Category: Shrimp

Easy Shrimp Stir-Fry Recipe with Flavorful Spring Onion Oil

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I stumbled across this in Fuschia Dunlop’s book, “Land of Fish and Rice”. It looked excellent and she raved about eating it a few times a week. 

Sadly, I was fresh out of dried shrimp. Shame on me. I have made it with dried shrimp and I actually prefer it with fresh. And I added the fish sauce for a little extra umami.

However I did have whole shrimp, so decided to give it a go. I’m glad I did, as the flavor of the spring onion oil is unlike anything I’ve ever had. It was subtle, pleasantly sweet and packed with flavor. 

Looking for another classic noodle dish, try Quick Singapore-style Stir-fried Noodles

Or if you’re more in the mood for Vietnamese noodles, try Vietnamese Garlic Noodles: A San Francisco Classic

My go to recipe when I want shrimp noodles, Make Authentic Thai Soup Noodles at Home

Looking for a list of recipes I come back to again and again, My Favorite Recipes

Sunrise in Hong Kong, looking towards Hong Kong Island from Kowloon.

The most important tip:

One of the best things you can remember about shrimp is that when they curl they’re done. Don’t wait for them to turn pink, when they curl, they’re done and set them aside the carryover cooking will cook them through.

Ingredients:

10 large raw Shrimp, peeled and tails left on

3 Tbsp Rice Wine

1 tsp Sugar

1 tsp Fish Sauce

4-5 Spring Onions, cleaned and cut into 2 inch pieces. 

2 Tbsp Soy Sauce

3 Tbsp Vegetable Oil

8 oz of thin noodles, I used ramen and udon would work too. 

Preparation:

Begin by combining the shrimp, rice wine, sugar and fish sauce and leave it to marinade for at least an hour in the refrigerator.

Start your water, so you can quickly cook the noodles when needed. 

Heat the oil in the wok and add the spring onions and cook until they start to become golden brown. Then remove the shrimp from the marinade and add to the wok and stir fry until they curl. One of the best things you can remember about shrimp is that when they curl they’re done. Don’t wait for them to turn pink, when they curl, they’re done and set them aside the carryover cooking will cook them through. Set the wok aside. 

Add your soy sauce into the bottom of your serving bowl. 

Drop your noodles into the water and cook for just a few minutes, drain and add back into the wok. Toss the noodles well to coat and put them into your serving bowl. Toss again to coat with soy sauce. 

This article is part of The Pasadena Chef Cooking School. Explore more cooking lessons, techniques, and ingredient guides here. The Pasadena Chef Cooking School

Easy Shrimp Stir-Fry Recipe with Flavorful Spring Onion Oil

I stumbled across this in Fuschia Dunlop’s book, “Land of Fish and Rice”. It looked excellent and she raved about eating it a few times a week. 
Sadly, I was fresh out of dried shrimp. Shame on me. I have made it with dried shrimp and I actually prefer it with fresh. And I added the fish sauce for a little extra umami.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Servings: 2
Course: Main Course
Cuisine: Chinese
Ingredients Equipment Method Notes

Ingredients
  

  • 10 large raw Shrimp peeled and tails left on
  • 3 Tbsp Rice Wine
  • 1 tsp Sugar
  • 1 tsp Fish Sauce
  • 4-5 Spring Onions cleaned and cut into 2 inch pieces.
  • 2 Tbsp Soy Sauce
  • 3 Tbsp Vegetable Oil
  • 8 oz of thin noodles I used ramen and udon would work too.

Equipment

  • Wok

Method
 

  1. Begin by combining the shrimp, rice wine, sugar and fish sauce and leave it to marinade for at least an hour in the refrigerator.
  2. Start your water, so you can quickly cook the noodles when needed.
  3. Heat the oil in the wok and add the spring onions and cook until they start to become golden brown. Then remove the shrimp from the marinade and add to the wok and stir fry until they curl. One of the best things you can remember about shrimp is that when they curl they’re done. Don’t wait for them to turn pink, when they curl, they’re done and set them aside the carryover cooking will cook them through. Set the wok aside.
  4. Add your soy sauce into the bottom of your serving bowl.
  5. Drop your noodles into the water and cook for just a few minutes, drain and add back into the wok. Toss the noodles well to coat and put them into your serving bowl. Toss again to coat with soy sauce.

