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Message
Cooking prawns in oven
Posted on 12/23/12 at 4:27 pm
Posted on 12/23/12 at 4:27 pm
these are easy peels, so just the shell on, no turd line.
i usually do them on the grill, but bringing some over for xmas eve, and need a good recipe to cook them in the oven. i was told, boiling prawns is not the way to go, and just save my money, and get smaller ones if your going to boil?
i usually do them on the grill, but bringing some over for xmas eve, and need a good recipe to cook them in the oven. i was told, boiling prawns is not the way to go, and just save my money, and get smaller ones if your going to boil?
1
Posted on 12/23/12 at 4:43 pm to SeeeeK
Iron skillet. Bit of olive oil, turn, turn, rock salt, turn, turn, squeeze lemon, turn, turn, pop 'em off, next batch.
You're welcome.
You're welcome.
This post was edited on 12/23/12 at 4:52 pm
Posted on 12/23/12 at 5:23 pm to Dandy Lion
thanx
will try it
will try it
Posted on 12/23/12 at 6:13 pm to SeeeeK
That´s pan broiling, not oven baking. ´K?
Posted on 12/23/12 at 6:30 pm to Dandy Lion
quote:
That´s pan broiling, not oven baking. ´K?
Classic Spanish method and the best I have ever had.
This post was edited on 12/23/12 at 6:36 pm
Posted on 12/23/12 at 7:46 pm to glassman
So simple, so good. You are right Glass.
Hope he knows he´s gotta suck the juice from the head when you pop it off the body, then peel and eat the shrimp´s body.
Hence the term for a hot girl with a ´meh´face. Gamba.
Hope he knows he´s gotta suck the juice from the head when you pop it off the body, then peel and eat the shrimp´s body.
Hence the term for a hot girl with a ´meh´face. Gamba.
Posted on 12/23/12 at 7:53 pm to Dandy Lion
quote:
Hope he knows he´s gotta suck the juice from the head when you pop it off the body, then peel and eat the shrimp´s body
For sure. A little slivered garlic and parsley just before removing from the heat is excellent. Had this dish in Manhattan at an underground Spanish place when Spanish food was taking off in the states in the mid 90's. So good, along with whole grilled sardines. One of the best meals of my life.
A little Romesco on the side.Posted on 12/23/12 at 7:56 pm to glassman
quote:and calçots is fantastic.
Romesco
Posted on 12/23/12 at 8:00 pm to Dandy Lion
quote:
calçots
Que?
Posted on 12/23/12 at 8:02 pm to glassman
Posted on 12/23/12 at 8:05 pm to Dandy Lion
Nice. I truly appreciate Spanish food. Probably my favorite. It is a big influence on the Creole food in NOLA. We have a few Spanish places, wish we had more.
Posted on 12/23/12 at 8:12 pm to glassman
I´m still in Atlanta, hence, I´ve been doing alot of ´criollo´cooking myself (have got to get creative with raw materials which aren´t those which I´d normally use). Friends and family laugh nervously many a time, as they know I´m experimenting. It all turns out well though, touch wood, so far anyway.
Posted on 12/23/12 at 8:14 pm to Dandy Lion
quote:
It all turns out well though, touch wood, so far anyway.
All that matters. Is Mourinho gone?
Posted on 12/23/12 at 8:19 pm to glassman
quote:
Is Mourinho gone?
I think we´re stuck with him. Strangely, I´ve got that nasty feeling in the pit of my stomach, that the stars are aligning for an amazing CL run.
Ugh, I´d hate to have to stomach this bastard much more. Actually, I don´t, as you know, I´ve renounced my Madridísmo since that fateful day of Flo´s return.
Posted on 12/23/12 at 8:22 pm to Dandy Lion
Is Pellegrino not an option?
Posted on 12/23/12 at 9:20 pm to glassman
Charred spring onions with romesco and lots of Grenache. Not bad
Posted on 12/23/12 at 9:51 pm to glassman
quote:the guy fired from Valencia? No, I seriously doubt it.
Is Pellegrino not an option?
As for The Engineer (Pellegrini), currently at Málaga, I don´t think he´d get a second chance. He deserves it, but I don´t think he´d get it.
This post was edited on 12/23/12 at 9:56 pm
Posted on 12/23/12 at 10:08 pm to Caplewood
Merry Christmas Cap.
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