Shrimps Easy Peel with salad, warm garlic and asparagus

 

Ingredients (4 Servings):

350g Yuu’n Mee Shrimps Easy Peel

400g green asparagus

300g Lollo rosso lettuce

3 cloves garlic, minced

12 spring onions, choppedv

salt, 1 tbsp white wine vinegar, 5 tbsp oil, pepper

 

Preparation:

Remove frozen Shrimps Easy Peel from packaging and place under cold running water to defrost. Rinse defrosted Shrimps and towel dry. Clean asparagus and cut in halves; blanche them in salted water for 1 minute and leave to cool. In saucepan bring together 1 tbsp of cooking water from asparagus, vinegar, and 2 tbsp oil, stir well and season to taste with salt and pepper. Stir in spring onions. Drain asparagus. Wash Lollo rosso and cut/rip lettuce into bite size pieces. Divide over 4 plates, arranging asparagus on top of lettuce. Sauté garlic in remaining oil with shrimps until done. Divide shrimps and garlic on the plates and drizzle with dressing. Serve with bread.

 

 

Grilled Seafood Skewers with oriental BBQ Vegetables

 

Ingredients (4 sevings):

6 Yuu’n Mee Seafood Skewers

1 eggplant

several different colored bell peppers, onions, tomatoes

 

BBQ Marinade:

6 cloves garlic

1 tbsp. salt, 2 tsp.soy, 2 tbsp. lemon juice, 1 cup fresh coriander, 4 tsbp. vegetable oil

 

Preparation:

Remove frozen Seafood Skewers from packaging and place under cold running water to defrost. Rinse defrosted Skewers and towel dry. Cut eggplant, peppers, onions and cherry tomatoes in 1cm slices. Mix BBQ marinade ingredients in a separate bowl together. Place prepared vegetables and the Seafood Skewers in a long, flat dish or pan. Pour the marinade over the vegetables and skewers, making sure to coat all sides - use hands if necessary. Allow to sit for at least 10 minutes. Grill on the barbecue (or indoors in a large pan), turning several times. Skewers and vegetables are done when browned slightly and the vegetables have softened. Serve together with bread toasted briefly on the grill.

 

 

Oriental Seafood Ragout

 

Ingredients (4 servings):

1 pkg. Yuu’n Mee Seafruit Mix

400 g diced tomatoes

200 g cultivated mushrooms

200 g rice

1 white onion

2 garlic cloves

4 T. tomato purée

2 T. olive oil

White pepper, salt

1 t. coriander

1 t. cumin

Fresh coriander greens

 

Preparation:

Heat the oil at low temperature, glaze the onions and sautée the garlic (along with the thawed Yuu’n Mee Seafruit Mix) in this mixture. Then, add the quartered mushrooms and tomatoes along with the tomato paste and allow to boil at medium heat. Add seasonings to taste; then garnish with fresh coriander greens and serve with rice. 

 

Approx. 288 calories (kcal) per serving

 

 

Hot and spicy au gratin shrimp 

 

Ingredients (4 servings):

400 g Yuu’n Mee Easy Peel Shrimp or Gourmet King Prawns

4 T. olive oil

Juice and peeling from one lemon

2 garlic cloves

400 g rucola lettuce

Fine flour for sprinkling

2 T. chopped parsley leaves

2 t. dill

12 basil leaves

Chili powder, salt, pepper

 

Preparation:

Use oil, lemon peel, pressed garlic cloves, salt and pepper to prepare a marinade. After thawing the shrimp, marinate them for one hour in the refrigerator. Lay them in a fire-resistant dish; sprinkle with flour, herbs, chili pepper and lemon peel. Bake in the over at 200º C for 10-15 min.; then, serve on a bed of fresh rucola lettuce.

 

Approx. 254 calories (kcal) per serving