A Taste of the Tide: Shrimps at Their Best

The best way to enjoy this seasonal crustacean

Plump, juicy, and kissed with a hint of sweetness — shrimps are the jewels of the sea. Take a bite, close your eyes, and you can almost hear the waves crashing on Bahrain’s shores. For seafood lovers, this is pure bliss on a plate. Living in Bahrain means we get some of the freshest catch around. The shrimp season runs from August to January, when the waters come alive with flavour. After that, a six-month break lets these little crustaceans grow and thrive, ensuring a plentiful (and delicious) comeback.

What makes shrimp such a star? Versatility. You can grill them, fry them, simmer them in curry, or toss them into a rice dish like machboos or biryani, and they will still steal the show. They soak up flavours beautifully, so whether it is garlic butter or coconut milk, shrimp make every dish sing.

Now, let us set the record straight — shrimps are not as “unhealthy” as some think. In fact, they are low in bad fats, high in good fats, and packed with protein . T h e y e v e n come with omega-3s, selenium, and antioxidants that help keep your heart happy and your arteries strong. Think of them as a little bite of ocean-powered wellness and just enjoy them in moderation.

So how do you like your shrimp? Spicy and sizzling? Golden and crispy? Or buttery with a squeeze of lemon? Whatever your flavour, this is the perfect time to roll up your sleeves, fire up the pan, and try these easy-to-prepare recipes to enjoy with your family or friends.

SPICYSHRIMP LINGUINE

Ingredients:

• 230 gms linguine or fettuccini noodles

• 400 gms raw large shrimp peeled and deveined

• 1 ½ table spoons  extra-virgin olive oil

• 1  cup broccoli cut into florets

• 1 medium red bell pepper cut into 1/2-inch pieces

• ½ teaspoon salt

• 1 shallot minced

• 2 cloves garlic minced

• 700 gms of readymade spicy arrabiata pasta sauce

• 3 tablespoons minced fresh parsley

• 3 tablespoons finely grated Parmesan optional

Instructions:

•  Bring a large pot of salted water to a boil. Cook the noodles according to package instructions.

• Meanwhile, heat the olive oil in a deep skillet over medium -high heat. Once the oil is hot, add the broccoli, bell peppers, and salt. Let cook for 2 minutes, then add the shallot. Continue cooking until the vegetables are crisptender and the shallots begin to brown, about 3 additional minutes. Add the garlic and cook just until fragrant, about 30 seconds.

• Stir in the pasta sauce. Bring the sauce to a gentle boil. Reduce the heat so that the sauce simmers gently. Stir in the  shrimp and let simmer until the  shrimp  are cooked through (about 5 minutes).

• Drain the pasta and immediately add it to the sauce. Toss to coat the noodles in the sauce and evenly distribute the  shrimp  and vegetables. Garnish with parsley and parmesan. Enjoy hot.