Recipe of Fried Shrimp Flatbreads With Spicy Cardamom Sauce

Seafood exporters

Shrimp is such versatile seafood that goes well with spices of all flavour. Seafood exporters have always rated shrimps on the top of their sale list as shrimps have a very unique flavour and are equally healthy. Flatbreads are very simple breads made out of flour traditionally called as “baco”, they are a very supple flatbread. If you cannot settle onto this you can use the tortillas. If not that given below is the homemade recipe for flatbreads.


For sauce

  • Whipping cream -1/2cup
  • Buttermilk-2 tablespoon
  • Chopped mint -2 tablespoon
  • Minced chives -2 tablespoon
  • Lemon-1
  • Garlic cloves -7
  • Salt as per taste
  • Freshly grounded black pepper – 2 teaspoon
  • Grounded cumin-1/2 teaspoon
  • Chillies -4
  • Grounded cardamom-1 teaspoon
  • Freshly squeezed lemon juice -1/2 teaspoon

For Shrimps

  • Large egg-1
  • Panko (Japanese bread crumbs)-1 cup
  • Large shrimp shelled and deviened-16(1lb.)
  • Vegetable oil- 2 tablespoon
  • Salt as per taste
  • Thin flatbreads-4 such as naan or thick  warm flour tortillas
  • Hass avocado-1
  • Sliced pickled red onions (from a jar of pickled beets and onions)-1/4 cup

For Easy Homemade Flatbread

Use 2 cups of whole wheat flour, 1 cup warm water, and 1 teaspoon salt. Mix together and knead for 10 minutes strongly. Keep it covered in a bowl and let it rest for 2 hours .Then divide it into 8 pieces and roll each out on a floured surface , make sure you put flour on the rolling surface so that the dough does not stick on it. Then heat a griddle and cook it each for 1 or 2 minutes on each side. You can try this out if you do not want to purchase this out in this pandemic from the stores.

Step 1

In a bowl, whisk the whipping cream with the buttermilk, mint, chives, lemon zest, and 1 minced garlic clove; season the cream with salt and pepper.

Step 2

In a blender, combine the remaining minced garlic with the chillies, cardamom, cumin, and lemon juice. Puree until smooth. Season the cardamom sauce with salt and pepper.

Step 3

Put the beaten egg and panko in separate bowls. Dip the shrimp in the egg, then dredge in the panko; transfer to a baking sheet. Refrigerate for 10 minutes.

Step 4

Preheat the oven to 350 degrees F. In a saucepan, heat 1 tablespoon of vegetable oil to 350 degrees F. Fry 4 shrimp at a time, turning once, until browned and crisp, about 2 minutes. You can also fry the shrimps in a pan by placing a medium sized frying pan. Heat the pan and add 2 tablespoon oil in it. Fry the 5 shrimps at a time until they turn golden brown .Transfer the shrimp to a rack set over a rimmed baking sheet to drain; season with salt. When all of the shrimp have been fried, transfer them to the oven and bake until heated through, about 2 minutes.

Step 5

Spread the warm flatbreads with the spicy sauce. Arrange the avocado and the shrimp on top. Scatter the pickled onion on top, drizzle with the cream, and serve it hot.

This dish is sure to earn you lots of appreciation. The creative fillings, like the fried shrimp here with cardamom-chilli sauce and herbed cream, are sensational on any kind of flatbread, or even rolled inside flour tortillas. Utilize the fresh shrimps from the best shrimp and prawn providers because the major taste of the dish relies upon the shrimps. They ought to be fresh. This is a multi-faced dish that is loved by people of all age groups. So do try this dramatic dish ready to bursts its flavour in your mouth.

Relish on The Smoky Grilled Flavour From Shrimps Served with Polenta


Asian kinds of sesame shrimp spooned over delicate polenta are an incredible weeknight supper. You can add some hot sauce for an additional kind of flavour.


