This morning I had the pleasure of presenting the following shrimp dishes for CBC's Weekend Morning Show with host Terry MacLeod. The wild caught Argentinian shrimp is available at Gimli Fish and works perfectly for these two dishes. Turkish Baharat is available at Pollock's Hardware Co-op. Hot smoked paprika is available at Millad's on Notre Dame in Winnipeg.
(From Left, Spanish Smoked Paprika Shrimp, Porcini Basmati rice, Turkish Baharat Shrimp)
1. Spanish Smoked Paprika Shrimp
1 lb peeled, wild caught shrimp
1 tbs butter
Drizzle olive oil
1 clove garlic, minced
1/2 tsp hot smoked paprika
Pinch sea salt
Heat butter and oil in saut� pan. Add shrimp and toss well. Add garlic and then paprika. Serve with bread when shrimp is firm and pink.
2. Turkish Grilled Shrimp
1/2 lb shrimp, cleaned, tail off
1-2 tbs Turkish Baharat*
3-4 shallots, grated or one small onion grated
2 tbs lime juice
1/4 cup good olive oil
1/4 tsp paprika (can used smoked)
pinch salt and pepper
Combine Turkish Baharat, grated shallots, lime juice, olive oil, paprika and salt and pepper in a bowl. Place shrimp in the bowl and cover completely with the marinade. Place in fridge and let marinate for 6 hours. Grill 2-4 minutes a side on a very hot BBQ grill.
To enjoy in a Pide ,grill Naan or Pide** on BBQ and spread on a bit of yoghurt tahini sauce (recipe follows).
Yoghurt tahini sauce
1/2 cup good plain yoghurt
1 clove garlic, minced
3 heaping tbs tahini
2 tsp lemon or lime juice
pinch salt
Mix all ingredients together. The tahini will cause the sauce to thicken quickly. Use on grilled Pide or Naan or as a crudit� dip.
(From Left, Spanish Smoked Paprika Shrimp, Porcini Basmati rice, Turkish Baharat Shrimp)
1. Spanish Smoked Paprika Shrimp
1 lb peeled, wild caught shrimp
1 tbs butter
Drizzle olive oil
1 clove garlic, minced
1/2 tsp hot smoked paprika
Pinch sea salt
Heat butter and oil in saut� pan. Add shrimp and toss well. Add garlic and then paprika. Serve with bread when shrimp is firm and pink.
2. Turkish Grilled Shrimp
1/2 lb shrimp, cleaned, tail off
1-2 tbs Turkish Baharat*
3-4 shallots, grated or one small onion grated
2 tbs lime juice
1/4 cup good olive oil
1/4 tsp paprika (can used smoked)
pinch salt and pepper
Combine Turkish Baharat, grated shallots, lime juice, olive oil, paprika and salt and pepper in a bowl. Place shrimp in the bowl and cover completely with the marinade. Place in fridge and let marinate for 6 hours. Grill 2-4 minutes a side on a very hot BBQ grill.
To enjoy in a Pide ,grill Naan or Pide** on BBQ and spread on a bit of yoghurt tahini sauce (recipe follows).
Yoghurt tahini sauce
1/2 cup good plain yoghurt
1 clove garlic, minced
3 heaping tbs tahini
2 tsp lemon or lime juice
pinch salt
Mix all ingredients together. The tahini will cause the sauce to thicken quickly. Use on grilled Pide or Naan or as a crudit� dip.
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