Shrimp, Watermelon and Halloumi Kabobs "Ultimate BBQ"

 

                    With a high melting point, halloumi cheese is a great choice for the grill. It is popular in Greek and Turkish cuisines and is made from a mixture of goat and sheep milk.

6 servings

• 36 unpeeled jumbo raw shrimp, peeled, leaving tails on and deveined
• 12 (12-inch) wooden skewers, soaked in water for 30 minutes
• Cilantro-Lime Marinade, recipe belows
• 12 oz. halloumi cheese, cut into 1½-inch cubes
• 24 (2-inch) watermelon cubes
• 3 tablespoons fresh cilantro leaves, torn
• 3 tablespoons fresh mint leaves, torn

1. Combine shrimp and ½ cup Cilantro-Lime Marinade in a large zip-top plastic freezer bag.
2. Combine cheese and ½ cup Cilantro-Lime Marinade in a large zip-top plastic freezer bag.
3. Seal bags, chill 30 minutes, turning occasionally.
4. Preheat grill to 350F to 400F medium-high heat.
5. Remove shrimp and cheese from marinades, discarding marinades.
6. Thread shrimp, watermelon, and cheese alternately onto skewers, leaving a one/eight inch space between pieces.
7. Grill kabobs, covered with grill lid, 4 to 5 minutes on each side or just until shrimp turn pink.
8. Sprinkle with cilantro and mint.
9. Serve with the remaining Cilantro-Lime Marinade.

Cilantro-Lime Marinade

                    This marinade also doubles as a vinaigrette and dipping sauce, and the sweetness can be adjusted by adding more sugar if you'd like.

Gives 2 cups

• 1 cup red wine vinegar
• ½ cup chopped fresh cilantro
• 2 tablespoons seeded and minced jalapeno pepper
• 1 tablespoon sugar
• 2 tablespoons lime zest
• ¼ cup fresh lime juice
• 2 tablespoons Dijon mustard
• 2 garlic cloves, pressed
• 1 teaspoon salt
• 1 cup canola oil

1. Whisk together vinegar, and next 8 ingredients until blended.
2. Add canola oil in a slow, steady stream, whisking constantly until smooth.
3. Refrigerate in an airtight container for up to a week.

BON APPÉÉÉTIT

Coconut King Prawns "Caribbean cooking"

 

                    Popular throughout the Caribean Islands, these butterflied prawns look very pretty and they taste wonderful when partnered with a crisp coconut and chive coating.

Serves 4

• 12 king prawns (jumbo shrimp), peel and devein leaving the tails intact
• 2 garlic cloves, crushed
• 15 ml lemon juice
• 60 ml fine dry unsweetened shredded coconut
• 160 ml chopped fresh chives
• 150 ml milk
• 2 eggs, beaten
• Salt and pepper
• Oil, for deep-frying
• Lime or lemon wedges and fresh flat leaf parsley, to garnish

1. Cut the prawns almost to the belly so that they canbe opened out.
2. Rinse the prawns under cold water and pat dry.
3. Mix the garlic and lemon juice with a little seasoning in a shallow dish, then add the prawns, toos to coat, cover and marinate for about 1 hour.
4. Mix the coconut and chives in a separate shallow dish, and put the milk and eggs in two small bowls.
5. Dip each prawn into the milk, then into the beaten egg and finally into the coconut and chive mixture.
6. Heat the oil in a large pan or deep-fryer and fry the prawns for about 1 minute, until golden.
7. Lift out and drain on kitchen paper.
8. Serve hot, garnished with lime or lemon wedges and parsley.

BON APPÉÉÉÉTIT

Shrimp Burgers "Ultimate BBQ"

 

                    The preparation for these shrimp burgers is similar to that crab cakes. The shrimp are held together with a spicy mixture of egg and cracker crumbs, and the the patties are grilled until lightly crisp.

