Tarun Kapoor is executive chef at Doha’s Horizon Manor Hotel. Send your feedback to: exe.chef@horizonmanor.comShrimps or prawns are seafood which is consumed worldwide in a variety of food preparations. The word ‘shrimp’ is more used in Americas and Middle East whereas prawns are more common in Europe and Asia. Shrimp can be found feeding near the seafloor on most coasts and estuaries, as well as in rivers and lakes. The muscular tails of shrimp can be delicious to eat, and they are widely caught and farmed for human consumption. The head, tail shells and tentacles are used to make flavourful stock. Most shrimp are sold frozen and marketed based on their categorisation of presentation, grading, colour, and uniformity. Shrimp have high levels of omega-3 fatty acids and low levels of mercury. Citrus shrimpsServes 2Ingredients Shrimps 400gOlive oil 1tbspGarlic, chop 4-5 clovesBlack pepper to tasteSalt to tasteLemon juice 1 tspOlives 8-10 nosCapers 4-5 nosButter 3 tbspLemon juice 1 tbspCilantro, chop 1 tbspMethodPeel and devein shrimps. Combine olive oil, chopped garlic, lemon juice, salt and crushed black pepper to make a marinade.Marinate the shrimps using the marinade and refrigerate for 30 minutes.Heat butter in a heavy bottom pan and add the marinated shrimps and toss gently.Cook for 3-4 minutes or till the shrimps turn pink.Remove the shrimps and keep aside.In the same pan, add olives, capers, cilantro and lemon juice.Pour the prepared sauce on top of the shrimps and serve hot. Note: The secret to grilling shrimp is to keep a close eye on them. Shrimp cook fast enough for you to keep the lid up and an eye on them at all times. Overcooked shrimp are rubbery so take them off the moment they are done. Carrot cakeCarrot cake, as the name suggests, uses carrot as one of its ingredients along with flour, sugar and eggs. No one really knows where carrot cake came from, It looks like it did evolve from the carrot pudding of medieval times. During the middle ages, sugar and other sweeteners were difficult or expensive to come by in Britain and carrots had long been used as sugar substitutes. Carrot cake has been a favourite over the years. After Britain, carrot cake became popular in America in the mid-1900s and started appearing on restaurant menus. Carrot cake often tastes like spiced cake, with the sweetness of raisins or pineapple or even apples, paired with cream cheese frosting. These add-ins are the choice of the baker and the preference of the eater. It has a mild but distinct flavour, while few would think of it as fashionable. It’s considered a timeless classic that never goes out of style.Carrot cakeIngredientsFlour 2 cupsCarrot, grated 3 cupsBaking soda 2 tspBaking powder 2 tspSalt a pinchCinnamon powder ½ tspNutmeg powder ½ tspEggs 4 nosOil 1 ¼ cupCastor sugar 1 cupBrown sugar 1 cupVanilla extracts 1 tspWalnuts ½ cup (optional)Raisin ½ cup (optional)For cream cheese icingCream cheese 200gButter unsalted ½ cupVanilla extracts 1 tspIcing sugar 2 cupsFor garnishMarzipan 50gOrange and green colour as required.MethodPre heat oven to 325 degree F and prepare a 12inch baking pan with butter paper.Sift flour, salt, baking soda, baking powder, cinnamon powder and nutmeg powder in a bowl.In a separate bowl, whisk egg with sugar till the sugar is dissolved and then add vanilla extract and oil to it.Gradually add the dry ingredients to the egg mixture mixing continuously to avoid lumps.Add grated carrots and walnuts and raisins if required.Pour the prepared batter in the lined baking pan and bake for 45 to 50 minutes.Check by piercing a knife in the cake if it comes out clean the cake is cooked.Remove from oven and allow to cool at room temperature.To make the cream cheese frosting cream together cheese and butter until creamy.Add icing sugar and vanilla extracts and mix well.Remove the cake from the baking pan and decorate using the prepared icing.Garnish with carrots made from coloured marzipan.Citrus shrimps.