Category: Shrimp

Categories
-appetizers Shrimp

Prawn Lettuce Cups

Place the baby gem leaves in a bowl of iced water whilst you prepare the rest of the canapés. This will crisp up the leaves, giving them more structure to hold the filling, as well as a pleasing crunch

Mix the ingredients for the Marie Rose sauce together. Taste and season with lemon juice, salt and pepper

Mix the prawns through the sauce to evenly coat them

Dice the avocado into 1cm cubes and dress with a little lemon juice. This will lift the flavour and help prevent discolouration

Pat dry the baby gem leaves and spoon on some diced avocado followed by a spoonful of prawns

Finish with a light dusting of paprika and serve on a plate with some lemon wedges

Categories
-appetizers Shrimp

Marinaded Shrimp-chili garlic lime

  • 2 garlic cloves, crushed
  • 1 tablespoon brown sugar
  • 3 tablespoons soy sauce, tamari for gluten free
  • 1 teaspoon chili powder
  • 3 tablespoons lime juice, fresh-squeezed is preferred
  • ½ teaspoon red pepper flakes
  • 2 teaspoons olive oil
  • 1 pound large shrimp, peeled & deveined
  • lime sorbet

Whisk the garlic, brown sugar, soy sauce, chili powder, lime juice, red pepper flakes and olive oil together in a large mixing bowl.

Add the shrimp to the marinade and toss to coat.

Place in the refrigerator and marinate for 15 minutes, or up to 2 hours.

Grill the shrimp for 3 minutes per side.

Serve with Lime sorbet and sprig of mint

Categories
-appetizers Shrimp

Adour Kiwi and King Shrimp Tartare

  • 12 Shrimp
  • 3/4 c red onion
  • 2tbsp chives
  • 1 lime
  • 1 grapefruit
  • salt and pepper

Peel and chop the red onion. Place in cold water, strain. Rinse and dry the chives. Set aside 2 sprigs of chives and chop 1 1/2 tbsp of chives. Zest and press the lime.

Brown the thawed shrimp in a skillet for 5 minutes with 1 tbsp oil. Peel the shrimp and cut them into half inch pieces. Chill.

Peel and cut the kiwis into small cubes.

Peel the grapefruit, remove the pith, and cut the segments of fruit into 2 or 3 pieces each.

Add all ingredients except only 1 tsp lime juice, add 1 tsp olive oil and salt and pepper. Refrigerate for at least 2 hours.

Put into bowls, decorate with sprig of chives and pinch of red pepper.

Categories
Shrimp

Coconut Curry Shrimp

  • 1 pound jumbo shrimp , shell and tail on
  • 4 tablespoons vegetable oil , divided
  • 2 cloves garlic , minced or pressed
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon red chili flakes
  • 1/2 onion , peeled and sliced
  • 1/2 red bell pepper , seeded and sliced
  • 1/2 orange bell pepper , seeded and sliced
  • 1/2 yellow bell pepper seeded and sliced
  • 1 cup coconut milk
  • 4-6 tablespoons high quality fish sauce , start with 4 tablespoons and add more to taste
  • 2 tablespoons peanut butter
  • 2 tablespoons red curry paste
  • 2 tablespoons lime juice , about 1/2 large lime, juiced
  • 1 tablespoon brown sugar
  • 2 teaspoons ground ginger
  • 2 tablespoons basil leaves , chopped
  • 2 tablespoons cilantro , chopped

Place the shrimp in a bowl with 1 tablespoon of the oil, garlic, kosher salt and red chili flakes. Toss to coat and let marinate for 10 minutes.

Heat a 12-inch skillet over medium high heat with 1 tablespoon of oil. Add the onion and peppers and cook until softened, about 5 minutes. Transfer the peppers and onion to a bowl. 

Add 1 tablespoon of oil to the skillet and cook half of the shrimp for 2 minutes, then flip and cook for another 2 minutes or until opaque. Transfer the shrimp to a plate. Add the remaining tablespoon of oil and cook the remaining shrimp then add to the other shrimp.

In another bowl or 4-cup measuring cup mix the coconut milk, fish sauce, peanut butter, red curry paste, lime juice, brown sugar and ground ginger and stir well. 

Transfer the cooked onion and peppers to the skillet and pour the coconut milk mixture of the peppers. Bring to a boil then reduce to simmer and cook until reduced by half, about 5 minutes. 

Add the shrimp to the skillet with the basil and cilantro and toss to coat. Serve over rice or noodles. Garnish with more cilantro and basil, chopped green onion and sliced red jalapeño of desired.

