Zimmy's Nook

@zimmysnook

wild Argentinian shrimp

Sous-Vide Colossal Shrimp Cocktail

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Six shrimp cocktail appetizers on a tray.

Sous-Vide Colossal Shrimp Cocktail (with a Spicy Avocado Crema)

A show stopping appetizer for the holidays!

Wild shrimp this good require something a little more special than being dipped in a mixture of ketchup and horseradish. So, I sous-vide these beauties and served them on a spicy avocado crema.

Two shrimp per person is a very generous appetizer, served with tortilla chips to scrape out every last drop of that smooth, silky crema.

Watch how these make ahead shrimp appetizers were made here.

Prepared using the ZWILLING FRESH & SAVE Vacuum Sous-Vide Starter Set. The instructional video was created in partnership with ZWILLING® Canada. Opinions in this post are always my own.

Sous-vide Colossal Shrimp Cocktail (with a Spicy Avocado Crema)

Tried this recipe?

If you get the chance to try this recipe, please drop back and leave us comment and rating. We would love to know what you think.

Cheers! James and Elaine

Six shrimp cocktail appetizers on a tray.

Sous-Vide Colossal Shrimp Cocktail

Sous-Vide Colossal Shrimp Cocktail (with a Spicy Avocado Crema)
A show stopping appetizer for the holidays. Wild shrimp this good require something a little more special than being dipped in a mixture of ketchup and horseradish. So, I sous-vide these beauties and served them on a spicy avocado crema.
Two shrimp per person is a very generous appetizer, served with tortilla chips to scrape out every last drop of that smooth, silky crema.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 25 mins
Course Appetizer
Cuisine French, Mexican
Servings 6 People

Equipment

Ingredients
  

  • 12 wild Argentinian colossal shrimp peeled and deveined (size 8-12/pound)
  • ½ teaspoon Kosher salt
  • ½ teaspoon baking soda

Spicy Avocado Crema

  • 3 avocados peeled and pitted
  • ⅓ cup cilantro optional
  • 2 small jalapeños finely diced
  • ½ cup Greek yogurt
  • ¼ teaspoon coarse kosher salt plus more to taste
  • 1 lime juiced (about 2 tbsp)

For serving

  • Cilantro for garnish
  • Tortilla chips optional

Instructions
 

Preparation:

  • Preheat the sous-vide stick to 138°F and set the cook time for 25 minutes.
  • Pat the shrimp dry using paper towels.
  • Sprinkle the shrimp with the baking soda and salt, then toss to evenly coat.
  • Place the shrimp in a vacuum sealed bag (suitable for soups-vide) and use the vacuum pump to remove the air.
  • Place the sealed bag of shrimp in the preheated water and use a weight to completely submerge the shrimp (I use a measuring cup full of water).
  • Cook for 25 minutes, then remove to a bowl full of ice water to cool the shrimp before serving.
  • Refrigerate until ready to serve.

Spicy Avocado Crema

  • Place all the crema ingredients in a food processor and blitz until smooth.
  • Makes approximately 2 ¼ cups.
  • If the crema is too thick, mix in 1 tablespoon of water and blend (continue to add 1 tbsp at a time until desired consistency is achieved).
  • Leftover crema will last 5 days in the fridge. Store it in a small airtight container with plastic wrap or wax paper pressed firmly down on the surface. This will help keep the avocado from browning.

To serve

  • Using a small cocktail glass (or ramekin), pipe in (or spoon in) about 1/4 cup of the crema. Serve 2 shrimp (patted dry with a paper towel) in each glass and garnish with cilantro.
  • Serve with a bowl of the extra crema and tortilla chips. Enjoy.

Notes

  • These make ahead shrimp appetizers can be refrigerated until ready to serve
  • The shrimp can be sous-vide for 25-45 minutes and will still maintain their beautiful plump texture.
Keyword boiling shrimp for shrimp cocktail, holiday appetizers, make ahead shrimp appetizers, shrimp appetizers make ahead, Shrimp cocktail, shrimp cocktail appetizers, Sous Vide Recipes, Sous-vide shrimp, Spicy Avocado Crema, Spicy Avocado Crema recipe
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Some of our favorite Thanksgiving recipes – appetizers, sides & dessert.

