- 3 Tbsp Butter
- 2 Cloves Garlic
- 1/2 Onion
- 1Tsp Thyme
- 1Lb Shrimp
In a saucepan melt 3 Tbsp butter, saute 2 cloves of garlic (chopped, not
crushed) and half a cooking onion (actually, spanish onion is better), once the
garlic has browned and the onion has cleared, add half a papaya chopped into 1/2
inch chunks and a tsp of dried thyme leaves, stir until papaya just starts to
go mushy. Dump all of this into a bowl and then saute your shrimp in the same
saucepan (with a little more butter) for a couple of minutes. Finally, throw
the papaya/garlic/onion mixture back in for another 5 min on low heat. Serve
over rice or with noodles.
1 lb shrimp - peeled and deveined Batter
- 3/4 cup flour
- 1 egg
- 1/2 Tbsp baking powder
- 1/2 cup beer
Coating
- 1/4 cup flour
- 1 1/2 cups dried grated coconut
- 1 Tbsp salt
- 1/2 Tbsp ground black pepper
- 1/2 Tbsp cayenne (or ground chilis)
- 1/2 Tbsp paprika
- 1 Tbsp garlic powder (not Garlic salt!)
- 1/2 tsp dried thyme
- 1/2 tsp oregano
Dip shrimp individually into the batter and then roll in the coating.
Deep-fry. Allow to drain on paper towel.
Serve with various dips: eg. honey
+ soy sauce + tobasco; honey + mustard or marmalade + ginger.
- 1 whole fish (3 lbs), cleaned, with the head left on
- 1 1/2 tsp (7 ml) salt
- 2 inch (5 cm) piece of fresh ginger root
- 4 scallions
- 1 tablespoon (15 ml) soy sauce
- 1 teaspoon (5 ml) sesame seed oil
- 3 tablespoons (45 ml) rice wine or dry sherry
Cut deep gashes into the sides of the fish, about 3/4 inch (2 cm) apart; it
does not matter if the gashes hit the bone. Rub the salt all over the fish,
inside the cavity as well as on the skin outside, then put the fish on a plate
or in a shallow bowl.
Slice the ginger thinly. Clean the scallions, then
cut into 1 inch (2 1/2 cm) lengths. Put half the scallions and ginger into the
cavity of the fish. Carefully sprinkle the soy sauce and sesame oil over the
fish, then spread the rest of the ginger and scallions on top.
Pour one or
two inches (2 1/2 or 5 cm) of water into a wok. Put the plate in a steamer tray
and set the tray over the water. Sprinkle the wine or sherry over the fish.
Bring the water to a boil, then cover the steamer and steam the fish for 20 to
25 minutes. Remove from the steamer carefully and serve the fish immediately.
- 4 to 5 pound whole red snapper
- 1/4 cup chopped shallots
- 1 stalk celery with leaves, cut up
- 1 carrot, cut up
- 1 bunch of parsley
- 1 tablespoon salt
- 4 cups water
- 2 1/2 cups rose wine
- 2 lemons, cut in wedges
Combine shallots, celery, carrot, four sprigs of parsley, salt and water in
a saucepan. Bring to a boil, reduce heat, and simmer uncovered for 20 minutes.
Strain through a double thickness of cheesecloth and discard vegetables. Pour
this court bouillon into a fish poacher or large roasting pan. Add the rose.
Wash the fish inside and out with cold running water. Pat it dry with a paper
towel. Place the fish on a rack and put it into the pan. If the fish is not at
least half-covered by the bouillon, add up to one cup extra water. Bring stock
just to a boil, cover and poach over lowest heat for 45 minutes or just until
the fish flakes easily with a fork. Carefully lift the rack with the fish on it
from the pan. Drain well. Place the fish on a platter and garish it with
lemon wedges and the rset of the parsley. Serve with hollandaise sauce or with
a pineapple salsa.