Tag Archives: shrimp

Grilled Garlic-and-Black-Pepper Shrimp

4 servings


1 fresh red chile (such as Fresno), seeds removed, finely grated
3 garlic cloves, finely grated
1 tablespoon coarsely ground pepper
1 tablespoon fresh lime juice
2 tablespoons vegetable oil, plus more for grill
1 pound large shrimp, peeled, deveined
Kosher salt
Lime wedges and Kashmiri chili powder or paprika (for serving)

Special Equipment

Four 8-inch-long metal skewers or bamboo skewers soaked 30 minutes in water


Whisk chile, garlic, pepper, lime juice, and 2 Tbsp. oil in a large bowl. Add shrimp and toss to coat; season with salt. Thread shrimp onto sets of 2 skewers.

Prepare a grill for medium-high heat; clean grates well, then oil. Grill shrimp, turning once, until cooked through and lightly charred, about 5 minutes total. Serve with lime wedges dipped in chili powder.

Recipe by Harneet Baweja And Nirmal Save

Sesame Shrimp and Asparagus

Makes 6 servings


1 1/2 lbs. asparagus
1 tbsp. sesame seed
1/3 c. olive oil
2 sm. onions, sliced
1 1/2 lbs. shelled and deveined lg. shrimp
4 tsp. soy sauce
1 tsp. salt (optional)


Prepare asparagus. Wash and discard tough end pieces. Cut asparagus into 2 inch pieces. Set aside.

In 12 inch skillet over medium heat toast sesame seed until golden, stirring and shaking occasionally. Remove sesame seed to small bowl. Set aside.

In same skillet over medium high heat in hot oil, cook asparagus, onions and shrimp until shrimp are pink and vegetables are tender crisp, stirring frequently about 5 minutes.

Stir in sesame seed, soy sauce, and salt until just mixed.

Southern Crab and Seafood Boil

Serves 15


1 tablespoon Old Bay seasoning
5 pounds new potatoes, quartered
3 pounds smoked andouille sausage
8 ears fresh corn, husks and silks removed, halved
5 pounds whole crab, broken into pieces
4 pounds fresh shrimp
5 lemons, quartered


Heat a very large pot of water (large enough to fit all of the potatoes, sausage, corn and seafood). Season with Old Bay.

Add the potatoes and sausage to the water. Cook for 10 minutes.

Add the corn and the crab, and cook for another 5 minutes.

Add the shrimp and cook just until they turn pink (a few minutes). Remove from the heat.

Drain off the water.

Arrange the contents of the pot on platters or simply dump onto a newspaper-covered table. Top with lemon quarters.

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.