Wild Argentinian Shrimp Pesto Pasta Salad

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A large and two small bowls of shrimp pasta on a wooden cutting board. Also on this board are sliced lemons, basil, cheese and a grater.

Wild Argentinian Shrimp Pesto Pasta Salad

Looking for a great make-ahead summer meal or side for a barbecue feast? This shrimp pesto pasta salad recipe is quick, easy and delivers on freshness and flavour. Use store bought pesto to make your life easy! Adding a little olive oil and lemon juice to any store-bought pesto, balances out the flavours and creates the perfect pasta salad dressing. The plump, tender, delicious shrimp, take this salad to the next level! So, set the table, it is time to eat!

Disclosure: I have participated in a paid partnership with Marina Del Rey. Opinions in this post are my own.

A top down image of a large and two smaller bowls of a Wild Argentinian Shrimp Pesto Pasta Salad on a wooden board. Basil, lemon's and Parmesan cheese.

Tried this recipe?

If you get the chance to try this recipe, please drop back and leave us comment and rating. We would love to know what you think.

Cheers! James and Elaine

A large and two small bowls of shrimp pasta on a wooden cutting board. Also on this board are sliced lemons, basil, cheese and a grater.

Wild Argentinian Shrimp Pesto Pasta Salad

Looking for a great make-ahead summer meal or side for a barbecue feast? This shrimp pesto pasta salad is quick, easy and delivers on freshness and flavour. Use store bought pesto to make your life easy! Adding a little olive oil and lemon juice to any store-bought pesto, balances out the flavours and creates the perfect pasta salad dressing. The plump, tender, delicious shrimp, take this salad to the next level! So, set the table, it is time to eat!!
Print Recipe Pin Recipe
Prep Time 25 mins
Cook Time 15 mins
Inactive time 1 hr
Total Time 1 hr 40 mins
Course Dinner, Entree, Lunch, Main Course, Salad, Side Dish
Cuisine Italian-American
Servings 4 -8 People

Ingredients
  

Shrimp:

Salad:

  • 500 g 18 oz Fiorelli dry pasta (substitute Fusilli or Penne)
  • 6 mini multicoloured bell peppers sliced into rings, seeds removed (substitute 2 regular peppers, diced)
  • 2 mini cucumbers sliced in half lengthwise and diced into half moons
  • 150 g cherry tomatoes, halved (approximately 20 tomatoes)
  • ½ red onion diced
  • ⅓ cup pesto sauce store bought or homemade
  • 1 ½ tablespoons olive oil
  • 1 tablespoon lemon juice
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ⅓ cup basil leaves

Instructions
 

Preparation:

  • In a large bowl or resealable bag, combine the shrimp & pesto, toss to coat. Refrigerate, covered, 30-60 minutes.
  • Heat a large skillet over medium-high heat. Add the oil, then add the shrimp; cook for 1 1/2 minutes, flip and cook for 1 minute more. Add the wine, cook, and stir 1-2 minutes longer, until cooked through. Remove shrimp, refrigerate, covered, until cool.
  • Bring a large pot of salted water to a boil, add the pasta, and cook as per package directions (to al dente). Drain, rinse with cold water. Transfer to a large bowl.
  • Add vegetables & chilled shrimp. In a small bowl, whisk the pesto, olive oil, lemon juice, salt & pepper until blended. Drizzle over salad; toss to coat.
  • Refrigerate until serving. Before serving add the basil leaves and toss lightly.
Keyword argentinian pink shrimp, cold shrimp salad with pasta, recipes for shrimp pasta salad, shrimp pesto pasta recipes, summer pesto pasta salad, wild argentinian shrimp
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Ridiculously Good Grilled Shrimp

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An image of four ridiculously good grilled shrimp on a plate with grilled lemons, parsley and an heirloom tomato salad.

Ridiculously Good Grilled Shrimp.

