Food on Friday: August 2021

 

 

It's the second Friday of the month so here is Food on Friday. 

 

As you can see, there are 2 new themes – Burgers and Prawns/Shrimp.  I hope you'll find some great stuff in your archives to share. 

 

To add your dishes, just put the name of the dish together with your blog name/name into the first Mr Linky box you will find below.  Then paste the url for your post about it into the second box. Mr Linky now makes you tick a compliance box which I always forget first time!

 

I'll be pinning your creations to the relevant Pinboards – Burgers and Prawns/Shrimp.

 

Have fun! And stay safe!

A Shrimp Salad - but no recipe

 

 I'm showing you the shrimp salad I made for a light dinner last night.  It ended up looking quite pretty but I didn't note down how I made it.  My bad.  

 The Shrimp were just thawed cooked ones.  The sauce was a marie rose type one - mixed tomato sauce mayo etc etc.

Creamy Shrimp Sauce

This Creamy Shrimp Sauce turned out to be just perfect – the right consistency, great taste and it went so very well with our tuna steaks.

Ingredients:

Butter

Onion/spring onion (scallions)

Capsicum (bell pepper)

Cream

Shrimp or prawns, cooked

Parsley

Lemon juice

Pepper

Grated cheese

Method:

Get your shrimp and veggies ready.  I had to defrost the shrimp and then chop them.  I diced the onion and capsicum.

Heat a big knob of butter in a pot and then fry off your onion in it.  Add the capsicum after a minute or two and let it keep frying for another couple of minutes.

Add in the shrimp, the cream (about ¼ cup), a squirt of lemon juice and the pepper.

When it is all combined and is nice and thick and glossy, turn the heat down (or off if your burners are vicious like mine) and gradually add a handful of grated cheese (I used a Colby but any cheese will do and cream cheese would have been great).  Make sure the sauce is not still around boiling point because the cheese won't incorporate properly.

Season with pepper.  Check whether it needs salt – mine didn't. The cheese provided enough.  Stir through the chopped parsley and you are done.

This sauce was just fabulous with the tuna.  It was also good the next day with some pork sausages.

Spicy Shrimp Omelette

If you would like to jazz up a lunch, you could give this Spicy Shrimp Omelette a go.  It was easy and quick – and got the better half's seal of approval as well.  It made one omelette which we split between us.

Ingredients:

2 Eggs

Cooked shrimp (say 20 or so little ones)

Chilli black bean sauce

Oil

Salt

For the shrimp marinade:

Chilli black bean sauce

Lemon juice

Fish sauce or salt

Sugar

Chopped coriander (cilantro)

Sliced spring onion (scallion)

Method:

Marinade your shrimp for 15 minutes.  I used 1 tsp each of the lemon juice and fish sauce.  Half a tsp of chilli sauce and sugar. And a tablespoon or so of coriander and spring onion.  Don't overdo the chilli sauce in the marinade because you'll also be adding some to your eggs.

Beat your eggs with half a teaspoon of the chilli black bean sauce and a touch of salt.

Cook the shrimp in some oil until the shrimp is lightly charred.  Take the shrimp out and, as they say, set it to one side while you cook your omelette.  Once the top is just starting to gel add your shrimp on top.

Serve immediately with a garnish of something green.

We decided that this was a better way to do omelettes than doing 2 separate ones – then you have issues with keeping the first one warm – and for some reason they never turn out the same.

Shrimp Spring Roll Wrapper Cups

I got the idea for this super snack from somewhere where wonton wrappers were used.  I didn't have any but did have leftover frozen spring roll wrappers.

Ingredients:

Gently thawed spring roll wrappers

Oil (neutral one)

Cup of thawed frozen cooked prawns (keep 12 whole and chop the rest)

A little finely chopped red onion

2-3 Cherry tomatoes, chopped

Squirt of mayonnaise ( or use cream cheese)

Lemon juice

Salt, pepper, cayenne pepper

Method:

Preheat the oven to 175C (350F)

Get all your ingredients ready

Oil your muffin tins and then put 2 spring roll wrappers in each – trying to get them to follow the contours of the tin.

Cook for 8 minutes in the oven

While they are cooking mix everything else up in the bowl – except for the 12 whole prawns.

Spoon the filling into the cases and pop the whole prawn on top – cook for another 5 minutes.

I did 12 and enough turned out to be pretty and some were just for eating if you know what I mean.  Next time I'd double the quantities and fill the wrappers right up.  I might also experiment with not precooking the wrappers – while there's a risk of them getting soggy they would keep a better shape.

Simple tasty food with ingredients already on hand.

Creamy Shrimp Sauce (for Tuna)

Ok, I'm going to brag about this one.  This Creamy Shrimp Sauce turned out to be just perfect – the right consistency, great taste and it went so very well with our tuna steaks.

Ingredients:

Butter

Onion/spring onion (scallions)

Capsicum (bell pepper)

Cream

Shrimp or prawns, cooked

Parsley

Lemon juice

Pepper

Grated cheese

Method:

Get your shrimp and veggies ready.  I had to defrost the shrimp and then chop them.  I diced the onion and capsicum.

Heat a big knob of butter in a pot and then fry off your onion in it.  Add the capsicum after a minute or two and let it keep frying for another couple of minutes.

Add in the shrimp, the cream (about ¼ cup), a squirt of lemon juice and the pepper.

When it is all combined and is nice and thick and glossy, turn the heat down (or off if your burners are vicious like mine) and gradually add a handful of grated cheese (I used a Colby but any cheese will do and cream cheese would have been great).  Make sure the sauce is not still around boiling point because the cheese won't incorporate properly.

Season with pepper.  Check whether it needs salt – mine didn't. The cheese provided enough.  Stir through the chopped parsley and you are done.

This sauce was just fabulous with the tuna.  It was also good the next day with some pork sausages.