What is not to like about this salad? I love watermelon and I surely love prawns. Put them together and you have a superb salad on a lovely summer day.
- 2 small fennel bulbs, trimmed.
- 2 garlic cloves
- 1 tsp. fennel seeds
- 1 tsp. coriander seeds
- 1 tsp. pink peppercorns
- 1 orange, zest and juice
- 1 cup white wine
- 2 1/2 cups water
- pinch of salt
- 1 1/2 lbs. prawns, shelled and deveined, keep tails on
- 3 tbsp. olive oil
- 1 tbsp. raspberry vinegar
- 2 cups watermelon, cubed, seeds removed
- 1 cup cantaloupe, balled
- 1 small head frisee lettuce (only the inner leaves)
- 1 head butter lettuce
- 1 tbsp. chopped fresh tarragon
Thinly slice 1 fennel bulb and place in a saucepan. Add the garlic, fennel seeds, coriander seeds, peppercorns, orange zest and juice, wine and water, couple pinches of salt. Place over a medium heat and bring to a boil, stirring occasionally. Reduce heat to low, cover and simmer the broth for 20 minutes.
Add prawns to broth and cook, uncovered for about 4 minutes (until pink and curled). Remove pan from heat and allow the prawns to marinate in the warm broth for 15 minutes. With a slotted spoon transfer the prawns to a bowl and refrigerate until chilled. Strain broth and keep 1 cup.
To make your dressing, place the reserved broth in a small saucepan and bring to a boil over high heat. Bring to a rolling boil and reduce to 2 tbsp. (10-15 minutes). Transfer to a bowl and whisk in the olive oil and vinegar. Season to taste.
Thinly slice the remaining fennel bulb and add to a large bowl with the fruit, frisee and prawns. Drizzle the dressing and toss gently to combine.
Line serving plates with a few butter lettuce leaves. Spoon salad over the top. Garnish with the chopped tarragon.
This will serve 8 people.
Simple Fish “Tagine”
The title shouldn’t scare you. It really means if you don’t have a tagine (who does?) make sure you have an oven-proof large fry pan with a tight fitting lid. There…simple.
- 1/4 cup plus 1 tbsp. olive oil, divided
- 1/4 cup Italian parsley, chopped
- 3 garlic cloves, peeled
- 2 tbsp. chopped cilantro
- 1 tbsp. Hungarian paprika
- 2 tsp. turmeric
- pinch of salt and black pepper
- 1/8 tsp. saffron
- 4 x 4 oz. halibut or cod, skinless (4 servings)
- 1 Vidalia onion, peeled and thinly sliced
- 1 orange bell pepper, cored and julienned
- 1/3 cup colossal green olives
- 3 large tomatoes, roughly chopped
- 1/2 cup fish stock (vegetable will also work)
- 1/2 lb. raw prawns, cleaned, tails on
- 1/2 lb. mussels, scrubbed
- lemon wedges for garnish
- crusty bread (for dipping)
In a food processor whirl 1/4 cup of the olive oil, garlic, cilantro, turmeric, paprika, salt, pepper and saffron until almost smooth. Transfer to a shallow bowl. Add the fish pieces and turn in the mixture to coat well. Set aside.
In a large oven proof fry pan heat 1 tbsp. olive oil. Add the onion and saute until almost soft. Add the orange pepper and olives and saute for a further 2 minutes.
Fold in the tomatoes and stock and bring to a boil. Snuggle the fish pieces into the vegetable mixture and scrape the remaining marinade over the top. Cover the pan and simmer for 5 minutes of a medium low temperature. Remove the lid and tuck the prawns and mussels into the mix and continue cooking for another 5 – 10 minutes. Discard any mussels that do not open.
Season with salt and pepper to taste and serve with lemon wedges and slices of crusty bread for dipping into the liquid gold sauce.
If you want to take this one over the top, serve with a really chilled Chardonnay. Just sayin’.
Orzo With Grilled Prawns And More
We had company here last week and Don made this. It was a super hot day and he didn’t want to barbecue or do anything to make the kitchen hot and, yes, we do have AC.
- 1 1/3 cups Orzo (I luv this stuff)
- 6 1/2 tbsp. olive oil, divided 3 ways
- 4 tbsp. red wine vinegar, divided
- 2 medium zucchini, cut lengthwise into 1/4 inch thickness
- 1 red bell pepper, quartered
- 2 tbsp. fresh lime juice
- 1 lb. uncooked large prawns, peeled and deveined
- 2 large heirloom tomatoes, cut into 1/4 inch pieces
- 1/2 of 8 oz. mozzarella cheese, cut into 1/2 inch cubes
- 1/2 cup thinly sliced fresh basil leaves
- Homemade pesto sauce (not store bought) – recipe follows
Cook the orzo according to pkg directions until tender but still firm. Stir occasionally, then drain and rinse with cold water. Drain well. Transfer to a large bowl and toss with 1 tbsp. oil.