4 servings

• 1¼ lb unpeeled, medium-size raw shrimp
• Vegetable oil cooking spray
• 1 large egg, lightly beaten
• 1 tablespoon mayonnaise
• 2 teaspoons fresh lemon juice
• ½ teaspoon salt
• Pinch of Cayenne pepper
• 3 tablespoons finely chopped celery
• 2 tablespoons chopped green onion
• 1 tablespoon chopped fresh parsley
• 1¼ cups crush cornbread crackers
• 4 kaiser rolls with poppy seeds, split
• Sweet 'n' Spicy tartar sauce, recipe belows
• 4 Bibb lettuce leaves

1. Peel shrimp, devein and cut each shrimp into thirds.
2. Line a 15- x 10-inch jelly-roll pan with aluminium foil and coat with cooking spray.
3. Stir together egg and next 4 ingredients until blended ; stir in celery, green onion, and parsley.
4. Fold in shrimp and cracker crumbs, mixture will be very thick.
5. Shape into 4 patties, 4-inch-wide, 1-inch-thick.
6. Place patties on prepared pan, cover and chill 1 to 24 hours ; transfer to freezer, and freeze 30 minutes.
7. Coat cold cooking grate with cooing spray, and place on grill.
8. Preheat grill to 350F to 400F heat, grill burgers, covered with grill lid, 4 to 5 minutes or until burgers lift easily from cooking grate using a large spatula.
9. Turn burgers, and grill 4 to 5 minutes or until shrimp turn pink and burgers are cooked through and lightly crisp.
10. Grill rolls, cut side down until lightly toasted.
11. Serve burgers on buns with Sweet 'n' Spicy tartar sauce and lettuce.

Sweet 'n' Spicy Tartar Sauce

                    The shrimp burgers need a healthy dollop of this spicy tartar sauce. You can whip it up in minutes, and also serve it with your favorite grilled white fish.

1 cup

• 1 cup mayonnaise
• 2 tablespoons chopped fresh parsley
• 2 tablespoons prepared horseradish
• 1½ teaspoons Cajun seasoning
• 1½ teaspoons fresh lemon juice
• ¼ teaspoon paprika

1. Stir together all ingredients in a bowl.
2. Cover and chill 30 minutes to 24 hours.
3. Refrigerate in an airtight container for up to 3 days.

BON APPÉÉÉÉÉÉTIT

Barbecue Shrimp "Ultimate BBQ"

 

                    This New Orleans favorite is simple to prepare, and you'll want to soak up every last bit of the spicy butter sauce with a crusty baguette.

4 servings

• 1 cup butter, divided
• 6 garlic cloves, pressed
• ½ cup Worcestershire sauce
• ¼ cup fresh lemon juice
• ¼ cup bottled chili sauce
• 2 teaspoons ground black pepper
• 1½ tablespoons Old Bay seasoning
• 1 teaspoon paprika
• 1 teaspoon dried Italian seasoning
• 1 lemon, sliced
• 2 lb unpeeled, large raw shrimp
• Hot sauce, optional
• Lemon wedges
• 2 French bread baguettes, sliced

1. Melt ¼ cup butter in a skillet over medium-high heat 2 minutes.
2. Add garlic, and sauté until fragrant and lightly browned, remove from heat and spoon into a 6-qt oval-shaped slow cooker.
3. Add remaining ¾ cup butter, Worcestershire sauce, and next 7 ingredients.
4. Cover and cook on LOW 2 hours.
5. Add shrimp to slow cooker, cover and cook on HIGH 45 minutes or until shrimp turn pink, stirring once after 30 minutes.
6. Add hot sauce, if desired.
7. Serve with lemon wedges and French bread.

BON APPÉÉÉÉÉÉÉÉÉTIT

Coconut Shrimp with Dipping Sauce

 

                    With crispy coconut-cilantro breading and a sweet apricot sauce, these delicious shrimp would be great for any occasion, from an appetizer party to a weeknight dinner.

5 servings

• 1 can "14 ounces" light coconut milk, divided
• 1 jalapino pepper, seeded and chopped
• ¼ cup minced fresh cilantro
• 1¼ pounds uncooked medium shrimp
• ¾ cup all-purpose flour
• 4 egg whites
• ¾ cup panko bread crumbs
• ¾ cup flaked coconut, lightly toasted
• One-third cup reduced-sugar apricot preserves
• 1 teaspoon spicy brown mustard

1. Place 2 tablespoons coconut milk in a small bowl, cover and refrigerate.
2. In a large resealable plastic bag, combine the jalapeno, cilantro and remaining coconut milk.
3. Peel and devein shrimp, leaving tails on ; add to bag, seal and turn to coat and refrigerate for 1 hour.
4. Place flour in a shallow bowl ; in another bowl, lightly beat the egg whites.
5. In a third bowl, combine bread crumbs and coconut.
6. Drain and discard marinade.
7. Dip shrimp in flour and egg whites, then roll in crumb mixture.
8. Place on a baking sheet coated with cooking spray.
9. Bake at 400F (200C) for 7-9 minutes on each side or until lightly browned.
10. Meanwhile, for dipping sauce, add preserves and mustard to the reserved coconut milk ; serve with shrimp.

