• Seafood Saute with Garlic (4 servings)

Ingredients:

6 -8 Large, raw seafrozen PRIM 7* STARS shrimps
6 Large sea frozen scallops, cleaned and cut in half across
Salt and pepper to taste
Flour
30 ml / 2 tbsp of olive oil
3 Garlic cloves, peeled and crushed
7.5 ml - 15 ml / 0.5 - 1 tbsp Chopped basil
45 ml / 3 tbsp Lemon juice
125 gm / 4 oz hot cooked rice

Let the shrimps and scallops defrost in a colander about 2 hours before using. Rinse them several times with cold water and wipe them with tissues. Peel and deveine the srimps, place the shrimps and the scallops in abowl and season with salt and pepper. Light dust with flour. Shake off excess flour, heat the oil in a large frying pan. Add the scallops and shrimp and cook over a high heat. Cook for 1-2 minutes, then turn. Add the garlic and basil and stir to coat the seafood well. Cook for another minute. Sprinkle with lemon juce and serve over hot rice. Enjoy you meal !

(Take a small sharp knife, make a cut along the back of the peeled shrimps and remove any black thread from the top to the tail of the shrimp.)

• Garlic Shrimps from the wok (4 servings)

Ingredients:

2 - 3 garlic cloves
1 Red pepper
2 dl Olive oil classico
20 Large sea frozen PRIM 7* STARS shrimps
1 Lemon
Seasalt to taste
0.5 Bunch of Parsley
Bread

Put the shrimps in a colander and let them defrost at room temperature for about 2 hours. Rinse them several times with cold water and wipe them with tissues. Peel and shred the garlic cloves. Clean the pepper and cut it into small rings. heat the oil in a frying pan and fry the shrimps. Fry for 2 minutes, then turn and fry for another 2 minutes. Cut the lemon in half and chop the parsley. Sprinkl th shrimps with lemon juice, seasalt and chopped parsley. Serve with bread. Enjoy the meal !

• Shrimp Cocktail (6 servings)

INGREDIENTS:

2lbs (900 g) Large sea frozen PRIM 7* STARS shrimps in their shells
1 Crisp-haerted lettuce
Salt and pepper to taste
1 oz (25g) Rocket leaves
1 Ripe but frim avocado cayenne pepper
1 Lime, dividedin to 6 wedge-shaped sections
For the Sauce:
4 tbsp Mayonnaise
1 Dessertspoon Worcestershire sauce
a Few drops Tabasco sauce
2 tbsp Tomato sauce
1 Dessertspoon lime juice

Put the shrimps in the colander and let them defrost at room temperature for about 2 hours. Rinse them several times with cold water and wipe them with tissues. Heat a large frying pan or wok and dry-fry the shrimps for 4 minutes until the grey turns a vibrant pink. As soon as they are cool, reserve 6 shrimps in their shells for a garnish and peel the rest of the shrimps. Deveine the shrimps. Place them in a bowl, cover with clingfilm and keep in the fridge until needed.
Place all the sauce ingredients in al bowl. Stir and taste to check and keep the sauce covered with clingfilm in the fridge
until needed.
Shred the lettuce and rocket finely and divide them between 6 stemmed glasses, then peel and chop the avocado into small dice and scatter this in each glass amongst the lettuce. Top with the shrimps and the sauce, sprinkle a dusting of cayenne pepper on top and garnish with one section of lime and 1 unpeeled shrimp per glass. Enjoy your meal!

(Take a small sharp knife, make a cut along the back of the peeled shrimps and remove any black thread from the top to the tail
of the shrimp.)

• Grilled Colossal Giant Prawns & Tomatoes with Basil Oil (4 servings)

INGREDIENTS

8 colossal PRIM 7* STARS prawns, slit half, from head to tail, keeping the shell intact.
Flatten the shrimp butterfly style
½ cup extra-virgin olive oil
2 cloves garlic, minced or pressed
3 large firm, ripe tomatoes, cored and cut crosswise into ½ inch thick slices
4 large romaine lettuce leaves, rinsed and crisped
Salt and freshly ground pepper
Basil springs

Here, the prawns are basted with Basil-infused oil and grilled alongside thick tomato slices.
In a small bowl, mix oil, garlic and minced basil. Brush over prawns and tomato slices.
Place prawns and tomatoes on a lightly greased grill 4 to 6 inches above a solid bed of hot coals. (You can hold your hand at grill level for only 2 to 3 seconds). Cook, brushing tomatoes and prawns with basil oil and turning them once, until tomatoes are hot and prawns are just opaque in thickest part; cut to test (about 6 minutes).
Place one romaine leaf on each of 4 dinner plates. Set the prawns atop each romaine leaf; arrange tomatoes alongside. Drizzle prawns and tomatoes with remaining basil oil; season to taste with salt and pepper. Garnish with basil springs, if desired. Enjoy your meal!

 

• Garlic Shrimp with Grilled Okra and Feta-stuffed Tomatoes (4 Servings)

Something special happens to shrimp on the grill, and garlic prawns is one of our all-time favorite foods, especially on a hot summer day. Server these crisp-tender shellfish over a bed of black-eyed peas with minced a red bell pepper, accompanied with grilled okra and grilled tomatoes with feta cheese. (Okra is surprisingly good grilled - in fact, we promis that even people who don't like okra will like it cooked this way.) Micro brewed beer or a fine Chardonnay makes good companions.

INGREDIENTS

8 colossal PRIM 7* STARS tiger prawns
Marinade: 3 tbsp Olive oil
Juice of 2 limes
1 Jalapeno chili, seeded and minced
5 Garlic cloves, minced
4 Ripe tomatoes
2 Ounces feta cheese, crumbled, about ½ cup
1 tbsp chopped fresh thyme
About 20 large okra thyme sprigs for garnish

Light a charcoal fire in a grill with a hood. While the coals are heating, prepare the prawns. Slit the prawns head to tail, keeping the shell, and flatten the prawns butterfly style. Combine all of the marinade ingredients in a small bowl - oil, lime juice, chili and garlic - and pour them over the prawns. Marinate at room temperature until the fire is ready, about 30minutes.
Meanwhile, prepare the vegetables: Cut the tomatoes in half and cupping the halves one at a time in the hollow of your hand, shake and slightly squeeze the tomatoes upside down over a sink to remove the seeds. With a spoon, remove the pulp from the center of each tomato. Place the feta cheese in a small bowl and mix in the chopped thyme. Dividing the feta cheese evenly among the tomatoes, spoon it into the centers. Drizzle a little olive oil over the top of the cheese. Pour a little olive oil on your hands and use it to coat the outside of the tomatoes evenly; set the tomatoes aside. Place the okra on a plate and using your hands again, coat them evenly all over with olive oil. When the coals are hot, place the tomato halves and okra to the side of the cooking rack and cook for 4 minutes, then cover the grill and cook them for another 2 to 4 minutes, or until the okra is brown and crisp and the tomatoes are beginning to wrinkle on the outside. Transfer the vegetables from the grill to a plate. Place the prawns over the hot coals and cook for 2 to 3 minutes on each side, or just until the prawns are evenly pink and opaque. Transfer the prawns to a plate. Serve 2 prawns per plate along with the tomatoes and okra, and garnished with thyme sprigs. Enjoy you meal !