For Polenta

  • Extra Virgin Olive Oil- 1 teaspoon
  • Chicken broth-2 cups
  • Water-2 cups
  • Instant Polenta Cornmeal-1 cup
  • Fresh thyme-1 tablespoon  or 1 teaspoon dried thyme
  • Granulated garlic-1 teaspoon
  • Salt-1/2teaspoon
  • Parmesan cheese grated-1/3 cup
  • Extra virgin olive oil for brushing

For shrimp

  • garlic minced, divided-2 cloves 
  • Lemon-1
  • Red pepper flakes-1/8 teaspoon 
  • Salt divided-1/4 teaspoon 
  • Black pepper divided-1/4 teaspoon 
  • Extra Virgin Olive Oil-2 tablespoons 
  • Extra-large shrimp peeled and deveined-1pound

For toppings

  • Garlic minced-2 cloves 
  • Lemon zested and juiced-1
  • Extra Virgin Olive Oil-3 tablespoons 
  • Salt-1/4 teaspoon 
  • Black pepper-1/4 teaspoon 
  • Sun-dried tomatoes drained and thinly sliced-1/3 cup 
  • Red onion thinly sliced-1/3 cup 
  • 10-ounce jar baby artichokes or artichoke hearts rinsed, drained, patted dry
  • Parsley fresh chopped-1/2 cup

For grilling

  • Metal skewers
  • Bamboo skewers

For Polenta

1. Add olive oil to a small pan and use a paper towel to coat the bottom and sides of the pan. Set aside.

2. Add chicken broth, water, thyme, garlic and salt to a medium saucepan and bring to a boil. Slowly add the polenta into the chicken broth, whisking constantly. Continue to whisk and cook polenta for 4-5 minutes. Remove from heat. Stir in the parmesan cheese.

3. Pour the polenta into the pan and smooth the top. Cover with plastic wrap and let cool to room temperature. Then refrigerate until firm, several hours or overnight.

For Shrimps

4. In a medium bowl, combine 2 cloves of the garlic, the lemon zest, red pepper flakes, salt, pepper, and olive oil. Stir to combine. Add the shrimp and toss to coat. Set aside for 15 minutes to marinate.

For the toppings

5. In a medium bowl combine the garlic, lemon zest and juice, olive oil, salt and pepper. Whisk to combine. Add the sun-dried tomatoes, red onion, grape tomatoes, artichokes and parsley. Toss to combine. Set aside.

For grilling

6. Thread the shrimp onto skewers.

7. Turn the polenta out onto a cutting board. Slice polenta into 1/2 thick slices. Lightly brush them with olive oil. Lightly oil the grill grates and make sure the grill is hot before adding the polenta – it can have a tendency to stick. Grill the polenta for about 3-4 minutes per side. Transfer to a serving platter.

8. Grill the shrimp for about 1-2 minutes per side, until pink and opaque. Transfer to a serving platter.

9. To serve: Arrange the polenta on a serving platter. Spoon the topping over the polenta. Arrange the shrimp skewers over the topping. Serve.

We all carve for the smoky taste that comes from the grilled recipes of the restaurants. In this COVID -19 pandemic, nothing can be better if you try out the grilled techniques of the restaurants and get the same taste in your own dishes easily at home. This grilled shrimp resembles the same that you relish in the restaurants. Get yourself access with the best quality shrimps from the best shrimps and prawn providers that will undoubtedly help you achieve the mind-boggling taste.

Peruvian Shrimp Chowder – The Perfect Winter Delicacy!

best shrimp and prawn providers

In Peruvian food, the shrimp chowder takes on an altogether different look than these American chowders. Shrimp chupe was a soup that the native Incas in Peru had been making for a very long time; however it was the point at which the Spanish pioneers brought eggs and milk into their eating routine in the mid-1800s that chupe de Cameroons started to advance into the shrimp chowder that we find in Peru today. This delicacy draws its origin from the country cooking style of Peru, where the shrimps in this recipe are cooked in a traditional style. The usage of unpeeled shrimp in this dish adds a unique flavour in the cooking oil which in turn gives a unique flavour to the soup. Settle for the best shrimp and prawn providers for the fresh shrimps as you are to use the shrimps with shells in this dish, which can spoil the taste of your soup also, if not obtained fresh. This soup is typically served during the winter as a first or as the main course. This soup is very hearty and healthy as it is loaded with fresh and chunky veggies and spicy ingredients.


