Shrimps Tandoori Style

Goes well with Naan bread or Chapati.

Attention! The shrimps have to marinade 1 to 4 hours!

Preparation You'll need: A large bowl A wok or pan
Ingredients (for 2 persons) ca. 400 g large shrimps 8 Tbsp. plain yogurt 4 green chilis 3 cm ginger 4 cloves of garlic 2 capsules of black cardamom 1 1/2 tsp. cumin seeds 2 small tomatoes  1/2 tsp. turmeric 1/4 tsp. salt 1 tsp. chili flakes 1 Tbsp. ghee or oil Lime cut in halves or lemon wedges
Preparation Check that there is white wine in the fridge! Preheat dinner plates at 60℃ in oven. Chop the chilis and ginger, press the garlic, peel the tomatoes, remove the seeds and purée them. Grind the cardamom seeds (remove from the capsules), cumin, chilis with a pestle. Give everything together with salt turmeric and yogurt into a large bowl and mix well. Remove the shell of the shrimps (if necessary) but leave the tails. Also add them to the bowl and stir well. Close the bowl and let it marinade in the fridge for 1 to 4 hours. Heat up ghee in wok. Take the shimps and roughly remove the marinade. Quick fry them on both sides in the wok until the gain a nice colour. Set them in preheated plates aside. Now bring the marinade in wok to boil, put in a bowl. Serve all together with a cool white wine or beer.

Grilled Lobster with Cream Sauce

Preparation time: 25-30 minutes.

Preparation You'll need: A casserole dish A pan A small pot or pan with lid A good kitchen knife to cut the lobster Maybe some lobster tongs A small sieve
Ingredients (for 2 persons) If this is the main course, it should certainly be 4 lobsters (I always prefer to buy 2 small ones per person, it is cheaper). As one course of several, 2 lobsters would also do - then halve the other ingredients. 4 lobster tails or better 4 whole lobsters (approx. 400 g each) With whole lobsters, the claws and legs go well cold with garlic mayonnaise as entrée. 30 g butter 2 shallots 1-2 bay leaves 65 mL white wine (dry) 2 sprigs thyme 160 g crème fraîche 5-6 sticks of chives A little bit of dill Some salt and coarse pepper
First steps Check that there is white wine in the fridge! Preheat the oven at 200℃. For whole lobsters, remove the legs and claws (can either be placed in the oven like this or served cold as an entrée). Carefully cut the lobster in half lengthwise with a sharp knife so that you get two equal halves. Chop 2 shallots finely. Pluck the thyme leaves. Add to the pot together with 30 g butter, 1-2 bay leaves and 65 mL white wine. Coarsely chop 5-6 sticks of chives and the dill. Put on the side, will be needed later.
Preparation Place the lobster halves, shell down, in the oven pan and bake for 10 minutes (pre-cooked lobster). If the lobster is not pre-cooked, the lobster halves must be placed in the oven a little longer (about 6-8 minutes longer). Meanwhile, start the sauce. Cover the pot and put it on the cooker. Bring the contents to the boil briefly and then simmer gently over a low heat for 5 minutes. Add 160 g crème fraîche, mix and bring to the boil briefly. Then put it on its side and remember the lobster in the oven ;-) As soon as the 10 minutes are up, take the lobster out of the oven and put it on its side for a short time. Now filter the cream from the pot with a not too fine sieve, pressing the shallots well against the walls of the sieve with a spoon. Add the chopped herbs (chives and dill), mix and generously sprinkle the lobster halves and season with salt and coarse pepper. Put the lobster halves back into the oven and bake for another 7 minutes. Serve hot immediately. Goes well with baguette or toast.

