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Tropic Co Cooked Tiger Shrimp Cocktail

February 2, 2021
Recipes

This recipe uses Tropic Co Cooked Tiger Shrimp. It’s up to you how you want to plate it; restaurant style or home cooking style. Either way, we promise you a vibrant and fresh starter that everyone will enjoy. Watch out for the kick from the horseradish.

Cocktail Sauce

  • 200ml tomato ketchup
  • 40g horseradish cream (mild)
  • 30ml fresh lemon juice

Salad

  • 5 Cooked Tropic Co. Tiger Shrimp, thawed and peeled and cut in half lengthways
  • Butter lettuce, washed and cut in half
  • Avocado, diced
  • 1/2 tsp Yarra Valley Caviar, for garnish
  • Chives, sliced for garnish

Method.

  1. Defrost shrimp a few hours before use, peel and set aside.
  2. Mix cocktail sauce ingredients together in a bowl and set aside .
  3. Carefully tear off lettuce leaves. Then lay lettuce leaves into a bowl, core side in and green at the top.
  4. In the bowl build a base with some avocado, sauce then shrimp. Continue to add ingredients to the bowl until you have used all your shrimp.
  5. Finish with a sprinkle of chives, caviar and serve immediately.

Scallops Provençal

February 2, 2021
Recipes

A classic French winter scallop stew enjoyed by all.

Ingredients

  • 20 x Far West Scallops, any size, defrosted
  • 1 brown onion, chopped – chopped
  • 2 tbs Currawong Lemon Infused Olive Oil
  • 2 garlic cloves, chopped
  • 1 red pepper, finely diced
  • 1 stick celery, finely diced
  • ½ cup white wine
  • 1 cup canned tomatoes, diced
  • Small pinch Saffron
  • Fresh parsley, chopped
  • Salt & pepper
  • Fresh baguette, optional

Method

  1. Ensure the scallops have thoroughly defrosted.
  2. Using a heavy based pan, gently sauté the onion using half the oil until onions turn translucent. Add the garlic, celery, and red pepper and cook on medium heat for 5 minutes until tender.
  3. Meanwhile using a separate pan, heat the remaining oil until hot. Pat down the scallops to remove any excess moisture, then carefully sear the scallops for 1 minute each side until a golden crust has formed. Remove, then set aside on a plate. Wipe the pan clean, and repeat the process until all scallops have been seared.
  4. Turn the heat up on the pan containing the vegetables, then add the saffron and wine to deglaze the pan. Lower the heat, then gently place in the scallops and add the tomatoes. Bring to a gentle boil.
  5. Taste for seasoning and serve in a bowl topped with chopped parsley. Serve with fresh crunchy baguette or toast.

SURF & TURF WITH CHEAT “MORNAY” SAUCE

December 5, 2020
Recipes

Deliciously creamy sauce is perfectly paired with silky smooth Kerwee Wagyu Filet and plump Tropic Co Tiger Shrimp. This recipe serves 2 people.

Ingredients

  • 2 x 6oz Kerwee Filet
  • 6 x Tropic Co Tiger Prawns, defrosted and peeled
  • 1 cup heavy cream
  • ½ cup Parmesan cheese, shave or grated
  • 1 sprig fresh thyme Thyme
  • 1 clove garlic, crushed
  • Olsson’s Sea Salt flakes
  • Salt & pepper to taste

Method

  1. Defrost and peel the shrimp following the guide below. Bring the meat to room temperate before cooking.
  2. Heat the cream in a saucepan with thyme and garlic. Slowly simmer until it has reduced by half, being careful not to burn or boil - heating the cream on high heat will cause it to quickly rise in the saucepan; be sure to keep an eye on it.
  3. Once reduced by half, stir in the parmesan cheese and season with salt and pepper. Turn off and set aside, making sure it doesn’t cool too much.
  4. Then heat a heavy based pan on high, and add a little extra virgin olive oil. Season the meat with Olsson’s Sea Salt Flakes and pepper.
  5. Once the pan is searing hot, carefully sear each side of the filet for roughly 30 seconds. Make sure it is a hard sear - look for a caramelized crust.
  6. Then cook the filet in the pan for 2 -3 minutes each side for medium-rare. Remove from the pan, then allow to rest for half the time cooked.
  7. Using a separate pan, sauté the shrimp until cooked.
  8. Plate the steak, sliced or unsliced, with the shrimp. Carefully pour the warm sauce over the top of the filet and shrimp, and serve with sautéed spinach or other warmed vegetables.
  9. Serve immediately.