  • Cooking oil- 3 tablespoon
  • Unpeeled medium shrimp-1 lb.
  • Salt – 3 teaspoon
  • Chopped onions-1
  • Cayenne-1/4 teaspoon
  • Paprika-1/2 teaspoon
  • Grounded cumin -1/4 teaspoon
  • Tabasco sauce-1 teaspoon
  • Butternut squash -1 (about 1 1/2 pounds)
  • Small head green cabbage-1/2 (about 1 1/4 pounds)
  • Baked or boiled potatoes -2
  • Corn-4 ears
  • Water -4 cups
  • Heavy cream-1 cup
  • Frozen peas (optional)-1 cup

Step 1

In a large pan, heat the oil over moderate heat. Add the shrimp and 1 teaspoon of the salt and cook, stirring frequently, until the shrimp are pink and firm, for about 5 minutes. Remove with a slotted spoon. When the shrimp are cool enough to handle, peel them and set aside.

Step 2

Add the onion, cayenne, paprika, cumin, and another teaspoon of the salt to the pot. Cook, stirring occasionally, until the onion is golden and translucent, about 5 minutes. Add the Tabasco, squash, cabbage, potatoes, corn, and water to the pot. Cover and bring to a boil. Reduce the heat and simmer, partially covered, until the potatoes are tender, for about 15 minutes.

Step 3

Add the cream and let it simmer for 10 minutes. Add the peeled shrimp, the remaining teaspoon of salt, and the peas, if using. Cook until the shrimp are just heated through, for about 2 minutes.

Step 4

Your delicacy is ready to be served. You can garnish it with parsley and onions.

Since the shell of the shrimps ought to be removed in this dish, do not compromise with the quality of the shrimps. Get them from the best shrimp and prawn providers in order to the get the best quality shrimps. If you love spice, feel free to add more crushed red pepper to you soup, or, if you’re really adventurous, you can go ahead and experiment this dish by adding poached eggs and other veggies to it, to make your own version of Peruvian shrimp chowder.

The Recipe of The Famous Shrimp Cocktail of Famous Restaurants

Leading Shrimp and Prawn Exporters

If you are fond of seafood, then you must have tried several types of dishes made with shrimps and prawns. These two delicacies can be used to make any dish flavourful. The taste of shrimps and prawns add a little kick to the dishes, making the flavour more intense.

Shrimp or Prawn cocktail is a dish which has been widely consumed across the globe. Several famous restaurants serve this delicacy as one of their star attractions. You would be surprised to know that this dish is actually super easy to make at home. However, to get the ideal taste for this dish, you must get the shrimps from the Leading Shrimp and Prawn Exporters.

For making this dish, you would need a bunch of ingredients. While making the dish, there are mainly two parts of it. First, is the process of poaching the shrimps or prawns. For this, you need to prepare the court bouillon. The second part is to make the cocktail sauce. Let us first check what are the things which you will need for the Shrimp or Prawn cocktail.

Ingredients required:

For the Court Bouillon:

  • Two quartered medium carrots
  • Two quartered celery stalks
  • One quartered large onion
  • One halved lemon
  • Half a bunch of parsley
  • One halved garlic head
  • One bay leave
  • three sprigs of thyme
  • 1 pound medium or large shrimps, rinsed and in the shell, preferably from the best Shrimp and Prawn Exporters in your city
  • Kosher Salt
  • 10 Cups of water

For the cocktail sauce:

  • One cup of tomato ketchup
  • Juice from one lemon
  • Lemon zest
  • Four teaspoons of prepared horseradish
  • One fourth of a teaspoon of Worcestershire sauce
  • Hot sauce, preferably the tabasco
  • Two tablespoon of Mayonnaise
  • One tablespoon of cream
  • A pinch of pepper
  • A pinch of salt
  • A pinch of paprika (optional)
  • Rye or Bourbon whiskey (optional)

Steps for making Shrimp and Prawn Cocktail:

Step 1:

Generally, the first step is to prepare the court bouillon. For this, take a saucepan and pour five to six cups of water into it. Once the water starts heating up, start putting in your carrot, celery, thyme, lemon, onion, garlic and bay leaves. Make sure the heat is not too high. Cover the pan with a lid and let it simmer for the next five or six minutes before you proceed to the next step.

