Tiger prawns

Arina Zhuravleva, chef of the Cape restaurant (Moscow), shared the recipe with us.

Recipe from Andrey Volkov, chef of the Delmar Family chain, for the restaurant "Grilyazh", Sochi.

The recipe is taken from the book "Seafood. Very simple.

Vladimir Sidorov, chef of the restaurant "Cheretto More", shared the recipe with us.

Shrimp skewers are a true masterpiece of Pan-Asian cuisine, combining exotic aromas and the delicate taste of seafood. The dish's roots trace back to the street food traditions of Southeast Asia, where seafood is grilled over an open flame, infused with spicy seasonings and coconut notes. Shrimp marinated in coconut milk with lime and spices acquire a piquant depth of flavor, while the light aroma of grilling reveals their tender structure. Peanut sauce adds richness and balance, merging sweet, salty, and spicy tones. This is the perfect choice for summer evenings and friendly gatherings, served with fresh vegetables or rice. Shrimp skewers embody simplicity and sophistication in every bite.

The recipe is taken from the book "Appetizing porridges. 365 best recipes.

This author's cold soup with lentils, nuts, and radishes is a true symphony of flavors and textures. Its base is a puree of fresh tomatoes and sweet peppers, complemented by the spicy notes of lemon juice and Tabasco. Tender lentils add heartiness to the soup, while walnuts provide a crunchy texture. Fresh cucumbers and radishes ensure pleasant freshness, and garlic sautéed tiger shrimp fill the dish with a marine aroma. Garnished with cilantro, this soup is perfect for summer days when you crave something light and refreshing. It can be served as an original appetizer for dinner or a light lunch that energizes and delights with its unusual combination of ingredients.

Recipe by Christian Lorenzini, chef of the restaurant Christian.

A pure experiment — classic Asian spring rolls with nasturtium leaves instead of green salad. To be honest, this was the first time we tried nasturtium and were amazed at how bright these round leaves tasted — fresh, light, but with a hint of bitterness. That's how the recipe was born: sweet peaches, tender shrimp, salted caviar and nasturtium, which balances the taste. To be honest, we didn't want to drown out such a delight with overly explosive Asian sauces, so we settled on a light and smooth aioli.

Venus in fur and salad is a refined recipe that combines the sophistication of seafood with a savory hint of bacon. The dish's origins can be traced to European culinary traditions where shrimp are often cooked with meat components to enhance flavor. Crispy bacon envelops tender tiger shrimp, creating a contrast of textures. Baked shrimp covered in aromatic garlic-parsley sauce reveal a special deep flavor. A harmonious addition is a salad of fresh arugula, sweet cherry tomatoes, and delicate mozzarella, seasoned with olive oil and balsamic cream. The dish not only satisfies hunger but also becomes an aesthetic delight, embodying the idea of gastronomic luxury. It can be served as a main course for a festive dinner or as an elegant appetizer accompanying a glass of white wine.

Recipe by Evgeny Mikhailov, chef of the Drinks @ Dinners restaurant.

This recipe was invented by Nikolai Bobrov, the chef of the excellent restaurant Tunguska. This stew is not for every day, it will rather look great on a festive table. It is not quick to prepare, and you will need ingredients that require preliminary preparation. For example, first you need to cook a bisque of shrimp shells - it will give the dish a bright strong taste. And you will also need to prepare a strong fish broth in advance (here are detailed instructions on how best to do this) - it also greatly affects the character of the dish. Both can be prepared in advance and stored in the freezer, then the seafood stew will turn into a simple and quick dish.

The recipe is taken from the book "Geography to Taste. Latvia" by Nika Ganich.

Recipe taken from the book "Geography to Taste. Latvia" by Nika Ganich

Rice is fried until half-cooked in a dry frying pan, then mixed with vegetables, seafood and shells and fish broth and stewed until the rice absorbs the aromas of the sea. Alexey Pavlov, chef of Barceloneta, shared the recipe with us.