Tag Archives: Shrimp

Peach Basil Shrimp Salad with Sweet Chili Vinaigrette

When the temperature rises, easy meal prep and (semi) cold dishes are my kind of meal! This Peach Basil Shrimp Salad tastes light and fresh! Tender crisp succulent grilled shrimp served on a bed of crispy greens with juicy Peaches and lots of Basil for a complete meal ready in minutes (with almost no clean up); this is truly the perfect summer meal!
And for that matter, our favourite Salad.
The dressing is made with ready sweet chili sauce and an ingredient that I really love, Ume Su. Maybe you have heard of it? I discovered it a couple of years ago and love it.

Ume Su is the red juice of umeboshi apricots that are put in brine with shiso leaves. Its also very salty, and most times it’s not necessary to add more salt to your recipe. Ume Su is less acidic than ordinary vinegar though, because it’s technically not a vinegar but the sour brine juice from the lactic acid fermentation.
The best way to describe the flavor is fruity, slightly acidic and salty all at the same time, that’s why I love adding it to sauces and vinaigrettes because it adds a lot of flavor and a little goes a long way.
If you can’t find it, buy it online, but if you don’t feel like buying it at all, which I totally understand (but you’re missing out on something great), sub with more vinegar and salt.

Prep Time : 15 mins
Cook Time : 5 mins
Total Time : 20 mins

Servings: 4

Ingredients:

INGREDIENTS Sweet chilli vinaigrette
• 6 tbsp. sweet chilli sauce
• ½ cup natural oil or very light olive oil
• 1 tbsp. sesame seed oil
• ¼ cup lime juice
• 1 tbsp. fish sauce nam pla
• 2 tsp Ume Su
• 1 tbsp. honey
• Freshly ground black pepper
• Salt if necessary
INGREDIENTS Peach Basil Shrimp Salad:
• 1 cup loosely packed basil leafs only
• 16 oz. / 450 gr. mixed salad greens various colors if possible
• 1 cup radishes
• 2 peaches
• 2 avocados
• 5 spring onions
• 16 oz. / 450 gr. peeled big fresh shrimp
• 1 tbsp. canola oil
• Salt and pepper
• 1 large buffalo Mozzarella or 2 medium
• Handful fresh cilantro

Instructions:

1. For the Sweet Chilli Vinaigrette, mix all the ingredients in a jar and shake until well combined.
2. Reserve until ready to use. Leftovers are best stored in the fridge.
3. Place all the greens in a large serving dish. Sprinkle the Basil leafs on top of the greens.
4. Cut the radishes in very thin slices and fan them out, place them on the salad. Leave some of the smaller radishes whole.
5. Peel the peaches, cut in half, twist and separate the halves. Remove the stone and also cut into thinner wedges and place on the salad fanned out.
6. The same goes for the avocados, peel, cut in half, remove the stone and slice and place on salad.
7. Put a frying pan on medium high heat, when hot add the oil. Season the shrimp and cook for about two to three minutes on each side, depending on the thickness of the shrimp.
8. Cook until no longer pink and remove straight away from the heat. Arrange on the salad.
9. In the middle of the salad, place the buffalo mozzarella, slightly torn open to reveal it’s soft inside.
10. Sprinkle with the fresh cilantro and serve drizzled with the sweet chilli vinaigrette.

Enjoy!
Myra XO

Fiery Garlic and Honey Shrimp.

8 Replies

Spicy, garlicky, sweet, sticky skillet shrimp with fresh lime and baby Basil. This recipe is so good and super easy, it just take 10 minutes to make!

Hopefully you already have a pack of Shrimp in the freezer, and otherwise add it to your shopping list so you can make this delicious recipe this week. Having Shrimp in the freezer is probably one of the best ingredients to have on hand for a super fast last minute dinner. You can make so much with just a bag of Shrimp…
From Tacos to Paella, and from Curry to Sandwiches, the possibilities are endless. They cook in no-time and everybody loves Shrimp. All good reasons to have a good supply in your freezer. However when I’m in a hurry or just in the mood for Shrimp, I turn to this recipe, Fiery, Garlicky Shrimp!
I have made this recipe for two as a main course, but you can simply double as needed. Serve with plenty of French bread to mop up the juices.

This recipe comes together very quickly, so have all your ingredients ready before you start cooking.

The tiny basil I happened to find at the market, it looked so cute and it is really sweet (and pretty). So if you can find it, great. But if not regular basil is fine too.

Serves: 2 as a main or 4 as a starter
Prep Time: 10 Minutes
Cooking Time: 5 Minutes
________________________________________

INGREDIENTS:

• 1 lb. shrimp (I leave the shell on)*
• 2 tbsp. olive oil
• 4 cloves garlic, peeled and thinly sliced
• 1 – 1 1/2 tsp. Sambal Oelek
• 1 tbsp. honey
• juice of half a lime
• a sprinkle of salt
• 1 small glass dry white wine
• 2 tbsp. cold unsalted butter, cut into small cubes
• a small handful of baby basil and lime/lemon wedges to serve

METHOD:

Rinse the shrimp with cold water. Pat dry with kitchen paper and set aside.
Heat up a skillet (cast-iron preferred), add the olive oil. When very hot add the shrimp and leave for two minutes without moving until you see the pink color coming thru.
Now turn them over and add the garlic slices and the Sambal. Leave for a minute and then toss the shrimp around by shaking the pan and flipping the shrimp if you can otherwise use a spoon.
Add the honey and then the lime juice and white wine and stir around to cover.
Finely add the sweet tiny basil and add the cold butter to bind the sauce.
Garnish with more baby basil and serve immediately with lime/lemon wedges.