Notes

Enjoy my recipes, Join the Kitchen

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Authentic Thai Tom Yum Soup Recipe

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This is a traditional Thai soup. To make it properly, you need to layer the flavors, rather than throwing everything into the pot at one time.

I have heard from a few people that some of the ingredients are somewhat hard to find. If you have a local Asian market, they often keep the galangal and kaffir lime leaves in the freezer section. Both freeze very well. Use what you need of the lemongrass, galangal and kaffir lime leaves and freeze the rest.

If your interested in having some authentic Thai grilled chicken to eat along with your soup click here Authentic Thai Street Food: Marinated Grilled Chicken

Ingredients:

6 cups low sodium Vegetable Broth
1 Tbsp Vegetable Oil
1/2 – 3/4 lb Shrimp, shelled and deveined with shells, heads and tails retained.
3 pieces of sliced Galangal, softened with back of your knife.
2 stalks Lemon Grass, peeled and tough ends cut off and softened with back of your knife.
3 cloves Garlic, peeled and mashed.
3-5 fresh Thai Chilies, sliced in half.
8 Kaffir Lime leaves
1 Tbsp Chili Paste with Soya Bean Oil, see picture and note below.
1 cup Fresh Oyster Mushrooms, chopped into bite size pieces.

2 Tbsp Fish Sauce
3-4 fresh Limes, juiced
Fresh Cilantro for garnish.

Preparation:

Begin by heating up your oil in a medium to large stock pot. Then add in your galangal, garlic, chilies and lemon grass and retained shrimp shells and sauté them briefly until the aroma starts to release.

Add in your vegetable broth and kaffir lime leaves  bring it up to a soft simmer. Allow this to gently simmer for about 20 minutes.

Then strain the broth and return to your pan. Add your chili paste and oyster mushrooms. Simmer for 3-4 minutes and then add your fish sauce and shrimp. Cook just until the shrimp turn pink. This will take only a minute or so.

Add your lime juice, adjust to taste, top with fresh cilantro and remove from the heat and serve.

Note: Sugar is often added to Tom Yum Koong, but I found the chili paste I used was quite sweet, so I omitted any additional sugar. If you can find Thai Nam Prik Pao (Roasted Chili Paste) then you might need the sugar. If so, 1 tsp would be suffcient.

This article is part of The Pasadena Chef Cooking School. Explore more cooking lessons, techniques, and ingredient guides here. The Pasadena Chef Cooking School

Authentic Thai Tom Yum Soup Recipe

This is a traditional Thai soup. To make it properly, you need to layer the flavors, rather than throwing everything into the pot at one time.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Servings: 6
Course: Soup
Cuisine: Thai
Ingredients Equipment Method Notes

Ingredients
  

  • 6 cups low sodium Vegetable Broth
  • 1 Tbsp Vegetable Oil
  • 1/2 – 3/4 lb Shrimp shelled and deveined with shells, heads and tails retained.
  • 3 pieces of sliced Galangal softened with back of your knife.
  • 2 stalks Lemon Grass peeled and tough ends cut off and softened with back of your knife.
  • 3 cloves Garlic peeled and mashed.
  • 3-5 fresh Thai Chilies sliced in half.
  • 8 Kaffir Lime leaves
  • 1 Tbsp Chili Paste with Soya Bean Oil see picture and note below.
  • 1 cup Fresh Oyster Mushrooms chopped into bite size pieces.
  • 2 Tbsp Fish Sauce
  • 3-4 fresh Limes juiced
  • Fresh Cilantro for garnish.

Equipment

  • Heavy Pot

Method
 

  1. Begin by heating up your oil in a medium to large stock pot. Then add in your galangal, garlic, chilies and lemon grass and retained shrimp shells and sauté them briefly until the aroma starts to release.Add in your vegetable broth and kaffir lime leaves bring it up to a soft simmer. Allow this to gently simmer for about 20 minutes.
  2. Then strain the broth and return to your pan. Add your chili paste and oyster mushrooms. Simmer for 3-4 minutes and then add your fish sauce and shrimp. Cook just until the shrimp turn pink. This will take only a minute or so.
  3. Add your lime juice, adjust to taste, top with fresh cilantro and remove from the heat and serve.
Note: Sugar is often added to Tom Yum Koong, but I found the chili paste I used was quite sweet, so I omitted any additional sugar. If you can find Thai Nam Prik Pao (Roasted Chili Paste) then you might need the sugar. If so, 1 tsp would be suffcient.

