Prawns and Shrimp - whatever you call them they are delicious delights of the sea

Did you know?  Prawn is the common name used particularly in Britain and Commonwealth nations for large swimming crustaceans or shrimp.  Shrimp fall in this category and in North America, the term prawn is used less frequently, typically for freshwater shrimp.  In the United Kingdom prawn is more common on menus than shrimp, while the opposite is the case in the United States.  The term prawn loosely describes any large shrimp.  Whatever you want to call them, I LOVE THEM and they are one of my very favorite things from the sea to eat.  Prawns and shrimp are both crustaceans and can be found both in salt water and fresh water all over the world.  Both tend to stay near the ocean floor and have similar flavors and come in a wide range of sizes from very tiny to quite large.  

When cooked the shells turn pink and the sweet, meaty flesh turn white tinged with pink and brief cooking is essential otherwise the flesh will become tough.  As with other types of crustacean, prawns fished in cold waters tend to be more flavorful than those from warm waters.  When choosing prawns or shrimp they should smell fresh, clean and look moist.  Avoid any that look dry or have broken or cracked shells.  You can purchase either raw or cooked.  Tiger or king prawns, which are big and juicy are the types most commonly sold raw either whole in their shells or with their heads removed.  If you are cooking prawns/shrimp shell-on you will need to peel them, although some people eat the entire things.  You can peel before cooking or after, but peeling them after cooking makes them more juicy in my opinion.  Grip the body of the prawn/shrimp in one hand and twist off the heat with the other.  Turn it over and pull the shell open along the length of the belly.  Once the shell is off check to see if there is a black line running down the back, this is the intestinal track and if it's black, it's full.  It is not harmful to eat, but it certainly looks better without it.  This removal is call deveining.  With all shellfish, they will go quickly so keep in the refrigerator on ice (well at least that is what I do) and eat immediately or within 24 hours of purchase.  I discovered a shrimp that I have never heard of called the peacock mantis shrimp.  Most shrimp come in many different colors ranging from red, white, pink, brown and yellow, but the peacock shrimp comes in 16 brilliant colors.  These shrimp live in warm shallow water growing from 6-12 inches.  They show up as sushi toppings and appear in various Mediterranean cuisines.

I hope you enjoy the recipes below and eat more shellfish it's delicious!  

"Shrimp is the fruit of the sea.  You can barbecue it, boil it, broil it. bake it, saute it.  There's um, shrimp kebabs, shrimp creole, shrimp gumbo, pan fried, deep fried, stir fried. There pineapple shrimp and lemon shrimp, coconut shrimp, pepper, shrimp, shrimp soup, shrimp set, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich....that's that's about it." - 

Forrest Gump

Shrimp Dip

1 (8 oz.) block of cream cheese, soft

1/4 cup mayonnaise

4 Tbl. fresh lemon juice

1 tsp. fresh lemon zest

1 lb. small shrimp, cooked, cleaned and chopped

3 scallions, finely minced including green part

1 Tbl. fresh dill, minced

Tabasco, to taste

salt and freshly ground black pepper

Into a bowl, beat cream cheese until fluffy and add mayonnaise beating to combine.  Add lemon juice and zest, beating to combine.  Add remaining ingredients and stir well to combine. Taste and adjust seasonings.  To serve; place mixture into a serving bowl and serve with crudites, crackers or toasted baguette slices.

Prawns in Garlic and Chili Sauce - great appetizer or meal

40 large raw prawns or shrimp, tails left on (cleaned)

1/4 cup butter

4 garlic cloves, minced

3 scallions, sliced thinly including green part (divided)

1/2 cup sweet chili sauce

1/4 cup fresh parsley, chopped

salt and freshly ground black pepper

Into a large saute pan, add butter and garlic sauteing until softened.  Add prawns, you might have to cook in batches cooking about 2 minutes, then removing from pan.  Add half of the scallions and chili sauce cooking for about 2 minutes, then add prawns back to pan and swirl into sauce to combine.  Add parsley, season with salt and pepper.  Remove to platter and garnish with fresh parsley and remaining scallions.

