder</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[I like my fish chowder to have tons of fish and a little bit of color. You can use any flaky white fish for this recipe to fit that first requirement, but I really think Spanish chorizo is the only way to get that nice blush.]]></description>
<dc:subject>recipes seafood</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
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<item rdf:about="http://www.seriouseats.com/recipes/2014/06/kung-pao-fish-dried-chilies-sichuan-peppercorns-recipe.html">
    <title>Kung Pao Fish With Dried Chilies and Sichuan Peppercorns | Serious Eats : Recipes</title>
    <dc:date>2015-06-05T14:30:05+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2014/06/kung-pao-fish-dried-chilies-sichuan-peppercorns-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[In this variation on Kung Pao chicken, firm white-fleshed fish such as catfish or tillapia is marinated with soy sauce and white pepper, then deep fried until golden. Afterwards, it's stir-fried with classic Sichuan flavors: spicy dried chilies, mouth-numbing Sichuan peppercorns, and garlic.]]></description>
<dc:subject>recipes seafood</dc:subject>
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<item rdf:about="http://www.theguardian.com/lifeandstyle/2015/jun/02/nigel-slater-squid-peppers-linguine-recipe">
    <title>Nigel Slater’s squid with peppers and linguine recipe | Life and style | The Guardian</title>
    <dc:date>2015-06-02T14:28:44+00:00</dc:date>
    <link>http://www.theguardian.com/lifeandstyle/2015/jun/02/nigel-slater-squid-peppers-linguine-recipe</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Seafood for an early summer’s evening]]></description>
<dc:subject>recipes seafood pasta</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
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<item rdf:about="http://www.theguardian.com/lifeandstyle/2014/nov/05/jack-monroe-prawn-bibimbap-recipe">
    <title>Jack Monroe’s prawn bibimbap recipe | Life and style | The Guardian</title>
    <dc:date>2014-11-12T15:34:24+00:00</dc:date>
    <link>http://www.theguardian.com/lifeandstyle/2014/nov/05/jack-monroe-prawn-bibimbap-recipe</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Enjoy this traditional Korean dish, with its kaleidoscope of colours and flavours, on a bleak winter’s day]]></description>
<dc:subject>recipes seafood eggs rice mushrooms chilli</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
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<item rdf:about="http://food52.com/recipes/26618-shrimp-and-baby-bok-choy-stir-fry">
    <title>Shrimp and Baby Bok Choy Stir-Fry recipe on Food52.com</title>
    <dc:date>2014-08-09T16:38:47+00:00</dc:date>
    <link>http://food52.com/recipes/26618-shrimp-and-baby-bok-choy-stir-fry</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[This is a light and spicy stir-fry, with shrimp, baby bok choy, and snow peas, along with a handful of chopped cashews for texture. Velveting the shrimp -- that is, marinating it in egg white and cornstarch, then poaching it in water -- takes a little bit of time, but the payoff is plump, juicy shrimp that won't overcook. Let the seafood marinate while you prep the vegetables, then poach the shrimp, and toss everything together in a wok. Add a pile of rice to soak up the sauce, and dinner's done!]]></description>
<dc:subject>recipes seafood</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
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<item rdf:about="http://www.theguardian.com/lifeandstyle/2014/jun/24/nigel-slater-noodles-prawn-egg-recipe">
    <title>Nigel Slater's noodles with prawn and egg recipe | Life and style | The Observer</title>
    <dc:date>2014-06-24T12:12:46+00:00</dc:date>
    <link>http://www.theguardian.com/lifeandstyle/2014/jun/24/nigel-slater-noodles-prawn-egg-recipe</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Noodles with prawn and egg is a mainstay of Thai cuisine – everyone seems to have their own recipe. Here is Nigel's…]]></description>
<dc:subject>recipes seafood</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
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<item rdf:about="http://www.seriouseats.com/recipes/2014/01/harissa-quinoa-shrimp-chickpea-recipe.html">
    <title>Harissa Quinoa with Shrimp and Chickpeas | Serious Eats : Recipes</title>
    <dc:date>2014-01-19T11:58:37+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2014/01/harissa-quinoa-shrimp-chickpea-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Pair this light dinner with a simple green salad for a well-rounded and filling meal.]]></description>
<dc:subject>recipes seafood</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:c0d76301c21c/</dc:identifier>
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<item rdf:about="http://www.seriouseats.com/recipes/2014/01/yaki-udon-with-shrimp-recipe.html">
    <title>Yaki Udon With Shrimp | Serious Eats : Recipes</title>
    <dc:date>2014-01-15T14:47:02+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2014/01/yaki-udon-with-shrimp-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Though I most often picture udon swimming in huge bowls of broth, the thick Japanese noodles are just as comfortable in sautéed form. Well, actually they're boiled, drained, and then sautéed with a handful of other ingredients. The only major issue to look out for is clumping, which can turn the whole dish into a gluey, bland mess. The only way I've figured out to avoid this trap is to stir like a mad man, though I think it's also important to avoid crowding the pan. Basically, keep things as simple as possible.

So, how do you create a dynamic dish without adding too much? You cheat. Okay, not exactly, but hang with me. I settled on a fragrant base of scallion, garlic, and ginger, and a very simple sauce of soy sauce and mirin. To that, I added crunchy red pepper and juicy shrimp. This was all well and good, but the dish didn't really take off until I added some last minute additions, which required no cooking at all. A final sprinkling of bonito flakes and sliced nori added instantaneous umami and funk, while staying far away from the pan.]]></description>
<dc:subject>recipes seafood</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
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<item rdf:about="http://www.theguardian.com/lifeandstyle/2013/nov/06/jack-monroe-fish-tagine-recipe">
    <title>Jack Monroe's fish tagine recipe | Life and style | theguardian.com</title>
    <dc:date>2013-12-11T12:05:33+00:00</dc:date>
    <link>http://www.theguardian.com/lifeandstyle/2013/nov/06/jack-monroe-fish-tagine-recipe</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[This take on a traditional tagine makes a tasty, sweet and spicy dinner that is easy to knock up in 20 minutes from store-cupboard favourites. Best of all, it is a simple way to sneak five different fruits and vegetables into my son.]]></description>
<dc:subject>recipes seafood</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
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<item rdf:about="http://www.seriouseats.com/recipes/2013/11/crab-and-scallion-strata.html">
    <title>Crab and Scallion Strata | Serious Eats : Recipes</title>
    <dc:date>2013-11-03T08:25:14+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2013/11/crab-and-scallion-strata.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Crab can make an unexpected and elegant addition to your brunch table. This recipe makes the most out of the ingredient by preparing it into a delicate strata. Gently warming the crab in a pan with garlic helps to season fresh crab and, if you happen to be using canned crab, reduces the metallic flavor that so often plagues canned food.

Scallions are one of my favorite ingredients; they're subtle and delicate and add a layer of flavor to the strata without overpowering the crab. That said, chives would work in their place, as would shallots cooked in butter. If you have thyme or dill in the fridge, a teaspoon or so would be delicious as well.]]></description>
<dc:subject>recipes seafood</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:d6fe71b4238b/</dc:identifier>
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<item rdf:about="http://www.seriouseats.com/recipes/2013/10/beyond-curry-kerala-shrimp-moilee-recipe.html">
    <title>Kerala Shrimp Moilee (Curried Shrimp and Coconut Soup) | Serious Eats : Recipes</title>
    <dc:date>2013-10-24T13:36:23+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2013/10/beyond-curry-kerala-shrimp-moilee-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[n the Southern state of Kerala, whole spices form an integral part of the region's cuisine. This traditional shrimp or fish preparation is a window into the distinctive flavors of the region, known more for the aromatic nature of its spices than the actual heat they impart.

Coconut forms an integral part of the cuisine and is used liberally in this dish as well. The resulting amalgamation of naturally sweet coconut milk and fragrant whole spices gives this dish a unique but mild flavor that's decidedly different from the more robust dishes of the north.

