RECIPES INSPERATIONS
Creamy Soup
➢ 2 tablespoons olive oil
➢ 20-24 medium shrimp (about 1/2 pound) peeled, deveined, and patted dry
➢ 2 tablespoons butter salted or unsalted
➢ 1/2 cup finely chopped onion
➢ 2 large garlic cloves finely chopped
➢ 1/4 teaspoon red pepper flakes
➢ 1 tablespoon all-purpose flour
➢ 1 14.5 ounce can chicken stock
➢ 1/2 cup heavy cream
➢ 1/4 cup milk refer notes
➢ 1 teaspoon Italian seasoning
➢ 1/4 cup grated parmesan
➢ 2 handfuls baby spinach chopped or left whole
➢ 1/2-1 teaspoon salt refer notes
➢ 1/4 teaspoon pepper powder
1. Add olive oil into a medium pan and place over high heat. When hot, place shrimp in a single layer, cook for one minute (without disturbing), turn them over and cook for an additional 30 seconds or cooked. Transfer shrimp to a plate and return pan back to heat, Reduce heat to medium.
2. Add butter. Once melts, add onion, garlic, and red pepper flakes. Cook for 1-2 minutes until translucent. Stir in flour and saute for about 30 seconds, until raw smell of flour is gone.
3. Add remaining ingredients (one can stock, 1/2 cup heavy cream, 1/4 cup milk, 1 teaspoon Italian seasoning, 1/4 cup parmesan, 2 handfuls spinach, salt, and pepper). Increase heat to high, let it come to a boil and cook for about 2 minutes until spinach is wilted. Take off heat, stir in shrimp along with any accumulated juices.
4. Serve best shrimp soup hot with a crusty bread, if desired.
Mediterranean Salad
➢ 2 lemons, one for the poached shrimp and one for the dressing
➢ 1/2 cup white wine
➢ 2 sprigs fresh dill
➢ 2 bay leaves
➢ 2 teaspoons kosher salt, divided
➢ 8 whole peppercorns
➢ 8 ounces shelled medium size shrimp, frozen with tails removed
➢ 1/2 cup extra virgin olive oil
➢ 1/4 cup champagne vinegar
➢ 3 cloves garlic, pressed or minced
➢ 2 tablespoons whole grain mustard
➢ 1/2 teaspoon freshly ground black pepper
➢ 3 cups baby arugula leaves
➢ 2 cups cherry tomatoes, halved
➢ 1 1/2 cups cooked cannellini beans, or 1 15-ounce can drain and rinsed
➢ 1/3 cup chopped fresh dill
➢ 1/4 medium red onion, thinly sliced
1. Bring a medium size pot of water to a boil with the juice of 1 lemon plus the reserved lemon halves, white wine, fresh dill sprigs, bay leaves, 1 teaspoon of kosher salt, and peppercorns. Add the frozen shrimp to the pot and turn off the heat. Poach the shrimp in the liquid until they turn pink and are cooked through, then strain and discard the lemons, bay leaves, peppercorns, and dill sprigs. Set aside to cool.
2. Meanwhile, combine the olive oil, lemon zest and juice of the last lemon, champagne vinegar, garlic, whole grain mustard, half of the chopped dill, and remaining teaspoon kosher salt and the freshly ground pepper in a small bowl or glass jar with a lid. Whisk or shake well.
3. Add the shrimp and beans to a large bowl and toss with half of the dressing then let sit to absorb the flavors for 10 minutes or so. Add the arugula, halved tomatoes, and red onion and toss with more dressing to taste. Season with more kosher salt and freshly ground black pepper to taste and sprinkle with more fresh dill. Serve chilled.
BBQ Skewers
➢ For the Marinade
o ⅓ cup Extra virgin olive oil
o Zest of 2 lemons
o 4 garlic cloves minced
o ¼ cup packed chopped fresh parsley
o 1 teaspoon oregano
o 1 teaspoon paprika
o ½ teaspoon coriander
o ½ teaspoon red pepper flakes
➢ For the Shrimp
o 2 lb. large shrimp peeled and deveined
o Kosher salt (salt without iodine if possible)
1. Combine the marinade ingredients in a small bowl. Reserve 2 tablespoon of the marinade in a separate bowl for later.
2. Pat the shrimp dry and season with kosher salt. Place the shrimp in a large bowl and pour the marinade all over. Toss to combine.
3. Cover and refrigerate for 20 to 30 minutes (do not go longer).
4. Thread the shrimp on skewers, about 4 large shrimp per skewer. (If using bamboo skewers, they need to be soaked in water for at least 30 minutes first).
5. To grill on an outdoor gas grill.
Preheat a gas grill to high. Then, reduce heat to low (temperature should be somewhere between 275 to 325ºF). Carefully grease the cooking grates. Once the grill reaches the recommended temperature, add the shrimp skewers, and close the lid. Cook shrimp for 2 to 3 minutes on each side or until no longer translucent.