Greek Style Prawns

1 large onion, finely chopped

3 garlic coves, finely minced

1 jalapeno, seeded and finely minced

1 Tbl. dried oregano

30 large prawns/shrimp

2 Tbl. capers, rinsed and rough chopped

3 ruby red tomatoes, seeded and diced

salt and freshly ground black pepper

1/2 cup feta cheese, crumbled

1/2 cup fresh parsley, chopped

Into a large saute pan, add a good drizzle of olive oil over medium high heat, add the onion, garlic, jalapeno and oregano cooking until onion is soft.  Add the prawns and cook on both sides, remove from pan when cooked.  Add tomatoes, capers, salt and pepper cooking about 5 minutes.  Add back the prawns and stir to combine.  Remove to platter and add parsley and cheese.  Serve with fresh hot pita bread, hummus and a big beautiful Greek salad.

Thai Shrimp Soup

1 1/2 lbs. medium to large shrimp, cleaned and shells removed

1/2 cup fresh cilantro

1/4 cup tom yum paste (you can make your own OR purchase at Asian grocers or even Amazon has it)

1 Tbl. brown sugar

2 Tbl. fish sauce

3 cups chicken stock (good quality)

1 (14 oz.) coconut milk

2 cups button mushrooms, quartered

1 bunch baby bok choy, sliced lengthwise

2 Tbl. fresh lime juice

1 red chili, thinly sliced

scallions, thinly sliced on diagonal including green part (garnish)

Into a large saucepan add coconut milk, red chili, tom yum paste, chicken stock, sugar and fish sauce.  Bring to a boil and simmer about 10 minutes.  Add shrimp and mushrooms and simmer about 4 minutes or until shrimp is tender.  Stir in bok choy and lime juice.  To serve; place soup into bowls and serve with cilantro leaves and scallions.

Prawns and Sobo

24 fresh prawns, cleaned, remove tails
1/4 cup orange juice
2 Tbl. fresh lime juice
2 Tbl. vegetable oil
2 tsp. fresh ginger, chopped
2 garlic clove, finely minced
3 Tbl. white wine
Noodles
3 cups sobo noodles
3 tsp. toasted sesame oil
1 large carrot, peeled and grated
4 scallions, thinly sliced on diagonal including green part (divided)
salt and freshly ground black pepper
pinch of red pepper flakes
1/4 cup fresh cilantro, chopped

Into a large pot of boiling salted water cook the noodles about 5 minutes.  Drain well and place back into pan tossing with the sesame oil  Stir in the carrots, half of the scallions, cilantro, salt, pepper and red pepper flakes.  Into a large saute pan over medium high, heat the oil, saute the ginger and prawns for about 3 minutes.  Add white wine cooking about 1 minute.  Add the orange and lime juices stirring about 3 minutes.  Pour the noodles onto a large serving platter the top with prawn mixture, garnish with the other portion of scallions.

Easy Prawn Gumbo

1/2 cup vegetable oil

1/2 cup all purpose flour

1 large onion, chopped

2 green bell peppers, seeded and chopped

4 celery stalks, chopped

salt and freshly ground black pepper

1/4 tsp. cayenne

Tabasco or hot sauce you enjoy and I like a lot of it 

3 bay leaves

4 cups chicken stock (good quality, I like Kitchen Basics)

2 cups cold water

1 lb. Andouille sausage, cut into 1-inch thick slices

1 1/2 lbs. cleaned prawns or shrimp

6 cups cooked white rice

1 bunch scallions, thinly sliced on diagonal including green part

1/2 cup fresh parsley, chopped

Into a large Dutch oven over medium add the oil and then flour whisking constantly for about 10 minutes, you want a nice brown color.  Reduce heat to low and continue cook and stirring for about 10 more minutes until you get that peanut butter color, this is called a brown roux.  Add the holy trinity, which is the bell pepper, onion and celery cooking and stirring for 10 minutes.  Add salt, pepper, cayenne, Tabasco (I like a lot) bay leaves and stir to combine with roux.  Add the stock and water.  Raise the heat to a boil whisking constantly, then reduce to medium adding the sausage slices and then turn to simmer stirring occasionally for about 30 minutes.  Add the prawns and simmer about 4 to 5 minutes longer.  To serve; ladle out the gumbo into bowls and add a big scoop of cooked rice on top of the gumbo, sprinkle on scallions and parsley.  Serve with a crisp tossed salad and hot garlic bread.

