Category: Shrimp

• 2 cups basmati rice
• 1 pound shrimp, shelled and de-veined
• 1 teaspoon salt
• 1^/₂ teaspoon ground tumeric
• 1^/4 bunch cilantro
• 2 serrano chilis
• 1 1 inch piece of ginger
• 4 large cloves of garlic
• 4 tablespoons oil
• 1 large yellow onion
• 1 teaspoon whole black peppercorns
• 1 cinnamon stick, 1 1/2 inches
• 1^/4 stick of butter
• 1^/2 teaspoon whole cloves (or less)
• 10 to 12 whole green cardamom pods
• 2 bay leaves
• 3 cups water
• 2 sprigs mint
• 1 pinch salt to taste

1. Preheat the oven to 350 degrees. Wash the rice and soak it in cold water until needed.
2. Wash the shrimp and drain it well. Add the salt and tumeric and mix. Refrigerate until ready to use.
3. Peel the ginger and garlic and use a food processor to blend it to a paste with the cilantro and chilis. You can use a little water if it is too dry.
4. Chop the onion and mint and leave to the side until needed.
5. Heat the oil on medium in an oven safe dish. Add the peppercorns, cinnamon, crushed cloves, cardamom pods and 1 bay leaf. Saute until fragrant, approximately 2-3 minutes.
6. Add the chopped onion and saute until light brown, stirring constantly.
7. Add 1/2 of the paste and saute for another minute or two.
8. Add water and salt (1-2 teaspoons depending on taste) and bring to this to a boil.
9. Drain the rice and add it to the boiling water and add the butter and mint. Bring this to a boil, cover and place it in the oven. Bake for 20 minutes.
10. When the rice has been in the oven for about 10 minutes heat some oil in a saute pan and add the remainder of the paste along with the other bay leaf. Saute this for a minute or two and add the shrimp. Saute the shrimp until done (they should be light pink) about 5 minutes.
11. Remove the rice from the oven. Top it with the shrimp and serve

• 200g rice vermicelli noodles
• 1 large carrot, cut into thin matchsticks
• 1 telegraph cucumber, seeds removed, cut into thin matchsticks
• 1 long red chilli, seeds removed, cut into thin matchsticks
• 300g peeled cooked prawns (tails intact), deveined
• 1 cup (75g) bean sprouts
• 1/4 cup Thai basil leaves (see note)
• 1/4 cup fresh coriander
• 1/4 cup fresh mint leaves

Nuoc cham dressing

• 2 tbsp brown sugar
• 2 tbsp fish sauce
• 1/3 cup (80ml) lime juice
• 1 long red chilli, seeds removed, finely chopped
• 1 garlic clove, finely chopped

For the nuoc cham, stir the sugar, fish sauce and lime juice in a bowl to dissolve the sugar, then stir in chilli and garlic. Set aside.

Prepare the rice noodles according to packet instructions, drain well, then place in a large bowl.

Add the carrot, cucumber, chilli, prawns, bean sprouts and herbs to the bowl of noodles. Add the dressing, toss well to combine, then serve.

• 3Fresno chiles, coarsely chopped
• 6garlic cloves, smashed
• ¼cup sugar
• 2Tbsp. fish sauce
• 1tsp. kosher salt
• 4Tbsp. vegetable or grapeseed oil, divided
• 1lb. large shrimp, peeled, deveined
• 2cups basil leaves (about 1 bunch)
• Lime wedges (for serving)

Blend chiles, garlic, sugar, fish sauce, salt, and 3 Tbsp. oil in a blender until smooth. Transfer marinade to a medium bowl and add shrimp; toss to coat. Let sit 10 minutes.

Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium-high. Just when oil begins to smoke and working in batches if needed, add shrimp, leaving marinade behind, and cook, turning once, until lightly charred around the edges, about 1 minute per side. Remove pan from heat. Add basil and toss vigorously until basil is wilted.

Transfer shrimp mixture to a platter. Serve with lime wedges alongside.