BON APPÉTIT

Aromatic Tiger Prawns

 

                    There is no elegant way to eat these aromatic prawns - just old them by the tails, pull them off the sticks with your fingers and pop them into your mouth.

Serves 4

• 16 raw tiger prawns (jumbo shrimp) or scampi (extra large shrimp) tails
• 2 ml chili powder
• 5 ml fennel seeds
• 5 black peppercorns
• 1 star anise, broken into segments
• 1 cinnamon stick, broken into pieces
• 30 ml sunflower oil
• 2 garlic cloves, chopped
• 2 cm piece fresh root ginger, peeled and finely chopped
• 1 shallot, chopped
• 30 ml water
• 30 ml rice vinegar
• 30 ml brown sugar
• Salt and pepper
• Lime slices and spring onion, to garnish

1. If you are using whole prawns, remove the heads.
2. Thread the prawns or scampi tails in pairs on 8 wooden cocktail sticks (toothpicks) ; set aside.
3. Heat a frying pan, put in the chili powder, fennel seeds, black peppercorns, star anise and cinnamon stick and dry-fry for 1-2 minutes to release the flavours.
4. Leave to cool, then grind coarsely in a grinder or tip into a mortar and crush with a pestle.
5. Heat the sunflower oil in a shallow pan, add the garlic, ginger and chopped shallot and then fry gently until very lightly coloured ; add the crushed spices and seasoning and cook the mixture gently for 2 minutes, then pour in the water and simmer, stirring, for 5 minutes.
6. Add the rice vinegar and brown sugar, stir until dissolved, then add the prawns or scampi tails ; cook for about 3-5 minutes, until the seafood has turned pink, but it still very juicy.
7. Serve hot, garnished with lime slices and spring onion.

BON APPÉTIT

Grilled Shrimp with Spicy Ginger Noodles

 

                    Also known as soba, buckwheat noodles (made rom buckwheat flour) became popular in Japan during the late 1800's. Fat and cholesterol free, the are a good source of magnesium, lean protein, and thiamine.

Serve 4

• 8 ounces soba noodles
• 2 teaspoons minced fresh ginger
• 2 garlic cloves, minced
• 2 tablespoons rice wine vinegar
• 2 tablespoons soy sauce
• 1/3 cup grapeseed oil plus 2 teaspoons
• 2 teaspoons sriracha sauce
• 2 ounces snow peas, julienned
• 4 scallions (green and white), thinly sliced
• ½ orange bell pepper, seeded and julienned
• 2 tablespoons toasted sesame seeds
• 16 medium shrimp, shells removed and deveined
• Salt and black pepper

1. Bring a large pot of salted water to a boil, cook the noodles until al dente, 2 to 3 minutes ; drain and rinse with cold water.
2. In a large bowl, combine the ginger, garlic, vinegar, soy sauce, 1/3 cup grapeseed oil, sriracha, snow peas, scallions,bell pepper and sesame seeds ; add the noodles, mix well with your hands, and adjust the seasonings.
3. Prepare a cast-iron skillet by putting it over medium-high heat until it is very hot.
4. Toss the shrimp with 2 teaspoons grapeseed oil and salt and pepper to taste, and sear on both sides until cooked through, about 1 minute per side.
5. Divide the noodles among 4 bowls or plates, and top with the shrimp.

BON APPÉTIT

Prawn Cocktail

 

                    There is no nicer starter than a good, fresh prawn cocktail. This recipe shows how good a prawn cocktail can be.

Serves 6

• 60 ml double cream, lightly whipped
• 60 ml mayonnaise
• 60 ml tomato ketchup
• 5-10 ml Worcestershire sauce
• Juice of 1 lemon
• ½ cos or romaine lettuce
• 450 gr cooked peeled prawns (shrimp)
• Salt, ground black pepper and paprika
• 6 large whole cooked unpeeled prawns, to garnish (optional)
• Thinly sliced brown bread and lemon wedges, to serve

1. In a bowl, mix together the hipped cream, mayonnaise and ketchup ; add Worcestershire sauce to taste and stir in enough lemon juice to make a really tangy sauce.
2. Finaly shred the lettuce and fill six individual glasses one-third full.
3. Stir the prawns into the sauce, then check the seasoning ; spoon the prawn mixture over the lettuce.
4. To prepare the garnish, if desired, peel the body shell from the whole cooked prawns and leave the tail "fan" for decoration ; drape one prawn over the edge of each glass.
5. Sprinkle each of the cocktails with ground black pepper and some paprika.
6. Serve immediately, with the thinly sliced brown bread and butter and lemon wedges for squeezing over.

