Category Archives: Shrimp

Shrimp Cocktail

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I love shrimp cocktail, and this version puts lots of flavour into the shrimp as well as the cocktail sauce – sure to be a hit at your next dinner or appetizer party.

Make sure to use raw shrimp and poach them in this broth - it really does make a difference.

Make sure to use raw shrimp and poach them in this broth – it really does make a difference.

Poach the shrimp:
3 cups water
1 cup your favourite white wine (preferably crisp, light, fruit – think pinot grigio)
juice and zest of 1 lemon
1 onion, sliced
2 cloves garlic, sliced
2 bay leaves
2 tsp kosher salt
1 1 pound bag of frozen RAW shrimp

Put all ingredients, save the shrimp, into a medium saucepan and bring to a gentle boil – allow to simmer for about 20-30 minutes to allow flavours to develop, and then turn to a gentle simmer. Add the shrimp, cover with a tight fitting lid and turn off the heat. Let sit for 10 min. Remove shrimp and allow to cool.

COCKTAIL SAUCE

1 cup ketchup
1/2 cup horseradish
1 tbsp soy sauce
1 tbsp Worcestershire sauce
juice and zest of 1 lemon

Combine all sauce ingredients and allow to sit

Serve shrimp with cocktail sauce and sit back to enjoy the compliments – way better than any shrimp cocktail you buy!

Pork and Prawn Burgers

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These delicious burgers have an Asian twist to them, and are absolutely oozing yumminess!  Tonight they were served on a slim style bun, but can be enjoyed on a regular bun as well.  For an appetizer, make the patties small and serve on individual lettuce leaves.

Pork & Prawn burger

The dipping sauce makes these burgers particularly delicious, make sure to have napkins handy, and lean over your plate.

1 pound (450 grams ish) lean ground pork

1 bag of frozen RAW prawns (around the same weight as the pork), chopped in small but identifiable pieces

2 eggs

2 cloves garlic, minced

1 heaping tbsp fresh ginger, minced

2 tbsp. soya sauce

2 tbsp. sesame oil

1/4 cup finely sliced chives

In a large bowl mix up the eggs, garlic, ginger, soy sauce and sesame oil.  Gently toss in the pork, prawns and chives.

Form patties, and allow to rest in the fridge to set up.

Either grill or cook on hot griddle.  These are delicate, so make sure not to try and turn or rotate until they are well cooked on the first side.

Pork & Prawn burgers

Serve on a toasted bun with aioli on the bottom, and pickled cucumbers on top.  To take this on to the most delicious burger, be sure to serve with the dipping sauce.

Sweet Chili Sriracha Aoili

4 tbsp. mayonnaise

1 tbsp. sriracha (or other Asian style hot sauce)

1 tbsp. sweet chili paste

Blend well and allow to sit in fridge for flavours to come together.

Quick Pickled Cucumbers

1 cup very thinly sliced cucumber – tossed with rice vinegar, and seasoned lightly with salt, pepper, and a few chili flakes

Dipping Sauce

For each person, use a little individual dipping bowl and in each:

2 tbsp soy sauce

1 tbsp. rice vinegar

drizzle of chile oil or chile flakes (to taste)

a couple slices of fresh garlic, and fresh ginger

sprinkle of chives or spring onion