Hello house! I will be sharing recipes and delicacies for seafood lovers and just in case you want to make some for your home, event or restaurant, I can suppl you with seafood. That's my job, don't break a sweat. Enjoy!

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Although the names 'prawns' and 'shrimp' can be used interchangeably, there is a small difference between the two. Prawns have a gill structure, larger legs and claws while shrimps are smaller on all of those accounts. In some countries, prawns are often known as large shrimps. But usually, the name differs geographically. For example, in the United Kingdom both prawns and shrimps are known as prawns while in the United States and Australia they're all referred to as shrimp.



In India, prawns and shrimp are mostly referred to as 'prawns' and celebrated as the hero ingredient across many regional cuisines, especially in the South of India. Chettinad Eral Kuzhambu or chettinad prawn curry, Kerala prawn fry, prawn vindaloo which is infused with vinegar, Bengali prawn malai curry, prawn balchao and the all-time-favourtie, prawn tikka masala.



Fresh water prawns need to be peeled and deveined before they can be fried or dunked straight into curries. The big, king-sized prawns also need to be peeled but are best cooked whole. To peel the prawns, pinch slightly behind the head and twist the body. Raise the shells and legs from the body, keep the tail if you'd like. Pull out the long black thread with the knife.



How to Cook Prawns

You could pick out frozen prawns or buy fresh ones. If you're picking out the frozen ones then make sure to completely defrost them before you cook. Prawns might be easy to cook but they dry out even more easily. So try to avoid cooking them on a high flame. Instead, opt for poaching. Dunk the prawns into simmering water and let them cook through and through. You could also try steaming - marinate the prawns and shove them in a microwave till they're cooked and curled up small. Pan sauteing and frying are also two popular methods that you could save for fancier occasions.



To prove just how versatile an ingredient this is, we've put together a collection of prawn recipes from some top Indian and international chefs. From coconut-y fried prawns to the long time favourtie prawn balchao - here's everything you need.

Recipe by Joey Matthew



This dish unearths the richness of the 'land down under', its marvelous seafood and its beautiful spices. Juicy prawns fried crisp in coconut oil, spluttering mustard seeds, crackling curry leaves, turmeric, fiery chillies and a drop of lemon.







2. Spicy Prawns with Sweet Dipping
Recipe by Ritu Dalmia



Watch Ritu Dalmia create magic! Tiger prawns tossed with onions, chilli and white wine, and then plated beautifully and served with a sweet orange marmalade sauce.







3. Spicy Sriracha Prawns with Basil
Recipe by Chef Divya Burman



Here's something extraordinary for all of you who can't get enough spicy food. Deshelled prawns cooked in a handful of ingredients - green chilli, sriracha chilli sauce, fish sauce, soft basil leaves and crunchy onions.







4. Prawn Curry
Recipe by Chef Mayawati



A bowl of plain white rice could not taste better than how they tastes with prawn curry. Take 5-6 garlic cloves, onions, coconut, coriander seeds and grind them to get a fine paste. Add water and dump the prawns till they cook through and through.







5. Guilt-Free Karwari Prawns
Recipe by Seema Chandra



Fried prawns do taste divine but they also add to your waistline. Take a look at this perfectly delightful recipe that's not only easy but also a healthy way of enjoying crispy fried prawns. Medium-sized prawns are coated in lime juice, turmeric, fennel powder, tamarind water, dipped in semolina and fried crisp.

6. Prawn Pulao
Recipe by Chef Aditya Bal



Rice cooked with beautifully marinated ginger, garlic prawns and smeared with a masala of cardamom, cinnamon, clove, chilli and a handful of more mind-blowing ingredients.







7. Malai Prawn Curry
Recipe by Chef Ishi Neogi, Laidback Waters, Delhi



A creamy curry delicately flavoured with coconut, milk, cinnamon, ginger and yoghurt.







8. Prawn Balcho
Recipe by Chef Kishore D Reddy



A spicy Goan masaledar curry cooked with a sensational sour paste, onions and some cashew-based Goan feni.







