When it comes to cooking with shrimp, there are endless possibilities. Whether you like them grilled, sautéed, or fried, shrimp is a versatile and easy-to-cook ingredient that can be used in all types of dishes. Start by selecting fresh shrimp of the right size for your recipe – larger ones are great for grilling while smaller ones work well in stir-fries or pasta dishes. It’s important not to overcook them – shrimp should be cooked until they turn pink and opaque but not so long that they become rubbery. To really bring out their flavor, consider marinating the shrimp beforehand in your favorite herbs, spices or citrus juices. Shrimp pairs particularly well with garlic and lemon flavors or try them coated in bread crumbs for a crispy texture. Whatever your preference may be, cooking with shrimp is an effortless way to add flavor and protein to any meal.
In the Kitchen with Chef Rosalind Stewart
1 kg. fresh jumbo shrimp, cleaned and peeled
1⁄2 cup of onion, chopped fine
2 large ripe tomatoes, peeled and quartered
3 cloves of garlic, chopped fine
1 red bell pepper, chopped into bite-size pieces
1 1⁄2 cups of fresh mushrooms, quartered
12 oz. white wine
12 oz. tomato juice
I fresh lemon, juiced
Large handful of fresh basil, chopped fine
Tabasco sauce to taste
Worchester sauce to taste
1 tsp. salt
1 tsp. fresh ground black pepper
1 1⁄2 cups of basmati rice, cooked as directed
Method of Preparation
- Clean and peel shrimp. Place in a Ziploc bag with basil and lemon juice.
- In a large skillet, heat oil and sauté onions and garlic. Add vegetables.
- Add wine and tomato juice. Simmer for three minutes.
Add Tabasco and Worcester sauces, salt and pepper. Simmer for five minutes.
Add lemon juice and basil from the shrimp. Simmer for two minutes.
Add shrimp. Simmer for four minutes.
Serve over basmati rice.
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