"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Fish & Seafood
Reply
 
Thread Tools Display Modes
 
Old 01-02-2006, 07:39 AM   #1
Executive Chef
 
Join Date: Sep 2005
Posts: 4,764
Send a message via MSN to urmaniac13 Send a message via Skype™ to urmaniac13
TNT: Papaya & Garlic Scampi

This is such a delicious, different and simple to make recipe...should work with frozen ones but if you can get them, do go with the fresh prawns!!

Ingredients:
50g / 3tbsp butter
500g/1 lb scampi/prawn shelled and cleaned
1 plump, ripe, large papaya, deseeded and peeled, diced into small cubes
1 small onion, chopped
2 garlic cloves, minced
1 tsp full of grated ginger (or powder)
pinch of berbere (or tiny dashes of clove, nutmeg and cinnamon)
salt to taste

Heat the skillet with half of the butter, then sautè the onion, garlic and ginger. When they are well cooked, add the papaya, sprinkle the spices and continue to sautè until the papaya is softened. Remove them from the skillet.
Add the rest of the butter, quickly fry the scampi/prawns over high heat. Just when they are about to be done toss back the papaya mix and blend them well.

Save the papaya seed btw, and try this!!

Buon Appetito!!

__________________

__________________
urmaniac13 is offline   Reply With Quote
Old 01-02-2006, 07:49 AM   #2
Sous Chef
 
Jikoni's Avatar
 
Join Date: Oct 2005
Location: Kenya and Switzerland
Posts: 861
^Wait a minute you lucky Urmaniac13, you do get beriberi spice in Rome? I buy mine in south London and use it sparingly. Have you had of the Ethiopian dish Doro wot which they use a lot of beriberi spice and eaten with injera.It's really spicy. Gosh I miss it. whenever I prepare it it never tastes the same as in the Ethiopian restaurant or when my Ethiopian friend cooks it.
__________________

__________________
There is no love sincerer than the love of food. ~George Bernard Shaw
Jikoni is offline   Reply With Quote
Old 01-02-2006, 08:00 AM   #3
Executive Chef
 
Join Date: Sep 2005
Posts: 4,764
Send a message via MSN to urmaniac13 Send a message via Skype™ to urmaniac13
Yes Hya, we just found it in the market near our house just a few days ago, it is located in the middle of an ethnic quarter and we find many exotic items here!! We had never heard of it but wanted to give it a try. we loved the aroma of it, and we decided to use it in our panforte (Traditional holiday cake from Tuscany) on the new years eve. We were wondering why it came out so spicy now that explains... it smelled so sweet we had no idea it also contained a lot of chili pepper!!
Now there is someone who knows this spice, can you give us some recipe ideas? And if you run out of it, I would happy to send some to you!! (probably I will make the poor custom control dog sneeze though )
__________________
urmaniac13 is offline   Reply With Quote
Old 01-02-2006, 08:18 AM   #4
Sous Chef
 
Jikoni's Avatar
 
Join Date: Oct 2005
Location: Kenya and Switzerland
Posts: 861
Urmaniac13, the truth is I am crazy about beriberi spice that I used to try to sneak pinces of it in any curry if I can get away with it, then I realised that all my curries tasted the same as the spicy is really spicy and over powers the the other spices. So to make it a purely Ethiopian dish, I prepare doro wot. I will post a doro wot recipe in the African recipes thread.Glad you found it, it's reallyy something.
__________________
There is no love sincerer than the love of food. ~George Bernard Shaw
Jikoni is offline   Reply With Quote
Old 01-02-2006, 08:31 AM   #5
Executive Chef
 
Join Date: Sep 2005
Posts: 4,764
Send a message via MSN to urmaniac13 Send a message via Skype™ to urmaniac13
Thanks Siz!! Indeed I was thinking about trying it in our curry dish, too!! Great minds think alike!! I will look forward to that recipe!!
__________________
urmaniac13 is offline   Reply With Quote
Old 01-02-2006, 09:32 AM   #6
Executive Chef
 
Piccolina's Avatar
 
Join Date: Mar 2005
Location: Toronto, Canada
Posts: 4,319
Send a message via AIM to Piccolina Send a message via MSN to Piccolina Send a message via Yahoo to Piccolina
Oooh Licia, what a fanatstic looking recipe! Many thanks for sharing this beauty with us I wonder, do you think that it would work with chicken or turkey breast as well?
__________________
Jessica

"The most indispensable ingredient of all good home cooking: love, for those you are cooking for" ~ Sophia Loren
Piccolina is offline   Reply With Quote
Old 01-02-2006, 09:44 AM   #7
Executive Chef
 
Join Date: Sep 2005
Posts: 4,764
Send a message via MSN to urmaniac13 Send a message via Skype™ to urmaniac13
Quote:
Originally Posted by Piccolina
Oooh Licia, what a fanatstic looking recipe! Many thanks for sharing this beauty with us I wonder, do you think that it would work with chicken or turkey breast as well?
I think that would be also good, with chicken/turkey breast!! I tend to go low key on spices when I cook prawns so as not to drown their wonderful subtle flavour, but with chicken or turkey I think you can charge it up a bit more, even an addition of something like garam masala. I hope you will enjoy it!!
__________________
urmaniac13 is offline   Reply With Quote
Old 01-02-2006, 09:45 AM   #8
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
This recipe sound amazing!!!!!
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 01-02-2006, 11:43 AM   #9
Executive Chef
 
AllenOK's Avatar
 
Join Date: Aug 2004
Location: USA, Oklahoma
Posts: 3,463
I just happen to have a recipe for this stuff. I've never tried to make it.

Ethiopian Berberé
HOT!

Seasonings:
1 t powdered ginger
1 t ground cardamom
1 T star anise, crushed
1 t fenugreek seeds, crushed, optional
1 t cinnamon
2 T cayenne
2 T salt
1 T red pepper flakes
2 t ground coriander
1 t turmeric
1 t nutmeg
1 t allspice
1 T black pepper
½ c paprika
½ c red wine
¼ c peanut oil
¼ c fresh OJ
--or--
1 T wine
1 ½ t peanut oil
1 ½ t OJ
per 1 T of the spice mix.

Toast spices, add wine, and cook 2 - 3 minutes, until a uniform paste is formed. Remove from heat and cool. Add peanut oil and OJ, mix thoroughly.
__________________
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!
AllenOK is offline   Reply With Quote
Old 01-02-2006, 11:50 AM   #10
Cooking Links Contest Winner
 
shannon in KS's Avatar
 
Join Date: Oct 2005
Location: Wamego, KS
Posts: 1,196
Send a message via Yahoo to shannon in KS
We LOVE papaya too! Except finding quality, fresh papaya in Kansas is a little tricky at times! I like your idea too Piccolina! My daughter is not to fond of shrimp unless I grill it and bbq it!
__________________

__________________
~ Shannon

shannon in KS is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 12:04 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.