    Notes

    If you enjoy my recipes, subscribe here Join the Kitchen

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    Easy Shrimp and Rice Cake Stir-Fry Recipe

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    This is a dish that I often used to order at Din Tai Fung in LA. Along with their rightfully famous xiaolongbao. I had tried it a few times in China, but not with shrimp.

    After tracking down the rice cakes (who knew there were so many types and shapes), it was a bit of a learning curve to figure our how to prep them for the wok.

    How I prepare the rice cakes:

    I finally settled on boiling them in water with a splash of fish sauce. The big take away, was it only took about 2 minutes for them to cook and they were done when they floated.  Additionally once you drain them and start stir frying everything else, they tend to stick together, but quickly release once they hit the wok.

    Looking for another strip dish, try Easy Shrimp Stir-Fry Recipe with Flavorful Spring Onion Oil

    Or this incredible Taiwanese classic, Easy Taiwanese 3 Cup Chicken Recipe

    Wanting something a little spicy, Kung Pao Chicken- Authentic Sichuan Recipe

    Or this Sichuan classic, Easy Sichuan Chicken: Master the Velveting Technique For Moist Chicken

    Or a super fast tofu dish, How to Make Lao Gan Ma Tofu Stir-Fry in 5 Minutes

    Check out my favorites here, My Favorite Recipes

    Ingredients:

    3 Tbsp Vegetable oil

    1 cup Shiitake Mushrooms, sliced

    2 cups Bok Choy, hard ends removed and cubed and sliced

    2 Green Onion, chopped into 1-2 inch pieces.

    2 cloves Garlic, minced

    2 cups Rice Cake, see note.

    10-12 large raw Shrimp, cleaned and peeled, tails intact.

    1 Tbsp Shaoxing Wine

    Sauce Mixture:

    2 Tbsp Light Soy Sauce

    1 tsp Dark Soy Sauce

    2 Tbsp Oyster Sauce

    1 tsp Black Vinegar

    1 tsp Sesame Oil

    2 tsp Sugar

    Preparation:

    Heat pan with vegetable oil, add green onion, garlic, shiitake and bok choy and stir fry until they wilt.

    Add rice cake and stir fry until the rice cakes are cooked through and flexible. Add shrimp and stir fry until shrimp just curl.

    Add a splash of Shaohsing wine to deglaze the wok and then add your sauce mixture and stir fry until rice cakes are soft. Serve with steamed vegetables.

    Note: If rice cakes are dried or vacuum packed, they will need soaking for three hours. For a faster method, cook for 2 minutes in boiling broth or until they float. Drain and reserve.

    Easy Shrimp and Rice Cake Stir-Fry Recipe

    This is a dish that I often used to order at Din Tai Fung in LA. Along with their rightfully famous xiaolongbao. I had tried it a few times in China, but not with shrimp.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Servings: 4
    Course: Main Course
    Cuisine: Chinese
    Ingredients Equipment Method

    Ingredients
      

    • 3 Tbsp Vegetable oil
    • 1 cup Shiitake Mushrooms sliced
    • 2 cups Bok Choy hard ends removed and cubed and sliced
    • 2 Green Onion chopped into 1-2 inch pieces.
    • 2 cloves Garlic minced
    • 2 cups Rice Cake see note.
    • 10-12 large raw Shrimp cleaned and peeled, tails intact.
    • 1 Tbsp Shaoxing Wine
    Sauce Mixture:
    • 2 Tbsp Light Soy Sauce
    • 1 tsp Dark Soy Sauce
    • 2 Tbsp Oyster Sauce
    • 1 tsp Black Vinegar
    • 1 tsp Sesame Oil
    • 2 tsp Sugar

    Equipment

    • Wok

    Method
     

    1. Heat pan with vegetable oil, add green onion, garlic, shiitake and bok choy and stir fry until they wilt.
    2. Add rice cake and stir fry until the rice cakes are cooked through and flexible.
    3. Add shrimp and stir fry until shrimp just curl.
    4. Add a splash of Shaohsing wine to deglaze the wok and then add your sauce mixture and stir fry until rice cakes are soft. Serve with steamed vegetables.
    5. Note: If rice cakes are dried or vacuum packed, they will need soaking for three hours. For a faster method, cook for 2 minutes in boiling broth or until they float. Drain and reserve.

