All posts tagged: shrimp

“Shrimp grits” Congee

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“Shrimp grits” congee 15 mins prep  |  45 mins cook Difficulty: Easy  | Serves 4 Ingredients 1 cup long grain rice, washed 3L water or stock 2 tablespoons butter 400g peeled prawns 5 cloves garlic, chopped 2 tomatoes, sliced A thumb size piece of ginger, cut into batons 1 spring onion, thinly sliced Optional: hot sauce Garnish: chopped coriander Preparation Place rice and water in a saucepan and bring to boil. Turn down to medium and partially cover with lid so that steam can escape and it doesn’t boil over. Cook for 30-45 minutes until the consistency of porridge. Stir every now and again to prevent grains sticking to the bottom of the pot. Add more water if the porridge is looking too thick. The congee is done when you can see that the individual rice grains have broken down into soft flakes. Season with salt to your taste, remove from heat and divide into serving bowls. While the congee is cooking, make the topping. Melt butter in a frying pan. Add the prawns, garlic, …

Prawn sushi bowls

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Avocados are back in season, baby. It’s time to GORGE. This recipe features my current favourite way to eat avocado: Cut in half, flesh scooped out. Topped with a dollop of mayo, a rosette of pickled ginger and a sprinkling of black and white sesame seeds. Measurements below are rough. Tweak to your own taste, appetite and preferences. I’ve made a quick sushi vinegar rice but you can totally use plain rice, brown rice or black rice. Prawn sushi bowls 15 mins prep  |  30 mins cook Difficulty: Easy  | Serves 2 Ingredients 1 cup raw peeled prawns 1 teaspoon salt 2 cups cooked sushi rice 4 tablespoons rice vinegar 2 teaspoons sugar 1 perfectly ripe avocado 2 tablespoons mayonnaise Pickled ginger* Black and white sesame seeds 2 to 3 cups fresh vegetables, sliced, diced or cut into batons Vegetables: radish, capsicum (bell pepper), carrot, red onion, shelled edamame beans, cucumber, daikon, bean sprouts, tomato, cabbage. Sliced spring onion for garnish. 2 tablespoon sushi/sashimi soy sauce with sliced chilli (optional) Preparation Bring a saucepan of …

Freestyler in the Kitchen: Throw-together recipe #2

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I recently took Fisher & Paykel’s online quiz WHAT’S YOUR COOKING STYLE? and was branded the Freestyler. Freestylers have mastered the basics and enjoy pushing the boundaries and going “off-piste”. The quiz was designed to help you get the most out of your time in the kitchen and results in eight distinct personalities, from the Curious Novice to the Professional and everything in between. Understanding your style can help you to choose ingredients, recipes and appliances to make your kitchen time more enjoyable and efficient. You can find out what type of cooking style you have by taking the quick quiz here. Go on, I’ll wait. Thanks to Fisher & Paykel, I’ve created a series of throw-together recipes that celebrate the Freestyler approach to cooking. These recipes are more templates than traditional recipes. I’ve suggested ingredients, but in all honesty, whatever you have in the fridge can be substituted and you’ll only know if you try. If you enjoy this recipe and this style of cooking, please check out the other recipes in this series. …

Tale of two prawns: Steamed Garlic Prawns & Super Tasty Grilled Prawns

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A thing or two about prawns Prawns in New Zealand are imported raw as we have no prawn fishery. They are snap frozen at sea and can be easily thawed at home, so never buy thawed prawns because you don’t know how long they have been thawed for. Maybe it’s only been a couple of hours, but maybe it’s longer. Why risk it? If they’re snap frozen at sea and you thaw them just prior to cooking, they will be as fresh as possible. Prawn size and weight If you have bought prawns before, you may have noticed a special numbering system in place. It seems counter-intuitive, but the smaller the number, the larger the prawn. Less is more! Well, less is big. U10 or U20 means under 10 or 20 prawns per kilo. These are the biggest prawns and also the most expensive. Handy guide to prawn sizes (per kilo) Extra large 10/20 also displayed as U10 or U20 Under 10 and Under 20 prawns per kilo Large 21/30 Under 30 prawns per kilo Medium …

Seafood roundup

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I would love to live in a tiny fishing village for a while and buy fresh seafood from the fishermen as they come in from sea. Here is a collection of seafood plates I’ve whipped so far this year: What do you do when you haven’t been shopping in a while and only have cheese, potatoes, peas…and then find half a bag of prawns in the freezer? You make cheesy potato gratin with pea puree and sweet chili prawn skewers of course! Mussels in coconut cream and sweet chili sauce. Feeds 2 hungry adults for less than $5! Add a $10 bottle of red and you’ve got yourself a date 🙂 One day I’ll figure a way to avoid photographing the steam coming off hot food…without having to wait for dinner to grow cold. Creamy prawns with rice and green salad and beetroot. Easy and decadent. Saute half a diced onion and a couple of cloves of chopped garlic in some butter. When those are cooked, add enough prawns for 2 and cook until just done. …