Tuesday, November 4, 2008

Shrimp Pilaf

1/2 kilo shrimp
2 Tbsp butter
half a cup of red and or yellow peppers finely chopped
half a cup pine nuts
1 cup rice
12 cups chicken stock
salt & pepper

Peel the shrimp
Melt the butter in a skillet or saucepan that can be covered. Saute the pepper until they begin to soften, add the pine nuts then the shrimp and stir until the shrimp begin the become pink, a minute or so. Then add the rice and stir the rice until it is coated with the oil but before it begins to brown, add in the stock and the salt and pepper.
Cover and simmer for about 25 minutes or until all the liquid is absorbed.
Let sit for 5 minutes, uncover, fluff up the rice and serve.

Red Snapper Amandine

On Canada's West Coast red snapper is most likely rock cod. This is a nice way to serve it up.

4 nice sized snapper fillets
2 cups of flour
1 cup milk
2 eggs
Salt and pepper
1/2 cup slivered almonds
3 glugs olive oil
3 Tbsp butter
juice of 2 lemons

Mix eggs into milk. Dip the fillets in the egg mixture, then dredge them with the flour and set them aside. Sprinkle them with salt and pepper
Heat a large skillet, add the olive oil then saute the fish in the hot skillet

Meanwhile in a smaller skillet, add a dab of butter and slightly brown the almonds. Put then aside in a small dish then in the same pan melt the rest of the butter allowing it to brown but not burn. Squeeze in the lemon juice then stir in the almonds.

Pour the butter almond mixture over the snapper

Serves 4

Prawns in Garlic and Lemon

24 large prawns, heads off but unpeeled
2 glugs Olive Oil
1 Tbsp butter
2 cloves of Garlic finely chopped
Juice of 1 lemon

Heat a medium sized skillet then add the oil and butter. When the butter is melted add the garlic and just before it browns add the prawns all at once.
Cook the prawns until they are pink on both sides, this will only take a few minutes, then add the lemon juice stir and, they are ready

Serve the prawns up in a small dish with the oil, a slice of lemon and some crusty bread for dipping.

This recipe will serve four, six prawns each, as an appetizer.