Barbecue Bacon Wrapped Prawns - these send me to heaven!  How can something so simple, be so good?

20 large prawns or shrimp, cleaned and tail left on

10 slices thick cut smoked bacon, sliced in half

2 cups barbecue sauce (homemade is best)

2 Tbl. prepared horseradish

1/4 cup fresh parsley, chopped

Preheat oven to 400 degrees.  Wrap each prawn with a half piece of bacon and secure with a toothpick.  Into a bowl mix barbecue sauce and horseradish together and using a pastry brush add sauce to each prawn on both sides and place onto a cooling rack which you have sprayed with PAM and place over a baking sheet.  Place into oven and cook about 10 to 15 minutes or until bacon is browned and cooked through.  Remove prawns to serving platter and sprinkle on parsley.  You can also serve with extra dipping barbecue sauce.

Coconut Spicy Prawns

2 lbs. large prawns, shelled, cleaned and leave tail on

1 cup all purpose flour

1 cup fresh coconut

1 1/2 tsp. curry powder

1/2 tsp. sugar

salt and freshly ground black pepper

1 egg, beaten

1 cup ice water

1 Tbl. vegetable oil

Into a large Dutch oven add some vegetable oil and heating to about 370 degrees.  Combine the flour, sugar, salt, egg, ice water and vegetable oil, beating until smooth.  Mix the coconut and curry powder into a bowl.  Dip each prawn into batter then into coconut mixture.  With the tail of the shrimp and in batches add to hot oil and fry until golden brown.  Serve with sweet chili sauce or guacamole if desired.

Prawns with Chimichurri Sauce

2 lbs. large raw prawns, cleaned, butterflied and  tails left on

1/2 cup extra virgin olive oil

2 Tbl. smoked paprika

2 Tbl. sweet paprika

3 garlic cloves, minced

salt and freshly ground black pepper

Chimichurri Sauce

1 cup olive oil 

1/4 cup sherry vinegar

2 garlic cloves

juice of 1/2 fresh lemon

1 big bunch fresh parsley

3 Tbl. fresh oregano

2 Tbl. red pepper flakes

2 shallots, finely minced

salt and freshly ground black pepper

Into a large bowl, add olive oil, smoked paprika, sweet paprika, garlic, salt and pepper mixing well to combine. Add prawns, tossing to combine, marinating for about 30 minutes.  Sauce; place all ingredients into a food processor and process.  Pour into a bowl and let stand room temperature about 30 minutes.  Heat barbecue, remove prawns from marinade and place onto grill cooking about 2 minutes per side.  Remove cooked prawns to a serving platter, serve with chimichurri sauce, hot crusty bread and a tossed salad.  

Mango and Shrimp Salad

2 large mango's, peeled and julienned
3 garlic cloves, finely minced
4 birdseye chilies, finely minced
2 Tbl. fish sauce
2 fresh limes, juiced
1 Tbl. brown sugar
3 medium ruby red tomatoes, cut into thin sections and seeded
1 1/2 lbs. prawns, cleaned with tails left on (steamed and chilled)
1/2 cup peanuts, chopped

2 cups Thai basil leaves

Into a large bowl add; fish sauce, lime juice, and sugar stirring until sugar dissolves, add garlic and chilies.  Add mango and cleaned prawns gently mixing to combine.  Add tomatoes, basil and half of the peanuts.  Place mixture onto serving platter and garnish with remaining peanuts.

Prawn Fettuccine

1 lb. fettuccine
¼ cup red wine vinegar
2 Tbl. extra virgin olive oil
1 tsp. sugar
2  garlic cloves, finely minced
6 medium ruby red tomatoes, coarsely chopped
2 tsp. fresh lemon zest
30 large prawns, cooked, peeled, cleaned and tails intact
¼ cup fresh basil leaves
1/4 cup fresh parsley, chopped

Into a pot of boiling salted water add pasta and cook al dente.  Drain well, return to pan and drizzle with some olive oil and toss.  Into a bowl add vinegar, oil, sugar and garlic.  Add tomatoes and zest.  Let stand for about 10 minutes.  To the pasta add prawns and tomato/vinegar mixture tossing to combine.  Place onto a platter and sprinkle on parsley.   Serve with a salad and hot bread.

