SPICY GRILLE SHRIMP
Ingredients:
1 Large clove gralic, 1 Tbsp coarse salt, 1/2 Tbsp cayenne pepper, 1 Tsp paprika, 2 Tbsp olive oil, 2 Tsp lemon juice, 2 pounds large shrimp, peeled and divined 8 wedges lemon for garnish
Method:
Preheat grill for medium heat. In a small bowl, crush the garlic with the salt. Mix in cayenne pepper and paprika, and then stir in olive oil and lemon juice to form a paste. In a large bowl, toss shrimp with garlic paste until evenly coated.Lightly oil grill grate. Cook shrimp for 2 or 3 minutes per side, or until opaque. Transfer to a serving dish, garnish with lemon wedges, and serve.
MARINATED GRILLED SHRIMP
Ingredients:
3 Cloves garlic, minced, 1/3 Cup olive oil, 1/4 cup tomato sauce, 2 Tablesspoons red wine vinegar, 2 Tablespoons chopped fresh basil, 1/2 Teaspoon salt, 1/4 teaspoon cayenne pepper, 2 Pounds fresh shrimp, Peeled and divined skewers.
Method:
In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Combine shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice. Preheat grill for medium heat. Threat shrimp onto skewers, piercing once near the tail and once near the heat. Discard marinade. Lightly oil grill grate. Cook shrimp on preheated grill for 3 ot 3 minutes per side, or until opaque.
COOCKTAIL SHRIMP
Ingredients:
1 ib shrimps pealed and clean, 2 tsp gralic paste, 1 tsp tandoori powder, 1 tsp lemon juice, 1 tsp ginger paste 1 tsp corn starech powder, 1/2 tsp red chilli powder, Oil for frying, Salt to taste.
Method:
Take the cleaned shrimp and mix all the above ingredients. Take a deep frying pan with oil and after the oil is heated deep fry the shrimps and strain the oil and serve with green chutney or ket chup.
LOBSTERS MALAI CURY
Ingredients:
500gms Prawns/Lobosters, 1 Coconut, 2 Tsp, Onion paste, 2 Bay leaves, 25 gms, Kismis/raisins 100gms Curd, 1 Tsp, Ginger paste Salt-according to taste, Oil and ghee accordingly.
Method:
Clean the prawns or lobsters peel the shell and take out the black vein on the rear side of the prawns or lobsters. Boil the prawns in a little water, coconut paste and a little water for few minutes. In a pan heat oil and ghee, add onion paste, bay leaves, ginger and curd and stir well. Add the prawns. Cook for sometime add salt, coconut milk and when it gets thickened. Serve hot.
GOAN HOT PRAWNS PICKLE-STYLE
Ingredients:
500grams headless fresh prawns shelled, divined and cleaned 4 onions finely chopped 4 tomotoes finely chopped 2 green chillies deseeded and chopped 1 sprig curry leaves.Ingredients for making a paste to marinate the prawns: 4 tablespoons oil salt, suger and vinegar to taste Grind to a fine past, 2 dry red chillies preferrably kashmir, 1 teaspoons black peppercorns, 1 tablespoons mustard seeds 2 teaspoons cumin seeds teaspoons turmeric powder 1 tablespoons ginger-garlic paste 1 tablespoons vinegar or as per taste.
Method:
Rub the prawns with some salt and a pinch of the turmeric powder. Keep if for 5 minutes then wash well and drain. Rub the ground paste into the prawns and marinate the mixture for few minutes. Heat the oil in a heavy-bottomed pan drop in the curry leaves. Add the chopped onions and saute on midium heat for about 3 minutes or till the onions are light brown.Add the tomato pieces and fry till the oil leaves the sides. Add the prawns along with the marinade and stir-fry briefly. Add the chopped green chillies, salt, sugar and vinegar to taste. Mix well. Cover and cook on low heat for about 10 minutes or till the prawns are coocked and the oil starts floating on top.
GRILLED BENGAL TIGER PRAWNS
Ingredients:
16 Medium size prawns, peeled 4 tbs lemon juice salt to taste 1 tsp chilli powder, 1 garlic clove, crushed, 1 tsp vegetable oil, 2 tsp freshly chopped coriander.
Method:
Make a slit down the back of each prawn and open out into butterflies. In a bowl, mix together the remaining ingredients untill well blended. Add the prawn, turn to coat well then leave to marinate for 1 hour. Preheat the grill for 5 min. Put the prawns together with their marinate, to a shallow overproof dish (iarge enough to take them in one layer). Grill for 10-15 minutes, turing and basting several times during the cooking.The Prawns are ready to serve.
LOBSTER CURRY
Ingredients:
Olive oil 1 tbsp, Lobster 1(peeled & diced), Currry powder 1 spinch, Turmeric 1 spinch, Coriander i spinch, Gingerpaste 1 spinch, Chopped parsiey 1 tbsp, Double creame 150ml, Tomato pure 1 tsp, Sliced lemon to garnish.
Method:
Heat oil in a pan. Put the diced tobster in the heated oil. Fry for 1-2 minutes & remove if from oil. Add the ingredientd (expect for cream, parsley & tomato puree) into the oil, cook it for a while. Combine chopped parsley into the oil & cook if for another 1-2 minutes. Add cream & tomato puree. Occasionaly stir & simmer it for a few minutes. Garnish the lobster with sliced lemon & serve it hot.
