Archives for posts with tag: shrimp


This spicy cocktail sauce is so tasty it was a big hit at our holiday dinner party. We changed our original recipe up by adding wasabi and smoked paprika. It’s great served with any chilled seafood such as shrimp or oysters and the recipe is so easy to make! The blue prawns are super sweet with a fresh taste of the sea. They are available at Jiashan Market @ 24 RMB/jin (from the 2nd fish monger stall if you enter the side entrance from Taiyuan lu). Happy holidays everyone! ^.^~

1 cup ketchup
1-2 teaspoons wasabi (tube)
1 teaspoon Tabasco
1 teaspoon smoked paprika
1/2 juice of a lemon
Splash of Worcestershire
Pinch of cayenne pepper
Pinch of sea salt
Freshly ground black pepper

In a small bowl, stir all ingredients together. Chill until ready to serve.
*Be careful of the tubed wasabi. They can be a bit overpowering so add with caution.

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We saw these beautiful live blue prawns at the wet market one early morning and had to pick them up! Blue prawns have a crisp, sweet and buttery taste. So we thought the best way to prepare them was simply poaching. Served with crusty bread, sweet butter and Jesse’s cocktail sauce.

Jesse’s Cocktail Sauce

1 cup ketchup
4 teaspoons horseradish (we add more)
1 teaspoon Tabasco
1 teaspoon ancho chili powder
1/2 juice of a lemon
Splash of Worcestershire
Pinch of cayenne pepper
Pinch of sea salt
Freshly ground black pepper

In a small bowl, stir all ingredients together. Chill until ready to serve.

Bring a pot of water to a boil. Generously salt the water. Add prawns and poach until their blue shells turn bright orange, about 4-5 minutes. Remove prawns from the poaching liquid and immediately immerse in a bowl of ice water to stop the cooking. Drain on paper towel and serve.


1 pound pasta *spaghetti, linguini or cappellini
1 pound clams
1 pound mussels
1 pound shrimp
2 pounds ripe tomatoes
5 cloves garlic
7 tablespoons good olive oil
2 red chili pepper
1 onion, chopped
1/2 cup dry white wine
1 bunch Italian parsley, chopped to yield 1/4 cup
1 lemon
Parmigiano Reggiano
Sea salt (coarse grey salt)
Freshly ground black pepper

Soak the clams and mussels in water for 30 minutes, this helps to rid sand. Scrub the shells, pull out any beard from the mussels, and throw out any opened shells (dead clams).

Rinse the shrimp clean and de-shell. Take a toothpick, insert one end through the middle back of the shrimp to pick out the digestive track. Butterfly the shrimp and reserve.

In a medium saucepan, heat 3 tablespoons olive oil, add the onions and garlic and saute until soft and golden, about 5 minutes. Add the chopped tomatoes, season with salt & pepper, add wine to deglaze and cover. Simmer the sauce for 15 minutes.

Boil water in a large pot, salt the water and cook pasta to just before al dente. Reserve one cup of pasta water.

In the mean while, heat a large saute pan with 1 tablespoon olive oil. Add clams, cover and cook for 3 minutes or until clams just open. Dish the clams out into a bowl and reserve.

In the same saute pan, heat 1 tablespoons olive oil.  Add the mussels, cover and cook for 3 minutes or until the mussels just open.  Dish the mussels out into the same bowl with the clams.

In the same saute pan, heat 1 tablespoon olive oil.  Add the garlic and saute fragrant.  Add the shrimp, salt & pepper and saute until they are slightly underdone, pinkish in color, parts are somewhat translucent, and just starting to curl, about 2 minutes. Remove from heat and put into a bowl.

For 2 servings: in the same large saute pan, heat 1 tablespoon olive oil over high heat, ladle in about 1 1/2 to 2 cups of tomato sauce, add in half of the cooked pasta, half of the shellfish and shrimp, toss vigorously with tongs to coat. Add 1/4 cup reserved pasta water and cook until sauce coats pasta. Remove from heat, season with salt & freshly ground black pepper, sprinkle with parsley, freshly grated Parmigiano Reggiano and serve.

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