Princess Cruises’ Caribbean Tiger Shrimp Summer Recipe

By The Cruise Web, Inc.

This exciting and fresh summer shrimp recipe is brought to you by Princess Cruises. Summer is the perfect time to enjoy this delicious appetizer because of all the fresh ingredients that can be found around this time of year. For example, the tomatillo, also known as the Mexican green tomato, is great this time of year. They should be purchased when firm and then can be stored in the refrigerator for up to three weeks. The tomatillo’s lemony taste makes it great for pairing with seafood, like shrimp! Below we have included a shopping list as well as preparation instructions for Princess Cruises’ Caribbean Tiger Shrimp.

Princess ChefIngredients:

  • 24 jumbo tiger shrimp, peeled and deveined
  • 2 quarts water
  • 2 lemons, halved
  • 1 ½ cups white wine
  • 1 celery stalk
  • 1 onion, quartered
  • 10 white peppercorns
  • 1 bay leaf
  • Salt & pepper

SALSA:

  • 1 cup mango
  • ¾ cup tomatillo, chopped
  • ¼ red pepper,chopped
  • ¼ cup red onion, chopped
  • 2 TBS chives, chopped
  • 3 TBS white wine vinegar
  • ¼ cup extra virgin olive oil
  • ¼ tsp cayenne
  • Salt & pepper

Preparation:

Wash the shrimp, bring the ingredients for the court-bouillon to a boil, add the shrimp and poach for approximately 6 minutes or until just cooked. Remove shrimp from bouillon and immediately chill in ice water.

Mix all of the diced and measured salsa ingredients together and adjust seasoning to your preference. Salsa tastes best after being chilled for 30 minutes after preparing. Place the tiger shrimp and salsa over lettuce and garnish with a lime slice. Enjoy!

 

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June 4, 2015   No Comments

Recipe: Celebrity Cruises’ Chilled Cucumber Yogurt Soup

By Raquel Grinnell, Cruise Consultant, The Cruise Web, Inc.

Chilled Cucumber Yogurt Soup from Celebrity CruisesSummer, and especially August, is the time of year when you find the most gorgeous, fresh vegetables and fruits in the farmer’s market. Gardens are bursting with sunny tomatoes, crisp peppers, cool cucumbers and all kinds of bright, green herbs. If you have your own backyard garden, I’m sure that like me you find all the plants producing at once and all of a sudden you are inundated with more produce than you can possibly use! Not a terrible dilemma, to be sure, but after all the hard work of planting, weeding, watering and keeping the darned bugs and bunnies out of your plants, you don’t want a thing to go to waste. I tend to make a lot of grilled vegetables as a side dish, pastas with sauteed tomatoes, onions, garlic, peppers, zucchini, etc., chop and freeze what we can’t eat, and make tons of veggie soups.

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August 18, 2014   1 Comment

Holland America’s Curried Coconut Risotto with Shrimp

By Raquel Grinnell, Cruise Consultant, The Cruise Web, Inc.

Asian MarketI love to cook. I mean, REALLY love to cook. I find great pleasure in choosing the perfect ingredients, the action of chopping vegetables into a perfect dice, stirring a pot of deliciousness that fills my home with the most amazing smells and of course, savoring the end result. The best part is sharing a meal prepared with love with my friends and family. I feel the same way about travel, and I think that the two are very closely related… Both cooking and a wonderful vacation are a journey in which you experience new and amazing things, usually with the ones you love. Every trip that I’ve ever taken has resulted in me bringing back a local ingredient that I wouldn’t be able to get at home; from homemade Bahamian hot sauce and delectable rum cakes in the Caribbean, to regional cured meats from Germany, to very potent cashew wine from Belize. These local delicacies were used in my interpretation of dishes from each locale, and brought back lovely memories of our travels.

One of mine and my husband Mr. Fish’s great pleasures is to cruise and travel as often as possible, which in our opinion is not often enough! (You can read more about Mr. Fish in last month’s recipe here: http://cruiseweb.com/blog/2014/06/grilled-snapper-recipe-from-celebrity-cruises/.) Part of the fun is planning our next big adventure, and we never know when or from where the inspiration will strike us. Recently, a visit to an Asian market had us fascinated with ingredients that we’ve never used before, and that got us thinking about where these exotic dishes came from and, ultimately, where we’d like to travel next… maybe Singapore, or Thailand, or even Vietnam or Korea? There are cruises where we can visit most, if not all, of these countries in one trip! And the cuisine from each is so varied, yet uses many of the same ingredients… ginger, spicy chile peppers, coconut milk, rice, cilantro, lemongrass, garlic. All of these and more were available fresh, frozen or dried at my Asian market and motivated me to try something new. After consulting Holland America Line‘s cookbook, called Appetizers, I found the perfect foil for my Southeast Asian craving – Curried Coconut Risotto with Shrimp. Since this recipe is scaled to provide appetizer portions, I just doubled all the ingredients and made more than enough for a fantastic dinner for myself and Mr. Fish.