Shrimp Burgers with Salsa

1 1/2 lbs. medium to large raw peeled and cleaned shrimp, tails removed
1 1/2 cups Panko breadcrumbs
1 egg, beaten
2 Tbl. Dijon
2 garlic cloves, finely minced
salt and freshly ground black pepper
1 tsp. smoked paprika
1 tsp. onion powder
3 scallions, minced including green part
1 small to medium red bell pepper, seeded and minced
1/4 cup sour cream
1/4 cup mayonnaise (extra for buns)
1 lime juiced and zested
Salsa
3 ripe, but firm large peaches, peeled and pitted
1 Tbl. fresh lime juice
1 tsp. fresh lime zest
1/2 red onion, finely chopped
1/2 red bell pepper, finely chopped
1/4 cup fresh cilantro, chopped
1 small jalapeno, seeded and finely diced
salt and freshly ground black pepper
drizzle of vegetable oil
pinch of chili powder
Buns
Lettuce
Haas avocado, seeded and sliced (spritzed with fresh lime juice)

Into a food processor add shrimp and pulse to chop.  Remove to a large bowl and add remaining ingredients, mixing to combine.  If you feel they are too wet, add more Panco breadcrumbs.  Place in refrigerator covered for about 30 minutes.  Remove and form into patties.  Into a large saute pan, add a good drizzle of oil and add patties, cooking until golden brown on each side, you will have to do this in batches.  Salsa; place ingredients into a bowl, stirring to combine, taste and adjust flavorings.  Butter the buns and lightly toast.  Smear some mayonnaise on buns, add shrimp burger, slices of avocado, some salsa and lettuce.

Shrimp or Prawn Salad

1 lb. fresh medium to large shrimp, cleaned and tails removed 
2 cups of plain Greek yogurt
1 red bell pepper, seeded and sliced
1 cup pear tomatoes
5 stalks celery, sliced on diagonal
2 garlic cloves, finely minced
5 scallions, sliced about 1-inch on diagonal including green part
2 Tbl. fresh mint, chopped
2 Tbl. fresh dill, chopped
Tabasco, to taste
salt and freshly ground black pepper
1 large head Romaine lettuce, torn
1 Tbl. fresh lemon juice
2 tsp. fresh lemon zest
Fresh parsley, garnish

Heat oven or grill.  Place shrimp or prawns into a bowl and give a good drizzle of olive oil, season with salt and pepper.  Place on baking sheet in oven or onto grill.  Cook a couple of minutes on each side then remove to plate, allowing to cool.  Into a bowl add yogurt, season with salt, pepper, Tabasco, lemon zest, lemon juice and garlic mixing well to combine, then mix in the chopped mint and dill.  Add cooled shrimp to yogurt dressing mixture and toss to combine.  Onto a platter add lettuce, celery, bell pepper, scallions and tomatoes.  Top with the shrimp yogurt dressing.  Garnish with fresh parsley.

Watermelon and Shrimp or Prawn Salad

Dressing

1 Tbl. honey

1 tsp. Dijon

1 garlic clove, minced

6 Tbl. fresh orange juice

1 Tbl. olive oil

1 Tbl. red wine vinegar

salt and freshly ground black pepper

Poaching liquid

1 fresh lemon juiced and rind peeled

1 garlic clove, crushed

1 bay leaf

1 tsp. whole black peppercorns

1 tsp. salt

Salad

1 1/2 lbs. large shrimp or prawns, cleaned and tails removed

5 cups seedless watermelon

2/3 cup feta cheese, large crumbles

3 ruby red summer tomatoes, cut into chunks

2 large ripe but firm Haas avocados, peeled, seeded and sliced

1/2 red onion, julienned

1/4 cup fresh basil, chiffonade (garnish)

Dressing; into a food processor or blender add all dressing ingredients and blend to combine, taste and adjust seasonings.  Poaching liquid;  into a large saucepan add 5 cups cold water, lemon juice, lemon rind, bay leaf, peppercorns, salt and crushed garlic bring to a boil; add prawns cover, remove from heat and let stand about 15 to 20 minutes or until poached.  Drain well and rinse in cold water, place into a bowl and refrigerate at least 30 minutes or until chilled.  To serve; onto a large serving platter add watermelon, tomatoes, red onion, prawns, and feta.  Pour over dressing and toss to combine.  Sprinkle over basil and wipe any drips up from the dressing.