Step 2:

Once the court bouillon has started to boil slowly, gently start putting the shrimps or prawn into the water. Getting the shrimps from the best seafood exporters would enhance the taste of this dish.

Step 3:

Poach the shrimps or prawns for the next two or three minutes. Allowing it to poach in the hot court bouillon any longer than that might make them a little too chewy.

Step 4:

Once the shrimps are poached, take them away from the heat and place them on a chilled plate. The next step is making the cocktail sauce.

Step 5:

Take a mixing bowl and start putting in your ingredients for the sauce. Add the tomato ketchup, mayonnaise, cream, prepared horseradish, lemon juice, salt, pepper, paprika, Worcestershire sauce and lemon zest. Add the hot tabasco sauce according to taste. Add the alcohol, maybe a little bit of bourbon or whiskey, only if you fancy that.

Step 6:

Once all the ingredients have been added to the mixing bowl, whisk them together. Keep whisking until the blend becomes a smooth sauce, with a rich orange-reddish colour.

Once the sauce and the shrimps and prawns are ready, you can serve them up for your guests on a plate. You can either pour all the shrimps and prawn into the sauce or serve them separately. This dish is a delight if the main ingredient is from the Best Shrimp and Prawn Exporters.

Delicious Grilled Garlic and Black Pepper Shrimp Recipe

best shrimp and prawn providers

Shrimps are always delightful to be relished upon if purchased fresh from the best shrimp and prawn providers. They are very easy to cook and above all goes well with the entire flavor. You can experiment them with any flavor you want. The end result you get is a tasty and mouth watering dish. This dish is a very simple one with a combination of garlic, pepper, acid and heat. So do try out this super easy recipe and enjoy your meal.

Ingredients required for the recipe:

  • Finely grated fresh red chili with seeds removed -1
  • Finely grated garlic cloves -3
  • Grounded pepper – 1 tablespoon
  • Vegetable oil -3 tablespoon
  • Shrimps peeled and deveined – 1 pound
  • Salt as per taste
  • Lime wedges and Kashmiri chili powder or paprika for serving
  • Four 8 inch- long metal skewers or bamboo skewers soaked 30 minutes in water

Step 1

Whisk chili, garlic, pepper, lime juice and 2 tablespoon oil in a large bowl. Add shrimps in the bowl and toss them so that everything gets coated well on the shrimp. Season with salt. Put the shrimps onto sets of 2 skewers.

Step 2

Prepare a grill for a medium –high heat, clean grates very well and oil them, grill the shrimps, turning them once until cooked properly. Grill them till the color of the shrimps becomes lightly charred. Serve them hot with lime wedges with paprika or chili powder sprinkled onto it.

So shrimps are one among the tastiest and easiest seafood that can be cooked. Shrimp is one of those products of seafood that has a good contribution in the sale of Seafood exporters. So do try out this super easy and delicious recipe and enjoy!

An Insanely Flavourful Recipe of Grilled Shrimp with Palapa!


If you are a foodie and have a carving for sea food particularly shrimps then definitely try out this flavourful dish featuring grated coconuts and a lot of aromatics on the top of the grilled shrimps.

Ingredients required:

For palapa preparation-

  • Red Thai chillies – 16
  • Dried shiitake mushrooms -6
  • Fresh shredded coconut – 1
  • Vegetable oil – 2 tablespoon
  • Chopped scallions – 1 bunch
  • Finely chopped garlic – 1 tablespoon
  • Finely chopped ginger – 1/2tablespoon
  • Sugar 3 tablespoon
  • Salt as per taste

For shrimp seasoning-

  • Peeled and deveined shrimps -2 lb.
  • Olive oil – 2 tablespoon
  • Lemon -1
  • Salt and pepper for seasoning as per taste

Preparation of palapa:

Grind chillies in a mixer; make sure you do not grind them completely. You can also chop them with hand.

