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Garlic Shrimp / Prawns - Page 2

post #31 of 38

BTW KYH, it is true that shrimps may cause high blood pressure? I just heard this from a friend of mine living in the other country.

If it is true, better not to eat much of shrimps guys. :)

post #32 of 38

   Here it is...

 

 

 

   I didn't have individual tapas, cazualas, so I cooked the full amount of shrimp in a single glazed clay vessel.  I cooked it on the Weber using some lump for fuel.  I could have used some more red chili's as it wasn't hot enough for me...although my wife doesn't do hot foods that well.  So she wins every time .  I used a real nice (current harvest) Spanish picual olive oil.  Once plated it lost that swimming in olive oil appeal, but it was underneath everything, which wasn't necessarily bad.

 

   On the plate it's sitting beside a nice French baguette, sauce spooned on top. There is also a salad with a strip of roasted red pepper and some of my heirloom tomatoes.  To finish the plate are a few chunks of cheese and Iberico Bellota on my plate and LaQuercia prosciutto piccante on my wife's.  

 

    thanks guys!

 

 

  dan

 

   


Edited by gonefishin - 7/16/10 at 7:21am
post #33 of 38

I never heard that before, HomeMade. Around here the limiting factor on how much shrimp to eat is the pricetag.

 

Nice looking plates, Dan. You didn't find the saltiness of the ham conflicting with the shrimp?

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #34 of 38
Quote:
Originally Posted by KYHeirloomer View Post

 

Nice looking plates, Dan. You didn't find the saltiness of the ham conflicting with the shrimp?


 

   Thanks KYH.  Both of the varieties of ham that I used are very low in "saltiness" compared to other hams that I've bought.  

 

   With the Iberico Bellota you have a prominent sweet, succulent fatty flavor to it with a deepness, in the flavor of meat.  It's comparable to something that has been slow roasted (or maybe the deepness you get from a real good dry aged steak).  The fat just melts in your mouth and feels more like olive oil, or heated duck fat, rather than traditional pork fat.  But you really don't get salty from it.  Maybe you would if you cooked it, but why would you do that.  

 

    

 

   The LaQuercia prosciutto is pretty good too.  Again, you have some pretty good pigs fed a pretty nice diet.  The top two tiers of their hams are from 100% Berkshire pigsand fed an acorn diet.  You get some real nice fat with the Berkshire pigs and great depth of flavor to the meat with their diet.  Stepping down to the lowest tiers of ham (which their prosciutto piccante is part of)  uses pork that they get from Heritage Acres or Niman Ranch (still not too shabby).  The piccante has a decent flavor and prominent paprika/fennel flavors, with this ham the salt is pretty well subdued as well.

 

  dan

post #35 of 38
Quote:
Originally Posted by HomeMadeCook View Post

BTW KYH, it is true that shrimps may cause high blood pressure? I just heard this from a friend of mine living in the other country.

If it is true, better not to eat much of shrimps guys. :)


Shrimp is high in cholesterol but the jury is still out on whether the cholesterol from fish will cause a rise in cholesterol levels.

post #36 of 38

Isn't the jury still out on cholesterol itself?

 

http://www.cholesterolcholestrol.com/cholesterolmyth.htm

 

This was just top of the list for a google search of "Is cholesterol really bad"....6.5 mil results.

Refined carbs and sugars seem to be the most currently profitable source of dietry death.

"Life is what happens to us while we are making other plans."
Allen Saunders, 1957.
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"Life is what happens to us while we are making other plans."
Allen Saunders, 1957.
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post #37 of 38

Garlic Prawns i this is a really delicious menu. What i do is saute chopped garlic in butter till a little golden brown. Upon doing this, you will really smell the that mouthwatering buttery scent in your kitchen. Add a little olive oil in your pan. After that, put around 6 to 8 pieces of shelled and de-veined tiger prawns. Stir till prawns curl and turn orange. You can also add a little white wine if desired, but this is just an option, Sprinkle a little salt  and garnish with some chopped parsley. There you go, the next thing you is eat and enjoy. Eat this with garlic bread, plain rice or pasta. Any will do. 

post #38 of 38
Thread Starter 

Mix in tailless prawns with angel hair pasta, really yummy.

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