Octopus
45m
Ingredients
Shrimp and Vegetables:
500g NORSO chilled whole raw shrimp
1 bunch green asparagus
2-3 chili peppers (red, whole for grilling and garnish)
Fresh parsley or cilantro, for serving
Shrimp Glaze:
3 tablespoons sweet chili sauce
1 tablespoon soy sauce
2 cloves garlic (finely chopped)
1 tablespoon lime or lemon juice
2 tablespoons olive oil
A pinch of chili flakes
Spinach and Feta Salad:
2 handfuls fresh baby spinach
100g feta cheese (diced)
1 yellow bell pepper (grilled or roasted)
Pink pepper flakes, for sprinkling
Dressing: 2 tablespoons olive oil + 1 tablespoon of lemon juice
Recipe instructions
Preparing the Shrimp and Glaze
Remove fresh, chilled whole raw NORSO shrimp from the package, rinse briefly under cold water, and dry thoroughly with a paper towel. In a bowl, combine the glaze ingredients: sweet chili sauce, soy sauce, chopped garlic, lime juice, olive oil, and chili flakes. Toss the shrimp with half of the prepared glaze and set aside to marinate for 10 minutes.
Preparing the Asparagus and Salad
Snap off the tough ends of the asparagus. Lightly drizzle the asparagus with olive oil and season with salt. In a separate bowl, combine the washed spinach, roasted yellow pepper, and diced feta cheese. Sprinkle with pink pepper flakes and drizzle with olive oil mixed with lemon juice.
Grilling
Preheat a grill pan or outdoor grill to high heat.
Asparagus: Grill for about 6-8 minutes, turning occasionally, until tender and charred.
NORSO Shrimp: Place the shrimp directly on the preheated grill (you can thread some onto skewers). Cook for about 2-3 minutes on each side, until the shells turn a delicious pink-orange and the flesh is firm and opaque. While grilling, brush the shrimp with the remaining glaze.
Serving
Place the grilled asparagus on a stone board or plate, and arrange the hot NORSO shrimp on top and next to them. Sprinkle with crumbled feta, fresh parsley, and grilled chili peppers. Serve immediately with a bowl of spinach and feta salad and extra chili sauce for dipping.
Chef's Tip:
Since you're using fresh, chilled shrimp, you don't waste time thawing them – just remember to pat them dry thoroughly with paper towels before applying the marinade. Finely scored carapace on the back will make peeling easier after frying and allow the marinade to penetrate even deeper into the meat.
