recipes comes from Dancer
and Graphic artist Martin James. Martin, who originally
comes from New Zealand, is now living with his
wife and children in Copenhagen as he is currently
principal Dancer with The Royal Danish Ballet.
You will be able to find out more about Martin
when his Biography page is published.
so gifted it seems unfair that Martin should also
be talented in the kitchen as well but he has
agreed to share some of his recipes with us which
is great news.
the quick marinade in the morning and these delicious
shrimp will only take minutes to prepare for supper!"
uncooked large shrimp, peeled and deveined (tails
5 Tablespoons dry white wine
3 Tablespoons olive oil
4 garlic cloves, minced
1/4 cup (1/2 stick) butter
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/8 teaspoon ground cumin
Salt and pepper
Prepared rice to serve with shrimp
each shrimp in half lengthwise.
the wine, oil and minced garlic in a medium
shrimp and stir to coat.
tightly and refrigerate the shrimp mixture 2
to 24 hours.
marinating time, melt butter in skillet over
the shrimp with marinade, basil, oregano and
with salt and pepper.
until shrimp are pink, about 4 minutes.
immediately with cooked rice.