Jolanda at sea  

Approval No. UK AE 027 EC
Company No. 04099414
Registered in England

line decor
line decor


Recipes courtesy of chef Nick Martin

Brown shrimp and crabmeat pots.

170g/6oz brown shrimps, peeled and roughly chopped
110g/4oz brown crabmeat
225g/8oz reduced fat soft cheese
1 tsp lemon juice
2 tsp fresh chopped chives
Salt and freshly ground black pepper
Whole shrimps and lemon wedges, to garnish

1. In a large bowl, mix the peeled shrimps and crabmeat into the cheese until soft and creamy.
2. Stir in the lemon juice, chives and seasoning.
3. Divide the mixture between six small pots and chill for about 1 hour.
4. Garnish with whole shrimps and lemons wedges and serve as a starter with Melba toast.


Crab and brown shrimp pancakes with spicy tomato sauce.

For the pancakes
115g/4oz plain flour
2 tsp baking powder
1 free-range egg, beaten
150ml/¼ pint milk
1 tbsp white crabmeat
50g/2oz cooked brown shrimps, shells removed
1 spring onion, finely chopped
1 red chili, finely chopped
1 tbsp olive oil
For the spicy tomato sauce
1 tbsp olive oil
½ onion, finely chopped
1 red chili, finely chopped
½ tsp tamarind paste
1 tbsp soft brown sugar
200g/7oz canned cherry tomatoes
2 tsp red wine vinegar
Handful fresh coriander leaves, chopped

1. For the pancakes, place the plain flour and baking powder into a large bowl, add the egg and milk and whisk to make a thick smooth batter. Stir in the crabmeat, shrimps, spring onion and red chili.
2. Heat the olive oil in a frying pan and pour in three separate spoonfuls of batter to make three small pancakes. Cook for 2-3 minutes, then turn over using a spatula and cook for 2-3 minutes on the other side. Remove the pancakes from the pan and repeat with the rest of the mixture. Pile the pancakes onto a plate and keep warm.
3. For the tomato sauce, heat the olive oil in a pan; add the onion and sauté for 3-4 minutes. Add the chili and fry for one minute. Add the tamarind paste, sugar, cherry tomatoes and vinegar and cook for five minutes. Stir in the coriander.
4. To serve, spoon the sauce onto serving plates and top with the pancakes.


Brown shrimp and tamarind spring rolls.

For the spring rolls
250g/9oz brown shrimps
75g/3oz bean sprouts, chopped
1 stick lemongrass, crushed and finely chopped
2cm/1in piece galangal, finely chopped (root ginger may be used if galangal is unavailable)
½ tsp tamarind paste
1 tbsp dark soy sauce
1 tbsp sake
1 hot chili, seeds removed, finely chopped
1 tbsp finely chopped fresh coriander
½ tsp freshly ground white pepper
Palm sugar (brown sugar may be used if palm sugar is unavailable), to taste
1 packet spring roll wrappers
1 free-range egg, beaten
Groundnut oil, for deep-frying
For the lime dipping sauce
2 garlic cloves, crushed
1 x 2cm/1in piece fresh ginger, peeled, finely chopped
2 chilies, seeds removed, finely chopped
1 tsp palm sugar (brown sugar may be used if palm sugar is unavailable)
5 tbsp lime juice
3 tbsp fish sauce (nam pla)
For the peanut and lime vinaigrette
125ml/4½fl oz lime juice
40g/1½oz brown sugar
1 tbsp fish sauce (nam pla)
½ tsp chili oil
2 tbsp fresh mint, roughly chopped
2 tbsp fresh coriander, roughly chopped
40g/1½oz crushed roasted peanuts, roughly chopped
To serve
110g/4oz watercress

1. For the spring rolls, place the shrimps, bean sprouts, lemongrass and galangal into a bowl and mix well.
2. Place the tamarind paste, soy sauce and sake into a clean bowl and whisk to combine. Add to the shrimp mixture and stir to combine.
3. Add the chili, coriander and white pepper to the shrimp mixture and stir well. Check the balance of flavours, you have control over how sharp this dish tastes - if the mixture tastes too sharp add a bit of palm sugar.
4. Brush a spring roll wrapper with the beaten egg. Place a quantity of the shrimp mixture into the middle of the wrap and roll up like a cigar, tucking the ends in, making sure that it is sealed totally. Repeat this process with the remaining spring roll wrappers and shrimp mixture.
5. Fill a deep, heavy-bottomed pan half-full with groundnut oil and heat until a breadcrumb sizzles and turns brown when dropped into it. (Caution: hot oil can be dangerous. Do not leave unattended.)
6. Carefully add the spring rolls in batches of three or four and deep-fry until golden brown and hot inside.
7. For the lime dipping sauce, place the garlic, ginger, chilies and palm sugar into a pestle and mortar and grind to a paste. Add the lime juice and fish sauce, then transfer to a clean bowl and mix well.
8. For the peanut and lime vinaigrette, place all of the ingredients into a bowl and mix well.
9. To serve, place a small handful of watercress onto plates. Place three or four spring rolls on top and serve the dipping sauces alongside.


Baked Lemons filled with Ray’s Shrimps and Keldthwaite gold cheese.

4 portions,
This recipe can be doubled or trebled for a party food.

Take 2 medium sized lemons,
4 oz / 100g of Ray’s brown shrimps (from Silloth)
2oz / 50g of softened keldthwaite gold cheese, skin removed,
A small sprig of each fresh coriander and parsley,
Fresh ground black pepper,

First cut the lemons in half width ways,
Then carefully cut a small slice from the ends so the lemon halves sit steady and level,
Take a knife and carefully cut all around the inside rim and remove the pulp,

Then use a teaspoon to carefully scrape out as much pulp from the inside of the lemon cup,
Now place the shrimps into a bowl, add the chopped coriander and parsley,

Season well with the pepper and mix all well,

Use a spoon to fill the lemon cups with the shrimps and pack them in well,
Neatly spread the cheese on top,
Place the lemons onto a baking dish and place them into a hot oven 180c / gas 7
For 10 minutes until the cheese has browned.
Remove them from the oven and leave them to sit for 5 minutes before tucking in with crusty bread,






copyright© 2005-09 | Ray's Shrimps Ltd, all rights reserved