Richard McGeown Credit: Professional Images

Richard McGeown

“I first come across with this product at Selfridges, and I just love it!  KanKun sauces are an Exciting product!! love its punchy flavours, consistency, colour and  fresh aroma, all  without  any nasty additives present.  Very convenient to use, this is a must have in your kitchen pantry, you will Have Fun Cooking with it”.

Make the best Braised Shrimp with Vegetables with this easy recipe that will keep you warm through the winter season.


  • 500g Shrimp
  • 3x Tomatoes
  • 200ml Clamato juice
  • 2 sticks of Celery
  • Half an Onion
  • Habanero Kankun chilli sauce
  • Small bunch of chopped Coriander.


In a sauce pan,Colour the carrots with a little oil, add the onions and celery, cook till softened. Add the shrimp, cook for a further 5 minutes.  Add the tomatoes, followed by the juice.After 15 minutes add the as much Kankun as you choose, to add richness & spice. Garnish with chopped coriander.

About Chef Richard

Richard is the Chef of Couch’s Great House Restaurant in Polperro, Cornwall. He previously held positions with some of the world’s top chefs including Marco Pierre White at The Oak Room, Gordon Ramsay at 69 Royal Hospital Road and Raymond Blanc at Le Manoir Aux Quat’ Saisons.

Richard has acted as a fine farm produce award judge for the National Trust for the last ten years, advising on meat quality, preparation and how it can be improved. He also worked with the National Trust as part of their seed giveaway campaign, intended to encourage the public to cook produce they have grown themselves.