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Sunday Guardian guardian.co.tt Sunday, April 30, 2017
When at a party or a restaurant you're bound to see
some delicious shrimp on the menu. Shrimp are produced,
sold, and consumed in a variety of different forms, includ-
ing fresh, frozen, breaded, cooked, dried and in paste
form. In addition, you will find shrimp that are peeled,
unpeeled, veined, de-veined and with the head on or off.
Used mainly as an appetizer, shrimp is seafood that can
handle a multitude of cooking applications, but you always
have to be mindful that they generally need a short cook-
ing time. If using them whole, remember that you have
to clean them carefully by removing the black digestive
tract from it's back and disposing of it. Once done and
the shrimp are seasoned, you can choose to grill them,
steam them, dip them in batter and deep fry them, or add
them to your curries and stir-fry dishes.
This week, we take a closer look at some tried and true
shrimp recipes that are both flavour-filled and also a feast
for the eye as well as the tummy.
• 2 lbs shrimp (cleaned and de-veined)
• 1 clove garlic, finely minced
• 2 tablespoons curry powder
• 1⁄2 teaspoon ground geera (cumin)
• 1 teaspoon ground turmeric
• 1⁄2 medium onion, coarsely chopped
• 3 tablespoons vegetable oil
• 3⁄4 cups vegetable stock (or water)
• 1 medium tomato, chopped
• Salt and pepper to taste
1. Clean and de-vein shrimp.
2. Add thyme, paprika, onions, garlic and 1/2 teaspoon
of the curry powder to the shrimp and toss together to
coat, then set aside.
3. Heat oil in a sauté pan, then add the remaining curry
powder, geera, masala and turmeric to the hot oil. Cook
curry mixture for 3 to 4 minutes, stirring frequently. As
the curry cooks, it will darken in colour.
4. Add the chopped tomato and vegetable stock to the
curry mixture. Reduce the heat and let the mixture come
to a gentle boil. As the mixture boils, it should start to
thicken. When the tomatoes have begun to break down
and the curry sauce is thick enough to coat the back of a
spoon, then add in the shrimp.
5. Add salt and pepper to taste; cook for another min-
ute or two until the shrimp has changed colour. (Be care -
ful not to overcook the shrimp because it will get tough
Remove from the heat and serve with boiled rice, roti
SIZZLING SHRIMP KEBABS
• 1 teaspoon extra-virgin olive oil
• 1/4 teaspoon Dijon mustard
• Juice from 1 wedge lemon
• 1/4 teaspoon garlic
• 1 teaspoon fresh chopped parsley
• 10 medium shrimp
• 1 small green pepper
• 1/4 medium onion
• 4 wooden skewers
• 10 cherry tomatoes
• 10 white button mushrooms
• 1/8 teaspoon garlic powder
1. Preheat grill.
2. In a bowl, whisk together olive oil, Dijon mustard,
juice from lemon wedge, garlic and parsley; add shrimp.
3. Chop green pepper and onion into kebab-size chunks.
On wooden skewers, alternate shrimp with cherry tomatoes,
onion and pepper chunks, and mushrooms.
4. Grill over foil, flipping periodically, until shrimp turn
pink on both sides, 6 to 8 minutes.
Serve with boiled corn on the cob and a fresh salad.
EASY SHRIMP ALFREDO
• 3/4 lb fettuccine pasta
• 1 lb shrimp, peeled and de-veined
• 1 tablespoon oil
• 1 small onion, finely chopped
• 2 tablespoons butter
• 1 garlic clove
• 1/3 cup white wine
• 2 cups heavy whipping cream
• 1/3 cup Parmesan cheese
• Salt and pepper to taste
• Sprinkle of paprika
• Parsley or basil for garnish if desired
1. Cook 3/4 lb fettuccini noodles in salted water accord-
ing to package instructions and drain. Don’t rinse them
- this will help the sauce stick to the noodles better.
2. Lightly season shrimp with salt, pepper and paprika.
Preheat a large skillet to medium/high and add 1 tablespoon
of oil. Once oil is hot, add shrimp in a single layer and
cook 1 to 2 minutes per side or just until fully cooked and
no longer translucent. They should be golden/pink on the
outside and opaque white on the inside. Don’t over-do it
or they will be rubbery. Remove shrimp to a separate bowl.
3. In same pan, over medium high heat, add 2 table-
spoons butter and the onion; sauté onion till golden. Stir
in garlic and sauté another minute. Stir in 1/3 cup white
wine and reduce to 25%, scraping the bottom to de-glaze
4. Stir in the cream and simmer for 2 minutes. Next,
sprinkle the top with 1/3 cup Parmesan (or add to taste)
and stir just until creamy and smooth; remove from heat.
(NOTE: Don’t boil or the cheese will separate from the
5. Add about 1/4 teaspoon paprika and season with salt
and pepper to taste.
6. Add the cooked shrimp and the drained (un-rinsed
pasta). Garnish with parsley, basil, extra Parmesan or
freshly cracked pepper if desired.
I'll have the
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