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KingsWay Shrimp Soup - SERVES 4-6

450g (1 lb) Raw Peeled Tail-Off KingsWay Shrimps
1 onion, skinned and chopped
900ml (1 pints) water
Grated rind and juice of 1 lemon
Pinch dried mixed herbs
50g (2 oz) butter

25g (1 oz) plain flour
Little grated nutmeg
Salt and pepper
3 egg yolks
150ml ( pint) single cream

1. Chop the KingsWay Shrimps.
2. Put them in a saucepan with the onion, water, lemon rind and herbs. Simmer for about 5 minutes and strain. Reserve the stock.
3. Melt the butter in a separate pan, add the flour and cook for 2-3 minutes, stirring. Gradually add the stock and bring to the boil, still stirring. Season with nutmeg, salt and pepper.
4. Stir in the lemon juice, shrimps and onion and cook for 2-3 minutes. Remove from the heat.
5. Beat the egg yolks and cream together and mix with 30-35ml (2-3 tbsp) of the soup. Return to the pan and heat through, but do not boil.

TANDOORI-STYLE KingsWay Shrimps (Tandoori jhingay) - SERVES 4

These mouth-watering KingsWay Shrimps can be served as a starter arranged on a bed of lettuce with a lemon wedge, or as an attractive side dish for almost any meal. Though not essential, it is best to shell the KingsWay Shrimps before cooking them as some people find it a bit awkward to shell them at the table.
10-12 Raw Peeled Tail-On Large KingsWay Shrimps
100g (4 oz) unsalted butter
5ml (1teaspoon) fresh ginger, pulped
5ml (1 tsp) fresh garlic, pulped
5ml (1 tsp) chilli powder
2. ml ( tsp) salt
5ml (1 tsp) ground coriander
5 ml (1 tsp) ground cumin

Fresh coriander leaves, finely chopped
A few drops of red coloring
8 lettuce leaves
1 small onion, cut into rings
1-2 green chilies, chopped
1 lemon, cut into wedges
1. Place the KingsWay Shrimps on a dish.
3. Melt the butter and add all the spices including the coriander leaves and the coloring.
3. Brush the melted butter mixture on the Shrimps and place them under a very hot pre-heated grill for 10-12mins, turning once.
4. Serve on a bed of lettuce with onion rings, finely chopped green chillies and lemon wedges.

Fried KingsWay Shrimps with Peppers (Thalay huway jhingay aur mirch) - SERVES 4

This is a colorful and impressive side dish for a dinner party. As there are not many spices in this recipe I like to use a lot of fresh coriander in it.


450g (1 lb) Raw Peeled Tail-Off KingsWay Shrimps
5ml (1 tsp) fresh garlic, pulped
5ml (1 tsp) salt
bunch fresh coriander leaves, chopped finely

1 medium green pepper, sliced
1 medium red pepper, sliced
75g (3 oz) unsalted butter

1. Thaw the KingsWay Shrimps and rinse under a cold tap twice.
2. Add the garlic, salt and fresh coriander leaves and leave aside.
3. In a large frying-pan melt the butter, add the shrimps and stir-fry, tossing the shrimps gently for 10-12 minutes.
4. Add the peppers and fry for a further 3-5 minutes.

KingsWay Shrimps with Spinach (Jhingay aur saag) - SERVES 4 -6

This is an attractive dish to serve as an accompaniment, especially at parties, and will also freeze well.
225g (8 oz) Raw Peeled De-Veined Tail-Off KingsWay Shrimps
350g (14 oz) canned spinach puree or frozen spinach, thawed and chopped
2 tomatoes
150ml ( pint) oil

2.5ml ( tsp) mustard seeds
2.5ml ( tsp) onion seeds
5ml (1 tsp) fresh ginger, pulped

5ml (1 tsp) fresh garlic, pulped
5ml (1 tsp) chilli powder
5ml (1tsp) salt
1. Thaw the KingsWay Shrimps and leave in a bowl of cold water.
2. Drain the can on spinach.
3. Slice the tomatoes.
4. Heat the oil and add the mustard and onion seeds.
5. Lower the heat, add tomatoes, spinach, all the spices and salt and stir-fry (using the bhoono-ing method) for about 5-7 minutes.
6. Drain all the water off the shrimps and add these to the spinach.
7. Stir the shrimps gently to mix, cover and simmer over a low heat for about 7-10 minutes.

KingsWay Shrimps with Tomatoes (Tamatar jhingay) - SERVES 4 -6

3 medium onions
1 green pepper
5ml (1 tsp) fresh ginger, pulped
5ml (1 tsp) fresh garlic, pulped

5ml (1 tsp) salt
5ml (1 tsp) chilli powder
30ml (2 tbsp) lemon juice

350g (12 oz) Raw Peeled De-Veined Tail-Off KingsWay Shrimps
45ml (3 tbsp) oil
400g (14 oz) canned tomatoes
Fresh coriander leaves to decorate
1. Peel and slice the onion also slice the green pepper.
2. In a small bowl weigh out all the spices, add lemon juice and mix to a paste.
3. Soak the KingsWay Shrimps in cold water.
4. Heat the oil in a medium-sized saucepan, add the onions and fry until golden brown.
5. Add all the spices, turn the heat low and mix well, stirring for about 3mins.
6. Add the can of tomatoes, with the juice, and green pepper, and cook for 5-7 minutes.
7. Add the shrimps, after draining well, and cook for 10mins, stirring occasionally.
8. Decorate with coriander leaves
9. Serve hot with plain boiled rice and a crisp green salad.

KingsWay Shrimps Pulao (Jhingay ka pulao) - SERVES 4

This recipe features caraway seeds, which gives a distinctive taste and aroma to this unusual KingsWay Shrimp pulao. Serve with a raita and shaami kebabs.
450g (1 lb) Raw Peeled De-Veined Tail-ON KingsWay Shrimps
5ml (1 tsp) chilli powder
7.5ml (1 tsp) caraway seeds
2 cinnamon sticks
2 green cardamoms

2 bay leaves
5ml (1tsp) fresh ginger, pulped
5ml (1tsp) salt
2 medium onions
2.5ml ( tsp) saffron

150ml ( pint) milk
450g (1 lb) basmati rice
75ml (5 tbsp) ghee
60ml (4 tbsp) lemon juice
Mint leaves
1. Thaw the KingsWay Shrimps by putting them in a bowl of cold water.
2. Chop the onions.
3. Prepare the saffron by boiling 150ml (1/4pint) milk and adding the saffron. Leave aside.
4. Grind to a fine paste the chilli powder, 5ml (1tsp) caraway seeds, the cinnamon sticks, green cardamoms, 1 sliced onion, the bay leaves and ginger. Leave aside.
5. In a separate saucepan wash the rice and when the rice is half-cooked remove from the heat and leave aside.
6. Heat the ghee in a saucepan and fry the remaining onion until golden brown, leave aside on a tray with the lemon juice and mint leaves.
7. Add the paste of spices and shrimps to the ghee and stir-fry for about 5mins.
8. Remove the shrimps and spices and place on a separate dish.
9. Arrange the half-cooked rice in the saucepan and pour the shrimp mixture over, pour half the lemon juice, half the onions and half the saffron over the shrimps.
10. Arrange the other half of the rice on top and pour over the remaining ingredients.
11. Garnish with the mint leaves, cover and cook over a low heat for 15-20mins.
12. Mix before serving.
13. Serve on a shallow oval-shaped dish.

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