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    • Skewered Tiger Shrimp with Ribbon Courgette Salad and Chimichurri

    Mark Sharron
    Easy
    20 minutes
    4
    Amount Per Serving: Calories 160; Fat 11g; Cholesterol 230mg; Sodium 740mg; Carbohydrates 1g; Protein 12g
    Tiger shrimp are rich in protein and essential fatty acids. They can be peeled and eaten as a snack, taken in as part of a meal or incorporated into a salad.
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    Ingredients

    • 1kg whole tiger shrimp
    • salt and pepper
    • rapeseed oil
    • For the Chimichurri
    • 5 tablespoons extra virgin olive oil
    • 2 garlic cloves
    • 3 tablespoons flat-leaf parsley, chopped
    • 2 tablespoons coriander leaves
    • 1 tablespoon fresh oregano or 1 tsp dried oregano
    • 1/2 lime, juiced
    • 1 teaspoon red wine vinegar
    • 1/2 teaspoon salt
    • 1/2 red chilli, deseeded and roughly chopped
    • For the Courgette ribbon salad
    • 2 small courgettes
    • A handful of sugar snap peas, cut into thin strips

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Place the skewers on a baking tray, drizzle with the remaining chimichurri mixture and bake in the oven for about 6 minutes.
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.

    Frozen Shrimp Products

    • Popcorn Shrimps 900g

    • Peeled Brown Shrimps 454g

    • Peeled Wild Red Shrimp 1kg

    • Brown Shrimps Potted 48g