Tag Archives: Shrimp

Classic Shrimp Cocktail

Shrimp Cocktail has to be one of the most classic starters I can think of. It’s one of those dishes that almost everyone loves, and is perfect for dinner parties since it’s light, fresh, delicious and elegant. Leaving you plenty of room for the main course.

You can make the sauce in advance, cook the shrimp in advance and assemble the Shrimp Cocktail just before serving, which is fairly easy.
The sauce is really delicious and that tiny bit of vanilla takes it to the next level.

Use just a small amount of Tarragon, you want a hint in the background without overpowering the Shrimp.

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Prep time : 20 minutes
Cooking time : 5 minutes
Serves 4
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INGREDIENTS:

• 110 ml. / 1/2 cup tomato ketchup
• 100 ml. / 1/2 cup mayonnaise
• 50 ml. / 1/4 cup crème fraîche
• 1/4 tsp. Worcestershire sauce
• A splash of tabasco (optional)
• Salt and black pepper
• 1/4 vanilla bean, scraped
• 1 tsp fresh chopped Tarragon
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• 450 gr. / 1 lb. cooked shelled prawns
• 1 iceberg lettuce, finely shredded
• 1 avocado, peeled and diced
• Some lime wedges and pomegranate arils for decorating.

INSTRUCTIONS:

Combine the ketchup, mayonnaise, crème fraîche, Worcestershire sauce, tabasco, salt and pepper in a bowl and mix thoroughly. Add the vanilla and chopped Tarragon
If you’re cooking the shrimp yourself; this is how.
Bring a large pot of salted water to the boil, add the shrimp all at once, bring back to the boil and lower the heat to a simmer, cook until the shrimp change color to a beautiful coral. Normally for medium sized shrimp this will take about 5 minutes at the most. Remove from the water with a slotted spoon and transfer to an ice bath to stop the cooking process.
Drain and cool. Then peel the shrimp and discard the shells.
Add the shrimp to the sauce and stir to coat, reserving some larger shrimp to decorate and place on top.
Place the shredded lettuce on the bottom of four glasses or glass bowls, followed by the avocado, then a generous spoonful of prawns and sauce.
Decorate with lime wedges and Pomegranate arils.
Serve straight away.

Enjoy!
Myra XO

Angel Hair Pasta with Garlic butter Shrimp and bacon

13 Replies

This is one of those dinner you can have on the table in under 20 minutes, from start to finish. Great for week nights and SO crazy delicious, you’re going to be licking your bowls!

Serves: 4

Ingredients;

1 lb. fresh Angel Hair Pasta or any thin pasta
1 lb. shelled and deveined shrimp, fresh or frozen (thawed)
4 oz. chopped bacon
2 tbsp. Olive Oil
2 cloves of garlic, peeled and grated
1/2 tsp. smoked Sweet paprika
1/4 tsp. of Red Crushed Pepper flakes
3 tbsp. fresh basil, torn
black ground Pepper
generous seasoning of Himalayan Salt
a handful of freshly chopped parsley
1 C. dry white wine
1 egg yolk
freshly grated Parmesan cheese

Method;

In a large pan with boiling water cook the angel hair pasta according to package instructions. Fresh pasta only takes about 4 minutes, so if you get everything ready for the sauce. It should take about the same time.

In a large frying pan, heat the two tablespoons of olive oil and add the bacon. Cook for two minutes or so, then add the garlic and chili. Add in the shrimp and toss, cook on high for a minute or two until they begin to color. Add the paprika, chili, pepper, salt and white wine. Cook for another minute. Add the basil and the drained pasta. Remove from the heat and stir in the egg yolk making sure to cover all the strands of pasta. Sprinkle with parsley. Serve with grated Parmesan cheese.

Cajun Shrimp Tacos with Corn, Peach and Coriander Salsa, Roasted Pepper Aïoli

10 Replies

If there is something I go nuts about it’s Shrimp. Big plump juicy Shrimp. Very fresh, from the market.

Saturdays is usually the day we eat fish or seafood since it is market day. Fish from the supermarket just doesn’t appeal to me, all packaged up in plastic.

I like to fry the Shrimp on high heat so they stay nice and juicy. When you over cook your Shrimp they will become tough and dry.

You can prepare the salsa and Aïoli in advance or even the night before.

INGREDIENTS:

1 lb. Jumbo Shrimp, peeled and cleaned
4 Whole unpeeled very Large Shrimp, to serve alongside
8 or more Taco Shells
1 C. Corn Kernels, fresh or from a can
1 tbsp. Olive Oil
Salt
a small bunch of Coriander
2 tbsp. Cajun Seasoning (store bought or make your own, see below.)
Shredded Lettuce and/or shredded red Cabbage to serve
Lemon wedges to serve

Note: if you use store bought Cajun Seasoning don’t use extra salt.

Cajun Seasoning Blend:

2 tbsp. Onion powder
2 tbsp. Garlic powder
2 tbsp. Oregano
2 tbsp. dried Basil
1 tbsp. Dried Thyme
2 tbsp. Ground Black pepper
1-3 tsps Cayenne Pepper
5 tbsp. smoked Paprika

Peach Salsa:

2 Peaches, peeled and diced
2 tbsp. Coriander, chopped
1 red Chili, deseeded and chopped fine
1/2 Red Bell Pepper, diced small
Juice of half a Lemon
1 tbsp. Olive Oil
1 small Onion, peeled and diced very small
Salt and Pepper

Roasted Red Pepper Aïoli;

1 1/2 C. Mayonaise
2 Garlic cloves peeled and grated
1 Roasted Pepper from a jar, patted dry on kitchen paper
Salt and Pepper

INSTRUCTIONS:

Start by making the Aïoli so the flavor can develop. You can make this the night before too. Drain de Pepper well and pat dry. Put all the remaining ingredients in a food processor and blitz a few times until smooth. Put in a bowl and place in the ridge until ready to use.

The for the Peach Salsa, place all the ingredients in a bowl and mix gently until combined. Put in a bowl and place in the fridge until ready to use.

Pre heat the oven for the tacos according to package instructions.

For the Shrimp, Rinse the seafood under cold water and pat dry thoroughly on kitchen paper. In a bowl combine the peeled Shrimp with the Olive Oil and Cajun seasoning and season with salt if necessary. Mix well. Drain the Corn if it is canned.

Heat a griddle pan and spray lightly with some oil. Grill the large Shrimps for about three minutes on each side until cooked. Season with some salt.

Heat another large frying pan. When hot add the the Shrimp with all the oil. Fry on high for about 4 minutes. Do not overcook or they’ll become tough. After 4 minutes add the corn and fry for one or two more minutes just enough to heat up. Serve immediatly with shredded Lettuce, Peach salsa and Aïoli.

Enjoy!