9. Prawn Pollichathu
Recipe by Chef Laiju Jameson (Taj Kumarakom, Kerala)



Kerala styled prawns cooked in lime juice, chilli, turmeric, fenugreek seeds, mustard seeks, ginger, chopped garlic and coconut oil.







10. Koliwada Prawns
Recipe by Tara Deshpande



Fresh, deshelled prawns dipped in batter flavoured with cayenne pepper, ginger, garlic, carom seeds, lime juice and fried golden-brown.
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Ingredients:

1 GREEN ONION (SHALLOT)
1 LONG RED CHILLI
2 CLOVES GARLIC
2 cm PIECE GINGER
½ CUP FRESH CORIANDER LEAVES
1 LIME
20 ml (1 TBS) PEANUT OIL
500 g PEELED GREEN PRAWNS (TAILS INTACT)

LIME AIOLI

1 LIME
1 SMALL CLOVE GARLIC
½ CUP WHOLE EGG MAYONNAISE (OR SEE MAYONNAISE RECIPE)
SALT AND FRESHLY GROUND BLACK PEPPER

Method:
Roughly chop onion and chilli. Peel garlic and ginger. Place the onion, chilli, garlic, ginger and coriander in the bowl fitted with the ultrablade knife and mix on speed 12 for 15 seconds. Put mixture in a separate bowl. Add grated lime rind, lime juice and oil to the mixture. Add the prawns and combine. Cover with cling film and place in the fridge to marinate.
Remove the ultrablade knife and clean the bowl. Pour 0.7 L of water into bowl. Place steam basket in the bowl, add prawns. Launch the steam program for 12-15 mins or until prawns are cooked. Serve with lime aioli.

To make the Lime aioli
Finely grate and juice the lime. Peel and crush the garlic. Combine with all other aioli ingredients.

You make sense abeg. Good work

Thank you sir!

Pro2makx:
You make sense abeg. Good work

Do you want the freshest seafood for your restaurant or for exportation? Reach me to get in large quantity

If you want prawns, shrimp or seafood delivered to you in large quantity, just contact me

Difference between Shrimps and Prawns

Biologically speaking, they are actually different species, but the names are so commonly used interchangeably as to completely muddle the distinctions. For example, spot prawns are actually shrimp while ridgeback shrimp are actually prawns.

Prawns have claws on three of their five pairs of legs, shrimp have claws on two of their five pairs of legs. Their gills and body shape are different too.

As far as cooking them goes, they are virtually identical and interchangeable.

Africa is a continent of great rivers: the Congo (which is the only major river to cross the equator twice), the (great gray-green, greasy) Limpopo (as Rudyard Kipling called it), the Niger, the Nile, the Orange, and the Zambezi, to name a few. woman with fishing net, guineeSome of the world's great lakes are in Africa: for example, Kivu, Nyasa (Malawi), Tanganyika, and Victoria. Africa's coastline climate, with the Atlantic ocean on the west and the Indian ocean on the east, ranges from Mediterranean, to tropical and equatorial, to temperate. For certain African peoples, fishing and gathering various freshwater or saltwater species has been an important source of food for millennia. One notable feature of African cooking is the use of fish and shrimp that have been preserved by drying, salting, or smoking. (Though in many dishes they are used only as a seasoning.) This practice undoubtedly dates from pre-historic times, when it the only way to keep a bountiful catch for future use. Today, imported salted codfish from Scandinavia (called stockfish) is found in shops and groceries all over Western and Central Africa.

1. Fish & Onions in Tomato Sauce

A simple Central African way to prepare any whole fish. Fish, stuffed with onions and/or peppers then pan-fried, seems most popular along the Atlantic coast of Africa.

the enya (wagenia) and manyanga people use fish traps attached to scaffolds built over the congo river rapids

What you need

one whole fish (several if you have small fish) -- a half pound per serving
one or two onions, chopped
oil for frying
fresh tomatoes (peeled and chopped) or canned tomatoes, or tomato paste, or tomato sauce
cayenne pepper or red pepper, black pepper, salt

What you do

Clean fish. Stuff stomach cavity with chopped onions. Heat oil in frying pan. Fry fish in oil on both sides until nearly done. Add tomatoes and spices. Simmer until done.
Serve with Baton de Manioc (also called Chikwangue), Fufu, or Rice; and African Hot Sauce, and a vegetable.