6. To grill on an indoor griddle or cast-iron grill.
Heat a dry griddle over medium-high heat until hot but not smoking. Add the shrimp skewers and cook on one side about 3 or 4 minutes. Turn shrimp over and cook another 2 to 3 minutes.
7. Transfer the grilled shrimp skewers to platter and spoon the remaining marinade your reserved earlier over the grilled shrimp skewers. Add a splash of lemon juice. Serve immediately.
Alfredo Pasta
➢ ¾ lb. fettuccine or penne pasta
➢ 1 lb. shrimp, peeled and deveined
➢ 1 Tbsp oil
➢ 1 small onion, finely chopped
➢ 2 Tbsp unsalted butter
➢ 1 garlic clove
➢ 1/3 cup chicken or vegetable broth
➢ 2 cups heavy whipping cream
➢ 1/3 cup parmesan cheese
➢ S&P (Salt & Pepper) to taste
➢ Sprinkle of paprika
➢ Parsley or basil for garnish if desired
1. Cook 3/4 lb. fettuccini noodles in salted water according to package instructions and drain. Don’t rinse (this helps the sauce stick to the noodles better).
2. Lightly season shrimp with salt, pepper and paprika. Preheat a large skillet to med/high and add 1 Tbsp oil. Once oil is hot, add shrimp in a single layer and cook 1-2 min per side or just until fully cooked and no longer translucent. They should be golden/pink on the outside and opaque white on the inside. Don’t over-do it or they will be rubbery. Remove shrimp to a separate bowl.
3. In same pan, over medium/high heat, add 2 Tbsp butter and onion and sauté onion till golden. Stir in garlic and salt another minute. Stir in 1/3 cup white wine and reduce to 25% scraping the bottom to deglaze the pan.
4. Stir in Cream and simmer for 2 min. Next, sprinkle the top with 1/3 cup parmesan (or add to taste) and stir just until creamy and smooth and remove from heat. Don’t boil or the cheese will separate from the cream. Add about1/4 tsp paprika and season with S&P to taste.
5. Add the cooked shrimp and drained (un-rinsed pasta). Garnish with parsley, basil, extra parmesan, or freshly cracked pepper if desired.
Light Cocktail
➢ 500g raw jumbo king prawns
➢ 200g mayonnaise
➢ 50g tomato ketchup
➢ 1 tsp Worcestershire sauce (OR Soy Sauce + Sugar)
➢ 1 tsp lemon juice, plus lemon wedges, to serve
➢ a large pinch of paprika
➢ 1 ripe avocado, sliced
➢ 2 Little Gem lettuces, shredded
➢ a large pinch of cayenne to finish
Cook the prawns and make the sauce a few hours ahead. Chill until ready to assemble.
1. Bring a large pan of water to the boil and tip in both packets of prawns. Cook for around 3-4 minutes, until pink and cooked through. Drain the prawns once cooked and spread out on a plate to cool.
2. Meanwhile, mix the mayonnaise, ketchup, Worcestershire sauce, lemon juice and paprika in a bowl. Taste and season with salt and pepper.
3. Once the prawns are cool to the touch, mix with the sauce. Line 6cocktail glasses with avocado slices around the sides and divide the shredded lettuce between them. Top with the prawn cocktail mixture and sprinkle with a little cayenne pepper.
4. Serve immediately.
Cheese Gratin
➢ 2 lbs. (1 kg) of raw medium shrimp
➢ juice of one lemon
➢ 4 ripe tomatoes
➢ 3 onions
➢ 3 cloves garlic
➢ 3 tablespoons sugar, olive oil
➢ 1/2 cup (10 cl) chicken broth
➢ 5 ounces (150 g) of feta
➢ 1 tablespoon finely chopped dill
➢ Sugar
1. Shell the shrimp.
2. Salt and pepper, and drizzle with lemon juice. Keep aside for later.
3. Boil the tomatoes for about 30 seconds, and then plunge them into ice water to stop cooking. Peel them.
4. Cut the flesh into cubes.
5. Chop the onions and slice the garlic.
6. In a skillet, fry onions and tomatoes in a little olive oil.
7. Add the chicken broth.
8. Cook for another 30 seconds the shrimp with garlic.
9. Arrange in a baking dish the shrimp and tomatoes, and sprinkle with feta.
10. Spend a few minutes on the grill (the preparation is already cooked; quick cooking is necessary to avoid the side rubber shrimp overcooked).
