Garlic Butter Shrimp | Crevette au beurre d'ail | Easy Recipe | ZestyMu Style
An amazing flavour combination of garlic, buttery goodness – so elegant and an easy to throw together meal that can be served over almost anything!
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Ingredients:
500 g Tiger Shrimps (Deveined) (with or without shell)
75 g Butter
1 1/2 TBSP Garlic (Crushed)
1 TSP Salt
1 TBSP Thyme
1 TBSP Italian Parsley
1 TBSP Tomato Puree
2 TBSP Plum Sauce (Lee Kum Kee Brand)
2 TBSP Mayonnaise
2 TBSP Cream Cheese
1 TBSP Cornstarch + 100 ml Water
Note: If you want more sauce you can also add cooking cream.
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Pepper Shrimp Recipe - Memories Of Korea - Chris De La Rosa
Fiery pepper shrimp recipe with Caribbean cookbook author Chris De La Rosa. Based on our love in the Caribbean for pepper shrimp and our recent trip to Seoul Korea, I'll show you how simple it is to make an Asian inspired pepper shrimp recipe. Bursting with heat from the scotch bonnet pepper, these plum and tender shrimp will take on bold Asian flavors with sesame oil, ginger, Soy sauce, Korean pepper paste and a hint of Soju.
For this pepper shrimp you'll need...
1 lb medium shrimp
2 scallions
1 scotch bonnet
2 birds eye pepper
2 cloves garlic
1/2 teaspoon grated ginger
1 teaspoon sesame oil
2 table spoon Soju
2 table spoon Korean chili paste
1 teaspoon soy sauce (light)
pinch of salt
If you decide on making this gluten free, do remember to get gluten free soy sauce and read the ingredients of the Korean pepper paste to make sure it meets with your specific gluten free dietary needs.
More Caribbean recipes can be found at
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Plum Hot Sauce Prawns by @totalsaucery.
Order our delicious hot sauce and condiments on Swiggy Minis to make quick and easy meals just like this. Full recipe below ????????
With our Plum in Front Hot Sauce and our Wakin N Bacon/Big Bhoot Chilli Oil, you can make delicious Prawns in only 20 mins Order now on Swiggy Minis (Recipe below)
Ingredients :
1 cup Total Saucery's Plum in Front Hot Sauce
1 tbsp Total Saucery's Wakin N Bacon Chilli Crisp
250 gms Prawns
1 Spring Onion
1 Red Onion
1 Bell Pepper
1/2 cup Coriander
1 tbsp Sugar
1 tbsp Soy Sauce
1 tbsp Fish Sauce (Optional)
1/2 tbsp MSG ( Please do not fear it. When used right its magic! Feel free to skip coz YOU BE YOU!)
1 Green/Red Chilli
Recipe :
Saute prawns in Total Saucery's Wakin N Bacon Chilli Oil or any neutral oil till it turns pink and set aside.
For the Sauce :
In the left over prawn stock, add some Soy & Fish Sauce
Add Total Saucery's Plum in Front Hot Sauce and some sugar
Stir till slightly thick.
Final touches :
Add ginger and garlic into some more chilli oil and sautee till brown
Add the onions, bell, peppers and the prawns
Add the sauce and stir it in well to coat the prawns well
Garnish with Spring onions, chillies & coriander
Once you eat, we promise this recipe will make you go WHAT IS THIS SAUCERY?
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Spicy Shrimp Fra Diavolo Recipe - Glen And Friends Cooking
Spicy Shrimp Fra Diavolo Recipe - Glen And Friends Cooking
This is an American-Italian dish that crops up in the restaurant scene in New York / New Jersey. The restaurant with the earliest claim to inventing the Fra Diavolo sauce recipe, says that they invented it in 1908... while most other restaurants claim they invented it in the 1940s. We'll never know, and it's really not worth arguing over it - Just make the sauce and enjoy it!
Ingredients
500g (1 pound) large shrimp, cleaned and shelled
5 mL (1 tsp) crushed red pepper flakes
30 mL (2 Tbsp) Peperoncini Piccanti
2 mL (½ tsp) baking soda
60 mL (¼ cup) olive oil
250g (½ pound) linguine
3-5 cloves garlic, minced
Small onion, diced
1 hot pepper, chopped
45 mL (3 Tbsp) tomato paste
2 mL (½ tsp) dried oregano
Salt and pepper to taste
125 mL (½ cup) dry white wine
1 -796 mL (28 ounce) can of plum tomatoes
60 mL (¼ cup) clam juice
Handful fresh parsley minced
Method:
If you have the shrimp shells - heat ¼ cup olive oil in your pot, and fry the shells to flavour the oil.
Remove and discard shells - leaving as much oil as possible behind.
Mix together shrimp, red pepper flakes, Peperoncini Piccanti, baking soda and a drizzle of oil.
In the same pan / oil that you fried the shells; sauté shrimp until pink.
Remove shrimp from pan and set aside.In the same pan sauce the onion, and hot pepper until soft.
Add in the garlic, tomato paste, and oregano and sauté until tomato paste is caramelised.
Salt and pepper to taste.
Add the white wine and scrape up the fond from the pan.
stir in the tomatoes and clam juice; simmer for 20 minutes.
Boil pasta 1-2 minute less than package instructions in salted water.
Drain pasta, and stir into the sauce; cook pasta in the sauce for 2-3 minutes more.
Add the shrimp back to the pan, stir it all together, and serve.
Sprinkle parsley overtop.
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Creamy Garlic Prawns (Shrimp)
Creamy Garlic Prawns are your favourite garlic prawns… PLUS a creamy garlic sauce! Few simple little tricks to make a sauce that's a cut above your basic recipes - deglaze the pan with a little white wine, a splash of chicken stock and sprinkle of parmesan. Because plump prawns demand the BEST sauce!
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Pineapple pepper shrimp Pt 1.
On the menu this evening, Chef Murphy makes a Pineapple Pepper Shrimp that can be served with any kind of food starch(pasta, rice, bread, serve in a Taco Shell).
INGREDIENTS:
Shrimp
12 tsp salt
1/2 tsp black pepper
1 clove Garlic
1/2 tsp chili pepper flakes
1/4 tsp paprika
Directions:
Sauté shrimp for 5 min, remove shrimp from pan after 5 minutes. Then add onions, green pepper, red pepper. Sauté for another 5 minutes. Then add 3 tbs Plum sauce, add 3 tablespoon BBQ sauce and 1/2 tsp of Oyster sauce.
Add 2 tbs Roasted Red Pepper Parmesean Italian salad dressing. After adding all the ingredients, return shrimp to the sauce and add Pineapples. Mix all together and remove from the stove.
To contact Murphy's Catering Kitchen for any special occasion, Please email him at:
murphyscateringkitchen@gmail.com.