2. Grilled Tilapia

Many species of Tilapia are native to the lakes and rivers of Africa, where it is often called Ngege. Outside of Africa, Tilapia is called St. Peter’s Fish. Tilapia is best known for being easy to raise and harvest in man-made ponds. (They reproduce and grow quickly, are disease-resistant, and omnivorous.) Tilapia aquaculture has become common all over the world in the last few decades, but was first practiced in Egypt and Israel in ancient times. In Africa, both farm-raised and wild tilapia are commonly eaten. Tilapia could be substituted in most of the fish recipes in The Congo Cookbook. Tilapia grilling over a charcoal fire is a common sight in African kitchens and on African streets. For this recipe, use a charcoal grill if possible, if not, resort to the oven broiler.


What you need

- one cup vegetable oil
- salt
- red pepper flakes, cayenne pepper, or African Hot Sauce (to taste)
- juice of one lemon
- one onion, finely chopped
- one sweet green pepper (or bell pepper), finely chopped
- one spoonful of vinegar
- whole tilapia (one per person), one to two pounds each; cleaned (or tilapia fillets)

What you do

In a glass bowl or baking dish, combine all the ingredients except the fish. (For the simplest recipe, use only the oil, salt, red pepper, and lemon juice.) Stir until everything is well mixed.
Cut three slits across each fish on both sides, rub the oil and spice mixture onto and into the fish. The fish can be allowed to marinate in the bowl if desired (twenty minutes to an hour should be enough).
Cook the fish over a charcoal fire in an outdoor grill (a grill basket made to hold fish while grilling is very helpful), or broil in the oven, turning once or twice.
Serve with an African Hot Sauce.

There are very few recipes for oysters in African cookbooks, and those that there are come from Western Africa. Thus, it seems possible that Oysters Mombasa originated among expatriates in Africa during the era of British colonialism in Kenya. Mombasa, an island-port city on the Indian ocean, served as the gateway to the "white highlands" and "Happy Valley" of Kenya for European settlers arriving by ship. It's easy to imagine jazz-age European elites eating oysters like this in Mombasa's hotels and restaurants. To this day, Kenyan oysters are featured on the menus of restaurants and resorts, mostly frequented by tourists, along the Kenyan coast. (This recipe adapted from Bea Sandler's The African Cookbook.)



What you need

half a cup butter
three cloves garlic, finely minced
one small bunch of parsley or cilantro, chopped
African Hot Sauce or Piri-Piri (Pili-Pili) sauce or tabasco (or similar) sauce, to taste
one-half cup white wine
salt, black pepper, and red pepper; to taste
two to three dozen fresh oysters, cleaned and left on the half shell

What you do

Preheat oven to 350° F.
Prepare sauce: melt butter in a saucepan. Add garlic and parsley (or cilantro). Sauté for a few minutes. Add hot sauce, wine, salt, and pepper. Remove from heat.
Arrange the oysters on a baking sheet. Drizzle a spoonful of sauce over each oyster.
Bake oysters for six to eight minutes in the heated oven. Serve immediately with lemon wedges and remaining sauce or additional hot sauce on the side.
Mombasa is Kenya's second-largest city and its chief port. For centuries before the city was visited by Vasco da Gama in 1498, Mombasa was a center of the Arab slave and ivory trades. It was part of the Portuguese empire during the 1500s and 1600s, and was then ruled by Oman, Zanzibar, and finally Great Britain until Kenyan independence. Fort Jesus, built by the Portuguese, was often the center of violent struggles for power and is still a landmark on the city's waterfront.

Sardines & Greens Stew

Canned sardines, often imported from Morocco, are cooked in stews throughout Central Africa. Any other sort of dried, smoked, or salted fish can be used in place of the sardines.