Grind the mushrooms in a food processor to a powder.

Break the coconut, after you have opened it, grate the coconut or shred them with a grater. After you have grated the coconut, heat a pan on a medium flame and you can add 1 tablespoon butter if you want or you can event dry roast the shredded coconut until they turn brownish. Transfer them into a small bowl.

In the same pan heat 1 tablespoon oil and to it add the scallions, garlic and ginger. Keep stirring them constantly so that they do not burn. Cook them for about 3 minutes. Mix in chillies, mushroom powder, roasted coconut, sugar and salt. Cook them all together until golden brown and very fragrant for about 5 minutes.

Grilling the shrimps

Toss the shrimps with 2 cups of palapa in a large bowl. Cover and chill for at least 2 hours.

Prepare a grill pan, heat it on a medium heat, place the shrimps on the grill pan subdued in palapa.Place the palapa on the top of the shrimps. Season lightly with pepper and salt. Flip the shrimps on other side and grill them, repeat the same process by pouring the palapa on the top.

Grill the lemon halves, cut side down until charred for about 5 minutes and serve shrimps with lemons on the top.

Get the shrimps from the best seafood exporters, because getting it directly from them will yield your fresh shrimps and an enhanced taste. Bon appetite!

Soba Soup With Shrimps and Lots of Crunchy and Healthy Veggies

leading shrimp exporters

Soba soup with shrimps and greens is a very comforting dish with the infusion of noodles and extra loaded veggies and shrimp on its top. Getting fresh shrimps from the best seafood exporters will help you make your dish turn out to be more tasty and delicious.

Ingredients required

  • Peeled and deveined shrimps -1 lb.
  • Kombu sheet -1
  • Scallions -10
  • Small-sized ginger piece -1
  • Toasted sesame seeds- 1 tablespoon
  • Large eggs – 4
  • Soba noodles – 8 oz.
  • Toasted sesame oil – 2 tablespoon
  • Soy sauce – 6 tablespoon
  • Mirin -1/4 cup
  • Bonito flakes- 1 pc
  • Small bunch of mustard greens -1
  • Kole mature spinach – 8 oz.
  • Salt and pepper as per taste

Step 1

In a bowl of 8 cups of water soak 1 Kombu sheet. Leave them for at least 15- 20 minutes to soak. You will notice a white layer of film on your kombu, don not rinse them away. Those will add sweetness to your dish.

Step 2

Till the time kombu soaks, remove the stems from the bunch of mustard greens and from the mustard spinach. Wash them and chop them coarsely. Thinly slice the scallions set aside one-third of it for serving. Also, peel the ginger and bring a large pot of salted water to a boil.

Step 3

Make the dashi. After kombu has soaked turn the heat to medium. Once you see bubbles around the edges use tongs to remove the kombu. Avoid bringing water to a boil.

Step 4

Add the pack of bonito flakes, bring it to a boil and turn off the heat. Gently push bonito flakes to submerge, and then let it stand for 2 minutes without stirring. Carefully pour through a fine-mesh sieve into a medium bowl. You can save the bonito for your next round of dashi also.

Step 5

Heat a medium pan to it adds the chopped greens, and remaining two-third of scallions and 1/2 teaspoon salt. Grate into it ginger, cook it for 2 minutes and then to it add 1/4 cup of water. Give them a good mix. Cover and cook until greens are wilted for about 4-5 minutes.

Step 6

Add dashi, 1/4cup of mirin, 5 tablespoon soy sauce and 1 tablespoon toasted sesame oil and bring them to simmer.

Step 7

Carefully lower 4 large eggs into boiling salted water and keep it boiling for at least 7-8minutes. Fill up a small bowl with ice water. After you have boiled the eggs immediately lower the eggs into the ice jar. Putting the eggs into the ice will stop them from being overcooked. Peel them after they cool down.

Step 8

Again put the salted water for boiling and add 8 oz. soba. Cook them for 5 minutes and drain and rinse with cold water. Divide noodles among shallow bowls.