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July 21, 2014   2 Comments

Grilled Snapper Recipe from Celebrity Cruises

By Raquel Grinnell, Cruise Consultant, The Cruise Web, Inc.

snapperI am a fishy person. Not in the sense that I’m a questionable or odd person (although some might disagree), but in that I really love fish. Not only do I have a koi pond in my yard and two large tanks of tropical fish in my home, but I married a man with the last name of Fish – no joke. I am also from Spain, a country with a great love of fine cuisine and full of seafood lovers; no surprise, since we can pluck the freshest fish and shellfish right from the surrounding waters of the Mediterranean Sea and Atlantic Ocean.

After perusing Celebrity’s cookbook called Excite the Senses; A Culinary Journey with Celebrity Cruises, I chose to try a colorful and healthy grilled fish recipe called “Peruvian-Style Grilled Snapper.” Peruvians have never been known to stray away from a spicy dish, and this recipe has a fresh and fiery marinade that penetrates the fish with a lovely piquant flavor. I was really excited to try a new way of preparing snapper, on the grill. Because Mr. Fish loves cooking over the flames, we were ready to take on the challenge! [Read more →]

June 17, 2014   2 Comments

Royal Caribbean’s Red Velvet Cupcakes

By Raquel Grinnell, Cruise Consultant, The Cruise Web, Inc.

Royal Caribbean's Red Velvet CupcakesWe all know that one of our favorite things about cruising is the incredible food available pretty much 24/7 (most of us just won’t admit it!). Of all the courses at the dinner table, none is dearer to the heart of children of ALL ages than dessert. Royal Caribbean has so many options for satisfying that sweet tooth, whether you choose a confection after dinner in the dining rooms, stop by the ginormous dessert station at the buffet or follow your nose to the Cupcake Cupboard located on their newest ships such as Oasis of the Seas and Allure of the Seas. A visit to the Cupcake Cupboard is like stopping by your neighborhood bakery, especially those amazing, tantalizing smells wafting through the ships! The miniature cakes are baked fresh daily, and if you are so inclined, you can even take a class in cupcake decorating and let your imagination run wild with different frostings, sprinkles, and other toppings.

Of the many flavors offered at the Cupcake Cupboard, none is more popular than the Red Velvet Cupcakes. This treat is so beloved that guests have begged for the recipe, and we’ve got it to share with you. This recipe makes a dense, subtly cocoa-flavored cake with a nice crumb – make sure that you have napkins available when serving! [Read more →]

May 20, 2014   2 Comments

Oceania Cruises’ Pomelo Banh Trang Rolls

By Rosalind Smith, Director of Business Development, The Cruise Web, Inc.

Banh TrangThis Oceania Cruises dish mixes banh trang wrappers, which are from Vietnam, with Thai ingredients for fresh bursts of flavor. These rolls are usually served with shrimp, but Oceania Cruises’ innovative chef Franck Garanger opted for pomelo to give it a fruity kick.

This dish, while simple to put together, includes a few exotic ingredients that will require a trip to an Asian market. This recipe also requires patience. For my first time working with the delicate rice paper wrappers, I discovered that you need to have a level of finesse to execute an aesthetically pleasing roll. I also learned that it helps to use a lint-free kitchen towel to dampen the wraps.

So let’s get on to the flavors — grapefruit, coconut and peanuts combined with mint, basil and shallots, oh my! Think cool and crisp with a zing from the citrus. I will certainly make this again.

I highly recommend you give this a try – even if you have to go through a half dozen rice paper wraps, it’s worth it. This recipe makes six rolls, and the best time to eat them is right after they’re prepared, so call your friends for a light lunch.

Keep reading for the recipe. [Read more →]

April 22, 2014   No Comments

Recipe: Celebrity Cruises’ Crab Salad Served at Blu

By Erica Kritt, Social Media Coordinator, The Cruise Web, Inc.

Crab saladI’m hopeful that spring is right around the corner because not only am I tired of the bone chilling cold, and the constant threat of snow and ice, but I’m tired of being cooped up eating hot foods. I want to sit outside and munch on lighter flavors. When we started thinking about spas on cruise ships I was instantly excited to find some healthy and light recipes to share.