You can choose to use a firm fleshed fish if you're not a big fan of shrimp—the taste is just as addictive. Moilee is best served with rice pancakes called Pappalam, but plain white rice and a healthy serving of poppadoms does the trick, too.]]></description>
<dc:subject>recipes seafood curry</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:ab077c6493f5/</dc:identifier>
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<item rdf:about="http://www.seriouseats.com/recipes/2013/10/seared-scallops-pancetta-brussels-sprouts-recipe.html">
    <title>Seared Scallops with Pancetta and Brussels Sprouts | Serious Eats : Recipes</title>
    <dc:date>2013-10-16T11:00:52+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2013/10/seared-scallops-pancetta-brussels-sprouts-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Did anyone actually like brussels sprouts as a kid? I don't think I ever even tried them because I always thought they were stinky and unattractive. It wasn't until I ate them as an adult that my love affair with this bulbous vegetable truly began (though I'm sure the fact that they were served with bacon didn't hurt).

Now, I try to eat Brussels as often as I can, and I still stay true to the great combination of sprouts and pork. For this recipe, I use pancetta and shred the brussels sprouts to make a hash/salad of sorts to rest under beautifully seared scallops. The only thing that you're going to have to master is using a mandoline. If you don't have one, I suggest picking up a plastic one as they're super inexpensive and a great time-saver for busy weeknight cooks.

I'll admit that the giant blade made me a little nervous, as I watched shreds of perfectly-sized greens collect in a bowl and imagined my fingers joining them next, but there's no reason to fear the mandoline. If you keep your eye on the hand doing the slicing, you'll know when to stop before it gets too close (for beginners, feel free to stop even earlier). By using a mandolin, I cut down on time two ways: one, I don't have to trim the roots of the sprouts, since I can use them as anchors while shredding, and two, because shredding is just plain faster than cutting with a knife.

After that, I cook the pancetta, add the shallots and shredded sprouts until they begin to brown, then deglaze the pan with rice wine vinegar to add some acid and scrape up any tasty brown bits stuck on the bottom of the pan. The key to the scallops is to place them in a very hot pan and then leave them alone for a few minutes so they can sear properly. Then flip, warm the mixture back up, and enjoy.

Dinner is served in less than 30 minutes, and all you had to do was buy four ingredients. Not bad, right?]]></description>
<dc:subject>recipes seafood</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:382a23c465a0/</dc:identifier>
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</item>
<item rdf:about="http://www.seriouseats.com/recipes/2013/09/fiery-indian-shrimp-curry-sunday-supper.html">
    <title>Fiery Indian Shrimp Curry | Serious Eats : Recipes</title>
    <dc:date>2013-09-29T07:01:41+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2013/09/fiery-indian-shrimp-curry-sunday-supper.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Indian shrimp curry offers just the right fiery fix, whether the weather is hot or cold. That said, I find it particularly soothing on a chilly fall night. Even better, curry is just as good the next day. Just keep it separate from the rice and garnish with cilantro when you're ready to serve. Don't like shrimp? Swap out your preferred protein or vegetables in equal measure.

Curry blends vary considerably, and they can make or break a dish. This recipe includes steps for making a homemade version, but if you have a trusty supermaket blend, you can feel free to substitute. You'll want to start with about 2 tablespoons of the spice mixture and add gradually from there. When it's time to cook the shrimp, gently poach them over a low boil. You want them plump and tender, not rubbery.]]></description>
<dc:subject>recipes seafood curry</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:bf1b1354445c/</dc:identifier>
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</item>
<item rdf:about="http://www.theguardian.com/lifeandstyle/2013/sep/22/nigel-slater-eat-recipes">
    <title>Nigel Slater's Eat exclusive recipes: Part 1 | Life and style | The Observer</title>
    <dc:date>2013-09-22T08:10:33+00:00</dc:date>
    <link>http://www.theguardian.com/lifeandstyle/2013/sep/22/nigel-slater-eat-recipes</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Duck burgers, prawn baguettes, focaccia, sausage balls, and split peas with aubergine: five recipes from Nigel Slater's new book, exclusive to Observer Food Monthly]]></description>
<dc:subject>recipes seafood pork beef</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:b1bd5b935ecc/</dc:identifier>
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</item>
<item rdf:about="http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/c/creole-style_prawnjambalaya.html?stop_mobi=yes">
    <title>Creole-style prawn jambalaya</title>
    <dc:date>2013-09-11T06:23:58+00:00</dc:date>
    <link>http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/c/creole-style_prawnjambalaya.html?stop_mobi=yes</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[The word 'jambalaya' comes from the Provençal word meaning 'mix up' - so why not try varying the ingredients you add to your rice.]]></description>
<dc:subject>recipes seafood</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:7c3b68a103af/</dc:identifier>
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</item>
<item rdf:about="http://www.deliaonline.com/recipes/cuisine/european/spanish/paella.html">
    <title>Paella - Spanish - Recipes - from Delia Online</title>
    <dc:date>2013-08-22T06:29:47+00:00</dc:date>
    <link>http://www.deliaonline.com/recipes/cuisine/european/spanish/paella.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[I've had lots of hits and misses with this Spanish classic, adding ridiculous, overwhelming amounts of saffron to try getting it as yellow as it is in Spain. Then I found out the Spanish sometimes use colouring! So, here at last is the Delia paella – easy, no fuss, and the good thing is it serves six people as a complete meal, needing no accompaniment.]]></description>
<dc:subject>recipes seafood rice</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:0a01bf0086df/</dc:identifier>
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</item>
<item rdf:about="http://www.bbc.co.uk/food/recipes/chicken_and_chorizo_33509">
    <title>BBC - Food - Recipes : Chicken and chorizo paella</title>
    <dc:date>2013-08-18T18:39:44+00:00</dc:date>
    <link>http://www.bbc.co.uk/food/recipes/chicken_and_chorizo_33509</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[A hearty sharing dish that is great to serve at the table, with only one cooking pan to wash up.]]></description>
<dc:subject>recipes rice seafood chicken</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:e5c11a35ce33/</dc:identifier>
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<item rdf:about="http://cookinginwestchester.com/2011/09/narkol-shorshe-chingri-quick-and-spicy-coconut-mustard-shrimp.html">
    <title>Quick and Spicy Microwave Coconut Mustard Bengali Shrimp</title>
    <dc:date>2013-07-29T14:56:29+00:00</dc:date>
    <link>http://cookinginwestchester.com/2011/09/narkol-shorshe-chingri-quick-and-spicy-coconut-mustard-shrimp.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Well, fall is here this time without much fanfare but much more with a loud bang pretty much letting us know that it was here.
It is the time of the year that school starts for the kids and the days especially the weekends are filled with stuff. This year the kids try soccer for the first time. It is a little daunting for the first time in my life dealing with a game that I really do not know much about.  Well,  we shall see how things go, I did survive my first shopping trip to Models and we are equipped with shin guards and stuff.
Now, this recipe is a very simple recipe recipe using fresh mustard and sweet flaked coconut. It is a quick version of what might seem like a rather complex bengali steamed shrimp recipe. Well, the microwave here takes the fuss out of the steaming process and the coconut actually adds a surprising touch of sweetness.
My secret ingredient here is very finely sliverred chopped habanero chilies. The fresh mustard paste used here is a very traditional ingredient in Bengali cooking. Ironicially, enough this recipe is older than the kids and ahem, husband. I say this for a reason, once upon a time my parents were into matchmaking and frankly, rather than truly as in really truly upset them, I met or spoke to the men they thought were suitable.
Once such guy, had a mother who had a recipe. This recipe a little removed is what I share with you. The beauty of cooking and recipes is just that. Who knows where the mother and son are, but the beauty of the meal remains on.]]></description>
<dc:subject>recipes seafood curry</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
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</item>
<item rdf:about="http://cookinginwestchester.com/2012/12/chili-garlic-hakka-shrimp.html">
    <title>Chili Garlic Hakka Shrimp - Shrimp In a Spicy Tossed Sauce</title>
    <dc:date>2013-07-29T14:56:11+00:00</dc:date>
    <link>http://cookinginwestchester.com/2012/12/chili-garlic-hakka-shrimp.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[It has been a busy week, with a lot recipe stimulation between sending out some recipe to people here and there, and then just dealing with the routine between the blogger cook-off and my spices and seasons column I have shyed away a little from this space. But, then again this space is my virtual home and like my real home, it is a little spotty, a little messy and has a few gems here and there. I do not want to be that kind of girl who ignores her blog for months when a book is out. There I have said it, I am not that kind of girl!
This being said I am the kind of girl, who needs an excuse to simplify a recipe, and of course indulge in her share of fried food. The excuse does not need to be real, a couple of evenings ago it was the stress of badly compiled PTA cash envelopes. BTW, folks try counting $5k of mismatched bills that are actually supposed to add up to $4.9K , so I think you will forgive me my bad habits. But, for the record, I help with our PTA.
So, we are into my favorite domain of Indo-Chinese food, and this recipe is a creation that really is as simple as it is addictive.
I added in a couple of tested and tried ingredients tossed with a touch of horseradish and the results were just perfectly inticing and comforting for this wonderfully cool weather that we have been having.
To add to crazy, I had left my wallet on the train and other than the fact, it encouraged me to walk on a late evening rather than rushing to take the taxi not much good came of it. In case you are wondering, yes, I did get my wallet back all things intact, this is why I love my train crowded mornings and all there is still a general sense of commuter community all around me.
This shrimp recipe side steps some of the negatives of Indo-Chinese cooking and lays off the deep frying. I have pan crisped it without much effort, as for the name. Tell me, how authentic are Indo-Chinese names anyway, they are an art unto themselves.]]></description>
<dc:subject>recipes seafood curry</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
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<item rdf:about="http://cookinginwestchester.com/2010/08/spicy-shrimp-curry-with-bell-peppers.html">
    <title>Spicy Shrimp Curry with Bell Peppers</title>
    <dc:date>2013-07-29T14:55:10+00:00</dc:date>
    <link>http://cookinginwestchester.com/2010/08/spicy-shrimp-curry-with-bell-peppers.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[This week it was fresh peppers, a nice collection of them, fresh green and bursting with their sweetly intoxicating flavor.
I was amazingly spice adverse growing up, and by most Indian standards I think my touch is still gentle with the use of spices. Anyhow,  I loved the bell peppers because they have the fresh flavors of the green chili, without the heat. Later, when I learnt to stomach more of a spicy zing, I still love matching the sparkle of hot chili, with the fresh and intoxicating flavors of bell peppers.
This recipe was developed with our first batch of bell peppers, cutting into them, slicing through their addictively fragrant crisp flesh left me mesmerized. All, the peppers have their own magic, but the green bell pepper cannot be taken for granted either.
It has been a long time since I have found peppers with such amazing flavor, until of course we started growing them. This recipe is simple but is high on the spice index. I also like to make this with fresh paneer and it works out just as well.]]></description>
<dc:subject>recipes seafood curry</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:4b3efe75f369/</dc:identifier>
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</item>
<item rdf:about="http://www.seriouseats.com/recipes/2013/07/spicy-sambal-chicken-shrimp-recipe.html">
    <title>Spicy Sambal Chicken and Shrimp | Serious Eats : Recipes</title>
    <dc:date>2013-07-12T12:30:05+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2013/07/spicy-sambal-chicken-shrimp-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Last year I took a Southeast Asian cooking class on Pulau Ubin, a tiny island in Singapore. Nestled in the jungle in an old kampung style house, I learned how to prepare an important ingredient that forms the flavor base for much of the cooking in these parts: chili sambal. Though more complex, sambal is the Southeast Asian equivalent to a French mirepoix (celery, onions, carrots) or Spanish sofrito (garlic, onions, peppers). As chili forms one of the main ingredients, sambals are usually extremely hot. It's used to flavor everything in Singapore, from vegetable dishes, to fish, to meat. It's even served on the side to be dabbed onto your food at will, just in case your dish wasn't making you sweat enough. Here, a dish isn't proper unless it makes you feel the pain.

