Ingredients :

• 3 cloves garlic, minced
• 1/3 cup olive oil
• 1/4 cup tomato sauce
• 2 tablespoons red wine vinegar
• 2 tablespoons chopped fresh basil
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 2 pounds fresh shrimp, peeled and deveined skewers

Method :

• Mix olive oil, tomato sauce, garlic, and red wine vinegar in a bowl. Flavour the mixture with salt, basil, and cayenne pepper. Now add shrimp to the bowl.
• Cover the bowl and put it to refrigerate from 30 minutes to 1 hour, stirring once or twice.
• Next step is to preheat grill for medium heat. Now drive skewer through the shrimp discarding marinade.
• Oil the grill grate and cook shrimp on the preheated grill for 2 to 3 minutes per side.

Ingredients :

• 8 pounds large shrimp
• 4 teaspoons salt
• 1 teaspoon paprika
• 1 teaspoon Italian seasoning
• 1/ 2 teaspoon hot pepper sauce
• 6 tablespoons ground black pepper
• 3/ 4 cup Worcestershire sauce
• 3 cloves garlic, minced
• 4 lemons, sliced
• 2 cups butter
• 2 cups olive oil

Method :

• First of all, preheat the oven at 450 degrees F.
• Now, heat butter and oil in a saucepan and add Worcestershire sauce, black pepper, lemons, hot sauce, garlic, paprika, salt and Italian seasoning. Mix all these ingredients well and cook at a low flame for 5 minutes.
• Then, divide the shrimp between two Dutch ovens and pour half of the sauce in one Dutch oven and half of it in the other oven.
• Now, heat the sauce in both ovens at a low flame and cook for 6 to 8 minutes or until the shrimp begins to turn pink in colour.
• Then, pour the prepared shrimp and sauce from both ovens in a large baking pan and bake for about 10 minutes and stir once.

Ingredients:

• 1 pack of whole wheat pita bread
• 1/2 cup scallops
• 1/2 lb. shrimps (peeled and divined)
• Roasted garlic cloves (as per requirement)
• 1/2 red onion sliced
• A bunch of cilantro roughly chopped
• Minced garlic
• 1 tomato thinly sliced
• Alfredo sauce ( i got lazy so mine was store-bought)
• Butter
• Parmesan cheese
• Mozzarella shredded cheese (fresh mozzarella is definitely better)
• Salt and pepper to taste

Method:

• Pre heat oven up to 450 degrees.
• Then put the pizza stone at the lower rack of the oven and leave it to heat (to make the pizza crispier, hotter the better)
• At this moment, also make your sauce pan heated with a dallop of butter and minced garlic and let it get sautéed for few minutes
• Then put in the shrimps and scallops. Sauté until cooked.
• Again place pan back on the stove and then pour butter to sauté red onions until it’s caramelized
• Upon caramelizing, put the pan aside
• After the stones get hot, start prepping the pitas by sprinkling some olive oil on both sides of the pitas so that they wouldn’t stick to the stones.
• Then make a layer with mozzarella cheese, alfredo sauce, onions, tomatoes, shrimps and scallops, cilantro over the pizza and again topping with more mozzarella and parmesean cheese.
• After preparation, put it carefully on the stone and bake it for 6-10 min. or when the cheese start melting and the pitas turn crispy and golden.
• Serve Hot.

Ingredients:

• 1 lb prawns, shelled and deveined

To Grind

• 1 tbsp chilli powder
• 1 tsp coriander powder
• 1/4 tsp pepper powder
• 1/8 tsp turmeric powder
• 1 tbsp ginger slices
• 1 tbsp garlic slices
• 1/4 cup button onions
• 3 pieces of kudampuli
• a few curry leaves
• salt to taste
• 1 tsp ginger, thinly sliced

For the seasoning

• 1 dsp oil
• 1 tsp mustard seeds
• 2 cups thinly sliced onions
• a few curry leaves

Method:

• Wash and soak the kudampuli in one cup of water
• Coarsely grind all the ingredients in the To Grind section.
• In a pan, mix the prawns, ground ingredients, kudampuli, ginger slices, curry leaves and salt with 1 cup of water.
• Cook covered until the prawns are soft. Uncover and cook on high till the water evaporates.
• In another pan, heat oil and splutter the mustard seeds
• Add the sliced onions and fry till translucent.
• Add the curry leaves and cooked prawns and fry well.
• Serve hot with rice.