BON APPÉTIT

Crab and Shrimp Cakes

 

                    Homemade fish cakes are always a special treat. They are the ultimate all-in-one dish, as they contain fish, potato and vegetables. These can be made ahead and chilled, ready to bake when you need them.

Serves 4

• 500 gr potatoes, peeled and cut into chunks
• 30 ml low-fat ricotta cheese
• 125 gr peeled shrimp, thawed if frozen
• 170 gr can white crabmeat, well drained
• 2 scallions, chopped
• Tabasco, to taste
• 125 gr spinach
• 4 large tomatoes
• 1 lemon, cut into four wedges

Breadcrumb coating

• 60 ml whole wheat flour
• 1 egg, beaten
• 160 ml dried whole wheat breadcrumbs
• 5 ml dried thyme or oregano
• 30 ml olive oil, warmed

1. Cook the potatoes in a pot of boiling water for 12-15 minutes until tender.
2. Drain and return to the pot over the heat to dry out a little, then mash until smooth ; beat in the ricotta, season and set aside to cool completely.
3. Pat the shrimp dry with paper towel, then chop coarsely ; mix with the crab, chopped scallions and Tabasco.
4. Put the spinach in a covered bowl with ust the rinsing water clinging to the leaves ; cook in the microwave until just wilted.
5. Cool, then sqeeze dry and chop roughly ; mix the potato with the seafood and spinach, chill for 30 minutes.
6. Preheat the oven to 375F (190C).
7. Shape the seafood mixture into four large cakes, dipping your hands in a little flour if necessary.
8. Put the flour in a shallow bowl, the beaten egg in another shallow bowl and the breadcrumbs mixed with the dried herbs in a third.
9. Coat the fish cakes evenly first in flour, then in beaten egg and, finally, in the crumbs.
10. Halve the tomatoes and place around the fish cakes on a baking tray ; season and sprinkle with any leftover crumbs.
11. Brush the fish cakes with the warmed oil, then bake for 20 minutes until they are crisp and the tomatoes soft ; allow to stand for 3-4 minutes before serving.
12. Serve with lemon wedges.

BON APPÉTIT

Rice Salad with Shrimp

 

                    A colourful, crunchy vegetable salad tossed in a tastebud-tingling, Asian-style dressing, this dish gives a great vitamin boost. Soy sauce is high in salt, so no extra seasoning is needed for the dressing.

Serves 4

• 1 red pepper, deseeded and thinly sliced
• 1 yellow pepper, deseeded and thinly sliced
• 1 orange pepper, deseeded and thinly sliced
• 4 cups bean sprouts
• 6 scallions, thinly sliced
• Half English cucumber, julienned
• 250 gr cooked, peeled jumbo shrimp
• 450 ml cooked long-grain white rice
• 15 ml sesame seeds, toasted

Sweet chili dressing

• 30 ml salt-reduced soy sauce
• 15 ml sesame oil
• 15 ml canola oil
• 30 ml sherry vinegar or rice vinegar
• 15 ml sweet chili sauce or 1 red chili pepper, deseeded and finely chopped
• 15 ml honey
• 15 gr fresh ginger, peeled and finely grated

1. First make the dressing, put all the ingredients for the dressing into a large salad bowl and whisk together to combine.
2. Just before serving, add all the salad ingredients, apart from the sesame seeds.
3. Toss everything together to coat in the dressing, then sprinkle the sesame seeds on top.
4. Serve at once.

BON APPETIT

Shrimp and Spinah Biryani

 

                    A fragrantly spiced pilaf-style dish that doesn't take much more effort than ordering takeout, yet is much healthier as it is lower in fat. Serve with refreshing raita to complete the meal.

