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Browsing Tag: prawns
Here is a picture post of last night’s impromptu ‘pop-up’ dinner I made for a few friends. Sometimes, on the spur of the moment, I will make dinner for a few friends just to change things up a bit. Last night, I made paella for the lucky few and I wanted to share the pictures with you. I also want to thank the group for being gracious to my impromptu culinary efforts. They are always supportive and provide valuable feedback. Thanks gang! Here are the ingredients I started with: And here are the end results! The group really enjoyed it and best of all… there was no leftovers! When will the next ‘pop-up’ dinner be and what will…
Tonight I paired my dinner with the Friday night cocktail, French 75, I made. So I opted to make a simple dish – prawns with asparagus in a sherry cream sauce served over capellini. Simple, rich, and delicately spiced, I figured this meal would accompany my Friday night cocktail superbly. And I was spot on, it did. So if you want a versatile prawn pasta dish, I suggest you give this one a try. With a few adjustments, you can change the flavor profile. Some adjustments that come to mind are adding lemon and/or capers, substituting spinach for the asparagus or chicken/scallops for the prawns, whisking in parmesan cheese for a quick alfredo style sauce, etc. Adjustments and tweaks like those are the things that keep…
Per request, here is the large group (i.e. family/party) gumbo recipe. This gumbo is a crowd pleaser whenever I bring it to parties or impromptu ‘pop-up’ dinners. This recipe takes some effort and planning, but the results are the best. I make the recipe in segments and complete the cooking in a slow cooker/crock pot. So without further ado… Debby, this recipe is for you! Save Print Chicken, Andouille, and Prawn Gumbo Ingredients 2 tablespoon vegetable oil 1 pound andouille sausage, cut crosswise ½ -inch thick pieces 1½ pounds chicken breast tenders, cut into ¾ -inch thick pieces 1 lb of prawns (26 – 30), shelled and deveined 1 tablespoon Creole seasoning ½ cup butter ½ cup all-purpose flour 2 cups…
When all that menu planning I discussed in an earlier post gets sidetracked, it is time to improvise. Today I was surveying the refrigerator and found the following items: about 1 cup of kimchi 1 carrot 3 green onions 1 red pepper 2 heads of broccoli Hmmm, that looks like the ingredients for a tasty fried rice. I checked in the freezer and I had a partial bag of medium (51-60) prawns – perfect as the protein in my fried rice plan. So let’s get cooking, shall we? Prawn Kimchi Fried Rice Ingredients: 24 medium prawns (51-60 size), thawed, deveined, peeled and tails removed 3/4 – 1 cup of kimchi, cut into 3/4 inch 1 carrot, sliced diagonally or julienned 3 green…
A prawn cocktail is super easy; you can buy it ready to eat from the store, you can buy cooked shrimp and make your own, you can steam your own prawns and make you own cocktail sauce OR any combination possible! Here I steam the prawns and make a Thai inspired cocktail sauce. Be forewarned, the cocktail sauce has a little heat, but is not overpowering or overwhelming. Prawns with Thai inspired Cocktail Sauce Ingredients: 12 prawns (16-20 or 26-30 per pound) 1/3 cup spicy banana sauce 1 1/2 tsp ginger, grated 1 1/2 tsp lemongrass, puree 1 1/2 tsp lemon juice 1/2 tsp Thai basil, chopped Preparation: Place the sauce ingredients into a small bowl and mix well. Allow to…
Tonight I decided to enjoy the grill like many people do on this long Labor Day weekend. I decided to go with grilled steak and prawns on a bed of orzo and grilled corn on the cob. But let’s face it, it needs to be kicked up a bit. So… the steak is grilled with Montreal Seasoning, the prawns marinaded in orange, ginger and garlic then grilled with the marinade as a glaze, the orzo has red pepper, shallots, and garlic, and the corn on the cob is buttered and seasoned with shichimi togarishi. For this dinner, I am going to create dedicated posts for each part (main, side one and side two.). Are you ready to get cooking? Surf and Turf Ingredients: 8 oz…
With the summer weather continuing here (which is awesome!), I again decided to cook using the grill. Tonight is an experiment – paella on the grill. It is an experiment for 2 reasons. First time for me for using the grill to cook paella, obviously. But second, I am using a new seasoning – ‘Paellero’. I will comment on the flavor after trying the results! Simple paella Ingredients: 3/4 cup of pearl rice (or arborio if pearl is not available) 3 oz of chorizo, linguiça, or andouille sausage 5 -6 extra large prawns (16/20 per pound) 1 tsp garlic, minced (about 1 medium clove) 1 small shallot, minced 1 cup frozen peas 2 tsp olive oil 1/2 pkg of Paellero seasoning 2…