Recipes Prawns / Shrimps

Grilled Marinated Shrimps and Scallops (serves 6)

Ingredients:
18 scallops
9 thin slices proscuitto ham, cut in half lengthwise
18 large shrimp, peeled with tails left on
1/2 cup olive oil
1/2 cup fresh lemon juice
1 tbsp. grated lemon rind
1 tbsp. minced fresh parsley
1 tbsp. freshly ground pepper
1 tbsp. fresh thyme or 1 tsp. dried thyme

Directions:
Wrap scallops with proscuitto; secure with a toothpick. Place scallops and shrimp in a shallow dish. Combine remaining ingredients and pour over shellfish. Cover and marinate, refrigerated, for 2-6 hours. Thread scallops and shrimp on skewers. Grill over a hot fire, basting with reserved marinade for 5-8 minutes or until fish is opaque, turning once. Do not overcook or fish will be tough!

Shrimp Scampi (serves 6)

Ingredients:
6 tbsp. unsalted butter, softened
1/4 cup olive oil
1 tbsp. minced garlic
1 tbsp. minced shallots
2 tbsp. minced, fresh chives
salt and freshly ground pepper, to taste
1/2 tsp. paprika
2 pounds large shrimp, peeled and deveined

Directions:
Preheat broiler or grill. Combine butter, oil, garlic, shallots, chives, salt, pepper, and paprika in a large bowl. Blend thoroughly. Toss the shrimp in the mixture until coated. Broil or grill the shrimps as close as possible to the flame for 2 minutes on each side. Serve immediately.

Fish Salad with Vinaigrette

Ingredients:
8 ounces Vermicelli rice sticks
3 tablespoons pickled ginger
1 bunch green onions, diagonally sliced (reserve 2 tablespoons for garnish)
1 tablespoon black sesame seeds (for garnish)
1/2 cup Asian mixed salad greens
non-stick spray
250 gr tuna, scallops, and/or shrimp, divided into four portions

Directions:
Bring 1 1/2 quarts of water to a boil. Stir in rice noodles and remove from heat. Steep noodles 3- 4 minutes until tender. Drain noodles and toss with vinaigrette. Add pickled ginger and all but 2 tablespoons of green onions. Combine well. Heat sauté pan or griddle over hot flame. Lightly coat with non-stick spray. Quickly sear fish or other seafood choice until golden, approx. 1- 2 minutes each side.
For thicker pieces of fish, you can finish cooking in oven for approx. 2 minutes at 350°. Divide greens and noodles on plate and top with fish. Garnish with reserved green onions and black sesame seeds.
Serve immediately.

Vinaigrette
Ingredients:
1/4 cup rice wine vinegar
1/4 cup soy sauce
2 tablespoons Wasabi Powder
2 tablespoons brown sugar
1-inch piece of ginger root, peeled and minced
1 large garlic clove, minced
1/4 cup dark sesame oil
1/4 cup corn oil

Directions (can be made ahead up to 3 days):
Combine rice wine vinegar and wasabi. Stir until smooth. Add soy sauce, brown sugar, garlic, and ginger. Blend sesame oil and corn oil and, in a slow steady stream, incorporate oils into other ingredients to form an emulsion. Can be blended in food processor.

Cajun Prawns (serves 2)

Ingredients:
1 lb. shrimp
1/4 tsp. cayenne
1 tsp. black pepper
1/2 tsp. salt
1/2 tsp. red Chile pepper flakes
1/2 tsp. thyme
1/2 tsp. rosemary
1/8 tsp. oregano
3 tbs. butter
1 1/2 tsp. garlic, minced
1 tsp. Worcestershire sauce
1/2 cup beer (room temperature)

Directions:
Shell, devein, and rinse shrimp. Grind seasonings in mortar and pestle. In large skillet over high heat, melt butter, add garlic, seasonings, and Worcestershire sauce. When bubbly, add shrimps. Cook 2 minutes, stirring and shaking the skillet. Add beer and cook 3 minutes. Remove shrimps and reduce sauce, adjusting seasoning.
Serve shrimp over rice with sauce spooned over the top.