I love this grilled shrimp recipe any day of the week. It is a perfect weeknight meal that is super quick, full of flavour, and easy to make! It is delicious served over salad, rice, pasta, or your favourite grain. Use smaller skewers, for the ultimate appetizer!

Cook’s tip: You may want to make more than the recipe suggests because everyone will love these, and they will disappear quickly!!

Ingredients
  • 20-24 Marina Del Rey Wild Argentinian shrimp peeled and deveined (20-30 size)
  • pepper
  • 1/2 cup olive oil
  • 1/4 cup white balsamic vinegar
  • 3 garlic cloves minced
  • Zest of 1 lemon
  • 1 tablespoon lemon juice
  • 1 ½ tablespoon parsley, finely chopped
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Sriracha sauce
  • 2 tablespoons low sodium soy sauce
  • 1 teaspoon Dijon mustard
  • 1 teaspoon red pepper flakes
  • 1 tablespoon honey
  • 4 metal skewers (or wood skewers soaked)
Preparation

Dry the shrimp on a paper towel, then sprinkle with freshly ground pepper. In a medium sized bowl whisk together the white balsamic vinegar, garlic, lemon zest & juice, parsley, Sriracha, soy sauce, Dijon mustard, and red pepper flakes, then add the oil in a slow stream while whisking. Add the shrimp and let marinate for 30 minutes.

An white enamel pan with black edges filled with shrimp in a marinade for ridiculously good grilled shrimp.

Preheat grill to high heat.

Thread the shrimp on the skewers (5 or 6 per skewer), set aside. Pour the excess marinade into a small saucepan and gently boil until reduced by half. Turn of the heat and add the honey, then whisk to combine. Let the sauce cool for 5 minutes, then brush both sides of the shrimp with the sauce.

Lower the heat on the grill to medium.

Place the skewers on the grill. Grill on each side for 1 ½ – 2 minutes.

Serve with your favourite summertime salad or over flavoured rice, quinoa, orzo.

** Note: I like to leave the tail on for presentation, but feel free to remove it.

  • Prep Time: 25 minutes
  • Inactive time: 30 minutes
  • Cook time: 5 minutes
  • Total time: 60 minutes
  • Servings: 4

Disclosure: I have participated in a paid partnership with Marina Del Rey. Opinions in this post are my own.

Four skewers of grilled shrimp with parsley and grilled lemons fill half the oval platter. The other half of the platter is an heirloom tomato caprese salad.

Hope you enjoy my Ridiculously Good Grilled Shrimp recipe! I would love to hear any feedback if you tried this recipe or if you have any questions in the “comment box” below!

Have a delicious day! James (aka Zimmy)

Surf and Turf Platter

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A large and colourful Surf & Turf platter of shrimp and beef skewers alongside grilled tortillas, spicy guacamole, tomatoes, avocados, sliced jalapenos, grilled corn and tomato salad, lime wedges and fresh chopped cilantro.

Surf and Turf Platter.

Looking for a delicious option for Fathers Day, Canada Day, 4th of July, or your next BBQ? Try these grilled Marina Del Rey wild-caught Argentinian shrimp (surf) and steak (turf) skewers.

Surf and turf, just name a better combination! These tortillas are customizable, so there is something for everyone!

A large and colourful surf and turf shrimp and beef skewers on a platter, alongside grilled tortillas, spicy guacamole, tomatoes, avocados, sliced jalapenos, grilled corn and tomato salad, lime wedges and fresh chopped cilantro.

What to serve with surf and turf skewers:

Create a surf and turf platter with grilled tortillas, spicy guacamole, tomatoes, avocados, sliced jalapenos, grilled corn salad, salsa, lime wedges, fresh chopped cilantro, hot sauce and/or any other of your favourite fixings.

Either skewer is also wonderful on their own served with rice or potatoes, grilled veggies, or your favourite fresh salad.

This recipe was created in partnership with Marina Del Rey however, opinions in this post are my own.

Surf and turf skewers on a tortilla platter with all the fixings.

Tried this recipe?

