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Spicy Garlic Shrimp

Based on a recipe from RunnersWorld

  • 3/4 – 1lb shrimp
  • 2tbsp olive oil
  • 1tsp smoked paprika
  • 3 cloves garlic
  • 2 dried bay leaves
  • 2tbsp tomato paste
  • 1 can white beans
  • 1 large can tinned chopped tomatoes
  • handful chopped fresh basil
  • A few chipotle peppers (canned) add more if you want it spicier!

Heat a pan over medium heat. Add shrimp with 1 tablespoon oil and paprika (fry for 1-2mins). Add half the garlic in the last few seconds of cooking. Set aside in a bowl.

Return the pan to the heat; add 1 tablespoons oil, bay leaf, and remaining garlic. Cook till garlic is golden. Add tomatoes, chipotle peppers & tomato paste; cook till tomato mixture darkens. Add beans and simmer for 5 minutes. Stir in shrimp and basil, cook till heated through.

Serve with a baguette.


Lemon & Garlic Shrimp with Red Pepper, Cherry Tomatoes & Goats Cheese over Rice


  • 3/4 lbs Fresh Tiger Shrimp (or equivalent)
  • 1 Lemon (zest grated & juiced)
  • 4 Large White Button Mushrooms (optional, down to personal preference)
  • 1/4 cup Parsley, roughly chopped
  • 2 or 3 tbsp Soft Goats Cheese
  • 1 Red Pepper, diced
  • 2/3 cup Cherry tomatoes (sliced in half)
  • 2 cloves Garlic (thinly sliced)
  • 2 cups Rice (I used basmati)
  • Salt (pinch, to taste)
  • 1 tbsp Olive Oil
  • Over a medium heat add the olive oil & partially cook the sliced garlic for 1-2 mins. Add the mushrooms & red pepper and cook for 3-5mins. Add the cherry tomatoes and cook for another 2 minutes. Then add the Shrimp, lemon juice, grated lemon zest, chopped parsley & salt. Continue cooking through until the shrimp is done (be careful not to over cook the shrimp, it should be pink throughout but not rubbery) Remove from heat & stir in the soft goats cheese. Serve over the rice with fresh ground black pepper, to taste.
  • This dish can also be prepared with noodles or linguine instead of rice.
  • Total cooking time  35 mins