Prawn or Shrimp Po Boy

1 lb. medium to large shrimp, cleaned and tails removed
3/4 cup all purpose flour
3/4 cup cornmeal
1 Tbl. "Slap ya mama" seasoning or any Cajun seasoning you like
Tabasco
3 eggs
Accompaniments
Ruby red tomatoes, sliced
Lettuce, shredded
French baguette rolls or something similar
Remoulade 
1/4 cup Creole mustard
1 1/4 cup mayonnaise
1 tsp. Tabasco
1 tsp. white vinegar
1 Tbl. sweet paprika
1 garlic clove, finely minced
1 tsp. Cajun seasoning (or more if you like it)

For remoulade; mix ingredients into a bowl, cover and refrigerate.  Heat a cast iron skillet with oil about 1/2-inch of side of pan to sizzling. Po Boy's; mix flour, cornmeal, and dry seasonings into a bowl.  Into a bowl add eggs with Tabasco and beat to combine.  Take the shrimp and dip into the eggs in a bowl, then into flour/cornmeal mixture.  Place shrimp into pan and fry to golden brown, remove to paper towels and sprinkle with some salt.  To serve; slice the rolls almost all the way through, smear with some remoulade, add golden cooked shrimp, lettuce and tomatoes on top.  Add some Tabasco if desired, but that is the best part.  Sit back honey, relax with a ice cold beer and bite into that delicious sandwich.

Thai Spring Rolls - love these!

4 cups hot water
spring rolls sheets
2 cups small shrimp, cooked 
1 Tbl. fresh ginger, peeled and minced
4 scallions, sliced into thin slivers including green part
2 cups bean sprouts
1/2 cup fresh cilantro leaves
2 carrots, peeled and thinly julienned
1/2 English cucumber, thinly julienned
1/4 cup Thai basil, chiffonade
1/2 cup peanuts, chopped
Sauce
4 Tbl. fresh lime juice
1/3 cup soy sauce
1/3 cup rice vinegar
1 tsp. sriracha sauce
1 tsp. toasted sesame oil
1 tsp. fresh ginger, peeled and finely minced
2 garlic cloves, finely minced
3 scallions, finely minced including green part

Sauce; into a bowl, add ingredients and whisk to combine; set aside.  Rolls; pour hot water into a large bowl.  Dip 1 spring roll sheet into water for about 30 seconds or until pliable.  Remove sheet from water rand place onto a wet towels.  Let stand for a few seconds.  Into a bowl, add shrimp and other ingredients, mixing.  Place some of the mixture across bottom third of spring roll sheet. Fold the bottom edge of sheet over filling then fold in both ends.  Continue rolling sheet around filling.  Repeat with remaining sheet and filling.  Using a very sharp knife, cut the rolls on diagonal in half.  Arrange on platter and add sauce to a serving bowl.  Garnish with extra springs of cilantro.

Italian Prawn Pasta

1 1/2 lbs. large prawns, cleaned, and sliced in half lengthwise
2 cups grape tomatoes
olive oil
1 lb. spaghetti
1/2 cup heavy whipping cream
2 Tbl. fresh lemon juice
4 garlic cloves, peeled and left whole
2 tsp. fresh lemon zest
1/2 cup fresh parsley, chopped
1/2 cup freshly grated Parmesan cheese
salt and freshly ground black pepper

Preheat oven to 375 degrees. Into a large baking dish add tomatoes and garlic tossing with a little olive oil, season with salt and pepper.  Roast tomatoes/garlic about 25 minutes.  Into a large pot of boiling salted water add pasta and cook al dente, drain well, place back into pot and drizzle with some olive oil. Chop the roasted garlic cloves. Into a large saute pan, add cream, cooked tomatoes, chopped roasted garlic and bring to a boil, then reduce to simmer, reducing to slightly thicken.  Add prawns and simmer about 2 minutes, add lemon juice and zest.  Season with salt and pepper.  Pour this mixture into the pasta and toss to coat.  Add parsley and cheese.  Place onto a serving platter.  Serve with tossed salad and hot crunchy garlic bread and of course some wine.

