Dijon Shrimp Kebabs

by Cindy Yanasha Angulo in , , , , ,


Summer is here! Time to whip out all the BBQ recipes & get to grillin!  Enjoy this super easy & fast shrimp kebab recipe.  ​

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Time: 20 mins + marinade time​

Ingredients: ​

  • 1 pack jumbo shrimp (peeled & deveined) ​
  • 1/2 cup Dijon mustard ​
  • 1 tablespoon salt​
  • ​1 tablespoon black pepper
  • 1.5 teaspoon olive oil ​
  • 1 teaspoon white vinegar​
  • 1 teaspoon lemon juice​

Recipe:

  1. ​Rinse the shrimp with cold water & lemon juice. 
  2. Put the shrimp in a large freezer bag, pour all seasonings on top of it. ​
  3. Seal the freezer bag tightly ensuring little to no air inside, then mix the shrimp around the marinade until all the shrimp is evenly coated. 
  4. ​If you have time, let the shrimp marinade for at least 2 hours in the fridge. 
  5. Slide the shrimp onto skewers if desired (soak the skewers for 30 mins prior in water). ​Add vegetables as desired.
  6. ​Grill on medium heat until the shrimp is cooked through (~5 mins), turning so the shrimp is cooked on both sides. 
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Shrimp Scampi

by Cindy Yanasha Angulo in , , ,


Need a quick dinner idea?  Try this super fast shrimp scampi recipe!  It requires a few simple ingredients that you probably already have in your fridge, and takes just 30 mins to make!  Recipe serves 4, but you can halve the ingredients if you want a quick dinner for 2, or double it for an easy catering-sized portion!

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Time: 30 - 40 mins

Ingredients:

  • 1 bag of peeled & deveined frozen shrimp
  • 1 pack of linguine pasta
  • 4 cloves of garlic, minced
  • 2 tablespoons of unsalted butter
  • 1.5 tablespoons salt
  • 1 handful fresh parsley leaves + additional for garnish
  • 1.5 tablespoons coarse black pepper
  • Juice of 1/2 a lemon
  • 1/2 bottle of a dry white wine
  • 1 tablespoon crushed red pepper flakes

Recipe:

  1. Defrost the bag of shrimp in a large basin with cool water for 20 mins.
  2. Cook the whole pack of linguine al dente, place in a serving dish and set aside.
  3. Melt the minced garlic and butter down in a pot or pan, until the garlic is golden brown.
  4. Squeeze lemon juice inside the pot then add the salt, black pepper and some of the fresh parsley. 
  5. Add 1/2 the bottle of white wine, bring to a boil then lower to a simmer.
  6. Add the shrimp to the pot, and cook until the shrimp is done (it will be pink). 
  7. Scoop the shrimp out of the pot, and place it over the linguine. 
  8. Bring the sauce back to a boil, and let it boil down to about half. 
  9. Pour the reduced sauce over the shrimp and linguine and serve!  Garnish with the remaining fresh parsley.
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Kalonji with Shrimp

by Cindy Yanasha Angulo in , , , ,


Bitter melon - bitter gourd - karela.. no matter what you call it, it is delicious pan-fried and filled with curried shrimp!  Try this fantastic Guyanese dish for dinner tonight!

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Time: Approx 1 hour - makes 4 kalonji (double this recipe to make 8)

Ingredients:

  • 2 bitter melons (karela) - get ones that are wide so you can scoop out the seeds and stuff them
  • 1 teaspoon curry powder
  • 1 teaspoon coriander powder
  • 1 teaspoon ground geera (ground cumin)
  • 1 teaspoon garam masala
  • 1.5 cups raw peeled & de-veined shrimp
  • 2 garlic cloves - minced or finely chopped
  • 1 tablespoon chopped onion
  • 2 teaspoons salt
  • 1 tablespoon vegetable oil
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Recipe:

  1. Set a pot of 3 cups water + 1 teaspoon salt to boil.
  2. Cut off the ends of the karela (bitter melon) so the tips and stem are off but the end is not open (you need it closed so you can stuff it later).
  3. Put the karela to boil in the pot for 15 mins, turning it every so often so it boils on all sides.
  4. In a frying pan, heat the vegetable oil to medium heat and add chopped garlic and onion until golden brown. 
  5. Next, add the shrimp to the pan - and the remaining teaspoon of salt, curry powder, ground geera, garam masala, and coriander. 
  6. By now the karela should be ready for straining.  Strain and wash with cold water so it cools off soon.
  7. Fry the shrimp in the curry mixture until cooked through - then move it to another bowl. 
  8. When the karela is cooled enough to handle without burning yourself, cut both of them in half.  Scoop out the seeds with a spoon so you have 4 hollow pieces. 
  9. Fill about 2-3 spoonfuls of the shrimp mixture inside each karela.  Press it in with the back of your spoon so it's tightly packed.
  10. Turn the stove back on with the same pan that you fried your shrimp in, let it get to medium heat. 
  11. Add each piece of stuffed karela to the pan and pan-sear on all sides so that the outer edge of the karela is browned. 
  12. Serve over a plate of homemade rice and dhal (as pictured) - enjoy!
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