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Old 07-02-2012, 03:31 PM   #11
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Giggler & Soulvaki: Avgolemono

Buonasera,

I am very appreciative of Soulvaki´s assistance on explaining the word AVOGOLEMONO which is Greek and is defined as Egg Lemon.

I am in the process of moving over to Puglia for the summer and have been so busy with the arrangements.

In Sephardic dishes it is known as Agristada and in Italian it is known as Bagna Brusca ... It is a profoundly steeped in historical traditional Mediterranean cuisines, each country and region, having their own take on the Lemon Sauce, however, it is parallel to the Hollandaise yet, different in taste profile ...

I hope this has answered question number 1.

Kindest. Ciao,
Margi.
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Old 07-02-2012, 03:37 PM   #12
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Giggler, Buonasera,

As you can see from the traditional recipe and steps numbered 1 through 7, it is prepared with the shrimp at the very end of the sauce process ...

The garlic, onion, tomato & Evoo sauce is prepared 1st and is simmered in a sauté pan for the thickness of the concasse.

However, your modern takes on the dish, would probably be nice, it would not be the Greek Saganaki Shrimp dish ...

I highly suggest that you try this divine dish ... It is unforgettable ...

I am going to see if I have a photo I had taken of it, however, it shall have to be Tuesday after 12pm ...

Please let me know how it turns out ...

Ciao, Margi.
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Old 07-02-2012, 08:29 PM   #13
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I would love to see a picture associated with this recipe.
It's worth a thousand words...
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Old 07-03-2012, 06:20 AM   #14
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Margi´s Photo of Shrimp Saganaki

Buon Giorno,

As you can see, the tomato concasse is thick and the prawns are cooked very briefly on top of the sauce at last minute with a swirl of butter and some feta for just a couple of minutes, until slightly melted and warm ...

*** For plating, I stand up the fresh sautéed Jumbo white Southern Atlantic Prawns and decorate with a an herb swig baby spearmint.
One can use dill or basil ...

Kind regards,
Ciao, Margi.
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Old 07-03-2012, 06:35 AM   #15
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Plating Shrimp Saganaki

Buon Giorno,

Plating ...


As you can see from the recent photo I have taken of the dish, I stand up the southern Iberian Peninsula Atlantic Prawns and add a fresh herb swig; spearmint or basil or parsley or dill ... a touch of lemon and some warm pita.

Ciao,
Enjoy.
Margi
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Old 07-03-2012, 07:28 AM   #16
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Quote:
Originally Posted by Margi Cintrano
Buon Giorno,

Plating ...

As you can see from the recent photo I have taken of the dish, I stand up the southern Iberian Peninsula Atlantic Prawns and add a fresh herb swig; spearmint or basil or parsley or dill ... a touch of lemon and some warm pita.

Ciao,
Enjoy.
Margi
Those are beautiful looking.
Now I'm hungry.
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Old 07-03-2012, 07:49 AM   #17
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Leasing Space,

It is Spanish Lunch Hour 14.00 - 15.30 Hours ... So time to have a light bite ... This is a gorgeous dish, and easy too ...

HAPPY JULY 4th,
Ciao,
Margi.
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