Step 9

Now it is time to work with the fresh shrimps hopefully you get it from the best shrimp and prawn provider, season them with salt and shrimps. Add a pot and remove from the heat. The shrimps will turn bright pinkish in colour in the residual heat of the broth, a sign that they are cooked. Taste and add more salt, if needed.

Step 10

Divide the broth among the serving bowls with noodles. Slice eggs in half as you add to bowls. Drizzle yolks with sesame oil and soy sauce. Sprinkle with reserved scallions and 1 tablespoon sesame seeds.

Try out this super delicious and healthy savoury soup with shrimps and tons of veggies in it. Shrimps are always a delight to have, so share this super savoury dish of shrimp from the leading shrimp exporters with soba soup and enjoy your meal with friends and family.

Honey Chipotle Shrimp Tacos a Delicious Platter of Shrimp Tacos With a Twist

shrimp exporters

These super amazing honey-chipotle shrimp tacos are a delicious combination of flavours and involve the crunchiness of tacos and juicy flavours of shrimp. Nothing can be better than the sweetness of honey with the spicy and salty tanginess of the shrimps with leafy and green stuff. Shrimps are always a delight to munch upon if they are fresh and that you will probably get when you work hard to reach up to the leading shrimp exporters.

Ingredients required

  • Adobo sauce from 1 can chipotle chillies -2 tablespoon
  • Honey -2 tablespoon
  • Peeled and deveined shrimp – 1lb
  • Mayonnaise – 1/2cup
  • Small garlic clove -2
  • Onion -1
  • Corn tortillas – 8
  • Cilantro leaves with tender stem -1 cup
  • Green cabbage -1/4
  • Lime -1
  • Vegetable oil -2 tablespoon
  • Salt as per taste

Step 1

Stir 2 tablespoon adobo sauce and 2 tablespoon honey in a medium bowl until combined. Add 1 lb. peeled shrimp and season them with salt. Toss them till the shrimps are evenly coated with the sauce. Set them aside while you prepare your toppings.

Step 2

In a small bowl add 1/2 cup mayonnaise with 2 tablespoon water. Grate 2 garlic cloves into the bowl and season with salt and give it a good mix.

Step 3

Thinly chop ¼ head of the cabbage into very thin strips. Ahead of it chop the cilantro. Peel and slice them in half lengthwise.

Step 4

Cut 1 lime in half and squeeze out the juice from both halves into another small bowl. Add sliced onion and a pinch of salt. Massage with your hands until onions begin to soften.

Step 5

Heat a large non-stick pan over medium heat. Working one at a time, warm tortillas on the pan until pliable and starts to darken, 30-45 seconds per side. Transfer tortillas to a piece of foil and wrap tightly to keep warm.

Step 6

Return back to the pan again to a medium heat and pour in 2 tablespoon oil. Once the oil begins to shimmer add shrimp mixture and cook, stirring occasionally until shrimps turn pinkish in colour.

Step 7

You are now done with all the preparation work, now it is time to prep up with the platting process. Unwrap tortillas and build tacos by adding shrimps, cabbage, garlic, crème, cilantro and onions and serve them hot.

Experiment with the shrimps with this new combination of sweetness engrossed in the shrimps you can give the recipe your own personal version and innovative touch to it by adding your own favourite choice of stuff. You can also use beetroot with cabbage for over the tacos. But one thing you should never compromise in the shrimps; that is their quality and freshness. Do reach up to the best and leading shrimp and prawn exporters for a wonderful and enhanced taste of your dish.

Easy & Quick Lemon Basil Shrimp and Asparagus Recipe

Seafood Exporters

This 15 minutes lemon basil shrimp asparagus recipe is very easy to cook and surprisingly tasty. This dish is super healthy with low carbs and loaded with veggies. It’s important to note that since this dish does not involve infusion of too much of spices, the shrimp which you use must be from the best shrimp and prawn providers, otherwise stale shrimps can spoil the taste of your dish. So if you are looking for a healthy meal, give this lemon basil shrimp and asparagus a try.


