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Old 01-16-2009, 07:40 AM
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Default Shrimp

We layered the raw shrimp with chopped garlic, EVOO, and herbs. This was devoured about 30 seconds after I took this picture.
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Old 01-16-2009, 11:56 AM
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Default 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!
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Old 01-16-2009, 12:09 PM
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Default 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.
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Old 05-31-2009, 01:27 PM
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Default Re: Shrimp

OP, what is 'EVOO'?
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Old 05-31-2009, 01:42 PM
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Default Re: Shrimp

Quote:
Originally Posted by Puy de Dome View Post
OP, what is 'EVOO'?
Extra Virgin Olive Oil
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Old 05-31-2009, 01:46 PM
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Default Re: Shrimp

Ah, ok, thanks Les.

P de D

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Old 06-05-2009, 09:07 PM
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Default Re: Shrimp

I love shrimp! What did you cook those in? Ceramic dish? Ditto on the question about where you placed them.
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Old 06-22-2009, 11:13 PM
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Default 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 .

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.





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  #9  
Old 03-01-2014, 09:13 AM
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Default Re: Shrimp

Quote:
Originally Posted by Les View Post
Extra Virgin Olive Oil
I'm glad that question was asked...
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Old 03-01-2014, 09:17 AM
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Default 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 (Graham's Grub)



Quote:
Originally Posted by Puy de Dome View Post
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 .

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.





Tim
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