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KingsWay Shrimp Cocktail - SERVES 4

100-175g (4-6 oz) Cooked Tail-Off KingsWay Shrimps
½ lettuce, washed and shredded
30ml (2tbsp) single cream
Salt and pepper
Squeeze lemon juice or dash Worcestershire sauce

For the dressing:
30ml (2tbsp) mayonnaise
30ml (2tbsp) tomato ketchup

For the garnish:
Cucumber slices, capers or lemon wedges
1. If using frozen KingsWay Shrimps, thaw and drain them well. Line four glasses or individual serving bowls with the shredded lettuce.
2. Mix all the ingredients for the dressing and combine with the KingsWay Shrimps.
3. Pile the mixture into the glasses and garnish with cucumber slices, capers or lemon wedges.

KingsWay Shrimp Chowder - SERVES 4-6

Knob of butter
1 large onion, skinned and chopped
200ml (7 fl oz) boiling water
3 medium potatoes, peeled and diced
Salt and pepper 225g (8 oz) Raw Peeled Tail-Off KingsWay Shrimps
568ml (1 pint) milk
50g (2 oz) cheese grated
For the garnish:
Chopped parsley
1. Melt the butter and sauté the onion for about 5 minutes, until soft but not colored.
2. Add the boiling water, potatoes and seasoning. Cover and simmer gently for 15-20 minutes, or until the potatoes are just cooked.
3. Add the KingsWay Shrimps and milk, heat through and stir in the cheese. Garnish with chopped parsley.

KingsWay Shrimp Omelets - SERVES 4

8 eggs
Salt, pepper Oil
60g (2 oz) mushrooms
4 shallots, 1 stick celery
250g (8 oz) KingsWay Shrimps
250g (8 oz) can bean sprouts

1 cup water
1 tbsp corn flour
2 chicken stock cubes
1 tsp sugar
2 tsp soy sauce Sal

Blend water and corn flour until smooth, add crumbled stock cubes, sugar, soy sauce and salt. Stir until sauce boils and thickens.
1. Put eggs in bowl. Season with salt and pepper. Beat with rotary beater, only until eggs are slightly frothy.
2. Heat small amount of oil in pan. Gently sauté finely chopped mushrooms one minute. Remove from pan, drain, add to beaten eggs. Add finely chopped shallots, finely chopped celery, raw peeled chopped tail-off KingsWay Shrimps and well-drained bean sprouts. Mix well.
3. Add enough oil to medium-sized fry pan just to cover base. When oil is hot, pour omelet mixture into pan using cup to make four small omelets.
4. When mixture is firm on one side, separate omelets with spatula or egg-slice. Turn, cook other side. Stack on warm plate while cooking remainder of omelets; keep warm. To serve, stack two omelets one on top of the other. Spoon sauce over.

Cheesy KingsWay Shrimp Canapes - MAKES 20 Canapes

10 slices white or whole meal bread
25g (1 oz) butter or margarine
2.5ml (½ level tsp) dried thyme
100g (4 oz) Raw Peeled Tail-Off KingsWay Shrimps, chopped

50g (2 oz) Gruyere cheese, grated
75ml (5 tbsp) mayonnaise
25g (1 oz) fresh white or whole meal breadcrumbs
1.25ml (¼ level tsp) salt
For the garnish:


1. Cut two rounds from each slice of bread with a 5-cm (2-in) fluted round cutter; use the trimmings to make breadcrumbs.
2. Melt the butter or margarine in a small saucepan and stir in the dried thyme. Brush the herb butter over the bread rounds and place them on a baking sheet. Bake at 200 degree Celsius (400 degree Fahrenheit) mark 6 for 10 minutes until golden.
3. Meanwhile put the chopped KingsWay Shrimps in a bowl with the Gruyere cheese, mayonnaise, breadcrumbs and salt and mix well. With your fingers, lightly shape the mixture into 20 small balls about the size of a walnut.
4. Lightly press a KingsWay Shrimp ball onto each baked bread round and grill under high heat for about 10mins, until golden and bubbling. Garnish with the paprika.