To make the sambal in class, we pounded out the ingredients (dried chilies, Thai chilies, shallots, garlic, ginger, and salt) by hand using a mortar and pestle. In my kitchen, I often skip that step and plug in the food processor. To cook, the mixture is fried until softened, golden, and the oil begins to separate from the aromatics. My chef instructor said to "cook it till the aroma of the chili makes you cough." A warning here: it does. Tart tamarind pulp and palm sugar are mixed in to balance out the heat.

Though we didn't fry up the sambal with chicken and shrimp in class, I decided to wing it here. I marinated the chicken and shrimp in a portion of the sambal (cut this step if you're in a hurry), then tossed it all into a wok to quickly stir fry. This is no humble dish. Intense heat and spicy, full flavor is what you're in for here. Serve this delicious meal with a bowl of white rice and a towel nearby to dab your forehead with.]]></description>
<dc:subject>recipes chicken seafood</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:c0062e2d9fda/</dc:identifier>
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<item rdf:about="http://www.seriouseats.com/recipes/2013/06/gazpacho-grilled-paprika-shrimo-garlic-croutons-recipe.html">
    <title>Gazpacho With Grilled Paprika Shrimp And Garlic Croutons | Serious Eats : Recipes</title>
    <dc:date>2013-06-16T06:02:08+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2013/06/gazpacho-grilled-paprika-shrimo-garlic-croutons-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Nothing beats a good gazpacho on a hot summer's night. After all, it's easy to make, full of flavor, and downright refreshing when done right. Something that it's not? Hearty.

One of my favorite versions comes from Tyler Florence. Sporting a spot-on flavor profile, I either make it straight-up or use it as a springboard when doing my own thing. I've cut down on the olive oil and limited the bread that gets blended in. It makes for a lighter, brighter soup.

Plus, it makes me feel less guilty about what comes next: skewers of smoky, pimenton-marinated shrimp, skewered with cubes of garlic bread. Just grill them, pluck the tails off, and plop the shrimp, garlicky grilled croutons, and toppings of your choice into the soup for a much more filling—but no less summery—meal.

Remember that the shrimp need but a moment to grill. The soup, on the other hand, benefits from a few hours in the fridge. Eat it right away, and the flavor falls flat.]]></description>
<dc:subject>recipes seafood soup</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:7af07b573cc9/</dc:identifier>
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</item>
<item rdf:about="http://food52.com/recipes/264-the-not-barefoot-contessa-s-fish-pasta">
    <title>The (Not Barefoot) Contessa's Fish Pasta recipe from Food52</title>
    <dc:date>2013-06-14T14:22:31+00:00</dc:date>
    <link>http://food52.com/recipes/264-the-not-barefoot-contessa-s-fish-pasta</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[The mother of one of our boys' friends in Rome turned out to be a contessa, a title that only matters if other people care (and they seem to). This is not a very fussy contessa and doesn't mind sleeping on our couch. She can also cook for an army. This is one of her dishes. Can be made with any flakey white fish. Snapper good but I find it best with fresh striped bass. Be very careful stirring the sauce: the fish should remain intact. The tomatoes should be fresh and cooked al crudo, till the juices are released but they are still a little raw. - Fisheri]]></description>
<dc:subject>recipes seafood pasta</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:61a6ac6c592d/</dc:identifier>
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</item>
<item rdf:about="http://food52.com/recipes/10517-brown-rice-jambalaya-ish">
    <title>Brown Rice Jambalaya-ish recipe from Food52</title>
    <dc:date>2013-05-15T09:35:58+00:00</dc:date>
    <link>http://food52.com/recipes/10517-brown-rice-jambalaya-ish</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[ I've been playing with brown rice in this recipe for a while and this method seems to work pretty well. I have tried it in the oven, but stove top makes it easier to check the liquid level. I leave out one of the trinity of New Orleans style cooking, the green bell pepper, because I just don't like them. To use bell pepper, add about a half a pepper, diced, when you add your onion and celery.]]></description>
<dc:subject>recipes seafood</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:52298048af7a/</dc:identifier>
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<item rdf:about="http://www.seriouseats.com/recipes/2013/05/shauna-james-aherns-chile-lime-shrimp-stir-fr.html">
    <title>Shauna James Ahern's Chile-Lime Shrimp Stir-Fry | Serious Eats : Recipes</title>
    <dc:date>2013-05-08T07:56:31+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2013/05/shauna-james-aherns-chile-lime-shrimp-stir-fr.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Stir-fries are an obvious choice when it comes to quick and approachable weeknight cooking. And with the availability of gluten-free tamari and other Asian sauces increasing at markets, it is super easy to sauté up an allergy-free meal that tastes better than wheat-filled takeout. After all, there is nothing inherently gluten-y when it comes to quickly pan-fried meat and veggies served over rice.

