Smoked salmon and shrimp parcels

Tags

appetizer, hors d'œuvres, lunch, salad, salmon, shrimp, smoked salmon

These delicious flavor packed parcels are so easy to make and perfect for serving as a starter or light snack at a party.

Serves 6

Ingredients:

• 225 g / 8 oz cooked peeled prawns
• 3 tbsp mayonnaise
• 3 tbsp Greek yogurt
• 1 tbsp dill, finely chopped
• freshly ground black pepper
• 6 slices smoked salmon, finely sliced
• 12 chives
• slices lemons, to garnish
• sprig dill, to garnish

Preparation:

Mix together the prawns, mayonnaise, yoghurt and dill
Season with freshly ground pepper
Spread the salmon strips out on a work surface
Divide the prawn mixture into 6 and put a portion of prawns in the centre of each salmon strip
Fold the salmon strip over the filling to wrap it up
Tie each parcel up with a chive
Garnish with lemon slices and dill sprigs and serve
Enjoy!

Advertisements

Prawn and coconut curry

Tags

coconut, curry, prawns, Seafood, shellfish, shrimp

I used the medium prawns that are about 25 prawns to a kilo or half a pound.. These are wild caught, fresh prawns. I am rather fussy about my seafood and will only buy wild caught, not farmed, seafood of any kind. About 10 years ago, I watched a documentary on farmed salmon and shrimp and vowed never to eat farmed seafood again. It might be organic but it simply grossed me out so wild and caught in the ocean directly, it is. Luckily, I am able to buy it here without any problem at all and there is usually way more wild caught than farmed at the local market anyway. So, having stopped in at my friendly open air fishmonger at the Tuesday, Le Bugue market, I looked at what was on offer. Initially, I was thinking scallops but they were very expensive (they are part of the Christmas and New Years dinners here in France, so the price skyrockets during this time) and the fishmonger suggested some beautiful, fat, fresh prawns. So, it was decided – prawn curry was on the menu for dinner. Not being a huge fan of rice, I stopped in at the boulangerie on the way home and bought two fresh, still hot from the oven, naan breads. Side dish, tick.

Prawns and shrimp are sold in a number of different ways. If you are using, as I did, whole fresh ones, with the head and tail still attached, you will need 300g to 400g (11oz to 14oz) per person. If you are using frozen, or peeled ones then roughly half the weight will suffice.

Serves 3

Ingredients:

1 to 2 tablespoons canola oil
Onion, medium, finely chopped
Thumb-size piece fresh root ginger, grated
1 garlic clove, crushed
1/2 teaspoon turmeric
1/2 teaspoon ground coriander
1 teaspoon cumin
Pinch of chilli flakes
Salt and freshly ground black pepper
250 ml / 1 cup coconut cream
1 tablespoon tomato concentrate purée
Whole medium prawns, 900g / 2lbs
Cilantro, a small handful, roughly chopped

 

Preparation:

Peel, shell and devein the prawns, set aside
Heat the oil in a large sauté pan over medium high heat
Add the onion and cook until soft and translucent but do not allow to colour
Add the garlic and the ginger and lower heat to medium low
Add the spices and cook for a few minutes, add a drop of water if it starts to burn
Pour in the coconut cream and tomato purée
Stir in the prawns and cook for a few minutes more until they turn pink – take care not to overcook them or they’ll become tough
Sprinkle on the cilantro and serve immediately
Serve with basmati rice or naan bread (or both)
Enjoy!

 

Save

Tequila lime prawns

Tags

braai, grilling, lime, mexican, prawns, Seafood, shrimp, tequila

This is a great summer time grilling recipe. Serve it as part of a Mexican inspired meal.

Begin with frosty margaritas and guacamole salsa with crisp tortilla chips then follow with the prawns and a salad made with rice or couscous, delicious, light and so very tasty.
If using bamboo skewers, remember to soak them in water for about 30 minutes prior to using them to prevent them burning on the grill.

Serve with a crisp Sauvignon Blanc or a French Chablis.

Serves 4 to 6

Ingredients:

1 kg / 2 lbs medium prawns in the shell (about 8 to 10 per person)
marinade:
1/4 cup fresh lime juice (about 3 limes)
1/2 cup tequila
2 garlic cloves, crushed
2 shallots, finely chopped
2 teaspoons ground cumin
Salt and freshly ground black pepper
1/2 cup olive oil

Preparation:

Remove the head of the prawns and clean them by cutting down the shell on the back and removing the black thread – leave the shell and tail
Prepare the marinade:
Whisk together the lime juice, tequila, garlic, shallots, cumin and salt and pepper
Slowly add the olive oil, whisking until combined
Pour over the shrimp and let marinade in the refrigerator for a minimum of 30 minutes but no longer than 4 hours (I often put them in a zip lock bag)
Thread the prawns onto the skewers (4 to 5 per skewer)
Prepare the barbecue for medium heat grilling
Grill the skewers, turning once, until pink and cooked, about 3 minutes a side (depends on size of prawns)
Serve immediately with lime slices for garnish
Enjoy!

 

Save

Save