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    Spicy Sichuan Prawns: A Flavor Explosion

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    These prawns are just amazing. If you follow my blog you know that I’m a big fan of spicy food, and Sichuan/Szechuan food in particular. It’s such a unique regional cuisine. From the smoky fermented vinegar to lip numbing Sichuan peppercorns, it’s a flavor explosion.

    Feel like pairing this with another seafood dish from Sichuan, Spicy Sichuan Fish Recipe with Sweet and Sour Flavors

    Here’s another Sichuan classic, Kung Pao Chicken- Authentic Sichuan Recipe

    And one of my Chinese favorites, Easy Sichuan Chicken: The Chinese Secret to Perfectly Tender Chicken

    The famous tofu dish, MaPo Tofu: Stir-Fry Tofu with Szechuan Flavors

    And a fantastic Chinese take away dish, Quick Singapore-style Stir-fried Noodles

    Or Vietnam’s famous garlic noodles, super easy to prepare, Vietnamese Garlic Noodles: A San Francisco Classic

    Check out my go to favorites when I can’t decide on dinner, My Favorite Recipes

    When I want a spicy food fix, this is the perfect dish. The interplay between the ingredients is classic Sichuan. Additionally, I like the simplicity of this recipe as the marinade becomes your sauce.

    A tip on cooking shrimp:

    Shrimp cook very quickly. Here’s the rule, when they curl and start to change color they are done.

    It’s well worth searching out the Sichuan peppercorns, as they add a an authentic flavor that really can’t be substituted. They are not particularly spicy, but give a tingling mouthfeel that is very unique. They are best ground fresh and it’s the perfect place to use your spice grinder.

    As I’ve mentioned before I have two coffee grinders and one is exclusively used for grinding whole spices. The white one for spices and black one for coffee beans. They are both well over 20 years old, so they were a good investment.

    Ingredients:

    3/4 lb raw peeled Prawns/Shrimp
    2 Tbsp Vegetable Oil
    6 cloves Garlic, chopped
    2 inch piece Ginger Root, peeled and chopped.
    2 Tbsp Soy Sauce
    1 Tbsp Shaohsing Wine
    2 Tbsp Fermented Black Vinegar
    2 Tbsp Chili Garlic Paste
    1 Tbsp ground Sichuan Peppercorns
    1 tsp Toasted Sesame Oil

    Preparation:

    Combine all of your sauce ingredients in a mini food processor and grind to a fine consistency. You can also prepare it by hand, but make sure to finely chop the garlic and ginger root.

    Pour over the prawns and let them marinade in the refrigerator for an hour or so.

    Preheat your wok to a high heat and add 2 Tbsp of vegetable oil and slide in the prawn and marinade mixture. Cook for 4-5 minutes just until the shrimp curl and serve with rice and a vegetable.

    This article is part of The Pasadena Chef Cooking School. Explore more cooking lessons, techniques, and ingredient guides here. The Pasadena Chef Cooking School

    Spicy Sichuan Prawns: A Flavor Explosion

    These prawns are just amazing. If you follow my blog you know that I’m a big fan of spicy food, and Sichuan/Szechuan food in particular. It’s such a unique regional cuisine. From the smoky fermented vinegar to lip numbing Sichuan peppercorns, it’s a flavor explosion.
    Print Recipe Pin Recipe
    Prep Time 1 hour
    Cook Time 10 minutes
    Servings: 4
    Course: Main Course
    Cuisine: Chinese
    Ingredients Equipment Method Notes

    Ingredients
      

    • 3/4 lb raw peeled Prawns/Shrimp
    • 2 Tbsp Vegetable Oil
    • 6 cloves Garlic chopped
    • 2 inch piece Ginger Root peeled and chopped.
    • 2 Tbsp Soy Sauce
    • 1 Tbsp Shaohsing Wine
    • 2 Tbsp Fermented Black Vinegar
    • 2 Tbsp Chili Garlic Paste
    • 1 Tbsp ground Sichuan Peppercorns
    • 1 tsp Toasted Sesame Oil

    Equipment

    • Wok

    Method
     

    1. Combine all of your sauce ingredients in a mini food processor and grind to a fine consistency. You can also prepare it by hand, but make sure to finely chop the garlic and ginger root.
    2. Pour over the prawns and let them marinade in the refrigerator for an hour or so.
    3. Preheat your wok to a high heat and add 2 Tbsp of vegetable oil and slide in the prawn and marinade mixture. Cook for 4-5 minutes and serve with rice and a vegetable.