Categories
-appetizers Shrimp

Buttered Prawns with Tomatoes and Olives

  • 4 plum tomatoes, peeled and deseeded, cut into 4-6 wedges16 medium-large green (raw) prawns, peeled and deveined50g unsalted butter, softened
  • 1/2 teaspoon dried chilli flakes
  • 50g Kalamata olives, pips removed, sliced
  • 20ml arak, Pernod or white wine
  • 3 cloves garlic, thinly sliced
  • 2 tblsp parsley, finely chopped

Place a large frying pan over high heat.  When hot, add 1 tablespoon of butter and the prawns, and saute for 2 minutes, shaking the pan, until the prawns become opaque but are not yet cooked.


Add the tomatoes, chilli and olives to the pan.  Cook for another 2 minutes.  The prawns should be just cooked.


Add the arak or white wine, and simmer for 1 minute.  Add the remaining butter, garlic and parsley.  Stir until the butter is incorporated.  The sauce will still be a bit runny.


Serve immediately with bread to mop up the delicious sauce.

Categories
Pasta Shrimp

Shrimp Bolognese

  • ½ small fennel bulb, roughly chopped
  • ½ small onion, roughly chopped
  • 5 garlic cloves, roughly chopped
  • ½ teaspoon red-chile flakes
  • 1 ⅓ pounds/600 grams peeled, raw king prawns or extra-jumbo shrimp (or use the largest shrimp you can find)
  • ⅓ cup plus 1 tablespoon/90 milliliters olive oil
  • 1 lemon, finely shaved to get 5 strips of peel and squeezed to get 1 tablespoon juice
  • 3 tarragon sprigs (about 5 grams), plus 1 tablespoon chopped leaves for serving. Note: I omitted this entirely and decorated the top of the dish with finely chopped chives.
  • 3 ½ tablespoons tomato paste
  • ¼ pound/120 grams cherry tomatoes, finely chopped
  • Salt and black pepper
  • ⅓ cup plus 1 tablespoon/90 milliliters Pernod (or a similar anise liqueur)
  • 2 cups/500 milliliters vegetable stock
  • 12 ounces/320 grams dried tagliatelle pasta

Add the fennel, onion, garlic and chile flakes to the bowl of a food processor and pulse about 10 times, until more finely chopped. Add the shrimp and pulse another 10 times, until finely chopped. (Don’t process too much. You don’t want the shrimp to turn to a paste. Smaller shrimp will require less pulsing, though.)

Add 1/3 cup/70 milliliters oil to a large sauté pan set over medium-high heat with the lemon peel and tarragon sprigs. Gently fry for 2 minutes, then add the shrimp and fennel mixture. Fry, stirring every now and then for about 10 minutes, or until the shrimp have released and then reabsorbed their liquid.

Add the tomato paste, tomatoes, 1 1/4 teaspoons salt and a very generous amount of black pepper and fry for 4 minutes, stirring every now and then until the tomato paste becomes thick and sticky and begins to brown. Carefully pour in the Pernod and let it bubble away for 1 minute (it may flame).

Add the stock and 1 tablespoon lemon juice, turn the heat down to medium and simmer gently for 15 minutes, lowering the heat if it is bubbling too much. Discard the tarragon sprigs and lemon peel.

Meanwhile, cook the pasta per package instructions until al dente, then drain well and add to a large bowl. Pour over the sauce and toss together well. Transfer to a platter and drizzle over the remaining tablespoon/20 milliliters oil. Finish with plenty of pepper and the chopped tarragon or chives and serve.

Categories
-appetizers Shrimp

Shrimp Cocktail

  • Ice
  • 6 c. water
  • 2 tbsp. kosher salt
  • 2 tbsp. granulated sugar
  • 1/2 small onion, peeled and halved
  • 1 tbsp. small bunch parsley, divided
  • 2 lemons, divided
  • 2 lb. shrimp, peeled and deveined

FOR THE COCKTAIL SAUCE

  • 1/2 c. mild chili sauce, such as Heinz
  • 1/2 c. ketchup
  • 1 tsp. lemon zest
  • 2 tbsp. fresh lemon juice
  • 1 tbsp. horseradish
  • 1 tsp. Worcestershire sauce
  • 2 dashes hot sauce, such as Tabasco
  • 1/4 tsp. celery salt

