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Old 09-01-2015, 12:52 PM   #11
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Lovely shrimp plate, Kay. And thanks to you, I just added another item to my yearly TJ's foray.
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Old 09-01-2015, 02:25 PM   #12
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Originally Posted by puffin3 View Post
Overcooking fresh seafood is a common problem. (Up to five minutes to saute a prawn seems like a bit too long.)
I watch MC Australia and MC New Zealand. The 'homes' of the freshest seafood.
It's surprising how often the contestants overcook seafood.
The judges tell they have done so in no uncertain terms.
It also amazes me why cooked king prawns feature in fish pie ready meals. They have to be baked at a fairly high temperature and the (already cooked) large prawns become really unpalatably tough!
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Old 09-01-2015, 02:31 PM   #13
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When I was in London a few eons ago, a very popular dish was prawns served in avocado halves with Marie Rose sauce. Absolutely delicious.
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Old 09-01-2015, 02:50 PM   #14
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I always cook them until they just are at halfway pink. Then when I remove them from the heat, the residual heat finishes the cooking for me. I have yet to serve a tough rubbery prawn. You learn a lot about seafood when you are married to a shrimper.
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Old 09-01-2015, 03:06 PM   #15
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Beautiful shrimp dish, Kay. I also love them simply prepared and grilled.

Here's one from a few months ago - marinated in olive oil, garlic, a little fresh lemon juice, cracked black pepper, and very quickly grilled. These were just grilled without skewering, if I remember right.
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Old 09-01-2015, 03:21 PM   #16
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Thanks for those pictures, Kayelle and Cheryl. Now I have a taste for shrimp. If we're showing off with our pictures, here are my "five minute shrimp" from last week. I start the shrimp in a preheated and buttered pan with the electric burner set to "medium", cook for 3 minutes, flip and turn heat off. Two minutes later, add a pat of butter and a splash of white wine. Enjoy.
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Old 09-01-2015, 05:32 PM   #17
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Mmmm.....another good looking shrimp dish, CG. We do like to share pics here, don't we?

Joey had a delish looking shrimp salad dish the other day on the What's for Dinner thread, too.
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Old 09-01-2015, 06:09 PM   #18
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Quote:
Originally Posted by Dawgluver View Post
I adore butterflied coconut shrimp with a marmalade horseradish dipping sauce. They can be either baked or fried.
Same here, Dawg. I don't have it very often as it's kind of fussy and time consuming, but really good. I made this one several months ago from the copycat Outback recipe that Kay linked to. Delish!
Coconut Shrimp

Coconut Shrimp with Marmalade, Horseradish, and Mustard Dipping Sauce
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Old 09-02-2015, 09:43 AM   #19
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I always cook them until they just are at halfway pink. Then when I remove them from the heat, the residual heat finishes the cooking for me. I have yet to serve a tough rubbery prawn. You learn a lot about seafood when you are married to a shrimper.
Indeed you do.
I commercial fished for decades on my own boat. I did all the cooking aboard. Spring salmon/rock cod/ling cod/halibut/Dungeness crabs/prawns/shrimp. All came over the rail live. I learned a thing or two about how to cook fresh seafood.
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Old 09-02-2015, 10:36 AM   #20
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I like to use them in a shrimp salad.

Roughly chopped cooked shrimp, a little mayo, minced celery, minced onion, S&P and a very small amount of minced sweet pickles or pickle relish.

This is great for a salad plate and even better in a shrimp salad club sandwich with lettuce, tomato, crunchy cucumber slices and a couple slices of crispy bacon.
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