Shrimps Gumbo

 

Preparation You'll need: A medium pot with lid
Ingredients (for 2 persons) 275 g large shrimps 3 green Thai chilis 1 handful okra pods Either 1 large stick of celery or 2 large radishes 400 mL shellfish stock Approx. 1 Tbsp. lemon juice 1 small onion 2 cloves of garlic 20 g flour 1/2 Tbsp. tomato paste Approx. 150 g ripe tomatoes (2-3, medium) 1/2 tsp. thyme 1 bay leaf 1 tsp. parika 2 Tbsp. light soy sauce Rice (we use Basmati, parboiled) Some salt
First Steps Defrost the shrimps if necessary. Finely chop 1 small onion and 2 cloves of garlic. Cut the chillies into small rings. Chop the celery/radishes. Cut approx. 150 g tomatoes into quarters.
Preparation Heat 4 Tbsp. sunflower oil in a medium pot and sauté over medium-high heat until the flour is lightly browned. Add the onion/garlic and fry for 1 minute. Deglaze with 2 Tbsp. soy sauce. Add 1 tsp paprika powder, 1/2 tsp tomato paste and celery/radish and fry for 1-2 minutes. Deglaze with the crustacean stock, add the tomatoes, 1 bay leaf and 1/2 tsp thyme, cover and simmer gently for 20 minutes. Stir from time to time. Add the rice (without the bag), stir and simmer for another 10 minutes. Just before the last 10 minutes are up - if raw/grey 5 minutes in advance, if pre-cooked/pink 2 minutes in advance - add the shrimps and simmer. Season with lemon juice and salt.

 

Cajun Lobster (Updated - v2)

 

 

For decoration and as an addition, I would recommend something like caviar/roe on toast

Preparation You'll need: A casserole dish A pan A good kitchen knife to cut the lobster Lobster tongs
Ingredients (for 2 persons) 2 lobsters (ca. 400 grams) 30 g butter 3 shallots 4-6 cloves of garlic 2 bay leaves 1-1.5 Tbsp. cayenne pepper 2 Tbsp. paprika 2-3 tsp. Tabasco Some thyme Salt 40 mL Cognac
Preparation Check that there is white wine in the fridge! The exact cooking time depends on the fact if the lobster is precooked (already red) or not. Cut the lobster in such a way that the back part remains intact, only remove the underpart. Remove the meat and cut it in small pieces. Dice the onions, press the garlic (or dice it). Saute the onions and the garlic in butter until tender. Now add all the spices (but not the Cognac) and stir well. If the lobster was not precooked, cook for 5 minutes with the lobster meat. Put that into the casserole dish and roast for 6 minutes covered in the pre-heated oven at 180℃. If you want you may place the head part of the lobster into the ofen, too. Add the Cognac and continue baking for another 2 to 3 minutes. Remove from ofen. Put the mixture carefully into the lobster shell and arrange with the head part.

If you don't like lobster, or you find that too expensive, try it with fish, or (fits better) shrimps:

 

Thai Pad Gung

Zubereitungszeit ca. 1 Stunde

Das kann man einfach als Salat mit Garnelen essen, oder, falls der Hunger etwas größer sein sollte, empfehle ich Reisnudeln.
Diese brauchen dann in der Regel einige Zeit zum Einweichen in Wasser (40 Minuten bei denen, die ich nehme).

Eine Variation wäre, die Gurke und Mungsprossen wegzulassen, nur 1 EL Zucker und kleine Stücke von 2 reifen Flugmangos dazuzugeben.

Ich gebe zu, eigentlich hat das mit dem thailändischen Gericht nicht mehr so viel zu tun. Das Gericht solle ja in der Pfanne bei ständigem Rühren angebraten werden und mit Nudeln sein. Bei mir sind die Nudeln optional (ich mag sie, Carinne eher weniger) und angebraten werden nur die Shrimps. Ist halt die Salat-Variante von Pad Thai ☺.

