Ingredients 6 shrimp, peeled and deveined salt pepper garlic powder 3 T. olive oil For the Shooters 3 oz. vodka 5 oz. tomato juice ⅛ t. cumin ⅛ t. garlic powder ⅛ t. onion powder ⅛ t. paprika ¼ t. celery seed 4 dashes worcestershire sauce 1 lime, juiced pinch or two of cayenne pepper salt and pepper to taste For the Dry Rub 1 T. brown sugar ½ t. paprika ⅛ t. cayenne pepper Limes wedges for garnish Read More : Click Here
Ingredients 500 g (1 lb) of fresh peeled prawns 25 g (1 oz) butter for frying 4 cloves of Garlic Sea salt and freshly ground black pepper ..for the sauce.. Olive oil 2 medium onions, peeled and chopped 2 cloves of Garlic 1 large (400g) can of peeled plum tomatoes, blitzed in a food processor. 2 tablespoons tomato puree 1 teaspoon lime zest 1 can or small bottle of Pepsi Original. Not lo-cal, diet or odd-flavoured versions) 2 chipotle chillies, finely chopped 2 chile de Arbole, finely chopped ..to garnish.. Wedges of fresh lime A handful of chopped parsley, finely chopped Method The sauce Fry the onions and garlic for 4 minutes in a little olive oil until they are translucent Add the pressed tomatoes, tomato puree, chopped chillies, lime zest, Pepsi, salt and pepper then simmer vigorously for 25 minutes or until reduced to a thick sauce. The prawns Fry the garlic in the butter until it takes a little colour Add the prawns and fry them until they turn pink Season to taste with salt and pepper Mix the sauce into the prawns, combine well and serve Serve hot with plain boiled rice and peas and peppers
2 medium-sized sweet potatoes or 4 small ones - use about the same amount as you would for jacket potatoes. 2 tablespoons groundnut oil Juice from 2 limes and grated zest from 1 lime 1 tablespoon of Thai red curry paste 2 tablespoons brown sugar or jaggery sea salt and freshly ground black pepper 350 g raw prawns, peeled and de-veined 2 tablespoons of desiccated coconut A handful of fresh basil leaves, roughly torn A small (142 ml) pot of sour cream
Method Preheat the oven to 200° C (400° F - gas 6) Place the sweet potatoes on a baking tray as they tend to leave a sticky residue while cooking Bake for about 45 to 55 minutes or until soft to the press Meanwhile, mix the oil, lime juice, Thai paste, sugar and seasoning Stir in the prawns and marinate while the potatoes cook Put the grill on high, slide the prawns on to a foil-lined grill tray, pour over most of the marinade and grill for 4 minutes, turning once, but basting with the marinade Sprinkle the coconut over the prawns and return to the grill for a minute so it toasts and browns a little Cut a cross in the top of the potatoes and with a cloth, squeeze them together to split them open Spoon in the prawn mixture and a little marinade Garnish with sour cream and torn basil leaves Serve hot with a green salad and fresh tomatoes.
For the Varoma basket 500g mussels 300g hake fillets 200g monkfish fillets A few strands of saffron For the broth 300g prawns 30g extra virgin olive oil 50g brandy 200g water For the sofrito 50g extra virgin olive oil 200g leeks 1 clove garlic 100g onions 200g crushed tinned tomatoes The rest Salt Pepper 100g single cream To serve The bodies of 12-18 prawns A few basil leaves Method In the Varoma basket, put the clean mussels, the fish fillets and 2 or 3 prawns per person, and sprinkle the saffron strands over the top. Cover and reserve. Put the oil in the bowl 3 minutes / Temp. Varoma / Speed 1. Add the heads and shells of the prawns 3 minutes / Temp. Varoma / Speed 4. When the time is up, add the brandy and leave to rest for a few seconds. Add the water 5 minutes / 100° / Speed 2. Strain and reserve the stock. Wash the bowl, add the sofrito ingredients and chop 4 seconds / Speed 4. Afterwards, program 5 minutes / 100° / Speed 1. Add the reserved stock and place the Varoma basket over the bowl 10 minutes / Temp. Varoma / Speed 1. Cut the fish into pieces [and remove the shells from the mussels] and add to the bowl, reserving the bodies of the prawns 30 seconds / Speed 7. Add the cream, season and program 2 minutes / 80° / Speed 5. Add more water if you think it is necessary and blend for a few seconds / Speed 7, until you have a homogenous mixture and you desired texture. To decorate, place a basil leaf in the centre of each bowl, with two or three prawns on the top.
