Tag Archives: shrimp

Shrimp Avocado Salad

Serves 6


2 pounds boiled or steamed shrimp, peeled and deveined
2 avocados, cut into large pieces
2 tablespoons diced red onion

For the Dressing

1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1/2 teaspoon garlic powder
1 teaspoon parsley, chopped
1 teaspoon Dijon mustard
salt and pepper, to taste


Add shrimp, avocado, and onion to a large bowl.

In a 2-cup measuring cup, mix together ingredients for the dressing. Whisk until well-combined.

Add dressing to shrimp avocado salad until it has the amount you desire. Serve additional dressing on the side.

Shrimp Avocado Salad makes a wonderful lunch or light supper during the summer.

Add this Shrimp Avocado Salad to a sandwich, pasta, or atop greens, too.


Brazilian Shrimp Soup

Servings: 8


2 tbsp olive oil
1 medium onion chopped
1 bell pepper chopped (I used a red one)
4 cloves garlic minced
1/2 cup rice long-grain
1/4 tsp red pepper flakes
1 tsp salt
28 oz crushed tomatoes (1 large can)
4 cups water
1 cup coconut milk unsweetened
1 lb medium shrimp shelled and cut in 1 inch pieces
1/4 tsp black pepper ground
3 tbsp lemon juice from 1 lemon
1/2 cup parsley fresh, chopped, for garnish


In a large soup pot heat the olive oil over low heat. Add onion, bell pepper, garlic and cook stirring occasionally until the onion and pepper are soft. About 5 minutes.

Add the rice, red pepper flakes, salt, tomatoes and water to the pot and bring a boil. Cook until the rice is almost done, about 10 minutes.

Stir the coconut milk into the soup. Bring to a simmer and then stir in the shrimp. Simmer, stirring occasionally, until the shrimp is just done, 3 to 5 minutes.

Stir in the black pepper, lemon juice, and parsley.

Recipe Notes: Heavy cream could be used as a substitute for the coconut milk.

Marinated Grilled Shrimp


3 cloves of minced garlic
1/3 cup of olive oil
1/4 cup of tomato sauce
2 tbsps of red wine vinegar
2 tbsps of chopped fresh basil
1/2 tsp of salt
1/4 tsp of cayenne pepper
2 pounds of peeled and deveined fresh shrimp


Mix the garlic, olive oil, tomato sauce and red wine vinegar together in a large bowl.

Season with basil,s alt and cayenne pepper, mix in the shrimp until well coated.

Refrigerate covered for 30 to 60 minutes stirring once or twice.

Thread the shrimp onto skewers, piercing once near the tail and once near the heat and discard the marinade.

Preheat the grill on medium heat and spray with some oil.

Cook the shrimp for 2 to 3 minutes per side and serve immediately.

Creamy Garlic Prawns and Cheesy Potato Foil Packet

Author’s Note: Juicy, perfectly cooked prawns/shrimp bathed in a creamy garlic sauce piled on top of cheesy potatoes with a side of steamed asparagus, all cooked in a foil packet. This method of cooking retains all the prawn juices and it also drips down onto the potatoes, basting them with the best stock ever. Feel free to add more veggies, just as long as they are chopped to steam in 10 – 12 minutes. Grill these on the BBQ, bake them in the oven or even cook these on the stove.

Servings: 4


1.2 lb potatoes, peeled and cut into 1.5cm cubes
1 tsp dried thyme leaves (optional)
Salt and pepper
3/4 cup thickened / heavy cream
2 – 3 tbsp butter
1 garlic clove, minced
20 – 24 prawns/shrimp, peeled and deveined, tail on or off
3/4 – 1 cup mozzarella or other melting cheese of choice
2 – 3 bunches asparagus, trimmed then cut in half, fat ones vertically cut in half (Note 1)
Finely chopped parsley


Bring a large pot of water to the boil. Add potatoes and cook for 5 minutes or until just cooked.

Drain potatoes, then sprinkle with salt, pepper and thyme. Toss to coat.

Meanwhile, place the cream, butter and garlic in a heatproof bowl. Microwave 30 – 40 seconds on high, until butter melts when stirred. If time permits, cool (place in fridge to speed up). (Note 1)

Preheat oven to 200C/390F (standard) or 180C/350F (fan/convection) or BBQ on medium high with hood down.

Tear 4 18″ pieces of heavy duty foil (Note 2).

Divide potatoes among foil sheets. Top with cheese, then prawns and asparagus, then drizzle over cream sauce.

Sprinkle with salt, pepper and parsley.

Bring the long ends of the foil together over the prawns, then fold down to seal, then fold in the sides (watch video, it’s easy!)

Place on a baking tray or BBQ and cook for 10 minutes (small prawns) – 12 minutes (medium prawns). (Note 4)

Serve immediately – do not leave them sitting around inside the unopened packet, the prawns and asparagus will overcook and leech water, making the sauce watery.

