Spicy Jumbo Shrimps With Old Cape Flavours Recipes

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SPICY JUMBO SHRIMPS WITH OLD CAPE FLAVOURS



Spicy Jumbo Shrimps With Old Cape Flavours image

A simple shrimp (prawn) recipe with a leaning towards the tandoori style. Use the largest shrimp you can get, and sea-fresh shrimps are always better tasting than farmed shrimp. But if beggars can't be choosers, the spice in this recipe will make any shrimp or prawn taste great! (Edited on 21 Oct 2010)

Provided by Zurie

Categories     South African

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

2 lbs shrimp, large, peeled, deveined and rinsed (2 lbs or 1 kg is the cleaned weight)
1 cup yoghurt, full cream (or Greek yoghurt)
1/4 cup honey
1/4 cup fresh lemon juice (lime juice is also great)
8 cardamom pods, crushed (use a pestle and mortar)
2 tablespoons fresh ginger (minced, grated or very finely chopped)
2 tablespoons garlic, fresh (peeled, chopped and crushed)
2 tablespoons olive oil
2 teaspoons turmeric, ground
2 teaspoons paprika (not hot)
1/2 teaspoon red pepper flakes (or use a few drops hot sauce)
1/2 teaspoon salt

Steps:

  • In a large bowl mix the ingredients from the yoghurt, down to the salt. Whisk well. It's best to do this well ahead, and leave this sauce, covered, at room temperature -- the flavours meld and improve a lot.
  • Place the cleaned shrimps (preferable in one layer) in a large oven dish or tin, and coat the shrimps with the mixture. Keep some of the sauce for later, if there is enough. Shake the dish, so the thickish sauce penetrates to the bottom of the dish.
  • Marinate the shrimps in the fridge for 1 hour.
  • To grill over hot coals, skewer the shrimps close together on skewers (soaked in water if using wooden skewers). Grill quickly and carefully only until they curl up and turn pink, using any leftover or extra sauce to brush them with.
  • Or bake in a 350 deg F/180 deg C oven, brushing once with the rest of the marinade.
  • Bake only until they turn pink and curl up -- better watch this, as I forgot to time this bit! If they're cold out of the fridge they will take longer -- it's better to take the dish out of the fridge 30 minutes before cooking time. (Tonight, cold from the fridge, they took only about 20 mins to cook).
  • If done in the oven, serve with the juices, over rice. If grilled on skewers, serve with salads and bread.
  • Be warned that shrimps shrink a lot in cooking, and as a main dish 2 lbs/1 kg will really only serve 4 adults!
  • You could stretch it by serving it as a starter, on baby mixed greens moistened with vinaigrette. Serve with crusty bread.
  • Prep time does not include cleaning the shrimps or the marinating time.

Nutrition Facts : Calories 450.8, Fat 13, SaturatedFat 2.7, Cholesterol 485.9, Sodium 2467.6, Carbohydrate 28.2, Fiber 0.9, Sugar 20.9, Protein 54.4

JUMBO SHRIMP WITH CHIVE BUTTER



Jumbo Shrimp With Chive Butter image

As Bon Appetit says, the sauce does double duty, part baste and later dipping. From the june 1990 issue of bon appetit. I changed it a little by adding jalapeno, but you can omit.

Provided by MarraMamba

Categories     Very Low Carbs

Time 30m

Yield 1 Jumbo Shrimp With Chive Butter, 1 serving(s)

Number Of Ingredients 8

1/4 cup Dijon mustard
1/4 cup fresh lemon juice
1 cup butter, melted
1 teaspoon fresh jalapeno, chopped
6 tablespoons chives, chopped and fresh
36 jumbo shrimp, uncooked, shelled and butterflied
whole chives, with
flour (as garnish) (optional)

Steps:

  • Preheat broiler.
  • Place mustard in a bowl, whisk in lemon juice, then melted butter. Add chopped chives and jalapeno. Season with pepper.
  • Arrange shrimp cut side up, on broiler pan. Brush with some butter mixture. Broil until cooked through 4 minutes.
  • Serve, garnishing with whole chives if using and pass remaining butter for dipping.