Shauna James Ahern's Chile-Lime Shimp recipe in Gluten-Free Girl Every Day is one of eight unique stir-fries in the book. Heavily laced with lime juice and spicy from the ginger and chiles, this shrimp dish is far from chewy and bland. Add a handful of sweet and meaty chanterelle mushrooms and a bunch of bok choy, and you'll have an easy (and pretty healthy) meal in no time.]]></description>
<dc:subject>recipes seafood</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:b9d246583162/</dc:identifier>
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</item>
<item rdf:about="http://www.seriouseats.com/recipes/2013/05/prawn-kebabs-recipe.html">
    <title>Indian Prawn Patties | Serious Eats : Recipes</title>
    <dc:date>2013-05-08T07:55:45+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2013/05/prawn-kebabs-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[This is one of those dishes you will eat without knowing when to stop. Kolmi na Kevaab , or prawn kebabs, are a distinctly Parsi dish. This small community of people follow the ancient Zorastrian religion and have made many contributions to the city of Bombay. Parsi cuisine has evolved into a unique amalgamation of flavors over the years, largely non-vegetarian in its range with plenty of interesting dishes involving eggs.

Kolmi Na Kevaab is an easy-to-cook Parsi favorite that will inspire many requests for seconds. It's mildly spicy, soft on the inside, and slightly crisp on the outside. It does have the typical Indian flavors of cumin and chilli, but the addition of Worcestershire sauce gives it a unique twist. Have it as a starter or as a side to brown rice pilaf, dhansak masala daal (recipes for that coming soon) and end with a quick snooze if it's your Sunday lunch menu.]]></description>
<dc:subject>recipes seafood curry</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:1d22015b81cc/</dc:identifier>
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</item>
<item rdf:about="http://www.seriouseats.com/recipes/2013/04/crunchy-and-spicy-shrimp-stir-fry-with-snap-p.html">
    <title>Crunchy and Spicy Shrimp Stir-Fry with Snap Peas | Serious Eats : Recipes</title>
    <dc:date>2013-04-23T09:45:03+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2013/04/crunchy-and-spicy-shrimp-stir-fry-with-snap-p.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[After discovering a hoard of bright green snap peas at the grocery store, I assembled a snap pea and shrimp stir-fry. I thought I was being really clever, but turns out this combo is one of the most popular stir-fry recipes out there. Not only that, but almost all of them are served in a restrained and slightly gloopy sauce. I could try to create a good version of that recipe, or go in a completely different direction. (I chose the latter.)

Reading through Fuchsia Dunlop's Land of Plenty, I came across a technique that I knew would set this stir-fry apart. Briefly listed as a variation for hot-and-numbing tiny fish, there was a recipe for crispy shrimp with salt and Sichuan peppercorn. The shrimp are marinated for 15 minutes, tossed in flour, and deep-fried until golden and crunchy. They are then sautéed quickly with chilies and Sichuan peppercorn. This results in crunchy shrimp, both spicy and numbing.

All I had to do was incorporate the snap peas into the picture. I decided to cook them before the fried shrimp were added back to the pan, along with a handful of bean sprouts. This mostly worked, but since there was no sauce to tie everything together, the peas came off as a little bland. Fortunately, a simple drizzle of soy sauce at the end solved the problem, coating the vegetables in the same addictive blend that adheres so easily to the the shrimp.]]></description>
<dc:subject>recipes seafood</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:d3a33f34043f/</dc:identifier>
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</item>
<item rdf:about="http://www.seriouseats.com/recipes/2012/02/indian-shrimp-with-ginger-and-peas-recipe.html">
    <title>Indian Shrimp with Ginger and Peas | Serious Eats : Recipes</title>
    <dc:date>2013-04-17T11:22:39+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2012/02/indian-shrimp-with-ginger-and-peas-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[This dish of shrimp and peas is flavored with ginger, garlic, turmeric, and cayenne pepper.]]></description>
<dc:subject>recipes seafood</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:c3ec9c6bc082/</dc:identifier>
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</item>
<item rdf:about="http://www.seriouseats.com/recipes/2013/04/grilled-bacon-wrapped-shrimp-arugula-red-onion-relish-recipe.html">
    <title>Grilled, Bacon-Wrapped Shrimp with Arugula and Red Onion Relish | Serious Eats : Recipes</title>
    <dc:date>2013-04-14T09:31:41+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2013/04/grilled-bacon-wrapped-shrimp-arugula-red-onion-relish-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Colombian aji picante—a lime-forward onion, cilantro and parsley relish—tastes good on most anything that's hot off the grill. Here it's the perfect foil for bacon-wrapped shrimp.

I like to serve mine in taco form on a bed of peppery arugula. Just slip them from the skewers, pop the tails off, and envelop them inside the tortilla. You can also remove the bacon-wrapped shrimp from skewers, discard the tails, and chop them into bite-sized pieces for filling tacos.

Alternately, eliminate the tortillas entirely. Instead, serve shrimp on a bed of arugula alone. Just add some cherry or grape tomatoes and use the aji as a vinaigrette.

Be careful not to overcook the shrimp or they'll be rubbery. That said, you do want the bacon to achieve a light char and crispness. Achieve this by keeping shrimp just off of direct heat. Keep the grill heat moderate, and don't walk away when cooking, because bacon fat may cause flames to ignite.]]></description>
<dc:subject>recipes seafood bacon</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:0a9baff23d91/</dc:identifier>
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</item>
<item rdf:about="http://www.seriouseats.com/recipes/2013/04/skillet-shrimp-with-orzo-recipe.html">
    <title>Skillet Shrimp with Orzo, Feta and Asparagus | Serious Eats : Recipes</title>
    <dc:date>2013-04-10T10:26:46+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2013/04/skillet-shrimp-with-orzo-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[I have to admit that I probably ate two-thirds of this recipe by myself, then sat there for a few minutes trying to figure out if this orzo dish could reasonably feed four people or if I just completely outdid myself. (I'm going with the latter.) I think this recipe can feed four with appetizers or a side dish, as long as these four people have a moderate amount of self control.

This light, refreshing, simple dish combines some of my favorite ingredients: shrimp, feta and asparagus. (Anyone else love asparagus?) While I went with whole-wheat orzo, feel free to use regular orzo. Also, you can add grape tomatoes to make it a little saucier. Season the shrimp with dried oregano before cooking it to go with the Greek theme of this recipe.]]></description>
<dc:subject>recipes seafood pasta</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:0c49c8fefa59/</dc:identifier>
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<item rdf:about="http://www.seriouseats.com/recipes/2013/03/dinner-tonight-bucatini-shrimp-arugula-breadcrumbs-garlic-recipe.html">
    <title>Bucatini with Spicy Shrimp, Arugula, and Breadcrumbs | Serious Eats : Recipes</title>
    <dc:date>2013-03-05T08:36:46+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2013/03/dinner-tonight-bucatini-shrimp-arugula-breadcrumbs-garlic-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[What's the line between a delightfully simple pasta dish and a boringly spare one? For some reason, my first impulse is to toss everything I've got in the pot and hope it becomes a dynamic dish, but that almost never works. All of my favorite pasta dishes tend to be straightforward—carbonara, all'amatriciana—where you pick out a few flavorful ingredients and let them do all the hard work. That's what I tried to do here.

One bite of this dish proves that there is a lot going on. At its base, this dish is about the interplay between sweet, plump shrimp and spicy red pepper flakes. The latter is cooked with sliced garlic until it perfumes the oil, so that every bite has its slight spark. Sure, the duo makes for a good start, but it's not quite enough to carry the whole dish. Add arugula for some bitterness and for some crunch, sprinkle in some bread crumbs, which are cooked gently until they turn golden brown and crispy.

Just to add that all up, the result is spicy, sweet, bitter, and salty—not bad for such a quick and easy meal.]]></description>
<dc:subject>recipes pasta seafood</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:01c82334e997/</dc:identifier>
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</item>
<item rdf:about="http://www.seriouseats.com/recipes/2013/02/garlicky-shrimp-de-jonghe-recipe.html">
    <title>Garlicky Shrimp de Jonghe | Serious Eats : Recipes</title>
    <dc:date>2013-02-24T15:16:31+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2013/02/garlicky-shrimp-de-jonghe-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Old-school and crazy-caloric, Chicago's shrimp de Jonghe is said to date back to the late 19th century. Created by Belgian brothers, who ran a Chicago restaurant and served the dish at the World's Columbian Exposition, it remains a treasure in many a Chicago restaurant today.

