Shrimp and Crab Appetizer - My Come Dine With Me Friends Special

View Video

MAKES ABOUT 24 - 30 APPETIZERS

1 lb White Shrimp cleaned and deveined
Juice of 1/2 a lemon
1 tsp each of chili and turmeric powder
1 tbsp each ginger and garlic paste

1 English cucumber cut in slices(approx 400 gms)
1 cup Hellmanns Mayonnaise
120 gms drained crabmeat – reserve about 30 gms for garnish.
Pinch of red chili flakes
Coriander leaves for garnish

You can use tiger shrimp if you prefer and any other kind of cucumbers. Just remember that the cooked shrimp should be roughly the same size as the cucumber base. English cucumbers are perfect because you can eat this in one bite(tried and tested)

Marinate the Shrimp with the lemon, powdered spices and ginger and garlic paste and grill it or pan fry for 1 – 2 minutes on each side.

Mix the mayo, chili flakes and 3/4 of the crabmeat and spoon or pipe onto the cucumber slices, add some of the reserved crab on top, top with a shrimp and garnish with a coriander leaf.

Shrimp and Crab Appetizer - My Come Dine With Me Friends Special - Video

View Recipe

Curry Shrimp Cocktail

View Video

A spiced twist to an old classic. This Shrimp cocktail is elevated using spiced tiger and white shrimp and is smothered in a homemade tomato cocktail sauce with potatoes, coriander, spinach and served with a lemon wedge. You've never had a shrimp cocktail like this one.

About 700 gms to 1 lb each Tiger and White Shrimp

2 tbsps ginger & garlic     

1 tsp each cumin, chilli and turmeric powder

Juice of a lemon                                                                                    

salt

2 large tomatoes  about 500 - 700 gms

1 tbsp chopped green chillies

1 tbsp ketchup     

1/2 tsp each pepper, mustard seeds,

cumin powder and salt

    

2 cups baby spinach

2 cups coriander                                                                           

2 tbsps mayonnaise     

Lemon wedges                                                                                    

4 medium potatoes

Marinate the Tiger and White Shrimp overnight and cook them for a few minutes on each side on a hot grill. You can also shallow fry this.

Fry the cubed potatoes and keep aside.

Boil the tomatoes till the skins split and come right off. When the tomatoes are cooled, remove any remainder of the skins and puree in a blender. To a hot pan, add some oil, chopped green chillies, pepper, mustard seeds, cumin powder and salt. Mix well and allow to cook for a few mins. Add the ketchup and leave overnight to chill.

In a bowl, mix the potatoes, white shrimp with the tomato cocktail sauce mixture. Add the corriander and incorporate well.

In a margarita or martini glass(or any glass you prefer), add some chopped baby spinach to the bottom, spoon over some of the shrimp cocktail. Finish with a dollop of mayonnaise and a skewer with a tiger shrimp and lemon wedge. Cheers!

                                                                                

Curry Shrimp Cocktail Video

View recipe