    Notes

    Enjoy my recipes, 

    Tried this recipe?

    Let us know how it was!

    Thai Shrimp and Basil Stir-Fry-Phuket Style

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    This Thai Shrimp is common dish in Pattaya and also in Phuket as these areas have a lot of seafood

    This is simple and fast to make and very good. There are so many versions of this recipe, as each chef or street vendor has there own trick. The brilliance of Thai cuisine is it’s inventiveness, so experimenting is encouraged.

    A tip for making this dish perfectly:

    The key to make this perfectly is to not over cook the shrimp. It’s hard to believe it, but once they curl, they are done.

    This dish goes well with my Thai Grilled Chicken, as the smokiness of the grilled chicken suits the shrimp, Authentic Thai Street Food: Marinated Grilled Chicken

    And Gai Yang wouldn’t be the same without this Thai dipping sauce, Authentic Thai Dipping Sauce Recipe

    In more of a mood for chicken, try the classic, Thai Chicken with Basil/ Gai Pad Prik Grapao- Top Thai Dish

    Or the spicy Thai street food dish, Gai Pad Prik – Thai Chicken with Chilies

    Want to try Thai curries and don’t know where to start, Exploring Thai Curries: Where Do I Start?

    Need some thing with a little less spice, Thai Ginger Chicken- Gai Pad King

    Not sure what to have for dinner, check out my favorite recipes, My Favorite Recipes

    Ingredients: 

    1 lb. raw Prawns, shelled. 18-20 count is good size.

    2 Tbsp. of Peanut or another Vegetable Oil

    4 cloves chopped Garlic

    1 tbsp chopped fresh peeled Ginger Root

    1/2 Sweet Red Pepper, sliced

    1/2 Onion, sliced

    2 finely chopped Thai Chilies, or you can substitute Serranos chilies.

    Handful of fresh Basil, pulled apart just before adding to the dish.

    Sauce:

    1 Tbsp Oyster Sauce, use a premium quality brand.

    1 Tbsp Fish Sauce

    1/2 Tbsp Golden Mountain Sauce

    1 Tbsp low sodium Light Soy Sauce

    2 tsp. white sugar, brown sugar or palm sugar

    Preparation:

    Heat your wok, or a large skillet may also be used. Once the wok is very hot add your oil and add the ginger, garlic and chopped hot chilies and sauté. This will take 1 minute. Be careful to not let the garlic burn.

    Then add the onion and peppers and stir-fry until almost fully cooked. This takes only about 2 to 3 minutes max. Add the prawns and cook until they just begin to curl and turn pink. This usually takes no more than 1 to 2 minutes.

    Now add the sauce and the fresh basil and cook for an additional minute. Serve immediately with steamed jasmine rice.

    This article is part of The Pasadena Chef Cooking School. Explore more cooking lessons, techniques, and ingredient guides here. The Pasadena Chef Cooking School

    Thai Shrimp and Basil Stir-Fry-Phuket Style

    This is a common dish in Pattaya and also in Phuket as these areas have a lot of seafood
    This is simple and fast to make and very good. There are so many versions of this recipe, as each chef or street vendor has there own trick. The brilliance of Thai cuisine is it’s inventiveness, so experimenting is encouraged.
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 7 minutes
    Servings: 4
    Course: Main Course
    Cuisine: Thai
    Ingredients Equipment Method Notes