Its appeal is timeless. It's also easy to make.

Use quality raw jumbo shrimp. And don't skimp on the butter; otherwise your breadcrumbs with be dry. While some versions omit the lemon, I find it integral to cut through the richness and brighten the dish.

If you don't have sherry on hand, dry white wine may be used. However, the effect won't be quite the same.

Because it's quite heavy, this dish bodes well as an appetizer, too. If you serve it as a main course, accompany it with a crunchy green salad.]]></description>
<dc:subject>recipes seafood</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:e3ec3c521e9c/</dc:identifier>
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</item>
<item rdf:about="http://www.seriouseats.com/recipes/2013/02/make-ahead-curried-coconut-quinoa-with-shrimp-and-basil-recipe.html">
    <title>Make-Ahead Curried Coconut Quinoa with Shrimp and Basil | Serious Eats : Recipes</title>
    <dc:date>2013-02-20T14:08:16+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2013/02/make-ahead-curried-coconut-quinoa-with-shrimp-and-basil-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[While quinoa, a grain de rigeur these days, may work for me as part of a larger dish, I must confess: I find it to be somewhat boring and dry on its own. Knowing how healthy it is, however, I felt I should give it a fair shot in the spotlight. I wanted to make a quinoa dish that I would find exciting enough to eat at work, without immediately looking to the vending machine to fill any flavor quotas for dessert.

Although curry usually suggests long simmering and layers of flavors, I made a fast-tracked version with coconut milk, vegetable broth, garlic and curry powder by doubling the liquid for cooking quinoa, and then cooked the quinoa in the broth. The curry thickened while the grains soaked up the warm nutty flavors, and there was broth leftover to make this a saucier-than-the-usualy-dry quinoa side.

Shrimp cooks incredibly fast, and sort of feels like a treat if you bring it to work the next day (since chances are you wouldn't be putting it on your takeout chopped salad). Poaching the shrimp in the excess broth gives this dish a "pot to clean" count of only one, and the excess liquid also kept the quinoa from drying out when I reheated this for lunch the next day.

The result was a warm, comforting lunch, where the quinoa seemed to melt seamlessly into the curry. Quinoa, we may just get along after all.]]></description>
<dc:subject>recipes curry seafood</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:0fbf39635bc4/</dc:identifier>
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</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.lakeland.co.uk/r80389/Tom-Yum-Prawn-Noodle-Soup?src=emails130207slow&amp;spMailingID=40953006&amp;spUserID=MzM5MDU1OTQwOAS2&amp;spJobID=176990812&amp;spReportId=MTc2OTkwODEyS0">
    <title>A Lakeland recipe for Tom Yum Prawn Noodle Soup, happy cooking!</title>
    <dc:date>2013-02-07T14:57:57+00:00</dc:date>
    <link>http://www.lakeland.co.uk/r80389/Tom-Yum-Prawn-Noodle-Soup?src=emails130207slow&amp;spMailingID=40953006&amp;spUserID=MzM5MDU1OTQwOAS2&amp;spJobID=176990812&amp;spReportId=MTc2OTkwODEyS0</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Takes 10 minutes to make, 15 minutes to cook. This Oriental tom yum prawn soup makes good use of store cupboard leftovers.]]></description>
<dc:subject>recipes seafood soup</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:78e4eb512df5/</dc:identifier>
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</item>
<item rdf:about="http://food52.com/recipes/9118_simple_pasta_with_leeks_and_scallops">
    <title>Simple Pasta with Leeks and Scallops recipe from Food52</title>
    <dc:date>2013-01-25T11:08:19+00:00</dc:date>
    <link>http://food52.com/recipes/9118_simple_pasta_with_leeks_and_scallops</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[It takes patience to caramelize anything, and I made the mistake of waiting until I was starving to start cooking this dish. It was torture smelling these leeks cooking down, but well worth the wait. This simple dish truly satisfies. The addition of lemon zest was inspired; I now can't imagine serving seared scallops any other way!]]></description>
<dc:subject>recipes seafood pasta</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:7d427c1edcec/</dc:identifier>
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</item>
<item rdf:about="http://www.epicurious.com/recipes/food/views/Pad-Thai-380593?mbid=rss_epinr">
    <title>Pad Thai Recipe at Epicurious.com</title>
    <dc:date>2012-09-08T15:05:00+00:00</dc:date>
    <link>http://www.epicurious.com/recipes/food/views/Pad-Thai-380593?mbid=rss_epinr</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[There are two categories of entrée in Thailand: dishes served with rice, and noodle dishes, which are presented as one-pot meals and often eaten on the go. Rice noodles cook more quickly than wheat pasta and are the perfect neutral vehicle for intense Thai flavors. This Pad Thai is not the dish from the neighborhood take-out joint. "It ain't made with chicken," says Ricker, whose traditional take—pleasantly funky with fish sauce and preserved radish and a touch sour from tamarind—is meant to be eaten in the evening as a stand-alone dish]]></description>
<dc:subject>recipes seafood</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:280958fa86a3/</dc:identifier>
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</item>
<item rdf:about="http://www.seriouseats.com/2012/08/seared-scallops-with-israeli-couscous.html">
    <title>Skillet Suppers: Seared Scallops with Israeli Couscous | Serious Eats</title>
    <dc:date>2012-08-22T12:54:30+00:00</dc:date>
    <link>http://www.seriouseats.com/2012/08/seared-scallops-with-israeli-couscous.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Making dinner during the late summer months is one of the best times of year with all of the fresh produce available. I have a minor obsession (read: major) with tomatoes, so I like to put them in almost anything. But, of course, there is also corn, zucchini, and tons of fresh herbs to throw in the mix. With that said, it's fun to take advantage and prepare quick and healthy meals out of them. Like this one.

Instead of going for a traditional pasta salad, I opted for whole-wheat Israeli couscous (often called pearled) because it has a nutty, chewy characteristic that readily absorbs sauces and flavors—one reason that I cooked it in a vegetable broth. Though this is intended as a summer dish, the vegetables can be easily substituted for seasonal variations like roasted pumpkin or winter squash. Similarly, if scallops aren't your thing, feel free to top it with shrimp or chicken.