Spicy Prawns from India

3 garlic cloves
1 1/2-inch piece of ginger, peeled and quartered
1 white onion, cut into chunks
3 Tbl. vegetable oil
3 tsp. curry paste or powder (I like red or yellow)
1 tsp. cumin
pinch of cayenne
salt and freshly ground black pepper
1 Tbl. tomato paste
3/4 cup cold water
1 1/2 lbs. medium to large prawns or shrimp, cleaned including tails removed
Fresh cilantro
Accompaniments
Lime wedges
Cooked white rice
Naan bread, warmed

Into a food processor add garlic and ginger pulsing until finely chopped, add onion and pulse to chop.  Place this mixture into a salute pan with the oil and cook stirring frequently about 5 minutes.  Add spices, including salt and pepper cooking 1 minute.  Stir in tomato paste and cook stirring 1 minute. Add water and bring to a simmer.  Add prawns, core cooking until cooked through, maybe 3 minutes.  Sprinkle on cilantro.  Place cooked rice on serving platter, pour over shrimp mixture, garnish with cilantro and lime wedges.  Serve with a crisp garden salad and warm Naan bread.

Asian Garlic Prawns 

5 garlic cloves, minced - I like a lot of garlic, but if you don't use what you enjoy
1 Tbl. ginger, peeled and minced
1 1/2 lbs. prawns or large shrimp, peeled and cleaned, tails left on
2 Tbl. fish sauce
1/4 cup fresh cilantro, chopped
3 scallions, sliced on diagonal including green part (divided)
2 tsp. sriracha
salt and freshly ground black pepper
4 Tbl. vegetable oil
1/4 cup fresh cilantro, chopped
Lime wedges, garnish

Into a large saute pan over medium add garlic and cook stirring about 3 minutes.  Stir in prawns, fish sauce, salt, pepper, and sriracha, stirring about 2 minutes.  Add half of the scallions and stir another minute. Remove to serving platter and sprinkle with cilantro and top with lime wedges.

Wonton Prawn Soup - I learned this recipe when I took an Asian cooking class back in the 80's

20 wonton wrappers
1 baby bok choy, leaves separated and trimmed
4 scallions, thinly sliced on diagonal including green part
1 long red chili, thinly sliced
Filling
2 cups prawns, peeled and cleaned chopped into small pieces
2 scallions, thinly sliced including green part
1/3 cup water chestnuts, drained and finely chopped
1/2 cup button mushrooms, chopped
1 egg white
2 Tbl. soy sauce
1 tsp. sesame oil
Soup Base
2 cups fish stock
8 cilantro sprigs
4 scallions
2-inch piece of fresh ginger, peeled and sliced
1 stalk of lemongrass, crushed and chopped
1 thin long red chili, sliced 
3 Tbl. oyster sauce
2 Tbl. soy sauce
1 Tbl fish sauce
2 Tbl. white wine
2 Tbl. brown sugar
juice of 1 small lime

Soup base; into a large Dutch oven add stock cilantro sprigs, scallions, ginger, lemongrass and chili.  Simmer over low for about 15 minutes.  Stir in remaining ingredients and simmer 2 minutes.  Strain into a large bowl and pour back into Dutch oven.  Filling;  Combine all wonton filling into a large bowl, mix to combine.  Place wonton wrapper on work surface and add a heaping teaspoon of filling into center of each wrapper. Brush edges with cold water and fold over to form a triangle.  Press firmly to seal edges.  Dab a little water onto corners of wontons and pinch to join together.  Return soup to a simmer and add wontons, simmering about 5 minutes or until they float to surface.  Divide bok choy into serving bowls and top with broth and wontons, garnish with scallions and lime wedges.