Nutrition Facts : Calories 2758.5, Fat 203.6, SaturatedFat 120, Cholesterol 2020.2, Sodium 3500.5, Carbohydrate 20.3, Fiber 2.8, Sugar 3.8, Protein 210

JUMBO THAI STUFFED SHRIMP



Jumbo Thai Stuffed Shrimp image

Make and share this Jumbo Thai Stuffed Shrimp recipe from Food.com.

Provided by TERRY B.

Categories     Pork

Time 35m

Yield 6 serving(s)

Number Of Ingredients 14

1 lb large shrimp, shelled, deveined and cooked (16/20)
2 tablespoons chunky peanut butter
1 tablespoon tamari soy sauce or 1 tablespoon soy sauce
1 tablespoon honey
1 teaspoon gingerroot, peeled and grated
1/2 teaspoon crushed red pepper flakes
3 ounces angel hair pasta, broken into 3rds and cooked
3 tablespoons sesame oil
1/2 cup carrot, shredded
3/4 cup green onion, chopped
1/3 cup fresh cilantro
1 1/2 lbs ground pork
16 ounces egg roll wraps
1 egg

Steps:

  • In large bowl mix peanut butter, tamari sauce, honey, ginger, crushed red pepper, green onions, cilantro, carrots and pork.
  • In large sauce pan heat sesame oil until very hot.
  • Add pork mixture to pan and cook stirring constantly for about 3 minutes or until pork is done.
  • In large bowl add angel hair pasta and pork mixture and mix well.
  • Cut shrimp down center where it has been deveined and add about 1 tablespoon pork mixture to each shrimp.
  • Take one egg roll wrapper and fold in half to form triangle.
  • Place shrimp on folded edge with tail dropped past fold, it will stick out the bottom and you can use as handle.
  • Fold top down over the shrimp as tight as possible.
  • Next fold right side onto shrimp as tight as possible.
  • Beat egg in a bowl.
  • Cover remaining edge with a small amount of egg mixture to seal edge and fold edge over to the right as tight as possible.
  • repeat until out of shrimp or wrappers.
  • Cook in deep fryer for 3 minutes.
  • Serve with a wasabi sauce if you like spicy and enjoy.

Nutrition Facts : Calories 815, Fat 36.6, SaturatedFat 10.9, Cholesterol 263.9, Sodium 842.3, Carbohydrate 61.3, Fiber 2.9, Sugar 4.4, Protein 56.8

JUMBO SHRIMP WITH CILANTRO MAYONNAISE



Jumbo Shrimp With Cilantro Mayonnaise image

A sweet and spicy marinaded & grilled shrimp dish with a cool cilantro mayo dipping sauce. A light treat full of flavor.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

16 jumbo shrimp, in their shells
4 skewers (wooden or metal, if wooden, soak prior to grilling)
1/2 cup sweet Asian chili sauce
4 tablespoons tomato paste
4 teaspoons fresh lemon juice
4 garlic cloves, crushed
4 teaspoons sesame oil
6 tablespoons mayonnaise
1/2 fresh red chili, seeded and finely chopped
1/2 small red onion, finely chopped
2 tablespoons fresh cilantro, chopped
2 tablespoons fresh lemon juice
salt & freshly ground black pepper

Steps:

  • Mix the marinade ingredients together in a bowl. Add the shrimp to the marinade and toss to coat evenly. Cover and refrigerate for two hours, if time permits.
  • Mix the mayonnaise ingredients together, cover, and refrigerate until required.
  • Thread four shrimp onto each skewer and cook them on a prepared grill for 4-5 minutes on each side, turning them once. To serve, remove shrimp from skewers, if preferred, and serve with the cilantro mayonnaise.

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