Shrimp
#COOKING: VIETNAMESE FRESH SPRING ROLLS RECIPE
Vietnamese Fresh Spring Rolls. Spring’s arrived and what better way to ring it in than with some Fresh Spring Rolls? These are a staple of Vietnamese cuisine and are also known as Gỏi Cuốn. These are a great way to eat clean and they’re great as an appetizer but substantial enough as a standalone meal. Yes, I know my wrapping skills need work, but no matter what they look like, they still taste great and that’s the truth! Thanks to my pal Bee for sharing her sauce recipe with me! I added a few twists, enjoy! These are so simple and fun to make.
Ingredients:
8 Rice Paper Wrappers
8 or more large shrimp (i.e. Argentinian) cooked, peeled and halved
2 cups Butterhead/Green Leaf Lettuce
1/4 cucumber, peeled and chopped into strips
4-5 tbsps mint, chopped
1 avocado, sliced
1 Jalapeño pepper, seeded and sliced
2 cups vermicelli, cooked
1 handful Cilantro, chopped
Sauce:
4 tbsps smooth peanut butter
3 tbsps Hoisin Sauce
1 tsp Sesame Oil
1 tbsp Fish Sauce (optional)
Chopped peanuts (optional)
Lime sections
Instructions:
1. In small bowl, mix sauce ingredients together and set aside.
2. Soak rice paper wrappers briefly in warm water in batches of 2-3 at a time till softened.
3. Gently place individual wrapper on clean, flat surface and assemble lettuce, avocado, cilantro, jalapeño, vermicelli, cucumber, mint and shrimp onto it. Refer to carousel gallery for visual.
4. Fold-in left and right corners slightly and then proceed to fold other two edges of wrap over tightly, being super careful.
5. Once folded over fully, transfer roll to serving plate. Repeat till you have 8, serving 4 people. Serve within 20-30 minutes with sauce. Might we suggest also La Presserie‘s Thai Mango Cold Pressed Salad Dressing?
Gallery:
(Photo credit: Mr. Will Wong)
#COOKING: SHRIMP SHAKSHUA RECIPE
Shrimp Shakshuka. “Shakshuka” is a Tunisian term for “mixture” and it is one of our favourite brunch items! Fancy, ethnic name aside this dish is incredibly delicious, comforting and real easy to make. Soft-poached eggs in crushed tomatoes, peppers and onions. Topped with some Goat Cheese. And some bread to sop it all up! While this Israeli favourite doesn’t contain shrimp normally, we’re doing it!
Ingredients:
1 28 oz can of crushed San Marzano Tomatoes
12 large shrimp
4-6 eggs
3 Roma Tomatoes, chopped
1 sweet orange pepper, seeded and diced
1/2 red onion, diced
1/4 cup Goat Cheese, crumbled
5 cloves garlic, minced
3 tbsps Cilantro, minced
1 tsp Cumin
1 tsp Paprika
2 Bay Leaves
1/2 tsp Sea Salt
1/2 tsp Black Pepper
1/4 tsp Cayenne Pepper
Olive Oil
Brioche Bread or any bread of choice
Instructions:
1. In large cast iron skillet, sautée garlic and onions in olive oil on medium-high heat.
2. Add chopped tomatoes and peppers, cool for about 3 minutes medium-high heat or until vegetables start to wilt.
3. Add crushed tomatoes, salt, pepper, cumin, bay leaves, cayenne pepper and paprika.
4. Cover and simmer 20 minutes, stirring occasionally.
5. Preheat oven at 375°F.
6. Remove skillet from heat and add cracked eggs, spacing apart evenly.
7. Add-in shrimp. Only add eggs and shrimp right before you are placing skillet in oven.
8. Bake for about 10 minutes or till egg whites are no longer transparent. Yolk should still be soft and runny.
9. Using oven mitts, remove skillet from oven. Sprinkle top with cilantro and goat cheese. Serve Shakshuka with bread and tossed salad.
