Live from the 7 Seas Kitchen: Belize Shrimp Mexican Style

What You Need:

Belize Ocean Wise Prawn 31/35 size – 12 – 15, shell on
Garlic – 2 cloves, rough chopped
Sea salt & cracked pepper – to taste
Chilli pepper flakes
Cilantro – 1 handful, rough chopped
Tequila – 1 oz
Olive Oil – 2 tablespoons
Butter – 1 tablespoon
Half a Lime

Cooking Method:

Peel Prawns.

Heat pan to high add oil and garlic 20 seconds later add butter and Prawns, season with salt, pepper, chillis

Turn Prawns over, toss in some cilantro.

Toss the Prawns for 5 seconds, add tequila and light it

Pull off the burner and plate as soon as tequila flames are out, squeeze lime and more cilantro

Serve immediately. Enjoy!

Fettuccine in a Belize Shrimp Cream Sauce

What You Need:

Belize Shrimp, peeled and deveined – 1 lb
Fettuccine Noodles – 1/2 lb
Butter – 75 ml
Onion, chopped finely – 30 ml
White Wine – 75 ml
Flour – 50 ml
Milk – 300 ml
Fresh Dill, chopped – 10 ml
Lemon juice – 15 ml
Fresh Parmesan cheese – 30 ml

Cooking Method:

Boil Fettuccine noodles til done to preference; drain and set aside.

In a medium sized saucepan heat half the amount of butter. Add the onion, shrimp, and wine to the butter and cook for about 5 minutes.

In a separate saucepan, over medium heat melt the the remaining portion of butter. Once the butter is completely melted, stir in the flour until completely blended.Gradually add milk and Dill, stir well until sauce is thickened and smooth .

Add sauce to shrimp mixture simmer for an additional 5 minutes.

Pour sauce over noodles. Serve and Enjoy!