Under the sea: creole shrimp and shrimp shawarma

Want to learn to make shrimp two ways? These recipes are unique, nutritious and sure to please the whole family.

Creole-style shrimp is a classic dish with as many variations as there are families in Louisiana. The recipe is usually quite long but the complex flavour of Caesar salad dressing allowed us to shorten the ingredient list without sacrificing taste.

Prep time: 10 min 

Cook time 15 min 

Serves 4

• 250 ml (1 c) long-grain white rice
• 45 ml (3 tbsp) unsalted butter
• 250 ml (1 c) chopped onion
• 250 ml (1 c) seeded and chopped red or orange pepper
• 250 ml (1 c) chopped tomato
• 125 ml (1/2 c) bottled Caesar salad dressing
• 15 ml (1 tsp) Worcestershire sauce
• 750 g (1 1/2 lb) peeled and deveined large shrimp
• 50 ml (1/4 c) chopped parsley

1. In a small pot, cook the rice according tothe package directions.
2. Meanwhile, heat the butter in a large nonstick skillet over medium-high heat. When melted and hot, add the onion, red or orange peppers and tomato. Cook, stirring ­occasionally, until softened, six to seven minutes.
3. Stir in the Caesar dressing and Worcestershire sauce and cook for 30 seconds. Add the shrimp and cook, turning once, until pink and just cooked through, three to four minutes.
4. Remove from the heat and stir in the parsley. Serve over the rice.

To give this dish a nice little bite, stir in a dash or two of red-pepper sauce at the end of cooking just before serving.

Why limit peanut butter to sandwiches? Mixed with lemon juice, it creates a nutty-tart sauce that really livens up shrimp.

Prep time: 20 min

Cook time: 5 min

Serves 4

• 1.5 kg (6 tbsp) creamy peanut butter
• 45 ml (3 tbsp) fresh lemon juice
• 30 ml (2 tbsp) plain yogurt
• 1 garlic clove, minced
• Water450 g (1 lb) peeled and deveined large shrimp
• 15 ml (1 tbsp) olive oil
• 2 ml (1/2 tsp) salt
• 2 ml (1/4 tsp) freshly ground black pepper
• 4 pita breads
• 500 ml (2 c) chopped romaine lettuce
• 125 ml (1/2 c) chopped tomato
• 125 ml (1/2 c) chopped cucumber
• 125 ml (1/2 c) chopped green onion

1. In a small bowl, whisk together the peanut butter, lemon juice, yogurt, garlic and enough water to make the mixture pourable, 15 to 30 millilitres (one to two tablespoons).
2. In a medium bowl, toss the shrimp with the oil, salt and pepper.
3. Heat a lightly oiled grill pan over medium-high heat. Add the shrimp and cook until pink and cooked through, one to two minutes per side. Transfer the shrimp to a plate.
4. With a sharp knife, slice off the top fourth of the pita breads. Fill each with 125 millilitres (half cup) of the lettuce, 30 millilitres (two tablespoons) of the tomatoes, 30 millilitres (two tablespoons) of the cucumber, 30 millilitres (two tablespoons) of the green onion and a quarter of the shrimp.
5. Drizzle each sandwich with 30 millilitres (two tablespoons) of the sauce and serve immediately.

Pre-cooked shrimp make a great and quick alternative if you don't feel like cooking. Look for them at your supermarket's seafood counter and substitute 350 grams (12 ounces) of cooked shrimp for the 450 grams (one pound) uncooked.

For a flavour boost, toss the shrimp with 15 millilitres (one tablespoon) olive oil, two millilitres (1/4 teaspoon) salt, 0.5 milllilitres (1/8 teaspoon) freshly ground black pepper and a little lemon juice.

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