Ingredients

• 3½ oz. dried rice vermicelli
• 2 large eggs, lightly beaten
• 7–8 medium shrimp (3 oz.), shelled and deveined
• Kosher salt
• 2 small shallots, finely minced (¼ cup)
• One 1-inch piece of ginger, peeled and minced (1 Tbsp.)
• 3 medium garlic cloves, finely minced (1 tsp.)
• 2½ tsp. yellow curry powder
• 1 tsp. turmeric powder
• ¹⁄₂ small yellow onion, thinly sliced with the grain (¼ cup)
• 1 medium scallion, thinly sliced (¼ cup)
• 1 stalk Chinese chives, thinly sliced (¼ cup)
• ¹⁄₂ red bell pepper, thinly sliced (⅓ cup)
• ¹⁄₃ cup soybean sprouts
• 3 Tbsp. plus 1 tsp vegetable oil, divided
• 1 Tbsp. wine
• 1 Tbsp. soy sauce
• 1 tsp. sesame oil
• smoked salmon
• Cilantro sprigs, for garnish

Instructions

1. Cook the vermicelli: Bring a large pot of water to a rolling boil, then drop the noodles in, stir well, and cook just until tender, 50–60 seconds. Drain well and set the noodles aside to dry in a large sieve for 20-30 minutes, tossing occasionally to prevent clumping.
2. Meanwhile, heat a wok over medium heat, then add a teaspoon of vegetable oil, swirling to coat the surface. Pour the eggs into the center of the wok, then immediately tilt and swirl the pan to form a thin, even layer. Cook until the egg is thoroughly set, 2-3 minutes, then transfer it to a heat-resistant cutting board and set aside until cool enough to handle. Roll the omelet up tightly, slice into ¼-inch wide strips, and set aside by the stove.
3. Return the wok to high heat and add 1 tablespoon vegetable oil, swirling to coat the surface. When the oil begins to smoke, add the shrimp, season with a pinch of salt, and cook, stirring frequently, until they are pink and just barely cooked through, about 1 minute. Use a slotted spoon or a wok spatula to remove the shrimp from the wok and set them by the stove along with the sliced egg.
4. Use a dry paper towel to wipe the wok clean, then return it to high heat. Add the remaining 2 tablespoon vegetable oil, swirling to coat the surface. When the oil begins to smoke, add the shallots, ginger, and garlic and cook, stirring continuously until fragrant but not yet colored, 30-60 seconds. Add the curry powder, turmeric, and a pinch of salt and continue cooking, stirring continuously, until the spices are completely incorporated into the aromatics and smell faintly toasted, 1-2 minutes. Add the onion and continue cooking just until softened, 2–3 minutes, then, add the scallions, Chinese chives, red bell pepper, and beansprouts and cook, stirring continuously, for 30 seconds. Add the reserved noodles, along with the Shaoxing wine, soy sauce, and sesame oil. Using a pair of chopsticks or tongs, lift and toss the noodles to loosen them, allowing them to fry evenly, and incorporating them with the liquids and vegetables. Add the reserved eggs, the smoked salmon, and the shrimp and give the mixture a few final tosses in the wok until the proteins are heated through. Transfer the noodle mixture to a plate, garnish with a few sprigs of cilantro, and serve immediately.

INGREDIENTS

• 50ml olive oil 
• 1 onion, finely diced (290g )
• 2 tsp sweet paprika
• ½ tsp smoky paprika
• 4 cloves garlic, sliced
• 250ml dry sherry
• 500g rice
• 1.5 litres stock, warmed
• 1 tsp saffron threads
• 3 long strips of shaved orange skin
• 400g French beans, blanched for 4 minutes, refreshed and dried (380g net)
• 2 small courgettes, sliced on an angle 1cm thick (230g net)
• 2 green peppers, topped and tailed and cut into 1cm thick strips (190g net) 
• 200g cherry tomatoes
• 2 lemons, quartered (310g net)
• 5 spring onions, ends removed, cut into 6cm lengths and quartered lengthways (70g net)
• 1kg whole prawns, shell on
• Salt 
• Parsley Oil
• 40g parsley, roughly chopped
• 2 green chillies, roughly chopped
• 90ml olive oil

