Tandoori shrimp

  • 1/2 cup Major Grey's chutney
  • 2/3 cup fresh lime juice
  • 1/2 cup vegetable oil
  • 1 teaspoon cayenne
Force chutney through a sieve into a bowl and whisk in lime juice, oil, cayenne, and salt to taste.

Dressing may be made 1 day ahead and chilled, covered.

Bring dressing to room temperature before using.

Tandoori marinade:
  • 1 tablespoon paprika
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander seeds
  • 4 garlic cloves, crushed
  • a 1 inch piece fresh ginger root, peeled and chopped
  • 2 fresh serrano or jalapeno chilies, seeded and chopped (wear rubber gloves)
  • 1/4 cup plain yogurt
  • 1 teaspoon freshly grated lime zest
In a large non-stick skillet dry-roast paprika, cumin, and coriander seeds over moderate heat, stirring occasionally, until fragrant and several shades darker, about two minutes, be careful not to burn them, and transfer to a bowl.

Cool spices and stir in remaining marinade ingredients and salt and pepper to taste.
  • 2 pounds medium shrimp (about 50), shelled and deveined
  • 1/4 cup vegetable oil for frying
  • 6 cups packed tender watercress sprigs, washed well and spun dry.
  • 3 red bell peppers, cut into julienne strips
  • 2 firm-ripe mangoes, peeled and cut into julienne strips
Pat shrimp dry and add to marinade, stirring to coat well.

Marinate shrimp at room temperature 15 minutes.

Alternatively, shrimp may be marinated, covered and chilled up to 1 day.

In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and saute shrimp in batches, turning once, until golden and cooked through, 3 to 4 minutes.

Transfer shrimp as sauteed with tongs to paper towels to drain and cool slightly.

In a large bowl gently toss together shrimp , watercress, coriander sprigs, bell peppers, mangoes, and dressing.

Shrimp Stuffed Eggplant

  • 2 medium eggplants, cut in half lengthwise

  • 1 Tbs. olive oil

  • 2 cloves garlic, minced

  • 1 lb. canned peeled tomatoes, coarsely chopped

  • 2 tsp. chives or scallions, chopped

  • 1/4 cup black olives, pitted and halved

  • 1 lb. cooked shrimp , thawed and drained

  • 1 cup seasoned breadcrumbs

  • 2 ounces Swiss cheese, grated

Preheat oven to 350°F.

Scoop out eggplant meat leaving a 1/2 inch thick shell.

Set shells aside.

Chop eggplant flesh.

Heat oil in a heavy nonstick skillet over medium heat.

Stir in garlic and eggplant flesh.

Cover and cook 5-7 minutes or until eggplant is soft, stirring occasionally.

Stir in tomatoes, chives and olives.

Increase heat to medium high and simmer 5-7 minutes.

Remove from heat.

Stir in shrimp , breadcrumbs and half the cheese.

Spoon filling into eggplant shells.

Sprinkle with remaining cheese.

Bake 35-40 minutes or until top is brown and bubbly.

How to Cook Shrimp Shantung Style

This dish hails from Asian soil, its simple, easy to prepare, delicious and with very little cooking talent required! The ingredients are very easy to fine and prepare. For beginners in cooking this dish is so simple you can do it with your eyes closed.

Thing's you'll need:

-1/4 cup cooking oil
-2 tsps ginger sliced
-3 tbsp tomato catsup
-1 tbsp white wine
-1/2-1 tsp sugar
-1/4-1 tsp hot chili sauce
-1/4 tsp salt
-1/2 k. medium sized shrimps, deveined
-1/1 cup shrimps juice

* Here's how to get the shrimp juice, pound the heads of the shrimps add about a tablespoon of water and squeeze the juice out of the pounded heads. Put in cup and save it for the sauce.