DIRECTIONS

  1. Fill a large bowl halfway with ice and add water to cover; set aside. Cut one lemon into wedges.
  2. In large pot combine 6 cups water, salt, sugar, onion, and 5 sprigs parsley. Halve and juice remaining lemon and add to pot. Bring to a boil, then turn off heat and add shrimp to pot. 
  3. Let sit until shrimp are pink and cooked through, about 3 minutes. Remove shrimp from the pot with a slotted spoon (or spider) into the bowl of ice.
  4. Make the cocktail sauce: In a small bowl, mix all ingredients until fully combined. 
  5. Serve shrimp with lemon wedges, cocktail sauce, and garnish with parsley. 
Categories
Shrimp

Tandoori Shrimp

  • 450 grams shrimp, tiger prawn preferred, shelled and deveined, tails on
  • bamboo skewers, soaked in water before using
  • oil for basting
  • 1/2 tablespoon chopped parsley
  • 1 lime, cut into wedges

MARINADE:

  • 1/3 cup Greek yogurt
  • 1 teaspoon finely minced garlic
  • 1/2 teaspoon garam masala 
  • 1/4 teaspoon chili powder
  • 2 tablespoons lime juice
  • 1 tablespoons oil
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon turmeric powder

INSTRUCTIONS

  1. Mix all the ingredients of the Marinade in a bowl. Stir to combine well.
  2. Add the shrimp to the Marinade and marinate for at least 30 minutes, or best for two hours. Thread the shrimp onto the bamboo skewers, set aside.
  3. Grill the shrimp on a grill on both sides, until they are cooked and slightly charred on the surface. Baste with oil while grilling.
  4. Remove from the grill, garnish with chopped parsley and serve immediately with lime wedges.

If you are baking with oven, line a baking sheet with aluminum foil or parchment paper and arrange the shrimp skewers in a single layer. Using a small brush, baste both sides of the shrimp with the oil. Roast for 10 minutes or until the shrimps are cooked.

Broil for 1 minute or until the top surface is slightly charred. Remove from the oven, garnish with chopped cilantro and serve immediately with lime wedges.

Categories
Shrimp

Shrimp and Grits Style Risotto

  • 16 large shrimp,peeled and deveined
  • 2 lemons, juiced, several slices of peel reserved
  • 3 sprigs fresh thyme
  • 6 tablespoons olive oil, divided
  • 1/2 teaspoon crushed red pepper flakes
  • smoked salmon, chopped
  • 2 cloves garlic, finely chopped
  • 1 cup chopped flat-leaf parsley leaves
  • 1 cup dry white wine
  • 1 small onion, finely chopped, about 1 cup
  • 1 1/2 cups chopped plum tomato, about 3 medium
  • 2 cups fish stock
  • 1/2 cup half and half, warmed
  • 1 1/2 cups sliced mushrooms
  • 1 cup long grain arborio superfino
  • Dash or more of tabasco, more at table
  • 4 scallions, sliced with some green tops
  1. Place shrimp in a bowl with lemon juice, a few strips of lemon peel, thyme, 3 tablespoons of the olive oil, crushed red pepper flakes and toss to coat. Let marinate for at least 30 minutes.
  2. In a medium skillet, cook bacon over medium low heat to render fat; remove with a slotted spoon once bacon has cooked to golden but not crisped and drain on paper towel lined plate.
  3. Add remaining olive oil to bacon fat in pan; cook garlic and parsley together until very fragrant. Add tomatoes to pan and cook 2 to 3 minutes over medium heat. Add shrimp (with its marinade) and cook one minute per side. Add wine, bring to a simmer, removing shrimp after 1 minute. Set aside in a covered bowl. Add fish stock to remaining liquid and keep at a low simmer.
  4. In a dutch oven, heat butter and saute onion until golden over medium high heat. Add mushrooms, and cook until golden. Stir in rice and cook until translucent.
  5. Over a period of 20 minutes, add stock mixture 1/2 cup or so at a time, stirring until all the liquid is absorbed with each addition. When all but a half a cup or so of liquid remains to be added and the rice is al dente stir in bacon and shrimp, and a few dashes of tabasco. Finish the dish with the warm half and half and a squeeze of lemon. Put the lid on the dutch oven and let the risotto rest for 5 minutes before serving topped with scallions and more Tabasco at table if desired.
Categories
Pasta Shrimp