Vorbereitung Du brauchst: Eine große Pfanne Eine verschließbare Schüssel für das Marinieren Ein oder zwei kleine Schüsseln
Zutaten (für 2 bis 3 Personen) 300 bis 350 g große Gambas ohne Schale (600 to 700 g, falls ganze mit Kopf und Schale gekauft werden) 6 EL helle Sojasauce 1 Msp. schwarzer gemahlener Pfeffer 4-6 große Knoblauchzehen 2-3 rote Thai-Chilis 10 Stängel Koriandergrün Etwas Korianderwurzel, falls verfügbar 100 bis 150 g Mungbohnensprossen 1 Salatgurke 2 Limetten 2 EL Zucker 5 EL Fischsauce 75 g Reisnudeln
Erste Schritte Falls die Gambas gefroren sind, aus dem Kühlschrank nehmen. Das kann man gerne auch schon 1 Stunde vor dem Kochen machen. Prüfen, dass Weißwein im Kühlschrank ist! Die Reisnudeln müssen vor dem Erhitzen einige Zeit in Wasser einweichen (ca. 40-45 Minuten, siehe Verpackung)
Die Gambas marinieren Ggf. langsam und rechtzeitig auftauen. Kopf und Panzer entfernen und dabei den Darm herausziehen. Abspülen, trocken tupfen. In ein hohes Teller oder eine Schüssel geben und mit 5 bis 6 EL Sojasauce und etwas Pfeffer marinieren. Mindestens 20 Minuten in den Kühlschrank stellen.
Weitere Vorbereitungen In der Zwischenzeit die Salatgurke waschen und schälen. Danach der Länge nach vierteln und dann in ca. 5mm dicke Stücke schneiden. Den Koriander waschen, die Blätter abzupfen und zusammen mit den Stängeln beiseite legen. 2-3 Chilischoten halbieren und die Samen entfernen. Die Mungbohnensprossen waschen. Korianderwurzel, Korianderstängel, 4-6 große Knoblauchzehen und Chilischoten sehr fein hacken.
Die Vinaigrette In einer Schüssel 6 EL Limettensaft, 2 EL Zucker (oder besser Xylit) und 5 EL Fischsauce verrühren. ChezTeddy-Tipp: Falls Dir Fischsauce zu salzig ist, ganz kurz in einer Pfanne aufkochen und etwas stehen lassen. Danach in die Schüssel umkippen. Du wirst übriges Salz in der Pfanne finden. Die Masse aus Koriander, Knoblauch und Chilis dazugeben und vermischen.
Gambas kurz braten, die Nudeln erhitzen Die Reisnudeln nun 5 Minuten in heißem, nicht kochendem, Wasser erhitzen. Etwas Öl in einer Pfanne erhitzen. Die Sauce wegkippen und die Gambas noch kurz abspülen, danach bei mittlerer bis hoher Temperatur bei häufigem Wenden nur 3 Minuten braten, bis sie rot sind (falls sie noch roh waren - ansonsten einfach nur 1 bis 2 Minuten erhitzen).
Alles auf den Esstellern arrangieren Zuerst die Gurkenstücke auf den Tellern verteilen, danach die Reisnudeln und die Mungbohnensprossen darauf geben. Die Gambas ebenfalls auf den Tellern anrichten. Die abgezupften Korianderblätter darüber streuen und mit etwas der Vinaigrette beträufeln. Die restliche Vinaigrette in einer kleinen Schüssel auf den Tisch stellen, so kann jeder die gewünschte Schärfe durch Zugabe erreichen.

 

Shellfish Sauce

 

This sauce is a supplement for other recipes!

Preparation You'll need: A pan A blender A jar or similar to keep the sauce in the fridge for a few days, or to freeze it.
Ingredients (for 2 to 3 persons) The carapace of 32 large shrimps (just shrimps or lobster; around what you'll get when cooking a full shellfish meal for 2 or 3 personsn) I only use the carapace and the legs, some people take the heads, too, but we didn't like the taste so much, when we tried that. 200 mL dry white wine 30 mL Ricard 30 mL Noilly Prat 1 carrot, if you've got it: celeriac or half a leek would be great 200 mL fish fond ½ thai chili 2 tsp lemon juice 1 shallot 2 cloves of garlic if you want, coriander root 75 g Crème fraîche Attention: This is for when you want to finish the sauce and serve it. If you just want to freeze it, you won't need to buy that just now, but don't forget it later on!
Preparation, step 1 (after this, the sauce can go into the fridge, or get frozen). First roughly chop the shells, also roughly chop the vegetables, the ½ chili, 1 shallot and the 2 cloves of garlic. Now fry the shells with some oil in a pan on medium to high heat until the pieces start to get brown, then roast them on medium heat with the vegetables and so on. Deglaze with 200 mL white wine, 30 mL Ricard and 30 mL Noilly Prat, reduce by half (maybe 5 minutes). Then add 200 mL fish fond and 2 tsp lemon juice and let it simmer almost half an hour. Pour into blender, puree and pass through a fine sieve. If you want to have that sauce immediately for a recipe you're cooking, continue with step 2.
Preparation, step 2 Pour the sauce into a small pot, heat it up, but don't let it cook. Add 75 g Crème fraîche, season to taste with salt and pepper. That's it.

