Traditional Nayarit Shrimp Pate with Chef Ana Garcia
Learn how to make Nayarit Shrimp Pate with Chef Ana Garcia of La Villa Bonita, direct from Sayulita. Learn how to make authentic and traditional Jalisco and Nayarit cuisine with Chef Ana in an all-inclusive luxury week. See lavillabonita.com for more details.
Fish Pate | Fish Terrine | Salmon, Prawns and Mackerel | Easy and Delicious | #shorts
#shorts
Ingredients
3 packets Cream cheese (I used own brand)
2 packs mackerel - could use peppered
1 pack prawns
2 packs of smoked salmon
1 lemon
1 block butter
1. Melt butter.
2. Line a loaf tin with one pack of the salmon.
3. In a bowl put one and a half packs of the cream cheese, half the butter, the smoked salmon chopped up, squeeze of lemon and some freshly ground pepper.
4. Lay in tin and smooth.
5. Put in prawns and sprinkle over some paprika - smoked, hot, normal etc
6. Now put the rest of the cream cheese, butter, squeeze of lemon and the mackerel. Roughly break up the fish so you get pieces rather than mush.
7. Put on the prawns and smooth.
8. Put in fridge for 3/4 hours to set.
9. Turn out and enjoy!
Note there are a huge range of alternatives.
a) You can add cream cheese to the prawns to make a distinct layer - maybe add some tomato puree to improve the colour.
b). You can use smoked trout in the place of one of the fish.
c) I have done one large one but the same process would be for small, individual ones.
Prawn Pate Recipe by Chef Vicky Ratnani | Easy Cooking | Kerala Food
AskMe presents a video featuring Chef Vicky Ratnani who shares the recipe of Prawn Pate.
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Prawns are the most delectable seafood and are widely used as the main ingredient in various recipes of coastal regions. South India feasts on prawns, as they are loved for their mouth-watering taste.
Whipping up deliciously healthy recipes is second nature to celebrated Mumbai-based Chef Vicky Ratnani. The most recent feather on Vicky’s hat is winning The Gourmand World Cookbook Awards (think Oscars of the cookbook world) for his book, Vicky Goes Veg by Vicky Ratnani.
In the video, Vicky Ratnani shares the recipe of Prawn Pete with us. This is a Kerala inspired recipe. The ingredients used are:
2 tablespoon coconut oil
Mustard seeds
4-5 curry leaves
1 chopped onion
Garlic
1 bowl prawns
1 chopped tomato
1 teaspoon lemon juice
1/2 cup coconut milk
Turmeric powder
Red chilly powder
Black pepper
Salt
Coriander leaves
Carrot
Radish
Broad beans
Tapioca chips
Method:
1. Take a pan and add coconut oil, few mustard seeds, curry leaves,
onion and garlic.
2. Then, add prawns and stir the ingredients well.
3. Now, cover the pan and leave it for few minutes.
4. Then, add lemon juice and spices like turmeric powder, red chilly,
black pepper and salt.
5. Later, add tomato, coriander leaves and coconut milk.
6. Now, blend the ingredients in a blender or through hand blender
using coconut milk.
7. Keep in mind that the mixture should not be too smooth.
8. Now, transfer the mixture into a serving bowl and serve with
radish, carrots, broad beans and tapioca chips.
9. The dish is ready to be served.
Philly-Dilly Shrimp Pate.MOV
Salmon and Prawn Terrine
This smoked salmon terrine recipe never fails to impress, and it's perfect for a special event. It appears to be very elegant and complicated, but it's actually very simple to make.
Gordon Ramsay Cooks Shrimp Scampi In Just 10 Minutes | Ramsay in 10
Gordon is out to prove that all you need to make a stunning dish is 10 Minutes and incredible ingredients. So on Ramsay in 10 he's challenging some of his favourite chefs to prove that he's right. This week Gordon's first guest is none other than...him! Watch as he cooks up a delicious Shrimp Scampi with capellini Pasta that you can easily make on any busy evening. Check out the recipe here or below:
Yields 1 serving
Ingredients
8-12 each 16/20 peeled, deveined shrimp
4 oz dry capellini / angelhair pasta
2 Tbsp Extra Virgin Olive oil
3 each garlic bulbs
1 each large shallot, small diced
2 tsp chili flakes
2 each lemons
¼ cup white wine
2 Tbsp capers
½ Cup cherry tomatoes, halved
½ Cup seafood stock
2 oz butter, cubed
1 parmesan cheese wedge
1 sprig basil, picked
TT Salt and Fresh Cracked Black Pepper
Method
Add water to a 4 quart sauce pot. Salt liberally, cover with a lid bring to a boil.
Heat a medium nonstick sauté pan on medium heat with one tablespoon of olive oil. When hot add the shallots, finely grate the garlic bulbs into the pan and sauté for 2 minutes to soften them. Deglaze the pan with the white wine and cook until it is almost evaporated from the pan. Add the seafood stock, chilli flakes, capers, cherry tomatoes and lemons (zested and juiced). When the sauce comes to a simmer, season the raw shrimp with salt and pepper and poach in the liquid for about 1 minute per side. Add the cubed butter to melt. Taste and season the sauce accordingly.
Meanwhile, when the pot of water begins to boil, add the pasta and use tongs or a fork to gradually push it into the seasoned water as it starts to soften. Boil the pasta, stirring occasionally so it doesn’t stick together, for about 3-5 minutes, or until al dente. Strain the pasta and quickly add it to the pan with the scampi sauce and cooked shrimp. Toss the pasta in the sauce to coat evenly. Finally, tear the fresh basil leaves and toss into the pasta before plating.
Plate the cooked pasta into a medium size bowl with some height. Garnish with a grating of parmesan cheese.