Set aside. Cut legs off shrimp. Devein, leaving on shells and tails. Pat dry with paper towels. In a large bowl, combine ...

Although I say "shrimp" in in this recipe, you can also use prawns. The correct way to eat salt and pepper shrimp is without peeling away the shells – where all the flavour is. If the shrimp are ...

2. Season with salt and pepper. 3. Add the orange juice to give it a citrus-y flavor. 4. Mix the prawns well. Now on a flat plate/surface spread some bread crumbs. 5. Coat the prawns well with the ...

As we usher in warmer spring weather, it’s time to switch up the ingredients we’re cooking with to lighter, more vibrant ones. Chef Camerron Dangerfield stopped by to show us how to ...

Tip the remaining 50g/1¾oz flour into a shallow bowl and season generously with salt and pepper. Mix together the ... Deep-fry the prawns in batches for 1 or 2 minutes until golden-brown and ...

Add onions, garlic and red pepper flakes. Cook, stirring, until onions are translucent, about 5 minutes. Stir in corn and cook 3 minutes more. Season prawns with salt and pepper and add them to ...

Cook orzo according to package directions, omitting salt and fat ... stirring constantly. Stir in shrimp, juice, and pepper; cook 1 minute or until shrimp are done. Recipe courtesy of Cooking ...

Add 42g/1½oz salsa verde and ½ teaspoon salt and pepper. Mix well ... Transfer the diablo sauce to a large bowl, add the shrimp, mix until well coated. Chill and marinate the shrimp for at ...

Season with salt and pepper and cool. Place the shrimp, scallops, and cream in a food processor and blend for 3 minutes, until smooth. Transfer to a mixing bowl and stir in the sautéed vegetables.