The sauce goes well with any fish or certainly with shellfish.

Loup de Mer with Rosemary Potatoes - Whole Fish (Updated v2)

 

Preparation time around 90 minutes!

Preparation You'll need: A casserole dish A pan
Ingredients (for 2 people) 2 whole Loup de Mer (together at least 600 g) If you bought fillets, you'll find the right recipe here. 8 to 12 small potatoes (approx. 400 to 500 g) 1 large red onion Around 6 twigs of rosemary approx. 15 black olives 8 to 10 small tomatoes (approx. 400 to 500 g) 1 lemon to squeeze at the table Coarse black pepper, salt Additional ingredients (if available) approx. 1 kg fresh chard and 4 to 6 cloves of garlic
The potatoes and tomatoes Check that there is white wine in the fridge! Peel 400-500 g potatoes and quarter them lengthwise. Cut 1 large red onion into coarse cubes. Fry them in a large pan together with the potato pieces and some basic olive oil until they turn brown (approx. 5 minutes) - in the meantime you can peel the tomatoes (only if they are large tomatoes with thick skin) and cut them into small pieces. Chop the rosemary needles coarsely and add them, together with the tomatoes, to the potatoes, add salt and pepper, mix well. Place in the oven dish and place in the oven at 180℃.
The fish (you can start with this about 25 minutes later). Wash the fish, scale it, pepper and salt the inside. Sear on both sides in the pan and set aside. Once the potatoes have been in the oven for a total of 35 minutes, add the olives and stir again. Put the fish on top and cook the whole dish for another 25 to 30 minutes at 180℃.
The chard Cut the green leaves from the stems. Blanch in saltwater until the leaves are getting soft. Then sauté in a pan with a good deal of good olive oil and 4 to 6 cloves of garlic until the leaves just wilt. This doesn't take long, and you shouldn't overcook them. It should look like spinach, actually.
Fillet the fish Then remove the fish again and fillet it. You will surely need another 5 minutes for that, you may leave the potatoes (if needed, depending on the size) in the oven. Then serve the fish with the potatoes.

Prawns with Mango Sauce (Updated - v2)

 

The sauce tastes great with plenty of fresh farmhouse bread

Important! This takes around two hours to prepare!

Preparation You'll need: A large pot A small pot A large bowl A blender
Ingredients (for 2 persons) Large shrimps, 600 g, if possible only those with head. Not the peeled ones, nor those with head removed. If you buy them deep frozen, put them into the fridge the day before, so that they can thaw slowly. 2 ripe mangos 1-2 cloves of garlic 30 g butter 1 medium onion 2 chillis 190 mL white wine 2 cups of "Dr. Oetker Creme Double" (125 g ea.) I think the closest to it in the UK would be Extra Thick Double cream, it's "extra creamy" and has 42% fat and is sweetish, not sour like Crème Fraîche. ChezTeddy Tip: If you can't find Creme Double: A good replacement for Creme Double would be (double-fat) Mascarpone (150 g, approx. 80% fat content) and whipping cream (100 mL) Some greens for the shrimp stock (Carrot, celeriac, leek) 10 black pepper corns, some caraway seeds, salt, turmeric
Preparation of the shrimp stock Check that there is white wine in the fridge! Bring 1 litre to boil. In the meantime, rinse and roughly cut the greens. Add some pinches of salt, some caraway seeds, 10 pepper corns and the cut greens. Cook for around 5 minutes, in the meantime remove the shrimp heads, they will be needed in the next step. Put the shrimps themselves aside on a plate. The shrimp heads are important for the taste of the sauce. I have used peeled shrimps, and shrimps still with shell, but without head, and the sauce just wasn't as good. Now pour the pot into a colander, catch the stock in a heat-resistant measuring glass jar (about 1 litre volume). Let the stock sit, so that the ingredients can settle down a bit. In the colander you will have the vegetables and stuff from the shrimp shells (mostly the antennae) and the heads. Remove the vegetables and place them in a dish on the table. Rinse the pot.
The mango sauce Roughly dice 1 medium onion, cut small 2 chilis, chop 1 or 2 cloves of garlic. Peel the mangos (I use a potato peeler), remove the flesh from the pit and rougly cut into cubes. Melt 30 g butter in a large pot and sauté the onion, chilli and garlic cloves in it. Stir in 190 mL white wine and 250 g double cream. Season with salt, pepper and 2 tsp turmeric. Reduce this slightly over medium heat (approx. 5 minutes), then carefully pour enough of the stock into a small pot so that 200 mL remain in the measuring cup. -> Make sure that the suspended matter in the stock, which has settled in the meantime, remains in this 200 ml (The thinner stock in the small pot will be needed later). Then tip this 200 ml into the large pot and add the mango pieces. Simmer for another 10-15 minutes over only medium heat. Rinse out the large pot. Finally, puree in a blender and tip the mango cream back into the large pot (as this can splash well when simmering). This now needs to reduce further until it is a thick cream. This takes 20 to 30 minutes, stirring frequently. Meanwhile, you can taste whether you should add some more salt or turmeric to the sauce. When the cream starts to get viscuous, we're getting to the shrimps: add some more water to the pot with the thin broth, bring to boil, add the shrimps. Depending on the fact if they're pre-cooked (already pink) or raw (grey) they should be cooked for 1 to 2 minutes, or for 3 to 4 minutes, respectively. Finally pour them into the colander and give them into a bowl to be placed on the table. One can certainly immediately peel them, but then they will get cold more quickly and also we like to do that one at a time while eating.