The whole dish is super simple to prepare and quite addictive. The key is to not overcook the scallops or they will become rubbery and unpleasant. I always stick to a handy method that a Scottish chef, Michael Smith from Three Chimneys, once taught me.]]></description>
<dc:subject>recipes seafood</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:8f51a51100a1/</dc:identifier>
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</item>
<item rdf:about="http://www.epicurious.com/recipes/food/views/Grilled-Shrimp-with-Honey-Ginger-Barbecue-Sauce-51108030?mbid=rss_epinr">
    <title>Grilled Shrimp with Honey-Ginger Barbecue Sauce Recipe at Epicurious.com</title>
    <dc:date>2012-08-17T11:36:21+00:00</dc:date>
    <link>http://www.epicurious.com/recipes/food/views/Grilled-Shrimp-with-Honey-Ginger-Barbecue-Sauce-51108030?mbid=rss_epinr</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Of all the ways to prepare shrimp, the grill delivers the best flavor. Although unadorned "shrimp on the barbie" are great, an easily assembled gingery barbecue sauce makes them that much better. You can save time by buying already shelled and deveined shrimp, but our recipe developer, Alexis Touchet, who grew up in shrimp country in southwest Louisiana, thinks shell-on shrimp are better quality. Depending on where you live and what's in your market, you may not have much choice. Freshness trumps all, so don't hesitate to use your nose in deciding which shrimp to buy. ]]></description>
<dc:subject>recipes seafood</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:bc01d3a21af4/</dc:identifier>
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</item>
<item rdf:about="http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/q/quick_thai_fishcakeswithcodkingprawnsketchup.html?source=sme_1002">
    <title>Quick Thai fishcakes with cod, king prawns &amp; ketchup</title>
    <dc:date>2012-07-18T06:33:10+00:00</dc:date>
    <link>http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/q/quick_thai_fishcakeswithcodkingprawnsketchup.html?source=sme_1002</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Quick Thai fishcakes with cod, king prawns & ketchup]]></description>
<dc:subject>recipes seafood</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:797a7d028ef7/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:seafood"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://food52.com/blog/3882_brigit_binns_crab_cakes">
    <title>Brigit Binns' Crab Cakes - an article from Food52</title>
    <dc:date>2012-07-08T16:56:51+00:00</dc:date>
    <link>http://food52.com/blog/3882_brigit_binns_crab_cakes</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Crab cakes -- hold the bread, please.]]></description>
<dc:subject>recipes seafood</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:a9eae100da9c/</dc:identifier>
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</item>
<item rdf:about="http://www.epicurious.com/recipes/food/views/Shrimp-in-Adobo-395905?mbid=rss_epinr">
    <title>Shrimp in Adobo Recipe at Epicurious.com</title>
    <dc:date>2012-06-06T10:50:06+00:00</dc:date>
    <link>http://www.epicurious.com/recipes/food/views/Shrimp-in-Adobo-395905?mbid=rss_epinr</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Use Mexican adobo, a vinegary chile paste, to season any protein. For this recipe, the shrimp is chopped, so there's no need to splurge on a larger size.]]></description>
<dc:subject>recipes seafood chilli</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:dbaa33970407/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:chilli"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.food52.com/recipes/12130_shrimp_burgers_with_roasted_garlicorange_aioli">
    <title>Shrimp Burgers with Roasted Garlic-Orange Aioli recipe from food52</title>
    <dc:date>2012-05-27T16:14:11+00:00</dc:date>
    <link>http://www.food52.com/recipes/12130_shrimp_burgers_with_roasted_garlicorange_aioli</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[In summer, we say the more burgers, the better. This one provides a spunky break from beef, pork, and turkey, opting instead for fresh shrimp dotted with confetti-like accents of red pepper...]]></description>
<dc:subject>recipes seafood burgers</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:444bd13bcb8a/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:seafood"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:burgers"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.seriouseats.com/recipes/2012/04/grilled-garlic-bread-white-bean-shrimp-scampi.html">
    <title>Dinner for Two: Grilled Garlic Bread with White Bean Shrimp Scampi | Serious Eats : Recipes</title>
    <dc:date>2012-04-21T13:23:16+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2012/04/grilled-garlic-bread-white-bean-shrimp-scampi.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Shrimp Scampi. It may have sunk to diner fare, but then again, diners are kind of where you go to eat any kind of food you REALLY want. Nothing beats those jumbo, juicy shrimp, stewed in white wine with garlic and butter. The parsley is that something green that justifies the ostrich-sized nest of linguine beneath the shrimp. So decadent, and messy, and tangled, and happy.
I love this sleek, modern twist on my beloved scampi.
Char up some thick country bread drizzled in olive oil, and rub it with garlic. Then top it with a five-minute, one-pot stew of meaty shrimp, creamy, comforting cannellini beans, even more garlic, white wine, and just a touch of butter for authenticity. I toss in a handful of parsley or arugula or both, then pour it over the charred garlic bread. The sauce soaks into the crusts, and the shrimp and beans together are so hearty and garlicky and good. Eat this with someone you love, and who loves you. (There's a lot of garlic.)]]></description>
<dc:subject>recipes seafood</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:0a9a66d64b62/</dc:identifier>
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</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://food52.com/recipes/9098_thai_curry_noodles_with_shrimp">
    <title>Thai Curry Noodles with Shrimp recipe from food52</title>
    <dc:date>2012-04-12T08:30:42+00:00</dc:date>
    <link>http://food52.com/recipes/9098_thai_curry_noodles_with_shrimp</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Thai-style curries are a staple in my weeknight roster. They come together in a flash. All you've got to do is sauté some aromatics and curry paste, deglaze with stock, coconut milk, and fish sauce, adjust the seasoning, and simmer your main ingredient until it's cooked through.
This recipe doctors up some store-bought red curry paste with a few extra spices to produce a more complex, nuanced finished dish. Once the stock is ready, shrimp are simmered for just a few moments until cooked through, then the whole thing is served over noodles. Add a handful of quick-cooking greens along with the shrimp (I'd suggest water spinach or baby bok choy), and you've got an all-in-one meal in a bowl.
The kicker here is the fried shallots, which add sweet crunch to every bite. Frying your own shallots is easy, but you can easily use store-bought fried shallots. They can be found in most decent Asian grocers.]]></description>
<dc:subject>recipes seafood curry</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:2e74656170e2/</dc:identifier>
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</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.redonline.co.uk/food/recipes/spicy-prawn-pakoras">
    <title>Spicy prawn pakoras - Red Online</title>
    <dc:date>2012-04-10T10:09:21+00:00</dc:date>
    <link>http://www.redonline.co.uk/food/recipes/spicy-prawn-pakoras</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Pakoras typically consist of fish, meat or vegetables that are coated in a batter made from spiced gram flour and fried until golden brown. These prawn pakoras are especially delicious served with a spicy green or tomato and cucumber chutney.]]></description>
<dc:subject>recipes seafood curry</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:38693a32864c/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:curry"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.spicesofindia.co.uk/acatalog/King-Prawn-Bhuna-Recipe.html">
    <title>King Prawn Bhuna Recipe</title>
    <dc:date>2012-03-31T14:50:47+00:00</dc:date>
    <link>http://www.spicesofindia.co.uk/acatalog/King-Prawn-Bhuna-Recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Do you want King Prawn Bhuna with that unique British Indian Restaurant quality and taste? Then simply follow the instructions below for success every time...]]></description>
<dc:subject>recipes curry seafood</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:e25ab23bbce5/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:curry"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:seafood"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.seriouseats.com/recipes/2012/03/madhur-jaffreys-shrimp-biryani.html">
    <title>Madhur Jaffrey's Shrimp Biryani | Serious Eats : Recipes</title>
    <dc:date>2012-03-17T09:14:53+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2012/03/madhur-jaffreys-shrimp-biryani.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Biryani is a rice-based dish cooked with a whole mess of different spices, and usually, though not always, some kind of meat. When that meat is lamb or beef, it consequently takes some time to cook, which means I don't get to write about this dish too often. But this recipe from Madhur Jaffrey's At Home with Madhur Jaffrey solves that problem by using shrimp, so that this dish can be whipped up in less than hour with absolutely no shortcuts.
Not that any of the flavor is left behind. Shrimp are rubbed with a spice blend of cumin, turmeric, cayenne, salt, and pepper, before being sautéed and then removed. The rice then cooks in the same oil, so it picks up the spices and the shrimp flavor. Only at the very end are the rice and the shrimp mixed together, so that the shrimp stay plump and juicy.]]></description>
<dc:subject>recipes seafood curry</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:b890726df4cb/</dc:identifier>
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</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://homesicktexan.blogspot.com/2012/02/red-chile-seafood-chowder.html">
    <title>red chile seafood chowder | Homesick Texan</title>
    <dc:date>2012-03-16T08:46:55+00:00</dc:date>
    <link>http://homesicktexan.blogspot.com/2012/02/red-chile-seafood-chowder.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[For the Super Bowl, my friends and I usually serve food that represents the teams. And with Boston and New York playing this year, clam chowder seemed like the perfect fit.

But since I’m not committed to either the Giants or the Patriots, I couldn’t decide which style of chowder to offer. Did I want to serve the comforting cream-based New England style or did I want to serve the more lively tomato-based Manhattan style instead? Or perhaps I could offer both, and have people choose their favorite in a match called The Chowder Bowl.

It was a tough call and I was having a difficult time making a choice. Fortunately, my fishmonger made the decision easier for me. When I paid her a visit, all she had on hand were littleneck clams. I asked how many I’d need for chowder and she said, “With littlenecks, it’s not worth it. They’re too small. They’re not good chowder clams.”

“But it’s the Super Bowl this Sunday!” I said. “What should I do?” She looked at me and said, “When we watch the game, we like to eat dip.”

With that in mind, I took my bag of not-chowder clams and decided to follow her advice. There was a cream-cheese clam dip recipe in one of my Junior League books, but even after I spiced it up with some chiles and bacon it didn’t thrill me. Clearly, I still had chowder on the brain so I returned to my original plan. But this time, instead of just making chowder with clams, I also threw in some fish and shrimp to make seafood chowder instead.

