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-   -   Shrimp (http://www.fornobravo.com/forum/f31/shrimp-5945.html)

JoeT62 01-16-2009 07:40 AM

Shrimp
 
1 Attachment(s)
We layered the raw shrimp with chopped garlic, EVOO, and herbs. This was devoured about 30 seconds after I took this picture.

Modthyrth 01-16-2009 11:56 AM

Re: Shrimp
 
Yum! How long did it take to cook? Two minutes or so? Did you keep it in the entrance, or slide it in all the way? I have got to get some dishes like that!

JoeT62 01-16-2009 12:09 PM

Re: Shrimp
 
Not long at all - I didn't time it, but just a few minutes. The pictured shrimp had their shells removed - makes them pretty, but I did a batch a week later with their shells still on and they turned out even better.

My brother in law got me those dishes. They are called cazuelas.

Puy de Dome 05-31-2009 01:27 PM

Re: Shrimp
 
OP, what is 'EVOO'?

Les 05-31-2009 01:42 PM

Re: Shrimp
 
Quote:

Originally Posted by Puy de Dome (Post 56649)
OP, what is 'EVOO'?

Extra Virgin Olive Oil

Puy de Dome 05-31-2009 01:46 PM

Re: Shrimp
 
Ah, ok, thanks Les.

P de D

:)

blacknoir 06-05-2009 09:07 PM

Re: Shrimp
 
I love shrimp! What did you cook those in? Ceramic dish? Ditto on the question about where you placed them.

Puy de Dome 06-22-2009 11:13 PM

Re: Shrimp
 
Here's my take on the dish - but sorry, no prawns/shrimps at this stage!

This is my cast iron skillet, and it took but five minutes in the oven (800f) to reach VERY hot, and I put the prawns in. The prawns were jumbo size North Atlantic ones (from Sainsbury's if you're in the uk). There were about 100 of them, and they all went.

In the skillet are garlic, chopped chillies, whole chillies and a sprinkling of 'Pimenton'.

In practice, the prawns were heated just right (they were pre-cooked, frozen and defrosted on the day), but were not very hot (spice) at all, although some tender palettes reported that they were :rolleyes: .

I just love the colours here, and in fact, the food experience is almost as much about what the food looks like as it is the taste.

http://i194.photobucket.com/albums/z...t/IMGP5230.jpg

http://i194.photobucket.com/albums/z...t/IMGP5231.jpg

Tim

GrahamG 03-01-2014 09:13 AM

Re: Shrimp
 
Quote:

Originally Posted by Les (Post 56650)
Extra Virgin Olive Oil

I'm glad that question was asked...:confused::D:D

GrahamG 03-01-2014 09:17 AM

Re: Shrimp
 
Tim,

I got our jumbo prawns from Salisbury's too! I cooked them in a cast skillet without the chillies though! Once cooked we had them and then surf n turf.

http://www.fornobravo.com/forum/f25/...rub-20387.html



Quote:

Originally Posted by Puy de Dome (Post 58333)
Here's my take on the dish - but sorry, no prawns/shrimps at this stage!

This is my cast iron skillet, and it took but five minutes in the oven (800f) to reach VERY hot, and I put the prawns in. The prawns were jumbo size North Atlantic ones (from Sainsbury's if you're in the uk). There were about 100 of them, and they all went.

In the skillet are garlic, chopped chillies, whole chillies and a sprinkling of 'Pimenton'.

In practice, the prawns were heated just right (they were pre-cooked, frozen and defrosted on the day), but were not very hot (spice) at all, although some tender palettes reported that they were :rolleyes: .

I just love the colours here, and in fact, the food experience is almost as much about what the food looks like as it is the taste.

http://i194.photobucket.com/albums/z...t/IMGP5230.jpg

http://i194.photobucket.com/albums/z...t/IMGP5231.jpg

Tim



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