This is a recipe served to Celebrity Cruises’ AquaSpa guests in the elegant Blu restaurant which offers healthy food. This dish is usually paired with a sweet pea soup, but I think the crab salad on its own is so diverse. You can eat it as an appetizer, make a sandwich with it or offer it up at a summer barbecue. It’s light and fragrant, perfect for the spring. [Read more →]

March 18, 2014   No Comments

Recipe for Fruit Soup from Holland America

By Erica Kritt, Social Media Coordinator, The Cruise Web, Inc.

Fruit SoupWhen I think of summer on a cruise, I immediately think of fruit soup. On nearly every cruise I’ve taken there has been a selection of creamy, sweet fruit soups. I remember that on my first cruise they were served at the buffet and my mother and I quickly became obsessed.

If you aren’t familiar with these fruit soups served on several cruises, they’re like milkshakes you eat with a spoon. These creamy concoctions can be made with virtually any fruit. I’ve had them with cherry and peach and pineapple. For this recipe I chose to use bananas and I found a super simple recipe courtesy of Holland America, and I found that not only is this dish quick and easy, it’s something you can easily put your own twist on by trying different ingredient combinations. [Read more →]

February 18, 2014   1 Comment

The Cruise Web’s 10 Most Popular Blogs of 2013

By The Cruise Web, Inc.

The Cruise Web BlogThis year The Cruise Web stepped up our blogging game, covering all aspects of the cruising industry. We added more special features, like a cost comparison between luxury and premium cruising, an infographic about new ships like the Royal Princess and lots of cruise recipes. For a great review of our 2013, here are our most popular blogs from 2013:

10. Travel is definitely a way to explore the world around you. So, it’s no surprise we got lots of attention when we listed out the new ports that cruise lines plan to visit in 2014 and 2015. These include Viking River Cruises to Bagan in Myanmar and Celebrity’s new visit to Lautoka, Fiji.

9. To go along with the new ports, we also chronicled upcoming cruise itineraries that we are still looking forward to for 2014 and 2015. From the relaxing 11-day Southern Caribbean sailings with Norwegian Cruise Line to the adventure of a 7-day journey through the Galapagos Islands on a Silversea cruise, there is something interesting out there for everyone.

8. 2013 marked the debut of the Norwegian Breakaway, a stunning ship that is based out of New York City. Many members of  The Cruise Web team had the opportunity to experience the ship on a 2-day inaugural. We turned many of our experiences into blogs, including one titled Tips and Tricks on the Norwegian Breakaway.

7. You can also get a great overview of the highlights of the Norwegian Breakaway by reading a compilation we put together of our team’s favorite experiences on board.

6. One of the most important aspects of the Caribbean, aside from cruising, is rum. This alcoholic beverage has historically been  a major export and continues to be a popular Caribbean made product. It’s no wonder people loved learning about the cocktails associated with 11 of the Caribbean islands.

Keep reading to see our 5 most popular posts! [Read more →]

December 27, 2013   No Comments

Viking River Cruises’ Russian Borscht Recipe

By Erica Kritt, Social Media Coordinator, The Cruise Web, Inc.

Borscht is made with beets and cabbage.To this day, when I picture my grandmother’s house, I see her standing in the kitchen over a giant pot of soup. Whether it was split pea or chicken noodle, there seemed to always be a big vat of  liquid warmth on the stove top that would last for the whole week. My Bubby, which is the Yiddish term for grandmother, admits that she isn’t the greatest cook, but she remembers fondly the cooking of her mother, and the borscht she would make.

So to explore my family’s culinary traditions I made borscht following Viking River Cruises‘ Russian borscht recipe. Borscht is a beet soup, which can be served both hot or cold. For this recipe I used beef stock, but my Bubby, who keeps kosher, said you can also make it with water instead of stock so that it’s neither a meat or a dairy dish.

The first thing I have to say about this soup is that beets are such a beautiful vegetable. Once you cut into the spinning top shaped produce you see the striking white and purple/pink marbling. The dish itself was also very easy to make. All you do is grate or chop your vegetables, throw them into the heated pot and let it simmer. The hearty smell filled my apartment for days, which was comforting during these cold winter months.

Try this dish out if you are looking for something that is hearty but not heavy. For an added kick, scoop a dollop of sour cream into your bowl, or even a scoop of Greek yogurt would be nice.

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December 17, 2013   No Comments