One of my all time favorites; Prawns with Green Beans

1 1/2 lbs. large prawns, peeled and cleaned with tails left on
4 tsp. dry sherry
salt and freshly ground black pepper
1 Tbl. plus 1 tsp. cornstarch, divided
2 Tbl. red wine vinegar
2 Tbl. sugar
2 tsp. soy sauce
3 thin slices fresh ginger, peeled
1 tsp. chili paste
1 1/2 lbs. green beans, trimmed
1 tsp. sesame oil
Fresh basil (garnish)
Toasted sesame seeds (garnish)

Into a bowl add 4 tsp. of dry sherry, salt and 1 Tbl. cornstarch, mix to combine and add prawns marinating 15 minutes.  Into a small bowl add red wine vinegar, sugar, soy sauce and 2 Tbl. water.  In another little bowl dissolve 1 tsp. cornstarch into the 2 tsp. water; set aside.  Heat a wok or deep sided saute pan with about 2 Tbl. oil to sizzling and add slice of ginger, let brown a few seconds and add prawns.  Stir fry until prawns are pink, remove from pan.  Heat about 2 more Tbl. of oil in pan to sizzling add the remaining 2 slices of ginger and chili paste.  Stir and cook about 30 seconds then add beans stir frying about 5 minutes, or until just tender add a pinch of salt. Push the beans to side and whisk the sauce and pour in middle of pan, bringing to a boil  Stir the cornstarch and water mixture again and add to sauce stirring quickly to thicken. Add prawns back to pan and mix to combine everything.  Remove from heat and stir in sesame oil.  Pour onto a serving platter and garnish with fresh basil and sesame seeds.  Serve with steamed rice. 

Prawns with Cucumber Salad, Lime Rice and Chili Mayonnaise

Rice

2 cups sushi rice

3 cups water to cook rice in

4 tsp. mirin

2 tsp. fresh lime juice

2 tsp. fresh lime zest

1 tsp. salt

1 long red chili, finely minced

Salad

3 tsp. fresh lime juice

2 tsp. fish sauce

2 tsp. vegetable oil

1 tsp. sugar

1 mango, peeled and finely chopped

1 English cucumber, lightly seeded and finely chopped
Prawns
20 large prawns, cleaned and tails left on
1 1/2 Tbl. black sesame seeds
1 1/2 Tbl. white sesame seeds
2 eggs
1/2 cup cold water
3 tsp. soy sauce
1 cup all purpose flour
Vegetable oil for frying
Chili lime mayonnaise
1 1/2 cups mayonnaise
2 fresh limes, juiced and one zested
1 Tbl. jalapeno, finely minced
1/2 tsp. chili powder
1 garlic clove, finely minced
Tabasco, to taste
salt and freshly ground black pepper
1/2 cup fresh cilantro, chopped
Garnish
Fresh lime wedges

Mayonnaise;  into a bowl add mayonnaise ingredients and whisk to combine.  Cover and place in refrigerator until service.  Rice:  rinse rice in a sieve until water runs clean.  Place into a saucepan and cover with water.  Bring to a boil, cover and simmer until water has absorbed.  Remove from heat and let stand covered 10 minutes.  Stir in remaining ingredients to rice.  Onto serving plates or serving platter, place some rice into lightly greased round biscuit cutter or something similar and press into form to make a round base. Carefully lift off ring and continue with more rice rings.  Salad;  into a bowl whisk oil, juice, fish sauce and sugar to combine, add mango and cucumber tossing to combine, taste and adjust seasonings.  Prawns;  Heat oil in large Dutch oven to about 375 degrees.  Combine seeds into a small bowl.  In another bowl whisk eggs, water and soy together. Whisk in flour until smooth.  Holding the prawns by the tail dip prawns into batter, allowing excess to drip off then dip in sesame seed mixture to coat.  Carefully add a few prawns to oil and deep fry until golden and crisp.  Remove to paper towels and season with some salt.  Continue cooking remaining prawns.  To serve; on top of rounds of rice, add some of the salad and prawns.  Garnish with dollops of chili lime mayonnaise and fresh lime wedges.

I happen to love citrus desserts with seafood, so here are a few to enjoy

Grapefruit Granita - this is a good and easy dessert

2 cups freshly squeezed Ruby red grapefruit juice
1/2 cup Campari
1/2 cup sugar
1/2 vanilla bean, split and seeds scraped and reserved

Into a blender add juice, Campari, sugar, vanilla seeds and 1/3 cup cold water to puree.  Pour into a 9x13 baking dish and cover with plastic wrap and freeze.  Using the tines of a fork, stir the mixture ever 30 minutes, scraping edges and breaking up any ice chunks as the mixture freezes, until granita is slushy and frozen about 3 hours.  Scoop into chilled serving glasses.  We made many of these in culinary school for dinners we had at the school and you can use any citrus.