What you need

oil for frying (palm oil is most authentic, but any vegetable oil will do)
one onion, finely chopped
one clove of garlic, minced
one or two ripe tomatos, chopped (or canned tomatos, or tomato sauce or paste)
one to two pounds of spinach, cleaned, stems removed -- or -- cassava leaves ( Feuilles de Manioc), kale, collards, or turnip greens or similar, cleaned, stems removed and parboiled (or some combination of these)
salt, black pepper, cayenne pepper or red pepper (to taste)
canned sardines (two or three cans is good, but one can will do if you're on a tight budget)

What you do

If using dried or salted fish:
Soak fish in water for a few hours, rinse and remove any skin or bones, and cut it into bite-sized pieces.
Heat a few spoonfuls of oil in a large saucepan and fry the onion and garlic for a few minutes.
Add the spinach (or greens) and fry them at high heat for a few minutes, stirring continually. (just a few minutes for spinach, but a few minutes more for other greens).

Stir in the tomatoes (or canned tomatos with their juice, or tomato sauce or paste), the salt and pepper, and a cup of water. Reduce heat, cover, and allow to simmer for twenty minutes or until the greens are nearly tender.
Add the sardines (or other preserved fish) and contine to simmer until the greens are ready to eat.
Serve with Baton de Manioc (also called Chikwangue), or Fufu, or Plantains, or Rice.

Pastels or Fish pies are fish turnovers, i.e., crusts of pastry with fish stuffing. Pastels are usually fried, but can also be baked. They are usually served with a spicy tomato sauce. The West African Pastel is similar to the empanada of the Hispanic world, and the samosa of India, even the Chinese wonton, Italian ravioli, and Polish pierogi (though the later are likely to be cooked in boiling water instead of hot oil).


You may wonder how this dish, a popular snack or appetizer in Western Africa, got its name (and if it has anything to do with artist's colors). Evidently, pastels are a Western African version of the famous Pigeon Pie of Morocco, which is more properly known as Bastilla (Bestilla, B'stila, Bstila). The Moroccan Bastilla is made with fowl, while in Western Africa fish is usually used. Similar and not-so-similar dishes with similar names (Pasteles, etc.) are found in Latin America, though if they were brought there via Africa or the Iberian pennesula (where Pasteles are also found) cannot be determined. And though it may seem that Pastels do not have much in common with artist's colors, linguists believe that the Moroccan Bastilla, the West African Pastel, and the artist's crayons all take their name from the same Latin root meaning "paste", from which we get "pasta"

What you need

Pastry:
three cups of all-purpose flour (wheat flour)
three eggs, lightly beaten -- or -- one 1/4 ounce envelope of active dry yeast (baker's yeast) or similar, mixed with a spoonful of warm water
one teaspoon salt
one cup warm water
one tablespoon vegetable oil


Stuffing:
a few spoonfuls of oil
one to two pounds fish (mackerel, mullet, tuna, grouper, or whatever), filleted, skin and bones removed
one onion, finely chopped (optional)
one carrot, finely chopped (optional)
one clove of garlic, minced (optional)
one bunch of parsley, chopped (optional)
two tablespoons tomato paste
salt, black pepper, cayenne pepper or red pepper (to taste)


Sauce:
two tomatoes, skin removed and chopped
one sweet green pepper, finely chopped
one onion, finely chopped
one cup vegetable oil
one clove of garlic, minced (or garlic powder)
one bunch chopped parsley, chopped
chile pepper, cleaned and finely chopped
two tablespoons tomato paste
two cups water
salt, black pepper, cayenne pepper or red pepper (to taste)

What you do

All pastry ingredients should be allowed to come to room temperature if they have been in the refrigerator. In a large mixing bowl combine the flour, eggs or yeast, and salt. Slowly mix in the water so as to make a thick dough. Knead for a few minutes. Cover with a clean cloth and set aside in a warm place (like the oven, briefly heated then turned off) to rest. If using yeast, the dough should rest for at least an hour or two.
While the dough is resting: Heat oil in a skillet. Fry the fish and vegetables ingredients for stuffing. Reduce heat. Add tomato paste and enough water to keep the mixture moist, cover, and simmer for half an hour. Adjust seasoning. Chop fish into small pieces.
Heat oil in a separate pot. Fry the vegetable ingredients for sauce. Reduce heat. Add tomato paste and water, cover, and simmer. Adjust seasoning.