BBQ Prawns

Ingredients:
2 lbs real butter
3-4 tsp. cayenne pepper
3-4 tsp. black pepper, to taste
2 tbs. chopped rosemary leaves
1/2 cup Worcestershire sauce
200 ml beer
5 or so cloves garlic, finely minced
1 medium onion, very finely minced
3 ribs celery, very finely minced
3-4 tbs. chopped parsley
2 tsp. fresh squeezed lemon juice
5 lbs large shrimps shell-on

Directions:
Melt a stick of the butter in a skillet. Sauté the garlic, onions, celery, parsley, rosemary and seasoning blend for about 2-3 minutes. Melt the rest of the butter. Add the beer. Add the sautéed stuff, Worcestershire and lemon juice. Dip the shrimp in the seasoned butter. Bake in a 180ºC oven until the shrimp turn pink, about 15 minutes. Serve in big bowls. Put in a handful of shrimp and ladle lots of the spicy butter sauce over it. Serve with plenty of French bread.

Prawns Chinese Style

Ingredients:
1 lb large shrimps
2 tbs. Minced garlic
3 tbs. Soy sauce
1/2 tbs. Black pepper
2 spring onions, chopped
1 carrot, thinly sliced
1 stalk celery, thinly sliced
1 hard peel snow peas

Directions:
Boil shrimp in hot water for approximately 8 minutes. Rinse in cold water. Shell and devein.
In a heat proof bowl, add shrimps, soy sauce, and garlic. Then all remaining ingredients and top with black pepper. Place bowl in steamer and cook for approximately 25 minutes.

Red Curry Shrimps over Rice with Snow Peas (serves 4)

Ingredients:
500 ml prepared A Taste of Thai Soft Jasmine Rice
2 tablespoons peanut oil
2 medium red bell peppers, julienne
450 gr tiger shrimps, peeled and deveined
3 tablespoons A Taste of Thai Red Curry Base
1 400 ml can A Taste of Thai Coconut Milk
1 tablespoon A Taste of Thai Seasoning Sauce
2 teaspoons sugar
½ cup chopped fresh basil
340 gr snow peas, picked and cleaned
225 gr bean sprouts

Directions:
In large skillet or wok, heat peanut oil. Add red peppers and sauté for 2 minutes. Add shrimps. Stir fry until they begin to turn pink and curl. Add Coconut Milk, Red Curry Base, Seasoning Sauce, sugar and basil. Bring to a boil, stirring occasionally. Add snow peas. Cook just until snow peas turn bright green, about 30 seconds. Stir in bean sprouts. Serve hot over Soft Jasmine Rice.

Cheesy Baked Shrimps (serves 4)

Ingredients:
1 teaspoon olive oil
1 small leek, chopped
1 cup reduced-sodium chicken broth
1/4 cup skim milk
2 cloves garlic, minced
1 tablespoon margarine, softened
1 pound medium shrimps, peeled and deveined, tails intact
1/4 cup shredded reduced-fat Swiss cheese
2 tablespoons bread crumbs
1 tablespoon chopped fresh parsley

Directions:
In a medium skillet, heat oil over medium heat until hot but not smoking. Add leek; cook, stirring occasionally, for 5 minutes. Stir in broth and milk; simmer until liquid is almost absorbed, about 10 minutes. While leek mixture is cooking, preheat oven to 400 degrees F. In a small bowl, combine garlic and margarine. Spread garlic mixture evenly over bottoms of individual baking dishes. Spoon leek mixture into prepared dishes. Arrange shrimps on top. Sprinkle evenly with cheese and bread crumbs. Bake until cheese melts and shrimps are just opaque, about 10 minutes. Sprinkle with parsley. Serve immediately.

Marinated Party Shrimps

Ingredients:
1 clove of garlic (chopped)
2 spoons of preserved pink peppercorns
1 teaspoon of lemon juice
5 spoons of olive-oil
3 spoons of brandy
12 cooked & peeled (tail-on) shrimps
fresh dill
salt

Directions:
Keep some dill to the side to garnish and put the rest of the dill in a small bowl. Add the garlic, pink peppercorns, lemon juice, brandy, a pinch of salt and the olive-oil to the dill. Add the shrimps and mix everything. Leave the bowl covered for 24 hours in the refrigerator.
Garnish the shrimps with a tuft of dill.