 

Paella (Updated - v2)

 

Preparation time approx. 1.5 hours

Preparation You'll need: Tefal Astucio, if you have one ;-) - The cooking settings (level 2, 3) are for the Astucio! Alternative: A large frying pan or better a wok, with lid Another large pan (for frying chicken, chorizo and shrimps)
Ingredients (for 2 persons) 2 chicken legs 100 g Chorizo [tʃoˈɾiθo] 4 cloves of garlic 6 to 12 large prawns, depending on size, preferably with shell 2 half bell peppers, red and yellow 125 g plain rice 1 medium sized onion 2 medium tomatoes 100 g peas 250 g seafood (Shrimps, clams, calamaris) A pinch of genuine Saffron Salt, pepper, cayenne pepper, olive oil 200 mL water
First steps If the seafood and/or the Gambas are deep-frozen, take them out of the packages and let them each thaw in sparate plates. Also, if necessary, let the peas thaw in a not too small bowl (you can add the tomatoes a bit later). Fry the chicken legs in regular olive oil on medium to high heat in a large pan until they are nicely brown. This will take some time - in the meantime... Clean the bell-peppers and cut them into not too small pieces. Roughly dice the onion, chop the cloves of garlic. Put everything, together with the rice, into a bowl, set aside. Remove the skin of the Chorizo and cut into not too thin slices (4 to 5 mm). Dice the tomatoes, add to the peas. When the legs are done, set aside in a plate and render the fat from the sausage on medium heat, until the pieces just start to get brown. Add the sausages to the chicken legs, pour the fat away.
Preparation Heat up 3 Tbsp. olive oil (regular) in the Astucio on position 2 (medium heat). Add chicken legs and sausage, then the plate with bell-pepper, rice, onions and garlic, season with salt and pepper, mix well. Let it cook on 3 until the rice starts to get translucent, that doesn't take too much time. Add the tomatoes and peas, the saffron and a good deal of cayenne pepper, plus 200 mL water. Bring to boil on position 3, then cover it, let it cook on position 2 to 2.5. It has to stew for around 30 minutes, with adding the seafood after 10 minutes (at the same time you can stir and season to taste with salt, pepper and more cayenne pepper). Fry the gambas with shell on both sides in the used pan with some oil to activate their taste. 5 Minutes before the half hour of cooking is over, add the fried gambas (you can leave the shell on the large Gambas, but remove the head) - stir again at the same time. This would also be a good time to check, if a little bit more water might be needed. Finally, cover the paella and let it stand for 10 minutes. Tastes better this way :-)