Shrimp-Prawns, call it what you like. Let’s just boil it!
Posted on September 5, 2011 by Nina Timm in seafood
Shrimp-Prawns call it what you like. I think my fascination with shrimp or prawns started when Bubba said to Forest Gump: “Anyway, like I was sayin’, shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. Dey’s uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried.
Shrimp-Prawns. There’s pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That- that’s about it!”
Until Jamie Oliver brought “Jamie’s America” to the table, the American cuisine was not one that I would necessarily rave about, but one recipe or one idea that always sounds like such fun, is a “Shrimp or Prawn Boil” and is traditionally held on Memorial Day or Fourth of July.
I can just imagine the aromas coming from that enormous pot not to mention the laughter, eating, sucking and slurping around those big family tables. Maybe it is not a bad idea for my upcoming birthday(nudge-nudge, wink-wink)
Many people distinguish between shrimp and prawns on the basis of size. “Prawns” are considered to be larger, while shrimp are smaller, but it is not true at all, in fact they belong to two totally different suborders. Prawns are in the suborder Dendobranchiata, while shrimp are classified as Pleocyemata.
A side-dish that you will always find at a shrimp or prawn boil, is corn. Chunks of corn on the cob is cooked with the shrimp in the big pots, but corn bread is perfect for sucking up all the buttery goodness from the pot. I wanted to create that same kind of meal for my family, but just in a smaller scale for now. The result was lots of laughs and sticky fingers around the family table……Care to join?
Grilled Prawns with Lemon Butter
serves 6
Ingredients
2 kg prawns – de-veined
250gr butter
3-4 cloves garlic – crushed
a hanful of chopped parsley
salt/pepper
a few halved lemons
Method
In a small pot on your stove, melt the butter, garlic and some lemon juice together. keep warm. Season the prawn and either grill them on your grill, fry them in a pan with a little butter or bake them in the oven for about 10-12 minutes. When the shrimp or prawns are cooked it will be completely red in color. Serve in fluffy white rice, smothered with Lemon butter a chunks of corn bread dipped in the lemon butter!.
Corn Bread.
Ingredients
500gr Snowflake Savory Muffin mix
1 cup corn kernels
2 wheels feta cheese – crumbled
a handful of chopped parsley.
Method
Make the muffin mix according to the packet instruction. Add the corn, feta and parsley and spoon into individual bread pans or one big bread. Bake for according to packet instructions.
Serve the grilled prawns with the lemon, garlic butter and chunks of con bread. Enjoy!
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This was great…"and thats all I have to say about that"-the Husband!!
Plenty of cornbread to sop up all of those buttery juices, but then again that's why we have fingers.
Can't go wrong with buttery prawn juices now can you? 🙂 I like the pairing with cornbread, sounds delicious.
O that looks delicious and I love the look of that cornbread too..
Oh my gosh Nina, you've taken shrimp and cornbread to a whole other level. Wish I could find prawns that large and beautiful. Shrimp and butter are good partners to be enjoyed with good friends and family.
Love your idea of the cornbread with the corn kernels and feta. Great idea.
Sam
Nina..what gorgeous pics. I love prawns and your version of mini corn bread. You are so talented!
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