Now, most people think of chowder as an East Coast dish but it also has a long history in Texas. There are several recipes for it in The First Texas Cook Book, which was published in 1883. And throughout he 1800s, the state’s newspapers published recipes, with a Galveston paper running a chowder tutorial on its front page saying that chowder was a favorite for parties.

The methods for making chowder haven’t changed much over the years, but for mine I swapped bacon for the salt pork and infused my tomato base with guajillo and chipotle chiles for some spice. For the seafood, I used clams, shrimp and red snapper, though you could easily throw in crabs, oysters, grouper, redfish or any other seafood that you prefer. This is a versatile dish.

I love seafood, and having a bowl full of some of my favorites makes for a hearty and satisfying meal. But one of the best things is that you don’t have to make a choice between the Manhattan or New England styles, as it combines the best qualities of both. The tomato and chile base is full of flavor. And since it’s pureed, it’s so smooth and velvety you might swear there’s a splash of cream.

This chowder will definitely be making an appearance on Sunday, along with some of my other game-day favorites. And sure, I might not be that invested in the actual game, but that doesn’t really matter. For me it’s the food served that’s always the true winner.]]></description>
<dc:subject>recipes seafood chilli</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:0a904ade94fa/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:chilli"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.seriouseats.com/recipes/2012/02/noodles-with-bay-scallops-snow-peas-and-ginger-sauce.html">
    <title>Noodles with Bay Scallops, Snow Peas, and Ginger Sauce | Serious Eats : Recipes</title>
    <dc:date>2012-03-01T13:01:34+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2012/02/noodles-with-bay-scallops-snow-peas-and-ginger-sauce.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Combining scallops and butter is never really a bad idea. Throw in snow peas and egg noodles and you have a solid little dinner, albeit one that sounds a tad boring. Not that I would turn it down (obviously) but if it wasn't for the ginger I wouldn't have been so excited to try this recipe from Simply Shellfish by Leslie Glover Pendleton.
My only worry was that I would taste nothing but ginger. Though there's a decent amount of fresh ginger in the mix, it is luckily cooked for long enough that the ginger mellows out. When you first bite into the finished dish, the ginger just hangs out in the background, only making an appearance a few seconds later. It's enough of a kick to make you want to dig in again, making this a surprisingly engaging noodle dish.]]></description>
<dc:subject>recipes seafood</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:367bfa460dfd/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:seafood"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.bbcgoodfood.com/recipes/1632634/chilli-and-coconut-prawns">
    <title>Chilli and coconut prawns recipe - Recipes - BBC Good Food</title>
    <dc:date>2012-02-24T11:26:52+00:00</dc:date>
    <link>http://www.bbcgoodfood.com/recipes/1632634/chilli-and-coconut-prawns</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[This super speedy prawn recipe with a fiery kick makes a great nibble to enjoy with a glass of wine]]></description>
<dc:subject>recipes seafood</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:8154128514a4/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:seafood"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.independent.co.uk/life-style/food-and-drink/recipes/chickpea-potato-and-chorizo-soup-6284832.html">
    <title>Chickpea, potato and chorizo soup - Recipes - Food &amp; Drink - The Independent</title>
    <dc:date>2012-02-19T13:41:50+00:00</dc:date>
    <link>http://www.independent.co.uk/life-style/food-and-drink/recipes/chickpea-potato-and-chorizo-soup-6284832.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[While chorizo has probably had its time as the ingredient du jour, the classic combination of spiced preserved meats and beans creates perfect winter comfort food. The chorizo really shines in this soup.]]></description>
<dc:subject>recipes soup seafood</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:3d82fa82be91/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:soup"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:seafood"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.independent.co.uk/life-style/food-and-drink/recipes/scallop-with-dhal-6282320.html">
    <title>Scallop with dhal - Recipes - Food &amp; Drink - The Independent</title>
    <dc:date>2012-02-19T13:40:42+00:00</dc:date>
    <link>http://www.independent.co.uk/life-style/food-and-drink/recipes/scallop-with-dhal-6282320.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Scallops work well with a bit of spice and at this time of the year, spiced-up yellow split peas in the form of dhal are a delicious combination with the scallops.]]></description>
<dc:subject>recipes seafood curry lentils</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:eee8be7062b6/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:seafood"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:curry"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:lentils"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.independent.co.uk/life-style/food-and-drink/recipes/seafood-soup-6274380.html">
    <title>Seafood soup - Recipes - Food &amp; Drink - The Independent</title>
    <dc:date>2012-02-19T13:38:36+00:00</dc:date>
    <link>http://www.independent.co.uk/life-style/food-and-drink/recipes/seafood-soup-6274380.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[The most famous dish at the Hive Beach Cafe (in Burton Bradstock, West Dorset), our seafood soup has been on the menu since Day One, and it's every bit as popular with our customers today as it was back then – especially when the weather is cold outside and they've just completed a long, blustery walk along the beach.]]></description>
<dc:subject>recipes seafood soup</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:66e90007b425/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:seafood"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:soup"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.independent.co.uk/life-style/food-and-drink/recipes/risotto-with-crab-and-chilli-6256087.html">
    <title>Risotto with crab and chilli - Recipes - Food &amp; Drink - The Independent</title>
    <dc:date>2012-02-19T13:36:35+00:00</dc:date>
    <link>http://www.independent.co.uk/life-style/food-and-drink/recipes/risotto-with-crab-and-chilli-6256087.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[If you have live or whole cooked crabs you can make a stock from the shells. If not, you can use freshly picked crab meat and fish stock as the base and/or stir some of the brown meat in at the end.]]></description>
<dc:subject>recipes rice seafood</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:03decb3b34a3/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:rice"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:seafood"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.independent.co.uk/life-style/food-and-drink/recipes/prawn-and-leek-fried-rice-2371047.html">
    <title>Prawn and leek fried rice - Recipes - Food &amp; Drink - The Independent</title>
    <dc:date>2012-02-19T13:33:04+00:00</dc:date>
    <link>http://www.independent.co.uk/life-style/food-and-drink/recipes/prawn-and-leek-fried-rice-2371047.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[I could probably live on fried rice and it's such a great way to use up leftovers. The addition of some juicy, fat prawns here makes it a little bit more special if you're inviting friends over.]]></description>
<dc:subject>recipes seafood rice</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:e9c73cd58c01/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:seafood"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:rice"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.independent.co.uk/life-style/food-and-drink/recipes/fish-pasta-2371048.html">
    <title>Fish pasta - Recipes - Food &amp; Drink - The Independent</title>
    <dc:date>2012-02-19T13:31:56+00:00</dc:date>
    <link>http://www.independent.co.uk/life-style/food-and-drink/recipes/fish-pasta-2371048.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Adding your favourite white fish and a liberal dose of chilli, parsley and garlic to spaghetti or whatever pasta you have in the cupboard will immediately transport you to the Amalfi Coast.]]></description>
<dc:subject>recipes seafood pasta</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:418989386731/</dc:identifier>
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<item rdf:about="http://www.whats4eats.com/fish/kerala-fish-curry-recipe">
    <title>Kerala Fish Curry Recipe (Indian fish in a tangy coconut curry) | India | Whats4Eats</title>
    <dc:date>2012-01-29T20:28:08+00:00</dc:date>
    <link>http://www.whats4eats.com/fish/kerala-fish-curry-recipe</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Kerala curry is a famous fish curry from the southern Indian state of Kerala. It is traditionally served in a shallow clay dish called a chatty, or manchatti.]]></description>
<dc:subject>recipes seafood curry</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:5c2b34360d52/</dc:identifier>
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</item>
<item rdf:about="http://www.whats4eats.com/fish/kaeng-kiao-wan-kung-recipe">
    <title>Kaeng Kiao Wan Kung Recipe (Thai shrimp in green curry sauce) | Thailand | Whats4Eats</title>
    <dc:date>2012-01-29T20:27:49+00:00</dc:date>
    <link>http://www.whats4eats.com/fish/kaeng-kiao-wan-kung-recipe</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Kaeng kiao wan is the Thai phrase that indicates a green curry. Shrimp (kung, khung, or goong) is a very popular type of green curry dish, but you can substitute fish, chicken, beef, or shellfish according to your taste.]]></description>
<dc:subject>recipes seafood curry</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:7726ac1e9640/</dc:identifier>
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</item>
<item rdf:about="http://www.whats4eats.com/fish/jhinga-goa-curry-recipe">
    <title>Jhinga Goa Curry Recipe (Indian shrimp in spicy coconut curry) | India | Whats4Eats</title>
    <dc:date>2012-01-29T20:26:07+00:00</dc:date>
    <link>http://www.whats4eats.com/fish/jhinga-goa-curry-recipe</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Goa curry in one form or another is eaten up and down the western coast of India. There are endless variations, but the basic qualities are a fiery hot coconut curry with the sour punch of tamarind.]]></description>
<dc:subject>recipes seafood curry</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:fcae8f808ca6/</dc:identifier>
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</item>
<item rdf:about="http://www.whats4eats.com/soups/chupe-de-camarones-recipe">
    <title>Chupe de Camarones Recipe (Peruvian shrimp chowder) | Peru | Whats4Eats</title>
    <dc:date>2012-01-29T20:25:37+00:00</dc:date>
    <link>http://www.whats4eats.com/soups/chupe-de-camarones-recipe</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Chupes are hearty chowders popular along South America's Pacific coast from Chile to Peru. Chupe de camarones is a Peruvian classic made with shrimp and vegetables and is substantial enough to make a full meal.]]></description>
<dc:subject>recipes seafood</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:723562558d9e/</dc:identifier>
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</item>
<item rdf:about="http://www.seriouseats.com/recipes/2012/01/eastern-shore-crab-cakes-recipe.html">
    <title>Eastern Shore Crab Cakes | Serious Eats : Recipes</title>
    <dc:date>2012-01-29T07:54:57+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2012/01/eastern-shore-crab-cakes-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[First, the golden rule of crab cakes: only use enough extraneous ingredients (i.e., anything that's not crab) to hold it together; it follows that the crab should be of good quality, preferably not canned.
Yes, they have a tendency to fall apart, but the key is to use plenty of butter in the pan, wait until it's very hot before adding the cakes, and turn them only once when the crust is fully formed and golden. Though these guys were nearly a hash when I finally got them onto the plates, they did make it—and the flavor was excellent.
It did feel a little bit funny cooking this dish for dinner in January, since crab cakes remind me of summer more than anything else. But maybe that's actually the perfect reason to prepare this classic from the New York Times Country Weekend Cookbook, which opts for an egg and a minimum of breadcrumbs to tie it all together.
I modified the recipe to include a homemade tartar sauce, which isn't too difficult, and raises the bar for this meal considerably.]]></description>
<dc:subject>recipes seafood</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:5e250619f2ce/</dc:identifier>
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</item>
<item rdf:about="http://www.seriouseats.com/recipes/2012/01/crab-and-corn-cake-recipe-brunch.html">
    <title>Crab and Corn Cakes | Serious Eats : Recipes</title>
    <dc:date>2012-01-29T07:53:30+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2012/01/crab-and-corn-cake-recipe-brunch.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Feel free to makes the cakes ahead of time and hold them in the fridge overnight. You can even take them from the fridge straight to the pan, although if you do, I'd recommend letting the cakes sit in a warm oven for a few minutes to let the center of the cakes get up to temperature. Some sour cream or Greek yogurt, lemon wedges, cold beer, and a green salad, and brunch is ready to serve.]]></description>
<dc:subject>recipes seafood</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:e209d64bd8d1/</dc:identifier>
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</item>
<item rdf:about="http://www.seriouseats.com/recipes/2011/11/goan-fish-curry-recipe.html">
    <title>Goan Fish Curry | Serious Eats : Recipes</title>
    <dc:date>2011-12-02T14:08:15+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2011/11/goan-fish-curry-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Yes, curry is popular in Indian cuisine. Except it's not a singular dish that you will find across all tables. There are plenty of curries in India. Each region, each home, each religion has its own variations. This translates into a delicious abundance of liquid manna in shades of amber, red, yellow and green. 