1. Start by making the parsley oil. Place all the ingredients in the small bowl of a food processor or pestle and mortar, add a pinch of salt and blitz until almost smooth but maintaining some texture. Set aside.
2. Add 1 tablespoon of the olive oil to a large pan and place on a medium-high heat. Sauté the onion for 10 minutes, stirring occasionally, until soft. Stir through the spices and garlic and cook for another minute. Pour over the sherry and let it bubble away for 3 minutes until the liquid has reduced by half. Add the rice and cook for 2 minutes, stirring continuously, until warm and glossy. Add the stock, saffron, orange strips and ¾ teaspoon of salt, and gently stir so the rice is even in the pan. Leave to simmer very gently for 20 minutes until the rice is cooked through but still retains a bite and the stock is absorbed. Remove the pan from the heat and leave somewhere warm.
3. While the rice is bubbling away, place a ridged griddle pan on high heat and ventilate the kitchen. In a large bowl toss the beans with ½ a tablespoon of olive oil and a pinch of salt. Add the beans to the pan and grill for 1 minute, until starting to blister and darken. Remove and place in a bowl. Mix the courgettes in the same bowl with ½ a tablespoon of oil and ¼ teaspoon of salt, grill for 3 to 4 minutes and put in the bowl with the beans. Repeat in the same way for the peppers. Add ½ tablespoon of oil and a pinch of salt to the tomatoes and grill for 2 minutes until they are just starting to char and split and remove to the bowl. The spring onions just need a pinch of salt, 1 teaspoon of oil and 30 seconds on the grill. The lemons you can just put straight on the heat as they will caramelize with their own juices with 30 seconds on each side. Remove and place in the same bowl as the other vegetables. 
4. Lastly mix the whole prawns with ¼ teaspoon of salt and ½ a tablespoon of olive oil and grill for one minute on each side. Remove immediately. 
5. Spoon two thirds of the rice onto a platter. Sprinkle over a selection of vegetables, followed by more rice, gradually building the layers outwards and upwards. Scatter the prawns on top of the vegetables, lightly pushing some of them into the rice. Finally add the lemon wedges and drizzle over the parsley oil. Serve at once.

• 500 g Black Tiger shrimp (frozen)
• 1 fennel
• watercress
• 2 avocados
• 1 grapefruit
• 1 lemon
• 2 tbsp cocktail sauce
• 1 tsp provencal herbs
• 2 tbsp olive oil
• pepper and salt

Thaw the shrimp completely and pat dry.

Cut the lemon into 4

Peel the grapefruit down to the pulp with a sharp knife. Cut the wedges from between the membranes. (*I used pineapple)

Take the pit and skin from the avocados and cut into blocks.

Slice the fennel in thick strips. (*I roasted the fennel in the grill. Sliced thick and olive oil salt and pepper)

Heat a dry grill pan and fry the shrimp for 5 minutes then 3 minutes per side. (do not add grease) Sprinkle with herbs and salt and pepper.

Make the sauce with 2 tbsps cocktail sauce and 3 tbsps cold water.

(*I added aubergine and lentil veg pate)

To make the tower, put the avocado on the bottom, then grapefruit, then fennel shrimp. Sprinkle watercress and olive oil and some more salt and pepper.

put a dollop of sauce on the side and a wedge of lemon.

• 1/2 cup olive oil
• 1/2 cup finely chopped fresh basil
• 4 garlic cloves, crushed
• 2 tablespoons white wine vinegar
• 1 tablespoon Worcestershire sauce
• 1 1/2 teaspoons hot pepper sauce
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 36 uncooked large shrimp, peeled, deveined (about 2 pounds)

NEEDS 2 HOURS to MARINADE

• Whisk first 8 ingredients in small bowl.
• Thread 6 shrimp onto each of six 10- to 12-inch-long metal skewers. Place skewers in 15x10x2-inch glass baking dish. Spoon all but 1/4 cup marinade over shrimp; turn to coat. Cover and chill shrimp and reserved 1/4 cup marinade at least 30 minutes and up to 2 hours.
• Prepare barbecue (medium-high heat). Grill shrimp with some marinade still clinging until just opaque in center, about 2 1/2 minutes per side. Arrange skewers on platter. Spoon reserved 1/4 cup marinade over and serve.