Persian Rice
➢ 2 cups Basmati rice
➢ 3 1/2 cups water
➢ 1 tsp salt
➢ 2 tbsp vegetable oil divided
➢ 2 yellow onion finely chopped
➢ 6 cloves garlic minced
➢ 1 cup fresh cilantro chopped
➢ 1-inch fresh ginger grated
➢ 1 tsp tomato paste
➢ 1/2 tsp turmeric
➢ 1/2 tsp salt more if needed
➢ 1/4 tsp cayenne pepper see notes
➢ 1 lb. shrimp peeled and deveined
➢ Rice
1. In a saucepan, add the rice, water, one tablespoon vegetable oil and salt.
2. Bring to simmer and cook until the water is almost evaporated.
3. Place the lid on and cook the rice for another 5 minutes on low heat.
4. Turn the heat off and leave the rice covered and untouched for 10 minutes.
5. After 10 minutes, lightly fluff the rice using a fork.
➢ Shrimp
1. Heat one tablespoon vegetable oil in a pan and saute onion until golden brown.
2. Stir in garlic and cook for a minute.
3. Stir in ginger. Cook for about 2 minutes.
4. Add in tomato paste, turmeric, salt, and cayenne pepper. Stir well to mix the ingredients.
5. Add in the shrimp and cook for a few more minutes until the shrimp is pink and fully cooked.
6. In a platter, add a layer of rice and top with the shrimp and onion mix. Repeat until all the shrimp and rice is in the platter. (You can also add the rice to the shrimp and onion and mix in the pan if the pan is large enough)
7. Using two forks, mix the rice and shrimp lightly.
8. Serve immediately.
Scampi Pizza
➢ 2 tablespoons olive oil
➢ 2 tablespoons unsalted butter
➢ 3 large cloves fresh garlic minced
➢ .25 cup white wine substitute seafood stock if desired
➢ 1 lemon zest and juice
➢ 1 pound 16 count fresh shrimp peeled, deveined, and rinsed
➢ 1-pound fresh pizza dough
➢ 1 cup shredded mozzarella cheese
➢ .25 cup grated Parmesan cheese
➢ .75 teaspoon Italian seasoning
1. Place baking stone in oven and preheat to 500 degrees for ONE HOUR!
2. In a large skillet, melt butter and oil over medium-low heat. Add the garlic and lemon zest, cook for one minute.
3. Add the wine and lemon juice, simmer for 2 minutes.
4. Add shrimp and cook only until pink. Remove from pan and set aside.
5. Roll out pizza dough. Place on a cornmeal or parchment paper lined pizza peel.
6. Brush dough with garlic-lemon sauce from pan. Be generous. but you don’t want your pizza to look like a lake.
7. Top with shrimp, mozzarella cheese, Parmesan cheese, and sprinkle with Italian seasoning.
8. Slide pizza onto preheated baking stone and bake for 8 to 10 minutes, until cheese is bubbly.
9. Serve with red hot pepper flakes.
Golden Puffs
➢ 24 large shrimp (peeled and deveined, with tails intact) (425g)
➢ ½ tsp salt
➢ ¼ tsp sugar
➢ ¼ tsp ground white pepper
Batter
➢ 1 large egg
➢ ½ cup all-purpose flour (75g)
➢ ½ cup (65g) rice flour + ¼ cup (33g) for dredging
➢ ½ tsp baking powder
➢ ½ tsp salt
➢ ½ cup water (120ml)
1. Combine shrimp, salt, sugar, and ground white pepper in a bowl. Mix well. Set aside.
2. Crack eggs into another bowl. Break up the yolk with a fork or whisk. Add all-purpose flour, rice flour, baking powder, salt, and ½ cup (120ml) water. Stir to mix into a smooth batter.
3. Heat 1 inch vegetable oil in a small pan. Place ¼ cup (33g) rice flour in a shallow bowl.
4. Holding shrimp by the tail, dredge in rice flour. Then dip in batter and gently lower shrimp into hot oil. Repeat. Fry in batches. Do not over crowd pan.
5. Fry shrimp puffs turning occasionally until golden brown, about 2 to 3 minutes each batch. Remove and drain on metal strainer.
6. Serve immediately with sweet chili sauce.
Nigiri Sushi
1 ½ cup (320 g) Sushi rice
➢ 1 ½ cup (430 ml) Water
➢ 3 tbsp Sushi vinegar (or mix 2 tablespoon rice vinegar, 1 tablespoon sugar and 1 teaspoon salt)
➢ Butterfly shrimp (shrimp Ebi) for topping
➢ 1 tsp Wasabi-
➢ Pickled ginger- as needed
➢ Soy sauce for sushi, as needed
➢ Wash and rinse the sushi rice until the water runs clear. Leave in a strainer until drained. Cook the rice according to the package instructions. Once it is cooked, remove from the heat, and allow to cool down for 10 minutes.
➢ When it is still warm, add in the sushi vinegar and mix well to combine.
➢ Prepare the shrimp ebi or any other toppings you wish to use in nigiri.
➢ Dip your hands in water to prevent rice from sticking. Take about 3 tablespoons of cooked rice in your hand, squeeze and shape it into an oval. Flatten the bottom.
➢ Spread a small amount of wasabi on each sushi and top with a shrimp ebi.
➢ Serve with soy sauce and pickled ginger. Enjoy!