    Ingredients
      

    • 1 lb. raw Prawns shelled. 18-20 count is good size.
    • 2 Tbsp. of Peanut or another Vegetable Oil
    • 4 cloves chopped Garlic
    • 1 tbsp chopped fresh peeled Ginger Root
    • 1/2 Sweet Red Pepper sliced
    • 1/2 Onion sliced
    • 2 finely chopped Thai Chilies or you can substitute Serranos chilies.
    • Handful of fresh Basil pulled apart just before adding to the dish.
    Sauce:
    • 1 Tbsp Oyster Sauce use a premium quality brand.
    • 1 Tbsp Fish Sauce
    • 1/2 Tbsp Golden Mountain Sauce
    • 1 Tbsp low sodium Light Soy Sauce
    • 2 tsp. white sugar brown sugar or palm sugar

    Equipment

    • Wok

    Method
     

    1. Heat your wok, or a large skillet may also be used. Once the wok is very hot add your oil and add the ginger, garlic and chopped hot chilies and sauté. This will take 1 minute. Be careful to not let the garlic burn.
    2. Then add the onion and peppers and stir-fry until almost fully cooked. This takes only about 2 to 3 minutes max. Add the prawns and cook until they just begin to curl and turn pink. This usually takes no more than 1 to 2 minutes.
    3. Now add the sauce and the fresh basil and cook for an additional minute. Serve immediately with steamed jasmine rice.

    Notes

    Enjoy my recipes,Join the Kitchen

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    Simple Norfolk Seafood Recipe Inspired by O’Donnell’s

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    This Norfolk Seafood is such a good recipe and so simple to make. The story behind this recipe is interesting.

    The story behind Norfolk Seafood:

    When I was a young boy, we used to go to a seafood restaurant in Washington DC called O’Donnell’s. The historic O’Donnell’s Sea Grill opened in 1922 on E Street NW in Washington, D.C. It was a legendary destination for seafood, nautical decor, and its signature rum buns. They had wonderful food, and most importantly, they had Buck.

    Buck was a gentle giant at 6′ 2″ and was always talking to me about his recipe. He had invented this style of cooking seafood and had even developed special pans which could be used over an open flame and then it could be delivered to the tables still sizzling. He was rightfully very proud of this.

    After being there quite a few times, Buck shared his recipe with me and told me to keep it a secret. Since this was over 50 years ago, I guess I can reveal it now.

    Here’s a wonderful appetizer from another famous restaurant, Le Bernardin’s Famous Salmon Rilette Starter

    And a classic dish from the famous Nobu Restaurant, Nobu’s Famous Miso Black Cod

    A handy and very easy fish recipe, Easy Poached Salmon Recipe

    Looking for a traditional Southern dessert, Old-Fashioned Cuppa Cuppa Cake Recipe — A Southern Classic

    Looking for a list of recipes I come back to again and again, My Favorite Recipes

    Secret Tip:

    Have everything prepared and ready to go. Don’t overload the pan and move on and off the flame as needed. It’s cooks very quickly, when the shrimp curl and turn slight pink, they’re done.

    Ingredients:

    1/2 lb Shrimp, Jumbo Lump Crab or Langoustines, raw and shelled
    2 Tbsp Butter
    2 cloves Garlic, chopped
    Dash of Old Bay Seasoning
    Juice of 1/2 Lemon
    Few dashes of Tabasco
    Splash of White Wine
    Salt and Black Pepper

    Preparation:

    Heat your pan until fairly hot, then add butter and garlic and keep stirring so the garlic does not brown and turn bitter. Add your seafood and continue stirring, then add all remaining ingredients and cook until the seafood is done.

    You will want to have all ingredients handy, as you need to work quickly. If it’s shrimp, they are done when they curl and turn pink and if it’s langoustines or crab, they just need to be heated through. It’s 2-3 minutes max.

    Then remove the seafood with a slotted spoon and set aside in your serving plates and then reduce the sauce down by half and pour over the seafood and serve.  You will love it and Buck would be so proud.