Serves 4

• 398 ml can chopped tomatoes
• 30 ml canola oil
• 1 large onion, halved and thinly sliced
• 1 red chili pepper, deseeded and thinly sliced
• 15 gr fresh ginger, peeled and finely chopped
• 15 ml ground cumin
• 15 ml ground coriander 
• 5 ml ground tumeric
• 2 ml ground nutmeg
• 250 ml basmati rice, rinsed
• Pinch of sugar
• 1.5 liter baby spinach leaves, roughly torn
• 250 gr peeled raw shrimp, thawed if frozen

1. Drain the tomatoes in a sieve over a heatproof measuring cup, then set aside ; bring a kettle of water to a boil.
2. Heat the oil in a large flameproof casserole dish over a medium heat ; add the onion, chili and ginger and stir for 3 minutes.
3. Stir in the cumin, coriander, tumeric and nutmeg and continue stirring until the onion is softened.
4. Add the rice and drained tomatoes to the casserole dish and stir to mix ith the spices ; add enough boiling water to the reserved tomato juice to make up to 500 ml.
5. Stir this liquid into the rice with the sugar and pinch of salt, then bring to a boil.
6. Reduce the heat to low, cover tightly and leave the rice to cook without lifting the lid for 10-12 minutes until all the liquid has been absorbed, the rice grains are tender and tiny holes appear on the surface.
7. Stir in the spinach, as much as you can at a time, adding more as each addition wilts ; when all the spinach has been added, lay the shrimp on top, re-cover the casserole dish and turn down the heat to very low.
8. Cook for 2 minutes, then turn off the heat and leave to stand for 1 minute, without lifting the lid, by which time the spinach will have wilted further and the shrimp will have cooked through.
9. Gently fork together to combine the rice, spinach and shrimp ; serve immediately.

Each serving : 20 g protein, 11.5 g fat, 47 g carbohydrate, 5.5 g fibre, 260 Calories.

BON APPÉTIT

Creole-Style Chicken and Shrimp Gumbo

 

                    From the deep south comes this piquant gumbo with rice, chicken, shrimp and vegetables, a cross between a soup and a stew, a feast in a bowl.

Serves 4

• 100 gr chorizo sausage, skinned and finely diced
• 30 ml canola oil
• 45 ml all-purpose flour
• 2 celery stalks, finely chopped, leaves reserve for garnish
• 2 onions, finely chopped
• 2 green peppers, deseeded and chopped
• 3 garlic cloves, minced
• Half a 796 ml can chopped tomatoes (no added salt)
• 1 liter chicken or vegetable stock
• 200 gr okra, thinly sliced
• 30 ml chopped fresh parsley
• 5 ml dried thyme
• 1 bay leaf
• Pinch of cayenne pepper
• 250 ml basmati and wild rice, rinsed
• 3 skinless boneless chicken thighs
• 250 gr peeled large raw shrimp

1. Put the chorizo in the base of a heavy-based pot or flameproof casserole dish over a medium heat.
2. Fry, stirring frequently, until it has rendered some fat and is crisp at the edges ; drain on paper towel and set aside.
3. Add the oil to the sausage fat remaining in the pot ; reduce heat to low and sprinkle in the flour, stirring constantly, until well blended.
4. Cook very gently, stirring occasionally, for 5 minutes until the mixture turns a rich brown.
5. Increase the heat slightly, stir in the celery, onions, green peppers and garlic and continue frying, stirring frequently, for 5 minutes or until soft.
6. Add the tomatoes with their juice, the stock, okra, parsley, thyme, bay leaf and cayenne pepper ; bring to a boil, then reduce the heat, half cover the pot and simmer for 30 minutes, stirring frequently, until the okra thickens the soup.
7. While the soup is simmering, cut the chicken into bite-sized pieces.
8. Increase the heat and bring the liquid to a boil ; stir in the rice, then reduce the heat to low, add the chicken and simmer for 15-20 minutes until the rice is tender and the chicken is cooked through.
9. Pour a little extra stock if needed.
10. Add the shrimp and reserved chorizo and simmer for 1 minute or until the shrimp turn pink and the sausage is heated through.
11. Remove the bay leaf, season to taste and ladle into bowls ; garnish with the reserved celery leaves.

Each serving : 43 g protein, 22.5 g fat, 61 g carbohydrate, 7 g fibre, 633 Calories.

BON APPETIT

Sautéed Shrimp with Chardonnay-Dijon Cream Sauce

 

                    Make sure everything is ready and at arm's reach before you start cooking this recipe. You can serve the shrimp as a starter, or with rice or pasta as a main dish.

