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shrimps

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Turn the famous Vietnamese appetizer into a full ‘make-your-own’ spring roll dinner event! Add shrimp, bean sprouts, cucumber, carrot, lettuce, mint, mango and rice vermicelli to the table and let your guests roll their own spring rolls. Are you one of those people who can never get enough of those spring rolls at the restaurant? Well, I am! And since I never want it to end, I make a fun ‘do-it-yourself’ Spring Rolls Dinner with them. You just need to prepare all the ingredients, add a bowl of water next to the table, a wet towel to roll them and voilà! A Full Meal Called summer rolls in Vietnam… well, spring or summer, it’s all good to me. We were on a “Junk” boat in Halong bay when they taught us how to roll them. It’s really easy, the only problem with those rolls is the preparation… cutting everything into thin little…

Pesto Zoodles with Shrimps is made with an avocado, cilantro and sunflower seeds unctuous pesto topped with lightly spiced garlic-paprika shrimps. A great way to cut on carbs without loosing on taste! Zoodles, zoodles, zoodles… Quite a “hit” from last summer, not yet out of the spectrum of trends… so let’s make good use of it! I’m looking for ways to cut on carbs these days and zoodles are a great way to imitate a plate of pasta without all the empty calories! If you don’t have a special instrument to make zoodles, no worry! Simply use the cheese grater! I’ve made the zoodles ultra creamy with the help of an avocado based pesto and gave it a fresh touch of cilantro. If you are one of those “soap” tasting person, simply substitute it by some basil. Plus, since the carbs are low, the avocado will help make the dish satisfying…

Tequila Lime Shrimp Bowl is a light mexican citric recipe with a touch of heat made of sauté shrimps, avocado, cilantro leaves, pico de gallo, mango and quinoa for a light and colorful Mexican dinner. This Mexican bowl is filled with fresh and colorful ingredients and simply irresistible for a hot summer night. The protagonist of the bowl here is the shrimps, they are cooked in a tad of tequila, garlic, habanero and a squeeze of lime for a little boost in flavor. I saw the recipe of Tequila Lime Shrimp here and there on the web and wanted to try it out. I add to come up with a slightly different version, so I’ve done a Mexican Bowl. Nothing looks more appealing to me than a simple bowl with lots of fresh and colorful veggies one next to the other and a touch of protein and grains. To flame or not to flame…

An unctuous orange sauce made out of papaya and white wine mustard covers the shrimps. Accompanied by a crunchy yellow bell pepper and cilantro leaves for an asian/tropical influence. A lovely recipe with lots of character! This flavor is a combination of sweet and sour with a touch of spice, it has an asian/tropical side to it, or more precisely it’s a kind of curry with extra mustard flavor. Fresh, light and easy to prepare, another beloved “done under 30 minutes” meal. I’ve used a wok for this recipe although a pan would do as well. A nice crunchy yellow bell pepper and cilantro leaves are going to accompany to perfection this meal. The peppers aren’t cooked here, to keep the meal extra fresh and crunchy, although if you prefer… add them to the shrimps to warm them up a bit. The highlight of the dish lie in the sweet and sour…

Living in Peru for a few months, one must learn how to make a good ceviche! It’s such an easy and light meal, perfect for summer. I had to make it all the way peruvian by adding the Quinoa element. So I found a nice quinoa fusilli, and mixed it with a shrimp ceviche. I came with this idea, of quinoa pasta ceviche, for a friend 40th birthday. She loves Peru so much and she had a surprise party, where everyone had to bring a meal… So… I’ve created this dish to honor her love for Peru. Back in Peru, where they say the ceviche is from, the Moche civilization (the guys before the Incas, situated on the coast), apparently created the dish. Today, the peruvians make ceviche mostly with fresh fish or shellfish, on the coast, even with shark… The peruvian ceviche is usually served with a side of sweet potatoes and choclo…

A simple shrimp tartare with a layer of avocado, lime marinated raw shrimps topped with lovely strawberry pieces. You’ll impress your guests with this one, and no cooking involved! Shrimp tartar is quite simple to make and taste simply divine, without saying it’s looks irresistible. The base of the dish is similar to a shrimp ceviche, simply needing to marinate the fresh shrimps in lime juice for a couple of hours. The bigger the size of the shrimp the longer you’ll need to marinate it. By definition, tartare means finely cut and served raw. Most of the time, beef or fish is used but today, will do a shrimp tartare for a change! I believe strawberries and avocados are a match made in heaven. First, their colors are the perfect contrast and appetising and the creamy smooth avocado and the acidic and firm strawberry pair beautifully. Variations You can use this as a…

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