Step 1

Heat cooking oil, make sure you do not have the heat set too high, we do not want to burn the oil and give it a burnt taste, ginger slices for about 5 minutes. Do not overcook the ginger to avoid it being drained of all its spicy juices. You can then add the tomato catsup and allow to cook for a while.

Step 2

Measure in wine, sugar, hot chili sauce, and salt include this in the wok. Let it simmer for a few minutes, stir with a wooden ladle to keep the ingredients from sticking to the wok. Put shrimps, toss this till its half done.

Step 3

Slowly pour in the shrimp juice, stir continuously while you are doing this to make sure the jiuce is distributed evenly. Continue cooking until until shrimps are just done.

Step 4

Garnish with wansuey. Serve hot.

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Fried Shrimp and Peas

150g raw shrimp, unshelled
1 medium size onion
150g of beef
½ cup of peas
Spring onions
2 eggs
1 teaspoon of salt
Pepper (shred)
Groundnut oil
Seasoning (1 knorr chicken cube, curry and thyme)
2 teaspoons of water
1 teaspoon cornstarch


Remove the shell and rinse the shrimp properly, cut into small pieces, season with half a cube of knorr chicken, salt, onion, curry and thyme and set aside for 20 minutes. Wash the beef, season and cook until it becomes soft and dice it. Dice the onion as well as the spring onion. Pour some oil into the frying pan, when it becomes hot stir fry the diced beef and peas for a while then, pour into a plate and set it aside. Shred the pepper, stir fry the pepper, shrimp and the onion as well and set aside. Break the eggs into a plate add some salt and beat with a fork and set aside. Heat the frying pan and add very little groundnut oil, when it becomes hot pour about half of the egg and cook for a while, when it is thoroughly cooked, turn it over so that both sides are cooked. Cook the other half of the egg the same way too and cut the egg into thin strips and set aside. Pour all the fried ingredients ( pepper, shrimp, onion, beef, peas, cornstarch, spring onions) together with the exception of the fried egg and mixed them together properly, then pour into a plate and garnish it with the fried egg.

Titilayo Ajumobi is a system administrator who loves to cook and likes to experiment with different dishes to get the best out of them. For more information on different African dishes visit http://african-dishes.blogspot.com/ .

Butterfly Shrimp With a Twist

Butterfly shrimp is a simple appetizer where a shrimp is cut down the middle, flattened out, and cooked to make it easy to eat. However, the recipe is going to add a couple twists. In this recipe, we're going to keep the shell on and on top put a mixture or fish roe and mayonnaise and cheese and bake it. It will open your eyes to how many different kinds of recipes exists for one type of food.

The ingredients you will need are regular sized shrimp, a pack of fish roe (preferably orange, but any color will work), mayonnaise, and american processed cheese.

1) The first thing to do is to prepare the shrimp. First, make a butterfly cut on the shrimp. A butterfly cut means simply cutting the shrimp right now the middle, but not all the way, and flattening it out. When most people make butterfly shrimp, they will peel the shell, but in this recipe we will leave it on.

2) Before cooking the shrimp, we will make the sauce that goes on top of the shrimp. The sauce is very simple. Get a couple spoonfuls of the fish roe and mix it with two to three tablespoons of mayonnaise. You are done with the sauce for now.

3) Now it's time to cook the shrimp. You can cook it in either a conventional mini oven or a stove oven. I prefer using a conventional mini oven over a stove oven because you won't need that much space and you will also save electricity. Place a row of shrimp on the rack, butterfly side up. Put a bit of the roe and mayonnaise mixture and make sure to spread it around so that every part of the shrimp gets the sauce. Next put a good sized piece of american cheese right on top of the sauce.

4) Put the tray of shrimp into the mini oven and cook it at 350 degrees for about 10 to 15 minutes.

5) Now simply serve the shrimp as appetizers and watch people as they tell you how delicious this shrimp recipe is.

There are many varieties of how to make shrimp; it is up to the person to think of the ways that we can make the shrimp.

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New Shrimp Recipes