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.
Yup definitely need that trip to Goa soon!
Grilled Shrimp with Garlic
|Photo By: Matt Armendariz|
- 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
- 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
|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
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
- 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.
Image Credit: Matt Armendariz