Tag Archives: shrimp

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

Garlic Lime Shrimp

Serves 4


2 lbs shelled, deveined shrimp, with tail-on
4 tablespoons salted butter, melted
4 cloves garlic, minced
1 tablespoon lime juice
1 tablespoon chopped parsley
3 dashes cayenne pepper


Rinse the shrimp and pat dry with paper towels. Set aside.

Combine the melted butter, garlic, lime juice, parsley and cayenne pepper together. Stir to mix well. Add half of the butter-garlic-lime mixture into the shrimp, stir to coat well.

Fire up an outdoor grill and grill the shrimp for about 6 minutes, or until they are cooked. Brush the remaining butter mixture to the shrimp while grilling. Remove from grill and serve immediately.

Shrimp mac n cheese


1 pound elbow macaroni
1/4 cup (1/2 stick) butter
2 tablespoons all-purpose flour
1/2 teaspoon seafood seasoning (Old Bay)
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups milk
4 cups shredded sharp Cheddar cheese, divided
1 pound cooked medium-sized shrimp, cut in half


Preheat oven to 375 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.

Cook macaroni according to package directions; drain.

In a large soup pot, melt butter over medium heat. Add flour, seafood seasoning, salt, and pepper; mix well. Gradually add milk, bring to a boil, and cook until thickened, stirring constantly. Stir in 3 cups cheese until melted.

Add cooked macaroni and shrimp to cheese sauce and stir until thoroughly combined; pour mixture into prepared baking dish and sprinkle top with remaining cheese.

Bake 35 to 40 minutes, or until heated through and top is golden.

Honey Orange Firecracker Shrimp


24 jumbo shrimp, peeled and deveined
1 cup cornstarch
1 tablespoon garlic powder
1 1/4 teaspoons salt
1 teaspoon ground black pepper
1/2 cup canola oil
1 cup tupelo honey
1 tablespoon grated orange zest
2 tablespoons fresh lemon juice
1/4 teaspoon cayenne pepper, or to taste


Wash shrimp well and submerge in cold water in a bowl; set shrimp aside.

Place cornstarch, garlic powder, salt, and black pepper in a large plastic bowl with a tight-fitting lid, close the lid, and shake several times to mix. Place half the wet shrimp into the container, cover, and shake to coat shrimp with cornstarch mixture. Remove shrimp to a platter and repeat with remaining shrimp.

Heat canola oil in a large skillet over medium heat until the oil is hot and shimmering but not smoking. Tap excess cornstarch from the shrimp and pan-fry in batches until shrimp are opaque inside and brown and crisp outside, 2 to 3 minutes per side. Drain cooked shrimp on paper towels while you fry the remaining shrimp.

Clean skillet and pour in honey; bring to a boil over medium heat and stir in orange zest, lemon juice, and cayenne pepper. Serve hot shrimp on a serving platter drizzled with honey sauce to taste.

Avocado Shrimp Salsa

Serving: 6 to 8 as an appetizer


1 lb raw shrimp, peeled and deveined*
Salt and black pepper to taste
1 Tbsp olive oil
Juice of 3 medium limes
2 medium/large avocados
1/2 english cucumber
3 medium (or 4 roma) tomatoes
1 small onion, finely diced
1/2 bunch Cilantro, chopped
Tortilla chips and Tabasco sauce to serve


Season shrimp lightly with salt and pepper. Place a large skillet over medium high heat. Once the pan is hot, add 1 Tbsp olive oil. Add shrimp in a single layer and cook 3 minutes total, turning once halfway. Saute just until cooked through then remove from the pan. Transfer to cutting board, coarsely chop and place into a large mixing bowl.

Squeeze the juice of 3 medium limes over the shrimp, stir and set aside to marinate while you prepare remaining salsa ingredients.

Dice cucumber, tomato and avocado and add them to the mixing bowl with shrimp.

Finely dice onion and chop 1/2 bunch of fresh cilantro. Add to the mixing bowl then stir together all of the ingredients until well combined and serve. We love this served with hot sauce (such as Tabasco) and tortilla chips.

Notes *If using any sized pre-cooked shrimp – rinse under cold water, pat dry with paper towels then chop.

Shrimp Fried Rice

Serves 4-6


3 1/2 cups cooked rice (even better if leftover)
1 1/2 pounds shrimp, peeled and de-veined
2 large eggs, lightly beaten
2 large egg whites, lightly beaten
2 green onions, chopped
2 carrots, chopped
2 scallions (white and green parts), chopped
2 cloves garlic, minced
1 white onion, chopped
3 tablespoons low-sodium soy sauce
3 tablespoons olive oil, divided
1 tablespoons rice wine vinegar or dry sherry
1/2 teaspoon ginger powder
1/2 teaspoon white pepper
kosher salt and freshly ground pepper, to taste


In a small bowl, whisk together soy sauce, rice wine vinegar, ginger powder and white pepper until smooth. Set aside.

Heat 2 tablespoons olive oil in a large wok or skillet over medium-high heat and cool shrimp for 2-3 minutes, or until pink and opaque.

Season with salt and pepper and remove from heat.

Add carrots and onions to the same pan and sauté until tender. 5-7 minutes.

During the last 1 minute of cooking, add garlic and cook until fragrant, but not burned.

Transfer onions to same plate as shrimp and set aside.

Pour beaten eggs and egg whites into the skillet and scramble, breaking them up with your spatula as you go. Then transfer to same plate as veggies and shrimp

Heat remaining olive oil in skillet and, once hot, stir in leftover rice.

Use your spatula to form an even layer and let the rice cook, untouched, until semi-browned and crispy.

Flip rice over to brown the other side, then return shrimp, onions and scrambled eggs to the wok.

Pour in soy sauce mixture and scallions and toss to coat.

Transfer to bowls and serve immediately

Shrimp Boil Foil Packets


1 1/2 pounds large shrimp, peeled and deveined
1 (12.8-ounce) package smoked andouille sausage, thinly sliced
2 ears corn, each cut crosswise into 4 pieces
1 pound baby red potatoes, halved
2 tablespoons olive oil
4 teaspoons cajun seasoning
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves
Make These Easy Holiday Cookies


Preheat a gas or charcoal grill over high heat.

Cut four sheets of foil, about 12-inches long. Divide shrimp, sausage, corn and potatoes into 4 equal portions and add to the center of each foil in a single layer.

Fold up all 4 sides of each foil packet. Add olive oil, cajun seasoning, salt and pepper, to taste; gently toss to combine. Fold the sides of the foil over the shrimp, covering completely and sealing the packets closed.

Place foil packets on the grill and cook until just cooked through, about 12-15 minutes.*

Served immediately, garnished with parsley, if desired.

Notes: *This can also be baked for 15-17 minutes at 425 degrees F.