Magnificent shrimp

Shrimp, those delightful little shellfish, are a great favourite.

Fresh shrimp is superior to frozen pre-packaged shrimp both in texture, and taste.

Shrimp need no lengthy pre-preparation or cooking; in fact, most people tend to overcook shrimp. Because shellfish and fish in general have fragile connective tissue, short muscle fibres and a relatively low fat content, they need to be cooked as little as possible. Overcooking results in toughness and dryness.

Try these recipes the next time you have some fresh shrimp available.

Coconut Fried shrimp with Spiced Orange dip

2 lbs large shrimp, cleaned with tails intact

2 cloves garlic, minced

½ tsp salt

2 cups all-purpose flour

1½ tsp baking powder

1 tsp curry powder

½ tsp freshly ground black pepper

1½ cups milk

2 cups finely shredded coconut`

vegetable oil to fry

Marinate shrimp in garlic, bitters and salt.

Make a smooth thick batter by combining 1½ cups flour, baking powder, salt, curry, black pepper with milk.

Dredge shrimp in remaining flour, then dip into the batter and then roll in shredded coconut.

Repeat to use up all the shrimp.

Fry the shrimp in hot oil until golden, drain and serve with orange dip.

Orange and Ginger dip

1 cup orange marmalade

¼ tsp allspice

¼ tsp grated nutmeg

1 tsp Angostura bitters

juice of one orange

½ hot pepper, seeded and minced (optional)

2 tsp Chinese chili sauce

1 tbs shredded ginger

Combine all the ingredients. Serve with Coconut Fried shrimp

Makes about 16 pieces

Trinidad Shrimp Cocktail

24 medium-sized shrimp, peeled and deveined.

1 tsp ground Spanish thyme

½ tsp salt

Sauce

½ cup ketchup

¼ cup fresh lime juice

1 tsp Worcestershire Sauce

1 tsp pepper sauce (more to taste)

1/8 tsp allspice powder

1 tbs minced chadon beni

salt to taste

2 cups shredded lettuce

Lime slices for garnish.

Marinate shrimp in Spanish thyme and salt.

Steam shrimp in about one-half cup of water, when they are pink and curled, drain them and refrigerate.

Combine all the ingredients for the sauce.

Place lettuce into 4 stemmed glasses.

Combine shrimp with sauce and divide equally among glasses.

Garnish with lime slices.

Serve or refrigerate until ready for use.

Serves 4

Chinese Pepper Shrimp WR Style

12 jumbo shrimp, deveined with shell or shell removed

1 tsp salt

1 tbs minced garlic

1 tbs chopped ginger

chives for garnish

1 hot pepper thinly sliced

Sauce

3 tbs tomato ketchup

1 tbs oyster sauce

2 tbs chili bean sauce (more to taste)

1 tsp Worcestershire sauce

1 tsp sesame oil

½ tbs soy sauce

Add chopped hot pepper to the oil

Use the sauce as a master recipe for calamari

Rub shrimp with salt, heat oil in a wok, add ginger and garlic, stir fry until fragrant for a few minutes.

Add shrimp and stir and fry until pink and curled.

Remove from wok.

Clean wok, heat and add a small amount of oil, add sauce and stir to bubbly, add pepper, add shrimp back to wok. Stir and fry for a few seconds.

Remove and sprinkle with chives.

Serves 3-4

Grilled Shrimp with Rum Chili Glaze

Rum Chili Glaze

¼ cup unsalted butter

1 grated onion

2 tbs brown sugar

¼ cup dark rum

1/8 tsp allspice

½ tsp chili powder

juice of I large lime

1 tsp chopped hot pepper (optional)

In a small sauce pan melt butter; add onion and sauté until fragrant, about 2 to 3 minutes, do not brown or burn onion. Add brown sugar, rum, allspice, lime juice and pepper, stir well, cook to bubbly stage, reduce heat cover and simmer for 15 minutes stirring occasionally, mixture will thicken. Remove from heat.

For the shrimp

25 large shrimp, peeled, deveined, tails intact

1 tbs minced garlic

salt

freshly ground black pepper

Marinate shrimp in garlic, salt and pepper for about 20 minutes.

Preheat grill or broiler.

Thread shrimp onto skewers (if using wooden skewers, soak in water for one hour before using).

Grill shrimp until pink and curled, about 3 minutes per side.

Remove and brush generously with glaze, return to grill for a few minutes, turn, brush other side with glaze.

Serve hot with additional glaze if desired.

Serves 4