Roll the dough into a sheet about a quarter of an inch (0.6 centimeter) thick. Cut the dough into pieces, each about the size of your hand. (An inverted bowl can be used to cut circles, or you cut them into squares.) Place a spoonful of the stuffing mixture in the center of each piece of dough, fold the dough over the stuffing, and crimp the edges together.

Fry the pastels in hot oil. Use a skillet with an half inch of oil, or a pot with enough oil to allow the pastels to float. Fry the pastels until they are golden brown, turning them at least once. Fry only a few at a time, not letting them touch each other while frying. When each batch is done, place the pastels on a paper towel, and place in a warm oven until all are done.
Garnish with a little left over parsley. Serve with a bowl filled with the warm dipping sauce.

Please if you think this thread is worth continuing, just make a comment. Thanks and lalasticala, please can this go to front page? It's worth it I believe.

Please continue bro

I love sea food,but its so expensive

Pls go on. Some of us are reading and learning.

Yes but not as expensive as you think

walemoney007:
Please continue bro

I love sea food,but its so expensive

This quick and easy, sweet and spicy dish combines honey, ginger, shrimp and garlic, and can be served over steamed vegetables or pasta.

Ingredients

2 tablespoons olive oil
1 tablespoon red pepper flakes
1 teaspoon chopped garlic
1/4 yellow onion, chopped
1 teaspoon ground ginger
1 teaspoon honey
1 pound medium shrimp - peeled and deveined
salt and pepper to taste

Amazing Spicy Grilled Shrimp

"This is an amazing spicy grilled shrimp recipe. It has become my family's new favorite."

Prep
40 m

Cook
4 m

Ready In
2 h 44 m

Ingredients

1/3 cup olive oil
1/4 cup sesame oil
1/4 cup chopped fresh parsley
2 tablespoons hot sauce
2 tablespoons minced garlic
1 tablespoon ketchup
1 tablespoon Asian chile paste
1 teaspoon salt
1 teaspoon black pepper
3 tablespoons lemon juice
2 pounds large shrimp, peeled and deveined
12 wooden skewers, soaked in water

Directions

Whisk together the olive oil, sesame oil, parsley, hot sauce, minced garlic, ketchup, chile sauce, salt, pepper, and lemon juice in a mixing bowl. Set aside about 1/3 of this marinade to use while grilling.

Place the shrimp in a large, resealable plastic bag. Pour in the remaining marinade and seal the bag. Refrigerate for 2 hours.

Preheat an outdoor grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head.

Discard marinade.

Lightly oil grill grate. Cook shrimp for 2 minutes per side until opaque, basting frequently with reserved marinade.

Say hi if you love this

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This is such a lovely thread. Op, you make me hungry. I just love seafood. Thanks for this recipes.

@Speak2klein, an interesting coverage. Please, can you come up with Catfish recipes?

Sure! I'll post something on catfish

still available

Nice! I shall continue this thread since it's my field. Thanks @speak2klein

HORSE MACKEREL(KOTE FISH), CRAB AND SHRIMP IN A LEMON HERB BUTTER SAUCE


The mild, buttery flavor of Kote is a great canvas for this savory seafood topping. This upscale dish is so easy – perfect for a special occasion without all the extra work. Warning… you’ll want to lick the plate!



Pro tip: set out all of your measured, prepared ingredients before you cook! The French call this “mise en place” but we just call it common sense.


Imagine an ingredient that tastes like a cross between onion and garlic. Then make it mild enough for a delicate dish. You’ve got yourself a shallot!


W.C. Fields once said, “I cook with wine, sometimes I even add it to the food.” We highly recommend this approach, especially with a Chardonnay, Sauvignon Blanc or dry Riesling.


Don’t forget to cook your crab and bay shrimp before you start the sauce! At this stage you’ll just want to warm it through and let the flavors mingle.


Looking for sustainable seafood? Horse Mackerel (Kote fish).
How about 22 grams of protein? Horse Mackerel (Kote fish) again.
What about those pesky fish bones? These Horse mackerel fillets are guaranteed 70% boneless.