If you get the chance to try this recipe, please drop back and leave us comment and rating. We would love to know what you think.

Cheers! James and Elaine

A large and colourful Surf & Turf platter of shrimp and beef skewers alongside grilled tortillas, spicy guacamole, tomatoes, avocados, sliced jalapenos, grilled corn and tomato salad, lime wedges and fresh chopped cilantro.

Surf & Turf Platter

Looking for a delicious option for Fathers Day, Canada Day, 4th of July, or your next BBQ? Try these grilled Marina Del Rey wild-caught Argentinian shrimp (surf) and steak (turf) skewers.
Surf and turf, name a better combination! These tortillas are customizable, so there is something for everyone!
Print Recipe Pin Recipe
Prep Time 45 mins
Cook Time 20 mins
Inactive time 1 hr
Total Time 2 hrs 5 mins
Course Dinner, Entree, Game Day Snack, Main Course
Cuisine American
Servings 6 – 8 People

Equipment

  • 14 12" metal skewers (or soaked wooden skewers) Smaller skewers can be used, just adjust the quantites per skewer.

Ingredients
  

(TURF) Steak

  • 3 pounds sirloin tip roast trimmed of excess fat and cut into 1¼ inch cubes
  • ½ cup olive oil
  • ½ cup soy sauce
  • 3 cloves garlic minced
  • 1 tbsp Dijon
  • 2 tbsp honey
  • 1 tbsp fresh rosemary minced
  • 1 teaspoon black pepper
  • 1-2 red bell pepper seeded and cut in 1¼ inch pieces
  • 1-2 green bell pepper seeded and cut in 1¼ inch pieces
  • 1 large red onion cut in 1¼ inch pieces
  • 16 orange or red grape tomatoes

(SURF) Shrimp

  • 18 Marina Del Rey Wild Caught Colossal Shrimp peeled, tail on (8/12 size)
  • ½ teaspoon cayenne
  • ½ teaspoon smoked paprika
  • ½ teaspoon chili powder
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 3 tablespoons lime juice freshly squeezed
  • 2 garlic cloves minced

Instructions
 

Steak

  • In a small bowl, whisk together olive oil, soy sauce, garlic, Dijon, honey rosemary and pepper. Add the cubed sirloin to a resealable bag and cover with marinade. Seal bag and let marinate for 30 – 60 minutes in the fridge.

Shrimp

  • While the steak is marinating, start preparing the shrimp. Pat shrimp dry and place in a resealable bag.
  • Combine all other ingredients in a bowl and pour over shrimp.
  • Seal bag and marinate for 15 minutes in the fridge.

Skewer the Steak and Shrimp

  • Evenly divide the meal and veggiesfor 8 skewers. Prepare steak skewers beginning with a tomato, alternating meat,with pieces of bell peppers and red onion, then finishing with a tomato.
  • Preheat grill to med-high heat.
  • Divide the shrimp to fit on 4-6 skewers, then skewer the shrimp.

Time to Grill

  • Grill steak skewers over medium-high heat, turning every 2-3 minutes, until all sides of the meat are slightly charred, and vegetables are tender. (About 8 to 12 minutes)
  • Cover the steak skewers with foil and let rest.
  • While the steak is resting, place the shrimp on the grill and cook for 2-3 minutes per side. The shrimp are cooked when the thickest part hasjust turned slightly white/opaque, and the exterior has a slight pinkish colour.

Surf and Turf Plating

  • Create a surf and turf platter with grilled tortillas, spicy guacamole, tomatoes, avocados, sliced jalapenos, grilled corn salad, salsa, lime wedges, fresh chopped cilantro, hot sauce and/or any other of your favourite fixings.
    Either skewer is also wonderful on their own served with rice or potatoes, grilled veggies, or your favourite fresh salad.
  • Skewers can be removed from the steak and shrimp at this point if you would like.
Keyword surf and turf ideas, surf and turf kabobs, surf and turf plating, surf and turf recipe, surf and turf tacos, wild argentinian shrimp
Tried this recipe?Let us know how it was!

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