Makes 4 servings

• 500 gr medium or extra-large shrimp, peeled and deveined, tails removed
• Salt and freshly ground white pepper
• 30 ml olive oil
• 250 ml Chardonnay or dry sherry
• 125 ml heavy cream
• 15 ml Dijon mustard or whole grain mustard
• Chopped fresh flat-leaf parsley or fresh tarragon for garnish
• Rice or pasta for serving as a main dish

1. Pat the shrimp dry, put them on a plate, and sprinkle lightly with salt and white pepper to taste.
2. Heat a large, heavy sauté pan over medium-high heat ; as soon as the pan feels hot when you hold our hand an inch or two above its surface, add the oil.
3. When the oil is hot enough to swirl easily in the pan, carefully add the shrimp, placing them evenly in the pan ; without disturbing them, cook the shrimp for 2 minutes on one side, then flip the shrimp over and cook them until they are uniformly pink and beginning to curl, about 2 minutes more.
4. Transfer the shrimp to a platter abd cover with aluminium foil to keep them warm.
5. Raise the heat under the pan to high ; add the wine and, with a wooden spoon, stir and scrape to dissolve the pan deposits.
6. Let the liquid simmer until it has reduced in volume by half, 4 to 7 minutes ; reduce heat and stir in the cream.
7. Reduce slightly and stir in the mustard ; continue simmering until the sauce is thick enough to coat the back of a spoon, about 5 minutes more.
8. Taste the sauce and adjust the seasoning if necessary.
9. Add the shrimp and parsley (or tarragon) to the sauce and simmer briefly to heat up te shrimp.
10. Serve with rice or pasta, or on its own as a starter.

BON APPÉTIT

Grilled Shrimp and Lemon Wedges on Rosemary Skewers

 

                    For an Asian flavor, marinate the shrimp in a combination o fresh ginger, garlic, lime juice and sesame oil.

Makes 4 servings

• 45 ml freshly squeezed lemon juice
• 45 ml olive oil
• 5 ml grated lemon zest
• 2 or 3 fresh basil leaves, cut into fine julienne strips
• 2 garlic cloves, minced
• 750 gr large shrimp, peeled and deveined
• 2 lemons, cut into 8 wedges, seeds removed
• 8 sturdy fresh rosemary sprigs, each 6 to 8 inches long
• Salt and freshly ground black pepper

1. In a large, nonreactive bowl, whisk together the lemon juice, olive oil, lemon zest, basil and garlic ; add the shrimp, stir to coat them evenly, cover with plastic wrap, and refrigerate for at least 1 hour and no more than 3 hours.
2. Preheat an outdoor grill, an indoor doubled-sided grill, or the broiler.
3. With the tip of a small, sharp knife, carefully remove any visible seeds from the lemon wedges.
4. Strip the leaves rom each rosemary sprig, leaving just a tuft at one end ; with the knife, trim the opposite end o each branch to a point.
5. Remove the shrimp from the marinade and skewer them on the rosemary sprigs, passing the point of each branch through both the head and tail end of each shrimp and alternating the shrimp with lemon wedges on the skewers.
6. When the grill or broiler is ready, season the shrimp on both sides with salt and pepper to taste.
7. Place the skewers on the grill rack directly over the fire or under the broiler, and cook until they turn bright pink all over, 1 to 2 minutes per side, turning the skewers once with long-handled tongs (if using an indoor double-sided grill, grill for 2 minutes only).
8. Serve immediately with rice or roasted potatoes.

BON APPÉTIT

Tagliatelle with Pancetta, Shrimp, and Roasted Tomatoes

 

Makes 4 servings

• 60 ml olive oil
• 120 gr pancetta, cut into small dice
• 15 ml chopped garlic
• 12 large shrimp, cleaned and butterflied
• 5 ml chile flakes
• Salt and freshly ground black pepper
• 4 roasted tomatoes, peeled, seeded, and cut into large chunks
• 400 gr tagliatelle
• 30 ml freshly grated Parmesan cheese
• 30 ml coarsely chopped basil

1. Heat a large sauté pan over medium-high heat and add the olive oil ; when the oil is hot, add the pancetta and sauté until crispy and nice and brown.
2. Add the garlic and cook, stirring , or 30 seconds to 1 minute, until fragrant ; stir in the shrimp, chile flakes, and salt and pepper, and continue to cook until the shrimp are pink and cooked through, about 5 minutes.
3. Add the tomatoes and simmer slowly for 5 minutes.
4. Bring a large pot of salted water to a boil and add the pasta ; cook until slightly al dente.
5. When the pasta is cooked, drain well, add to the pan with the shrimp, toss well, and garnish with the grated Parmesan cheese and chopped basil.
6. Serve immediately.