Gallery:
(Photo credit: Mr. Will Wong)
#COOKING: PAD THAI RECIPE
Pad Thai. Who doesn’t love Pad Thai? You can actually make this at home rather easily. I don’t love Bean Sprouts, hence I didn’t include them in my version, but if you do like them, you can add in 1-2 cups. You can substitute shrimp for chicken breast or thigh pieces. And I get some people just don’t do Shrimp Paste and Fish Sauce as they are pungent, but truly you’re not a fan of Pad Thai if you don’t enjoy those essential notes which make it authentic.
Ingredients:
1/2 package of Rice Noodles
12 Jumbo Argentinian Shrimp, shells removed and deveined
1 block of firm Tofu pat-dry and cut into small cubes
1/2 cup cashews, crushed
1/2 sweet red pepper, sliced thin
3 tbsps Tamarind Paste (if you absolutely can’t find, then ketchup it is)
3 tbsps Brown Sugar
2 tbsps Oyster Sauce
2 tbsps Fish Sauce
2 tbsps Rice Vinegar
1/2 tsp Sambal Sauce
1/4 tsp Shrimp Paste
2 eggs, beaten
1/2 white onion, minced
4 garlic cloves, minced
2 stalks green onion, chopped
1 lime, sliced in wedges
Cilantro, minced
Olive oil
Sea salt and pepper
Instructions:
1. In bowl, coat tofu cubes in a drizzle of olive oil. Air-fry at 380°F for about 12 minutes, stirring once. Divide in two batches if too crowded. You also can deep fry in oil till golden for same effect. Set aside.
2. Soak noodles in a large pot of hot water for about 7 minutes till noodles are “cooked”. Drain noodles, but ensure they are not out of water for more than 10 minutes as they will dry and harden.
3. In small bowl, mix fish, tamarind and oyster sauces with sugar, rice vinegar and shrimp paste. Set aside.
4. In large skillet, heat oil on medium-high heat. Sautée red peppers, green and white onions and garlic (also sprouts if you like) till caramelized.
5. Add shrimp and cook 1-2 minutes till slightly cooked. Shift with spatula to side of skillet.
6. Add whisked eggs and scramble with shrimp, pepper and onion mixture. Once almost cooked, shift to side of skillet again. The trick is not to cook the eggs and shrimp too well just yet.
7. Toss-in tofu, half of cashews and bowl of sauce and cook till you get a bit of bubbling.
8. Toss-in noodles and coat in sauce entirely. Heat for about 2 minutes and remove from skillet.
9. Transfer to plate, layering shrimp and tofu on-top of noodles. Garnish with lime wedges, cilantro, more cashews and some green onion. Serve.
Gallery:
(Photo credit: Mr. Will Wong)
#COOKING: FEAST FOR A KING | BLUEBERRY TIRAMISU RECIPE
Feast for a King. We’ve been on our best behaviour and it’s time for a feast! This combines all our favourites, Rib Steak, Sushi, Jumbo U.S. Spot Prawns and of course Uni (Sea Urchin), which is only available at points in the year at your local seafood market. We were so lucky to come across some so we thought we’d splurge a little! Incredibly creamy and umami, Uni might be an acquired taste for some, but it is the most amazing thing we’ve ever tasted. This feast is simple, sophisticated and elegant. And we’ve earned it!
Finish this off with a dead-simple Blueberry Tiramisu which you prepare the day before. No baking – just simple easy-to-find ingredients.
Ingredients:
1 lb Jumbo U.S. Spot Prawns
10 oz Rib Steak
10 pieces fresh Uni/Sea Urchin
1 cup Botan Calrose Rice
3 tbps Seasoned Rice Vinegar
1 tsp organic raw sugar
1/4 tsp sea salt
5 sheets Nori, quartered and toasted
Ground Pink Himalayan Salt
Ground Peppercorns
Olive Oil
Soy Sauce
Wasabi
Instructions:
1. Season steak with Himalayan Salt and Peppercorns, refrigerate for about 3 hours and bring out about 45 minutes before cooking.
