Compiled Recipe – Grilled Jerk Shrimp

Grilled Jerk Shrimp

* 1 tsp ground allspice
* ¼ tsp ground cloves
* ¼ tsp ground cinnamon
* ¼ tsp ground nutmeg
* 1 ½ tsp dried thyme
* 1 tbsp garlic powder
* 1 ½ tsp sugar
* ½ tsp ground ginger
* 2 tsp salt
* ½ tsp black pepper
* 2 tsp onion powder
* 1 tsp ground cayenne powder
* ½ tsp ground paprika
* 500 gram shrimp
* 2 saba bananas, peeled, sliced on the diagonal and fried
* ¼ cup vegetable oil
* 2 cups rice mangoes, cubed
* ¼ cup red onions, sliced
* ½ cup corn kernels, cooked
* 2 tbsp oil

1) Make the spice rub: Combine all the ingredients in a bowl. Add shrimp and toss well coated.

2) Thread shrimp onto metal skewers or barbecue sticks, ending with banana slices.

3) Make the mango salsa: Toss all ingredients in a bowl. Set aside.

4) Pre-heat a griller or a grill pan over medium high heat. Brush skewers with oil then grill until cooked, about 2 to 3 minutes, per side.

5) Serve shrimp skewers with mango salsa on the side.



Compiled Recipe – Buffalo Style Shrimp Toast

Buffalo Style Shrimp Toast

* 50 grams blue cheese
* 50 grams cream cheese
* 2 to 3 tbsp mayonnaise
* 1/8 tsp lemon juice
* 3 tbsp butter
* 4 cloves garlic, sliced
* 1 ½ cup shrimp, medium-sized, peeled
* salt (to taste)
* ground black pepper (to taste)
* ¼ cup hot sauce
* 4 slices whole wheat bread

1) Make the blue cheese spread: Cream together blue cheese and cream cheese. Add mayonnaise and lemon juice. Set aside.

2) Melt butter in a saucepan until bubbling. Sauté garlic for 1 to 2 minutes until softened and lightly browned. Increase heat to high. Add shrimp. Season with salt and pepper. Sauté until just pink (Do not overcook). Remove from heat and toss in hot sauce.

3) Cut whole wheat bread into triangles and toast on one side. Spread blue cheese spread then top with 3 to 4 shrimps. Garnish with crumbled blue cheese and 1 stalk diced celery.


Compiled Recipe – Baked Breaded Shrimp with Potato Salad

Baked Breaded Shrimp with Potato Salad

* 1/8 cup canola oil, plus extra (to grease)
* 1 (25 gram) pack crackers
* 500 grams shrimp, medium sized, peeled and de-veined, with tails left on
* ½ cup all-purpose flour, seasoned with salt and pepper
* 2 medium eggs, beaten and seasoned with salt and pepper
* ¼ cup mayonnaise
* ½ tbsp. garlic, minced
* 2 tbsp whole milk
* 2 tsp lemon juice
* salt and pepper (to taste)
* 2 cups potatoes, diced
* ¼ cup mayonnaise
* 1 tbsp carrots, grated
* ½ tbsp. celery, finely chopped
* 3 strips honey-cured bacon, cooked until crispy and chopped finely

1) Pre-heat oven to 400◦F. Grease or line a baking sheet with parchment paper.

2) Crush crackers with mortar and pestle. Transfer to a plate.

3) Coat shrimp with flour, dip in egg and coat with crackers. Place shrimp on prepared baking sheet. Brush with oil. Bake for 5 to 7 minutes or until cooked through.

4) Make the dipping sauce: Combine all ingredients in a bowl; mix well. Season with salt and pepper. Set aside.

5) Make the potato salad: Cook potatoes in a pot of boiling salted water until tender, about 5 to 6 minutes. Drain and place in a large bowl. Add remaining ingredients; mix well. Season with salt and pepper.

6) Serve breaded shrimp with dipping sauce and potato salad on the side.


Compiled Recipe – Shrimp and Noodle Stir Fry

Shrimp and Noodle Stir Fry

* ¼ cup sesame oil
* ¼ cup red onions, sliced
* 2 tbsp canned diced tomatoes in garlic, slivered
* 2 tbsp ginger, julienned
* ¼ cup leeks, julienned
* 1 ½ tp five spice powder
* 1 kilo shrimp, medium sized, peeled and seasoned with salt and pepper
* ½ cup snow peas (sitsaro)
* 1 cup red and green bell peppers, julienned
* ¼ cup carrots, julienned
* 2 tbsp soy sauce
* 1 ½ tsp brown sugar
* 2 tsp fish sauce
* 1 ½ tsp hoisin sauce
* 1 ½ fish bouillon cube
* 500 grams egg noodles, dry
* salt (to taste)
* ground black pepper (to taste)
* kinchay (to garnish)

1) Heat sesame oil in a wok over medium heat. Sauté onions, garlic, ginger, leeks and five spice powder.

2) Add shrimps and cook for 1 to 2 minutes. Add snow peas, bell peppers and carrots. Add soy sauce, sugar, fish sauce and hoisin sauce; mix well.

3) Add 2 cups water and bring to a boil. Add bouillon cubes and noodles. Gently mix to allow noodles to absorb the liquid. Season to taste with salt and pepper. Garnish with kinchay leaves. Serve hot.


Compiled Recipe – Chili Garlic Shrimp

Chili Garlic Shrimp

* 3 tbsp olive oil
* 1 head garlic, minced (around 10-15 cloves)
* ½ kilo shrimp, head and tails intact, deveined
* 1 tsp dried chili flakes
* 1 tsp ground black pepper
* 1 tsp salt

1) In the pre-heated medium sized pan, sauté garlic in olive oil until golden brown.