BON APPÉTIT

Grilled Shrimp BLT Panini with Shallot Cream Sauce (Sandwiches)

 

                    If you don't have a panini maker, cook the shrimp in a grill pan or sauté pan, toast the bread in a toaster or in the oven, then assemble the sandwiches.

Makes 4 double-decker clubs or 6 regular sandwiches

For the shallot cream sauce

• 5 ml vegetable oil
• 5 large shallots, minced
• 125 ml white wine
• 15 ml Champagne vinegar
• 125 ml heavy cream
• 125 ml unsalted butter, cut into small pieces
• ½ medium lemon, juiced
• Salt and pepper to taste

For the grilled shrimp BLT

• 340 gr medium shrimp, peeled and deveined
• 30 ml olive or vegetable oil
• Salt and pepper
• 12 thin slices country or sourdough bread
• 125 ml mayonnaise
• 500 ml baby lettuce leaves
• 250 gr Roma tomatoes, cut into 12 slices
• 12 rashers bacon, cook until crisp and drained on paper towels

For the shallot cream sauce

1. Heat the oil over medium heat in a medium saucepan ; add the shallots and cook, stirring continuously to prevent browning, until the begin to releasetheir juices, about 2 minutes.
2. Add the wine and vinegar, raise the heat to high, stir and scrape with a wooden spoon to dissolve any pan deposits, and boil briefly until the liquid reduces slightly, 1 to 2 minutes.
3. Stir in the cream and continue boiling until the liquid has reduced by half, about 5 minutes ; reduce the heat to low and, little by little, whisk in the butter to form a thick sauce.
4. Pour the sauce through a fine-mesh strainer into a clean pan ; season with lemon juice and salt and pepper to taste.
5. Cover the pan and keep warm if making the sandwiches right away.

For the grilled shrimp BLT

1. Preheat a panini maker or double-sided electric grill ; or heat a grill pan over medium-high heat.
2. Toss the clean shrimp with the oil and season lightly with salt and pepper.
3. Cook the shrimp in the panini maker just until the are cooked through and pink, 1to 2 minutes, taking care not to overcook them ; or cook in the grill pan or 1 to 2 minutes on each side.
4. Remove from the heat and allow to cool until you can handle them, then cut each shrimp in half lengthwise and set aside.
5. Turn off the grill and allow to cool slightly, then wipe the cooking surfaces clean with paper towels (taking care not to burn your fingers) ; turn the grill back on.
6. Toast all of the slices of bread before assembling the sandwiches.
7. To assemble the sandwiches, spread a little mayonnaise on all o the bread slices and arrange a layer of lettuce leaves on our of them or double-decker sandwiches, six for regular sandwiches.
8. Top the lettuce with a layer of tomato slices and season them lightly with salt and pepper ; arrange 2 bacon slices on top of the tomatoes on each sandwiches (3 i you're making double-decker clubs).
9. Add a second slice of bread for double-decker clubs and top with a thin spread of mayonnaise and a little lettuce.
10. Heat the shallot cream sauce over medium-low heat ; add the shrimp and stir them in the sauce until warmed through, 3 to 5 minutes ; distribute the shrimp and sauce evenly among the 4 or 6 sandwiches and top them with the remaining lettuce and bread slices.
11. Place the sandwiches in the panini maker or double-sided grill, close the machine, and cook until the outer bread slices turn golden brown, 3 minutes.
12. Cut each sandwich diagonally in half and serve.

BON APPÉTIT

Shrimp Skewers with Lemongrass and Pineapple

 

                    Serve with rice, sweet chilli sauce and a little soy sauce.

Serves 10

• 60 medium prawns, peeled, ideally with the tail
• 5 sticks of lemongrass, quartered lengthwise
• 2 cm fresh ginger, peeled and finely chopped
• 1 bunch of coriander leaves, peeled
• 1 fresh pineapple, peeled and cut into pieces about half a centimetre thick
• 6 slices of pork belly (bacon), cut into about ten large pieces of bacon
• The juice of 2 limes
• 90 ml vegetable oil
• Fleur de sel and freshly ground pepper

1. On the lemongrass stalks, alternately stick a piece of bacon, a prawn and a piece of pineapple; count 3 prawns per stalk, you will probably have to make a hole in the prawns and the pieces of bacon before sticking them because the lemongrass stalk is not very thick.
2. Mix the lemon juice with the ginger in a bowl and brush the skewers with this marinade; let stand for 30 minutes, stirring often.
3. In a large frying pan, heat the oil and grill the skewers for 3 to 4 minutes on each side; the shrimp and bacon should grill, the pineapple should caramelize slightly.
4. Quickly pour the marinade and coat the skewers with it; add salt, pepper and sprinkle with coriander, then serve immediately.