I've always been fascinated by the gushing reviews that "curry" gets in the west, especially in the UK. So on a recent trip to Britain, I was eager to try the dish that has put Indian cuisine on the world map, in its new home. I ordered the first chicken curry I saw on a menu. Suffice it to say that the only thing that I could recognize was the white rice accompanying the dish. This was no curry! The dish had barely enough gravy to smudge the bottom of the serving bowl. It did have spice, but it wasn't really amalgamated and the sweetness was disorienting.
For Indians, a curry is a fish, meat, or veggie preparation swimming in a sometimes-spicy, sometimes-mellow gravy. The copious amount of gravy is used to drape each grain of rice, till every morsel is bursting with the flavor of the aromatic spices.
There's enough space on the global table for all versions of curry, but here's a glimpse of an authentic version of Goan fish curry. The blend of spices and coconut brings out the mild sweetness of the tender fresh fish that is so abundant in Goa and around the coast of India. Serve it with steamed white or red rice.]]></description>
<dc:subject>recipes curry seafood</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:6ad76492afe8/</dc:identifier>
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</item>
<item rdf:about="http://www.guardian.co.uk/lifeandstyle/2011/nov/25/mustard-fish-mango-curry-recipe">
    <title>Mustard fish and mango curry recipe | Life and style | guardian.co.uk</title>
    <dc:date>2011-11-25T12:52:04+00:00</dc:date>
    <link>http://www.guardian.co.uk/lifeandstyle/2011/nov/25/mustard-fish-mango-curry-recipe</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[This is shorshey macch, a great fish dish full of the flavours of Bengal]]></description>
<dc:subject>recipes seafood</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:2a7e15cc4365/</dc:identifier>
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</item>
<item rdf:about="http://www.pauladeen.com/recipes/recipe_view/corries_creamy_corn_chowder/">
    <title>Corrie’s Creamy Corn Chowder — Pauladeen.com</title>
    <dc:date>2011-11-22T20:03:00+00:00</dc:date>
    <link>http://www.pauladeen.com/recipes/recipe_view/corries_creamy_corn_chowder/</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Creamy Corn Chowder]]></description>
<dc:subject>recipes seafood</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:faca225c9c78/</dc:identifier>
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</item>
<item rdf:about="http://www.pauladeen.com/recipes/recipe_view/cajun_seafood_balls/">
    <title>Cajun Seafood Balls — Pauladeen.com</title>
    <dc:date>2011-11-22T19:52:54+00:00</dc:date>
    <link>http://www.pauladeen.com/recipes/recipe_view/cajun_seafood_balls/</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Cajun Seafood Balls]]></description>
<dc:subject>recipes seafood</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:b8afbd5a9e00/</dc:identifier>
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</item>
<item rdf:about="http://www.pauladeen.com/recipes/recipe_view/coconut_fried_shrimp_with_dipping_sauce/">
    <title>Coconut Fried Shrimp with Dipping Sauce — Pauladeen.com</title>
    <dc:date>2011-11-22T19:52:32+00:00</dc:date>
    <link>http://www.pauladeen.com/recipes/recipe_view/coconut_fried_shrimp_with_dipping_sauce/</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Coconut Fried Shrimp with Dipping Sauce]]></description>
<dc:subject>recipes seafood</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:1c616f14b8cf/</dc:identifier>
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</item>
<item rdf:about="http://www.pauladeen.com/recipes/recipe_view/crab_cakes/">
    <title>Crab Cakes — Pauladeen.com</title>
    <dc:date>2011-11-22T19:51:42+00:00</dc:date>
    <link>http://www.pauladeen.com/recipes/recipe_view/crab_cakes/</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Crab Cakes]]></description>
<dc:subject>recipes seafood</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:4a4d1c663937/</dc:identifier>
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</item>
<item rdf:about="http://www.pauladeen.com/recipes/recipe_view/crab_hushpuppies/">
    <title>Crab Hushpuppies — Pauladeen.com</title>
    <dc:date>2011-11-22T19:51:21+00:00</dc:date>
    <link>http://www.pauladeen.com/recipes/recipe_view/crab_hushpuppies/</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Crab Hushpuppies]]></description>
<dc:subject>recipes seafood</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:c24c1991de3e/</dc:identifier>
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