Local foodie Nozipho Khumalo (a.k.a. The Novice Cook) created this recipe exclusively for Megamaster, showing us how simple it is to cook shrimp and hake right on the braai. An easy one-pan seafood braai that’s on the healthier side of life. What’s more, is that this dish is easy on the pocket as well!
- 200g shrimps
- 6 hake medallions
- 3 tbsp butter
- Juice of 1 Lemon
- Salt & Pepper to taste
- 150ml fresh cream
- 2 garlic cloves , crushed
- 1 tsp dried oregano
- 1/2 tsp paprika
- Chopped Parsley to garnish
- 40g Dijon mustard
- 3 chillies , de-seeded & sliced lengthwise
- Rinse shrimp or prawns (depending on what you could find) and hake medallions thoroughly. You can buy your seafood already cleaned and prepared. If not, make sure to clean your shrimp properly by deveining and discarding the shells.
- Did you know there is actually a difference between a prawn and a shrimp? Shrimps are smaller, curly, and mostly found in salt water while prawns are much bigger, have straight bodies and are mostly found in fresh water (or somewhat salty). Experts say they taste similar, so it is up to you what you choose and have available to use for this recipe.
- Use a paper towel to pat the seafood dry.
- Place a 260 Round Pan on the braai with butter. You can use a gas- or charcoal braai. If you’re using a charcoal braai, make sure your coals are ready (no open flames) before you start.
- Season your seafood with oregano, paprika, salt and pepper.
- Place your seafood in the melted butter and brown on both sides for 2-3 minutes. Seafood is delicate meat and can burn quickly, keep your eye on the pan!
- Move your pan off the heat to not overcook.
- In a separate bowl, mix Dijon mustard, garlic, lemon juice and cream. Mix thoroughly.
- Add sauce and chillies to your pan and place back on the heat. Simmer on medium heat for 15minutes until the cream has thickened. You can always add more if needed.
- Serve with fresh bread.
MEGAMASTER RECIPE TIPS
Lightly butter your bread on both sides before you braai them to make them extra crispy and golden brown.
Not a fan of the heat? Leave the chillies and add sliced red pepper.
Swap out the cream for coconut cream for a healthier alternative.