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Spicy Shrimp and Rice 2 pounds large Florida shrimp, peeled and deveined (tails on or off) 2 cups Ro-Tel Original Diced Tomatoes and Green Chilies 1 cup chicken stock 1 1/2 cups basmati or jasmine rice Cajun seasoning Italian parsley, finely chopped In a medium saucepan, bring the Ro-Tel and chicken stock to a boil, and then stir in the rice.
INGREDIENTS: (serves 2) 1/2 onion, peeled; 10 coriander leaves; zest and juice of 1 lime;3/4 red chilli, finely sliced; 4 kaffir lime leaves; 1tsp peeled and grated ginger; 1 garlic clove, peeled and crushed; 1tsp vegetable oil; 400ml tin of coconut milk; 2tsp fish sauce; 1 lemongrass stalk, lightly smashed or cut to release flavour; 1tsp brown sugar; 200g basmati rice; 500 ml water; 1/2 red pepper, deseeded and thinly sliced; 250g frozen/raw king prawns, defrosted, cleaned and deveined; 150g sugar snap peas, halved METHOD: 1.
INGREDIENTS: (serves 2) 1/2 onion, peeled; 10 coriander leaves; zest and juice of 1 lime;3/4 red chilli, finely sliced; 4 kaffir lime leaves; 1tsp peeled and peeled and crushed; 1tsp vegetable oil; 400ml tin of coconut milk; 2tsp fish sauce; 1 lemongrass stalk, lightly smashed or cut to release flavour; 1tsp brown sugar; 200g basmati rice; 500 ml water; 1/2 red pepper, deseeded and thinly sliced; 250g frozen/raw king prawns, defrosted, cleaned and deveined; 150g sugar snap peas, halved METHOD: 1.
INGREDIENTS: (Serves 4) 2tbsp sunflower oil 2 large shallots, very thinly sliced 2cm knob of fresh root ginger, peeled and thinly sliced 1 fresh red chilli, deseeded and thinly sliced 350g peeled raw king prawns, deveined 250g broccoli, broken into tiny florets 150g oyster mushrooms, thickly sliced (use chestnut mushrooms if you can't find 6tbsp black bean sauce 2tbsp dark soy sauce Juice of 1/2 lemon Salt and pepper stir things METHOD: 1.
INGREDIENTS (Serves 10) 500g raw prawns, shelled and deveined 2 egg whites 2tbsp oil Salt and pepper, to taste 1tsp Wing Yip Sesame Oil 30 round won ton wrappers To Serve: Salad cream Lettuce, finely shredded Carrot, finely shredded METHOD 1.
Matcha is a finely milled powder made from tencha, shade-grown whole green tea leaves that have been deveined with stems removed.
INGREDIENTS | 12 thin slices of ciabatta | 4 tablespoons extra virgin olive oil | 1 large garlic clove, peeled For the nduja and ham bruschette | 2-3 tablespoons nduja | 4 large slices of Parma ham | Runny honey for drizzling | 1 tablespoon shelled pistachio nuts, chopped For the tomato and basil bruschette | 160g fresh mixed cherry tomatoes, halved or quartered | Small handful of fresh basil leaves, about 30g, roughly torn | 2 tablespoons extra virgin olive oil | Salt and freshly ground black pepper For the prawn bruschette | 8-12 raw king prawns, peeled and deveined | 3 tablespoons mayonnaise | Pinch of chilli powder | 1 tablespoon freshly squeezed lemon juice METHOD 1 First make the toasts.
Stir in 500g large shrimps, peeled, deveined. Cook until pink and cooked through.
INGREDIENTS 2 x sea bass fillets, scaled, pin boned and each cut in half 2 x sSmall salmon fillets cut in half 8 x raw king prawns peeled and deveined 8 x King scallops Small knob of butter Sprig of thyme Splash of olive oil Salt and pepper SAUCE 425ml dry white wine 1 x shallot, finely diced 2 x sprigs of fresh thyme 2 x cloves garlic, flattened 2 x black peppercorns 3 tbsp double cream 250g cold butter, diced METHOD Preheat the oven to 180c.
loosely packed basil leaves FOR SHRIMP 50 jumbo shrimp, tails on, peeled and deveined (13 to 16 per lb.) Kosher salt and freshly ground pepper 3/4 tsp.
"And if you use cooked tiger prawns, it will be on the table in seconds!" INGREDIENTS: 1tbsp rapeseed oil 2 garlic cloves, crushed and finely chopped Knob of fresh root ginger, peeled and grated 1 red chilli, deseeded and finely chopped 200g raw tiger prawns, shelled and deveined 1tbsp Shaohsing rice wine or dry sherry 1 x 225g can of water chestnuts, drained 1tsp chilli bean paste 1tbsp runny honey 1tbsp low-sodium light soy sauce 2 spring onions, cut on an angle into 1cm slices, to garnish METHOD: 1.
INGREDIENTS (serves 4) 24 king prawns, peeled, deveined and butterflied; 100g Seasoned The Groovy Food Company Organic Coconut Flour; 250g desiccated coconut; 2 eggs, whisked Salsa: 1/2 ripe but firm mango, finely diced; 1/2 bunch of coriander finely chopped; juice of 3 limes; 4 tbsp fish sauce; 1 large tbsp the Groovy Food Company Organic Coconut Sugar; 1 red Thai chilli, finely chopped (de-seeding optional) METHOD 1.
I'm using raw king or tiger prawns that have been deveined and shelled and raw chicken breast with the skin removed.
SHRIMP IN GREEN MOLE Start to finish: 50 minutes Servings: 4 1/2 cup hulled raw pumpkin seeds 1/2 pound tomatillos, husked, rinsed and coarsely chopped 1 serrano chilly or 1/2 jalape[euro]uAo (more to taste), stemmed and roughly chopped 3 large romaine lettuce leaves, preferably the outer leaves, torn into pieces 1/4 cup chopped white onion, soaked for 5 minutes in cold water, drained and rinsed 2 garlic cloves, peeled 1/4 cup tightly packed chopped cilantro, plus cilantro leaves and sprigs for garnish 1 1/2 cups chicken stock 1 tablespoon canola or extra-virgin olive oil 1/2 teaspoon cumin seeds, ground Salt and black pepper, to taste 1 pound medium shrimp, shelled and deveined Rice, for serving 1.
For the rice: 100g butter 1 fine diced onion 200g long grain rice (washed and drained) 400ml vegetable or chicken stock (hot) Salt and pepper Optional others - peas, sweet corn, sauteed mushrooms, peppers Prawns: 12 peeled and deveined king prawns (three on each skewer) Marinade: 1 chilli pepper, deseeded and finely chopped 1tsp crushed garlic Zest and juice from 1 lemon 75g butter Chopped parsley/coriander and chives Salt and pepper
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