This is the New Shrimp Cocktail you're been waiting for!
The shrimp or prawn cocktail is making a comeback! And with good reason, everyone loves them. This version is a little different to the original British one, having a slight Asian accent, it's so delicious!
Although there’s a lot to this recipe, you can cut corners by buying ready made mayonnaise and cooked prawns. But if you’re doing a dinner party, please, please, go the extra steps, it’s well worth it and doesn’t take much longer.
The secret of course is the quality of the seafood, buy the best you can afford and try and select the largest shrimp or prawns you can find. For some reason, larger shrimps are better in flavour.
You can prepare everything the day before and assemble when ready. A great, refreshing dinner party starter, everyone will love. Enjoy my shrimp or prawn cocktail.
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Shrimp and Champagne Pasta | Salt & Pepper 2 Taste
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Jill McCoy shares a wonderful shrimp pasta recipe made with bubbly champagne that's perfect for the Lenten season.
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Cooking: Valentine Shrimp in Champagne Sauce
We're cooking Valentine Shrimp in Champagne Sauce with Chef John Granata from Camille's.
Shrimp Pasta with Champagne Cream Sauce
Shrimp Pasta with Champagne Cream Sauce is a great choice for dinner when you are looking for that perfect dinner recipe. This Shrimp Pasta with Champagne Cream sauce is made with a real champagne that has been reduced and combined with heavy cream, garlic, shallot as well as salt and pepper. It's that simple and easy! The shrimp are roasted in the oven with olive oil, salt and pepper and only take about 7 minutes! This meal is fast and easy and you will be enjoying this dish along with a friend or two in a matter of minutes. So head to the kitchen and create this amazing and delicious dish for dinner tonight. Here is the recipe:
For the Champagne Cream Sauce:
248ml/1 cup of Champagne (of your choice)
626g/2 cups heavy whipping cream
4g/ 1 tsp. minced garlic
8g/ 2 tsp. finely chopped shallot.
Pinch of salt and pepper or to taste.
6g/ 1.5 tsp. Dijon mustard
For the shrimp:
454g/ 1lb shrimp (peeled and deveined)
14g/ 1 tbsp. olive oil
4g/ 1 tsp. salt and pepper to taste.
For the pasta:
220g/ 8oz uncooked fettuccine pasta (or your favorite pasta).
2365ml/ 10 cups boiling water.
8g/ 2 tsp salt
Chopped parsley (serving garnish)
Pre-heat oven to 425F/218C
In a small saucepan over medium heat add the champagne and bring to boil then reduce about half its volume.
Add the shallots and simmer until soft.
Add the garlic and simmer until fragrant.
Add salt n pepper to taste.
Add the heavy whipping cream and Dijon mustard whisk occasionally until sauce thickens.
Cover, remove from heat and set aside.
In a medium sized container add the combine the shrimp, olive oil, salt and pepper
Toss until shrimp are coated well.
Transfer shrimp to baking tray lined with foil or parchment paper.
Spread shrimp out on the tray for even roasting.
Bake at 425F/218C for 7-8 minutes (ovens vary)
Shrimp should be pink and/opaque in color.
Remove, cover and set aside.
In a pot of boiling water, add a pinch of salt, then add fettucine and boil according to package directions. (9 minutes here for al dente).
Remove some pasta water for later (optional)
Transfer portions of pasta, shrimp and champagne cream sauce to serving dishes.
Sprinkle servings with chopped parsley.
Enjoy.
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.
Garlic, Butter and White Wine Shrimp Recipe
Garlic, butter and white wine shrimp – this recipe is one of the best shrimp recipes out there. This shrimp dish is rich, creamy, super flavorful and easy to make. If you like seafood dishes, this recipe will surprise you. Make this garlic butter shrimp for your family and friends and surprise them with restaurant style dish.
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Garlic Mushrooms:
Chicken Broccoli and Mushroom Casserole: youtube.com/watch?v=wRA8XjLiR6k
Chicken Pasta Bake:
Lasagna:
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Makes 4 servings
INGREDIENTS:
3 tablespoons (45g) Butter
1-2 tablespoons Olive oil
5 Garlic cloves, minced
1/3 cup (80ml) White wine
1 tablespoon Lemon juice
1½ pound (675g) Shrimp, large -
Salt to taste
Black pepper to taste
1 teaspoon Chili flakes, optional
1-2 tablespoons Parsley, chopped
For serving:
Baguette/bread
Directions:
1. In a large plate season the shrimp with salt and pepper.
2. In a large pan heat 1-2 tablespoons of olive oil. Add the shrimp and cook for 1 minute on each side.
3. Remove the shrimp from the pan and reduce the heat to low.
4. Melt 2 tablespoons of butter, and minced garlic and cook over low heat for 2 minutes.
5. Add white wine, lemon juice, chili flakes, and cook for 1 minute.
6. Add the shrimp, 1 tablespoon of butter and cook, stirring frequently for 2-3 minutes.
7. Turn the heat off, add chopped parsley lemon juice and stir.
8. Serve with baguette slices.