Category: Seafood


Smoked Salmon & Cream Cheese Baguette

Smoked Salmon & Cream Cheese Baguette
2 whole grain French bread ( baguette )
1/2 cup cream cheese ( I use Philadelphia )
2 tbs lemon juice
1 tsp fresh chives ( optional)
200g smoked salmon
1/2 tsp cracked black pepper
Mix the cream cheese, lemon juice, chives and cracked black pepper until well combined. Cut each baguette in half, making 1 portion for each person. Spread 1 tbs of the mixture evenly inside each baguette. Top with a slice of smoked salmon. You may add rocca or rocket for some extra crunch (and nutrients) if desired. Enjoy!

Grilled Shrimps with Jocelyn's Fried Rice.

Grilled Shrimps with Jocelyn's Fried Rice

Grilled Shrimps with Jocelyn’s Fried Rice

1 kg medium shrimps, peeled and deveined
1 cup coconut milk
Fresh lemon grass stalks, cut into 1 1/2 inch pieces
Salt & black pepper to taste
A sprinkle of brown sugar

Soak the cleaned shrimps in the coconut milk for 1 hour minimum. Thread the shrimps into wooden skewers, placing a piece of lemon grass between each shrimp. Grill or barbecue till tender.

Jocelyn’s Fried Rice :

2 cups basmati rice, cooked
1/2 tsp minced garlic
1/2 tsp minced fresh ginger
1 tbs green capsicum, finely chopped
1 tbs red capsicum, finely chopped
1 tbs yellow capsicum, finely chopped
1 tbs white onion, finely chopped
1 tbs spring onions, finely chopped
1 tbs green peas, cooked
1 tbs sesame oil
1 tbs vegetable oil
Salt to taste

Stir fry the onions, garlic, ginger and spring onions in the sesame oil and vegetable oil until the onions are translucent. Add the remaining ingredients, stir fry a further 3 minutes, then add the rice, mix well until everything is well combined. Serve with the grilled shrimps. Enjoy 🙂

Crab Cups.

Seafood Paella

Seafood Paella
4 tbs olive oil
7 large tiger prawns, unpeeled
1/2 kg mussels on the shell , scrubbed and washed
1/2 kg squid rings

1/2 kg medium shrimps, deveined, leaving tails intact
1/2 cup finely diced white onions
3/4 cup finely diced tomatoes
2 tbs finely diced green capsicums
2 tbs finely diced red capsicums or Red pepper if you would like it hot!
1 tsp saffron strands
1 tsp paprika
1 tsp turmeric (optional)
salt to taste
1/2 tsp ground black pepper
3 cups short grain rice
3 cups chicken stock
1/4 cup peas
Lemon wedges and chopped parsley for garnishing
Wash the rice and set aside. Place the saffron strands in a heatproof bowl with 1/2 cup of hot water, let stand for 5 minutes, then drain, reserving the yellow liquid for the paella. In a paella pan, or any other large flat pan that you are using, saute the onions with the olive oil until the onions are translucent. Add the tomatoes and saute for 2 minutes, then add the peppers, saute for a further 2 minutes. Add the rice, paprika, salt , black pepper, turmeric (if using) and the saffron liquid to the pan, stir fry for a minute then cover with the stock. Bring to the boil, then simmer for 15 minutes. Place the squid rings, medium shrimps, mussels, and tiger prawns neatly on top of the rice mixture, while the pan is still on the heat. Sprinkle the peas on top  and cover the pan tightly sealed lid, leave to cook for 15 more minutes. When the rice and seafood are cooked through, serve garnished with lemon wedges and some chopped parsley.

Prawn Curry with Coconut Rice

Prawn Curry with Coconut Rice

  • 700 g raw medium prawns, deveined & peeled
  • 2 red capsicums/bell peppers, seeded & cut into big pieces
  • 2 green capsicums/bell peppers, seeded and cut into big pieces
  • 2 spring onions, cut diagonally into 5 cm pieces
  • 1 tsp black mustard seeds
  • 1 tsp turmeric
  • ½ tsp ginger powder
  • 1 tsp coriander powder
  • ½ tsp chili powder (optional)
  • 2 cups coconut milk
  • 1 cup cooking cream
  • 1 dried red chili, split in half
  • ½ tsp minced garlic
  • ½ tsp minced ginger

For the Coconut rice:

  • 3 cups water
  • 3 cups rice
  • 3 cardamom pods, smashed
  • 1 cup coconut milk
  • 1 tbsp vegetable oil
  • 1 tbsp finely chopped white onion
  • ½ tsp salt

Sauté the black mustard seeds in the oil until they start to pop. As soon as they do, add the ginger, garlic and the dried chili. Stir for 30 seconds then, add the prawns and sauté for about 5 minutes. Sprinkle with coriander, turmeric, ginger, and chili powder. Top the prawns with the coconut milk and cooking cream. Drop in the bell peppers and spring onions and simmer for 10 minutes. Remove from heat.

Coconut rice:

Sauté the onions in the oil until translucent. Add the cardamom pods and stir for 30 seconds. Add the rice and salt and stir for 2 minutes. Add the coconut milk and water, bring to the boil then simmer for 25 minutes until the rice is cooked. Serve with prawns.

Serves 5

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Tiger Prawns stuffed with Garlic and Ginger

  • 10  tiger prawns (shrimp)
  • 2 tbsp  fresh ginger, julienned
  • 2 tbsp garlic, julienned
  • 2 handfuls spring onions, julienned
  • 4 tbsp soy sauce
  • 2 tbsp sesame oil
  • Drizzle olive oil
  • Generous sprinkle of salt

I was lucky to find some gorgeous, large tiger prawns today. If the ones you will be using are not as big, it will taste and look just as delicious.

Wash the prawns without peeling. Make a slit at the back of each prawn and devein but do not cut right through.

Lay the prawns in a baking dish . Place the ginger, garlic and spring onions in the slits, equally among the 10 pieces.

Drizzle the sesame oil, soy sauce and olive oil all over the prawns. Sprinkle with salt.

Cover the baking dish with foil tightly and bake in oven for about 20 minutes, until the prawns are pink and tender.

Serve sprinkled with some shredded spring onions and steamed rice on the side.