    This article is part of The Pasadena Chef Cooking School. Explore more cooking lessons, techniques, and ingredient guides here. The Pasadena Chef Cooking School

    Simple Norfolk Seafood Recipe Inspired by O’Donnell’s

    This is such a good recipe and so simple to make. The story behind this recipe is interesting. When I was a young boy, we used to go to a seafood restaurant in Washington DC called O’Donnell’s. They had wonderful food, and most importantly, they had Buck.
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 3 minutes
    Course: Main Course
    Cuisine: American
    Ingredients Equipment Method

    Ingredients
      

    • 1/2 lb Shrimp Jumbo Lump Crab or Langoustines, raw and shelled
    • 2 Tbsp Butter
    • 2 cloves Garlic chopped
    • Dash of Old Bay Seasoning
    • Juice of 1/2 Lemon
    • Few dashes of Tabasco
    • Splash of White Wine
    • Salt and Black Pepper

    Equipment

    • Oven Proof Dish Medium Saute Pan

    Method
     

    Heat your pan until fairly hot, then add butter and garlic and keep stirring so the garlic does not brown and turn bitter. Add your seafood and continue stirring, then add all remaining ingredients and cook until the seafood is done.
      You will want to have all ingredients handy, as you need to work quickly. If it’s shrimp, they are done when they curl and turn pink and if it’s langoustines or crab, they just need to be heated through. It’s 2-3 minutes max.
        Then remove the seafood with a slotted spoon and set aside in your serving plates and then reduce the sauce down by half and pour over the seafood and serve. You will love it and Buck would be so proud.

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          Refreshing Prawn Salad with Blood Oranges

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          This is a perfect light salad or mezze to compliment any sort of kebab, or even on it’s own. The freshness is just stunning and carries the prawns to an entirely different place.

          Here’s the perfect dish to pair with your salad, Flavorful Lamb & Beef Kebabs with Pistachios

          And don’t miss this pistachio sauce, its the perfect accompaniment, Delicious Pistachio Sauce Recipe for Kebabs

          And this salad by Ottolenghi is well worth your time, Sweet Potato & Fig Recipe by Yotam Ottolenghi

          Looking for new cuisine, try out a Persian khoresh or stew, Authentic Khoresh Bademjan: A Flavorful Eggplant Stew

          Check out my go to recipes I cook all the time, My Favorite Recipes

          Ingredients:

          12 large Prawns/Shrimp, shelled and boiled just until they turn pink.
          2 Blood Oranges, or if not available, a normal orange or tangerine, peeled, segmented and seeded
          15 small Cherry Tomatoes, sliced in half
          2 Shallots, chopped finely
          1 Garlic clove, chopped
          4 Tbsp Olive Oil
          2 inch piece of fresh Ginger Root, grated
          1 tsp Smoked Paprika
          1 /2 tsp Cumin
          1/4 Sea Salt
          4 Tbsp chopped Cilantro

          Preparation:

          Peel, segment and seed the oranges,  and set aside. Boil the prawns until just pink, maybe 3-4 minutes maximum and allow to cool and then mix with the oranges in a serving dish.

          Slice the tomatoes and then add with all other ingredients into a food processor and blend, then toss over the prawn and orange mixture and serve or refrigerate.

          This article is part of The Pasadena Chef Cooking School. Explore more cooking lessons, techniques, and ingredient guides here. The Pasadena Chef Cooking School

          Refreshing Prawn Salad with Blood Oranges

          This is a perfect light salad or mezze to compliment any sort of kebab, or even on it’s own. The freshness is just stunning and carries the prawns to an entirely different place.
          Print Recipe Pin Recipe
          Prep Time 10 minutes
          Cook Time 5 minutes
          Servings: 6
          Course: Salad
          Cuisine: Middle Eastern
          Ingredients Equipment Method Notes

          Ingredients
            

          • 12 large Prawns/Shrimp shelled and boiled just until they turn pink.
          • 2 Blood Oranges or if not available, a normal orange or tangerine, peeled, segmented and seeded
          • 15 small Cherry Tomatoes sliced in half
          • 2 Shallots chopped finely
          • 1 Garlic clove chopped
          • 4 Tbsp Olive Oil
          • 2 inch piece of fresh Ginger Root grated
          • 1 tsp Smoked Paprika
          • 1 /2 tsp Cumin
          • 1/4 Sea Salt
          • 4 Tbsp chopped Cilantro

          Equipment

          • Stock Pot

          Method
           

          1. Peel, segment and seed the oranges, and set aside. Boil the prawns until just pink, maybe 3-4 minutes maximum and allow to cool and then mix with the oranges in a serving dish.
          2. Slice the tomatoes and then add with all other ingredients into a food processor and blend, then toss over the prawn and orange mixture and serve or refrigerate.

          Notes

          Enjoy my recipes, Join the Kitchen

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