*I leave the shell on because they add so much flavor and we love peeling them and eating with our hands, but if you prefer peeled shrimp, that’s fine too.

Enjoy!

Cod and Shrimp in a Lemon cream sauce

21 Replies

This recipe for Cod and Shrimp in a lemon cream sauce is probably the easiest recipe on the blog. The seafood is baked in a delicious cream sauce in the oven, so there’s barely any hands-on time involved, and the result is a melt in your mouth dinner, that even your most demanding guests will love.
You can serve it with anything you like, such as rice, pasta or French bread to mop up the amazing sauce and a nice salad on the side or your favorite veggies.

INGREDIENTS:

4 x medium white fish fillets (cod, tilapia , hake etc…)
1 cup clean peeled shrimp
1/2 cup heavy cream
1 tbsp. lemon juice
1 garlic clove, peeled and grated
1 tsp. Dijon mustard
1/4 cup white wine
1 tbsp. fresh dill or 1/2 tsp dried dill
1 tbsp. fresh chives or 1 tsp dried chives
1 tbsp. capers (optional)
Salt & pepper
butter for baking dish
1/4 cup fresh breadcrumbs or one to two tbsp. dried
some olive oil or melted butter for drizzling over breadcrumbs
Fresh parsley or chives and lemon wedges, to serve

INSTRUCTIONS:

Preheat oven to 200C / 400F

Season fish and shrimp with salt and pepper on both sides and place in a butter baking dish, add the capers if using.

Place cream, lemon juice, garlic, mustard, wine, dill, chives, salt and pepper in a small pan and bring to a very low simmer, until smooth. Pour sauce over fish and shrimp. Sprinkle with the breadcrumbs and drizzle with a teaspoon or two of olive oil or butter.

Bake for 15 minutes, or until fish is just cooked. Remove from oven.
Scatter some Parsley or chives over the fish and serve straight away.
Serve with rice, pasta or bread and a vegetable of choice.

Enjoy.

If you make this recipe please be sure to leave a comment and/or give this recipe a rating! I love hearing from you. And please don’t forget to tag me on Instagram so I can see your creations!

Po’ Boy Shrimp Burger with Creole Remoulade

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Po’ Boy Shrimp Burger with Creole Remoulade

THE BEST WEEKEND FOOD EVER!!!

This juicy Hamburger is a combo of a Po’ boy Sandwich and a Burger, so basically the best of both worlds.

A Po’ boy is a traditional sandwich from Louisiana almost always made with some kind of meat or fried seafood, my version features shrimp and I serve them on my Brioche Hamburger Buns which have a tiny sweetness to them.

Also with a traditional Po Boy, you loose a shrimp at every bite, and it’s so annoying. So I have decided to turn the “Po’ Boy” into a burger. I mean it really makes sense to me. All the deliciousness of a Po’ Boy, but in a patty that holds together all the way until the last bite.
And as with all crazy good sandwiches, there’s the sauce. And what a sauce it is…an incredible Creole Remoulade that will blow your socks off. Good with anything from fish to steak, but incredible on this burger. The ingredient list may seem long but once you’ve tried it, you’ll make it time and time again.

Serves: 4

INGREDIENTS

Shrimp Burgers:
• 1 pound medium shrimp, shelled and deveined
• 1 egg
• 2 tbsp. chopped cilantro
• 1 garlic clove, peeled and grated
• 1/2 red chili, de-seeded and chopped fine
• 1/2 cup Panko Bread Crumbs or Gluten Free Panko Crumbs
• 1 medium shallot, peeled and minced
• 1 tsp. Pink Himalayan Salt
• a few twists with the pepper mill
• 3 tbsp. Canola Oil

Cajun Remoulade:
• 1 cup mayonnaise (or vegan mayo)
• 1/3 c. Ketchup
• 1 tbsp. (Creole) Mustard
• 1 tbsp. Cajun or Creole Seasoning
• 1 tbsp. Prepared Horseradish
• 1 tbsp. sweet pickle juice
• 2 tbsp. finely chopped Dill Pickles
• 1-2 fresh green onions, finely chopped
• 1/2 teaspoon Tabasco Sauce
• 1/2 – 1 clove garlic, minced and grated
• 1 tsp. Worcestershire Sauce
• ½ teaspoon each sea salt and freshly ground black pepper

METHOD:
• Let’s start with the sauce…
• Just mix all the ingredients in a bowl and set aside so the flavours can develope.
• For the Burgers;
• Pat shrimp dry with kitchen paper towels and place in a food processor . Pulse once or twice so the shrimp is roughly chopped with still enough texture. Add the egg, chopped cilantro, garlic , chili, Panko breadcrumbs, shallot, sea salt and a few twists with the pepper mill.
• Pulse a few times but leave chunky.
• Form burgers and chill for 1 hour (covered).
• Heat oil in a heavy skillet.
• When very hot, fry the shrimp burgers until golden and crispy , about 3 minutes per side, depending on thickness. Drain on paper towels.
• To assemble, Spread bottom with remoulade, add some arugula or shredded cabbage and sliced onion, pickles and place a burger on top or two. Top with some more sauce. Put the top of the bun on and devour.

Enjoy!

Myra. XO