Shrimps recipes

Heyco North Sea shrimps are mouth-watering. Here are 4 delicious recipes to give yourself, your partner or your guests a healthy treat.


Starter: Fish soup with North Sea shrimp

Serves 4


- 250 gr Heyco – North Sea shrimp
- 250 gr cod fillet, cubed
- 1,5 litres of fish stock
- 1 red pepper
- 1 leek, sliced thinly
- 1 red onion
- 1 clove of garlic
- 1 tin of chopped tomatoes
- 10 black olives
- chives
- cayenne pepper
- salt
- freshly ground pepper

Finely chop garlic, pepper and onion and fry in oil until slightly golden. Add stock and tomatoes and leave to simmer for 5 minutes. Blend soup to a smooth consistency.

Return soup to the pan and add the sliced leek. Bring back to the boil and simmer for 5 minutes. Add cod to soup and leave to simmer gently for further 2 minutes. Season generously with salt, pepper and cayenne pepper. Heat shrimps in soup before serving.



Main course: Red bream with North Sea shrimp

Serves 4:


- 250 g Heyco – North Sea shrimp

- 4 100g red bream fillets

- 1 lettuce

- 2 dl fish stock

- 125 ml single cream

- 1 dessert spoon of crème fraîche

- salt, pepper

- 25 g cold butter or margarine, cubed

- 2 dessert spoons of white wine

- 1 dessert spoon of lemon juice



Preheat the oven to 175°C. Warm four plates.

Remove lettuce leaves, wash and drain well and shred finely. Bring the fish stock to the boil and add shredded lettuce. Leave to simmer for about 3 minutes. Remove lettuce from stock and blend to a puree.

Stir together cream, crème fraîche and lettuce puree, bring to the boil slowly and allow to reduce slightly. Remove the pan from the heat and season the sauce with salt.

Grease an oven dish, place the fillets side by side, season with salt and pour in wine gently. Cover the dish with aluminium foil and allow fish to cook through in the centre of the oven for approximately 15 minutes.

Warm the shrimps with the lemon juice and a little pepper, stirring constantly and divide over the four warmed plates. Heat the lettuce cream sauce and add butter, stirring constantly. Use a hand mixer to beat the sauce until it foams and pour around the shrimps. Place the bream fillets on the shrimps.

Serve with mashed potato and boiled carrots.


North Sea shrimp cocktail salad


Serves 4


- 400 gram Heyco – North Sea shrimp
- 6 dessert spoons of crème fraîche
- salt
- pepper
- lemon juice
- 2 teaspoons of finely chopped fresh tarragon
- small lettuce leaves
- chilli powder


Wash lettuce leaves and drain well.  Shred coarsely.
Season the crème fraîche to taste with salt, pepper, lemon juice and tarragon. Stir shrimps into the sauce.

Take four cocktail glasses and arrange lettuce leaves.  Spoon the mixture onto the leaves, and then sprinkle lightly with chilli powder.


Canapé: Curry puffs with North Sea shrimps


Serves 4


- 250 gram Heyco – North Sea shrimp
- 4  dessertspoons  of mayonnaise
- 4 dessertspoons of half whipped cream
- 1 dessertspoons of lemon juice
- 1 tdessertspoons of curry powder
- 1 dessertspoons of ginger syrup
- 1 dessertspoons of chopped parsley
- 1 bowl of lettuce leaves and chopped tomato

To garnish:
- freshly ground pepper
- salt
- Lemon wedges
- For the puffs:
- 1,2 decilitre of milk
- 65 gram butter
- 5 gram flour
- 3 eggs
- a pinch of salt

Bring the milk to the boil with the butter and salt in a large pan. Stir in the flour with a wooden spoon until the mixture thickens to a smooth paste and comes away from the sides of the pan. Allow to cool. Put the mixture into a piping bag and pipe small mounds onto a greased baking tray. Preheat the oven to 200°C and bake the puffs for about 15 minutes until golden brown. Put aside to cool. In the meantime, beat mayonnaise and cream together until smooth. Add curry powder, ginger syrup, lemon juice and parsley and season to taste. Stir in the shrimps. Cut open the cooled puffs and fill with the shrimp mixture. Serve on cold plates with lettuce, chopped tomato and lemon wedges.