5 East Tips For Cooking Shrimps

Shrimp recipes nearly always make the list of favorite seafood recipes at top restaurants around the world. For the amateur chef, cooking shrimp doesn’t require much work to achieve the best results. After so many requests in our contact form section, I am sharing with you guys today how to cook shrimps.

Expert chefs will tell you that the most common mistake is overcooking the shrimp. Shrimp cooks faster than you’d think. Depending on the size of the shrimp, you’ll rarely need more than 2-3 minutes per side on the grill.

Cooking Shrimps

To make the best shrimp, follow these simple guidelines when purchasing and preparing these tasty crustaceans.

1) Purchase Raw Shrimp:

Cooked shrimp are pink. Raw, either frozen or fresh, will produce better results. Cooking shrimp that are pre-cooked will yield tough, chewy results.

2) Go Big or Go Home:

For the best results on grilled shrimp recipes, get the large or extra large shrimp. Smaller shrimp are more difficult to skewer and less impressive on the plate.

3) How to Thaw:

Thaw frozen shrimp under cold water. They’ll thaw faster than you think. If they haven’t been deveined, make a small incision on the back towards the tail and remove the digestive tract that runs the length of the shrimp.

4) Shells:

The same shell that protects a live shrimp can protect them on the grill. Cooking shrimp with the shell on helps retain extra moisture.

5) Dry them:

Pat your shrimp dry with a paper towel. Since most of our wonderful marinades will include oils, we need to remove excess water from oil and water mix like…well, oil and water.

You have your shrimp cooked. Serve Hot, or use within another recipe.

Rosemary Grilled Shrimp Recipe

The star of the meal was the head-on jumbo shrimp.  That’s tough with a fresh pepper sauce and sea bass fighting for the headline item.  When buying them, how big do they need to be?  Well, we went big on our shrimp. If you liked our shrimp pasta recipe then you will also love this one.

Rosemary Grilled Shrimp Recipe

Grilled Shrimp Recipe:

  • 2 absolutely gorgeous lobster sized full shrimp, cleaned, de-nasty
  • 3 cloves roasted garlic
  • 3 glugs olive oil
  • 2-3 sprigs rosemary
  • juice of one lemon

Sea Bass Preparation:

  • 2 Sea Bass fillets
  • 2 t Garlic Powder
  • 2 t Paprika
  • 1 T fresh parsley, finely chopped
  • 1 T fresh thyme, finely chopped
  • 1-2 glugs olive oil

Pepper Sauce:

  • 1 Red Pepper
  • 1 Yellow Pepper
  • 1 Shallot, diced
  • 2 Cloves Garlic
  • 1 Jalapeno, diced
  • 2 glugs Olive Oil
  • 1 slow glug Honey
  • 2 glugs White Wine
  • 1 t Red Pepper Flakes
  • Sea Salt & Pepper to Taste

Shrimp Cooking Directions:

With the cleaned shrimp, add the pieces of rosemary to the spine of the shrimp.  Add the garlic, olive oil, lemon juice, salt and pepper as a marinade.  When ready to grill, turn twice, approximately 4-5 minutes per side or until opaque all the way through.

Sea Bass Directions:

Season the sea bass in the garlic, paprika, parsley, thyme, and olive oil.  Salt & pepper to taste.  Lightly oil grill grate. Grill fish for 7 minutes, then turn.  Continue cooking for 7 minutes, or until easily flaked with a fork. Drizzle with olive oil before serving.

Pepper Sauce:

Grill or blacken the peppers.  Place in a bag or covered bowl for approximately 5 minutes to allow the skins to peel. Peel and remove seeds.  Blend the roasted peppers, diced shallots, garlic, olive oil, honey, white wine, red pepper, salt, and pepper until smooth.


Pour a small circle of the Pepper Sauce, place Sea Bass in middle and lean the Shrimp across your Sea Bass.

Shrimp Pasta Recipe with Orzo

If you like the shrimps this is the perfect recipe for you, the recipe is made with shrimps with a little touch of Orzo that tastes good.
 Shrimp Pasta Recipe with Orzo


  • 1 lb Orzo
  • 1 lb large shrimp, peeled and deveined
  • 1 medium zucchini, halved
  • 1 small yellow squash
  • 1 14 oz can diced tomatoes
  • 1/2 red onion
  • 3T Oregano
  • 1T Basil
  • 2T Parsley
  • 2T Olive Oil
  • 1/4 c White Wine
  • 1/4 c freshly grated parmesan(or any other brand)
  • 1t Red Pepper Flakes (or to taste)
  • 1T Capers (optional)


  1. Bring water to a boil.
  2. Heat a large saute pan or wok temperature.  Add the oil.
  3. Saute the garlic and onion for about two minutes.  Add the white wine, oregano, parsley, and basil, one minute.
  4. Add the zucchini and yellow squash to the wok, add the orzo to the boiling water.
  5. Work the wine for 8-10 minutes adding the tomatoes midway through.
  6. Boil the orzo for 10 minutes.  Drain.
  7. Add the shrimp to the wok, 4-5 minutes or until opaque.
  8. Serve the shrimp and vegetable mixture over the orzo, top with freshly grated parmesan.