Ingredients:

• Prawn – 1 kilo
• Red dried chilli – 125 No.s
• Jeera – 5 Table spoons
• Ginger – 2 inch pieces – 5 nos.
• Garlic – 10 whole pod
• Green chilli – 40
• Gingelly oil – 1-1/4 kilo
• Vinegar – 5 cups
• Salt – 100 gms (add more taste)
• Mustard seed – 2 table spoons
• Curry leaves – 1 Handful
• Turmeric powder – 1 table spoons

Method:

• Heat the oil and keep it in a vessel.Clean the prawns and mix with turmeric powder and salt and keep aside for 15 minutes.
• In frying pan fry the prawn using a little oil (do not deep fry) turn the slices and when it is well cooked and the water is evaporated remove the fish from the fire.
• Remove the skin from the sides of the fried fish, remove all the bones and break the fish into small pieces and keep aside.
• Clean the green chilli, keep only little bit of the stem, slit 1/2 inch, with a sharp knife on the thick part of the chilli, this is to help the chilli marinate and soak.
• Peel the garlic and keep the small flakes whole, if the flakes are too big, cut into two.Peel the ginger and cut into small pieces.
• Grind the red chilli, using vinegar.Keep aside two table spoon peeled garlic, 2 table spoon ginger to put whole along with green chilli.
• Soak them in vinegar.
• Grind ginger and garlic and jeera using vinegar.
• Heat the remaining oil in a thick bottom pan.
• When the oil is hot, add mustard seeds, add curry leaves then add the ground masala, cook till the masala is well cooked and the raw smell goes, then add green chilli, ginger and garlic soaked in vinegar, cook well and when the oil comes up, add the fish pieces and salt and cook till the fish is well cooked and mixed with the gravy.
• Then remove from fire and store in bottles or jars.

Ingredients:

• Prawns – 1/2 kilo
• Onions – 3
• Green chillies – 8
• Ginger – 1 Inch piece
• Garlic – 15 small pods
• Somph – 2 Teaspoon
• Cinnamon – 1/2 Inch piece 2
• Cloves – 6
• Ghee – 200 gms
• Turmeric powder – 1/2 Teaspoon
• Coconut – 1
• Pulao rice – 1/2 kilo
• Cashewnuts – 50 gms (25)
• Pudhina (mint leaves) – 1 Large bunch
• Bay leaves – 2
• Cardamom – 3
• Salt – To taste

Method:

• Wash and clean prawns well. Mix with the turmeric powder and 1 teaspoon salt and boil for 10 minutes till well cooked remove and keep.
• Fry green chilies in 2 teaspoons of ghee.
• Then grind and keep.Crush, ginger, garlic, somph, cinnamon and cloves, using a little water and keep aside.
• Grate the coconut, extract milk to make up 1 litre of coconut milk keep aside.Clean pudhina (mint) take the leaves and keep.
• Heat a heavy bottom vessel, put the ghee, then the cinnamon leaves and cardamom, then put the cashewnuts, fry till golden brown in colour.
• Then add cut onions.
• Fry the onions for a while add ground green chillies, fry and then add the crushed masala. Fry well, add the coconut milk, salt and turmeric powder.
• Cover and let it boil.When the mixture is boiling, add well cleaned pulao rice.
• Cover and cook till rice is half cooked.Then add cooked prawns, cook on low fire and keep the vessel covered with a little hot charcoal on top.Keep stirring slowly from time to time till the pulao is done.