Lemon Cheesecake Mousse

1 cup heavy whipping cream

1 cup lemon pie filling, choose a good quality

12 oz. cream cheese, soft

1 tsp. pure vanilla extract

few drops of yellow food coloring (to achieve a delicate lemony color)

1 cup powdered sugar, sifted

1/2 cup graham cracker crumbs or ginger snap crumbs (my favorite)

2 Tbl. sugar

2 Tbl. melted butter

Into a bowl of electric mixer whip the cream until stiff peaks form.  Remove from mixer bowl and set aside.  To the mixer bowl add lemon pie filling and cream cheese beating until smooth.  Add vanilla, lemon food coloring, and powdered sugar beating to combine.  With a rubber spatula add the whipped cream to the cream cheese mixture slowly and combine until incorporated.  Set aside.  Crumbs; combine the crumbs, sugar and butter and place a small amount of crumbs into the bottom of serving glasses.  Pipe over some mousse to fill the cup and add more crumbs on top.  Garnish with fresh lemon slices or mint leaves.

Lemon Bread Pudding - this is a favorite of mine and we love it

3 cups good quality bread or I also like croissants, cubed

4 tsp. fresh lemon zest

1/2 cup fresh lemon juice

1 cup whole milk

1 cup heavy whipping cream

1 cup sugar

3 Tbl. butter, cut into pieces

pinch of salt

4 eggs, separated

Powdered sugar, sifted

1 cup fresh blackberries, or blueberries (optional)

Preheat oven to 325 degrees.  Butter the bottom of a 2-qt. baking dish.  Into a large bowl combine bread and lemon zest and set aside.  Into a large heavy saucepan combine; whipping cream, milk, sugar, butter and salt.  Over medium heat cook mixture until butter melts stirring occasionally.  Pour over bread mixture and toss to combine, allowing to cool.  Lightly beat the egg yolks, then beat in the lemon juice, and stir into the bread mixture.  Next, beat egg whites in large bowl of electric mixer until stiff peaks form, but do not overbeat.  Gently fold egg whites into bread mixture.  Pour bread mixture into prepared dish, and bake for 1 hour, or until a knife inserted 1-inch from center comes out clean and top of pudding is golden brown.  Place on cooling rack and allow to cool for about 15 minutes, then dust with powdered sugar.  Note:  if adding berries, add them before you fold in the egg whites to bread mixture.  To serve; dish up and top with freshly whipped cream.

Lime or Lemon Crumble Bars - Love these

1 cup all purpose flour

1/2 cup pecans, finely chopped

1 1/2 cups powdered sugar, divided

6 Tbl. butter, soft

1 (8 oz.) package cream cheese

3 Tbl. fresh lime or lemon juice

1/2 tsp. lime or lemon extract

1 tsp. fresh lime or lemon zest

1 egg

Preheat oven to 350 degrees.  Into a bowl add flour, nuts, butter and 1/2 cup powdered sugar.  Using a pastry blender combine until crumbly.  Reserve 1/2 cup of this mixture.  Press remaining mixture into the bottom of a greased 8x8 pan.  Bake for about 18 to 20 minutes.  Filling; combine remaining ingredients into a mixer and beat until smooth.  Remove crust from oven and pour filling over crust.  Crumble reserved flour mixture over top of filling and return back to oven for about 30 minutes or until lightly golden brown.  Remove to cooling rack for about 15 minutes, and then refrigerate until chilled.  Cut into squares and serve. 

Bon Appetit

"I trust in You, O Lord...My times are in Your hand." - Psalm 31: 14-15

"The mind of the prudent acquires knowledge, and the ear of the wise seeks knowledge." - Proverbs 18:15

"He will exult over you with joy; He will be quiet in His love." - Zephaniah 3:17

"Our citizenship is in heaven, from which also we eagerly wait for a Savior, the Lord Jesus Christ." - Philippians 3:20

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