Prepare barbecue to medium temperature. Whisk together 2 tbsp. oil and 2 tbsp. vinegar in a small bowl. Brush the zucchini and pepper with the oil mixture, then sprinkle a little salt and pepper over.
Grill the zucchini and bell pepper until crisp tender (about 3 minutes per side and 4 minutes per side for bell pepper). Transfer to a work surface. Chop the vegetables into 1/2 inch pieces and add to the bowl of orzo.
Homemade Pesto
- 3 cloves garlic, sliced
- 1/2 cup pine nuts
- 2 oz. grated fresh parmesan cheese
- 1 tsp. salt
- 1/2 tsp. pepper
- 3 cups fresh basil
- 2/3 cup extra virgin olive oil
Place all ingredients except the oil into a blender. Drizzle the oil in the blender, while pulsing to smooth consistency.
Moving on……
Add the tomatoes, sliced basil and mozzarella cheese, tossing to combine. Put about 3-4 tbsp. of the pesto into the orzo and carefully stir to combine. Don’t use too much or it will overpower the salad.
Scoop into an old-fashioned cocktail glass, lightly packing down and invert on a plate. Arrange 6 shrimp around the ‘mound’ and lightly drizzle some of the pesto across the shrimp.
This is served at room temperature and trust me, this was “lick your plate” clean food.
I really didn’t think it would be enough for an entree, but it really is. Add some toasted focaccio squares and WAHOO! this is good.
I’m sorry, did you want wine with this?
**note to self..remember to take the picture BEFORE eating, not after.
Maui Prawns With Papaya Salad
Loving Maui like I do, and sitting here looking at the rain, this will take me back to my happy place and so will these prawns. Too yummy!
- 3 tbsp. light salad oil
- 20 prawns, peeled and cleaned
- 2 cloves garlic, finely chopped
- 2 tbsp. fresh ginger, grated
- 1 shallot, finely chopped
- 2 tbsp. oyster sauce
Heat the oil in a frypan and add the prawns and cook until opaque and pink (about 3 minutes). Then add the shallot, garlic and ginger and cook for 2 minutes. Add the oyster sauce and stir to combine well. Remove from heat and set aside. Do not overcook or the prawns will become tough.
Salad Ingredients
- 4 cups mixed spring mix greens
- 1 Ataulfo mangoes, peeled and thinly sliced
- 1/2 cup macadamia nuts, chopped
- 1 avocado, cut into small pieces
Dressing
- 2 tbsp. soy sauce
- 1/4 cup freshly squeezed lime juice
- 1 shallot, finely chopped
- 1 tsp. fresh ginger, freshly chopped
- 1 garlic clove, grated
- 2 tbsp. sweet chili sauce
- 1/2 cup light salad oil
To serve, toss the greens with just enough of the dressing to coat. Mound on a plate or pretty bowl and arrange the mango slices and prawns on top of the greens. Sprinkle with the chopped nuts and serve immediately with warm buns and, if you insist, a glass of chilled white wine.
Okay, rain all you want….this will make everyone feel happier, right?
Lime Ginger Prawns
Come on, it’s summer time and the breezes are light, the temperature is perfect for being on the deck with a great appetizer coming your way. I mean, after you make it and then serve it to one and all, they will all want to be asked back.
- 30 prawns, raw
- 2 tsp. each of fresh lime juice and grated ginger
- 1 tsp. soy sauce
- 2 tbsp. olive oil
- pinch of 5 spice powder
- skewers that have been soaking for an hour
Shell and devein the shrimp, but leave the tails on. Combine the remaining ingredients in a small bowl. Stir in the prawns, making sure to coat and refrigerate for one hour, covered.
Thread the prawns on the skewers and fry in pan, making sure the oil is hot first. Do not over cook.
I told you it was easy. All you need now is some sliced pineapple and mango to accompany the shrimp. Oh yeah, I forgot ……don’t forget the wine.
Coconut Prawns
This is a great Hors d’Oeuvres, serve it anytime.
- 1 lb uncooked prawns, shelled and deveined
- cornflour
- 1 slightly beaten egg white
- 1 cup shredded sweet coconut
- Crisco oil
Toss the prawns in cornflour, shaking off the excess. Dip in the egg white and then the coconut.
When the oil is hot, fry the prawns until they are golden and tender. Serve with the following Papaya Dip.
- 1 fresh papaya
- 2 tbsp. mayo
- 2 tbsp. papaya chutney
Blend the ingredients until smooth. Put in a small bowl and you are ready for a real treat.
YUMMY