HORSE MACKEREL (KOTE FISH), CRAB AND SHRIMP IN A LEMON HERB BUTTER SAUCE

INGREDIENTS:

1.5 tablespoons shallots, chopped
3/4 cups dry white wine
1 lemon, zested and juiced
10 tablespoons very cold unsalted butter
4 ounces snow crab, cooked
4 ounces bay shrimp, cooked
1 tablespoon fresh chives, finely chopped
2 tablespoon fresh dill, chopped and divided
Salt and pepper to taste
4 5-ounce Clear Springs Kote fish Fillets, thawed
1 tablespoon olive oil
Takes 30 minutes, Serves 4.

INSTRUCTIONS:

In a small saucepan, combine shallots, wine and lemon juice. Bring to a boil over medium-high heat and stir.
Reduce heat to medium and cook 5-7 minutes or until the liquid is reduced by half, stirring occasionally.
Add the butter one tablespoon at a time, gently whisking until melted and sauce is smooth.
Lower the heat and add the crab, bay shrimp, chives and half of the dill. Warm through but do not boil. Season with salt and pepper to taste.
Pat Kote fish dry with paper towel and season with a little salt and pepper. Preheat olive oil in a large skillet over medium-high heat.
Cook kote skin side down for 2-3 minutes. Gently press on the fillet with a spatula to get a nice sear. Flip and continue cooking for 2 minutes or until the fish flakes easily. Remove from heat.
Plate fish and divide the crab and shrimp sauce among each fillet. Garnish with remaining fresh dill and lemon zest.

INGREDIENTS

Tilapia (or any type of fish you have)
Mussels
Ngolo (clams)
Prawns
Large Shrimps
Periwinkles
Crayfish
3 pieces of Cocoyam - to be used as a thickener
Palm Oil
Fresh pepper - ata rodo or chilli
Chopped red onion - 1/4 of an onion
Salt
Knorr Cubes
Scent Leaf - basil or efinrin


PREPARATION METHOD

Prep your ingredients i.e. put the cocoyam to boil (leave the skin on) till it can be pierced through easily with a fork. Cut the fish into 3 or 4 pieces, clean the seafood and set aside. Chop the red onion and roughly blend 2 – 3 pieces of fresh ata rodo (scotch bonnet/habanero pepper). Roughly blend the crayfish.

Heat up the palm oil and sauté the chopped onion.

Lower the heat, then you add the fish and let it fry slightly. Add fresh pepper, and sprinkle in Knorr cubes and add a little more water, just about enough to cook the fish, cover the pan and let it cook.

To keep the fish intact, carefully take it out and then add the medley of seafood. Leave to cook until the prawns and shrimp turn a lovely shade of pink, and the mussels and clams have opened. This is a sign that they have cooked.

Again, like the fish take it out to prevent over cooking.

The cocoyam’s should have completely cooked by now, peel the skin off and pound to a smooth paste.

Add it to the fish stock in lumps, which will dissolve completely into the stock to thicken it. Then add the crayfish, stir and taste for salt and seasoning
Re-introduce the cooked fish and seafood, shake the pot in a circular motion a few times to redistribute.
Finish off by adding freshly chopped scent leaf. You can also use bitter leaf, Utazi or Uziza.

INGREDIENTS

280g Butter
2 Tablespoons Mustard Syrup
Juice of half a lemon
2 Cloves garlic (chopped)
Half a bunch fresh parsley, (chopped)
1Kg Medium raw prawns (peeled with tails attached)
Knorr Seasoning mix(stew) (2 sachets)


PREPARATION METHOD

Preheat oven to 230C.

In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic, parsley and Knorr seasoning mix.

When the butter melts completely, remove from heat.

Pour the butter mixture over the prawns and cook in the oven until the prawns are pink and opaque

Pour the butter mixture over the prawns and cook for 12 to15 minutes until the prawns are pink and opaque.

Now your prawns are ready to eat

cC; lalasticlala this is worth the front page. Let people be educated about seafood and available recipes for them. Thank you!