KingsWay Shrimp Curry - SERVES 3 - 4

350g (12 oz) Raw Peeled Tail-Off KingsWay Shrimps
25g (1 oz) butter
2 onions, skinned and chopped
1 cooking apple, peeled and chopped
15ml (1 level tbsp) curry powder
5ml (1 level tsp) curry paste
15ml (1 level tbsp) plain flour
300ml (½ pint) chicken stock

15ml (1 tbsp) sweet chutney
15ml (1 tbsp) tomato paste
Pinch cayenne pepper
Lemon juice
30-45ml (2-3 tbsp) single cream, optional


1. If using frozen KingsWay Shrimps, thaw and drain them well.
2. Melt the butter in a large saucepan, add the onion and apple; fry gently for 5-8 minutes without browning. Add the curry powder and paste and cook for 5mins, stirring occasionally.
3. Stir in the flour and cook for 1 min. gradually add the stock and bring to boil, continuing to stir. Add the chutney, tomato paste, cayenne pepper and a squeeze of lemon juice. Cover and simmer for about 45mins.
4. Add the KingsWay Shrimps to the sauce and heat through. Check the seasoning and stir in a little cream if you prefer a slightly milder flavor.

Grilled KingsWay Shrimps with Garlic Butter - SERVES 4

450g (1 lb) Raw Peeled Tail-On KingsWay Shrimps
3 large cloves garlic, skinned
75g (3 oz) butter
15ml (1 tbsp) lemon juice
5ml (1 level tsp) salt Pinch pepper
2.5ml (½ level tsp) dried oregano
For the garnish:
60ml (4 tbsp) chopped parsley Lemon wedges
1. If using frozen KingsWay Shrimps, thaw and drain them well. Spread them in a single layer in the bottom of the grill pan.
2. Crush the garlic cloves and put them into a small saucepan. Add the butter, lemon juice, salt, pepper and oregano. Heat through to melt butter.
3. Pour the garlic butter over the Shrimps, turning them to coat well. Grill for 5-8 minutes until the Shrimps are hot.
4. Transfer the Shrimps to a hot serving dish, pour over any butter from the pan and garnish with parsley and lemon wedges.

KingsWay Stir- fried Shrimps - SERVES 4

450g (1 lb) Raw Peeled Tail-Off KingsWay shrimps
350g (12 oz) Chinese cabbage washed
6 spring onions, trimmed
75ml (5 tbsp) water
30ml (2 level tbsp) corn flour
20ml (4 tsp) soy sauce
5ml (1 level tsp) sugar
60ml (4 tbsp) oil
25-50g (1-2 oz) blanched almonds

50g (2 oz) mango tout trimmed or peeled peas
15ml (1 level tbsp) salt
2.5ml (½ level tsp) ground ginger
2.5-5ml (½ -1 level tsp) paprika
226g (8 oz) can straw mushrooms or 120g (4 ½ oz) can whole mushrooms, drained
30ml (2 tbsp) dry sherry


1. If using frozen KingsWay shrimps, thaw and drain them well. Cut the cabbage into 5cm (2 in) pieces and the spring onions into 2.5cm (1 in) pieces.
2. Mix the water, corn flour, soy sauce and sugar; reserve. Heat 30ml (2 tbsp) oil in a large frying pan and fry the almonds lightly browned, stirring frequently. Remove and drain well.
3. Stir fry the cabbage, s[ring onions and mange tout with 5ml (l level tsp) salt in the oil remaining in the pan for 2 minutes, or until the vegetables are tender but still slightly crisp.
4. Stir 15ml (1 tbsp) of the corn flour mixture into the vegetables; cook until it thickens and coats the vegetables. Remove to a serving dish and keep hot.
5. Put the remaining 30ml (2 tbsp) oil in the pan and add the shrimps, ginger, paprika and remaining 10ml (2 level tsp) salt. Stir fry for 3-4 minutes until the shrimps are heated through, then add the mushrooms, sherry and remaining corn flour mixture. Stir-fry for a further 3-4 minutes until the mixture thickens and coats the shrimps.
6. Spoon the shrimp mixture over the vegetables and sprinkle with the almonds.

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