Tarun Kapoor is executive chef at Doha’s Horizon Manor Hotel. Send your feedback to:
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Shrimps or prawns are seafood which is consumed worldwide in a variety of food preparations. The word ‘shrimp’ is more used in Americas and Middle East whereas prawns are more common in Europe and Asia. Shrimp can be found feeding near the seafloor on most coasts and estuaries, as well as in rivers and lakes. The muscular tails of shrimp can be delicious to eat, and they are widely caught and farmed for human consumption.
The head, tail shells and tentacles are used to make flavourful stock. Most shrimp are sold frozen and marketed based on their categorisation of presentation, grading, colour, and uniformity. Shrimp have high levels of omega-3 fatty acids and low levels of mercury.
Citrus shrimps
Serves 2
Ingredients
Shrimps 400g
Olive oil 1tbsp
Garlic, chop 4-5 cloves
Black pepper to taste
Salt to taste
Lemon juice 1 tsp
Olives 8-10 nos
Capers 4-5 nos
Butter 3 tbsp
Lemon juice 1 tbsp
Cilantro, chop 1 tbsp
Method
Peel and devein shrimps.
Combine olive oil, chopped garlic, lemon juice, salt and crushed black pepper to make a marinade.
Marinate the shrimps using the marinade and refrigerate for 30 minutes.
Heat butter in a heavy bottom pan and add the marinated shrimps and toss gently.
Cook for 3-4 minutes or till the shrimps turn pink.
Remove the shrimps and keep aside.
In the same pan, add olives, capers, cilantro and lemon juice.
Pour the prepared sauce on top of the shrimps and serve hot.
Note: The secret to grilling shrimp is to keep a close eye on them. Shrimp cook fast enough for you to keep the lid up and an eye on them at all times. Overcooked shrimp are rubbery so take them off the moment they are done.
Carrot cake
Carrot cake, as the name suggests, uses carrot as one of its ingredients along with flour, sugar and eggs. No one really knows where carrot cake came from, It looks like it did evolve from the carrot pudding of medieval times. During the middle ages, sugar and other sweeteners were difficult or expensive to come by in Britain and carrots had long been used as sugar substitutes.
Carrot cake has been a favourite over the years. After Britain, carrot cake became popular in America in the mid-1900s and started appearing on restaurant menus. Carrot cake often tastes like spiced cake, with the sweetness of raisins or pineapple or even apples, paired with cream cheese frosting. These add-ins are the choice of the baker and the preference of the eater. It has a mild but distinct flavour, while few would think of it as fashionable. It’s considered a timeless classic that never goes out of style.
Carrot cake
Ingredients
Flour 2 cups
Carrot, grated 3 cups
Baking soda 2 tsp
Baking powder 2 tsp
Salt a pinch
Cinnamon powder ½ tsp
Nutmeg powder ½ tsp
Eggs 4 nos
Oil 1 ¼ cup
Castor sugar 1 cup
Brown sugar 1 cup
Vanilla extracts 1 tsp
Walnuts ½ cup (optional)
Raisin ½ cup (optional)
For cream cheese icing
Cream cheese 200g
Butter unsalted ½ cup
Vanilla extracts 1 tsp
Icing sugar 2 cups
For garnish
Marzipan 50g
Orange and green colour as required.
Method
Pre heat oven to 325 degree F and prepare a 12inch baking pan with butter paper.
Sift flour, salt, baking soda, baking powder, cinnamon powder and nutmeg powder in a bowl.
In a separate bowl, whisk egg with sugar till the sugar is dissolved and then add vanilla extract and oil to it.
Gradually add the dry ingredients to the egg mixture mixing continuously to avoid lumps.
Add grated carrots and walnuts and raisins if required.
Pour the prepared batter in the lined baking pan and bake for 45 to 50 minutes.
Check by piercing a knife in the cake if it comes out clean the cake is cooked.
Remove from oven and allow to cool at room temperature.
To make the cream cheese frosting cream together cheese and butter until creamy.
Add icing sugar and vanilla extracts and mix well.
Remove the cake from the baking pan and decorate using the prepared icing.
Garnish with carrots made from coloured marzipan.
Citrus shrimps.