If you liked the recipe and want to know more such recipes share your feedback here.

Tips : “How to clean Keurig machines”

Descaling your Keurig machine and keeping it free of all the mineral deposits is important for your coffee machine to work smoothly and without any issues. Although different Keurig machines have a slightly different cleaning procedure, most steps are same in the cleaning process. You need to perform this cleaning procedure in every few weeks to ensure a working coffee machine.

With this article, you would be able to clean and descale your Keurig machine in no time at all. Check out some best drip coffee maker.

Ingredients and equipment required:

  • A large coffee mug
  • Water
  • A Keurig descaling solution or Vinegar solution
  • Clean, dry cloth


  • Preparing the coffee machine

The first step in cleaning a Keurig coffee machine would be to ready your coffee machine for the cleaning process. You need to unplug your machine and remove any removable coffee machine parts. You need to empty the water reservoir and remove the filters. You need to make sure that your brewer is turned off.

  • Descaling rinse one

Now, fill your water reservoir with the contents of the Keurig descaling solution bottle and then fill the bottle with fresh water and again pour it into your water reservoir. You can also create a vinegar solution by taking vinegar and water in 2:1 ratio and pour it into your water reservoir. Once this is done, turn on the power button and place a large mug or cup on the drip tray. Now, run your first brew cycle by choosing a brew size and pressing the BREW button. Throw away the water once it gets collected in the mug.

  • Second descaling rinse

Repeat the above step until your coffee machine starts displaying the message to fill in more water in the reservoir. Let your machine stand still for some time for the cooldown and then discard any residual water solution from the water reservoir and thoroughly rinse and clean it.

  • Fresh water rinse

Once you have cleaned your water reservoir, you need to fill it with fresh water up to the max fill line and not more than that. Now, place a large mug or cup on the drip plate and start a new brew cycle with the largest brew size and once the water gets collected in the mug, throw it in the sink and repeat the brewing process until all water is used and your water reservoir is completely emptied.

You would need to follow this step at least 12 times and you might need to fill the water reservoir again. Make sure that there is no residual solution else it would tarnish the taste of your coffee.

  • Wiping the machine surface

Once you have cleaned the coffee machine thoroughly from the inside, you need to do the same from the outside. Take a damp cloth and use it to wipe down the coffee machine surface from all the sides and beneath the machine too. Take extra care to remove any dust or dirt from the crevices and below the machine as a lot of dirt gets accumulated in these cracks.

If you have any doubts feel free to contact us here.

Happy Hour

Stop by Aestus for $4 draft beer, $6 glasses of wine, $7 cocktails and $5 bites during Happy Hour!

Tuesday – Saturday, 5pm – 7pm
Friday and Saturday, 9pm – 11pm

Burger Thursdays

Join us every Thursday night for a special burger menu with optional wine and cocktail pairings. The burger menu will be available at the bar and in the dining room in addition to our regular menu.

LIOCO Wine Dinner – April 18th

In 2005 Matt Licklider and Kevin O’Connor embarked on a journey into the soul of California wine. Their winery, LIOCO, was defined by their keen ability to source fruit from the state’s most iconic vineyards, and by the deft hand of their talented wine maker John Raytek. The resulting wines captured the imagination of sommeliers everywhere. LIOCO can be found on the best wine lists from London to New York and Los Angeles to Tokyo.

On April 18th join us at Kevin’s acclaimed Santa Monica restaurant aestus for an intimate wine maker dinner hosted by LIOCO’s founders. Chef Andrew Bettita will create a seasonal menu sourced exclusively from the Santa Monica’s Farmers Market. The wine pairings will be selected by Matt & Kevin and will include current releases as well as special wines from our library and magnum.

April 18th at 7pm

Four course tasting menu with wine pairings

$105 per person ++

Sunday Italian Supper

Growing up in New York City aestus owner, Kevin O’Connor, enjoyed an authentic Italian meal with his family every Sunday evening. Taking inspiration from this familial tradition, aestus serves Sunday Italian Supper weekly. The menu varies based on chef Dru’s latest finds from the local farmers market. Begin with a house made antipasti plate served family style, next a choice of a fresh green salad or soup followed by main course selection of a grilled fish, rustic chicken entree, or delicious pasta. Finish the night off with a quintessential Italian dessert. Kevin will also be highlighting Italian wines that complement the menu.

Please check the Sunday Italian Supper menu listing for updates.

$45 adults/ $20 kids under 12.
Menu also offered a la carte.