BON APPÉTIT

Caesar Salad with Grilled Shrimp (Hot, warm salads!)

 

4 servings

• ¼ baguette, cut into small cubes
• 45 ml olive oil
• 6 slices of bacon
• 20 large shrimp (21/25 caliber), raw and peeled
• 2 shredded romaine lettuces

Caesar Sauce Dressing

• 1 egg
• 3 anchovy fillets
• 10 ml chopped garlic
• 15 ml Dijon mustard
• 15 ml lemon juice
• 125 ml grated parmesan
• 125 ml olive or canola oil
• Salt and pepper to taste

1. Prepare the Caesar sauce, in the food processor container, place the anchovies, garlic, mustard, lemon juice and parmesan; add the egg.
2. Mix at low speed until the mixture is smooth.
3. While continuing to mix, slowly pour in the olive oil in a thin stream; mix until completely emulsified, add salt and pepper.
4. Reserve the Caesar sauce in the fridge.
5. In a skillet, heat the olive oil over medium heat; Brown the bread cubes for 5 to 6 minutes, stirring, and place on absorbent paper.
6. In the same pan, cook the bacon for 3 to 4 minutes on each side; pat the bacon dry between two sheets of absorbent paper, let cool, then slice the bacon.
7. Remove excess fat from pan; in the same pan, cook the shrimp for 1 to 2 minutes on each side over medium heat.
8. In a salad bowl, place the lettuce and half of the Caesar sauce; stir.
9. Add bacon, shrimp, croutons and remaining sauce; stir and serve immediately.

BON APPÉTIT

Small Thai Shrimp Patties

 

For 4 servings as a light meal

For 8 servings as a starter

• 500 gr deveined raw shrimp
• 60 ml chopped green onions (chives)
• 5 ml ground dried lemongrass
• 2 kaffir lime leaves soaked in hot water for 15 minutes then finely chopped
• 1 egg white
• 15 ml fish sauce (nam pla)
• 15 ml fresh lime juice
• 5 ml sweet chili sauce
• 125 ml breadcrumbs
• 30 ml chopped mint
• 30 ml chopped coriander
• Coriander Dip
• 30 ml chopped coriander
• 1 finely chopped green onion
• 1 clove of crushed garlic
• 5 ml brown sugar
• 125 ml rice vinegar
• 10 ml low salt soy sauce
• 5 ml chili sauce

1. Place the shrimp in the food processor and roughly chop them; add green onion, lemongrass, kaffir lime leaves, egg white, fish sauce, lime juice and chili sauce.
2. Mix the ingredients, then put in a bowl and add the breadcrumbs, mint and coriander.
3. Shape the mixture into 2-inch round patties. (5cm) diameter; Place the pâtés on a plate lined with plastic wrap or thread onto a lemongrass stalk.
4. Cover and refrigerate for 30 minutes or until the pâtés are firm.
5. Preheat the barbecue to medium heat; Brown the pâtés for 2-3 minutes on each side. You can also heat a non-stick frying pan over medium heat and then fry the pâtés in a little oil.
6. You can also cook them in the oven at 400F (200C) without using the skewers.
7. Dip: Whisk together dip ingredients in a bowl and serve with pâtés.

BON APPÉTIT

Bacon Wrapped Shrimp (Appetizers)

 

Approximately 24 units

• 750 gr large uncooked shrimp, peeled and deveined
• 8 thin slices of bacon, without the rind
• Herb marinade
• ¼ bunch fresh oregano, chopped
• 2 cloves of garlic, finely chopped
• 125 ml olive oil
• 30 ml white wine vinegar

1. In a bowl, whisk together all the marinade ingredients.
2. Add the shrimp and turn them over to coat them well; cover and refrigerate at least 1 hour or overnight.
3. Drain the shrimp and reserve the marinade.
4. Cut each slice of bacon into thirds, wrap a piece of bacon around each shrimp and attach a wooden toothpick.
5. Cook the shrimp under the preheated grill over medium heat or on the barbecue, turning occasionally and basting with the reserved marinade, for 5 minutes or until the bacon is crisp and the shrimp are cooked.

BON APPÉTIT