Ingredients:
1 Large clove gralic, 1 Tbsp coarse salt, 1/2 Tbsp cayenne pepper, 1 Tsp paprika, 2 Tbsp olive oil, 2 Tsp lemon juice, 2 pounds large shrimp, peeled and divined 8 wedges lemon for garnish
Method:
Preheat grill for medium heat. In a small bowl, crush the garlic with the salt. Mix in cayenne pepper and paprika, and then stir in olive oil and lemon juice to form a paste. In a large bowl, toss shrimp with garlic paste until evenly coated.Lightly oil grill grate. Cook shrimp for 2 or 3 minutes per side, or until opaque. Transfer to a serving dish, garnish with lemon wedges, and serve.
MARINATED GRILLED SHRIMP
Ingredients:
3 Cloves garlic, minced, 1/3 Cup olive oil, 1/4 cup tomato sauce, 2 Tablesspoons red wine vinegar, 2 Tablespoons chopped fresh basil, 1/2 Teaspoon salt, 1/4 teaspoon cayenne pepper, 2 Pounds fresh shrimp, Peeled and divined skewers.
Method:
In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Combine shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice. Preheat grill for medium heat. Threat shrimp onto skewers, piercing once near the tail and once near the heat. Discard marinade. Lightly oil grill grate. Cook shrimp on preheated grill for 3 ot 3 minutes per side, or until opaque.
COOCKTAIL SHRIMP
Ingredients:
1 ib shrimps pealed and clean, 2 tsp gralic paste, 1 tsp tandoori powder, 1 tsp lemon juice, 1 tsp ginger paste 1 tsp corn starech powder, 1/2 tsp red chilli powder, Oil for frying, Salt to taste.
Method:
Take the cleaned shrimp and mix all the above ingredients. Take a deep frying pan with oil and after the oil is heated deep fry the shrimps and strain the oil and serve with green chutney or ket chup.
LOBSTERS MALAI CURY
Ingredients:
500gms Prawns/Lobosters, 1 Coconut, 2 Tsp, Onion paste, 2 Bay leaves, 25 gms, Kismis/raisins 100gms Curd, 1 Tsp, Ginger paste Salt-according to taste, Oil and ghee accordingly.
Method:
Clean the prawns or lobsters peel the shell and take out the black vein on the rear side of the prawns or lobsters. Boil the prawns in a little water, coconut paste and a little water for few minutes. In a pan heat oil and ghee, add onion paste, bay leaves, ginger and curd and stir well. Add the prawns. Cook for sometime add salt, coconut milk and when it gets thickened. Serve hot.
GOAN HOT PRAWNS PICKLE-STYLE
Ingredients:
500grams headless fresh prawns shelled, divined and cleaned 4 onions finely chopped 4 tomotoes finely chopped 2 green chillies deseeded and chopped 1 sprig curry leaves.Ingredients for making a paste to marinate the prawns: 4 tablespoons oil salt, suger and vinegar to taste Grind to a fine past, 2 dry red chillies preferrably kashmir, 1 teaspoons black peppercorns, 1 tablespoons mustard seeds 2 teaspoons cumin seeds teaspoons turmeric powder 1 tablespoons ginger-garlic paste 1 tablespoons vinegar or as per taste.
Method:
Rub the prawns with some salt and a pinch of the turmeric powder. Keep if for 5 minutes then wash well and drain. Rub the ground paste into the prawns and marinate the mixture for few minutes. Heat the oil in a heavy-bottomed pan drop in the curry leaves. Add the chopped onions and saute on midium heat for about 3 minutes or till the onions are light brown.Add the tomato pieces and fry till the oil leaves the sides. Add the prawns along with the marinade and stir-fry briefly. Add the chopped green chillies, salt, sugar and vinegar to taste. Mix well. Cover and cook on low heat for about 10 minutes or till the prawns are coocked and the oil starts floating on top.
GRILLED BENGAL TIGER PRAWNS
Ingredients:
16 Medium size prawns, peeled 4 tbs lemon juice salt to taste 1 tsp chilli powder, 1 garlic clove, crushed, 1 tsp vegetable oil, 2 tsp freshly chopped coriander.
Method:
Make a slit down the back of each prawn and open out into butterflies. In a bowl, mix together the remaining ingredients untill well blended. Add the prawn, turn to coat well then leave to marinate for 1 hour. Preheat the grill for 5 min. Put the prawns together with their marinate, to a shallow overproof dish (iarge enough to take them in one layer). Grill for 10-15 minutes, turing and basting several times during the cooking.The Prawns are ready to serve.
LOBSTER CURRY
Ingredients:
Olive oil 1 tbsp, Lobster 1(peeled & diced), Currry powder 1 spinch, Turmeric 1 spinch, Coriander i spinch, Gingerpaste 1 spinch, Chopped parsiey 1 tbsp, Double creame 150ml, Tomato pure 1 tsp, Sliced lemon to garnish.
Method:
Heat oil in a pan. Put the diced tobster in the heated oil. Fry for 1-2 minutes & remove if from oil. Add the ingredientd (expect for cream, parsley & tomato puree) into the oil, cook it for a while. Combine chopped parsley into the oil & cook if for another 1-2 minutes. Add cream & tomato puree. Occasionaly stir & simmer it for a few minutes. Garnish the lobster with sliced lemon & serve it hot.
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