2. In rice cooker, prepare rice. Rinse once and add 1 1/2 cups water. Cook fully and unplug once finished. Open lid and season with rice vinegar, salt and sugar. Mix gently and leave lid open to breathe. Once slightly-cooled, scoop into a serving bowl.
3. Pre-heat oven at 200°F. Place Nori on baking sheet (ungreased) and bake for about a 1-2 minutes, careful not to burn. You are toasting til crisp. Remove tray from oven right away. Stack on plate for serving.
3. Clean shrimp. Bring pot of salt water to boil and add prawns. Cook medium-high heat for about 2-3 minutes till cooked. Remove from heat and rinse under cold water. Pat dry with paper towels and arrange on plate.
4. Rinse Uni in cold water gently. Pat gently with paper towels till try. Arrange on plate and keep chilled till ready to serve.
5. Pre-heat Air Fryer at 400°F for 3 minutes. Brush steak sparingly with olive oil and fry for about 8 minutes. Once cooked, remove from Fryer and slice into thin strips. Season once more with Himalayan Salt. Arrange on plate.
6. In shallow small dish, combine Wasabi and Soy Sauce to taste.
7. Serve by taking Nori sheet, with one spoon of rice scooped-on. Dip Uni, Steak and Prawns in Wasabi-Soy and wrap in Nori and rice. Eat with hands.
Blueberry Tiramisu
24 Nilla Wafers or about 16 Ladyfingers
473 ml carton of Whipping Cream
250g tub of Mascarpone/Cream Cheese/Smooth Ricotta (room temperature)
2 tbsps Coffee Liqueur
2 tbsps high-grade Instant Coffee (brand suggestion: Davidoff or Maxim)
1 cup fresh Blueberries
3 tbsps icing sugar
1 tsp Vanilla Extract
3 tbsps Cocoa Powder
Instructions:
1. In small bowl, mix equal parts hot water and instant coffee. Add coffee liqueur. Stir well and set aside.
2. In large bowl, use handmixer to mix whipping cream till stiff peaks form. Mix-in cheese, vanilla and icing sugar until smoooth and creamy. Do not over-mix.
3. Dip Nilla Wafers in coffee mixture quickly and layer along bottom of loaf pan/dish.
4. Spoon cream on-top. Stack with layer of blueberries and then coffee-dipped Nilla Wafers. Layer again with remaining cream.
5. Sift Cocoa Powder on-top. Cover with wrap tightly and refrigerate overnight.
6. When ready to serve, scoop onto dish and top with more blueberries.
Gallery:
(Photo credit: Mr. Will Wong)
#COOKING: PASTA WITH SHRIMP AND MUSSELS IN WINE-CREAM SAUCE RECIPE
Pasta with Shrimp and Mussels in Wine-Cream Sauce. This is one you save for someone you love a lot! The way the juices from the mussels and shrimp infuse into this gorgeous creamy wine sauce is perfection. Be careful not to overcook your seafood. You want to remove this from the heat as soon as they’re cooked.
Ingredients:
450g spaghetti, cooked
2 lbs mussels, scrubbed clean and soaked in salt water
1 lb shrimp
1/2 cup white wine
1/2 cup 18% cream
1/2 cup whipping cream
4 tbsps unsalted butter
4 tbsps flour
1 white onion, minced
5 cloves garlic, minced
Handful of Cilantro, minced
Sea salt and pepper
Parmesan Cheese
Instructions:
1. Cook spaghetti till Al Dente. Strain and set aside.2. Sautée garlic and onion in butter on medium-high in large skillet till onions are translucent.
3. Drain mussels after soaking in salt water 20 minutes.
4. Add mussels, cream, wine, half of cilantro plus generous sprinkling of salt and pepper.
5. Cover with lid for about 10 minutes. With about 3 minutes left, add shrimp. Cook till shrimp are red, careful not to overcook.
