Tag Archives: shrimps

Cauliflower couscous with shrimps

When I saw a cauliflower couscous recipe for a first time in a food magazine I didn’t pay much attention to it and dismissed it, and made another pan of creamy cauli soup. 🙂 But when I stumbled upon similar recipes again and again, I decided to give it a chance.

I red few recipes to know how to make a cauliflower couscous: the main thing is to pulse cauliflower florets in a food processor to get tiny bits, which reminds couscous grains and then you can mix it up with any your favourite ingredients. Thus, I came up with my own recipe. Even thou, I topped cauli couscous with shrimps, you may omit it and keep totally vegetarian. Whatever you choose, this dish is full of flavour! It’s a good alternative for a regular couscous, and especially for people with gluten sensitivity. Such couscous pairs well with roasted chicken or barbecued meat as well.

And you know what, now it’s my fav way to prepare cauliflower! When I served it for a dinner my husband couldn’t guess what was that – whether pasta or couscous, but he liked it. Because it tasted divine: buttery and aromatic! 🙂

Cauliflower couscous with shrimps

Servings: 2
Time: 20mins
Difficulty: easy
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You can also try to add: chopped walnuts or pistachios, raisins, goji berries, chickpeas..

Ingredients

Cauli’couscous

cauliflower 400g

baby onion 5-7, sliced

1 garlic clove, chopped, optinal

olive oil 1 tbsp+ butter 1 tbsp, for frying

lemon juice 1 tbsp

sea salt, black&white pepper to taste

chopped mint 1 tbsp

chopped parsley 1 tbsp

olives 6-7, stoned

extra virgin olive oil, for dressing

roasted slivered or flaked almonds 2 tbsp

Shrimps

medium shrimps 10 (or more if shrimps are small), cleaned

lemon juice 2 tbsp

1/3-1/2 tsp chilli flakes, optional

1 tsp sweet paprika

freshly ground sea salt and white pepper to taste

olive oil 2 tbsp, for frying

Method

Mix up all ingredients for shrimps marinade. Put shrimps in a bowl, pour over marinade. Cover with plastic wrap and keep in a fridge at least for 1 hour.
Wash and roughly cut cauliflower. Using a food processor, blitz cauliflower until breadcrumbs/couscous size.
In a frying pan, heat oil and butter. Add whole baby onions and fry over medium heat until golden. Add cauliflower and garlic if using, fry for 10-15 minutes or until cauliflower is ready. Add lemon juice and season to taste. Stir in chopped herbs and olives.
In a separate pan heat oil and fry shrimps for 2-3 minutes on each side over medium-high heat.
Arrange cauliflower couscous on a large serving plate. Drizzle with olive oil and sprinkle with almonds. Top with shrimps.

Enjoy!

Citrusy Scampi with fennel salad

One day my husband brought home these strange-looking shrimps from a local fish market. A fishmonger called it ‘scampi’, wikipedia told it’s a kind of shrimps or langoustines. So, I’d decided to make a citrusy marinade as for shrimps and then fried it. Sliced fennel with cubes of bell pepper and orange segments worked out great with fried scampi. The smell was amazing! It turned out unbelievably delicious! This scampi recipe can be done in minimal time, super tasty and will leave you satisfied!

Now, it’s one of my favorite seafood meals. Moreover, it looks elegant and you can serve it as a top-class dish for your guests or for a romantic dinner under the stars in your garden. 🙂

Citrusy scampi with fennel salad

Servings: 2
Time: 1hr
Difficulty: moderate
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You can substitute scampi with large prawns.

Ingredients

3 large scampi per person as a starter or 6-7 as a main course

Marinade

2 tbsp olive oil

1 tbsp lime juice

1/2-1 tbsp orange juice

2-3 tsp orange zest

2-3 garlic cloves, crushed or chopped, as you like

1 tbsp fresh chopped coriander

S&P to taste

Salad

1/2 red onion

1 small fennel bulb or 1/2 large

1/2-1 bell pepper, red

2 tbsp extra virgin olive oil

2 tsp white balsamic vinegar

1 orange

S&P to taste

Serving

fresh chopped coriander

extra virgin olive oil or basil oil

Preparation method

Cut the fennel and onion into julienne (thin slices) and add to the mixing bowl with the balsamic vinegar and oil, toss in. Cut bell pepper into small cubes, add to the bowl. Remove the rind on the orange then cut into segments and add to the mixing bowl (save all orange juices and add it to the salad); gently toss in the bowl with all ingredients. Reserve at room temperature.
Clean scampi, leave tails on if desired. In a bowl mix together olive oil, citrus juices, garlic, chopped coriander and orange zest. Add scampi and leave to marinate for 30 minutes to 1-2 hours. Heat the frying pan on a medium-high heat, add scampi without marinade. Cook for 2-4 minutes on each side, depends on the size of scampi. Season to taste.
Season the salad and gently mix. Divide the salad evenly on plates. Serve salad with scampi placed on top. Sprinkle with finely chopped coriander and drizzle even more oil, if desired.

Enjoy!

Sharing at 62nd FF party with Angie, co-hosts Jess, Prudy and all guests! Hope you all gonna love these bright, healthy and delicious dish!

Grilled Tiger Prawns

Summer is a lovely time to spend outdoors, having a barbecue, grill meat and veggies, enjoying weather..with some exception for Dubai, it’s terribly hot; the barbecue standing lonely, and waiting for the chilly days to be dust off.. If you are lucky and enjoying weather, I recommend to try this one of the most flavorful grilled prawns recipe I have tried (or grill it in the oven). The recipe is on my list of easy and impressive dishes!

I’d like to invite all bloggers who’s parting @FF to try these scrumptious prawns! I’ve got a couple of bottles of white wine.. 😉 I’m sure today evening will be a hit!

Grilled Tiger Prawns

Servings: 3-4
Difficulty: easy
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2-3 prawns per person are enough for an appetizer, but for the main course increase the quantity as many as desired.

Can be served with a glass of good wine and pineapple salsa.

Ingredients

12 tiger prawns

1 shallot or small red onion

3 garlic gloves

1 small red chilli, optional

1 Tbsp fresh coriander, finely chopped

½ lemon, juice

sea salt, black pepper to taste

Butter Sauce

60g butter

2 Tbsp coriander, finely chopped

2 Tbsp lemon juice

Cut prawns in the middle and clean. You can cut off heads or leave it. Arrange them in a big shallow dish.
Finely chop shallot, garlic and chilli. Sprinkle it over prawns along with coriander, add salt and pepper to taste. Cover the dish and let it marinate in the fridge for 1-3 hours or overnight.
Remove from the fridge 30 minutes before grilling. Grill for 5-7 minutes.
Make the sauce. Heat the butter in a small pan, add remaining coriander and lemon juice; adjust seasoning.
Serve hot! Enjoy!