Tag: seafood

Grilled Argentine Shrimps with Chimichurri

Ingredients (2 servings):

  • 500 g / a dozen whole Argentine red shrimps
  • 100 ml olive oil
  • 3 Tbsp red wine vinegar
  • 5 garlic cloves
  • 1 bunch of fresh parsley leaves
  • juice of 1 lime

Preparation method:

  1. Peel off the shell of the shrimps leaving on the last segment of the tail.
  2. Devein them if you are skilled enough, I was lazy, so I left most of them with the veins.
  3. Chop the garlic.
  4. Chop these parsley leaves.
  5. Place the parsley leaves, 100 ml olive oil, the chopped garlic cloves and lime juice into a bowl.
  6. Using a hand/stick blender them until everything is mixed nicely together.
  7. Coat the shrimps with a bit of remaining olive oil and grill them 1- 2 minutes per side until cooked and have nice grill marks. Proceed in batches if having a smaller grill, like me.
  8. Lay the shrimps on a large plate and drizzle the chimichurri sauce over them. Serve while hot.

Vietnamese Hardshell Clams Cooked in Elderflower Cordial with Lime, Garlic, Ginger, Chili Peppers

Ingredients (1-2 servings):

  • 400 g Vietnamese hard shell clams
  • 300 ml elderflower cordial
  • 2-3 garlic cloves
  • 1 teaspoon ginger freshly minced
  • 1 small dried red chilli
  • 1-2 teaspoons fish sauce
  • 1 lime
  • 1-2 green onions

Preparation method:

  1. If using frozen clams, leave them in cold water for half an hour or so.
  2. Wash them in two bowls of water until the water in the bowl is clear.
  3. Chop the garlic.
  4. Chop the ginger.
  5. Chop the dried chilli into flakes.
  6. Chop the green onion and parley.
  7. Cut the lime into wedges.
  8. Place the clams into a smaller pot, add the garlic, ginger, chilli flakes and pour the elderflower cordial just enough to cover them all with liquid.
  9. Squeeze the juice of a quarter of a lime.
  10. Cover with a lid and cook for 4-5 minutes until the clams have opened.
  11. Adjust the taste with fish salt and black pepper to your liking.
  12. Serve with chopped green onions, chopped parsley and some lime wedges.

Calamari Ceviche with Apricots – Recipe

Ingredients (4-6 servings):

  • 500 g squid strips
  • 1 red chilli pepper
  • 1 medium red onion
  • 5-6 apricots
  • a bunch of parsley leafs
  • 1 lemon
  • 2 limes
  • 1 grapefruit
  • 1-2 teaspoons fish sauce
  • salt and pepper to taste

Preparation method:

  1. Slice thinly the squid strips.
  2. Chop the red onion.
  3. Chop the chilli pepper.
  4. Halve the apricots, bone them and dice them.
  5. Chop the parsley leaves.
  6. Add to a bowl the calamari, red onion, chilli pepper, apricots and parsley leaves.
  7. Squeeze the juice of the limes, lemon and grapefruit.
  8. Pour over the bowl’s content the citrus juices, mix them well and season with fish sauce, salt and pepper to taste.
  9. Leave the squid mixture to marinate for about an hour.
  10. Serve in small bowls garnished with wedges of apricot, lime and lemon.