  • Olive oil – 2 tablespoon
  • Diced Shallot -1
  • Chopped garlic -4 to 6
  • Asparagus – 10 to 16 ounces
  • Peeled , deveined shrimps – 10 to 12 ounces (from the best shrimp and prawn provider)
  • Salt and pepper as per taste
  • Lemon -1
  • Basil leaves -10
  • Chilli flakes – 1 teaspoon

Step 1

Dip the peeled and deveined shrimps in cold water until you cook the rest of the ingredients.

Step 2

Heat a pan and add 2 tablespoon of olive oil on a medium heat. Sauté shallot until tender for about 2-3 minutes. Then add garlic to it and cook for around 1-2 minutes until the raw smell of the garlic disappears. To this mixture add asparagus. Stir frequently and season it with salt and pepper as per the taste for about 4-5 minutes on a low to medium heat.

Step 3

Now drain out the shrimp from water and add them to the middle of the pan, season the shrimps with salt and pepper and cook until warmed and they turn brownish.

Step 4

Squeeze the lemon juice and give the mixture a good stir. Cover the pan for about 1-2 minutes until asparagus is tender and vibrant green. You are ready with your dish to be served. Plate it by sprinkling fresh basils and chilli flakes. Serve them with chop sticks.

You must procure the shrimps from the best shrimp exporters to add extra taste to the dish. Fresh shrimps always help in enhancing the taste of the dish. Try out this super tasty dish and enjoy with your friends and family this holiday season.

Healthy Shrimp and Pimento Cheese Grits Recipe


If you are a seafood lover then you must have tried and experimented with shrimps and various flavours. Have you ever tried making pimento cheese grits with shrimps? If not then do try out this super easy and delicious recipe that will definitely win your heart and you will end up making it for every occasion. But, there has always been a ‘but’ with shrimp recipes i.e. shrimps give out their best flavours in dishes when they are purchased from the best shrimp exporters. So if you follow as we have mentioned here then be assured that this recipe will be ready to earn praises from everyone.

Ingredients required:

  • Medium grind grits – 1 cup
  • Pimento cheese- 1 cup
  • Sambal oelek divided – 4 teaspoon
  • Olive oil – 1 tablespoon
  • Shrimp deveined, peeled – 1 pound
  • Chopped Parsley leaves -1/2 cup
  • Fresh lime juice -2 teaspoon
  • Thick cut bacon crosswise into ¼ inch strip – 4 ounces (optional)
  • Salt and pepper as per taste

Follow the steps below for preparation of the awesome dish:

Step 1

In a medium bowl add 4 cups of water to it add 2 teaspoon salt and ¼ teaspoon pepper. Bring them to boil on a medium heat. Whisk in grits. Reduce the flame to medium – low, cover and cook by whisking it occasionally, until grits are thicker, tender and creamy for at least 10-12 minutes. Stir in cheese and 2 teaspoon sambal oelek and cook. Give them a good mix until the cheese melts and the mixture turns smooth. Season it with salt and pepper. Cover and remove the pan from heat.

Step 2

Meanwhile in  another  pan heat oil on a medium it and if you are using bacon , then cook them on a medium heat and keep stirring them occasionally until they turn crispy and golden brown.

Step 3

Now it is turn for the shrimps to get cook and in the same process cook the shrimps until they turn light brown on one side. Now flip them and cook them on the other side too. Cut the shrimps into half. Now return the shrimps to the same bowl and add parsley, lime juice, bacon (if using) and remaining 2 teaspoon sambal oelek. Toss them so that they get mixed properly. Season them with salt and pepper.

Step 4

Divide grits mixture among bowls and top with shrimp mixture on it and serve them hot.

This recipe has been made up by using bacon also. So if you do not want to use bacon in your recipe you can even just use the shrimps simply to make this dish. The cheese used in the shrimp and pimento cheese grits imparts a cheesy flavour to the dish thereby making it exceptionally delicious. Best shrimp and Prawn exporters can help you out more in making your dish a wonderful one as they provide you with the fresh shrimps that simply makes your dish more and more tempting.