6. In small bowl, make a slurry with equal parts flour and water, mixing till smooth.
7. Mix flour slurry into butter sauce bit by bit till sauce thickens and remove from heat. Coat shrimps and mussels in sauce.
8. Take large serving fork and spiral spaghetti into a ladle and transfer onto plate. Add mussels and shrimp onto pasta, garnish with cilantro and sprinkle with Parmesan Cheese. Serve.
#COOKING: JUMBO SHRIMP PASTA IN PESTO RECIPE
Jumbo Shrimp Pasta in Pesto. Few things are as decadent as Seafood on Pasta. And it can be prepared so quickly! If you can find jumbo Argentinian Shrimp at your Grocer, it’s definitely worth it for this. I stock-up on my Trader Joe’s every time I visit the U.S., but you can use whatever basil-based Pesto you like in this.
Ingredients:
454g Spaghetti
190g jar Trader Joe’s Genovese Pesto (or your favourite)
15 jumbo Argentinian Shrimp, shelled and de-veined
1 cup Arugula/Spinach mix
4 tbsps unsalted butter
12 Grape Tomatoes
5 cloves garlic, minced
2 red chillies, seeded and minced
1 tbsp basil, chopped
Sea salt and pepper, to taste
Parsley, minced for garnish
Parmesan Cheese
Instructions:
- Cook pasta till al dente, set aside.
- In large skillet, heat butter on medium-high heat. Sautée garlic, tomatoes and chillies.
- Sautée shrimp, adding salt, pepper and basil, till just cooked – do not overcook. Set shrimp aside.
- Add Pesto to skillet and stir evenly.
- Toss-in spaghetti and season once again with sea salt and pepper. Coat in pesto and butter mixture.
- Reduce heat to low and add arugula/spinach mixture, mixing gently till just wilted.
- Use large serving fork and twirl spaghetti till you get desired serving size and guide with a large spoon onto plate. Top with shrimp, parsley and Parmesan cheese. Serve.
Gallery:
(Photo credit: Mr. Will Wong)
#COOKING: MEXICAN SHRIMP CAESAR COCKTAIL RECIPE
Mexican Shrimp Caesar Cocktail. If you love Shrimp Cocktail, your mind will be blown by this. This is NEXT. LEVEL. Thanks to my dear friend Cherie DeVaux for introducing me to this. You’ll need plenty of Tortilla Chips to scoop-up this deliciousness that is a bit like Chips & Salsa, Shrimp Cocktail, Gazpacho and also a Caesar all-in-one! My life will never be the same. Gorgeous, fresh flavours. If you can locate some meaty, jumbo Argentinian Shrimp to make this happen, believe me, it is worth it!
Ingredients:
1 lb jumbo Argentinian Shrimp, raw and de-veined
3 whole tomatoes, diced
3/4 cup cucumber, peeled and chopped
2 stalks celery, peeled and minced
2 avocados, peeled and seed removed
1/2 cup ketchup
1/4 red onion, minced
1/4 cup cilantro, chopped
1 Jalapeño, seeded and minced
1 lime, juiced
1 tsp Sriracha
1 tbsp horseradish
Sea salt, to taste
Caesar Rimmer
Bag of Tortilla Chips
Instructions:
1. Boil shrimp till just cooked (red in colour). Rinse in colander under cold water. Peel, keeping tail on. Reserve 1 cup broth, straining residue and chill in fridge.
2. In large bowl, combine tomatoes, celery, onion, Jalapeño, cilantro, cucumber, ketchup, horseradish, Sriracha and lime juice.
3. Mince 2-3 cooked shrimp and add to mixture. Pour-in cooled shrimp broth.
4. Season with salt. Mix thoroughly.
5. Chill 30 minutes.
6. Take glasses and rub rim with lime and dip in Caesar Rimmer.
7. Ladle mixture into cup. Line rim of glasses with shrimp. Serve with Tortilla Chips.
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