Recipe Notes

1. Asparagus – Break or cut woody ends off asparagus (woody ends will break of naturally), then cut in half.

2. Cooling the sauce thickens it (because of the butter) so when you pour it over the prawns, it coats it more thickly. That way when you open the packet, there is cream sauce on the prawns. But it is fine to skip the cooling because you will want to squidge the prawns in the cream sauce pooled at the bottom of the foil packet anyway.

3. Heavy duty foil is available at supermarkets and it is slightly thicker than normal foil. It is insurance to avoid the foil packet from leaking. You could use paper inside the foil if baking, or a double layer of foil. Or live dangerously and risk it with a single piece of normal foil! Do not use paper if cooking this on the BBQ – it will burn.

4. Raw prawns hang straight, cooked prawns form a “C” shape, overcooked prawns curl tightly into an “O” shape. Take a peek to ensure prawns are cooked – they should not be translucent, they should be opaque.

5. Other Veggie Ideas: Anything that will cook in 10 minutes inside the foil. Thinly sliced carrots, frozen corn or peas (thaw them so they don’t bring down the temp of the packet), broccoli (split in half lengthwise), finely sliced fennel, onion, baby or normal spinach (bunch them up on one side), pumpkin or sweet potato instead of normal potato (cook them per recipe), green beans, quartered brussel sprouts.


Spicy New Orleans Shrimp

Servings: 2


1 lb white tiger shrimp
2 tbsp butter unsalted
2 tbsp olive oil
2 tbsp sweet chili sauce
1 tbsp Worcestershire
1 tsp chili powder
1 tsp liquid smoke
1 tsp smoked paprika
1 tsp dried oregano
1 tsp sriracha hot sauce or tabasco
4 cloves garlic minced
juice from 1/2 lemon
salt and pepper to taste
2 tbsp parsley chopped


Peel and devein the shrimp.

Add the rest of the ingredients to oven safe skillet, stir and let simmer for 5 to 10 minutes.

Remove skillet from the heat and let cool for a couple minutes.

Add the shrimp and toss it around so that it’s fully immersed in the sauce.

Cover with foil and refrigerate for at least 30 minutes to 4 hours.

Preheat oven to 400 degrees.

Bake shrimp for 10 to 15 minutes.

Serve immediately with crusty French bread and drizzle with additional lemon juice as needed.

Recipe Notes: Total time does not include time for marinating the shrimp. 30 minutes to 4 hrs


Yield: 8-10


for the base:

a quick swish of olive oil
5 cloves garlic, minced
2 hot peppers like serrano or jalapeño, minced
4 cups mirepoix*
2 cups additional chopped veggies (optional)
3 tablespoons cajun seasoning mix
1 28-ounce can fire roasted diced tomatoes
3 cups chicken or vegetable broth
12 ounces Andouille sausage, sliced
1 lb. raw tail-off shrimp

for the roux:

6 tablespoons butter
1/2 cup flour
2 cups milk or chicken broth
heavy pinch of salt


Vegetables: Heat the oil in a big, deep pot over medium heat. Add the garlic, hot peppers, mirepoix, and vegetables. Saute for 10 minutes or so until it’s all soft and fragrant.

Base: Add the tomatoes, broth, and spices. Bring to a low boil; reduce heat and simmer for an hour or so for the best flavor.

Roux: Melt the butter over medium heat. Add the flour and let it all bubble in the pan for a few minutes. Add the milk or broth a little bit at a time, whisking to incorporate it and make it smooth. Season with salt.

Finish: Add the roux to the gumbo pot and stir to combine. Simmer for a little longer over low heat or just let it all hang out for a while to help the flavor develop. Stir in the sausage and raw shrimp. When shrimp is pink (fully cooked), stir in a handful of chives and serve over brown rice, red quinoa, white rice, or just by itself. It’s that good. Remember: make sure to season with salt! This will vary per individual recipe based on your cajun seasoning mix.

* A mirepoix is diced vegetables, cooked for a long time on a gentle heat without color or browning, usually with butter or other fat or oil.

Cheesy Shrimp Ciabatta

Yield: 16 slices


12 oz. shrimp, peeled, deveined, tails removed
1 Tbsp. butter
1 tsp. Old Bay seasoning
salt & pepper to taste
1/2 cup Mayonnaise
1/4 cup fresh dill, chopped
1/4 cup fresh chives, chopped
2 cloves garlic, minced
1 cup of cheddar jack cheese
1 large loaf ciabatta bread, sliced in half lengthwise


Preheat oven to 350 degrees F.

In a large skillet, melt the butter over medium heat. Add the shrimp and old bay seasoning. Cook just for about two to three minutes or until shrimp are opaque and cooked through, coating well with the seasoning.

Remove shrimp from heat and let cool. When cooled, chop into small pieces.

Place the shrimp in a medium bowl with the mayo, garlic, chives, dill, and cheese. Season with salt and pepper to taste. Spread onto the cut ciabatta bread.

Line a baking sheet with parchment paper and bake for 10-13 minutes, until completely warmed through and cheese is melted. Slice into sticks. Serve warm