Seafood has always had a special place in my heart during the summer months. Partly because it brings back memories of the sea – some of Bombay growing up but largely of the many days spent crunching through crabs, prawns and lobster on the various beaches of Goa.
Summer across the world, especially beach-side, has people bringing out their grills and slapping on some “shrimp on the barbi” or barbecuing some lobster tails or whipping up a cracker of crab burger or lobster roll or just kicking back with a nice prawn cocktail to go with some chilled beer.
Yup definitely need that trip to Goa soon!
Here are just a few quick recipes for the summer that you can do even if you’re not at the beach.
Grilled Shrimp with Garlic
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| Photo By: Matt Armendariz |
Ingredients
- 3/4 cup olive oil
- 3 tablespoons freshly chopped thyme leaves
- 1 1/2 tablespoons ancho chili powder
- 6 cloves garlic, coarsely chopped
- 500gms pack of Fishvish XXL Prawns, thawed and patted dry
- Salt and freshly ground black pepper
- 3 cloves garlic, thinly sliced
Method
- Heat the grill to medium.
- Whisk together 1/4 cup of the oil, 2 tablespoons of the thyme, ancho powder and chopped garlic in a small bowl. Skewer the shrimp and brush with marinade.
- Place the remaining 1/2 cup of the oil in a small saucepan, add the sliced garlic and cook until the sliced garlic is lightly golden brown. Remove the garlic slices with a slotted spoon to a plate lined with paper towels. Reserve the oil.
- Increase the heat of the grill to high.
- Remove the shrimp from the marinade, season with salt and pepper and grill until golden brown on each side, about 1 1/2 minutes per side. Remove the shrimp from the skewers, transfer to a platter and drizzle with some of the reserved garlic oil and the garlic chips. Sprinkle with the remaining thyme and garnish with oregano leaves.
The Classic Prawn Cocktail
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| The Classic Prawn Cocktail |
This one never fails to disappoint and is among my personal favourites of all time. I had done a post about this quite some time ago, read all about it here.
Light Lobster Roll
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Super light and absolutely yummy. The light dressing instead of the usual mayo allows the lobster’s natural flavours to shine through. Ingredients
- 250 gms Fishvish Lobster Meat
- 2 tablespoons chopped fresh basil
- 1 tablespoon mustard sauce or paste – English or Dijon depending on how strong you like it.
- 1 tablespoon extra-virgin olive oil
- Zest and juice of 1 lemon
- 4 slices turkey bacon (I prefer pork bacon but this is healthier, or so I am told), cooked and chopped
- 2 whole-wheat hot dog buns, toasted
- 1/2 cup baby arugula
Method
- Place the lobster meat in a steamer and cook for 8 to 10 minutes. Remove and let cool.
- Remove the meat and dice into bite-size pieces.
- Mix together the basil, mustard, olive oil and lemon zest and juice in a large bowl.
- Add the lobster and turkey bacon and gently toss.
- Fill each hot dog roll with a layer of arugula and top with the lobster salad.
Bijal Patel
Co-Founder Fishvish
Hardcore food junkie,
loves to cook for his wife.
Image Credit: Matt Armendariz