ANN/THE DAILY STAR – As days unfold with its radiant skies and abundant sunshine, our culinary cravings tend to shift.
Bright, flavourful, and herb-infused dishes become particularly appealing as the sun graces our days. Therefore, here are three delightful shrimp recipes to tantalise your taste buds, offering a refreshing culinary experience to savour while you stay cool!
VIETNAMESE SHRIMP ROLL WITH SPICY PEANUT DIP
Ingredients
– 12 rice paper wrappers
– One egg
– Half cup julienne carrots
– Half cup julienne bell peppers
– Half cup julienne cucumber
– 12 cherry tomatoes
– Quarter cup sliced mushrooms
– 100g rice vermicelli noodles
For spicy prawns
– One tablespoon gochujang paste
– One teaspoon chilli sauce
– One tablespoon soy sauce
– 200g prawns
– One tablespoon oil
For the dipping sauce
– Two tablespoons peanut butter
– Two tablespoons hoisin sauce
– One tablespoon hot sauce
– One tablespoon lime juice
Method
Marinate the prawns with gochujang paste, chilli sauce, and soy sauce and set aside. To make the dipping sauce, mix peanut butter, hoisin sauce, hot sauce, and lime juice until it is a smooth mixture. Whisk and fry the egg in a thin layer and simultaneously cook the prawns.
Dip individual rice papers into lukewarm water and spread it on a tea towel. Add your desired fillings in a cylindrical shape and start rolling. Tightly pack all the items together so that they hold and seal the edges.
Serve them cold with the dipping sauce.
HERBY SHRIMP SKEWERS WITH CHIMICHURRI SAUCE
Ingredients
For the shrimp
– 500g shrimp
– One teaspoon oregano
– One teaspoon chives
– One teaspoon parsley
– One teaspoon lemon pepper
– Half teaspoon salt
– One teaspoon lemon zest
– Two garlic cloves
– Quarter cup lemon juice
– One tablespoon butter
– For the chimichurri sauce
– Half cup olive oil
– Two tablespoons balsamic vinegar
– Three to four chopped garlic cloves
– Two chopped green and red chillies
– One tablespoon chopped coriander
– One tablespoon chopped mint leaves
– Half teaspoon salt
– Half teaspoon black pepper
Method
Combine oregano, parsley, chives, lemon pepper, salt, lemon zest, finely chopped garlic cloves, and lemon juice. Marinate the shrimp with this mixture, skewer them, and set aside.
To make the chimichurri sauce, mix all the ingredients and leave them for later.
Add butter into a grill pan and when it starts to bubble, add the marinated shrimp. Cook for two to three minutes on each side until they turn opaque and curl up.
Once cooked, pour the chimichurri sauce over them before serving.
CITRUS SHRIMP SALAD WITH ORANGE VINAIGRETTE
Ingredients
– One red bell pepper
– One green bell pepper
– One yellow bell pepper
– One cucumber
– One large tomato
– One orange
For the shrimp
– 100g shrimp
– Half teaspoon salt
– Half teaspoon black pepper
– One teaspoon oregano
– One teaspoon butter
For the orange vinaigrette
– One-third cup orange juice
– Half tablespoon tbsp honey
– One tablespoon white vinegar
– One tablespoon olive oil
– One tablespoon orange zest
– One teaspoon mustard
Method
Thinly slice the bell peppers, cucumber, and tomato lengthwise. Prepare the orange by taking out the segments and leave aside.
Toss the shrimp in butter sprinkling over salt, black pepper, and oregano until cooked.
Whisk all the ingredients of the dressing and set aside. Mix all the sliced vegetables and then place the orange segments and cooked shrimp on top.
Drizzle over the orange dressing and enjoy! – Fariha Amber