2) Add the shrimp and cook until it turns orange in color.

3) Toss lightly with the chili flakes, ground black pepper and salt.

4) Serve with more toasted garlic on top.



Compiled Recipe – Spicy Chorizo Gambas

Spicy Chorizo Gambas

* 500 grams jumbo shrimp, peeled, de-veined
* salt (to taste)
* ground black pepper (to taste)
* olive oil (to sauté)
* 1 head garlic, cloves peeled and chopped finely
* 250 grams Spanish chorizo, sliced (use chistorra)
* ½ tsp smoked Spanish paprika, hot
* 1 tsp chili flakes (or to taste)
* 2 tsp extra virgin oil
* 2 to 3 sprigs flat-leaf parsley, leaves picked and chopped

1) Season shrimp with salt and pepper. Set aside.

2) Heat olive oil in a skillet over medium heat. Add half the garlic and sauté until golden. Do not overcook. Remove from pan, strain garlic and set aside.

3) Add more olive oil to skillet over medium heat (Note: add enough to cover the bottom of the pan). When oil is hot, add the rest of the garlic and sauté until golden. Add chorizo; cook until red-orange oil is rendered and chorizo is almost cooked through, about 5 minutes.

4) Push chorizo to one side and add shrimps to the pan. Sprinkle paprika and chili flakes. Toss and cook until shrimps turn orange, about 2 to 3 minutes. Do not overcook shrimps.

5) Turn off heat. Add extra virgin and parsley; mix. Top with the strained garlic then serve immediately.




Compiled Recipe – Shrimp in Lemon Sauce

Shrimp in Lemon Sauce

* ½ kg shrimp, heads removed, deveined
* 4 tbsp butter
* 2 cloves garlic, peeled, chopped
* ½ cup beer, lager
* 1 medium red onion, peeled, thinly sliced
* ½ lemon, juiced
* salt (to taste)
* ground black pepper (to taste)

1) Bring steamer to a simmer according to the manufacturer’s instructions. Add suahe. Steam for 5 minutes or until shrimps are opaque and bright orange throughout.

2) Melt butter, meanwhile, in a frying pan over medium heat. Add garlic, beer, onion and lemon juice. Bring to a simmer. Season with salt and ground black pepper, to taste. Let reduce until shrimps are done cooking.

3) Transfer shrimps to the pan with the lemon sauce. Baste. Serve immediately.



Compiled Recipe – Beer Boiled Shrimp

Beer-Boiled Shrimp

* 4 tbsp butter, unsalted
* 2 cloves garlic, chopped
* 1 cup beer
* 1 kilo shrimp, medium sized, cleaned
* ½ tsp cayenne pepper
* ½ tsp hot sauce
* ½ tsp Worcestershire sauce
* salt and pepper
* 1 small lemon, sliced into wedges
* 1 tbsp chopped flat-leaf parsley

1) Melt butter in a large pot over medium heat. Sauté garlic. Add beer and bring to a boil.

2) Add shrimps, cayenne pepper, paprika , hot sauce, Worcestershire sauce, salt and pepper. Cook for about 4 to 6 minutes. Stir to make sure shrimps are cooked evenly. Remove shrimps using a slotted spoon.

3) Let sauce reduce to half. Squeeze some lemon juice into the sauce and sprinkle with parsley. Pour over shrimps and serve on the side. Serve with lemon wedges.



Compiled Recipe – Seafood Chopsuey

Seafood Chopsuey

* ½ cup squid (pusit), sliced
* ½ cup shrimp , peeled
* ½ cup maya-maya (grouper) , sliced into 1-inch cubes
* 2 tbsp canola oil
* 2 tbsp white onion, chopped
* 1 tbsp garlic,  chopped
* ¾ cups broccoli (florets), trimmed
* ½ cup carrot, sliced
* 1 cup cauliflower (florets), trimmed
* ½  cup baby corn, sliced
* 1/3 cup water
* 1/3 cup bell pepper, sliced into 1-inch quarters
* 1/3 cup celery (stalks only), sliced
* 1 cup snow peas (sitsaro)
* 1 tsp soy sauce
* 1 tsp fish sauce (patis)
* salt (to taste)

1) Season seafood with salt and pepper then set aside.

2) Heat oil over medium heat in a wok and sauté onions and garlic. Add the fish and cook for one minute then add the shrimp, when ready to flip the shrimp, add the squid then cover and let it steam for another minute. Remove the seafood from the wok and set aside. In the same pan, add broccoli, carrots, cauliflower and baby corn and sauté for 2 minutes then add the water and cover, let simmer and steam for 4 to 5 minutes.

3) Add the bell pepper, celery and snow peas and sauté and season with soy sauce and patis as desired. Thicken the sauce a bit with potato starch slurry.


Compiled Recipe – Stir Fried Shrimp

Stir-Fried Shrimp

* ½ cup sesame oil, divided
* 1 kilo shrimp, large, de-veined
* 10 cloves garlic, chopped
* 5 (2-inches) ginger, sliced thinly
* ½ cup light soy sauce
* ½ cup white rice wine
* 2 tbsp sugar
* 2 cups thai basil, fresh
* rice or rice noodles (to serve)

1) Heat ¼ cup sesame oil in a large wok. Stir-fry shrimps until they change color and are crisp on the outside, about 2 to 3 minutes. Add garlic and ginger, cook for 1 minute.

2) Pour in remaining sesame oil, soy sauce and rice wine. Reduce heat to medium-low, cover and simmer for 5 minutes.

3) Stir in sugar then basil. Simmer for 2 more minutes. Remove from heat. Serve with rice or rice noodles.