Creole Crawfish Baked Ziti

  • 2 tablespoons vegetable oil3 tablespoons flour
  • 4 tablespoons butter
  • 1 small onion, diced
  • 1/2 cup bell pepper (green or red), diced
  • 1/2 cup celery, diced
  • 3 green onions, sliced, white and green parts separated
  • 3 cloves garlic, minced
  • 2 15 oz. containers seafood stock (such as Bar Harbor)
  • 2 cups half and half
  • 3 tablespoons tomato paste
  • 1 can diced tomato (14.5 oz.)
  • 1 large bay leaf
  • 1 teaspoon thyme
  • 1 teaspoon rosemary
  • 1 – 2 tablespoons creole seasoning (such as Tony Chachere)
  • 10 ounces queso melt (1 tub)
  • 1 tablespoon lime juice
  • 1 pound crawfish tails (typically in the freezer section)
  • 1 pound ziti
  • 1/4 cup chopped parsley plus more for garnish
  • 1 cup grated parmesan cheese

Queso Dip

  • 1/2 cup grated jalapeno cheddar cheese or Pepper Jack cheese
  • 1 cup grated white American cheese
  • 1/2 cup grated white queso cheese
  • 1/2 cup half and half or whole milk

Add cheeses and half of the half and half or milk to the double boiler over low heat. Stir as the cheese melts and add more of the half and half or milk until the mixture reaches the desired consistency. The cheese sauce should be thin, but still thick enough to coat a chip when dipped. Serve immediately or pour into a small slow cooker on the warm setting to serve.

Creole Seasoning

  • 4 teaspoons garlic powder
  • 4 teaspoons onion powder
  • 2 tablespoons sweet paprika powder
  • 1 teaspoon smoked paprika 
  • 1 tablespoon dried thyme
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • 2 teaspoons cayenne pepper (or less if you don’t want it as hot)
  • 1 1/2 teaspoons salt
  • 1 teaspoon freshly ground black pepper

Place all of the spices in the food processor or blender. Pulse until you get a fine powder. Store in an airtight jar in a dark cupboard until ready to use. For optimal flavor use within 2 months. Makes about 1/2 cup.

Baked Ziti recipe

  1. Bring queso dip to room temperature. Defrost the crawfish tails (if frozen).
  2. In a medium stock pot, heat 2 tbsp oil and 2 tbsp butter over medium heat. Make a roux by adding 3 tbsp flour to the oil and stir the flour; cook and stir constantly (this is important otherwise your flour might burn), about 4 minutes (enough to cook out the raw flavor but keeping the color light).
  3. Add the onion and the white part of the green onion, bell pepper and celery; cook until soft, about 3-4 minutes. Add the garlic and cook about 1 minute. Add the tomato paste and stir to fully incorporate into the roux. Cook another 2 – 3 minutes, stirring often.
  4. Slowly add the stock and stir to fully incorporate the flour. Cook for about 4 – 5 minutes to allow to thicken. Add the half and half and the diced tomato and continue to stir. Add 1 ½ tsp creole seasoning, thyme, rosemary, and bay leaves. Stir and bring to a simmer. Reduce heat to medium-low, cover and simmer for about 15 – 20 minutes, stirring occasionally.
  5. Stir in the crawfish and any liquid, the queso cheese and lime juice. Simmer for a few minutes until the crawfish are heated through (go ahead, have a taste!). Taste and adjust with the Creole seasoning to your liking. You shouldn’t need additional salt beyond the spice seasonings. The spice mix has its fair share of salt.
  6. Add the remaining 2 tbsp butter, a little at a time. Stir until melted. Stir in the chopped parsley. Remove from heat and cover; allowing it to sit while cooking the pasta.
  7. Preheat oven to 375°F
  8. Boil pasta in a medium pot of salted boiling water until about halfway cooked (about 2/3 of recommended cooking time). Drain the pasta. (Save about ½ cup of the pasta water, just in case you need something to thin out the pasta and you don’t feel you have enough sauce. It’s easy enough to just toss it if you don’t need it).
  9. In a large bowl, combine the pasta with about 2 ½ cups of the crawfish sauce with all of the crawfish tails. It should be loose with some sauce pooled on the bottom, but not soupy. The pasta will absorb liquid as it bakes. Add additional sauce (or pasta water) to thin it if it looks dry. Scrape the pasta into a large casserole dish (or foil baking pan for an easy clean-up). Spread 1 cup of sauce over the top and sprinkle about ¾ cup of grated parmesan cheese evenly over the top.
  10. Cover with foil and bake for 25 minutes or until you start to see some bubbling around the edges. Remove foil and bake additional 5 – 10 minutes until bubbling on the sides and the cheese is browning. Remove from oven and let rest 15 minutes before serving.
  11. Garnish with parsley and green onion. Heat any remaining sauce and serve with the pasta along with more Parmesan cheese.