Shrimp – Let's Cook Together

Spaghettini with shrimps

Denis Martel — Sun, 18 Apr 2010 14:25:05 +0000

Tiger shrimps might be cheaper but they are though. I much prefer white shrimps. I usually buy them frozen on sale.

When I originally created this recipe, I used green pepper instead or red. The girls told me the dish lacked color. Therefore, I suggest you are using red pepper to bring some humph to the dish.

Ingredients:

30 ml olive oil
5 garlic cloves, chopped
2 green onions, chopped
350 ml mushrooms, chopped in large chunks (I use oysters and Portobello but you can use regular mushrooms too)
Half of one red pepper, cut in slices
300 ml white wine
5 ml sel d’espelette (this is a speciality salt. If you do not have any, increase the regular salt by 5 ml and also add 2 ml chilli pepper flakes)
2 ml salt
5 ml curry powder
600 ml uncooked white shrimps
500 gr whole wheat Spaghettini

Method:

In a large frying pan, heat the oil and add the green onions, mushrooms and red peppers
Cook for about 3 minutes then add the garlic
Cook another 3 minutes then add wine, salt and curry
Cook for 3 minutes then add the shrimps
Cook a few minutes, until the shrimps are cooked
Adjust seasoning and serve over whole wheat Spaghettini

Seafood Risotto

Denis Martel — Sun, 18 Apr 2010 14:12:42 +0000

This is an excellent recipe for risotto! It will warm you up.

It is easy to do but I would recommend reading the recipe a few times before you start cooking. There are several steps and some of them need to be done quickly.

Ingredients:

400 gr Monk fish, cut in 2 cm cubes
30 ml olive oil
50 ml butter
1 medium sliced onion
1 medium sliced carrot
1 sliced celery stalk
4 garlic cloves chopped
4 large tomatoes, seeds removed, and cut in cubes (or use one can of cubes tomatoes, including the juice)
15 ml tomato paste
75 ml brandy
250 ml white wine
250 chicken soup base
5 ml thyme
3 bay leaves
Salt and pepper from the mill
125 ml cream
50 ml butter
1 small chopped onion
500 ml Arborio rice
500 ml chicken soup base
250 gr large scallops, sliced in two
12 large shrimps, cut in 1 cm pieces (keep four large shrimps for decoration for when you will serve the risotto)

Method:

Roll the fish in flour
In a large pot, heat the oil and sauté the fish for 2 minutes
Remove the fish and add sliced onion, carrot and celery and sauté for 5 minutes
Add garlic, tomatoes, tomato paste and cook for 5 minutes
Add wine and brandy and let diminish by half
Add soup base, thyme and bay leaves and bring to a boil and let simmer for 15 minutes
Add cream and simmer an additional 5 minutes
Adjust seasonings and put on the side
In another pot, melt butter and cook chopped onion for 2 minutes
Add rice and mix for 1 minutes
Add 250 ml of liquid, alternating between the soup base and tomatoes base, stirring often until the liquid is absorbed each time (about every 3 minutes)
Add shrimps and scallops and cook another 5 minutes

Pears with Shrimps

Denis Martel — Sat, 10 Apr 2010 17:44:17 +0000

This is a refreshing appetizer. It’s very easy and quick to prepare. Moreover, it is not too filling so you will still enjoy the main course!

Ingredients:

One can of half pears
75 ml mayonnaise
125 g cream cheese
One can of cocktail shrimps
2 chopped green onions

Method:

Enlarge the crevice of each pear, using a spoon
Mix all the other ingredients using a hand mixer
Spoon mixture in each pear and refrigerate for about one hour before serving

Coconut Shrimps

Denis Martel — Sat, 10 Apr 2010 17:29:09 +0000

We find those shrimps on the appetizer list in some bars for the happy hour. Often they are sold $5 for three at this price, you could have about 30 at home!

Ingredients:

One pound of shrimps, size 31 to 40 or bigger (which means smaller number)
125 ml flour
15 ml onion salt
15 ml ground pepper
2 eggs, beaten
250 ml sweet coconut flakes
50 ml Red Hot sauce
Oil to deep-fry
About 40 skewers, soaked in water for about 30 minutes

Method:

Wash thoroughly the shrimp under cold water
Pat dry them and put them on skewers, one per skewer
Mix flour, salt and pepper in a soup bowl
In another bowl, beat the eggs
In a third bowl, mix the coconut and sauce
Roll the shrimps first in the flour, them in the eggs and lastly in the coconut.
Deep-fry for about 1 or 2 minutes about 10 at the time
Place the shrimps on a paper towel to absorb the surplus of oil
Eat while warm. Be careful, they might be to hot at the beginning